A Little Help From My Friends

Family and friends continue to help me move my dream along. I'm constantly bowled over by how kind and generous people are.

First, two of my sisters helped me clean out the old milkhouse while they were visiting during the Christmas/New Year season. Then, friends helped to put up some ceilings and walls inside, attach a greenhouse, install electricity, and prepare the building for washing vegetables and housing a few animals (separate areas, of course).

In March, several friends showed up for a work day and helped prepare the garden, prune the berries, dig post holes, move stacks of wood, start seeds, and do a number of other various chores around the farm.

And then there are the many "non-labor" ways that people have helped - connecting me to like-minded folks and groups of children who want to come to the farm, encouraging me, supporting the csa, and helping me to continue dreaming and scheming.

Of course, there is also my mom, who at 76 is still stonger and harder working than I'll ever be. Without her filling in and/or picking up loose ends whenever I have to work or choose to socialize, I'm sure I would have lost more than a few seedlings to dehydration or overheating. She also manages to keep the place covered in flowers and is pretty good company most days, too.

I am blessed. There is no doubt. Thank you all!!!!!

Winter 2008-09 in Photos

Winter is generally a time of rest on the farm. It, naturally, brings it's own challenges (e.g. frozen water pipes, bleak/dreary days, chilling temperatures, etc.), but everything slows down quite a bit. It's one of the many things I like about the farm. I think we're meant to slow down and fatten up in the winter. And I do. I also spend a lot of time hiking around the farm with the dog(s). Here are some photos I took this past winter. Hopefully, they give you a glimpse of what winter is like here.

To Err is Human, but a Pumpkin is 'Da Vine!

I gave out the Rouge Vif d'Estampes Pumpkins as part of the CSA share this week and, I have to say, I hated to see them go. I had grown quite attached to the little buggers. I suppose I owe my pumpkin-loving office mate, Tom, a big thank you. He convinced me to grow pumpkins this year, despite my fairly adamant initial refusal. I'm glad he talked me into it - I'm already planning next year's pumpkin crop.

Rouge Vif d'Estampes is a C. maxima type of heirloom pumpkin that is deep red-orange, flattened, and heavily sutured. It was the prototype for Cinderella's carriage pumpkin and is sometimes sold as "Cinderella" pumpkin. It's semi-sweet flesh is good for pies and soup. Some people like it for all kinds of pumpkin cooking. Others think it is better left as an ornamental. Either way, it should be stored in a cool (but not cold), dry, well-ventilated place out of direct sunlight (for maximum longevity).

Pumpkins are loaded with vitamin A and C, as well as alpha and beta carotene and fiber. They are also high in potassium. They can be baked, steamed, boiled or microwaved, but once cut, should be refrigerated in a loosely sealed plastic bag for no more than a week, or frozen for later use. Recipes for pumpkin pie abound on the Internet and in recipe books. Some other recipes you might enjoy can be found at these websites:
http://tinnedtomatoes.blogspot.com/2007/08/spicy-orange-soup-colour-not-fruit.html
http://lowcarbdiets.about.com/od/whattoeat/a/pumpkin.htm
http://www.cooks.com/rec/search/0,1-0,fresh_pumpkin,FF.html
http://www.mariquita.com/recipes/Pumpkins.html
http://www.vrg.org/recipes/vjpumpkin.htm

Eggplant

Eggplant is native to India. The name eggplant developed because the fruits in 18th Century Europe were yellow or white and resembled goose eggs. It was first thought to be poisonous when brought to the US (as were other nightshades, like tomatoes), but Thomas Jefferson grew eggplants in his garden in Monticello, and they were a favorite food of Andrew Johnson. As part of the nightshade family, eggplants need hot days and warm nights to ripen and should be cooked to eliminate the solanine they contain. They can be baked, stuffed, sauteed, grilled, fried or steamed, but are always best when fresh.

I am growing two heirloom cultivars of eggplants this year - the common Black Beauty (pictured) and the Italian violet and cream-colored Rosa Bianca . A few recipes you might like to try include:

Baba ghanouj: http://www.elise.com/recipes/archives/001483eggplant_dip_baba_ghanouj.php
http://www.wholefoodsmarket.com/recipes/recipe.php?recipeId=1

Eggplant Basil Sandwiches
1 firm, slim medium eggplant, peeled, and cut crosswise into 1/4 inch thick slices
Kosher salt
1 package (8 oz) softened cream cheese (did you know there's a "Pittsburgh" Cream Cheese produced by Titusville Dairy?)
1/2 C minced fresh basil
3/4 C soft bread crumbs
3/4 t salt
1/4 t cayenne pepper
2 large eggs
vegetable oil (for cooking eggplant)
Lightly salt eggplant slices with kosher salt; place in colander and weight the slices with a heavy pot. Let stand in sink at least 30 minutes. Rinse with cold water and pat dry with paper towels. Mix cream cheese and basil in small bowl until smooth. Combine bread crumbs, 3/4 t salt, and cayenne pepper on sheet of waxed paper. Crack eggs into a pie plate or shallow dish; froth with a fork. Spread eggplant slices with herbed cheese, using about 2 t on smaller slices and slightly more on larger ones. Make sandwiches with the slices. Dip sandwiches first in beaten eggs, then in crumbs until well coated. Heat oil to 1/8 inch depth in large, nonstick skillet over medium heat. When very hot, fry sandwiches, in batches without crowding, until crisp and golden on both sides, about 3 minutes per side. Serve warm (not hot). Sandwiches can be kept warm in preheated 225 degree oven while remaining sandwiches are cooked. These are nice with a thick tomato sauce. Makes 8-10 sandwiches.
Recipe by Abby Mandel, from her book Celebrating the Midwestern Table

Eggplant Cheese Casserole
olive oil
2 small eggplants (about 1 pound total), sliced into 1/3-inch-thick rounds
salt and pepper
1 onion, sliced into rounds
1 red or green pepper, cut into strips
2 C chopped fresh tomatoes
3-4 T chopped fresh basil
1 C grated mozzarella and/or Parmesan cheese
Heat 2 T oil in nonstick skillet; add eggplant and cook (in batches if necessary) on both sides until barely tender. Lay eggplant in a baking dish and season well with salt and pepper. Saute onions and pepper strips until barely tender in a bit more oil. (Alternatively, you may brush vegetables with oil and grill them.) Layer onions and peppers over eggplant. Season with salt and pepper. Cover with tomatoes and basil. Top with cheese. Bake at 375 degrees, 45 minutes. Makes 4 servings.
Recipe by Dela Ends, Scotch Hill Farm

Enjoying You Enjoying Vegetables

Tomatillos were part of the CSA share again this week, and I was thrilled to hear that one of the CSA members used the earlier tomatillos to make Salsa Verde for a gathering at her daughter's school and got rave reviews!!!! Of course, she's a really good cook, but I'm glad my tomatillos could help. Earlier this summer another CSA member sent a photo of a beautiful-looking salad that she created with veggies from her weekly share. She even posted it on Facebook and tagged me on it:) Other members and friends have mentioned how they (and/or their children!) tried this or that vegetable for the first time and actually liked it. I even had one customer tell me last week that his children are becoming tomato lovers thanks to the sungold and heirlooms he bought from me earlier. And someone this week told me how much her family liked the Blue Ballet Squash. Ahhh...that sure does my soul good!

I just love hearing that people are enjoying the veggies - it makes all the weeding in the hot sun (like most of the last several weeks), harvesting in the pouring rain (like today), washing, and packing worth it.

Winter Squash

Winter squash is so named because it can be kept into the winter months if stored in a dry, cool (50-55 degrees) location. There are several different types of winter squash - the best known being butternut and acorn squash - and all are loaded with nutrients. Ten times higher in vitamin A than summer squash, it is also an excellent source of potassium, fiber, and complex carbohydrates. For more information on Squash (both summer and winter), check out: http://whatscookingamerica.net/squash.htm.

Some recipes for the various squash available at Log House Gardens:

Butternut Bisque
2 T butter
1 med. onion
1 C carrots (diced)
Melt butter in a large saucepan. Add onion and carrots and saute over medium-low heat for 5 minutes.

3 C chicken or vegetable broth
Add, cover and simmer for 10 minutes.

2 C winter squash (cooked)
1/2 C plain yogurt
1 C evaporated mile or additional plain yogurt
2 T maple syrup
Add and transfer mixture to a blender or food processor in small batches; puree until smooth. (Skip this tep if a chunky soup is preferred.). Return to saucepan and cook over medium heat until hot. Season to taste with salt, pepper, garlic, and onion powder. Garnish with sour cream or plain yogurt. Serves 4-6

Note: Seeds from the squash can be cleaned and dried, then toasted with oil and salt and sprinkled over the soup.
Recipe by Terry Carufel-Wert, Madison, Wisconsin


Spaghetti Squash
Spaghetti Squash can be prepared in any of the following ways:

• Bake It -- Pierce the whole shell several times with a large fork or skewer and place in baking dish. Cook squash in preheated 375?F oven approximately 1 hour or until flesh is tender.
• Boil It -- Heat a pot of water large enough to hold the whole squash. When the water is boiling, drop in the squash and cook for 20 to 30 minutes, depending on its size. When a fork goes easily into the flesh, the squash is done.


• 
  Microwave It -- Cut squash in half lengthwise; remove seeds. Place squash cut sides up in a microwave dish with 1/4 cup water. Cover with plastic wrap and cook on high for 10 to 12 minutes, depending on size of squash. Add more cooking time if necessary. Let stand covered, for 5 minutes. With fork "comb" out the strands.
• Slow Cooker or Crock-Pot - Choose a smaller spaghetti squash (unless you have an extra large slow cooker) so that it will fit. Add 2 cups of water to slow cooker. Pierce the whole shell several times with a large fork or skewer, add to Crock Pot, cover and cook on low for 8 to 9 hours.

Once the squash is cooked, you can use the "noodles" just as you would spaghetti noodles - just add your favorite sauce. Here's a link to a recipe for a very colorful sauce: http://allrecipes.com/Recipe/Spaghetti-Squash-I/Detail.aspx

Blue Ballet Squash

Blue Ballet is a smaller version of the Blue Hubbard. It has a sweet, deep orange flesh and can be used in place of other winter squash in most recipes - especially pumpkin. One large blue Ballet can usually feed a family of four.

Peel, cube, and steam, then toss with mashed, sauted cranberries and raspberry jam for a special treat. Or, check out this yummy-looking recipe for Winter Squash Souffle:

http://web.mac.com/elementsintime/creatinglandscape/Elements_In_Time_-_Creating_Edible_Landscape/Entries/2008/1/26_Winter_Squash_Recipes.html.

The Good, The Bad, and The Ugly

The Good: The tomatoes are ripening!!!! Yeah!!!!!

The Bad: Something has been eating them!!!!

The Ugly: It wasn't easy (they are good at hiding!), but I found two of the culprits this afternoon (my mom also found one in another garden, yesterday) - the dreaded Tomato Horn Worm!!!!

I'm still not sure how I feel about killing them. Actually, I do know how I feel. I don't like it. I think it's wrong - as all killing is. But, selfish/greedy human that I am...I killed them. It wasn't easy and I still feel yucky about it, but I killed them. All because I didn't want to share my newly ripening tomatoes! I wonder what Jesus would have done???:)

By the way...for your information/edification...if you happen to find a horn worm that has little white egg-like sacs on it, DO NOT KILL it! Those sacs are actually cocoons of the horn worm's natural predator - the Braconid Wasp. Also...I don't really think tomato worms are ugly - I think they're pretty cool-looking.