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TINY HOUSE SCULPTURE 1

Thursday October 19, 2017

 

Last night we got a very very promising recipe for roasted potatoes from our youngest.  One thing that she really liked about it was the variations in texture.  These potatoes are steamed at first and then roasted. By doing this, you get a very soft inside and a crisp satisfying outside.  This recipe is well suited for our small, delicate fingerling potatoes.  I hope you'll consider it.  Here is a link:

bonappetit.com/recipe/perfectly-roasted-potatoes

With cooler weather, the taste and quality of all our greens has taken on an impressive vitality and taste.  I hope that you'll find something of interest.  I'll be describing choices later. 

For the first time in a long time, the deer did a serious number on one of our crops.  Twelve days ago, Joel planted  over 10lbs of pea seed for making pea tendrils.  Today, I went to get a few lbs for an order that was going out in an hour.  All of it had been expertly mowed down by deer.  Crumb! (or worse).  And last night, I caught them at dusk running out of the hoop house that we have carrots in.  Not sure how to combat this problem.  They got a great meal though.

Store this week.  We're loaded.  For those of you who've never ordered before, I'd like to offer you a free pint of cherry tomatoes if you make an order with us this week.  And for those of you who've been ordering in the past- we'll give you a free pint, too.  Orders emailed back to me by 8AM Friday the 13th (don't think about that!).  Pick up your order at the shed after 2pm that day.  Payment goes in jar, cash preferred but checks o.k.

Here's the list:

Salad Greens-with baby kale, mizuna, spinach and lettuce $6/bag

Arugula $6/bag

Spinach- $6/bag

Baby Kale- $6/bag

Tokyo Bekana- a good green for stir fries $4/bunch

Beets- $4/lb.  Tops are still good.  Red, Orange or Chiagia ( striped, no tops)

Potatoes-both red/pink and yellow/white $5/lb

Radishes- $3/bunch

Hakeuri Turnips- eat raw like radishes.  Very wonderful and unusual taste $4/bunch

Cherry Tomatoes- first pint free! $6 for the second and $10 if you want three pints.

Heirloom Tomatoes-still wonderful (just not August wonderful) $6.50/lb

Juliet-still the best all around tomato.  Small and sweet. Probably the last week. $6.50/lb

Eggplant-a great dense and lacking in seeds variety $5/lb.

Peppers- sweet red, orange and yellow.  Amazing to roast or just eat raw $5/lb

Big Kale- lacinato or curly. Please specify $4/bunch

Collards- $3/bunch

Swiss Chard- $3/bunch

Turmeric- first of the season.  Priced  at around $3-5 a piece.  It will be marked.  Bring a few extra dollars to account for price variation. This is a really special herb to be able to get fresh.

Ginger-first of the season, too! Same price variation.  Fresh ginger from Star Light bears no resemblance to what you'd get at Stop N Shop.  This ginger is so much more tasty.

Carrots-we're now into the Fall Carrots, which are sweet, crunchy and wonderful.  $5/lb

Onions- $2/lb

From Farmer Peter we have the following:

Paw Paws: $1.50small and $2.50 large.  See last weeks letter for a descriptor

Herb bunches $2/each rosemary/mint/sage/thyme and oregano

Winter squash: $4 each Butternut of spaghetti.  Please specify

Tomato Sauce-the very best.  $10/jar

Hope you see something of interest here. And new people- get your free pint with your order this week.

 

Posted by: David Zemelsky
10/12/2017 10:24 am

 

That's why Thanksgiving is at the end of the season.  Everything is around then.  True, some are a bit more tired (like tomatoes) but there's lots of it.  Others are just coming into their own.  I'd include carrots, peppers, ginger, spinach to name but a few.  And what about how warm and comforting the sun feels at this time of the year?  One knows, it might be hot for a while, but there's no chance of the day building up into a huge furnace.

Our CSA will start this week.  Its not too late.  This is a great opportunity to get a lot of good food for a better price.  Each week, you'll get $40 worth of things for $33.

On to the store. We'll have a nice spread this week.  As usual,to be boring here's how the store works.  Read the list and email me back what you'd like by 8AM tomorrow (October 6th).  Your order will be in the shed with your name and the amount after 2pm tomorrow.  Self service. Put payment in the jar.  Checks ok.  Got that out of the way!

Let's start with what our neighbor, Peter has to offer.  I asked him to write about paw paws because many of you might not be familiar.  Here's what he wrote:

Paw-paw is a forgotten native North American fruit. Keep at room temperature until it softens, then peel or half and scoop out the delicious custard-like flesh that has hints of vanilla, banana, and mango. Grow your own paw-paw trees by planting the large seeds.

You can get a small paw paw for $1.50 or a larger one for $2.50

Also from Peter:

Northfordy Tomato Sauce $10

Winter Squash: delicata,spaghetti and butternut. Please specify $!.50/lb

Herb bunches $2/each rosemary/mint/sage/thyme and oregano

Now for our products:

Salad Greens $6/bag

Spinach $6/bag  There's so much to say positive about our spinach.

Arugula $6/bag

Mizuna $6/bag Light and delicate and small.  A great taste treat.

Beets  $4/lb.

Swiss Chard $3/bunch

Big Kale $4/bunch

Potatoes $5/bag Either white/yellow or pink/rose. Please specify

Cherry Tomatoes $6/pint or $10 for 2

Sun Golds $6/pint or $10 for 2

Heirloom Tomatoes $6/lb

Juliet Tomates  $6/lb

Collards $3/bunch

Eggplant $5/lb

Peppers $5/lb

Daikon $1/lb

Carrots- $5/bunch

Haukeri Turnips $4/bunch

Onions $2/lb

If there's any kind of problem with your order, text me.  860 463 0166.  Generally, I am not available after 2pm on Friday (taking an essential nap!), but will attend to any issues right away.

 

Posted by: David Zemelsky
10/5/2017 9:57 am

 

It would be an exaggeration to really feel that all is well.  But the Fair is fun, especially if one has grandchildren (who are expecting us to come through with endless dollars to feed them and to help them throw little hoops at funny animals so that they can get equally  funny and useless fuzzy creatures).  What else should be fun this year about the Fair is that I am to be a judge at the Vegetable Competition this year.  In a big way, its really weird.  It really is.  Blue ribbons go to the vegetable that looks the best.  And if you are showing more than one, they should look as close to each as possible.  I think there should be a judging on the flavor.  But I'm looking forward to it, anyway.  The people who run the Vegetable Department are very dedicated and hard working people with only great intentions.

Our CSA is now collecting members.  If you'd like to join, just go to the home page on the website (starlightgardensct.com) and find CSA Fall 2017.  It's $200 for 6 weeks.  You'll be saving $36 by  going the CSA route.  CSA will be on Friday, also.  If you have trouble thinking about collecting your order, we have a working relationship with a delivery service that will be able to get your order and bring to your house for $10 each time.  This service is very reliable.  We use them for getting orders to our restaurants.  Ask me, for more details

We're going to open the store Thursday this week, because of the Fair.  Thursday is light and you'll easily be able to get in and out with not much trouble.  Place your order(via email) by Thursday 8AM. It'll be ready after 2pm on Thursday.  Checks ok.  Self service.  If you come after dark, bring a light.

I've got a handful of watermelons.  They're a $1/lb, so if you want one be prepared to spend from $5-10/each depending on the weight.  If you cut them open and they aren't ripe- I'll refund your money.  When you arrive at the shed, they'll be marked. These are truly awesome melons with seeds.  Sugar Babies. A real remarkable eating experience. Supply is limited, so be prepared for disappointment.

Pea Tendrils- $6/bag

Salad Greens- $6/bag

Cherry Tomatoes-$6/pt.  2 for $10.  These are awesome and beautiful

Sun Golds- $6/pt

Heirlooms -$6.50/lb

Juliet Tomatoes $6.50/lb

Beets- $4/lb

Collards- $3/bunch

Big Kale (if you want Lacinato, just say)  $4/bunch

Potatoes (specify if you want yellow/white or rose/red) $5/1lb bag

Sun dried Tomatoes  $5/oz

Peppers-mostly yellow and orange, some red $5/lb

Eggplants- $5/lb

Garlic -$2.50head

Swiss Chard- $3/bunch

Daikon $2.50/lb

Thyme, Sage bunches $2/each

Northfordy's Very Famous Tomato Sauce- $10

Carrots $5/bunch

And from Farmer Peter we have:

Heirloom Beans $4/lb

Shallots $5/pt.

Corn $.50/ear

Turnips -$1lb.

Mexican Sunflwers $1/stem

Paw Paws - a really cool treat. Fruity and delicious $3/a fruit

Hope you see something you'd like.

 

 

 

 

Posted by: David Zemelsky
9/19/2017 2:07 pm

Dear Friends of Great Food,

Star Light Gardens will have a Fall CSA this season!  This will be in addition to people who want to order just a few things each week and do their pick up on Friday.  There are two big advantages to becoming members of the CSA. First, you'll be getting your fresh food on Wednesday, so that you can enjoy it during the work week.  Secondly, there'll be financial savings for you.  Each week, you'll be saving the price of a bag of salad greens!

Here is a partial list of what you can expect.

Arugula

Salad Greens

Asian Greens for Braising

Spinach

Pea Tendrils

Potatoes

Eggplant(early on)

Peppers(early on)

Tomatoes(early on)

Turmeric

Thyme and Sage

Kale

Collards

Daikon Radish

Carrots (towards the end of the CSA time)

Pick up will be Wednesday after 2pm at the Farm or at Wooster Square from 9am to 1pm.  If you'd like to sign up, please go to our website and choose the CSA Fall 2017 and from the drop down menu choose CSA Fall 2017 Sign up. If you have been a CSA member in the past, you'll be prompted to "click here" up at the top.  Put in your email address.  We're really excited to be doing this and hope that you'll consider this great opportunity. Cost will be $200.  We can make arrangements to have you pay in a few installments if need be.  The CSA will run from October 4th to November 15th.

If there's any questions, please let me know

Bon Appetit

 

 

Posted by: David Zemelsky
9/14/2017 1:59 pm

My favorite cooking experiences center around discovery and improvising. If you have great ingredients then it is possible to create something wonderful on the spot.  That happened last night. At dusk, I went out and collected some things: a few peppers, two carrots, three onions, garlic and Tiger Eye Tomatoes.  No idea about what I was going to do with them except that there was some chicken defrosting and some rice cookiing,that would figure in.  Once back in the kitchen, I figured out the beginning of a plan and began working.  In a wok, the chicken was placed along with sesame oil, olive oil and some orange juice.  This was fried until the pink of the meat was gone.  Once that was done, they were removed to a bowl.  Then came the onions with a bit more sesame oil and olive oil.  After they were translucent (about 7 minutes), they were removed to the same bowl.  Then came the peppers and smashed garlic.  When they become soft enough (matter of taste), the ingredients in the bowl were reincorporated in the wok.  A touch more orange juice was added at the last minute.  It ended up delicious and also glorious to look at along side of freshly cooked brown rice.  My point is merely that one can have fun in the kitchen by letting recipes evolve.

On the farm this week, its all about planning and planting for the Fall and Winter.  Yesterday, we began taking out tomato plants in order to make room for spinach and other greens.  In a way, it is sad to take these plants out.  They've been an integral part of each day since planting them from seed way back in January.  As a result, we're loaded with sun golds for the Friday Shed Time and the Saturday Market.  Don't worry though, there's still plenty of tomatoes left to enjoy.

Spinach is relating well to the change in weather.  Here's a progress report on spinach-note photo below.  Maybe we'll have something to offer next week, but certainly the week after.

If you'd like to order something this week, let me know by 8AM Friday (9/15) via email.  Your order will be waiting for you after 2pm on Friday at our shed to the left of our house at 54 Fowler Ave. in Durham.  Self service. Cash preferred, but checks are ok, too if need be.

We'll have the following available:

Salad Greens- $6/bag

Braising Greens-with Asian varieties, including spicy mustard $6/bag

Peppers-$5/lb

Eggplant-$5/lb

Garlic- $2.50/head

Beets- $4/lb

Baby Beets with Greens $4/bunch.

Daikon-$2.50/lb

Pea Tendrils-$6/bag Back, now that the season has turned cooler!  Great for sandwiches, pea tendril pesto, asian cooking.

Big Kale, Including Lacinato $4/bunch.  If you want curly, let us know

Potatoes -both Red Finn or Yellow Banana. Both are fingerling variety.  Specify,if you care more for one  than the other. $5/lb

Swiss Chard- $3/bunch

Collards $3/bunch

Carrots- $5/lb

Juliet Tomatoes- $6.50/lb

Wapsipinicon- $3.50/lb

Sun Golds-SPECIAL $6/pint and 2 pints for $9 or 3 pints for $12

Heirlooms-$6.50/lb

Sun-dried Tomatoes- $5/oz.  A tasty treat that would also make a great birthday or any other occasion present

Thyme  or Sage bunches -$2/bunch.  Specify which one

And from Farmer Peter we've got

Famous Northfordy Tomato Sauce $10

Heirloom Beans $4/lb

Shallots $5/pt.

Corn $.50/ear

Turnips -$1lb.

I hope you see something you'd like.  I'll be writing an announcement  explaining our Fall CSA.  If the idea appeals to you, let me know right away.  This is a great opportunity to get a steady supply of great food.  This CSA will run for 6 weeks, starting the first week in October.  Watch for the information to arrive in your in box very soon.

Have a great week

David

Posted by: David Zemelsky
9/14/2017 10:03 am

Its all about the Fall now on the farm.  We're still getting Summer tomatoes,but our focus has suddenly switched to preparing soil beds and planting things that still have time to be harvested this Fall.  Let me amend that just slightly.  There are two important things that we'll plant this Fall that won't be harvested until next year.  The first is garlic.  It will get planted from mid-October to mid November.  The second thing is carrots.  I've always been fascinated with wintering over baby baby carrots that start  growing again once the light returns.  There is a formula for when to plant late carrots that I just learned yesterday.  It centers around the amount of light in the day.  One should plant carrots no earlier than 12 weeks before the return of  10 hours of daylight.  For us, that is around January 28th.  So counting backwards 12 weeks from that gives us a planting date of no earlier than November 6th.  From experience, I can tell you that if you plant earlier than 12 weeks, one's carrots will go to seed rather than produce a nice root.  This is especially true for dark purple carrots because of their primitive nature.  Farmer's aren't particularly competitive with each other, however, there is a certain satisfaction when one has the first tomato or the first carrot of the season.  I don't mind being among the first with the carrots  Another benefit is that it is so obvious when the light goes above 10 hours.  Its as if a switch gets turned on inside the plant and growth resumes again.  Little things that make the Winter even brighter.

Quick progress report on spinach-its growing.  Earlier this week, I cultivated it.  There are already true leaves in some places.  Another month or less till we can offer it to you.

There's a lot of offerings this week for the store.  Redundant reminders to follow: Send me your order by 8AM on Friday, September 8th.  Your order will be ready around 2pm on that Friday in the shed next to our house at 54 Fowler Ave.  Cash preferred, but checks are ok if need be.  Self service and put payment in the payment jar.  If I make a mistake on your order, just send me an email and we'll work something out.  Don't knock on the door as I'm probably very done for the day.  I will help you out-just email me.

Salad Greens- $6/bag

Arugula-$6/bag

Mustard Greens- $5/bag spicy and a bit different (in a wonderful way). Great to add to salads or braise lightly as a side dish

Peppers- $5/lb

Eggplant-$5/lb  These are glorious Italian eggplants with delicious pulp.  They make fantastic eggplant parmesean!

Daikon Radish- $2.50/lb For roasting, pickling.  Look up other ideas

French Fingerling Potatoes- $5/lb.  New and delicious crop

Big Lacinato Kale, (or curly,just let me know) $4/bunch

Collards-$3/bunch

Beets $4/lb

New Beet Greens with baby beets- $4/bunch Beet greens are amazing lightly pan fried.  The baby beet size various from decent to microscopic. 

Radishes- $3/lb.  These are funny shaped, but taste great.  I'd recommend them.

Carrots- $5/bunch

Garlic- $2.50/head

Cherry Tomatoes- $6/pint

Wapsipinicon-$7 for 2/lbs.  I hope that those of you who tried them last week or now believers.  At the Farmer's Market on Saturday, people were literally jumping in the air(I'm not kidding!) when they tasted them

Juliets-$6.50/lb Still my Desert Island tomato(the one that I'd take, if I could only choose one to take to a desert island

Sun-dried Tomatoes- $5/oz.  A tasty treat that would also make a great birthday or any other occasion present

Swiss Chard- $3/bunch

And from our friend and farmer/neighbor Peter we have:

Corn-$.50/ear

Northfordy Famous Sauce- $10

Yellow Snap Beans- $4/lb.

Summer Squash- $1.50/lb

Herb Bunches -$2/bunch.  Please choose from thyme, rosemary, oregano or mint.

That's our list.  Hope you find something that you'd like. For those of you who donated money to relief efforts in Houston in exchange for salad, thank you. 

Have a great week.

 

Posted by: David Zemelsky
9/7/2017 8:16 am

The season turned Wednesday morning.  It wasn't freezing at all, but there was something else there that is hard to put ones finger on.  It had rained a bit the night before and that brought down a lot of leaves.  And then there was something about the wind that made me think of Fall.  The fact that it was very gray early in the AM, also added to it all.  Its hard to say exactly,all I know is that it felt different. 

That means a lot of things on the farm.  One thing is that it is too late to plant somethings. Corn, for example. Too late.  Cukes? Maybe, but I'm not even going to try.  However, there are lots of other  things that we're going to keep on planting because time hasn't run out for them.  Spinach is a good example.  After studying the different options, we selected four very interesting varieties.  As soon as they came, I primed the seed.  This process helps get the seed germinated much faster.  If the plant gets well established before the weeds, we have a much better chance of success.  Priming is simple.  The seed is soaked in water for about 5-8 hours.  After that, it is spread out on a drying rake sheet with a paper towel underneath it(so it doesn't fall through) and placed in our dehydrator.  I'll put the setting on the least amount of heat and let the seed dry.  After that, I'll gather up the newly dried seed and plant it.  New seedlings emerge after 4-5 days, which is at least 3-4 earlier than just putting the raw seed in the ground with no other treatment.  I do the same thing for carrot seed.

Spinach seedlings that are 6 days old

Another thing that this means, is that we're going to start covering crops with the heavy row cover.  All Summer, certain crops were covered to protect them from flea beetles or leaf miners (depending on the crop).  It is a light gauzez fabric with little or no weight.  Now that the nights are beginning to get cooler, we're going to need to conserve heat-hence the heavier cloth.

Let's talk about Wapsipinicon Tomatoes before listing things for the store.  Some of you have made the big plunge and tried them.  I can totally understand a person's reluctance.  They're soft,fuzzy and have a dull nondescript color. However, there taste is remarkable.  Its kind of a watery,white wine flavor. Mild, but assertive (if that makes any sense).  And, we've got a lot of them.  Probably more than there should be.  I think that at the time of planting, the number of them got away from me.  That could happen.  Therefore, we need to get them into your hands.  So, I've dropped the price in hopes that you'll know not only are there a lot here (which there are), but that this tomato is worth trying too.  3lbs for $7 is the new price.

Below is the list of what's available from us.  Read the list and email me back what you'd like by 8AM Friday (September 1st).  Your order will be waiting for you after 2pm (more or less) that same day in our shed at 54 Fowler Ave.  Bring exact change (or check) and put payment in payment jar.  If there's some kind of problem, just email me back and I'll make it right.

Here's our list:

Wapsipinicon 3lbs for $7. Special price.  They also make an amazing sauce for pasta and other things.

Heirloom Tomatoes 2lbs for $7.  They are full of Summer taste and wonder

Juliet-our wonderful tomato for all your needs.  Uncooked or cooked, this is your go to tomato.  2lbs for $7

Sun-dried Juliets- an extraordinary taste treat that would also make a wonderful present for some Foodie in your life. $5/oz

A 5 lb  flat of seconds(Heirloom Tomatoes)-$15.  You'll be getting a mix of wonderful heirlooms. There'll be some kind of split or something, nothing really serious.  However, I wouldn't forget picking them up either!

Cherry Tomatoes- a mix of all different varieties. $6/pint

Sun-gold's-$6/pint

Orange or Yellow Peppers-  these are thick skinned bell peppers with an amazing taste.  $5/lb

Salad Greens- with lettuces, kale, mizuna $6/bag

Carrots- $5/lb

Arugula $6/bag

Garlic $2.50/head

Onions $3/lb

Beets- $4/bunch

Big Kale $4/bunch.  Specify if you'd like lacinato or curly

Daikon $2.50lb

Glorious new French Fingerling Potatoes -$5/lb

And again, our list from Farmer Peter

Marvel of Venice Italian heirloom snap beans, fabulous when sautéed with onion and tomato or my sauce $4lb,

NEW Cantalopes $5/each

Gladiolas $1each,

Rhubarb $5 lb,

Shallots $5 half Pt,

Herb Bunches: thyme, mint, oregano $2/bunch

Famous Northfordy Tomato Sauce $10/jar

Hope this week is glorious for you, too

 

Posted by: David Zemelsky
8/31/2017 9:07 am

 

What impressed me the most about the eclipse wasn't how spectacular it looked both on t.v.(which it was-very spectacular) or how it looked through our pin hole viewer(and it did, too. even though the image was so tiny. I got very excited). What impressed me the most was that despite each crowd having a very divergent opinion on any number of subjects going on in the world, that there was a commonality amongst them all.  Our country seems so divided all the time.  It was refreshing to find something to agree upon.

We'll be at the Wadsworth Mansion Open Air Market this Sunday, August 27th from 10AM to 4PM.  This wonderful outdoor event has always been one of my favorite days.  Its a little long from the vendor's point of view, but never the less, I've met great people and everyone has always been so enthusiastic about our tomatoes.  There'll be musical event and activities for children.  There are craftpeople, as well.  Here's the website for further details: http://wadsworthmansion.com/

There'll be a few new things available from the store this week.  I'll get into them shortly.  First, how the store works (For new people).  If you see something on this list that you'd like to get, just email me back your items.  I need to get them by 8AM on Friday (August 25th).  You can pick your order up at our shed after 2pm that Friday.  Cash preferred, but a check if you need  to.  Your order will have your name on it.  Payment goes in the jar on the table.  Its a good system that helps you get what you need (or want)

Ok. Here's the new items.  Peppers. Finally.  This has been a long wait, for sure.  They're $5/lb. and totally delicious and crunchy.  Very thick walls.  If you'd like a half lb. , just let me know. 

Eggplant is next.  Supply is limited for now, so I'll sell them untill I run out.  Hopefully, that would include you.  $5/lb

Wapsipinicon- 2lbs for $7.  I'm really hoping that all of you will develop a taste for them. They are special (and funny looking)

Actually, in this picture, the color doesn't look to dull.  But they are dull colored-take my word for it.  And still, the taste is the best.

Juliet-our wonderful tomato for all your needs.  Uncooked or cooked, this is your go to tomato.  2lbs for $7

A 5 lb  flat of seconds-$15.  You'll be getting a mix of wonderful heirlooms. There'll be some kind of split or something, nothing really serious.  However, I wouldn't forget picking them up either!

Heirlooms- 2lbs. for$7

Sungolds- the cherry tomato that is profondly sweet and satisfying. $6/pint

Black Cherry- our more than sophisticated cherry tomato $6/pint

Pink Tye-dyed Berkeley- a new variety.  Very nice texture, and flavor with a sweet that works for me.  2lbs for$7

Sun-dried Juliets-NEW!.  They actually are dried in a dehydrator, but its fun to say "sun-dried".  This is a taste treat. Makes for a good surprise present for someone, too. $5/oz.

Big Kale- $4/bunch. And its a BIG bunch.  If you'd like lacinato, please specify

French Fingerling Potatoes - $5/lb.  They'll be freshly dug and wonderful

Swiss Chard $3/bunch

Arugula $6/bag  A successful crop

Salad Greens- $6/bag

Green Onions- these are more small onions with nice tops that are very edible$2.50/bunch

Garlic- just out of the ground $2.50/bulb

Beets- $4/bunch

Green Onions- $2.50/bunch.  These are more like small onions, with nice, edible tops.

Beet Greens- $3/bunch.  These are from our newest patch of beets.  Lightly cooked beets are a good thing.

Pink and Red Bumble Bee-now these are fun to look at and eat.  You'll get all the shapes in the photo. $6/pint

Spring Tower- a truly unique lettuce grown specifically for its core.  The greens are delicious, too.  Usually, the core is bitter, but this core is sweet, crunchy and exciting. $3/head

Lettuce Heads- again, crunch and sweet.  Lovely leaves. $2.50/head

Carrots- $5/bunch

Daikon Radish- fun to pickle or grate over salad. $2.50/root.

And again, our list from Farmer Peter

Marvel of Venice Italian heirloom snap beans, fabulous when sautéed with onion and tomato or my sauce $4lb,

NEW Cantalopes $5/each

Gladiolas $1each,

Rhubarb $5 lb,

Shallots $5 half Pt,

Herb Bunches: thyme, mint, oregano $2/bunch

Famous Northfordy Tomato Sauce $10/jar

Have a great week.

David

 

 

 

Posted by: David Zemelsky
8/23/2017 9:15 am

Dear People Who Don't Take Things At Face Value,

The Wapsipinicon River is a slow meandering river in northern Iowa-a tributary of the Mississippi.  It goes through a rural farming region, full of rolling hills and surprising beauty. Well, I guess it has surprising beauty, I've only got one picture to judge from.  It looks great.  An Indian name, no doubt and probably the keeper of lots of the shameful Indian history that is part of our past.  The almost hidden beauty of this place reflects how I feel about the tomato with the same name-Wapsipinicon.  Its fun to say and also fun to hear people try to guess how to pronounce it.  The second part is easiest. PIN  I (like in igloo)  CON.  First part is more WHOP (like giving someone a whack) and then SA (as in satire).  You kind of combine then, in a rhymn. WHOPSA and then PIN A CON. If I was a wapsipinicon tomato, I'd be angry at the very bland,boring and undistinquished color that is displayed.  And also, its almost peachy skin.  Many people don't even recognize it initially as a tomato.  But it is, and what a flavor!  That's what I like most, the surprise.  You pick one up.  They aren't firm and fleshy feeling like a typical tomato.  There's also the boring color and peachy/fuzzy skin.  But upon tasting it, you realize that this is a unique and exciting tasting experience.  I'm not even going to try to describe it, words won't do it justice.

Which reminds me, our other heirlooms are, in their own way just as amazing. I've been waiting since putting the first seeds in (January 28th) to get this amazing food experience.  Even though this kind of diet can sometimes be digestively challenging sometime, I've made sure to create plates of  thick sliced tomatoes, raw and salted with coarse kosher salt several times a day. Its the best time of year.

Here are two easy and wonderful tomato prep ideas for you.First is a quick, uncomplicated sauce to put over salt potatoes, fish, chicken or even fresh corn on the cob.  Take numerous sungold cherry tomatoes and cut them in two.  Put in a shallow pan and put some olive oil and salt over them.  Place under the broiler for 1-2 minutes. Keep your eye on them.  You want them just barely charred. Barely.  Take out and add to white balsamic vinegar.  Stir,mash or even put in a food processor(probably an overkill).  Done.

Second. Preheat oven to 350. Get a decent supply of tomato seconds (We'll be selling them this week) and cut up in chunks.  Take the hard part out where the fruit was attached to the plant. Put parchment paper in a wide shallow pan. Spread the chunks out in the pan.  Put some small (not too small) chunks of garlic over the top.  For me, the more the better.  But whatever you have. Put a decent amount of olive oil all over.  And then some kosher salt to taste.  Put in your oven and check in every 20 minutes or so.  Towards the end, the tomato chunks will begin to look a little charred.  You're going for the liquid to get to a thicker irresistable  state.  Might take a while.  You don't have to hover over it, but don't forget it either.  When done, you've got two choices.  You can enjoy it immediately over pasta that is lightly coated with parmesean.  Or you can let it cool.  Then transfer to a large ziplock bag.  Get all the air out of it. Place on a flat cookie sheet and put in freezer.  Once frozen, take the cookie sheet out.  Now, you've "put something by" for the Winter.   This recipe is courtesy of our youngest (36), Rye. Damn good recipe, too.

We're looking at carmelized tomatoes with garlic,after following the above recipe.  Any liquid is soft, chewy and almost like caramel. (Who doesn't love caramel?)

Thanks to all of you who've tried our store.  Its a different way of buying food, I know.  But it seems to work well.  You get what you want and we only harvest what's needed. Tell your friends.  We count on word of mouth-yours.If you see something from the list below, please email me back before 8AM Friday (August 18th).  Your order will be ready for pick up at our shed at 54 Fowler Ave. Durham after 2pm.  Self service. Bring exact change.  Put payment in the handy jar.

There's a few special prices this week.

Wapsipinicon- 2lbs for $7.  Basically half price.  I'm really hoping that all of you will develop a taste for them.

Actually, in this picture, the color doesn't look to dull.  But they are dull colored-take my word for it.  And still, the taste is the best.

Juliet-our wonderful tomato for all your needs.  Uncooked or cooked, this is your go to tomato.  2lbs for $7

A 5 lb  bag of seconds-$15.  You'll be getting a mix of wonderful heirlooms. There'll be some kind of split or something, nothing really serious.  However, I wouldn't forget picking them up either!

Heirlooms- 2lbs for $7

Sungolds- the cherry tomato that is profondly sweet and satisfying. $6/pint

Black Cherry- our more than sophisticated cherry tomato $6/pint

Pink Tye-dyed Berkeley- a new variety.  Very nice texture, and flavor with a sweet that works for me.  $6/pint

Sun-dried Juliets-NEW!.  They actually are dried in a dehydrator, but its fun to say "sun-dried".  This is a taste treat. Makes for a good surprise present for someone, too. $5/oz.

Big Kale- a BIG bunch. $4/bunch. Specify if you'd like lacinato (the Italian type)

French Fingerling Potatoes - $5/lb.  They'll be freshly dug and wonderful

Swiss Chard $3/bunch

Arugula $6/bag.  A successful crop

Salad Greens- $6/bag

Garlic- just out of the ground $2.50/bulb

Cucumbers -$1.50 each

Beets- $4/bunch

Green Onions- $2.50/bunch

Beet Greens- $3/bunch.  These are from our newest patch of beets.  Lightly cooked beets are a good thing.

Spring Tower- a truly unique lettuce grown specifically for its core.  The greens are delicious, too.  Usually, the core is bitter, but this core is sweet, crunchy and exciting. $3/head

Lettuce Heads- again, crunch and sweet.  Lovely leaves. $2.50/head

Carrots- $5/bunch

Daikon Radish- fun to pickle or grate over salad. $2.50/root.

And again, our list from Farmer Peter

Marvel of Venice Italian heirloom snap beans, fabulous when sautéed with onion and tomato or my sauce $5lb,

Gladiolas $1each,

Rhubarb $5 lb,

Shallots $5 half Pt,

Blueberries $4 half Pt

Herb Bunches: thyme, mint, oregano $2/bunch

Famous Northfordy Tomato Sauce $10/jar

Have a great week.

David

 

 

Posted by: David Zemelsky
8/17/2017 9:40 am

 

We're there.  Its been a six month voyage from starting seed to getting an avalanche of tomatoes.  At this point, it would be difficult to estimate the volume of sungolds that I've consumed.  But let's put it this way, it would probably be measured in gallons, rather than pints.  Its been said by me many times over the year"I haven't met a sungold that wouldn't distract me to stop what I'm doing and eat it".  They're just that good.There were several extra pounds last week.  I saw that as an opportunity to dry them in the dehydrator.  They are so awesome, too.  Later, in the year, they'll be offered for sale.  Now its time to eat fresh.

Can you get a feeling about how tall these plants are? Easily 12'.  And when you think of just starting with one little seed over six months ago-kind of takes ones breath away

We're up to 15 on the woodchuck count.  Doesn't that sound like a lot of woodchucks for such a small area?  To date, none of the ones that were caught have come back.

Here's info about the store for this week.  To be redundant to those who already know and to let those who've never ordered before-here's what you can do.  Its easy.  Write back to me(starlightgardens@comcast.net) before 8AM on Friday August 4th with what you'd like from our list.  After 2pm that day, come to the shed and you'll find your order marked with your name and the amount owed.  Cash preferred and bring exact.  Checks if you need to.

Sun Golds- there's nothing else left to say.  They're here and they'll make you swoon from how good they are. $6/pt

Black Cherry- a more sophisticated taste, kind of like a musty, rich fragrance . A real winner. $6/pint

Juliet Tomatoes -$7/lb My number one choice for when they cart me away to a dessert island and allow me one tomato variety to take with me.  Great raw or cooked.

Heirlooms- they have just started to come in.  So far, a terrific and exciting crop. The amount might be limited, so hope for the best $7/lb

Beets- still the most exciting vegetable in the world.  Try them roasted with olive oil and kosher salt $4/bunch

Collards- $3/bunch. So well liked by so many people

Big Kale- $4/bunch.  These are serious serious bunches.  They'll hold you for a while.  If you'd like lacinato, plese specify

Cucumbers- $1.50

Green onions $3/bunch

Radishes $3/bunch.  These are nice and crunchy and a bit spicy

Garlic- new garlic? Can not fathom a good way to describe how wonderful garlic can be $2.50/head

Swiss Chard $3/bunch

Yaya- the only carrot you'll ever need $5/bunch

And from my farmer friend Peter, we're offering the following:

Marvel of Venice snapbeans $5 lb

Shallots $4 half Pt

Bunches of thyme, oregano, mint $2

Northfordy Famous Tomato Sauce $10/jar

We'll be back with salad and arugula shortly.  The hot weather made this somewhat difficult.

Have a great week.

David

Posted by: David Zemelsky
8/3/2017 5:50 am