My seed order just arrived! Yes, I procrastinated a bit this year in getting my order in. Each year I like to try one thing new, this year its the Thai Red Roselle. Anyone grown it? Have any suggestions what to make with it? Other than teas and jams.
I am planning to try a lot of container gardening this year. Any advice?
In case you can’t read the packages:
Corn Strawberry Popcorn- great for kid harvesting, popcorn, and decorating
Country Gentlemen Sweet Corn- this one has mixed reviews, will try it this year and see
Little Marvel Garden Pea- it’s a bush bean, with a heavy yield. Going to try it in containers
I had a very hard decision to make this week. Harder than any that I have had in a long time. We had to break up with our CSA, which provided us with our meats, eggs, breads, fruits and vegetables. It was a very hard, sad day. When we signed up over a year ago now it was conveinent. My husband was working in the city so he could pick it up on the way home. Then my husband lost his job, relocated out of the city for his new job, and it became my responsibility to drive in the 45+ minute drive each way to pick up. Occasionally he would say he could do it and then get tied up at work and unable to pick up. After this last time I realized it wasn’t fair to us or to them to continue on this way.
I began researching CSA’s closer to home. None will ever hold a candle to the fondness I have for our previous one, but does anyone get over their first love. I found a farm that will hopefully fill our need. They are looking to expand what they currently provide, produce and eggs, into meat, dairy, breads, etc. Maybe I will be able to get involved more at the farm since it is closer or help them find opportunities. Who knows. Our new CSA starts in April. It delivers to our doorstep so no more worrying over who will find the time to go pick it up. And it is from a farm about 10 miles from our home so it really is more local.
Find a CSA, farm stand, farmers market, etc that works for you. There are many popping up every where. Perhaps contact an established one and see if you get a group of people signed up can you create a pick up spot more conveinent for you. Many accept SNAP so great, local food can be had. If you can’t find something now, keep checking back this is a growing movement and many more are popping up all the time.
Here are a few resources to help you find your local food:
And there are many more specific websites by state if you google your area.
We have been fishing off our pier and got our crabbing license also! I am proud to say that this “Yankee”, as my mother in law likes to call me, has caught the only crabs so far this season.
We caught a lone crab as our first one and instead of facing a fight over one crab’s meat- a one of many reason why this “Yankee” prefers lobster- we made deviled eggs. He was steamed over Budweiser and Bangarang.
In the hot months I tend to eat less meat and crave fruits and vegetables and with the abundance of summer squash right now it was time for one of my son’s favorites “Squash Fritters”. They have been renamed over the years, first it was Squish Fritters, which led to tonight’s “Squitters”.
So easy to make, so easy to make a large batch and fridge or freeze, and pleases even the pickiest of eaters. This is a dish the kids can help with so be sure to include them!
You need squash. Any variety of summer squash in any combination is good. You want the equivalent of 6-8 medium to large zucchinnis. Shred them either using a box shredder or food processor. Using a clean dish towel squeeze all the excess liquid out. *I have tried this with paper towels, don’t risk it just use a dish towel.
Put the squash into a large bowl. Add 2 eggs. 3 T flour. Salt and Pepper. Mix with a fork. *note this can be done with sauted greens, other veggies mixed in…get creative!
Heat 2 T oil in a saute pan. Scoop with fork on hot oil and flatten with fork. Cook for 3-4 minutes until browned and flip for 1 minute more. Drain on a paper towel lined plate or rack.
Eat immediately or reheat in the toaster later. My son likes to dunk them into marinara sauce that I make with our garden tomatoes, but any pasta sauce works.
Sooooooo easy. Sooooooo delicious.
Slice some summer squash. Above is pattypans and summer squash, but zucchini would be find too, or any squash kissed with the summer sun. Saute it in some olive oil. While that is cooking puree, food processor, whatever some garlic scapes, green onion (green only), honey, salt, basil, and drizzle olive oil in while it blends. It can still be chunky. I make large batches and keep in my fridge and/or freezer. Slice and dice some tomato, put in a bowl and lightly drizzle some balsamic vinegar over and fresh ground pepper. Let rest. Grab a handful of arugula. Now to assemble just put squash down in heap first on plate, then arugula, then tomatoes, then top with a light drizzle of the puree. Serve. It would be great over angel hair pasta also, but sometimes pasta is just too heavy in the summer.
For the granita….4 cups of berries pureed then strained to remove seeds. Add to 1 cup water with 1/4 cup sugar dissolved. For the above I used 3 cups raspberries and 1 cup blueberries. The raspberries give it the beautiful color. Using a large plastic container, pour in mixture and let freeze for an hour. Take a fork and make circle motions through the mixture, make sure your scrape down the sides. Continue to do this every half hour until mixture is frozen and formed ice crystals. The finer shave the prettier it is, so don’t forget about it! I make peach, apple, and fruit can be made into a granita. And soooooo good. I even eat it for breakfast on really hot days.