Jammin at the Farm

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Blueberry Jam, that is, at the Pitney Meadows Community Gardens in Saratoga Springs

Diane Whitten, Cornell Cooperative extension nutritionist, came to the farm and taught everyone how to make blueberry freezer jam.

Children arrived at 9:30 for the Sunflower Hour reading program and heard Faye Mihuta, a community gardener and teacher, read “Blueberries for Sal” by Robert McCloskey complete with sound effects such as the berries going “plink” into a bucket.

After story time, children and adults had the opportunity to make a freezer jam which was delicious.

 

Diane teaches many different classes on food preservation and nutrition including classes on fermentation, making jerky, canning salsa and tomatoes. Go to Cornell Cooperative Extension’s website  to register.

She has offered to teach a class on pickling vegetables in the community gardens. If you might be interested, let me know and we will see what can be arranged.

Natalie Walsh, Garden Director – Natalie.Walsh@pitneymeadows.org

Garlic Harvest at Pitney Meadows Community Gardens

EdGarlic.jpgEd S. planted his garlic last fall and today he harvested.

The aroma was wonderful and wafted through the gardens to the delight of all of us working there.

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Ed also collects the flowers of his squash that aren’t pollinated and fries them up for a meal.

If you’ve never had them, fried squash blossoms are delicate and delicious. You can stuffed them with ricotta and mozzarella, add basil and herbs. Lightly batter them, fry and add a little red sauce. Yum.

 

Black Beauty Tomato, Worth the Wait

Screen Shot 2017-09-27 at 1.22.31 PMThe color alone is a good reason to grow this tomato. The skin is a solid blue black that is a stunning contrast in a salad of yellow and red tomatoes.

What makes it black?

This tomato has a very high anthocyanin content. This is the same antioxidant found in blueberries and blackberries.

All tomatoes were slow to ripen this year, but Black Beauty was very slow. I kept testing to see if the skin gave a little to indicate it was time to pick and finally, yesterday, it was.

When I cut into the it, the meat was green, blushed red.  The taste was rich, savory, slightly acidic and complex. I liked it.

At the National Heirloom Exposition, Baker Creek’s Dave Kaiser, a tomato connoisseur, called Black Beauty the best tomato he had ever eaten. It’s good all right. And I love the wildly different color for adding pizazz to a plate.  

But I’m not calling it the best. I’m holding out for a truly great tomato.

Any  recommendations?

Building a Healthy Lunch Box Lecture on Thursday, Sept, 14th

Barb Biagioli, health and nutrition counselor, will be sharing kid-friendly tips on what to pack for healthy lunch, daycare and after school snacks inspired by fresh foods from the gardens. The Sept. 14th lecture begins at 7 p.m. in the Gathering Barn at Pitney Meadows Community Gardens, 223 West Avenue, Saratoga Springs, NY.  Bring a jacket or sweatshirt.

Homemade Refrigerator “Dilly” Beans

Screen Shot 2017-09-04 at 7.31.40 PM.pngHave you ever made “dilly” beans?

Since I like homemade pickled vegetables and had never made pickled beans, I decided to try it out.

I started by trimming off the stem end of green beans. In total, there were 5 cups of beans.

Next, put a pot of water on the stove to boil. Once boiling, in went the green beans to blanch for about 30 seconds. They turn bright green and stay snappy.

Move them immediately from the boiling water into a cold bath to stop the cooking process. Set them aside.

Making the Brine

Mix 2 cups of white distilled vinegar, 2 cups of water, 3 tablespoons of sugar, 1 tablespoon of kosher salt, 3 cloves of minced garlic in a pot and bring it to a boil for 5 minutes. Stir to be certain sugar and salt are dissolved. Turn off the heat and cool to room temperature. This is a standard pickling recipe, but you can find dozens of variations online.

Prepare your Jars

To the bottom of clean glass containers, add some sliced onions, a couple of dill sprigs and half a teaspoon of whole black peppercorns. If you want it spicy, you can add red pepper flakes. I didn’t.

Drain the beans and place them on top of the onions and dill sprigs.

Pour the brine over everything, put the container lid on and place them in the refrigerator.  That’s all there is to it.

Let your “dilly” beans sit for a week before trying them.

My beans went into three different containers. Having the opportunity to experiment a bit, I did. The first container has beans following the recipe above. In the second container, I reduced the amount of peppercorns and added coriander seed. In the third, I used store-bought pickling spice. I’ll let you know what the family thinks when they try them.

 

 

Making Pickled Beets the Easy Way

Screen Shot 2017-09-04 at 10.08.40 AM.pngIn a week, two pickle-loving people near and dear to me will be visiting.

I’m getting ready by making one of their favorites…pickled vegetables. You can pickle many vegetables including carrots, cucumbers, beans, cauliflower, radishes and more. I’m starting with beets.

This is an easy refrigerator pickling recipe that is simple to make. If you have your own recipes to share, please do. I’ll pass it along.

Beets

Wash the beets and scrub them lightly to clean off any soil. Don’t worry about peeling them, once they boil, the skins come off easily with the rub of your fingers.

Place the scrubbed beets in a pot of boiling water and boil for at least 40 minutes. Check them, bigger beets take longer. They are ready when a knife slips into them.

Let them cool. Then trim off the roots and use your fingers to pull off the skin. Slice them and set aside. Take one onion and slice it thinly if you want to add it to the beets. This step is optional.

Making the Brine

You’ll need 2 cups each of apple cider vinegar, water and sugar, a tablespoon of salt, and 3 tablespoons of pickling spice. I’ve also seen recipes that add a stick of cinnamon, or bay leaves or additional allspice. You decide what your family would like and experiment.

Combine vinegar, water, sugar and salt in a small saucepan and bring to a boil. Boil for 15 minutes. Take the pot off the heat and stir in remaining ingredients. Pour over beets and onions. When cool, place in jars, cover and chill in refrigerator.

Rumor has it they last several weeks in the refrigerator.  I wouldn’t know. I’ve never had them last that long.  They’re delicious.

Experts also recommend resisting tasting for a week.  Good luck with that. 🙂

 

 

Have Questions About How to Use What You Have Grown?

Screen Shot 2017-08-12 at 11.07.38 AMTwo programs on using all the delicious produce you have grown in the garden are planned in the Pitney Meadows Community Gardens.

The first is Thursday, August 31 at 7 p.m. when Pattie Garrett, R.D. and Nicole Cunningham R.D. will discuss familiar and some unfamiliar ways to prepare and preserve your bounty.  There will be taste testing to enjoy.

And on Sept. 14,  Barbara Biagioli, health and nutrition counselor, will discuss building a healthy lunch box.  Barbara will share quick, healthy and  kid-friendly recipes inspired by the fresh foods grown in the gardens.

Come join us. All lectures are free and start at 7 p.m.

From the Garden’s Bounty

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Cathy A. , one of our Pitney Meadows Community Gardens gardeners emailed me this photo of salsa verde she made from the tomatillos and peppers growing in her plot and two jars of pickles from the pickling cucumbers she grew.

She reported the salsa was delicious.

What have you made from your harvest?

I know some delicious pesto has been made by Martel C. as I was a grateful recipient of a jar. Thank you. It was so good.

If you have a recipe you particularly like, send it along. I’ll publish it here.

And if you need a snippet of an herb or two, remember we have the community herb beds that any community gardener can harvest from. These are the two raised beds with the colorful rocks the girl scouts made as markers for the herbs and it is located near the shed.

Enjoy. I hope to see you in the garden.

 

Chef Kim London’s Herb Class a Hit

Screen Shot 2017-08-17 at 1.48.20 PM.pngKim London, chef and PMCF board member, showed 25 participants how to use the herbs they grow in the garden or purchase at the market.

The group, which met in the Pitney Meadows Community Gardens, listened as London talked about the many different uses of herbs.  Then the group walked into the farm garden. They had the opportunity to smell and taste samples of the many different fresh herbs growing there. After answering audience questions, London treated the group to sample foods, such as herb butter, herbed roasted vegetables and a mint tea.

It was a beautiful evening at the farm, and thoroughly enjoyed by all participants.

More To Come

The next lecture, which is on growing tomatoes, will be lead by Murray Penney and held next Wednesday at 7 p.m. in the Community Gardens.

Our tomato taste testing with Chef Rocco Verrigni has been delayed because the tomatoes haven’t ripened. We will have a tomato tasting and have tentatively re-scheduled it for the evening on September 13.  Lectures are free and no registration is required.

On the next two Saturdays, free art classes for children ages 6 to 14 will be held in the gardens. Registration for these classes is necessary so we have enough supplies on hand. You can register by emailing natalie.walsh@pitneymeadows.org or calling 587-2304. Classes start at 9 a.m. and an adult is asked to accompany the participants.

This Saturday, August 19th, children will make sunflowers out of paper. The following Saturday, August 26th they will be drawing and painting with local artists.

Don’t Miss This

Our sunflowers are blooming, come to the garden to meet them and take a photo. They are magnificent.

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Playing with Food: Radish Mice

 

When around 4-years-old, my child heard the Marvin Gaye song “Everybody Plays the Fool” only my sweet young one sang:

“Everybody plays with food sometimes
There’s no exception to the rule, listen baby
It may be factual, it may be cruel, I ain’t lying
Everybody plays with food.”

It brought a smile to my face then and still does. The catchy version has become a family classic we continue to sing every once in while to this day.

Radish Mice

You may want to try singing it today if you decide to make a little radish mouse. These look great on a cheese plate or around a crudite platter. And, they are easy to make.

Start with a radish that has the root attached. The root is the mouse’s tail.

Trim the mouse’s under belly with a paring knife so it is steady and reserve the cut off slice. This can often be used as ears.  With the mouse I made, the piece was too large to be ears so I cut into another radish for two ear slices.

With the paring knife, make two deep slits into the mouse head where the ears will go. Slide the ears in. They should stay in place.

Use cloves or peppercorns for the eyes. It is easiest to use a toothpick to make a hole before trying to push the eyes in place.

That’s it. You did it. Like the song almost says,

Everybody plays with food sometimes.