I can't believe I forgot my password. Its been a month since I've posted and I have a lot to say.
We had a good Thanksgiving and hope you did too.
The weather has been like winter; cold and wet. I didn't get my fall plowing done because it was so wet in October and November. This will have a effect on next years crops, but one we can handle.
We have been getting seed catalogs in the mail, I love all the varieties. I put in calls to the local seed companies for cover crops and grain crops.
We'll that's it for now but I will be posting more now that I have my password back.
Later,
Chris
Saturday, December 6, 2008
Thursday, November 6, 2008
Farm Notes, CSA week 22
October 30 & 31, 2008, CSA Week 22
“Food is not a commodity but rather a relationship, a relationship between species that underpins life on the planet. We can never be healthy as individuals without a healthy agriculture providing our food. Healthy agriculture, in turn, is dependent upon healthy ecosystems. Eating is not about consumption and nutrition but rather it's about living within a balanced and whole nature.”
-Michael Pollan from a lecture given at Bates College
We have been thinking and talking a lot lately about the direction in which we want to take the farm. The ideal for us is not a monoculture (which even having the CSA alone is) but rather a diversified model that uses pasture land for grazing animals, flat “crop” land for raising some grains, and building areas that will become fertile garden plots. Think about this: the animals, crops and vegetables all work together. As the cows and sheep graze the pastures, they are suppressing weeds and encouraging grasses to grow by keeping the growth short. While they graze, they fertilize, and if chickens and other birds are allowed to follow them in a rotation, they will pick through the “cow pies” to find tasty worms and such…perfect chicken food along with the green grass. They are doing those grazing animals a further favor by keeping potential parasite issues down and they are spreading the “fertilizer” around. Pigs and chickens might be put in a garden area that you want “tilled” for next year. They can root around, cleaning up roots, grubs, and maybe some yummy turnips or beets planted there just for them. They, too, will add fertility to that garden plot, while it provides them with gourmet fare! In exchange, you’ll have better yields on crops planted anywhere those animals were; whether it be hay or grain for their feed or vegetables or small grains for ours. Raising food needs to be about healthy relationships between the land, the animals and plants growing on it, and the farmers stewarding it. A farm can only realize its true potential if these relationships exist.
Bringing it out to the next level, choosing the foods to purchase and prepare and actively participating in their preparation can bring a whole new perspective in life. Some nights, sure, it’s about getting something to eat on the table. But other times…oh! The fun and memories of roasting pie pumpkins to try and come out with the perfect custardy filling for that from-scratch crust, or rolling out fresh pasta over a bottle of wine with friends, or waking up to that delectable Thanksgiving day turkey smell. These meals are about relationships with people and with food. And, how much more the kick we get from roasting pumpkins we grew ourselves, using the fresh eggs laid by Buddy’s chickens, milk from a friend’s cow, wheat from a couple of counties away, and a heritage breed turkey raised humanely by a local farmer!
We are thankful for many things. Our wonderful, growing family, our health, our bright future. Each day, when we sit down together to eat, we give thanks. Not always about the meal, but just about anything that we are thankful for or looking forward to, as an example for our children to take the time to reflect in a positive way over meals. We are thankful for the relationships we were able to build this year, and for the opportunity to have been your farmers through this season. Many thanks for your patience, perseverance and encouragement. We hope that you will continue to build relationships with local farmers and your food!
Cider-Glazed Roots with Cinnamon Walnuts
3 pounds assorted root vegetables, peeled and cut into 1-inch pieces
1 cup apple cider
1/4 cup dark brown sugar
1/2 teaspoon salt, plus more to taste
1/4 teaspoon freshly ground pepper
1/2 cup chopped walnuts
1 tablespoon butter
1/8 teaspoon ground cinnamon
1. Preheat oven to 400°F.
2. If using parsnips, quarter lengthwise and remove the woody core before cutting into 1-inch pieces. Whisk cider, brown sugar, 1/2 teaspoon salt and pepper in a 9-by-13-inch baking dish until the sugar is dissolved. Add root vegetables and toss to coat. Cover the baking dish with foil.
3. Bake for 20 minutes. Uncover and stir the vegetables. Continue cooking, uncovered, stirring every 20 minutes or so, until the vegetables are glazed and tender, about 1 hour more.
4. Meanwhile, place walnuts in a small skillet and cook over medium-low heat, stirring constantly, until fragrant and lightly browned, 2 to 6 minutes. Remove from the heat and add butter, cinnamon and a pinch of salt. Stir until the butter melts and the nuts are coated. Spread out on a plate to cool slightly.
5. Transfer the vegetables to a serving dish and sprinkle with the cinnamon walnuts.
From Eating Well, November/December 2008
Roasted Pear-Butternut Soup with Crumbled Stilton
Stilton cheese and pears are a classic combination--the salty milky blue cheese balances the sweet, floral taste of the pears. Roasting the pears and the butternut squash caramelizes their sugar, maximizing their inherent sweetness. You can serve this creamy soup as a first course or with a salad and crusty bread for a light autumn supper.
2 ripe pears, peeled, quartered and cored
2 pounds butternut squash, peeled, seeded and cut into 2-inch chunks
2 medium tomatoes, cored and quartered
1 large leek, pale green and white parts only, halved lengthwise, sliced and washed thoroughly
2 cloves garlic, crushed
2 tablespoons extra-virgin olive oil
1/2 teaspoon salt, divided
Freshly ground pepper to taste
4 cups vegetable broth or reduced-sodium chicken broth, divided
2/3 cup crumbled Stilton or other blue-veined cheese
1 tablespoon thinly sliced fresh chives or scallion greens
1. Preheat oven to 400°F.
2. Combine pears, squash, tomatoes, leek, garlic, oil, 1/4 teaspoon salt and pepper in a large bowl; toss to coat. Spread evenly on a large rimmed baking sheet. Roast, stirring occasionally, until the vegetables are tender, 40 to 55 minutes. Let cool slightly.
3. Place half the vegetables and 2 cups broth in a blender; puree until smooth. Transfer to a large saucepan. Puree the remaining vegetables and 2 cups broth. Add to the pan and stir in the remaining 1/4 teaspoon salt.
4. Cook the soup over medium-low heat, stirring, until hot, about 10 minutes. Divide among 6 bowls and garnish with cheese and chives (or scallion greens).
From Eating Well, October/November 2006
“Food is not a commodity but rather a relationship, a relationship between species that underpins life on the planet. We can never be healthy as individuals without a healthy agriculture providing our food. Healthy agriculture, in turn, is dependent upon healthy ecosystems. Eating is not about consumption and nutrition but rather it's about living within a balanced and whole nature.”
-Michael Pollan from a lecture given at Bates College
We have been thinking and talking a lot lately about the direction in which we want to take the farm. The ideal for us is not a monoculture (which even having the CSA alone is) but rather a diversified model that uses pasture land for grazing animals, flat “crop” land for raising some grains, and building areas that will become fertile garden plots. Think about this: the animals, crops and vegetables all work together. As the cows and sheep graze the pastures, they are suppressing weeds and encouraging grasses to grow by keeping the growth short. While they graze, they fertilize, and if chickens and other birds are allowed to follow them in a rotation, they will pick through the “cow pies” to find tasty worms and such…perfect chicken food along with the green grass. They are doing those grazing animals a further favor by keeping potential parasite issues down and they are spreading the “fertilizer” around. Pigs and chickens might be put in a garden area that you want “tilled” for next year. They can root around, cleaning up roots, grubs, and maybe some yummy turnips or beets planted there just for them. They, too, will add fertility to that garden plot, while it provides them with gourmet fare! In exchange, you’ll have better yields on crops planted anywhere those animals were; whether it be hay or grain for their feed or vegetables or small grains for ours. Raising food needs to be about healthy relationships between the land, the animals and plants growing on it, and the farmers stewarding it. A farm can only realize its true potential if these relationships exist.
Bringing it out to the next level, choosing the foods to purchase and prepare and actively participating in their preparation can bring a whole new perspective in life. Some nights, sure, it’s about getting something to eat on the table. But other times…oh! The fun and memories of roasting pie pumpkins to try and come out with the perfect custardy filling for that from-scratch crust, or rolling out fresh pasta over a bottle of wine with friends, or waking up to that delectable Thanksgiving day turkey smell. These meals are about relationships with people and with food. And, how much more the kick we get from roasting pumpkins we grew ourselves, using the fresh eggs laid by Buddy’s chickens, milk from a friend’s cow, wheat from a couple of counties away, and a heritage breed turkey raised humanely by a local farmer!
We are thankful for many things. Our wonderful, growing family, our health, our bright future. Each day, when we sit down together to eat, we give thanks. Not always about the meal, but just about anything that we are thankful for or looking forward to, as an example for our children to take the time to reflect in a positive way over meals. We are thankful for the relationships we were able to build this year, and for the opportunity to have been your farmers through this season. Many thanks for your patience, perseverance and encouragement. We hope that you will continue to build relationships with local farmers and your food!
Cider-Glazed Roots with Cinnamon Walnuts
3 pounds assorted root vegetables, peeled and cut into 1-inch pieces
1 cup apple cider
1/4 cup dark brown sugar
1/2 teaspoon salt, plus more to taste
1/4 teaspoon freshly ground pepper
1/2 cup chopped walnuts
1 tablespoon butter
1/8 teaspoon ground cinnamon
1. Preheat oven to 400°F.
2. If using parsnips, quarter lengthwise and remove the woody core before cutting into 1-inch pieces. Whisk cider, brown sugar, 1/2 teaspoon salt and pepper in a 9-by-13-inch baking dish until the sugar is dissolved. Add root vegetables and toss to coat. Cover the baking dish with foil.
3. Bake for 20 minutes. Uncover and stir the vegetables. Continue cooking, uncovered, stirring every 20 minutes or so, until the vegetables are glazed and tender, about 1 hour more.
4. Meanwhile, place walnuts in a small skillet and cook over medium-low heat, stirring constantly, until fragrant and lightly browned, 2 to 6 minutes. Remove from the heat and add butter, cinnamon and a pinch of salt. Stir until the butter melts and the nuts are coated. Spread out on a plate to cool slightly.
5. Transfer the vegetables to a serving dish and sprinkle with the cinnamon walnuts.
From Eating Well, November/December 2008
Roasted Pear-Butternut Soup with Crumbled Stilton
Stilton cheese and pears are a classic combination--the salty milky blue cheese balances the sweet, floral taste of the pears. Roasting the pears and the butternut squash caramelizes their sugar, maximizing their inherent sweetness. You can serve this creamy soup as a first course or with a salad and crusty bread for a light autumn supper.
2 ripe pears, peeled, quartered and cored
2 pounds butternut squash, peeled, seeded and cut into 2-inch chunks
2 medium tomatoes, cored and quartered
1 large leek, pale green and white parts only, halved lengthwise, sliced and washed thoroughly
2 cloves garlic, crushed
2 tablespoons extra-virgin olive oil
1/2 teaspoon salt, divided
Freshly ground pepper to taste
4 cups vegetable broth or reduced-sodium chicken broth, divided
2/3 cup crumbled Stilton or other blue-veined cheese
1 tablespoon thinly sliced fresh chives or scallion greens
1. Preheat oven to 400°F.
2. Combine pears, squash, tomatoes, leek, garlic, oil, 1/4 teaspoon salt and pepper in a large bowl; toss to coat. Spread evenly on a large rimmed baking sheet. Roast, stirring occasionally, until the vegetables are tender, 40 to 55 minutes. Let cool slightly.
3. Place half the vegetables and 2 cups broth in a blender; puree until smooth. Transfer to a large saucepan. Puree the remaining vegetables and 2 cups broth. Add to the pan and stir in the remaining 1/4 teaspoon salt.
4. Cook the soup over medium-low heat, stirring, until hot, about 10 minutes. Divide among 6 bowls and garnish with cheese and chives (or scallion greens).
From Eating Well, October/November 2006
Farm Recipes, CSA week 21
October 23 & 24, Week 21
Instead of notes, this week we gave out a survey with the following recipes on the back. A copy of the survey is on the CSA page of our website.
Glazed Turnips
2 lb small to medium (2-inch) turnips
About 1 1/2 cups plus 3 tablespoons water
2 tablespoons butter
1 tablespoon sugar
1/2 teaspoon salt
Garnish: chopped fresh flat-leaf parsley
Peel turnips, then halve horizontally and quarter halves. Arrange turnips in 1 layer in a 12-inch heavy skillet and add enough water (about 1 1/2 cups) to reach halfway up turnips. Add butter, sugar, and salt and boil over moderately high heat, covered, stirring occasionally, 10 minutes. Boil turnips, uncovered, stirring, until tender and water has evaporated, about 8 minutes.
Sauté turnips over moderately high heat, stirring, until golden brown,about 5 minutes more. Add 3 tablespoons water and stir to coat turnips with glaze.
From February 2001 Gourmet Magazine, recommended to us by Eleanor Oldham
Root Vegetable Stew with Herbed Dumplings
Stew4 teaspoons extra-virgin olive oil, divided
8 ounces Italian sausage links, hot or sweet
2 pounds assorted root vegetables, peeled and diced
1 large onion, diced
4 cloves garlic, minced
1 tablespoon chopped fresh sage or rosemary
4 cups reduced-sodium chicken broth
3 cups chopped dark, leafy greens, such as beet, turnip or kale
Dumplings
1 1/4 cups whole-wheat pastry flour
1/2 cup cake flour
1 tablespoon chopped fresh sage or rosemary
1 tablespoon baking powder
1/4 teaspoon salt
1 large egg, lightly beaten
1/2 cup low-fat milk
1. To prepare stew: Heat 2 teaspoons oil in a medium skillet over medium heat. Add sausages and cook until browned on all sides, 5 to 6 minutes. Transfer to a clean cutting board. Let cool slightly and cut into 1-inch pieces.
2. If using parsnips, quarter lengthwise and remove the woody core before dicing. Heat the remaining 2 teaspoons oil in a Dutch oven over medium heat. Cook onion, stirring occasionally, until barely tender, about 4 minutes. Add root vegetables and cook for 5 minutes. Add garlic and sage (or rosemary) and cook until fragrant, about 30 seconds. Add broth and bring to a simmer, stirring often.
3. To prepare dumplings: Meanwhile, whisk whole-wheat flour, cake flour, sage (or rosemary), baking powder and salt in a medium bowl. Add egg and milk and stir until a stiff batter forms.4. When the stew reaches a simmer, stir in greens and the sausage and return to a simmer. Drop the dough, about 1 tablespoon at a time, over the stew, making about 18 dumplings. Adjust the heat to maintain a gentle simmer, cover and cook undisturbed until the dumplings are puffed, the vegetables are tender and the sausage is cooked through, about 10 minutes.
From Eating Well Magazine, November/December 2008
Instead of notes, this week we gave out a survey with the following recipes on the back. A copy of the survey is on the CSA page of our website.
Glazed Turnips
2 lb small to medium (2-inch) turnips
About 1 1/2 cups plus 3 tablespoons water
2 tablespoons butter
1 tablespoon sugar
1/2 teaspoon salt
Garnish: chopped fresh flat-leaf parsley
Peel turnips, then halve horizontally and quarter halves. Arrange turnips in 1 layer in a 12-inch heavy skillet and add enough water (about 1 1/2 cups) to reach halfway up turnips. Add butter, sugar, and salt and boil over moderately high heat, covered, stirring occasionally, 10 minutes. Boil turnips, uncovered, stirring, until tender and water has evaporated, about 8 minutes.
Sauté turnips over moderately high heat, stirring, until golden brown,about 5 minutes more. Add 3 tablespoons water and stir to coat turnips with glaze.
From February 2001 Gourmet Magazine, recommended to us by Eleanor Oldham
Root Vegetable Stew with Herbed Dumplings
Stew4 teaspoons extra-virgin olive oil, divided
8 ounces Italian sausage links, hot or sweet
2 pounds assorted root vegetables, peeled and diced
1 large onion, diced
4 cloves garlic, minced
1 tablespoon chopped fresh sage or rosemary
4 cups reduced-sodium chicken broth
3 cups chopped dark, leafy greens, such as beet, turnip or kale
Dumplings
1 1/4 cups whole-wheat pastry flour
1/2 cup cake flour
1 tablespoon chopped fresh sage or rosemary
1 tablespoon baking powder
1/4 teaspoon salt
1 large egg, lightly beaten
1/2 cup low-fat milk
1. To prepare stew: Heat 2 teaspoons oil in a medium skillet over medium heat. Add sausages and cook until browned on all sides, 5 to 6 minutes. Transfer to a clean cutting board. Let cool slightly and cut into 1-inch pieces.
2. If using parsnips, quarter lengthwise and remove the woody core before dicing. Heat the remaining 2 teaspoons oil in a Dutch oven over medium heat. Cook onion, stirring occasionally, until barely tender, about 4 minutes. Add root vegetables and cook for 5 minutes. Add garlic and sage (or rosemary) and cook until fragrant, about 30 seconds. Add broth and bring to a simmer, stirring often.
3. To prepare dumplings: Meanwhile, whisk whole-wheat flour, cake flour, sage (or rosemary), baking powder and salt in a medium bowl. Add egg and milk and stir until a stiff batter forms.4. When the stew reaches a simmer, stir in greens and the sausage and return to a simmer. Drop the dough, about 1 tablespoon at a time, over the stew, making about 18 dumplings. Adjust the heat to maintain a gentle simmer, cover and cook undisturbed until the dumplings are puffed, the vegetables are tender and the sausage is cooked through, about 10 minutes.
From Eating Well Magazine, November/December 2008
Farm Notes, CSA week 20
October 16 & 17, 2008, CSA Week 20
We are living during a very interesting time in history. We have been struck over the last several weeks by how surprised and unprepared for this financial mess our government is. The writing has been on the wall for quite some time and “Plumber Joe” has known that we are in a recession – not “headed into” one – and that it’s going to get worse before it gets better. I was listening to Vox Pop on WAMC the other day, and the guest was an associate professor of economics at the College of Saint Rose. He made a couple of interesting points on this matter that have been on my mind since I heard them, so I thought I would share them.
There was one caller who asked about whether things are so bad now and only going to get worse because peak oil and high energy costs would keep us from ever being able to go back to the way of life we now know…should we just invest in farm land, seed, animals, and farm implements so as to be able to take care of ourselves? The professor laughed a little, but then proceeded to say that the caller made a good point about farmland – that it is one of the best investments you could make because, as he sees it, the cost of it today is relatively cheap compared to what it will be in years to come as the demand increases – which he thinks it will.
He then made the point that there are basically two schools of thought about this economic crisis – the first is the more mainstream – that markets ebb and flow and that staying invested over the long term will pay off. The second is that because of the diminishing availability of cheap fossil fuels, we are headed into the “long emergency” a la Jim Kunstler…so take out your money and do exactly what the caller suggested – pay off your debt and do whatever it takes to take care of yourself. I was really surprised to hear this from an economics professor; not that he necessarily subscribed to the second school of thought, but that he acknowledged it and that he thinks that farmland is a sound investment during this time of turmoil.
Chris and I have long felt that investing in land and biological energies are the safest types of investments. Not only are we investing in ourselves rather than some unknown entity, person or corporation, but we can physically see our dividends day by day. As members of a CSA, I’m guessing that this strikes a cord with all of you – being able to invest something – even just $500 in a share – and then being able to see that return fairly quickly, and even in a bad year. So, thanks for investing in us – and hopefully in more local farmers, too – and for helping to preserve a way of life that we will all start to depend on again.
This week’s share includes mustard greens, Asian greens and potatoes from our farm, and carrots and acorn squash from Stoneledge Farm.
Mustard Greens Gratin
1 pound stemmed mustard greens
1 tablespoon unsalted butter, plus extra for baking dish
3 whole eggs, beaten
10 ounces ricotta cheese
2 ounces grated Parmesan (approximately 1/2 cup)
1/2 teaspoon kosher salt, plus extra for garlic and mushrooms
1/4 teaspoon freshly ground black pepper
2 cloves garlic, minced
12 ounces mushrooms, sliced
1 cup crushed round butter crackers
Preheat the oven to 375 degrees F.
Remove any large stems from the greens and wash them thoroughly; do so in a sink with at least 5 inches of water. Moving the leaves around in the water and allowing them to sit for a few minutes to allow the sand or dirt to fall to the bottom of the sink. Once clean, roughly chop the greens. You should have 1 pound finished greens once they are stemmed. (Weigh the greens after stemming, but before washing.) After washing the greens, place them in a salad spinner to thoroughly dry them.
Butter a 9 by 11-inch or 2 1/2-quart baking dish and set aside.
In a large mixing bowl whisk together the eggs, ricotta, Parmesan, salt, and pepper. Set aside.
In a large, 13 by 11-inch roasting pan set over 2 burners on medium heat, melt the butter in 1 corner of the pan. Add the garlic, mushrooms, and a pinch of salt and cook until the mushrooms give up their liquid, approximately 5 to 6 minutes. Add the greens and cook until they are wilted, approximately 3 to 4 minutes. The greens will reduce to less than 1/4 of their original volume and begin to look like thawed, frozen spinach. Remove the pan from the heat.
Add the greens to the egg and cheese mixture and stir to thoroughly combine. Pour into the prepared baking dish, top with the crackers, place on the middle rack of the oven and bake for 35 to 40 minutes. Allow to cool for 5 minutes and serve.
Lemon Sesame Glazed Greens
1 to 1 1/4 pounds stemmed hearty greens, mustard greens, or kale
1 tablespoon olive oil
2 cloves garlic, minced
1 lemon, zested
2 teaspoons freshly squeezed lemon juice
1 tablespoon honey
1 1/2 teaspoons kosher salt
1/4 teaspoon freshly ground black pepper
1/2 teaspoon red pepper flakes
1 tablespoon sesame seeds
Remove any large stems from the greens and wash them thoroughly; do so in a sink with at least 5 inches of water. Moving the leaves around in the water and allowing them to sit for a few minutes to allow the sand or dirt to fall to the bottom of the sink. Once clean, roughly chop the greens. You should have 1 to 1 1/4 pounds finished greens once they are stemmed. (Weigh the greens after stemming, but before washing.)
Heat a large 13 by 11-inch roasting pan set over 2 burners on medium heat. Once hot, add the olive oil. Add the garlic, lemon zest, lemon juice, honey, salt, and pepper and stir to combine. Add the greens and sauté for 4 to 5 minutes, tossing continually. Add the red pepper flakes and the sesame seeds. Toss to combine. Adjust seasoning, if needed. Serve immediately.
From Alton Brown of Good Eats on Food Network
We are living during a very interesting time in history. We have been struck over the last several weeks by how surprised and unprepared for this financial mess our government is. The writing has been on the wall for quite some time and “Plumber Joe” has known that we are in a recession – not “headed into” one – and that it’s going to get worse before it gets better. I was listening to Vox Pop on WAMC the other day, and the guest was an associate professor of economics at the College of Saint Rose. He made a couple of interesting points on this matter that have been on my mind since I heard them, so I thought I would share them.
There was one caller who asked about whether things are so bad now and only going to get worse because peak oil and high energy costs would keep us from ever being able to go back to the way of life we now know…should we just invest in farm land, seed, animals, and farm implements so as to be able to take care of ourselves? The professor laughed a little, but then proceeded to say that the caller made a good point about farmland – that it is one of the best investments you could make because, as he sees it, the cost of it today is relatively cheap compared to what it will be in years to come as the demand increases – which he thinks it will.
He then made the point that there are basically two schools of thought about this economic crisis – the first is the more mainstream – that markets ebb and flow and that staying invested over the long term will pay off. The second is that because of the diminishing availability of cheap fossil fuels, we are headed into the “long emergency” a la Jim Kunstler…so take out your money and do exactly what the caller suggested – pay off your debt and do whatever it takes to take care of yourself. I was really surprised to hear this from an economics professor; not that he necessarily subscribed to the second school of thought, but that he acknowledged it and that he thinks that farmland is a sound investment during this time of turmoil.
Chris and I have long felt that investing in land and biological energies are the safest types of investments. Not only are we investing in ourselves rather than some unknown entity, person or corporation, but we can physically see our dividends day by day. As members of a CSA, I’m guessing that this strikes a cord with all of you – being able to invest something – even just $500 in a share – and then being able to see that return fairly quickly, and even in a bad year. So, thanks for investing in us – and hopefully in more local farmers, too – and for helping to preserve a way of life that we will all start to depend on again.
This week’s share includes mustard greens, Asian greens and potatoes from our farm, and carrots and acorn squash from Stoneledge Farm.
Mustard Greens Gratin
1 pound stemmed mustard greens
1 tablespoon unsalted butter, plus extra for baking dish
3 whole eggs, beaten
10 ounces ricotta cheese
2 ounces grated Parmesan (approximately 1/2 cup)
1/2 teaspoon kosher salt, plus extra for garlic and mushrooms
1/4 teaspoon freshly ground black pepper
2 cloves garlic, minced
12 ounces mushrooms, sliced
1 cup crushed round butter crackers
Preheat the oven to 375 degrees F.
Remove any large stems from the greens and wash them thoroughly; do so in a sink with at least 5 inches of water. Moving the leaves around in the water and allowing them to sit for a few minutes to allow the sand or dirt to fall to the bottom of the sink. Once clean, roughly chop the greens. You should have 1 pound finished greens once they are stemmed. (Weigh the greens after stemming, but before washing.) After washing the greens, place them in a salad spinner to thoroughly dry them.
Butter a 9 by 11-inch or 2 1/2-quart baking dish and set aside.
In a large mixing bowl whisk together the eggs, ricotta, Parmesan, salt, and pepper. Set aside.
In a large, 13 by 11-inch roasting pan set over 2 burners on medium heat, melt the butter in 1 corner of the pan. Add the garlic, mushrooms, and a pinch of salt and cook until the mushrooms give up their liquid, approximately 5 to 6 minutes. Add the greens and cook until they are wilted, approximately 3 to 4 minutes. The greens will reduce to less than 1/4 of their original volume and begin to look like thawed, frozen spinach. Remove the pan from the heat.
Add the greens to the egg and cheese mixture and stir to thoroughly combine. Pour into the prepared baking dish, top with the crackers, place on the middle rack of the oven and bake for 35 to 40 minutes. Allow to cool for 5 minutes and serve.
Lemon Sesame Glazed Greens
1 to 1 1/4 pounds stemmed hearty greens, mustard greens, or kale
1 tablespoon olive oil
2 cloves garlic, minced
1 lemon, zested
2 teaspoons freshly squeezed lemon juice
1 tablespoon honey
1 1/2 teaspoons kosher salt
1/4 teaspoon freshly ground black pepper
1/2 teaspoon red pepper flakes
1 tablespoon sesame seeds
Remove any large stems from the greens and wash them thoroughly; do so in a sink with at least 5 inches of water. Moving the leaves around in the water and allowing them to sit for a few minutes to allow the sand or dirt to fall to the bottom of the sink. Once clean, roughly chop the greens. You should have 1 to 1 1/4 pounds finished greens once they are stemmed. (Weigh the greens after stemming, but before washing.)
Heat a large 13 by 11-inch roasting pan set over 2 burners on medium heat. Once hot, add the olive oil. Add the garlic, lemon zest, lemon juice, honey, salt, and pepper and stir to combine. Add the greens and sauté for 4 to 5 minutes, tossing continually. Add the red pepper flakes and the sesame seeds. Toss to combine. Adjust seasoning, if needed. Serve immediately.
From Alton Brown of Good Eats on Food Network
Farm Notes, CSA week 19
October 9 & 10, 2008, CSA Week 19
Our growing season continues, despite the widespread frost that covered most of the area this past week. We benefit from a Hudson River sponsored micro-climate that extends our growing season. As you can see from this week’s share, the greens and turnips are absolutely loving it and coming along splendidly. Cabbages are getting nice heads, scallions and carrots are getting bigger, too. We’ve had a couple of nice suppers on our baby carrots as we thin them out…steamed with a little of the green head still on…Alex won’t eat anything else when we have them!
This is the second week in a row we’ve given turnips, and we will be giving more in the remaining weeks. Several members have asked me what to do with them, and while I have included a recipe for them as a side dish, it’s also worth noting that they make a wonderful addition to soups and stews; simply dice into a similar size as your other ingredients and add when you put in carrots or potatoes (the cooking time is similar). Don’t forget that the greens are edible, too – they taste better if you blanch them first in some boiling water, then drain, cool and sauté. They make a nice addition to pasta, or if you can sauce them up a little, a great topping for polenta. Back to stews, if you are looking for something to do with your squash this week, last Thursday I tried adding butternut squash and dried cranberries to a venison stew…it was an absolutely wonderful marriage of sweet and savory that we will certainly use again!
Autumn is the time of year that it becomes very easy for us to remember one of our biggest reasons for wanting to farm – our love for good food! We both love to cook and find new recipes. We also love the flavors and textures that good, clean, locally grown produce offers – things you really can’t find in produce that is grown only for the amount of production, uniformity, and shipping-hardiness it has. Look at all the varieties of potatoes alone that we’ve grown just this year! Then there are the squashes, the greens, the tomatoes….the list just goes on and on. We hope that everyone is enjoying the harvest as much as we are, and that you’ve been able to try something new and get creative with your veggies.
This week’s share includes turnips with greens, Asian greens and potatoes from our farm, and carrots, butternut squash and cauliflower from Stoneledge Farm.
Turnip and Apple Puree
Cooking watery vegetables with rice ensures that they will have a creamy texture when mashed. The apple helps to temper the strong flavor of the turnips.
1 pound turnips, peeled and cut into 1” chunks
3 cups milk (2 cups will be left over for another use)
Kosher salt, fresh ground pepper, sprinkle of nutmeg
2 ½ Tbsp white rice
1 small apple or pear, peeled, cored and quartered
2 tsp butter
Place turnips in saucepan, add milk, ½ tsp salt and a couple grinds of pepper. Bring to a boil over moderate heat. Stir in rice, lower heat, partially cover, and simmer for 10 minutes. Add apples and simmer 10 minutes longer, or until turnip is very tender. (the milk will curdle, but the curds will be incorporated when the vegetables are pureed.) Drain in a colander set over a bowl to save the cooking liquid.
In a food processor or blender, puree the mixture for 1-2 minutes, until perfectly smooth, adding a tablespoon or two of cooking liquid if needed. (Save the remaining flavorful liquid for soup; it can be frozen.) Season with salt, nutmeg and pepper and add butter. Process to mix.
From A New Way to Cook, by Sally Schneider
Steamed Asian Greens with Honey Soy Sesame Dressing
1 1/2 pounds spinach, bok choy, Chinese broccoli, or a combination
3 tablespoons low-sodium soy sauce
2 tablespoons rice wine vinegar
1 tablespoon honey
1 teaspoon sesame oil
1 teaspoon toasted sesame seeds, plus more for garnish
Pour about 1-inch of water into a wok and bring it to a boil over high heat. Put the greens into a bamboo steamer and cover. Put the steamer into the wok and steam the vegetables for about 5 minutes or until they are just tender. (A vegetable steamer or other improvisation of this would work fine, too.)
Meanwhile make the dressing by combining the soy sauce, vinegar, honey, oil, and 1 teaspoon sesame seeds in a small bowl. Put the cooked greens onto a serving platter, drizzle the dressing over them, and toss well to coat. Garnish with sesame seeds and serve immediately.
Shredded Root Vegetable Pancakes
This will work nicely with any combination of potatoes, carrots, beets, turnips, rutabaga, or celeriac.
1 large egg, lightly beaten
1/4 cup whole-wheat flour
3 tablespoons chopped scallions
1 tablespoon chopped fresh dill or 1 teaspoon dried
1 tablespoon prepared horseradish
1/4 teaspoon salt
1/4 teaspoon freshly ground pepper
4 cups assorted root vegetables, shredded
2 slices cooked bacon, crumbled (optional)
6 teaspoons canola oil, divided
Sour cream for garnish
1. Preheat oven to 400°F. Coat a baking sheet with cooking spray.
2. Whisk egg, flour, scallions, dill, horseradish, salt and pepper in a large bowl. Stir in vegetables and bacon (if using).
3. Heat 2 teaspoons oil in a large nonstick skillet over medium heat. Cook 4 pancakes per batch: place about 1/4 cup vegetable mixture in a little of the oil and press with the back of a spatula to flatten into a 2- to 3-inch pancake. Cook until crispy and golden, 1 1/2 to 3 minutes per side. Transfer the pancakes to the prepared baking sheet. Continue with 2 more batches, using the remaining 4 teaspoons oil and vegetable mixture. Transfer the baking sheet to the oven and bake for 15 minutes. Serve garnished with sour cream, if desired.
From Eating Well Magazine, Nov/Dec ‘08
Our growing season continues, despite the widespread frost that covered most of the area this past week. We benefit from a Hudson River sponsored micro-climate that extends our growing season. As you can see from this week’s share, the greens and turnips are absolutely loving it and coming along splendidly. Cabbages are getting nice heads, scallions and carrots are getting bigger, too. We’ve had a couple of nice suppers on our baby carrots as we thin them out…steamed with a little of the green head still on…Alex won’t eat anything else when we have them!
This is the second week in a row we’ve given turnips, and we will be giving more in the remaining weeks. Several members have asked me what to do with them, and while I have included a recipe for them as a side dish, it’s also worth noting that they make a wonderful addition to soups and stews; simply dice into a similar size as your other ingredients and add when you put in carrots or potatoes (the cooking time is similar). Don’t forget that the greens are edible, too – they taste better if you blanch them first in some boiling water, then drain, cool and sauté. They make a nice addition to pasta, or if you can sauce them up a little, a great topping for polenta. Back to stews, if you are looking for something to do with your squash this week, last Thursday I tried adding butternut squash and dried cranberries to a venison stew…it was an absolutely wonderful marriage of sweet and savory that we will certainly use again!
Autumn is the time of year that it becomes very easy for us to remember one of our biggest reasons for wanting to farm – our love for good food! We both love to cook and find new recipes. We also love the flavors and textures that good, clean, locally grown produce offers – things you really can’t find in produce that is grown only for the amount of production, uniformity, and shipping-hardiness it has. Look at all the varieties of potatoes alone that we’ve grown just this year! Then there are the squashes, the greens, the tomatoes….the list just goes on and on. We hope that everyone is enjoying the harvest as much as we are, and that you’ve been able to try something new and get creative with your veggies.
This week’s share includes turnips with greens, Asian greens and potatoes from our farm, and carrots, butternut squash and cauliflower from Stoneledge Farm.
Turnip and Apple Puree
Cooking watery vegetables with rice ensures that they will have a creamy texture when mashed. The apple helps to temper the strong flavor of the turnips.
1 pound turnips, peeled and cut into 1” chunks
3 cups milk (2 cups will be left over for another use)
Kosher salt, fresh ground pepper, sprinkle of nutmeg
2 ½ Tbsp white rice
1 small apple or pear, peeled, cored and quartered
2 tsp butter
Place turnips in saucepan, add milk, ½ tsp salt and a couple grinds of pepper. Bring to a boil over moderate heat. Stir in rice, lower heat, partially cover, and simmer for 10 minutes. Add apples and simmer 10 minutes longer, or until turnip is very tender. (the milk will curdle, but the curds will be incorporated when the vegetables are pureed.) Drain in a colander set over a bowl to save the cooking liquid.
In a food processor or blender, puree the mixture for 1-2 minutes, until perfectly smooth, adding a tablespoon or two of cooking liquid if needed. (Save the remaining flavorful liquid for soup; it can be frozen.) Season with salt, nutmeg and pepper and add butter. Process to mix.
From A New Way to Cook, by Sally Schneider
Steamed Asian Greens with Honey Soy Sesame Dressing
1 1/2 pounds spinach, bok choy, Chinese broccoli, or a combination
3 tablespoons low-sodium soy sauce
2 tablespoons rice wine vinegar
1 tablespoon honey
1 teaspoon sesame oil
1 teaspoon toasted sesame seeds, plus more for garnish
Pour about 1-inch of water into a wok and bring it to a boil over high heat. Put the greens into a bamboo steamer and cover. Put the steamer into the wok and steam the vegetables for about 5 minutes or until they are just tender. (A vegetable steamer or other improvisation of this would work fine, too.)
Meanwhile make the dressing by combining the soy sauce, vinegar, honey, oil, and 1 teaspoon sesame seeds in a small bowl. Put the cooked greens onto a serving platter, drizzle the dressing over them, and toss well to coat. Garnish with sesame seeds and serve immediately.
Shredded Root Vegetable Pancakes
This will work nicely with any combination of potatoes, carrots, beets, turnips, rutabaga, or celeriac.
1 large egg, lightly beaten
1/4 cup whole-wheat flour
3 tablespoons chopped scallions
1 tablespoon chopped fresh dill or 1 teaspoon dried
1 tablespoon prepared horseradish
1/4 teaspoon salt
1/4 teaspoon freshly ground pepper
4 cups assorted root vegetables, shredded
2 slices cooked bacon, crumbled (optional)
6 teaspoons canola oil, divided
Sour cream for garnish
1. Preheat oven to 400°F. Coat a baking sheet with cooking spray.
2. Whisk egg, flour, scallions, dill, horseradish, salt and pepper in a large bowl. Stir in vegetables and bacon (if using).
3. Heat 2 teaspoons oil in a large nonstick skillet over medium heat. Cook 4 pancakes per batch: place about 1/4 cup vegetable mixture in a little of the oil and press with the back of a spatula to flatten into a 2- to 3-inch pancake. Cook until crispy and golden, 1 1/2 to 3 minutes per side. Transfer the pancakes to the prepared baking sheet. Continue with 2 more batches, using the remaining 4 teaspoons oil and vegetable mixture. Transfer the baking sheet to the oven and bake for 15 minutes. Serve garnished with sour cream, if desired.
From Eating Well Magazine, Nov/Dec ‘08
Farm Notes, CSA week 18
October 2 & 3, 2008, CSA Week 18
Change is in the air. Change is happening all around us; we have an election that is sure to bring out more citizens to vote then in a long time, we have a banking crisis that is going to bring change to our lives in an unknown number of ways and we have, obviously a changing season. It seems like we woke up one day and autumn had arrived! The leaves are changing to their beautiful reds, yellows and shades of orange, while people decorate their homes with colorful mums and pumpkins. The days are growing shorter and the weather is cooling. The days of 90 plus degrees are over as are the 9 PM hilling of potatoes…until next year!
Our gardens are enjoying the changing weather as well. The fall crops love these cool evenings and shorter days; the turnips have formed nicely and the greens have excelled. Our cabbage is forming nice tight heads and will make some lovely braises in a couple of weeks when we harvest it. The potatoes are all in out of the ground and are being stored in our garage for now. While they did not yield the quantities we had hoped for, we certainly have enough for everyone to try a wonderful selection over the next five weeks.
We are settling into our new home and already enjoying the close proximity of the farm and our community here in New Baltimore. We are becoming involved with community events and organizations, like the New Baltimore Conservancy and Ag Committee. Chris wants to start a community based organization that will look at how New Baltimore can become more self-sufficient. Sustainable New Baltimore will look at what resources we have and how better can they be managed, from a citizens point of view. Chris is even thinking about running for a town board seat next year, but we’ll have to see about that one.
From our point of view the greatest contribution we can offer to New Baltimore (and surrounding towns) is to feed our fellow citizens. This is a great challenge and a great responsibility. We feel very strongly that Community Supported Agriculture is a great model and we hope to expand our membership from within New Baltimore next year. We are also looking forward to being vendors again next year at the New Baltimore Farmers Market. And we have been approached by Coxsackie-Athens and Ravena-Coeymans-Selkirk school districts to grow food for the Farm to School program. We are looking forward to all these great challenges.
We’re sending out an email today just to remind everyone that there are five weeks (including this one) left of share pickups; so the last pickup days for this season will be October 30 & 31. Sorry for any redundancy, but it seems like everyone prefers a different form of communication!
Greens with Bacon and Balsamic Vinegar
This method may be used with mature greens such as dandelion, kale, turnip, mustard and collard that need special handling to tenderize them and soften their often overly bitter or peppery flavor. First, steam them, drain and cool them, and dry them in a salad spinner. Then, braise the greens in a small amount of bacon or pancetta fat (along with the crisp bits of meat) to enhance and mellow their flavor. A splash of sweet balsamic vinegar at the very end adds a sweet/sour counterpoint to the greens.
They will be equally good hot or at room temperature. When cooked in pancetta fat, they are especially delicious on pasta.
1 pound mature greens, tough stems discarded, rinsed and drained
½ ounce lean thick sliced bacon or pancetta, cut into ¼ inch pieces
Kosher salt and fresh ground pepper
1/8 cup Balsamic Vinegar
Steam the greens, and spin dry in salad spinner. In large skillet, cook the bacon, covered, over moderately low heat, stirring occasionally until it has rendered its fat and is crisp. Increase heat to high and add the greens and a pinch of salt. Cover and cook until the greens are tender, about 3-5 minutes. Remove the lid, reduce heat to moderate, and cook until any liquid has evaporated, about 2 minutes. Reduce heat to low and cook one extra minute to mellow the flavor. Generously pepper, adjust salt as necessary, and transfer greens to warm platter. Add balsamic to the pan and boil down to about ½ a tablespoon. Drizzle over greens and serve.
From A New Way to Cook, by Sally Schneider
Mashed Potato Embellishments
Just a few ideas for taking simple mashed potatoes to a new level.
Basic mashed potato recipe:
1 ¼ pounds thin skinned potatoes, scrubbed or peeled
1 ½ tsp sea salt and freshly ground pepper
¾ cup buttermilk, warmed
1 tbsp butter
Place potatoes and 1 tsp of salt in saucepan, cover with water and bring to a boil. Reduce heat and simmer until potatoes are fork-tender. Drain, reserving ¼ cup of cooking water.
Return potatoes to the pan and set over low heat, uncovered for about 5 minutes, stirring occasionally, to let the potatoes dry out a little (too much moisture will dilute their flavor). Mash the potatoes with a potato masher or fork, and then beat in buttermilk with a wooden spoon until fully incorporated. If you prefer the potatoes creamier, add some of the reserved cooking liquid. Beat in the butter, remaining salt and pepper. Serve warm.
1. Seasoned with Fragrant Oil…at the end of mashing, stir in rosemary, white truffle or toasted walnut oil in place of butter.
2. Basil mashed potatoes…pound 30 medium basil leaves with ¼ tsp sea salt into a fine paste using a mortar and pestle, adding one tbsp olive oil. Stir the puree into finished mashed potatoes. Makes a great side for seafood, lamb or veal.
3. Smashed Potatoes with Crushed Black Olives…Mash potatoes coarsely so they are still very lumpy. Add one tbsp fruity olive oil for the butter, and stir in ½ cup coarsely chopped or crushed pitted black olives, such as Nicoise, Kalamata or Gaeta.
Change is in the air. Change is happening all around us; we have an election that is sure to bring out more citizens to vote then in a long time, we have a banking crisis that is going to bring change to our lives in an unknown number of ways and we have, obviously a changing season. It seems like we woke up one day and autumn had arrived! The leaves are changing to their beautiful reds, yellows and shades of orange, while people decorate their homes with colorful mums and pumpkins. The days are growing shorter and the weather is cooling. The days of 90 plus degrees are over as are the 9 PM hilling of potatoes…until next year!
Our gardens are enjoying the changing weather as well. The fall crops love these cool evenings and shorter days; the turnips have formed nicely and the greens have excelled. Our cabbage is forming nice tight heads and will make some lovely braises in a couple of weeks when we harvest it. The potatoes are all in out of the ground and are being stored in our garage for now. While they did not yield the quantities we had hoped for, we certainly have enough for everyone to try a wonderful selection over the next five weeks.
We are settling into our new home and already enjoying the close proximity of the farm and our community here in New Baltimore. We are becoming involved with community events and organizations, like the New Baltimore Conservancy and Ag Committee. Chris wants to start a community based organization that will look at how New Baltimore can become more self-sufficient. Sustainable New Baltimore will look at what resources we have and how better can they be managed, from a citizens point of view. Chris is even thinking about running for a town board seat next year, but we’ll have to see about that one.
From our point of view the greatest contribution we can offer to New Baltimore (and surrounding towns) is to feed our fellow citizens. This is a great challenge and a great responsibility. We feel very strongly that Community Supported Agriculture is a great model and we hope to expand our membership from within New Baltimore next year. We are also looking forward to being vendors again next year at the New Baltimore Farmers Market. And we have been approached by Coxsackie-Athens and Ravena-Coeymans-Selkirk school districts to grow food for the Farm to School program. We are looking forward to all these great challenges.
We’re sending out an email today just to remind everyone that there are five weeks (including this one) left of share pickups; so the last pickup days for this season will be October 30 & 31. Sorry for any redundancy, but it seems like everyone prefers a different form of communication!
Greens with Bacon and Balsamic Vinegar
This method may be used with mature greens such as dandelion, kale, turnip, mustard and collard that need special handling to tenderize them and soften their often overly bitter or peppery flavor. First, steam them, drain and cool them, and dry them in a salad spinner. Then, braise the greens in a small amount of bacon or pancetta fat (along with the crisp bits of meat) to enhance and mellow their flavor. A splash of sweet balsamic vinegar at the very end adds a sweet/sour counterpoint to the greens.
They will be equally good hot or at room temperature. When cooked in pancetta fat, they are especially delicious on pasta.
1 pound mature greens, tough stems discarded, rinsed and drained
½ ounce lean thick sliced bacon or pancetta, cut into ¼ inch pieces
Kosher salt and fresh ground pepper
1/8 cup Balsamic Vinegar
Steam the greens, and spin dry in salad spinner. In large skillet, cook the bacon, covered, over moderately low heat, stirring occasionally until it has rendered its fat and is crisp. Increase heat to high and add the greens and a pinch of salt. Cover and cook until the greens are tender, about 3-5 minutes. Remove the lid, reduce heat to moderate, and cook until any liquid has evaporated, about 2 minutes. Reduce heat to low and cook one extra minute to mellow the flavor. Generously pepper, adjust salt as necessary, and transfer greens to warm platter. Add balsamic to the pan and boil down to about ½ a tablespoon. Drizzle over greens and serve.
From A New Way to Cook, by Sally Schneider
Mashed Potato Embellishments
Just a few ideas for taking simple mashed potatoes to a new level.
Basic mashed potato recipe:
1 ¼ pounds thin skinned potatoes, scrubbed or peeled
1 ½ tsp sea salt and freshly ground pepper
¾ cup buttermilk, warmed
1 tbsp butter
Place potatoes and 1 tsp of salt in saucepan, cover with water and bring to a boil. Reduce heat and simmer until potatoes are fork-tender. Drain, reserving ¼ cup of cooking water.
Return potatoes to the pan and set over low heat, uncovered for about 5 minutes, stirring occasionally, to let the potatoes dry out a little (too much moisture will dilute their flavor). Mash the potatoes with a potato masher or fork, and then beat in buttermilk with a wooden spoon until fully incorporated. If you prefer the potatoes creamier, add some of the reserved cooking liquid. Beat in the butter, remaining salt and pepper. Serve warm.
1. Seasoned with Fragrant Oil…at the end of mashing, stir in rosemary, white truffle or toasted walnut oil in place of butter.
2. Basil mashed potatoes…pound 30 medium basil leaves with ¼ tsp sea salt into a fine paste using a mortar and pestle, adding one tbsp olive oil. Stir the puree into finished mashed potatoes. Makes a great side for seafood, lamb or veal.
3. Smashed Potatoes with Crushed Black Olives…Mash potatoes coarsely so they are still very lumpy. Add one tbsp fruity olive oil for the butter, and stir in ½ cup coarsely chopped or crushed pitted black olives, such as Nicoise, Kalamata or Gaeta.
Farm Notes, CSA week 17
September 25 & 26, Week 17
We hope everyone has been enjoying the fresh vegetables every week. We sure have! We love all the flavors and textures of summertime. We are now moving into the fall crops, they are best roasted in a warm oven. They help take the chill out of the air in our homes and put a warm feeling in our bellies.
We spent this week digging potatoes. Lots and lots of potatoes! We planted 60 rows of 25 different varieties, adding up to about an acre. Chris dug the first eight rows by hand (and pitchfork) and last week we obtained a hand-me-down tractor from my dad that we were able to hook up a digging attachment to, which has made the job far easier. With the help of Chris’s parents and Grandmother, we harvested 34 rows on Wednesday and are trying to get the last 16 harvested this morning and tomorrow before it starts raining. While it is tiring work, we have a lot of fun doing it…we liken it to digging for gold. The soil opens up and you find all these wonderful buried treasures you would never have guessed were there on the surface. And the varieties! Fingerlings, reds, purples, whites, yellows – smooth skins and russeted – all different flesh colors, from stark white to pink and blue blushed to creamy yellows. We hope that everyone will be as excited as we are to try them all!
We hope everyone has been enjoying the fresh vegetables every week. We sure have! We love all the flavors and textures of summertime. We are now moving into the fall crops, they are best roasted in a warm oven. They help take the chill out of the air in our homes and put a warm feeling in our bellies.
We spent this week digging potatoes. Lots and lots of potatoes! We planted 60 rows of 25 different varieties, adding up to about an acre. Chris dug the first eight rows by hand (and pitchfork) and last week we obtained a hand-me-down tractor from my dad that we were able to hook up a digging attachment to, which has made the job far easier. With the help of Chris’s parents and Grandmother, we harvested 34 rows on Wednesday and are trying to get the last 16 harvested this morning and tomorrow before it starts raining. While it is tiring work, we have a lot of fun doing it…we liken it to digging for gold. The soil opens up and you find all these wonderful buried treasures you would never have guessed were there on the surface. And the varieties! Fingerlings, reds, purples, whites, yellows – smooth skins and russeted – all different flesh colors, from stark white to pink and blue blushed to creamy yellows. We hope that everyone will be as excited as we are to try them all!
Subscribe to:
Posts (Atom)