Feeds:
Posts
Comments

Archive for the ‘vegetables’ Category

Easy recipe alert! Some scrumptious goat cheese… on toasted baguette with some fresh basil pesto, roasted tomatoes will be what you are craving all season. Yum!

IMG_8576

Advertisements

Read Full Post »

Whether you call it Chow Chow, Chow-Chow, or Seasons End Relish, this dish is made in lots of variations, just like the spelling of it’s name and comes in lots of variations.

IMG_8048

Around our “neck of the woods,” Chow Chow is typically one of those end of the season recipes that utilizes things that are quickly fading from the backyard garden.

It’s a way to use those tomatoes that are still on the vine, but will never turn ripe enough before the first frost gets them. Alas! Same for some of the other vegetables that are included in it. You pick them, then you figure out what you’re going to do with them. But because I got carried away planting far too many tomatoes and cabbage this year, I decided to step-up my typical seasonal year end process and use up some of my green tomatoes now, instead.

Some folks use cucumbers, some use cauliflower, some use pretty much just cabbage. If you start looking for them, you’ll find lots of different variations. It just depends on what you like and don’t like I suppose. For me, I just stick with old fashioned, family tradition.

Home Food Preservation seems to be fading away around my part of the country, at least among my non-farming/gardening friends, which I think is a crying shame.  It does take a little work, but it’s always fun afterwards to share a jar with friends and be able to say “I grew and made this myself, as a remembrance of my summer garden. ” Plus…. you always know just what went in to that jar,  and I like that a lot! (Though, sometimes my aching back grumbles a bit over what it took to get it all into those jars 🙂  Apparently my devoted customers think so too; I can’t make enough of my pickled items for market each week, because they clean my out of whatever selections I bring along!

A remembrance….

Circa 1960’s: The old metal meat grinder is firmly mounted to my mom’s kitchen table, the abundance of our summer garden stacked in bowls and baskets around us. As often as I could, I’d take a turn at the grinder, cranking the handle despite my stinging, watering eyes. I watched as onions, bell peppers, and green tomatoes were pulled into the turning screw, a crunching sound coming to my ears over the noise of the squeaky handle turning. Mom hovered, sure that with every turn of the handle one of my tender young fingers might join the mix in the pot that was catching the crushed green vegetables. LOL! Clear juices, tinted green, dripped from every point of the old grinder, running down to my elbow and then to the floor where a large towel was ready to catch the overflow. The bright green pulp from the unripe remains of a bountiful harvest would be transformed into a relish with the funny name, “chow chow.”

Circa twenty-first century: As times have changed, so too have my methods. Nowadays, my Cuisinart food processor makes quick work of the unripe tomatoes, peppers, and onions. But while I am feeling nostalgic about the days I spent hand cranking the grinder in my mom’s kitchen, I share the details with my daughters. I want them to know that this is a family recipe, one that my grandmother and theirs made, salvaging the last of the fruit from the vine before winter relegated them to the compost heap. Forty-some years later, the chow chow tastes the same and my eyes still water, though as I think back to my childhood…. I’m not sure if it’s the pungent ingredients or the memories that cause the tears. Perhaps both! 🙂

I made this a few years back, and placed a jar in the New Hampshire State Fair. It won Second Place that year, and this year I’m planning to enter a new batch with hopes of getting that prized Blue Ribbon. We’ll see. Happy gardening!

 

Read Full Post »

Well say  hello to summer! 🙂 Yeehaw!

IMG_4020

This farmers market season is off to a great start! Despite a very dry spring and some rogue frosts, we farmers are attending our markets with diverse green products, and other cottage industry producers, like artisan bakers and cheese makers and specialty jams–like me! 🙂  are rounding out the spring farmers’ markets in our neck of the woods.

As a market manager, overseeing 25 wonderful vendors… so far I’m seeing strong shopper turnout this spring, which is fantastic news! Rain or shine or even sometimes an early snow…. for the past sixteen years, are open from early May through mid October. It’s always been a pleasure for me when market season rolls around again each year… after a long hibernating winter here, to see old friends and meet new ones each season.

The hours are indeed long, the pay.. nominal. But the growing passion and their rewards are ten-fold in my mind. As a one woman small cottage business owner/farm gal, I can honestly still say I absolutely love my job! 🙂 And yes, some days I moan and grown.. but hey, none of us are getting any younger, and there surely are days when you can hear me yelling at myself, “I’m never going to get this all harvested”… but then somehow I do! Somebody up there must be watching over me, for certain. Since moving to Maine ten years ago my farming routine has clearly changed from having a working farm in N.H. for the prior 23 years… but it keeps me hopping. These are some of what I grow, or bake, or process.

IMG_7206

IMG_7207

IMG_6554

IMG_7203

Yesterday was a great market day for me! They cleaned me out of 35 quarts of strawberries and shortcake biscuits in one hour! ( many asking if I had real whipped cream for sale too! ) Oy vey! LOL! Funny how passionate folks can be about the first strawberries of season… myself, included.

Once established here in Maine,  I acquired my Maine state inspected licensure to produce canned and baked goods. So these days, in addition to my line of “wonderful herbal soaps” and skin care specialties plus organic veggies and fresh herbs, I’ve added a line of wine and herbal jams and jellies. It keeps me incredibly busy keeping up with my local shop orders, as well as various canned veggies –depending on what I’m pulling out of the gardens, and my infamous Wicked Good Pickles, along some cut flowers bouquets, that all goes to market.  As you can probably imagine.. my days are pretty full in season, so blogging has to take a back seat and it does, until Autumn for me. So thanks to you readers for continually returning here, and for all your support and encouraging words. It’s much appreciated. You know who you are. 🙂

IMG_7204

And thank you to everyone who takes the time to purchase what they can — straight from the grower/producer. That effort makes a huge difference, and helps we farmers and farmers markets make the leap into a robust summer season ahead. We surely appreciate your support! If you’re ever in our neck of the woods, stop by the Wells Farmers’ Market (shameless plug 🙂 LOL–we’ll be there!

Happy Summer Solstice! I can’t believe 4th of July is only two weeks away! 

 

Read Full Post »

…. Spinach seedlings, that is.

IMG_6485

And though I got them off to a late start this year and thankfully May showered us with some fine weather they seem to be thriving well. It looks like we have some good sowing weather ahead too, so who can complain? Believe it or not, I’m praying for a few days of nice steady rain. We need it badly.  I’ve been so busy getting my seed in the ground and still cleaning out the beds and adding even more raised beds. I needed to make some room for warm weather crops like peppers, eggplant and tomatoes. The onions, leeks, and shallots are in and I’m thrilled the spinach and chard and kale are looking good! I can’t wait to make a spinach frittata 🙂 It’s just about ready to start harvesting.

IMG_6483

A few weeks back, I made an executive decision this season, and though it tore my heart apart, 😦 (literally) but for health reasons, it was necessary to close the farm down after ten years of working the land there. I will miss it dearly, but made a deal with my doc to cut back.

So I did. To just a quarter acre from now on. I still get to play in the dirt, the land is closer to home.. I can now walk to it… primo land and no rock nor weed! The property is lined with old fashioned lilac bushes with a few miscellaneous perennial beds and even a garden bench to rest upon when I become weary.

IMG_6216

I’ve been busy getting it all prepped, amended, new beds made and sowing for weeks now. Even managed to build a new cold frame for my new nursery.  Digging, digging and more digging up and transplanting from the old farm and moving to the new took a lot longer than I’d anticipated, but that task is behind me now. It’ll be a new adventure, but I’m as happy as a gull with a french fry to continue on.  And all of Papa’s 109 year old rhubarb patch made it through the move beautifully! There was no way in hell, I’d be leaving that behind after all the years’ it’s been with me.

IMG_6316

But alas, I had to say good-bye to my grapevines 😦 Just too big an undertaking for me to move all of them. But a farming friend has moved them all to her vineyards, instead, so I’ll still have my fair share of all the grapes I’ll need for my jams and wine.

I didn’t get my peas planted as early as they should go in the ground either, into the new garden and they’ve just popped out of the ground, but I’m keeping my fingers crossed we’ll have a few more cool nights, and they will be just fine. The transplanted garlic are looking just great in their new home!  I won’t be 100% settled until I find my first scape emerge… then I’ll know they are good to go. Today I’m going to take a gamble and set the scarlet runner beans around the teepee poles, and set the remaining beets, carrots, plus an additional 100 more onion sets. Lastly for today, I’ll be picking the new flowering chive heads to go into my chive vinegar for farmers market that will be opening in just two weeks! Gads, what a busy time of the year it is… but wouldn’t want it any other way.

OLYMPUS DIGITAL CAMERA

Plus, this little guy seems to follow me wherever I go… so I’m pretty certain everything’s gonna be just fine.

IMG_5968

 

The garden is finally beginning to look like a garden. I had no idea what an undertaking I had taken on with this project. Ugh 😦 But all in all, it’s finally taking shape. One thing’s for certain.. I’ll never be without fresh salads, organic veggies and herbs for the next few months. Happy gardening!

IMG_6381

Read Full Post »

The official tree lighting — kicking off all of the annual holiday festivities

IMG_5495

Read Full Post »

IMG_3051

Read Full Post »

IMG_2215

 

…. and on my counter!! LOL

IMG_2537

But ya know what? They are going to stay there, cause I’m off to do some serious lunching and then paddling around this beautiful afternoon at my fave haunt, Cape Porpoise!

IMG_2547

IMG_2544

IMG_2546

Read Full Post »

Older Posts »