The more I play with the carrots from my Community Supported Agriculture (CSA) farm share, the more fun I have. We like sushi, and I can eat my age in pieces of sushi. That gets pricey, so it makes sense to make it at home.
Here's a colorful sushi roll--and I'm blown away that the photo does justice…Continue
Added by Kirsten Madaus on April 23, 2014 at 9:00am — No Comments
You ever make a large quantity of a condiment, and then not know what to do with it? Yeah, that happened to me, too. I had so many tomatoes that after putting up crushed tomatoes, seasoned and plain tomato sauce, green tomato bacon jam and salsa . . . whew . . . I decided to try making tomato jam.
I'm still finding ways to enjoy tomato jam, and this sandwich is a winner.…Continue
When I set the radishes on this pizza I thought it looked like Easter, so I'm sharing it today.
I was trying to duplicate the awesomeness that is a radish sandwich, and added some cheeses to a tender/crunchy pizza crust and wow--my non-radish-eating son ate all the leftovers.
Added by Kirsten Madaus on April 18, 2014 at 9:00am — No Comments
"Can I clean out the garage gutters, Mommy?"
I let him. He took a box with him to fill one of the planters, filled it, and planted the Alaska peas. So now the pot on top of the chicken house is planted. We both agreed that the two behind the garage are too heavy for us to move, so I'll have to see if the recalcitrant one will put them somewhere more convenient.
Added by Jana Franzen on April 17, 2014 at 5:48pm — No Comments
April is Grilled Cheese month. Did you know that? The things somebody dreams up . . . but hey, I like grilled cheese sandwiches. Especially with tomato soup.
As a kid I grew up enjoying that red & white can, but I've spent the winter trying different ways to turn my pantry of quart jars of crushed tomatoes into a tasty soup. I finally hit upon a recipe that my whole family gave a thumbs up--so I'll share it as the start of my Grilled Cheese & Tomato Soup series.…Continue
I am doing it again this year! Not too sure how much of my garden produce is going to make it into the mix (though pretty sure radishes will be up enough!), but the eggs are a definite ingredient to my meals!
Corn, 3 kinds of pumpkin, and zucchini have just been direct seeded into the new plot. Jasper helped plant the sweet corn.
Added by Jana Franzen on April 15, 2014 at 4:01pm — No Comments
When it comes to preparing lamb, HOMEGROWN members like to get creative. Below are five flavorful approaches to this spring favorite. Got another great lamb recipe? Post it below and spread the love!…Continue
Added by HOMEGROWN.org on April 15, 2014 at 1:00pm — No Comments
I'm delighted to roast vegetables--it's easy, and on cool Spring evenings it's pretty awesome to crank up the oven. Here's a simple recipe of roasted asparagus served over noodles in a rich creamy chicken stock gravy. My kids call my 'oops I forgot and let the stock simmer another 2 hours' stock Chicken Jelly, and it makes a terrific sauce for these noodles.…Continue
Added by Kirsten Madaus on April 14, 2014 at 4:30pm — No Comments
Being a local seasonal eater means I get to eat amazingly delicious foods. Fresh food--tomatoes, strawberries, even celery--just tastes better and I'm usually willing to wait out the winter months for those fresh tastes. But if I limited my diet to solely local foods, I'd miss out on bananas, avocados, olives, shrimp, chocolate, salmon, tea . . . lots of stuff!
This avocado feta hummus is good as a stand alone dip--but it sings when you layer it with fresh &…Continue
And your mind went straight to the gutter didn't it?
Pat Boner fixes my computers. Chris Boner and his boys tend to do the yardwork once I give up on my children.
Today, Chris and one of his boys, Mason, came over. They finished the tilling for the corn/squash area - along with fixing the cultivator I didn't realize was broken because it's been like that the whole time I've owned it - and cleared 2.5 beds and three of the paths of the sewer project dirt. I had…Continue
I think you can tell a lot about the quality of soil from a carrot. When we first moved to Ohio we joined a young Community Supported Agriculture (CSA) farm share. Our carrots that year were super sweet, but tiny and gnarled. Our farmers nurtured their soil with mainly free amendments and now the carrots are lovely, fat, long--and still super sweet.
Here's a simple recipe to showcase those carrots: roasted, simply seasoned with salt and a buttery spread, these carrots make a vegan…Continue
Also, I got 4 more packets of seeds today. Caserta squash, which is apparently some type of zucchini (all hail zuke bread and zuke cake!), curshaw green striped pumpkin, golden beauty corn, and pak choi white stem chinese cabbage. I may actually have to till up a lot more of the yard than I thought, and rearrange some of the planned potted plants that haven't been potted yet.
Did I mention that the fishtank now holds - yes, I did. Okay. Good then. I'm not too sure it's…Continue
Okay, when did decrepit kick in? Ow. I managed to till 1.5 of the borders, and had to stop, and just now managed 2.5 rows with the tiller before I couldn't feel my hands or feet, but could DEFINITELY feel my back having kittens. And cows. And possibly a couple of blue whales.
I am trying to get the corn/squash/pumpkin area tilled up before the thunderstorms start Saturday. Whether or not I will go ahead and plant is debatable, because now the weather man tells me it's going to…Continue
Composting at home is a great way to turn waste into gardening magic. By composting, you manage to reduce waste and improve soil quality at the same time; it’s also simpler than it may seem. Check out this article for some general tips on how to make the most of your compost…Continue
Added by Savanna Oconner on April 8, 2014 at 2:53pm — No Comments
There are green things!
My chives survived, apparently. They're growing nicely. There are radishes and lettuces and some other salady stuffs coming up, and I've flowers already blooming. The established ones, not the ones I planted.
Had to reseed some of the stuff. I dislike thoroughly three days of sun and 70's followed by two inches of snow overnight. Cucumbers are growing. I saw what looks to be okra as well. The rest of 'em are still thinking about…Continue
Ok, so I have gotten into watching Hillbilly Blood; these guys are amazing with the things they create. On a recent episode, they found an old storage tank and converted it into a bunker of sorts. Eugene must be a reincarnated engineer. Anyway, Spencer decided to make him some Pemmican for the shelter. It took me forever to find the correct spelling, and research, but I finally found it.
Pemmican is a high protein, energy staple that can be stored for extremely long…Continue
Added by Marianne Smith on April 8, 2014 at 6:53am — No Comments
Spring is getting off to a late start here in Vermont, and in many other parts of the country as well. As a result our customers have been asking us what they should do with their potatoes while they wait for the snow to melt and the ground to thaw. One method you can try is called greensprouting, or “chitting” potatoes, which takes advantage of the extra time available to transform your potatoes from starchy spuds into verdant…Continue
So, Saturday, finally figured out one of the missed calls I got on Wednesday was from Sonic. Apparently, they did not care enough to leave a message, and naturally when I called them, my battery died. My youngest may be right. It might be a good idea to reinvest in a landline, and put my old corded phones back to work. At least they can't die partway through a call! Also, lunch rush is probably a bad time to call a Sonic anyhow. The other number remains an…Continue
Added by Jana Franzen on March 30, 2014 at 3:41pm — No Comments
2 cups Martha White corn bread mix
1 cup Quaker yellow corn meal
1/2 cup onion finely chopped
1 tbls minced garlic
1 tsp cajun spice
milk or water or buttermilk to make a thick batter. the batter should be thick enough to make into balls
peanut or canola oil heated to 400 degrees F.
form balls with your hands and drop into oil, fry until golden brown.
This recipe will feed 8 people so if you need less just cut this in…Continue