The baby ducks are growing and there's been a sighting of a nest in the front yard of the farm. Ssh! don't tell the fox! Chicken egg production is good. David's green thumb extends to the cultivation of chickens too.
Barry has been busy this summer making improvements to the farm. The root cellar is nearly complete and a meat locker is on it's way to being a useful component of hunting season. Barry has taken what once was going to be the root cellar in the basement and converted it to a meat locker, using an energy efficient air conditioner hooked to a Coolbot, recycled shelving, and ultra thick insulation sheets. Barry hopes to harvest enough venison to feed his family and interns in 2013.
A rope and pulley system has been installed in the basement stairwell of the farmhouse so that herbs can be dried and stored. Bundled herbs will be clothes-pinned to the ropes near ceiling of the stairwell, out of the way of heads, hats, and tall people.
Available for Purchase:
Tasty heirloom tomatoes (the ones in your basket every week) are going for $2.00 a pound, great for canning whole or turning into sauce. Nothing tastes better than homegrown tomatoes in the middle of winter.
Basil harvesting continues, and here's a thought for a gathering: have a pesto-making party. Invite your friends to participate in the process. They'll go home with a jar of pesto for some great eating. Just let us know you're coming and we'll fill your trunk at no charge!
Recipe of the Week:
What to do with tomatoes now? Try a tomato pie
Make your own pie crust or use store-bought for this recipe.
Start with two or three tomatoes: sliced, a summer squash, also sliced, a tablespoon of mayonnaise or your favorite mustard to dot the slices, a few leaves of basil, and if you have it, some caper. Top it with any leftover shredded or grated cheese you may have; parmesean, swiss, or manchego are great additions to this recipe.
Layer the ingredients in the pie crust and bake at 350 degrees for 30 minutes.