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Hello Everyone,
We are rapidly approaching the end of the season, and none too soon for my workers who are trying to endure the cold weather we have had this past week. The fields here are very open and the winds are often very strong. The crops have endured several nights of low 20’s temperatures with little damage, but things are growing very slowly. (more…)
Tomatillos are also called “tomate verde” in Mexico (which means green tomato) and are considered a staple in Mexican cooking. They are a member of the nightshade family, related to tomatoes. Tomatillos now grow everywhere in the Western Hemisphere and are common in Texas gardens.
Tomatillos can range in size from about an inch in diameter to the size of apricots. They are covered by a papery husk which may range from the pale green or purple color of the fruit itself to a light grocery-bag brown. Before using tomatillos, remove the outer inedible husks, and rinse well, as the fruit is covered in a sticky wax. They are very easy to cook because they don’t need to be peeled or seeded. Their texture is firm when raw, but soften when cooked. (more…)
Hi Folks, Firstly, I would like to apologize for having been incommunicado until now. I normally write one or two pre-season updates to keep members apprised of how things are going at the farm. It has been an extra challenging spring this year, we once again got off to a late start owing to winter sticking around until Mid-April. Since then it has been exceptionally dry despite a week of “rainy weather” which delivered barely a half an inch of drizzle during 6 days of gloomy overcast skies. As always, my crew and I have been working hard to get the planting done and overcome the challenges. (more…)
Hello Folks,
The weather looks good for the week ahead so perhaps this means we have reached the end of the monsoon season here in the Northeast. With abundant sunshine and some moderate heat the warm weather crops should begin to grow rapidly. (more…)
Hello Everyone,
We have arrived at the mid point of the season. While it has been one of the most challenging years ever, I am fairly satisfied with what we have been able to provide thus far. I only hope that you, the shareholders feel the same. (more…)
Hello Everyone! So I guess I should have known better than to have believed the weatherman. I postponed the farm visit based on a forecast of rain and thunderstorm through most of the weekend. We received virtually no precipitation except for a few moments of drizzle and two brief showers — both of which occurred when I ventured out on my seeding tractor to try and get some planting done! (more…)
From the Winter 2009 issue of Edible Green Mountains, this recipe serves 6. While not for a speedy, weeknight meal, it is delicious and well-worth the effort. You can omit the chestnuts or purchase great ones from Sonoma in a glass jar this time of year (just open and quarter). Do try it for that cozy Fall or Wintry supper!
P.S. The wines cook off so no worries serving to the entire family.
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This is a classic Moroccan sauce typically used on grilled or baked fish, but it is also quite good on chicken. Some like to cook the fish and then add the sauce as a choice on the table, but others love how the sauce seeps into the meat when the fish is cooked with a slathering of the sauce on top. This particular recipe comes from The New York Times. (more…)
Hello Everyone,
I hope you have all been enjoying the beautiful weather this past week. The mild temperatures for early August are quite a pleasant surprise and have made the hard work my crew and I do a bit more bearable. It seemed as though most of the crew’s time this week was spent picking beans which are producing quite prolifically. (more…)
