 |
| Finely chop the cabbage |
 |
| Use a scale to weigh the chopped cabbage. Add the salt and mix with your hands. |
 |
| Dump the salted cabbage into the pail or crock. |
 |
| Remember to discard brown and outer leaves. |
 |
| Do this project with friends. |
Wednesday, August 15, 2012
Kraut Photos
Tuesday, August 14, 2012
Wednesday, August 8, 2012
Anticipated Harvest August 9th
Do not forget. This Thursday from 4 to 6 pm at Lake Country School. There will be another abundant week of produce and flowers.
Also, if you are looking for something fun to do Thursday, we could use a few extra hands on the harvest. Come on out between 9 am and 10 am and be ready to pick, pick, pick.
Tomorrow we are looking forward to the following harvest:
Sweet Corn
Salad Mix
Broccoli
Cabbage
Green Beans
Cut Flowers
Tomatoes
Peppers
Hot Peppers
Eggplant
Herbs: Basil, Cilantro, Parsley, Dill (other herbs by request - send us an email)
Onions
Garlic
Scallions
Beets
Carrots
Kale
Chard
Cucumbers
Zucchini
and there will be a some Watermelon!!!!
And Yukon Gold Potatoes!
And Yukon Gold Potatoes!
Saturday, August 4, 2012
A good food day
Food Diary for August 3rd, 2012:
When people are on a diet, the often first thing they do is create a food diary. One of the goals is to get them to notice all of the junk food they are mindlessly eating. I can also see that it might be a little harder to eat fifteen cookies if you know it is going into the food diary.
After yesterday, I was struck with the number and variety of fresh, local food experiences that I packed into one day without even trying. We have been thinking about abundance and generosity as a model for living, as opposed to scarcity and deprivation. Where did the pervasive feeling of scarcity come from? If with look at nature we find fantastic abundance everywhere.
1. My day started (as it does most days) with organic steel cut oats, cooked slow and then garnished with frozen blueberries that we picked at our friends' farm (and some Earth Balance fake butter). Yum. Also a cup of yerba mate tea.
2. A friend, Maddy, was over to work with us in the morning. Maddy works at North Creek Community Farm, a nearby CSA. When I brought her to the greenhouse behind the farmhouse, we sampled some of the strawberries (intense flavor) and the middle eastern cucumbers (sweet, like a melon). I also had to sample the plums from the trees by the long barn (one tree will be ready in the next few days).
3. We worked through the morning, and one of our work experiences was putting the extra basil from Thursday's market into our solar dehydrator. We smelled and tasted the basil as we picked off the leaves. Aaaah.
4. Lunch was fun.
a. Jen had prepared a cucumber salad with a red pepper from the hoophouse and a little jalapeno, dressed with ume plum vinegar.
b. She had also started some wild rice (gift from friends that we have been saving) in the rice cooker.
c. I harvested some okra, tomatillos, another jalapeno, an onion, and some fresh cilantro. I fried the okra in local sunflower oil and some curry spices. I made a fresh tomatillo salsa in the food processor (tomatillos, juice from one lime, a little onion, half the jalapeno, salt, and a bunch of cilantro). Yum.
d. Laura and Maddy went and got leftovers from the Homestead kitchen. Last week we hosted 30 Montessori teachers for a week of teacher-training. Anne cooked, and she used the week as an opportunity to showcase the use of fresh local ingredients.
1. There was smoked chicken (Donna's chicken that she had raised at her place), which Laura and Maddy converted into a chicken salad using fresh garden herbs from our greenhouse containers.
2. Also present was heirloom tomato gazpacho. A mix of our second-quality tomatoes and Maddy's farm's that she herself had picked earlier in the week.
3. Sauteed zucchini.
4. Cole slaw with fresh summer cabbage - red and green.
5. Homemade ice cream that Anne had made from local ingredients. Rich like custard.
5. I did snack on some of those awesome yellow corn chips made in Minnesota that they sell at the co-op - while watching some Olympics coverage. Sadly, the bag was almost empty.
6. In the early evening, I harvested some corn on my way in from the potato field. The youngest, tenderest corn we have ready. Bodacious. I also grabbed the cabbage and green beans that were left over from Thursday's market. After a brief consult with the book Wild Fermentation, I shredded the cabbage and combined it with sea salt and packed it into our crock. I did four cabbages and it yielded 8 pounds of shredded cabbage. Sauerkraut is on the way!
7. Then Jen and I picked through the green beans and removed the stems from about 4 pounds of beans. While I was finishing the beans she got the steamer ready (to blanch the beans before freezing) and the corn ready and also made a surprise meal. She took the chicken-of-the-woods mushroom that she had found earlier in the week and combined it with some onions and a green pepper that she had cooked to caramelization. Added into that was some leftover organic black rice (wow!) and a cilantro/parsley/lime sauce that Laura had made on Wednesday. Oh, and a New Glaurus Moon Man beer.
A typical summer food day on the farm.
When people are on a diet, the often first thing they do is create a food diary. One of the goals is to get them to notice all of the junk food they are mindlessly eating. I can also see that it might be a little harder to eat fifteen cookies if you know it is going into the food diary.
After yesterday, I was struck with the number and variety of fresh, local food experiences that I packed into one day without even trying. We have been thinking about abundance and generosity as a model for living, as opposed to scarcity and deprivation. Where did the pervasive feeling of scarcity come from? If with look at nature we find fantastic abundance everywhere.
1. My day started (as it does most days) with organic steel cut oats, cooked slow and then garnished with frozen blueberries that we picked at our friends' farm (and some Earth Balance fake butter). Yum. Also a cup of yerba mate tea.
2. A friend, Maddy, was over to work with us in the morning. Maddy works at North Creek Community Farm, a nearby CSA. When I brought her to the greenhouse behind the farmhouse, we sampled some of the strawberries (intense flavor) and the middle eastern cucumbers (sweet, like a melon). I also had to sample the plums from the trees by the long barn (one tree will be ready in the next few days).
3. We worked through the morning, and one of our work experiences was putting the extra basil from Thursday's market into our solar dehydrator. We smelled and tasted the basil as we picked off the leaves. Aaaah.
4. Lunch was fun.
a. Jen had prepared a cucumber salad with a red pepper from the hoophouse and a little jalapeno, dressed with ume plum vinegar.
b. She had also started some wild rice (gift from friends that we have been saving) in the rice cooker.
c. I harvested some okra, tomatillos, another jalapeno, an onion, and some fresh cilantro. I fried the okra in local sunflower oil and some curry spices. I made a fresh tomatillo salsa in the food processor (tomatillos, juice from one lime, a little onion, half the jalapeno, salt, and a bunch of cilantro). Yum.
d. Laura and Maddy went and got leftovers from the Homestead kitchen. Last week we hosted 30 Montessori teachers for a week of teacher-training. Anne cooked, and she used the week as an opportunity to showcase the use of fresh local ingredients.
1. There was smoked chicken (Donna's chicken that she had raised at her place), which Laura and Maddy converted into a chicken salad using fresh garden herbs from our greenhouse containers.
2. Also present was heirloom tomato gazpacho. A mix of our second-quality tomatoes and Maddy's farm's that she herself had picked earlier in the week.
3. Sauteed zucchini.
4. Cole slaw with fresh summer cabbage - red and green.
5. Homemade ice cream that Anne had made from local ingredients. Rich like custard.
5. I did snack on some of those awesome yellow corn chips made in Minnesota that they sell at the co-op - while watching some Olympics coverage. Sadly, the bag was almost empty.
6. In the early evening, I harvested some corn on my way in from the potato field. The youngest, tenderest corn we have ready. Bodacious. I also grabbed the cabbage and green beans that were left over from Thursday's market. After a brief consult with the book Wild Fermentation, I shredded the cabbage and combined it with sea salt and packed it into our crock. I did four cabbages and it yielded 8 pounds of shredded cabbage. Sauerkraut is on the way!
7. Then Jen and I picked through the green beans and removed the stems from about 4 pounds of beans. While I was finishing the beans she got the steamer ready (to blanch the beans before freezing) and the corn ready and also made a surprise meal. She took the chicken-of-the-woods mushroom that she had found earlier in the week and combined it with some onions and a green pepper that she had cooked to caramelization. Added into that was some leftover organic black rice (wow!) and a cilantro/parsley/lime sauce that Laura had made on Wednesday. Oh, and a New Glaurus Moon Man beer.
A typical summer food day on the farm.
Thursday, August 2, 2012
Recipes Cucumber Salad and Zucchini Carpaccio
Thanks Kristyn!
Cucumber Salad
1 cucumber, halved, seeded and thinly sliced (use 2 if small)
4 radishes thinly sliced
2 tablespoons lemon juice
2 tablespoons fresh dill
2 tablespoons olive oil
1/4 teaspoon kosher salt
1/4 teaspoon pepper
Toss all ingredients together and serve.
Great little salad with fish, chicken or turkey burgers.
Real Simple, April 2012 Issue
Zucchini Carpaccio
2 zucchini (about 1 1/2 total)
1- 2 tablespoons Extra Virgin Olive Oil
Juice of 1/2 Lemon
1/4 cup chopped fresh herbs (dill, chives, parsley, chervil)
1 leek, white part only sliced paper thin
1/2 to 1 cup of cheese (can use goat, ricotta or parmesan)
Kosher Salt and Pepper
Slice zucchini with a mandolin either length-wise to make planks or in thin rounds (smaller zucchini look really nice length-wise, but if you have a big zucchini the rounds work better). Sprinkle zucchini lightly with salt and pepper. In a small bowl, whisk olive oil and lemon juice and a little more salt and pepper to make a nice vinaigrette (add a little more olive oil if too tart). Drizzle vinaigrette over the zucchini. Sprinkle sliced leek and chopped herbs over the top. Let chill in fridge for about 10 minutes. Then sprinkle with cheese. You can add a little mint to garnish if you have it.
These flavors all seem so simple, but put together this is a really lovely, light, yet elegant summer side. It is a staple in our house. It can be made ahead of time. The flavors just continue to meld. Kids like it too especially with parmesan. The original recipe calls for ricotta.
A take on Carpaccio of Raw Zucchini
Tyler Florence
Eat This Book
Cucumber Salad
1 cucumber, halved, seeded and thinly sliced (use 2 if small)
4 radishes thinly sliced
2 tablespoons lemon juice
2 tablespoons fresh dill
2 tablespoons olive oil
1/4 teaspoon kosher salt
1/4 teaspoon pepper
Toss all ingredients together and serve.
Great little salad with fish, chicken or turkey burgers.
Real Simple, April 2012 Issue
Zucchini Carpaccio
2 zucchini (about 1 1/2 total)
1- 2 tablespoons Extra Virgin Olive Oil
Juice of 1/2 Lemon
1/4 cup chopped fresh herbs (dill, chives, parsley, chervil)
1 leek, white part only sliced paper thin
1/2 to 1 cup of cheese (can use goat, ricotta or parmesan)
Kosher Salt and Pepper
Slice zucchini with a mandolin either length-wise to make planks or in thin rounds (smaller zucchini look really nice length-wise, but if you have a big zucchini the rounds work better). Sprinkle zucchini lightly with salt and pepper. In a small bowl, whisk olive oil and lemon juice and a little more salt and pepper to make a nice vinaigrette (add a little more olive oil if too tart). Drizzle vinaigrette over the zucchini. Sprinkle sliced leek and chopped herbs over the top. Let chill in fridge for about 10 minutes. Then sprinkle with cheese. You can add a little mint to garnish if you have it.
These flavors all seem so simple, but put together this is a really lovely, light, yet elegant summer side. It is a staple in our house. It can be made ahead of time. The flavors just continue to meld. Kids like it too especially with parmesan. The original recipe calls for ricotta.
A take on Carpaccio of Raw Zucchini
Tyler Florence
Eat This Book
Wednesday, August 1, 2012
Anticipated Harvest For August 2nd
Hi Folks!
It is starting to come in.
Here is what we have on tap...
Cucumbers. Lots of cucumbers.
Ditto Zucchini.
Green Beans.
Lettuce mix? Let us have some.
Cut Flowers. Boku.
Beets.
Carrots.
Onions and Scallions.
Garlic.
Potatoes.
Kale and Chard.
SWEET CORN!
Herbs, including basil bunches and pesto-sized bags.
Eggplant and Peppers (a few)
Tomatillo? Maybe.
Cabbage? I think so.
Broccoli. Mayhaps.
Tomatoes. Limited supply members only.
It is starting to come in.
Here is what we have on tap...
Cucumbers. Lots of cucumbers.
Ditto Zucchini.
Green Beans.
Lettuce mix? Let us have some.
Cut Flowers. Boku.
Beets.
Carrots.
Onions and Scallions.
Garlic.
Potatoes.
Kale and Chard.
SWEET CORN!
Herbs, including basil bunches and pesto-sized bags.
Eggplant and Peppers (a few)
Tomatillo? Maybe.
Cabbage? I think so.
Broccoli. Mayhaps.
Tomatoes. Limited supply members only.
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