August 28, 2008 Back to School!
Hello folks,
What a lovely couple of days, we have been blessed. This is what we’ve been waiting for… Today our son David started first grade, what a milestone! Its amazing that it is school time again.
CSA members: Please remember to bring back your syrup jars, we’ll be sending your third installment next week I think. Can you believe this is week #12!
ON THE FARM: This week we have made a few big changes in animals groups. The group of 160 White Comets layer hens moved up the hill to be with all the other layer hens so now we have a mixed group of 250 hens producing our delicious organic eggs. You can now find them at Richmond Corner Market, Green Grocer, Beaudrys and our CSA pick ups as well as the 3 weekly farmers markets we attend. Thats alot of eggs! About 200 a day!!!!
We said goodbye to our market pigs and now we have just the group of pigs born in May that are in pasture. The boar and 4 sows are in a separate pasture enjoying the lazy days of summer with a nice cool mudpit!
We hosted Hen of the Wood chef Eric Weinstadt at our farm on Wednesday for an dinner with Vermont Fresh Network.
IN THE GARDEN: Nothing new to report other than we can really see the changing of seasons. We’ve pulled out all the summer squash plants and cucumber plants. Its looking more like fall. The tomatoes are finally turning colors! Yum. Huge winter squash on on their way and the pumpkins are looking great.
THIS WEEKS HARVEST: Beets, Carrots, Leeks, Red Cabbage, Patty Pan squash, cucumber, a final melon and some loose greens and delicious arugula!
IN THE KITCHEN:
Sweet and Sour Cabbage
2 T vinegar
2 T brown sugar
2 T soy sauce
2 T orange marmalade
Chop cabbage into big pieces. Put oil in hot skillet or wok. Add some grated ginger then the cabbage and stir for 2 min. Garlic is optional at this point. Add the above 4 ingredients and cover for 2 min. Serve and stir in 1/2 t sesame oil or seeds.
CARROT AND BEET SALAD WITH GINGER VINAIGRETTE
1/4 cup minced shallot
2 tablespoons minced peeled fresh ginger
1 garlic clove, minced
1/4 cup rice vinegar (available at Asian markets and some supermarkets)
1 tablespoon soy sauce
1/2 teaspoon Asian (toasted) sesame oil
Tabasco to taste
1/2 cup olive oil
4 cups finely shredded carrots
4 cups finely shredded peeled raw beets (about 3/4 pound)
spinach leaves, washed thoroughly, for garnish if desired In a blender purée shallot, ginger, and garlic with rice vinegar, soy sauce, sesame oil, and Tabasco. With motor running add olive oil in a stream and blend until smooth. In separate bowls toss carrots with half of the dressing and beets with remaining half. Divide carrot salad and beet salad among 6 plates and garnish with spinach leaves. Gourmet April 1996
Happy Eating and enjoy the rest of August...
Beth
