Thoughts on Eating in Season

A throwback from 2015, that rings the same truth with me today:

Eating in season is more of a challenge here in the North, with such extreme temperatures, but it's not impossible. It may be a challenge to give certain items up, waiting until such time that they are gracing farmers' market tables and filling CSA boxes. Learning the many and varied skills of food preservation can help you build your pantry and fill your freezer, for better winter or year-round eating.

This past week we indulged in local and regional foods heartily. Fish from John's trip to Lake of the Woods. Vegetables, canned or frozen, from our farm, including broccoli, tomatoes, onions, garlic, winter squash, potatoes, carrots, parsnips. Apples from home and our friends at Hoch Orchards. Summery pesto graced our pasta and grape jam our toast. Of course home grown pork and eggs provided protein, as well as local beef. For beverage, both hard and sweet cider pleased our palates, along with homemade apple cider vinegar.

"Waiting for foods to come into season means tasting them when they're good, but waiting is also part of most value equations. Treating foods this way can help move "eating" in the consumer's mind from the Routine Maintenance Department over to the Division of Recreation. It's hard to reduce our modern complex of food choices to unifying principles, but this is one that generally works: eating home-cooked meals from whole, in-season ingredients obtained from the most local source available is eating well, in every sense. Good for the habitat, good for the body."

I love the thought of the "recreation" of local, in season foods. It brings to mind, for me, foraging wild mushrooms and asparagus, as well as the joy of opening a CSA box to see what the week's bounty brings, and customers at farmers' market waiting for the first tomatoes - the thrill is visible.

There are certain items in our household that we never buy out of season - strawberries and asparagus come to mind first. However, when winter peak citrus season rolls around we stock oranges and kiwi to keep our family in fruit, as our apples in the pantry and fridge continue to decline in quality and quantity.

I refuse to feel guilty about eating these items not raised local, as it's done with thought and intent - with a consciousness that is key in the move towards seasonal eating. Keeping our family healthy is of great importance, providing natural snacks at hand to promote healthy choices. Choices and habits only get better with each passing season, as conscious eating is a growth process with a learning curve. We are going against the grain, society does not teach seasonal eating, even if this knowledge was practiced with our ancestors. We must relearn old practices and create our own rules.

"It had felt arbitrary when we sat around the table with our shopping list, making our own rules. It felt almost silly to us, in fact, as it may now seem to you. Why impose restrictions on ourselves? Who Cares?

The fact is, though, millions of families have food pledges hanging over their kitchens - subtle rules about going to extra trouble, cutting the pasta by hand, rolling the sushi, making with care instead of buying on the cheap. Though they also may be busy with jobs and modern life, people the world over still take time to follow foodways that bring their families happiness and health. My family happens to live in a country where the min foodway has a yellow line painted down the middle. If we needed rules we'd have to make our own, going on faith that it might bring us something worthwhile.

On Saturday morning at the market as we ducked into the wind and started back towards our car, I clutched my bags with a heady sense of accomplishment. We'd found a lot more than we'd hoped for. We chatted a little more with our farmer friends who were closing up shop behind us, ready to head home too. Back to warm kitchens, keeping our fingers crossed in dogwood winter for the fruits of the coming year."  -from Animal, Vegetable, Miracle, Barbara Kingsolver

Strive to be conscious about your food choices, eating as much locally, organically and in season as you can. Do this especially when it is easy, when items are fresh for the offering from your local farmers and farmers' markets, co-ops and CSA program. Strive to try new items and recipes each season and build up your preservation tools. Feel great about your choices and avoid making yourself feel guilty about a bunch of kale going bad, that you still don't bake your own bread, or you forgot to go to market this week. Eating with intention and a consciousness about where your food comes from and how it was grown will naturally lead you towards more seasonal eating.

-Brooke

A Dozen Wonderful Ways to Use Your Apple Butter

Alternative Roots Farm apple butter is made with love, local and organic ingredients. We use only our organic apples, organic spices and it is now made with local honey from Moody Bees Farm. But what should you do with it besides putting it on toast?!

1. Top your oatmeal or pancakes! This is a great way to add some clean-eating sweetness to your breakfast routine.

2. Add it into baked goods. This is a great way to add some subtle apple pie flavor and make a great moist, delicious baked good. Think muffins, pancakes, bread and more!

3. Freeze into ice cubes. Toss the frozen ice cubes into your smoothie for a delicious apple pie flavor! Try it with bananas, almond milk and vanilla protein powder. This is also a great tip for using up apple butter that you aren't going to use up.

4. Spread on sweet potatoes. Dip sweet potato fries! Again, a great clean-eating option.

5. Yogurt topping. Drop a blob of apple butter in your yogurt, maybe add a squirt of Moody Bees Honey and enjoy a bowl of delicious yogurt of breakfast, a snack or healthy dessert! You can always add another dash of cinnamon or cardamom to add flavor and health benefits.

6. Muffin spread. Choose apple butter, instead of regular butter, for your next muffin indulgence. In summer it’s a great way to add flavor to those zucchini muffins. ;)

7. Add to your pork! Drop a dollop on your pork chop or loin.

8. PB & AB. Make a simple sandwich with apple and peanut butter - a double-butter sandwich. I think the kids will like this one!

9. Cottage cheese swirl. Drop a dollop in and swirl it into your cottage cheese.

10. Just eat it. Grab a spoonful of apple butter and enjoy the apple pie flavor. No guilt, just pure joy.

11. Add to roasted nuts. Drizzle over nuts that have been warmed in the oven and enjoy.

12. Top that ice cream! Add some natural goodness to your bowl of ice cream. Feel free to warm it up.

BBQ Bonus tip from a customer! Put a jar of apple butter, a jar of BBQ sauce and an ARF pork roast in the slow cooker, HEAVEN!!!

Made with Organic apples, local honey and organic spices. Apple butter is a clean eating treat!

6 Ways to Prep for Preserving Now

Preserving season is already upon us!! What?! Wait?! you might be saying, but it is. I've harvested willow bark and stinging nettles, both for tinctures, thus far and it's time for me to harvest more stinging nettle for teas and infusions. Asparagus is already here, rhubarb is just around the corner, someone out there is likely picking radishes and it just rolls on and picks up from there!

Last week I pulled strawberries and rhubarb out of the freezer to make jam - delicious abundance. This week I'll roast the last butternut squash. You never regret taking the time to preserve.

So, how can you get ready for the coming season, or seasons, of preserving? Here are a few ways...

1. Clean out your freezer!

This is a big goal for me right now. (That I'm totally behind on...we need to eat more tomatoes!) I like to get my large chest freezer kinda tidied up and cleaned out for the beginning of the season. It's no good to stack new items on top of old items - things get lost. Sometimes that's good when you come across a surprise package of asparagus (or bacon), but when you find a bag of strawberries from 2014...

Don't have a freezer? Get one!! (We have three. Two mainly for meat.) Soooo handy. I like to can, so things are energy dependent and perishable, but there are many things that are simply easier to stick in the freezer - fruit, rhubarb, peppers, celery, greens, corn, bone broth, peas...

2. Tidy your pantry.

Whether you have a whole pantry room in your basement, a closet, or a cupboard in your kitchen, give it a look-see. Clean it up. Get familiar with what left to help you prioritize for the seasons ahead.

This helps me see what I'm not using. Haven't gone through a ton of green beans, so not a huge priority - tend to eat them mostly fresh.

2. What have you run out of?

Just to organize your brain for preserving season, and plan your shopping/gardening. Clearly you use these items the most and want to preserve more this season. Spend your time preserving what you really use - this is where it will save you money and bring more enjoyment!

For the first time in years I actually froze enough celery! Yay! I dried celery leaf as back up when I run out. We're out of jam, and salsa...more of those this year.

3. What's high priority? What do you spend the most money on?

Kinda what we talked about above. Know where you are going to source these important items (market, specific farmer, maybe this takes precedence in your garden). Again, this is what's going to save you money and bring more enjoyment.

We go through a lot of tomatoes, so this always is high on the list. Now, with a little one in tow, freezing and canning fruit (to round out our apple diet) is high on my list. What fruit we don't grow I buy in bulk from a local co-op, or other small farms.

5. Get your tools sorted.

Handy tools include a pressure canner and a water bath canner, along with canning funnels and tongs, etc., as well as a dehydrator (or two). Make sure to get your own lined up and ready, or perhaps go in on items with a friend, family member or neighbor - make it a social event!

If you don't have any of these items, perhaps pick one as a place to start. Dehydrators are great for many, many items; we primarily use them for herbs, apple rings and mushrooms, as well as extra onions in the winter sometimes. Water bath canning is for high acid items - applesauce, tomato stuff, jams, pickled items - and can be less time consuming than pressure canning. But, I think a pressure canner is essential - broth, meats, veggies.

The Living Earth Center in Mankato has all of these items to loan out as well!

6. Get your sources sorted.

As the season rolls on think about where you're going to purchase or trade for your high priority, and other, items. Thinking you are going to need a 5 gallon bucket of peas, instead of the quarts at the market tables? Talk to your farmers ahead of time about large quantities, or to find out who has your favorite tomatoes, etc. Are you growing these items? Buying them at market? Ordering through a co-op? When it comes to meat (I consider sticking a whole hog in the freezer part of my preserving plan.) you need to think ahead for bulk quantities (best bang for your buck).

Don't know where to find something? Ask your friendly local farmers! The Mankato Farmers Market has already opened and New Ulm's market begins at the end of June.

Okay, go get started!

During this rain day I'm going to put a pound or two of asparagus in the freezer and dry some nettles!

What are you excited to preserve this season?

Will this be your first year preserving? What questions do you have?

Vitamin D

Vitamin D is a HORMONE that plays an important part in immune functions. We make sure to include foods that contain Vitamin D in our regular diet; for this, pastured animals are important.

Morning eggs are cooked in lard. Lard from pastured pigs is a good source of D, as are yolks from pastured chickens. If lard isn't your thing choose some good grass-fed butter (we use Kerrygold and Organic Valley). Cod liver oil is another source we use, and I also choose to take a Vitamin D supplement.

Rendering lard.

You may pay more for some of these pastured/grass-fed items, but the nutrient density and flavor worth it...and I’d rather pay the farmer than the doctor.

Many people are deficient in Vitamin D. I’m not a doctor, but this is what we do in our house.

Rhubarb time!

Spring is sprouting up, and blossoming forth, all over the place! That means it's almost rhubarb time!

This brief delicious season is the right time to enjoy rhubarb crisp, making jam and freezing chopped rhubarb for year-round use.

Rhubarb is chock full of vitamin C, fiber, vitamin K, and several B-complex vitamins, rhubarb is low in calories (about 13 per half-cup serving). However, because it is so tart, recipes often call for sweetener to be added, which can raise the amount of calories.

Rhubarb is excellent for canning and easy to freeze. Here are some rhubarb tips:

•One pound of fresh rhubarb = about 3 cups chopped or 2 cups cooked.
•Removing leaves and store rhubarb stalks in a plastic bag in the fridge for about a week. If stalks get limp, stand them in a cup of cold water for an hour.
•Not into canning? Chopped rhubarb can be frozen for up to six months (or so).
Because of its acidity, rhubarb will turn your pan brown unless you cook it in a stainless steel or enamel-coated cast iron (non-reactive pans).


Try a recipe or two!

Rhubarb-Yogurt Tart

Strawberry-Rhubarb Crisp Bars

Rhubarb Simple Syrup

Rhubarb Crisp

Field to Table :: Garlic Scapes

Garlic scapes - those wild looking curly-qs - are a delightful late spring-early summer treat. Many are completely unawares of this veg, while others know to look for it during this brief season. As seen below, scapes are the flower stalk of the garlic plant - we remove them at this time of year (when they reach full curl), so that the garlic plants may focus on making bulbs instead. (Scroll down for recipe links.)

Garlic scapes growing.

What do they taste like?  Garlic scapes have a mild garlic flavor, the white, swollen flower part of the scape has a bit more kick. You can use the entire stalk; to use test the base end to remove any tough parts (especially if they are real large) just like asparagus, by bending and snapping the stalk where it breaks easy, you may also want to trim the tip. Because the flavor is milder, some folks who have a hard time eating garlic find that they can enjoy scapes.

How to use Scapes  Scapes are delicious raw or cooked! Another bonus is that they have a really long shelf life. I chop up my scapes and add them to eggs, fresh salads, pastas, soups, stir frys. They are fantastic cooked on the grill - leave them whole, add a little olive oil and pepper, and toss in the grill wok. Really they are so versatile, you can add them wherever you would use onions or garlic. Make a scape chimichurri or pesto, hummus, or try pickling them. Scroll down for recipe links. If you want to tame their flavor go ahead a blanch them for 30 seconds, cool, then proceed with your recipe.

Storing Scapes  Store scapes in a closed container - a plastic bag or tupperware - and they will keep for a month or more (I have literally lost some in the back of the fridge and they were still good three months later). Make sure to remove any rubber bands.

Preserving Garlic Scapes  We preserve our garlic scapes two ways here on the farm, and both are easy peasy. First, we simply chop and freeze! In the photo below you can see trimmed scape sections, these are prepped, then chopped and frozen on a cookie sheet; once frozen they are transferred to a freezer container, then we can easily grab a tablespoon or a handful and toss into meals all winter long! They hold really well this way, surprisingly good enough to even throw on raw salads.

The other way we preserve scapes is by making a pesto. We blend up the pesto and freeze in pint jars (experiment with what size jar is right for you). We used to freeze it in vacuum seal bags, with the oil it is easy to open a bag, break off a hunk and reseal; we move to jars to use less plastic.

Some of our favorite ways to use the pesto include in grilled cheese sandwiches, with crackers/sardines/cheese (a favorite quick lunch), in scrambled eggs, with sautéed greens, of course it good with pasta and you can mix with yogurt for a dipping sauce.

**Warning - consumption of garlic scapes may result in extreme pleasure and may result in additive behavior, heightened awareness of the brief fresh garlic scape season, shaking your scape bunches like maracas in the kitchen.**


A Handful of Recipes to Get You Going

Garlic Scape Pesto (We use walnuts instead of pinenuts.)
Garlic Scape Chimichurri Sauce (Omit the jalapeno, if you aren't feeling it.)
Pasta with Garlic Scape Pesto
Pickled Garlic Scapes
Pasta with Garlic Scape Pesto, Sugar Snap Peas and Ricotta 
Garlic Scapes Hummus

Photo Update May 24

In this post...News from the Farm...&...What's in Season...

Fresh from the Farm

The trees have moved past full bloom into petal fall, we can see successful pollination and little pear, plum and apricot fruitlets in the trees. 

We are busy seeding and transplanting crops into the veggie field, for August/Fall/Winter markets, Fall/Winter CSA. We have delivered loads of organic transplants to Shellee's Greenhouse in Madelia - it's so fun to work with other local women business owners!

Brooke and Shellee, of Shellee's Greenhouse with organic
basil and cucumber transplants.

The strawberries have hit full bloom and will ripen to be enjoyed by our Spring CSA members - just a few weeks away!

There's always plenty to do, but learning is important. I was happy to spend a field day out learning from another farm's systems and experience. Below you can see a moveable tunnel system used for extending the season - a fascinating system.

T-shirt order is still underway - see more details, or head over to the order form - until June 22!

What's in Season

Rhubarb, asparagus, nettles, chives, wild edibles like ramps and mushrooms.

I have been busy harvesting rhubarb for customers and the New Ulm Community Market (Thursday markets 2:00-7:00pm), as well as for freezing to make into strawberry-rhubarb jam later on. Try these Strawberry-Rhubarb Crisp Bars.

Rhubarb chopped and headed to the freezer.

I have also been harvesting stinging nettle to dry for tea/infusions, make into tinctures and infused oil for herbal salves. If you are interested in nettle tincture, to use for your seasonal allergies, contact me and I'll make sure you get some out of this year's batches!

Stinging nettle in the dehydrator. Once dried I use it for teas and infusions.

On our woodsy forays we have harvested wild ramps, gray morel mushrooms, pheasant back mushrooms and oyster mushrooms. Not near enough morels yet though!!

Asparagus is ready for harvest every other day. While we eat a lot fresh, the seasonal abundance is getting put up in the pantry too. This year I am canning all of the fresh asparagus. In the past I have always frozen it, it keeps well that way, but I like canning, as it is energy independent in storage and freezer space is always at a premium.



Like I said, we are always working hard... ;)

Local & Seasonal in the Winter

{My local foods morning//musings on winter seasonal eating}

Chicken broth in the canner, nettle infusion steeping, pig liver/tongue/heart in the dehydrator, farm dogs chewing on marrow bones, smoked hock prepped for dinner tonight.

Organs dehydrating, stock canning, nettle infusing.

Winter is the time when I prepare our chicken bone broth and shredded chicken for the seasons ahead. This is an important part of our “seasonal eating.” Bone broth nourishes us and the pups as food and medicine. At the same time as we make broth we get shredded chicken to can and sometimes we throw in hocks that give us an easy meal--these ended up in hock-o salad (lol, taco salad). The dogs enjoy the marrow of the bones.

Nettle is one of the native, wild herbs I forage for food and medicine. One ounce steeped in a quart of water for 4 hours, or overnight, provides nourishment and a healthy (tasty!) beverage. The high levels of vitamins and minerals and very bioavailable (easy for our bodies to use).

The organ meats get dehydrated for dog treats. Let nothing go to waste!

Winter is a great time for these projects and also a great time to learn new skills to prepare you for the seasons of bounty ahead! How are you eating seasonally this winter? What new skills are you learning/wanting to learn?

Spring Favorite :: Peas

Mmm, fresh peas picked straight from the vine. This is really one of my favorites during spring (and summer, and fall) harvests. Picking peas can be tedious, but I'll admit it, I like it. I sort of build a meditative pace and I'm pretty quick at it. Shell peas are really my fav, it's just lovely to pop those pods open. Which type is your favorite? 

Scroll through for a few recipes.

Peas germinating!

Environmental Rockstar...

Peas are nitrogen "fixers", which means they can take nitrogen from the atmosphere and fix it into the soil, making it available to other plants.  So they're good for you and good for the soil! 

Snow peas on the vine.

Origins...

There are thought to be four centers of origin, including Central Asia, the Near East, Abyssinia, and the Mediterranean. There is evidence of cultivation along the Thai-Burma border, dating back 12,000 years.  Peas were introduced to the Americas soon after the arrival of Columbus.

Pea blossoms.

Health Rockstar...

Peas are a good source of protein and fiber. They are rich in vitamin C, iron, thiamine, folate, phosphorous and potassium. They are also a source of omega-3 and -6, beta-carotene and vitamin E. Peas contain phytonutrients, which are antioxidant and anti-inflammatory.

Mammoth Melting snow peas.

Pro Tips...

Use peas within 2-3 days for best flavor and maximum nutrients.

The main season for peas is spring - early summer, so preserve their freshness by putting some in your freezer for pastas and stir frys all year around. Shell peas may be shucked and frozen. I like to freeze them on a sheet pan, before vacuum sealing them in bags. This is a great activity to do with the kiddos! Snap and snow peas should be blanched before freezing (if this is the only thing keeping you from doing it then skip the step and just use them within 6 months). Use frozen peas within 12 months.

Sauteed Sugar Snap Peas

Top and tail the sugar snap peas, pulling off the strings.  Slice on the diagonal into ½-inch-thick pieces.  Put into a saute pan with a ¼-inch of water, butter and a sprinkling of salt.

Cook until done, about 3 minutes.  The water and butter should be emulsified and coat the snap peas, which should be bright green and just tender.  Adjust the seasonings and serve—try curry or garlic, or whatever floats your boat.

*You can also toss other items in, such as your onions, kale, radishes, beet greens or spinach in, as well as garlic, garlic scapes and other goodies, such as Swiss chard or shallots.

[Main recipe from Chez Panisse Vegetables]

Sauteed Radishes and Sugar Snap Peas with Dill

Makes 6 servings  • To remove strings from fresh peas, just snap off the stem end and pull string lengthwise down each pod.

•½ C thinly sliced shallots (or a onion + 1 clove garlic)

•1 T olive oil

•12 oz sugar snap peas, trimmed, strings removed

•1 T butter

•2 C thinly sliced radishes (about 1 large bunch)

•¼ C orange juice

•1 t dill seeds (omit if you don’t have any)

•1 T chopped fresh dill (or slightly less dried dill)

Melt butter with oil in a large non-stick skillet, over medium heat. Add shallots and sauté until golden, about 5 minutes. Add sugar snap peas, cook for one to two minutes, and radishes sauteing until crisp-tender, about 3 to 4 minutes more. Add orange juice and dill seeds; stir 1 minute. Season with salt and pepper. Stir in chopped dill. Transfer to a bowl; serve. Credit: Bon Appétit, April 2004

Braised Peas with Spring Onions and Lettuce

• 1 knob of butter

• olive oil

• 1 heaped t flour

• 1 C chicken or vegetable stock

• 6 spring onions, trimmed, outer leaves discarded, and finely sliced

• 14 oz fresh or frozen peas

• 2 little butter lettuces, sliced

• sea salt and freshly ground black pepper

• juice of 1 lemon *about 3 T

• extra virgin olive oil

Slowly heat the butter and a good glug of live oil in a pan. Add the flour and stir around, then slowly pour in the stock. Turn up the heat and add the spring onions, peas and lettuce with a pinch of alt and pepper. Put the lid on and simmer for 5 minutes or until tender. Taste, correct the seasoning and squeeze in a little lemon juice. Serve drizzled with a splash of good oil. It’s fantastic served with a piece of fish.

Credit: Cook with Jaime (Jaime Oliver)

Sesame Snow Peas

•1lb snow peas 

•1/4 red bell pepper

•1-1/2 t sesame seeds

•2 t toasted sesame oil

Steam lease until bright & crisp-tender, 1-2 min. Cool under running cold water. Drain & dry.  Toss with remaining ingredients.

From the Pantry :: March

Fall storage items we are still eating from the pantry:

Winter squash (some are getting wrinkly)
Potatoes (beginning to look a little alien)
Garlic & shallots
Red & yellow onions
Sweet potatoes (bought from another farm)

Summer produce items we are still eating from the freezer:

Greens
Broccoli
Shredded zucchini
Peppers
Peas
Various fruit - rhubarb, strawberries
Other items below these, yet to be discovered...

Side Track!

Redefine what you think of as eating seasonally! YOU define the season, if you start preserving for year-round/extended consumption. Part of this may also include redefining what you think these items may look like - octopus sprouting potatoes, wrinkly spuds and squash. YuM.

It's Pantry and Freezer Clean Up Time

With spring and farming season just around the corner we have been putting priority to cleaning up our pantry and freezer. Focusing on prepping items for our busier times. This is the first time we have been so successful at this, during this time of year and it feels great. 

Potatoes: Our storage potatoes may indeed last us until the summer's new potatoes come in! With our potato stock we have been making twice baked potatoes with the larger, better looking tubers. Along with these we also continue to freeze portions of mashed potatoes.

 Twice bakers and mashers headed to the freezer. This is one way to redefine how we eat seasonally.

Winter Squash: We have butternut and acorn squash in the pantry and because of the wet WET fall they are not storing as well as normal. We have been roasting and freezing portions of puree and I still aim to can some (cubed) before we are done. P.S. Another reason I have really been enjoying this is because I have been adding squash to the dog's food and they love it (well Odin loves it, Hazel tolerates it).

Chicken: We put fifteen stew hens in the freezer in November and we have slowly been putting up shredded chicken and stock/bone broth. The chicken, veggies and herbs sit in the crock for a day, before shredding and canning. Then, the bones, skin, etc. goes back in for another day to make bone broth for cooking and using as a healthful drink (which I also put in the dog's food sometimes). I'll add apple cider vinegar to help extract beneficial minerals from the bones and sometimes I toss in a beef marrow bone to increase the benefits. After it's done I strain the broth and pressure can it (then sort out the 48-hr cooked veggies/skin, etc. to throw in the dog food). ;)

Organs: We always get back our pig organs when we harvest and since we aren't super good at eating them they have sort of piled up in the freezer. While one of us likes liver, the other doesn't, so we have resolved to dehydrating these items (if they don't get put into sausage) for dog treats. This is proving a great way to clean up the recesses of the freezer.

Still on the List

Lard: crank out a bunch of rendered lard. (Try making some soap?!?)

Garlic/shallots: freeze some olive oil/garlic balls; ferment some for holistic farm management.

Zucchini: I always freeze too much! I should crank out some breads to stick back in the freezer.

Freezer excavations: what is hiding at the bottom of the freezer? (Usually way too many frozen peppers.)

Lard, beautiful lard!

What's Missing?

It's a great time of year to check in and see what you are missing - what do you need to preserve more of next season? For us, celery. Darn it! Every year we run out. Okay, I'm going for an ice cream bucket full this year! Also, we need a new salsa to put away, one type is not enough. It would also be nice to have some canned beans.

What's on your list?

Resources & Other Interesting Things...

Why is organic food so *#@! expensive?? | Ali Partovi | TEDxManhattan

Bone Broth, Broths an Stock

8 Bits of Plastic You Can Quit Right Now

Sausage Making 101

Earlier this month we made our first sausage!! Our first on farm butcher experience gave us the opportunity to learn this new skill and make our own nitrate-free ground sausage and patties. (This "101" is not necessarily a tutorial on sausage making, but rather our 101 in making it!) In total we put close to 40 pounds of sausage in the freezer.

First, the meat needed to be ground with the right ratio of fat/lard.  Then we used a mixer to blend some of the ground pork with an Italian seasoning, some with a breakfast seasoning and we left some plain (seasonings are listed at the end). We were able to use herbs we dehydrated last summer, as well as some dehydrated onions. A huge thank you to Jason Moody for lending us the great equipment and showing us the ropes.

Ground pork, ready for seasoning.

Some pork was wrapped in full pound, and half pound, portions, the remainder was formed into patties. We used a regular canning ring to shape them. Another thank you goes out to Larry helping! It really was fun to share the experience with friends and family, plus it made relatively short work of the project. Thank you to the boys - John, Jason and Larry - for doing the work with the meat, I was happy to work on the packaging and labeling instead.  ;)

Sausage patties formed with a regular canning ring.

After forming the patties they were frozen on large baking sheets. They needed to be completely frozen before we packaged them in vacuum sealed bags. Patties were packaged in bags of 4 or 6.

Mmmm. So far we have enjoyed some delicious breakfast sausages, pasta with Italian sausage and zuppa tuscana (potato-sausage-kale) soup! It really is such a treat to put so much ground pork in the freezer, we always run out. I think a sausage quiche may be in order this weekend!

Italian Mix

per 2 lbs of meat
•2 tsp parsley
•2 tsp Italian seasoning
•1 T garlic
•1 tsp onion
•1/2 tsp fennel
•1-1/2 tsp black pepper
•1/2 tsp paprika
•1 tsp red pepper
•2 tsp salt

Breakfast Mix

per 5 lbs of meat
•2 T salt
•1-1/2 tsp sage
•1-1/2 tsp thyme
•1/2 tsp ginger
•3/4 tsp nutmeg
•1/2 tsp white pepper
•1/4 tsp cayenne pepper
•1/2 cup water

Garlic :: Field to Table to Field

Read all the way down for information on the beneficial qualities of garlic and some prep tips.

Garlic has come full circle this season. The excitement of garlic begins in mid-late October, here in the North county. This is when our garlic is planted. With time enough to put down roots (to protect against frost heaving), but not sprout.

Garlic laid out for fall planting.

Around the end of July, to beginning of August, we harvest the entire garlic crop, then hang it to cure. This sets the skins and preserves the storage quality of the bulbs. It took a lot longer to cure this year, as it was so humid. We ended up adding a third fan in the packing shed to help with the drying and air circulation.

Garlic hung for curing in the packing shed.

From there the garlic needs sorting. Bulbs are sorted out for our seed stock, about 25-30% of the crop. By growing our own seed we can improve our product over time and the garlic becomes more and more adapted to our growing site. The remainder of the bulbs are cleaned for use in CSA boxes and sales at market.

It takes a little while to do this process, but its a easy job at the end of the day, or during rainy weather. When cleaning garlic, the stalks are trimmed down and the outer dirty wrapper taken off. Below sorted and trimmed garlic being cleaned.

Cleaning garlic.

Cleaned garlic.

When garlic is cured garlic is set aside to go into CSA boxes every week for the rest of the season. The remainder of the garlic is sold to Farm Share members and brought to the farmers' market (Saturdays, New Ulm). We also stick a basket of garlic in our pantry for the winter and use it frequently, in healthy quantities. Properly stored garlic lasts for months, alongside our onions, potatoes and winter squash.

In another month we will be preparing our seed garlic for planting and starting the process all over again. 

Seed garlic, ready for planting.

Include Garlic in Your Regular Diet

Make sure to use this healthful veggie in your regular cooking! Not only does it taste fabulous, but it protects your immune system through its anti-viral, anti-fungal and anti-bacterial properties. Garlic lowers bad cholesterol while raising good cholesterol; helps lower high blood pressure; prevents dangerous blood clots; as been shown to limit cancer growth.

Preparing Garlic

Chopping and crushing preparation techniques stimulate the enzymatic process that converts the phytonutrient alliin into allicin, a compound with many health benefits. In order to allow for maximal allicin production, wait 10 minutes before eating/cooking the garlic. Many of garlic's health benefits (including its anti-cancer properties) are preserved if the whole cloves are crushed and allowed to sit for 10 minutes prior to cooking. Observe this 10-minute wait before adding any high acid ingredients to the garlic (ex. lemon juice). Research has shown that microwaving or boiling garlic uncrushed or whole will deactivate its enzymes.