A Back Yard Farm
A Back Yard Farm Blog Posts
Tomatoes Part two
<p>Even the best gardeners experience tomato troubles. If you are just starting out, don't let this deter you from growing tomatoes (aka love apples, historically).  The benefits are worth it. </p>
<p>Before we get into the details, let me say that you can eliminate a majority of the tomato diseases by rotating your plants every 3-5 years to a new place in your garden. Soil born and fungal diseases live in the soil. Tomatoes (which are part of the nightshade family) create a fungus in the soil which can be harmful to the plant. If you get diseases and viruses one year, and don't plant in a different spot the next year, you will exasperate the problem. Plant a crop that is not in the nightshade family in that spot next. No potatoes, peppers or eggplants. Think beans, greens, brassicas, squash, etc.  Practice good garden clean up. Remove as much of the plant as possible and put it in the garbage. </p>
<p>Another practice for healthier tomatoes is related to watering. Water as early in the day as possible. Watering in the late afternoon or evening keeps your plants and garden wet all night; conditions more suitable for diseases. Water your plants from the bottom to avoid getting the leaves wet.  Avoid splashing water from the soil to the leaf level. As the soil splashes up to the leaves, the fungal diseases will begin to affect the plant. As stated before, fungus and viruses live in the soil. Fungal diseases come in many forms. The most common ones are early and late blight and leaf spot. Again, the best way to eliminate these is by crop rotation. You can control this with a product, but use an organic fungicide. You can also make your own with a little water, tea tree oil, and dish soap. </p>
<p>In addition to watering, keep the spacing in mind when planting your garden. Two feet is ideal between tomatoes in all directions. This space increases air flow. Tomatoes need a lot of ventilation to keep things as dry as possible. </p>
<p>Finally, as the plant begins to grow and get taller, you can begin to remove the leaves from the bottom of the plant.  This slows down the spread of fungal diseases.</p>
<p>"Blossom End Rot" (BER) is not a disease but rather a fruit issue.  One day you go out to harvest a tomato and notice the bottom is black and rotten. The main reason for this is a lack of calcium being taken up by the plant.  Before you go out and give milk and egg shells to your plant, read this. Most soils have sufficient calcium in them already. The problem is that if you don't have the correct pH in your soil, the plant can't take up the calcium. Get a soil test. Most vegetables grow best between 6.5 and 7.0 pH. </p>
<p>Another way to prevent this is by mulching your tomato plants with compost, shredded leaves, or grass clippings from an untreated lawn. Tomatoes like consistent moisture. </p>
<p>Again, don't let all this keep you from growing tomatoes. There is nothing better than a tomato fresh from your garden! Stay tuned for information on processing your tomatoes. </p>
Mon, 11 Apr 2016 21:38:00 +0000
/tomatoes-part-two
Tomato Time!
<p>I would be willing to guess that the one vegetable most people who have a garden grow is tomatoes. Where do we begin? How do I get them off to a good start? With over 5,000 varieties, what should we grow?  How should I care for them?  These are all questions worth asking. </p>
<p>I like to start with growing my own tomatoes from seed. This opens up so many more options in tomato taste and color. Once you get a taste of the unique flavors, it is a slippery slope. You get mouth watering tropical sweetness from some, and tart acidic from other tomatoes. There are also fruits with a smoky earthiness to them, rounded out with a hint of sweetness.  A rainbow of color awaits your eyes. Red, orange, yellow, green when ripe; and even blue and purple. Many tomatoes even are spotted and striped. Many nurseries are starting to carry more heirloom varieties, but you are still limited.  Tomatoes range in size from a dime, to two pounds. One variety just bred for size can get 5 pounds. Some are shaped like a pear, while others are flattened and heavily pleated, such as Costoluto Genovese.  Purple Calabash is another fun option for crazy tomatoes with funky character and a flavor to match. </p>
<p>So how do you decide what to grow?  Think about how you will use them. Will you do a lot of canning?  Then grow tomatoes that say they are good for this process. Do you want tomatoes for your kids to graze on out in the garden?  Grow three different colors of cherry tomatoes such as Sun Gold, Sweet 100, and Blush. For making sauce and salsa you need a Roma or Amish Paste type tomato, which are thick and meaty with little juice. </p>
<p>Seeds should be planted about six to eight weeks before the last frost. Plant the seeds 1/4 inch deep in seed starting mix. Not garden soil. Seeds want a mixture that is as light as possible. Bottom heat helps with germination. They should come up within five days. Once they have their first set of true leaves, give them a light fertilizer every two weeks. Worm casting tea is my favorite. When the roots are getting crowded, pot them up to 4" pots. To make your seedlings strong with thick stems, lightly brush your plants daily if possible. About two weeks before they are ready to go outside you need to begin a process called hardening off.  All of their short lives they have been warm, away from wind and the strong sun. You have to gradually condition them to their new home. Start by putting them in the shady and sheltered area for an hour.  Increase their exposure by a half an hour daily, as you gradually expose them to more sun and wind.  </p>
<p>If possible, plant them out on a cloudy day. Don't try and get a head start and plant them out if cold temperatures are threatening. Without protection, I would wait to plant tomatoes until May 25 or even May 30 in the twin cities.  Temperatures at 45 degrees will stunt them. Temps below 40 will set them back severely. It has been said, "Cowardous gardeners are winners!"   If frost threatens, even at this late date, surround your plant with leaves, and cover them with a 5 gallon bucket. Put a blanket over the bucket. Tomatoes are a tropical plant and will be stunted if they are stressed. Plants placed outside when all danger of cold is past will surpass the ones that were rushed out. When you go to plant them, get the hole ready before you take the plant out of its container. Tomatoes grow roots out of their stem, so you can plant them so only two inches of the plant is showing. Water it in right away. Be sure and add plenty of compost in your soil. Tomatoes are very demanding of nutrients.  Maintain consistent watering to avoid tomatoes rotting at the bottom. </p>
<p>This is part one of my tomato guide. Stay tuned for more tips and tricks with regards to fertilizing, pruning, pests and diseases, and processing your harvest. </p>
Tue, 29 Mar 2016 03:07:00 +0000
/tomato-time
Time to Start peppers
<p>About ten weeks is needed to have peppers ready to go outside that will mature in time in our short Minnesota growing season.  Season extenders are an option, but the limiting factor is day length.  Green peppers are certainly doable, but great is the reward of a full ripe pepper.  Many people think that green peppers are a specific cultivar (variety) but a green pepper is nothing but an unripe pepper, same as a green banana.  Sure it is edible, but for the best flavor, best eaten at the perfect time.</p>
<p>If you are new at starting seeds, see my previous article on seed starting.  The only difference with peppers, is be sure to provide bottom heat.  Even with this, peppers can take 2 1/2-3 weeks to germinate.  This is the main reason to get a jump on sowing the seeds now. Be sure to cover the seedling tray with a clear plastic dome that comes with seed starting kits(or just use Saran wrap).  Once you see the first sprouts, remove the covering.  If this is not done, a disease called damping off can kill your seedlings.</p>
<p>There are several sweet varieties that are bread for short seasons.  Some of my favorites are non-bell type peppers.  They are long and come to a point or blunt tip.  They are:  Lipstick (red), Carmen (red), Gypsy, Italia, Giant Aconcagua, Planet Hybrid, and Yummy.</p>
<p>Everyone who loves salsa needs to grow jalepeños.  These can be used at any stage, and can be used from the time they are as big as a thumb.  Some varieties can grow more than twice that big.  Look for certain hybrids that claim bigger sizes.  jalepeños are on the milder side of the pepper heat scale.  The scale used to measure heat is called, "Scoville units."  To give you an idea, a jalepño has a rating of about 2,500.  Serranos have a rating of 1,000.  Cayannes have a rating of 30,000.  Habaneros start at 100,000.  The worlds hottest pepper The Carolina Reaper, has a rating of 2,200,000!  
</p>
<p>Carolina Reaper:
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<p><img style="-webkit-user-select: none" src="" />
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<p>I have had a lot of luck growing peppers in containers.  This is mainly because containers get warmer, and peppers like warm soil. Be sure it is a high quality potting soil mix.  I like Dr. Earth.  Mesh grow bags also work well.  Add a balanced slow release organic fertilizer so it is fed throughout the summer. </p>
<p>To expand your pepper options, check out your local garden center to grow yourself a rainbow of peppers!</p>
Tue, 15 Mar 2016 21:08:00 +0000
/time-to-start-peppers
Hugelkulture
<p>Hugelkulture is a German word that roughly means "hill culture". Basically, this garden technique involves burying wood along with other organic matter as the foundation of your garden bed.  You can use fresh logs, but those that have been in the forest or the wood pile a few years are even better. As the logs begin to decompose, they release nutrients into the soil for the roots of your plants to gobble up. After the first year, minimal watering by the gardener is required. The wood absorbs moisture from the rain and releases it to the plants gradually. During the decomposition process, mychorizal bacteria develop a symbiotic relationship with plant roots, adding more life to the soil from which your plants can benefit. </p>
<p><img style="-webkit-user-select: none" src="" /></p>
<p>You have probably seen a tree that has fallen down in the forest.  New life quickly begins to colonize this addition to the forest floor.  Moss and lichens first do their work, followed by seedlings from new trees.  Eventually it sinks further into the forest floor covered by fall leaves.  It should always be our goal to mimic nature.  Another advantage of this method is that the decomposition of the material warms up the bed to increase plant growth.</p>
<p>How to:</p>
<p>Start by digging a bed no wider than four feet across.  It can be any shape you want.  A shovel's depth is fine.  Set this dirt aside to add later.  Gather your materials.  Find logs of various sizes and stages of decomposition, finished compost, shredded leaves, fresh grass clipping, compostable vegetable scraps, animal manure, and any extra biomass you can find.  One word of caution here:  Avoid using wood from black walnut, as it gives off a chemical that prevents other plants from growing; and cedar, which takes forever to break down.  Also, do not use grass clippings from lawns that have been treated with synthetic fertilizer, or herbicide.  </p>
<p>Once you have all your materials, begin by adding logs of various sizes and states of decomposition.  Water them down well.  Next add smaller branches on top of them.  Following the twigs and branches, fill in between the gaps with manure, compost, grass clippings, kitchen scraps, and any other extra green material you have extra of.  The addition of some of the native soil amongst all this material will help introduce microbial activity into the soil.  Again, water each layer down.  Finally, cover the mound with 2'' of top soil, and a 2'' layer of finished compost of various types.  Don't use compost from big box stores however.  The main ingredient in this is silica (sand) which will not help your garden.  Go to a reputable garden center and buy composted manure, worm castings, mushroom compost, and a general compost.</p>
<p>It is best to start your hugel bed in the fall, so the material has a chance to start breaking down, and settle.  Your first spring it is recommended that you don't plant heavy feeders like squash, broccoli, or pumpkins.  An ideal start would be legumes (peas and beans) because they produce their own nitrogen.  Herbs, salad greens, and root crops are successful also.  In late August you can plant a quick growing cover crop like Austrian field peas, crimson clover, hairy vetch, annual or winter rye.  If you have never grown a cover crop, it is used to add organic matter and rich nitrogenous material to the soil.  Just before winter is about to set in, cut the growth down, and mix in to the first two inches of the soil to break down over winter.</p>
<p> If you are thinking of adding more garden space, consider doing it hugel style!</p>
Thu, 10 Mar 2016 23:14:00 +0000
/hugelkulture
Worms 101
<p>Who are the hardest workers in your garden?  Worms!  Having worms in your garden has many positive outcomes. They eat clay, silt, sand particles, and organic matter. All of this comes out the other end as what is called, "castings". These make the soil structure better by allowing air and moisture to move freely in the soil.  Worms also make tunnels going all over the topsoil and to the sub soil but to a lesser extent. Because of this, roots can grow deeper.  Plants can get more nutrients. If soil has a lot of worms, water is absorbed four times faster than soil with few worms. </p>
<p>Worms are a great way to judge soil health. If there are many worms, it means there is a lot to eat. Worms prefer soil that is full of organic matter, drains well and airy, and has a pH of around 6.0-7.0.  Other microbial life in the soil has similar needs. We can infer then that a healthy worm population indicates soil vitality. </p>
<p>If worms are highly desirable, how do I get them to set up a homestead and get them to enroll their kids in the schools and put down roots?  Can I buy some and put them in my garden if I don't have many?  This wouldn't be a wise use of resources. Worms want specific conditions, and if those don't exist, they will leave. The key is to create conditions that are desirable for them, and they will come. What do they want?  Worms have two objectives in life:  eat and make more worms. Worms like to eat organic matter. If this doesn't exist, they won't visit. The pantry is empty!  They also prefer a soil temperatures of about 60 degrees Ferenheihht, moist but not soggy soil, and again, mucho organic matter. Finally, a peaceful, undisturbed environment. This is why running a tiller is not advised unless you are starting garden for the first time. </p>
<p>I have mentioned organic matter a lot. The best is finished compost worked into the soil. You can also add SHREDDED fall leaves or grass clippings (from lawns not treated with with herbicide or chemical fertilizers), straw, or fruit and vegetable scraps. It is important to shred your leaves to aid in soil incorporation quickly. A two inch layer of compost is also the best mulch for the garden.  Once again, mulch is important to keep the soil cool and to preserve moisture. If worms get too hot, they will go deeper away from where the majority of the roots are. When extreme cold comes rapidly, mulch is important for soil insulation so they are not caught off guard when a cold snap hits and they are trapped, freezing to death. Mulch is also another food source.  Our little wrigglers will come up and eat little bits and again incorporate it into the soil. </p>
<p>To sum it all up, worms equal healthier soil. Healthier soil leads to healthier plants. The more healthy your plants are, the more nutrient dense your produce will be. All of this leads to a healthier and happier you. </p>
Wed, 24 Feb 2016 23:14:00 +0000
/worms-101
Soil is Alive
<p>Some gardeners share my sentiment when I say, "I am growing soil as well as plants."  A huge part of your gardening success lies in the soil as there are millions of bacteria and fungi thriving in the growing medium of your garden. All of this life in our soil helps our plants grow better and taste better. They help plants take up the nutrients from the compost. This group of beneficial life is known as"mychorrhizal fungi". They form colonies around the roots to help the plant take up food, water and and helps it fight diseases. </p>
<p>One way to maintain this life is to establish permanent raised beds, which you do not walk on, thereby eliminating compaction.  Further more, you will not need to till or turn over your garden. Your soil will stay light and friable, so the need to till will not be there. </p>
<p>There are many advantages of a no till system:  almost no weeds, soil life is maintained, and less work. </p>
<p>A weedLESS garden is quite possible. Thousands of weed seeds are buried in the soil waiting to be exposed to light and air. One of the main reasons we have weeds is because of tilling. When we turn up the soil, weed seeds rejoice because they have access to sunlight and water they need to grow. We till because there are too many weeds to deal with by hand. Also because the soil is compacted from walking on it all summer. It is an endless cycle. So where to begin?  Start with a raised bed at least 8" deep. I like to remove the grass and dig a shovel depth deep, but it isn't necessary. I then add compost, manure, shredded leaves, worm castings, perlite or vermiculite and high quality black dirt. You can skip the digging, and add this to a pre-made box no wider than four feet to allow you to reach across the bed on all sides. Staple landscape fabric to the bottom of your bed if you are concerned with soil contamination. This is mainly an issue in the city. </p>
<p>Tilling and turning over the soil wrecks the intricate web of life that is so crucial for plants to thrive. Worms are disturbed along with the mychorrhizal life previously mentioned. If you leave the soil alone, the worms and all the other life residing there will keep the soil loose for you and eliminate the need for you to do it. Instead of all the work every spring and fall, add generous amounts of mixed compost, shredded leaves, and grass clippings (from lawns not treated with herbicide and conventional fertilizer).  After a few years of doing this, you will be able to use your hands to plant your transplants.  </p>
<p>Adding all of this organic matter to your soil increases water holding capacity, brings in more worms (which provide you with some of natures best fertilizer), helps create spaces for the roots to breathe, and keep the soil loose. Organic matter such as compost is the best mulch you can give your plants. It keeps the weeds at bay, helps maintain moisture, and protects the soil from erosion. </p>
<p>If you feel the need to till and dig up your garden, you may keep a two foot by two area just for fun. But trust me...this will be the area you are weeding the most. Using the no-till method, any weeds you do get will easily come out since the soil is so friable.  When my garden was 15'x25' I spent no more than five minutes a day pulling out weak spindly weeds. Weeding was sort of therapeutic. </p>
<p>When planning your garden this winter, consider going against your tradition and make this the last year you till your soil. Establish permanent planting and walking areas and your garden will be a joy to spend time in.</p>
Thu, 18 Feb 2016 22:16:00 +0000
/soil-is-alive
Butternut Squash and Sweet Potato Soup
<p>INGREDIENTS:<br />• 1 (2lb) butternut squash, peeled, seeded and cut into chunks<br />• 2 sweet potatoes, peeled and cut into chunks<br />• 2 carrots, peeled and chopped<br />• 1 onion, peeled and chopped <br />• 2 cloves garlic minced<br />• 1 (3in.) piece of ginger, peeled and finely chopped.<br />• 1 apple, cored and chopped<br />• 2 tbsp butter or oil<br />• 2 cups vegetable broth<br />• 2 1/2 cups water<br />• 1 tsp cinnamon<br />• 1/2 nutmeg<br />• 1 1/2 tsp salt<br />• 1/2 tsp pepper<br />• 1 tsp cumin<br />• 1 tsp curry powder</p>
<p><br />DIRECTIONS:<br />1. Saute the carrots, celery onion, garlic, ginger, and apple in butter or oil until soft, about 10 minutes. Set aside.<br />2. Add squash and sweet potato to a large pot and cover in broth and water.<br />3. Bring to a boil, then add sauteed mixture to the pot and simmer on medium heat until all vegetables are soft. <br />4. Add cinnamon, nutmeg, salt, pepper, cumin, and curry. Stir to mix well.<br />5. Blend with an immersion blender (or put into a regular blender in batches) and puree until smooth.<br />6. Serve with crusty bread and salad.</p>
Wed, 17 Feb 2016 10:57:00 +0000
/butternut-squash-and-sweet-potato-soup
Eggplant Spread
<p>INGREDIENTS:<br />• 2 medium eggplants<br />• 1-2 adobo chiles, depending on how hot you want your dip<br />• 2 Tbsp olive oil<br />• 1 small onion, thinly sliced<br />• 3-4 cloves garlic, chopped<br />• 3/4 cup tomatoes, diced<br />• 1 cup cilantro chopped (optional)<br />• 1 tsp salt</p>
<p><br /><br />DIRECTIONS:<br /><br />Preheat oven to 400 degrees. Cut eggplants in half lengthwise, placing cut half on baking sheet. Roast until soft. Peel when skin is cool.<br /><br />Heat olive oil in nonstick pan over medium-low heat. Add onions and garlic and saute till golden brown. <br /><br />Put all ingredients in a blender or food processor. Process to the consistency you prefer for a spread. We prefer some texture. If you do as well, go gentle on the processing. <br /><br />Serve warm with your favorite crackers or Serves 4</p>
Tue, 16 Feb 2016 10:34:00 +0000
/eggplant-spread
50 Things To Do With Pesto
<p>We found this awesome article in Food Network Magazine.  Here at A Backyard Farm, we LOVE pesto!  </p>
<p>How to make pesto:<br />Blend 8 cups packed basil leaves, 1 cup olive oil, 1/2 cup toasted pine nuts, 2 to 4 garlic cloves and 1/2 teaspoon salt in a food processor until almost smooth. Stir in 1/2 cup grated Parmesan.</p>
<p>1.<strong> Pesto Meatballs</strong> Mix 1 pound ground turkey with 1/2 cup each breadcrumbs and pesto, and 1/4 cup each milk and grated Parmesan. Form into small balls. Cook in a nonstick skillet with olive oil, 10 to 12 minutes.<br /> <br />2.<strong> Meatballs in Pesto Cream</strong> Make Pesto Meatballs (No. 1); cook until just browned, then add 1 cup chicken broth and 1/4 cup pesto and simmer until tender. Stir in 1/2 cup cream and simmer.</p>
<p>3. <strong>Pesto Burgers</strong> Make Pesto Meatballs (No. 1) but form into patties and grill. Serve on toasted ciabatta rolls with pesto, mozzarella, tomato and arugula.</p>
<p>4. <strong>Pesto Pizza</strong> Split a loaf of French bread and brush with pesto. Top with capicola, shredded mozzarella and grated Parmesan. Broil until the cheese melts.</p>
<p>5.<strong> Italian BLT Spread</strong> pesto mixed with mayonnaise on toasted bread; fill with crisp pancetta, sliced tomato and arugula.</p>
<p>6. <strong>Pesto Fritters</strong> Mix 1 cup each ricotta and chopped spinach, 1/2 cup flour, 1/4 cup each grated Parmesan and pesto, and 1/2 teaspoon baking powder; chill 30 minutes. Deep-fry tablespoonfuls in 350 degrees F vegetable oil until golden, 4 minutes. Serve with marinara sauce.</p>
<p>7.<strong> Pesto Butter Mash</strong> 3/4 cup pesto into 4 tablespoons softened butter.</p>
<p>8. <strong>Pesto Corn Grill</strong> or steam corn, then brush with Pesto Butter (No. 7). Sprinkle with Parmesan.</p>
<p>9.<strong> Pesto Sweet Potatoes</strong> Bake sweet potatoes at 425 degrees F until tender, 40 minutes. Quarter lengthwise and spread with Pesto Butter (No. 7).</p>
<p>10. <strong>Pesto Cream Tortellini</strong> Simmer 1 cup heavy cream with 1/4 cup pesto in a skillet until slightly thickened. Stir in 1/4 cup grated Parmesan. Toss with 12 ounces cooked tortellini and 2 cups steamed broccoli.<br />11. Ricotta-Broccoli Pasta Toss 1 pound cooked orecchiette with 1/2 cup each pesto, ricotta and grated Parmesan. Add 1 bunch chopped steamed baby broccoli.</p>
<p>12. <strong>Baked Pesto Gnocchi</strong> Toss 1 pound cooked gnocchi with 3 tablespoons pesto and 1 tablespoon softened butter in a baking dish. Sprinkle with grated pecorino and broil until golden.</p>
<p>13. <strong>Tuna–White Bean Pasta </strong>Cook 1 sliced garlic clove in a skillet with 3 tablespoons olive oil, 1 minute. Stir in 1/4 teaspoon red pepper flakes, 1 can each drained tuna and white beans, and 1/4 cup pesto. Toss with 12 ounces cooked spaghetti and some torn basil.</p>
<p>14.<strong> Pesto Primavera Salad</strong> Toss 12 ounces cooked gemelli or penne with 4 cups sliced steamed vegetables, 1 cup diced mozzarella, 3/4 cup pesto and 1/4 cup grated Parmesan. Top with toasted sliced almonds.</p>
<p>15.<strong> Potato-Pesto Pasta</strong> Cook 1/2 pound cavatelli and 1/2 pound chopped peeled russet potatoes in boiling water until tender, 8 to 9 minutes. Drain and toss with 1/4 cup pesto and some of the cooking liquid.</p>
<p>16. <strong>Calamari-Pesto Pasta</strong> Make Potato-Pesto Pasta (No. 15). Saute 1 pound calamari in a skillet with olive oil, 3 to 4 minutes. Toss with the pasta.</p>
<p>17.<strong> Pesto Mussels</strong> Saute 4 sliced garlic cloves in a pot with olive oil until golden, 2 minutes. Add 2 pounds mussels and 1 cup white wine; cover and cook until the mussels open, about 4 minutes. Stir in 3 tablespoons pesto.</p>
<p>18.<strong> Pesto-Clam Linguine </strong>Make Pesto Mussels (No. 17), using clams instead of mussels. Add 1/2 teaspoon red pepper flakes. Toss with linguine.</p>
<p>19.<strong> Pesto Green Beans </strong>Toss 1 pound steamed green beans with 3 tablespoons pesto and the juice of 1/2 lemon.</p>
<p>20. <strong>Pancetta-Pesto Peas </strong>Cook 4 ounces diced pancetta in a skillet with olive oil until crisp; remove with a slotted spoon. Add 1 bag frozen peas and 1 cup water to the skillet; simmer until tender, 10 minutes. Stir in 3 tablespoons pesto and heat through.</p>
<p>21. <strong>Pesto Orzo with Peas</strong> Make Pancetta-Pesto Peas (No. 20). Stir in 1 1/2 cups cooked orzo and 2 tablespoons grated Parmesan.</p>
<p>22. <strong>Pesto Potato Salad </strong>Cook 2 pounds quartered new potatoes in salted boiling water until tender, 10 to 15 minutes; drain and cool slightly. Whisk 1 cup mayonnaise, 3 tablespoons pesto and the juice of 1 lemon; toss with the potatoes and 1 cup diced celery.</p>
<p>23.<strong> Pesto Chicken Salad </strong>Whisk 3 tablespoons pesto with 1/4 cup each mayonnaise and sour cream. Stir in 4 cups chopped cooked chicken, 1/2 cup chopped celery and 1/4 cup each chopped red onion, walnuts and crisp bacon.</p>
<p>24.<strong> Pesto Egg Salad </strong>Whisk 1/4 cup mayonnaise, 2 tablespoons each pesto and olive oil, and 1 tablespoon lemon juice. Fold in 8 chopped hard-boiled eggs, 1 cup chopped celery and 2 tablespoons minced red onion.</p>
<p>25.<strong> Pesto Tuna Salad</strong> Toss 2 cans drained tuna, 1 can drained chickpeas, 1/4 cup each chopped parsley, red onion and roasted red peppers, 3 tablespoons pesto and 2 tablespoons red wine vinegar.</p>
<p>26.<strong> Pesto Succotash</strong> Cook 5 cups corn, 1 cup sliced cherry tomatoes and 1/4 cup chopped red onion in a skillet with 1 tablespoon butter until soft, 5 minutes. Add 2 cups cooked lima beans and 1/4 cup heavy cream; heat through, then stir in 2 tablespoons pesto.</p>
<p>27.<strong> Lemon-Pesto Dip</strong> Whisk 1/2 cup sour cream with 1/4 cup each mayonnaise, Parmesan and pesto, 2 tablespoons capers and 2 teaspoons each lemon zest and juice. Season with salt and pepper.</p>
<p>28. <strong>Pesto Hummus </strong>Mix 1 cup hummus with 2 tablespoons pesto. Top with chopped mint, toasted pine nuts and a dash of paprika.</p>
<p>29. <strong>Pesto Croutons </strong>Toss 4 cups bread cubes, 3 tablespoons pesto and 2 tablespoons olive oil. Spread on a baking sheet; bake 20 minutes at 350 degrees F.</p>
<p>30.<strong> Pesto Panzanella </strong>Toss Pesto Croutons (No. 29) with 2 tablespoons red wine vinegar, 3 tablespoons olive oil, some chopped tomatoes and cucumber, sliced red onion and more pesto.</p>
<p>31. <strong>Pesto Salad </strong>Whisk 2 tablespoons champagne vinegar and 1/4 cup pesto. Toss with baby greens and serve with baguette toasts spread with goat cheese.</p>
<p>32. <strong>Pesto Caesar Salad</strong> Whisk 2 tablespoons pesto with 1/2 cup Caesar dressing. Toss with romaine and croutons; top with shaved Parmesan.</p>
<p>33. <strong>Pesto Quesadilla Saute </strong>1/2 cup each sliced scallions, mushrooms and zucchini with some pesto, minced jalapenos and cilantro. Brown a flour tortilla in a skillet with butter; top with the vegetables, shredded muenster and another tortilla. Flip and cook.</p>
<p>34. <strong>Pesto Grilled Cheese </strong>Brush 2 slices rustic bread with pesto, then sandwich with sliced cheddar or provolone. Butter the outside of the bread and cook in a skillet over medium heat until golden.</p>
<p>35. <strong>Pesto-Tomato Soup </strong>Cook 3/4 cup chopped shallots and some fresh thyme in a pot with butter. Add 1 large can crushed tomatoes, 1 1/2 cups water and 1/2 cup cream; simmer 20 minutes. Puree, then stir in 3 tablespoons pesto.</p>
<p>36. <strong>Pesto Steak Mix </strong>1/4 cup pesto, 2 tablespoons white wine vinegar and 1 tablespoon hot water. Grill or broil 1 1/4 pounds skirt steak; brush with the pesto.</p>
<p>37. <strong>Pesto Frittata </strong>Cook 1 grated zucchini in an ovenproof skillet with butter. Stir in 1/4 cup chopped parsley and 2 tablespoons each pesto and grated Parmesan. Add 6 beaten eggs and cook until almost set, 3 minutes. Bake in a 350 degrees F oven until set, 15 minutes.</p>
<p>38. <strong>Pesto Fried Chicken </strong>Mix 1 cup milk and 1/2 cup pesto; add 3 1/2 pounds chicken pieces and soak 30 minutes. Dredge the chicken in 3 cups flour mixed with 1 teaspoon each paprika, salt and pepper. Fry in 350 degrees F vegetable oil, 12 to 15 minutes.</p>
<p>39. <strong>Pesto Wings </strong>Marinate 2 pounds chicken wings in 1/2 cup pesto and 1/4 cup each cider vinegar, hot sauce and honey. Roast at 425 degrees F, 40 minutes. Toss with chopped basil and mint.</p>
<p>40. <strong>Pesto Lamb Kebabs </strong>Skewer 1 pound cubed lamb and some red onion. Brush with a mix of 1/4 cup pesto and 1 tablespoon white wine vinegar. Marinate 1 hour, then grill.</p>
<p>41. <strong>Pesto Salmon Cakes</strong> Mix 1 pound cooked flaked salmon with 1 cup panko, 1/4 cup pesto, 1 egg and 1 tablespoon lemon zest. Form patties; cook in an oiled skillet, 2 to 3 minutes per side. Serve with tartar sauce mixed with pesto.</p>
<p>42. <strong>Pesto Swordfish </strong>Mix 1/4 cup pesto with the juice of 1 lemon and 1 tablespoon hot water. Spoon over grilled or broiled swordfish.</p>
<p>43. <strong>Pesto Shrimp Marinate</strong> 1 pound shrimp in 2 tablespoons each pesto and olive oil; add 1 lemon (cut into wedges) and 1/2 teaspoon red pepper flakes. Grill about 3 minutes per side. Season with salt.<br />44. Pesto Roast Chicken Mix the juice of 1 lemon, 1/3 cup pesto and 1 teaspoon red pepper flakes; rub onto a 6-pound chicken. Stuff with garlic and lemon. Roast in a 375 degrees F oven, about 2 hours.</p>
<p>45. <strong>Pesto-Sausage Chicken</strong> Mix 1/2 pound crumbled sausage with 1/4 cup pesto, 1 chopped shallot and 2 tablespoons each breadcrumbs and grated pecorino. Stuff under the skin of 4 bone-in chicken breasts. Roast in a 375 degrees F oven, about 45 minutes.</p>
<p>46. <strong>Pesto Beans Saute</strong> 5 sliced garlic cloves and a pinch of red pepper flakes in a skillet with olive oil. Add 2 cans drained cannellini beans and 1 cup water; simmer until thick, 8 minutes. Stir in 3 tablespoons pesto and 2 tablespoons grated Parmesan.</p>
<p>47. <strong>Pesto Bean Soup</strong> Make Pesto Beans (No. 46). Add 3 cups chicken broth and 1 cup chopped celery; cook 15 minutes. Stir in 1/2 cup each chopped olives and roasted peppers.</p>
<p>48. <strong>Pesto Mash </strong>Boil 3 pounds peeled russet potatoes until tender. Mash with 1 cup milk, 1/2 cup grated Parmesan, 1/4 cup olive oil and 3 tablespoons pesto.</p>
<p>49. <strong>Pesto Cornbread</strong> Prepare an 8.5-ounce box of cornbread mix as the label directs, adding 3 tablespoons pesto to the batter.</p>
<p>50. <strong>Pesto Frites</strong> Whisk 1/3 cup mayonnaise, 2 tablespoons each pesto and olive oil, and 1 tablespoon lemon juice. Serve with french fries.</p>
Mon, 15 Feb 2016 23:26:00 +0000
/50-things-to-do-with-pesto
Quinoa-Zucchini Cakes With Summer Herbs
<p><img src="/system/images/BAhbB1sHOgZmSSIvMjAxNi8wMi8xNS8xN181MV81MF85NzdfWnVjY2hpbmlfY2FrZXMuanBnBjoGRVRbCDoGcDoKdGh1bWJJIg00NTB4NDUwPgY7BlQ/Zucchini%20cakes.jpg" title="Zucchini Cakes" alt="Zucchini Cakes" rel="450x450" width="450" height="300" /></p>
<p>To make the quinoa:<br />• 1 cup quinoa, soaked in water for 5 minutes<br />• 2 cups stock<br />• Handful of mushrooms, chopped<br />• 1 small tomato or pepper, chopped<br />• 1 cup zucchini, shredded<br />• 1/4 cup sunflower seeds or slivered almonds<br />• Handful of fresh, savory herbs (basil, parsley, cilantro, etc.), chopped<br />• Sprinkles of sea salt and freshly ground pepper<br />Drain and rinse the quinoa to remove the bitter flavors from the outer coating. Add everything else and bring to a boil. Cover tightly, reduce heat to low and cook for 15 minutes.<br /></p>
<p>To make the cakes:<br />• 2 eggs<br />• 1/4 cup bread crumbs<br />• Cooking oil<br />Stir the eggs and bread crumbs into the quinoa. Form little cakes about 2 inches across and 1/4 inch thick, and refrigerate for 15 minutes. In a low, wide saucepan, heat a thin layer of oil over medium-high heat. Pan-fry the cakes a couple minutes per side, until the outside is crispy and light golden-brown. Serves 6 to 8.</p>
Mon, 15 Feb 2016 17:51:00 +0000
/quinoa-zucchini-cakes-with-summer-herbs
Cauliflower - Leek Puree
<p>INGREDIENTS:<br />• 2 large cauliflower, (about 3 1/2 lbs.)<br />• 4 Tbsp butter<br />• 1 Leek; thinly sliced (about 1 1/2 Cup)<br />• 3 Cloves garlic; chopped<br />• 1 cup heavy cream<br />• 3/4 C. breadcrumbs<br />• 1/3 C. parsley; chopped</p>
<p>DIRECTIONS:<br />In a large pot of boiling water, cook cauliflower until very soft, 12-15 min; drain.<br /><br />In medium skillet meh 3 1/2 Tbsp. butter over medium heat; cook leek & garlic, stirring occasionally, until leek is translucent & very soft, about 8 min.<br /><br />Using a food processor, in small batches, puree the leek and cauliflower mixture with cream.<br /><br />In small skillet, melt remaining 1/2 Tbsp butter over medium heat. Add the breadcrumbs & toast, tossing until golden.<br />Top the puree with the breadcrumbs & parsley, serve. Serves 8</p>
Mon, 15 Feb 2016 10:29:00 +0000
/cauliflower-leek-puree
Seed Starting Basics
<p>Starting your own seeds has many advantages.  Lets look at how to do it, and why one should consider setting up some lights in late winter.  </p>
<p>Starting your own seeds saves money.  A packet of tomato seeds costs between $1.50 and $3.00.  You get around 30 seeds in a packet.  A plant at a nursery costs about $3.00.  But wait, I don't want 30- tomato plants in my garden!  Fear not.  Seeds can be used a few seasons, depending on the vegetable.  We will look on seed viability later.  The first reason to start your own seeds is to save money. </p>
<p>Starting your own seeds expands your choices of different cultivars (varieties) you can have in your garden.  A garden center may have about ten or so different varieties of vegetables to choose from.  There are thousands of varieties of tomatoes to choose from.  Tomatoes come in every color of the rainbow.  </p>
<p>Starting your own seeds gives you a jump on the gardening season.  Some veggies like lettuce, spinach, kale, broccoli, and onions are ready to brave the elements before most garden centers have them available.  When you do it yourself, you can get a harvest about a month before your neighbors.  The above mentioned vegetables are cold tolerant, and can survive with a little protection.</p>
<p>Starting your seeds gives you an intimate relationship with your plants.  It never ceases to amaze me when I see seeds sprouting that I planted.  It gives me hope for yet another growing season.  There may still be a foot of snow on the ground, but I have a little patch of summer in my basement.  When you lightly brush the tops of your tomato seedlings to make them stronger, you get the scent of the tomato on your hands.  Close your eyes, inhale, and you are in the middle of July for a moment.  When you harvest that first crop, you remember the day you had the tiny living embryo in your fingers.</p>
<p>Those are just a few of the reasons to start your own seeds.  Lets move onto the how.</p>
<p>First you need a sterile soilless mix to plant your seeds in.  This is important.  Don't use garden soil or potting soil.  It needs to be sterile because any bacteria in the soil can cause disease to your seedlings.  Young seedlings are very prone to disease.  Most seed starting mixes are made up of peat moss, vermiculite, and perlite. You can find germinating mix at most garden centers (avoid the big box stores).</p>
<p>You have your mix, now you need containers.  You can buy trays at a home and garden store as well, or you can save some money and use washed yogurt containers, cut milk jugs, or any small container.  Just be sure to poke holes in the bottom.  Plants don't like a soggy environment.  Too wet a soil does not allow for roots to breathe.  </p>
<p>Now you are ready to plant.  Before you fill your containers, you must first wet the mix with warm water.  Make it evenly moist, but not soggy.  This is crucial because if you put seeds into dry soil, and then water, the soil will bead up and disperse the seeds you planted, and they won't be at the correct depth.  Plant the seeds at the correct depth that it says on the seed packet.  I like to use a sharpened pencil to accomplish this.  Cover the seeds and lightly press the soil down.</p>
<p>OK, now where is that sunny window I can put them?  Don't!  I know you have always heard that this is what your plants want.  However, sun through a window provides only a fraction of the light plants need to grow strong and stocky.  Many I'm sure have tried this, only to have 3'' of stem before the leaves start.  Eventually the plant cannot hold itself up and it tips over.  This is what we call "getting leggy".  All you need are basic shop lights.  An easy setup can be found many places online to make your own, or you can buy your own system.  It is important that the lights be kept at a maximum of 3'' above the plants at all times for 12-16 hours a day.  To encourage your seedlings to sprout faster, cover the newly planted seeds with plastic to create a mini greenhouse and keep in moisture.  Check this daily.  As soon as you see seedlings poking through, remove the plastic.  Failure to do this will almost certainly cause a disease called, "damping off."  This will look like fuzzy white at the base of the seedlings.  </p>
<p>Another way to increase germination time is by suing a heat mat.  Peppers and tomatoes greatly benefit from this.</p>
<p>The new life bursting forth also benefits from light petting to encourage stout seedlings.  Once a day brush the seedlings with your hand.  A light fan is also an option for this.</p>
<p>When a seed first emerges from the soil, or potting mixture, it has a set of two leaves called cotyledons. The cotyledons are actually a part of the seed, and act as a food source for the sprouting seedling. At this time the seedling does not conduct photosynthesis. It gets all its food and nutrition from the cotyledons.As the seedling becomes stronger and healthier, it will begin to form two more leaves that look very different from the cotyledons. The true leaves will look more like what the plant’s leaves look like when mature. Once the true leaves are present, the plant is now actively photosynthesizing. Eventually the cotyledons will wither and fall off as the true leaves take over the job of feeding the plant.</p>
<p>Once your seedlings have a set of true leaves give them half strength organic fertilizer once a week.  </p>
<p>Once your seedlings are about 3'' tall, transplant them into 4'' pots so the roots don't get crowded.  After this, you will plant them into the garden when it is time. </p>
<p>About a week before the seedling is ready to go outside, gradually get it used to its new home by doing a process called "hardening off".  Start by putting it in a protected shady location for an hour a day.  Gradually increase its exposure to sun and wind all week.  Doing this will eliminate transplant shock.</p>
<p>There are some vegetables that are best started directly in the garden.  These are: beans, beets, carrots, corn, radishes, peas, and summer squash.  Other than those, seed packets will tell you when to start those seeds.  For a detailed planting calendar, visit <a href="">www.allthingsplants.com</a>.  Go to the menu and select goodies.  Click on planting calendar.  You then enter your zip code, and it gives you a detailed plan for when to start everything.  It even gives dates to start seeds for the fall season.  This is just a general rule, as seasons can be different.  Another website to check out is <a href="">www.awaytogarden.com</a>  </p>
<p>Enjoy the journey of starting your seeds.  It is a learning experience.  I have killed many seedlings, but did not give up.  It is all an experiment.  Keep at it, and you will be amazed of how much you can grow.  Be careful.  It is a slippery slope.  One final word of advice:  Start small.  Take great care of a few types of plants until you master the art of starting your own.</p>
Sun, 14 Feb 2016 19:29:00 +0000
/seed-starting-basics
Seed Nurture Matters. A Seed's Origen Matters.
<p>On this mid-February day, the sun shines warm despite the single degree temps.  My thoughts turn once again to seeds and the miracle that lies within.  For that miracle to reach its full potential, how it was raised and how you raise it in your garden matters.  </p>
<p>What? A seed is a seed, right?  I thought so too once.  If you are an organic gardener or urban farmer, you should strongly consider growing seeds that were produced organically.  Why?  Not for your health reasons, but because a plant adapts. Here are some reasons: if a plant is used to growing in conditions where harmful pesticides and harsh synthetic chemicals were used, the seeds this plant produces will expect the presence of chemicals to ward off pests later in order to thrive, inorganic seeds are used to getting more fertilizer, organic pesticides are not as strong as the chemical ones.  Also, a plant raised to produce seeds has to withstand a longer growing season than crops grown for food production. Conventional produced seed is adapted to receive protection from every insect, disease, and pathogen.  Personally, I don't want to chance harsh pesticides and chemical fertilizer in my soil and killing the beneficial insects.  The good bugs do a great job at helping my plants survive.  Another tidbit about chemical fertilizers and pesticides is that they kill the microbial life in the soil that aid in your plants health.  The longer you use inorganics, the more of them you have to use, because the beneficial life in your soil dies off.  This is a domino effect that diminishes the flavor of your food, and makes it less nutritious.  Ever wonder why your grocery store tomato and strawberry is void of flavor?  Your answer?  Years of conventional agriculture has killed the soil.  Stay tuned in future weeks to read my soil manifesto about how to double your production and flavor.</p>
<p>Before you go out and buy your seeds, it is important to know how they were produced.  Organic seeds are more expensive, but they are worth it.  I'd rather spend an extra dollar, than wonder why my garden isn't thriving.  Do your research.  Some companies don't grow the seeds they sell.  They contract out to companies to grow the seed for them.  Be somewhat cautious if the company does not talk about who grew their seeds.  Just because the company address is in Iowa, doesn't mean the seed is produced there.  </p>
<p>Buy local.  This applies to seeds just as it does other goods.  Why does it matter?  Imagine you are living in San Diego, Ca.  Temperatures are not very variable, you have all the modern conveniences, food is plentiful, and your social life can thrive with many opportunities to meet new people.  All of the sudden, you get the news that your job is moving to a town in Ontario with a population of 87 people.  You have no choice but to make the move.  I imagine your adjustment not be a smooth one.  So why would you buy a seed grown in Florida if you live in Saint Paul?  Seeds are adapted to the climate they were grown in.  They will not thrive in your climate, and will not arrive at the pinnacle of taste potential.  According to Tom Stearns, founder of Vermont-based High Mowing Seeds, "A tomato's final flavor is 60% genetics, and 40% environment.  You want your tomatoes to reach their ultimate potential. To help realize this, but a seed produced in your region or an area of similar climate".  Here in the Midwest, check out Seed Savers.com.  High Mowing is another good option for us, as they are a growing zone colder than us, as is Johnny's Selected Seeds in Maine.  You can sometimes find seed racks from High Mowing Seeds at your local co-op or whole foods stores  I am trying seed this year from the Pacific Northwest amongst others.  I hope to save seeds from crops unique to this company to start adapting these seeds to our region.  It is similar here to the PNW in that their summers are cooler.  As we all know, mother nature can deal us a cold hand every now and then.</p>
<p>Before you buy another packet of seeds, take some time to reflect on your own gardening practices and how the seeds you purchase were raised.  Search online for the Organic Seed Alliance for more information on ethical seed practices.</p>
Sat, 13 Feb 2016 20:44:00 +0000
/seed-nurture-matters-a-seeds-origen-matters
Brussels Sprouts with Bacon and Raisins
<p><img src="/system/images/BAhbB1sHOgZmSSJIMjAxNi8wMi8xMi8yM180OV8zNl83NTBfYnJ1c3NlbHNfc3Byb3V0c193aXRoX2JhY29uX2FuZF9yYWlzaW5zLmpwZwY6BkVUWwg6BnA6CnRodW1iSSINNDUweDQ1MD4GOwZU/brussels-sprouts-with-bacon-and-raisins.jpg" title="Brussels Sprouts With Bacon And Raisins" alt="Brussels Sprouts With Bacon And Raisins" rel="450x450" width="450" height="269" /></p>
<p>SERVINGS: 4</p>
<p>INGREDIENTS:<br />• 1 teaspoon olive oil<br />• 2 thick slices bacon<br />• 4 cups brussels sprouts (about 1 pound), trimmed, halved<br />• Kosher salt and freshly ground black pepper<br />• 1/4 cup golden raisins<br />• 1 medium shallot, finely chopped<br />• 1 tablespoon unsalted butter<br />• 1/2 cup low-salt chicken broth<br />• 2 tablespoons apple cider vinegar</p>
<p>DIRECTIONS:<br />1. Heat oil in a large heavy skillet over medium heat. Add bacon and cook, turning occasionally, until crisp, about 5 minutes. Using tongs, transfer bacon to paper towels to drain. Let cool. Coarsely crumble. (Make sure crumbled bacon is unreachable by children, or it will disappear before you need it again.)<br />2. While bacon cools, add brussels sprouts to drippings in skillet; season with salt and pepper. Cook, stirring often, until well browned in spots and beginning to soften, 5–7 minutes. Reduce heat to low and add raisins, shallot, and butter; cook, stirring often, until shallot is soft, about 3 minutes. Add broth to skillet; increase heat and bring to a boil, scraping up browned bits from bottom of pan. Reduce heat to medium-low and simmer until broth has evaporated, 1–2 minutes. Stir in vinegar and crumbled bacon. Season to taste with salt and pepper.</p>
Fri, 12 Feb 2016 23:47:00 +0000
/brussels-sprouts-with-bacon-and-raisins
Cauliflower Steaks with Roasted Pepper and Tomato Salad
<p>This dish is delicious even if your cauliflower "steaks" are sliced less than perfectly. If you are cooking smaller pieces, simply reduce the cooking time by a few minutes. </p>
<p><br />INGREDIENTS<br />• 1 large head cauliflower, trimmed<br />• 3 tablespoons extra-virgin olive oil<br />• 2 pints grape or cherry tomatoes<br />• Coarse salt and ground pepper<br />• 2 large bell peppers (red, yellow, or orange)<br />• 1 tablespoon red-wine vinegar<br />• 2 tablespoons chopped fresh parsley<br />• 2 tablespoons capers (optional), rinsed, drained, and chopped<br />• 2 garlic cloves, minced<br />• 1 1/3 cups couscous</p>
<p><br />DIRECTIONS<br />1. Preheat oven to 375 degrees. Place cauliflower, stem side down, on a cutting board. Working from center of head, cut four 3/4-inch-thick "steaks" and set aside. Cut end pieces into florets (you should have about 1 cup). Toss florets with 1 teaspoon oil and arrange on one side of a rimmed baking sheet. Toss tomatoes with 1 teaspoon oil and arrange in a single layer on other side of sheet. Season with salt and pepper.</p>
<p>2. Roast until florets are softened and browned in spots and some tomatoes are collapsed, 25 minutes. Refrigerate florets and three-quarters the tomatoes for Easy Chickpea Curry. Transfer remaining tomatoes to a medium bowl; reduce oven to 300 degrees.</p>
<p>3. Meanwhile, roast bell peppers over a high gas flame or under the broiler, turning frequently with tongs, until charred on all sides, about 10 minutes. Transfer to a medium bowl, cover with plastic wrap, and let steam 10 minutes. Rub with paper towels to remove skin. Stem, seed, and coarsely chop.</p>
<p>4. Add bell peppers to bowl with tomatoes and stir in 1 teaspoon oil, vinegar, parsley, and capers, if using. Season with salt and pepper.</p>
<p>5. In a large nonstick skillet, heat 1 tablespoon oil over medium. Add garlic and cook until fragrant, 30 seconds. Add 2 cauliflower steaks, cover, and cook until underside is golden brown, 5 minutes. Flip cauliflower, season with salt and pepper, and cover. Cook until tender, 10 minutes, then transfer to a baking sheet, loosely tent with foil, and keep warm in oven. Repeat with 1 tablespoon oil and remaining 2 cauliflower steaks.</p>
<p>6. Meanwhile, cook couscous according to package instructions. To serve, divide couscous among four plates and top with cauliflower steaks and roasted pepper and tomato salad.</p>
Wed, 10 Feb 2016 00:05:00 +0000
/cauliflower-steaks-with-roasted-pepper-and-tomato-salad
Zucchini Bumper Crop
<p>Don't give away your bumper crop of zucchini or summer squash, says chef Dan Barber, who teaches classes in food preservation at Stone Barns Center for Food and Agriculture in New York. Puree, and freeze squash for tasty meals on the cold nights ahead.</p>
<p><br />To make a puree, warm 3 cloves of garlic with l/2 cup of oliveo il over low heat, about three minutes. Add 10 squash, quartered and seeded, a chopped onion and a pound of spinach leaves. Cover and cook, stirring often, for an hour. Mix in blender, cool and freeze. (l found this makes about 8 cups).</p>
<p><br />Then this winter, make bisque: Defrost a pint of puree, warm in a saucepan with 1/2 cup unsweetened coconut milk, 1 tsp. curry powder and 112 cup pureed almonds.</p>
<p><br />For a souffle: Defrost a pint of puree, add 2 cups ricotta cheese. 4 eggs 112 cup milk, 1/4 grated Parmesean and<br />112 cup breadcrumbs. Bake at 350 degrees until firm, about 35 minutes.<br />Bon Appetit!</p>
Tue, 09 Feb 2016 17:29:00 +0000
/zucchini-bumper-crop
Mexican Cucumber Salad
<p>We LOVE cucumbers!  Sometimes we feel a little overwhelmed with all the cucumbers that come all at once - here is a great and festive way to enjoy them!  We found this recipe on <a href="" title="" target="_blank">allrecipes.com.</a>
</p><p>A combination of cool and crunchy vegetables with a zap of crushed red pepper and other seasonings<br />Serves: 6 </p>
<p><br />INGREDIENTS:<br />• 1 medium cucumber, cut in half, seeds removed and chopped<br />• 1 (420g) can corn kernels, drained<br />• 2 large tomatoes, chopped<br />• 1 green capsicum, chopped<br />• 1 red capsicum, chopped<br />• 2 tablespoons red wine vinegar<br />• 2-3 teaspoons dried crushed red chillies or flakes<br />• 1 clove garlic, crushed<br />• 1/2 teaspoon cumin<br />• 1/4 teaspoon salt<br />• 1/8 teaspoon ground black pepper<br />• handful fresh chopped coriander</p>
<p><br />DIRECTIONS:<br />In a large bowl, toss together the cucumber, corn, tomatoes, green capsicum, red capsicum and red wine vinegar. Season with remaining ingredients. Cover, and chill at least 30 minutes before serving.</p>
Mon, 08 Feb 2016 16:09:00 +0000
/mexican-cucumber-salad
Urban Farmer 2016
<p> A Backyard Farm    abackyardfarm.com     612-296-8507</p>
<p>Job Title: Urban Farmer<br />Level/Salary Range: Part time or full time seasonal <br />Job Description<br />ROLE AND RESPONSIBILITIES<br />• Responsibility for assigned gardens including on-going maintenance and customer relations.<br />• Assistance with: <br />-Garden installations<br />-Spring planting extravaganza<br />-Greenhouse and plant maintenance<br />-Upkeep of ABYF grounds and equipment<br />-Fall garden closings <br />• Other duties as necessary to meet ABYF mission and goals</p>
<p>QUALIFICATIONS AND EDUCATION REQUIREMENTS<br />Aptitude for communicating with the public when necessary. Attention to detail. Ability to learn on the job. Reliability, good work ethic, and teamwork skills.</p>
<p>PREFERRED SKILLS<br />Knowledge of gardening. Enthusiasm for the locavore, slow food, and organic movements. Desire to work with people of all ages and abilities. Interest in on the job growth and advancement.</p>
<p>ADDITIONAL NOTES<br />Drivers license and car and ability to lift 30 pounds of compost required.</p>
<p>COMPANY MISSION, VISION, VALUES & GOALS<br />ABYF dedicates itself to developing an urban farming community of individuals, families, groups, schools and community centers served and trained using the square foot gardening method of organic vegetable gardening. We value inclusivity and involvement of all populations, simplification of a complex process, and a philosophy of “gardens as art”. We execute our business from a place of gratitude for Mother Nature, each other and the vegetables produced. </p>
Sun, 07 Feb 2016 20:55:00 +0000
/urban-farmer-2016
Lead Urban Farmer 2016
<p>A Backyard Farm    abackyardfarm.com     612-296-8507</p>
<p>Job Title: Lead Urban Farmer<br />Level/Salary Range: $18,304 for a .75 salary position with most hours from late February to mid November. <br />10 days paid vacation/personal leave (ideally during the off season) and Workers comp. <br />Job Description<br />ROLE AND RESPONSIBILITIES<br />• Primary responsibility for assigned gardens including on-going maintenance and customer relations<br />• Management of urban farm teams through out the season<br />• Assistance with: <br />• -Development and growth of ABYF<br />• -Home and Garden Show February 26 2016-March 6st 2016<br />• -Garden installations<br />• -Spring planting extravaganza<br />• -Greenhouse and plant maintenance <br />• -Socia