Arcana Gardens and Greenhouses CSA

Todays Cornicopia

2011-10-18T04:03:00.000-07:00

Humnn..... let's see as I'm not yet at the farm, so I'll do a short synopsis of what will be in todays pick-up stash: I know you'll be carrying a few pumpkins, gourds, & there are still more cornstalks; for all our Halloween cooking & decoration, as well as different squash to haul. I know we'll have chard & kale in varying amounts; I also saw jalapenos, let's see I know there's more, but I haven't quite cleared the cobwebs out of my head yet.

So when I get something in my stomach, & more importantly my two cats stomachs (Asparagus & Shimmer)because they have me cornered & won't otherwise let me leave. :?] I'll continue back at the farm.

It is Today Oct 18, 2011

2011-10-18T03:55:00.000-07:00

Hello all,

So this will not be my last entry onto the Arcana Blog, because I'll continually try to improve it's access & its(???) ability to fit my style, if that's possible. Anyways, I'm going to try.

Pat

2011-10-17T12:37:00.000-07:00

CSA WEEKLY weights / CASH TOTALS

1 **June,7 =$26.00

2 **June,14 =$28.50

3 **June,21 =$52.00

4 **June,28 =$21.50

5 **July,5 =$28.50

6 **July,12 =$36.50

7 **July,19 =$35.50

8 **July,26 =$40.00

9 **Aug,2 =$40.50

10 **Aug, 9 =$41.50 Total up till now, equals $350.50

11 **Aug,16 =$43.75

12 **Aug,23 =$47.75

13 **Aug,30 =$52.50

14 **Sep,6 = $41.50 Total up till now, equals $536.00

15 **Sep,13 =$41.00

16 ** Sep,20 =$34.00 Total up till now, equals $611.00

17 ** Sep,27 =$42.00

18 **Oct, 4 = $36.50

19 **Oct. 11 =$55.50 Total up till now, equals $745.00

20 **Oct,18 =$ - - - As of Tuesday... the totals will be up & over $800.00

I'll add the totals & report it soon.

For kids of all ages

2011-10-17T09:12:00.001-07:00

Hello all
Well let's see, tomorrow is the last CSA pick-up for this season & there will be something extra for kids of all ages... Katherine asked me to send out this message asking CSA folks to bring in a bright or dark (not pastel) solid color t-shirt for altering? We will also have some materials for making flags or pennants for screen printing.
Thanks!
Pat / kathryn / Arcana

End of season

2011-10-17T08:28:00.000-07:00

All right so here we are close to the end of our season... we've followed the weather with its ups & downs; (the Good, the Bad, the Ugly, & the Magnificent) We've had Sun, Clouds, Rain, Wind, Hurricanes, & Rainbows. We road the weather wave, & came out on top. Yes our hearts do go out to those farms & folks who literally 'lost the farm' and more.
We were one of the lucky ones, although we did take a few hits with some late starts, crows eating the first two plantings of corn, & poor yields of the potatoes & onions due to the wet soils... as you know, many crops were better than previous years, and are still doing well. Where am I going with this??? I'm not sure, but I'm glad you were able to join us for this wonderful ride . . . We are already looking forward to next years season. We've already lined up a new baker, & there's more to come. We'll see you soon, or if you look at this after pick-up, we'll see you later. Either way, keep those grins a grinn'n.

Pat & the Arcana crew

(without who, we could never pull this off)

2011-10-11T11:33:00.000-07:00

* Recipes from recipe.com

                                DAIKON SAUCE

  Serving Size  : 6

Ingredient --

*  1/2   cup            Japanese soy sauce        *  1/4   cup            Vinegar

*  1/4   cup            Grated daikon                  *  1       d            Togarashi (see note)

--- Water as needed

 “Japanese Country Cookbook, ” by Russ Rudsinski.

   Combine soy sauce, vinegar, daikon and togarashi. Add

   enough water to achieve a light sauce consistency.

   Place sauce in small dishes for each diner.

   Note: Togarashi is a Japanese seasoning made of

   crushed red pepper and other condiments, blended into

a powder. Red or black pepper may be substituted.

2011-10-11T11:32:00.000-07:00

NAMASU (DAIKON AND CARROT IN VINEGAR DRESSING

         Yield: 6 servings

   *  ½   lb  Daikon, peeled & Shredded                   *  2   ½  tsp. Salt

   *  2   ½  tsp.  Rice Vinegar                                             *  1  pn  MSG

   *  1 ea Small Carrot, shredded                                    *   ¼  oz  Katsuobushi

   *  1  ½  tsp. Sugar

     Put the Daikon, carrot, 3/8 pt water and salt into a mixing bowl,

   Stir thoroughly and set aside for 30 minutes.

   Put half of the Katsuobushi into a small pan, cook uncovered

   over low heat for 3-4 minutes, stirring constantly.

   Transfer the Katsuobushi to a mortar & grind into a fine powder.

   Shake the powder onto a piece of greaseproof paper through

    a sieve and set aside.

   Drain the daikon and carrot, squeeze them dry and place in a mixing

    bowl.  Add vinegar, sugar, and MSG.

    Mix thoroughly and add katsuobushi. Serve at room temperature in

small bowls.

2011-10-11T11:30:00.000-07:00

Daikon And Tuna Salad

         Yield: 4 servings

      *  3 cup  Daikon -- cut into 1 ½”       
      *  Rub in ½  tbls -- of salt  and drain

  *   ½  cup Onion; thinly sliced
    --  soak,  water for 10 minutes,  drain

      *  10    Okura -- rub in ½  tbs.  Salt . . .
                cook, drain,  chopped

      *   1 cn Tuna -- drained
         (keep 1 tbs.  from tuna for -- dressing *

~~~~ DRESSING-----

     *  1  ½  TBS  Rice vinegar

     *  1  ½  TBS  Soy sauce

     *  1 TBS Juice from tuna* -- mix well

   Put well-drained tuna flakes into a bowl and add daikon,
onion and okura; mix well. Pour in dressing to the tuna mixture
and mix.

Toss and put into a serving platter and serve.

hello good bye

2011-10-11T01:22:00.000-07:00

Oh my god I better hit the sack it's already today, see ya later.

cook books vs online recipes or the .com to come

2011-10-11T00:47:00.000-07:00

One thing I would've liked to mention a while ago was . . .

Even though I'm trying to use the computer to help us all with information on how to use or prepare different foods; vegetables & all. I believe that there's nothing better than an actual book, or multiple books for hands on use. That visceral, tactile, interactive informative tool for you and all in the family can use. My mom gave me one of my first & most complete & primal cook books; it was the Joy of Cooking. It gave me many of the basics & much much more. I have others, but that's my favorite & whenever I get a special recipe from a friend... I'll stick it in there.

Anyways, I like the "book", but the ease & access of recipes or ideas from different online sights are also a handy tool for learning about many veggies and ways to use them. So hone your your knowledge & skills from multiple sources.

recipe with the Cinderella Pumpkin

2011-10-11T00:28:00.000-07:00

Cinderella Pumpkin Bowl with Vegetables and Sausage

"This gorgeous pumpkin creation will make your step sisters turn green with envy. It's chock full of seasonal veggies and will feed a hungry crowd at any holiday table. The Cinderella pumpkin is a variety that is flattened and deeply ribbed

Ingredients

1 whole (10 pound) Cinderella pumpkin
1 (16 ounce) package kielbasa sausage, sliced into 1/2 inch pieces
3 carrots, peeled and sliced
2 celery ribs, chopped
1 large onion, peeled and chopped
3 cloves garlic - minced, or amount to taste
2 cups parsnips, peeled and cubed (optional)
2 cups rutabagas, peeled and cubed (optional)
2 cups cabbage, coarsely chopped (optional)
1 green bell pepper, chopped
1 red bell pepper, chopped
1 head broccoli, cut into florets
2 zucchini, cut into chunks
1 1/2 cups canned or frozen corn
2 (13.75 ounce) cans chicken broth
2 cups cooked white or brown rice (optional)
1/2 cup chopped fresh parsley
1/2 teaspoon red pepper flakes, or to taste
1/2 (1.25 ounce) envelope dry onion soup mix
1/2 (1 ounce) packet dried Italian seasoning
salt and ground black pepper to taste

Directions

Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with foil.
Cut around the top of the pumpkin to make a lid. Use a large metal spoon to scoop out the inside membrane and seeds.
Place the pumpkin on the prepared baking sheet, and place in the preheated oven. Cook for 1 hour, then lower heat to 325 degrees F (165 degrees C).
Meanwhile, place the sausage in a deep pot over medium-high heat. Cook until evenly browned, turning frequently, 10 to 12 minutes. Stir in the carrots, celery, onion, and garlic; cook and stir until translucent and tender, about 5 minutes. If desired, stir in the parsnips, rutabaga, and/or the cabbage; cook until the vegetables are almost ender, about 5 minutes. Add the red and green peppers, broccoli, zucchini, and corn. Pour in the chicken broth, add the rice, and cook 5 minutes more. Stir in the parsley, red pepper flakes, onion soup mix, and Italian seasoning. Season to taste with salt and pepper.
Keeping the pumpkin on the baking sheet, spoon the vegetable-sausage mixture into the pumpkin, and replace the lid. Loosely cover the pumpkin with aluminum foil.
Cook the pumpkin in the preheated oven until the flesh is tender, about 4 hours. Scoop some of the pumpkin flesh away from the sides to combine with the vegetable mixture. To serve, place the pumpkin on a serving platter, and remove the lid to ladle out the contents.

recipe from: Allrecipe.com

As of last weeks haul Oct. 4th

2011-10-10T23:47:00.000-07:00

Weekly $ Totals

Wt. Lb.	veggies	aprox.$
1/2 pint	Blueberry	$3.00
2 heads	Garlic	$5.00
1 lbs	Beets	$3.00
3	Pepper	$2.50
1 lbs	Cuke	$3.00
1	Tomatoes	$2.50
3	Corn	$2.00
1/4 lb	Greens	$4.00
I head	Celeriac	$3.00
Either/Or	Either/Or	Either/Or
broccoli /	kohlrabi /	cabbage
OR chard /	SumSqush	eggplant
*	*	$6.00
20-Sep	Total	$34.00

Wt. Lb.	veggies	aprox.$
1/2 pint	Blueberry	$3.00
2 heads	Garlic	$5.00
1 lbs	Beets	$3.00
3	Pepper	$2.50
1 lbs	Cuke	$3.00
1	Tomatoes	$2.50
3	Corn	$2.00
1/4 lb	Greens	$4.00
I head	Celeriac	$3.00
Either/Or	Either/Or	Either/Or
broccoli /	kohlrabi /	cabbage
OR chard /	SumSqush	eggplant
*	*	$6.00
20-Sep	Total	$34.00

Wt. Lb.	veggies	aprox.$
1/2 pint	Blueberry	$3.00
2 heads	Garlic	$5.00
1 lbs	Beets	$3.00
3	Pepper	$2.50
1 lbs	Cuke	$3.00
1	Tomatoes	$2.50
3	Corn	$2.00
1/4 lb	Greens	$4.00
I head	Celeriac	$3.00
Either/Or	Either/Or	Either/Or
broccoli /	kohlrabi /	cabbage
OR chard /	SumSqush	eggplant
*	*	$6.00
20-Sep	Total	$34.00

CSA WEEKLY weights / CASH TOTALS

1 **June,7 =$26.00

2 **June,14 =$28.50

3 **June,21 =$52.00

4 **June,28 =$21.50

5 **July,5 =$28.50

6 **July,12 =$36.50

7 **July,19 =$35.50

8 **July,26 =$40.00

9 **Aug,2 =$40.50

10 **Aug, 9 =$41.50 Total up till now, equals $350.50

11 **Aug,16 =$43.75

12 **Aug,23 =$47.75

13 **Aug,30 =$52.50

14 **Sep,6 = $41.50 Total up till now, equals $536.00

15 **Sep,13 =$41.00

16 ** Sep,20 =$34.00 Total up till now, equals $611.00

17 ** Sep,27 =$42.00

18 **Oct, 4 = $36.50

19 **Oct, 11 =$

20 **Oct,18 =$

What can I say...

2011-10-10T23:19:00.000-07:00

Can you believe it's Oct. ? It's our 19th CSA pick-up; yep that's to say there's only one more week (Oct. 18), for this season.

Wow ! ! ! ! You know I shouldn't say anything about the weather, but it's just been amazing.

This is what I always called an Indian Summer.you couldn't have asked for a better weekend. The colors continue to change & it seems like everybody's out everywhere, soaking it in. Just think, Halloooweeeeen is right around the corner. And if you haven't done it yet, it's time to deck the halls, porches, yards & all for the little ghouls & creatures that may take to the night.

Oct. 11th harvest

2011-10-10T22:45:00.000-07:00

This weeks harvest looks something like this: Corn(stalks),Brussle Sprouts,Mesclun,

Celeriac,Daikon, Leeks,Peppers,Carrots,Garlic, Winter Squash, Pumpkins, Kale/Chard, . . .

And I think we'll try to U-pick: Husk Cherries, herbs, . . .

Pumpkin Harvest

2011-10-10T21:00:00.000-07:00

Alright, well I was going to get this out earlier, but I couldn't get to the computer.We (Jaun, Gabrielle,Hattie,& I)brought in harvested all the pumpkins,Cinderella Squash, & some cornstalks today. More to bring in tomorrow/today.

Yum

2011-10-05T05:42:00.000-07:00

Oh my god! what an unexpected surprise (the corn)sorry I didn't include any recipes for that... well for future use, can you say B-u-d-d-a . . .

2011-10-05T05:36:00.000-07:00

Oh yeah I was talking to one of our CSA folks last night; & (s)he'd asked about the kale this year. well I wanted to say, that we did have a pretty good crop this year, but the beetles(the Brittish invasion) thought so too & & probably ate more of it than you did.

2011-10-05T05:33:00.000-07:00

Well with this hard frost coming in tonight... we're making strides to move cover & batten down the hatches before it comes . If you have anything at home that you might be concerned about, you might do the same.

Recipes for Oct 4th & beyond

2011-10-04T08:30:00.000-07:00

CSA Recipes Oct. 4 2011 Week #18

Lentil and Vegetable Stew with Kale Makes 8 servings

* 2 tablespoons olive oil * 1 large onion, chopped

* 1 pound brown lentils, rinsed * 1 tablespoon herbes de Provence

* 8 cups (or more) vegetable broth

* 2 large carrots (8 to 9 ounces), peeled,

chopped (1 1/4 cups)

* 1 medium celery root (celeriac), peeled,

chopped (3 cups)

* 1 medium rutabaga, peeled, chopped (2 cups)

* 1 large bunch kale (about 9 ounces), ribs removed,

leaves coarsely chopped

Heat oil in large pot over high heat. Add onion and next 3 ingredients; sprinkle with salt and pepper and sauté until beginning to soften and brown, 10 to 11 minutes. Stir in lentils and herbes de provence. Add broth and kale. Bring to boil, stirring to incorporate kale. Reduce heat to medium-low, cover with lid slightly ajar, and simmer until lentils are tender, stirring occasionally, about 20 minutes. Add more broth to thin, if desired. Season with salt and pepper.

APPLES AND CELERIAC W HONEY MUSTARD-DRESSING 4 servings

   * 2 tb Apple-cider vinegar

   * 2 ts Coarse mustard

   * 2 ts Honey

   *  1    Shallot; chopped      * 1/2 ts Black pepper

   *  1/4 c  Canola oil            * 1    Celeriac root

   *  2 tb Lemon juice           *  2    Green apples; shredded

   * 1/3 c  Nonfat yogurt        * 1/4 c  Red onions; diced

   *  2 c  Spinach; shredded *  1 c  Radish; sliced

Place the vinegar, mustard, honey, shallots,
and pepper in a blender container.
Process on high speed until well mixed.
With the blender running, slowly    
pour in the oil to form an emulsion.

Trim and wash the celeriac. Cut into a fine
julienne and place in a lg bowl.

Add the lemon juice and combine well to
keep the celeriac from discoloring.

Mix in the apples, yogurt, onions,
and dressing.

Serve on a bed of spinach with the radishes.

                      Root Vegetable Bake (Mash)

 Makes 4 servings.

* 1   small         butternut squash -- peeled seeded and cubed

* 1   small         celeriac or celery root -- peeled and cubed

*1   carrot        peeled ends removed -- chopped

*1   medium     potato -- peeled and cubed

* 1/2  cup          yellow turnip or rutabaga -- chopped peeled

*1                      onion – peeled ends removed -- chopped

*1/2  cup           low-sodium chicken broth

*1     tsp            butter or  reduced-calorie margarine
-- PLUS
*1     tbs            butter or reduced-calorie margarine

*2     tbs            milk

*1/4  tsp            salt

*1/4  tsp            ground white pepper

 Allow one hour to make this dish.
First, cook the root vegetables until soft enough to mash or puree.
Meanwhile, carmelize some onions. Transfer the puree to a casserole,
top with onions and bake in a hot oven.

 1. (5 mins prep; 30 mins cook) In a large saucepan,
combine the squash, celeriac, carrot, potato and turnip
and cold water to cover; bring to a boil. Reduce the heat a
nd simmer, covered, until all the vegetables are very tender,
30 minutes. Drain and return to the saucepan.

 2. Meanwhile, preheat the oven to 425F degrees;
spray a 1 1/2-quart casserole dish with nonstick cooking spray.

 3. In a small, nonstick skillet, combine the onion,
broth and 1 teaspoon of the butter; cook, stirring as needed,
until the liquid evaporates and  the onion begins to turn golden,
about 15 minutes.

 4. (3 mins). Add the milk, the remaining 1 tablespoon of butter,
salt and pepper to the root vegetables; with an electric mixer,
beat until smooth. Transfer to the prepared casserole and top
with the onions.

 5. (25 mins). Bake until crusty, about 25 minutes.
Remove from the oven and serve.

Out there now

2011-10-04T04:55:00.000-07:00

Ok well if you look out the window, you know what the weather is doing;once again we will not get hit with the worst of it (the rain)but it'll be there. We're out in the field right now harvesting more for todays pick-up.

Don't worry, those in the field will have their rain gear on . . . hoping not to get too wet. A few of us folks actually harvested & processed some of the veggies yesterday to to get ahead of rain. Well I/we'll see you a bit later.

Timing is everything

2011-10-03T21:48:00.000-07:00

I'll try to keep on top of this,but Craig Ferguson is on now.

Harvesting

2011-10-03T21:43:00.000-07:00

Well as of today. . . so far we are looking forward to: dare I say it, Corn,Chard,Kale,Carrots,Peppers,. . . and the list is growing.

Weekly $ Totals

2011-09-28T12:41:00.000-07:00

Wt. Lb.	veggies	aprox.$
1/2 pint	Blueberry	$3.00
2 heads	Garlic	$5.00
1 lbs	Beets	$3.00
3	Pepper	$2.50
1 lbs	Cuke	$3.00
1	Tomatoes	$2.50
3	Corn	$2.00
1/4 lb	Greens	$4.00
I head	Celeriac	$3.00
Either/Or	Either/Or	Either/Or
broccoli /	kohlrabi /	cabbage
OR chard /	SumSqush	eggplant
*	*	$6.00
20-Sep	Total	$34.00

Wt. Lb.	veggies	aprox.$
1/2 pint	Blueberry	$3.00
2 heads	Garlic	$5.00
1 lbs	Beets	$3.00
3	Pepper	$2.50
1 lbs	Cuke	$3.00
1	Tomatoes	$2.50
3	Corn	$2.00
1/4 lb	Greens	$4.00
I head	Celeriac	$3.00
Either/Or	Either/Or	Either/Or
broccoli /	kohlrabi /	cabbage
OR chard /	SumSqush	eggplant
*	*	$6.00
20-Sep	Total	$34.00

Wt. Lb.	veggies	aprox.$
1/2 pint	Blueberry	$3.00
2 heads	Garlic	$5.00
1 lbs	Beets	$3.00
3	Pepper	$2.50
1 lbs	Cuke	$3.00
1	Tomatoes	$2.50
3	Corn	$2.00
1/4 lb	Greens	$4.00
I head	Celeriac	$3.00
Either/Or	Either/Or	Either/Or
broccoli /	kohlrabi /	cabbage
OR chard /	SumSqush	eggplant
*	*	$6.00
20-Sep	Total	$34.00

CSA WEEKLY CASH TOTALS

1 **June,7 =$26.00

2 **June,14 =$28.50

3 **June,21 =$52.00

4 **June,28 =$21.50

5 **July,5 =$28.50

6 **July,12 =$36.50

7 **July,19 =$35.50

8 **July,26 =$40.00

9 **Aug,2 =$40.50

10 **Aug, 9 =$41.50 Total up till now, equals $350.50

11 **Aug,16 =$43.75

12 **Aug,23 =$47.75

13 **Aug,30 =$52.50

14 **Sep,6 = $41.50 Total up till now, equals $536.00

15 **Sep,13 =$41.00

16 ** Sep,20 =$34.00 Total up till now, equals $611.00

17 ** Sep,27 =$42.00

18 **Oct, 4 = $

19 **Oct, 11 =$

20 **Oct,18 =$

just a thought

2011-09-28T12:40:00.001-07:00

The way to start a day is this -------

Go outside & greet the sun

With some kind of blessing or chant or song

that you made yourself & keep for early morning.

Don’t try to think what words to use

until you’re standing there alone.

When you feel the sun

You’ll feel the song, too.

Just sing it …

2011-09-28T12:31:00.001-07:00

Cheddar Vegetable Soup

3 to 4 cups coarsely grated extra-sharp Cheddar

1/4 cup plus 2 tablespoon all-purpose flour

2 medium potatoes, peeled and diced

3 tablespoons unsalted butter * 1 large onion, chopped
3 celery ribs, chopped * 3 carrots, chopped
1 cup dry white wine * 6 cups chicken broth
1 to 1 1/2 cups half-n-half * 1 cup steamed broccoli florets
1/2 teaspoon ground nutmeg * Salt and freshly ground pepper
1 tablespoon Dijon-style mustard * Tabasco, to taste

Cheddar Vegetable Soup

3 to 4 cups coarsely grated extra-sharp Cheddar

1/4 cup plus 2 tablespoon all-purpose flour

2 medium potatoes, peeled and diced

Cheddar Vegetable Soup

3 to 4 cups coarsely grated extra-sharp Cheddar

1/4 cup plus 2 tablespoon all-purpose flour

2 medium potatoes, peeled and diced

Cheddar Vegetable Soup

3 to 4 cups coarsely grated extra-sharp Cheddar

1/4 cup plus 2 tablespoon all-purpose flour

2 medium potatoes, peeled and diced

In a large heavy pot melt the butter over moderately high heat and cook the onions, celery, and carrots for 5 to 7 minutes, or until just tender. Add the flour and stir to coat, cooking for another minute. Stir in the white wine and stir to combine. Stir in chicken broth and bring to a simmer. Add the diced potato and simmer for 8 to 10 minutes, or until the potatoes are just tender. Stir in 1 cup of the half-n-half. Stir in the broccoli and reduce heat to moderately low. Add the Cheddar a handful at a time, stirring after each handful until melted. Do not allow soup to boil. If soup is too thick, stir in additional half-n-half to achieve desired consistency.

Season soup with nutmeg, salt, pepper, mustard and Tabasco.

From wee < Sept 27,2011 >

2011-09-28T12:20:00.000-07:00

Hello all
Last Friday was the first day of Fall; and what a way to start it off, with beautiful weather throughout the weekend, yesterday & today. Today we're shooting for the high 70*s maybe 80* & where will things go from here??? A bit of a dip in temps. over the next few days, so enjoy today & every day to follow, because they all bring us something or someone special to think about. Today will be a good day, full of 'Energy..

I’ve been working on our Blog (There are more types of Arcana websights than I thought) So go to “ Blog.com” and look for “Arcana Gardens and Greenhouse “ (CSA).

So what's going on

at the farm ? ? ?

This will be Week#17; & after today's pickup, we'll be shooting for 3 more. A few of us were here on the farm yesterday, & a good number of the winter squash were harvested. They will not be part of this weeks pickup, because they will need to cure before we get them out to you. The Corn is done, & so we’ll have stalks for Fall & Halloween decorations next week. .

From week < Sept 20,2011 >

2011-09-28T12:17:00.000-07:00

Well well well These are the last days of summer his past week has been crazy. . . A little frost, some chill, a good bit of sun (for the weekend), & dribs & drabs of rain. The frogs & ducks are ecstatic . While my sheep could care less for the rain, it does make the grass even juicier; they don’t mind the cold, I mean with there wool coats & all. I’ve been working on our Blog (There are more types of Arcana websights than I thought) So go to “ Blog.com” and look for “Arcana Gardens and Greenhouse CSA”.

So what's going on

at the farm ? ? ?

Let see, when I got here the other morning for market, there was ice on the windshield. So let’s see what else is going on, we have culled out the corn . . .

We’ve gotten all the corn that the raccoons didn’t get : ? ]

We also went into the blueberries & stripped out all that were ripe .

On the colder nights we covered some of the plants; that’s why we

still have the peppers & some other less hardy veggies . The husk cherries are doing well & we should be picking them soon.We are

also in the midst of a 50% sale on the perennials & herbs .

One more week & we should have carrots next week

(they’re sizing up), along with many others: the winter squash is

coming along pretty well & our pumpkins look fabulous.

Other than that ,I’m not sure , but check out the Blog & I’ll try to update things there .

2011-09-28T12:12:00.000-07:00

Expect the best;

convert problems

into opportunities;

be dissatisfied with the status quo;

focus on where you want to go,

instead of where you’re coming from;

& most importantly,

decide to be happy,

knowing it’s an attitude,

a habit gained from daily practice,

& not a result or payoff.

Denis Waitley

2011-09-28T11:12:00.001-07:00

“PINE TREE TOPS”

Gary Snyder

in the blue night

frost haze, the sky glows

with the moon

pine tree tops

bend snow-blue, fade

into sky, frost, starlight.

the creak of boots.

rabbit tracks,

what do we know.

2011-09-28T11:11:00.001-07:00

· There is only one solution to the highway traffic problem; open our highways only to cars that are paid for.

* As carriers of disease, rats have been responsible for more human deaths than all the wars in history.

* A banana stalk produces only one bunch of bananas in a season.

* In 1790, the first U.S. census showed a population of 3,929,214 persons in the thirteen states.

* More notes can be produced on the four strings of a violin than on the eighty keys of a piano.

might beg to differ)

* Rice is the food most eaten by the largest portion of the human race.

* In playing the game Tug of War, a team moves backwards to win.

* The United States flag is flown over the White House when the president is in residence; it is taken down when he leaves to be gone over night.

* Elephants can swim and they like water.

2011-09-28T10:23:00.000-07:00

A little tidbit on preserving garlic: Well when garlic has been cured well; if you keep dry it & under cover (dark) it should last quite a long time. You can also peel it & store (whole or chopped it in olive oil) very easy.

2011-09-28T10:22:00.000-07:00

Market tip: Celeriac (celery root) is a variety of celery cultivated for its large root instead of its stalks. It has a mild flavor reminiscent of celery and parsley. Choose meduim-size, firm celeriac with few knobs and rootlets, and no soft spots, which indicate decay.

2011-09-28T10:15:00.000-07:00

APPLES AND CELERIAC W/
HONEY MUSTARD-DRESSING       yield: 4 servings

          *  2 tb Apple-cider vinegar                  *   2 ts Coarse mustard       
  *  2 ts Honey                                                    *  1    Shallot; chopped
  *   1/2 ts Black pepper                             *   1/4 c  Canola oil
  *  1    Celeriac root                                        *  2 tb Lemon juice       
  *  2    Green apples; shredded                *   1/3 c  Nonfat yogurt
  *  1/4 c  Red onions; diced                       *  2 c  Spinach; shredded  
  *  1 c  Radish; sliced 
Place the vinegar, mustard, honey, shallots, and pepper in a
blender container.

Process on high speed until well mixed. With the blender
running, slowly pour in the oil to form an emulsion.

Trim and wash the celeriac. Cut into a fine julienne
and place in a lg bowl.

Add the lemon juice and combine well to keep the
celeriac from discoloring.

   Mix in the apples, yogurt, onions, and dressing.

Serve on a bed of spinach with the radishes.

2011-09-28T10:11:00.000-07:00

Celeriac Mash 4 servings

3 cups 1/2-inch dice peeled celeriac (celery root; from about one 18-ounce celeriac)

1 12-ounce russet potato, peeled, cut into 1 1/2-inch chunks (about 2 1/2 cups)

1/4 cup whipping cream

2 tablespoons (1/4 stick) butter

Cook celeriac in large saucepan of boiling salted water 15 minutes. Add potato and boil until celeriac and potato are very tender, about 15 minutes longer. Drain. Return to same saucepan; stir over medium-high heat until any excess liquid in pan evaporates, about 2 minutes. Add cream and butter; mash until mixture is almost smooth. Season to taste with salt and pepper.