Thursday, September 20, 2012

Bok Choy Recipe

Kristyn says... "Here is on of my favorite bok choy recipes:"

2 cups Bok Choy Leaves (I like a little more since the Bok Choy is my favorite part, can use spinach)
20 asparagus spears
1/2 cup fresh, coursely chopped apricots
1/2 cup julienne of red onion
1 tablespoon corn oil

In a heavy skillet, heat the corn oil over moderately high heat and sauté red onion, asparagus spears and apricots until just tender.  Finish with the bok choy leaves and season to taste with salt and pepper.

So simple, but really interesting.  Works as a great side dish with pork tenderloin and polenta.

Wednesday, September 19, 2012

20 September Potential Harvest

Cut Flowers.

Lettuce Mix.

Greens: Kale, Chard, Bok Choy, Napa Cabbage, Cabbage.

Broccoli and Cauliflower

Beets and Carrots

Tomatoes and Tomatillos

Peppers, Hot Peppers, Eggplant

Onions, Garlic, Scallions.

Maybe Potatoes. Maybe Kohlrabi. Maybe Okra.

Herbs: Parsley, Cilantro, Fennel, Dill, Shiso, a little Basil

Winter Squash and Pumpkins

News for the Week of Sept 16th

Rural Campus News

Orientation Visits
Last week every E1 class came out to the rural campus for an Orientation visit. The classes divided into three groups and then rotated through three activities. One group took a hike and talked about how to plan a small group visit, one group visited the Farmstead and learned about the Four Respects, and the third group harvested pumpkins and visited the Homestead. These visits were intended to inspire our E1 students to come out to the Land School as a "Going Out," and we are excited about another season of Wednesdays with Mr. Fitch bringing students out. Thanks to everyone who helped make this week work - staff, students and parent volunteers.

Class G Thank You
Last Thursday Class G came out to help with the vegetable harvest. There were groups picking potatoes, tomatoes, beans, flowers, and also a group washing and packing vegetables. Thank you immensely to Class G. It was our biggest harvest of the year so far!

Harvest Help This Week
We could use some help this week with the harvest. Any LCS community member is invited to come out on Thursday or Wednesday and help bring in the bounty. contact us at the Land School if you are interested in joining the fun! Thank you.

September Birthdays
Andy and Katie both had birthdays this week at the Land School. Yay!

Harvest Festival Coming Soon. We need you.
The Harvest Festival is on Saturday October 6th, with a potluck starting at noon and activities to follow. We need YOU to help make our annual Harvest Festival a true community event. Do you have a skill, craft or outdoor game that you would like to bring to the Harvest Festival? Think of it as fun community expo. In the past, LCS community members have led paper-making, face painting, wreath-making, kite-flying, wool-felting, cider pressing, nature hikes, and many other activities. You might even have a new idea that will become a Harvest Festival tradition. We are especially putting the call out to volunteers who sing and play musical instruments. It is a great gift to have rousing singing and old-time music supplied by the LCS community. We also need volunteers to greet people, supervise the potluck, wash pumpkins, and to help with set-up and clean-up. Please consider volunteering with your whole family. It is a great way to experience the Harvest Festival. Please contact the Land School staff to sign-up to volunteer.

Tuesday, September 11, 2012

Anticipated Harvest for September 13th

Class G is coming out to help with one of the biggest harvests of the year. Yay!

Green beans and purple beans.
Herbs. Basil Plus others.
Greens! Kale, Chard, Spinach, Raab, Bok Choy, Cabbage, Na[pa Cabbage.
Broccoli. Gobs of it. Maybe Cauliflower.
Onions, Garlic and Scallions.
Sweet Corn. I think the next batch is ready. Last week's was not all the way filled out because of the lack of rain.
Carrots, Beets, Potatoes.
Tomatoes, Peppers, Eggplant.
Cut Flowers. It is getting close to frost time, so enjoy these flowers.

Monday, September 10, 2012

Garden Photos Sept 10th

Inside the greenhouse - cucumbers and ever bearing strawberries.

There is not enough to ship, but when you come out, they make a nice snack.

Cukes on the fence.

Here comes another one!

Tomatoes. Who left that box out there? Wow. There is me in the lower left corner.

Time for Salsa!

Can you see the "sticks" that were the carrot stems? The deer have decimated the fall carrots. Yuck!

Sauerkraut! Slaw! Cooked Cabbage!


Cauliflower coming soon...

Broccoli next to the popcorn.

This is a new variety of popcorn. Heirloom Pennsylvania Dutch White.

Here is what it looks like. Needs to dry more.


Arugula - just now coming up.

Monster sunflower.

Whole field of monster sunflowers.

Pumpkins. Ripe for the picking! Anyone want to move Halloween up one month? It was just too warm this summer.

Cinderella pumpkin.

Chicken Coop Photos

We are removing the old Chicken Coop and we have moved the chickens to a temporary coop in the Red Barn. The chickens are currently locked in the temporary coop for an indeterminate amount of time so they bond with the new home. The guinea hens have not accepted the coop and are currently sleeping in the box elder tree by the compost piles. We hope that once the chickens start going in and out of the red barn coop the guineas will get the picture and move in.

Looking into the loft door with the tin removed.

Chickens. All cooped up for now.

She is looking at YOU.

Birch Tree Dancing in the Wind

Sunday, September 2, 2012

Cabbage and Kohlrabi Recipes

Thanks to Kristyn for these recipes. 

She says: "This is a really good cabbage soup that is a little different than the norm.  The kids even liked it."

Cabbage & White Bean Soup

2/3 c. Cannellini beans (about 4 oz.), soaked over-night (or "quick-soaked"), drained and rinsed
5 T. Olive oil 
sprig of thyme
6 oz. smoked ham, rind removed and cut in a 1/2-inch dice (1 cup diced)
2 medium onions (10 to 12 oz.), halved, cored and thinly sliced
2 cloves garlic, peeled & chopped
1 medium Idaho Potato (about 12 oz.), peeled, quartered lengthwise and sliced cross-wise 1/4-inch thick
12 to 14 oz. wedge of green cabbage, core removed and cut cross-wise in 1/4-inch ribbons (if the wedge is very fat, halve it lengthwise before slicing)
1 quart chicken stock (or low-salt canned broth)


Kristyn: "My favorite go to coleslaw recipe." 
The Ultimate Coleslaw
Recipe courtesy Tyler Florence, 2007

  • 1 cup mayonnaise
  • 1 tablespoon Dijon mustard
  • Drizzle extra-virgin olive oil
  • 1/2 lemon, juiced
  • Salt and freshly ground black pepper
  • 1 tablespoon red wine vinegar
  • 1 tablespoon sugar or pinch
  • 1 small head green cabbage
  • Shredded carrot (optional)
In a large bowl, mix together the dressing ingredients. Add the shredded slaw mix and toss until combined.


Roasted Kohlrabi
  • 4 kohlrabi bulbs, peeled
  • 1 tablespoon olive oil
  • 1 clove garlic, minced
  • salt and pepper to taste
  • 1/3 cup grated Parmesan cheese
1.     Preheat an oven to 450 degrees F (230 degrees C).
2.     Cut the kohlrabi into 1/4 inch thick slices, then cut each of the slices in half. Combine olive oil, garlic, salt and pepper in a large bowl. Toss kohlrabi slices in the olive oil mixture to coat. Spread kohlrabi in a single layer on a baking sheet.
3.     Bake in the preheated oven until browned, 15 to 20 minutes, stirring occasionally in order to brown evenly. Remove from oven and sprinkle with Parmesan cheese. Return to the oven to allow the Parmesan cheese to brown, about 5 minutes. Serve immediately.