Kaylee is learning to help pack the CSA boxes early Sunday morning.
Sunday, September 20, 2009
Midnight Express arrived last night......
When Matt heard that the pond was drying up and we were unable to water the field crops he took matters into his own hands....and responded by bringing us 15,000 gallons of water!
Thanks again Matt for filling the ponds!
Friday, August 21, 2009
Recipe for Sweet and Sour Wilted Cabbage Slaw
This recipe comes from CSA subscriber Joan Thompson. Thank you!
1 ½ cups finely shredded green cabbage
1 ½ cups finely shredded red cabbage
1 small carrot, finely shredded
½ small onion, thinly sliced
¼ cup apple cider vinegar
2 teaspoons granulated sugar
½ teaspoon celery seed, crushed
In a small bowl, stir together vinegar, sugar, and celery seed until sugar dissolves. In a large non-stick skillet sprayed with cooking oil, sauté onion until softened. Add cabbage and carrot and cook over medium low heat, stirring frequently, until just tender. Add vinegar mixture and salt and pepper to taste.
From the Eating for IBS cookbook by
Heather Van Vorous
1 ½ cups finely shredded green cabbage
1 ½ cups finely shredded red cabbage
1 small carrot, finely shredded
½ small onion, thinly sliced
¼ cup apple cider vinegar
2 teaspoons granulated sugar
½ teaspoon celery seed, crushed
In a small bowl, stir together vinegar, sugar, and celery seed until sugar dissolves. In a large non-stick skillet sprayed with cooking oil, sauté onion until softened. Add cabbage and carrot and cook over medium low heat, stirring frequently, until just tender. Add vinegar mixture and salt and pepper to taste.
From the Eating for IBS cookbook by
Heather Van Vorous
Sunday, August 16, 2009
Shareholder's boxes waiting to picked up....
Peppers, cukes, tomato's, tomatillos, cabbage, sweet corn, squash and french zucchini are all included in today's pick-up.
Friday, August 14, 2009
Enjoying my annuals from Rock Valley Run
Look at this basket! Unbelievable! All of the flowers are still so beautiful, especially the non-stop begonias! My 10" impatiens baskets is huge too. Never have seen such beautiful flowers!
Monday, July 20, 2009
Great job Dave!
Dave having almost 20 years working in the tree falling business was a big plus for us on Sunday.....he was able to put the two locust trees down in his prepicked target spot perfectly! I guess I don't have to worry about them falling on the barn anymore!
Thanks again Dave to a job well done!
Sunday, July 19, 2009
Recipes from CSA Subscriber Cheryl Torsney
Thanks Cheryl!
***********************************
Borscht (Russian Beet Soup)
What to do with beets and cabbage? Can't beat the national soup of Russia. (I grew up on it.)
Start with a beef broth: can be from a can or using beef bones so you have some nice leftovers for the canine children. (Remove the marrow after boiling and before giving them to the pups; otherwise, the bones are way too rich for their digestive systems.)
Add 1 chopped onion. A cup or so of shredded cabbage. Four cooked beets, julienned. (You can probably throw in chopped beet greens, too, but I'd already used mine in a stir-fry.) A tsp. or so of lemon juice. (I also added grated lemon zest.) A tsp. of sugar. Bring to a boil. Simmer for five minutes. Adjust seasonings by adding salt and pepper.
Beet and cabbage borscht may be eaten hot or cold. I recommend the latter, especially on a summer day, served with a dollop of sour cream. (In winter, you can add some previously cooked stew beef.)
As you can see, my recipes aren't very exact. Folks should adjust for their own tastes.
Pesto
Pesto is a summer wonder, to be eaten on pasta, as a spread on a hearty bread (sourdough, wheat, French country -- that kind of thing). You can also put it in an omelet. Use your imagination..
Take a few handfuls of clean basil. (Pull the leafs off the woody stems.) Put 'em into a food processor and process. Add cloves of garlic to your taste. (We like garlic. I add four.) You can also add chopped garlic scapes at this point if you've got 'em fresh. Add olive oil as the basil and garlic are processing. (Sorry, I don't measure very well. It might be a third of a cup or a bit more.) Then I add two handfuls of shelled pumpkin seeds (1/2-3/4 of a cup?) sometimes called pepitos (available at natural food stores). They're WAY less expensive than pine nuts, which is what traditional pesto recipes call for. At this point I might add more olive oil, depending on the consistency. Process until mixed well. Then grate fresh parmegiano-regiano and romano-pecorino. About a 1/2 c. each. Add to the basil-garlic-oil-pumpkin seed mixture. Add salt and pepper to taste. If you're low on basil, you can add some parsley.
We serve it over pasta, either alone or with a red sauce.
This mixture freezes well. In the depths of winter, it becomes a memory of summers past and a promise of summer to come.
***********************************
Borscht (Russian Beet Soup)
What to do with beets and cabbage? Can't beat the national soup of Russia. (I grew up on it.)
Start with a beef broth: can be from a can or using beef bones so you have some nice leftovers for the canine children. (Remove the marrow after boiling and before giving them to the pups; otherwise, the bones are way too rich for their digestive systems.)
Add 1 chopped onion. A cup or so of shredded cabbage. Four cooked beets, julienned. (You can probably throw in chopped beet greens, too, but I'd already used mine in a stir-fry.) A tsp. or so of lemon juice. (I also added grated lemon zest.) A tsp. of sugar. Bring to a boil. Simmer for five minutes. Adjust seasonings by adding salt and pepper.
Beet and cabbage borscht may be eaten hot or cold. I recommend the latter, especially on a summer day, served with a dollop of sour cream. (In winter, you can add some previously cooked stew beef.)
As you can see, my recipes aren't very exact. Folks should adjust for their own tastes.
Pesto
Pesto is a summer wonder, to be eaten on pasta, as a spread on a hearty bread (sourdough, wheat, French country -- that kind of thing). You can also put it in an omelet. Use your imagination..
Take a few handfuls of clean basil. (Pull the leafs off the woody stems.) Put 'em into a food processor and process. Add cloves of garlic to your taste. (We like garlic. I add four.) You can also add chopped garlic scapes at this point if you've got 'em fresh. Add olive oil as the basil and garlic are processing. (Sorry, I don't measure very well. It might be a third of a cup or a bit more.) Then I add two handfuls of shelled pumpkin seeds (1/2-3/4 of a cup?) sometimes called pepitos (available at natural food stores). They're WAY less expensive than pine nuts, which is what traditional pesto recipes call for. At this point I might add more olive oil, depending on the consistency. Process until mixed well. Then grate fresh parmegiano-regiano and romano-pecorino. About a 1/2 c. each. Add to the basil-garlic-oil-pumpkin seed mixture. Add salt and pepper to taste. If you're low on basil, you can add some parsley.
We serve it over pasta, either alone or with a red sauce.
This mixture freezes well. In the depths of winter, it becomes a memory of summers past and a promise of summer to come.
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