Chimichurri
Chimichurri is an Argentinian sauce simi- lar to pesto. It is usually used as a mari- nade for grilled steak, but can also be used just as a spread over some crusty bread.The variations are endless with this recipe. (more…)
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Farm News- June 1, 2009
Hello Everyone,
Welcome to another late farm update! I’ve been trying to find time to write this for the past week, but after a 12 or 13 hour day in the field it’s difficult to concentrate. This is the time of year when everything needs to get planted at once and when the weather doesn’t cooperate, by raining for a week straight for example, it’s easy to get behind. We finished planting the onions about 2 weeks ago and they are growing nicely. (more…)
Roasted Red Onions with Butter, Honey, and Balsamic Vinegar
Not sure what to do with extra red onions? Try roasting them! This recipe comes from the Tyler Florence via the Food Network. Prep: 8 minutes, Cook: 46 minutes. Serves 6 (more…)
Sweet Dumpling Squash
When you need a smaller alternative to a big winter squash, sweet dumpling squash is the answer. About the size of an extra large apple, this single-serving squash usually weighs under one pound apiece and is shaped like a miniature pumpkin due to the scalloped lobes that form the rind. The skin is often white with mottled yellow, orange, and/or green markings. Inside, the flesh is smooth, tender, and sweet, with a bright orange color. Like all winter squash, it’s a great source of vitamins A and C, beta-carotene, and fiber. (more…)
Protecting the Stock-Up- December 1, 2011
Now that you have your stock up share, how do you keep it edible if you don’t want to refrigerate everything? If you don’t have a root cellar, and my guess is few of us have one, can you leave it all in the garage or is it safer in the basement?
There is a good amount of information out on the web, but a fairly concise report from Ms. Hillers, an extension food specialist at the Washington State University (Google the article “Storing Vegetables and Fruits at Home”), offers some insight into not only how to build a root cellar (perhaps a “fun” project for the family?), but what conditions are best for which vegetable. (more…)
Farm News – July 18, 2022
Hi Folks, So, we have received some much-needed rain and are expecting more on Monday evening. Thus far we have not experienced the high winds or hail often associated with these summer storms. This will enable us to get back on our planting schedule and relieve us, at least temporarily, from the task of moving the sprinklers around the fields. We are still waiting to see whether my recent planting of carrots will germinate sufficiently to merit care or will need to be abandoned. Carrots sprout and grow very slowly and require extensive hand weeding. If there are not enough plants present in each row, it is not worth the effort, and I will need to replant. (more…)
Recipe Books
While we try to provide you with timely recipes each week, we are sure that there are moments when you are looking for something new to do with the variety of vegetables sitting in your refrigerator. That’s when it’s important to have a few cookbooks at the ready to find a new twist for the everyday (and sometimes not so everyday) veggies. (more…)
Leeks
Leeks, known scientifically as Allium porrum, are related to garlic, onions, shallots, and scallions. Leeks look like large scallions, having a very small bulb and a long white cylindrical stalk of tightly wrapped, layered leaves. With a more delicate and sweeter flavor than onions, leeks add a subtle touch to recipes without overpowering the other flavors that are present. (more…)
Farm News – June 27, 2016
Hello Everyone! So we are still waiting for some rain. There is some in the forecast for tonight and Tuesday but they have been wrong so many times now… I mentioned a rain dance in last week’s episode. My form of rain dance is to head out into the fields on my seeding tractor to do some planting. This has worked often in the past to get the skies to open up but I tried it last week and only managed to squeeze out a few drops! (more…)
Stewed Tomatillos and Tomatoes
If you’ve still got tomatoes (and I’m sure many of you do), here’s a recipe to use some up from Mark Bitman’s “How to Cook Everything” (more…)