Thursday August 05, 2010
Wednesday August 04, 2010
Let's face it - "heirloom meals" could not have been created if it weren't for heirloom seeds. And today, host Carole Murko interviews Alida Cantor who works at the Chef's Collaborative as the Project Coordinator for the 2010 RAFT heirloom vegetable Grow-Out. Renewing America's Food Traditions is the life "raft" of local, sustainable and historically significant varieties of fruits and vegetables. Alida's work in getting the seeds out to farmers and then the produce into chefs kitchens is a certain way to sustain and renew interest in these heirloom varieties. Top on Carole's list is to find one of those "long pie pumpkins" that Alida mentioned. So listen up - Alida's passion for food, farming and sustainability is contagious - if we all catch her bug our food system might stand a chance!!
Tuesday August 03, 2010
|"I'm sure Mom will never notice that I love to get cool in her astilbe."|
Monday August 02, 2010
And, am I dreaming that all of my amazing friends, family and fans successfully sponsored my project on kickstarter so I can build a proper website? Am I really planning an event for Berkshire Grown that will honor Sarah Gray Miller of Country Living Magazine at my house on August 22nd? Was Farmer Val ever really here at Boulderwood? She's gone, and seemingly without a trace.
Time marches on for sure. The beauty of life is that there is always something that reminds me of friends and family - be it a scent, a meal and in this case, a plant. So this post is dedicated to the memory of Mike Halko - master garderner, tomato grower and dear family friend. Until this year, the only place I had ever seen a "cigarette" plant was when Mike delivered it to our house each summer and then took it back to his greenhouse each winter. I found this at Ward's this June and it's been flourishing in my old sap bucket all summer. Truly the only cigarette anyone should ever have!! Thank you Mike!!
Friday July 30, 2010
One of our favorite Boulderwood luncheon concoctions is the frittata especially since we have farm fresh eggs and our bountiful CSA harvest. For this anything-goes-omelet concoction I sauteed our garden grown onions with zucchini and summer squash in olive oil until they are golden and slightly caramelized. When putting oil into the pan to heat up be sure to swirl it all around so all sides are covered. The frittata will come out so much easier for you.
While those cooked I whipped 6-8 eggs (depends on your frying pan size).
Once the veggies were caramelized I added fresh herbs (tarragon, basil, parsely combo) and chopped garlic.
Here's a great garlic tip! Mash a 1/4 teaspoon of salt into your chopped garlic then add to the saute mix until it gets aromatic and then add eggs. This will prevent burnt garlic syndrome.
Keep the stove top on low for 3-5 minutes until it cooks all the way through (don't let it get too brown!) If you are a cheese lover like us now would be the time to sprinkle some cheese on top and broil it in the oven for 2 minutes.
Once you take it out of the oven it should slip right out of the pan for you.
Set the table, bring out some fruit, get everyone seated and enjoy!
Thursday July 29, 2010
While farmer Val is making her way back down to Florida for the remainder of the summer and then to Sweden we are happy to introduce the newsletter from one of our favorite Berkshire CSAs, Farm Girl Farm, that is written by our next favorite farmer gal, Laura Meister. We hope you enjoy Laura's insights and delightful recipes that of course include in season ingredients!
Original recipe by Judith Janowski
- Preheat oven to 325 F. Line muffin cups with paper bake cups or lightly coat with nonstick cooking spray.
- In a large bowl stir together zucchini, eggs, granulated sugar, oil, and vanilla. Add flour, cocoa powder, baking soda, salt, baking powder, and chocolate chips; stir until combined. Spoon batter into prepared cups, filling about half full. Bake about 25 minutes (about 15 minutes for mini-cupcakes) or until a wooden toothpick inserted near centers comes out clean. Cool in pans on wire racks for 5 minutes. Remove from cups. Cool completely. Frost with Peanut Butter Frosting.
Dill-icious(!) cucumber salad-
approx. 1 cup plain yogurt