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By freshearthfarms, on July 31st, 2010
This recipe comes from the cookbook “From Asparagus to Zucchini: A Guide to Cooking Farm-Fresh Seasonal Produce”. It is a delicious dish and uses many ingredients that are available at the same time.
Ingredients
2 tablespoons peanut oil 1 teaspoon each: curry powder, tumeric, cumin, dried thyme 1/4 teaspoon cayenne pepper [Editor's Note: Small red Thai peppers are even better] 2/3 cup onions – chopped 1 teaspoon garlic – minced 2 cups waxy potatoes – cubed [Editor's Note: Don't use russets] 1 cup vegetable or chicken stock 2 cups cauliflower – chopped 1 medium carrot - chopped 2 slices fresh gingerroot 1/4
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By freshearthfarms, on July 31st, 2010
 Many people over the years have asked me, “Hey Chris, how long has Fresh Earth Farms been here? What is the history of the farm?” I usually gave a few recent dates and a bit of general information then went back to more important things like ignoring the question. Why not answer it you wonder? Because I didn’t know all the history – until just recently. And now I am sharing it with you.
The Complete History of Fresh Earth Farms
Our story starts around 300,000,000 years ago when we
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By freshearthfarms, on July 27th, 2010
It is a hot one today. Great day to write a newsletter.
This week I will focus on pests. This year we are inundated with pests. Absolutely overrun. Completely saturated. Just like last year and the year before that and every previous year. There are a lot of pests every year. The way we farm we do not try to eliminate every pest, though that would be a wonderful thing. It is difficult to kill many pests organically. Instead we try to take measure to reduce the damage to the plant so that it is still able to produce the
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By freshearthfarms, on July 24th, 2010
A man with a cucumber in his ear, a carrot in his nose and a tomato in his eye walks into the doctor’s office. He says: “Doc, I’m not feeling well. What’s wrong with me?” The doctor replies, “First of all, you’re not eating right.”
By freshearthfarms, on July 24th, 2010
 The transition to summer vegetables continues. Following last week’s introduction of potatoes we add carrots, cauliflower, beets and sweet corn to our repertoire. Though they were available last week with on-farm pick-up, this is the first week we included green beans (1 1/2 pounds!) and eggplants in the delivery boxes. We also still had cucumbers, squash, broccoli and cabbage to round out this week’s assortment. At the farm there were also yellow beans and kohlrabi to choose from, but no beets since they all went into the boxes this week.
By freshearthfarms, on July 21st, 2010
Susan came up with this recipe even though she isn’t Greek! It is quite simple and very tasty. It think it works best with the Japanese (long, skinny, purple) eggplants but I suppose it could work with any eggplant.
Ingredients 2 Japanese Eggplants cut into bite sized pieces 1/2 jar Kalamata olives, pitted (about 4 oz) 4 oz block Feta Cheese, crumbled Olive Oil
Directions Cook eggplant in olive oil until tender Add kalamata olives Heat through Remove from heat Add feta cheese Mix and serve warm
By freshearthfarms, on July 21st, 2010
Included in this week’s share are cauliflower, eggplants and sweet corn. Each warrants special instructions.
Cauliflower: We have found that cauliflower doesn’t keep as well as other items. We suggest you eat it soon after you receive it. Not necessarily the first day but certainly within the first few days.
Eggplants: Most vegetable storage instructions say not to store eggplants in the fridge. But we’ve also found that they don’t store well on the counter; they tend to dehydrate. We found the best way to store them here at the farm is in the cooler in a storage bin covered with
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By freshearthfarms, on July 20th, 2010
I thought this comic was pretty funny. I hope the lawyers who work for Tundra Comics think it is funny that I thought this was funny…
Just a quick update to let you know what we expect this week. The raccoons have arrived so it is time to harvest corn. We tried some tonight for dinner — roasted on the grill — and it was delicious. I felt that we are about two days from perfectly ripe corn but by grilling it the sugars were concentrated. We will
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By freshearthfarms, on July 17th, 2010
 Potatoes! We have new potatoes this week. Besides potatoes this week’s delivery box contained lettuce, onions, cucumbers, summer squash/zucchini, kale, garlic scapes and basil. On-farm pick-up also had broccoli, green beans, kohlrabi and eggplant to choose from.
By indilynx, on July 17th, 2010
I heard a rumor when I picked up my share today that people feel like they are drowning in cucumbers. This is an old family recipe from Bulgaria. There are many variations as cucumbers in yogurt are enjoyed in many different countries. So if you have a favorite flavoring combination, try it out. Think of this as a type of salad for hot summer days. It’s a great side dish, too.
Ingredients 2 cucumbers 1 tablespoon dried dill (remember to use more if you have fresh) 1 1/2 cups plain yogurt 2-3 tablespoons lemon juice (more or less to taste)
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Growing your Food. Growing your Mind! Insights from a fearless farmer.
Based on Actual Events This blog is an acurate betrayal of life on our Community Supported Agriculture farm. It includes events, happenings, upcoming produce, witty commentary, snazzy pictures, wonderful aromas (once I get the smell widget working) and anything else we deem worthy of posting.
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