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Cauliflower is a highly modified form of cabbage in the mustard family (Brassicaceae), grown for its edible masses of partially developed flower structures and fleshy stalks. alongside its well-known counterparts of broccoli, Brussels sprouts, kale, and radishes. (more…)
This baked eggplant recipe, found on marthastewart.com is much lighter than the fried alternative. It’s more healthy, and won’t leave your kitchen stove messy and oil-spattered. It’s always a crowd-pleaser and will satisfy meat eaters and vegetarians alike – don’t expect to have many leftovers! Serves 8. (more…)
Hi Everyone! So, we don’t have levees, but if it keeps on raining something’s going to break! I guess it might be my heart, or maybe the bank – 5 inches this week! It is times like these when we are grateful for our light topsoil and sandy subsoil. But even with these blessings, there is still water pooling and puddling on the surface. This is the reason that we plant most everything on raised beds – it keeps the crops just a few inches above the standing water. It seems that we might have a few days without precipitation, so I might have a chance to get some seeds in the ground. (more…)
Here’s a family favorite way to prepare broccoli, found on the I Wash, You Dry food blog. Baking broccoli at high heat is magical: the outsides get a beautiful crispiness to them, while the insides remain tender and delicious. Yields 4-6 servings. (more…)
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…)
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…)