Farming in the City
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Monday, July 6, 2009
Sunday, July 5, 2009
Roasty Potatoes with Sage
All that wonderful-looking sage and the potatoes which are rapidly growing on the farm inspired me to dig up my old favourite recipe from the June/July 1997 issue of Kitchen Garden magazine. I have made it so many times and it's a great way to use up bunches of sage.Just before starting to copy it out, I realized I might be able to find it online. And so I did! The recipe has been reincarnated - with the same photos and instructions - on the Vegetable Gardener website. Do try it - it's easy and terribly delicious. Oh, and don't skimp on the salt!
Thursday, July 2, 2009
Our New & First Piece of Machinery!
The BP-1 Planet Jr. tractor has a Briggs and Stratton 3hp engine.
These tractors had many attatchments: cultivators, mowers, saws, seeders, fertilizer spreaders, etc. The S.L. Allen & Co. Inc. out of Philedelpia, Pennsylvania, manufactured this model in the early '50's.
Loan to purchase was courtesy of the Bank of Steve
I can't wait to train everyone on it! Joe and I were having fun this afternoon when Merrill Mills (Colchester) brought our finely tuned cultivator to us!
Wednesday, July 1, 2009
These greens are every bit as good as Green's greens!
This was the other part of tonight's dinner. I chopped a large bunch of swiss chard (also harvested this afternoon) and boiled it in a little water in the wok. World's Healthiest Foods recommends boiling this extremely nutritious vegetable, as opposed to sauteeing it. This helps free oxalic acids and makes it less bitter and more sweet.
After draining, I added a little freshly grated nutmeg and a small dab of butter. Delicious!
Beet That! Philippa!
BEET WARS!
OK...Beet Wars it is! Here's my dinner! Red & Green Lentil Soup w/Swiss Chard from our farm! With two sides: Fresh Chioggia beets picked with Philippa and Claire, and Beet greens and butter with a bit of salt and garlic.
Oh, and heres my peas that I picked today at home (12 cups worth!), blanched for 90 seconds, plopped into ice cold water for 90 seconds and then into the ziplock and freezer!
Beet This!
Pulled out of the ground at 3pm:
Popped in the oven and roasted for 55 minutes, these delicious beets almost look like fleshy tomatoes. I couldn't resist adding a couple of freshly picked carrots:
Yum! Go to Canadian Living for the full recipe. It's very easy really: just add some olive oil, garlic, rosemary and seasoning. Roast in a foil packet at 400 degrees for an hour.
Don't throw out the leaves. They can be eaten raw or cooked just like spinach.
For the full scoop on enjoying beets and their health benefits, World's Healthiest Foods has it all.
Popped in the oven and roasted for 55 minutes, these delicious beets almost look like fleshy tomatoes. I couldn't resist adding a couple of freshly picked carrots:
Yum! Go to Canadian Living for the full recipe. It's very easy really: just add some olive oil, garlic, rosemary and seasoning. Roast in a foil packet at 400 degrees for an hour.
Don't throw out the leaves. They can be eaten raw or cooked just like spinach.
For the full scoop on enjoying beets and their health benefits, World's Healthiest Foods has it all.
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