This is a fresh cream of tomato soup that is delicious when made using vine-ripened tomatoes. It's based on one in Ina Garten's wonderful cookbook Barefoot Contessa Back To Basics. In Ina's version, she adds garlic and more salt, as well as using a food mill to process the soup. If you're concerned about the soup containing seeds or bits of tomato skin, then a food mill can be used instead of the hand blender we use. In late September and early October, the summertime crops like ... continue reading...
Keep Stalky Fall Perennials To Feed Birds
As we're preparing for winter around the farm, it's tempting to "clean-up" the fall perennials by cutting all the weedy stalks and seed heads off. But, by doing less and leaving medium to tall perennials in place, we can provide winter food for the birds and observe them more too. Leave perennials like asters, black-eyed Susans, butterfly weed, coneflowers, Joe-Pye weed, oat grass, and goldenrod standing in the fall garden after they finish blooming. The ... continue reading...
Tomato Jam
I think this was the predecessor to catsup, and it's much better. Catsup seems kind of bland to me - but boy do I like this stuff. We first tried it on hamburgers (and it completely ruined any chance catsup had of getting on my hamburger again). If using fresh tomatoes, make sure they're big, bold, high flavor tomatoes - don't bother with insipid hybrids. It's good on pork, beef, grilled onions, roasted vegetables, and I'm wondering about a cracker with goat ... continue reading...
Fall Division of Spring and Summer Blooming Perennials
Fall is the best time of year for division of spring and summer blooming perennials – they’re finished putting energy into blooming, and new divisions will re-establish quickly during the cooler, wetter fall weather. Dividing helps control the size of plants, rejuvenates them, and increases the number of plants for your garden. It's easy to divide perennials, just follow the simple steps outlined below. For fall blooming perennials, it’s generally better to wait until spring to ... continue reading...
Why Buy Food Locally?
We believe it's important to buy food locally. On our farm website, the first statement on the welcome page is "we’re a small, 10 acre farm in Northeast Ohio that believes locally grown, real foods are important" - but just why is locally grown food important? It’s Fresher – locally grown foods are usually purchased by the consumer within 24 hours of harvest. Produce shipped across the country isn’t nearly that fresh. Taste – ... continue reading...
Dill & Tarragon Potato Salad
We're having a great potato season again in the garden this year; so we get to try lots of recipes using potatoes. I wasn't very familiar with the taste of tarragon; but like dill in potato salads so last year tried this recipe from Ina Garten's "Barefoot Contessa How Easy Is That" and we loved it - it's a potato salad with lots of flavor! I've made it now with Prairie Blush, Caribe, Yukon Gem, and Yukon Gold potatoes; and it's ... continue reading...
Beekeeping Starter Kit
The following equipment and tools are the basics that we think are needed to get started if using a Langstroth hive for keeping honey bees. We like the 8-frame size of this set-up because it's not as heavy as the 10-frame set-up that's also commonly used when getting started. This set-up consists of: A-Frame Copper Top 4 Medium Supers Inner Cover Hive Stand 32 Top & Bottom Grooved Medium Frames 32 Sheets of Wire Foundation 1 Entrance Reducer Entrance Feeder ... continue reading...
Chipotle Corn Chowder
The sweet, locally-grown Ohio corn is finally coming in, and this soup is so delicious. If you don’t like spicy soup, you can leave out the chipotle chili spice altogether and it’s still very good. It’s best made with fresh sweet corn, but good frozen corn still makes a wonderful soup. I like to make big batches of it in the summer as the corn is ripening and freeze it, it's so good in the middle of the winter too. Plus, right now when sweet corn seems to be everywhere, it's also ... continue reading...
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