Just a quick message to let you know we’ve finalized the terms and conditions of CheeseShare as well as added a few discounts.
Here are the highlights:
CheeseShare is not just cheese this year. We have added churned cream (aka butter) as well. We thought about calling it DairyShare but, well, I’ll let you figure out why not. We’ve added another cheese maker to the list of suppliers. Castle Rock Farm out of Wisconsin will be supplying cheese and butter. We will continue to offer Green Pastures Dairy cheese as well. With the addition of another cheese maker comes
Black Krim Tomato
With February being Black History Month I thought I’d talk about the history of Black Krim tomatoes.
Black Krim tomatoes are an heirloom variety of tomato that we grow here at Fresh Earth Farms. What is an heirloom tomato you ask? My definition of an heirloom tomato is any tomato that originated before the advent of human induced hybridization in tomatoes. That’s a pretty big word. Can we all say “Hybridization”? What is hybridization? Hybridization is a naturally occurring process that
Back in college, I worked as a cook for a guy running shipwreck diving trips around Isle Royale. From him I learned some of the best meals are the ones where you “throw all the ingredients in a pot and let it cook awhile.” This recipe comes from A Good Day for Soup, by Jeannette Ferrary (Chronicle Books). You can adapt the vegetables and seasonings as it suits you. Does well as a vegetarian dish also (use veggie stock). All hail the lazy cooks!
Ingredients 4 tablespoons oil 2 onions - chopped 4 cloves garlic - minced 1 red bell pepper - seeded
Since there really isn’t much to talk about from a farming standpoint, I thought I’d fill you in on a recent discussion I had with myself regarding the economy and how we spend money.
It all started when I spoke to a potential new member about price. This person works in an office and was looking for CSA farms to supply produce boxes. This is the second year this office has had a CSA drop site and the demand for additional boxes is surpassing the supply provided by the farms delivering last season. Hence the reason for my conversation.
This British dish is said to have been named after the sounds that the potato and cabbage mixture makes as it fries.
Ingredients 1 lb russet (baking) potatoes – peeled and cut into 1 1/2-inch pieces 6 tablespoons unsalted butter 1 lb Savoy cabbage – cored and thinly sliced 3/4 teaspoon salt 1/4 teaspoon black pepper
Directions Cover potatoes with cold salted water by 1 inch and bring to a boil. Boil, uncovered, until tender when pierced with a sharp knife, about 18 minutes. Drain in a colander.
Heat butter in a 10-inch heavy nonstick skillet over moderately high heat
This is a great introduction to eating leafy greens – kale, collards, mustard, turnip, dandelion, etc. (It’s how I became hooked on kale.) The spices take the bitter edge off the greens. You can increase the coriander or add yogurt also. The recipe is from The Ayurvedic Cookbook, by Amadea Morningstar (Lotus Press).
Ingredients 1 bunch dark leafy greens 1/2 to 3/4 cup water 1 teaspoon sunflower oil or ghee (or your favorite oil) 1/2 teaspoon whole cumin seeds 1 teaspoon coriander powder
Directions Wash the greens and chop them, removing the stem in the process. Bring the water to