Monthly Archive: August 2022
Hi everyone, So, we received about ¾ of an inch of rain a week ago. It was certainly welcome and helpful, though not nearly enough. We are coping as best we can, moving the overhead irrigation from crop to crop. I am planting lots of spinach, turnips, arugula, and other mustards right now and they all need moisture to germinate. The corn and the winter squash need water to mature their fruit and the fall brassicas need the wet stuff so they keep growing rapidly. It seems we have a 50% shot at showers tomorrow and then again on Sunday. Pray for rain! (more…)
Beets are filled with good things. High in fiber, vitamins A and C, and surprisingly, more iron than most other vegetables, including spinach! They also contain calcium, potassium, phosphorous, and folic acid. The pigments that give beets their signature coloring are strong antioxidants. (more…)
From the cookbook, Cooking from the Farmers’ Market, once the beets are roasted, this soup is quick and easy. A nice hunk of fresh bread would complete this meal. Serves 4. Enjoy! (more…)
If Farmer John’s predictions come true, we may be in for more summer squash so here is a simple recipe for making Zucchini Butter. While the recipe as is yields about 2 cups, you can halve the recipe and make less. Give it a try if you have already made your fair share of breads, muffins, and gratins. (more…)
From the cookbook, Serving up the Harvest, here is an easy (especially if you have a food processor) recipe for all those delicious potatoes we’ve been getting. It is a good dish to have in your arsenal as it is very quick to make, holds up well during a buffet, travels easily to block parties or potluck dinners, and can be made ahead and reheated. What’s not to like about that? The recipe serves 6-8. (more…)
Hello Folks! So, we received a small amount of rain today, and hopefully there is more on tap for Monday evening and Tuesday. For some crops it may be too little too late – particularly for our winter squash and pumpkin crop. Many of the vines have died and the rest are already maturing very small fruits. I am hoping that if it starts raining with more regularity, they may begin to grow and flower again, but there is not much time left. (more…)
Bell peppers belong to the nightshade (Solanaceae) family of plants, along with chili pepper, cayenne pepper, eggplant, tomatoes and potatoes (except sweet potatoes and yams). Their scientific name is Capsicum annuum. This scientific name, however, is used to refer not only to bell peppers, but also to wax peppers, cayenne peppers, chili peppers, and jalapeno peppers. (more…)
This recipe, courtesy of food blogger minimalistbaker.com, is a vegan and gluten and dairy free twist on stuffed peppers. These protein packed stuffed peppers are fantastic by themselves, but try them topped with salsa, avocado slices, or hot sauce for even more flavor. Serves 4. (more…)
Did you know that you could freeze cole slaw? Making this recipe is a great way to use up extra cabbage, peppers, and carrots. When sealed in freezer bags, it will last for months and can be thawed out whenever you need it. Makes 2 quarts. (more…)
Summer in a bowl: salty and sweet, with a hint of acidity. Make it with the best tomatoes you can find, a cold watermelon, less dressing than you would think and, if you can find it, Bulgarian feta. A favorite from New York Times Magazine, featured in How To Make A Perfect Summer Feast. (more…)
