Harvest Newsletter

Greetings from the Garden!  This week’s CSA box has tomatoes, peppers, potatoes, cucumbers, onions, garlic, cabbage, kale, eggplant, carrots or beets, basil and parsley       As I write this on Monday, Ken is thinning the fall beets and carrots.  They are varieties from a UW vegetable trial program.  We have found some new great varieties in greens, tomatoes, and peppers that we would not have tried if we were not participating in the …

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Late Summer on the Farm

As we approach Labor Day, the nights are cooler and longer, and I feel a sadness.  That long list of plans from May needs to be revisited with a realistic eye, prioritized, and edited.  The perky plants of May and June are large and sprawling; some have even started to die back.  Their efforts have gone into making fruit and they have the look of an older woman – just as beautiful as the perky …

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Preserving the Summer’s Bounty: Freezing Peppers

Last summer Ken tried something new – he chopped and froze bell peppers.  Peppers do not require the blanching that most vegetable do.  Previously we dried pepper slices in the dehydrator, and I often used them in things like chili and stews that I cooked for a long, low temperature on the wood cook stove.  Frozen peppers do not need to be re hydrated, and can be placed in a dish just before serving to …

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