A perk of having a high tunnel is that you can eat fresh produce even when there is an arctic blast!!
Here is a delicious recipe that I was inspired to make earlier:
beet greens with almonds
1 bunch of beet greens cut into strips
3 Tbsp of oil or bacon drippings
1/4 cup almonds
salt and pepper to taste
Warm the oil in a pan and add the beat greens. Cover and let steam for about 4 minutes, until they are soft but still retain their crunch and are vibrant. Add the almonds and salt and pepper to taste. Serve and enjoy!
Toast a thick slice of your favorite hearty bread (for me it’s my mama’s). Add thinly sliced cheese while it’s still warm, the last of the summer basil, and leftover steak from your organic cows. Bon Appetit!
Close your eyes and imagine a beautiful cottage situated in the mountains of Italy… Hanging from wooden beams are braided garlic and onions, bouquets of drying herbs, and peppers handing on a string.
Sometimes we can’t exactly escape to our imaginations but we can find inspiration within them:
Here are the last of Freedom Run Farm’s beautiful and delicious heirloom peppers drying in our kitchen, waiting to be used in hearty winter dishes, to remind us of the summers that are yet to come.
Posted in FRF News, Recipes
Tagged DIY, Fall, family, farming, food, lifestyle, organic, Photography, preserving, Summer
Every summer on the last day of school the family goes strawberry picking. In the midst of stuffing our faces full of the juicy berries, we always manage to bring a bit back to make into jam to have on a blustery winter morning to remind us of the sweetness of summer…
classic strawberry jam
Wash and hull 5 lbs of strawberries. Mix in about 3.5 lbs of sugar and the juice of one lemon. Cover and let sit for at least 3 hours until the juice starts running. Then turn on high heat and boil uncovered for about 10 minutes. Turn off heat and let sit until cooled. Repeat until desired consistency is achieved. Bottle it up in sterilized jars to avoid bacteria growth!
First harvest of fresh pease from the garden (grown from seed I harvested an dried from last years seeds)
Pasta and Pea dinner
Cook some penne, reserving 1/4 cooking liquid and drain. Put the penne, a bit of butter, salt, and the fresh peas in the bowl and mix. Add fresh asparagus and any herbs you have!!
Our first harvest from the high tunnel: lovely, lush, green broccoli raab, grown from the seeds I harvested no less!!!
Sautée with garlic and enjoy!
Ps they are for tomorrow’s pot de chocolate!