Local, Natural, Non-GMO
Green garlic is immature garlic. Like all alliums – garlic, shallots, onions – parts of the whole plant are edible throughout its life cycle. If it is soft and not stalky, it can be eaten. It can be used in stirfries or soups OR it can be used in salads or eaten raw, depending how well you like the garlic flavor.
Rhubarb is plentiful this time of year. The tangy, tart stalks taste good with sugar or fruit usually in a dessert type dish. We like Strawberry Rhubarb Coffee Cake and Rhubarb Upside Down Cake. The Farmer has also started adding a bit here and there to his veggie stirfries. It adds a little tang and softness. And I want to try to make some jam with it this year.
Just a note – .6 lb. is about 2 cups, which is usually what a recipe calls for. Rhubarb freezes easily. Cut it into 1/2 in. slices, put it in a freezing container, and put in the freezer. Voila! Then you have it to use later in the year. We like the coffee cake as part of our Easter breakfast, so each year I try to make sure I save some frozen rhubarb for that.
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Here are some views of the animals on the farm – goats, cows, pigs, calf, and chickens – and a look at the tulips, opened and closed. Enjoy!
Here is the current pie crust recipe of choice. It works well and gives a consistent crust. It came from a friend who likes to bake.
Here is my favorite pumpkin pie recipe. It came from the back of a no-name brand of canned pumpkin. I cook down my pumpkin and use that in place of the canned pumpkin.
Here is the pie crust recipe that I like to use. Enjoy!
Recently I cooked a pumpkin in the oven to prepare it for making a pie. Here is how I did it:
First I washed the outside of the pumpkin. I poked it 3 or 4 times with a fork.
Next I put it on a pan with sides and put some water in the bottom. I baked it at 400F until it was soft, probably about 2 hours.
I removed it from the oven and let it cool. Then I peeled it.
Next I cut it into pieces and put about 4 cups in the blender.
I added water to the top of the pumpkin. I blended it until I had a nice puree.
Then I set it aside and blended some more. Once it was all blended I could use it or refrigerate or freeze it until I had something to do with it.
Shave steaks are thinly sliced steaks, cut from sirlion tips. If used for sandwiches, 2 steaks take about 5 minutes or less to cook. This batch of shave steaks has 8 steaks in a package and the package weighs about 1 lb. We eat the steaks on rolls with lettuce, cheese, tomato, and condiments.
Here is how I cook them: I put 2 shave steaks on a skillet over medium heat. They will start cooking and will visibly shrink. They will also turn gray/brown and will have red liquid sort of pool on top. At that point I flip them over and cook the other side. If red liquid comes up again, then I flip them one more time. And usually then they are done. I remove them to a plate and do 2 more.
This is the meat that you would make a Philly Sandwich with. You can also cut the uncooked meat into small squares and use as the meat of a stir fry. Enjoy!
We are in our 3rd year of growing soil-sprouted greens during the winter. Here is the page describing the process.
Here are some of 2019’s adaptations:
The Farmer plans his summer pea bed for at least 2 fifty-foot rows. One row will be for us to eat as a raw or cooked veggie. The other will go to seed. He will save some of the seed to plant the next summer and will save most of it for us to sprout in the winter. Gray Dwarf is the current variety we are sprouting.
Recently I made this tasty chuck roast in the crockpot. It has a mustard, maple syrup and vinegar sauce to flavor it. It is based on this recipe.
Enjoy!