Monday, August 31, 2009
If anyone has information or experience, I would love to hear them.
Friday, August 28, 2009
I had a huge zucchini in the fridge that my mom gave me. We typically like the young, smaller ones better, but I'm not one to say no to a free zucchini. She actually gave me 3 of them. I've made loaves of zucchini bread and last night I tried zucchini fritters.
We topped them with a dollop of homemade mayo and chopped tomatoes. Delicious!
It was pretty local too. Zucchini from my mom and dad. Bread crumbs were from my own homemade bread (most of the wheat was from Great River Milling in Wisconsin. Eggs were local from Southern Wisc. Garlic, onions, herbs were from my own backyard. Didn't need any milk. Tomatoes (topping) were from my Wisc garden. And a glass of Bauer Kearns wine!
If you haven't tried making your own mayonnaise, I urge you to try - it is delicious!
Zucchini fritters from grist.org
4 cups grated zucchini (1 ½ to 2 pounds), squeezed dry
About 1 ½ cups of bread crumbs, flour, or cornmeal (I used ¾ C ww flour, ¾ C bread crumbs, a ¼ C amaranth grains)
2 teaspoon baking powder
2 eggs, beaten
4 scallions, chopped including the greens (I used freshly pulled onions from the garden)
2 garlic cloves, chopped
1/2 cup chopped herbs—any or a combination of parsley, cilantro, basil, mint (I used mint, lemon balm and sorrel)
salt and pepper
A splash of milk or buttermilk, if needed, to give the batter a spoonable texture
Olive oil for the pan
Sprinkle about 1 ½ teaspoons salt over the grated zucchini and set it aside in a colander to drain for 15 minutes. Meanwhile, mix the remaining ingredients together except the oil. After 15 minutes squeeze any excess water from the zucchini and then mix it with the batter. Season with a big pinch of black pepper. Film a large skillet (or two) with 1 Tablespoon or so olive oil. When the pan is hot (on medium heat) drop heaping tablespoons of batter into the skillet. Cook over medium heat until golden brown on the bottom. Flip and cook the second side. Eat while hot with sour cream, yogurt, or salsa verde.Substitutions: grated eggplant, butternut squash, sweet potato, cubes of roasted vegetables
Additions: cheese, other spices or herbs, seeds or nuts.
Wednesday, August 26, 2009
We both worked in the garden for about 3 hours on Sunday morning. I dug up the aforementioned potatoes and planted buckwheat as cover crop on the bare beds. Bill restrung the tomatoes. We think we will end up getting a fair number of tomatoes. I brought a lot of green ones home. Our neighbors' tomatoes are all dying. Ours look fine. hmmmm.... perhaps over fertilizing is the culprit? My grandma's tomatoes also always died early but she loved Miracle Gro and never rotated her locations.
I also found out that our neighbors have hens - I didn't get over to see them, but I will when we are back up over Labor Day.
Last night for supper we had steamed fresh edamame pods. I got them from a farmer coop that delivers to my food coop. They were delicious!
Tuesday, August 25, 2009
Monday, August 24, 2009
We have to start subsidizing health and well-being by rewarding sustainable practices in agriculture and assuring a safe, adequate and wholesome food supply to all our citizens. And we need to start this reform process now, as part of the national stimulus toward economic recovery."
From Will Allen's (of Growing Power, Inc.) ChangeThis - A Good Food Manifesto for America
Monday, August 10, 2009
Friday, August 7, 2009
Wednesday, August 5, 2009
We were at the farm this past weekend. If you follow the white fence on the right - see the part that is partially fallen down? It is now totally down. Grant County received 2" of rain in one hour and we had a pretty severe water backup. You can see across the driveway from the part of the fence that is falling down there is a culvert. It is too small, partially crushed on both sides and leads to water backup. The water collects on the right into a big pond which flows over the driveway and then has lots of momentum and force. It isn't in this picture but there was a footbridge over this seasonal creek further to the left. The planks were rotten and we were planning on taking it down anyway - it washed away it is further down the creek near the house.
It was great to see because we need to engineer our way out of this. We also had water flow down the hill behind the house. The grass near the house is all flattened and there was silt at the front door. Water in the cellar too. Bad sign. We are actually rethinking our original plans for the house - as much as I hate to admit it. We are considering turning the house into a garage/summer kitchen/art studio (upstairs) and building a new house connected to the old house (which will now be the garage) by a breezeway.
I have been struggling with this. Bill and I always rehab old buildings. We had done three of them to date - and this one was supposed to be our grande finale! I have been dreaming of rehabbing an old farmhouse for years and giving new life, energy efficiency and another 100 years to an old house.
However, by building new... we could build a small 2 bedroom home that could perhaps be passive solar. Lots to consider.