Dear All,
Amy and Leslie are singing harmony in the living room, practicing their songs and I find myself lingering around doing dishes, washing cheeses and adding to the bread starter to hear them sing. I do miss music in the house.
We are big time into canning and freezing for winter. There are 240lbs of tomatoes waiting in the mudroom fro tonight's epic mid week canning. All Birdsfooters help and it is a fun time. I got a call from Cooperative Extension that late blight is in Colton. If it hits we have about one week and the tomatoes and potatoes die. When I told the other farmers at the market they said they going to start spraying copper to keep it at bay. I say my thanks to them and hope for a few more weeks. So, we rush the canning while we can. If we get ahead I will offer tomatoes for canning to you in two weeks.
We have a lot of basil. We sell it at wholesale price for $12/8oz or $16/1lb. If you have interest to have it in your box, send me an e-mail or call: (315-386 4852).
We also have a good apple year and you will find different varieties over the weeks in your box. This week it is Mordon apple. We pick grounders on Fridays and Saturday mornings and cut and press all day till 5pm and then we go swimming in the river. If you would like to pick yourself some grounders for applesauce or buy some, let me know.
That is it for the business side. The gardens are doing good. We do a lot of irrigation. Right now I am irrigating potatoes and tomatoes to help them along. The mixed greens are all planted and are waiting to be set up with irrigation. It was so hot that lettuce transplants did not take last month and we had to take a break and now we are giving out Mixed Greens so you have something green in the box. I transplanted 540 lettuce last week and they are looking good.Last spinach and arugula and endive is going in today.
Elise, Lexi and Emma have gone back to college and with the work crew down I have to do more until the students come on. I miss them already. Fortunately we were on a break of beans between plantings this week. They are on later this week, so I hope the Greenhouse students are ready.
We had fun visits from family these past weeks and Kira is back from her vacation to the grand parents in Maryland. We are catching up on cuddles and pancake breakfasts. Life is good.
Here s a recipe for zucchini pickles. Farmer Eric from Iroquois farm gave it to me. He had given me a jar and we all loved them so much and we do have extra zucchini oh wonder. If you want to try them I can arrange for extra zucchini, dill and garlic for you.
Amy and Leslie are singing harmony in the living room, practicing their songs and I find myself lingering around doing dishes, washing cheeses and adding to the bread starter to hear them sing. I do miss music in the house.
We are big time into canning and freezing for winter. There are 240lbs of tomatoes waiting in the mudroom fro tonight's epic mid week canning. All Birdsfooters help and it is a fun time. I got a call from Cooperative Extension that late blight is in Colton. If it hits we have about one week and the tomatoes and potatoes die. When I told the other farmers at the market they said they going to start spraying copper to keep it at bay. I say my thanks to them and hope for a few more weeks. So, we rush the canning while we can. If we get ahead I will offer tomatoes for canning to you in two weeks.
We have a lot of basil. We sell it at wholesale price for $12/8oz or $16/1lb. If you have interest to have it in your box, send me an e-mail or call: (315-386 4852).
We also have a good apple year and you will find different varieties over the weeks in your box. This week it is Mordon apple. We pick grounders on Fridays and Saturday mornings and cut and press all day till 5pm and then we go swimming in the river. If you would like to pick yourself some grounders for applesauce or buy some, let me know.
That is it for the business side. The gardens are doing good. We do a lot of irrigation. Right now I am irrigating potatoes and tomatoes to help them along. The mixed greens are all planted and are waiting to be set up with irrigation. It was so hot that lettuce transplants did not take last month and we had to take a break and now we are giving out Mixed Greens so you have something green in the box. I transplanted 540 lettuce last week and they are looking good.Last spinach and arugula and endive is going in today.
Elise, Lexi and Emma have gone back to college and with the work crew down I have to do more until the students come on. I miss them already. Fortunately we were on a break of beans between plantings this week. They are on later this week, so I hope the Greenhouse students are ready.
We had fun visits from family these past weeks and Kira is back from her vacation to the grand parents in Maryland. We are catching up on cuddles and pancake breakfasts. Life is good.
Here s a recipe for zucchini pickles. Farmer Eric from Iroquois farm gave it to me. He had given me a jar and we all loved them so much and we do have extra zucchini oh wonder. If you want to try them I can arrange for extra zucchini, dill and garlic for you.
 tomato canning is on |  high-tunnel basil |
 high-tunnel tomatoes |  flower bouquet of the week |
 zucchini pickles | Zucchini dill pickle: solids: 21 cloves of garlic, 7table spoons of pepper corns, 15 zucchinis smaller ones brine 8 1/2 cups of water 2 1/4 cups of vinegar and 1/2 cup of salt are the amounts for garlic 7 quarts of dill pickles. 1. sterilize jars by steaming upside down, sterilize lids by boiling in a small pot with water. 2. fill jars with 1Tbs of pepper corns, 3 garlic cloves and one dill flower 3. add stripes of zucchini tightly packed under the neck of the jar to leave room for brine to cover zukes and air to seal the jar when cooling. 4. bring brine of 8 1/2 cups of water 2 1/4 cups of vinegar and 1/2 cup of salt to a boil 5. pour hot brine into the jars and cover with lids and tighten rings finger tight. 6. let cool undisturbed ( no touching tops!) for a fee hours. If the tops sucked down the jar is sealed and will keep. If you keep it in the fridge it will stay very crunchy. good luck Dulli |
