Showing posts from November, 2011

The start of ultimate Comfort Food!!

We make the best of every single season around here.  So when there is not much 'fresh' left in the fields and we are stocked to the rafters with storage vegetables, the slow cooker comes out!  There is something soo comforting about coming in from the barn all wet, tired & dirty from sorting storage crops to the warmth of the home and the smell of the slow cooker!!!  A few weeks ago our organic dairy neighbor came by and asked us if we wanted a young bull they had to send to the butcher.  Oh yes, a freezer full of good organic beef for the winter!!  So off Ben and I went to our local butcher over a week later to cut and wrap.  The rules have changed at our butchers, so we now have to 'dress like a butcher' in their white coats, hair nets and Ben had to wear a net on his beard!!  HAHAHA!  We thought we were safe from running into anyone we knew, but no, a friend of ours, Pete, got to see us in our amateur butcher get-ups!  Anyhow, down to the business of beef.  

Still harvesting Brussel Sprouts!

So it's now a couple days away from December and our 'sprouts are still in the ground!  This picture was taken last Friday and these freshly picked sprouts were sold at the Brickwork's Saturday morning market.  There will be another abundance this week as well!  At any given market I seem to be answering the same questions about Brussels.  Usually a home gardener has tried to grow them with no luck and ask me 'why' their sprouts didn't size up on the stock.  During the growing season it is essential to 'pinch' the top out of the brussel sprouts, allowing more energy to the actual sprouts that start out as little nodes along the stock.  The top you pinch out is like a big brussel 'flower'.  Just head down your row of sprouts and 'twist' them off.  Leave the leaves alone.  They don't bother anything and as you can see in the pic, they wilt and die off as the season progresses.  Folks also want ideas on how to prepare.  This simplest i

Screw Chip Dip - Roasted Beet Hummus is here!

I've eaten enough beets lately I swear I'm on a natural beet high!  I love beets, and this recipe is to die for! So Ben and I cruised down to Kensington Market last week to deliver some produce to a great guy named 'Pot's.  He has this groovy little store called "For Life Natural Foods".   We like to buy some organic kefir and other groceries there and Pots gave us a 'beet hummus' to try out.  I grimaced at it but the expression on Pots face about how good it actually was made me curious.  I could not stop eating it!  I altered the recipe a bit adding more garlic and some avocado.  My vegan friend Kera loves it, so I won't be altering the recipe any time soon!  It's been a pleasure to spread the word at market, so for those who asked, here's the recipe: ROASTED BEET HUMMUS 1 quart Sosnicki's Red Kestrel Organic Beets 4 cloves Sosnicki's Organic Garlic, Minced. 1 Ripe, Creamy Avocado 4 Heaping Tablespoons Tahini 1 sma


On Tuesday, November 8th our daughter 'Smashy' turns  18 years old!!!! The farm is in celebration mode! HAPPY, HAPPY EIGHTEENTH BIRTHDAY SMASHY!  Yep, and we actually got Panzer to 'settle down' on top the straw bail too! AND freakishly he's looking at YOU!! The farm is exactly the same and not much has changed since last year.  You are definitely not missing out on anything around here - just lots of work!   We've recycled your birthday sign from last year. We use this board around the farm on racks and see it often and think of you ;) Babca is doing great and she wishes you a big "Happy Birthday with much, much love xoxo Love Babca"   "Happy Birthday Austin...Love you Flowers...You have to meet Panzer-Pants who we call Mr. Pants and Ka-Punzer  Love Dad xoxo." So this morning to get ready for the 'photo shoot' Panzer is missing (down hunting at the creek with Rex) we can't find him ....Then we hear him barking his