#... with our freshly harvested onions

[cebulanka]

I will not lose my way, even if it means some of the tumblrinas will turn against me!

onion lovers dni

[edgewaterfarmcsa]

CSA WEEK 16

P i c k l i s t

watermelon - cherry tomatoes - field tomatoes - lunch box peppers - onion -

corn - potatoes - basil - carmen pep

THIS WEEK AT EDGEWATER…

SO MANY FALL FEELS! This weekend's equinox totally hit like a ton of bricks.  As the light levels change, I find myself already reaching and hoping for every bit of sun to shine on us, our fields, etc… It is hard to experience a change of seasons as we moved right over Summer, experienced an eternal Spring, and now suddenly Fall is here with its demand that we put on at least one to two layers of woolies during morning harvest, spark our ovens nightly for tomato/pepper roasting, 

and consider which pumpkin reaches Martha Sterwart stoop status, as we move them out of bins and clean them up to sell.  These are all good things, BUT after a summer that was sun deficient, I am certainly not ready.  

However it is not all doom and gloom at Edgewater, I am but one salty farmer in a village of many!  Pooh seems particularly tickled about Fall’s entrance; he spends his days seeding cover-crop and jonesin for the nightly potato harvest. 

Yes! The great potato harvest has begun! And compared to last year’s crop- think back to last summer’s drought and 0 irrigation on the potato field due to debatably poor planning, but also, who knew we were gonna have an intense drought?!?!?- this crop looks baller.  Every variety is coming through with pretty decent yields.  Nightly, Pooh and Mike venture down the road well after morning pick and afternoon deliveries.  Mike drives the tractor with a gigantic potato harvester attached to it and Pooh drives the other tractor with a massive potato wagon to collect said spud.  They ride side by side - it is indeed darling as they both have a tendency to be real lone wolves.  Mike's potato harvester pulls the tots from the earth, moving each potato through the machine like Miss Pac Man through the maze (sans ghost).  The potato makes its way to the top of the harvester, goes through the hopper and lands in Pooh’s wagon- a real “he shoots he scores” moment for all.  Each morning after harvest, field crew then heads to the field, scoop’n up all the little spuds that did not make the hopper.  Those potatoes- those perfect tiny round little bits- that is what is in your CSA this week.

In other perfect carby news, we are NOW taking Fall CSA bread share sign ups on the internet- woop woop! Honestly, I can not think of anything better to compliment a CSA veg pick up on a cold Wednesday night than a fresh loaf.  

Here are the deets:

Made by our in house baked good masters, Laura and Kathleen

$46 for 5 weeks/ pick up in conjunction with FALL CSA/ Space is limited.

FARMY FOODIE PRO-TIPS:

ROAST YOUR TOMATOES, ALL OF THEM… 

Please see CSA WEEK 14 on the blog to jog your roasting/saucing making memories on how to!

Serves 2 

JENNY’S NOTE: highly recommended making way more of the shakshuka tomato sauce and canning or freezing for deep winter brunch.  All your friends will be so impressed :)

For the tahini 

1 cup tahini paste

2 tsp fresh lemon juice, plus more to taste

1 garlic clove, grated 

1 tsp kosher salt, plus more to taste

½ cup ice water, plus more if needed 

To make the tahini: In a medium bowl, whisk together the tahini paste, lemon juice, garlic, salt, and ice water. It will reach a weird, lumpy consistency, but don’t be afraid. Keep whisking until it smooths out and becomes light in color (if it doesn’t, it needs more ice water, so just add a bit more). Tahini sauce with the perfect consistency will drip through the tines of a fork, but just barely. Taste for seasoning, adding more lemon juice or salt if desired. Store in a jar in the refrigerator for up to one week. If the tahini gets too thick while in the fridge, just loosen it up with a little water before using.

For the shakshuka

2 tbsp extra virgin olive oil, plus more for drizzling 

1 small yellow onion, finely chopped

1 red pepper, finely chopped

Kosher salt and freshly ground black pepper

3 garlic cloves, finely chopped

1 tsp ground cumin 

1 tsp curry powder (optional)

½ tsp ground turmeric

1 tbsp harissa, store-bought 

6 medium tomatoes, finely chopped

Pinch of sugar

4 large eggs 

Fresh dill or parsley, for garnish

Challah, pita, or other soft white bread, for serving

In a large skillet with a fitted lid, heat 2 tablespoons olive oil over medium-high heat. Add the onion and pepper, and season well with salt and black pepper. Cook until the onion just begins to lightly brown, 6 to 8 minutes, then add the garlic, cumin, curry powder (if using), turmeric, and harissa. Sauté until fragrant and the onion is lightly browned, 1 to 2 minutes. Stir in the tomatoes and season with the sugar and a pinch each of salt and black pepper. Cover the pan and simmer over low heat until the sauce has thickened slightly, about 20 minutes. Uncover the pan, raise the heat to medium-high, and continue simmering, stirring occasionally, until the sauce is thick enough to cling to the eggs, 10 to 15 minutes. 

Use a large spoon to make four wells in the sauce. Crack an egg into each well, cover the pan with the lid, and cook over medium-high heat until the whites are set but the yolks are still runny, about 3 minutes. 

Remove the pan from the heat. Garnish with fresh dill or parsley and drizzle with olive oil and garlicky tahini. Serve hot with bread.

Crispy Roasted Potatoes with Garlic and Herbs – these are just classic. Once you figure out how easy this method is, it’s hard to make roasted potatoes any other way. You can totally omit the herbs and toss these potatoes in spices like, paprika, turmeric, curry powder….whatever flavor combinations you love. The key here is making sure you pre-heat the oven and space out your potatoes on the sheet tray so they have the ability to really crisp up and get golden and crunchy. 

2 lbs New Potatoes

1/4 cup extra virgin olive oil

1 head garlic, crushed cloves

5 fresh thyme sprigs- can substitute with dried

3 rosemary sprigs- can substitute with dried

Or your sage from last week’s csa!

lots of Kosher salt and cracked black pepper to season

Bring a large pot of salted water to boil and add in the potatoes. Boil for 10-15 minutes until a knife runs through the potato easily. Strain and let air dry for 5 minutes.

Pre-heat the oven for 425 degrees F. Place the potatoes on a sheet tray and using the bottom of a cup or the heel of your hand press down on each potato. Make sure they aren’t touching. Season well with salt and black pepper. Sprinkle over fresh thyme, rosemary and drizzle over the olive oil.

Tear the leaves and rub them releasing all the aromas. Move the potatoes around on the seasoned oil, being very careful not to bread the potatoes. They are very delicate. When the oven is pre-heated place the seasoned smashed potatoes in the hot oven and let roast for 20-25 minutes until golden. Remove and eat those Crispy Roasted Potatoes with Garlic and Herbs.

[madewithonerib]

Personal Tanya Day 37: Mind Over Matter (CH17.1) | Dovid Vigler 2025-01-28 | Tue, 28 Tevet 5785 | Beinoni Ctrls Mind & Rasha Repents to LoveGOD

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Smoked Extra Firm Tofu Portabello Mushrooms Salt&Pepper/Onion/Sage Garlic & White Mushrooms BBQ Sauce & Mayonaise

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Crunchy Almond Shortbread Bars | table_dairy

The No-Brainer Meals Chefs Make When They’re Too Tired to Cook

It doesn’t have to be another takeout night.

We’re all looking for inventive ways to make the most of what we have in our pantries to avoid grocery store trips—but sometimes, figuring out what to make for dinner can be more work than fun. Before you give up and subject yourself to a Chopped–esque scramble, allow us to step in with a little creative guidance.

We tapped our trusty network of foodies and chefs to source the low-lift recipes they turn to when they’re too lazy to cook. Spoiler alert: The dishes are delicious and easy to prepare. See for yourself.

Flour Shop founder Amirah Kassem—author of The Power of Sprinkles and purveyor of the Insta-famous exploding sprinkle cake—may be popular for her sweet treats, but she knows that the true key to happiness is pizza. Kassem picks up ready-made dough from a local pizzeria and bakes it at home with choice toppings. Her go-tos: soppressata with a spicy honey drizzle or vegetables with freshly sliced avocado. Though in a pinch, a basic Margherita will do just fine.

Cacio e Pepe

Half Baked Harvest’s Tieghan Gerard never fails to stun us with her creations, and her weeknight meal of cacio e pepe is no exception: “I always have all the ingredients on hand, and it takes less than 30 minutes from start to finish to throw together,” she says. All you need is pasta, butter, black pepper, Parmesan cheese, and a bit of lemon and arugula for garnish. 

Baked Chicken Quesadillas

When takeout just won’t do, The Modern Proper’s Holly Erickson turns to the melt-y, cheesy ease of baked chicken quesadillas. “Cooked chicken and cheese are staples in my fridge, so I just load up some tortillas and pop them in the oven until they’re crispy on the outside and gooey on the inside—dinner is done, and everyone’s happy,” says Erickson.

Grilled Cheese

After a long day in the kitchen at Nashville’s Chauhan Ale & Masala House, chef and Food Network star Maneet Chauhan relaxes with a toasty grilled cheese, which she elevates with a medley of spices, including ginger, cumin, and masala. This isn’t your average elementary school–era sandwich. [Picture at the very top]

Garlic Sauce Pasta

“For those nights when I just can’t be bothered to spend more than 10 minutes in the kitchen, it’s all about this super-garlicky, cheesy pasta,” says What’s Gaby Cooking’s Gaby Dalkin. “It takes no time to whip up and makes enough for dinner and maybe even a leftover lunch.” The five-ingredient sauce uses pantry staples you’re guaranteed to have on hand at all times. 

Shakshuka

Photo courtesy of Eden Eats.

Top Chef Canada host and cook Eden Grinshpan is all about the baked goodness of shakshuka—a low-effort dish that can easily be scaled for a large or small group. Entertainers, take note: “The simple, filling tomato sauce can pack a big punch when seasoned properly,” Grinshpan notes. “My husband and I love making it for a quick dinner or for brunch.”

Brown Rice and Escarole Bowl

Photography by Iain Bagwell, Food Styling by Erin Merhar, Prop Styling by Heather Chadduck Hillegas for Cooking Light.

For The Smile’s executive chef Melia Marden, weeknight meals entail something healthy that only takes five minutes to make. “I always have brown rice going in the rice cooker, and I also try to have a jar of chili oil in the fridge at all times,” she says of her secret weapon for dressing up simple vegetables. Her easy escarole bowl is topped with sliced avocado and garnished with olive oil, Aleppo chili flakes, and garlic. 

Crispy Skinned Sweet Potato With Avocado Mash and Chimichurri

Photo courtesy of What’s Cooking Good Looking.

“I make a variation of this sweet potato recipe at least twice a week,” says natural food chef Jodi Moreno of What’s Cooking Good Looking. “It hits all the right notes—healthy, tasty, and filling—and it’s easy to throw together.” Add a soft-boiled egg for some extra protein. 

Hummus

Photo courtesy of Food Lovin’.

“I always keep quality, fresh hummus in the fridge, and when I’m too lazy to cook—especially after a long night working in the slice shop—I’ll warm up a pita and serve it alongside the hummus, mixing in some high-quality extra-virgin olive oil, Maldon salt flakes, and paprika,” says Noam Grossman, cofounder of NYC’s newest hot spot, Upside Pizza. He suggests topping the protein-rich hummus with fresh vegetables and herbs, which he always tries to have around, as well as olives and pickles for an added burst of flavor. 

Kale Pesto Pasta

Reprinted from Chloe Flavor. Copyright © 2018 by CKC Sales, LLC. Photographs copyright © 2018 by Christina Holmes. Published by Clarkson Potter, an imprint of Penguin Random House, LLC.

After a jam-packed day, chef Chloe Coscarelli resorts to a simple, five-ingredient kale pasta that features a handful of essentials she always has in her pantry. Dressed in a vegan pesto—made from kale, cashews, olive oil, garlic, and lemon—it’s a light and refreshing dish that is sure to please.

Creamy Polenta

Photo by Alex Lau for Bon Appétit.

Marlow Bistro’s chef, Zivko Radojcic, turns to an easy-to-prepare bowl of creamy polenta to satisfy his weeknight cravings. “When I’m tired, I like to add some mushrooms with a fried or poached egg for protein,” he notes. “I make the polenta itself with milk, water, crushed garlic, butter, and Parmesan cheese.”

Fried Rice

Photo by Ali Cayne.

Haven’s Kitchen founder Ali Cayne knows a trick to using up every last bit of those leftovers: Toss them in a frying pan and turn them into fried rice. “It’s the perfect use for day- or two-day-old delivery rice and a good way to get in all sorts of veggies for my kids and me,” she explains. Feel free to freestyle with the vegetables you use; the aim is to finish up whatever’s in your fridge. 

Cheese Board

Photo by Evan Kalman for Add1tbsp.

Add 1tbsp’s Evan Kalman’s go-to is perfect for when you don’t want to go anywhere near a stove. His pick is a charcuterie board, and the usual suspects include a goat cheese, a blue cheese, and a Cheddar. “Not only is it visual—we do eat first with our eyes—but I can throw one together using whatever I have on hand,” he says of his “misfit boards.” Consider this your chance to improvise with the final scrapes of mustard, the last few pickles in the jar, or even a barely there spoonful of ricotta. This meal’s biggest perk is its flexibility. 

Elly Leavitt is an Associate Digital Editor at Domino.

Nutella Chocolate Rolls | UK Barb

Hmm interesting how Barb has specialized in chocolate desserts

[mechaircompany]

One of the Best Cold Room Manufacturers in India

Cold storage rooms provide ideal man-made conditions for storing temperature-sensitive products (foods, fruits, and pharmaceuticals). This prevents items from losing their integrity when exposed to temperature fluctuations.

What makes these cold rooms important is their ability to preserve the quality of stored products. These rooms inhibit biological decay and slow down the chemical and physical changes in food items. 

Navigating cold storage rooms can be a challenge for farmers and food brands. With so many companies operating in the cold storage and food processing market, it is essential to select a trusted partner who can meet your unique storage requirements. 

The one name that tops the list when it comes to one of the best cold room manufacturers in India is Mechair. From small walk-in spaces to huge warehouse storage, our cool rooms come in a range of sizes. They are made to keep various products within a certain temperature range.

Cold Storage Rooms

Mechair has been revolutionising cold chain management, turnkey food processing and refrigeration, ensuring quality from farm to fork. As one of India’s top providers of world-class, temperature-controlled supply chain solutions, we excel by combining state-of-the-art technologies with a highly skilled team.

Mechair’s position as a market leader in cold chain management and food processing is largely attributed to its more than two decades of experience. We have refined our processes through personal observations and experiences over 25 years of operations to provide top-tier cold chain solutions to our clients.

Why Choose Mechair for Cold Storage Solutions? 

Here’s a look at the turnkey solutions we offer for cold storage: 

Precooling Room:

The purpose of precooling is to remove field heat right after a crop is harvested. This is a necessary step so as to prevent quality loss and extend shelf life. Mech-Air manufactures forced air pre-cooling chambers that efficiently extract heat from fresh produce while maintaining high humidity to preserve freshness and prevent weight loss.

Cold Storage for Fruits & Vegetables:

We have developed walk-in cold rooms for the storage of lemons, onions, and bananas. All of these rooms have precise monitoring of temperature. Clients can use them to store fruits, vegetables, dairy products, pharmaceuticals, flowers etc. 

Dehumidified Cold Room for Seed Storage:

Seed storage is crucial for successful seed production and marketing. To store seeds for 6 months to 10 years, a controlled environment is necessary. Higher moisture content negatively impacts seed viability, while lower humidity inhibits insect and fungal activity. Keep seeds in moisture-proof containers for long-term storage. "MECH-AIR INDUSTRIES" offers conditioned storage solutions, including modular cold rooms with proper lighting and protection from pests, ensuring optimal germination and vigour. Our seed storage is suitable to store seeds in bulk quantities.

Blast Chiller & Blast Freezer: A blast chiller is used to reduce the temperature of freshly cooked food. This helps maintain its quality during storage. This method is specifically suitable for those in food catering and instant deliveries. On the other hand, a blast freezer is an ultra-cold freezer commonly found in commercial kitchens. It is used for ready meals, fish, and vegetable products.

Want to learn more about our cold storage and food processing solutions? Please visit us here: https://www.mechair.in/

[downtoearthmarkets]

December has arrived in all its festive glory and ushered in an unusually chilly cold snap just in time to launch us into the holiday spirit! While conditions have seemingly ricocheted from one extreme to another, the range of produce on offer at our farmstalls is still redolent of the long stretch of hot, dry fall days that extended the backend of this year’s growing season well beyond its typical expiration. However, all good things must end, and it’s now last call for many tender field-grown greens and other warm season veggies until the soft rains and mild temperatures of spring coax them forth again. Let Us Enjoy Lettuce Lettuce is a shoulder season crop here in the northeast as this cool-weather-loving plant is typically grown in the spring and autumn. In the spring, lettuce bolts when it matures and reaches the end of its lifecycle, which is usually when daytime temperatures head above 75°F and nighttime temperatures remain over 60°F. In the fall, lettuce can withstand light frosts but needs protection from heavy frosts or harsh, freezing conditions. Lettuce is commonly used as a foundational base for green salads thanks to its versatility, mild flavor, crisp texture and ability to showcase a wide range of salad dressings. In contrast to loose leaf lettuce varieties, the leaves of head lettuces such as romaine, butterhead and iceberg form a dense rosette which develops into a tight, compact head like cabbage. If you’re a salad aficionado like me, the unusually warm and sunny autumn has let us (lettuce!) enjoy this refreshingly crunchy and hydrating leafy vegetable in a variety of delicious preparations for weeks longer than normal. If lettuce-anchored salads are non-negotiable during the cold winter months, you’re in luck as some of our small farms like Great Joy Family Farm, Newgate Farms and Sun Sprout Farm have built greenhouses to facilitate year-round production. The panels of a greenhouse allow sunlight to pass through and trap it as thermal energy to heat up the air inside and create a warm, regulated growing environment. The structure itself protects plants from extreme conditions such as wind, heavy rain, frost and snow. When sunlight is unavailable, supplemental heat from gas, propane or fuel is generally used to keep greenhouse temperatures above freezing. Ar-u-goo-goo for Arugula? Another highly popular salad green, arugula is a member of the Brassicaceae, or cruciferous, family that includes cabbage, cauliflower, Brussels sprouts, and kale. This peppery mustard green is native to the Mediterranean region where it has been widely cultivated since Roman times. Like lettuce, arugula thrives in cool weather and is considered a cool-season crop. While it can withstand the recent light frosts in the field, its tender leaves must be protected from heavy frosts and snowfall by row covers or other frost protection measures. Arugula can be sown inside a greenhouse during the winter as it germinates well in cool soil temperatures and will grow in an unheated structure.  Given the challenges of growing arugula outside during the winter, this spicy, tangy green will be harder to spot at our farmstalls after this weekend. Make the most of the last field-grown harvests by scooping up a few bags to make this goat cheese, arugula & pear salad: Ingredients Dressing:

2 tablespoons Sun Sprout Farm chopped shallot, (about 1 small shallot)

1 Sun Sprout Farm garlic clove, chopped

¼ cup Arlotta Food Studio extra virgin olive oil

2 tablespoons Newgate Farms honey or Maplebrook Farm maple syrup

2 tablespoons white wine vinegar or rice vinegar

1 tablespoon fresh lemon juice

½ teaspoon fine sea salt

Salad:

5 ounces Great Joy Family Farm arugula

⅓ cup Sun Sprout Farm thinly sliced red onion

1 Locust Grove Fruit Farm green or red pear, cored and sliced into 1/4″ half-moons

⅓ cup toasted walnuts

2 ounces SOVA Farms soft goat cheese, crumbled

2 ounces blue cheese, crumbled

½ cup mixed Guoz Garden microgreens, optional

Freshly ground black pepper to taste

Curb your Herb Enthusiasm While dried herbs can be at our fingertips all winter long, certain non-woody herbs lose their signature flavor, boldness and aroma when dried. Basil, cilantro, parsley, dill, tarragon and chives are just a few examples that will always taste and smell better when enjoyed fresh! Most herbs are delicate plants that require milder, temperate conditions to thrive outside in the field, so will rapidly disappear from farmstalls now that our “second summer” is over. If you stumble upon any lush bunches of field-grown herbs at the farmers market this weekend, grab them while you can and whip up a big green salad, whirl them into a pesto in your food processor, or finely chop them and toss them into an omelet. For more ways to enjoy fresh herbs, consult this handy link. While greenhouse cultivation will enable many of our farms to bring an assortment of fresh greens to the farmers market all winter long, supplies can be limited due to the competing demands and restrictive nature of indoor growing. We’ve been lucky enough to enjoy an extended season for a host of fresh produce, but now that the weather has finally turned, this weekend will be the last call for many tender field-grown veggies. Be sure to make the most of the ones you can find, and we look forward to seeing you at the market!

[shadows-starlight]

Shadows and Starlight

Book 19: The Stew's the Thing

-

One chilly autumn evening, Malakar decided on the perfect dish to make for tonight's supper.

The lair was filled with the smells of simmering beef, fresh canola oil, fresh beef broth, and fresh vegetables that had been harvested in his garden earlier in the day.

The flickering light from the hearth cast a warm glow over the kitchen as Malakar bustled about. His baby daughter, Aurora, was securely nestled in her high chair, her dark olive eyes wide with curiosity as she watched her father move around the kitchen.

Malakar tied his apron around his waist and carefully stirred a large pot filled with chunks of beef, potatoes, carrots, celery, and onions. He hummed softly, the melody a soothing contrast to the clattering of pots and pans.

 Aurora giggled occasionally, reaching out with tiny hands to grasp at the colorful array of vegetables and utensils laid out on the kitchen counter.

"Now, my little star," said Malakar with a gentle smile, "today, we are making something special for our supper tonight: a hearty beef stew with potatoes. It will taste even better with the loaf of bread we made the other day as well."

Aurora clapped her little hands, excitedly.

Malakar picked up a potato, peeling it with expert ease. He showed Aurora the peeled potato, holding it up for her to see.

"This, Aurora," said Malakar, "is a potato. It’s one of the key ingredients in our stew. Potatoes add a nice, creamy texture and a bit of heartiness to the dish.”

Aurora watched intently as Malakar chopped and peeled the potato into chunks, his movements precise and deliberate. He placed the potato pieces into the pot with the beef, the sound of them hitting the simmering liquid producing a soft, satisfying sizzle.

Then, he moved to the celery, carrots, and onions, explaining, "These vegetables will add heartiness and flavor to the stew. Cooking is all about mixing different ingredients to make something wonderful, almost like the magic I do."

As Malakar added the vegetables to the pot, he glanced at Aurora. "Soon, you will be by my side and helping me cook dishes like this. However, for now, you are doing an excellent job at watching. Watching is a very good way to learn."

Aurora gurgled in response, her eyes sparkling as she watched the stew bubble away. Malakar stirred the pot. He added one final ingredient; a pinch of fresh salt from the sea.

Soon, the stew was ready. Malakar took out a few bowls and served the soup for himself, Aurora, his henchmen, Grimble, Flord, and Tibber, and his pet raven, Corvus.

He moved Aurora's highchair to the table where a loaf of freshly baked bread, some homemade butter, and a pitcher of iced tea was set nicely.

With a wave of his hand, Malakar set the bowls of stew neatly on the table and placed Aurora's little bowl on the table of her high chair. He cut some slices of bread and placed them on plates right beside the stew and with some of his magic, he placed an even amount of butter on each slice.

He cut up Aurora's slice of buttered bread and served it alongside her bowl of stew and her sippy cup of iced tea.

Her eyes lit up as she saw the steaming, savory stew in front of her.

“Here we go,” Malakar said, placing a tiny spoon in her hand and guiding it gently. “This is our special creation. It’s special because we made it together. Grimble, Flord, Tibber, Corvus! Supper's ready!"

The henchmen rushed to the table with Corvus flying behind him.

Together, they enjoyed the delicious and hearty meal that father and daughter have created together.

The combination of the stew and the fresh bread was perfect, a comforting meal that warmed all of their hearts amidst the chilly, autumn evening.

[prapasara]

Dandelion Greens With Garlic

Dandelion Greens With Garlic

The Spruce Eats / Diana Rattray

Prep:15 mins

Cook:12 mins

Rinse:10 mins

Total:37 mins

Servings:4 servings

Commonly thought of as an herb, dandelion greens are actually a weed and a delicious one, too. Easily spotted during the spring in backyards, on sidewalks, and along train tracks, dandelion flowers, green leaves, and roots are entirely edible. Used for centuries in cuisines around the world, they are famous in traditional medicine for their ability to alleviate digestive and renal ailments.

Many abstain from eating these flavorful greens because they are known for being too bitter. While they do have a bitter aspect, dandelion greens carry a great earthy punch and that bitter profile that makes them a desirable side dish for heavy, fatty foods like steak or brisket. Their wonderful flavor is great in raw salads—much like arugula or radicchio—and they provide a lot of herby flavor when mixed with spices in pesto. Flavored with garlic, as in our recipe, these green leaves are simply delicious. Harvest them from your backyard only if you are sure that no herbicides, pesticides, or dogs have been around the plants. Or buy them by the pound at upscale groceries, Asian markets, or farmers' markets. If dandelions grow in public areas, ask the local authorities first before foraging them, as parks and trails are also sprayed during the hot months of the year.

Ingredients

1 pound dandelion greens

2 teaspoons salt, plus more to taste

1/4 cup vegetable oil

1 clove garlic, minced

1/2 cup onion, finely chopped

1 small dried hot chile pepper, seeds removed and crushed

Freshly ground black pepper, to taste

Parmesan cheese, to taste

Steps to Make It

Gather the ingredients.

Discard the dandelion greens' roots. Rinse the leaves well under running water.

Fill a bowl with water and add 1 teaspoon of salt. Submerge the leaves in the salted water for 10 minutes. Rinse well.

Cut leaves into 2-inch pieces.

Bring a small amount to a boil in a saucepan, around 1 1/2 cups, add 1 teaspoon of salt, and cook the greens uncovered for about 10 minutes.

While the greens cook, heat the vegetable oil in a skillet or sauté pan over medium heat. Sauté the garlic, onions, and chile pepper until the onion is translucent.

Drain greens thoroughly and add them into the onion-garlic mixture.

Season with salt and pepper, to taste.

Plate the greens and add shaved or grated Parmesan cheese on top.

Enjoy!

Other Recipes With Dandelions

If you got your hands on a good amount of dandelions, there are plenty of ways in which you can cook and serve these delicious greens:

Add them to spinach or kale soups to brighten up the green flavors.

Braise them in beef or chicken broth alongside leeks for a pungent side dish.

Sautee them in olive oil and garlic and use them as the base for an omelet.

Sautee and blend with pine nuts, garlic, salt, and parmesan to make a pesto to serve with pasta, or as the spread for sandwiches and wraps.

Cook the greens in olive oil alongside tomatoes, onions, and garlic and mix them with cooked grains like brown rice, quinoa, farro, fonio, or barley to make a salad. Dress with a citrus vinaigrette.

Serve the sauteed greens with hanger steak, pork belly, or fatty fish.

Make a hash with potatoes and onions and top with sauteed dandelions. Top with cheddar cheese and broil for 5 minutes until the cheese is melted.

CR  ::   https://www.thespruceeats.com/dandelion-greens-with-garlic-3053955

[corkcitylibraries]

Sow…Let’s Grow: June 2024

The garden flourishes in June. With bold displays of colour from fox gloves and lupins, to freshly grown produce like garlic and courgette and even the little seedlings planted earlier in the year are finding a place to call home. In my garden the sweet peas I planted back in February are flowering beautifully and releasing the most gorgeous fragrance into the garden. The flowers are pale pink and white and I borrowed the seeds from our very own seed library here in Hollyhill. I have attached a photo of these wonderful flowers and a photo of the Martock beans I also planted back in February, as they have just begun to flower in the loveliest shade of lilac. It’s wonderful when your fruits or vegetables can be grown in amongst your flowers as they can make your display a little more eye catching and encourage you to get in amongst the flowers when you are harvesting, unlocking a new way of interacting with your garden.

For those of us real garden enthusiasts, the highlight of the gardening year is Chelsea Flower Show. I watch this every year and the gardens just keep getting better and better. Recently they have introduced the small garden category and the houseplant category meaning even more people can watch and come away with meaningful planting techniques for their space – no matter how small. Several of the gardens this year really encouraged the mixing of vegetables and flowers in your garden as opposed to the more traditional option of having your vegetable garden separate from your flowers and I love it. Plants like fennel, lavender, parsley, and lemon balm add such colour and fragrance to the garden that it seems a shame to relegate them to the vegetable patch. My garden this year is sort of a mix by accident as I’ve sorted everything by when it will flower as opposed to flowers in one section and veg in the other. I have my Martock beans next to my sweet peas and lilies, my marigolds in amongst my garlic and onions, and my strawberries are close to my fuchsia bushes.

Here are all the flowers and fruits/vegetables that you can plant in June that we have in stock in Hollyhill:

I am going to grow radishes again this year as these worked really well last year and I’m also going to try coriander because I use a lot of coriander in my cooking. Radishes are great as they can be grown from March all the way through until August. They love warm soil with lots of moisture so I ‘ve put mine in the same container as my peas which is by a south facing wall. They grow very quickly too and are ready to eat 3 to 6 weeks after you plant them and in fact are better the sooner you eat them as they can become woody if left in the ground too long.

Coriander can be sown from June until early September, and it too likes damp soil. Coriander has a long tap root so it is best to plant them where you want them in the garden instead of in seed trays as you may damage the roots when planting out. It also helps to crush the seeds a little before you plant them as this speeds up the germination process, which can take from 7 to 20 days. After that you’ll have bunches of fresh coriander in no time!

[leedsvegboxuk]

Exploring Organic Veg Boxes: A Healthier Choice for Your Family

Many families in Leeds choose to buy fruit and veg box delivery in Leeds to live healthier. An organic veg box can help your family make healthier food choices. It addresses concerns about pesticide use, sustainability, and access to fresh produce.

Subscription services deliver boxes of seasonal fruits and vegetables. They are sourced from organic or low-impact farms. Leeds Veg Box works with local farmers. These farmers are committed to sustainable growing practices. They don't use harmful chemicals or unnecessary processing. Organic vegetables Leeds but in the convenience of a weekly box.

Benefits of an Organic Veg Box

Having nutritious, organic produce conveniently delivered right to your door provides some major benefits for a busy family.

Less Exposure to Pesticides

Choosing organic means dramatically reducing your family’s exposure to toxic pesticide residues common on conventionally grown produce. This provides important health protections, especially for young children.

More Nutrients

Organic farming practices build healthy soil, which means the food grown in it is more nutrient-dense. That’s important to help our kids’ growing bodies and minds get the necessary vitamins, minerals, and antioxidants.

Environmentally Friendly

Organic agriculture nurtures biodiversity and soil health without synthetic pesticides and fertilizers that pollute air and waterways. Veg box delivery minimizes food miles while supporting the local economy too. It’s a sustainable choice all around.

Convenience

No more fighting crowds at the supermarket after a long work day. Veg boxes show up reliably when and where you want them. Some providers even allow you to customize your weekly order – all with no plastic packaging waste.

What to Expect in an Organic Veg Box

Most veg box subscriptions allow you to choose a box size and frequency to meet your household’s needs. Here’s an idea of what might arrive in a typical weekly order:

Fruits include apples, oranges, pears, plums, melons, and berries. What’s available changes with the growing season.

Veggies – sticks of carrots and celery, potatoes, onions, salad greens, broccoli, cauliflower, squash, etc. Again, seasonal variety throughout the year.

Herbs – parsley, basil, cilantro, mint delivered fresh in bunches. Great for flavoring dishes instead of salt.

Extras – some providers offer fruit juices, eggs, baked goods, cheese, or meat produced locally and sustainably. Nice additions to complement the produce.

Veg Box Leeds continues innovating to serve best modern families seeking healthy lifestyles. Organic Veg Boxes Near Me through Leeds Veg Box partners with regional farmers – check them out for convenient local organic produce delivery straight to your Leeds home or office.

Organic Fruit and Veg Delivery is Easier Than Ever

Gone are the days of needing to schedule an extra weekly trip to stock up on fresh organic produce. Organic veg box delivery services are now more convenient for families. They provide nutrient-dense fruits and veggies from local, sustainable sources. More farmers are choosing organic practices. Consumers want chemical-free options for health and ethical reasons. This is causing rapid growth in the organic grocery category.

Luckily, many farms in the Leeds area offer community-supported agriculture programs. They also provide delivery boxes filled with freshly harvested goodies. You can find many choices for personalized fruit and veg delivery Leeds online. You can find organic veg box delivery Leeds. They can match your preferences and budget.

When comparing offerings, be sure to check:

Where are the farms located and how far must produce travel? Supporting truly local growers reduces food miles.

How customizable is the box selection and delivery schedule? More choices and flexibility often work better for finicky family needs.

What growing practices are used? Organic? Low-spray or chemical-free? Hydroponic? Important distinctions for produce purity.

Does box packaging generate waste? Some farms use recyclable/compostable materials or omit packaging completely.

[hound-dog-development]

Herdez Salsa - Verde - Case Of 12 - 16 Oz.

Mexico’s favorite is america’s no. 1 selling salsa verde. Our unique and fruity salsa verde is made with just five simple ingredients: freshly harvested green tomatillos, savory onions, spicy serrano peppers, salt and fresh cilantro.country of origin : united statessize : 16 ozpack of : 12selling unit : caseingredients : tomatillos;chile peppers;onions;iodized salt;less than 2% of…

[legolaslovely]

Lucky

A/N: This turned into a whole story?? WHA?? But I’m super happy about it! This story is my version of this post. Please! I’d still love to know what YOUR version would be! Shoot me an ask or comment and let me know! I have been in a super lovey dovey sappy mood lately and would love to share in it with anyone who’s up for it. Either way, I hope you get some joy from reading this story and that post. Also, I fudged the ages of Castleroy’s kids a bit to fit this story. Though through season two, we’re never told their ages! Also, as you can see, I used a lovely picture of Deano in the photoset because in my mind, he fits the role perfectly. :)

Pairing: Lord Aloysius Castleroy (Reign) x Fem!Reader

Word Count: 1,135

Warnings: Talk of rough peasant life, reader has step-children, tw // food, FLUFF ALL THE FLUFFITY FLUFF

Summary: Check out this post!

You could have struggled through your entire life. You could have been sent to work for hours on end each day, only to perish from a single sparse harvest or plague. You could have been pushed on a man who only loved you for the sons you gave him. You could have been lonely.

But instead, you were quite lucky.

You met a man who didn’t care what others had to say about his life or his choices or his family. He didn’t listen to the whispers that followed him through the room when he asked you to dance and led you to the middle of the floor. Nor did he mind that even your presence at the gathering was a fortunate mistake or that you’d forgotten all the precise steps the moment he took your hand.

He only thought of the way your body relaxed against his, even with so few points of contact in the overly and cursedly appropriate dance. He fell for the stubborn lock of hair that always tickled your cheek no matter how you pinned it back, and he paid extra attention to your smile that only grew wider with each correct step. And when that light reached your eyes, he knew. He knew you were special. 

And when he showed you his kindness, his generosity, his bravery, and soon, his love, you then gladly accepted his marriage proposal. Immediately. 

Which is why you held no fear when he returned home from his business abroad and caught you teaching his children how to cook dinner for themselves. Anyone else would have shamed you- your own father would have beaten you- for attempting to teach the children of one of France’s most affluent men how to tend a fire or wash vegetables or set their own table. It was ludicrous.

To you, however, it was fun. And to the children- now your children- it was positively merry.

You asked the two boys to set the dining room table with whichever bowls caught their fancy from the cupboards. It only sent laughter bubbling through you when you saw them leave the kitchen with bits of cutlery and place ware from each of the home’s four dining and tea sets. But then again, you didn’t expect any less. You only hoped that you wouldn’t hear any crashing or shattering from the next rooms over.

Though you didn’t expect your oldest daughter to take any part in your little game, she begged you to show her how to knead and prepare the bread dough that had been left to rise in front of a sunny window. You divulged the secret tricks to tipping the delicate dough from the bowl and then beating everything but the yeast’s life out of it. She was an incredibly sharp girl and instantly took to what some may call the most difficult part of baking with quick skill. She even graced you with a genuine smile when she felt the dough transform into a ball of silk in her hands, and you didn’t hesitate to flick a finger full of flour onto her cheek as a reward.

Your youngest didn’t surprise you. While she was a bit different from her older siblings, she very much resembled you before you had found your place in life. Still, that knowledge did nothing to calm the swell of emotion that rose inside you when she clung to your apron skirts as soon as her brothers and sister scattered to their own work stations. 

       “Would you like to stay here and help me?” you asked her.

She nodded and slid up to the counter covered with raw vegetables. The center of her chest barely reached the wooden slab workspace, so you gave her a clean towel and asked her to dry the freshly washed carrots. As you peeled the potatoes, round, blue eyes like her father’s watched the knife swirl and slice in your calloused, well worked fingers. 

While you worked together, you told her stories of what it had been like to be a child on a farm. And as you chopped vegetables and she piled them into the large pot you’d placed on the floor in her reach, the both of you sang the songs of France that any little one, rich or poor, would know by heart.

       “Papa! Look!” was all she said before running to him and dragging him through the kitchen by the hand.

       “I see! You’ve been busy,” he said, picking her up and kissing her.

       “Yes,” she said. “And Gemma baked the bread and the boys set the table!”

       “Very good!” With a look to you, he added, “And brave.”

You smiled at him, doing a horrid job of hiding the roll of your eyes.

He kissed your cheek before following his children to the dining room and listening to each of them share their individual roles for the night. Their proud voices rang through the lower floor of the house as you continued your work, humming to yourself and swiping the last of the diced onions into the pot still on the floor. You wiped your hands, preparing to lift the large vessel onto the counter when your husband appeared and did it for you.

       “And where have all my helpers gone?” you asked.

       “I’ve sent them to bathe and dress for the special meal you all have prepared.” He rolled up his sleeves. “Though I, my love, am ever at your service.” 

You had him lift the jug of broth and pour the measured amount into the pot. Then, as you stirred the steaming soup, he stood behind you and wrapped his arms around your waist. “Our youngest was very excited to tell me of your history with potatoes. And I believe there’s even a chance she may eat her carrots now that she knows how much work goes into growing them.” 

You leaned into his warmth. “I thought it right they know where I came from and what you’ve done for me.”

He kissed your skin. “You’re right. They should know how strong and brilliant their new mother is.”

You turned into his embrace, struggling to speak through the lump in your throat and the tightness in your chest, and held his face as you kissed him. “I’m very happy,” you said against his lips. He understood the many meanings behind the statement.

       “As am I.”

       “I’m glad you’re home.”

He held out his hand to you. “What do you say we bathe you and get you dressed for the delicious dinner you’ve prepared. And I can show you just how glad I am to be home.”

You took his arm and he led you upstairs to your shared chambers where he, as always, spoiled you rotten.

Yes, you were very lucky.

---

@emrfangirl @misslongcep @raindancer2004 @ladybugg1235 @xxbyimm @burningcoffeetimetravel-fics  @fire-flv @nerdbirdsworld @dashesofink @winchesterandpie @tumblinglringlring  @specialagentsnark  @karlthecat15722 @sagabriar @marymegger @aidan-kili-mitchell-forever  @cassiabaggins @guardianofrivendell @lathalea @laurfilijames  @moniamoure @justfollowtheroad @vem-vem-writes

[ninbayphua-moyan]

Where The Harvest Moon Is Brightest

Sweat trickled down my back as I lugged my suitcase behind me along the five-foot ways of Penang. A sense of Saturday afternoon languidness hangs in the balmy air like a soft, heavy blanket, lulling you to sleep. A gentle breeze fleets through the walkway, pleasantly cool against the slight stickiness of my skin. I paused and took a deep breath, head tilted back with eyes closed, listening to the faint rustling of palm leaves. The air was steeped with the fresh, earthy petrichor of a recent shower, and tinged with undertones of the alluringly sweet scent of frangipanis.

          Loud giggles. Shrieks of laughter. Opening my eyes, I turned towards the sound and saw a group of children playing a game of ‘The Eagle Catches The Chicks’ on the street. They dodged and ran with unabashedly childish grins plastered onto their mud smeared faces, eyes twinkling with youthful glee and carelessness. I smiled. It wasn’t that long ago when I too was a little rascal playing on these very streets without a care in the world. I remember the days when the neighbourhood kids and I would play in the streets until our mothers called us in for dinner. Oh, the adventures we had! Climbing up trees; playing in the rain; racing the roti man down the street as he rides by on his bicycle. Ah yes……the roti man……how we used to wait for him to make his rounds each evening after school……The tinkling sound of the metal cup-like object being struck with an iron rod signalling his arrival…our short legs running, shouting ‘roti!’ until he stopped by the side of the road…the chaos that ensues as we crowded around him like hungry chicks waiting to be fed, coins held tight in our sweaty little palms……

          Then, I heard it. The familiar ‘Ting! Ting! Ting!’ of the roti man echoing down the street, as if summoned by my reminiscence of it. The children had heard it too. They ran towards the roti man shouting ‘roti!’, their game abandoned without a second thought. Instinctively, I started running as well, fumbling around my pockets looking for loose change to pay for the bread. I joined the little gathering crowd just as the roti man was getting off his bicycle. A tantalising aroma of freshly baked breads and buns wafted out the minute he undid the catch on the little glass framed doors of the meat-safe seated behind his bike. I couldn’t help but groan internally at the heavenly sight and smell. I watched as he slathered the savoury margarine and rich kaya onto thick slices of roti benggali, mouth watering uncontrollably. After a few minutes, he handed me a big bag of the bread to me and I dropped the money into his outstretched palm. He flashed me a quick grin before returning his attention to the next customer.

          Making my way back to the five-foot way, I stuck my hand into the plastic bag and brought out a piece of warm roti banggali. Biting into the bread, I felt my tongue melting. The crispy, golden crust and soft white crumb of the bread served as a fragrant base, a sacred chapel where the buttery saltiness of the margarine and the rich, creamy sweetness of the kaya sang, each in their unique tune before harmonizing into a heavenly choir and melding into one savoury mouthful of bread. Before I knew it, I had already finished a third of what I’d bought. Realising that I wouldn’t have any left by the time I reached my destination if I continued eating, I quickly knotted up the bag and hurried along.

          Ten minutes later, I came to a stop in front of a shophouse at the end of the five-foot way. A large ebony plaque hung regally above the doorway, my family name engraved upon it in golden Chinese characters. U-shaped terracotta tiles covered the roof and three full length louvred windows lined the upper floor of the two-story building. The pillars were adorned with painted, three-dimensional decorative plaster of beautifully crafted flowers. Majestic peonies and tender lotuses blooming, their elaborate and delicate carved petals unfurling elegantly. Majolica tiles lined the dado façade on the lower quarter of the walls, adding yet another splash of colour to the otherwise, dull and plain exterior. The carved timber ventilated doors stood wide open, each of its panel depicting legendary creatures of ancient Chinese folklore. The exquisitely detailed carvings of phoenixes never ceased to amaze me, even after all this time. Perching nobly on golden branches, their wings were spread wide as if to take off at any second as I gazed, entranced. Then, as the late afternoon sun shines upon their gilded bodies, it was as if those carved mystical beauties were suddenly brought to life. Their once dull sheen now aglow in brilliant shades of scarlet, orange and gold, almost as if they would burst into flames at any moment, just like in the myths of old, and be reborn from the ashes.

          The sound of fluttering wings and clear melodic chirruping snapped me out of my daze. Looking up, I saw a family of swallows roosting in their nest at the corner of the roof. Ah…it was that time of the year again wasn’t it…the swallows always left the nest as the harvest moon approached. I remember how excited I used to get when they came to roost in the spring and how sad I would be when they’d left as autumn drew near. A-Poh[1] would always pick the nest once the swallows had flown, clean it and turn it into a bowl bird nest soup. She always told me it was good for the skin as well as health but I was never sure how true these claims were.

          Peeking my head through the door, I announced my arrival home out of sheer force of habit. There was a loud clanging and scuffling from the kitchen as I heard a delighted shout. I had barely stepped across the threshold into the house before I was pulled into a tight bear hug by A-Poh, immediately enveloped by the familiar scent of incense and rice powder. She was strong despite her age and sometimes I couldn’t help but wonder if all her stories about bird nest soup were true. Pulling out of the hug, she gave me a quick look over and pinched my cheeks, complaining that I’ve lost weight again even though I hadn’t. I tried protesting but she shushed me with a fond pat on the cheeks and shouted for A-Gong[2] who instantly came wobbling out of the ground floor bedroom, a large toothless grin on his wrinkled face. He wrapped me into a warm hug whilst A-Poh hurried off into the kitchen, determined to stuff me up with food before anyone could stop her. I shook my head in resignation whilst A-Gong just laughed and ruffled my hair, amused.

          Pouring some pu-erh tea into two clay teacups, A-Gong motioned for me to sit down, asking about my time abroad. As we sipped on the earthy fragrance of the pu-erh, I told him about my time in the UK; about its miserably wet weather; its tasteless food; its strange customs; and how much I had missed home whilst I was away. Upon hearing that comment, he chuckled heartily, a knowing look in his eyes. He too had left the comforts at home at a young age, sailing the seas to unknown lands to avoid the war. When I asked if he ever missed Hainan and his childhood home, he would always smile a little wistfully but would then shake his head saying home for him was where my A-Poh, a content look upon his wisen face. Even after all this time, they were still as in love with one another as they were back then, just like the butterfly lovers from Chinese folklore.

          Halfway through our conversation, he suddenly stood up as if he had just remembered something. Giving me a wink, he disappeared out the door. I grinned, knowing exactly where he was headed off to. As I sat by the round wooden table in the living room, I gaze absentmindedly at the sparrows fleeting about A-Gong’s potted plants. The afternoon sunlight was streaming in through the lightwell, brightening the otherwise dimly lit interior. I remember still how my siblings and I would play hide-and-seek in the interior courtyard amongst those potted plants. Ah, those really were the days……

          Shifting my gaze, my eyes were immediately drawn to the majolica tile floor. Its kaleidoscope of bright colours a stark contrast against the plain wooden and rattan furniture. Come to think about it, those mosaic pattered tiles were probably what triggered my interest in art in the first place…oh, the afternoons I’d spend on those cool, smooth floor drawing and trying to mimic their intricate patterns and colours…..

          I was brought out of my reminiscence when a bowl of steaming hot pork dumplings was placed before me. Ahh…A-Poh’s pork dumplings. How I’ve missed it while I was away! Eagerly, I picked up the chopsticks and took a bite, my mouth immediately exploding with flavour. The saltiness of the pork meat marinated with soy sauce and sesame oil, the refreshingly sweet spring onions contrasting the meat’s saltiness, the delicately wrapped flour encapsulating it all, the slight bitterness of the herbal broth…this was my definition of heaven. Seeing me happily wolfing down the dumplings, she smiled and returned to the kitchen.

          I was only halfway through my bowl of dumplings when the intense aroma of spices and chili came wafting out of the kitchen, making my mouth water. There wasn’t a need to look. I already knew what it was A-Poh was preparing. And sure enough, she came tottering out of the kitchen a few minutes later with two big bowls of hokkien-mee. Taking a seat next to me and we both dug in. I took a big slurp of soup and my tongue was instantly set on fire, the spices clashing as they performed a tango on my tongue. I had forgotten how potent the chili at home were. My lips were turning a numbing red within seconds but that didn’t stop me from downing down the entire bowl of noodles. After all, no self-respecting child of Penang would ever be caught dead bested by a bowl of spicy hokkien-mee. A-Poh chuckled as she watched me switching comically between fanning my tongue and slurping down the spicy soup.

          Just then, A-Gong came walking in through the front door and I squealed in delight. He grinned, handing me the little plastic bag in his hands before sitting down. Like a child who was just given her Christmas present early, I happily started munching on the packet of ais kacang. The frozen sweetness of the shaved ice instantly cooled my burning mouth and I quickly took a few more mouthful. Content, I glanced at my grandparents and started noticing things that had previously escaped my attention. A-Poh’s once salt-and-pepper hair was now silvery white and her hands seemed more worn and wrinkled than I last remembered. The wrinkles on A-Gong’s face seemed deeper now and his hands, especially the one with a missing finger, shook a little more than they used to whenever he held something. Since when had they aged so much?

          Realising that I had stopped eating, A-Gong pushed the plate of pandan cake closer to me, urging me to eat. Now, I was never much of a sweet tooth but I was particularly fond of this green coloured sponge cake that just melted in your mouth like a piece of cloud. The mild, aromatic sweetness of pandan and the light, fluffy texture of a chiffon cake, a beautiful fusion between European cake-making techniques and locally grown ingredients.

          As I continued munching on the cake, I couldn’t help but smile, having realized how beautifully diverse my hometown was. Just like the pandan cake, it was a place where cultures of the East and West collided and coexisted in harmony. Yes…this little culture cocktail of an island was what I called home and I wouldn’t have it any other way.

NOTES:

[1] ‘A-Poh’ means ‘grandmother’ in Hainanese

[2] ‘A-Gong’ means ‘grandfather’ in Hainanese

[3] ‘Where The Harvest Moon Shines Brightest’ is a play on  月到中秋分外明，每逢佳节倍思亲 meaning the moon is brightest in mid-autumn; homesickness multiplies during each festival

Author's Notes:

Back with Part 4 also known as the final part of the short story slash prose pieces from uni series (this was the earliest piece I wrote in first year lol). The story takes place a year and a half after Part 3. A-Yun has finally graduated uni and has now gone home. All is well ends well. Yes I am aware that there is a slight glitch and A-Gong shouldn’t exist at this point but I wrote it before I wrote everything else so we’re bringing him back to life OuO Anyways, I hope you enjoyed reading Part 4~

Part 1 | Part 2 | Part 3  

Since exams are over and graded and I've officially graduated, I can finally post my work online without having to worry about Turnitin picking it up as plagiarism because apparently you aren't allowed to plagiarise yourself according to university which is absolutely ridiculous but I'm not the one making the rules here so ¯\_(ツ)_/¯

Also, please don't reupload my works without permission.

[ladywynneoutlander]

Hi guys. So I am writing a little story for the holiday season. It is very fluff-tastic, mostly family and love with a minimum of plot. I very much hope someone enjoys it!

Heart’s Abundance

Part 1 - Giving Thanks

Part 2, Part 3, Part 4, Part 5 , Part 6

Bree and I are sitting in the kitchen, enjoying my own special blend of “Liberty Tea,” a mixture of dried strawberry leaves, lemon balm, and chamomile. It is hot, fragrant, and delicious. As we sip, the afternoon sun warms the whole room, giving the feeling of a golden cocoon in the midst of a particularly cold November day. Adso is with us, basking in a windowsill, and we are all practically purring with contentment. Then the sound of dried leaves crackling underfoot reaches our ears. We have visitors. Brianna and I sigh slightly but smile at each other. She opens the door while I take a honey cake from the cupboard.  

It is Young Ian and Rachel. I smile warmly at them. Ian is dressed in particular native splendor today, owing to a visit from a group of prominent Mohawks passing through. His head is freshly plucked and spiked, with metal ornaments and turkey feathers hanging from the back.  Over his pink calico shirt is a vest decorated with astonishing beadwork, and his buckskin trousers are fringed. Next to him Rachel’s Quaker attire is a contrast. She is in a gray wool dress with plain white cap and kerchief. As she enters the sunny room, she unwraps her shawl to reveal the newest Murray, snuggled in a sling against his mother.

Brianna closes the door behind them, then her face lights with a smile, “Why, you look like a Thanksgiving pageant!”

The couple look at each other in incomprehension. “A what, cuz?” Ian inquires.

“You know! When the Pilgrims and Indians ate together. At Plymouth? It was a long time ago…” Her voice becomes more hesitant as the faces of our guests remain blank.

I understand the difficulty. Thanksgiving isn’t celebrated now, even though the famous harvest meal happened more than one hundred years before. I’m struggling to salvage this time-travel faux pas when Jamie steps through the door leading to the front of the house. He bends to kiss my cheek then crosses to wiggle a finger at the newly freed baby. “And what’s that then?” he says, turning to Brianna. “Is thanksgiving not something you do, no a meal?”

“Well…” she hesitates, then boldly rushes on. “Where I grew up, in Boston, some people take a day near the end of November to give thanks for their blessings. They celebrate with a feast and invite close friends and family.”

“It sounds lovely,” Rachel says kindly, “though oughtn’t we to give thanks every day?”

“Of course,” Brianna agrees, ‘it’s just nice to take a special moment for it now and then.” She looks wistfully at me. “Right Mama?”

Suddenly I recall craft-paper feathers, Macy’s parade on the television, and the taste of a cranberry jello salad in perfect vividness. I move to stand by Brianna and take her arm, smiling softly in understanding. “Yes, darling. It is.”

Jamie looks at us and his own face grows tender. Rachel still looks confused, but Ian, who has been watching carefully exclaims, “Sounds like a fine idea! We should have our own thanks meal, aye?”

I look at Ian gratefully, thankful indeed for his enthusiastic spirit. I also see Jamie’s face. It is creasing slowly into a smile. “Aye. We should.”

Brianna’s hand tightens on my arm in excitement. “Great! We’ll have Thanksgiving on the Ridge!”

-o0OOO0o-

A few days later I pull Brianna’s turkey out of the oven and baste it well with drippings, butter, and thyme before pushing it back inside for another half hour. It is nearly time to eat and the bounty of the Ridge is spread throughout the kitchen. It will be a delicious meal (if I do say so myself). The smell is heaven, and by the discreet peeking and increasingly frequent visits of men and small children, they think so too.

Jamie and Brianna brought down this large tom the day before. Even with ten people there would be plenty to go around. I had also dug the last of the fresh vegetables and emptied the pantry. Fanny had spent the entire prior afternoon baking. It would be a feast indeed.

The table is set and festooned with colorful dried leaves and pinecones. Roger even wove a clever cornucopia from twigs and filled it with gourds. Perfect. The turkey has a chestnut mushroom stuffing. There are also yams and brussels sprouts and onion gravy, and (elegance indeed!) yeast dinner rolls rather than corn bread. Crocks of butter and honey and jam round out the meal. My mouth waters just setting it all out.

Soon everyone gathers and we ceremoniously present the pièce de résistance on a platter. Looking from face to face around our large farm table I see Fanny’s eyes widen and smile happily to myself. We are all here, Brianna, Roger, Jem, and Mandy. Germain and Fanny. Jenny and Ian and Rachel with the baby sleeping peacefully in a basket. Jamie takes my hand and gives it a squeeze, then leans over and whispers, “I often think your time strange, Sassenach, but this is fine, aye?” He kisses my lips softly.

The others, used to us, are chattering away. Jamie straightens, clears his throat and waits for quiet, then looks to the end of the table, saying formally, “Ieremiah, an toireadh tu taing?“

Jem, sensitive to the honor thus bestowed, sits up straight as an arrow, “Aye, sir.” He folds his hands before him and I am suddenly reminded of my first dinner at Leoch, when young Hamish said grace. Jem has the same red hair. I add Hamish to my prayers as we all bow our heads together.

“Dear Holy Father. Thank ye for the food before us. Thank ye for our family and friends. Bless us, O Lord, and help us to do good always. In Jesus’ name, Amen.”

“Amen,” the table echoes.  

Jemmy peaks at his father, and at Roger’s nod of approval relaxes happily in his chair. Jamie carves and wafts of fragrant steam are released. The table makes noises of appreciation all around. We fill our plates and enjoy the meal.

“You know,” Roger says, buttering a roll. Since we are giving thanks today, maybe we should each say something we’re thankful for. I believe that’s something they do in Boston, aye Brianna?” He smiles at his wife and she nods.

“Oh yes, it’s a tradition.” When no one volunteers she goes on, and looking directly at Jamie and I, “I’m thankful to be home.” Brianna then turns to Mandy on her right. “And what about you sweetheart? What are you thankful for?”

Mandy turns up a honey-smeared face and smiles. “I thankful for Esmeralda!”

Everyone chuckles and Roger goes next. “I’m thankful for family, for my wife and bairns.”

Jem says, “I’m thankful for Grandda. And Grandma,” he adds hastily.

Germain is next. “I’m thankful for my friends.” He smiles at Fanny and Jem.

Fanny answers in a small voice, “I’m thankful to Mr. and Mrs. Fraser for keeping me.”

“Oh Fanny,” I say gently, “We want to.” She blinks quickly and gives a small smile and we continue.

Jenny, Ian, and Rachel take their turns.

“I’m thankful for our new wee bairn.”

“I’m thankful to have my mam here, and my wife.”

“I’m thankful for the peace we enjoy here.”

Jamie says simply, “I’m thankful for ye, Sassenach.”

I look around the table slowly and finally turn my face up to Jamie, the man who is my heart, “I’m thankful for each of us. For love and family. For every moment.”

“Amen,” he says, and kisses me.

-o0OOO0o-

Soon afterward the table is cleared, and dessert brought out. We have apple tansey, clootie dumpling, and for Brianna, pumpkin pie. There is also custard and sweet cream. I am just setting coffee to boil when a solid thump sounds on the front door. Everyone freezes in surprise for a heartbeat. Visitors are nearly unheard-of this time of year. Then, just as chaos breaks out, Jamie rises. He walks to the front of the house, myself close behind. He seems unhurried and calm, but I notice he carries the carving knife in his left hand.

Jamie opens the door, letting in a blast of frigid November air. What greets us looks like nothing so much as a bear covered in deer hide. Albeit a bear with merry blue eyes glinting above his beard.

“Myers!” Jamie greets the mountain man warmly, discreetly passing the knife to me. I stash it in my deep pocket. “Welcome! What brings ye here so late in the year?”

The bristles part with Myers’ grin. “Well, I’ll tell ‘ee sir. I’ve come wi’ company. Found ‘im near frozen on his way up from Cross Creek.” He steps aside to reveal a second figure in the dooryard, just as tall, but more solidly built.

Peering around Jamie’s shoulder my mouth falls open in shock. The last person I ever expected to see on the Ridge is the Ninth Earl of Ellesmere.

For once I recover more quickly than Jamie, and step around my husband. “William!” I say in sincere pleasure.

The young man looks up a bit uncertainly, then seeing my happiness recovers himself. “Mother Claire.” He might have said more but is prevented by a blur of yellow homespun that comes hurtling through the door and crashes into his middle. William teeters precariously at the impact before coming solidly back to his feet, Frances Pocock clinging to him in perfect imitation of a baby opossum on its mother’s back.

“William! Oh William! I thought I might never th-, see you again!”

William gingerly pats the capped head. “It’s good to see you again too, Fanny.” He smiles gently down, a slight shadow passing briefly in the depths of his slanted eyes. He gently disentangled Fanny and turns to Jamie. “I hope our arrival isn’t a cause of inconvenience to you sir. I…”

Seeing him hesitate I break in as politely as I can. “Of course not! You are both most welcome! Come in and warm up. We are just about to have dessert.”

I usher the newcomers and the gaping crowd back into the kitchen. In a few moments of flurried activity William and John Quincey are greeted by all and settled at the table, the children relocated to stools.

“We had a fine harvest this year so we’re having a wee meal to celebrate and give thanks for it,” Jamie explains, smiling.

“Judging from this bounty, indeed you have!” Myers exclaims as he unabashedly fills his plate with apple tansey, sweet cream, and one of the remaining rolls covered in honey and jam. Jem and Germain looking on in fascination.

I pour him coffee, hiding a smile. “We’re pleased to share it with you.”

William eats more sedately, but with evident pleasure. Watching him, Fanny on one side and Brianna on the other, I wonder suddenly why he has come. Then I look at Jamie. He is watching the boy as well, and though his face is expressionless, to me his eyes reveal the joy he takes in the sight. No. The reason doesn’t matter. I slide my arm around Jamie’s and lean against him, expressing without words my own joy in his happiness.

[edgewaterfarmcsa]

FALL CSA WEEK 6

PICK-LIST

SWEET POTATOES - KALE - LETTUCE - CURLY PARSLEY - DELICATA WINTER SQUASH - BROCCOLI - SAVOY CABBAGE - ORNAMENTAL CORN - FENNEL - BOK CHOY - ROMANESCO - RED POTATOES

Ok, now is the time of year where my emotions can really get the best of me and I become very sentimental.  This week, the better half of our field crew heads home to Jamaica, and it always makes me a little weepy.  Roy, Strong, Ramone, Jasper, and Garnet begin to work with us seasonally starting in May.  Their arrival in the Spring marks the beginning of our full bore growing season.  Together, we plant, weed, pick, and pack, clean, etc… truly embracing the adage, many hands make light work.  And if I knew an old adage about life is better working with people you love, trust, and laugh with, I’d use it here too.  

For me personally, this crew makes it possible to farm and parent at the same time.  Both the fields and the kiddos demand love and attention.  So while Roy, Strong, Ramone, Jasper, and Garnet tend more towards tasks that go into raising good crops, Ray and I (and full disclosure, Grannie Annie (Anne Sprague)) tend more towards the tasks that go into raising (good?) kids.  

Also, if you don’t already know, Roy Mitchell in particular, is key in the success of our CSA.  He shows up every single Wednesday to assist in the CSA box pack-out.  We work together from the start of CSA harvest on Monday to pick-up on Wednesday.  After working together for the past 12 years we’ve got our systems in place with potentially too many jokes thrown in along the way.  Later today, Roy and I will pack his last CSA box for the year with our Wednesday radio station of choice (97.5 fm) to carry us through.  

But it’s mid-November now, and the temps have certainly dropped!  By Thursday night these guys will be back in the tropics quarantining until they can step foot into their own homes and reunite with their own families- giving hugs, eating good goat curry and catching up on life.  Of course traveling during this time (hello pandemic) feels completely complicated and nothing is without risk, but we are taking all the precautions that we can on our end to get them back home safely.  If all goes well- and I have to believe it will- the next 5 or 6 months will move swiftly through winter, into the next growing season and we will all be back in the fields in no time, planting onions, catching up, snacking on donuts, and preparing for the 2021 harvest season.  

LASTLY BEFORE WE GET INTO RECIPES, HOT TIPS, ETC…. 

The final CSA pick up is next week on TUESDAY (this timing should allow for proper Thanksgiving meal prep for all)

HOT TIPS:  

KALE SALAD WITH ROASTED SQUASH AND FENNEL

FROM START SIMPLE

Copyright © 2020 by Lukas Volger. Published by Harper Wave, an imprint of HarperCollins Publishers. 

The dressing - a mix of maple syrup, lemon juice, and olive oil, plus an optional jolt of ginger- could make anything taste good, and the salad, with its autumnal profile, works just as well in holiday menus as it does in packed weekday lunches… Add some crumbled feta if you’d like a tangy creamy element.

2 cups winter squash cut into bite size pieces

1 to 1 ½ tablespoons maple syrup or honey

3 tablespoons olive oil, divided

2 teaspoons finely grated ginger (optional)

Salt & pepper

1 small fennel, cored

2 tablespoons fresh lemon juice

1 large bunch of kale (stemmed and torn into bite size pieces

¼ cup crumbled feta cheese (optional)

Preheat the oven to 425.  Spread the squash on a baking sheet, then toss with 1 ½ tablespoons of the olive oil and sprinkle with a big pinch of salt and pepper.  Roast until tender, 15-20 minutes, stirring once or twice.  Cool.

Whisk together the remaining1 ½ tablespoons of olive oil, the lemon juice, maple syrup or honey, and ginger, if using, in a serving bowl.  Cut the fennel into thinnest-possible shavings, preferable using a mandoline or, if not, a very sharp knife.  Add the fennel and squash to the bowl with the dressing and stir to coat.  Let stand for about 5 minutes, which will soften up the fennel, then add the kale and toss with your hands.  Top with cheese if using.  

 BAKED SWEET POTATO CHIPS

FROM START SIMPLE

Copyright © 2020 by Lukas Volger. Published by Harper Wave, an imprint of HarperCollins Publishers. 

 2 medium sweet potatoes

1 teaspoon flaky sea salt

2 tablespoons olive oil

pinch crushed red pepper flakes

Zest of 1 lime 

Preheat the oven to 425.  

Using a mandoline, or if you don’t have one, a chef’s knife, slice the sweet potatoes into rounds about ¼ inch thick.  Place in a large bowl, add the oil, and stir to coat evenly.  Arrange on a baking sheet in the best single layer you can manage, then transfer to the oven and bake for 10 minutes.  Stir and flip, then return to the overn and bake for 5 to 10 minutes more, until most of the chips are crisp and browned (some take on some black spots; thats fine!).  Watch carefully towards the end, as they darken quickly.  

 In a small bowl, mix together the salt and red pepper flakes.  Sprinkle over the sweet potatoes chips and zest lime over everything.  Serve while they’re still warm.  These are best when eaten within a few hours.  

 roasted broccoli/romanesco 

FROM START SIMPLE

Copyright © 2020 by Lukas Volger. Published by Harper Wave, an imprint of HarperCollins Publishers.

JENNY’S NOTE:  I don’t know why it took me so long in life to cook broccoli in the oven (vs. steaming).  I feel like I’ve been shown the light, and I am so excited to grow old and spend the next 37 years (more? less?) roasting broccoli.  It’s Perfect.  

 Broccoli/Romanesco

freshly ground black pepper

olive oil

Salt

Preheat the oven to 400*

Working close to the stem, cut or snap off large bunches of florets of broccoli or romanesco.  Depending on their size, halve or quarter them so that you’ve got a flat surface or two.  For the broccoli, use a vegetable peeler or baring knife to remove the thick fibrous skin around the stem, then cut the peeled stem into pieces the same thickness as the florets.

 Divide the vegetable between the two baking sheets, then drizzle generously with olive oil and sprinkle with salt and black pepper.  Toss to evenly coat, then transfer to the oven and roast until tender and caramelized in parts, 20 to 30 minutes, stirring and rotating the pans once halfway through.  

 Jenny’s note on start simple by lukas volger:  

I can not stress enough how helpful this book has been when it comes to easy GOOD meals.  And it highlights all the food that we tend to have so much of this time of year: squash, sweet potatoes, kale, and cabbage.  This would be a great addition to your cookbook collection to get you through the year.  Nope this is not a paid advertisement- I'm just a lover of this book and it complements a CSA season all too well.  I also feel the same way about TENDER by Nigel Slater.  If anyone needs any more cook recs, reach out, apparently I’ve just deemed myself an expert.    

 BOK CHOY: 

I am a forever lover of this crisp asian green.  Goes great in stir fries, soups, salads, etc.. 

LETTUCE:

You might come across some browning on the bottom (it was picked on Saturday due to cold nights ahead). This lettuce will continue to stay fresh for a while, just cut back the bottom butt and outer leaves if need be.

[downtoearthmarkets]

Memorial Day, historically known as Decoration Day, is officially a commemoration of and tribute to all those who have lost their lives in service of this great country. The long holiday weekend also marks the unofficial beginning of summer (you can now safely break out your flip flops and white jeans from their winterlong wardrobe purgatory!) and the kickoff of pool, beach and grilling season. The growing season is also in full swing on our area farms which means your local Down to Earth farmers market will be brimming with freshly harvested produce and all the provisions you could possibly need to make this Memorial Day weekend a truly memorable one. Grilling Ideas We’ve all consumed our fair share of good old-fashioned, all-American burgers and hotdogs over Memorial Day gatherings of yore. Why not shake up and elevate your typical cookout routine this weekend with something sustainably, humanely and locally sourced from the farmers market? 1. Lamb The type of lamb you’ll find in the farmers market is pastured and grass-fed, meaning the animals have enjoyed plenty of unfettered access to the outdoors and have followed a biologically appropriate diet grazing on grass and weeds that is sometimes supplemented with hay or silage. Bone-in lamb chops – the cuts of meat that come from the rib, loin, sirloin and shoulder of the animal – work superbly when cooked outside on the barbecue, without your running the risk of smoking up your kitchen, setting off your alarm and deploying the entire fire department to your residence (ahem, yes, I’ve been there and done that!). Here’s a foolproof recipe that will yield succulent, tasty lamb chops in no time at all:   Ingredients • 3 teaspoons Dijon mustard • 2 cloves garlic, minced (Berry Brook Farm, Fino Farm, Jersey Farm Produce) • 2 sprigs of fresh rosemary (Berry Brook Farm, Fino Farm, Jersey Farm Produce) • ¼ cup Extra Virgin Olive Oil • Salt and pepper to taste • 8 farmers market lamb chops   Instructions • Combine mustard, garlic, rosemary, olive oil, salt and pepper and cover lamb chops with it. Let marinate in fridge for 30 minutes. • Grill chops for about three minutes per side, to perfect medium rare.   2. Steamers Nothing says “summer is here!” like a piping hot bowl of locally harvested steamers. Also called soft-shell, Ipswich, or Essex clams, steamers are members of Mya arenaria – a species of edible saltwater clam that is widespread throughout the tidal flats of New England. To prepare steamers for the grill, first clean them by soaking them in cold salt water for 2-3 hours (1 tablespoon sea salt/2-3/4 teaspoons table salt per quart of water) to help purge them of sand. Try this easy-to-execute recipe for whipping up a big batch of steamers to wow your guests with over this Memorial Day weekend. Be sure to remind folks to use their fingers to peel off and discard the skin covering the siphon before eating, as it is a part of the clam that retains sand:   Ingredients • 1 cup water • 2 lemons, cut into quarters • 2 dozen pre-soaked and cleaned steamer clams from American Pride Seafood Instructions • Preheat grill to medium-high heat. • Pour water into disposable 9" x 13" aluminum pan and add lemon quarters. Place clams in water and cover with aluminum foil. Place pan on grill and close cover. • Grill 7 to 9 minutes, or until clams open wide by themselves. Discard clams that don’t open by themselves. • Dip cooked clams in melted butter but careful when picking them up because liquid from inside clams can be hot. 3. Mushrooms As Down to Earth Markets vendor Mushroom Queens puts it, “Grilled portobellos are alright, but shiitake sliders with caramelized onions are next level!” Ingredients • 12 slider buns or dinner rolls • One large white onion (Berry Brook Farm, Fino Farm, Jersey Farm Produce) • 1 tablespoon Extra Virgin Olive Oil • 12 large fresh shiitake mushrooms • Simple Fine Foods Everything Aioli Squeeze • Fresh arugula – feel free to swap out with fresh spinach or mixed spring greens (Berry Brook Farm, Fino Farm, Jersey Farm Produce) Instructions • Grill whole shiitakes over medium-high heat until tender. • Caramelize onions: Coat bottom of heavy-bottomed sauté pan with olive oil. Heat over medium-low heat and add sliced onions. Cook onions slowly, stirring every few minutes. After 10 minutes, sprinkle with pinch of salt and continue to cook for 10-20 minutes until onions have reduced in size and are caramel in color. • Assemble sliders: Place handful of fresh arugula on bottom of each bun. Top with grilled shiitake and caramelized onions. Spread Everything Aioli on top piece of bun and place it on top. • Enjoy! Of course, if burgers and dogs are what you’re dreaming of and your guests are clamoring for, you can easily source grass-fed ground beef, ready-made burger patties, and artisan sausage in the farmers market. Don’t forget to pick up your condiments from Picklelicious and Simple Fine Foods as well as some mouthwatering, freshly baked fruit pies and ripe strawberries while you’re shopping to round out your Memorial Day celebration with a sweet flourish.

[kidsworldgardenclub]

1/23: Today we got crafty and made veggie stamps with peppers, sweet potatoes and broccoli. Then we made homemade ranch dip using green onions freshly harvested from our garden for our super sprout tacos. Lots of thumbs up!