A Little Help From My Friends

Family and friends continue to help me move my dream along. I'm constantly bowled over by how kind and generous people are.

First, two of my sisters helped me clean out the old milkhouse while they were visiting during the Christmas/New Year season. Then, friends helped to put up some ceilings and walls inside, attach a greenhouse, install electricity, and prepare the building for washing vegetables and housing a few animals (separate areas, of course).

In March, several friends showed up for a work day and helped prepare the garden, prune the berries, dig post holes, move stacks of wood, start seeds, and do a number of other various chores around the farm.

And then there are the many "non-labor" ways that people have helped - connecting me to like-minded folks and groups of children who want to come to the farm, encouraging me, supporting the csa, and helping me to continue dreaming and scheming.

Of course, there is also my mom, who at 76 is still stonger and harder working than I'll ever be. Without her filling in and/or picking up loose ends whenever I have to work or choose to socialize, I'm sure I would have lost more than a few seedlings to dehydration or overheating. She also manages to keep the place covered in flowers and is pretty good company most days, too.

I am blessed. There is no doubt. Thank you all!!!!!

Winter 2008-09 in Photos

Winter is generally a time of rest on the farm. It, naturally, brings it's own challenges (e.g. frozen water pipes, bleak/dreary days, chilling temperatures, etc.), but everything slows down quite a bit. It's one of the many things I like about the farm. I think we're meant to slow down and fatten up in the winter. And I do. I also spend a lot of time hiking around the farm with the dog(s). Here are some photos I took this past winter. Hopefully, they give you a glimpse of what winter is like here.

To Err is Human, but a Pumpkin is 'Da Vine!

I gave out the Rouge Vif d'Estampes Pumpkins as part of the CSA share this week and, I have to say, I hated to see them go. I had grown quite attached to the little buggers. I suppose I owe my pumpkin-loving office mate, Tom, a big thank you. He convinced me to grow pumpkins this year, despite my fairly adamant initial refusal. I'm glad he talked me into it - I'm already planning next year's pumpkin crop.

Rouge Vif d'Estampes is a C. maxima type of heirloom pumpkin that is deep red-orange, flattened, and heavily sutured. It was the prototype for Cinderella's carriage pumpkin and is sometimes sold as "Cinderella" pumpkin. It's semi-sweet flesh is good for pies and soup. Some people like it for all kinds of pumpkin cooking. Others think it is better left as an ornamental. Either way, it should be stored in a cool (but not cold), dry, well-ventilated place out of direct sunlight (for maximum longevity).

Pumpkins are loaded with vitamin A and C, as well as alpha and beta carotene and fiber. They are also high in potassium. They can be baked, steamed, boiled or microwaved, but once cut, should be refrigerated in a loosely sealed plastic bag for no more than a week, or frozen for later use. Recipes for pumpkin pie abound on the Internet and in recipe books. Some other recipes you might enjoy can be found at these websites:
http://tinnedtomatoes.blogspot.com/2007/08/spicy-orange-soup-colour-not-fruit.html
http://lowcarbdiets.about.com/od/whattoeat/a/pumpkin.htm
http://www.cooks.com/rec/search/0,1-0,fresh_pumpkin,FF.html
http://www.mariquita.com/recipes/Pumpkins.html
http://www.vrg.org/recipes/vjpumpkin.htm

Eggplant

Eggplant is native to India. The name eggplant developed because the fruits in 18th Century Europe were yellow or white and resembled goose eggs. It was first thought to be poisonous when brought to the US (as were other nightshades, like tomatoes), but Thomas Jefferson grew eggplants in his garden in Monticello, and they were a favorite food of Andrew Johnson. As part of the nightshade family, eggplants need hot days and warm nights to ripen and should be cooked to eliminate the solanine they contain. They can be baked, stuffed, sauteed, grilled, fried or steamed, but are always best when fresh.

I am growing two heirloom cultivars of eggplants this year - the common Black Beauty (pictured) and the Italian violet and cream-colored Rosa Bianca . A few recipes you might like to try include:

Baba ghanouj: http://www.elise.com/recipes/archives/001483eggplant_dip_baba_ghanouj.php
http://www.wholefoodsmarket.com/recipes/recipe.php?recipeId=1

Eggplant Basil Sandwiches
1 firm, slim medium eggplant, peeled, and cut crosswise into 1/4 inch thick slices
Kosher salt
1 package (8 oz) softened cream cheese (did you know there's a "Pittsburgh" Cream Cheese produced by Titusville Dairy?)
1/2 C minced fresh basil
3/4 C soft bread crumbs
3/4 t salt
1/4 t cayenne pepper
2 large eggs
vegetable oil (for cooking eggplant)
Lightly salt eggplant slices with kosher salt; place in colander and weight the slices with a heavy pot. Let stand in sink at least 30 minutes. Rinse with cold water and pat dry with paper towels. Mix cream cheese and basil in small bowl until smooth. Combine bread crumbs, 3/4 t salt, and cayenne pepper on sheet of waxed paper. Crack eggs into a pie plate or shallow dish; froth with a fork. Spread eggplant slices with herbed cheese, using about 2 t on smaller slices and slightly more on larger ones. Make sandwiches with the slices. Dip sandwiches first in beaten eggs, then in crumbs until well coated. Heat oil to 1/8 inch depth in large, nonstick skillet over medium heat. When very hot, fry sandwiches, in batches without crowding, until crisp and golden on both sides, about 3 minutes per side. Serve warm (not hot). Sandwiches can be kept warm in preheated 225 degree oven while remaining sandwiches are cooked. These are nice with a thick tomato sauce. Makes 8-10 sandwiches.
Recipe by Abby Mandel, from her book Celebrating the Midwestern Table

Eggplant Cheese Casserole
olive oil
2 small eggplants (about 1 pound total), sliced into 1/3-inch-thick rounds
salt and pepper
1 onion, sliced into rounds
1 red or green pepper, cut into strips
2 C chopped fresh tomatoes
3-4 T chopped fresh basil
1 C grated mozzarella and/or Parmesan cheese
Heat 2 T oil in nonstick skillet; add eggplant and cook (in batches if necessary) on both sides until barely tender. Lay eggplant in a baking dish and season well with salt and pepper. Saute onions and pepper strips until barely tender in a bit more oil. (Alternatively, you may brush vegetables with oil and grill them.) Layer onions and peppers over eggplant. Season with salt and pepper. Cover with tomatoes and basil. Top with cheese. Bake at 375 degrees, 45 minutes. Makes 4 servings.
Recipe by Dela Ends, Scotch Hill Farm

Enjoying You Enjoying Vegetables

Tomatillos were part of the CSA share again this week, and I was thrilled to hear that one of the CSA members used the earlier tomatillos to make Salsa Verde for a gathering at her daughter's school and got rave reviews!!!! Of course, she's a really good cook, but I'm glad my tomatillos could help. Earlier this summer another CSA member sent a photo of a beautiful-looking salad that she created with veggies from her weekly share. She even posted it on Facebook and tagged me on it:) Other members and friends have mentioned how they (and/or their children!) tried this or that vegetable for the first time and actually liked it. I even had one customer tell me last week that his children are becoming tomato lovers thanks to the sungold and heirlooms he bought from me earlier. And someone this week told me how much her family liked the Blue Ballet Squash. Ahhh...that sure does my soul good!

I just love hearing that people are enjoying the veggies - it makes all the weeding in the hot sun (like most of the last several weeks), harvesting in the pouring rain (like today), washing, and packing worth it.

Winter Squash

Winter squash is so named because it can be kept into the winter months if stored in a dry, cool (50-55 degrees) location. There are several different types of winter squash - the best known being butternut and acorn squash - and all are loaded with nutrients. Ten times higher in vitamin A than summer squash, it is also an excellent source of potassium, fiber, and complex carbohydrates. For more information on Squash (both summer and winter), check out: http://whatscookingamerica.net/squash.htm.

Some recipes for the various squash available at Log House Gardens:

Butternut Bisque
2 T butter
1 med. onion
1 C carrots (diced)
Melt butter in a large saucepan. Add onion and carrots and saute over medium-low heat for 5 minutes.

3 C chicken or vegetable broth
Add, cover and simmer for 10 minutes.

2 C winter squash (cooked)
1/2 C plain yogurt
1 C evaporated mile or additional plain yogurt
2 T maple syrup
Add and transfer mixture to a blender or food processor in small batches; puree until smooth. (Skip this tep if a chunky soup is preferred.). Return to saucepan and cook over medium heat until hot. Season to taste with salt, pepper, garlic, and onion powder. Garnish with sour cream or plain yogurt. Serves 4-6

Note: Seeds from the squash can be cleaned and dried, then toasted with oil and salt and sprinkled over the soup.
Recipe by Terry Carufel-Wert, Madison, Wisconsin


Spaghetti Squash
Spaghetti Squash can be prepared in any of the following ways:

• Bake It -- Pierce the whole shell several times with a large fork or skewer and place in baking dish. Cook squash in preheated 375?F oven approximately 1 hour or until flesh is tender.
• Boil It -- Heat a pot of water large enough to hold the whole squash. When the water is boiling, drop in the squash and cook for 20 to 30 minutes, depending on its size. When a fork goes easily into the flesh, the squash is done.


• 
  Microwave It -- Cut squash in half lengthwise; remove seeds. Place squash cut sides up in a microwave dish with 1/4 cup water. Cover with plastic wrap and cook on high for 10 to 12 minutes, depending on size of squash. Add more cooking time if necessary. Let stand covered, for 5 minutes. With fork "comb" out the strands.
• Slow Cooker or Crock-Pot - Choose a smaller spaghetti squash (unless you have an extra large slow cooker) so that it will fit. Add 2 cups of water to slow cooker. Pierce the whole shell several times with a large fork or skewer, add to Crock Pot, cover and cook on low for 8 to 9 hours.

Once the squash is cooked, you can use the "noodles" just as you would spaghetti noodles - just add your favorite sauce. Here's a link to a recipe for a very colorful sauce: http://allrecipes.com/Recipe/Spaghetti-Squash-I/Detail.aspx

Blue Ballet Squash

Blue Ballet is a smaller version of the Blue Hubbard. It has a sweet, deep orange flesh and can be used in place of other winter squash in most recipes - especially pumpkin. One large blue Ballet can usually feed a family of four.

Peel, cube, and steam, then toss with mashed, sauted cranberries and raspberry jam for a special treat. Or, check out this yummy-looking recipe for Winter Squash Souffle:

http://web.mac.com/elementsintime/creatinglandscape/Elements_In_Time_-_Creating_Edible_Landscape/Entries/2008/1/26_Winter_Squash_Recipes.html.

The Good, The Bad, and The Ugly

The Good: The tomatoes are ripening!!!! Yeah!!!!!

The Bad: Something has been eating them!!!!

The Ugly: It wasn't easy (they are good at hiding!), but I found two of the culprits this afternoon (my mom also found one in another garden, yesterday) - the dreaded Tomato Horn Worm!!!!

I'm still not sure how I feel about killing them. Actually, I do know how I feel. I don't like it. I think it's wrong - as all killing is. But, selfish/greedy human that I am...I killed them. It wasn't easy and I still feel yucky about it, but I killed them. All because I didn't want to share my newly ripening tomatoes! I wonder what Jesus would have done???:)

By the way...for your information/edification...if you happen to find a horn worm that has little white egg-like sacs on it, DO NOT KILL it! Those sacs are actually cocoons of the horn worm's natural predator - the Braconid Wasp. Also...I don't really think tomato worms are ugly - I think they're pretty cool-looking.

Instead of Rain

"Man - despite his artistic pretensions, his sophistication, and his many accomplishments - owes his existence to a six inch layer of topsoil and the fact that it rains." - Author Unkown

And when it doesn't rain for awhile, "man" (i.e. woman) has to figure out other means of getting water.

For the most part, it's been a wet/rainy year, so the drip-irrigation system I ordered this past winter has remained in its box until this weekend. Without much rain the past couple of weeks, I knew I was pushing my luck by not having any sort of irrigation system installed. I kept expecting it to rain, but, despite distant thunder, reports of rain around the region, and my being forced off the road by a 20-minute downpour, the farm has managed to remain pretty dry.

So...this weekend I set out to install the irrigation system. As per my usual mode of operation, I spent hours studying the directions, reviewing the drawings of the system I designed, and carefully checking each part as I planned exactly how it would all fit together. I then napped, ate, reviewed my plan again, then finally dug in and started to put it together. Fifteen minutes later (only a slight exaggeration), I had it all together and working. It was that easy. Seriously. Not the rocket science exam I had expected at all. Oh, to have the type of personality that just jumps right in and does it! It would save me so much time and agony.

Anyway, the drip lines are in (I may add a few more later) and are working well to irrigate the newly planted seeds for Fall. Now I just have to mulch and get those rows covered. If all goes well, there should be produce through the end of October.

Tomatillo Time!

The tomatillos are beginning to ripen. I picked about a peck of them today, so I thought I should prepare you all with information about this "strange" fruit.

Very popular in Mexico and other parts of Central America, tomatillos are just beginning to become known and used widely across the US. They are used mostly in salsa verde, but can also be eaten raw, stir-fried, chopped into salads, or made into preserves or pies. Tomatillos stored at room temperature will last about 1-2 weeks. For longer-term storage, refrigerate in husks, but not in a plastic bag. Also, don't store with vegetables and fruits that give off ethylene gas such as apples and pears, as ethylene gas will cause the tomatillos to spoil more quickly.

To learn more about tomatillos and/or find recipes for using them, here are a few websites you might want to check out:
http://www.fruitsandveggiesmatter.gov/month/tomatillo.html
http://whatscookingamerica.net/tomatillos.htmtscookingamerica.net/tomatillos.htm
http://www.gourmetsleuth.com/tomatillos.htm
http://www.vegparadise.com/highestperch25.html

In addition to those websites, here are two recipes you might enjoy. Both come from the Madison Area Community Supported Agriculture Coalition:

Tropical Tomatillo Banana Salsa
1/2 pound tomatillos
2-3 serrano chiles, seeded and minced
3-4 T minced green onion
1-2 t minced garlic
3 T chopped cilantro
2 T (or more to taste) lime juice
1 medium banana
salt and pepper

Husk the tomatillos, wash them, and cut out the cores. Finely chop the flesh and place it in a bowl. Stir in the chiles, green onion, garlic, cilantro, and lime juice. Mash or finely chop the banana, then stir it into the salsa. Season with salt and pepper to taste. Serve with plaintain chips or tortilla chips, or use as a sauce to top grilled fish. Makes about 2 cups.


Pork Chops with Tomatillo Chile Sauce
4 pork chops (about 2 pounds)
salt and pepper
1 T vegetable oil
1 C chopped white onion
1 T minced garlic
3-4 finely chopped jalapenos
12-14 tomatillos (about 1.5 lbs total), husked and coarsely chopped
1 1/2 t dried oregano
1 1/2 t chile powder
1-2 t sugar

Season pork chops generously with salt and pepper. Let stand while you prepare the other ingredients. Heat oil in large, heavy skillet over medium-high flame. Add chops and brown well on both sides. Reduce heat to medium, transfer chops to a plate, and add onions, garlic, and jalepenos to skillet. Cook, stirring often, until tender (about 7 minutes). Stir in tomatillos, oregano, and chile powder. Bring to simmer and cook, stirring occasionally, until mixture is saucy (about 20 minutes). If it is very tart, stir in sugar to taste. Season with salt and pepper. Return pork chops to the skillet, nestling them in the sauce. Cover and simmer until chops are cooked, about 10 minutes. Corn bread is a great accompaniment. Makes 4 servings.

Seeing the Bigger Picture

My friend, Wes, sent this to me today. It supposedly originated on The Daily OM, but I couldn't find it on that website, so I'm not sure who to credit for it. Anyway...I think it's a good reminder for us all, so I thought I'd post it here.


Together On Earth

Seeing an image of the planet Earth taken from space inspires awe in many of us, since we can clearly see the connectedness of all of us who live upon this planet. We have created imaginary boundaries, sectioning ourselves into countries and states, forgetting that in reality we are all living together, breathing the same air, drinking from the same water, eating food grown from the same earth. We share everything on this planet, whether we are conscious of it or not, with other people, and those people are our brothers and sisters. Keeping a photograph or painting of the planet Earth in a prominent place in our homes can be a positive way to remember our interconnectedness.

Meditating on the fact that any sense of separation we have from one another is truly an illusion, we will naturally begin to make more conscious choices in our daily lives. The simple act of preparing food, or determining how to dispose of our refuse, can be done with the consciousness that whatever we do will affect all our brothers and sisters, no matter how far away they live, as well as the planet herself. When we foster this kind of awareness in ourselves out of a feeling of awe, it becomes easier to be conscious than to fall back into old habits of thinking of ourselves as separate.

When we contemplate the earth in her wholeness, we attune ourselves to the truth of the bigger picture, which is the Earth, and all of us, every one of us, living on her body. We are connected to one another in the most intimate way, because we literally share our living space. As more people become aware of the reality of our interdependency, things will shift in a positive direction, and much of the discord that we see now will give way to a more cooperative, loving conscious. This is happening already, so as our consciousness grows, we can join with the many other minds working to live in the spirit of togetherness.

Cukes and Zukes

Wow! The cucumbers have certainly made their presence known in the garden. Last week I picked about 30 before I left for Chautauqua (took them with me and made all my friends take some home with them). When I got back I found the plants teaming with cukes again - picked close to 150 of them between Monday and Tuesday morning!!!!!!!!!!!!!!!! I just can't seem to keep up with them and can't give them away fast enough. Thank goodness for the Rippey Street gathering during National Night Out on Tuesday. I was able to give away most of them there. I also talked with a neighbor today who has agreed to take a couple of bushels to the Sewickley Farmer's Market with her on Saturday. She and her husband had several cucumber plants die, so they are running low until their next crop comes in. That's a huge relief for now.

Since I've been frantically trying to convince friends, neighbors, and even strangers to take cucumbers from me, I thought it might be a good idea to suggest some ways they can be used. Not being a big cucumber fan myself, I did a little online research and came across this fantastic website that has tons of cool information about cucumbers and a list of recipes that will make your head spin -everything from cucumber drinks to soups and sandwiches. It's called B's Cucumber Pages and is located at: http://www.lpl.arizona.edu/~bcohen/cucumbers/info.htmlumbers/info.html. I don't know who "B" is, but I am forever grateful to her/him!

As for the zukes...they are holding their own in battle with the cukes for king of the garden. Several people have asked what to do with the round zucchini I've been giving out. I searched online again and came upon the following websites that might help with some recipes for stuffing them: Balsamic Stuffed Round Zucchini, Herb-stuffed Zucchini, Zucchini Soup, and Stuffed Globe Zucchini. Of course, as the description on Hume Seeds website says, they can also be baked, stir-fried, or used in salads or zucchini bread. Basically, just experiment and enjoy.

Zucchini Season

Yep, it's that time of year again. Summer squash season!!!! The tomatoes are not quite ripe, but the zucchini are beginning their takeover of the garden. I turn my back and wham, another zucchini pops out. It's crazy. And this is just the beginning:)

So...to prepare you for the onslaught of zucchini and other squash that will be coming your way, I am posting several recipes - a whole meal of recipes, actually (a bread, a salad, a side, a main dish, and a dessert) - all taken from the Mennonite Cookbook, Simply in Season. Hope you find something you enjoy.

Zucchini Yeast Rolls (yields 24 rolls)
2-3 C summer squash (shredded)
1 C water
1/2 C sugar
3 T oil
2 t salt
Combine in a saucepan and heat slowly until warm, stirring to blend. Or warm in microwave.

1 C bread flour
1 C whole wheat bread flour
1/3 C dry milk powder
2 tablespoons active dry yeast
1/2 t ground mace
Combine in a mixing bowl. Add liquid ingredients and beat well until smooth.

1 3/4 - 2 1/2 C bread flour
Stir in enough additional flour to make a soft dough. Knead 8-10 minutes until smooth and elastic. Place in a greased bowl, turn to grease both sides, cover with a damp cloth and let rise until doubled in bulk. Punch down and let rise 10 minutes. Shape rolls and place on a greased baking sheet. Cover and let rise until doubled. Bake in preheated oven at 350F until golden brown, 25-35 minutes. Brush with milk for a soft crust and let stand fro 5-10 minutes before removing to a wire rack.

Tip: Shredded uncooked zucchini may be frozen in freezer bags/boxes for this bread. Squash may also be cooked and mashed, then frozen in 1 1/2 portions.
Recipe by Naomi Zimmerman (Irwin, OH)



Squash and Basil Salad (serves 4-6)
3-4 medium summer squash (julienned)
2-3 T fresh basil (chopped)
3-4 T Parmesan cheese (freshly grated)
1-2 T garlic scapes (chopped; or add some minced garlic to the dressing below)
Toss together

1/4 C red wine vinegar
1/4 C olive oil
1/2 t salt
1/4 t pepper
1/4 t sugar
Combine and pour over the salad. Mix, chill 1 hour, and serve. Best eaten the same day. May be served with lettuce and chopped onions.
Recipe by Karen Brandes (State College, PA) and Steve Miniger (Sod, WV)


Summer Squash Skillet (serves 4)
4 C summer squash (sliced, diced, or shredded)
1/2 C onion (sliced or diced)
1/2 t salt
1/4 t pepper
Saute together in 1 T oil until tender. Add one of the options below:

Option 1:
1/2 green pepper or chili pepper (diced)
2 T fresh parsley (chopped)
1 T fresh basil (chopped)
1 bay leaf
1/2 C cheese (shredded; optional)
Add ingredients except cheese with the onion and squash, cover, and steam until tender. Top with cheese just before serving.

Option 2:
1/4 C fresh parsley (chopped)
1/2 t lemon peel (grated)
1/2 t lemon pepper (instead of the 1/4 t pepper above)
Add and simmer 2 minutes longer

Option 3:
Add soy sauce to taste to the sauteed squash before serving.

Option 4:
2 T pesto
Add to the sauteed squash before serving.
Recipe by Dawn Showalter (Harrisonburg, VA), Mary Meyer (Fresno, OH), and Ruth Isaac Wiederkehr (Guelph, Ontario)


Stuffed Zucchini (serves 2-4)
1 extra large zucchini - split lengthwise, scoop out the seeds, and discard. Carefully cut away (and reserve) flesh to form two shells, each 1/2 inch thick.

3/4 lb. ground beef or venison (preferably from cows and deer that have been in my garden!)
1 small onion (chopped)
1 red sweet pepper (chopped)
Cook in frying pan until meat is browned. Drain off fat.

1 C corn
1 C stewed tomatoes
2-3 T mild chili peppers (seeded and chopped)
1 clove garlic (minced)
1 T chili powder
1 1/2 t fresh oregano (chopped)
1/2 t ground cumin
Add, along with chopped zucchini flesh. Turn heat to high and boil, stirring often, until liquid evaporates, about 5 minutes.

1/4 C bread crumbs
1/4 C Monterey Jack cheese (shredded)
2 T fresh cilantro (chopped)
Add to filling and mix well. Place the zucchini shells in a baking dish and fill with the meat mixture. Bake in preheated oven at 350 for 30-35 minutes.

1/4 C Monterey Jack cheese (shredded)
Sprinkle on the filled zucchini halves. Return to the oven and bake until cheese begins to brown, 12-15 minutes. Remove from the oven and let stand 5 minutes. Garnish with 2 T chopped fresh cilantro and serve.
Recipe by Gloria Snider (Richmond, VA)



Zucchini Brownies (serves 18-24, unless they like brownies like I do, then maybe 1 0r 2!)
1 C flour
3/4 C whole wheat flour
1/3 C baking cocoa
1/2 t baking soda
1/2 t salt.
Combine in large bowl.

2-3 C zucchini (shredded)
Stir in.

1 egg
3/4 C sugar
3/4 C brown sugar
1/2 C plain yogurt
1/2 C oil
1 t vanilla
Combine in separate bowl and beat with a fork. Stir into zucchini mixture. Spread evenly into greased 9 x 13-inch pan.

1/2-1 C semisweet or mint chocolate chips
1/2 C nuts (chopped; optional)
Sprinkle on top of batter. Bake in preheated oven at 350 until toothpick inserted in center comes out clean, 35-40 minutes.
Recipe by Julie Swartzentruber (Pittsburgh, PA) - anyone know her??? and Mary Keith (Sefner, FL)

Gittin 'er Done

With so much that needs immediate attention in the gardens, it's easy for me to lose track of long-term goals for the farm. Fortunately, I have friends who periodically help me re-focus and move towards my larger mission.

Building a barn (with an apartment/office upstairs for me) is one of my more expensive, but absolutely necessary goals for the future. Much of what I'd like to do with the farm (from raising various animals to growing more produce) will be easier with some sort of barn in place. Plus, while the RV is nice and all, I'd really like to have a place to live where more than one person at a time can actually visit and even dine with me!

I'm hoping to get started on building the barn sometime next year, but in the meantime, I've decided to restore the one section of the old barn which still remains. We refer to the remaining section as the milk house because apparently at some point in its lifetime that's what it was - go figure. I don't recall it being used for that at all, however. The uses I do remember include an extension of the cow barn - usually used for calving or separating cows who were to be sold, a pig pen, a horse stall, and, most recently, a dog house and place to store hay. In short, it's a musty old building that has undergone many incarnations in its lifetime and is about to undergo one more. It's about to become the place where I will wash and refrigerate the produce! Clearly, much work needs to be done on it before that happens:)

While the milk house already has plumbing in it, the wiring in it grew defunct long ago. My friend, Ramsey (Evan), has taken the leadership in getting the electric in and working again. Thinking towards the future (when the barn will be rebuilt), he has wired it to handle all anticipated electrical needs. I am so excited that I'll have electrical power up there soon! Right now all electrical needs in "the barn" are met by the use of hundreds of feet of extension cord stretched from the house. Not a very safe or convenient way to do things!

After finishing the wiring, an overhead path had to be made from the barn to the electric pole for the service line. That required some pretty precarious tree limb cutting- mostly from a ladder. While I'm always eager to use my new easy-start and light-weight Stihl chain saw (I should really be a spokesperson for them, I love it so much), I did not relish the idea of using it on a ladder - I just don't trust my arm strength or my balance! To my relief, Ramsey agreed to cut the trees for me. What a guy! He seemed to enjoy it and I enjoyed watching and learning from him. Unlike me, he really seemed to know what he was doing.

So...slowly, but surely (with enormous help from friends) I'm actually getting things done here, and inching my way towards my goals. I have to say....that's pretty darn exciting to me.

Berry (or squash) Muffins

Berry Muffins
1 1/2 C whole wheat flour
1 C rolled oats
1 T baking powder
1/2 t salt
1 t ground cinnamon
Combine in a bowl.

1 egg
1 C milk
1/4 C oil
1/4 C honey
In another bowl, combine and mix well. Add wet ingredients to the dry ingredients and stir until just moistened.

1 1/2 C berries.
Fold in berries. Fill well-greased muffin tins 2/3 full. Sprinkle top with cinnamon sugar. Bake in preheated oven at 400F for 15-20 minutes.

What germ or flax seed variation: Replace rolled oats with 1/2 C additinoal whole wheat flour and 1/2 C raw wheat germ. Or use 3/4 C additional whole wheat flour and 1/4 C flax seed meal.

Summer squash variation: Replace berries with an equal amount of shredded summer squash.

Recipe by Diane Jonson (Carstairs, Alberta), Judy Hildebrand (Crystal City, Manitoba), Tamara Brubaker (Mount Joy, PA)

Raspberry Cheesecake Trifle

My niece first made this cake for our farm picnic a few years ago. It has quickly become a family favorite and a staple of our 4th of July gatherings. I think she got the recipe online, but I'm not sure of the origin. Anyway...here it is. Enjoy!

Raspberry Cheesecake Trifle

1 pkg (8 oz) white cake mix

1 pkg (8 oz) cream cheese, softened

1/4 C powdered sugar

1 1/2 C whipping cream, whipped

3 C fresh raspberries

2 squares (1 oz each) semisweet chocolate, shaved

Prepare and bake cake as directed. Cool; cut into 1 inch cubes.

In a small mixing bowl, beat cream cheese and sugar until smooth. Fold in whipped cream.

In a trifle bowl, layer half of the cake cubes, 1 C raspberries, half of the cream cheese mixture, and half of the chocolate. Repeat layers. Top with remaining raspberries.

Refrigerate for 4 hours or overnight.

Servies 12-14.

The Vagaries of Nature

It's been a wet year so far, and this weekend has been one for the record books, I'm sure. According to Accuweather.com, we received 2.23 inches of rain on Thursday night. Our average monthly rainfall for June is 4.12 inches. So...in one night....one endless evening of wind, pouring rain, hail, and lightning, as one storm cell after another rode roughshod over Clinton, PA, we received more than half of our average monthly amount of rain. Since then, we have received another 1.07 inches of rain. And it's still raining.

Most of the vegetables seem to have survived so far, although I have had to basically replant many of the beans and potatoes, squishing the muddy soil up around their stems to hold them upright again. The sweet corn got flooded and is not looking too good, but I think that may have more to do with a few bad calves and deer than with the weather!

All I know is....I'm lookin' forward to some sunshine:)

Georgia Collards

Although young collards can certainly be eaten raw (and may be better suited for that), collards are generally known as cooking greens. They tend to be interchangeable in recipes with other greens, so can be used in place of spinach, Swiss chard, or kale in your favorite recipe. Some other cooking tips include:

• Be careful not to overcook collards - it makes them mushy and they lose much of their nutritional value.


• Baby greens are excellent for sautéing, and larger greens are best for stir-frying. Cooking for 2-5 minutes is usually adequate for both.


• A few suggestions for serving greens: Toss with red wine vinegar, olive oil, salt and pepper. Toss with sesame oil, rice vinegar, and soy sauce. Toss with a lemon vinaigrette. Sauté in garlic butter and onion. Top with a pat of butter.

I had a pasta dish at Rachel's Roadhouse the other night (still eating the leftovers, actually) that was garnished with cooked greens. I don't have the recipe for it, but I think it can be reproduced pretty easily based on the following menu description: Garlic, onions, diced tomatoes and white wine are sautéed in a light cream sauce and tossed with Penne Pasta. Garnished with fried greens, Parmesan cheese and Hungarian peppers.

Some other recipes you might like to try:

Fresh Greens Pasta Pie
6 ounces vermicelli
2 T butter
1/3 C grated Parmesan cheese
5 eggs
2 t cooking oil
1 small onion
2 C chopped fresh greens
1 C shredded mozzarella cheese
2 T butter
1/3 C milk
½ t salt
¼ t freshly ground pepper
1/8 t ground nutmeg
hot pepper sauce to taste (optional)

Heat oven to 350 degrees. Lightly grease a large pie plate. Cook vermicelli according to package directions; drain. Stir butter and Parmesan cheese into hot vermicelli. Beat 2 of the eggs and stir well into pasta. Spoon mixture into pie plate, and use a spoon to shape vermicelli into a pie shell. Cover with aluminum foil and bake 10 minutes. Set aside. Heat oil in small skillet, add onion and saute until tender. Beat the remaining 3 eggs and combine with greens, mozzarella, milk, seasonings, and sautéed onions. Spoon greens mixture into pasta shell. Cook pie with aluminum foil. Bake 35 minutes; uncover and bake an additional 5 minutes. Let stand 10 minutes before slicing. Makes 6 servings.
Recipe by Crystal Lake Gardens (MACSAC)

Asian-Style Sauté
2 T sesame oil
3-4 cloves garlic, chopped
½ pound mixed greens, coarsely chopped
1 T vinegar
2 T tamari
freshly ground black pepper

Heat oil in wok or large skillet on moderate heat. Add garlic and sauté 2 minutes. Remove garlic and set aside. Sauté the greens until just wilted. Remove from heat, and stir in vinegar, tamari, pepper, and garlic. Serve immediately. Great as a side dish or with rice. Makes 2-4 servings.
Recipe by Harmony Valley Farm (MASCAC)

Spanish Greens
2 T olive oil
3 cloves garlic, flattened or smashed with the flat of a knife
1 pound greens, stemmed and well washed
Salt and pepper to taste
¼ C golden raisins
3 T toasted pine nuts

Heat oil over high flame in a large skillet. Add garlic cloves and stir-fry until golden, about 30 seconds. Discard garlic. Season with salt and pepper. Cover; wilt greens 2-3 minutes. Add raisins and pine nuts. Check for seasoning and serve. Makes 2-4 servings.
Recipe by MASCAC

Turnips

Nutritional Facts:

• Good source of vitamin C, potassium, and calcium
• Greens are an excellent source of vitamins A, C, B complex, and the minerals potassium, magnesium, and calcium.
• Believed to prevent cancer

Cooking Tips:

• Scrub turnips with a stiff-bristled vegetable brush. No need to peel – simply trim away damaged areas.
• Turnips can be eaten raw – like carrots. Slice or create turnip sticks and add to a veggie tray.
• Grate raw into salads or slaw
• Boil ½-1 inch thick turnip slices or cubes 9-10 minutes; boil small whole turnips 15-10 minutes
• Bake turnips alone for 35-45 minutes at 350 degrees, basted with butter or oil, or bake along with other seasonal roots.
• Can be used like potatoes (alongside a roast, mashed, in stews or soups, etc.)
• Greens can be prepared like any other greens.

My friend, Jen Montgomery, of Blackberry Meadows Farm posted this recipe in her last newsletter. It looked so good, I had to steal it. So...here it is. Enjoy!

White Baby Turnips with Maple Sauce
1 bunch white salad turnips
butter for sautéing
salt (to taste)
real Maple Syrup

Remove the greens from the turnips. Wash and cut turnips into bite-size pieces and add to a pot of boiling water. Cook until almost tender. Remove turnips from boiling water, drain and toss directly into a well oiled hot skillet. Saute for a few minutes (until tender), remove from the pan and drizzle with maple syrup and lightly salt. Serve warm.
Recipe by Jen Montgomery, Blackberry Meadows Farm

Swiss Chard

Swiss Chard is loaded with vitamins and minerals (A, E, C, iron and calcium) and can be used in any recipe calling for spinach (like quiches, lasagna, omelets, etc.)

An easy and yummy way to prepare Swiss Chard is to saute the leaves in garlic butter or with onion. You can also steam it and toss it with some olive oil, lemon juice and salt and pepper.

Some other recipes to try:

Green Surprise Dip
1C steamed Swiss Chard
1 C plain yogurt
1 C cooked chickpeas
1/4 C mayonnaise
2 cloves garlic
1/2 onion (chopped)
1 T lemon juice
1/2 tsp salt

Puree in blender or food processor. Yileds about 2 1/2 cups
Recipe by Teresa Dutchersmith, Goshen. Indiana


Chard Soup with Cream Cheese "Croutons"
3 C chopped chard leaves
4 C chicken broth
salt and pepper
4 oz. cream cheese, cubed and at room temperature

Combine chard and chicken broth in a pot. Bring to simmer and cook until chard is wilted and tender (about 6 minutes). You may leave it as is or purree it with and immersion blender or in a food processer or blender. Reheat if necessary. Season to taste with salt and pepper. Divide the cubed cream cheese into 3 or 4 soup plates. Pour the hot soup over the cream cheese and serve immediately. Makes 3-4 servings.
Recipe developed by Madison Area Community Supported Agriculture Coalition

Rhubarb and Green Onions/Cilantro

Each week I will try to post recipes for some of the produce in season that week. Most of my recipes come from Simply in Season and From Asparagus to Zucchini: A Guide to Cooking Farm-Fresh Seasonal Produce, 3rd. ed. The first is a cookbook commissioned by the Mennonite Central Committee "to promote the understanding of how the food choices we make affect our lives and the lives of those who produce the food." The second is a cookbook that was put together by the Madison Area Community Supported Agriculture Coalition (MACSAC) as an educational and outreach tool. Authors of individual recipes are noted after the recipe. Both cookbooks are loaded with wonderful recipes, and are "must-haves" for anyone who likes to cook or anyone trying to eat more seasonably.

Rhubarb Muffins
1 ½ C flour
1 C whole wheat flour
1 tsp baking soda
1 tsp baking powder
½ tsp salt.
Combine thoroughly.

1 C buttermilk, sour milk, or plain yogurt
¾ C brown sugar
½ C oil
1 egg (beaten)
2 tsp vanilla
In a separate bowl, mix well. Stir in dry ingredients until just moistened.

1 ½ C rhubarb (diced)
½ C nuts (toasted and chopped; optional)
Stir in. Fill greased muffin tins 2/3 full.

¼ C sugar
1 T butter
1 tsp ground cinnamon
1 tsp flour
Combine and sprinkle on top of batter. Bake in preheated oven at 375 until toothpick inserted in center comes out clean, 20 minutes. Remove from pans and cool on wire racks.
Recipe by Marily Swartzentruber, Goshen, IN and Catherine Klassen, Landmark, Manitoba


Rhubarb Sauce
4 C rhubarb (chopped)
½ C honey or 1 C sugar
1 T tapioca
1 tsp ground cinnamon (optional)
Combine. Let stand for 10 minutes or until some juice forms. Heat slowly to boiling. Cool and serve over ice cream. Or try stirring in sliced strawberries or raisins and serve for breakfast or as a side dish, in place of applesauce.
Recipe by Laurie Longenecker, Lancaster, PA; Helen Glick, Millersburg, OH, and Ida Huebert, Galva, KS


Savory Green Onion Noodle Cake
4 eggs
1/2 C chopped green onions
2 tsp chopped cilantro
1/2 tsp grated ginger
8 ounces spaghettini (thin spaghetti), cooked, rinsed, drained well and tossed with 2-3 tsp sesame oil
salt and freshly ground black pepper
2 T peanut oil, divided
sprigs of cilantro
Beat eggs; stir in green onions, cilantro, and ginger. Add spaghetti and salt and pepper to taste; mix very well with your hands. Heat half the peanut oil in an 8-10 inch non-stick skillet over medium-high flame. Spread pasta mixture into pan, press it down, and even the edges with a spatula. Cook until bottom is golden and cake is "set," 6-10 minutes. Wearing oven mitts, place a platter over skillet and flip noodle cake onto platter. Heat remaing oil in skillet, slide cake bakc in, and cook until second side is golden. Slide noodle cake back onto the platter and garnich with cilantro sprigs. Makes 4-6 servings.
Recipe developed by MACSAC