our table over floweth…

sept26

Lots of variety this week!

We have red and green cabbage, daikon radish, turnip, beets, carrots, radish, zuchinni, baby patty pan squash, cherry and slicing tomatoes, ground cherries, cucmbers, head lettuce, salad mix, kale and swiss chard!

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Biking to the farm

Sometime in July, the farm van totally broke down. It was pretty disheartening, but in the meantime I was able to borrow vehicles from very kind and understanding friends. However, it meant more commuting to Halifax (a 1 and a half hour drive each way) when really I just need a vehicle to get to the market every saturday, so…

Enter the bike cart!bikecart

It was given to me by and landscaping client and I am so grateful. This weekend was it’s successful debut. I got equal parts strange looks and encouragement from onlookers. Maybe it’s not feasible for next year, and biking in the rain isn’t pleasant but for now it’s not too much stain and I feel good about cutting down on the driving.

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kale chips

The farmer’s market is a funny place to sell vegetables. It’s fun and I like meeting customers, but if I knew exactly how much of what to bring it would be so much more straightforward! One vegetable I talk a lot about is kale — especially since I grow ‘red russian’ kale. For those who have been converted, we’re convinced it’s amazing. There is one regular customer who comes specifically for the kale, snapping up 2, 3, yes.. even a record of 4 bunches this week. So we sold out of kale early today.. which is kind of a drag because I just discovered how delicious kale chips are!

Crispy kale chips:
De-stem and coarsely chop 1 bunch kale
Toss with 2 tbsp olive oil and sea salt (try herbamare original seasoning!)
Spread on baking sheet and bake at 375 F until crispy (about 15-20 minutes). I took the kale out half way and stirred it up to make sure all parts are getting crispy.

I think the herbamare is key. It’s sea salt with dehydrated veggies like leeks, onions, carrots, and herbs mixed in.

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Another sunshiny day in Pictou county. Hurricane Bill didn’t add up to much, but if I hadn’t taken the time to tidy up plastic pots and secure a few tomato stakes it may have been a different story. So after all the hype, the farm got just enough rain that I didn’t have to water.. it wouldn’t hurt to have a little more, actually.

Must go prepare lunch — we’re having cucumber salad for every meal!

From The Moosewood Cookbook, by Mollie Katzen

Ingredients:

* 4 medium (7-inch ) cucumbers
* 3/4 cup sour cream
* 3/4 cup yogurt
* 2 small cloves crushed garlic
* 4 fresh mint leaves, minced
* 1/2 cup very thinly sliced red onion
* 1/4 cup very finely chopped parsley
* 1/4 cup minced scallion greens
* 1-2 tsp honey (optional)
* 1 tsp salt
* lots of black pepper
* 1 Tbs freshly-chopped dill (1 tsp dried)
* 1 cup chopped toasted walnuts

Directions:

Peel and slice the cucumbers. Combine all ingredients except walnuts. Chill thoroughly and serve on a bed of fresh, crisp greens with walnuts on top.

Garnish lavishly with: Hard-cooked egg slices, Tomato wedges, Chopped black olives, or Carrot slices

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Early August

Harvested the first ripe tomatoes — two whole sungold cherry tomatoes! Also some pictures of veggies at the farmer’s market…

firsttomatofmpeppersfmbunches

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New Glasgow Farmers Market

This past weekend was my first time at the New Glasgow Farmer’s Market. It was a really great market, steadily busy and lots of interesting folks to meet. I had kale, chard, green onions, and a variety of herbs. I’m wishing I had more veggies planted, but tomatoes and peppers are coming along. Maybe some new potatoes too.

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Field picture

July 12 2009

Scoping out the potatoes on a summer evening…

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