Monday, November 30, 2009

It's that time again!!!

Hooray! I have finally finished our 2010 catalog and whew, what a job! Our final selections have been made and everything is now ready for ordering. It is so much fun for me to choose our varieties and even the tools and supplies we will offer and I think this year is the best catalog ever. We have so many great new products and delicious vegetables for you to try.

Tuesday, November 24, 2009

Happy Turkey Day!

I know everyone doesn't eat turkey on Thanksgiving but we always do and it seems to be the icon of the holiday.  Whether you brine or not, baste or bag, smoke or deep fry your turkey, there is something very comforting about eating this fabulous bird every year.

Our memories of this holiday are so distinctive and mine always include the leftovers!  We used to eat leftover turkey in gravy on a "shingle" or piece of toast and the memory of that meal makes my mouth water to this day.  My French Canadian grandmothers always made a soup called Frico that was so incredible I crave it every year.  I don't know why we don't make more turkeys during the rest of the year but I am all for it.

Here is my grammy's recipe for Frico au Poulet:

1 onion, chopped finely
2 stalks celery, chopped finely
1 carrot, chopped finely
1 tsp. Summer Savory dried or 2 tsp. fresh (Thyme may be substituted)
2 tsp. butter
Sauté first 3 ingredients in butter until onion is translucent.  Set aside.
1 whole chicken or a turkey carcass and leftover turkey
enough water to cover or approx. 2-3 quarts

Boil gently for approximately 1 hour, removing the scum from the top, until meat is very soft and begins to fall off the bones.  Remove carcass/chicken  from the broth.  When cooled enough to handle, remove all meat from the bones and break up any large pieces of meat and add them back to the broth or if using leftover turkey, break it up and add it to the broth along with the sautéed vegetables.
2-3 potatoes, peeled and diced into bite sized pieces
Bring broth back up to the boil and add potatoes, cook potatoes about 5-10 minutes.

1 1/2 cups flour 
1 tbs. baking powder
 1/2 tsp. salt
 2/3 cup milk

Combine first three ingredients in a bowl and make a well in the center.  Slowly add milk to create a dough that is dry enough to handle, not sticky.  Turn it out onto a floured surface and knead briefly and gently to combine and smooth the dough.  Roll dough to 1/8" thickness or less and cut into small 1" squares.
Add dumplings, one at a time, to simmering stew adding more water to the broth if necessary.  Cover and simmer for 10 minutes more.  Serve immediately.

Friday, November 6, 2009

New Tomato Varieties

We are so excited about growing so many new tomatoes this season! Here is just a sneak peek at some of our new varieties for 2010:

Chocolate Stripes: Dark red, almost brown color with striking green-gold stripes, this Chocolate Stripes tomato is robust in flavor, with sweet notes and complex undertones. The whole tomato is a beauty too--a medium-large globe that is a dark, chocolaty red with green stripes. A big winner at Tomato Fest last year for flavor and beauty. Not only are they beautiful to look at, but the plant has some disease resistance, is a huge producer and fruit has perfect texture. Definitely has the sweetness of a black. Perfect balance of meatiness and juicyness.

Green Grape:
This old-fashioned tomato is an heirloom originally developed by the Tater Mater Seed Co. from crossing the Yellow Pear with Evergreen. The distinctive 1”, yellowish green fruits are borne in clusters of 6-12 that resemble large muscat grapes. Fruit has a translucent pale-green on the inside. This variety has become popular in restaurants and markets because of their unique attractiveness and great punch of flavor. Excellent mixed with other cherry tomatoes such as Black Cherry and Sweet Million.

Vintage Wine:
One of the most beautiful tomatoes available today, Vintage Wine bears beefsteak-style fruits weighing up to 1.5 lbs. A recent introduction and is still rare in the tomato world. Fruits are brilliantly colored, with a bright red base and orange and yellow stripes. Pulp is thick, with a full tomato flavor

And a new pepper too!

Sweet Pickle Pepper:

Very compact plants are loaded with these beautiful upright peppers in colors of red, orange, yellow, and purple, all at the same time. Similar to the hot ornamental peppers, these Sweet Peppers are larger at about 2 inches long and chunky, making for a spectacularly colorful display. This fruit is very edible and sweet, especially when fully ripened to red. As the name suggests, would be beautiful pickled in clear glass jars