Plan(ting) for Fall

Growing produce takes a lot of foresight and planning ahead- hence the need for good record keeping. In addition to planting certain things all summer long on a staggered basis, we have been planting the second round of starts so that we will have vegetables in the fall as well. They are cool weather crops; cabbage, broccoli, cauliflower, and greens - similar to what we harvested in the spring.

Green Eggs and ...

Pieter enjoys the bright orange yolks!

Contrary to some misconceptions, green and blue eggs  still have orange yolks. Yes, we are asked that question more than once. We are starting to get a few small eggs from the Araucana chickens.  It is exciting to see color in the carton among the brown eggs. We also have had a few really light colored eggs; almost white.  Just because they are white does not mean they are store-bought.  Grocery stores offer white eggs because usually those chickens that lay white eggs can produce more eggs more often when in a large, commercial operation, so they are ideal for the wholesale market.  The biggest difference in farm fresh eggs, no matter the color of the shell, is the bright yolk, flavor, and small air sack- that makes it hard to peel when they are hard boiled.

Sweet Peas for Sweet Memories

 mmmm....I wish you could smell these Sweet Peas through the computer!

We are firm believers that every vegetable garden needs flowers. They offer a splash of color to contrast the leafy greens, and flowers tend to bring a smile to faces in a way that vegetables can't. (Until you're eating them. Maybe I'll grow nasturtiums next year- then I can smile and eat them.) Flowers easily stir up memories too. Everyone in my family (this is Anna writing the sentimental blog) grows Sweet Peas. That's because my grandmother, Lois, loved Sweet Peas. So every year we grow them without question. My Aunt Jean always wanted to sell flowers at a roadside stand, but didn't have a chance in her lifetime.  One of her books, Flowers for Sale by Lee Sturdivant was passed on to me and is inspiring me to grow enough cut flowers to sell at the market-...now I just need to make time in the spring to plan and plant seeds and bulbs.

Coleslaw Dressing Recipe

We brought more beautiful cabbage to the market this week and they were huge! As promised to all those daring customers brave enough to tackle a big cabbage, here is a recipe for coleslaw dressing that does not include mayonnaise.  It was passed on to us handwritten on an index card the first year we grew giant cabbages and didn't know what to do with them.  Officially, it comes from The Better Homes & Garden New Cookbook, 1976 edition.  I have transferred the recipe just as it was written for us.

Coleslaw Dressing

3 Tablespoons sugar

3 Tablespoons cider vinegar
2 Tablespoons vegetable oil

1 teaspoon salt

1/2 teaspoon celery seed

Mix all dressing ingredients together until sugar and salt are dissolved.   Patience. 

We like shredded cabbage soaked in ice water first.  Drain the cabbage well. 

Pour dressing over; stir to coat.

Other ideas for cabbage: "lettuce" wraps, stuffed cabbage, soup (gasp- in this heat?), sauteed in olive oil, and of course, sauerkraut. One customer was going to eat it raw like an apple. This cabbage is sweet enough to do so...