Saturday, December 7, 2013
PEARL HARBOR DAY
Today is Pearl Harbor Day. My father survived the attack on Pearl Harbor. He was at the Harbor Patrol Station, not asleep
on the Nevada, where everyone in his sleeping area was killed. No matter what the movies say, according to him, there was
no one up or on deck except the few on night watch. It was a strategic and cowardly attack on a literally sleeping enemy.
Rarely does one know a pivotal point in a parent's history that means you came into existence. This is mine. The picture
is of the USS Nevada at Pearl Harbor burning Dec 7, 1941.
8:04 am pst
Wednesday, December 4, 2013
12:26 pm pst
On this cold morning, many places on the farm still had ice at noon, but our High Tunnel was warm and cozy. Brandon and
Marilyn moved the last of the transplant starts into the High Tunnel yesterday, where they are safe. These included cilantro,
salad mix, turnips, Red Russian kale, Red Deer spinach, a couple of fruit trees, and a bay laurel.
and ducks are on strike against winter. Laying will be back up to normal in about 3 months, but until then we are getting
very few eggs, which is why many days we just don't have many.
The We still have a few pumpkins and winter
squash left. There are plenty of onions, both red and white, and garlic.
Brandon is popping the garlic seed that
we will need, but there will be more seed garlic for sale. We have California White, Spanish White, Purple Glazer, and Chesnok
Thursday, December 5, is the last day of Hanukkah, the eight-day celebration of the Festival
of Lights. The Hebrew calendar is different from the Georgian Calendar that we commonly use, so Hanukkah can take place sometime
between late November and late December.
Monday, December 2, 2013
FARM STORE TUESDAY 2 PM TO 7 PM
9:13 am pst
You get the freshest, tastiest veggies every Tueday!
We have winter squash and pumpkins. They are
wonderful. The taste of a pie made from fresh pumpkin is amazing. Tinned pumpkin just doesn't taste as good.
are easy to make, but if you don't want to fuss with a crust, make a custard. You can bake your custard in a pie pan,
a flan pan, even a skillet. To make the custard, simply use the pumpkin pie recipe below and enjoy. By the way, you can add
pecans, walnuts, raisins, currents, and other good to you pie by placing them on top of the pie before you bake it, or mixing
In addition, we will have braising mix, garlic, herbs, kale, onions, potatoes, pumpkin, and salad mix.
We get rave reviews for our braising mix. It is a mix of several types of greens, mainly mustards, chard, and kales that are
grown together. Very tasty.
Classic Pumpkin Pie
medium sugar pumpkin
Preheat oven to 325°F
Cut pumpkin in half, and remove seeds. Lightly oil the cut surface.
Place cut side down on a jelly roll pan lined with foil and lightly oiled. Bake at 325°F until the flesh is tender when
poked with a fork. Cool until just warm. Scrape the pumpkin flesh from the peel. Either mash, or puree in small batches in
Single Shell Pastry
1 1/4 Cup all-purpose flour
1/2 tsp salt
4 Tbsp cold water
In a bowl, combine flour and salt; cut in shortening until crumbly. Gradually add water,
tossing with a fork until dough forms a ball. Roll out to fit a 9-in. or 10-in pie plate. Transfer pastry to pie plate. Trim
pastry to 1/2 in. beyond the edge of plate; flute edges.
Pie Filling this is a custard
Cups Pumpkin Puree
1 Tbsp vegetable oil
1/2 tsp ground ginger
1/2 tsp ground cinnamon
1 tsp salt
eggs, lightly beaten
1 Cup honey, warmed slightly
1/2 Cup milk
1/2 Cup heavy whipping cream
In large bowl, blend together 2 Cs pumpkin puree, spices, and salt. Beat in eggs, honey, milk, and cream.
Pour filling into pie shell.
Bake at 400°F for 50 to 55 minutes, or until a knife inserted 1 inch from edge of pie
comes out clean. Cool on a wire rack.
Friday, November 29, 2013
Poulsbo Farmers Market Is The Place To Be
11:10 pm pst
POULSBO FARMERS MARKET
We will be at the Poulsbo Farmers Market today, Saturday, with pie pumpkins,
braising mix, winter squash, potatoes, salad mix, kale, Steadmans' honey, frozen whole chicken, beef, Willow Bridge Pork,
garlic, onions, and more. The market starts at 9 a.m. and ends promptly at 1 p.m. We look forward to seeing you there. Remember
to bring your Veggie Bucks and save.
IN THE CSA SHARES TODAY:
Baby Beets, Braising Mix, Garlic,
Herb: Sage & Parsley, Kale, Onions, Potatoes, Pumpkin, and Salad Mix.
It's a few minutes before midnight, so
it's almost Saturday.
Thursday, November 28, 2013
Happy Hanukkah. The Festival of Lights is very uplifting. It started at sunset last night, so today, Thanksgiving, is the
first of the eight days of Hanukkah.
11:15 am pst