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For a real treat of a side dish, try Glazed Carrots Marsala. I first read about this flavor combination in Elizabeth David’s Italian Food. As she suggests, they’re delicious served with lamb. If you don’t have Marsala, sweet sherry is a fine substitute. (more…)
Hi Folks – I apologize that last week’s update was so short and somewhat gloomy. I’m afraid that this week will be rather curt as well. I don’t feel comfortable griping about the weather, even in my half joking way when our neighbors to the south have been dealt such a severe blow (no pun intended). This week’s share will be a bit light. I was unable to plant any seed for most of August and many crops have succumbed to disease caused by damp conditions or just aren’t growing right due to lack of sunshine. (more…)
This is a creamy, colorful and unique soup that has become a “regular” in my seasonal arsenal. The recipe makes about 8 cups but it can easily be doubled. And it freezes beautifully! Do try it. (more…)
“And I wonder, Still I wonder, Who’ll stop the rain”- John Fogerty
Hi Folks, Well I’m starting to run out of song lyric quotes about rain and I’m also starting to lose my sense of humor. Seriously, this is getting ridiculous, and it’s doing the farm a lot of harm. The tomatoes are pretty much done as are the melons. My second planting of spinach came up nicely, but if it keeps raining it will wither and die. (more…)
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…)
Hello Everyone! I hope you had a pleasant Labor Day weekend. Just another holiday we labor through here on the farm. We had 8 days with no rain (hurray!) and I was able to get a lot of planting done. I am seeding spinach, turnips, radishes, arugula, tatsoi, and other mustard greens. I even sowed some carrots, although it’s a bit late. We are into our final two plantings of sweet corn now so there will be a few more ears for you this week or next. (more…)
Hey Everyone! So, it hasn’t rained in 5 days now, and it looks as though we may make it a full week! Thursday seems to be our next chance for the wet stuff. The farm has mostly dried out and we have been busy preparing ground for planting (albeit the same ground we prepped a month ago before monsoon season began!) I planted turnips, radishes, and rutabaga today and will plant spinach and arugula tomorrow. We are transplanting broccoli and cabbage and trying to reclaim some crops that were overtaken by the weeds during the wet spell. The crazy weather has taken a serious toll on the tomatoes, cucumbers, and squash (both summer and winter types). All we can do is keep moving ahead and hope for the best. (more…)
Hey Folks! “The sky is crying, Can’t you see the tears roll down the street” – Elmore James
So, we just can’t seem to get two days in a row without the heavens opening up on us! Oh well, we just have to tough it out and do the best we can. The farm is a muddy mess with puddles and deep ruts in the roads. Hopefully we will dry out soon. (more…)
Hi Everyone! One of my members with family in Seattle informed me that the Pacific Northwest is unusually hot and dry, and that they are plagued with forest fires just as is California. So, my stereotype of the region as a rainy place may no longer hold true. Northern Europe, Scandinavia, Ireland, and the British Isles too, are suffering with drought and excessive heat, and many farmers have lost their entire crop. Meanwhile here in the Northeast it’s the monsoon season! But there’s nothing odd going on with the climate folks! I guess this is the new normal- that there is no normal; we just have no idea from season to season what to expect. I hate to be all doom and gloom but perhaps I am merely mirroring the predominant gray skies! (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…)