Cooking in Season
Week 15
So I’m pretty sure it wasn’t picking the jalapenos that burned my hands, face and eyes last week, but a random pepper row in my boss Marty’s garden with “semi-hot” something peppers that turned out to contain quite a bit more capsaicin than expected. I had a bowl of Marty’s wife’s pasta with just half of one of those peppers chopped up in it and it heated up the whole giant pot. Wow. Maybe I’ll be pickling those with some super gloves on for cutting without injury. My sister cut them in half and stuffed them with cream cheese, sausage and cheddar on top. Delicious! So hot though that I had to keep eating them for the burning to subside.
Our first round of picking and crushing at my vineyard went amazing last weekend! It was a couple 14 hour days (thanks Janice for helping) with two different picking and crushing crews, but we made it and the wine is happily fermenting in giant vats, releasing happy yeast blurps (I call them yeast farts) as we speak. Round two is this weekend and after popping out a rib somewhere in between getting attacked by the 700 pound sow a few weeks ago and climbing in and out of fermenting tanks, I feel like I’m being held together by a shoestring. The good part about this time of the season though is bittersweet: soon the hard work will be over… but then comes the depressing snow and long winter.
Speaking of which, it’s winter squash season finally. We’ve got carnival squash, spaghetti, acorn, and a couple butternuts. I had some blue hubbards, but the chickens snuck into my garden and hollowed them out. The carrots are coming in now too, which makes for perfect soups. Add in some onions and sweet potatoes and it’s really starting to feel like fall with winter soups quickly on the horizon. I got some peppers from Greenfield Organic near Wooster after loving their tomatoes last weekend and am very pleased again. Red peppers take so long to ripen that they tend to be on the top of the list for pesticide laden crops on supermarket shelves so very worth it to buy organic, just as a sidenote.
Sweet corn is here again. I don’t even know what round this is but my bosses are really on top of staggering their plantings. The yellow type is Bodacious, which I am very not impressed with. The stalks only got 4 feet tall (anyone want mini corn shocks?) and only one out of every 4 stalks produced an ear. You’d think after all that, they’d taste amazing, but they’re just ok. I think they’re getting shucked and going in my freezer to be brought out when I forget how good fresh sweet corn is. And I’m never planting that again. The bi-color is from Nick’s garden is Now That’s Delicious, and it lives up to it’s name. I picked it last night and it’s still fresh and sweet. - I tell you all the names and when they were picked because you have no idea when you go to a roadside stand what type it is and how long ago it was picked or if it was in the prime or too old or what. It’s quite a gamble and knowing you like yellow, white or bi-color really isn’t enough. So this year the winners were Now That’s Delicious and the early batch of Temptation was amazing, so now if you stop at a stand, you can ask the type and when it was picked and hopefully you’ll avoid some mealy mix of sweet and feed corn like I’ve been subjected to in the past. Next year is another round of trial and error in the race for the best sweet corn. So much to learn!Oh, and my sister went to the grocery store and confirmed allegations of a shortage in pumpkin pie filling, so take those pie pumpkins and harken back to an earlier time before canned pumpkin pie filling began. My grandma says fresh pumpkin pie tastes terrible, but she likes green beans from a tin can so what does she know.
Hopefully you all have been squirreling away the extra veggies from the past 15 weeks and throwing them in the freezer, in cans, or in a root cellar. It’s been a really great year, although the end usually has been far more productive but I think lack of rain really has us limping to the finish line this year. Our lettuce is up and the winter crops are growing well. Our hens lay a little bit through the winter and then kick into high production in the spring time, so email me if you’d like some eggs in the off season and I’ll try my best to keep up.
Next week, no newsletter and it’s BYOB – bring your own basket. Take only what you like and what you can use. We’ll pull up everything we’ve got left that’s ready for you all.Thanks for joining this year! It was another great season. Email me if you want any garden help this winter… or just want to chat. I go through CSA withdrawal when pickup stops. Yes, I’ll miss you all. Have a great winter. -Janee
Wednesday, September 22, 2010
Wednesday, September 15, 2010
week 14
Cooking in Season
Week 14
Thou shalt not rub your eye whilst picking jalapenos. – ouch!
There’s bulbs on the shelves at the garden centers. The tips of the maples are losing their chlorophyll. The grass is choking with no rain. The autumn wind is both amazingly fresh, but also blows a twinge of regret as summer comes to an end. It seemed like I spent this summer hiding from the heat so much that I missed it. I didn’t even get sick of zucchini this year. Weird.
Anyway, I spent about 4 hours straight at my work garden picking beans. 4 hours and I barely got halfway through my first planting. I harvested soybeans which were supposed to be endamame, but because of the drought, they only filled out when the pods started to dry. So I’m not sure if they can be prepared like endamame, which is steamed in the pod and then removed from the shell and eaten, or if they could be dried. Or if you’re real adventurous, perhaps try to make your own tofu or soymilk? I still have my second planting coming on and it’s incredibly time and labor intensive for such a little handful of beans that I’d like to hear from you if it’s worth it. I just wanted to try something new and figured you all wouldn’t mind playing around with some fun recipes. And honestly, how often do you see soybeans for sale on grocery store shelves. I just shelled them and put them in a bowl with a little water in the bottom and put them in the microwave for one minute and thought they were rather delicious. I often drive around watching the fields of soybeans dry into their sticks with beans all up the side. My little plot is surrounded with soybean fields, but the deer came to my tiny plot constantly and nipped off the tops of my soybeans and ate half of my second planting down to the ground. 85% of soybeans grown in the US are genetically modified. Most are modified to withstand weed killers that are usually sprayed at least twice on the fields. Then these soybeans are ground up and a lot of them end up in animal feed. Mine aren’t genetically modified. I think the dang deer figured that out fast. I wonder if cows in a feedlot would prefer my soybeans over the GM soybeans too. I hand weeded though, which I don’t think is possible for those larger fields.
Anyway, enough about soybeans, on to the pretty beans – first round is ready! I have Jacobs cattle, which are white with red spots, and Vermont appaloosa, which is white with brown and light brown spots like an appaloosa pony. I like to shell these beans and make sure they’re dry (should shatter when crushed) and put them in a mason jar to throw in soups or side dishes later. Hopefully everyone who wants some will get enough at least to try them. Dry beans should be soaked overnight before use, which cuts down on their boiling time when added to soups.
I made a deal with my boss where I took all his tomatoes and in return, he gets some spaghetti sauce. I picked until my trunk was totally full of tomatoes that I could have opened a roadside stand out of it. I also stocked up from Greenfield Organic Farm down in Amish country with enough canner tomatoes to hopefully put back one can per week of delicious pasta sauce. I cook it down in a crock pot for a day with spices before I can it. Looks like I have a lot of cutting ahead of me, but it’s all worth it in the winter when I have delicious tomato sauce from Ohio grown tomatoes picked in season. My sister canned whole tomatoes a few weeks ago and used a can for her chili, which got excellent reviews. Tomatoes take a long time in a boiling water bath, but they are pretty easy to preserve if you just make up your sauce and throw it in some freezer bags not too full and freeze them right away.
Alright, I’ve sat in front of a computer long enough (I swear, not checking my fantasy football scores or anything) but now it’s time to get down to the orchard and see what apples I can find. Here is a wonderfully simple apple sauce recipe from member Kim Applegate.
-4 apples, peeled
-¾ cup water
- ¼ cup white sugar
- ½ teaspoon cinnamon
In saucepan, combine all ingredients. Cover and simmer for 15 – 20 minutes or until apples are soft. Allow to cool, then mash with a fork or potato masher.
Only a couple weeks to go! Email me with soybean ideas and inspiration if I should keep harvesting them. -Janees -
Week 14
Thou shalt not rub your eye whilst picking jalapenos. – ouch!
There’s bulbs on the shelves at the garden centers. The tips of the maples are losing their chlorophyll. The grass is choking with no rain. The autumn wind is both amazingly fresh, but also blows a twinge of regret as summer comes to an end. It seemed like I spent this summer hiding from the heat so much that I missed it. I didn’t even get sick of zucchini this year. Weird.
Anyway, I spent about 4 hours straight at my work garden picking beans. 4 hours and I barely got halfway through my first planting. I harvested soybeans which were supposed to be endamame, but because of the drought, they only filled out when the pods started to dry. So I’m not sure if they can be prepared like endamame, which is steamed in the pod and then removed from the shell and eaten, or if they could be dried. Or if you’re real adventurous, perhaps try to make your own tofu or soymilk? I still have my second planting coming on and it’s incredibly time and labor intensive for such a little handful of beans that I’d like to hear from you if it’s worth it. I just wanted to try something new and figured you all wouldn’t mind playing around with some fun recipes. And honestly, how often do you see soybeans for sale on grocery store shelves. I just shelled them and put them in a bowl with a little water in the bottom and put them in the microwave for one minute and thought they were rather delicious. I often drive around watching the fields of soybeans dry into their sticks with beans all up the side. My little plot is surrounded with soybean fields, but the deer came to my tiny plot constantly and nipped off the tops of my soybeans and ate half of my second planting down to the ground. 85% of soybeans grown in the US are genetically modified. Most are modified to withstand weed killers that are usually sprayed at least twice on the fields. Then these soybeans are ground up and a lot of them end up in animal feed. Mine aren’t genetically modified. I think the dang deer figured that out fast. I wonder if cows in a feedlot would prefer my soybeans over the GM soybeans too. I hand weeded though, which I don’t think is possible for those larger fields.
Anyway, enough about soybeans, on to the pretty beans – first round is ready! I have Jacobs cattle, which are white with red spots, and Vermont appaloosa, which is white with brown and light brown spots like an appaloosa pony. I like to shell these beans and make sure they’re dry (should shatter when crushed) and put them in a mason jar to throw in soups or side dishes later. Hopefully everyone who wants some will get enough at least to try them. Dry beans should be soaked overnight before use, which cuts down on their boiling time when added to soups.
I made a deal with my boss where I took all his tomatoes and in return, he gets some spaghetti sauce. I picked until my trunk was totally full of tomatoes that I could have opened a roadside stand out of it. I also stocked up from Greenfield Organic Farm down in Amish country with enough canner tomatoes to hopefully put back one can per week of delicious pasta sauce. I cook it down in a crock pot for a day with spices before I can it. Looks like I have a lot of cutting ahead of me, but it’s all worth it in the winter when I have delicious tomato sauce from Ohio grown tomatoes picked in season. My sister canned whole tomatoes a few weeks ago and used a can for her chili, which got excellent reviews. Tomatoes take a long time in a boiling water bath, but they are pretty easy to preserve if you just make up your sauce and throw it in some freezer bags not too full and freeze them right away.
Alright, I’ve sat in front of a computer long enough (I swear, not checking my fantasy football scores or anything) but now it’s time to get down to the orchard and see what apples I can find. Here is a wonderfully simple apple sauce recipe from member Kim Applegate.
-4 apples, peeled
-¾ cup water
- ¼ cup white sugar
- ½ teaspoon cinnamon
In saucepan, combine all ingredients. Cover and simmer for 15 – 20 minutes or until apples are soft. Allow to cool, then mash with a fork or potato masher.
Only a couple weeks to go! Email me with soybean ideas and inspiration if I should keep harvesting them. -Janees -
Wednesday, September 8, 2010
week 13
Cooking in Season
Week 13
I am completely exhausted. I got back at 2am last night from a fast trip down to North Carolina for their picking, crushing, pressing, and first fermentation of grapes. I spent all weekend following a master wine maker like a little puppy dog, constantly asking –what’s that- what are you doing – why does that smell – questions. My head is going to explode with everything I learned. I’m running on low sleep and high stress. The grape harvest season is impending at my vineyard up here along with apple crushing, pressing, fermenting and AGH! Why does everything happen all at once?
While down in North Carolina, I got fed incredibly well, including okra from the winery’s organic garden. I haven’t found as many okra pods as in past years as I think my grandma has been stealing it slowly and accumulating a “mess” which is the term for a bunch of okra… enough okra to mess with fixing. Small pods can be sliced and pan fried, covered in flour or corn meal and a pinch of salt with quite a bit of oil. Larger pods can be split open and as long as the seeds are still white and not terribly hard, scoop them out and add them to the top of a salad for an interesting treat. But I’m having trouble getting enough messes for all the baskets, so hopefully within the next few weeks, if you want to try it, there’ll be a basket with it in there. I do not like the slimy gumbo style okra that’s in soups. Fried is the way to go.
The eggplant is still doing well in the back garden. The tomatoes and ground cherries are collapsing in on themselves. The peppers are loving this heat and drought, but the lettuce I just seeded looks like it’s crying. The potatoes are just confused, but growing through it. Our squash is getting eaten from every pest that squash can be eaten and we’ve lost 75% of our melon crop this year because of rabbits, squash bugs, drought, and that damn peacock taking a peck out of every melon just to make sure they’re all not ripe yet. What a jerk.
When I worked as the cook for a vegetarian restaurant, my specialty was soups and namely, my fall / winter special soup called “Sunshine Soup.” Pretty much, I would take everything the color of sunshine and put it in a pot. There’s a lot of margin for personal preference, but my mom is on a new food restriction program where she’s pretty much a vegetarian to detox and hopefully heal her condition that has her rendered pretty much vegetarian. Her dietician recommends eating winter squash and sweet potatoes, so I whipped up a batch of sunshine soup and it was gone in one day. She loved it. (Even without the copious quantities of butter I used to use for the restaurant.)
Anyway, start with the acorn squash in your baskets. Take a meat cleaver and a mallet, rubber or wood is fine. Press the cleaver down a bit into the squash and then start tapping the back of the cleaver with the mallet. That’s the easiest way I’ve found to open up winter squash without really hurting your hands or almost losing a finger.Scoop out the seeds and put in the oven set to medium heat to soften the squash. While that’s in the oven, put on a pot of water and cut a couple of onions in half with some lentils (optional) and start them boiling. In another skillet, sauté up some diced onions with garlic and anything else yellow or orange such as just a few apples, pears, or shredded carrots, corn or red or yellow peppers. Meat eaters could throw in some ham chunks or brown some sausage with your onions. Next, move onto the sweet potatoes, cutting them into one inch slices. Put them on a cookie sheet with a bit of a rim and drizzle with vegetable oil and put them in the oven too. Take out the squash, let it cool for a bit then scoop it out. Remove the halves of onions that are probably soggy by now and put the scoops of squash in with the boiling lentils. Once the sweet potatoes have softened a bit, cut them into cubes and add them to the boiling pot as well. Add the sauté pot about 10 minutes before serving. Finish it off with a little bit of ginger, salt and pepper.
This soup turns out warm and hearty, which makes it a perfect winter soup. I prefer sautéing the vegetables separate and adding them just at the end so they don’t lose all their flavor through hours of boiling. This recipe works with any winter squash or you could add red potatoes instead of sweet potatoes.
This week I am going to a bunch of local orchards to pick up apples for our cider at work, so I’m sure the apple pies will start getting put up in the freezer very soon. So delicious. I don’t remember seeing too many orchards in North Carolina. Score one for Ohio! - Janee
Wednesday, September 1, 2010
week 12
Cooking in Season
Week 12
My kitchen has been invaded. There is a small, red and orange army gathering on my windowsills and countertops and it seems to grow by the day. I go to my mom’s kitchen and she’s been infested as well, and my boss’s house has tons of them too. It’s not bed bugs, it’s…. tomato season!It’s a sigh of relief for us tomato lovers (or a groan of anguish for non-tomato lovers) but it looks to be an excellent year for tomatoes. Travis’s well constructed tomato cages made out of wire fencing which started out at three feet, then five, then six and he’s talking 8 feet tall next year because they turned into a tomato forest… or a tomato jail, if you’re trying to pick them and the fence is a bit tighter than a hand can get through. But I’m glad that this year we finally are getting a good crop. The real question is, after at least two tomato sandwiches a day, what to do with the leftovers.
I roast mine. It’s similar to sun drying, but a bit faster. Slice small or roma tomatoes in half. Larger ones are best if you cut the ends off and use the middle for fresh use. Put the tomatoes cut side up on a parchment lined cookie sheet, sprinkling your favorite chopped herb (mine is garlic, basil, or thyme) and drizzle with a bit of olive oil, or use an olive oil spritzer for full coverage and less mess. Make sure to cover the herbs with olive oil and make sure they are inside the tomato “cups” or else they dry out. Then put them on a very low oven. I mean the lowest it will go. It will take about 3 hours of bubbling at 200 degrees to get the water out, but it’s completely worth it to get these amazing, lycopene packed treats. After roasting, pack in olive oil and they’ll keep in your fridge for the next 2 weeks or pack tightly in a freezer bag and freeze. Or, you could do my favorite – roasted veggie lasagna. You know how sometimes if you try to add fresh tomatoes to lasagna, you end up with a bunch of runny water after you scoop out your lasagna and mushy noodles? Try this – slice long slices of eggplant, garlic, onions, zucchini, or peppers and roast them in the oven with your tomatoes in the same fashion, but only for an hour. Then place in a lasagna pan, a layer of sauce, a layer of noodles, a layer of roasted vegetables and tomatoes, then a layer of ricotta and cottage cheese mix and top with sauce. Repeat until your pan is full, which is usually only about one and a half times. Yes, this is a veggie lovers lasagna with not a lot of noodles in the end. Top with shredded cheese and from there, either bake or cover and put in the freezer to pull out a piece of the garden in the dark days of winter.
I got another batch of lettuce, kale, peas, and mustard greens that are up now and I’m looking at my last planting of sunflowers wondering if they’ll bloom before frost. And then I think, geez, I’m already thinking about frost. And on the same token, if anyone wants squash blossoms from the late planting of winter squash, request them and we’ll pick em as they probably won’t make it to maturity, but will make an excellent squash blossom soup. Oh, and this batch of corn is my boss’s pride and joy – Now That’s Delicious. It’s a super sweet type that I’m proud of him for not spraying insecticide on for corn ear worms. I picked it yesterday so cook it soon!
So my mom got a super great recipe for Bruscetta, but the piece of paper got lost in transit, so here’s her rendition of what she could remember of Donna’s Best Bruscetta.
Put some red wine vinegar in a sauce pan and turn on low heat to reduce out some of the water. Slice ciabatta bread into inch and a half slices then butter & garlic both sides of the bread.Slice open the tomato & pull out pulp then diceBroil the bread for a few minutes until slightly crisp.Place tomatoes, basil, and feta cheese on the bread. Broil again for a few minutes and then drizzle with reduction and serve right away.
We’re looking forward to more winter squash, pumpkins, apples, grapes, peppers, carrots, and ground cherry pie. Started seeds for winter broccoli, cauliflower, cabbage, and purple kohlrabi. Watching football and seeing the tips of the maples turn as this summer starts slipping into September, I’m happily already planning my Thanksgiving feast. Maybe a pear crumble or sausage stuffed acorn squash or sweet potato cakes or… any suggestions?
Until then, enjoy - Janee
Week 12
My kitchen has been invaded. There is a small, red and orange army gathering on my windowsills and countertops and it seems to grow by the day. I go to my mom’s kitchen and she’s been infested as well, and my boss’s house has tons of them too. It’s not bed bugs, it’s…. tomato season!It’s a sigh of relief for us tomato lovers (or a groan of anguish for non-tomato lovers) but it looks to be an excellent year for tomatoes. Travis’s well constructed tomato cages made out of wire fencing which started out at three feet, then five, then six and he’s talking 8 feet tall next year because they turned into a tomato forest… or a tomato jail, if you’re trying to pick them and the fence is a bit tighter than a hand can get through. But I’m glad that this year we finally are getting a good crop. The real question is, after at least two tomato sandwiches a day, what to do with the leftovers.
I roast mine. It’s similar to sun drying, but a bit faster. Slice small or roma tomatoes in half. Larger ones are best if you cut the ends off and use the middle for fresh use. Put the tomatoes cut side up on a parchment lined cookie sheet, sprinkling your favorite chopped herb (mine is garlic, basil, or thyme) and drizzle with a bit of olive oil, or use an olive oil spritzer for full coverage and less mess. Make sure to cover the herbs with olive oil and make sure they are inside the tomato “cups” or else they dry out. Then put them on a very low oven. I mean the lowest it will go. It will take about 3 hours of bubbling at 200 degrees to get the water out, but it’s completely worth it to get these amazing, lycopene packed treats. After roasting, pack in olive oil and they’ll keep in your fridge for the next 2 weeks or pack tightly in a freezer bag and freeze. Or, you could do my favorite – roasted veggie lasagna. You know how sometimes if you try to add fresh tomatoes to lasagna, you end up with a bunch of runny water after you scoop out your lasagna and mushy noodles? Try this – slice long slices of eggplant, garlic, onions, zucchini, or peppers and roast them in the oven with your tomatoes in the same fashion, but only for an hour. Then place in a lasagna pan, a layer of sauce, a layer of noodles, a layer of roasted vegetables and tomatoes, then a layer of ricotta and cottage cheese mix and top with sauce. Repeat until your pan is full, which is usually only about one and a half times. Yes, this is a veggie lovers lasagna with not a lot of noodles in the end. Top with shredded cheese and from there, either bake or cover and put in the freezer to pull out a piece of the garden in the dark days of winter.
I got another batch of lettuce, kale, peas, and mustard greens that are up now and I’m looking at my last planting of sunflowers wondering if they’ll bloom before frost. And then I think, geez, I’m already thinking about frost. And on the same token, if anyone wants squash blossoms from the late planting of winter squash, request them and we’ll pick em as they probably won’t make it to maturity, but will make an excellent squash blossom soup. Oh, and this batch of corn is my boss’s pride and joy – Now That’s Delicious. It’s a super sweet type that I’m proud of him for not spraying insecticide on for corn ear worms. I picked it yesterday so cook it soon!
So my mom got a super great recipe for Bruscetta, but the piece of paper got lost in transit, so here’s her rendition of what she could remember of Donna’s Best Bruscetta.
Put some red wine vinegar in a sauce pan and turn on low heat to reduce out some of the water. Slice ciabatta bread into inch and a half slices then butter & garlic both sides of the bread.Slice open the tomato & pull out pulp then diceBroil the bread for a few minutes until slightly crisp.Place tomatoes, basil, and feta cheese on the bread. Broil again for a few minutes and then drizzle with reduction and serve right away.
We’re looking forward to more winter squash, pumpkins, apples, grapes, peppers, carrots, and ground cherry pie. Started seeds for winter broccoli, cauliflower, cabbage, and purple kohlrabi. Watching football and seeing the tips of the maples turn as this summer starts slipping into September, I’m happily already planning my Thanksgiving feast. Maybe a pear crumble or sausage stuffed acorn squash or sweet potato cakes or… any suggestions?
Until then, enjoy - Janee
Wednesday, August 25, 2010
week 11
Cooking in Season
Week 11
The slight chill in the air is both happy relief from the stifling heat but also a twinge of pain that the summer season is rounding to a close. With the windows open at night, the quilt came back out and picking is now not such a sweat-laden endeavor.
I have some grapes from the lady I got the alpaca from, complete with seeds and that Ohio grown grape flavor I’ve really grown to love. I’ve seen grape seed extract on health food shelves and I can’t help but wonder why we spend so much effort to propagate plants that have decreased health benefits. I was chatting with a bread baker that said she takes the tart, wine type grapes and folds them into a ciabatta bread that’s baked just until the first grape pops and the seeds mellow out in the oven into something beautiful. I love canning grape juice, where I think it’s one cup grapes, one cup sugar and the rest of the quart jar is filled with water and processed. The jars are beautiful and even if the seals break, we found that was the fastest way to make some darn good home-made wine. Oh, and speaking of wine, with the extra peaches from last week, I have a batch of peach wine in my fermenter right now. I’ve never made it before, but it already smells delicious!
My mom was lucky enough last week to swipe a basket. I think it’s her first full basket and I watched that basket through this week to try to see at what pace everything in it was used and how to make our baskets better. The peaches went first, followed by the tomatoes, which made a delicious salad with very little lettuce and mostly tomatoes with a light lemon dressing. The apples and pears slowly disappeared, leaving a very small pile of dragon tongue beans and one lonely patty pan squash. It’s Tuesday and she’s had it for a week now, which is fine because patty pans last a few weeks in the fridge, but it helped me see how one fruit and veggie lover goes through the baskets.After my little learning study, I think we’re going to cut back on what we load up in the baskets and concentrate quantities like in the beans so that you actually have enough to make for dinner. I also think that we will have a table dedicated to extras, for those tomato lovers (and tomato not-lovers) to take as many or as few of some of our veggies as you’d like. I also know that canning season is upon us so I don’t want to short anyone who puts food back. Take from the extras table, only as much as you can use. LATE SWEET CORN GETS MORE BUGS THAN USUAL!!!! BEWARE!
I got some really good pie recipes sent on and my mom still can’t believe she gave away her secret pie crust recipe (for which reason I probably will not post that on the csa blog) but I promised a ground cherry pie recipe so here it is. Sent in by Roberta Martin, who testifies to its deliciousness, I still have yet to bake one myself, but we’ve got plenty so I’m sure it’s only a matter of time.
Ground Cherry Pie II Submitted By: JBS BOX Cook Time: 40 Minutes Servings: 82 1/2 cups ground cherries1/2 cup packed brown sugar1 tablespoon all-purpose flour2 tablespoons water1 (9 inch) pie shell3 tablespoons all-purpose flour3 tablespoons white sugar2 tablespoons butter
1.Preheat oven to 425 degrees F (220 degrees C).
2.Husk and wash ground cherries and place in unbaked pie shell. Mix brown sugar and 1 tablespoon flour and sprinkle over cherries. Sprinkle water over top. Mix together 3 tablespoons flour and 3 tablespoons sugar. Cut butter in until crumbly. Top cherry mixture with crumbs.
3.Bake in the preheated oven for 15 minutes, reduce temperature to 375 degrees F (190 degrees C) and continue to bake for 25 minutes.
Enjoy - Janee
Wednesday, August 18, 2010
week 10
Cooking in SeasonWeek 10
The bright red tomatoes clinging onto giant green bushes, warm from the sun and completely packed with flavor are what makes the boring winter tomatoes green with envy. There is nothing quite like walking through the garden and picking a ripe tomato and biting into it with it’s warm juices set at the perfect blend of acidity and sweetness. The quest for the best tomato has begun.We’re now taste testing the fruits from the heirloom mix seed packet we got from Fedco and the random varieties we collected along the way as well. The great whites are massive. The mortgage lifters are almost living up to their name... but not quite paying off my credit card bills, and the big rainbows are showing all beautiful hues of reds, yellows, and greens. In the garden fresh taste tests, the black krims are squeaking up to the top of the list with their gorgeous layered green skin over dark red flesh that’s not quite black, but something that has the warmth of a dimly lit room with a warm fireplace, or those old paintings of king’s tables. We’re saving seed, so if there’s one that you especially like, send me a picture of it (even if it’s half eaten) or scoop out a few seeds and bring them in next week.
Another vine ripened, warm from the sun beauty that made it into the baskets this week are peaches from Mount Hope. I’m thinking of all the delicious ways to put them in the freezer, in pies, in jams, and in cobblers just to keep a slice of summer to break out on a cold winter day.
The beans are not as stellar this year as they were last year, but they’re still vying for a spot in the baskets. Regrettably, the purple ones turn green no matter how you cook them, much to the dismay and frustration of one member last year. But we grow them because they are easier to pick as the purple doesn’t blend in as well as green beans do.And speaking of beans, I have quite a few shelling beans that will start making their way into baskets next week. I’ll try to mark the different types, but we have all colors, shapes and flavors. Shelling can be a pain, but these beans will repay you in protein and keep for a long time when stored properly. (More on this when they come in.)
Anyway, the apples are starting to come in along with the pears and soon the grapes. The ground cherries are really coming on as long as we keep scooping them off the ground as they fall. I’m going to start concentrating them into quantities in some baskets for those interested in making ground cherry pie. My mom has this amazing pie crust recipe that she got from Georgia Wilson. It’s an old amish recipe that is just amazing, no matter what the filling.
********* secret recipe omitted **********************
The bright red tomatoes clinging onto giant green bushes, warm from the sun and completely packed with flavor are what makes the boring winter tomatoes green with envy. There is nothing quite like walking through the garden and picking a ripe tomato and biting into it with it’s warm juices set at the perfect blend of acidity and sweetness. The quest for the best tomato has begun.We’re now taste testing the fruits from the heirloom mix seed packet we got from Fedco and the random varieties we collected along the way as well. The great whites are massive. The mortgage lifters are almost living up to their name... but not quite paying off my credit card bills, and the big rainbows are showing all beautiful hues of reds, yellows, and greens. In the garden fresh taste tests, the black krims are squeaking up to the top of the list with their gorgeous layered green skin over dark red flesh that’s not quite black, but something that has the warmth of a dimly lit room with a warm fireplace, or those old paintings of king’s tables. We’re saving seed, so if there’s one that you especially like, send me a picture of it (even if it’s half eaten) or scoop out a few seeds and bring them in next week.
Another vine ripened, warm from the sun beauty that made it into the baskets this week are peaches from Mount Hope. I’m thinking of all the delicious ways to put them in the freezer, in pies, in jams, and in cobblers just to keep a slice of summer to break out on a cold winter day.
The beans are not as stellar this year as they were last year, but they’re still vying for a spot in the baskets. Regrettably, the purple ones turn green no matter how you cook them, much to the dismay and frustration of one member last year. But we grow them because they are easier to pick as the purple doesn’t blend in as well as green beans do.And speaking of beans, I have quite a few shelling beans that will start making their way into baskets next week. I’ll try to mark the different types, but we have all colors, shapes and flavors. Shelling can be a pain, but these beans will repay you in protein and keep for a long time when stored properly. (More on this when they come in.)
Anyway, the apples are starting to come in along with the pears and soon the grapes. The ground cherries are really coming on as long as we keep scooping them off the ground as they fall. I’m going to start concentrating them into quantities in some baskets for those interested in making ground cherry pie. My mom has this amazing pie crust recipe that she got from Georgia Wilson. It’s an old amish recipe that is just amazing, no matter what the filling.
********* secret recipe omitted **********************
Wednesday, August 11, 2010
week 9
The heat of August has sweat dripping into my eyeballs on the morning feeding rounds. The turkeys are getting bigger by the day and the meat birds happily waddle around the back yard, soaking up the sun and chasing bugs. The printout from last week after computer problems is on highmillpark.com/csaI’m at a loss for lettuce and asian greens this year. I had two bok choy plants that lived through the heat and I was so excited that after years and years of just watching them go to seed before I could get a good looking stalk together, these two plants held up through the heat and the sun of summer. All they had to do was flower at the same time to cross pollinate and I’d save the best bok choy seeds for years to come, but one flowered this past week but the other didn’t. No cross pollination. No super bok choy seeds. But one lucky basket might be the winner of the remaining bok choy that looks amazing. If you get it, let me know how it cooks up and I’ll try my little experiment again next year, pulling up all the ones that go to seed to early to find that one perfect bok choy, or I could just start watching the Jersey Shore and eat Mac ‘n Cheese. Seems like a more normal hobby.
Ah, the smooth sailing time of the year when the rush of tomatoes come in along with peppers, winter squash, snap and shelling beans, and the real bounty of the harvest. Sweet corn this week is Incredible. Now we’re working on our fruit cellar for winter storage for potatoes and a super apple crop. I manured the orchard last fall to protect the roots from winter cold and it’s broken down into amazing soil and the apples are thanking me for the food with a super crop. This year I’ve only done dormant sprays on them so they’ve got some surface blemishes, but aren’t covered in chemicals or pumped full of Miracle grow, which makes them taste all the better. Some spots wash off easily. We’re planning for winter already and instead of going dormant, we’re planning on planting winter gardens with all the leftover lettuce and asian greens seeds we didn’t use. Email me if you’re interested, it probably wouldn’t be once a week, but whenever we have enough for a basket of fresh greens, sweet carrots, turnips, broccoli, winter apples and the like, we’d make up a basket and send it your way. Just throwing that out there if you’re interested. Also, last week to signup for meat share, oh, and we’re almost sold out of Thanksgiving turkeys.
This week, garden fresh Baked Vegetable Penne
1 (16 ounce) package penne pasta
1 tablespoon olive oil
2 - 4 summer squash, chopped - 1 onion, chopped - 2 peppers, chopped
1 tablespoon crushed garlic
3 tomatoes, chopped into strainer to drain off excess liquid.
1 (28 ounce) jar chunky style pasta sauce
1 teaspoon crushed red pepper, or to taste
1/2 teaspoon black pepper, or to taste
2 cups shredded mozzarella cheese
1. Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the penne, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 11 minutes. Drain well in a colander set in the sink, place the pasta in a large bowl, and set aside.
2. While the pasta is cooking, heat the oil in a large skillet over medium heat, and cook and stir the zucchini, squash, onion, red and green peppers, and garlic until the vegetables are tender, for about 10 minutes. Pour in the tomatoes, pasta sauce, and corn, and stir to mix. Sprinkle with red and black pepper to taste, and bring the mixture back to a boil. Simmer for 20 minutes.
3. Preheat an oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking dish.
4. Pour the vegetable mixture into the bowl with the cooked penne pasta, stir to mix well, and spoon into the prepared baking dish. Sprinkle the mozzarella cheese over the top, and bake in the preheated oven until the cheese is melted and the casserole is bubbling, 20 to 30 minutes.
Until next week… Enjoy! - Janee
Saturday, August 7, 2010
week 8
First week in August and the tomatoes are really coming on. We grow many different types of heirloom tomatoes in all colors and some standard modern hybrids as well. We do not plant genetically modified tomatoes. Modern hybrids are made by removing the male parts off some plants and pollinating them by hand with a paintbrush to get a cross that brings out the best of the parent plants. Burpee has made this big business. Don’t try to save the seeds from your Burpee Big Boys as they do not breed true from seed. But our Mortgage Lifters will be true if you save the seeds. As far as self sufficiency, heirlooms are the best. We’re creating new heirlooms as well by saving the seeds of the best plants that produce the sweetest fruit with the most disease resistance. They might not have names yet, but if we keep saving the seeds from the best plants that grow in our climate, eventually we’ll have something really amazing that’s well suited for our area. Take that, Burpee.
When storing tomatoes, do not put them in the fridge. Leave them in a sunny window until you’re ready to use. Any that have blemishes should be used right away. Heirlooms are best when picked slightly green and then ripened in a sunny windowsill… but some are green zebra, a striped green and dark green variety that is perfect when green but will ripen into a mushy yellow and green ball if allowed to overripe. So use your judgment and let the BLT’s begin.
Anyway, it’s another mishmash week of a whole lot of different things. Some of you will be experimenting with pattypan squash and some baskets will be loaded with tomatoes of all colors. There’s more potatoes as well for the roasting, steaming and smashing, or just saving them for later along with some delicious onions that I can’t get enough of. Okra is starting to come in now, but if you don’t know what to do with it but you got it, just email me and I’ll give you my grandma’s fried okra recipe. Delicious. I’m not big on gumbo so I like my okra to be crispy and not mushy.
Blackberries are done. Blueberries are in a lull (or someone else got to them before I did this week) but we do have some beautiful little Shiro and Red Ace plums from a farm down by Apple Creek.
Oh, and you’ll find some little paper lanterns popping up in some baskets. Those little delicious bites are called husk tomatoes or ground cherries. If they’re green, give them a few more days in a sunny window. They are perfect when the husks are thin as paper and brown and the little tiny tomato inside is a nice golden color. Remove the husk and eat, or throw it in a salad. They’re called ground cherries because they are ripe when they fall to the ground. If you husk them, they keep in the fridge for a couple weeks and I’ve got some nice ground cherry pie recipes for anyone interested.
Apples are ripening well. Grapes are turning and setting their sugars. Our first wave of sweet corn was Temptation bi-color. This week we’ve got some Incredible and next week the winery neighbor said his Bodacious might be ready. I’ve never had it but he swears it’s the best. I’ll let you all be the judge.
- Janee
Thursday, August 5, 2010
darn computers
printer broke and now my internet at my house won't work. i just can't win!
here's some info on ground cherries
and when my computer likes me again, i'll post more.
here's some info on ground cherries
and when my computer likes me again, i'll post more.
Thursday, July 29, 2010
week 7
Cooking in Season
Week 7
As I stare into the great weed patch of a garden at work with the wind blowing the tall ragweed to and fro, I find it a good time to reflect on what went wrong and where I did go right. 50 pounds of seed potatoes and a sore back tell me that it is a bad idea to plant potatoes in the low spot of the garden in the heaviest soil there is. Bad idea. Oddly enough, two rows over, my carrots are thriving and I’m not sure why. I tied a few sheep to graze on where my potatoes were and pulled as many out of the ground as I could. My tomatoes aren’t doing too bad, but nowhere near as well as my sister’s tomatoes that got 6 foot tall cages and are still growing out of the top of them. I know I planted peppers in there somewhere but I think the thistles overtook it. My boss’s corn in the one corner is sticking it’s thumbs in its ears and sticking out it’s tongue like a taunting second grader as it grows above my failed garlic experiment and weed choked white beets. Where I did go right was with beans. I have about 5 different types of gourmet dry soup beans growing which I inoculated, a technique touted by Rodale to reintroduce beneficial bacteria to help the roots grow and the plant to produce more. Said beans look amazing. The dry dirt around it just thrives with life as they stretch toward the sun, outstretching the grass growing around them, but not by much. I hope someone likes Edamame, edible soybeans, because I hand weeded them at least twice by now and they should be coming on soon. I also tried growing garbanzo beans as I love hummus and would love it even more if it came out of the garden…. Buuut they aren’t as easy to grow as other beans and there’s only one per pod. So out of the one pound of seed I planted, I only got about 3 ounces of beans. Something didn’t work out well there.Another thing that is really doing well is my carrots. Every year I am determined to get good carrots and every year I get a little bit closer to figuring it out. I am not sure what I did right at my work garden, maybe it’s the 10 hours of hand weeding that they likes or maybe it was getting planted as filler in between winter squash, but they are looking amazing. The problem, however is that carrots get sweeter as the temperature drops. This is why I am so baffled as to how carrots grow in California and are sweet. Maybe I don’t want to know, but there’s got to be some trick to get them to ripen at the right time without turning hard as sticks, get big and nice and long, and get sweet. I think I’m close this year, but I’ll let you all decide. Oh, I think I might harvest some, put them in sawdust and ice and see if that works. I guess that’s the fun thing about growing your own food. Yes, there is probably a chemical that would make this process easier, but it’s more fun to figure it out naturally.
The blackberries are here, however not for much longer. The blueberries at work are starting to come on, but I don’t think that I will have enough for all the baskets at once so if you get some one week, let someone else try them the next week. Peaches are ripening now along with some early apples. And we have baby melons coming on now too.Anyway, the blackberries are hit or miss. The wild ones are smaller and I can’t pass them up when they’re in season, but they aren’t the best for raw eating. I highly suggest you put them in something to tone down their acidity. Cobblers or on ice cream works really well or here is a simple blackberry jam recipe.
1 pint blackberries1 pint sugar
Put berries in a small saucepan and mash with potato masher on medium heat. Once the berries are at a boil, add sugar slowly into the saucepan, stirring constantly. I like to add a little bit of lemon juice for some added flavor. Return to a boil to dissolve sugar, about 2 minutes. Store in the refrigerator and eat immediately. Enjoy! - Janee
Week 7
As I stare into the great weed patch of a garden at work with the wind blowing the tall ragweed to and fro, I find it a good time to reflect on what went wrong and where I did go right. 50 pounds of seed potatoes and a sore back tell me that it is a bad idea to plant potatoes in the low spot of the garden in the heaviest soil there is. Bad idea. Oddly enough, two rows over, my carrots are thriving and I’m not sure why. I tied a few sheep to graze on where my potatoes were and pulled as many out of the ground as I could. My tomatoes aren’t doing too bad, but nowhere near as well as my sister’s tomatoes that got 6 foot tall cages and are still growing out of the top of them. I know I planted peppers in there somewhere but I think the thistles overtook it. My boss’s corn in the one corner is sticking it’s thumbs in its ears and sticking out it’s tongue like a taunting second grader as it grows above my failed garlic experiment and weed choked white beets. Where I did go right was with beans. I have about 5 different types of gourmet dry soup beans growing which I inoculated, a technique touted by Rodale to reintroduce beneficial bacteria to help the roots grow and the plant to produce more. Said beans look amazing. The dry dirt around it just thrives with life as they stretch toward the sun, outstretching the grass growing around them, but not by much. I hope someone likes Edamame, edible soybeans, because I hand weeded them at least twice by now and they should be coming on soon. I also tried growing garbanzo beans as I love hummus and would love it even more if it came out of the garden…. Buuut they aren’t as easy to grow as other beans and there’s only one per pod. So out of the one pound of seed I planted, I only got about 3 ounces of beans. Something didn’t work out well there.Another thing that is really doing well is my carrots. Every year I am determined to get good carrots and every year I get a little bit closer to figuring it out. I am not sure what I did right at my work garden, maybe it’s the 10 hours of hand weeding that they likes or maybe it was getting planted as filler in between winter squash, but they are looking amazing. The problem, however is that carrots get sweeter as the temperature drops. This is why I am so baffled as to how carrots grow in California and are sweet. Maybe I don’t want to know, but there’s got to be some trick to get them to ripen at the right time without turning hard as sticks, get big and nice and long, and get sweet. I think I’m close this year, but I’ll let you all decide. Oh, I think I might harvest some, put them in sawdust and ice and see if that works. I guess that’s the fun thing about growing your own food. Yes, there is probably a chemical that would make this process easier, but it’s more fun to figure it out naturally.
The blackberries are here, however not for much longer. The blueberries at work are starting to come on, but I don’t think that I will have enough for all the baskets at once so if you get some one week, let someone else try them the next week. Peaches are ripening now along with some early apples. And we have baby melons coming on now too.Anyway, the blackberries are hit or miss. The wild ones are smaller and I can’t pass them up when they’re in season, but they aren’t the best for raw eating. I highly suggest you put them in something to tone down their acidity. Cobblers or on ice cream works really well or here is a simple blackberry jam recipe.
1 pint blackberries1 pint sugar
Put berries in a small saucepan and mash with potato masher on medium heat. Once the berries are at a boil, add sugar slowly into the saucepan, stirring constantly. I like to add a little bit of lemon juice for some added flavor. Return to a boil to dissolve sugar, about 2 minutes. Store in the refrigerator and eat immediately. Enjoy! - Janee
week 6
Cooking in Season
Week 6
I just drove to the far corner of Pennsylvania to look at soybeans. Not just any soybeans. Organic soybeans. And tractors. So needless to say the organic field day at Rodale Institute is not what I expected, but I did get a healthy appreciation for the hardship of soybean farmers. I did learn about soil fungi, which are often overlooked and so quickly destroyed. And I got to talk to other people who are into local foods and growing their own fresh vegetables.
Anyway…Zucchini Cookout Sunday July 25th at 2pm
Invite your friends, bring a covered dish, and join us this Sunday for all the different ways to cook up summer squash and enjoy local foods. We’ll be grilling straight out of the gardens and maybe have some lamburgers from here and some delicious beef burgers from my work.
Right now it’s blackberry season and it looks like I’ve been fighting with a pack of wild house cats. Every year I think – this winter I’m going to clean up this patch. And every year I forget when it’s no longer blackberry season. We do have a patch of thornfree blackberries that we’re propagating as much as possible for the love of my skin. When my sister wanted to plant everbearing strawberries this spring and I was not sold on the idea. When I worked in a greenhouse, we had everbearing strawberries that would just produce tiny little berries twice a year, but I figured why not give it a try. We ordered Seascape strawberries from Indiana Berry Co and I’m completely happy with the second crop we’re getting on the new plants from this spring. Wow. I’m sold. More strawberry jam soon!The apples are coming on. Travis has a cute, baby melon. The unique shelling beans at my work garden are blooming along with some edamame and garbanzo beans. I’ve never grown them before so we’ll see what happens. The raccoons found the sweet corn in the back garden. Little brats. So we’re low on the unique red corn this week. Oh, and a note about sweet corn – the sugars start turning to starches as soon as it’s picked. Fresh off the stalk, we like to just eat it as it doesn’t need boiled, salted or buttered at all. So cook your ears as soon as possible. Lightly boiled is fine or I like to take the silks out and shuck it, leaving a few husks left, put a pad of butter inside the remaining husks and fold them back over the ear and grill for a few minutes. So delicious.
Zucchini this year has not been as crazy prolific as past years, but we’ve still got enough for some zucchini bread and fresh grilling. Here’s a zucchini pancake recipe recommended by member Roberta Martin from the Zucchini Cookbook. She says an excellent variation is to put pizza sauce, cheese and toppings on top for a delicious take on pizza. Delicious!
Zucchini Pancakes1 medium zucchini, grated and drained1 egg, beaten1 teaspoon cooking oil1 cup pancake mix¾ cup milk2 tablespoons Parmesan cheeseLightly combine all ingredients and allow to rest for ½ hour. Add more milk for a thinner pancake. Cook on lightly greased hot griddle. Enjoy! - Janee
week 5
Cooking in Season
Week 5
I have two exciting things. First – Piglets! Finally. 6 of them and cute as little buttons. We had pork chops to celebrate my first success in pig husbandry. Now I just need to get my timing right.Second, this Friday we’ve gathered a small group together to travel to the equivalent of organics Mecca; the Rodale Institute in Pennsylvania. This is the place where they research the most cutting edge new trends in organic agriculture while still keeping with some tried and true practices that will never go out of style. This is the place where if you pick up an organic disease and pest management book, they probably wrote it. They are having a field walk on Friday and we’re all pretty excited to make a camping/road trip out there to learn as much as we can in one day of staring at dirt and plants. This might sound boring to some, but we’re really excited about staring at dirt.
Anyway, the sweet corn has tassled and is getting close to being ready for round 1 of our multiple plantings. The cherry tomatoes are turning, but they keep mysteriously disappearing on the same days my mom makes amazing marinated cucumber and mixed veggie salads. Hm, that’s weird. There’s a few little cucumbers in your baskets that are very spiny. They’re actually an edible bitter gourd appropriately named hedgehog and so slice them up and use them like a cucumber. There’s also the traditional zucchini appearing in baskets, which is pretty much a staple right about now along with some strange shaped summer squash such as patty pans, starships, and eight balls. Most of them are great on the grill or I like to scoop out the seeds of the patty pans and fill them with sausage (or very moist rice and onions for the vegetarians) and bake them for about an hour, lightly brushing them with butter so they don’t dry out.With all the summer squash rolling in and sweet corn and peppers on the way, I hope grilling out is part of your plans. It’s usually a fast way to get rid of a lot of veggies at once. The baskets are a bit scattered this week with no real universal staple for the week, just whatever’s in season. The eggplant are coming in and if you have tried eggplant and hated it before, try slicing it into half inch sections and putting it on paper towels to sweat out the bitterness. I throw a pinch of salt on there to encourage it to sweat and flip it over a couple of times to let the paper towels really absorb. And if you’re sautéing eggplant, add some water to your pan or else it will soak up your oil with a sponge. After sweating, it’s great to just throw it on the grill with an herbed butter brushed on top. Here’s a simple herbed butter recipe that you can throw on top of most any veggie that you are grilling.
Herbed ButterIngredients:1 stick unsalted butter½ cup finely chopped parsley2 Tablespoons minced onion2 Tablespoons fresh lemon juice½ teaspoon minced garlic1 teaspoon salt¼ teaspoon black pepperPut in food processor and blend. It’s easier if the butter is soft. Variations include basil instead of parsley for some Italian grilling butter with a pinch of oregano. Or send me your favorite variations. Enjoy! - Janee
Week 5
I have two exciting things. First – Piglets! Finally. 6 of them and cute as little buttons. We had pork chops to celebrate my first success in pig husbandry. Now I just need to get my timing right.Second, this Friday we’ve gathered a small group together to travel to the equivalent of organics Mecca; the Rodale Institute in Pennsylvania. This is the place where they research the most cutting edge new trends in organic agriculture while still keeping with some tried and true practices that will never go out of style. This is the place where if you pick up an organic disease and pest management book, they probably wrote it. They are having a field walk on Friday and we’re all pretty excited to make a camping/road trip out there to learn as much as we can in one day of staring at dirt and plants. This might sound boring to some, but we’re really excited about staring at dirt.
Anyway, the sweet corn has tassled and is getting close to being ready for round 1 of our multiple plantings. The cherry tomatoes are turning, but they keep mysteriously disappearing on the same days my mom makes amazing marinated cucumber and mixed veggie salads. Hm, that’s weird. There’s a few little cucumbers in your baskets that are very spiny. They’re actually an edible bitter gourd appropriately named hedgehog and so slice them up and use them like a cucumber. There’s also the traditional zucchini appearing in baskets, which is pretty much a staple right about now along with some strange shaped summer squash such as patty pans, starships, and eight balls. Most of them are great on the grill or I like to scoop out the seeds of the patty pans and fill them with sausage (or very moist rice and onions for the vegetarians) and bake them for about an hour, lightly brushing them with butter so they don’t dry out.With all the summer squash rolling in and sweet corn and peppers on the way, I hope grilling out is part of your plans. It’s usually a fast way to get rid of a lot of veggies at once. The baskets are a bit scattered this week with no real universal staple for the week, just whatever’s in season. The eggplant are coming in and if you have tried eggplant and hated it before, try slicing it into half inch sections and putting it on paper towels to sweat out the bitterness. I throw a pinch of salt on there to encourage it to sweat and flip it over a couple of times to let the paper towels really absorb. And if you’re sautéing eggplant, add some water to your pan or else it will soak up your oil with a sponge. After sweating, it’s great to just throw it on the grill with an herbed butter brushed on top. Here’s a simple herbed butter recipe that you can throw on top of most any veggie that you are grilling.
Herbed ButterIngredients:1 stick unsalted butter½ cup finely chopped parsley2 Tablespoons minced onion2 Tablespoons fresh lemon juice½ teaspoon minced garlic1 teaspoon salt¼ teaspoon black pepperPut in food processor and blend. It’s easier if the butter is soft. Variations include basil instead of parsley for some Italian grilling butter with a pinch of oregano. Or send me your favorite variations. Enjoy! - Janee
week 4
Cooking in Season
Week 4
I try not to complain about the weather. I don’t like it when people complain that it’s too hot and can’t wait for winter or too cold and wish summer would hurry up and get here. I like the seasons. I like Ohio. It’s hot, cool, rainy, frigid, sweltering, hailstorms, thunder, and a few perfect 70 degree days in there somewhere. The weather is what it is. The problem comes when the vegetables go on strike along with the chickens. The pig is wallowing in the cool water that’s being pumped out of the pool. The sheep are grazing only in the shade and then coming out to eat at night. The gardens are stalling. We’ll water and then there will be a little growth spurt for a bit, but then once it gets over 90, things stop growing. They look stressed. They want more water, but the roots need to breathe, but it’s too hot to breathe. Even the warm weather loving tomatoes and peppers are on strike from growing while the temps climb over what they like.
So here we are, mid-July in Ohio and pulling up what we can. There’s some squash, some cucumbers, and I can’t believe it… still some broccoli that’s not bitter and I’m watering the lettuce to see if I can pull some of that up as well.
Also, there’s an odd shaped veggie creeping in season now that old time Ohioans love – kohlrabi. It reminds me of a flying saucer or a seed pod that would slowly float around finding for a new spot to plant itself. I use the leaves like kale and slice the bulb up, really thin works in salads like water chestnuts, or I like to sauté it and throw it in squash.Today I cooked up some baby onions in a skillet with some olive oil. Then once they were clear I threw in sliced zucchini, yellow squash and peeled and sliced beets with some water, put the lid on and steamed for about ten minutes. I put them over egg noodles with a little bit of butter and garlic salt and that was lunch. In hindsight, I probably should have done a cold salad as cooking in a hot kitchen is… um, hot.
Here is the best cucumber recipe from member Linda Chen. This is the recipe for the Taiwanese cucumbers - I'll give my mother-in-law credit & call them 'Betty Chen's (Taiwanese) Pickled Cucumbers'!
~ 1 cucumber, cut into 2 inch sticks or cut to your preference (but not too thin)~ 1/4 - 1/2 tsp salt ~ 1 TBsp apple cider vinegar~ 1/2 - 3/4 tsp brown sugar~ garlic, 2 cloves minced or to taste~ 1 tsp sesame oil~ tiny bit of hot chili bean paste (doe ban jan) - you can probably substitute with chili oil, dash hot sauce, or red pepper flakescut cucumbers & sprinkle with salt - let sit for 15 min - mix vinegar, sugar, garlic, sesame oil, & chili bean paste - pour over cucumbers, toss & eat!It tastes just as good if the cukes don't sit for 15 min.
*sesame oil* - Not all sesame oil is created equal, I've tried several. My & husband I agree that Kadoya is the best! - thumbs down on Ty Ling brand - I always refrigerate my sesame oil since it's not used quickly. This will retain freshness & prevent rancidity.
Stay cool and enjoy your veggies this week. Looking forward to eggplant that are the size of baseballs now, tomatoes that are starting to turn already, giant Marconi peppers that are still green but getting huge, and ground cherries that are getting eaten by us as soon as they get ripe. But for now, we’re off to go swimming. - Janee
Week 4
I try not to complain about the weather. I don’t like it when people complain that it’s too hot and can’t wait for winter or too cold and wish summer would hurry up and get here. I like the seasons. I like Ohio. It’s hot, cool, rainy, frigid, sweltering, hailstorms, thunder, and a few perfect 70 degree days in there somewhere. The weather is what it is. The problem comes when the vegetables go on strike along with the chickens. The pig is wallowing in the cool water that’s being pumped out of the pool. The sheep are grazing only in the shade and then coming out to eat at night. The gardens are stalling. We’ll water and then there will be a little growth spurt for a bit, but then once it gets over 90, things stop growing. They look stressed. They want more water, but the roots need to breathe, but it’s too hot to breathe. Even the warm weather loving tomatoes and peppers are on strike from growing while the temps climb over what they like.
So here we are, mid-July in Ohio and pulling up what we can. There’s some squash, some cucumbers, and I can’t believe it… still some broccoli that’s not bitter and I’m watering the lettuce to see if I can pull some of that up as well.
Also, there’s an odd shaped veggie creeping in season now that old time Ohioans love – kohlrabi. It reminds me of a flying saucer or a seed pod that would slowly float around finding for a new spot to plant itself. I use the leaves like kale and slice the bulb up, really thin works in salads like water chestnuts, or I like to sauté it and throw it in squash.Today I cooked up some baby onions in a skillet with some olive oil. Then once they were clear I threw in sliced zucchini, yellow squash and peeled and sliced beets with some water, put the lid on and steamed for about ten minutes. I put them over egg noodles with a little bit of butter and garlic salt and that was lunch. In hindsight, I probably should have done a cold salad as cooking in a hot kitchen is… um, hot.
Here is the best cucumber recipe from member Linda Chen. This is the recipe for the Taiwanese cucumbers - I'll give my mother-in-law credit & call them 'Betty Chen's (Taiwanese) Pickled Cucumbers'!
~ 1 cucumber, cut into 2 inch sticks or cut to your preference (but not too thin)~ 1/4 - 1/2 tsp salt ~ 1 TBsp apple cider vinegar~ 1/2 - 3/4 tsp brown sugar~ garlic, 2 cloves minced or to taste~ 1 tsp sesame oil~ tiny bit of hot chili bean paste (doe ban jan) - you can probably substitute with chili oil, dash hot sauce, or red pepper flakescut cucumbers & sprinkle with salt - let sit for 15 min - mix vinegar, sugar, garlic, sesame oil, & chili bean paste - pour over cucumbers, toss & eat!It tastes just as good if the cukes don't sit for 15 min.
*sesame oil* - Not all sesame oil is created equal, I've tried several. My & husband I agree that Kadoya is the best! - thumbs down on Ty Ling brand - I always refrigerate my sesame oil since it's not used quickly. This will retain freshness & prevent rancidity.
Stay cool and enjoy your veggies this week. Looking forward to eggplant that are the size of baseballs now, tomatoes that are starting to turn already, giant Marconi peppers that are still green but getting huge, and ground cherries that are getting eaten by us as soon as they get ripe. But for now, we’re off to go swimming. - Janee
week 3
Cooking in Season
Week 3
It’s July 4th weekend already. I walked out this morning to look at the gardens and I saw our squash plants, laden with happy, yellow flowers… but only two zucchini for all the cookouts this weekend. So I went to Holmes County to see what’s happening and got some zucchini and summer squash. The farmers down there are watching the impending doom of late blight on tomatoes. Right now, the big demand for local tomatoes has everyone growing in hot house greenhouses to try to beat the killer late blight. It’s in the soil, can spread up to 5 miles, and nothing can stop it. Super scary, but home grown tomatoes are so delicious that we all try anyway. And if we pull together, grow heirlooms, and save seeds from the few that make it through, we just might find a crop that will beat it. My grandma snatched up the first tomato that blushed already this year. We’re hoping there’s more to come before the blight hits, but there’s only so much we can do. Oh, and the ground cherries are starting to turn for acidic sweet deliciousness soon.
It’s cucumber season as well. We will be canning pickles next week, probably on Tuesday night after CSA pickup at my parent’s house if anyone would like to join. We trade working in the kitchen for jars of delicious pickles, or any empty canning jars you might donate for a couple jars full of pickles. Now if my dill would just hurry up and grow!
And I wish that I had sweet corn for all your picnics, but we put it in as early as we could and it’s just not ready yet. The corn at roadside stands right now is from Southern Ohio… or Florida The super early sweet corn we planted at my work got nipped by that mid-may frost. Oh well, maybe in a few weeks we’ll have some. The blueberries are coming on up there as well but my boss really likes his fertilizer so… not organic. The bushes are taller than I am and just about as old as I am too. We’re gleaning some blackberries and wild black raspberries from our canes here, but I never have enough so some are hand-picked from a farm in Navarre. They’re so sweet no sugar needed. And the ground cherries are coming soon…
Anyway, here’s a cucumber – green onion salad recipe that will cool down any hot 4th of July party. I peel my cukes if they’re larger in long stripes, leaving just a little green in between to hold them together. I’d put the green onion tops in this salad and save the tender baby onions for a sauté’ on the grill with some garlic spiced butter and summer squash. The beets can be roasted on the grill with a modification from the recipe from last week, wrapped in aluminum foil.
3 cucumbers
1 bunch green onions
MARINADE:
1/2 c. white wine vinegar1/2 c. sugar1 tbsp. dill weed1 tbsp. salt1/2 tsp. white pepper
1. Slice cucumbers – thin or thick, depending on preference. They keep their crunch at about half inch slices.2. Slice green onions diagonally as thinly as possible. Add to the cucumbers. 3. In small bowl, mix vinegar, sugar, dill weed, salt and pepper. Whisk with fork until blended. Pour over onions and cucumbers. Turn with spatula to coat all pieces. Marinate 1 hour or more. (overnight works well) 4. Lift cucumbers from marinade and serve – slotted spoons work great to make for not so soupy plates
- a modification of this would be adding a scoop of yogurt and a squeeze of lemon for Greek pickles. Or send me your favorite marinade (or zucchini recipe) . Happy 4th everyone! - Janee
Week 3
It’s July 4th weekend already. I walked out this morning to look at the gardens and I saw our squash plants, laden with happy, yellow flowers… but only two zucchini for all the cookouts this weekend. So I went to Holmes County to see what’s happening and got some zucchini and summer squash. The farmers down there are watching the impending doom of late blight on tomatoes. Right now, the big demand for local tomatoes has everyone growing in hot house greenhouses to try to beat the killer late blight. It’s in the soil, can spread up to 5 miles, and nothing can stop it. Super scary, but home grown tomatoes are so delicious that we all try anyway. And if we pull together, grow heirlooms, and save seeds from the few that make it through, we just might find a crop that will beat it. My grandma snatched up the first tomato that blushed already this year. We’re hoping there’s more to come before the blight hits, but there’s only so much we can do. Oh, and the ground cherries are starting to turn for acidic sweet deliciousness soon.
It’s cucumber season as well. We will be canning pickles next week, probably on Tuesday night after CSA pickup at my parent’s house if anyone would like to join. We trade working in the kitchen for jars of delicious pickles, or any empty canning jars you might donate for a couple jars full of pickles. Now if my dill would just hurry up and grow!
And I wish that I had sweet corn for all your picnics, but we put it in as early as we could and it’s just not ready yet. The corn at roadside stands right now is from Southern Ohio… or Florida The super early sweet corn we planted at my work got nipped by that mid-may frost. Oh well, maybe in a few weeks we’ll have some. The blueberries are coming on up there as well but my boss really likes his fertilizer so… not organic. The bushes are taller than I am and just about as old as I am too. We’re gleaning some blackberries and wild black raspberries from our canes here, but I never have enough so some are hand-picked from a farm in Navarre. They’re so sweet no sugar needed. And the ground cherries are coming soon…
Anyway, here’s a cucumber – green onion salad recipe that will cool down any hot 4th of July party. I peel my cukes if they’re larger in long stripes, leaving just a little green in between to hold them together. I’d put the green onion tops in this salad and save the tender baby onions for a sauté’ on the grill with some garlic spiced butter and summer squash. The beets can be roasted on the grill with a modification from the recipe from last week, wrapped in aluminum foil.
3 cucumbers
1 bunch green onions
MARINADE:
1/2 c. white wine vinegar1/2 c. sugar1 tbsp. dill weed1 tbsp. salt1/2 tsp. white pepper
1. Slice cucumbers – thin or thick, depending on preference. They keep their crunch at about half inch slices.2. Slice green onions diagonally as thinly as possible. Add to the cucumbers. 3. In small bowl, mix vinegar, sugar, dill weed, salt and pepper. Whisk with fork until blended. Pour over onions and cucumbers. Turn with spatula to coat all pieces. Marinate 1 hour or more. (overnight works well) 4. Lift cucumbers from marinade and serve – slotted spoons work great to make for not so soupy plates
- a modification of this would be adding a scoop of yogurt and a squeeze of lemon for Greek pickles. Or send me your favorite marinade (or zucchini recipe) . Happy 4th everyone! - Janee
week 2
Cooking in Season
Week 2
We have little green tomatoes already. My sister and grandmother, anxious to get tomatoes after a disappointing no-tomato season last year due to early blight, started planting tomatoes in late March. One or two tomatoes would sneak out of the greenhouse and get planted and covered. When the cold got too much, they would wait for the thaw and then try it again. I’m not sure how long the ones that are bearing have been in the ground, but I’m pretty sure they got a decent head start. And I can’t wait for fresh, vine ripened tomatoes. We also have baby peppers already.The squash are starting to flower. The cucumbers have baby pickles with flowers on the tips as they climb the fence. The lettuce sighs at the thought of getting harvested and wilts immediately and the kale is under attack from some leaf munchers. The broccoli has all but given up the fight. We’re hoping for the warm weather crops to pick up the slack.
Watch your baskets as garlic is sneaking in soon. We grow a bunch of different types and although I had all hopes of labeling, something got lost in translation. We have at least 6 different types and then after I couldn’t find any more in the dead of winter this year during a thaw, some grocery store garlic went in the ground as well. We have a native American red, some strong German red, softneck white, hardnecks, Music Pinks, and a few I’m sure I’m forgetting. We are harvesting from the past 4 years of planting garlic, so some head up better than others, but all are pretty much delicious.
Anyway, this week is just for the beets. The year before we started doing the CSA, Jason and I had a much smaller garden with a little beet patch that ended up yielding 38 quarts of pickled beets! We tried to eat one jar per week, but when we were burnt out on beets, we realized that we needed help eating all of our veggies. Hence the CSA.Anyway, beets as a vegetable are very under appreciated. It seems as though most of the people who really value them have lived through the depression and savor them at the early bird salad bar. I would just ask you all to give them another chance with this recipe, greens and all. They are high in folate, manganese, iron, potassium and fiber and I love that the green are also edible and delicious.Here’s a recipe from cooks.com that’s great. You also have peas in your baskets (most of you) and the larger ones can be shelled and thrown in the skillet when the greens are added. Smaller sugar snap peas can be added whole.
Ingredients1 bunch beets with greens 1/4 cup olive oil, divided 2 cloves garlic, minced 2 tablespoons chopped onion (optional) salt and pepper to taste 1 tablespoon red wine vinegar (optional)
Directions
1. Preheat the oven to 350 degrees (175 degrees C). Wash the beets thoroughly, leaving the skins on, and remove the greens. Rinse greens, removing any large stems, and set aside. Place the beets in a small baking dish or roasting pan, and toss with 2 tablespoons of olive oil. If you wish to peel the beets, it is easier to do so once they have been roasted.
2. Cover, and bake for 45 to 60 minutes, or until a knife can slide easily through the largest beet.
3. When the roasted beets are almost done, heat the remaining 2 tablespoons olive oil in a skillet over medium-low heat. Add the garlic and onion, and cook for a minute. Tear the beet greens into 2 to 3 inch pieces, and add them to the skillet. Cook and stir until greens are wilted and tender. Season with salt and pepper. Serve the greens as is, and the roasted beets sliced with either red-wine vinegar, or butter and salt and pepper.
Email me if you need help shelling peas. They’re way better than out of a can! - Janee
Week 2
We have little green tomatoes already. My sister and grandmother, anxious to get tomatoes after a disappointing no-tomato season last year due to early blight, started planting tomatoes in late March. One or two tomatoes would sneak out of the greenhouse and get planted and covered. When the cold got too much, they would wait for the thaw and then try it again. I’m not sure how long the ones that are bearing have been in the ground, but I’m pretty sure they got a decent head start. And I can’t wait for fresh, vine ripened tomatoes. We also have baby peppers already.The squash are starting to flower. The cucumbers have baby pickles with flowers on the tips as they climb the fence. The lettuce sighs at the thought of getting harvested and wilts immediately and the kale is under attack from some leaf munchers. The broccoli has all but given up the fight. We’re hoping for the warm weather crops to pick up the slack.
Watch your baskets as garlic is sneaking in soon. We grow a bunch of different types and although I had all hopes of labeling, something got lost in translation. We have at least 6 different types and then after I couldn’t find any more in the dead of winter this year during a thaw, some grocery store garlic went in the ground as well. We have a native American red, some strong German red, softneck white, hardnecks, Music Pinks, and a few I’m sure I’m forgetting. We are harvesting from the past 4 years of planting garlic, so some head up better than others, but all are pretty much delicious.
Anyway, this week is just for the beets. The year before we started doing the CSA, Jason and I had a much smaller garden with a little beet patch that ended up yielding 38 quarts of pickled beets! We tried to eat one jar per week, but when we were burnt out on beets, we realized that we needed help eating all of our veggies. Hence the CSA.Anyway, beets as a vegetable are very under appreciated. It seems as though most of the people who really value them have lived through the depression and savor them at the early bird salad bar. I would just ask you all to give them another chance with this recipe, greens and all. They are high in folate, manganese, iron, potassium and fiber and I love that the green are also edible and delicious.Here’s a recipe from cooks.com that’s great. You also have peas in your baskets (most of you) and the larger ones can be shelled and thrown in the skillet when the greens are added. Smaller sugar snap peas can be added whole.
Ingredients1 bunch beets with greens 1/4 cup olive oil, divided 2 cloves garlic, minced 2 tablespoons chopped onion (optional) salt and pepper to taste 1 tablespoon red wine vinegar (optional)
Directions
1. Preheat the oven to 350 degrees (175 degrees C). Wash the beets thoroughly, leaving the skins on, and remove the greens. Rinse greens, removing any large stems, and set aside. Place the beets in a small baking dish or roasting pan, and toss with 2 tablespoons of olive oil. If you wish to peel the beets, it is easier to do so once they have been roasted.
2. Cover, and bake for 45 to 60 minutes, or until a knife can slide easily through the largest beet.
3. When the roasted beets are almost done, heat the remaining 2 tablespoons olive oil in a skillet over medium-low heat. Add the garlic and onion, and cook for a minute. Tear the beet greens into 2 to 3 inch pieces, and add them to the skillet. Cook and stir until greens are wilted and tender. Season with salt and pepper. Serve the greens as is, and the roasted beets sliced with either red-wine vinegar, or butter and salt and pepper.
Email me if you need help shelling peas. They’re way better than out of a can! - Janee
Wednesday, June 16, 2010
week 1
Cooking in Season
Week 1
Every year I ponder when the CSA should start. I usually start up mid-June to catch the strawberry and asparagus. We’re out of asparagus for the year and our strawberries were in high production two weeks ago and got made into jam. Today we have strawberries from a family farm in Navarre along with just a few of our own that are left. Trying to trick the cool weather vegetables into production this year has been next to impossible. We’ve had nothing but heat and rain, which made the brussel sprouts not grow and the broccoli I had growing at my work go to flower, but the flowers are edible. We do have radishes, fresh hand-picked lettuce and turnips, which should be enjoyed for their nutritious greens and delicious roots. I slice the roots thin and add them to a salad. The larger roots should be cubed and put into soups.
As we start up the season, here are a few things to remember.
1.Wash your veggies! Wash everything. Twice. We do not chlorine bathe our veggies like most prepared bagged salads or coat them with stay-fresh sprays, which is good. But there’s still dirt and we do use sprays that should be washed off.
2. Please come at the pickup time. Tuesdays 6-8pm or Wed. from 8-10am. I can make an extra pickup time if you email me, but baskets will not be ready at 5pm on Tuesdays as we pick everything fresh and only throw everything together right before everyone gets here at 6. If you come early, we’ll probably just still be running around like crazy, which could be good for a laugh, but we won’t have anything ready.
3. Use the veggies as soon as possible. Everything in your baskets is very perishable. Eat, freeze, can, dry, or give away your baskets each week. Not much will keep past a week. If you can’t use it all in a week, try to pick the baskets that are not as full or find someone to share with. This isn’t a problem for most members. We also include odd fruits and vegetables so if you don’t know how to prepare something, just ask.
4. If you’re on vacation, please find someone else to pickup your baskets. For the same reasons you should use your veggies fast, we can’t keep them for a week here either. Hopefully if you aren’t around to pickup, you know someone that can help you out and pickup for you. Just have them say your name on pickup day and you’re fine.
5. There will be bugs. Perfect food does not happen naturally. There is a reason that no bugs can be found in supermarket produce – they are sprayed with insecticides like crazy! If food is delicious, everything will want to eat it. We handpick bugs off (yes, very time consuming) and we use very light, organic, least-harmful sprays when we can’t handpick. What we grow is delicious and we’re constantly fighting everything else to get a crop including bugs, spores, groundhogs, bunnies, and even chickens. One of our seed catalogs listed crop failure on their seed crop of soybeans because the bunnies couldn’t resist, even though their soybeans were surrounded by Genetically Modified soybeans. The bunnies know what’s good. But that makes it harder for us. Wash everything. Salt water soak your broccoli too.
6. Return your baskets each week. We recycle them so return them when you pickup next week.
7. We could use your help. Even if you don’t have the time to hand weed the gardens with us, there’s other ways to help out. We always are in need of egg cartons or berry cartons that you might have. Flat trays or nursery pots are always useful around here along with any old leaky hoses or old gardening supplies you might be getting rid of. In the fall, we use bagged leaves to amend our gardens – we’ll even pick them up! I’ll also be updating canning dates (pickles are up next!) and everyone that helps gets to take home some of what we can. Or email me recipes that you love, which come in handy when summer squash is in full production or during what looks to be a productive tomato season.
Anyway, that’s it for now. Usually I include a recipe here, but it looks like the contents of this basket would lend well for a summer salad. We’re starting out light so we can ease our way into the season.
Email me with any questions. Enjoy! - Janee
Week 1
Every year I ponder when the CSA should start. I usually start up mid-June to catch the strawberry and asparagus. We’re out of asparagus for the year and our strawberries were in high production two weeks ago and got made into jam. Today we have strawberries from a family farm in Navarre along with just a few of our own that are left. Trying to trick the cool weather vegetables into production this year has been next to impossible. We’ve had nothing but heat and rain, which made the brussel sprouts not grow and the broccoli I had growing at my work go to flower, but the flowers are edible. We do have radishes, fresh hand-picked lettuce and turnips, which should be enjoyed for their nutritious greens and delicious roots. I slice the roots thin and add them to a salad. The larger roots should be cubed and put into soups.
As we start up the season, here are a few things to remember.
1.Wash your veggies! Wash everything. Twice. We do not chlorine bathe our veggies like most prepared bagged salads or coat them with stay-fresh sprays, which is good. But there’s still dirt and we do use sprays that should be washed off.
2. Please come at the pickup time. Tuesdays 6-8pm or Wed. from 8-10am. I can make an extra pickup time if you email me, but baskets will not be ready at 5pm on Tuesdays as we pick everything fresh and only throw everything together right before everyone gets here at 6. If you come early, we’ll probably just still be running around like crazy, which could be good for a laugh, but we won’t have anything ready.
3. Use the veggies as soon as possible. Everything in your baskets is very perishable. Eat, freeze, can, dry, or give away your baskets each week. Not much will keep past a week. If you can’t use it all in a week, try to pick the baskets that are not as full or find someone to share with. This isn’t a problem for most members. We also include odd fruits and vegetables so if you don’t know how to prepare something, just ask.
4. If you’re on vacation, please find someone else to pickup your baskets. For the same reasons you should use your veggies fast, we can’t keep them for a week here either. Hopefully if you aren’t around to pickup, you know someone that can help you out and pickup for you. Just have them say your name on pickup day and you’re fine.
5. There will be bugs. Perfect food does not happen naturally. There is a reason that no bugs can be found in supermarket produce – they are sprayed with insecticides like crazy! If food is delicious, everything will want to eat it. We handpick bugs off (yes, very time consuming) and we use very light, organic, least-harmful sprays when we can’t handpick. What we grow is delicious and we’re constantly fighting everything else to get a crop including bugs, spores, groundhogs, bunnies, and even chickens. One of our seed catalogs listed crop failure on their seed crop of soybeans because the bunnies couldn’t resist, even though their soybeans were surrounded by Genetically Modified soybeans. The bunnies know what’s good. But that makes it harder for us. Wash everything. Salt water soak your broccoli too.
6. Return your baskets each week. We recycle them so return them when you pickup next week.
7. We could use your help. Even if you don’t have the time to hand weed the gardens with us, there’s other ways to help out. We always are in need of egg cartons or berry cartons that you might have. Flat trays or nursery pots are always useful around here along with any old leaky hoses or old gardening supplies you might be getting rid of. In the fall, we use bagged leaves to amend our gardens – we’ll even pick them up! I’ll also be updating canning dates (pickles are up next!) and everyone that helps gets to take home some of what we can. Or email me recipes that you love, which come in handy when summer squash is in full production or during what looks to be a productive tomato season.
Anyway, that’s it for now. Usually I include a recipe here, but it looks like the contents of this basket would lend well for a summer salad. We’re starting out light so we can ease our way into the season.
Email me with any questions. Enjoy! - Janee
Saturday, June 5, 2010
new year, new season.
First pickup is June 15th!!!!
Welcome new members and we can't wait to catch up with old members! We're ready to start easing into the growing season with light spring baskets of greens, fresh radishes, and berries.
We're really sold out this year thanks to excellent references from returning members and a lot of people wanting to know where their food comes from. I love all the interest, now I've got my work cut out for me!
Now it's back to the gardens. The plants are loving all this rain... but so are the weeds. Email with any questions to janeehouston@gmail.com
Welcome new members and we can't wait to catch up with old members! We're ready to start easing into the growing season with light spring baskets of greens, fresh radishes, and berries.
We're really sold out this year thanks to excellent references from returning members and a lot of people wanting to know where their food comes from. I love all the interest, now I've got my work cut out for me!
Now it's back to the gardens. The plants are loving all this rain... but so are the weeds. Email with any questions to janeehouston@gmail.com
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