Heirloom Meals: Savoring Yesterday's Traditions Today

Wednesday August 15, 2012

Heirloom Breeds & Seeds:
Year of the Dragon Carrots by Annie Reichert


Dragon Carrots are strong and sweet with a hint of hay on the inside complemented by a bitter, earth-fresh exterior. Standard carrots have been bred to be bright orange; you are likely connecting with an ancient line of carrots when you bite into white, yellow, purple, and red carrots. As all things you’ve just pulled up yourself, dragon carrots are delicious in the field, and crunch loudly enough to make your fellow gardener’s head turn. To emphasize their contrasting colors and simple summer crispness, enjoy these carrots in a shredded salad with olive oil, lemon, parsley, and salt. Alternately, to braise them in a little water and butter with a splash of orange flower water would bring out the wonderful sweet heart within the crimson dragon skin.

These were grown from organic seed at High Mowing Seeds in Wolcott, VT.

Thursday June 28, 2012

Heirloom Breeds & Seeds:
Happy National Tapioca Day!

Today is National Tapioca Day! For that reason we are taking a break from Farmer Thursday to celebrate. Over the span of June, we continuously sought out original recipes that included Tapioca, and well we never received any responses. So instead we borrowed a recipe from Bob's Red Mill Natural Foods for an Old Fashioned Tapioca Pudding:

Ingredients

1/3 cup Small Pearl Tapioca

3/4 cup Water

2-1/4 cups 2% Milk

1/4 tsp Sea Salt

1/2 cup Sugar, divided

2 Eggs, separated

1/2 tsp Vanilla

Directions

Step 1: Soak tapioca in water for 30 minutes in a 1-1/2 quart saucepan. Do not drain remaining water, if any.

Step 2: Add milk, salt, 1/4 cup sugar and lightly beaten egg yolks to tapioca and stir over medium heat until boiling. Simmer uncovered over very low heat for 10-15 minutes. Stir often.

Step 3: Beat egg whites with remaining 1/4 cup sugar until soft peaks form. Fold about 3/4 cup of hot tapioca into the egg whites, then gently fold mixture back into saucepan. Stir over low heat for about 3 minutes. Cool 15 minutes then add vanilla.

Step 4: Serve warm or chilled, plain or with fruits, nutmeg or coconut mixed in. Makes 3-1/2 cups (4 servings).

Once this delectable treat is finished, we encourage garnishing it with fresh nutmeg for flavor. 

The next step is to enjoy, and that is something we all did here at Boulderwood. 

Thursday June 21, 2012

Heirloom Breeds & Seeds:
The Jungle

What was once a beautifully planned and planted garden...

Has become the Boulderwood Jungle...

You would not believe how busy the past couple of weeks have been. With a fractured ankle, interns arriving, running Heirloom Meals, and the motions of life,  it's been hard to dedicate time outdoors. Goodness the heat the past two days, has not been very encouraging, thought I would share the pictures, of what has become known as the Jungle. I am hopeful that this weekend with the help of my team, we can tackle the Jungle with some weeding so we can then see the lovely side of the garden.

 

 

Page 1 of 14 pages  1 2 3 >  Last ›