The Latest Ponderings, Recipes and Projects

CSA Newsletter–Week 14

CSA Newsletter–Week 14

0 by / on August 24, 2014, 9:09 pm / in Newsletters

We’ll be saying a kind of goodbye to Liz and Mark this week as they return to George Fox. Mark is back to work in the Psy.D. program (though he never really leaves the University in the summer nor Fern Creek in the fall) and Liz is returning to finish her final year in the nursing program. We’ve loved our [...]

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Italian Heirloom Borretana Onions

CSA Newsletter Week 13

0 by / on August 17, 2014, 5:20 pm / in Newsletters

We’ve turned from weeding and planting to harvesting and preserving at Fern Creek. The onions and most of the dried beans are in the drying racks, the basil is prime for pesto making, falling apples are waiting to be sauced, and the tomatoes…! It’s time for pantry organizing to make room for the canned goods accumulating there. Here’s a partial [...]

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CSA Newsletter Week 12

CSA Newsletter Week 12

0 by / on August 10, 2014, 4:17 pm / in Newsletters

We are at the half-way point in the CSA season! Eggplants, tomatoes, cucumbers and squash have replaced peas, berries, and yellow and purple beans. Sweet corn will likely show up next week. The onions are drying on racks, (this will be the last of the Walla Walla onions before we turn to some of the other varieties we planted this [...]

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Washed & drying beets

CSA Newsletter–Week 11

0 by / on August 3, 2014, 3:57 pm / in Newsletters

  Abundance. Life around Fern Creek has been nothing short of abundance these days. There is an abundant amount of sunshine, harvest, and sweet summer moments all around us, here. One way of embracing all of this abundance is by learning how to can and preserve beans. Kara and I have not preserved much food or any at all, ever. [...]

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Dill & Dijon Mustard Sauce

Dill & Dijon Mustard Sauce

0 by / on July 29, 2014, 3:52 pm / in Farm Home Cooking, On the Side

Tamar Adler of An Everlasting Meal eggs me on to take risks in the kitchen. She gives courage to do the same for more timid souls. So when Mark grilled salmon a couple of weeks ago for guests, I thought a Dill Sauce would be a great compliment. I wanted it to include mustard, lemon and olive oil, be creamy and [...]

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