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17.06.2015 admin
We’re moving further into fall, a shift reflected in the product balance for this week. Mustard greens, collard greens, kale, mizuna, baby lettuce mix, radishes, tomatillos, green beans, okra, herbs, dill heads, and more. Sweet potatoes should be available within a week or two, based on a very successful test digging.
Tasting platterBlack Cherry tomato, Sheepnose pimento, Costata Romanesco squash, Burmese okra, Fin de Bagnol green bean, Poona Kheera cucumber, Lina Sisco’s Bird Egg & Hutterite soup beans, farm-fresh cheeses. Hoppin’ JohnWhite Acre cowpeas, onions, garlic, hot peppers, tomatoes, mixed greens, fresh cheese, and more.
Fried green tomatoes and okraFresh green tomatoes and mixed okra breaded with fresh-ground cornmeal and lightly pan-fried in cast-iron. We spent the next few hours preparing and serving these dishes in a round-robin fashion, and finished up around nine.
At the beginning of what will be another extremely busy week here, I’m offering a few more very interesting reads.
A new camel’s milk dairy in the Netherlands, and all the predictably bizarre bureaucracy the young entrepreneur had to fight to open the business. More than once, Vilsack noted the importance and relevance of healthy eating tomeaningful health care reform.“If we meet the daily allowances, we will do abetter job of reducing health care costs,” Vilsack told attendees.
ALSO AVAILABLEMustard greens, kale, collards, turnip greens, baby greens mix, mizuna, bok choi, radishes, tomatillos, cherry tomatoes, okra, and herbs will all be back. First is a column by Michael Pollan regarding the role food and agricultural policy ought to play (but isn’t) in our national health care discussion. When health insurers can no longer evade much of the cost of treating the collateral damage of the American diet, the movement to reform the food system — everything from farm policy to food marketing and school lunches — will acquire a powerful and wealthy ally, something it hasn’t really ever had before.
Second is a column by Dan Barber, chef at a rather pretentious (but tasty) sounding Hudson valley restaurant.
In any case, while we’re at work scrubbing the house and kitchen while keeping up with harvest and maintenance, these are worth reading. Mustard greens, kale, collards, turnip greens, baby greens mix, radishes, tomatillos, cherry tomatoes, okra, and herbs. The first Fin de Bagnol green beans are forming now, so I expect next week we’ll have some for sale.
The specific idea was hatched through talking to friends in Slow Food about the expensive membership costs (which are set nationally with no control by the local group). THE MEALThe proposed menu reflects a time when farms still supported themselves, and visitors could be assured that any food offered was sourced from the farm with pride. Hoppin’ John Our take on a classic bean dish prepared with heirloom cowpeas, onions, garlic, hot peppers, tomatoes, mixed greens, and more; topped with fresh cheese from the farm’s goats. Mixed beans A simple tasting of heirloom dried beans, allowing their excellent flavor to be enjoyed. Nothin’ but cornbread Southern-style cornbread, using only fresh-ground farm-grown cornmeal, leaveners, farm-made yogurt, farm-fresh eggs, and salt.
Mess of greens Mix of collards, mustard, kale, beet, and more, sauteed with garlic and vinegar.
Fried green tomatoes and okra Fresh heirloom green tomatoes and okra breaded with freshly ground farm-grown cornmeal and lightly pan-fried in a cast-iron skillet. Products will include fresh fall greens, tomatillos, okra, herbs, cherry tomatoes, and more. I’ve finally finished putting the roof on our prep shed, which I started building this spring and got as far as a frame and half a roof before having no more time to work. This is the season when we start bringing in lots of products that need drying, like dent corn, soup beans, and sorghum heads. Above, you see thick bundles of soup bean plants hanging under the newly-completed north roof. It’s a wonderful feeling to have the shed and house full of basic foodstuffs like corn and beans, all drying and ready to carry us through the winter with good nutrition and flavor. We’re very excited for this market, as it will be the real start of our fall greens season. We grow two kinds of mustard greens (above), which are excellent sauteed with garlic or chopped into soups.
New this week will be the first batch of baby greens mix, a blend of tat soi, kale, mizuna, and arugula.
COMING SOONOur fall planting of Fin de Bagnol green beans are flowering, so look for those within a few weeks. I agree to Shutterstock's Website Terms, Privacy Policy, Licensing Terms and to receive emails that I can opt out of at any time. Peeling paint on worn and weathered wood planks on an old shed, makes interesting abstract patterns. All plans come as a Standard license, and can be upgraded to an Enhanced license at any time.
Once the refuge of middle-aged men and their toolboxes, the garden shed has had a makeover.
Forget the traditional flat-pack variety - we're talking weird and wonderful bespoke creations that cost anything up to A?30,000 and would put many people's homes to shame. Planning permission would be required in some cases, depending on the proximity of your neighbours and the size of the shed.
Here, Jenny Stocks brings you a selection of the most impressive and outlandish - and chats to some of their lucky owners. It may look like somewhere the Teletubbies would live, but this is actually a very fancy home-office belonging to Trevor Drawbridge, a 60-year-old IT consultant from Harrogate. The creation is built out of fibreglass, plywood and red cedar shingles, and comes with a curved desk, porthole window, Perspex roof and carpet on the floor.
Design company Roost worked wi th 57-year-old artist Chris Hedley-Dent from Crediton, Devon, to develop this asymmetric art studio for the end of his garden.
Made from local red cedar wood, every wall is at a different angle to the next, while the large sliding doors let in plenty of light - vital for Chris's work.
This glass-fronted elliptical pod is designed to make people feel that they are still in the garden, come rain or shine.


Dave Hughes, 48, who runs Rosemary Cottage B&B in Newchurch on the Isle of Wight, bought this Arctic cabin - so-called because it's made from Scandinavian wood - for his garden three years ago, complete with a large centrepiece open stove. There's no electricity in the 10 metre-square pine building; it's lit solely by candles and the glow of the stove. Dave says: 'It's just a lovely place to escape to, especially in winter, when my wife and I sit snuggled up, mulled wine in hand and kebabs on the barbecue. It's inspired by traditional shepherd's huts, but full of modern comforts such as insulated sides and roof, a wood-burning stove and electricity. Malcolm Jones, a GP, is the proud owner of this sleek shed, which takes pride of place at his Penzance home.
The structure was created from insulated panels and cedar cladding, with eco-friendly recycled rubber on the floor. Made from cedar, oak, copper and glass, this original shed was created by artist Jayne Tarasun, who is reviving the eccentric English tradition of building follies. No, You haven't just stepped into Lord Of The Rings - this is a family-sized pod from EcoHab, a design company producing energy efficient living and work spaces. I ordered a Warren Evans bed but only three-quarters of it turned up, so why was I told I'd have to wait ten days for the rest? Buying now costs less in nearly half of UK cities - and the biggest savings are in Glasgow and Coventry. Help at last for flood victims as long-awaited scheme arrives to help find affordable home insurance. This item will be sent through the Global Shipping Programme and includes international tracking. Most purchases from business sellers are protected by the Consumer Contract Regulations 2013 which give you the right to cancel the purchase within 14 days after the day you receive the item. By clicking Confirm bid, you are committing to buy this item from the seller if you are the winning bidder and have read and agree to the Global Shipping Programme terms and conditions - opens in a new window or tab. By clicking 1 Click Bid, you are agreeing to buy this item from the seller if you're the winning bidder. This durable garden shed features a gambrel roof, four skylights, and HardiPlank™ construction. You can imagine my surprise when I first saw Eethuis – a vertical garden containing an actual house with living walls and roof packed with delicious vegetables, fruits, herbs and edible flowers.
Eethuis consists of a modular system of metal pipes and soil-stuffed plastic crates, inspired by the standard fruit crate which displays fresh fruits and vegetables in shops and markets. I love how every inch of the structure is used for planting, allowing access to all, on the outside, on the balcony or roof of the garden shed. Although temporary for the summer season, this award-wining project is looking to entice people to taste both the edible garden and edible house. We’re about at the end of what passed for tomato season this year, but new items like turnips and beets are beginning to mature.
I just roasted a few of these for lunch with sweet potatoes and beets, for an easy, tasty meal. Our 16 guests showed up right on time, and we started with an hour-long tour of the farm, focusing on the sources of all the food being served later that evening. Basically everything in the entire meal came from the farm, except for oil, vinegar, salt, butter, and a couple spices, as well as Missouri fruit, nuts, honey & sorghum. We were able to make some time to circulate and talk, and I think we were able to chat with everyone at least a bit. It was wonderful; have heard nothing but compliments onthe superb food and tour and hospitality!We certainly intend to repeat this event next year, and also got some good feedback for improvements next year. Well worth the effort, and we really enjoyed the intelligent and interesting guests and conversation. The radishes improve the soil’s texture and nutrients in a natural manner that reduces the need for tillage and fertilization. We spent the weekend and first few days mostly getting ready for the Slow Food dinner on Wednesday evening, while keeping up on harvesting and basic farm maintenance & animal chores. Our favorite green bean ever, these small and tender beans are good raw and even better lightly cooked. The main planting of tat soi has some insect damage, and we’ll have to take another look at harvest time to decide if it is worth selling. But we found or were referred to several very interesting pieces in recent issues of the NY Times, which I wanted to pass along for others like us who don’t normally read it.
Though we sometimes disagree with Pollan on his prescriptions (no soda taxes, thanks) and he can come across as a thorough coastal elitist, we’ve also found that nearly everything he writes connects dots in some new and thought-provoking way that makes him always worth reading. We will be bringing a little bit of cilantro, which we’ve been getting steady requests for all summer. Tomatillos are producing well, so now’s a good time to roast a bunch and freeze them for tasty winter salsas and sauces.
We may bring some Jerusalem artichokes next week as well, which are an interesting root crop that we’ve used in place of water chestnuts in stir fries. We’ve been wanting to do something like this for a while, as we love cooking for folks and demonstrating the diversity of foods a single integrated farm can produce. We felt that many farmers (including us) would find the cost too high, despite being the folks who actually underpin most of what Slow Food advocates.
Joanna will be selling for us, so don’t be confused when I appear clean-shaven and prettier.
In a normal Missouri summer (hot and dry), these beans would finish maturing and drying on the plant, but it’s been too cool and wet, so we pulled the plants a bit early. These super-tall relatives of corn produce a beautiful long seed-head that was traditionally used for making brooms, though the seeds are edible by people and animals alike. Lots of folks enjoyed our various greens this spring, and fall is an even better time for these. We may bring some turnip greens as well, which are strongly flavored like mustard but also cook down well (at least I think so). We have only 3o heads left from our sale stock, the rest being held back for fall planting or our personal supply.
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It has double-glazed windows and skylight, as well as three rows of spotlights on the ceiling. Her 10ft tall creations feature a wooden stepladder up to a raised platform, where you can relax away from the rest of the world. If the item comes direct from a manufacturer, it may be delivered in non-retail packaging, such as a plain or unprinted box or plastic bag.
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Thyme, Basil and Oregano are just a few of the plants I have successfully managed to grow, and which are now being pruned and added to various pasta recipes and different sauces. It is both a house and a garden which attracts visitors to taste, touch, harvest, weed, sow and smell. Might get one more week off them if the weather warms up, but the plants are on their way out. We liked how these mixes worked in spring and fall and will devote more space to them next year.
Folks were able to visit the goats & chickens, and see all the beds where every ingredient was grown. Three batches, each with a different variety of corn: White Hickory King, Mandan Bride, and Arikara White.
The biggest and best change would be to get some help in the kitchen, so we can spend more time with guests. We’re now members of Slow Food, and the local group was kind enough to make an additional donation to us to help cover costs of ingredients and time. This non-profit group does excellent work advocating for and legally defending small farms and consumer food rights, including raw milk issues. In addition, we started having trouble with a hawk picking off young chickens, so we’ve been trying to battle that as well. We’ll have a few pounds on Saturday and expect the yield to keep rising as the plants grow. In this case, it’s his argument that requiring insurance companies to eliminate pre-existing conditions and forcing them to cover everybody regardless of situation will, in effect, force those companies to look at the diet-related causes of American health problems. Barber does an excellent job of summing up some of the challenges and potential for local food systems, basing his analysis on the devastating late blight outbreak that’s been wiping out tomatoes all over the East Coast.
We’ll keep expanding the plantings for a few more years, hoping to make the supplies last through the end of market season. So we hatched the idea of a fundraising dinner on a farm, where the donation-cost of the meal would cover a membership for the farm, who in turn would earn it by growing, preparing, and serving the food (and hosting the meal). They chose a Southern theme this year to reflect Missouri’s heritage and as an American cuisine traditionally rooted in fresh ingredients and local flavors. Hanging them under cover in an airy place (like the prep shed) keeps the quality up and makes our lives easier. We grow them for sale as fall decorations, and already have an order from a local garden center who will bundle them with cornstalks.
Below is just a sampling of our colorful varieties, which give fantastic flavor & color to cornbread and fried foods. The cool weather, while problematic for things like tomatoes, has been perfect for germinating and growing greens, and they’re producing wonderfully. Below, you see a simple mixed green salad topped with market apples and our farm-fresh cheese.
If at any time you're unsatisfied with your experience with us, you can cancel your subscription. Her powder-blue shepherd's hut is by the vegetable patch in summer, then close to the house in winter - and she can even take it with her if she moves. As well as absorbing CO2 from the atmosphere, the herbs and grasses help make the buildings more waterproof. If you reside in an EU member state besides UK, import VAT on this purchase is not recoverable. We’re members, and their website is well worth a read for anyone remotely interested in sustainable food and farming. This outbreak has been traced to a few very large southern plant growers who supplied most eastern chain stores with tomato starters, so of course when they shipped diseased plants, they infected half the country. Food will be served in a tasting format, one item at a time as it is prepared, to ensure that each is enjoyed fresh.
Below, you see bundles of sorghum hanging from the shed rafters, where they’ll dry nice and straight. Right now our goal is to do a different cuisine each year; the top choices so far are German, Italian, and Filipino.
This meal will be vegetarian-friendly, as meat on Chert Hollow Farm is seasonally available and butchering does not happen until later in the fall. Didn’t help that we had to run into town this afternoon to take care of various necessary errands.
Our many thanks to you for creating such a memorable evening and bringing a whole new depth of understanding to what we’ve read and seen on your wonderful blog. You are at the cutting edge of the new realities we are facing in growing food more locally and it’s a pleasure to lend our support as you share your experiences with wider audiences.



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