Wednesday, December 31, 2008
Saturday, December 13, 2008
Dragonfly December 12 2008
Tuesday, December 9, 2008
SWAT Team goes after an Ohio Co Op
http://www.crossroad.to/articles2/08/swat-team.htm
On Monday, December 1, a SWAT team with semi-automatic rifles entered the private home of the Stowers family in LaGrange, Ohio, herded the family onto the couches in the living room, and kept guns trained on parents, children, infants and toddlers, from approximately 11 AM to 8 PM. The team was aggressive and belligerent. The children were quite traumatized. At some point, the "bad cop" SWAT team was relieved by another team, a "good cop" team that tried to befriend the family. The Stowers family has run a very large, well-known food cooperative called Manna Storehouse on the western side of the greater Cleveland area for many years.
There were agents from the Department of Agriculture present, one of them identified as Bill Lesho. The search warrant is reportedly suspicious-looking. Agents began rifling through all of the family's possessions, a task that lasted hours and resulted in a complete upheaval of every private area in the home. Many items were taken that were not listed on the search warrant. The family was not permitted a phone call, and they were not told what crime they were being charged with. They were not read their rights. Over ten thousand dollars worth of food was taken, including the family's personal stock of food for the coming year. All of their computers, and all of their cell phones were taken, as well as phone and contact records. The food cooperative was virtually shut down. There was no rational explanation, nor justification, for this extreme violation of Constitutional rights.
Presumably Manna Storehouse might eventually be charged with running a retail establishment without a license. Why then the Gestapo-type interrogation for a 3rd degree misdemeanor charge? This incident has raised the ominous specter of a restrictive new era in State regulation and enforcement over the nation's private food supply.
This same type of abusive search and seizure was reported by those innocents who fell victim to oppressive federal drug laws passed in the 1990s. The present circumstance raises the obvious question: is there some rabid new interpretation of an existing drug law that considers food a controlled substance worthy of a nasty SWAT operation? Or worse, is there a previously unrecognized provision(s) pertaining to food in the Homeland Security measures? Some have suggested that it was merely an out-of-control, hot-to-trot ODA agent, and, if so, this would be a best-case scenario. Anything else might spell the beginning of the end for the freedom to eat unregulated and unmonitored food.
One blogger familiar with the Ohio situation has reported that:
"Interestingly, I believe they [Manna Storehouse] said a month or so ago, an undercover ODA official came to their little store and claimed to have a sick father wanting to join the co-op. Both the owner and her daughter-in-law had a horrible feeling about the man, and decided not to allow him into the co-op and notified him by certified mail. He came back to the co-op demanding to be part of it. They refused and gave him names of other businesses and health food stores closer to his home. Not coincidentally, this man was there yesterday as part of the raid."
The same blog also noted that the Ohio Department of Agriculture has been chastised by the courts in several previous instances for its aggression, including trying to entrap an Amish man in a raw milk "sale," which backfired when it became known that the Amish believe in a literal interpretation of "give to him that asketh thee, and from him that would borrow of thee turn not thou away" (Matthew 5:42)
The issue appears to be the discovery of a bit of non-institutional beef in an Oberlin College food service freezer a year ago that was tracked down by a county sanitation official to Manna Storehouse. Oberlin College's student food coop is widely known for its strident ideological stance about eating organic foods. It seems that the Oberlin student food cooperative had joined the Manna Storehouse food cooperative in order to buy organic foods in bulk from the national organic food distributor United, which services buying clubs across the nation. The sanitation official, James Boddy, evidently contacted the Ohio Department of Agriculture. After the first contact by state ODA officials, Manna Storehouse reportedly wrote them a letter requesting assistance and guidelines for complying with the law. This letter was never answered. Rather, the ODA agent tried several times to infiltrate the coop, as described above. When his attempts failed, the SWAT team showed up!
Food cooperatives and buying clubs have been an active part of the American landscape for over a generation. In the 1970s, with the rise of the organic food industry (a direct outgrowth of the hippie back-to-nature movement) food coops started up all over the country. These were groups of people who freely associated for the purpose of combining their buying power so that they could order organic food items in bulk and case lots. Anyone who was part of these coops in the early era will remember the messy breakdown of 35 pounds of peanut butter and 5 gallon drums of honey!
These buying clubs have persisted and flourished over the years due to their ability to purchase high quality organic foods at reduced prices in bulk quantities. Most cooperatives have participated greatly in the local agrarian economies, supporting neighborhood organic farmers with purchases of produce, eggs, chickens, etc. The groups also purchase food from a number of different local, regional and national distributors, many of them family-based businesses who truck the food themselves. Some of these food cooperatives have become large enough to set up mini-storefront operations where members can drop in and purchase items leftover from case lot sales. Manna Storehouse had established itself in such a manner, using a small enclosed breezeway attached to their home. It was a folksy place with old wooden floors where coop members stopped by to chat and snack on bags of organic corn chips.
The state of Ohio boasts the second largest Amish population in the country. Many of the Amish live on acreages where they raise their own food, not unlike Manna Storehouse, and sell off the extras to neighbors and church members. There is a sense of foreboding that this state crackdown on a longstanding, reputable food cooperative operation could adversely impact the peaceful agrarian way of life not only for the Amish, but homeschoolers and those families living off the land on rural acreages. It raises the disturbing possibility that it could become a crime to raise your own food, buy eggs from the farmer down the road, or butcher your own chickens for family and friends – bustling activities that routinely take place in backwater America.
The freedom to purchase food directly form the source is increasingly under attack. For those who have food allergies and chemical intolerances, or who are on special medical diets, this is becoming a serious health issue. Will Americans retain the right to purchase food that is uncontaminated by pesticides, herbicides, allergens, additives, dyes, preservatives, MSG, GMOs, radiation, etc.? The melamine scare from China underscores the increasingly inferior and suspect quality of modern processed institutional foods. One blog, commenting on the bizarre and troubling Manna Storehouse situation, observed that:
"No one is saying exactly why. At the same time the FDA says it it safe to eat the 40% of tainted beef found in Costco's and Sam's all over the nation. These farm raids are very common now. Every farmer needs to fully eqiped [sic] for the possibility of it happening to them. The Farmer To Consumer Legal Defense Fund was created just for this purpose. The USDA just released their plans to put a law into action that will put all small farmers out of business. Animals for the sale of meat or milk will only be allowed in commercial farms, even the organic ones." December 3, 2008
Monday, December 1, 2008
Black Friday
However, this year it is ominously accurate, the day a 34 year old man was trampled to death at a Long Island Walmart. 2000 people streamed in at 5 am to grab deals, knocking the temp worker to the ground and instead of lending aid, killed Jdimytai Damour and injuring 4 others. This is appalling, when sales are more valuable than a human beings life. It is worse than appalling.
Saturday, November 29, 2008
Scented Sugar
Wednesday, November 26, 2008
Thankful
I'm grateful and thankful that Jeff and his daughters love me and accept me.
I'm so thankful that my two sons Jason and Randy love and are loved by two fantastic, beautiful women, Amy and Jenn.
I'm grateful that we are all healthy and sound.
I'm thankful that I can try to make things easier for others, and have opportunities to continue.
I have everything I need, family, love, health.
Thanksgiving blessings to everyone. Happy Thanksgiving.
Holiday Home Tour update
Tuesday, November 25, 2008
Appleton Wisconsin Christmas Parade
Monday, November 24, 2008
Update - Roosevelt home tour
Tuesday, November 18, 2008
In the mood for baking Sunday
Saturday, November 15, 2008
Squirrel!
Friday, November 14, 2008
Roosevelt Holiday Home Tour, Neenah, Wisconsin
Thursday, November 6, 2008
Crazy Wisconsin weather
Homemade Vanilla Extract
Monday, November 3, 2008
Thanksgiving - my favorite holiday
Crudite tips for holiday gatherings
*Choosing a tray or platter is easy to hold the veggies is easy, just look for broad, flat serving pieces.
*Using veggies as containers for dips. Hollowed out red, yellow and green bell peppers look great stuffed full of dip and placed in the center of the crudite tray.
*For Thanksgiving, how about a small squash or pumpkin, hollowed and fitted with a small plastic container to hold the dip.
*Allow for an abundance of veggies, the leftovers can always be made into soup.
*Also look for a variety of colors, reds, greens, yellows, oranges for drama and appeal.
*Arranging in separate clumps and making sure that larger pieces are cut into easy to enjoy pieces, slices or strips.
*Garnishes such as parsley, herbs, chive blossoms or edible flowers make a WOW! statement.
*Enjoy!
Please vote
Monday, October 27, 2008
tomato soup
2 shallots, minced
1 garlic clove, minced
12-15 fresh tomatoes, I prefer heirloom types like Brandywine, Mortgage Lifter, Amish Paste or Prudens Purple, and mix the varieties for complexity. Otherwise, Roma is always good as well.
4 cups chicken stock, low sodium
handful fresh basil, chopped
2 tsp balsamic vinegar
1 cup heavy cream
salt and freshly ground pepper
homemade croutons for garnish
Sizzle the shallots and garlic in the olive oil, add tomatoes, simmer till broken down. Add chicken broth, simmer on slow heat about 20 minutes. Add balsamic vinegar and basil, stir. Lower heat, stir in cream, heat through. Watch so it doesn't scorch. Add salt and pepper to taste, garnish with homemade garlicky croutons.
Saturday, October 25, 2008
Great pumpkins!! 1313 lbs and 1323 lbs
Wednesday, October 22, 2008
Community Herbs - a project in Appleton, WI
Tonights class - herbal honey
Tuesday, October 21, 2008
Autumn tasks, looking ahead to next years garden
Saturday, October 18, 2008
Exchanges, barter
Monday, October 13, 2008
Autumn day at the beach
Saturday, October 11, 2008
New e commerce site Kindred Spirits Organics
Perfect day for a fall wedding!
Monday, October 6, 2008
Easy ways to add local foods to your diet
**CSA, community supported agriculture. by purchasing a "share" you get seasonal fresh veggies and fruits, support local business and eat according to seasons which is far healthier.
**Co ops and small grocery stores buy from local producers, helping the local economy.
**Grow your own! Imagine harvesting a sun warmed tomato...grown by you. yum. Even if you don't have lots of space, herbs and vegetables can be grown in pots on patios, balconies and porches.
Renewable resources
As the demand of renewables increases, costs go down. Fossil fuels, on the other hand, gets more and more expensive, quantities dwindling and will eventually be depleted.
Renewables can help build a bright future, and not at the expense of the environment.
Vive' la difference!
*Herb, the bouquets and boutineers incorporated orchids and fresh herbs with symbolism (rosemary for rememberence, sage for wisdom, chamomile for patience) the fragrance was amazing. The table decor at the celebration was large clear glass cubes, filled with coffee beans, green orchids, white orchids, and fresh herbs. The scent was incredible, and echoed the colors of the bridesmaids dresses (chocolate brown with an apple green sash) The altar had large pots of rosemary, and the pews had mixed herbal bouquets.
*An outside wedding at the Botanical gardens, purple hydrangeas, green seeded eucalyptus, purple lizianthus. The black wrought iron arch had a garland of pruple hydrangeas, purple statice, purple larkspur, salal and seeded eucalyptus.
*An autumnal wedding, each bouquet had orange tiger lilies, red hypericum berries and individual color of roses. The brides bouquet had cream colored roses, the maid of honor had red, and the maids had butterscotch, orange, and yellow.
Each design, different and lovely, each that spoke of their love and commitment
Food Buyers Club
With the way food prices have gone through the roof, its a great way to save money, eat very healthy, and support local organic farmers and producers. Environmentally sustaining too, as we are utilizing resources nearby. A few years ago, a study showed apples traveled from orchard to consumer less than 200 miles. Now it is 1200 miles. That's alot of carbon.
To date, everyone who has signed up have saved well over their initial fee of either 15.00 or 25.00, and still have lots of time to save even more. This makes me feel so good, knowing we are helping people eat better and not busting their budget.
Friday, October 3, 2008
Fox Valley Farmgirls
Mary Jane Butter, founder of the magazine and who farms organically for a living, encourages people to get together (a henhouse!) and help promote this way of life.
We are starting a free membership of like minded individuals to share topics, inspiration, recipes, etc, and the upcoming meeting is planned for Oct 13 at 6:30 here at Kindred Spirits Organics, 10 College Avenue, Appleton. You can either call here at 920-882-2123 for more information or contact Cheryl at 920-882-7760.
Also, feel free to check out online, www.maryjanesfarm.org to learn a bit more!!
Thursday, October 2, 2008
mustard recipes
Chili Mustard
2 tbsp diced pickled jalapenos
1/2 cup mustard (brown mustard is great, yellow is very good as well)
Combine, refrigerate. Its that easy.
Lemon mustard
1 tsp grated lemon peel
1 tbsp fresh lemon juice
1/2 cup mustard. I used yellow last night.
Combine, refrigerate. This is good on fish or chicken
Peppercorn Mustard (my favorite)
1 tbsp fresh ground pepper
1 minced shallot
1 clove minced garlic
1/2 cup mustard, yellow or Dijon style
Combine, refrigerate
Awesome with pretzels!
Fall is in the air...
I love hearing the geese flying overhead, seeing the leaves drift down, smelling the crisp air (sometimes with the hint of smoke from a neighbors fireplace) picking bright red sweet apples, pumpkins and gourds decorating steps and patios, watching squirrels scurry to hide nuts...the harvest season, time of abundance.
Wednesday, October 1, 2008
political choices
Columbia University - B.A. Political Science with a Specialization in
International Relations.
Harvard - Juris Doctor (J.D.) Magna Cum Laude
Biden:
University of Delaware - B.A. in History and B.A. in Political Science.
Syracuse University College of Law - Juris Doctor (J.D.)
vs.
McCain: United States Naval Academy - Class rank: 894 of 899
Palin: Hawaii Pacific University - 1 semester
North Idaho College - 2 semesters - general study
University of Idaho - 2 semesters - journalism
Matanuska-Susitna College - 1 semester
University of Idaho - 3 semesters - B.A. in Journalism
Reduce, reuse, recycle
Nike the cat, and his catnip
mustard class, basic mustard recipe
1/4 cup mustard powder (ground up mustard seeds)
2-3 tbsp boiling water
1 -2 tbsp olive oil
dash of honey (about 1/4 tsp)
Blend everything together till smooth and then refrigerate.
To customize, you can add chopped pickled jalapeno peppers (hot!!!)
or a minced shallot and freshly ground pepper, or some grated lemon rind and freshly squeezed lemon juice. The best part is experimenting and making it uniquely your own.
Monday, September 15, 2008
Richard Wright, Pink Floyd
Richard Wright, died today, Monday 9/15/08
RIP
harvesting wine grapes
Tuesday, September 9, 2008
my opinion of Sarah Palin
She says that she voted no to the Bridge to Nowhere, however, that was AFTER she had pushed to have it go through. in addition, 27 million was still retained.
She has bragged about how she put the jet on Ebay, however, does she mention it never sold and was then unloaded by an aircraft broker?
How about the fact that she billed over $43,000.00 for travel by her husband and kids?
This is reform? This is ridiculous!
How about spending over $700.00 per night for hotel, for her and her daughter in October to go to a womens conference in NY? It seems as long as someone else is paying, why not? But then to brag about how fiscally responsible she is? And how she will be the best choice for helping lead this nation?
This is interesting, the fact that she inquired about banning books at the local library, and threatens to fire the librarian...and the fact she wants to open up oil drilling in areas that are environmentally delicate.
She continues to say how great she is, but NEVER gives any indication on how she would reform. How about the fact she is being investigated regarding her sisters ex husband firing?
What else is lurking in her closet? I sure the hell hope America watches closely and chooses carefully.
St Louis trip
Tuesday, August 19, 2008
summer, garden in review
Thursday, August 14, 2008
Recipe - Boursin
Homemade Boursin
1 cup farmer cheese
1 cup Asiago or Parmesan cheese, grated
8 ounces cream cheese (not the lowfat version, sorry)
1 stick butter, softened to room temp
1 tsp lemon juice
2 tbsp minced chives
3 cloves garlic or 3 shallots, finely minced
1/2 cup fresh parsley, minced
1 tsp minced marjoram, fresh is best if possible
1 tsp fresh minced thyme
Blend cheeses in large bowl
Blend in butter, lemon juice
Mix in rest of ingredients
Refrigerate for a few hours to meld the flavors together
Saturday, August 9, 2008
farm market goodies
blueberries, tart cherries, MI peaches, blackberries, raspberries, apples
tomatoes, sweet corn, peppers, squash, garlic, beans, shallots, onions, herbs, lettuces
so many colors, flavors, scents and tastes
summer in full swing, music
Monday, August 4, 2008
Big Tree update
Saturday, August 2, 2008
Tuscany chicken recipe
4 chicken breasts
1 - 2 tbsp minced rosemary leaves
salt and fresh ground pepper
2 heads of garlic, peeled
2 tbsp olive oil
1 cup chicken stock, homemade or low sodium
2/3 cup white wine
Preheat oven to 475 degrees F.
Sprinkle breasts with rosemary, salt, pepper, place in baking dish or pan (I like to use a quiche pan)
Mix garlic, oil, arrange around the chicken breasts. Drizzle a little more rosemary and oil over the top
Roast for 15 minutes
Add chicken broth, watch so you don't spatter the hot bubbly oil. Continue to roast another 7 minutes
Remove breasts, put on serving platter, keep warm
Place pan on high heat, bring to a boil, add wine. Boil 1 -2 minutes to reduce, scrape the bottom to loosen bits. Spoon reduced liquid over breasts and serve.
Remove chicken, place the pan on
tree fall out - thank goodness no one got hurt
Saturday, July 26, 2008
county fair time
Wednesday, July 23, 2008
Homemade Herb Bread - recipe
1 tsp sugar
4 cups warm water
1 tbsp yeast (or 1 pkg)
12 cups bread flour
1 tbsp salt
3 tbsp chopped fresh basil
2 tbsp chopped fresh rosemary
1 cup sun dried tomatoes (if you don't have sun dried, don't despair. Just chop up fresh tomatoes and toss in a little bit of olive oil. Try to not have it be too moist though)
2/3 cup olive oil
extra olive oil and rosemary for the top
In a large bowl, combine sugar, 2/3 cup water and yeast. Allow it to sit for a few minutes, till it begins to get frothy and bubbly. Add the flour, a cup at a time. When it begins to start holding together and getting stiff, add the salt, basil, rosemary, tomatoes and olive oil. Put onto a floured surface and knead with your hands. It might feel a bit sticky, if so add a bit more flour. When it feels smooth and elastic, put into an oiled bowl and cover with a moistened kitchen towel. Allow to raise till double in size usually takes about 40 -60 minutes. Punch down the dough and allow to raise again.
Preheat oven to 400 degrees F, divide the dough in half. I like to use an oiled cookie sheet instead of a loaf pan, to make a more rustic free form bread. Put a half on each cookie sheet, and brush a bit of oil on top and scatter more rosemary across the top. Bake till golden brown and sounds hollow when you tap the top. Variations, add cornmeal to cookie sheet to make a crunchy bottom crust, or parmesan cheese to the top, thats fantastic!!
This also makes excellent foccacia, (flat bread) when you put it on the cookie sheet, spread it out to form a kind of flat surface. Using your fingertips, dimple the surface to make little indentations. brush olive oil and add rosemary as previously mentioned. Oh my goodness this is good food!!!
cranberry stuffing for chicken - recipe
3 tbsp butter
2 celery stalks, chopped
1 chopped onion
4 to 6 oz mushrooms, sliced
1 tbsp sage
1/3 c slivered almonds
1/3 c dried cranberries
1 1/2 pounds whole grain or multi grain bread, torn into pieces
2 eggs, beaten
2 -3 cups chicken broth. If not homemade, use low sodium
1/2 tsp salt
freshly ground pepper, to taste
Melt butter, add celery, onion, mushrooms and cook till soft. Add sage, almonds, cranberries and cook another minute. Remove from heat. Put bread pieces in large bowl, toss with butter mixture. Add eggs, stir to blend. Add 2 cups of chicken broth, salt and pepper, stir well. If you want a moister stuffing, add the other cup of broth. Put in lightly buttered baking dish, bake 30 minutes at 350 F till lightly browned.
Friday, July 11, 2008
gratitude today
Randy and Jenn
Jason and Amy and my grandkids
Jeff and his family
my sister Diane
Brian and family
friends and family
You are the best
Monday, July 7, 2008
Hermansville 4th of July Mud runs
July 4th fireworks
On Friday Jason placed 4th out of 13 in the stock division of the Hermansville mud runs (pictures to follow). We checked out the museum and car show, listened to a band that was awesome (old time rock and old time Patsy Cline country) and watched the kids and grandkids go swimming in the Hermansville Pond fully clothed. We cooked supper over the fire then went back to watch the fireworks. I have to say, this small town in Upper Michigan has our over populated area of Wisconsin beat. There were two grand finales, and the regular part was pretty darn spectacular too.
Saturday we planted a couple apple trees, took apart the well, walked in the woods (at one point I had 10 ticks on my back alone. I felt very ticky the rest of the time. We went swimming at a sandy beach and that was very refreshing afterwards. We got back to town about 10:30 pm, did another tick check and crashed into bed.
Sunday found us heading south, we went to Madison for the day. Lots of fun, lots of sun, I love summer!!
Tuesday, July 1, 2008
glazed sugar snaps and carrots recipe
Glazed sugar snaps and carrots
Ingredients
1 cup thinly sliced carrots
1 pound fresh sugar snap peas, ends trimmed
2 tbsp butter
1/4 cup packed brown sugar
1 tbsp fresh lemon juice
salt and freshly ground pepper to taste
In small saucepan combine carrots, butter and brown sugar, add lemon juice. Saute over low heat till tender, add sugar snaps and heat through (watch as it doesn't take long to bring to warmth). Add salt and freshly ground pepper. serve warm.
Wednesday, June 25, 2008
Garden tasks
Monday, June 23, 2008
Midwest Renewable Energy Fair
Saturday, June 21, 2008
Sugar Snap Peas Brix test scores 15!!!
First farm market garden tomatoes of the season
Thursday, June 19, 2008
homemade wine update
Black currant (in the secondary bottles)
Cranberry apple (in the secondary bottles)
Dandelion (in the primary fermenter)
Its strawberry season and I think we'll go picking Monday morning before I open the shop.
I also have three big bags of rhubarb in the freezer. We thought it would be better to go with strawberry as our next, and as soon as that goes into the big carboy, that would free up the primary fermenter for the rhubarb. Or raspberries....and pretty soon it will be cherry season, then apples and pears...
Midwest Renewable Energy Fair
Monday, June 16, 2008
Marinette WI Bay of Green Bay
fresh lemonade recipe
1 1/4 cups sugar
1/2 cup boiling water
1 1/2 cups fresh squeezed lemon juice
4 1/2 cups cold water
lemon slices or ice cubes with organic lemon verbena leaves frozen inside
Add sugar and boiling (or very very hot) water in pitcher, stir to dissolve the sugar
Add lemon juice and cold water, stir to mix
Chill for several hours, serve over ice
Additions : fresh raspberries or strawberries frozen in the ice cubes, colorful, flavorful and adds that touch of wow
rain, garden confession, peonies
Garden update..the peonies are absolutely amazing this year, full beautiful blowsy lush flowers, they remind me of warm summer evenings, an ice cold gin and tonic, sultry blues music that courses through your veins and makes you want to move and lots of ooh la la. Gives me sinful thoughts just to think of it, these flowers are spectacular. And if you are ever confronted with peonies in full bloom that suddenly get rained on and decide they can't keep their heads up any longer, do not despair. Cut those babies about an inch or so of stem and float in clear glass bowls. Exquisite.
Corn is about 4 inches high, hoping for knee high by the 4th of July. If so, then they will be right on schedule.
Confession time. I ALWAYS create a garden map to help me remember whats what. We are talking decades of garden mapping. My memory is not reliable from one day to the next. Don't ask me what I wore yesterday as I cannot tell you. In fact, there were several times when reading a great mystery, that someone would be asked to provide a clear picture of their whereabouts. I would be panic stricken at the thought of ever having to retrace my steps. Yet another reason to behave I guess. Anyway, back to the non existent garden map. This year I didn't think it would be a problem, I was behind, had a ton of stuff to do, wanted to get things in. Wow. Big. Mistake. I planted 2 kinds of winter squash and 2 kinds of summer squash. Who's who??? Ditto the watermelon and pumpkins. I know better than this. Hmmm. Its all good, isn't it??? This year shall be full of surprises. I also am seeing lots of volunteers, the Florence fennel came back, but its in the quadrant I turned over to raspberries.
Mosquitoes, oh the mosquitoes. I am going to try to find a recipe for bug repellant using nice safe things. If I do, I will be sure to post the recipe. We're gonna need it.
Monday, June 9, 2008
Stuffed Squash Blossoms Recipe
- 18 zucchini, acorn squash or pumpkin blossoms, stamen removed.
- Cheese Filling:
- 3 ounces goat (feta) cheese
- 3 ounces cream cheese
- 1/2 teaspoon red pepper flakes
- 1/2 teaspoon dried oregano
- 1/4 teaspoon dried basil
- 1 clove garlic, minced
- Salt and pepper to taste
- Beer Batter:
- 1/8 cup cornstarch
- 1/2 cup flour
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon celery salt
- 1/4 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1 egg, beaten
- 1/2 cup cold flat beer
- Vegetable oil for frying
- Salt and pepper to taste
- Grated Parmesan cheese
PREPARATION:
Gently swish the squash blossoms in cold water to clean. Carefully twirl between your fingers to remove most of the water, drain thoroughly. Set aside.
Cream goat cheese, cream cheese, red pepper flakes, oregano, basil, garlic, salt and pepper, until blended.
In a heavy skillet, (cast iron is the best!) heat 2 inches of oil to 375 F over medium heat.
While oil is heating, whisk together cornstarch, flour, salt, pepper, celery salt, baking powder and soda, egg, and beer until combined.
Carefully dip a stuffed blossom into the batter, covering the entire flower, and ease into the hot oil. Brown each side. Cook only a few at a time so they are not crowded. Remove blossoms. Drain on paper towels.
Sprinkle stuffed blossom with salt and pepper and to taste and garnish with a sprinkling of grated Parmesan.
flower honey recipe, edible flowers
FLOWER HONEY
1/2 - 1 cup fresh or dried petals *****must be organic and non poisonous!!!
1 lb. honey
Add chopped or crushed flowers to honey. Loosely cover jar and place in a pan half full of gently boiling water. Remove from heat, and let sit in the hot water for 10 minutes. Remove jar from water and let cool to room temperature. Allow jar of honey with flowers to sit for 1 week. Flowers can then be strained out if desired. Uses: Tea, salad dressings, on croissants, scones, muffins and bread.
Edible flowers
When working with edible flowers, the most important aspect is ORGANIC and NON POISONOUS PLANTS. Be sure it hasn't been sprayed, make sure that the flowers are not poisonous. Here is a list of common, edible flowers found often in gardens.
Apple Blossom
Artichoke
Arugula
Basil
Bee Balm
Borage
Calendula
Carnation
Chamomile
Chicory
Chives
Chrysanthemum
Cilantro/Coriander
Clover
Cornflower/Bachelor Buttons
Dandelion
Daylily
Dianthus
Dill
Elderberry
English Daisy
Fennel
Garlic
Geraniums
Gladiolas
Hibiscus
Hollyhock
Honeysuckle
Hyssop
Impatiens
Johnny Jump Up
Lavender
Lemon Verbena
Lilac
Linden
Mallow
Marigold
Marjoram
Mint
Mustard
Nasturtium
Oregano
Okra
Onion
Orange Blossom
Pansy
Pea
Pineapple Sage
Radish
Rose
Rosemary
Runner Bean
Safflower
Sage
Savory
Scented Geranium
Snapdragon
Society Garlic
Squash Blossom
Sunflower
Sweet Marigold
Sweet William
Thyme
Tuberous Begonia
Tulip
Viola
Violet
Winter Savory
Thursday, June 5, 2008
springtime delights
Thursday, May 29, 2008
potager
Gardening in freezing WI
Internet Withdrawal
Monday, May 5, 2008
Cottage gardening delights the senses
Scent, mmm,the sweet scent of nicotiana which reminds me of honeyed vanilla on warm sultry evenings, lilacs in the spring, fresh cut grass, the smell of a rain shower, roses mingling everywhere....
Sight, the beauty of watching butterflies flitting from flower to flower, color combinations of flowers, buds, leaves, how the sight of a long awaited flower bursting into bloom cheers the heart......
Sound, hearing the birds in the morning, the sound of June bugs against the screens, the rumble of a thunderstorm rolling in and knowing the gardens will be getting a drink......
Taste, to gather the first sun warmed tomato from the vine, harvesting herbs to flavor home cookin', edible flowers to garnish salads......
Touch, the soft leaves of lambs ear, the prickly sensatin of moving aside raspberry canes to get at the sweet succulent fruit, the texture of the rocks that border the flower beds....
Kentucky Derby Outrage
Wednesday, April 30, 2008
Garden process
Inside we harvested green beans on Saturday morning, oh my! They were crisp and crunchy, and very delicious. The tomatoes in the windows have blossoms and and the latest sowing sof mesclun is doing well.
Saturday, April 26, 2008
Food scarcity, bulk food
Baking:
- flours
- cornmeal
- spices
- chocolate, peanut butter, butterscotch chips
- raisins
- sugars
Grains:
- granolas
- oats (regular, quick-cooking)
- rice (all kinds)
- cereals (all kinds)
Dried Fruits:
- pineapple
- apricots
- raisins
- papaya
- bananas
- apples
- cranberries
- prunes
- dates
Beans:
- split peas
- navy beans
- pinto beans
- kidney beans
- soy beans
- soup blends
Pasta:
- spaghetti
- lasagna
- elbow macaroni
- egg noodles (all shapes and sizes)
Nuts:
- peanuts
- sunflower seeds
- almonds (whole, slivered)
- walnuts
Thursday, April 24, 2008
Role call, perennials that are up and blooming
Tuesday, April 22, 2008
Monday, April 21, 2008
Vermicomposting
Update on container gardens
Monday, April 14, 2008
New potager garden design I am working on
Saturday, April 12, 2008
snow......
It began last night, innocently enough, a few flakes here, another couple there. All night, this morning waking to several inches piled on the car, waiting to be scraped off.
Spring seems very far away.
The seedlings are looking great, the container of beans are blossoming, as are some of the hollyhock plants. The mesclun and the lettuces has been harvested several times, and lots of customers have bought seeds to grow some of their own crops inside.
So there, snow! Even if outside is not cooperating, the containers and pots inside show promise
Thursday, April 10, 2008
Recipe - potato pancakes
1 pound of potatoes, peeled
2 eggs, beaten
2 tbsp flour
salt and freshly ground pepper to taste
oil for frying
Grate the peeled raw potatoes, place in a bowl. Add the flour, beaten eggs and salt and pepper, set aside. Heat oil in frying pan, when warm place a dollop of potato mixture into oil, spread out. When the bottom side of pancake is crispy brown, flip it over to cook on other side. When down to a crisp golden brown on each side, remove from pan. These pancakes are very good as is, or with a little bit of ketchup. I know some people also enjoy this with applesauce, but I haven't quite gotten used to that. This is really excellent for brunch or as a light lunch.
Wednesday, April 9, 2008
Potager Garden
-Lanza Del Vasto
Potager gardens differ in some respects from harvest gardens, which are typically planted in early spring and harvested in fall, with the majority being stored by freezing or canning. In a kitchen garden, harvesting and planting is ongoing. Its purpose is to supply the kitchen with fruits and vegetables harvested at their peak. Replanting can supply the kitchen with additional food, or can nurture the soil with green manure. Certainly there is reason to grow enough to feed the family, share with others and also put some by for winter, but ahh, to taste a vegetable at its peak is sheer ecstasy.
A potager is also a very visual garden, where thought is put into placement, and allows for leaf texture contrast as well. For example, growing purple pod beans adds color contrast, and they are delicious. Rainbow chard is lovely, the stalks are all different very vibrant colors, and the crinkly texture of the leaves make it a real knockout. Edging the garden with red tinged lettuces makes a fantastic edible border that contrasts nicely with the other plants nearby.
Potager gardeners love food, at its juicy succulent best. Not just a good tomato, but a true tomato, picked warm and juicy from the vine at the peak of its ripeness. The enjoyment is a complete one because it is entwined with the memory of the plant in its various stages of development. It’s not only the taste, but also the care and honest labor that went into making it. This is a kitchen garden at its best, when a gardener has nurtured a plant from a tiny seed or seedling to the time when it is harvested at its peak of freshness.
Here are some suggestions that will help you create a potager garden outside your own back door.
• Consider how the site chosen fits. Think about the effects of wind and hours of sunshine, but also consider the overall setting: Will it be in ground or in containers nearby?
• What veggies, fruits, herbs and flowers do you love? Those are the ones to plant. That might sound odd, but consider if you would like to be serving more salads, with unique flavor, then searching out interesting looking lettuces will be very important. If you prefer to can spaghetti sauce for the winter months, a few extra tomato plants, some onions, peppers and basil will be prominent. This is your garden, and your tastes and needs. If you grow what you love, it will be terrific.
• Next, consider the overall design. This will depend primarily on how you plan to cultivate the garden—by hand or by machine (and what kind of machine), which will determine not only the garden's shape but also how wide the paths need to be. Any pattern is possible—spiral, checkerboard, wagon wheel. As the season progresses and plants grow, the outlines of your beds will evolve. In the informal country style, there is rarely bare earth or much space between rows; the beds are quickly filled in with companion plants, mulch, green manures, or self-sown volunteers. This saves an incredible amount of time, as bare earth will bring weeds that need to be pulled.
• A good design includes vertical accents. These can be temporary (a stand of corn, tomato towers, bean tepees), or permanent (berry bushes, a small apple tree).
• Potagers are essentially tapestries of myriad colors and shapes. The intermingling of herbs, flowers, and fruits with vegetables requires careful placement of perennials so that they do not interfere with the growth of seasonal crops. For example, if you choose to add rhubarb to your garden, place it near the edge so it will not cause difficulty in cleaning up the garden in autumn. Aggressive herbs like mint or tansy need to be contained. They will run rampant and try to take over the garden. All the annuals mix well with vegetables, and may even serve as beneficial companion plants—for example, planting coriander among carrots, said to deter the carrot fly.
• Also keep in mind that a kitchen garden can be grown in containers. A patio that is in the sun can host pots of herbs and vegetables, and the pots can also be brought inside to a sunny window before freeze. Nearly anything can be grown in containers. Root vegetables such as potatoes can be grown in large whiskey barrels, tomato plants in an 18’ pot or larger, and you will have ease of harvest and a decorative element as well.
• Edge plots with contrasting plants, including herbs and flowers, which will mask bare spots as the season progresses. Choose varieties in keeping with the scale of the garden. Keep free-ranging perennials in bounds with buried strips of metal or plastic.
• After harvesting, use fast fillers such as chervil or cut-and-come-again salad greens. Many will self-sow and can be moved easily to fill gaps when required.
Tuesday, April 8, 2008
Co Op America list of 16 ways to heal your home
Co Op America is a not for profit membership that helps stop unjust practices (unsafe conditions, sweatshops) and works to improve environment and promote fair trade and organics. If you google Co Op America, you'll find tons of articles on social investing, how to be a smart, responsible shopper, green eco tips, saving energy, the list goes on and on. Check Co Op America's website out, its great!
Monday, April 7, 2008
Veggie Garden list 2008
*Yukon Gold potatoes
*Lots of tomatoes...Brandywine, Roma, San Marzano, Mortgage Lifter, Bloody Butcher several plants of each variety
*Celeriac
*Shallots, French Grey
*green beans
*carrots, Scarlet Nantes
*Brussels Sprouts
*Spinach
*Zucchini
*yellow summer squash
*pumpkins Rouge D' Etamps
*Lettuces, mesclun and 4 seasons
*Sweet corn
*Watercress (in a container)
*Peppers, sweet green, red, yellow, purple, orange.
*Peppers, hot, cayenne for chili and salsa
Maybe some chard, last year we couldn't keep up with it and it nourished the compost pile
I also want to plant asparagus roots, more rhubarb (for wine!!) and Red Lake currants. If I can, I would like to replace the Montmorency cherry tree that died last year and also plant an heirloom apple or two. That will take up most of the available space, since we do need to keep some lawn for badminton.
lasagna gardening, spreading compost, making the garden bigger...
I'm making the veggie garden lots bigger this year, so I am creating a "lasagna" garden to kill off the grass organically. What that means is I am not using chemicals, but instead, excluding the sunlight and smothering off the grass where I would like the future garden to be. Very low impact, I don't need to rototill and it kind of mimics what happens in woods and forests, where leaves fall down and eventually rot into the ground, making a very fertile area. This method works for any kind of garden, vegetable, flower, herb, mixed.
First I lay down cardboard or several inches thick newspaper. This is a great way to make sure the cardboard or newspaper doesn't end up in the landfill, another huge benefit. Then over the top of the cardboard/newspaper layer I put compost, grass clippings, well rotted manure to help amend the soil. since no sunlight is reaching the grass, it eventually dies, and decays, also adding to the nutrients in the garden. If I am antsy, I can just push aside the top layer, cut a hole into the decomposing cardboard or newspaper layer and plant the seedlings. This is a fast and easy way to make a large garden, and also put more nutrients into the soil as well. Its not an exact science, I use what is on hand and what could be used as compost material. Things that cannot go in are bones, animal fats, meat scraps or pet manure. In the fall I have an abundance of maple leaves, and also clippings from the garden. During the winter, I have been bringing home buckets of "green", clippings, stems and petals from the flowers used at Kindred Spirits Organics, plus the coffee grounds from Harmony Cafe.
This method is how I started the perennial gardens and paths, just by layering organic material. What fun! We also found someone who was giving away poultry manure on freecycle so we were able to get a few buckets to add to the garden. I'm keeping my fingers crossed the woman who advertised on freecycle that she had well rotted horse manure gives us a call too, our garden and my two sons gardens could benefit from that as well. Gardening is just so cool. I got filthy dirty and exhausted yesterday schlepping around all the compost and raking for hours, and I couldn't have felt better!
Wednesday, April 2, 2008
Recipe - Tabbouleh
Tabbouleh
1 cup bulghur wheat
2 large heirloom tomatoes, ripe and juicy
5 tbsp fresh squeezed lemon juice
1/4 tsp salt
1 cup fresh chopped parsley
1/2 cup fresh mint, chopped
1/3 cup olive oil
3 shallots, minced
freshly ground pepper
Place bulghur wheat into a bowl and cover with cold water for 45 minutes to an hour. While it is soaking, chop the tomatoes. Toss the tomatoes with 1 tbsp of the lemon juice and salt, set aside.
Drain and squeeze the bulghur in paper towels to soak up excess water, then transfer to a serving bowl. Fluff it with a fork, add tomatoes, shallots, mint and parsley. mix the remaining 4 tbsp of lemon juice with the olive oil and add to mixture. Add ground pepper, mix. Place in refrigerator for at least one hour, to chill thoroughly.
Enjoy!
Reiki Class
Friday nights we always have guided meditation here at Kindred Spirits Organics. It is Twin Hearts meditation, and we ask for blessings for the earth, all its inhabitants, people, animals and also send blessing thoughts towards war torn areas, areas that are struggling with economy, and for all. Most times we use the prayer to St Francis of Assisi, but last week we did a Buddhist version which was awesome as well. Chandan who is a Pranic healer leads our meditations. Usually there are about 6-10 people who join us, depending on their schedules.
Tuesday, April 1, 2008
Food Co op
Farm market fresh
Thursday, March 27, 2008
wedding orchids and seedlings
The seedlings are coming along great, with the exception of the lavender that resented transplanting. Theres one remainder lavender, and I am now understanding a bit more why it thrives in the garden, I leave it alone. Last night I had a class here at Kindred Spirits Organics about growing herbs in containers. 7 people came to the class and seemed to really enjoy it. Tomorrow night is our weekly guided meditation class after the store is closed, its really a great way to begin the weekend and allow stress from during the week to slip away.
Monday, March 24, 2008
seedling update
Shh, I'll let you in on a little secret, I also have a few more tomato varieties started...Black Krim, Marglobe, Rutgers and San Marzano. I love San Marzano for dehydrating and then steeping in extra virgin olive oil.....yum yum yum! Marglobe I haven't grown yet, so this is new for me.
I also got some Watchman hollyhock seeds, they are deep dark purple that looks nearly black. They are flat out exceptional near pale buttery yellow hollyhocks.
I love the whole cottage romantic style of gardening. Flowers billowing everywhere, paths meandering and allowing me to slow down for a moment, fragrances wafting, to hear the birdsong and see butterflies enjoying themselves. Fresh veggies, herbs, containers of plants here and there, and a garden bench to sit on, glass of lemonade or wine to refresh. This, to me, is paradise.
Thursday, March 20, 2008
Recipe - Boursin Stuffed Snow Peas
Boursin
8 ounces cream cheese, softened
1 clove garlic, minced
1 tbsp finely chopped fresh basil
1 tbsp fresh dill, minced
1 tbsp finely chopped fresh chives
Blend together all ingredients till smooth.
Split snow peas down the string side, stuff with Boursin.
You can also garnish with nasturtium, basil or chive flowers for a wonderful presentation.
Recipe - Quinoa Fiesta
1 cup raw quinoa
2 cups water
1/8 tsp salt
3 shallots, minced
1/2 sweet green pepper, seeded, finely chopped
1/2 sweet red bell pepper, seeded, finely chopped
1 tsp olive oil
1/4 cup water chestnuts, sliced and drained
1 to 2 tbsp chopped fresh cilantro
Rinse quinoa thoroughly, I use one of those fine sieves so it doesn't get all over. Bring the water to a boil, add salt and quinoa, bring back to a boil. Once it comes back to boil, cover, reduce heat so it simmers slowly, cook for 15 to 20 minutes.
While thats happening, saute the shallots and peppers in the olive oil. Mix into the quinoa and right before you are ready to serve, stir in the drained water chestnuts and cilantro.
You may need to add just a touch more salt, but check it first to see how it tastes.
Enjoy!!!
First day of Spring!!
Tomorrows forecast says 8 inches of snow very possible. I'm keeping my fingers crossed....
Wednesday, March 19, 2008
Spring sunshine!
I can't wait to start reading a book I picked up from on hold at the public library. Its called The Hometown Advantage and is written by Stacy Mitchell. It is about local small businesses, public policies and zoning. I think it will be interesting and pertinent to our shop and what we envision for the future.
This morning we checked on the wine, its definitely slowing down on bubbling and is getting much clearer. I can't wait to taste it! I imagine sitting in the backyard under the maple tree and hanging out with friends and family, enjoying life.
Monday, March 17, 2008
Spinners Guild
Thursday, March 13, 2008
more seeds to plant...and the wine is fermenting!
Its going to be lots of fun growing them in the garden and seeing for ourselves how these varieties taste. Again this morning Jeff commented that we will need to expand the gardens a bit. I'm really lucky he is into gardening too, or I might have a bit of 'splaining to do about all these seedlings. I'm also lucky that my kids have said they will take some plants off my hands. Hmm, think we need an intervention?
Jeff's newest hobby is wine making and oh boy is he going to town! A few nights ago he tested and then transferred his first fermenting from the wine pail into the glass carboy for the second fermentation stage. Whew!! It is fun watching the bubbling action, and knowing that in a few months we can sample this batch. He is using Niagara grapes, and the next batch will be black currants. I'm looking forward to this fall when we will go south of Madison WI to a vineyard and pick the French grapes and have them crushed right in front of us. I'll keep you posted!