From Culls to Future Treats

There are always culls on a farm. Ken and I used to gorge ourselves on ripe melons that had a soft spot; they couldn’t go to market or a CSA box. And then my parents sent us an ice cream maker and I tried melon sorbet. It was a hit, so once we had eaten our fill, I cleaned, peeled, seeded and cubed the melons with a soft spot. Once cubed I packed for the …

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Hot Weather Treat

What am I doing at 7:30 a.m. when I have an evening invitation and the forecast is for a blistering hot day? The story starts long ago when we had some rain as Ken was starting to harvest melons. First the bottoms got a bit soft, so Ken set the melons up on empty tuna cans so they would stay dry. But some got soft enough that picnic beetles bored into them. Once we cut …

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I Made it My Way – Lunch, that is.

I like liver. Ken, not so much. But when we butchered chickens and had 20 or more livers he would make his version of pate – LOTS of mustard. I am happy to have access to liver from healthy animals! Here is my recipe: brown some liver on both sides, remove from heat and cook some chopped onion in the pan. Deglaze with some sherry. Combine with mustard – to taste – and mayonnaise, salt …

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Cooking in Season for One Person

I have been eating great greens from the farmers market. As the week ends, I look at what remains. When I get over enthusiastic about greens, I wilt them so I can finish them up. Here are some beet greens and a couple green onions Chop Here is a bit of sausage and the onions Add greens and wilt ; they will turn bright green and shrink – just a minute or two Add a …

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Harvest Newsletter

Greetings from the Garden!  This box has sprouts, onions, garlic, celery root, carrots, beets, black radishes, kohlrabi, and dried black beans Field Notes.  This is our final box.  After twenty – three years I think we can say it was a good run.  We have delivered vegetables to people on time without fail for all those years.    Each box had at least eight  different varieties, and many had over twelve.  Ken did a marvelous …

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Sushi Making – Now I am Learning How

Ken used to teach people to make nori maki.  This is sushi rolled in a sheet of nori – a sea weed that is pressed into a thin flat sheet.  And the term sushi refers not to raw fish, but to the rice cooking process.  Sushi is rice cooked with some rice vinegar to soften it so it can be carefully pressed into shapes or rolled.  Sashimi was the term used for raw fish when …

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March When Ken Made Me a Birthday Souffle

Ken was an excellent cook; his last job was as a private chef to one of the Pillsbury family.  When we first dated, Ken would get me a card and try to buy something or take me out for my birthday.            In March egg season is in full swing, and one year I asked him to make me a souffle.  He did and it became our habit.  Each year he …

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Harvest Newsletter

Greetings from the Garden!  This week’s box has sprouts, dry beans, carrots, beets, onions, garlic, kohlrabi, celery root, radishes, and cabbage.     Field Notes.  This weekend I plant to use some of the potting soil to plant onion seed.  Wish me luck!  Ken had done all the planting. In the kitchen I started sprouts for this week.    From the Kitchen.  Sprouts are a sure sign of spring.  This cold winter the frost has …

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Sprout Suggestion

Each winter we grow sprouts.  I often make sprout salads, and they are also great in sandwiches in place of lettuce.  Today for lunch I made guacamole and had an open faced sandwich with sprouts.     I had bought some avocados on sale, sliced them open, removed pit, scooped out flesh and combined with minced onion, lemon juice, a bit of mayo, salt, pepper, and topped with some chili powder.     Then I …

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Winter Salad

Each winter when pomegranate season rolls around Ken used to make this salad.  He left me a pomegranate, so I made my version.  Core and cut up a couple apples.  Open up the pomegranate and separate fruit from skin and membranes.  Toast some walnuts or pecans and chop.  Make a dressing with yogurt, a bit of maple syrup, and if desired vanilla.  Combine ingredients and serve.  Ken added raisins, I think.

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