Farm Share Recipes- What do I do with this?'s Journal|
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Below are the 15 most recent journal entries recorded in
Farm Share Recipes- What do I do with this?'s LiveJournal:
|Thursday, October 23rd, 2008|
CSA options in Alaska!
This past summer, I belonged to a CSA in Georgia called TaylOrganic that I loved. A friend and I split a share, and had a really great experience with it, though we found we were "inspired" by what we received each week and since we didn't always know ahead of time what we were getting, it made grocery shopping for the other stuff a little difficult. Then I ended up moving to Alaska for work. I've been here a couple weeks, and had despaired of finding a CSA option at all.
It turns out there are many summer options that are local, and fill up very quickly. To tide everyone over the winter, though, many people get boxes of organic veggies from Western Washington. I recently signed up for a CSA share through Full Circle Farm, an organic CSA based outside of Seattle, that has a large enough following in Alaska that the prices are actually pretty good--$40.00 for a small box, and that includes the delivery feel. Also, because Full Circle has a great online ordering system, I am able to sign in on the site right now to see that I will be getting Romaine Lettuce, Carrots, Golden Beets, Thyme, Rainbow Chard, D'anjou Pears, Baby White Turnips, Mangos, Celery, Valencia Oranges, Cucumbers, Braeburn Apples, and Scallions in my box next week, and I can swap out items if I wanted to. Also, if I detested, say, chard, I could put that on my permanent exemption list, and I would never receive it at all. This eliminates the "hard to shop for other groceries" challenge that I had with the Georgia CSA. I can also change the frequency that I get deliveries of this wonderful produce, all grown on the farm or in the Pacific Northwest (ok, well, not the mangos or the oranges). I can't wait!!! Current Mood: excited
|Wednesday, October 15th, 2008|
Allow me to introduce myself
Hello, I'm Winnie. My partner and I have been watching the economic crisis for a long while now, and we had decided it was time to start making arrangements in case something happened to necessitate living off grid for a while. So we've been doing a lot of research and I thought I would share some of the better sites we've found along the way that deal with off grid survival.solar cooker
We like this model best because it's the cheapest we've seen as far as materials, and because we feel it would be the easiest to transport if moving suddenly became necessary, and some very good recipes for it are available here
, and here
.solar food dryer/ dehydrator
I like this model because, again, it would be inexpensive and easy to construct.Backwoods Homes magazine
This site has a lot of useful articles, including 7 Mistakes of Food Storage
Canning guides can be found here
, and here.
Like I said, these are the best of what we've found so far. Please feel free to spam me with your favorites. :)
ETA: On the subject of rainwater collection I managed to find this
. I'm trying to work out in my head a way to do this with some type of large funnel since we live in an apartment and wouldn't be able to divert from the down spout. And I would like to do it as inexpensively as possible. Any ideas? Current Mood: busy
|Saturday, September 20th, 2008|
|Monday, September 15th, 2008|
I went apple picking yesterday, and I have nearly half a bushel. (and some nectarines!!!) I will make pie, and fry up some "Apples and Onions with Bacon", of course, but I expect I will still have a heck of a lot of them left. What are everyone's favorite things to do with apples?
|Wednesday, August 27th, 2008|
How's it going?
So we have reached the point in the summer where the harvest should be at it's greatest. Are folks getting overwhelmed with tomatoes, zucchini, or cucumbers? I have made lots of pickles, and some dilly beans. I was hoping to get inundated with tomatoes, but given the wet summer, that looks like it won't happen. We have gotten some nice tomatoes, but not in volumes enough to make sauce, chili, or ketchup. (I may buy some sauce tomatoes, so that I can make some ketchup of burning).
What are your biggest crops, and what are you doing with them?
Anybody got a good ketchup recipe? I am looking to make some chipotle-laced sauce.
|Wednesday, August 6th, 2008|
I made four jars of dill pickles last night! We are now pretty much out of cukes, and I may need more dill, because tonight- of tonight I make DILLY BEANS!
I adapted the Blue Ball Dill pickle recipe (and halved it). I had a bit less than 4 lbs of cukes and some brine left over- I think that the recipe might have yielded 5 (pint) jars.
4 lbs cucumbers
1/2 quart vinegar
1/2 quart water
1/4 cup salt
3/8 cup sugar
5 peeled garlic cloves
5 heads/bunches of dill
Sterilize your jars and lids by boiling them in your canning kettle. I also toss in the ladle, and the little stick for removing bubbles, just to be sure.
Mix vinegar, water salt and sugar together and let simmer 15 minutes. [The original recipe also called for "pickling spice- but there is something in pickling spice I don't like... so I omit it]
Slice pickles into spears. Put a clove of garlic and a head of dill (or an equivalent bunch) in the bottom. Pack the cucumbers in as tightly as you can easily make them fit. When the brine is ready, ladle it hot into each jar, and tap or otherwise remove any visible bubbles. Some canning kits include a thin plastic wand that easy to sip into a packed jar. I imagine a chopstick (especially one of those tapered ones) would work as well.
Seal the jars, and put them back into the boiling canning kettle. The recipe says to heat them for 15 minutes. I did mine for ten, because I was using pint jars, and last year- everything came out tasting a bit... overcooked. I'll let you know if this "blows up in my face".
Just looking at the jars sitting on the counter makes me feel all warm and happy inside.
ETA: And I now have three jars of Dilly beans done, too!
|Monday, August 4th, 2008|
Ok- We got our first tomatoes in, I expect a deluge in the next few weeks. What are people's favorite things to do with tomatoes, other then eat them raw? (Maybe with basil and fresh Mozzarella)! Since hot peppers, tomatilloes and cilantro seem to be coming in as well, I hope to see some nice salsa in my near future! (and maybe I'll even "put some up" this year.
What varieties are folks seeing? I don't know what the one from Red fire Farm was, but we got some of my favorites- the Sungold Cherry tomatoes, they are sweet and delicious!
|Monday, July 14th, 2008|
We got some peas from the farmers market- but they were a bit big, and had gone a little starchy and bitter. I do not love bitter veggies. Does anyone have any tried and true ways of downplaying the bitterness of full grown peas?
|Thursday, July 10th, 2008|
What does one do with beets?
This is the first year I'm getting a farm share, and it's exposing me to vegetables I usually don't eat (which is part of the point as far as I'm concerned). I've heard that beets will be coming soon in our weekly box. I've only ever had beets that have been pickled and sliced over bowls of Japanese food so I was wondering, what is your favorite beet preparation?
|Wednesday, July 9th, 2008|
This week we received roma beans in the CSA share. I have never cooked with these before . . . does anyone have any helpful ideas?
Also, we just started getting tomatos. YUM. Current Mood: curious
|Thursday, June 5th, 2008|
Ideas for greens
I belong to a CSA in the Atlanta, GA area, and am finding myself having more greens than I know what to do with. Two experiments that have worked out well with greens include 1) saute kale in olive oil, with fresh garlic and fresh ginger, with soy sauce to complete, and 2) a variation called Chipotle Cheddar Chard
from Eating Well Magazine
As a benefit of belonging to a CSA, I find that I am eating out a LOT less (and thus, spending less money) and am more inclined to invite friends for dinner. Has anyone else noticed these types of lifestyle changes post-joining a CSA? Current Mood: curious
I am just one week from my first farmshare pickup, and I expect there will be lots of wonderful salad goodies in it. I cannot wait for the wonderful lettuces!
I like a good vinaigrette, and as a kid I made our salad dressing every week, with olive oil vinegars (sometimes flavored ones I made myself) and herbs. I have since... lots the formula, and the knack.
What are your favorite salad dressing recipes?
|Tuesday, May 27th, 2008|
Thoughts on preservation
All preservation, pickling, canning, making into jam, fundamentally changes how a food tastes. While we are waiting for the fresh veggies to start rolling in, we have been eating up the preserved food (mmmmm Dilly beans) from last year. As much as I love fresh green beans, I think I love Dilly beans even more. I think sauerkraut is FAR tastier than cabbage. Fresh berries are wonderful, but so is jam!
So here is a discussion question before the summer starts and things get busy...
Which foods do you like even better preserved than fresh (or do you think I am a mutant and that fresh is always yummier)?
|Wednesday, May 21st, 2008|
very cool idea!
I'm very glad this community was started! I live in Greenville, NC (Eastern North Carolina) and just joined a local CSA
. I, along with another girl, were the ones who pushed the farmer to have a pick-up location in our area--since he didn't come out to Greenville previously. So, yay! I picked up my first batch of produce just yesterday (a share for a "couple" for $25).
Mustard Greens ( Old Fashioned) (huuuuuuuuuuge bag!!!)
Lettuce (two types)
Strawberries (very sweet)
Tonight, I'm going to roast some potatos and beets, and use up a lot of the greens with this hortopita
(kind of like a spanikopita pie) recipe. I'm going to need to get creative with the greens, because we have a lot of them!!