Author: Bryan Housel
Farm News – October 8, 2018
Hello Everyone! So last week was forecast to be free of rain but they changed it at the last minute. I thought we might get a little light rain overnight, and it began to drizzle as I rushed to finish seeding some spinach. By the time I got back to the house and showered, it was raining harder than I think I have ever seen. We received over 3 inches in about 3 hours. The farm is a muddy mess again, and I’m still waiting to see where those spinach seeds ended up! (more…)
Awesome Eggrolls
Here’s a new way to use some of the cabbage we’ve been getting. It’s a bit of work, but well worth it, courtesy of allrecipes.com. (more…)
Farm News – October 1, 2018
Hello Everyone, Thanks to all who have expressed condolences and support. I know I have rather gloomy and down lately; it’s been a tough year. Farming can be a frustrating endeavor since the principal factor in success or failure – the weather – is totally beyond one’s control. I like to give you all loads of nice produce, not excuses, and I think we did okay for the first 2/3 of the season. Now we are feeling the pinch of the problems that all the rain that began in August has caused. (more…)
Farm News – September 24, 2018
Hi Everyone, So I regret to report that things have gone from bad to sad here on the farm. Pedro Perez Hernandez of Guatemala fathered and, along with his wife Juana raised 13 beautiful children, seven of whom work on my crew. Don Pedro passed away this past Saturday. Early Sunday morning I brought 3 of his children to the airport so that they could return to be with their family and help their mother through this difficult time. The practice what is called a novena, a nine-day period of prayer and mourning, so they will return in a little over a week. (more…)
Glazed Carrots Marsala
For a real treat of a side dish, try Glazed Carrots Marsala. I first read about this flavor combination in Elizabeth David’s Italian Food. As she suggests, they’re delicious served with lamb. If you don’t have Marsala, sweet sherry is a fine substitute. (more…)
Farm News – September 17, 2018
Hi Folks – I apologize that last week’s update was so short and somewhat gloomy. I’m afraid that this week will be rather curt as well. I don’t feel comfortable griping about the weather, even in my half joking way when our neighbors to the south have been dealt such a severe blow (no pun intended). This week’s share will be a bit light. I was unable to plant any seed for most of August and many crops have succumbed to disease caused by damp conditions or just aren’t growing right due to lack of sunshine. (more…)
Raw Beet Salad
This is a beet recipe from NY Times Cooking which might appeal to someone who is skeptical of their earthy, rooty flavor. Uncooked beets are less sweet and earthy than they are when boiled or roasted. This is a messy affair, so peel and grate them near the sink. Serves 4. (more…)
Italian Sausage and Squash Soup
This is a creamy, colorful and unique soup that has become a “regular” in my seasonal arsenal. The recipe makes about 8 cups but it can easily be doubled. And it freezes beautifully! Do try it. (more…)
Spaghetti Squash
Spaghetti squash is an oblong yellow colored winter squash that is named for the spaghetti like nature of its flesh. When raw, the flesh is hard and generally orange or yellow in color. When cooked, it comes apart in ribbons, giving it the appearance of spaghetti. (more…)