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The Farm Report
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Jun 8 2008 FRUIT IS ON THE WAY! Friday is your lucky day, even though it is the 13th! We will be getting Fuji apple, bananas, and peaches to satisfy our cravings for juicy snacks and there are oranges in the cooler. I’ll also be scouting out the local strawberry scene, so by the weekend Elmer’s will have STRAWBERRIES! |
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May 31 2008 SALAD GREENS are in! We are now able to stock local greens so salads are in season! Here is a salad dressing recipe that is a favorite in our house: HONEY MISO DRESSING Measure into a blender: ½ cup cider vinegar 4 tablespoons of Miso (a light colored variety like Sweet White or Chic Pea) 3 tablespoons of honey 2 large cloves of garlic Blend these ingredients. Then with blender on medium speed slowly add 1 cup olive oil (Miso is an all-purpose, high protein seasoning made locally in Conway by South River Miso Company and Elmer’s Store has a supply in the cooler with the cheeses.) |
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May 25 2008 RHUBARB PUNCH is a thirst quencher! 1 quart water ½ quart, cut up rhubarb 1 cup sugar 1 quart cold water Juice of 1 lemon Juice of 1 orange 1 cup ginger ale NIce cubes Boil together 1 quart water, rhubarb, and sugar – about 5 minutes – ‘til done. Let cool. When cold, strain into a 2 quart pitcher. Add remaining ingredients. Cut squeezed out lemon halves into spirals and let float in the juice. Chill. Just before serving add about 1 cup ginger ale and ice cubes. Mary M. Zak, Turners Falls |
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May 18 2008 APPLE BLOSSOM TIME! This year the wild apple trees are loaded with blossoms and their sweet fragrance is a delight. Do take a stroll among them and relax in the freshness of spring! |
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May 10 2008 ELMER’S HAS PERENNIALS! It is a great time to transplant perennials because it is cool and it rains often. Elmer’s has Rhubarb and Bee Balm plants from Spring Water Gardens (this is my farm on Baptist Corner Road, Ashfield). These plants are hardy, invasive species but a must for any homestead. Plant these varieties away from your vegetable garden and flower beds – in their own space. They are acclimated to Ashfield weather conditions. The Bee Balm are 2nd year plants and are the young side in order to facilitate easy transplanting. (It is hard on plants to be transplanted when they are flowering.) Do your part to encourage the bee population! The Rhubarb is from our patch that was here 23 years ago, when we bought our farm. It produces nice bright red stalks and is delicious in pies, sauces, and jams. It also freezes easily – just cut it into pieces and put in a freezer bag. Then when the local strawberries are ripe, you can defrost your rhubarb and make some mouthwatering strawberry rhubarb pie! |
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May 3 2008 A Favorite Ashfield Recipe ELMER’S STORE RECIPE OF THE WEEK ASHFIELD TOMATO SALSA from THROUGH THE FRONT DOOR: RECIPES FROM ASHFIELD HOMES 5 medium tomatoes ½ teaspoon salt 1 jalapeno pepper, seeded and minced 5 green onions, minced 2 teaspoons minced cilantro 2 teaspoons balsamic vinegar 2 teaspoons olive oil Salt & pepper to taste Core and dice tomatoes into a medium-sized bowl. Add salt and let sit ½ hour. Pour off juice. Add all other ingredients. Chill. Makes 3 cups. |
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Apr 27 2008 Spring Delicacies are at Elmer's Store! Don’t miss the unique flavors of spring – get parsnips, dandelion greens, and fiddleheads! For recipes ideas try www.epicurious.com. There you will find recipes that have detailed instructions and that have been rated by other cooks. |
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Apr 19 2008 MAKE GOURMET SOUP WITH VEGGIES, CHEESE, AND MILK FROM ELMER'S ELMER’S STORE RECIPE OF THE WEEK CAULIFLOWER SOUP From the Joy of Cooking by Irma S. Rombauer, Marion Rombacher Becker, and Ethan Becker Melt in a soup pot over medium heat: 4 tablespoons ( ½ stick) butter Add and cook, stirring , until tender but not browned: 1 ½ cups minced celery 1 cup coarsely chopped onions Stir in: 1 ½ pounds cauliflower, trimmed and coarsely chopped Cover and cook 5 minutes, stirring occasionally. Stir in: ¼ cup all-purpose flour Turn the heat to high. Slowly stir in and bring to a boil: 4 cups stock ( I used water) Reduce heat to medium low and simmer, partially covered, until the cauliflower is very tender, about 25 minutes, stirring occasionally. Using food processor or a blender, process until smooth. Return the soup to the pot and stir in: ½ to 1 cup milk, half and half, or heavy cream Heat through, but do not boil. Add: A pinch of grated or ground nutmeg Salt and pepper Served garnished with: Grated cheese such as Cheddar or Swiss |
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Apr 12 2008 SUKIYAKI takes 10 minutes to make! This week I am featuring a recipe for SUKIYAKI from The Book of Whole Meals by Annemarie Colbin. 2 carrots, cut thinly on the diagonal 1 head of bok choy or Chinese cabbage, cut into ¼” strips on the diagonal 2 zucchini, diced 1 red pepper, cut in strips and chopped crosswise 1 cup bean sprouts 1 cup mushrooms, slicing caps and stems 3 tablespoons soy sauce 2/3 cup water Place each vegetable in a two quart pot: first the carrots, then the bok choy, zucchini, pepper, bean sprouts, and mushrooms on top. In a small bowl, mix water and soy sauce and slowly pour over the vegetables; cover the pot and turn heat to high. When the pot begins to hiss, reduce the heat and steam for 5 minutes or until vegetables shrink to about half their original volume. Toss gently with wooden spoons. Serve over bulgur. Experiment with different veggies, putting the root veggies on the bottom of the pot and the ones that take less time to cook toward the top. Serve over your favorite grain. |
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Mar 24 2008 The Geese are Returning to Ashfield A flock of geese flew over our house this morning on their way to Ashfield Lake. Their distinctive squawk is a welcomed sound along with the chirp of the chickadee perched in the honeysuckle bush. The sun is much brighter and local farmers are busy with the newborn calves, lambs, and goats. I have been snipping away the snarl of grape vines on our arbor, pruning them hard so that they will produce bushels of grapes this fall. We await the spring thaw and the warmth to come in order to plant more blueberry and raspberry bushes and sow the early vegetable seeds in the garden. We all must be patient as we wait for local fruits and veggies. |
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