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Hi Folks,
The crops continue to grow very slowly, but that’s the way it is in November. We do have some broccoli that is big enough to cut, although not as large as I would have liked. We will continue the broccoli/ cauliflower alternation again this week, with Tues. and Wed. groups getting broccoli and the Thursday groups receiving cauliflower. (more…)
This Sichuan-style (also spelled Szechuan) green beans recipe, found on The Modern Proper food blog, is inspired by the deliciously blistered green beans just like you can get from your favorite Chinese takeout restaurant. The dry-fry is a technique that intentionally dries out the food that’s being cooked—in this case to make our spicy green beans recipe. Stir frying the green beans in hot oil causes them to release moisture and take on a crisp-chewy texture. Serves 4. (more…)
Salsa Verde is to Mexican cuisine what tomato sauce is to Italian food. Salsa verde is similar to red salsa, except that instead of using red tomatoes, it uses the small green tomatillo. Its most popular use is as a chip dip, but also used as a sauce on meats and poultry. This salsa verde recipe, found at whatscookingamerica.net, makes great use of the tomatillos, cilantro, and hot peppers in late summer shares. Feel free to reduce the hot peppers and increase the tomatillos if you don’t want it too spicy. Makes approximately 2 cups. (more…)
If we are lucky enough to get broccoli leaves, they are perfect in this soup. If not, feel free to just use broccoli. This will be a very dark green soup. (more…)
Hello Everyone,
We are forecast to have mostly clear skies this week, though somewhat brisk temperatures. I am hoping that abundant sunshine, which has been lacking for most of the season, will speed the growth of many crops which have been developing rather slowly. (more…)
This recipe from Pinch and Swirl is written to serve two — feel free to double or triple it! (more…)
Any meal that comes together in only 20 minutes in only one pan is a huge win in my book. This One Pan Garlic Butter Salmon and Swiss Chard, found on the Bowl of Delicious food blog, is the perfect healthy meal for busy people. It’s simple, uses only 5 ingredients, and is gluten-free, paleo, and whole30 compliant! Serves 4. (more…)
Hi Folks,
The weather has continued to present challenges during this past week. The frequent rain does not give the ground ample time to dry out enough for me to prepare ground or plant seeds. In addition high winds which accompanied a storm on August 21 tore the plastic off the high tunnel greenhouse at the Blairstown farm. (more…)
If you’re ever unsure of what to do with your veggies, stir fries are a great way to combine just about anything into a delicious and fast meal. Here’s a simple recipe using many Asian greens. All measurements are approximate, and feel free to substitute! (more…)
Hello Everyone! This week marks the beginning of the second half of the season (time flies when you’re eating well!). We still have three more weeks of summer officially and we hope for at least a few more of warm, frost free weather. We are also hoping for some rain (but not too much) as we have slipped back into a dry weather pattern. Our early planting of tomatoes has mostly succumbed to disease, but we have second and third plantings that will continue to produce for a while yet. Peppers and eggplant will continue for at least another 6 weeks. Unfortunately, the second and third planting of summer squash have not fared so well, so we will probably not have much zucchini for you until a fourth planting begins to produce in a few weeks. We do have another planting of cucumbers beginning to come in, so we hope to have some cukes for you in the coming weeks. (more…)