Posted on October 29, 2022October 29, 202210-29-2022 fall things continue We got another package of bare roots from Prairie Moon. One rattlesnake master (since we have one already, maybe they will make seeds), one Camassia angusta- they only had one left), and several Ohio spiderworts. Up front, the pineapple sage is blooming. Two slightly different looking seedlings in the Penstemon cobea pot. I’ll keep an eye on them. Winter greens looking good. The purple Salvia greggii are really blooming right now. The showy milkweed seems to be shutting down for the fall with some yellow colors. I had to use one of the Chef’s big food grade buckets to hold all the fruit from the 17 lb watermelon from a few weeks ago when I cut it open today.
Posted on October 11, 2022October 11, 202210/11/2022 and other recent foods Tonight contains garden onions. The Brussels sprouts in the left side are topped with sweet Corbaci peppers from the garden. Paula made a bean and potato chunky soup. The giant beans are Royal Corona beans, a type of runner bean, which came in our first Bean Club shipment.
Posted on October 3, 2022October 3, 202210/03/2022 Bean Club dinner and other excitement My colleague gave me these delicious tiny tomatoes from her sister’s garden east of here. She said it’s a hybrid between tommy toe and another variety and has bred true for two ish years! I’m saving some! A yellow iris by the rock garden. Polenta with cranberry beans from Bean Club and fancy sausage from California. Salad includes farm share peppers and the main mean also included summer squash from the farm share. A cooked cranberry bean. They were very creamy in texture! The cranberry bean broth was very savory. The Chef laughed at us taking a picture. Here’s some of the remaining cranberry beans. They have a tan base but occasionally the red speckles and stripes turn the bean almost completely red! You can see they are nice chunky big beans. Larger than the average pinto.
Posted on October 2, 2022October 2, 202210/02/2022 complex dinner Tomato basil soup (basil, onion, and garlic from garden; celery from farm share), fried farm share potatoes, chicken with garden onions, and farm share peppers on the salad.
Posted on September 30, 2022September 30, 20229/29/2022 farm share and Bean Club dinner Jalapeño poppers with farm share peppers, grilled cheese sandwiches with farm share tomatoes, and farm share purple hulled pinkeye cowpeas, French green lentils from Bean Club, and summer squash from the farm share. Thank you Paula!
Posted on September 27, 2022September 27, 202209/27/2022 moon and stars salad again Briar examines the food table which is covered with a mesh cover with fancy lace edges. The outdoor plague safety dining experience! You will note it protects a new version of the watermelon and feta salad. The main innovation here is that I suggested we use the melon as the bowl. Paula assembled the salad as before. I believe Judy gave me the fancy salad tongs long ago. They worked well and looked lovely.
Posted on September 10, 2022September 10, 202209/06/2022 The rainbow garden in the morning. Only orange not blooming. Dinner with garden onions in the quiche and up in the corner, a watermelon salad. Here’s a close up of the watermelon salad. The feta cheese and balsamic vinegar really helps the bland watermelon. I really hope the next moon and stars actually gets riper. Tragedy strikes. The scurf-pea got chopped off at the stem. I assume it is too small yet to come back from that.
Posted on September 3, 2022September 3, 202209/03/2022 popcorn testing again The tiny bowl on the left contains popcorn from a deeper container. The tiny bowl on the right contains popcorn from a shallow bowl. Both are stored near an air vent. The sample on the right had nearly all kernels pop. The sample on left did not. We have decided we need to at least stir that container.
Posted on August 24, 2022August 24, 202208/24/2022 giant squash time and other things I thought I saw something in a firewood piece. It was a mason wasp! The Chef made a delicious dinner. BLT with farm share tomatoes and Paula’s sourdough bread. The okra and peppers side was breaded and pan fried, with both farm share and garden okra, topped with cholula hot sauce. These corrientes cowpea leaves seemed maybe diseased because they were covered in light yellow speckles, so I removed them. Some sort of fungus maybe on the basil? It is the round dark spot I’m pointing to with my snippers. I have been removing them. If anyone knows otherwise, I’d let a leaf miner live. Trimmed all the basil this evening for the Chef to do a pesto batch. This corrientes cowpea stem is flat like a ribbon. Side view of flat stem of cowpea. A mystery. Last but definitely not least, the giant green-striped cushaw squash. I’m not sure if Briar was concerned or unimpressed. We got out the bathroom scale for this magnificent beast. The squash weighed 14.5 lbs. Last year’s big squash was barely 7 lbs.
Posted on August 21, 2022August 21, 202208/21/2022 15/22 test kernels popped We think the popcorn is almost ready! Remember the extension service website said 13-15% moisture and most kernels should pop.