Monthly Archive: August 2024
Hi Folks! We had a little taste of fall there for a few days, but now the temperatures are creeping back up toward the nineties. It will only be for a few days and, blessedly, it is still cooling off at night. More importantly, it has been dry, allowing the fields to dry out enough to proceed with the fall planting – spinach, arugula, baby bok choi, and broccoli raab – to name just a few. (more…)
Green beans, also known as snap beans because they “snap” when broken, are harvested when young, when the beans inside the pod are small and tender and the pods are thin. They are very low in calories and loaded with vitamins K, A, and C, fiber, folate and anti-oxidants. Interestingly, green beans were originally cultivated in Peru and were then spread throughout Central and South America by Indian tribes. Spanish explorers brought them back from the “New World” to Europe in the 16th century, and from there they spread around the world. (more…)
From Eating Well magazine, this recipe is easy and colorful. Feel free to add whatever other summer share veggies you have. If you have a few small, over-ripe tomatoes, chop and add them, too! Serves 6 as a side dish. (more…)
Melons can do more than dessert or smoothies! Although there is a bit of cutting involved, this savory melon salad makes for a refreshing change from the traditional sautéed side dishes we whip up every day. For added “savoriness,” add crumbled goat or feta cheese. This recipe makes 6 cups. (more…)
This recipe is basically a Southern spin on pizza (just add mayo.) A flaky pie crust, a cheddar and mayonnaise blend, and juicy garden tomatoes. Found on thekitchn.com food blog, this is one of those recipes that just takes you aback the first time you have a bite. You just won’t believe how delicious (and easy) it is! (more…)
Hello All! Another week, another strong storm. We got two inches in about 2 hours. I’d love to complain about it, but after hearing about the flooding and ten inches that hit Connecticut, I don’t feel I have the right. Anyway, no new wind damage, and we will wait to see how the seeds planted in the days before the storm fare. And we will wait until the ground dries out a bit, and plant some more. (more…)
Corn, also known as “maize”, is one of the most important cereal crops grown around the world. Farmers differentiate “sweet” corn – varieties grown as food – from other varieties used for animal feed, industrial use, or products like flour, corn syrup, and popcorn. Corn was originally domesticated starting around 9000 years ago in south-central Mexico, with early farmers selecting favorable traits from the wild teosinte plant. By the time of European colonization in the 15th century, corn had spread across the Americas and become a major food source for the indigenous population. (more…)
This Mexican street corn recipe found on Simply Recipes is a staple of summer and it’s easy to make at home! Top char-grilled corn on the cob with a tangy, creamy sauce, sprinkle with crumbled cheese and dive in. Make this for your next backyard cook-out! Note that if you can’t find cojita cheese in your grocery store, it’s ok to omit or substitute another cheese.
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This salad, found on the drizzleanddip.com food blog, combines two of our favourite vegetables – the zucchini and the green bean. The crumbled blue cheese and chopped walnuts take it to another level. This salad only takes a few minutes to make. Work out quantities based on how many people you need to feed. (more…)
This recipe is an alternative to the “traditional” sautéed Swiss chard with garlic. Depending on whether you want to use the chard stems as well in the recipe (you can cut them up finely, or dice them), you may need about a quarter to half a cup of chicken stock. Start with ¼ cup and add more as needed to get the chard wilted, before adding the tomatoes and lemon juice. Serves 4 as a side dish. Enjoy!
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