Greetings!!
The Carrot That Started It All
April 17, 2013Whether You Weather the Weather
April 17, 2013Greetings!
Worm Tales
April 17, 2013Greetings!
April 17, 2013
Turnip the Volume!
April 17, 2013Greetings!
olden Gratin Of Carrots And Turnips
Recipe By : Vegetarian Cooking for Everyone, Deborah Madison, page 280
Serving Size : 4
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
Butter for the dish
2 cups cream or for more flavor prepare a Thin Béchamel Sauce for Gratins
(click link for that recipe)
Salt and freshly milled pepper
1 small onion — finely diced
1 tablespoon butter
24 ounces turnip
peeled and julienned
8 ounces carrots
peeled and julienned
1 cup bread crumbs
Preheat the oven to 375F. Lightly butter a 2-quart gratin dish. Cook the onion in the butter in a small skillet over medium heat,
about 8 minutes; then combine with the rest of the vegetables. Season with
salt and pepper and transfer to the gratin dish. Pour the sauce or cream over the
top, cover with the bread crumbs, and bake until bubbling and golden on
top, about 45 minutes.
There’s a First Time for Everything
April 17, 2013Greetings!
A Visit to Growing Power
January 17, 2013Greetings!
Keep it Interesting…
December 23, 2012Greetings!
I have been asked a few times recently if I am trying anything “new” or “exciting” at the farm this season. It is a great question and it always comes up in my own mind as I drool over the sensuously colorful seed catalogues that show up this time of year. Each season we try at least a handful of new varieties to add a little (extra) spice to our farm life. This season we had the luxury of growing the rather space intensive delight, snow peas, for the first time thanks to a neighbor’s kindness in letting us use his land. We are also giving purple cauliflower a shot as well as a headlong and foolhardy attempt at our first winter cut flowers (snap dragons). Just watch our market table to measure our success on those endeavors. Intern and herbal guru, Nicole, has been advocating for expanding our offerings of medicinal and culinary herbs. She is educating me as we go, as I know very little about these more exotic herbs. In fact, I keep asking her to repeat the plant names as she’s extolling their virtues: “what’s it called, gerbil?” “no, its chervil,” she patiently replies, “and its great for your digestive system” “Well,then” I respond, “rock on!” Needless to say, I’m convinced. But now I have a question for you, gentle reader, what would you like to see Down to Earth grow? This is not a rhetorical exercise– it would be great to hear from you folks what (legal) offerings you would like to see at market. Respond via email or that up and coming social networking site: Facebook
“No thank you daddy, you go ahead.”
December 2, 2012Rain-drizzled and cool Fall Greetings!
The Fall Season Begins!!
November 17, 2012Hello Folks!