Tuesday, June 30, 2009
After searching for some carrot growing tips to ease my personal carrot struggle I came upon this joyous little piece titled "Lottery winner plans to grow better carrots". (Enjoy!) http://news.yahoo.com/s/nm/20090616/od_nm/us_lottery
Now back to my carrot troubles. Figure 4 is not my problem, nor will it ever be if I can't get the dang things to grow. You see, I went to the trouble of making a special mix for my carrots. They have a nice deep bed made with fine sand and loam. We removed the obvious rocks by hand with every wheelbarrow load that went in. There is not too much nitrogen or organic matter to cause 'forking' and the soil is well drained thanks to all that sand. I have a special planting method that I covered back in May, and I am sure to keep the stinkers moist for the first few weeks.
This lone carrot ranger is all that has survived out of the latest 16 seeds sowed. Pitiful.
I do have others growing in a separate section. Keep in mind I began sowing carrot seeds on April 18th, and have had many, many failures along the way.
Only 4 or 5 carrots survived out of the first hundred or so seeds. Luckily the batch behind them actually seems to be doing OK (me, knocking on wood), so I guess I just need to be patient.
The reason behind the disapearing carrot is a still a mystery to me. Rabbits? Slugs? Bad JuJu? I know others have had there own carrot struggles and if there is anything you have learned along the way, please share it here.......this girl has yet to hit the lottery.
Monday, June 29, 2009
Winter Sowing is done outdoors during winter using mini-greenhouses made from
recyclables; there are no heating devices, no energy wasting light set-ups or
expensive seed starting devices. For free seeds and instructions go here: http://www.wintersown.org/wseo1/Free_Seeds.html
Saturday, June 27, 2009
Wednesday, June 24, 2009
12 C blueberries, washed, dried, and picked over
3 C sugar
1 T lemon zest
1/4 lemon juice
3/4 C corn starch
Stir together sugar and corn starch in a large saucepan. Add blueberries and stir. Leave to sit about 30 minutes/until it gets juicy. Then add lemon juice and zest. Turn stove to med. heat and cook until thickened. Store in freezer jars ( Will need 2 pints for a deep dish pie, 1 pint for a 1'). Should fill about 5 pints. Edit- I added a few good shakes of cinnamon to the sugar mix and salt to taste after it was thickened over the heat. Just a small amount of salt is needed, I did about 5 grinds of sea salt.
Monday, June 22, 2009
This first picture is of my blustery back yard, now you can fully understand why my garden is in the front yard.
My messy garden needs some clean-up! As you can see I am still in the 'container planting phase' which is ridiculous considering we are almost into July, darn weather, so pardon the bags of soil, peat pots and containers scattered about. I will post some close ups of the planted containers another day. The kitchen garden is made up of six beds; 4 are constructed with 1x8 cedar boards; 2 are deeper with a combination of 1x boards. How deep you ask? I forget. 12 and 18 inches maybe? I am sure my husband didn't forget since he was lucky enough to rip the boards down to size. (thanks honey!)
The first bed is home to my asparagus (and some peas and milkweed for fun). The second has three rows of tomatoes. There are a handful of basil plants through out along with a row of red onions and 2 rows of cut-n-come again lettuce interplanted.
The third and fourth beds are Cucurbits and Roots. The one in the foreground is divided into 3 sections and contains carrots and herbs; potatoes; carrots and sweet potatoes. The vertical bed behind has cukes, winter squash seedlings, marigolds, and sweet alysum. Some of these seedlings are too small to be seen.
In the fourth bed I have legumes, beans, peppers, onions. the peppers were stuck in to separate the legumes and onions since they do not enjoy being neighbors.
The final bed is the one that gives me trouble. A few plantings of spinach, beets, and chard have been ripped out and started over or replaced with something else. Currently it holds a variety of salad greens, 2 rows drying beans(pole), bush beans, another row of pole beans, zinnias,3 peppers, 1 eggplant and some bunching onions. It's picture can be found below in the last post.
- I am very happy with the raised beds.
- The SFG method has allowed me to try growing a little bit of everything which I really like. I figure this growing season will show who the true performers are, what we liked the best, and how much or little of each crop needs to be grown.
- Weeding and watering has been very manageable to date.
- I found the recommended soil formula to be very costly and I couldn't find vermiculite locally. We did our own mix based on Mel's concept and tweaked it slightly for each bed. For example, the extra deep root bed is mostly loam and fine sand; the tomato bed is heavy on amendments and compost. I wish I could have started with Mel' s mix and tweaked that instead, but buying 3 different kinds of bagged compost and vermiculite on-line to fill all my square footage was not an option. Instead we bought a truck load of compost from a horse farm, got free delivery of loam from a friend, and purchased amendments and alternate sources of bagged compost as needed.
- Another cost, the cedar for the beds did not come cheap.
Sunday, June 21, 2009
Saturday, June 20, 2009
- Divine Providence cheese, $9.00
- Salty Sea Feta, $5.50
- Bayley Haze Raw Cows Milk Blue Cheese, $4.62 ($22/lb)
- Shelburne Farm 1 yr Farmhouse Raw Cows Milk Cheddar, $4.48 ($14/lb)
- Olgas's Pizza Crust- 9 crusts total, $11.25
- Baguette, $3.00
- Free Range Chicken (whole, 5lb), $20.00
- 1 1/2 lb breakfast sausage links, $13.33
- bag of organic mixed greens & organic bulk strawberries @ $5.50/lb, $10.25 total
- rhubarb, $2.50
- 2 bunches asparagus & bag of garlic scapes ($1), $9.00 total
- (1)pint red, (1) pint yellow new potatoes, $6.00
Grand Total: $98.93. I was a little shocked by the prices, particularly on the meat and cheese. I actually double checked to confirm my meat total for 4 links of sausage and a chicken, coming in at over $33.00. As much as I would like to eat this type of meat all of the time it is just not an option. I think I will continue to purchase local beef in bulk, but stick to big store "natural" chicken and chicken sausage.
We had Grilled BBQ chicken pizza for lunch using Olga's crusts (awesome!), leftover chicken shredded w/Q sauce, garlic scapes, and the Divine Providence cheese which has a gouda-cheddar like flavor. BBQ chicken pizza shows up on the menu quite frequently at my house, but this version was a bit lighter and a welcome change from the smoked gouda, mozzarella and caramelized onions I typically use. Oh, and home made strawberry ice-cream for dessert tonight, it was rather effortless considering how good it tastes. Erin- you must take the ice cream plunge!
Friday, June 19, 2009
- 12 oz bag locally made Fig & Nuts Granola, $6.50
- head of lettuce, $2.50
- pint of the juiciest strawberries I have seen all season, $3.00
- approx. 1/2 pound of peas, potted rosemary (frost tolerant variety), potted pineapple sage, $9.00
- Caramelized Onion Focacia loaf, $6.00
S. Dartmouth Farmer's Market Grand Total: $27.50. I have to frequently remind myself that I am paying for quality from these vendors and that this food will nourish my family. I have never been one to skimp on food quality, but eating on a more local scale is definitely more expensive- like $7.oo/lb heirloom tomatoes and $6 breads. There was a farmer with lamb and beef products today, breakfast sausage was $8 pound; also live lobsters, the best value there for sure. My little man was quite ticked we didn't bring home any "lobbas"- but I explained Big Mama was out of cash, maybe next week.
I may check out Fairhaven tomorrow, I have decided I am going to skip my town's market this year, I have just not been that impressed in the past.
On another note, our ice cream/frozen yogurt/sorbet maker came today and I had two VERY excited kids who couldn't wait to open box. We got to some ice-cream making straight away only to realize the tub needs to be frozen first. So, the strawberry ice-cream to-be is in the fridge waiting patiently to be churned into some creamy, sweet goodness.
- History:Kohlrabi came to the United States from Europe. It's name literally means cabbage-turnip. Kohlrabi can be planted for both spring and fall harvest. It comes in white, actually green, and purple varieties.
- Storage:Store kohlrabi with leaves on to maintain freshness. However, they can be stored sans leaves if you are short on space. Either way, store kohlrabi in your refrigerator crisper. Since they are so bulky, it is usually easier to simply use them right away.
- Nutrition: good source of vitamin C and potassium and are low in both sodium and calories. One cup of diced and cooked kohlrabi contains 140% of the recommended daily allowance for vitamin C and only 40 calories.
Going by either Kohlrabi or Kohl Rabi, it is often mistaken for a root vegetable and can be enjoyed freshly grated or sliced in salads, cut up for dipping, or for making 'kohlslaw'. I would like to try one of the recipes below depending on the size and quantity in my share.
Kohlrabi Gratin (Anna Barnes) Serves 4-6
kohlrabi with leaves
1 T butter or olive oil
1 clove garlic or 1/2 garlic scape thinly sliced
2 - 3 T sliced green or bulb onion
3 - 4 c stock
3 - 4 T flour
salt and pepper to taste
2 ounces sharp cheddar or other strong cheese, grated
Preheat oven to 375 degrees F. Remove greens from kohlrabi and set aside. Cut off roots and tops of kohlrabi and trim off fibrous outer layer. Slice into 1/4" slices or cube into 1/2" pieces. Wash greens. Remove stems using a knife to make v-cuts in the leaves. Stack several leaves together, roll like a cigar, and thinly slice into strips 1/8" to 1/4" wide. Repeat.
In a large pan heat 4 qts. water to a boil. Add leaves. Test for tenderness and bitterness. Cook until leaves are on the verge of losing their bright green color. Remove and drain. In a large saute pan, heat butter or oil. Saute garlic and onion for 2 min. Remove, set aside. Add 3 c stock to pan, bring to a low boil. Add kohlrabi bulb pieces. Cook until tender crisp. Remove from pan.
Remove 1 c stock and into it stir flour. Add back to stock in saute pan. Salt and pepper to taste. Stir to prevent lumps. Add onion, kohlrabi, and kohlrabi leaves. Coat with sauce. Add 1/2 to 1 c more stock if mixture is too dry. Adjust seasoning if necessary. Transfer to a greased 2-3 quart dish. Top with grated cheese. Bake until cheese is brown, approx. 15 to 20 min.
Kohlrabi with Parmesan
2 large or 3 medium kohlrabi, stalks and leaves removed
2 T unsalted butter or olive oil, or combination
1/4 c grated Parmesan cheese
salt and pepper to taste
1 T minced parsley
Peel kohlrabi to remove fibrous outer layer. Shred with grater or food processor. Heat a medium skillet to medium heat. Add butter and/or oil. When fat is hot, add kohlrabi. Cook, stirring frequently, until vegetable is tender, about 8 minutes. Sprinkle with salt and pepper. Stir. Toss with cheese. Cook until cheese melts, about 1 minute. Garnish with parsley. Serve hot. Serves 4.
Much of this informative information along with recipes was found at http://www.prairielandcsa.org/recipes/kohlrabi.html
Thursday, June 18, 2009
Picture a hilltop.....where the Shy Brothers' story begins. They make some delicious cheese, the little bells come in many flavors, my two favorites are Rosemary and Shallot. The rosemary is especially good with a bit of honey drizzled on top and makes a wonderful addition to any cheese plate. Locally I pick it up at Lee's Market or the Westport Farmer's Market but they will ship from the farm as well. http://www.shybrothersfarm.com/the-cheese.htm
Unpasteurised cheese with a range of flavours should not be sliced until purchase otherwise it will start to lose its subtlety and aroma.
Keep the cheese in conditions in which it matures. Hard, semi-hard and semi-soft cheeses are stored in the temperatures from around 8 - 13 C.
Keep the cheese wrapped in the waxed paper and place it in a loose-fitting food-bag not to lose humidity and maintain the circulation of air.
Wrap blue cheeses all over as mould spores spread readily not only to other cheeses but also to everything near.
Chilled cheeses should be taken out of the refrigerator one and a half or two hours before serving.
Cheeses contain living organisms that must not be cut off from air, yet it is important not to let a cheese dry out.
Do not store cheese with other strong-smelling foods. As a cheese breathes it will absorb other aromas and may spoil.
Wrap soft cheeses loosely. Use waxed or greaseproof paper rather than cling film.
Let cold cheese warm up for about half an hour before eating to allow the flavour and aroma to develop.
Wednesday, June 17, 2009
- fresh, free range eggs
- salad greens
- kohl rabi
I need to do some investigating on the kohl rabi, that will be a first for our household. This is where I am hoping all of those vegetarian and seasonal ingredients based cookbooks I have acquired will come in handy. I will of course post any recipes I find interesting or 'taste test approved' for my own future reference and for you few fab followers out there.
Tuesday, June 16, 2009
Melt 1 stick butter for topping; In a med. bowl whisk together the following:
1 1/3 C flour
1 tsp baking powder
1/4 C plus 2 T sugar
pinch of salt
Add melted butter and pinch together with fingers until crumbly (want some larger chunks); set aside, can be chilled while preparing filling.
Approx 1 quart (or 3 Cups) quartered washed strawberries
Approx 1 1/2 C rhubarb (cut into 1/2 inch pieces)
1/2 C sugar
pinch of ground cloves
1 T Gran Gala or other orange liquor
1-2 tsp lemon juice
pinch of salt
1/4 C corn starch
Mix cornstarch, sugar, salt, cloves together and toss with berries and rhubarb.
Spray shallow baking dish or pie plate with non-stick spray, add filling and drop topping over until evenly covered. Bake on cookie sheet until bubbly and browned, about 35-45 minutes at 375 degrees. If top gets too brown cover with foil for last 10 minutes bake time.
We ate this with a scoop of vanilla ice cream on top, ENJOY!
Monday, June 15, 2009
Sunday, June 14, 2009
Thursday, June 11, 2009
We visited Alderbrook Farm yesterday to pick up some veggies for dinner and take a walk around to visit all of the animals. The Peacock was was showing off his plumage for his Peahen, but of coarse my camera was at home. What a majestic bird, I see him display every year but still want to stare at him for an hour.....the kids of course don't. They are more interested in watching the sheep poop and visiting the chicken coop. No rhyming intentions there, sorry.
I spied this bird house and just had to have it. Not only do I love bird houses and anything with copper, but I have many fond memories of my childhood in the mid-west, especially of a vacation to beautiful Lake Michigan. Triple score, had to have it, now I must decide where to put it so I can admire it from afar.
Tuesday, June 9, 2009
Posted using ShareThis. A very interesting topic for sure. I like the idea of trying to make our food as nourishing as possible. To learn a little about this fascinating form of agriculture click on the title in purple text above.
I treated myself to a couple of new books this weekend:
Farmer John's Cookbook, The Real Dirt On Vegetables- tales and recipes from a CSA
http://www.angelicorganics.com/ao/index.php?option=com_content&task=view&id=130&Itemid=180 I am IN LOVE with this book though I have only sneaked a peak here and there and am really looking forward to reading it from cover to cover. This book also touches on Biodynamic practices a bit.
Jerry baker's Terrific Tomatoes, Sensational Spuds, and Mouthwatering Melons- this book is full of growing tips written by a man who learned about gardening from his Grandmother during the war, and is full of "Grandma Putt's old-fashioned grow-how".
I yanked my pathetic chioggia beets this weekend, they are just not growing as they should. I think I need to modify the soil before trying them again for fall. They had lots of organic matter, maybe too much. That darn horse farm compost again, very heavy and we loaded that bed full of it. From Jerry: "Even small beets send their roots a long, long way into the ground. If they have to struggle through heavy soil or bump up against underground obstacles, they won't develop the way you want them to." These suckers were put out in the coldframe way back in March. I have wasted enough time on them and will be devoting their plot to a more successful crop of bush beans.
Saturday, June 6, 2009
Thursday, June 4, 2009
- ensure good drainage (sandy loam best)
- grapes prefer Southern Exposure
- pH 5.5-6.5
- amend planting site with bone meal or rock phosphate
- pruning determines vine health
- fruit is ripe when it goes from glossy to dull
- tip erect canes back mid-summer
- primocane varieties fruit on first year canes
Tuesday, June 2, 2009
These small fruits are said to be a nice addition to fruit salads and ice cream but the hands down favorite seems to be pie. I have never had any myself but I am looking forward to trying one of the recipes below:
Amish Ground Cherry Pie- 2 C ground cherries, 1 C water, 1tsp salt, 1 C sugar, 4 T cornstarch,
1 T real lemon juice, additional C water, nutmeg, pastry for a 2 crust pie. Bring cherries, salt & water to a boil. Blend together sugar, cornstarch, lemon juice, water, and nutmeg to taste; add to cherry mixture and allow to cool. Put in unbaked shell and top with crust. Bake until browned (no oven temp. given).
Also, the fruits can be dipped in chocolate or caramel using the peeled back husk as a handle. If not allowed to fully ripen they may have an off flavor and parts of the plant are poisonous, more on this below:
From Mother Earth News- "Expect this garden crop—which prefers medium-dry
soil—to sprout early and grow rapidly. It quickly puts out yellow flowers with
brown or purple centers, and will continue to bloom and bear until the first
frost. Around July, the fruit (which develops in a husk) will begin to drop to
the ground and—even though it's not fully ripe when it does so—you should gather
the cherries as they fall, since they're favorites of many animals and
"Inside the husk, you'll find a small berry—about half an inch in
diameter—with a tomatolike skin and, when ripe, a sweet flavor similar to that
of a strawberry. The color of the mature cherry will vary from species to
species: It may be yellow, red, purple, or brown. And (again, according to the
species in question) it can be poisonous when green . . . so be sure to let the
fruit ripen in the husk until it's soft and sweet. (I have often stored the
unhusked cherries for months. In fact, I was once able to prepare a fresh
ground-cherry pie for Christmas dinner!) "