Tuesday, August 30, 2016

Huge Eggplant

Things are picking up at Cedarmore.  One problem, school is back in session and all the kids are in school so that means that Anna and John have to get the boxes ready for Rue to pick-up by themselves.  They don't employ workers like Andy and Lissie were able to.  The kids are the workers and now with the in school every day, John and Anna have their work cut out for them.

The weather is warm...almost hot still.  Good for growing some of the plants.  We should be seeing green beans in the coming weeks.






Recipe Of The Week: Spanish Eggplant

Spanish Eggplant

1 medium eggplant
1/2 cup of cooked rice1 cup of chopped tomatoes
1/4 cup of chopped onions
1/4 cup of chopped peppers
1/2 teaspoon of salt
1/2 cup of grated cheese
2 Tablespoons of butter1 cup of soft bread crumbs

Wash eggplant and cut into 1/4 inch cubes.  Cook in salt water for about 10 minutes.  Drain.  Add rice, tomatoes, peppers, onions, and salt.  Pour into greased baking dish.  Bake at 350 degrees for 25 minutes.  Top with the cheese, the butter the breadcrumbs and bake for another 15 minutes.

Tuesday, August 23, 2016

Two Words...

HOT and HUMID

Cedarmore has gotten lots of rain these last few weeks.  This is a good thing and a bad thing.  It is great for most of the plants but sure does make it hard for work in the fields.  As soon as the ground dries up they will need to plant turnips and spinach.  We can say goodbye to the greenhouse tomatoes for now.  All the old plants will be pulled up and the stakes taken out.  A new spot will be plowed and then the entire greenhouse will be moved into a new spot.  The new spot will get full of lettuce for late fall.


Recipe Of The Week: Corn Fritters

Corn Fritters

2 cups of grated sweet corn
11/4 cup of butter
1/2 cup of flour
1/2 teaspoon of baking powder

Mix all ingredients.  Put 1 Tablespoon of butter in a heavy saucepan.  Drop batter in by the spoonful.  When it is browned on the first side turn over and brown the other side.

Tuesday, August 16, 2016

Recipe Of The Week: Campfire Stew


There's something special about sitting around a fire with family and friends, watching the stars come out, and making happy memories together.

Campfire Stew

1 1/2 quarts of water
3 medium carrots
5 large potatoes
1/4 head of cabbage
1 cup of peas
1/2 cups  celery
1 cup of beans
1 large onion
1 clove of garlic
2 bell peppers
1 small zucchini
1 package of fully cooked smoked sausage.

Get you campfire good and hot.  Heat the water in a cast iron pot or a large skillet while you slice, dice, and chop your ingredients.  Add potatoes, carrots, cabbage, celery, peas, and beans first.  Boil until they are getting soft, then toss in the onion, garlic, bell pepper, and zucchini.  Add cooked smoked sausage whenever you want to.  Boil in an open pot to get the true campfire flavor.  You may have to add more water as it evaporates.  Add salt to taste if desired.  The ingredients can vary according to taste and availability.

I Opened My Box And My Mouth Started Watering

I am serious, you just wait until you open yours!

corn, bell pepper, tomatoes, okra, onion,potatoes corn, and hot peppers

Report from the farm is that the weather is lovely and there is a wonderful breeze as the newsletter is being written.  Everyone seems to be busy...all the girls are canning while the men are plowing and getting the ground ready for the fall crops.  With all the rain and hot, hot weather we have had over the lst few weeks, the tomatoes have died a slow death.  But not to fear and a new crop is coming through.  

Enjoy this weather because winter will be here before we know it!

Wednesday, August 10, 2016

A Heavy One

This box literally weighs 20 pounds or more!  I shared the okra and one tomato with Emmy this morning.

Anna says that if you add chard and kale to lasagna it is delicious.  They are very versatile.  They can be used in stir-fries, sautees, shredded or even added to soup.  

What is your favorite recipe for some of the vegetables that are in your box?  Please share the recipes.

The regular driver is on vacation so a sub stepped in this week.  There was  a little mix-up but all boxes are accounted for now and hopefully Friday will go smoother.  I had ladies swinging on the porch for a while on Tuesday night.

Recipe Of The Week: Stewed Okra

Stewed Okra

okra, sliced
onions
butter
tomatoes
parsley
garlic
salt

Saute sliced okra and onions in the butter in a heavy skillet.  Add tomatoes (fresh or canned), parsley, garlic, and salt.  Cover and stew until tender, about 1/2 an hour  Add tapioca starch if thickener is desired.

Friday, August 5, 2016

Recipe Share: Red Beet Salad To Can

Red Beet Salad To Can

12 beets
1/2 bunch of celery
1 small head of cabbage, shredded
6 greep peppers, chopped
3 onions, chopped
3 cups of white vinegar
1/1/2 cup of  red beet juice
4 cups of sugar ( it turned out really sweet, you may choose to use less)
pepper to taste

Cook whole red beets approximately 40 minutes; peel and grate. (I found it easier to just cut them up)  Cook celery 3-4 minutes.  Prepare the vegetables and combine them in a LARGE kettle with the remaining ingredients.  Boil until the vegetables are tender.  Pack hot into jars.  Adjust lids and rings: process in boiling water canner for 15 minutes.  Yield: approximately 10 quarts.


Recipe Share: Chard Stir Fry

We have had a few requests lately for chard recipes so we wanted to share a few of ours.from Rue and Susan the delivery and internet guy for the CSA.

Chard Stir-Fry

Our family really enjoys chard stir-fried. You can use bacon grease,  fresh side pork grease, olive oil or butter. We rinse the chard, cut the in ¼ in strips, put in a hot skillet with grease and stir fry until tender. You may need to add a small amount of water or broth if it starts to stick. Season with salt and pepper or your favorite seasoning. We really enjoy it with Greek or Cajun seasoning. You can also brown ground pork or beef, adding onions and peppers if you like and then add chard and cook until tender.  Season to taste. The meat adds flavor to the chard and the chard adds moisture to the meat. We hope you enjoy it!