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Got tomatillos? Grab your favorite tortilla chips for dipping in the best homemade salsa verde recipe ever. This recipe, found on www.simplyrecipes.com, includes three methods for making this Mexican green salsa with roasted tomatillos, chile peppers, lime juice, cilantro, and onion. (more…)
Hello Folks! I guess that you do not need to hear it from me, but it was a rainy week – almost five inches here on the farm. Most of it – four inches – fell Sunday afternoon and evening. Fortunately, there were a few dry days in between that allowed me to get some seed planting done. Some of what we grow is transplanted, but a lot of crops – spinach, cilantro, arugula, beans, and all the root crops – are direct seeded. We use mechanical seeders that are mounted to a small tractor, the Allis-Chalmers G. (more…)
Welcome to Summer Squash season! As you may have noticed already, summer squash appears in a variety of shapes and colors, the most prevalent being the well-known green zucchini, the straight or crooked necked yellow squash, and the round, flat, often scalloped edge, patty pan squash. All these varieties are tender, warm-season vegetables that differ from their fall and winter cousins in that they are selected to be harvested while still immature. Thus, the entire vegetable, rind, flesh, and seeds, can be eaten. (more…)
This lasagna-like dish can be made with any of your summer squashes and makes a great addition to any 4th of July party. From the cookbook “Simply Organic”. Serves 12.
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The recipe serves 4 and can be accompanied with a simple rice or couscous. (more…)
Found on foodie site, saveur.com, this easy one-pan meal is just the thing for a fulfilling breakfast that comes together in the blink of an eye. The debate rages on as to the origin of this San Francisco dish—”Joe’s” restaurant has seen several incarnations. Original Joe’s on Taylor Street, however, has had it on the menu for 59 years. Serves 2. (more…)
Hi all, Happy Independence Day! I hope you have enjoyed the extra-long weekend. We continue to be inundated with heavy rains and apparently at least one overnight hailstorm, judging by the ripped spinach and chard leaves. New Jersey averages about 45 “of precipitation per year, which comes out to a little less than an inch per week, which would be perfect. Six weeks of drought followed by 7” of rain in two weeks is less than ideal. We are struggling to keep up with the weeds and I am falling behind on my planting schedule, but at least we are not constantly moving the sprinklers around! (more…)
Mushrooms are one of a very large, diverse group of organisms called fungi. They are similar to plants but lack chlorophyll, so they cannot produce food for themselves through photosynthesis. Mushrooms are decomposers that absorb nutrients from materials such as compost, leaves, decaying wood, and soil. (more…)
Zuccanoes (stuffed zucchini) are an ultra filling vegetarian dinner with almonds, rice, savory veggies, and fresh herbs. This recipe is from the original Moosewood Cookbook and can also be found on the Kitschen Cat food blog. Serves 4-6. (more…)
