Day 75-80

Miss me? Was it as hard on me as it was on you? Probably, I missed hearing myself talk/write ;) Enough catch up, let's get down to biz. The beginning of the week was consumed with Tayto's (said with Irish accent). Daniel and I weeded the sweet taters on Saturday in lower field. On Tues Cory used the potato digger in Newborn and we walked behind the van to pick them all up...all...quite the work out.

Tater Digger

Oh sweet...

In The Box

-1.5# Heirloom Tomatoes

-1 pint Cherry Tomatoes

-1 bag Baby Arugula

-1# Summer Squash/Zucchini OR 1# Cucumbers

-1 bunch Carrots

-1 bunch Baby Fennel

-1# Green Beans OR 1 pint Blackberries

-1 bunch Baby Leeks

-1 bunch Bouquet garnishes (parsley, tarragon, thyme, rosemary)

Planting wise we started leeks, summer crisp lettuce and sunflowers in the Greenhouse.  Erica and I transplanted leeks in the hoophouse which looked like we were planting single blades of grass. Sandy won some free compost tea raffle, I know, weird raffle. Compost tea is made by steeping compost in water for 3–7 days. It was discovered in Germany...crazy Germans. This stuff was so hot it radiates heat. Anywho, hoophouse 2 got a total compost makeover cause we spread almost all of it and then some.



Indian corn: Unlike field corn varieties, which are
 harvested when the kernels are dry and mature (dent stage),
 sweet corn is picked when immature (milk stage) and prepared and eaten as a veggie, rather than a grain. Since the process of maturation involves converting sugar to starch, sweet corn stores poorly and must be eaten fresh, canned or frozen, before the kernels become tough and starchy. It's delish.

Little known eggieplant facts: eggplant's are high in histamines (Lord knows I don't need that). Studies have shown eggplant is effective in the treatment of high blood cholesterol. Eggplant is richer in nicotine than any other edible plant. Smoke it! Just kidding folks and kids, stick to cigarettes. 





Fennel is pretty awesome, not only does it look like a fancy fan, fennel improves eyesight, digestion, and helps breast feeding ladies. Can be eaten raw or cooked (as shown by the model below) or used as a breath mint!

Canning Time! You heard me! We made spicy ketchup with Chef Andrew in Penny and it was super fun times in the kitch and I loved hanging out with these guys. First, Erica and I sterilized the jars and lids because it can get dangerous if you don't, people are eating this food, people. Then Chef Andrew added the secret ingredients (okay, maybe not so secret but I forgot them) and I helped stir. They left me stirring for awhile and I got worried, but they came back eventually.

Best not to pour the sauce all the way to the top but leave an inch at least, and make sure to wipe off any mixture on the top where it would be sealed. Some weren't sealed properly so we had to check each one after we were done, you turn until it catches then another quarter turn (not too tight or too loose). They were put in boiling water with a rack underneath for about 10 mins. Apparently the rack stops them from cracking, no one wants crack where canning's concerned.

Focus Kathy, focus

Afterdoodle we celebrated with Andrew's cherry brandy he infused himself. Along the shelf he's experimented with a lot of fruit and liquor to add to food/dishes/shots. We also got a peek at the wine cellar below the kitchen where members can rent lockers.

On Friday we harvested like maniac's and then had canning challenge 2012! Here's the rules: we had to use tomatoes. They had to be cooked. It had to be in a jar. And that's it. Pretty open to interpretation huh? Chef Andrew, Penny and Merry judged to determine the winner. The prize: an extra day off!

Ended up Cory made salsa, Jason did a sauce mix and Erica a pizza sauce. I did a blackberry salsa, sweet and spicy, like me. They judged and put their spoons next to the winner. And...I won!

Nigella is one of my fav's also called Love in the Mist (fancy)

Celosia

Finished off the week with these beauty's