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Expensive Farm Pals,
Produce: We’re so completely happy to be providing you with peas, garlic, summer season squash, kohlrabi, yellow onions and fennel. Not solely are the bulbs of this plant edible, however so are the greens. They can be utilized in salads equivalent to coleslaw or potato salad to present it a kick. They’re mostly used on fish….simply chop, sprinkle and bake! The bulb itself is great shredded & cooked below a roast (together with onion in fact!). Take into accout, if we provide the greens to any plant, they are going to be edible and can be utilized as an herb or cooked as…properly as greens!
Introductions: As Jerry and I get nearer to retirement, we try to make the farm extra self-sufficient. Just lately we employed a brand new workplace assistant and her identify is Linda Snyder. She is an excellent addition to the farm and we’re very excited to have her right here. In case you occur to be round, cease by the brand new workplace on the east aspect of the barn (south door) and say whats up.
Primary Canning Directions: Since we’re getting nearer to pickle season and I’m certain we are going to get sufficient fruit in some unspecified time in the future within the season, I assumed I’d share these tid-bits with you.
Listed here are my primary canning steps for the Entrance Vary:
1) Sterilize jars and lids. Maintain sizzling whereas filling different jars.
2) Pack produce tightly whereas jars are sizzling.
3) Add sizzling brine/syrup & cowl to half inch from prime of jar.
4) Add lid and rim, tighten and set into canner.
5) Sizzling water tub for 15 min. plus 5 min. for each 5000 ft above sea stage. I sit at simply over 4800 ft, in order that makes my canning time set at 20 minutes.
These steps have served me properly for a few years. My mom and grandmother used the identical guidelines and we have now by no means had an issue with any of our canned items! Canning could be very therapeutic…if you may get used to the warmth! You understand the saying…”In case you can’t stand the warmth, get out of the kitchen!” It comes from canning classes. Good luck!
Creamed Zucchini Over Pasta, Serves 4
¼ olive oil
1 cup dry white wine
5 cups zucchini, sliced
1 cup parmesan cheese, shredded
1 onion, chopped
4 Tbsp butter
½ cup contemporary basil leaves
salt & pepper to style
4 cloves garlic
8oz pasta, your alternative, cooked
½ cup contemporary parsley
Warmth olive oil in saucepan, then add zucchini, onion, fennel, parsley, garlic and white wine. Prepare dinner till zucchini is tender. Switch to a blender and mix with parmesan cheese and butter. Add salt and pepper to style and serve over pasta. Variation: Shred zucchini, slice onions, Substitute fennel leaves for the basil, substitute cheddar cheese for the parmesan and stir in ¼ cup plain yogurt on the finish of cooking and serve over linguine.
Thanks and have an amazing week.
Kyle, Mike, Jerry & Jacquie
