a good harvest
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Sunday, 6 October 2013
Loads of Eggplant? Try this crockpot Eggplant Stew
Topic: Recipes

It seems we wait all Summer for Eggplant and get a few at a time--enough to add to a grilled vegetable medley--then maybe a few more for Roasted Eggplant dip, then a little casserole. But at the end of the season,  BAM!- the last several all mature at the same time and we're loaded.

 If that's the case, then make a batch of this  



Middle East-inspired Eggplant Stew

in the Crockpot! 



 Middle East-inspired Eggplant Stew

Prep a large, 5 quart crockpot with spray oil.

You'll need at least 6-8 eggplant of the Japanese or Ghost varieties or 2 large Black Beauty or Italian variegated globe variety eggplants (select enough to yield about 4 quarts of raw, cubed eggplant.)

Peel and cut eggplant into large cubes. Sprinkle with salt, let set for 30 minutes, rinse and place in a large bowl.

Add to the cubed eggplant, 2 tbsp of olive oil and toss in the large mixing bowl. Then, add the following ingredients:

1 (14.5-16 oz) can of diced tomatoes with the juice

1 small can of tomato paste

1 Tbsp. Lemon juice

6 cloves of garlic, chopped

1 red or yellow onion, chopped

½ tsp cinnamon, ½ tsp tumeric, 1 tsp red pepper flakes, 1 tsp dried Herbs de Provence blend

Combine together in large bowl and then transfer to the crockpot. The 5 quart crockpot is basically filled almost to the rim. Cook on “low” for 6-7 hours. The volume will have reduced by half.

Add ½ cup of split yellow peas and 1 can of rinsed and drained chickpeas. Cook one more hour.

Serve over organic, brown basamati rice. Perfectly vegetarian!




Posted by Karen at 14:44 CDT
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Saturday, 5 October 2013

Thank You”—“I Love You”

OK- this has been one busy time of the year.

At the Farm, we've gotten the wine grapes harvested, the wine made, The fourth (!) cutting of hay will happen this week. The ewe lambs arrive in a few days. I've been blanching and freezing the remaining peppers (mind you, they will be worth their weight in gold in a couple of months) and even managed to get a repetitive work injury with my tomato projects—and here we are, at the peak of harvest!

We started harvesting our potatoes this week, though the weather didn't cooperate for too long. I got all my eggplants in and started to prep, and most of the winter squash harvested. Next week, the rest of the potatoes (I hope) and maybe the corn I've left on the stalks for my winter project of making my own corn meal—that will be a lesson for the winter months--,

Today—I am so happy. I wanted to thank so many people for their help and also just because it's that time of the year...

Our students are well into their college classes.

Our friends are up to their ears in fall preparations.

Our co-workers are trying desperately to hit end of the year targets,

We all need ...a treat!

So this month, we need to celebrate Fall and Friends and Family.....MAKE SOME TREATS!!!!

And just randomly, drop them where they will be appreciated!

Here's what I did this weekend-- I made a trio of goodies for the ER to share and dropped a similar plateful to friends working on their dissertation. Why not????




If you have a Parents' weekend coming up, why not bring a plate of homespun treats for your student to enjoy the week AFTER Parents' weekend is over, too?

A suggestion—homemade fudge (the recipe on the back of the marshmallow fluff jar for “No fail Fudge” is a time-tested winner), a great refrigerator cookie (you can find several quickies on line), or sugar coated Cinnamon Pecans (also on the back of the bag) … and maybe try the “Harvest Hills Farm Haystacks” recipe!

Harvest Hills Farm Haystacks

12 oz peanut butter and milk chocolate chips

2 cups peanuts

5 oz Chow Mein Noodles ( large can)

Melt the chips either in a microwave or top of a double boiler.

Stir in peanuts and noodles.

Drop by large tablespoon onto a waxed paper covered pan.

Refrigerate for 2 hours. Ready then to serve.





Posted by Karen at 17:21 CDT
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Saturday, 28 September 2013
Tomato Juice Cocktail
Topic: Garden

One more idea for the last loads of tomatoes...

 A couple of weeks ago, while I was busy making marinara sauce, my piano teacher and friend, Sonja Bauer, gave me a jar of tomato-vegetable juice made from her mother's recipe. It was so wonderfully fresh and healthful! I had to have the recipe. In addition to drinking it, Sonja tells me that she uses it in making chili and as a base for Cream of Tomato soup.

My husband picked a huge basket of ripe plum tomatoes with some yellow pear tomatoes,too-- and I spent the morning making and canning 5 quarts of this drink --with some leftover to refrigerate for use in the next couple of days. I am delighted to share this recipe and hope you have the opportunity to try it.

Sonja's Recipe for Tomato Cocktail

1. Assemble the following in a large stock pot:

½ bushel of cleaned, cored, and quartered tomatoes

1 large onion, rough chopped

1 cup of chopped celery

1 cup of chopped green pepper

handful of fresh parsley, coarsely chopped

2. Bring to a full boil and then simmer with the lid on for an additional 30 minutes.

3. Working with a food mill, extract the pulpy juice and discard the waste seeds, skins, etc.



4. Measure the juice. For every 7 cups of juice, add:

2 Tbsp. Cane sugar

2Tbsp. Lemon juice

1Tbsp. Salt

Pepper, if desired


5. Using a ladle and funnel, fill prepared quart canning jars with the hot liquid, to within ¼ inch of the top, apply lids and rings, avoiding overtightening.


6. Process in a prepared, boiling water bath for 30 minutes. Make sure jars are covered with 1-2 inches of water and judge the processing time from when the water boils again.  Remove jars from water using the tool intended. Allow to cool and dry—and "Ping"-- before labeling and then storage in the pantry.


Because it's a solution of liquid and pulp solids, the tomato juice cocktail will separate with standing. Be sure to thoroughly chill and give the jar a good shake before serving.

I used mainly plum tomatoes at peak ripeness so they were pretty sweet and appropriately acidic. I adjusted down the sugar. However, one thing you can never adjust down is the lemon juice. Lemon juice will make the tomato preparation more acid which is what we want for food safety, in order to be able to process in the boiling water bath. Bottled lemon juice will not cause any adverse flavor change to the tomato juice so do NOT forget to add it. A little extra doesn't hurt, either. If you're unsure of the acidity of your tomatoes, then the current recommendation is to add 2 Tbsp of bottled lemon juice for every 1 quart of tomato juice.

I also substituted red bell peppers for the green pepper, simply because I happened to have one, not the other. I also added freshly ground black pepper, though I've seen recipes with a dash or two of hot pepper sauce and it could even be omitted--again your option.

I am also reminding you about the over-sized,measureable Rubbermaid containers, that make it so easy to process large volumes of liquid. See the above picture with the food mill. You can really cut down on the clean-up when you have the proper sized equipment.

The old-fashioned food mill really works easily with cooked tomatoes and vegetables. I actually bought my food mill at a hardware store.

Remember that tomtoes are high in antioxidants (more bioavailable when cooked!) and the Vitamins A and C. The acidity in tomatoes is mainly from ascorbic acid (aka-Vitamin C) but also from citric acid which is one reason why the bottled lemon juice (mainly citric acid) doesn't change the flavor profile.

If you love the taste of fresh tomatoes off the vine, then you will appreciate this tomato cocktail when the snow's flying in a couple of months! 

Posted by Karen at 13:36 CDT
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Friday, 27 September 2013
It's all about the BOWL!
Topic: Entertaining/Party

It's all about the BOWL!

Presentation” is what I'm reminding you about in today's blog.

We all know how important it is to present yourself for important occasions. We set the stage and our audience's expectations by “making a good first impression” and “capturing attention.”

Why? Because what we have to say is important. Our point in being at that location is significant.

In a way, so it is with our meals together. The point, of course, is our mutual sharing of food, but it will speak more forcefully if served on an appropriate stage.

Lately, Ive found myself enamoured of the chunky, artsy “bowl.” I'm a cruiser of TJ Maxx Homegoods and Marshall's and thrift stores and “junk-tiques.” It's amazing the wonderful, mismatched, one-or-two of a kind objects of art you can uncover. And when put together, they create a collection, right?

I am going to show you a number of photos of typical “bowl meals” and some meals you might not have thought about serving in a bowl, but they end up displaying so well, you might find yourself trying it.


Shepherd Pie


Pasta with a Chicken- Mushroom Sauce



 Roast Beef with garlic mashed potatoes and sauteed greens





Burrito Casserole with a dollop of sour cream



 Curried Chicken with sauteed kale and Raita (cucumber salad)


I think you get the idea--and maybe you'll try your next dinner in an artsy bowl, too! 


Posted by Karen at 22:31 CDT
Updated: Friday, 27 September 2013 22:33 CDT
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Sunday, 22 September 2013
Lacinato Kale Salad
Topic: Garden

Lacinato Kale  (also known as "Tuscan Kale") is the third type of kale I grow in my garden. Last week I gave you some ideas for the curly blue kale and Russian Red varieties. If you'll recall I use those mostly in cooked kale dishes, casseroles and soups. Lacinato kale is more likely to be used in a salad.

This kale grows flat (like the Russian Red), but its leaves are extremely dark green and look more like a leathery strap. Pick it in the cool part of the day (like all greens) and wash in a cold water bath (in a sanitized sink!)  to immediately cool it down. The leaves are thick enough and flat enough to pat dry with paper towels. I still like to slice out the center vein and then rough chop the remainder of the leaves. However, some people choose to chop the entire leaf structure up, albeit in smaller pieces. Then it's ready to go into your salad! If you plan to it use later, then store in the humidified drawer in your refrigerator or put in a bowl covered with a moistened paper towel. 

Because we're eating this raw, I prefer an acid-based dressing and, if not used promptly, then refrigerate the prepared salad immediately and served it chilled later. 

Here's the recipe I used for the salad I made last night, making 8-10 generous servings. 

 Lacinato ("Tuscan") Kale Salad


6-8 cups loosely packed chopped lacinato kale leaves

2 cans of Cannelini Beans, rinsed and drained

6 oz. dried cranberries

4 oz. chopped walnuts

Put these ingredients in a large salad mixing bowl. 


Juice of 2 large lemons (about 1/4 cup) AND 1 tsp fresh lemon zest

3 cloves of garlic, minced

1/4 cup olive oil (equal amount olive oil to lemon juice) 

Whisk together until emulsified, then  pour over the salad ingredients and toss 40 times (you know the drill by now!). 


I found it interesting  in reading that we consider this "Tuscan" kale but its American heritage goes back at least to Thomas Jefferson who grew it at Monticello.  






Posted by Karen at 11:58 CDT
Updated: Monday, 23 September 2013 16:03 CDT
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Sunday, 15 September 2013
Freeze Greens now for Winter use later
Topic: Garden

Find yourself with a little extra time this week?

You might want to look at those abundant greens you have in the garden and then consider what you'll be looking at in another couple of months. Harsh weather followed by frost is what I'm seeing in my mind's eye—and that 2013 garden will quickly become history.

While we have a little pause in the heat, how about harvesting some greens and prepping them for freezing? You might even make a side dish for the holidays while you're at it!

I started one cool morning, by picking a basket full of Red Russian kale and a second basket full of curly blue Kale—I also grabbed a bunch of fresh sage because it looked so tempting.

Start by cooling and washing the greens in a sanitized sink, with a generous, cold water immersion rinse.

Then, decide what you'll do with them

For the Russian Red... I decided to blanch and freeze individual packets.

First, slice out the central, stiff stem, and rough-cut the leaves into halves.

Get a pot of water boiling.

Drop the leaves into the boiling water & cover, boiling for 2 minutes on the clock.

Meanwhile get a large colander ready, into which you'll pour your pot of water and kale.

Have a second large bowl or sanitized sink ready with an ice bath and immediately plunge your colander full of kale leaves into the ice water. The process of short-term boiling follwed by immediately chilling down is called blanching and , if you'll note--it brings out the beautful colors in product that is blanched.

When throuoghly cooled, drain, then layer into quart sized freezer bags.



Squeeze out all the air until the packets are flat, then zip-lock.

Stack and freeze on a freezer shelf.

This freezer bag size is perfect to pull out and use as a layer in a vegetable lasagne or steamed and sprinkled with lemon juice for a “bed” under a nice grilled salmon filet dinner or surrounding a roast on a platter, or (my favorite) layered with potatoes in a potato-kale casserole.

This idea would also work very well with Spinach or Swiss Chard. Smaller-sized bags of chopped, blanched greens of all types are also great to open and toss from the frozen state directly into stews and soups for added nutritional punch, or defrost and use in omelets and quiches. So make up some of these, too! 

For the curly blue Kale... I decided to cook it down and freeze it for a side dish for the holidays—maybe as an accompaniment to a holiday ham?

After cleaning, I removed stems and rough chopped the de-stemmed leaves.

In a large pot, I sauteed 3 cloves of minced garlic and the now-chopped-up bunch of fresh sage leaves, in olive oil. I then added a 10.5 oz can of chicken broth. Once heated, I started adding the cut up kale leaves, adding more as the layers cooked limp, stirring the leaves with the chicken broth. That large basket of kale quickly cooked down. Finally I seasoned the now-much-smaller volume of cooked kale with salt, pepper, some red pepper flakes, and added 1 Tbsp of lemon juice and 1Tbsp of brown sugar—just enough acid and a touch of sweetness to counteract the bitterness inherent in cooked kale.

After it's done cooking, then freeze the kale and all the juices in a freezer container, label and tuck away in the freezer to pull out when the snow's flying.

Posted by Karen at 15:06 CDT
Updated: Thursday, 19 September 2013 11:44 CDT
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Saturday, 14 September 2013
Meatball Stew in the Crockpot--perfect for a busy day
Topic: Recipes


Looking for a Quick Prep but very substantive dinner idea? Here's a healthy dish that's also relatively low carb--while packing in the healthy protein and nutrients --make sure to use grass-fed beef (Animal Welfare Approved- and American Grassfed Association-certified to be certain of it's standards) in the recipe for lower saturated fat!


Meatball Stew in the Crockpot

(this is a low carb dish, too!)

Serves 4


2 lb grass-fed ground beef (mix with 2 eggs, Worcestershire sauce, dried onion flakes, dried Italian seasoning blend, some  shredded parmesan, salt and crushed red pepper flakes, amounts and seasoning for meatballs should be adjusted to your taste preferences)--form into 2” meatballs -NOTE: do NOT use any carbohydrate fillers like bread crumbs or oatmeal, etc—your meatballs will break up in the crockpot!)

1 pint of Marinara sauce

16-20 oz of frozen mixed vegetables, your preference (see below)

1 Spaghetti squash, seeded, then cooked and scooped out into shreds for the “bed”

Prep crockpot with spray canola or olive oil.

Place ½ of a pint of marinara sauce on the bottom.

Place 2” meatballs in a layer.

Place 16-20 oz bag of mixed frozen vegetables next (can keep even lower carb if using green beans, zucchini, summer squash, peppers—you can also use raw vegetables, if so, then put raw under the meatballs)

Pour remaining marinara sauce on top.


Cover and allow to cook for 8 hours on “low” setting.

Stir the pot to distribute the mixture of meatballs, vegetables and sauce, then serve over a bed of cooked spaghetti squash!




 Sprinkle some freshly chopped parsley and/or Parmesan if you'd like!




Posted by Karen at 10:36 CDT
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Sunday, 8 September 2013
How to Make and Can your own Marinara Sauce
Topic: Garden

If you are overloaded with Roma (plum) Tomatoes and have always wanted to try making your own marinara sauce and canning it—today's blog is the step-by-step way to do it!

I am assuming you have no preconceived notions about this-- so, it is written step-by-step. 

How to Make and Can Marinara Sauce

  1. Pick and wash a counter-top full of Italian plum tomatoes. This recipe will start with 12 quarts of skinned and seeded tomatoes and juice. You'll ultimately have about 8 + quarts--think of it as 7 quarts for the canner and some for immediate use.  

    Discard any tomatoes with bruises that have mold or caused breaks in the tomato skin or have an obvious rotten area. Don't just cut off a rotten part, if it's bad, it's bad throughout so discard the whole tomato.

  2. Start by skinning and seeding the tomatoes. For this you will need to boil a pot of water (and you'll be working in batches, so repeating this step over and over until you have all the tomatoes done). Make a cross hatch slit on the plump side (bottom) of the tomato. 


    Drop a batch of prepped tomatoes into the boiling water for about 2 minutes to scald the skin. Remove the tomatoes into a large bowl of ice water. 


    Working over a plastic lined garbage can or large bowl, take a tomato in your hand, slide off the skin and gently squeeze the tomato until most of the seeds are expressed into the waste receptacle. Put the rest of the tomato pulp and juice right into a food safe, sanitized container until you're done with all of them. (Note--see how these large square, measurable containers come in handy? I got them at Sam's Club). 


    You DO need to remove ALL of the skin, but you MAY leave some seeds. Keep working in batches until you have 12 quarts of juice and pulp. Your final amount after cooking and reducing will be just over 8 quarts. ( So if you want less, start with 6 quarts and use half the amounts below to yield 4+ quarts.)

  3. Add ½ cup of olive oil into a stock pot and about 8 LARGE cloves of garlic, minced. Cook through and then add all of the tomatoes, pulp and juice.

  4. Add ½ bottle (750 ml. Size) dry red wine.

  5. Stir in the following ingredients, adjusting seasonings to your taste preferences.

Some people like fennel seeds, others prefer fresh herbs. For me, I want this to be all about the tomato.

  1. Check the starting volume on your pot.


    Bring to a boil, then reduce to simmer. You will be cooking this down until the volume reduces by about 30%, And it will take hours, but the house will smell amazing. Stir the pot intermittently. Definitely remove any errant skin that might have gotten in the pot. The wine, cooking, and stirring will break up the tomato pulp. But if you want, you can use an immersion hand blender or a masher to break up any stubborn clumps.



  2. Once reduced, take some out to a small bowl. It should be a nice consistent, and plump sauce, and not separate into any layers. If a watery level separates from the pulp, it needs more reducing. Make any last taste adjustments in seasonings now.



  3. Meanwhile, prep your canning jars by sanitizing the jars in a dishwasher and keeping them in the heated unit until use.

  4. Heat the new lids and rings in boiling water to basically heat through. See photo below.

  5. Get the canning equipment ready. Set the holder on top of the boiling water bath.


  6. Ladle marinara sauce to within ¼ inch of the lid, using a canning funnel to keep product in the jar. Apply lid and ring to a finger tight closure, not super tight. EXTRA marinara sauce that will not be canned, can be cooled and placed into freezer containers and frozen for use within the next 6 months or refrigerated for use within the week.

  7. Load the canning holder with six jars, lower into the boiling bath. Load the center 7th jar in the middle. Add water if needed to cover the jars 1 inch above the lid with water.


  8. Process for 35-40 minutes. Shut off heat. Leave in another 5 minutes.

  9. Using the jar remover, carefully remove the sterilized jars to a toweled counter-top. When cooled, they can be labeled, dated and stored. Yes, they will ping and the middle of the lid will indent in this process. (That is, if you press on the middle, there will be no “give”)


  10. Yep, a lot of work—but what a gift to friends or yourself !

Posted by Karen at 15:42 CDT
Updated: Sunday, 8 September 2013 15:59 CDT
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Saturday, 31 August 2013
Lard Pie Crust--A country classic indulgence
Topic: Recipes

OK...this is how it went down...

I was in my kitchen looking at the last pile of peaches. We'd already taken bushels to work, I'd made peach jam twice, once for birthday gifts, and another 14 pints for gifts. My sisters had made hefty Peach Shortcakes for a family reunion dessert.

I still had peaches. Then, I remembered...my husband loves peach pie. I could make him a peach pie and another one to bring to work. Wouldn't that be a great way to use the last several pounds and end this Peach Madness?

So, I went to my pantry to get the ingredients for crust and that's when I saw it...the box of lard.



On a mad impulse earlier in the year, I saw LARD on the shelf at a grocery store and it jumped into my cart. I let it stay there, thinking, well, maybe someday I'll try the classic country pie crust, and that calls for lard. Yesterday was the day. Once I saw the box of lard on my pantry shelf, I knew I had to do it. (You just can't be a farmer's wife and not make a lard pie crust--even a wanna-be farmer deserves that much, and after all, he was spending the day baling hay while I was in the ktchen...)

Lard Pie Crust (let's just call it what it is!)

This recipe is simple and will make TWO, DOUBLE CRUST 9 inch Pies

1 lb. Lard

4 & ½ cups of flour—and more flour for the rolling surface and rolling pin.

Sprinkle of Salt

½ cup ice water, more as needed to achieve texture.

Using a large bowl and large fork or pastry blender, work flour and lard together until lard is broken up and well distributed, so that the flour mixture looks crumbly throughout. Sprinkle the water over the surface and work in until larger clumps of crumbles form, adding small amounts of water where needed. It's enough when the crumbles can stick together when you grab a handful.

Divide dough into 4 parts. Prep work surface with additional flour and flour your pin. Now go to work. This dough is easy to work with. Roll out bottoms and place in 2 pie pans.

Add filling (here you can choose your own fruit filling recipe because it isn't about what goes inside!).

Roll out tops and position into place.

Here's where you get tricky—trim edges and flute. I like to go around the pie edges with my left index finger on one side and right thumb and index finger on the other and make a curvy fluted edge. Others like the fork tine edge where you compress the edges with a fork.

Next, make venting holes in the top crust with a paring knife.

Finally, decide if you want to do an egg wash or (my preference) take a pastry brush with a little milk over the top surface and then sprinkle with a little Demerara Sugar.

Bake at 450 degrees for 10 minutes, then reduce heat to 350 degrees and bake another 50 minutes.

Finally, pull from the oven, Reserve one pie and make sure you give away the second.



Because this indulgence should be portion-controlled and infrequent! But, then finally finishing the peach mound is a cause for celebration, isn't it?




Posted by Karen at 08:46 CDT
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Thursday, 29 August 2013
Holidays and Harvest
Topic: Garden

You are looking at mountains of tomatoes, loads of peaches, unmeasurable stacks of peppers...

Your fingers resemble a painter's- full of vegetable stains and strangely wrinkled.

Can anything keep you soldiering on, pushing forward with your plans to preserve Summer, while still dealing with outdoor heat indices over 100 and no let up in sight?


First ask yourself this question. What do the next  pictures have in common with all those vegetables and fruits you still see cloning on your countertops? 





Answer. The holidays! Halloween, Thanksgiving, and Christmas will all need special FOOD to be prepared. And the raw materials for those holiday dishes are sitting in front of you on your kitchen counter right now.

So, I'm asking you to get through the rest of this Harvest with a new goal in mind...

Think of everything you are preparing NOW, as a prep for a holiday meal LATER.


For example, here are a bunch of sweet banana and baby bell peppers, cleaned, sliced and blanched, then rinsed with icy cold water and draining, being ready for packaging in freezer bags.



They'll defrost in the future and be sauteed for use on beef sandwiches before trick-or-treating. Another bag will be chopped up and included in a cornbread to eat with chili on a Halloween or Fall buffet. Or maybe that cornbread with diced peppers will end up in a Turkey stuffing!



I know you're canning tomatoes, but why not make a batch of your best marinara sauce today and FREEZE it for the holidays? Can't you just imagine serving a wonderful lasagne with this sauce as a dinner before a Christmas play or recital? 

Last, but not least--remember how everyone LOVES food gifts at Christmas? Why not make a batch of your best jam while you have all those over-ripe peaches in front of you? Can you see a jar of peaches paired with a loaf of homemade bread or a beautiful cheese?



I hope these ideas will keep you soldiering on with that harvest in front of you! Don't give up! Think of everything you do today as contributing to less work during the holidays when we all have so much to do and when what we cherish most--time with our family--is such a precious commodity! 


Posted by Karen at 17:47 CDT
Updated: Thursday, 29 August 2013 18:12 CDT
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