Isn't this fun?!
red lentil soup: this soup and the following bread are our always good meal that we make in the winter for guests, if you get a dinner invite, this is almost surely what will be on the menu, its always good!)
2 cups of red lentils
4 cups of cold water
1 T salt
1/4 tsp black pepper
1/2 cup butter
1 large onion
1 T dill
2 cloves garlic
2 bay leaves
you can saute the onions and garlic first, or not, i usually just throw it all in the pot and let it simmer, i often replace the water and tomatoes with a quart of home-canned tomatoes.Cheese-herb bread
1 cup whole wheat flour
1 cup white flour
2 1/2 tsp baking powder
1/2 tsp salt
1/2 tsp dried basil
1/2 tsp dried dill
1/4 tsp. dried marjoram (i usually omit, since i don't "stock" this)
1/4 tsp. dried thyme
2 T honey
1/2 cup milk
1/4 cup oil
1 1/4 cup grated cheddar cheese (or more!)
Baked Kale Chips!
from smitten kitchen.com
1 bunch (about 6 ounces) kale (I used Lacinato or “Dinosaur” Kale but I understand that the curlier stuff works, too, possibly even better)
1 tablespoon olive oil
Sea salt, to taste
Preheat oven to 300°F. Rinse and dry the kale, then remove the stems and tough center ribs. Cut into large pieces, toss with olive oil in a bowl then sprinkle with salt. Arrange leaves in a single layer on a large baking sheet (I needed two because mine are tiny; I also lined mine with parchment for easy clean-up but there’s no reason that you must). Bake for 20 minutes, or until crisp. Place baking sheet on a rack to cool.
these are fantastic! Really, try them!
Locally-Grown Harvest Festival
Friday, October 22, 2010
Corning Museum of Glass
1 Museum Way, Corning, NY
If you missed this exciting event in February, here is your chance to attend a unique tasting experience. Sample a wide variety of meats, vegetables, fruits, cheeses, artisan breads, baked goods, wines, microbrews and other farm products! Meet dozens of Finger Lakes farmers! Learn how and where to buy fresh, healthy, local foods. This event will feature even more local vendors, with plenty of autumn vegetables and fruits for sale!
●Meet farmers ●Purchase local products
●Taste samples ●Recipes and Demonstrations
The event features:
Tastings of meats, vegetables, cheese, fruits,
breads, preserves, wines, and microbrews!
Everything you need to create healthy, delicious holiday meals!
$5.00 per person or $10.00 per family
1 1/2 pounds carrots, raw (peeled and washed)
2 tablespoons olive oil or butter
1 medium yellow onion, chopped
1/4 cup gingerroot, finely chopped
3 cloves garlic, minced
7 cups vegetable or chicken broth
1 cup dry white wine (optional)
1 1/2 cups cashew nuts, unsalted and either raw or dry-roasted
2 tablespoons lemon juice
(orange juice may be substituted)
Curry and/or coriander powder,
one pinch or to taste
Salt and pepper, to taste
Fresh chives or parsley for garnish
Peel and cut carrots into half-inch pieces. Place oil or butter in large stock pot over medium heat. Add onion, ginger, and garlic; sauté for about 15 minutes. Add broth, carrots, and (if using) wine. Heat to boiling. Reduce heat and simmer uncovered over medium heat until carrots are tender (about 45 minutes). Purée in blender with cashews. Season with juice, curry, coriander, salt, and pepper, as desired. Serve hot or cold with garnish. Serves 6.
1. Bring a large saucepan filled with water to a boil. Prepare a bowl of ice water. Add asparagus and carrot to boiling water. Remove after 2 minutes, or when color has brightened; drain and plunge into ice water. Drain, and pat dry.
2. Combine salad greens, strawberries, and vegetables. Add dressing; toss well before serving. Top with cheese and pecans.CALORIES 227 ; FAT 15g (sat 4g,mono 4g,poly 2g); CHOLESTEROL 15mg; CALCIUM 132mg; CARBOHYDRATE 19g; SODIUM 478mg; PROTEIN 7g; FIBER 6g; IRON 2mg
Raw Scape Pesto
Garlic scapes make a pesto that is a pretty green color and a knock-your-socks-off rich garlic flavor. If this pesto is too strong for your taste, add mayonnaise or sour cream to dilute by 1/1 or even 2/1.
½ lb. scapes (chopped into 1" sections)
1½ c. olive oil
2 c. grated parmesan cheese
In a blender, combine the scapes and olive oil. Pour mixture into bowl and blend the cheese in by hand. Can be used as a cracker or pizza spread. Can be frozen in plastic ice cube trays and used later - this applies to the other pestos, dips, and dressings as well. Put them in a freezer bag, use all year for making bruschetta, with pasta or pizza.
ALSO, garlic bread: 2 or 3 cubes thawed works great as a substitution for the oil component of bread.
Good thing we finally got our new (used) cooler put together and the air conditioner and Coolbot installed (The Coolbot is a nifty little device that connects to the air conditioner and tricks it into continue cooling the room down to as low as 32 degrees)
We also got our new root washer. It is not installed yet and we probably won't need to use it until August.
Hopefully Blogger will cooperate with our computer again soon and we can get some more pictures posted
Hello friends of the farm, I hope the spring is treating you well. It has been a weather rollercoaster around here. We’ve had heat, we’ve had cold, we’ve had rain, and we’ve had none, it seemed that we would have to be watering back in late April until the rain started coming reliably and so much so that we have had trouble getting in to till the soil. In all weather fun, we even had our first hail storm! NO damage, so don’t worry, it would have been funny to see us from the outside of the house, noses pressed against the window as we watched those little pellets fly. It was the longest minute of the day, but we made it!
Speaking of dramatic weather, we were away for the night on Friday to go to the memorial service for Matthew’s beloved grandfather. Our neighbors were kind enough to water our greenhouse and care for the farm. We had no idea that there would be a windstorm with 40+ mile per hour gusts. One or more of which took the top right off of our greenbarn! (Our greenhouse that is used like a barn) Our neighbor was kind enough to pick up everything in the building that would get ruined by being rained on, it was so nice to come home and find every single tool and cardboard box safely stored in our walk in cooler, where it would stay dry.
And speaking of normal weather, worry not about the frosts and even snow flurries of the last few nights. We certainly have lots of plants in the ground and the only ones that could be harmed by a frost are the few rows of the earliest potatoes that are up six inches tall. We covered them last night, but even if they do freeze, they will regrow, but we would like them as early as possible, so we don’t want to lose them.
This is a busy week, we are glad to be hosting two high school groups and to be speaking at a middle school career day all through the career development council. It is really gratifying to have farming be considered a career that we may want to introduce our youngsters to. With the average age of farmer’s today being well in the 50s, we will be glad to have young people entering farming in the future.
For those members who pick up in Elmira, we hope you will be excited to see the farmer’s market that will be happening in Grove park on Monday evenings. While we have not technically received permission for the market yet, at this moment we are just waiting for the paperwork from a few of the farms to get turned into the city. We will let you know when it is official, but for now, we have ourselves, a flower vendor (corning and WG members will recognize Christina from high meadow flower farm from those markets), an egg and meat vendor, a fruit and veggie vendor, and just today we talked to a food vendor who expressed interest, we’ll see how it pans out. We had asked an ice cream vendor but it doesn’t seem that they will be attending.
We’re thinking tomatoes right now, we spent a little while tonight potting up our plants into larger cells. Last year we tried grafting our favorite tasty heirloom varieties onto disease resistant root stock, but did a poor job of it. This year we tried again and achieved much more success, not a 100% success rate, but far better than last time. When we first attached the tasty variety on the top of the disease resistant bottom, they were very wilted and looked like there was no chance that they could live (see photo) many or most of them took and now they are growing on top of totally new roots- amazing!
Speaking of tomatoes, we will plan to do some transplanting of them at the May 22nd CSA get together, hope you can make it, we will be starting with a potluck at noon followed by a tour and a little transplanting.
praying mantis case on a tree in the orchard, (they are beneficial insects and we are glad when we see their egg cases.)
that about does it for now, hope to see some of you on saturday the 22nd. and the rest of you in the first week of june when the CSA pickup begins.
liz and matthew