Posted on by Falicia Morse
Hello everyone! It was brought to my attention that some of you may be having a hard time using up all of your cucumbers. A member sent me these links on how to FREEZE your cucumbers. I have never heard of this or tried it but I'm going to have to now. I thought some of you may find these links helpful. I am going to try the first one this weekend. Thanks so much for sending these links.
http://www.cooks.com/rec/view/0,1813,150180-254199,00.html
Posted on by Falicia Morse
There has been so much excitement on the farm lately. The veggies are coming out of the ground, being washed and then sent to wholesale or boxed up and sent to CSA members. Lately it has been happening all in one day so the veggies people are receiving are so fresh. I just think it's amazing how everyone works together to make this happen. Over the past few days I have been thinking about how amazing my experiences have been at Taproot Farms. Yesterday I was able to take part in something I have never been able to.
I had seen the first piglets that were born for a few days but then they were moved but I had no idea where. Yesterday Patricia asked Patrick, Louise and I to go down into the field so we took off down into the field where we found Patricia, Gerald and Tim standing in the pig pen with two of the piglets running around while the rest were in the enclosure with the sow. Then we had to try to corral these two piglets into the enclosure. To add a little more difficulty to the task the piglets can wiggle themselves through the fence. Of my. Six adults trying to catch two piglets the size of cats sounds so much easier than it is. If you have never corralled piglets, you have no idea what you are missing. It was truly a Valley experience. I enjoy working with animals and those piglets were no exception but I'd be lying if I said I wasn't thrilled when they were in their pen with their mama.
Not many people can say it but I truly enjoy my job, every piglet chasing minute of it.
Posted on by Falicia Morse
A member emailed this link to us. Sounds yummy! Let us know what you think!
Posted on by Falicia Morse
Found at : http://www.canadianliving.com/food/braised_chicken_and_bok_choy.php (Thanks to a member for showing us this recipe!)
This recipe makes 4 servings
In shallow Dutch oven, heat oil over medium-high heat; brown chicken, in batches if necessary. Spoon off fat.
Add stock, soy sauce, sugar, two-thirds of the onions, the garlic, ginger, cinnamon, cloves and pepper; bring to boil. Cover and simmer over medium-low heat for 25 minutes or until juices run clear when chicken is pierced.
Increase heat to high and return chicken mixture to boil. Stir in bok choy; cook for 2 minutes. Dissolve cornstarch in 2 tsp water; add to pan and cook, stirring, for 1 minute or until thickened and bok choy is tender-crisp. Serve sprinkled with remaining green onions.
Posted on by Falicia Morse
This is the recipe for cabbage salad that Patricia posted in the newsletter last week or the week before.
Cut up one whole cabbage so it is in slivers about 1 - 3 inches long. Peel and cut up turnip, in a similar way (or chop if you prefer). Peel and chop or slice raw beet.
In a bowl or measuring cup...(it depends on how much dressing you like, we like alot)...about 1/2 (or more) of a cup of olive oil
1/2 (or more) of a cup of Boates Apple Cider vinegar (we have it as an add on now FYI)
1/2 tbsp of lemon juice (approximately)
1/2 tbsp of maple syrup (approximately)
a squeeze of dijon mustard
a heaping tbsp of plain yougart (Fox Hill)
a heaping tbsp of hemp seeds
salt and pepper
and then I whisk it all up so it is smooth.
Pour it over the veggies and mix it up.
When Patricia made this last time she had it with/over couscous. Yumm!