Wednesday, September 17, 2014

Fresh Cut Herbs

If you are interested in making your own basil butter, you can come down to our markets and pick up some of our many types of basil, just look for my newly built herb display unit.


Right now we have the following basils available:
~Blue Spice Basil (one of my personal favorites, has a very unique beautiful vanilla like smell, a little milder than regular basil)
~Lemon Basil (adds a wonderful lemon flavor to dishes which you would normally add lemon, for example chicken dishes, or pasta)
~Lime Basil (can be used similar to lemon basil)
~Cinnamon Basil (has a stronger anise like flavor)
~Sweet Basil
~Genovese Red Freddy Basil (a new one for this year and also one of my favorites, beautiful large purple leaves)
~Mixed Basil Bunches

Other herbs include:
~Thyme
~Oregano
~Wild Oregano
~Marjoram
~Spearmint

This year we lost a lot of our different types of herbs due to all the rains this spring, so there are quite a few different kinds that we do not have this year, but hopefully we will have a larger variety next year.

Basil Butter

I have had a lot of basil this year and have been trying to find ways to use it all up.  One of the things I have been making out of my basil is basil butter.  I have a ton of it frozen already and so far I think I like the basil butter better than pesto.  Pesto of course has a much stronger basil taste, while basil butter adds a milder more pleasant basil flavor.  I love it on toast, or you can also add it to whatever dish you may be cooking in place of regular butter.  If you make a lot of it up like I have been you can just freeze it.
Mixed basil leaves ready to be made into basil butter.
This is a mixture of sweet, lemon, lime, blue spice, cinnamon, and genovese red freddy basil.

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How to make Basil Butter:
Ingredients:
1 1/2 cups loosely packed basil leaves (you can use a mix of whatever types of basils you want, when I make mine I just mix everything together)
1/2 pound of butter, softened
1 teaspoon lemon juice
1 teaspoon pepper
1/4 teaspoon garlic powder
1/4 teaspoon salt

Directions:
In a food processor, chop basil.  Add butter, lemon juice, pepper, garlic and salt.  Blend until smooth.  Drop tablespoons onto a baking sheet, and freeze, or you can also wrap in wax paper, form into sticks, lay out on baking sheet, and freeze.  After frozen you can place frozen butter into freezer bags.  Can be used on toast, to flavor chicken, fish, vegetables, or basically any way you would use regular butter or pesto.
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 Basil butter ready to be frozen on baking sheet.

Some basil butter ready to be frozen in sticks.

Thursday, August 28, 2014

What I did Yesterday

Well yesterday I spent almost the whole day in the kitchen.  I had lots of vegetables sitting around my house that I just had to use up, so I spent the day freezing everything.  I froze beans, zucchini, tomato sauce, basil butter, basil pesto, and fried breaded zucchini.

Beans cut, blanched (for 3 minutes), dried and ready to be bagged and frozen.
This is a mixture of three different types of beans, Dragon Tongue Beans (yellow with purple stripes), yellow beans (do not remember what kind I planted without looking it up), and Tongue of Fire Beans (a new one for us this year it is a green bean with red stripes).
I should have all three of these beans available at my markets this weekend.
 

Now you are going to think I am crazy but this is a picture of some worm food, that is my scraps form the days work that I will be feeding to my worms.  I just thought it looked so pretty that I had to take a picture.  Even worm food can be beautiful!
 

Monday, August 11, 2014

Microgreens at the Market

This week was the first week that we had microgreens at our markets, and everyone seemed to like them, and I must say myself they did look beautiful at the markets.


I hope to have available at the markets this weekend:
Alfalfa Microgreens
Red Clover Microgreens
Red Lentil Microgreens
Broccoli Microgreens
Diakon Radish Microgreens
Brown Mustard Microgreens 

Then for the following week I am hoping to have some new exciting microgreens available, but you will just have to wait and see what they are.  

I start my microgreens in dirt, and are sold in the containers and all, so they may need to be watered, you do not want it to dry out (if keeping them inside may only need to be watered once or twice a week), and keeping them by a window is a plus.  Do be careful though if you leave them outside they can dry out very quickly on a hot day in the sun, which is why I recommend to keep them inside once you bring them home.  When you are ready to eat your microgreens all you have to do is cut them off and add to salads, wraps, eggs, stir fry (at the very end), and so much more.  Microgreens are very healthy for you, and contain lots of vitamins and minerals.  At the markets I have information about how the different types are good for your health.  I plan to post the information on here also, so check back soon (or you can come to our markets).


Below is a picture from our stand at Valley City Farmers Market this past weekend.


Our vegetables have been coming along very slow this year due to the excessive spring rains, a lot was lost entirely, many things I had to replant, more than half of my crops ended up getting planted late, and everything else I have had to to lots of work to finally get producing.  Lets just say it has been yet another tough growing season.  This coming weekend we should have a good selection of different varieties of zucchini and summer squash (since my second planting should be producing by the next market), we will also have Dragon Tongue Beans (my favorite type of bean), bagged kale and mustard greens, and more.  And of course do not forget about our microgreens and pasta.
 

Saturday, July 26, 2014

Darrell Hudson and Friends

Tomorrow (Sunday) is the Brunswick Farmers Market (11am-3pm).  Every Sunday you can come and enjoy some entertainment while you are at the market.  Darrell Hudson and friends is in the barn, or wandering around the market, every week.  Any musician is invited to join in from noon till 3pm.  They love when others join in, so bring your instrument or just come to the market to enjoy the entertainment, fresh veggies, bakery, pasta, popcorn, and so much more.


Darrell Hudson and Friends
If you are a musician, come join in and play with Darrell and friends noon to 3pm.  They would love to have you.
For more info regarding Brunswick Farmers Market you can email Sam Boyer here.

Brunswick Farmers Market
Sundays
11a.m.- 3p.m.
June 15th, 2014 - October
Located at Brunswick Heritage Farm, 4613 Laurel Road, Brunswick, Ohio 44212

Tuesday, June 10, 2014

2014 Lettuce

This past Saturday I began picking lettuce for my first market of the year at Valley City Farmers Market.  This weekend I will have lettuce for both Valley City Farmers Market and the start of Brunswick Farmers Market.  Here are some pictures of the different varieties of lettuce that I am growing this year.




















Romaine Lettuces:



The following lettuces are in my Ark of Taste Mix:




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Salad Mixes Available for 2014:
Just Lettuce Mix
Ark of Taste Lettuce Mix
Spicy Salad Mix
Lettuce and Greens Salad Mix
Lettuce and Romaine Salad Mix
Lettuce and Spinach Salad Mix
Lettuce and Endive Salad Mix

Mr. Optimist Dahlia

I am so excited to have my first dahlia flower of the year.  It is called Mr. Optimist.  All I have to say is, isn't it beautiful!


I planted many different varieties of dahlias this year and should have a lot of beautiful cut flowers for my markets.  I can not wait to start picking them and bringing them to the market.  I love dahlias, they are so beautiful!


Friday, May 23, 2014

Pictures and Plants Everywhere

Just thought I would do a walk around and take some pictures of my spring plants.  This year I have plants everywhere. Moving and watering my plants everyday day take up a big portion of my time everyday, I can not wait to finally start getting things in the ground this weekend so I do not have to worry about them as much.
So here are some of my pictures that I took today.

My spring lettuce.  The hail that we got last week set the lettuce back a bit, but it is finally starting to take off again.  Looks small, but it grows fast, and should be ready for picking just in time for the beginning of the markets (June 7th Valley City).


My hoophouse full of plants and some of my pallets full of plants.
 

Some of my dahlias in my hoophouse, that I will be selling as cut flowers at the markets this year.  A few are already beginning to bud up, and will be flowering before I know it.
 

Pallets full of plants.  The one with the shade cloth on it I use to get my plants use to being outside a couple of days before they get exposed to full sun.  Since I start a lot of my plants inside under lights it is a good idea to keep them out of direct sunlight for a couple of days to get them use to the sun so that they do not get burned.
 

A pallet full of some of my sweet potatoes, parsley and some other herbs.
 

My plants in my basement waiting for room to be moved outside or night temperatures to get just a little bit warmer.


Since I will be doing a bunch of planting this weekend I will have to take some more pictures of out at the farm and post them.  It is going to be so nice to finally get out at the farm and do some work.  One thing is for sure, it has been one long and rough winter and spring.

Just wanted to let everyone know that Valley City Farmers Market will be starting on Saturday, June 7th this year and Brunswick Farmers Market will be starting on Sunday, June 15th.
 

Thursday, May 1, 2014

Herbs and Their Uses

I just spent some time today doing a little research on herbs, so that I will have some charts printed out, to hand out this year at the markets.  I ended up (so far) with three different charts: herbs and vegetables, herbs and their cooking uses, and a herbs and health chart. 

Here are the some of herbs that I am growing for this market season.  They will be available at the market as fresh cut bunches.

Basil, Sweet
Basil, Gevonese
Basil,  Lemon
Basil, Cinnamon
Basil, Opal
Basil, Anise
Cilanto
Dill
Oregano
Wild Oregano
Spearmint
Tarragon
Fennel
Thyme
Rosemary
Lovage
Chervil
Parsley (Three different varieties)
Marjoram
Sage

 I know there are some varieties that I forgot but those are the ones I can think of off the top of my head.  So this year at market when you are picking up your favorite veggies do not forget to get some herbs to add to your favorite dish.

Here is the vegetables and herbs chart.
 

Vegetable

Herbs

Asparagus

Chervil, Dill, Tarragon

Beets
Basil, Fennel Seeds, Tarragon, Coriander
Broccoli
Dill, Mint, Oregano
Cabbage
Dill, Fennel Seeds, Mint, Thyme, Coriander
Carrots
Basil, Chervil, Fennel, Parsley, Thyme, Coriander
Cauliflower
Basil, Dill, Fennel, Thyme, Paprika
Celery
Basil, Chervil, Dill, Lovage, Parsley, Paprika
Cucumber
Basil, Borage, Dill, Mint, Parsley, Tarragon, Coriander
Green Beans
Basil, Chives, Dill, Lovage, Oregano, Rosemary
Eggplant
Basil, Oregano, Parsley, Rosemary, Thyme
Kale
Caraway, Dill, Marjoram, Tarragon, Thyme, Coriander
Kohlrabi
Basil, Chervil, Chives, Dill, Fennel, Lovage, Parsley, Coriander
Leeks
Dill, Lovage, Sage, Thyme, Paprika
Onions
Basil, Parsley, Thyme, Paprika
Peas
Chervil, Chives, Dill, Mint, Parsley, Rosemary, Thyme
Peppers
Basil, Lovage, Oregano, Parsley, Rosemary, Thyme
Potatoes
Chervil, Marjoram, Parsley, Rosemary, Sage, Thyme, Paprika
Pumpkin
Celery, Chives, Sage, Thyme
Radishes
Basil, Borage, Chives, Dill, Lovage, Mint, Parsley
Spinach
Basil, Chives, Dill, Lovage, Thyme,
Squash, Summer
Basil, Chives, Dill, Marjoram, Oregano, Coriander
Squash, Winter
Celery, Marjoram, Parsley, Sage, Thyme
Sweet Corn
Basil, Cilantro, Parsley, Rosemary, Thyme
Sweet Potatoes
Sage, Thyme
Swiss Chard
Lovage, Marjoram, Parsley, Paprika
Tomatoes
Basil, Cilantro, Dill, Oregano, Parsley, Rosemary, Paprika
Turnips
Basil, Borage, Dill, Marjoram, Parsley, Rosemary

Friday, April 25, 2014

Easter Fishing

To start off I hope everyone had a really great Easter.  Since Easter was looking like it was going to be a nice day (weather wise) and I did not have to work very long, Frank and I decided we should take advantage of the opportunity and get up early, and go fishing.  Boy am I glad we did because we had a really great day out on the water.  We went out on Franks 19' spectrum boat, and launched out of Catawba on Lake Erie.  The day started off looking like we were not going to do very well, when we tried jigging (something new for us) and after almost two hours had not one fish.  So we decided to switch over to what we are more comfortable with, trolling, we picked up one nice size walleye, but it wasn't until we made another move, after we had been out on the lake for around 5 hours that we were really able to start bringing in some fish.  So in our last hour and a half out on the lake we caught 7 nice size walleye to get our limit of 8.  Our biggest fish was around 9 1/2 lbs. and 29 inches, the rest we did not measure but they were not much smaller, lets just say they were all nice size fish.





The next picture was not taken on Easter, it is from last year, but I just thought it was a cool picture so I figured I would post it, looks like it was taken out of Rocky River (Cleveland), trolling for walleye.


This picture I know is from out of Ashtabula I can tell by the roughness of the lake, it can get a little rough and crazy out that way.

Monday, March 17, 2014

Fresh Cut Herbs at Market

 I have finally made something to display my herb bunches in at the market.  For years now I have been trying to figure out a good way to display my cut herbs, and have tried may different ways, but nothing seems to work very well.  So for the past 4 or 5 years I have been thinking of building something to display them in and have finally done so.  I can not wait till I get it completely done (still have to do finishing touches and stain it), and am so excited to get to see how it looks and works at the markets.  I am going to see how it works this season and may end up building another one next winter.


Saturday, December 14, 2013

Heirloom Vegetable of the Month - China Rose Radish


China Rose Radishes
I have just received one of my favorite heirloom seed catalogs in the mail and reading through all the descriptions of all the wonderful seeds has inspired me to do a new post every month about a different heirloom vegetable.  This month I will start with the China Rose Radish.  Which is one of my favorite radishes.




History:
You probably could have guessed, by the name, but the China Rose radish originated from China, and is believed to have evolved directly out of the wild radish, making it one of the oldest radishes.  It is said to have been introduced to North America by Jesuit monks in the 1950's. 

China Rose radishes are grown better in the fall/winter which is why you will most likely only find these radishes at my table in the fall and not the spring.  They are long radishes verses the normal round radish that you would find in the store, but their long root make them wonderful for slicing.

How to Eat:
Can be used just like you would any other radish, but their long root make them very easy to slice.  Many people only think of using radishes in salads or snacking on them, but radishes (especially winter radishes) are also great roasted sauteed, fried, and steamed.  Many people do not know but you can also cook with the radish tops and use them much like you would other types of greens and turnip tops.

 Here is a good site that gives some good ideas of what you can do with radishes and explains some of the best uses for some different types of radishes.
The Warmth of a Winter Radish

Nutrition Data:
~ Radish leaves are an excellent source of calcium.
~ Can be beneficial to diabetics since they are low on the glycemic-index, and may actually help stabilize blood sugar.
~ It is high in potassium which may help lower high blood pressure, caused by high sodium intake.
~ 9 Reasons to "Eat Your Radishes"!
1. Naturally Cooling  2. Sooth Sore Throats  3. Aids Digestion  4. Prevents Viral Infections  5. Eliminates Toxins  6. Protects Against Cancer  7. Relieves Indigestion  8. Low in Calories, High in Nutrients  9. Keeps you Hydrated
The above reasons come from Full Circle, 9 Reasons to "Eat Your Radishes"!  You can read the details about all the reasons, just click on the above link to visit the website.
~ Low in Calories, Cholesterol, and Saturated Fat
~ High in Vitamin A and C, Calcium, Fiber, Potassium, and Magnesium
~ Nutrition Data for Radishes, Raw