We are making vanilla extract today. This is the real stuff, not vanillin which is a by product from paper making known and widely sold as Imitation Vanilla. So it really is pretty easy, it just takes patience. We purchase our vanilla beans from http://www.vanillaproductsusa.com/servlet/StoreFront . The beans come from the orchid. We even have a few of beans directly [...]
Archive for the ‘Tips and Tricks’ Category
Making Vanilla Extract the Real Stuff
Posted in Food Industry, Photos, Recipes, Tips and Tricks, Uncategorized, tagged bean, Do it yourself, extract, homemade, real, stuff, vanilla on February 7, 2012 | Leave a Comment »
Swiss Chard
Posted in About Produce, Photos, Recipes, This week's Harvest, Tips and Tricks, Uncategorized, tagged nutritional info, Recipes, swiss chard on November 8, 2011 | 1 Comment »
Swiss Chard, also known as silverbeet, perpetual spinach, spinach beet, crab beet, seakale beet, and mangold, is a favorite among dark leafy green lovers! Chard was indigenous to the Mediterranean and is referred to as Swiss because of the 16th century Swiss botanist who wrote a description of it. Chard can be cultivated outdoors from spring to fall, but we [...]
Spicy Caramelized Sweet Corn and How to Freeze Corn
Posted in About Produce, Photos, Recipes, This week's Harvest, Tips and Tricks, Uncategorized, tagged Corn, Freeze on September 27, 2011 | 1 Comment »
We use a 10-inch cast-iron skillet here, but you can use whatever kind of skillet you have. 3 Tbsp. unsalted butter Kernels from 3-4 ears fresh corn 2 scallions or onions, thinly sliced 1 jalapeno pepper, seeds removed if desired, minced 2 Tbsp. water Salt 1 Tbsp. freshly squeezed lime juice, plus lime wedges for [...]
Kale: protein rich vegetable
Posted in About Produce, Farm News, Photos, Recipes, This week's Harvest, Tips and Tricks, Uncategorized on May 19, 2011 | 5 Comments »
Kale was the first of the cabbage family to be cultivated, and is highly esteemed in many cultures around the world. You can find it as a staple in many Scottish, Irish, Italian and during my travels in East Africa it was served with nearly every meal. Here in the U.S. the largest consumer of kale [...]
Kale-a superfood
Posted in About Produce, Photos, Recipes, This week's Harvest, Tips and Tricks on April 16, 2011 | 1 Comment »
Kale is a versatile green that serves as a fine inspiration for a soup or a stew, a pasta or a gratin. Because the leaves of this Brassica family vegetable are so sturdy, kale stands up to longer cooking than do chard and beet greens. And while greens like spinach and chard readily suffer from [...]
Why are there bugs on your produce?
Posted in About Produce, Farm News, Tips and Tricks on April 16, 2011 | 1 Comment »
Will our vegetables be full of bugs because you farm without chemicals? Full of bugs? No. Will you ever find an insect on your produce? Yes. You might find a cabbage worm in your broccoli now and again. But it will be rare. My philosophy is live and let live. I know some people are [...]
Washing and storing greens
Posted in Tips and Tricks on January 12, 2009 | Leave a Comment »
CSA member Missy Hartman shared this tip for washing and keeping greens for several weeks in the fridge. I wash the greens in 3 changes of water to get all the dirt and sand out. Lay them on a big bath towel and roll up gently to remove excess moisture. Lay out a long piece [...]
Preparing spaghetti squash
Posted in Recipes, Tips and Tricks, tagged spaghettisquash on January 10, 2009 | 2 Comments »
Preparing spaghetti squash in the microwave is really easy for quick weeknight dinner. After washing thoroughly, pierce the skin in several places with a fork or knife (like you would before baking a potato). Place it in a shallow glass baking dish. Microwave uncovered 8-15 minutes depending on size. (I’ve had good luck with 8-10 [...]
How to keep greens
Posted in Tips and Tricks on November 29, 2008 | Leave a Comment »
We were asked how to best keep the greens from wilting.Wilting is a result of dehydrating. We suggest to put the cut ends in water standing up and then a plastic bag over the top to keep them from dehydrating (or a crisper drawer). We keep it in our cooler for upwards of a week. [...]
