Garlic planted in the big greenhouse last fall over 6 inches tall already.
Planting three kinds of peas, lettuce and fava beans, this week. Onions beets and more lettuce next week. Snow cover just leaving.
Garlic planted in the big greenhouse last fall over 6 inches tall already.
After pouring through nearly twenty seed catalogues and many hours of research online we are nearly done with our seed purchases.
It will be an exciting growing season, as we are going back to our roots of lettuce and many greens as our main crop with nearly 40 varieties. Don't worry, we will still be doing onions, tomatoes, peppers, carrots, beets, peas, beans, squash, melons and more.
The second greenhouse will be wrapped later today and a recycled storm door will make it dry and wind proof. I'll post a picture later after it is all cleaned up. The entire greenhouse other than the plactic and the fasteners was all from recycled items we found or scavanged.
Sleeping Bear Granola Parfait ~ Simply layer Greek yogurt (it's thicker) fresh or dried fruit and any of our flavors of granola. For more energy for the day, add a sprinkle of chia or flax seeds with the blueberries. Let your artist chef ideas go crazy, it has to be good!
In this one, I layered frozen blueberries we picked last season, plain Greek yogurt, Blueberry Dream Granola, sliced dried apricots and Cherry Almond Granola. I can't wait to do this with fresh strawberries!
Celestrial Scallop Mix ~ These Patty Pan-type squash are an intriguing mix of colors. Includes dark green, pale green, white, pale yellow, bright yellow and even striped pie-shaped fruits. Used in colorful baby vegetable dishes and pickling or teacup-size for steaming, baking or stir-fry.
Golden Delight ~ Golden-yellow, straight neck, zucchini-type fruits are very uniform smooth and glossy with little to no greening on their tips. Well suited for use as a baby vegetable or let them grow to optimal 7 to 8 inch size. Creamy- white flesh is tender and delicious
Costata Romanesco ~ This distinctive zucchini is medium gray-green, with pale green flecks and prominent ribs. Much better flavor than hybrid zucchini, clearly better textured, nutty, and delicious, raw or cooked. A good producer of heavy male blossom buds for cooking.
Pool Ball Mixture ~ You'll love these little dandies! Harvest the colorful round zucchini when fruits are 2 to 3 inches in diameter. Use them for stuffing, shish kabobs, soups or any recipe calling for summer squash.
Scallop Early White ~ Flying saucer shaped fruits look like they will soon spin right out of your garden. Kids love the look of these great little squashes and makes it easier to get them to eat them. Creamy, tasty texture makes these little squashes great for many dishes.
1 1/2 to 2 pounds French Breakfast radishes or table radishes, with their stems on (stems optional)
1 1/2 tablespoons kosher salt
1/4 cup Mushroom Broth (see below) or water
2 tablespoons Korean chili pepper flakes
1 teaspoon peeled, finely grated fresh ginger
1/2 teaspoon minced garlic
1/2 teaspoon sugar
In a large bowl, thoroughly wash the radishes in 3 to 4 changes of water. Drain. Trim any unsightly ends and tops and cut the radishes in half. In another large bowl, toss the radishes with the salt. Let stand for 20 minutes.
To make the seasoning paste, in a small bowl, combine the broth, chile pepper flakes, ginger, garlic, and sugar. Set aside.
Drain the radishes in a colander set over a bowl, reserving the brined juice. Rinse any excess salt off the radishes and let drain for another 15 minutes.
In a large bowl, combine the radishes with the seasoning paste and toss until evenly coated. Pack the radishes into a quart-size jar. Pour the reserved brining liquid into the bowl that was used to coat the radishes with the seasonings, and swirl the liquid around to capture any leftover seasonings. Pour into the jar, cover with a lid, and let sit at room temperature for 1 day. Refrigerate and consume within 1 week.
From The Kimchi Cookbook by Lauryn Chun
Watermelon radish chips
by Erika Kerekes December-5-2011
Thin slices of crisp radish deep-fried, then sprinkled with sea salt: There's no better snack. Look for exotic watermelon radishes at your local farmers' market or specialty grocer (you might have to ask).
In a medium saucepan, heat the oil to 325 degrees (a deep-fry thermometer clipped to the side of the pan is a helpful tool). You want the oil to be a few inches deep, with plenty of room for things to bubble up without spilling over as you drop in the chips.While the oil is heating, slice the watermelon radishes thinly. If your knife skills are good enough to do this by hand, congratulations. Mine are not, so I use a hand-held mandoline. Line a plate with several layers of paper towel.Test the temperature of the oil by adding one slice of radish to the pot. It should bubble aggressively and be golden brown in less than a minute. If this is the case, remove the test chip and flip it onto the paper towel to drain. Add a handful of chips, making sure to separate them as they go into the pot so they don't stick together. Turn them over as the edges brown, then take them out and drain them on the paper towel.Continue in a similar fashion until all the chips are used up. Sprinkle them with a tiny bit of salt every few batches, but be careful not to overdo it. You want to salt them when they're hot.Serve immediately.
Prep time: 10 minsCook time: 20 minsTotal time: 30 minsYield: 4 servings
Black Valentine ~ Gorgeous black bean that dates back to the 1800s, although it is a dual purpose bean for both snap and dried, we will use it for our dried bean plantings this year. Even though its shell is shiny, it cooks up quickly.
Calypso ~ One of the all-time best for baking and soups! Also known as Orca or Ying Yang for its contrasting black and white colors with a dotted eye. When cooked, beans double in size and retain their distinctive coloring. Well-loved by bean aficionados for its creamy rich texture and striking color.
Dragon's Tongue ~ Our favorite bean, because it's a triple threat. Can be used as a snap, fresh shell or dried bean. This famous Duch heirloom has imcomparable flavor. Very popular with chefs and gourmets. We are growing it this year for all three uses.
Jacob's Cattle ~ An old-time bean from the New England states, the white and maroon-mottled beans have long been a staple for baking and soups. This early, bush variety is also good as a snap bean.
Kenearly Yellow Eye ~ A favorite throughout the Northeast for baked beans and hearty winter soups. Beans hold their shape when cooked, or can be blended down into a rich and creamy base.
Lina Sisco's Bird Egg ~ An unbelievably aromatic and plump bean, its skin splits open to reveal a creamy, almost potato-like texture. Lina Cisco's Bird Egg bean is equally delicious boiled, seasoned and topped with cornbread as it is roasted, salted and served as an appetizer.
Painted Pony ~ Heiloom from Mexico that maintains it's lovely markings when cooked. It's rich and nutty flavor is perfect for any slow-cooked bean dishes.
Silver Cloud Cannelloni ~ Prized as cooking beans for their smooth, meaty texture and a dense, nutty flavor. Often used in soups, this is the classic Minestrone bean. Silver Cloud was bred by Washington State University as an improvement over the much loved heirloom.
Vermont Cranberry Bean ~ An incredible Vermont heirloom variety that can be used as a snap, shell or dry bean. We’ll be growing it as a dried bean. Maroon colored beans are decorated with darker red, cranberry markings. This variety dates back to the 1800s, and its rich flavor is unsurpassed.
Delicata ~ Introduced in 1890s. Delicious, creamy sweet potato like taste. Delicata has a fine grained, light orange flesh steamed or baked.
Delicata has a very tough skin which makes if perfect for baking on coals, on the grill or to just simmer in its on juices while in the oven.
Early Acorn ~ Orange-yellow flesh is sweet, nutty and has a smooth texture. Medium sized dark olive-green acorn shaped fruit with deep ribs. Classic baking squash. Try it with some butter and Bud's maple syrup for a true Michigan side dish.
Guatemalan Blue ~ Grown by South American Indians over 1000 years before Columbus. Elongated, slate blue fruits with lighter striping. Inside is deep orange flesh with a smooth texture and delectable sweet, fruity flavor. Try it roasted or baked, whole or in slices, fried, or pureed for pies and soups.
Lakota ~ This gorgeous squash is much more than a decoration. A superior baking variety, it has fine-grained flesh with an enticing, sweet, nutty flavor. Once a staple variety of the Lakota Sioux people, it has not been widely available until recently. This widely-adaptable winter squash stores well.
Musquee de Provence ~ Thick, deep orange, moderately sweet flesh. In France cut wedges are sold in supermarkets and farmers' markets for cooking. Decorative. Late maturity. Long storage.
Sweet Fall ~ This squash is so rare, that we may be one of the few to grow it this year, as the only seed supplier is sold out. Flavor so sweet, it only needs butter and salt before serving. Rare heirloom from the 1930s.
Waltham Butternut ~ Light tan-colored winter squash with small seed cavities and thick, cylindrical necks without crooks. The flesh is smooth-textured and has a unique sweet flavor, particularly after 2 months' storage. This 1970 AAS winner is still deservedly the most widely grown full-size butternut.
Black King ~ A favorite that was developed in Japan. Very versatile for cooking, dark purple, a perfect variety for Eggplant Parmessian.
Pingtung ~ Very tender skin does not need to be peeled. Good tolerance to disease. Awesome on the grill! Originates from Taiwan.
Purple Blush ~ Oval 6" long and 4 1/2" wide fruits have an opalescent skin that is white blushed with purple or lavender. Especially sweet tasting fruits
Rosa Bianca ~A lovely Sicilian variety with light pink fruite streaked with white and violet. Mild, creamy taste with no bitterness and very low number of seeds.
Rosita ~ The fruits have glowing, lavender-rose skin and sweet, white flesh. The flavor is very mild, making it perfect for all sorts of recipes. An heirloom eggplant developed in Puerto Rico in 1944.
Snowy Long ~ Elegant snow-white eggplant with a medium to thick skin and delicate sweet flavor. Snowy’s texture is firmer and meatier than most, holding up well in cooking.