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.
|Cook time||40 minutes|
|Misc||Serve Cold, Serve Hot|
- 4 cups fresh rhubarb (chopped)
- 3 tablespoons orange juice (mix the juice with 1 tablespoon of cornstarch)
- 1 cup granulated sugar
- 1/2 teaspoon ground cinnamon
- 1 tablespoon cold butter (cut into small pieces)
- 1/4 cup melted butter
- 1/3 cup brown sugar
- 2/3 cups shifted all purpose flour
- dash salt
- 1/4 teaspoon baking soda
- 2/3 cups quick cooking rolled oats
|Heat oven to 375 degrees. Butter an 8 inch square baking dish. Arrange diced rhubarb in the prepared baking pan. Toss rhubarb with the orange juice and cornstarch mixture, then sprinkle with 1 cup sugar and the cinnamon, dot with the 1 tablespoon of cut up butter.|
|Combine melted butter with the brown sugar. Sift together the flour, salt, and baking soda; mix with oats. Combine the flour oat mixture with the brown sugar and melted butter mixture until well blended.|
|With hands, spread the crumb mixture over rhubarb. Bake for 40 minutes. Enjoy!|
Swiss Chard. Beautiful to look at. I planted the variety “Bright Lights”. But I had never tasted it and had no idea how to cook it.
Have I mentioned that my daughter-in-law is a vegetarian? A simple conversation, a recipe and swiss chard for dinner.
- 1 bunch Swiss Chard
- 1 tablespoon Olive Oil
- 1 clove Garlic
|Wash well. |
|Fold the leaf in half and cut along the spine to separate. This is one vegetable that you eat the greens as well as the stems.|
|Cut the stems into 1" lengths and sauté in a bit of olive oil, garlic, salt and pepper until nearly tender.|
|Chop the greens coarsely and add to pan. I added a diced tomato, but hear its also delicious with zucchini, onions and hot pepper. The greens cook down quickly and you have a wonderful colorful, good for you (loaded with vitamins A & C and minerals iron and calcium) side dish.|
|You can store it fresh in a loosely closed bag in the fridge and it should last a week if you bought it fresh!|
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!
Woohoo! Sugar Daddy peas are nearly ready. They promise to be crisp, sweet and delicious and you’ll want to get twice as many as you think you’ll need. Why? Because you know you are going to eat so many of them before you even get home.
Yum… Butter head lettuce–extremely tender, delicate flavor. Its almost ready!
Kale, so good. Sweet, delicious, tender and loaded with nutrients. I love to sauté it in a bit of good olive oil and a little garlic. We’re growing two varieties, Curly Kale and Russian Kale. It should be ready in just a few weeks and is always worth the wait. If you haven’t tried it then this may be your time to try something new. Its more than just kale soup (although that’s really good too!).
Our 13 Barred Rock hens are having a great spring. Their free range days are spent foraging around between the meadow and the woods. They love new clover and are producing well. There should be no shortage of eggs this summer at the market.