Very excited to announce my first blog post at Farm To Table, Field To Plate
Follow this link to read my new post!
Very excited to announce my first blog post at Farm To Table, Field To Plate
Follow this link to read my new post!
Many small towns of today have the big bad ‘W’ store along with others that have killed the mom & pop shops. It’s so sad really, but we can help keep things local by just doing a few small things: Shop in town, close to town and at least within your own state. Local by most definitions allows a 100 mile radius from your home- that gives you a lot of options if you think about it! Many of us are going to make New Years resolutions tomorrow… let at least one be to make a conscious effort to support your local community this year!
They encourage us to think of three businesses you’d hate to see disappear, pop in and say hello once a month; the goal is to spend $50 between those three businesses. That really is not a lot when you look at where you spend your money in a month.
• To thank consumers for their patronage
• To expand local revenue streams by showing how a small dollar amount can translate into enormous financial stability
• To shine a light on the stark contrast between what an independent, locally owned brick and mortar business contributes to the local economy versus the significantly lower amount big boxes, franchises, chains, and internet purchases return
• To save the local economy…three businesses at a time
Be sure to check out their Facebook and website for lots more details I don’t have time to put here.
~Local Harvest: list of producers in every state www.localharvest.org
~Google Farmers Markets to find local ones in your area
~Local Dirt: listing for producers www.localdirt.com
There are gobs more out there and thanks to the internet you can find just about anything you want LOCALLY!
Sweet Onion and Sausage Spaghetti
6 oz uncooked Spaghetti
3/4 pound Italian Sausage Links, casings removed
2 tsp Olive Oil
1 sweet onion, thinly sliced
1 pint cherry tomatoes, halved
1/2 c loosely packed fresh basil leaves, chopped
1/2 c half & half cream
Shaved Parmesan cheese, optional
Cook spaghetti according to package directions.
Meanwhile, in a large nonstick skillet over med. Heat, cook sausage in oil for 5 minutes. Add onion; cook 8-10 min.s longer or until meat is no longer pink and onion is tender.
Stir in tomatoes & basil; heat through. Add ream; bring to a boil. Drain spaghetti; toss with sausage mix. Garnish with cheese if desired.
1. in a food processor, combine the cheeses, mayo, thyme & 1 c onions; cover 7 process until blended. Stir in remaining onions.
Transfer to a greased 3 c baking dish. Baked, uncovered at 375 degrees for 20 –25 minutes or until bubbly. Serve with crackers.
4 cups chicken broth
1/2 cup heavy cream
3 medium potatoes
1 ob. Spicy Italian Sausage
1/2 tsp. salt
1/2 tsp. crushed red pepper flakes
3 cups chopped kale
Brown Sausage; cool.
Combine the broth and cream in a sauce pan; slice the unpeeled potato into 1/4 inch slices; add the browned sausage; add the kale.
Add the spices and let soup simmer for about 2 hours. Stir occasionally.
|Happy Galvanting Chickens at our farm!|
So what does it mean to eat seasonally you may be wondering. You get the locally part… even though we still eat banana’s~ yes I do too… but seasonally, now that can be a challenge. Many simply don’t have the ability to grow & raise their own. So what do you do then? Well again, support your local farmers markets. In most major cities there are year round farmers market. Our farm started The Old Winery Farmers Market two years ago in Farmington, Michigan. Farmington already had a wonderful and vibrant May through November market, which we have been vendors at for the last five years. Yet it lacked the much desired Winter Market… so was born The Old Winery (see our web site). We are not the only winter market in the metro Detroit area, not at all. Michigan can boast of two of the oldest markets, Eastern Market, Detroit and Royal Oak Farmers Market, Royal Oak and ours of course, The Old Winery Farmer’s Market to name just a few! Although TOWFM is not as old, our building is, we are located in Farmington’s Historic Old Winery building.
|Lettuces and Tomatoes growing in one of
our hoop houses.
With so much study on Season Extension growing methods, much done by Michigan State University, including heated and unheated high tunnels (green houses) we here in Michigan and in other Northern climates can grow fresh salad greens, spinach, lettuces along with carrots & beets to name a few. We have the ability to store Root Storage crops like apples, onions, cabbage, winter squash, rutabaga, carrots, celery, Brussels sprouts, pumpkins, even tomatoes for a certain amount of time… (lots more on this in a couple months). We have the ability to store grains, make home made pasta and bread from those grains. Seriously, this is such a huge topic, I couldn’t do it justice in the small amount of time I have here. Personal research is key to any type of learning process… so research!
With all this we should take into consideration that there is no reason why we can’t eat seasonally to some degree.
So, what to do then…
*If it’s an option grow and raise as much as you can on your own and then what you can’t, find local farmers/producers who can.
*Shop local at the Farmer’s Market in your community.
*Find a Winter Farmer’s Market near you and shop there.
*Join a CSA~ many have summer and winter share options.
*Find a Co-op~ they will have access to seasonally produced goods.
*Know your farmer/ producer… shake their hands and talk awhile.
*Search the web for farmers/ producers in your area if you don’t know any, and then, get to know them. Let them be your farmers.
…so that tells you who to go to, but what about what to eat… next time we will discuss that! Keep posted for more!
A regular market friend gave me these two recipes… she is an incredible cook I believe… enjoy from me & Mary Margaret!
(Rabbit Russian style) Rabbit in Sour Cream adapted from RusCuisine.com
Time: approx. 1 1/2 hours
1 3-5 lb rabbit, cut into 10-12 pieces
1 medium onion, coarse chopped
2 cups sour cream
1/2 cup dry white wine
2 TBS brandy
3 TBS unsalted butter, melted
2 bay leaves
salt (to taste)
ground black pepper (to taste)
1. Brown the rabbit. Either saute in the butter or bush pieces with butter and
broil until light brown.
2. Place pieces in bottom of a warm Dutch oven or heavy casserole.
3. Saute onion in remaining butter until golden, about 10 minutes.
4. Drain the onions then add to the rabbit.
5. Whisk together sour cream, wine and brandy. Pour over the rabbit and onion.
6. Bring to simmer, add nutmeg, salt (can omit), pepper and bay leaf.
7. Cover and simmer over low heat, or if broiled, place in 350-degree oven for
Chicken Tagine with Preserved Lemon, Green Olives and Thyme from Tagines &
Couscous by Ghillie Bashan
Time: 2 hours plus 2 hours marinating
1 7-lb chicken or 8-10 thighs
2 TBS olive oil plus pat of unsalted butter
2 preserved lemons (NOT fresh lemons)*
6-7 oz cracked green Greek olives (NOT pimento-stuffed cocktail olives)
1-2 tsp dried thyme
FOR THE MARINADE:
1 large onion, grated or minced fine
3-5 garlic cloves, crushed
1 inch piece of fresh ginger, peeled and grated leaves from 1 small bunch
cilantro, minced pinch of saffron threads
1 fresh lemon, juiced
1 tsp coarse sea salt
3-4 TBS olive oil
1. Make the marinade by mixing ingredients in a small bowl.
2. Cut up the chicken into serving pieces if not using thighs, remove skin and place in shallow flat-bottom pan.
3. Coat pieces with the marinade, loosely cover with foil and refrigerate at least 1 1/2 to 2 hours.
4.Heat the olive oil with butter, remove chicken from marinade (reserve marinade) and either
(1) saute chicken in a heavy casserole or tagine or (2) place pieces in a jelly roll or shallow metal pan, brush pieces then broil till lightly brown.
1. If broiled, place chicken in heavy casserole, dutch oven or tagine** with reserved marinade. Add just enough water or stock to come halfway up the chicken.
2. Bring to a boil, reduce heat, cover and simmer 45 minutes. Turn pieces from time to time.
3. Slice the preserved lemons into strips. Rinse and drain the olives if packed in liquid. Add to the tagine with half the thyme.
4. Recover and simmer 20 minutes more, then salt and pepper to taste. Sprinkle remaining thyme on top before serving.
Serve with plain couscous.
*Preserved lemons are available in Zingerman's of Ann Arbor and many Middle Eastern groceries. They are better homemade, but only if you use them frequently enough to be worthwhile.
**Tagines (ta-ZHEENs) are conical North African pots, either earthenware or heavy metal. While a cast iron Dutch oven works fine, presentation is more authentic with a tagine. Many cookware shops carry them or can order one for you.
Notes: I prefer to brown meats under the broiler to reduce fat and
spatter/mess. I also either eliminate salt or use next to none. Herbs and
spices taste better anyway. If you don't know how to butcher a chicken (for
2d recipe), Mark Bittman's method on the New York Times website is very
quick and easy to do.
Our homes should be a blessing to our family… and whether we like it or not, we moms/wives/ladies can make it or break it! We need to strive to create an environment that is welcoming, peaceful and cozy for all who enter. A clean, well kept and organized home will make these elements much more easy to obtain. As the ladies of the house, when things are out of order and chaotic, we too feel that and then in turn present that through our actions, attitudes and behavior… “if mom’s happy, then everyone is happy,” is too true a statement! In “Sink Reflections”, by Marla Cilley, she talks about having a Home Blessing (another Buzz word). What this basically refers to is our Mission Statement for our home as women, wives and mothers… it our goal for what we want our home to be… what we want it to reflect. I took this very seriously because I have high expectations! One thing to remember in all this is that even though we have routines and schedules, we must be flexible… we are not drill sergeants, even though I have been accused of that, we are still mommy and need to teach and train with a tender hand so our little helpers want to help and get excited about the process as well. If you have children you fully understand what I am talking about… I have had some really good plans drawn up, but when the baby is puking up a storm from a sudden flu bug… zone cleaning comes to a sudden halt… so be what the Lord has us to be first… woman, wife and mommy! Enjoy yourself in your organizational quests, otherwise it won’t last and it will be just another burden!
Here is my Daily Home Blessing…
“But the Fruit of the Spirit is love, joy ,peace, long suffering, gentleness, goodness, faith, meekness, temperance; against such, there is no law.” Galatians 5:22, 23.
Zone Cleaning the Office: this is my weekly schedule unless otherwise noted.
*Dust ~around all ceiling lines and down corners of the room;
~inside wall pocket as well; dust shelf and all furniture- Book shelf, desk, all file cabinets, dresser, printer, computer and computer desk, white cabinet, all pictures/frames, knick knacks, lamps.
*Wash windows and ledges; take down curtains first week of month and wash
*Clean off all table top surfaces; organize all papers that need it; put all catch all stuff in proper places; file papers accordingly; clean up bulletin boards.
Here are some tips on Storage and Organization that I use in my office… now please take into consideration I do all the paper and book work for our farm: meat/egg purchases; 50 member CSA; produce purchase; organization of what my growers will produce; my fields and gardens; seed saving & ordering; I am the Market Manager for our farms Winter Farmers Market and I have over 70 vendors and all the paperwork that goes with that, write three blogs, not to mention all my household stuff… and so on and so on… so I do a lot in my office. It does get out of hand at times… especially when ‘other’ people start putting things in my office and on my desk.
*Because I technically deal with five different elements within our farm and dozens of sub-categories within each element I need to keep things separated and very organized. I have 3 file cabinets that help me with this.
~ One is for all Household Documents- such as tax papers, appliance manuals and warranties, large item receipts of purchase, bank statements, policies, and any other things that would fall into this category.
~One is strictly for our farm- one drawer for CSA and the other for market stuff/meat.
~The other holds catalogs, and any ‘other’ paperwork that I need space for.
*I use baskets to store a lot of stuff- they are cute & decorative and very functional. I steer clear of round baskets- they take up more space then they provide. I like shoe box size rectangle and square baskets. They sit nicely on shelves and look very neat. Books stand nicely in them and most containers fit as well. I have a five shelf bookshelf in my office that holds some office supplies; reams of paper, envelopes, files, etc.~ several baskets that hide containers of stapes, pens, rubber bands, paper clips, index cards and such.
*This shelf also houses many of ‘my’ books- mostly the crafty ones, my cookbooks and several of my scrapbooks.
*On the top shelf I have a couple more baskets that hold all my rubber stamps and stamp pads… I don’t do stamping very often and this is a good, out of the way place for me… not to mention the baby hasn’t figured out they are there yet!
Today we’ll focus on the Kitchen and Pantry… read on next time for root cellar and canning room tips! In ‘Sink Reflection’s’, by Marla Cilley I’ve learned much on keeping notes on what needs to be done through the use of my Control Journal. She also discusses much on the concept of starting and maintaining ‘Routine’s’. I have read that if you do anything consistantly for thirty days, it will become a habit or a routine~ that works with both good & bad stuff, so be careful! I can testify that this is true… as I mentioned in the previous blog post, ‘Walk Through’ has become second nature in my life and that of my children’s. We have incorporated this aspect into our daily lives and now it is a ‘normal’ thing and no one looks at me with that, ‘What are you talking about?’ look! It really is wonderful! When we write down the daily routines that we want to live by, we can visually look at these lists and see what needs to be done. It’s kinda like typing… for those of you who know how. I don’t think about where the key I need is, because as soon as I do, a mistake will inevidibly happen… I cannot even tell you right off the top of my head what letter belongs under which finger… I have to actually stop and think about how to spell a word and then I can see it in my mind… you typers know what I am saying… it’s also like walking… you don’t think each step, you’d probably trip, you just know how to walk. Well that’s how our daily routines can and will become a part of our lives… if we are consistant with them that is! So today lets look at creating routines!
Creating and Maintaining Routines… Here are a few tips from me & Marla!
*Think about yourself first… when you get up in the morning, brush your teeth, take a quick shower and be sure to put on some lovely organic face cream to make you feel fresh, have a cup of tea or coffee and do a morning devotion to start your day out right! If mom’s happy, everyone is happy!
*P.M.S.~ This is not going to be what you think… read on! When you start your routine list, start small so you aren’t overwhelmed and don’t get a sense of failure if you don’t get all the jobs done! I call this the positive way to look at P.M.S.- Prioritize, Minimize and Simplify your life! What I would recommend is writing a list of all the accomplishments you want to do, then P.M.S. your list! From this list create your routine~ Marla recomends a morning, daily and evening routine. Have a routine for each part of the day and for each day of the week. I love day planners, A.K.A. Control Journals!
*Baby steps is another one of Marla’s buzz words… she highly recomends starting small in your routine lists… I think my P.M.S. system works great along with her concept of baby steps.
Here is a sample of my Morning routine as it is written in my Control Journal…
… so moving on here are tips from my home to yours!
*Here is my Kitchen routine as I have it in my journal. This is to be done on a weekly basis unless otherwise noted.
~Wash down: *Counter Backsplash, fronts of cupboards, spot wash walls. Wash down counters & stove after every use
*put clean foil on stove burner plates; clean out fridge
*wash floors- Saturday; spot clean through the week
*sweep floor after each meal daily
*dust all around ceiling lines and through room
*wash floor carpets
~Monthly~ take down curtains and wash; pull fridge & stove out and clean; wash down ceiling fan; wash walls
~Seasonally~ Spring and Fall: wash walls and ceiling; empty out cupboards and wash; take all knick knacks off top of cupboards and wash; dust top of cupboards and wash; touch up any spots with paint.
*In the fridge, I always keep the older products up front so they are used first. I do use Tupperware Fridge Smart containers in my fridge. They stack neatly and they really do keep things fresher longer. I use them for my lunch meat, cheeses and even leftovers. They are not just for fruit & veggies.
*I also prefer to use cling wrap over foil to cover things in the fridge~ it is easier to see what’s in the bowl.
*I keep all my baking supplies: measuring items, spices, herbs, flour, baking pans & sheets on the same side of the kitchen in neighboring cupboards so I don’t have to run all over the kitchen for items.
*Use plastic totes to keep loose items like cookie cutters and other items that you don’t use every day in and then they stack neatly in the cupboard as well.
*I use baskets in my utensil drawers~ I like the way it looks better than the regular plastic utensil dividers. I am all about cute~ especially if I can use baskets!
*If you do a lot of baking like we do, keep your 25# and 50# bags of sugar, oatmeal and flours in plastic totes with air tight lids. This will keep it fresh and keep the bugs out!
I am very fortunate to have a nice size pantry right off my kitchen along with a closet in my kitchen to keep my big totes of flour, sugar & oatmeal in. I love my pantry and I get lots of compliments on how orderly and how cute it is! Here is what I do to keep it organized…
*I have two floor shelves and two wall shelves in my pantry.
~On the one shelf I have four medium sized plastic totes that hold pasta, rice, crackers, small bags of flour and other grains. I have two larger totes that hold chips, cereals and other larger bagged items. I made cute tag’s with stickers that spelled out the words of what is in each tote and then I laminated them. I then hot glue gunned them onto each tote. I also have two wooden peck baskets on the top shelf that; one hold potatoes & onions while the other holds coffee & tea. On another shelf I have two baskets which hold linen place mats & napkins & extra table clothes and also a stack of other extra baskets for serving. Each of these basket has a tag like the totes but they are tied on with a piece of raffia!
~The other floor shelf is much sturdier and holds all my canned goods~ that is my jars of goodness I preserve. I keep a few of the basics on this shelf so we don’t always have to be running to the canning room in the basement for stuff. I also keep my larger mason jars of dry mixes, baking soda & powder, thickening agents, cocoa, along with baking supplies like Chocolate chips, walnuts and coconut on this shelf. I used sticker labels on each jar to write what the contents are. I have three baskets on one of the sheves that hold bread, fruit and veggies that don’t need refridgeration in. On the top shelf I have three ‘fish bowl’ style jars that hold cookies, sugar and treats in.
~One of the wall mounted shelves has three large ‘laundry’ size rectangular baskets; these hold extra plastic containers, party ware and miscellaneous canning equipment~ apple peeler corer, green bean frencher and such.
The other shelf has another three baskets that hold packages of jello and pectin, canning supplies and anything else that I need to put in them.
… I love my pantry and the extra storage that it offers me. If you have a small closet in or near your kitchen you can easily transform it into a pantry simply by adding some shelves and a little creative ingenuity!
1. Wash beans in cold water; drain on towel; trim off the stem and tail ends, otherwise leave beans whole.
2. In clean jars put one clove garlic, 1 dill head or 1/2 tsp. dill weed and 1/2 tsp. mustard seed; pack the beans in lengthwise into wide mouth jars- they should look like they are standing up. Trim any that are too long; Add one dash cayenne pepper to each jar.
3. Combine water in vinegar and salt in a saucepan; bring to a boil. Pour this over the beans, filling to within 1/2 inch of the top. Seal immediately.
4. Process in a hot water bath for 10 minutes.
*Wait at least two to three weeks before serving so the flavors have time to blend!
This relish is not only beautiful but no one will ever relize it isn’t cucumbers… no matter what they say!
5 cups shredded zucchini
5 cups shredded yellow summer squash
2 cups red onion, diced
2 cups yellow onion, diced
4 Tbsp. sea salt
2 cups sugar (may add up to 1 cup more if you like it sweeter)
1 tsp. turmeric
1/2 tsp. pepper
1/4 tsp. dry mustard
1/2 tsp. mustard seed
1 each: red, green and orange sweet bell peppers, diced
1. In a large bowl, add both squashes and onions; blend well; add salt. Refriderate overnight.
2. Drain. Run water through the ingredients several times; drain again.
3. Put ingredients into a large kettle; add vinegar, sugar, turmeric, pepper, dry mustard and mustard seed.
4. Add chopped peppers and add to squash mixture; stir gently until well mixed.
5. Bring mixture to a boil and cook for 3 minutes. Laddle into pint jars leaving 1/2 inch head space; be sure to wipe rims of jars to ensure sealing.
6. Process in boiling water bath for 15 minutes.
|Read on to get the recipe for my Yummy pickles…|
Heirloom Tomatoes… basil, garlic… oh my! Summer goodness just keeps flowing into our kitchens from the gardens. We are busy starting to put our food up for the coming cold months and how wonderful it is to watch those can shelves fill up with all that good stuff. Today we are going to busy making salsa and sweet & sour pickles. Every time we add to the shelves, I just stand back and cannot help but be so thankful for all we have. Life is good! Today I am going to give some helpful canning tips that I compiled several years back for my cookbook, “Lovingly Seasoned Eats & Treats” along with my salsa & pickle recipe… and of course a cute crafty idea too! Have a wonderful day!
“Tips for Relaxed and Enjoyable Canning”, by Jean Smith, taken from Lovingly Seasoned Eats & Treats, pg. 389
*Always figure out approximately how many jars you will be needing. Have them washed and ready to fill.
*Count out your lids and rings and have them ready.
*Keep a sink of hot, soapy water so you can wash as you go instead of having a pile of dirty dishes after you’re done canning and tired, and don’t feel like washing them!
*Have syrups, brine’s, etc., made before you start into the fruit or veggies.
*Put salt in a bowl with measuring spoon.
*Make sure you have all needed ingredients AND enough of them BEFORE you start a project.
*If it’s a ‘first time’ recipe, make a single serving to test if you and your family like it.
Make simple meals- use paper plates- don’t try to do it all in one day.
*Include the children- they can be more helpful than we often can even imagine.
*If in Doubt about anything- call an experienced canner!
*Try new recipes- make the season fun!
*Time Saver fro Pressure Canning– use 15 pounds pressure instead of 10 and cut your processing time in half!
*Sugar Syrups for Canning or Freezing Fruit:
~Light Syrup: 2 cups sugar and 4 cups water
~Medium Syrup: 3 cups sugar and 4 cups water
~Heavy Syrup: 4 cups sugar and 4 cups water
Method: Heat sugar and water until sugar is dissolved. for canning, keep syrup hot until used, but don’t boil down. for freezing, refrigerate until ice cold.
to help maintain quality of canned fruits, use Fruit Fresh: 1/4 tsp. dissolved in 1/4 cup cold water, added to each quart of fruit.
*Use hot water bath for fruits, tomatoes, pickles, jams and jellies. Use a pressure canner for meats, fish, chicken and other vegetables.
Tips for Canning Fruit, by Laurel Martin, taken from Lovingly Seasoned Eats & Treats, pg. 389
*Peaches: add 1/2 cup sugar to each quart. Bring water to rolling boil and turn off heat. Time: Hard peaches for 15 minutes and soft peaches for 10 minutes. Then remove from water bath.
*Pears: Add 1/2 cup sugar to each quart and 1/4 cup orange juice to each quart. Bring water bath to rolling boil. Turn off heat and time 5 minutes. remove from water bath. The orange juice gives the pears a delicious looking color.
There are tons more tips & ideas, along with almost 1000 recipe’s, 100 in the canning section alone in the cookbook. I always have them at market for anyone interested!
Keep priorities in sight when planning your next trip by tying a to-do list onto luggage. We printed our list on card stock and used a metal eyelet to reinforce the hole through which a ribbon is passed. To be able to reuse the card for future jaunts, simply laminate it and check the things you’ve done with a dry-erase marker. Wipe off check marks and remove the tag when you head out on vacation. (to see a photo, go to the website).
Here is my personal recipe for Mexican Style Salsa… It is excellent fresh as well as canned!
26 large tomatoes, cored and chopped into small bite size chunks
10 medium onions, chopped (you can peel them if you want to, I don’t bother)
7 Tbsp. dried cilantro or 1 cup fresh, chopped
20 fresh cloves garlic, minced- about 7 Tbsp.
1 1/4 cup lemon juice
7 Tbsp. olive oil
2 cups chopped Jalapeno peppers
3 1/2 Tbsp. oregano
1. In a large bowl: chop all tomatoes, onions and peppers; mince garlic; add rest of ingredients except salt.
2. Fill pint jars leaving 1 inch head space; add 1 tsp. salt to each jar.
Process in a hot water bath for 30 minutes. Yields about 16 pints.
Sweet and Sour Pickles…
Bring to Boil: Brine~ 1 Quart White Vinegar, 2 quart water, 3 cups sugar, 2 Tbsp. pickling spices, 2-3 tsp. alum.
Prepare~ Wash cukes, removing ends and any bad spots. Slice lengthwise and put in large bowl, sprinkle Kosher salt over each layer. Mix with hands; let set 3 hours or overnight.
Pack cukes in clean jars, add 1 sprig dill to each jar. Pour brine over till covered, leaving 1 inch head space. Make more if needed.
Process in hot water bath for 5 minutes.
We have been busy… I thought today along with the normal fun stuff I like to share I would give a journal entry of “A Day In The Life…” at our farm on Friday while we get ready for market… so here it is… enjoy!
Here was our day last Friday… it was 97 degrees with a heat index of 103 degrees…
“We take so much care in what we do because we do it for you!” Jean Smith
Friday is market morning… everyone gets out of bed starting around 6am through till about 9am~ those sleepy heads are typically the little guys! We have a simple breakfast of cereal and fruit, clean up… I can’t stand dirty dishes on the counter~ especially when I know I will be working in there later! Do a simple walk through the house, throw a load of laundry in and do everyone’s lists for the day… get the CSA list done…
~ Taylor is our runner on Fridays… off she goes to the butcher shop to pick up the animals that need to be processed for Saturday if they were not done on Thursday… later she will go and get all the produce and eggs that we purchase from our co-op of farmers…
~ Our farmer friends the Bechtels have been in their field for some time already I am sure… one of their 20 acres of produce is dedicated to green beans… they are busily picking for us and their markets right now, as we are getting our day started…
~ Ryan is typically our ‘greens’ man… he does a really good job at diligently cutting the chard that he planted earlier this spring… with knife in one hand and crate in other he heads out in the already 85 degree day… as he brings me the crates of chard with sweat dripping off his young brow, I work at sorting baby leaves from large, purging any yucky ones and then rinsing & finish by bagging… about 2 hours later off to the cooler!
~Kyle is our go to man and he is busy harvesting scallions (green onions), he very carefully looks at each stem so as not to pick them too young. After he harvests about 200 or so… off to hose them done with cold water so they don’t wilt… as he rinses them he carefully gets all the dirt out of the roots that he will hand trim with a pair of scissors shortly… then take off the outer leaves so they look white and clean… bunching and bagging time… about 2 hours later he is off into the cooler to put his wares in a safe place.
~Our Amish friends, the Millers are busy in their field picking those beautiful heads of cauliflower that will adorn your shares tomorrow along with our market tables… Broccoli is another story though… over 5000 heads and because of the very unusual heat that June has given, close to half the heads have bolted… what a lose! Yet they are diligently out there harvesting what they can and breaking off the bolts hoping for side shoots…
~Ethan is probably tilling in the dry, hot field with dust blowing up into his face as he walks behind the tiller where the tractor laid the plastic rows too close and now the tractor with pull behind tiller doesn’t fit… luckily there are only a half dozen or so… but it must be done.
~ In the mean time our hired girl Eva has arrived and she starts picking the beets that are on the list next… off goes Eva to pick, wash and sort… she needs about 300 or so to fill all the needs of our CSA and market friends… carefully going through and picking she carries each crate over to the wash & pack station and gives the beets to Kyle who will lay them all out and wash them with fresh, cold water to make sure they stay hard and beautiful for tomorrow… next he sorts them out by size and puts in the crates accordingly for Eva… who when done harvesting will take any yucky leaves off, bunch for the market tables and CSA… about 2 1/2 hours later then move on…
~The tomatoes were harvested on Thursday by the Yoder family and packed and ready for pick up… absolutely perfect in size and shape… all to please our CSA members and market friends…
~ next the herbs are cut and bagged… kale and any other greens… they must be first because the heat cannot get into the leaves…
~Kyle moves onto the potatoes… he needs to dig at least 3 bushels full to fill all the CSA shares and have enough to sell… down the hot rows he goes with potato fork in hand… digging away. After he is done, about hour or so, off to the wash station… potatoes are fairly simple to clean… hose off in the crates and let air dry in the shade… package and off for lunch and then produce pick up…
~The heat is on and the cucumbers and squash must be picked before the heat gets into them… off go the Kempf’s, soft gloves on to be sure no scratches happen to the delicate squash… going into the prickly leaves, arms being scratched they pick bushels upon bushels in their fields…. cucumbers are beautiful…
~Lunch time… sandwiches and cold refreshing fruit and lots of cold, cold water, lemonade or garden tea…
~ Back at it… We need to get any other produce picked, washed and packed before Taylor & Kyle get back with the rest of the produce…
~ After they arrive we sort through all the beautiful produce our dear farmer friends have been spending the morning doing as we were. Eva works on all the produce that we will sell at market while I work at all the CSA stuff…
Kyle is cleaning out and loading everything we need for market and carrying all the heavy crates and boxes down to the cooler…Several hours later it is finally supper time and if everything is done we can go take cold showers and go to bed… oh but wait… I still need to do the inventory lists for the two CSA groups and email them… check the email… OK… 10:30 or so I can hit the sack
2am… Neil is up with the boys and loading all the meat into the freezer… there they go into the basement cooler and are going to haul up all the produce up and load into the trailer…
3am… Jean & Taylor’s alarms go off… up we go… check the email just in case before we are out… get my coffee…
4am… crank the engine and off we go to market on the wings of prayer!
… see you there!
Plant Tags... A market friend of mine taught me this nifty trick some years ago and I loved the idea as soon as I heard it. We all have those old plastic vertical blind’s that have been bent and just jammed into the closet. Well drag em’ out and put them to work! Simply cut them to the length you need according to the height of the pot you wish to mark; next use a permanent marker and write the plant name on it! Now there’s recycling at it’s best.
Plant Growing File’s are nifty and quite handy. To create an indispensable reference guide to your garden, staple seed packets to index cards and organize them in a recipe box. Staple only one edge of a packet, so you can flip it over to see instructions for growing. On the lined side, note when the seeds were sown, when they sprouted, and any other dates you might need for future seasons. After the harvest be sure to add if you like the variety, any tips for a better harvest next year or any other pertinent info that you will want to remember for next year!
BBQ Station… A lattice panel is more than just a pretty backdrop. When hung near your grill on a section of your fencing or railing, it provides square upon square from which to hang your basic BBQ supplies: brushes, pot holders, and more. Use metal ‘S’ hooks to hang anything with a built-in loop, as well as bins, racks, and grill baskets. Corral small tools, such as basting brushes and meat thermometers, in stainless steel perforated bins and wire racks, which resist rust and won’t collect rainwater… go to the web site to see photo!
Some More Yummy Market Fresh Recipes…
Creamy Cucumber Crunch Salad
Yummy dressing and the crunch of garden fresh cucumbers, this salad will be hit with both family & friends!
1 tsp. salt
6 scallions, thinly sliced
6 radishes, thinly sliced
1 cup plain yogurt
1/2 cup sour cream
1/2 cup fresh dill,chopped and loosely packed
2 Tbsp. lime juice
1/4 tsp. pepper
1 clove garlic, minced
1. Peel cucumbers; cut lengthwise & scoop seeds out with the small end of a melon baller; slice into 1/4 inch slices.
2. Toss cucumbers with salt in a large bowl, then cover with cold water; set aside in fridge for half hour; drain all but about 2 tbsp. of the water.
3. Combine remaining ingredients in a large bowl, mix well; add to the drained cucumbers.
4. Cover with plastic wrap and chill fro at least one hour and up to overnight before serving.
Herb Roasted New Potatoes
… we had this for supper tonight… so yummy!
2 quarts new red skin baby potatoes
1 cup sweet onion, halved then sliced
1/2 cup thyme infused olive oil OR 1/2 cup olive oil and 2 tbsp.s fresh thyme leaves
4 tbsp. butter
3/4 cup crumbled feta cheese plus all juice
1 tsp. salt
1/2 tsp. pepper
1. Put potatoes and onions in a deep dish 9″x13″ baker; pour oil over; toss to coat evenly.
2. Sprinkle with salt & pepper; dollop with butter; sprinkle crumbled feta cheese evenly over top; pour the juice over top.
3. Bake in a 350 degree oven for about 35-45 minutes; stir potatoes to mix cheese in and coat all potatoes with oil; bake for 15 to 20 more minutes or until the potatoes are fork tender.
I often talk about my love for journaling and awhile back I talked about a Cookbook Journal I had made for my daughter Taylor. Well, I also have created several Gardening Journals to show the progress of my gardens as the years go by. It is fun to put the photo’s in along with magazine articles or pictures that inspired me to my newest creation. As the years move forward seeing the growth and changes that naturally take place in a garden are both exciting and joyful. This morning while I should have been busy harvesting, I just couldn’t resist taking a few moments to weed the Pergola garden and walkway… it is so relaxing for me… the cool morning with the light fog across the fields is so inviting as I prepare for the heat of the day. Yesterday Taylor took the boys swimming and I had some quiet time… in my gardens… Well here we are at the end of June and I haven’t even given you a Strawberry Freezer Jam recipe… shame on me! Well they are still in season so here is my families favorite and if you were fortunate enough to be one of our Winter CSA members you got this in your shares… so here’s the not-so-secret recipe! Enjoy!
Customized Journal How-To
1. With a ruler, measure the front cover of a blank composition book. Adding 1/2 inch to all sides, measure and cut two pieces of decorative paper to size.
2. Apply a thin layer of glue to the front cover of the composition book including the spine. Lay a piece of decorative paper patterned or a photocopy of one that you have chosen side down on a work surface, and carefully center the book’s glued cover on the paper. Turn the book over, and use a bone folder or squeegee to smooth out any wrinkles; let dry. Carefully trim excess paper using a craft knife. Repeat process with book’s back cover.
3. Cut a piece of adhesive linen tape slightly longer than the book’s spine. Remove the tape backing, and carefully center the tape along the spine. Adhere the tape to the spine; use a bone folder to smooth out any wrinkles. Carefully trim excess tape using craft knife.
Testing Old Seeds
Many of us are still planting and adding things into the garden. We come across a spot that we are sure could fit one more thing in and decide to plant… what shall it be as we sort through all the leftover seeds? Or we may have some seeds that germinated spotty in the garden so we want to fill in and get a full row. Succession planting keeps us busy seeding and planting right through into late fall. With this in mind you will want to be sure your seeds are viable~ especially if saved over from last year. I save seeds for up to 3 years, some think that is foolish, but I always do a germination test and I have not had many disappointments. This sounds much harder than it is, but anyone with water, paper towel, plastic baggie and seeds can do it~ really! Seeds saved can be worth sowing — but only if they pass this germination test:
Cute Personalized Herb Pots… make cute gifts or are a wonderful addition clustered together on your window sill or table top. Personalizing them is so super easy, yet adds such a flare to the simplest pot! Individually, they’re portable and easy to handle: Bring the basil indoors, for example, when making pesto, instead of stooping in the garden. When you plant the herbs, label the rims with a permanent felt-tip marker, and use these pots year after year!
Strawberries, strawberries… oh yummy strawberries! Here is our families favorite Strawberry Freezer Jam recipe. This is one of the few jams I don’t can… Strawberry Jam frozen is like eating them fresh picked~ there is no comparison with canned!
Strawberry Freezer Jam3/4 cup pectin – equivalent to 6oz. (like sure-jel)
1 1/4 cup water
4 cups whole strawberries (1 quart container)
4 cups organic raw sugar
*Following the instructions, especially with the amount of sugar is crucial to have proper set up! DON’T SKIMP ON THE SUGAR!!!!
1. De-stem berries and then crush berries in a bowl; add sugar and stir for 3 minutes until sugar is dissolved. Let stand for 10 minutes.
2. Boil pectin and water for exactly one minute and 45 seconds! Start timing when the mixture is at a rolling boil.
3. As soon as the time is up add the pectin mixture to the strawberry mixture slowly pouring in and continually stirring for 3 minutes to dissolve sugar completely! It will be grainy if it is not stirred long enough.
4. Pour into either freezer containers or canning jars. Leave 1 inch head space in either container.
5. Let set on your counter for 24 hours before freezing.
Heirloom Tomatoes, fresh garlic and just picked basil… this all adds up to Brushetta at our home! Here is our families favorite recipe!
1 loaf Persian Bread from Sunflour Bakehaus or a loaf of fresh bread.
7-8 Roma tomatoes or 4 to 5 large ones, diced~from Garden Gate~ multi colored looks best!
2 fresh garlic cloves, minced
1 tsp. sea salt or earth salt
1/2 cup olive oil from The Olive Oil Store, plus extra for brushing on bread
1/2 cup fresh snipped basil leaves from Garden Gate
Fresh Parmesan Cheese
1. In a 2 quart bowl put chopped tomatoes; sprinkle salt over top. Let set for about 10 minutes.
2. In the mean time snip basil finely; add basil, minced garlic and 1/2 cup olive oil to tomatoes; stir gently as not to mash the tomatoes. Place in refrigerator for at least 1 hour before serving so flavors blend.
3. Just before serving, cut bread into 2-3 inch wide pieces, then slice diagonally; lay on a cookie sheet and brush olive oil onto one side, flip over and brush oil on other side; place in oven under low broiler and toast until golden, about 1-2 minutes; flip and brown other side.
4. Top bread with brushetta topping; grate fresh Parmesan over top. Serve immediately.
If you search the web go to Foodshed Maps and you will be amazed at how much info is out there. Some of these maps are interactive and can lead you the consumer to sources for organic produce, farmer’s markets, orchards, artisan cheese makers, organic meat and egg producers or other specific categories within a 100 mile radius of your home- which happens to be the ‘acceptable’ radius for which we define things as local! I am currently working on creating one of these for our farm. With us being a Co-operative farm, I think it would be very interesting for our CSA members as well as our farm market friends, (known to most as customers), to visually see where all the farms that we work with are located. (see printable attachment Foodshed map for the Mad River Valley coop)
Food anonymity is becoming a thing of the past for some of us… we are tired of buying bread that came off an assembly line in a ‘factory’… we want that hand formed sour dough bread from Fostoria Bread Factory or the beautifully imperfect baguette that Matt from Golden Wheat made… we can hand the green stuff right into the hands that formed them… take them home and tell the family how nice Ed & Julie are and their boys are so sweet, and man they make the best sour dough anywhere around… We can rip up the fresh homegrown Heirloom lettuce that we just picked out of our raised beds, slice some Heirloom tomatoes hand picked off the vine and put some of Micheal’s real goat Feta cheese from Hickory Knoll Creamery crumbled on top… oh it’s so good! Then of course pair all this together with Tracina’s gourmet ricotta knocci… what more can you want? All this can and will be had at the Farmers Market…
Most of you know that we are farmers at The Farmington Farmer’s & Artisan’s Market in Downtown Farmington, Michigan during the regular season where you can find all this great stuff and so much more! The farmers market is the best place for you to create your own Foodshed map… you will be able to share and talk to your market vendors. Building relationships are a natural part of the market atmosphere… I am so happy that I can honestly say that I know most of our market friends names as well as their children’s… and they know our family~ they trust our family to provide them with great organic produce, eggs, pork, beef and chicken! The Downtown Farmington Farmer’s & Artisan’s Market is the best summer time market anywhere in Michigan… come on out and see us!
**As a CSA farm and market vendor I need to be sure I will have produce all season. Succession Planting is basically the following of one crop with another and is the most important tool for maximizing a garden’s yield. It is a must if you want to have garden fresh produce for the full season we call spring, summer and fall! Here are a few tips on how to plan your garden’s planting:
*Get started by making a list of all the veggies you want to grow. You must have a good understanding of their individual growth habits and preferences.
*You need to take into consideration the days to harvest from planting, whether it be seed or plant; how long a plant will produce.
*Standard succession planting works if you plan to direct seed every two weeks~ although be sure to plan your last seeding according to the harvest date listed on the package. For example, most radishes are about 40-45 days; therefore you can determine your last available seeding date by going to your calender, deciding on the last day you can harvest- typically your first frost date and then counting backwards 45 days and adding 5 days for safety- there you go, that is when you direct seed your last planting.
*Create a Planting schedule~ simplify this procedure by drawing a spring, summer, and fall diagram of each of your garden beds or raised beds. Plug in early and then late season crops. Be sure to note the approximate date each crop needs to be sown or transplanted and when the expected harvest date will be.
*Manage same crop successions by sowing small amounts of seed or transplanting a few seedlings at regular intervals, either in the same bed or a different times in various parts of your garden. Leafy greens can be seeded on a weekly basis.
*Planting varieties that mature at different times, such a early, middle, and late ripening sweet corn is another way to extend the harvest of a single crop.
*Choose the Right Varieties~ climate, weather and growing conditions affect variety choice and succession timing as well. Sow cool weather varieties of lettuce in early spring and then sow heat tolerant varieties later for summer harvest and then cool weather ones again toward the end of summer for fall harvest.
*Doubling Up~ When planning successions and selecting veggies varieties, consider how two or more crops might share the same space. For example, planting scallions beside rows of potatoes… the onions will be mature before the potatoes need the room and they will also help deter pesky potato bugs. Also, planting lettuce transplants along side tomato plants~ again the lettuces will be ready long before the tomatoes become gigantic and take over the space.
*Planting tricks~ be sure to space your plants accordingly, if they are crowded they will not grow to their potential. Try planting seeds and transplants of the same veggie along side each other, the transplants will be ready to harvest as the seed’s grow and then take over the space.
Here is a **Three Season Garden Plan~ see attached copy of the plan.
Spring~ plant three rows- one Swiss chard, peas on a trellis down center and then baby beets on other side. The beets and chard will grow short beside the tall peas.
Summer~ When the peas are done pull the plants and then plant a row of cucumbers to climb on the trellis. Leave the chard in place; harvest the beets as babies and then plant lettuce seedling and a row of dill in their place.
Early Fall~ remove the summer veggies and plant half the row with spinach and the other half with alternating rows of tatsoi and bok choy.
You can get some really great tips in Elliot Coleman’s, Four Season Harvest! Great book!
**Information adapted from Organic Gardening Magazine, “Keep It Coming” By Barbara Damrosch. Feb/Mar 2010, pg.s 42-47
Here are some yummy recipes for all the summertime yummies you can pick up at the market this weekend!
Roasted Basil Tomatoes
1/3 cup olive oil from The Olive Oil Store
8-10 tomatoes from Garden Gate, halved
2 Tbsp. fresh basil from Garden Gate, chopped
salt to taste
Fresh Parmesan cheese
1. Heat oil in a saucepan over medium heat; place tomato halves cut side down in saucepan; cook 5-8 minutes.
2. Arrange tomatoes, cut side up in a lightly greased 8″x8″ baking pan; pour any liquid in saucepan over tomatoes; Sprinkle with basil and salt.
3. Bake uncovered at 400 degrees for 25-30 minutes; garnish with cheese.
Grilled Market Veggies
2 zucchini from Garden Gate, sliced 3/4 inch thick lengthwise
2 yellow squash from Garden Gate, sliced 3/4 inch thick lengthwise
1 sweet onion, sliced 3/4 inch thick
2 tomatoes from Garden Gate, sliced 1 inch thick
2 cloves fresh garlic from Garden Gate, minced
1/2 cup balsamic vinegar
1 1/2 cup oil from The Olive Oil Store
1 Tbsp. EACH FRESH HERB: rosemary, minced; oregano, chopped; basil, chopped; parsley, minced
1 Tbsp. sugar
salt & pepper to taste
1. Combine veggies in a large bowl; whisk together remaining ingredients and pour over veggies; toss to coat; marinate for one hour.
2. Remove veggies from marinade with a slotted spoon; arrange on a grill over medium hot heat; grill 2 to 5 minutes on each side, basting often with marinade, until tender.
Here’s an old time favorite!
Fried Green Tomatoes
You can also use summer squash or okra using this method of preparation!
1 cup all purpose whole wheat or white flour- from Garden Gate
1 cup cornmeal, from Garden Gate
1/2 tsp. salt
1/2 tsp. pepper
3 green tomatoes, sliced
1/4 cup oil for frying, from The Olive Oil Store
1. Whisk together all ingredients except tomatoes and oil.
2. Dip tomatoes into mixture; heat oil in a cast iron skillet; fry tomatoes until golden and crispy on both sides.
Summer is here and we are in full swing! I am finding it harder and harder to get to this blog with all the responsibilities I have around on the farm. I am constantly thinking of things to write about and share, but finding the ‘thyme’, or should I say making the ‘thyme’ is just taking more effort than I would actually like. But here I am and of course I love being here. Lets talk more on herbs shall we? I just can’t seem to get enough of herbs, they are so versatile and useful in so many areas in life… the kitchen, bouquet and right into the personal care line! I love to go out to the gardens and pick them… as I brush against their leaves they just welcome me there with their lovely aroma’s telling me to pick & enjoy! I have often touched on companion planting and I recently came across a great list that I thought I would like to share with all of you. Today I am going to focus a bit on the personal care end with of course a few yummy recipes for Herb Butters! Thanks for coming… see you again soon!
A Companionate Herbal for the Organic Garden~ This list was adapted from The Rodale Herb Book; How to Use, Grow, and Buy Nature’s Miracle Plants; published by Rodale Press, Inc. 1974, pg.s 268-269.
HERB: COMPANIONS AND EFFECTS:
Basil *Companion to tomatoes; Improves growth and flavor; repels flies and mosquitoes.
Bee Balm *Companion to tomatoes; improves growth and flavor
Borage *Companion to tomatoes, squash and strawberries; deters tomato worm; improves flavor &
Caraway *Plant here and there; loosens soil.
Camomile *Companion to radishes; improves growth & flavor.
Chervil *Companion to cabbages & onions; improves growth & flavor.
Chives *Companion to carrots; improves growth & flavor.
Dill *Companion to cabbage, improves growth & flavor; dislikes carrots
Fennel *Plant away from gardens. Most plants dislike it.
Garlic *Plant near roses and raspberries, improves growth & health; deters Japanese beetle
Horseradish *Plant at corners of potato patch to deter potato bug.
Hyssop *Deters cabbage moth; companion to cabbage & grapes; Keep away from radishes.
Lovage *Improves flavor and health of plants if planted here and there.
Marigold *The workhorse of the pest deterrents. Plant throughout the garden: discourages Mexican bean beetles, nematodes, and other insects.
Mint *companion to cabbage & tomatoes; improves health & flavor; deters white cabbage moth.
Marjoram *Here and there in gard3en; improves flavors.
Nasturtium *Companion to radishes, cabbage & curcurbits; plant under fruit trees. Deters aphids,
squash bugs, striped pumpkin beetles. Improves growth and flavor.
Pot Marigold *companion to tomatoes, but plant elsewhere in garden too. Deters asparagus beetle,
tomato worm and general garden pests.
Peppermint *Planted among cabbages, it repels the white cabbage butterfly.
Rosemary *Companion to cabbage, bean, carrots & sage; deters cabbage moth, bean beetles & carrot fly
Rue *Keep it far away from sweet basil; plant near roses and raspberries; deters Japanese beetle.
Sage *Plant with rosemary, cabbage & carrots; keep away from cucumbers; deters cabbage moth
& carrot fly.
Summer Savory *Plant with beans and onions; improves growth and flavor; deters bean beetles.
Tansy *Plant under fruit trees; companion to roses & raspberries; deters flying insects,
Japanese beetle, striped cucumber beetles, squash bugs and ants.
Tarragon *Good throughout the garden.
Thyme *Here and there in garden. It deters cabbage worm.
Of course as usual this is only a small amount of information in a world of endless info! These are the most commonly used herbs in the kitchen, but doesn’t even touch on medicinal ones.
Aromatic herbal baths are one of the most pleasurable ways to cleanse your skin and revitalize your whole body after a hard day at work. You can add particular herbs to promote relaxation or stimulation. Therapeutic preparations can be made at home from essential oils and herbal infusions quite easily. In an earlier blog I gave you the how-to’s on Oils and Vinegars for cooking, here are some personal care recipes! Enjoy!
Antiseptic Wash~ Among oils with antiseptic action are thyme, lavender, tea tree, and eucalyptus. Add 8 drips of one of these to a small bowl of water and apply to minor wounds.
Foot Bath~ You will need: Fresh leaves of bay, eucalyptus, lavender, lemon balm, thyme, marjoram, spearmint.
*Sprinkle 1-2 handfuls of herbs into a large bowl.
*Add 2 tsp. of salt and enough hot water to cover the feet and ankles.
*Soak feet for at least 10- 12 minutes while breathing in the delicious aroma’s!
Hand Cream~ You will need: 1 cup rose water, 1/4 cup glycerin, 1/4 cup cornstarch and 3 drops chamomile oil.
*Blend rosewater, cornstarch and glycerin.
*Heat gently in a double boiler to thicken, then cool for about 15- 20 minutes.
*Stir in oil.
*Store in screw top jar for up to 3 months.
Lip Balm~ You will need: Oil of eucalyptus, lemon, thyme, jasmine, lavender, geranium, juniper, OR peppermint.
*Add 2 drops of one of the oil’s listed above to 1 tbsp. of warmed cocoa butter. Put in a small jar and let it cool.
Stretch Marks Massage Oil~ You will need: 5 drops of EACH~ lavender oil and neroli oil, 6 drops frankincense and 1/4 cup almond oil.
*Add oils to a small stoppered jar and shake to blend. Massage gently into the skin to firm it up and to combat stretch marks.
Rosewater Toner~ You will need: 2/3 cup rosewater, 2/3 cup witch hazel and 6 drop glycerin.
*Pour all the ingredients into a bottle and shake will before each use.
Herb butters add a lovely finishing touch to cooked veggies, fist or chicken and are so easy to make! All you need to do is beat your favorite fresh or dried herb9s0 into some softened butter, cover with some plastic wrap and chill until you’re ready to serve it up!
Here are some yummy Herb Butter Recipes to try this year!
Lemon & Fennel Butter ~ the flavor of fennel goes very well with fish or grilled corn on the cob!
1 Stick salted butter, softened
2 tbsp. chopped fennel fronds
zest of half lemon, grated
1/8 tsp. pepper
Mix all ingredients together in a bowl until thoroughly blended; pat into a roll about the size of a tangerine, cover with plastic wrap and chill. When ready to serve, cut into chunks~ very cute!
Cilantro & Scallion Butter ~ Use this on some new potatoes and enjoy the sweet savor of scallions blended with the pungency of cilantro!
1 Stick salted butter, softened
2 tbsp. chopped fresh cilantro or 1 1/2 tsp. dried
1 scallion (green onion) finely chopped.
Follow prep method above.
Chive Pepper Butter ~ So yummy on grilled chicken or roasted cod fillets!
1 stick salted butter, softened
2 tbsp. chopped fresh chives or 1 1/2 tsp. dried
1 tbsp. mixed peppercorns, lighted crushed
Follow prep method above.
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