Here is a BBQ sauce contributed by one of my regular customers. I haven’t tried it yet, but it seems simple enough and looks to be tasty. While it especially works with chicken, I imagine that it could also work with beef and pork. Enjoy!
Osso Buco - Crockpot variation
- 2 tbsp oil, butter, or fat
- 1-2 meaty shank soup bones
- 1 cup carrots, shredded
- 1 cup celery, thinly sliced
- 1 cup onion, chopped
- 18 oz. diced tomatoes, undrained
- 2 cups broth Opt.
- Brown meaty shank soup bones in oil for 3-4 minutes on each side. Remove to crockpot or slow cooker.
- Add veggies to crockpot.
- Cover with diced tomatoes. Add broth, if using. Cover with lid. Cook on low for 6-8 hours.
- Take meat out, cut into fine pieces or shred. Cut marrow into small pieces. Add back to pot and stir it all together.
- OPT - If you used up to 2 cups of broth, drain liquid and cook down on the stovetop. Add back to meat and veggies.
- Serve as is or over rice or potatoes.
It is garlic scape season again! This is a 2-3 week period in June and July about a month before the garlic is ready to harvest. Scapes are the flower umbrel of a hardnecked garlic. Since we want the energy of the plant to go into the garlic clove, we remove these and eat them.
- Uses for Scapes – We use scapes in 2 ways – as a green vegetable and as a major ingredient in pesto. Raw, scapes taste like a solid green garlic. They are rather strong. Cooked, they mellow in flavor. The texture is somewhere between cooked green beans and cooked asparagus. The flavor sort of resembles a garlic-y green bean.
- Green Vegetable – We chop the scapes to a size similar to green beans and cook them in a similar manner. They can be steamed, sauteed or boiled. They can be added to soups, stews or stir-fries. They can also be blanched and frozen – we blanch them for 2 minutes.
- Pesto – For our family, I take 1 part scapes to 1 part nut or seed to 1 part cheese to 1/2 part oil. I blend these together in the blender or food processor. The blender takes more oil, the food processor less. I have found that any nut/seed, cheese or oil will work. We don’t like the traditional pesto nuts and cheeses, so we use the ones we have, usually walnuts, cheddar cheese and olive oil. The flavor of this mellows with refrigeration. It can also be frozen. We eat it with veggies, crackers or bread OR eat it plain.
- Just for reference or planning, 1/2 lb scapes chopped = about 2 cups.
We have been raising chickens on pasture again this year. We purchase day old chicks from the non-GMO flock of Freedom Ranger Hatchery out of PA. These arrived by mail in late April, brooded in our brooder and moved to our field in May. Once in the field we kept them in a moveable pen. This protects them from the local predators – dogs, coyotes, and foxes. And we move it daily so that they can get fresh vegetation.
Here is the pen:
and the path that they followed. You can sort of see how they ate down the grass. And later this summer if we look at the path, we will see that it is greener than the rest of the pasture because of the fresh natural nitrogen application!
We will be processing them soon as whole frozen birds.
Mint is our herb this week. It is a hardy perennial with aromatic leaves. I like to dry it and use it as tea in the winter. Several leaves can be added to salads or stirfries for a change in the flavor. And some add it to drinks to make them more minty. This is $1/bunch.
Green garlic is immature garlic. Like all alliums – garlic, shallots, onions – parts of the whole plant are edible throughout its life cycle. If it is soft and not stalky, it can be eaten. It can be used in stirfries or soups OR it can be used in salads or eaten raw, depending how well you like the garlic flavor.
Rhubarb is plentiful this time of year. The tangy, tart stalks taste good with sugar or fruit usually in a dessert type dish. We like Strawberry Rhubarb Coffee Cake and Rhubarb Upside Down Cake. The Farmer has also started adding a bit here and there to his veggie stirfries. It adds a little tang and softness. And I want to try to make some jam with it this year.
Just a note – .6 lb. is about 2 cups, which is usually what a recipe calls for. Rhubarb freezes easily. Cut it into 1/2 in. slices, put it in a freezing container, and put in the freezer. Voila! Then you have it to use later in the year. We like the coffee cake as part of our Easter breakfast, so each year I try to make sure I save some frozen rhubarb for that.
- On Wednesdays from 2-6 p.m. we will be at the Syracuse Eastside Neighborhood Farmers Market which is held at the Westcott Community Center on the corner of Euclid and Westcott in the university area. We are usually on the Euclid side of the building. I refer to this market at the Westcott market.
- On Thursdays from 12-6 p.m. we will be at the Fayetteville Market which is held in the Town Center in the parking lot.
- On any day we are available at the farm in Nedrow by appointment.
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Here are some views of the animals on the farm – goats, cows, pigs, calf, and chickens – and a look at the tulips, opened and closed. Enjoy!
Here is the current pie crust recipe of choice. It works well and gives a consistent crust. It came from a friend who likes to bake.
- 2/3 cup oil
- 1/3 cup water
- 1 cup whole wheat flour Can use all-purpose
- 1 1/4 cup all-purpose flour Can use whole wheat
- 2 pieces wax paper
- Mix oil and water until frothy. 2 cup liquid measuring cup is a good place to mix it.
- Put frothy oil and water into bowl and add flour. Stir with fork or spoon until it sticks together. Try to touch as little as possible.
- Separate into 2 lumps. Put one lump between wax paper and roll out to size of pie pan. Put in pie pan and proceed according to pie recipe. Do the same with 2nd lump of dough.