We talked about using the broad fork for bed preparation in our “Grow More Vegetable” classes. Here are some pictures I took last spring. Mid to late March is the time to start planting peas, spinach, kale, carrots and cabbage outside. The row cover is handy in case we get a cold snap. The large[…]
COOKING DAY- June 1st: Biscuits and gravy: Jen started the morning with biscuits and gravy. She made the biscuits at home. Heartmoss Farm sausage was browned until done. Add a handful of flour and stir until the flour is browned and fat is absorbed, making a quick roux. Add milk gradually while stirring until thickened.[…]
Friends of the Market, It’s finally June and starting to feel like summer! Lots of produce is coming into the Market and Chef Jen is ready to cook this Friday, June 3rd. To date the menu includes carrot top pesto, grilled kale salad, beef with shiitakes, edible flowers, curried beets and carrots and ….June 10th[…]
The Organic Vegetable Farm tour went to Elmwood Stock Farm. A 550 acre certified organic farm that features both livestock and crops. Most of the acreage is in pasture with crops on about 75 acres. They produce feed for their animals which include 80 cows, sheep, laying hens and broilers and turkeys. The key to[…]
Baked Apples: Peel and chop apples, melt 1/4 stick of butter, add 1 teaspoon cinnamon . Cover and bake til soft-approximately 45 minutes. Carrot Soup: Jen made beautiful homemade stock and added 1/2 cup of chopped shallots(you can use onions or leeks) and 2 cloves of garlic, a 1 inch piece of ginger, 2 cups[…]
1st COOKING DAY Roasted asparagus, roasted carrots: Pour about a tablespoon of olive oil and a good shake of salt over 1 pound of asparagus. Toss well to coat. Jen used a pan in the grill and closed the lid and roasted until the asparagus began to brown, then stirred and continued until all sides[…]