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Expensive Farm Mates,
Produce: We’re so comfortable to be providing you with peas, garlic, summer season squash, kohlrabi, yellow onions and fennel. Not solely are the bulbs of this plant edible, however so are the greens. They can be utilized in salads akin to coleslaw or potato salad to offer it a kick. They’re mostly used on fish….simply chop, sprinkle and bake! The bulb itself is great shredded & cooked below a roast (together with onion in fact!). Take note, if we provide the greens to any plant, they are going to be edible and can be utilized as an herb or cooked as…effectively as greens!
Introductions: As Jerry and I get nearer to retirement, we try to make the farm extra self-sufficient. Just lately we employed a brand new workplace assistant and her title is Linda Snyder. She is a superb addition to the farm and we’re very excited to have her right here. When you occur to be round, cease by the brand new workplace on the east facet of the barn (south door) and say good day.
Fundamental Canning Directions: Since we’re getting nearer to pickle season and I’m positive we are going to get sufficient fruit in some unspecified time in the future within the season, I believed I’d share these tid-bits with you.
Listed below are my fundamental canning steps for the Entrance Vary:
1) Sterilize jars and lids. Maintain sizzling whereas filling different jars.
2) Pack produce tightly whereas jars are sizzling.
3) Add sizzling brine/syrup & cowl to half inch from high of jar.
4) Add lid and rim, tighten and set into canner.
5) Scorching water tub for 15 min. plus 5 min. for each 5000 toes above sea degree. I sit at simply over 4800 toes, in order that makes my canning time set at 20 minutes.
These steps have served me effectively for a few years. My mom and grandmother used the identical guidelines and now we have by no means had an issue with any of our canned items! Canning will be very therapeutic…if you will get used to the warmth! the saying…”When you can’t stand the warmth, get out of the kitchen!” It comes from canning periods. Good luck!
Creamed Zucchini Over Pasta, Serves 4
¼ olive oil
1 cup dry white wine
5 cups zucchini, sliced
1 cup parmesan cheese, shredded
1 onion, chopped
4 Tbsp butter
½ cup contemporary basil leaves
salt & pepper to style
4 cloves garlic
8oz pasta, your selection, cooked
½ cup contemporary parsley
Warmth olive oil in saucepan, then add zucchini, onion, fennel, parsley, garlic and white wine. Prepare dinner till zucchini is tender. Switch to a blender and mix with parmesan cheese and butter. Add salt and pepper to style and serve over pasta. Variation: Shred zucchini, slice onions, Substitute fennel leaves for the basil, substitute cheddar cheese for the parmesan and stir in ¼ cup plain yogurt on the finish of cooking and serve over linguine.
Thanks and have an amazing week.
Kyle, Mike, Jerry & Jacquie