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8.25.2010

herb front. what do you all think?

We'd love some herb feedback. They have personally accented many a meal for us in the cabin.  The splash of flavor, whether they are going into a hot or cold dish, is pleasing.  We had a tasty cilantro and mint chutney at Rosa and Chris's house the other night. 

We've been brainstorming.  An idea we've kicked around for next year is starting the seedlings ourselves, and then handing some them off to you.  Then they're on hand for the freshest most spontaneous of harvests.  I'm speaking of mainstays: predominantly parsley, oregano and basil.  They could be maintained in 8" pots and brought in as the weather bears down into winter.  You could continue to eat from them during the cold months.  This couldn't work for the growth culture of some herbs (i.e. cilantro).  We'd still tend plantings of all these in the garden which would be available for pesto and other processing projects.  What do you think?  Does it sound appealing to have them right on your doorstep? 

***
Spicy Basil Sauce

A treat that can be quickly added to any protein or veggies from the grill.  A little heat adds to the flavor of the basil.

1 cup chopped basil
3/4 cup olive oil
1/4 to 1/2 cup lemon juice
3-4 smashed cloves garlic
1/2 tsp red pepper flakes
a dash of salt

Whisk together.

***
How have you been adding them to your meals?

Hope to see you on saturday morning.

-flip-

8.23.2010

lenka recipes and corn fritters

Here's  little something from the kitchen side of things.  Lenka passed along a couple of her favorite meals. Though there's no sweet corn patch this year at the garden, I'll bet lots of families are finding another source for their fix.  So in that spirit, a tasty option follows.

***

VEGETABLE SOUP

- Cut leek, carrot, celery (whatever amounts you have), into small slices.
- Saute them in butter.
- Add water, bring to a boil, add broccoli and/or cauliflower florets.
- Add cubed potato and boullion.
- Stir in rue (pre-prepared in separate pan).
- Cook until potatoes are tender.
- Add herbs (basil, parsley, minced garlic and lovage are great.)
-Lastly, salt as needed.

***

BEAN-CARROT SALAD

-1 cup small carrots, cut into small pieces lengthwise.
-2 cups fresh green beans, cut into chunks
-1/4 cup radishes
-1/4 cup chopped spring onion

     dressing for salad
-2 TBSP lemon juice
-2 1/2 tsp olive oil
-1 tsp sugar
-1 tsp dijon mustard
-1 clove minced garlic
-1/4 tsp salt
1/4 tsp ground cumin
1 1/2 tsp sesame seeds, toasted

1. In a small saucepan, cook carrots in a small amount of boiling water for 4 minutes.  Add the beans; cook 4 minutes more, or until vegetables are crisp-tender.  Drain; cool down in ice water.  Drain and pat dry.  Place in a large bowl.  Add radishes and onion.
2.  In a small bowl, whisk lemon, oil, sugar, mustard, garlic, salt and cumin.  Pour over bean mixture; toss to coat.  Cover and refrigerate until serving.  Sprinkle with toasted sesame seeds.

***

CORN FRITTERS

We double the recipe.  This amount flies if you have any good eaters in the group.

-4 ears fresh corn
-1 Lg egg, beaten
3 TBSP flour
3 TBSP fine cornmeal
2 TBSP heavy cream
2 shallots, minced
1/2 tsp salt
pinch cayenne
1/4 cup veg oil for cooking, or more

*Cut the kernels off 2 ears, drawing a knife downwards, close to the cob.
*Take the other 2 ears and grate them to release their milky sweetness.
*Stir in remaining ingred except oil.
*Heat oil in 12" skillet over med flame.
 *Drop in heaping TBSPs.  Cook about 1 minute per side.
*Eat with sour cream or another tangy sauce.

I'll wager you be glad you tried them.

it's no fritter, but she doesn't mind


cheers, flip


the gate, a work day and future scheming

mature mustard seed pods

The sun has shown up again this afternoon.  We enjoyed a long bike ride Sunday morning, getting thoroughly soaked.  Then promptly got inside, dry and settled.  Corn fritters and card games, that sort of thing.  It was great to enjoy the downtime yesterday that 3 inches of rain allowed.



The season down on the river has been awesome.  There has been a balance between working with each of you solo, in addition to larger groups in the garden simultaneously.  You’ve helped with everything from getting plants in the ground to cleaning seed for next year’s food supply.







lew cleaning mustard seed
Our cultivated space has many terrific advantages, and one glaring disadvantage.  THE TAYLOR PARK GATE.  It’s out of our hands, but the park and gate are closing for the season.  Unfortunately, you’ll have to open the gate when you arrive for your pickup.  You can keep it open ‘til you head back out.  It’s not ideal, but it’s a (temporary) sacrifice we’ve made to consolidate our living space, the share room and the garden.  At times people fake lock it, so you may find it that way. For future years, we’re talking about moving the share pickup space to a building up by Miner Street.  Just a reminder, the Hide-a-key is to the left of the gate coming in.  It’s inside a small magnetic black box.  Don’t let the gate deter you from COMING ON DOWN! 

Things we have up our sleeve (with details to come)

  • Big ol’ potluck in late Sept at shareholder’s house
  • Garlic planting in October
  • Group fermentation for year round shares in Oct: sauerkraut and/or kimchee
  • Season closer meal and meeting at our house in November

THERE”S AN OPTIONAL GROUP WORKDAY THIS SATURDAY MORNING.  
It’s a good time to get a couple hours of work and socializing in.  Starting at 8:30a with a lunch around noon.  Bring something to share!

Recipes to follow shortly,
flip

8.12.2010

Garden Update



Hi Folks,

Well we harvested the onions today. It's suffice to say that it was less than a bumper crop. The combination of early dry weather and newly opened and unproven ground led to the less than average yield. The exceptional crop of shallots currently curing in Laurie's barn however should prove to keep us  covered in the allium department. They will be distributed in the near future.
Everyone will receive their allotment of onions in the next distribution cycle starting tomorrow (Friday). These bulbs should be spread out in a dry and drafty area, out of direct sunlight. They are ready to eat but need some curing time in order to store well. Both varieties store decently with the more yellow ones storing best. If you have any questions do not hesitate to ask.
We will also distribute leeks in the next week. They can be utilized just like an onion (saving the onions for future consideration). They add a nice sweet flavor to most meals.
Thanks to everyone for being part of the garden this season.

be well
bob

8.01.2010

august goodies

The tomatoes are right around the corner.  As of yet, our plants look healthy and there is all manner and shape of green fruits hanging on the vine.  We will divvy them up as they come in.  There are 8 varieties of slicers in the ground, 3 types of cherries and I think 6 varieties of paste.  Depending on the year it may be the Glacier (Swedish) that shine or Black Prince (Siberia) or Soldacki (Polish).  You can likely sense a theme; the majority are meant for northern climes with brief growing season like ours.  This wide assortment gives us a bit of insurance if some prove less vigorous or fall prey to a bad year.

The fresh shares will receive their share in amounts to be eaten within the week. The year round shares will get weekly slicers IN ADDITION to bulk amounts in order to juice, can, dry or sauce them up as you wish.  We will rotate through each of the year round families and weekly one family will receive the majority of the harvest for putting up.  If anyone wants to do group processing, let us know. One of the best favorite greatest treasures from last year was dehydrated tomatoes steeped (for months) in oil with salt and garlic. 

Remember to give up a heads up if you're going out of town- so we can distribute the harvest appropriately.

ALSO: Rosa and Chris passed along this North Indian spiced fennel and cabbage dish: http://www.vegetariantimes.com/recipes/10847. Sounds mouth watering.  The addition they made was some of the scape oil that they put up earlier in the season.  You could also opt for some fresh garlic.  Keep this recipe in mind.  Though we've harvested all the spring planted fennel, we have bulbs sizing up in the field for fall distribution.


The garlic is all harvested!  Look forward to a group planting in October of our seed for next year's harvest.


Be seeing you all soon,
-flip-