Archive for July 2010
Preserving Corn
When the sweet corn comes in, it comes in heavy! If you want to preserve your kernels for later use, follow these simple steps: Remove the husks from the corn and take away the silk. Set out a large, flat plastic container or line a cutting board with plastic wrap to catch the “milk” from the…
Read MoreSummer Share 2010 – Week 10
Small CSA Contents: – 1 whole chicken – 2 patty pan squash – 4 ears super sweet corn – 2 # La Ratte Fingerling Potatoes – 1 bulb assorted heirloom garlic – 1 large onion, red or white Vegetarian Substitutes: – 1 lb fairy tale eggplant – 2 honey bear acorn squash – 2 Goldy…
Read MoreA creative use for corn cobs.
I can only think of three uses for corn cobs. Compost. Shooing stray cats out of the yard. Making vegetable stock. The cob to sweet corn has a lot of flavor. Use corn cobs, a carrot, a stalk of celery, a small onion and some thyme and bay leaf. Cover with water and simmer for three to four hours. Add more water from…
Read MoreSummer Share 2010 – Week 9
Small CSA Contents: – 2 bags Mrs Miller’s dried egg noodles – 1 red onion – 1 candy onion – 4 oz piece of brie cheese – 1 half gallon milk – ¼ peck Early Gold Apples – 1 lb cling peaches – 1 large green cabbage – 1 green goddess cantaloupe – 2 zucchini…
Read MoreCaramelizing Onions
Making caramelized onions takes some time and patience, but the silky, savory, sweet onions keep well and taste delicious! You can use white, sweet or red onions. Use them on sandwiches, pizza, in pasta, soups or on top of a rich salad. They pair well with acid to cut the fat, so add fruit and vinegar.…
Read MoreSummer Share 2010 – Week 8
Small CSA Contents: – 6 ears Super Sweet Corn – 1 slicing cucumber – 2 Lancelot Leeks – 1 lb romano green beans – 1 lb romano gold beans – 2 pieces patty pan squash – 1 lb Bershire pork Chorizo sausage – 1 bunch arugula or cilantro – 1 pint cherry tomatoes – 1…
Read MoreGrass-Fed Beef
OK, no beating around the bush here. If you like your beef cooked well, just throw this meat out now. It’s not meant to be enjoyed well done. Steaks should be medium at most; roasts cooked slow with moisture; and ground is A‐OK dark pink in the middle and juicy. The meat is slightly sweet, lean and has a very natural…
Read MoreSummer Share 2010 – Week 7
Small CSA Contents: – 1 dz organic free range eggs – 1 bunch green onions – 1 bunch baby carrots with tops – 2 yellow squash – 2 zucchini – 2 lbs apricots – 1 lb garlic chive pasta – 1 bunch radishes with tops – 1 lb organic grassfed ground beef Vegetarian and Vegan…
Read MoreCooking a grassfed beef steak
Get your grill hot. Real hot. Most grills in restaurants are 500 degrees or greater. Rub your steak with the seasonings you desire. Only use a little salt if you do. Salt will pull the moisture out of the steak. Allow seasonings to soak in for 30 minutes at room temperature. Get your grill grate very clean and rub it quickly with oil. Put your…
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