It has been a busy year. This past March we put up a 72 X 30 foot high tunnel and grew all our tomatoes, cucumbers, peppers, some kale, eggplant and raspberries in it. Even though they did well I’m hopeful that this spring it will help give us the jump on early crops.In August we decided to order more chicks and decided on 16 Buff Orpingtons. It’s been fun watching them grow and we hope by the end of December they will be pulling their weight around here and providing us with plenty of fresh eggs.Most of the work is done for this year and its time to put our feet up and enjoy some quality down time.
I should know by now, there isn’t any instant gratification in gardening. Patience for that seed to sprout, the plant to flower, the tiny vegetable to get just a little bit bigger. So we wait, and wait, one more day, maybe another. A watched garden, it seems, is like a watched pot waiting to boil.
We anxiously await our first squash, the first red tomato, “do you have any cucumbers yet”? Days to harvest are marked on the calendar and we joke, “you call that squash???”. The peppers, they are nearly ready, nearly ready, probably NEXT WEEK. We hope. Who knows?
Our kale and chard seem frozen in time. There’s waiting for rain, or sun. It’s been a cold spring. It’s just too darn hot. Are we constantly wishing for a different kind of weather? Ah, Mother Nature, I know you’re in charge.
The gratification will come. Don’t give up on us, that squash may just be ready next week!
1/2 cup Wesson oil
1 cup self rising cornmeal (I like Hodson Mill all Natural)
1 cup of fresh corn (cooked and cut off cob)
1 cup sour cream
1/4 tsp. salt
Preheat oven to 400 degrees. Grease a loaf pan. Beat eggs and oil in large bowl. Add in the remainder of the ingredients and mix lightly. Bake in 400 degree oven 35 minutes. Cool 15 minutes on rack. Remove from pan and enjoy!
Ok, maybe you guessed correctly! They are lemon ball cucumbers. If you know me you know that each year I like to try something new in the garden. One of them just happens to be the lemon ball cukes. They are unusual, looking like bright yellow balls, and no, they don’t have a lemon taste. Some say they are less bitter than the “regular cukes”. Sliced and on a platter, the unusual color gives a nice visual element.
These are an heirloom variety and have been around for a long, long time. Still, they are new to me, and may be new to you also. I find that there are two types of customers at the market-one type looks for, and buys the familiar looking vegetables. The second type-they seek out the “new” and unusual, anxious to try something different.
Stop by Saturdays 9 to 1. Maybe you’ll want to try something unusual too!
I can’t wait for our tomatoes to ripen. Looking forward to trying this recipe:
So how does one sun-dry tomatoes?
Easy. Same way you dry those herbs in your garden–set the oven to low (150-200) and bake them for about 4-5 hours, depending on the size of your tomatoes and the heat strength of your oven. Cut them into quarters and push the seeds out (or not).
Next, spread them across a baking sheet. I used a vented one for more even “drying.”
At this point, your best course of action is to monitor them throughout the process, turning when necessary. If this seems like too much work, you can always lay them out in the sunshine for a hot couple of days. Mother Nature does know what she’s doing!
Sorry, the string beans really don’t have anything to do with the pig. It’s just a prop because the string beans alone weren’t making a memorable photo on their own. The pig is really cute, and functional-his sides are chalkboard and that comes in handy on market days. Good eye appeal.
The string beans, they’re the Blue Lake variety which gives a good yield and great taste. Good combination. I like to drop them into boiling water until just tender, drain them, toss with a bit of olive oil and sweetened dried cranberries. Delicious served warm, or cold. Great summer side dish that’s quick, tasty and colorful on your plate. Oh, and also good for you. Stop by on Saturday for a basket of them. I think you’ll enjoy them. (and you’ll also get to see the pig in action!)
New this year, early caraflex cone shaped cabbage. Just the right size for a delicious coleslaw, or steam it, use it in stir fries, or eat it raw. This has an excellent rich cabbage flavor. I was surprised at just how large the plant grew! The outer leaves are there to protect the center. I cut them up for a treat for the chickens, they didn’t stop eating until they were gone. I like to think of it as recycling–I give them cabbage leaves, they give me fresh eggs.
Thank you to all of you for coming out on opening day. The weather cooperated by not being too hot, just a nice summer day. We all appreciate your support of sustainable agriculture, and our locally talented artisans.
Coming soon…OPENING DAY at the market! We’re excited and very nearly ready. New hours this year 9:00 to 1:00. It is shaping up to be a good season. Waiting to try a new summer recipe? We’ll have some great looking veggies. Tasty fresh eggs-maybe try a quiche. Kale, and delicious butter head lettuce. Sugar Daddy peas, so good. Maybe you won’t feel like cooking so stop by for some freshly baked goods. In a shopping mood? There will be knit items, jewelry, photography and typography.
Opening day will be Saturday, June 30th
Keep it local, buy it fresh, and find us at the market!
Ok, I admit it. I never ate radishes. They were a garnish that I left on the plate. Now I grow them, and what you grow, you eat. Raw they are crunchy, peppery, spicy. Now here is the secret to dial back the intensity: wash, thinly slice them, toss with a bit of my favorite Greek olive oil, sprinkle with a pinch of kosher salt, roast them in a 375 degree oven and what you have is a tender, browned, rich buttery cross between a mushroom and mild onion. They are so delicious you won’t even believe you’ve just eaten a radish. As a bonus they are also a source of anti-oxidants, vitamin A and C, potassium and dietary fiber.
Buy it fresh, keep it local and find it at our market!