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What a wild week of weather! We had a few days that actually felt like July, followed by a major thunderstorm that managed to cause no damage other than blowing around harvest bins, and now we have cool nights and mild days. With the chance of cold nights imminent, I spent some time today cutting the growing point or immature fruit off plants such as winter squashes, brussel sprouts, and pumpkin. By cutting off these I force the plant to put all its energy into ripening fruit. An exciting project around here that is starting to take shape, is the construction of a cold storage building. This building will be were I house all harvested vegetables prior to delivery and will allow me much more flexibility in when I can harvest items. Rob dug a four foot deep trench and is filling with stones from our fields to build the foundation. Since this area was historically known as 'Stoneywood', there are plenty of rocks to go around! Now, Rob has built a crib to hold the stones as he builds the foundation out of the ground. The main struact of the building will be made with framed walls and straw bales, which have excellent 'R' value and are an environmentally friendly insulation choice. The metal roof will be extended on one side to house the wash station and vegetable prep area. To cool this building to refrigerator temperature, we will be using an air conditioning unit coupled with a CoolBot. A CoolBot is a device that overrides the settings of an air conditioner so we can cool to nearly freezing temperatures. The exterior of the building will be covered and sealed with a plaster. Below are a few shots of the progress.
We took off more honey this week, so will have more for sale at the pickup on Wednesday. An exciting addition will be our comb honey, which is available for $4.50 for a container! Weekly Share Contents: Swiss Chard Eggplant Cucumber Zucchini Potatoes Tomatoes Peppers Green Onions OR Celery Garlic Cilantro Eggplant Zucchini Ragout
This can be eaten like a stew, with crusty bread, or used as a pasta sauce. If you omit the beans, you can serve over grilled fish or chicken. 2 - 4 tbsp extra virgin olive oil 1 medium red onion, chopped 4 - 5 cloves garlic, crushed 1 medium eggplant, cubed 2 medium zucchini, chopped 8 - 10 cremini mushrooms 3 cups cooked navy beans (optional) 2 - 3 cups tomato sauce, or pureed tomatoes 1 tbsp Italian seasoning 1 tsp sea salt 1/2 tsp crushed red chili flakes (optional) Heat a large pot or skillet over medium heat. Add oil and onion; saute for about 5 minutes or until soft. Add the garlic, eggplant, zucchini, and mushrooms; saute for 5 to 10 minutes more or until the vegetables have softened. Next add the white beans, tomato sauce r puree, Italian seasoning, salt and chili flakes. Simmer for about 8 to 10 minutes more or until the sauce has thickened slightly. Taste and add more salt if necessary. Freezes well. Taken from: Nourishing Meals by Alissa Segersten and Tom Malterre Curried Vegetables 1 tbsp virgin coconut oil 1 large onion, chopped 1 tsp ground coriander 1 tsp ground cumin 1 1/2 tsp curry powder 1/2 tsp ground tumeric 1/4 tsp ground cinnamon pinch cayenne pepper 4 - 5 cloves garlic, crushed 3 large carrots, sliced 2 small yams or potatoes, sliced 2 cups diced tomatoes 1/2 cup water 1 large bell pepper, cut into large pieces 2 medium zucchini, sliced diagonally 1 tbsp arrowroot powder or cornstarch, mixed with 1/2 cup cold water 1 tsp sea salt 1 cup chopped cilantro Heat the coconut oil in a large skillet or pot over medium heat. Add the onion and saute until soft, about 5 minutes. Add the spices and saute for 1 minute more. Add the garlic, carrots, and yams/potatoes and gently mix to coat with oil and spices. Add the diced tomatoes and water and cook for 5 to 10 minutes, covered, stirring frequently, adding additional water to prevent sticking. When the vegetables are beginning to get tender, add the bell pepper and zucchini and gently mix. Cover and cook until the zucchini and other vegetables are tender but not mushy. Add the arrowroot mixture and simmer for 1 minute more. Remove from heat and season with the sea salt and cilantro and mix gently. Taken from: The Whole Life Nutrition Cookbook by Alissa Segersten and Tom Malterre Comments are closed.
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