Time just keeps marching on--well, it seems more like jogging nowadays. It's really hard to believe it's time to be starting some of the seedlings for this next season in just a COUPLE OF WEEKS!
Crab Orchard, Tennessee)
Farm life adventures of the Happy Hoer[ Member listing ]
28 Mar · Thu 2013
It's amazing how many different flavors you can get from a bowl of greens. During the winter there are assorted greens growing in the high tunnel and I'm always looking for different flavors to keep the greens interesting to the tastebuds.
The April issue of Better Homes and Gardens magazine had an interesting recipe that I tried yesterday. The barley in the recipe is what really did the trick.
Greens and Barley Salad
4 cups assorted greens such as baby bok choy, endive, radicchio, and/or butter lettuce (Okay, I used spinach and baby Swiss chard--close enough )
In a large bowl combine the vegetables and barley. I sort of kept the barley together on one side and the veggies on the other so I could taste them separately. I also had a few cherry tomatoes that were "on their last leg" so I threw them in the bowl as well.
Mix the lemon or lime joice, honey, and the paprika, nutmeg and cayenne in a jar with a screw-top lid. Shake well then pour over the greens and top with walnuts. YUM! This is a keeper.
Posted by Terry @ 05:10 AM CDT [ Comments  ]
13 Feb · Wed 2013
The high tunnel has been productive this winter season--well, as productive as it can be. Plants just don't grow nearly as fast in the winter as they do in the summer. A wonderful mix of greens just passed through the kitchen sink into the fridge for part of the evening meal. I get lots of questions about the best way to wash fresh greens.
First off, this is only the way I do it--not a scientific approach at all. The greens grown on the farm are all organical so the only things that need to be washed off are debris and the occasional snail. I can deal with things I can see, it's the things I can't see that I don't want to deal with
Place the greens in a big bowl of cold water:
Then swish the leaves around with your hand to knock the debris loose.
I pick it up a few leaves at a time and place in the salad spinner, checking them really well for cleanliness.
Once the salad spinner is about 3/4 full, put the lid on and give it a few spins to dry the leaves. The salad is then ready to mix with whatever other items you want. This particular mix I call the "Kitchen Sink" salad mix because it contains arugula, lettuce, broccoli raab, spinach, and baby Swiss chard leaves. A lot of people have never tried baby Swiss Chard leaves in a salad, but they are delicious, and more nutritious when raw.
If you're not going to eat greens right away, don't wash them until you're getting ready to eat or cook them, and keep them in the fridge.
Now, for supper.........
Posted by Terry @ 07:00 PM CST [ Comments  ]