Showing posts with label big muddy urban farm. Show all posts
Showing posts with label big muddy urban farm. Show all posts
Monday, September 16, 2013
Tuesday, September 10, 2013
Monday, August 12, 2013
Monday, August 5, 2013
Tuesday, July 23, 2013
Monday, July 15, 2013
week 7 : busy bees in the summertime
Its a busy week ahead! Thank you for your support and enjoy these updates from our farm.
Monday, June 24, 2013
Tuesday, June 18, 2013
Monday, June 10, 2013
Monday, June 3, 2013
Saturday, July 14, 2012
how's it growin?
Edelrot and Juliet tomatoes, fresh from the vine
Onions, potatoes, crookneck squashes, eggplants, tomatoes, beets and more!
Peruvian purple potatoes (say that ten times fast...)
Blooms and herb bouquets
A CSA harvest from a few weeks back :)
Despite the hot, dry (very, very dry) weather, we are still growing. A bountiful harvest this weekend, which we were happy to share with Gifford Park market-goers on Friday, Benson market-goers today, our CSA members and also with the locally-minded chefs at V.Mertz and La Buvette! Thanks for your continued support.
xoxo,
Brent, Caitie, Tyler, Matt, James, Dan, Ali, and of course Catalpa!
Big Muddy Urban Farm
Sunday, July 8, 2012
summer eats: day lily blossoms
One of my favorite books on foraging, is Euell Gibbon's Stalking the Wild Asparagus. If you are unfamiliar with Gibbons, he is essentially the founding father of modern-day foraging. Though he wasn't the first to forage (obviously there were many before him, prior to the advent of agriculture) but he was one of the first to write about it in the 20th century. In doing so, he shared the art and joy of foraging with the general public.
I love the chapter on the daylily. Most of you are probably familiar with the daylily, as it is often used in landscaping, as it is a relatively low-maintenance plant. The daylily is unique in that it produces new flowers every day. The golden blossoms open in the morning and close at dusk. Luckily for us, their delightfulness does not end at dusk.
The blossoms of the daylily can be harvested in all three stages of bloom: as a bud, as a flower blossom and as a closed blossom. There are many recipes for each stage, but today I thought that it would be best to focus on the initial stage of the blossom's life cycle; the bud. One of my favorite ways to prepare day-lily buds is to bread them and skillet fry them!
Sauteed Daylily Buds1 egg1/4 cup of flour (or more or less depending on how many little buds you foraged!)Chili powderSaltGarlic Powder1/2 tablespoon of butter
1. Beat egg in a small dish. In another dish, mix flour with other seasonings to taste. Surely you can experiment with different spices and levels of spices. (Just a heads up, the final product tastes similar to a fried zucchini; perhaps this might guide you in the right spice direction!)
2. Dip each bud in the egg, and then in the flour mixture and set aside. In a fry pan, heat butter over medium heat. When all the butter is melted, place the coated buds in the pan and cook for about 1 minute on each side, or until the batter is browning.
I've enjoyed buds along side of some "fajita-tacos". With the remaining flour and egg, we blended them together and cooked them in the same pan we used for the buds. Then, we put the eggs in our tortillas with cooked corn, onions, peppers, avocado, cheese and salsa. Delicious!
Because daylilies blossom for most of the summer, I am hoping to experiment with this delightful flower for many dinners to come. Also, in my research of the daylily, I learned that there is food below the surface as well. In fact, the roots of the daylily produce edible portions as well. I will save for another foraging adventure!
Happy eating (and foraging!)
Ali
I love the chapter on the daylily. Most of you are probably familiar with the daylily, as it is often used in landscaping, as it is a relatively low-maintenance plant. The daylily is unique in that it produces new flowers every day. The golden blossoms open in the morning and close at dusk. Luckily for us, their delightfulness does not end at dusk.
The blossoms of the daylily can be harvested in all three stages of bloom: as a bud, as a flower blossom and as a closed blossom. There are many recipes for each stage, but today I thought that it would be best to focus on the initial stage of the blossom's life cycle; the bud. One of my favorite ways to prepare day-lily buds is to bread them and skillet fry them!
1. Beat egg in a small dish. In another dish, mix flour with other seasonings to taste. Surely you can experiment with different spices and levels of spices. (Just a heads up, the final product tastes similar to a fried zucchini; perhaps this might guide you in the right spice direction!)
2. Dip each bud in the egg, and then in the flour mixture and set aside. In a fry pan, heat butter over medium heat. When all the butter is melted, place the coated buds in the pan and cook for about 1 minute on each side, or until the batter is browning.
I've enjoyed buds along side of some "fajita-tacos". With the remaining flour and egg, we blended them together and cooked them in the same pan we used for the buds. Then, we put the eggs in our tortillas with cooked corn, onions, peppers, avocado, cheese and salsa. Delicious!
Happy eating (and foraging!)
Ali
Thursday, May 3, 2012
Spring eats: Rhubarb
I grew up not liking rhubarb too much. As a kid, the tangy-tartness so characteristic of this springtime treat, was not on the top of my list for favorite flavors. But ask me today if I'd like some rhubarb, and I'd be crazy to say no! I have really grown to love its versatile flavor that pairs well with sweet strawberries or savory spices. Better yet, rhubarb is a perennial crop that produces more and more each year, and has a lengthy spring season with multiple harvests.
The recipe that turned me onto rhubarb was my mom's Rhubarb Cream Pie; the ultimate spring treat! My grandpa has a pretty large rhubarb patch at his farm and conveniently lives adjacent to a pick-your-own strawberry farm, lending itself to many a tasty mom-made pie.
Momma Clark's Rhubarb Custard Pie
Beat slightly 3 eggs
Add 2 2/3 T milkmix together and stir in 2 cup sugar4 T flour3/4 t nutmeg
Mix in 4 cups of cut-up pink rhubarb. Pour into a pie crust. Dot filling in pie pan with 1T butter and cover with thin lattice. Bake at 400 degrees for 50-60 minutes! Enjoy with friends Another tasty dessert option:Rhubarb cake
1 cup sour milk (1T vinegar + milk to make 1 c--use whole milk)1 t vanilla1 1/2 cup raw rhubarb--cut fine1/2 cup butter or margarine1 1/2 cup brown sugar1 egg2 cups flour1/2 t salt1 t baking soda
1 t cinnamon1/4 cup sugar Cream butter and brown sugar and stir in egg. Stir in dry ingredients. Then, add sour milk & vanilla, then rhubarb. Pour batter into a 9 x 13 pan & sprinkle cinnamon & sugar mixture over top.Bake at 350 degrees for 30-35 minutes.
Other ideas for your rhubarb:
You can freeze it, can it, pickle it!
Happy spring eating,
Ali
The recipe that turned me onto rhubarb was my mom's Rhubarb Cream Pie; the ultimate spring treat! My grandpa has a pretty large rhubarb patch at his farm and conveniently lives adjacent to a pick-your-own strawberry farm, lending itself to many a tasty mom-made pie.
Beat slightly 3 eggs
Add 2 2/3 T milkmix together and stir in 2 cup sugar4 T flour3/4 t nutmeg
Mix in 4 cups of cut-up pink rhubarb. Pour into a pie crust. Dot filling in pie pan with 1T butter and cover with thin lattice. Bake at 400 degrees for 50-60 minutes! Enjoy with friends Another tasty dessert option:Rhubarb cake
1 cup sour milk (1T vinegar + milk to make 1 c--use whole milk)1 t vanilla1 1/2 cup raw rhubarb--cut fine1/2 cup butter or margarine1 1/2 cup brown sugar1 egg2 cups flour1/2 t salt1 t baking soda
1 t cinnamon1/4 cup sugar Cream butter and brown sugar and stir in egg. Stir in dry ingredients. Then, add sour milk & vanilla, then rhubarb. Pour batter into a 9 x 13 pan & sprinkle cinnamon & sugar mixture over top.Bake at 350 degrees for 30-35 minutes.
Other ideas for your rhubarb:
You can freeze it, can it, pickle it!
Happy spring eating,
Ali
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