Pickled Green Beans

INGREDIENTS

• 2 1/2 pounds fresh green beans
• 2 1/2 cups distilled white vinegar
• 2 cups water
• 1/4 cup salt
• 1 clove garlic, peeled
• 1 bunch fresh dill weed
• 3/4 teaspoon red pepper flakes (optional)

DIRECTIONS

1. Sterilize 6 (1/2 pint) jars with rings and lids and keep hot. Trim green beans to 1/4 inch shorter than your jars.
2. In a large saucepan, stir together the vinegar, water and salt. Add garlic and bring to a rolling boil over high heat. In each jar, place 1 sprig of dill and 1/8 teaspoon of red pepper flakes. Pack green beans into the jars so they are standing on their ends.
3. Ladle the boiling brine into the jars, filling to within 1/4 inch of the tops. Discard garlic. Seal jars with lids and rings. Place in a hot water bath so they are covered by 1 inch of water. Simmer but do not boil for 10 minutes to process. Cool to room temperature. Test jars for a good seal by pressing on the center of the lid. It should not move. Refrigerate any jars that do not seal properly. Let pickles ferment for 2 to 3 weeks before eating.

From Allrecipes.com

Recipes

We'll be adding recipes to this blog every now and again that will help you come up with new ways of eating all those veggies! On the right-hand side of the page, you can see under the title Recipes a list of key ingredients - this way if you want to search for some recipes with carrots (for example) in them, click on Carrot.

Enjoy!

Recipe - Chard & Feta Pie

Chard and Feta Pie
ingredients 1 pie crust 4 cups chopped chard 1 large onion, chopped 4+ cloves garlic, chopped basil, rosemary, and thyme, to taste salt and pepper to taste a splash of balsamic vinaigrette 2 eggs, beaten 1 1/2 cups feta cheese procedure Prepare 1 pie crust, or use a frozen one. Sauté onions, garlic, and spices. Add greens to sauté and cook until you see a color change. Add a splash of balsamic vinegar. Mix sauté, egg, and 3/4 cup feta in a large bowl, then spread out into the pie shell. Crumble remaining feta on top and bake at 350 degrees F for 30-40 minutes. from CSA Eating Locally, Cooking Seasonally Cookbook, recipe by Tal Shatz, Sauk Mountain Farm

Recipe - Dilled Carrot Salad

DILLED CARROT SALAD
ingredients 1 tablespoon vegetable oil 1 tablespoon white-wine vinegar 2 teaspoons Dijon mustard 1 tablespoon chopped fresh dill sprigs 1 teaspoon sugar 1 bunch carrots (about 3/4 pound) procedure
In a bowl whisk together all ingredients except carrots and season with salt and pepper. In a food processor fitted with fine-shredding disk or using large holes of a hand grater grate carrots and stir into vinaigrette. Gourmet, August 1997 (from Epicurious.com)

Orchard

The orchard is still developing but in time the farm will be producing plums, peaches, pears and apples.

Plums

Wheat

This is the first year the farm contracted out the back pasture to test out growing wheat...looks pretty darn good!

Around the Farm

Some pictures from around the farm...
Bridge as you drive into the farm

The blueberries are coming in at full speed!

Hot Summer Bounty

WOW lass week was HOT !! It was 103 degrees here on more than one day. Too hot for me but the plants were lovin it. We have had bumper crops of most everything. Some of the ever bearing strawberries were almost the size of golf balls! I however, am enjoying this cooler weather as are the rest of the animals.

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