Knives and round things...

Like tomatoes and spoons.....
I am now realizing that my 16 hours in the farm kitchen each day are drastically edging into my blog time. However, I've still found time to carve 2 spoons in the past two days. I am clearly obsessed. I woke up at 5am, just so I could carve. Seriously ...
I'm beginning to think that I might just be a 'carvaholic.'

Tomato season hits a little later for those of us in the North...but finally -- It has arrived. I hope you're out in your own garden or at the farmer's market buying and eating as many tomatoes as possible. As an aside: you should also be making tomato sauce, enchilada sauce, salsa, etc.

The best thing you can do with these suckers is slice em' and eat em'.
For lunch today, I made a classic fresh Insalata Caprese. So easy!
For dinner I made Enchiladas with black beans, sauteed summer squash, red onion, and ...

(Leftover enchiladas)
SIMPLE Salsa de Chili Rojo.

4 Large tomatoes -Pureed
2 T Garlic - Minced
1 Large Onion- Minced
1/2 can beer (lager is nice, but any will do)
2-3 chipolte peppers in Adobe Sauce - pureed
1/4 C. Fresh Thyme leaves (dried if fresh unavailable)
2 t cumin
1/4 C. Fresh Cilantro - Chopped (OPTIONAL)

In a large saute pan, cook Onions and Garlic in olive or sunflower oil until translucent, add thyme and cilantro and allow to begin browning slightly -- pour in beer. Add tomato puree and bring to simmering boil for 5 minutes. While still simmering, add chipolte and cumin. Reduce to desired consistency and season with salt to taste.

Now you've got the best part of the dish. Try Layering fresh summer squash and cubed feta in a baking dish and spread this on top. Bake at 375 for 20 minutes! Muy bueno y sano. (thats good and healthy!)

Of course Julie is smiling because of this awesome bacon from Gaylord Farms.
Also, there are baby Mokum Carrot. She is cutting the greens off so they don't suck the life out of those babies and cause them to become wrinkled...
and speaking of baby carrots <--- those are imposters. (No carrot tops were harmed, as we used them for stock)

wild edibles - and hemorrhoid relief

Creamed Nettles

Deb and decided to harvest these little treats. I sauteed them simply in butter with onion and garlic and added a bit of cream. We served them to unsuspecting board members on top of bruschetta. Also, we collected enough to dry for tea. Free, wild tea.

As before mentioned, I did get lost in the woods briefly. Here I discovered that nettles are not only delicious, but they are also quite ferocious - as they are referred to as "STINGING NETTLES" Thus, comes relief with jewelweed.

alright, don't take my word for it ..Because I am not pro .. in fact, I'm not even an amateur.

however, My lovely assistant Deb is a personally coined "ethno botanist" and that's good enough for me.

homemade yogurt

jenny works hard to bring temperature between 115-110 F.

You can also see the importance of a jar funnel.

Please understand that any ol' oven will do :) .

I love yogurt and you should too. Benefits of yogurt.
Besides stumbling uphill through the woods, on one of my many misguided escapades, I also decided to make yogurt. It is easy and fun!

Stuff you'll need:
1/2 Gallon Whole Milk
1/2 Cup Plain Yogurt (hence forth referred to as "starter")
1 thermometer
1 - 1/2 gallon jar with lid
Preheat oven to lowest possible temp.

Instructions:
Bring milk to boil (app. 185 F) and turn off immediately, careful not to scald.
Allow milk to cool between 110-115 F (See Jenny's illustration above)
Mix in 1/2 C "starter".
Pour into jar and seal with lid.
Be sure oven is off and place yogurt inside for 6-8 hours (or find a place that the yogurt can rest for this length of time and remain between 85-100 F.)

Thats it! Place Yogurt in fridge and eat on everything. I like to eat it after burning my face with hot sauce made from dad's hot summer peppers. But, you may like it with the previously provided granola as well.

finally

as an introduction...

that is me, cutting spinach in the peace garden.
Red Veined, delicious spinach. In the background a nice view of the land.

And this .... Is Otis. One day next fall he will be a delicious feast, but for now -- he sure is happy.



After many MANY failed, but tasty tries, I have created this recipe for Granola:
Please Alter it to your liking.

12 cups oats
1 cup seeds and/or nuts
1/3 cup milled flax
2 T cup sesame seeds
1 T cinnamon
1 T cardamom
Toss together in LARGE BOWL

mix separately wet ingredients
1/2 cup sunflower oil
1 T cup molasses
1/4 cup maple syrup
1/4 cup honey
1/2 T salt
1/2 cups water
Add wet ingredients to dry, mix well, make clumps. Spread on oven sheet,press down for those nice chunky granola bites

Bake in preheated oven @375 for 20-30 minutes, rotating occasionally
store in fridge!