La Buena Vida Farm now has bumper stickers! What a great way to spread the word and support your local farm.
Stop by the farm stand in Portal every Saturday morning from 10am to noon (AZ time) to get one and see what else we have available.
May, 2010
...now browsing by month
New bumper stickers
Wednesday, May 26th, 2010Topping those carrots
Friday, May 21st, 2010The farm has lots of yummy carrots right now, and we’ll be selling them at the farm stand in Portal tomorrow.
I learned a new trick today while I was at the farm. If you plan to store your carrots in the fridge for a few days, cut the tops off first. That will keep them firm and crunchy. (No wonder my carrots from last week got a little soft. They were still delicious in the korma I made though.)
I’ve been loving these carrots sauteed in butter with a little fresh sage!
Lots of greens
Friday, May 14th, 2010Sometimes nature’s bounty provides us with a surplus that doesn’t match our desire to eat or our schedule. I got this big bunch of fabulous greens just before we were going to leave town for a few days.
Hmmmm…what to do? I love greens (kale, chard, spinach, etc.), but there is only so much the two of us can eat in a day or two.
When this happens, I enjoy cooking for the freezer. It makes good use of the veggies and gives us a special treat later on when there might be no fresh greens available and we’re craving them.
To freeze greens, here are the steps:
- Wash the greens thoroughly.
- Bring a large pot of salted water to a boil, and blanch the greens. Just put them in the boiling water, cover, and leave for no more than 3-4 minutes.
- Then strain the greens from the boiling water and plunge them into ice water. (Alternatively, run them under very cold water in a strainer until they are chilled.) This stops the cooking process.
- Squeeze any extra water from the greens. Then put in a freezer zip bag and squeeze out any extra air before putting in the freezer.
Here are some recipes to use these delicious greens.