This week everyone will pick up their share on Tuesday at Amy and Grant between 5-6.
News from the Clear Creek Farm
We knew if we set up the irrigation system the rain would come and it did. We had a full day of showers at the farm and everything is oh so happy! (Including the farmers who can’t help working less when the rain won’t let one in the field)
The chicks and the ducklings had to be moved to a larger brooder and seem to love having the space. They look very healthy and should be laying in about 6 months. We are trying the same varieties as our last attempt; we are hoping for a better outcome. The varieties are Buff Orphingtons and Plymouth Barred Rocks. We are fencing in Delia’s orchard site for the older ducks. The ducks will act as insect control for the trees as they improve the soil.
The baby goats are doing well. They are out in the barnyard playing. Pepper’s baby is named Broccoli and Molly’s are Sugar and Pea (Snap did not make it after being rejected by his Mama. We tried to take care of him in the house, but we think something was wrong with him. I’m sure Delia is enjoying having a baby goat to play with.)
We made the soil blocks and planted 3 varieties of broccoli, 3 varieties of cabbage, tatsoi, cauliflower and brussel sprouts for the fall garden.
This is the big week for our little Bobby; he is getting married! Send a little thought to the love cupids for a wonderfully happy marriage and a beautiful wedding day.
Have a great week!
Take care,
Anne and Adam
This week’s delivery will include:
Corn
Tomatoes
Basil
Chives
Garlic
RECIPES
Freezing Tomatoes
If you are unable to eat all your tomatoes you can freeze them for the winter. I like to clean them and cut off any bad spots and the core then place them on a cookie sheet in the freezer. Once they are frozen solid put them in a freezer bag with the date. When you decide to use them run the tomato under warm water and the skin slips right off. I love the easy method of freezing and you will be so happy in the winter to have a “fresh” tomato.
Barbarella’s Special Sauce
This recipe was introduced to me by Barbie, my wonderful friend.
3 medium sized Tomato
3 T Olive Oil
3 T Balsamic Vinegar
½ cup Basil
¼ cup chives
2 tsp sugar (add more if dressing is too tart and less if too sweet)
Salt and Pepper to taste
Nice crusty bread thinly sliced and toasted
Cut off the stem of the tomato and place the cut side on a cheese grater. Grate the tomato into a bowl until only the skin remains. Mix olive oil, balsamic vinegar, chives, basil, sugar, salt and pepper in the food processor until rich and creamy. Pour dressing on tomatoes and dip bread into mix.
Fire Roasted Corn
4 ears Corn
1 tsp. Oil (I like to use Sesame oil)
2 tsp. Salt
½ cup Sesame Seeds
2 tsp. Cayenne Powder (if you like it hot)
Bring a big pot of water to a boil for the corn and boil for 5 minutes remove from water and run under cold water. Begin heating up a cast iron skillet and cut all the corn off of the cob. Put all the seeds, salt and cayenne into a hot dry skillet and roast until brown. Put mixture into a bowl. Add oil and corn to the skillet stirring constantly until brown. Add corn to the seeds. Eat the mixture on a bed of rice or mix into a salad.
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