tag:blogger.com,1999:blog-77083539524498303572024-03-21T19:21:06.273-07:00Rising Fawn GardensRising Fawn Gardenshttp://www.blogger.com/profile/03031256891006528043noreply@blogger.comBlogger20125tag:blogger.com,1999:blog-7708353952449830357.post-51923173568623292352015-04-14T07:45:00.000-07:002015-04-14T07:45:24.970-07:00The Amazing Dandelion!<div class="MsoNormal" style="mso-outline-level: 1;">
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<span style="font-family: Times, Times New Roman, serif;">How can you not love a
dandelion?</span></div>
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<span style="font-family: Times, Times New Roman, serif;">I ask this because a dandelion is one of the first bright
signs of spring. Their yellow flowers spread along the ground like stepping
stones of sunshine heralding the change of season all sun lovers welcome.<span style="mso-spacerun: yes;"> </span>I understand there are those among us
who see the dandelion as a dreaded weed to be controlled as to not upset the
balance of a green monochromatic landscape, but I would suggest a more wild and
colorful reflection in one's yard is a representation of a life being lived fully.</span></div>
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<span style="font-family: Times, Times New Roman, serif;">Beyond visual appeal and seasonal anticipation, there are
many reasons to welcome the dandelion into your life. A few of my favorite
have to do with eating, of course! As my knowledge of food as medicine grows, I
am fascinated by the healthy benefits of the many plants growing in our own yards
and nearby forests.</span></div>
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<span style="font-family: Times, Times New Roman, serif;">Dandelions are completely edible from roots to leaves to
flowers, and the many ways of enjoying these edibles is evident in the many
recipes you can find. Dandelions have been on the human plate throughout
history and if we know anything from history, it is everything serves a
purpose. Our ancestors chose the plants to eat for a reason. They did not have
the science we have today to determine a plant’s properties, but they knew what
made their bodies function well! </span></div>
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<span style="font-family: Times, Times New Roman, serif;">It may seem
strange at first to eat a flower many of us have grown up thinking of as a
weed. However, after reading what medicinal plant experts and enthusiasts
have to say, you may welcome the dandelion as more than just a sign of spring,
but instead as a sign of nature’s bounty and gift for increased vitality. </span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGb0nKZdHTvgrSxBxYkNlLyywH1q4WAHvs4mI9LjjdEkHnw0uKn6sER0nS4CJ7AVFPRfrA6ORTRSCKsKEXH5l1Nie4kFn0aVa1CD8WwKMJSoXgwzMItWhzOLoXxnIBjl0KA_g_0Dul80k/s1600/Dandelion+Greens.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><span style="font-family: Times, Times New Roman, serif;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGb0nKZdHTvgrSxBxYkNlLyywH1q4WAHvs4mI9LjjdEkHnw0uKn6sER0nS4CJ7AVFPRfrA6ORTRSCKsKEXH5l1Nie4kFn0aVa1CD8WwKMJSoXgwzMItWhzOLoXxnIBjl0KA_g_0Dul80k/s1600/Dandelion+Greens.JPG" height="320" width="180" /></span></a><span style="font-family: Times, Times New Roman, serif;"><span style="color: #1a1a1a;">Here are the basic nutritional facts. <a href="http://foodfacts.mercola.com/dandelion-greens.html">Dandelion greens</a> are
a tremendous plant based source of vitamin K. One serving of dandelion greens provides 535 percent of the
recommended daily value of this important vitamin known for bone health and as a support to the circulatory system meaning heart health! Dandelion greens are a
rich source of beta-carotene, which the body converts into Vitamin A. One
serving of fresh dandelion greens provides 112 percent of the daily minimum
requirement of vitamin A translating into medicine for healthy skin, eyes, and
mucous membranes. These greens are also loaded with vitamins C and B5, calcium,
iron, potassium, and manganese.<o:p></o:p></span></span></div>
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<span style="font-family: Times, Times New Roman, serif;">In one statistical comparison I reviewed, dandelion greens ranked
ahead of both broccoli and spinach in overall nutritional value. Two other top
ranking nutritional powerhouse weeds are amaranth (pigweed) and lambsquarters.
Collards are the only domestic green to break into the top four followed by
broccoli and spinach. As if this were not enough, dandelion is an excellent source</span><span style="font-family: Times, 'Times New Roman', serif;"> of </span><span style="color: #0000b2; font-family: Times, 'Times New Roman', serif; text-decoration: none;"><a href="http://www.vitaminstuff.com/supplements-lecithin.html" style="font-family: Times, 'Times New Roman', serif;">lecithin</a>. </span><span style="font-family: Times, 'Times New Roman', serif;"> Lecithin is a nutrient that elevates the brain’s acetylcholine, a substance that helps maintain brain function and may play a role in slowing or even stopping the progression of Alzheimer’s disease. As a bonus, lecithin also helps the body maintain good liver function. </span></div>
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<span style="font-family: Times, 'Times New Roman', serif;">Now that you have the nutritional scoop, </span><span style="color: #1a1a1a; mso-bidi-font-family: Arial; mso-bidi-font-size: 16.0pt;"><span style="font-family: Times, Times New Roman, serif;">here are a few easy ways to include dandelions in your diet. Dandelion greens are bitter when eaten raw. Bitter greens
are good for digestion, but if you want to make them more palatable- combine
them with other lighter greens or perhaps a honey dressing and some bits of
dried or fresh fruit. Eaten raw, they will retain the most nutrition. If you
cook the greens, keep it to a quick cook tossing them into eggs, pasta, or on a
pizza. <o:p></o:p></span></span></div>
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<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: Times, Times New Roman, serif;">Dandelion greens in a quick sauté with fresh asparagus, shallots, garlic, and morel mushrooms. Delicious on a pizza !</span></td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYZxP9xT2lPy-00sQAw_H-czCQp6-s-nUI2S8mYh15kvUmBS-9oaMpY0S3FDtr8bUJKraO5BrRbpLxmpELpkONOGym3dYNSCfpTLGMyY66tzgr02OJCHyH9NPEWiJRbFablCm-c4dw49E/s1600/Spring+Pizza.JPG" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><span style="font-family: Times, Times New Roman, serif;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYZxP9xT2lPy-00sQAw_H-czCQp6-s-nUI2S8mYh15kvUmBS-9oaMpY0S3FDtr8bUJKraO5BrRbpLxmpELpkONOGym3dYNSCfpTLGMyY66tzgr02OJCHyH9NPEWiJRbFablCm-c4dw49E/s1600/Spring+Pizza.JPG" height="240" width="320" /></span></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: Times, Times New Roman, serif;">Spring Pizza</span></td></tr>
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<span style="mso-bidi-font-family: Verdana; mso-bidi-font-size: 16.0pt;"><span style="font-family: Times, Times New Roman, serif;">Dandelion Flowers can be eaten raw in salads, dried for tea, or used
to make wine, vinegar, or jelly. The possibilities are only limitless if you
stretch your taste preferences and culinary creativity!</span></span></div>
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<span style="mso-bidi-font-family: Verdana; mso-bidi-font-size: 16.0pt;"><span style="font-family: Times, Times New Roman, serif;">If you are feeling industrious on your dandelion harvest, bring along
a spade and dig up the whole plant. The nutritious roots contain a milky sap
that contains valuable properties. <span style="mso-spacerun: yes;"> </span>Steam the whole roots to seal in the sap. This happens when
the sealed roots don’t release the sap when cut. Once steamed, cut the roots
into pieces. Air dry on a plate covered lightly with a paper towel for a day.
Spread the root pieces evenly on a baking sheet and roast in a 250 degree oven
until completely dry.<span style="mso-spacerun: yes;"> </span>A lighter
colored roast will impart a milder flavor and a darker roast will have a
stronger aroma and flavor. The pieces can be stored in an airtight jar and used
for making tea, or the pieces can be ground and used as a coffee substitute.<o:p></o:p></span></span></div>
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<span style="font-family: Times, Times New Roman, serif;">Before you head out to harvest your own wild edibles, here
are a couple of things to keep in mind…</span></div>
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<span style="font-family: Times, Times New Roman, serif;">~remember to harvest only from an area that has not been
sprayed with any chemicals and stay away from any areas frequently
visited by your pets!</span></div>
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<span style="color: #262626; mso-bidi-font-family: Arial; mso-bidi-font-size: 15.0pt;"><span style="font-family: Times, Times New Roman, serif;">~if you have allergies to ragweed, marigold, mums,
daisies, or yarrow, you might be allergic to dandelion flowers, too.</span></span></div>
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<span style="color: #1a1a1a; mso-bidi-font-family: Arial; mso-bidi-font-size: 16.0pt;"><span style="font-family: Times, Times New Roman, serif;">Be curious and have fun exploring what the earth
abundantly provides!<o:p></o:p></span></span></div>
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<span style="font-family: Times, Times New Roman, serif;"><b style="mso-bidi-font-weight: normal;"><span style="color: #1a1a1a; mso-bidi-font-family: Arial; mso-bidi-font-size: 16.0pt;"><span style="mso-spacerun: yes;"> </span>The Dandelion Celebration</span></b><span style="color: #1a1a1a; mso-bidi-font-family: Arial; mso-bidi-font-size: 16.0pt;"> by
Peter Gail – a great book for tons of recipes and general information on
history and benefits of eating dandelions.) <span style="mso-spacerun: yes;"> </span><o:p></o:p></span></span></div>
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<span style="font-family: Times, Times New Roman, serif;"><a href="http://foodfacts.mercola.com/dandelion-greens.html"><span style="mso-bidi-font-family: Arial; mso-bidi-font-size: 16.0pt;">http://foodfacts.mercola.com/dandelion-greens.html</span></a>
- a fabulous website for everything about the body and keeping it healthy</span></div>
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<span style="color: #1a1a1a; mso-bidi-font-family: Arial; mso-bidi-font-size: 16.0pt;"><span style="font-family: Times, Times New Roman, serif;"><span style="mso-spacerun: yes;"> </span><a href="http://www.vitaminstuff.com/herbs-dandelion.html">http://www.vitaminstuff.com/herbs-dandelion.html</a>
- one more resource on the dandelion’s health benefits </span><o:p></o:p></span></div>
Rising Fawn Gardenshttp://www.blogger.com/profile/03031256891006528043noreply@blogger.com0tag:blogger.com,1999:blog-7708353952449830357.post-34228131755056281282014-07-20T20:06:00.000-07:002014-07-20T20:06:29.313-07:00Tomato StackRecently, my brother, David, and his wife, Mary Lyn drove up from Birmingham for the day to visit us at the farm. David brought a picnic of his home fried chicken and fresh yellow squash casserole. We added a few heirloom tomatoes and basil from the garden and topped off the feast with a select beer. We sat at the picnic table under the big tree canopy we call our office and shared one of the best meals I've had all summer.<br />
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What is it about sharing a meal with those you love that makes it so much better? A close second - in my mind- to enjoying a meal with loved ones is any conversation related to food. As we wandered through the gardens picking baskets full of tomatoes and beans and blueberries for them to take back home, David described a meal they recently ate at Foodbar Restaurant in Birmingham. He called it a Tomato Stack and it sounded divine with layers of heirloom tomatoes and fried green tomatoes all drizzled with a light basil dressing. When they got home with their garden booty, they made all sorts of yummy dishes, but the one I was most interested in hearing about was their re-creation of the Tomato Stack. Below is the inspiration Mary Lyn sent to me. I've made it twice. The second time, I topped the stack with some crumbled bacon. Everything's better with a little bacon!<br />
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Here’s the fried green tomato recipe: /<a href="http://allrecipes.com/recipe/best-fried-green-tomatoes/">http://allrecipes.com/recipe/best-fried-green-tomatoes/</a></div>
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For the dressing: 1/4 cup mayo, 1/4 cup packed basil, chopped finely, 1 tsp. red wine vinegar</div>
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I just alternated slices of each tomato type and dressed the top, serving them like a stack of pancakes. Enjoy!</div>
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I hope you enjoy trying this summer treat and remember I'd love to hear about the ways you are sharing your summer bounty!</div>
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Rising Fawn Gardenshttp://www.blogger.com/profile/03031256891006528043noreply@blogger.com0tag:blogger.com,1999:blog-7708353952449830357.post-46534221717678447792014-06-29T19:17:00.000-07:002014-06-29T19:17:30.878-07:00CSA Week 7 ... Tomato Time! Last week the first official day of summer arrived, and with its appearance came the first batch of ripe tomatoes. We are so excited to see the plants skillfully started from seed by Steve and our friend, Chris, grow to true tomato producing maturity. All the heirloom varieties are at a peak, and if Mother Nature continues to bless them with just the right combination of sunshine and rain, we think we will have tomatoes for many weeks ahead.<br />
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So pull out your favorite recipes along with your curiosity for trying some new ones! Below is a recipe for Tomato Tart which I had many, many years ago at my friend Karan's house. I texted her to see if she remembered the recipe, and not long after, she forwarded me a picture of her handwritten recipe handed down from her Mother. I made the tart tonight to test it out and it is just as delicious as I remembered it from all those years ago. Cooking and sharing recipes makes eating such a joy!<br />
Thank you Karan!<br />
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Above is the base recipe. I made a few changes as I will explain in the following photos. First, I doubled the recipe making 2 tarts. It's easier for me to cook extra and not be left with another pie crust in the frig waiting to be used. For the first tart, I added shredded zuchinni as a final topping. The second tart was made without zuchinni.<br />
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Start by choosing a few ripe tomatoes. You can peel if you want, but I did not. Slice thinly and place on paper towels to remove some of the liquid.<br />
<span style="text-align: center;"><br /></span>
<span style="text-align: center;">You can also take a few squash ( I know you have plenty!) and shred them. This is really easy if you have a food processor with a shredding attachment. Wrap the shredded squash in paper towels to remove </span>moisture. You will use about 1/2 cup in this recipe. You can save the rest for zucchini pancakes or zucchini bread!<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEicRQQvnyYkKiLZZZlQ26ob5QFkopL9vvQbsGVRYfkZXGKJbk9rUMh7BHj7hfCfnhO8kdIR-afsZda498HYs9Ux_KVSagkxV0_V_dhE2aTam7EKkO_SwZgMYz7k0ARTCfDmNVFd2iZ6alQ/s1600/DSC_0083.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEicRQQvnyYkKiLZZZlQ26ob5QFkopL9vvQbsGVRYfkZXGKJbk9rUMh7BHj7hfCfnhO8kdIR-afsZda498HYs9Ux_KVSagkxV0_V_dhE2aTam7EKkO_SwZgMYz7k0ARTCfDmNVFd2iZ6alQ/s1600/DSC_0083.JPG" height="213" width="320" /></a><br />
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Chop the basil, shred the cheese, and then <span style="text-align: center;">you are ready to assemble the tart.</span><br />
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Here is the tart ready to go in the oven. For this one, I put shredded parmesan and mozzarella on the bottom, then basil, tomatoes (2 layers) and topped with the zucchini, salt, pepper, and olive oil<br />
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<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxtpWGh6sKoX5Lsd_LdRRqyzEgXRqoKrXj5BbBAISy5d6j6UZP0taF_rE8chQBR7l1f06V8v2oNmP6NtNVQkWIYcQuYsikV5m1aUe3v7GmOjqVO6AWBbyDKDqzeTRmkFGQMOKVHwOl3pg/s1600/DSC_0088.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxtpWGh6sKoX5Lsd_LdRRqyzEgXRqoKrXj5BbBAISy5d6j6UZP0taF_rE8chQBR7l1f06V8v2oNmP6NtNVQkWIYcQuYsikV5m1aUe3v7GmOjqVO6AWBbyDKDqzeTRmkFGQMOKVHwOl3pg/s1600/DSC_0088.JPG" height="212" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">So delicious!!!</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2tugEQWqeuuZIEfZ8uM_gtNrPYFSdj1ZwE0acTHSX2BMaNf7tPPCezKGdg8XQn2iBKQMCZeLzn4nAIUf_NqeYDDnPRISbb0P-iBEAk9f7QOPO7r8ngHPTN3VQwwoW2LhlQLUXlGirEe4/s1600/DSC_0086.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2tugEQWqeuuZIEfZ8uM_gtNrPYFSdj1ZwE0acTHSX2BMaNf7tPPCezKGdg8XQn2iBKQMCZeLzn4nAIUf_NqeYDDnPRISbb0P-iBEAk9f7QOPO7r8ngHPTN3VQwwoW2LhlQLUXlGirEe4/s1600/DSC_0086.JPG" height="133" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Prepping tart without zucchini</td></tr>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgeHtnh8GGD8Nhbhu_fhBZvuIW5aBPtRX5iPYbAZFRjvLSPEA1OuQ7FFXAE_p71JUxicg1mGCL8DMVel-flcJhT_L-la1mlBbpM6cfSaWMchTzVu5UvQgcAwE7V-TA_aHlCwBm6LUXpCrU/s1600/DSC_0094.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgeHtnh8GGD8Nhbhu_fhBZvuIW5aBPtRX5iPYbAZFRjvLSPEA1OuQ7FFXAE_p71JUxicg1mGCL8DMVel-flcJhT_L-la1mlBbpM6cfSaWMchTzVu5UvQgcAwE7V-TA_aHlCwBm6LUXpCrU/s1600/DSC_0094.JPG" height="265" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Tomato Tart</td></tr>
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Try not to get overwhelmed with the amount of produce you receive in your CSA bucket each week. If you and your family cannot eat it all or give it away, know you can freeze almost anything, including tomatoes. Just toss them whole into a pot of hot water for a few seconds- just long enough to see the skins loosen. Remove the tomatoes with a slotted spoon to a bowl. Pull the skins off, then chop the tomatoes and put in a ziploc type bag squeezing out as much air as you can. You'll be glad later this fall and winter to open your freezer and see a taste of summer before you. These frozen and chopped tomatoes can be made into salsa or tossed into soup or chili.<br />
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Here's another recipe to try with the kale you will receive in your bucket this week.<br />
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<b><span style="color: #343434;"><span style="font-family: Times, Times New Roman, serif;">Dinosaur
Kale Chips<o:p></o:p></span></span></b></div>
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<!--[if !supportLists]--><span style="font-family: Times, Times New Roman, serif;"><span style="color: #343434;"><span style="mso-list: Ignore;">•<span style="font-style: normal; font-variant: normal; font-weight: normal; line-height: normal;">
</span></span></span><!--[endif]--><span style="color: #343434;">One bunch ( about 7-10 leaves) Dinosaur
Kale<o:p></o:p></span></span></div>
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</span></span></span><!--[endif]--><span style="color: #343434;">Olive Oil<o:p></o:p></span></span></div>
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</span></span></span><!--[endif]--><span style="color: #343434;">Sea Salt<o:p></o:p></span></span></div>
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</span></span></span><!--[endif]--><span style="color: #343434;">Fresh Cracked Pepper or red pepper if you like extra heat<o:p></o:p></span></span></div>
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<span style="color: #343434;"><span style="font-family: Times, Times New Roman, serif;"> Pre-heat the oven to 250°F.<o:p></o:p></span></span></div>
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<span style="color: #343434;"><span style="font-family: Times, Times New Roman, serif;">Wash the
kale thoroughly and pat dry with paper towels. Run a knife down each side of
the center rib to remove the leaves. Discard the ribs.</span><span style="font-family: Times; font-size: medium;"><o:p></o:p></span></span></div>
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<span style="color: #343434; font-family: Times;">Place the leaves in a bowl. Drizzle with 1 teaspoon olive oil.
Season lightly with salt and pepper. Toss to coat rubbing each piece with
fingers to evenly coat. Arrange leaves in a single layer</span><span style="color: #343434;"> on a foil or parchment lined baking sheet.</span><span style="color: #343434;"> </span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8qE4ab3h0HM5uTvPZjxpq2gWuEBNSkl_VEOCu0_cePrj4HYxHZHgWOt-Q9W_I6ZDR5DDZBnbFIAUUqqkWW5UlF0VFLjZtuQekSnWkd8s02-rgIWzbNPAhKIivzF18NfUNbZ9o-2ilgOE/s1600/DSC_0098.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8qE4ab3h0HM5uTvPZjxpq2gWuEBNSkl_VEOCu0_cePrj4HYxHZHgWOt-Q9W_I6ZDR5DDZBnbFIAUUqqkWW5UlF0VFLjZtuQekSnWkd8s02-rgIWzbNPAhKIivzF18NfUNbZ9o-2ilgOE/s1600/DSC_0098.JPG" height="133" width="200" /></a></div>
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<span style="color: #343434;">Roast in the
oven for 15 – 20 minutes until dry and crispy. If edges start turning brown,
remove immediately! Serve right away or cool to room temp and store in an
airtight container.</span></div>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRkR4QInH5iTiI5_mTMkVzQGxraed-YcMS-_68KXKq0lJcM3BYs2apvBJtRGhW2ZrfWg5u-y81QL5K0_P9m5hk4Fzohg0jwt35MySqeByejCCIDXIgalP8hKqP6W1FvJvSXqLFkhbF590/s1600/DSC_0100.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRkR4QInH5iTiI5_mTMkVzQGxraed-YcMS-_68KXKq0lJcM3BYs2apvBJtRGhW2ZrfWg5u-y81QL5K0_P9m5hk4Fzohg0jwt35MySqeByejCCIDXIgalP8hKqP6W1FvJvSXqLFkhbF590/s1600/DSC_0100.JPG" height="213" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Kale Chips</td></tr>
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<span style="color: #343434; font-size: 14pt;"> </span><span style="color: #343434;">These chips
are delicious as a snack or crumbled over a baked potato!</span></div>
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<span style="color: #343434;">In addition to the tomatoes and kale, your CSA bucket this week will also include:</span></div>
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<span style="color: #343434;">blueberries, cucumbers, green beans, red cabbage, onions, and sunflowers!</span></div>
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<span style="color: #343434;">We hope you and your family enjoy cooking and sharing this week's harvest!</span></div>
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<span style="color: #343434;"><span style="font-size: 19px;"><br /></span></span></div>
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Rising Fawn Gardenshttp://www.blogger.com/profile/03031256891006528043noreply@blogger.com0tag:blogger.com,1999:blog-7708353952449830357.post-72285313081512237042013-11-12T18:06:00.000-08:002013-11-12T18:06:40.328-08:00Bridge Project Complete!<span style="font-family: Times, Times New Roman, serif;">For the past five years, to enter our farm, we had to cross Lookout Creek through the water. On most days, it required a four wheel drive vehicle to cross the water safely. Every time it rained, the first question out of my mouth was, "How high will the creek rise?" Steve would have already been to his bookmarked favorite website which monitors the creek level, and would respond with a "looks ok" or "it's still rising" or (as he often said this past year) "we'll be out for days, but maybe we can take the boat across tomorrow." As a natural worrier, this always made my heart race, but for my guys, it was just a pain. As an additional water marker, Steve placed a metal rod at the bank across from the old mill where we cross the water. The rod was painted green at the bottom, yellow in the middle, and the top red, each color indicating the level of safety in crossing the creek.</span><br />
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<tr><td class="tr-caption" style="text-align: center;">The creek crossing on a average day. Remains of Cureton Mill in the background.</td></tr>
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<span style="font-family: Times, Times New Roman, serif;">You have to understand that Lookout Creek is an
unusual creek. First of all it flows north. "<span style="mso-bidi-font-style: italic;">It runs</span> through
Lookout Valley, along the base of Lookout Mountain beginning just across the
state line near the little town of Valley Head, Alabama. It then slices across
the extreme northwestern corner of Georgia, ...(where Rising Fawn is located)... then
into Tennessee, where it empties into the mighty Tennessee River at the base of
Lookout Mountain in Chattanooga. Lookout Creek belongs to the Tennessee
Valley watershed which explains why Lookout Creek can maintain its water
level, since it is filled by water running off the western slopes of the entire
Lookout Mountain Plateau."</span></div>
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<span style="font-family: Times, Times New Roman, serif;"><span style="font-size: x-small;">http://www.sherpaguides.com/georgia/mountains/cumberland_plateau/cumberland_plateau.html</span><o:p></o:p></span><br />
<span style="font-family: Times, Times New Roman, serif;"><span style="font-size: x-small;"><br /></span></span>
<span style="font-family: Times, 'Times New Roman', serif;"> Over the last 5 years we have talked about the bridge we need to carry us over Lookout Creek into the farm. There have been times when the high water has kept us out for days while we stand on the other side watching the rushing water and wondering how the crops are faring, but t</span><span style="font-family: Times, 'Times New Roman', serif;">his year's onslaught of rain and high water which constantly kept us from accessing the farm finally wore us down.</span></div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYcKRWMPRO2XS-VGeE10ChmWfRDfUJTKQ9Kk1GccZKGCJAcBcdOQqOfAk1ug4_b03N6ImB2bot7-OtE86RvQqcvefOveDHfsVDYIysLmEVMiLvyv14Arnro9JxB7HGAby2jruO0jcn6CY/s1600/DSC_0033.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYcKRWMPRO2XS-VGeE10ChmWfRDfUJTKQ9Kk1GccZKGCJAcBcdOQqOfAk1ug4_b03N6ImB2bot7-OtE86RvQqcvefOveDHfsVDYIysLmEVMiLvyv14Arnro9JxB7HGAby2jruO0jcn6CY/s1600/DSC_0033.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Lookout Creek at our crossing place after a heavy rain.</td></tr>
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<tr><td class="tr-caption" style="text-align: center;">Bill & Ted</td></tr>
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<span style="font-family: Times, Times New Roman, serif;">So, after much talking and planning, in May we began building the bridge to cross the creek. We were incredibly fortunate to have right in our backyard - literally within 4 miles - all the people needed to build our bridge. Seventy-six year old Bill Wallin is a bridge builder with over 240 private and state bridges under his belt. He lives in Rising Fawn, GA and he is an enigma! His humble and self-deprecating nature belies his experience, judgement and downright intellect. His cousin, Frankie Wallin of Wallin Drilling began the project with the drilling into the bedrock for the caissons that form the supports for the bridge. Ted Rumley, the Dade County Executive, was another important partner as he guided us through the environmental and water regulations, and Malcom Hartline of Hartline Excavating in Trenton, GA completed this powerhouse of workers as he skillfully excavated and graded the earth surrounding the bridge. </span><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_3sAEuJo8n_FLetsKmLzFiUeA74IUFjdqEZ-zqjP62vLmX6EhHmrj4P_oiqGvBE_Bujrn1PS8pyDDgFU8QujoIGOvQ0JVVK_5ysjsnj8vdXkP25yGq7asTg0tL0Lnh9cVGuRz2kwGqLw/s1600/Image+57.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_3sAEuJo8n_FLetsKmLzFiUeA74IUFjdqEZ-zqjP62vLmX6EhHmrj4P_oiqGvBE_Bujrn1PS8pyDDgFU8QujoIGOvQ0JVVK_5ysjsnj8vdXkP25yGq7asTg0tL0Lnh9cVGuRz2kwGqLw/s320/Image+57.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Malcom and son Eli doing dozer work together.</td></tr>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhAp5at2QKzfUypVPx1Z0Vj_M4Bl2YV5uByJ3ttwVsq1b2_GyX7pg-JOtXgnOsiY8tFZklwOknfPRR_FIfpzN1cChLSBL-RI1I7_sSHwWW27smnPko9vom5VLprY9pOtLl5EEukPdGU2I0/s1600/Image+3.jpg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhAp5at2QKzfUypVPx1Z0Vj_M4Bl2YV5uByJ3ttwVsq1b2_GyX7pg-JOtXgnOsiY8tFZklwOknfPRR_FIfpzN1cChLSBL-RI1I7_sSHwWW27smnPko9vom5VLprY9pOtLl5EEukPdGU2I0/s200/Image+3.jpg" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Drilling for the caissons</td></tr>
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<tr><td class="tr-caption" style="text-align: center;">Forming sidewalls for bridge</td></tr>
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<tr><td class="tr-caption" style="text-align: center;">Sidewalls for the bridge</td></tr>
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<span style="font-family: Times, 'Times New Roman', serif;">While the summer gardening duties of weeding and harvesting continued, in the background was the ongoing construction of the bridge. It took 5 months to build this bridge and I daresay there was ever more than one day when someone was not working on it, including weekends! Everything seemed to go on without a hitch. We were blessed with good weather and a builder who contracted all the work coordinating so there was no down time at all.</span><br />
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<span style="font-family: Times, 'Times New Roman', serif;">On September 11th, the beams for the bridge were set. The five beams that would span the creek were built in Bristol, TN. Each concrete beam measures 36" x 33" x 90' and weighs 72, 000 pounds. A 250 ton crane arrived from Chattanooga the day before to prepare for the beams' installations. </span><br />
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<tr><td class="tr-caption" style="text-align: center;">Each beam arrived on a tractor trailer.</td></tr>
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<tr><td class="tr-caption" style="text-align: center;">Cables being attached to the beam</td></tr>
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<tr><td class="tr-caption" style="text-align: center;">First beam going in!<br />
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<tr><td class="tr-caption" style="text-align: center;">Final beam being placed<br />
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<tr><td class="tr-caption" style="text-align: center;">After the beams were set, there was a lot of grading work and building of the bridge rails to complete the project.</td></tr>
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<tr><td class="tr-caption" style="text-align: center;">Here we are with Lookout Creek below us and Lookout Mountain behind us!</td></tr>
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We share immense gratitude for all who made the bridge possible. Each person involved played a role in making our bridge dream finally come true. We are also incredibly thankful for kindhearted neighbors who patiently tolerated a very noisy summer. Now we can all gather on the bridge and sit a spell or cast a line as we reminisce, ponder, and, enjoy the peaceful surroundings!</div>
Rising Fawn Gardenshttp://www.blogger.com/profile/03031256891006528043noreply@blogger.com2tag:blogger.com,1999:blog-7708353952449830357.post-41519087480253771542013-07-21T17:08:00.004-07:002013-07-21T19:26:33.977-07:00Featuring Butternut Squash and Edamame!This week's CSA bucket contains a few items we have been eager to harvest. They may be a little unfamiliar to you, but I am sure you have either seen them in a store or on a restaurant menu. The first, butternut squash, is a gourd which is typically harvested in the fall. We wanted to harvest just a few so you could try them out! Butternut squash is delicious paired with apple and pureed into a fall soup. Since it is still hot and summery and a hot soup may not be what you want to cook, you may like to try <a href="http://www.foodnetwork.com/recipes/ina-garten/roasted-butternut-squash-salad-with-warm-cider-vinaigrette-recipe/index.html" target="_blank">Roasted Butternut Squash with Apple Cider Vinaigrette</a> . We made it over the weekend and it was delicious! We substituted red leaf lettuce for the arugula the recipe calls for and found it quite nice! If you want to hang onto your squash for a while, don't refrigerate it but instead store it in a bowl on your kitchen counter. It should last at least a month. To <a href="http://www.wholeliving.com/134734/power-foods-butternut-squash" target="_blank">learn more about butternut squash</a> and its amazing nutritional value, follow this link.<br />
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The second veggie to share with you is edamame. Edamame is basically a young soybean. They are easy to cook, and fun to eat! And because they are loaded with fiber, protein, and vitamins A and C, they are good for you too! Check out this <a href="http://www.webmd.com/diet/features/the-secret-of-edamame" target="_blank">edamame site</a> for more nutritional information.<br />
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The easiest way to cook fresh edamame is to put the whole pods in boiling water for 10-15 minutes. Drain the water and then put the whole pods in a serving bowl. Sprinkle the pods with coarse salt. To eat , squeeze the beans from the pods straight into your mouth. Edamame makes a great appetizer served warm. To enjoy the beans on a salad, cook the pods as described above. Once cooled, squeeze the beans from the pod and refrigerate until ready to toss into your favorite salad.<br />
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We hope you enjoy the harvest this week. In addition to butternut squash and edamame, you will have silver queen corn, heirloom tomatoes, cucumbers, garlic, fresh herbs, and summer flowers! The summer harvest is at its peak, and we are so happy to be sharing the bounty of the garden with you!<br />
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<br />Rising Fawn Gardenshttp://www.blogger.com/profile/03031256891006528043noreply@blogger.com0tag:blogger.com,1999:blog-7708353952449830357.post-72545317188024171672013-06-30T19:17:00.001-07:002013-06-30T19:17:57.914-07:00Beet Brownies<div style="text-align: center;">
Here is a great way to use those garden fresh beets! </div>
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This recipe was in Gaining Ground's Eat Up Spring 2012 Cookbook. It may seem like an unlikely pairing, but try it! You'll get beets numerous benefits of fiber, folate, and manganese along with dark chocolate's antioxidant richness! Sounds like a win-win to me!</div>
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<b>Beet Brownies</b></div>
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<b>1 stick butter</b></div>
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<b>4 ounces good unsweetened chocolate</b></div>
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<b>1 1/2 cups sugar</b></div>
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<b>1 cup flour</b></div>
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<b>1 tsp baking powder</b></div>
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<b>2 fresh eggs</b></div>
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<b>1 beet, grated (about 1 cup)</b></div>
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<b>candied ginger, chopped (optional)</b></div>
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<b>Preheat oven to 325 degrees. Combine flour and baking powder, and set aside. Melt butter and chocolate together over medium-low heat. Pour into a large mixing bowl and beat in the sugar. Then beat in the eggs, one by one, and add the flour mixture. Stir in the grated beat and candies ginger. Pour into a greased 13x9 inch baking pan and cook for about 30 minutes. The brownies are done when they pull slightly away from the edges but are soft in the middle. A knife stuck in the center should have soft brownie clinging to it, but not be totally covered. Slice into 12 pieces while still warm and serve at room temperature.</b></div>
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<b>Mix and match additions include 3/4 cup fresh raspberries, blueberries, cherries, or sliced strawberries sprinkled on top of batter before baking; 1/2 cup chopped nuts, such as walnuts or pecans, 1/2 cup flaked coconut, or 1/2 cup cocoa nibs mixed throughout the batter before baking.</b></div>
Rising Fawn Gardenshttp://www.blogger.com/profile/03031256891006528043noreply@blogger.com0tag:blogger.com,1999:blog-7708353952449830357.post-7925146967551640432013-06-24T04:38:00.000-07:002013-06-24T14:47:13.396-07:00Certified Naturally GrownIt can be confusing when you are grocery shopping for your family and you see foods labeled organic, conventional, sustainable, non-GMO, bio-dynamic, free range, etc..... It can be daunting to understand, but as consumers we are concerned about what we eat, and we want to know more about the farming practices of the farm growing our next meal.<br />
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The label, Certified Organic, is one we may be familiar with and one we have come to trust as the gold standard for fruit, vegetable, and animal growing practices, but what many consumers may not realize is how expensive and time intensive it is to become Certified Organic. It is often these challenges rather than the organic practices that keep small farmers from achieving this standard.<br />
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As an alternative to Certified Organic, a grassroots group called Certified Naturally Grown (CNG) was formed in 2002. It is a certification program specifically for small-scale farmers to inform and reassure their customers. CNG members apply to the program by first providing detailed information regarding their farming practices. Then, a fellow farmer completes an on-site inspection of the farm. This thorough evaluation is reviewed, and if accepted, is posted onto the CNG website making it available for public viewing. It is a rigorous process, but attainable by farms willing to put effort into the paperwork and open their farms for inspection.<br />
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We are happy to let you know we recently received notification that Rising Fawn Gardens is officially a registered and active member in the Certified Naturally Grown program. You can visit our <a href="http://www.naturallygrown.org/farms/3854" target="_blank">CNG Profile</a> here.<br />
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So what does the CNG label mean to you?<br />
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<li>It lets you know that there have been no synthetic chemical insecticides, herbicides, fungicides, fertilizers, or GMO seeds</li>
<li>It means we protect the soil, water, and air with crop rotation, cover crops and buffer strips</li>
<li>Raise free range livestock on open pasture</li>
<li>Never use hormones or routine antibiotics on livestock</li>
<li>Maintain open records of farming practices</li>
</ul>
For now, our farm is certified for produce and apiary assuring you of the quality farming and beekeeping practices we use. Each year we find our farm evolving, and taking this step to become Certified Naturally Grown is one we are proud to have taken. It gives us a standard to follow and a group of peer farmers to join in doing our part not only to grow the healthiest and most nutritious food, but to also take the best care of this beautiful piece of earth we are blessed to steward.<br />
<br />
<div style="text-align: center;">
Most importantly, we are so glad to be growing food for you!</div>
<div style="text-align: center;">
<br /></div>
<br />Rising Fawn Gardenshttp://www.blogger.com/profile/03031256891006528043noreply@blogger.com0tag:blogger.com,1999:blog-7708353952449830357.post-18360532399612709972013-06-09T17:50:00.000-07:002013-06-09T17:50:44.066-07:00CSA Week 5 - Lettuces and Swiss Chard<!--[if gte mso 9]><xml>
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<br />
<div class="MsoNormal">
Recently, I was reading through Alice Water's cookbook, <i>The Art of Simple Food</i>, when I came across this basic explanation on how to wash lettuces and prepare them for a salad. I find taking the time and care as she explains makes such a difference in the outcome of the salad. If salads are to be a mainstay for your summer meals, you'll want to return to this great advice again and again!</div>
<div class="MsoNormal">
<span style="font-size: 14.0pt; mso-bidi-font-size: 12.0pt;"><br /></span></div>
<div class="MsoNormal">
<span style="font-size: 14.0pt; mso-bidi-font-size: 12.0pt;">Excerpt
from Alice Water’s book, <i>The Art of
Simple Food</i></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="font-size: 14.0pt; mso-bidi-font-size: 12.0pt;">Garden
Lettuce<o:p></o:p></span></div>
<div class="MsoNormal">
<i><span style="font-size: 14.0pt; mso-bidi-font-size: 12.0pt;">For me, making a garden
lettuce salad-washing beautiful fresh-picked lettuces and tossing them together
with a scattering of herbs and a vinaigrette-is as much of a joy as eating
one…for a salad to have flavor and life, you have to start with fresh,
just-picked lettuces…Wash the lettuce, gently but thoroughly, in a basin or bowl
of cold water. First cull through the lettuces, pulling off and throwing into
the compost bin any outer leaves that are tough, yellowed, or damaged. Then cut
out the stem end separating the
rest of the leaves into the water. Gently swish the leaves into the water with
your open hands and lift the lettuce out of the water and into a colander. If
the lettuces are very dirty, change the water and wash again. Dry the lettuces
in a salad spinner, but don’t overfill it. It’s much more effective to spin-dry
a few small batches than one or two large ones. Empty the water from the
spinner after each batch. Any water clinging to the leaves will dilute the
vinaigrette, so check the leaves and spin them again if they are still a little
wet. I spread each batch of leaves in a single layer on a dish towel as I go.
Then I gently roll up the towel and put it in the refrigerator until it is time
to serve the salad. You can do this a few hours ahead.<span style="font-size: x-small;"><o:p></o:p></span></span></i></div>
<div class="MsoNormal">
<br />
<b>Garden Lettuce Salad</b><br />
<b>4 servings</b><br />
<br />
Carefully wash and dry:<br />
<b>4 handfuls of lettuce</b><br />
Mix together:<br />
<br />
<b>1 clove garlic pounded to a fine puree (optional)</b><br />
<b>fresh herbs such as chives and parsley, finely chopped</b><br />
<b>1 tablespoon red wine vinegar</b><br />
<b>salt</b><br />
<b>pepper</b><br />
Stir to dissolve the salt, taste and adjust if needed.<br />
Whisk in:<br />
3-4 tablespoons olive oil<br />
Use a leaf to taste the vinaigrette as you add the oil. Put the lettuce in a large bowl, add about 3/4 of the vinaigrette, toss, and taste. Add more dressing as needed. Serve immediately<br />
<br />
<b>--------------------------------------------------------------------------------</b><br />
<b><br /></b>
You know what it is like to return home from vacation and go the the refrigerator wondering what remains that is edible enough to have for dinner? This evening, tired from traveling in the car all day and hungry for something healthy, I pulled a bunch of Swiss Chard which we had harvested last week from the produce drawer. What follows is the simplest and most delicious way I've ever prepared Swiss Chard. I was too tired to cook anything else, so I just rounded it out with few raw carrots, but next time I'll have it as a side dish to complement any protein. I also think it would be delicious mixed into a bowl of stone milled grits! Try it and let me know what you think!<br />
<br />
<b><br /></b>
<b>Simple Swiss Chard</b><br />
<br />
serves 1-2<br />
1 large bunch (15-20) leaves Swiss Chard<br />
salt<br />
butter<br />
freshly grated parmesan cheese<br />
<br />
Tear the leaves off the stems and break into bite size pieces. Discard the stems or save to chop and put into another dish later. Wash the leaves thoroughly. Bring a pot of salted water to boil. Add the leaves and cook with the lid on for about 3-4 minutes. Scoop leaves out with a slotted spoon to drain. Melt 1 tablespoon of butter in a skillet. Add the leaves and saute until all the leaves are coated and the water is absorbed. Plate the chard and top with freshly grated parmesan cheese. Enjoy the goodness!</div>
<!--EndFragment-->Rising Fawn Gardenshttp://www.blogger.com/profile/03031256891006528043noreply@blogger.com0tag:blogger.com,1999:blog-7708353952449830357.post-86879124798065396432013-06-02T18:14:00.000-07:002013-06-02T18:26:09.922-07:00CSA Week 4<br />
Sometimes, pictures are better than words!<br />
<div style="text-align: left;">
</div>
<br />
<br />
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgoBH6iwJEhHiXoDsbUdSxfgTZqhcHWWFDgWNe2SS0AevkUe7E0Xa81eYcPOrPqT8K-durJASSWzXJjlA48mpsoX0EafSIc6EQdXpZtMtENtpYyUhaSMJeYAQiE3fC0IazQNty8H3ZjSn4/s1600/DSC_0204.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgoBH6iwJEhHiXoDsbUdSxfgTZqhcHWWFDgWNe2SS0AevkUe7E0Xa81eYcPOrPqT8K-durJASSWzXJjlA48mpsoX0EafSIc6EQdXpZtMtENtpYyUhaSMJeYAQiE3fC0IazQNty8H3ZjSn4/s320/DSC_0204.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Heirloom tomatoes coming to you soon!</td></tr>
</tbody></table>
<br />
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9oUbB178exigqBo3mvDOkQnawW8-MfPGcng8mUEe8R6ERU2iW57aO3sgwmt1aaIUjyEbVn1yLHP5nPFTlinoYjqJneuqxvOpED9MxTTiRrFVk6lkn7auVA2WsdR_CokQUMzZ-D_2Dk-A/s1600/DSC_0205.JPG" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9oUbB178exigqBo3mvDOkQnawW8-MfPGcng8mUEe8R6ERU2iW57aO3sgwmt1aaIUjyEbVn1yLHP5nPFTlinoYjqJneuqxvOpED9MxTTiRrFVk6lkn7auVA2WsdR_CokQUMzZ-D_2Dk-A/s320/DSC_0205.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Rainbow Swiss Chard</td></tr>
</tbody></table>
<br />
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi86roVAhc81pXHkFBkc9QGheh-Cxqy3EHbseCNc_IsdJpcsVfw5Bxuaxggcc-6qPd7pAHuvJEWxGaUq7IeH2oIhyphenhyphen8f38x_Yn66QPLaln0m1AXkKPYsxBMyLoZwOXK7MMVoKqnTOIkSrBU/s1600/DSC_0206.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi86roVAhc81pXHkFBkc9QGheh-Cxqy3EHbseCNc_IsdJpcsVfw5Bxuaxggcc-6qPd7pAHuvJEWxGaUq7IeH2oIhyphenhyphen8f38x_Yn66QPLaln0m1AXkKPYsxBMyLoZwOXK7MMVoKqnTOIkSrBU/s320/DSC_0206.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Mixed and Romaine Lettuces</td></tr>
</tbody></table>
<br />
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7bI7jgR_ezUKhCJINiUlC6gAgaTINRwe2qmmw-WHOPxfEP2A6gFnttiBWWKVRAHiczjPKMLb8eWLr15H7MfpZ19zGc5BKGKEAPoq81B6PNJV52A-p5YzV8TdDXCMXpCwsAfb9pCpp02E/s1600/DSC_0207.JPG" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7bI7jgR_ezUKhCJINiUlC6gAgaTINRwe2qmmw-WHOPxfEP2A6gFnttiBWWKVRAHiczjPKMLb8eWLr15H7MfpZ19zGc5BKGKEAPoq81B6PNJV52A-p5YzV8TdDXCMXpCwsAfb9pCpp02E/s320/DSC_0207.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Baby Romaine Lettuce</td></tr>
</tbody></table>
<br />
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiX38cyp5iECz6E5HdXAaKhoGrVtRSsjDZQTjkuUXrPTMmQqFzVIYgz0jFRBu5MVD288YmYDYfkSqu6rGA3Ah5h8VkxYi4HVicMhbfjcFonTbgqAO7KJrlCSCMNKlMGWxeKm-DxgEcH7_Q/s1600/DSC_0213.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiX38cyp5iECz6E5HdXAaKhoGrVtRSsjDZQTjkuUXrPTMmQqFzVIYgz0jFRBu5MVD288YmYDYfkSqu6rGA3Ah5h8VkxYi4HVicMhbfjcFonTbgqAO7KJrlCSCMNKlMGWxeKm-DxgEcH7_Q/s320/DSC_0213.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Cauliflower success!</td></tr>
</tbody></table>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: right;"><tbody>
<tr><td class="tr-caption" style="font-size: 13px; text-align: center;"><table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtGcrSzAYPkb1kRS47CBskK_EPme7QPO4eKc0GRp_V54x86S6r9xwHBa3qe8J4De2S9wSByMtvgKcnFAwSIhLdy9d6OXBi3RZt6lkZXoH2LdbxylA-PT40cGgTftclgajN9etAsTjc7hk/s1600/DSC_0203.JPG" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtGcrSzAYPkb1kRS47CBskK_EPme7QPO4eKc0GRp_V54x86S6r9xwHBa3qe8J4De2S9wSByMtvgKcnFAwSIhLdy9d6OXBi3RZt6lkZXoH2LdbxylA-PT40cGgTftclgajN9etAsTjc7hk/s320/DSC_0203.JPG" width="320" /></a></td></tr>
</tbody></table>
SunGold tomatoes on the vine!</td></tr>
</tbody></table>
<br />
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjn76UEodaeEv4ayQl3s_3wVVHWM2zgtVIf3YY-1ag_nPig9FRN94lgyk6J-PuGvSgImhBaP33szfk2CnoAd-3DssGlmLICvA50PBWb4uIAbILTMo28NCEXIHZsVlsgHNsOOHVobRjKzMY/s1600/DSC_0214.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjn76UEodaeEv4ayQl3s_3wVVHWM2zgtVIf3YY-1ag_nPig9FRN94lgyk6J-PuGvSgImhBaP33szfk2CnoAd-3DssGlmLICvA50PBWb4uIAbILTMo28NCEXIHZsVlsgHNsOOHVobRjKzMY/s320/DSC_0214.jpg" width="212" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Hoop house gardening!</td></tr>
</tbody></table>
<br />
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEij_ThaLBlAeRGTIEtV4mkwinMCPEaLhfxL6RUrR07OeHorYgG_Vxkkrrw5PycMCgzu35CTpw6t0LGmlkUDo_UnxjuAvT7kGF5hQn_O1OlkRX6YHI2xFLbfDUY7tV3emBb3au5_g2UUwp4/s1600/DSC_0217.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEij_ThaLBlAeRGTIEtV4mkwinMCPEaLhfxL6RUrR07OeHorYgG_Vxkkrrw5PycMCgzu35CTpw6t0LGmlkUDo_UnxjuAvT7kGF5hQn_O1OlkRX6YHI2xFLbfDUY7tV3emBb3au5_g2UUwp4/s320/DSC_0217.jpg" width="212" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">First green beans of the season!</td></tr>
</tbody></table>
<br />
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdEwOJJhaVbMbThw5z9FlobRJvhkkartV6HwTlge1vPIhUM-sm1-FLbzFNan7nzayK7lfJV_YBQ8pZpY_de7rpLlaQQw4H0y7Ti4ectcmWKsx_rdybZGdjxKBJFqk9D_wIA5jwDfq05Zw/s1600/DSC_0220.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdEwOJJhaVbMbThw5z9FlobRJvhkkartV6HwTlge1vPIhUM-sm1-FLbzFNan7nzayK7lfJV_YBQ8pZpY_de7rpLlaQQw4H0y7Ti4ectcmWKsx_rdybZGdjxKBJFqk9D_wIA5jwDfq05Zw/s320/DSC_0220.jpg" width="212" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Rows of garlic and onions</td></tr>
</tbody></table>
<br />
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3CDdGaoPNoxtLuROghVum9gEbpGrOvhy_cRzD1SlU6lfJfxs2XLzgRfB_vsZrIa_73qNWmjBvJr2z6ognhoHQ-ujV0Of1YeZXtXJCT22FjKm_D1NteN5tSor6yfmu1Vtb1KhZZrGgStA/s1600/DSC_0221.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3CDdGaoPNoxtLuROghVum9gEbpGrOvhy_cRzD1SlU6lfJfxs2XLzgRfB_vsZrIa_73qNWmjBvJr2z6ognhoHQ-ujV0Of1YeZXtXJCT22FjKm_D1NteN5tSor6yfmu1Vtb1KhZZrGgStA/s320/DSC_0221.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Sweet Strawberries!</td></tr>
</tbody></table>
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSEEbwZAV7FYZI3cC51VTkav46DElOUeI1SCdHfZ-csJmbk9aXJmmAeyBwBqUrxYU4e-WDcMSzLn2dGY05l-fA2OjF46XWTwIU2Xrc_FdtliNw5IFcGUyCxJaP-ugIGbUXtKtB-VdyC5M/s1600/DSC_0227.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSEEbwZAV7FYZI3cC51VTkav46DElOUeI1SCdHfZ-csJmbk9aXJmmAeyBwBqUrxYU4e-WDcMSzLn2dGY05l-fA2OjF46XWTwIU2Xrc_FdtliNw5IFcGUyCxJaP-ugIGbUXtKtB-VdyC5M/s320/DSC_0227.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">The gardens and Bin on patrol!</td></tr>
</tbody></table>
<br />Rising Fawn Gardenshttp://www.blogger.com/profile/03031256891006528043noreply@blogger.com0tag:blogger.com,1999:blog-7708353952449830357.post-80300803369611424892013-05-26T17:41:00.000-07:002013-05-26T19:39:29.948-07:00CSA Week 3<span style="font-family: Palatino;">It feels like summer has arrived not only because the Memorial Day weekend signals it , but because the weather seems to have made the shift! The sun's warmth on our bodies and on the plants makes us all lean toward it basking in the energy. Steve will say what he really enjoys is the breeze! It is a refreshing kiss while working in the gardens! </span><br />
<span style="font-family: Palatino;"><br /></span>
<span style="font-family: Palatino;">The plants love this weather and are happily growing. Each day a leaf unfurls or a strawberry ripens to its peak. The blueberries are plumping and the tomato and corn plants are firmly established. The baby squash and cucumber plants are coming on strong, and the Swiss chard and green beans will be ready to harvest soon. Sunflowers and zinnias are also coming along nicely, so it won't be long before flower bouquets appear in your bucket. </span><br />
<span style="font-family: Palatino;"><br /></span>
<span style="font-family: Palatino;"> It is so gratifying to walk through the gardens and choose what we will harvest for you this week. Do you find yourself wondering what you will receive? We are still in a spring harvest, but it won't be long before the traditional summertime vegetables we all long for appear. Until then, enjoy spring's bounty. The greens will be gone when the summertime heat truly kicks in! </span><br />
<span style="font-family: Palatino;"><br /></span>
<span style="font-family: Palatino;">This week's bucket will include: </span><br />
<span style="font-family: Palatino;">strawberries, radishes, spring onions, </span><span style="font-family: Palatino;"> </span><span style="font-family: Palatino;">baby mixed lettuces,</span><span style="font-family: Palatino;"> </span><span style="font-family: Palatino;">spinach, arugula, and kale. </span><br />
<span style="font-family: Palatino;"><br /></span>
<span style="font-family: Palatino;">Arugula is a spicy green you can add to your salad greens. I like to serve a bed of arugula with pieces of sweet watermelon and a sprinkle of goat cheese. Or you could use a few of your fresh strawberries instead of the watermelon! This simple salad is delicious topped with a balsamic glaze. You can find balsamic glaze with salad dressings at Whole Foods.</span><br />
<span style="font-family: Palatino;"><br /></span>
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We hope you enjoy this week's harvest!</div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVHmY2BuuVLa4cIfToZH6GGJzydyauxloGGjJHLqeMw6eFVSZqpYEaDDf_uEC1S-gh7V89sf9TgYvIGBhIvb3aIG8BsaRqXs7n98z5IwUhtVIE_V-N631drIs6HsepAhMbsWT9KghMiL4/s1600/DSC_0175.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVHmY2BuuVLa4cIfToZH6GGJzydyauxloGGjJHLqeMw6eFVSZqpYEaDDf_uEC1S-gh7V89sf9TgYvIGBhIvb3aIG8BsaRqXs7n98z5IwUhtVIE_V-N631drIs6HsepAhMbsWT9KghMiL4/s320/DSC_0175.jpg" width="212" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Mixed Baby Lettuces</td></tr>
</tbody></table>
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<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGUSC23Tf421IrGe9Bi2ARsD-v-hjbATcq7mhQenLCnkjBuekLckMLQvUksNwr5UdFLLw5tVK7atNASo4bOikfrALGNPFlcB2QAJm_A_swBt3I2XNTY-UGfCJsu22z0yYSpkP63LN5BRA/s1600/DSC_0177.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGUSC23Tf421IrGe9Bi2ARsD-v-hjbATcq7mhQenLCnkjBuekLckMLQvUksNwr5UdFLLw5tVK7atNASo4bOikfrALGNPFlcB2QAJm_A_swBt3I2XNTY-UGfCJsu22z0yYSpkP63LN5BRA/s320/DSC_0177.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Sweet and juicy sun kissed strawberries!</td></tr>
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<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZzgdP9leQcxU3sQJ4dERHRIhykB7PS9BsHJ-ceur6DYSyNmcBtP_ElArNLAPnmn-5H2RaUH7-l1xw9vRhEwpmxzQb9uP1NJd54ERnU_PPvzTWSr5lHyziLKHFYFtvHwoyjKShwQB7JyY/s1600/DSC_0179.jpg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZzgdP9leQcxU3sQJ4dERHRIhykB7PS9BsHJ-ceur6DYSyNmcBtP_ElArNLAPnmn-5H2RaUH7-l1xw9vRhEwpmxzQb9uP1NJd54ERnU_PPvzTWSr5lHyziLKHFYFtvHwoyjKShwQB7JyY/s320/DSC_0179.jpg" width="212" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Garlicscapes, onions, lettuce, and Sally!</td></tr>
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<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEip3Ozp6TRwRkkuLfpAsD8O-PQPeEQI_wfXbJZHw1QvPjGzzUW_n3nv_CFUR6lsY7wiqZ4nTkKhpsOnvcp7rTLvv_aAy5sZS7gLDHq9iLH3Ufj2RpDXJ8STS7_3NiYYHGIH2bjH3UVzkMI/s1600/DSC_0187.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEip3Ozp6TRwRkkuLfpAsD8O-PQPeEQI_wfXbJZHw1QvPjGzzUW_n3nv_CFUR6lsY7wiqZ4nTkKhpsOnvcp7rTLvv_aAy5sZS7gLDHq9iLH3Ufj2RpDXJ8STS7_3NiYYHGIH2bjH3UVzkMI/s320/DSC_0187.jpg" width="212" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Appreciating the detail!</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMe6h683RVEtweiD6gORN9FzzJs9SzcyZ8uSYe2yJbiRjKY1H1zIxtzky_fHvQ2IOt5B1ZzWPO1XpKS_7F_F_HWlBUHe2FDt3hyphenhyphenvGlhYJ49aV2QBKF1bM662lj4HnvqmENQn7f71a506k/s1600/DSC_0188.JPG" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMe6h683RVEtweiD6gORN9FzzJs9SzcyZ8uSYe2yJbiRjKY1H1zIxtzky_fHvQ2IOt5B1ZzWPO1XpKS_7F_F_HWlBUHe2FDt3hyphenhyphenvGlhYJ49aV2QBKF1bM662lj4HnvqmENQn7f71a506k/s320/DSC_0188.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Blueberries ripening soon!<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKhhRhGDwuLfJKbQhVv8-a95rQYmTBMAa7rkT0khUiQb3yD8gHPhDgwXB9av0pkS1cSzFvrPSEXo3ce-QCx5f35tDRnV6-6qCqWPLMTEPV-BD0YpV-BrkC_G-Lmv52tKJYCvUxNPtfWpM/s1600/DSC_0192.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKhhRhGDwuLfJKbQhVv8-a95rQYmTBMAa7rkT0khUiQb3yD8gHPhDgwXB9av0pkS1cSzFvrPSEXo3ce-QCx5f35tDRnV6-6qCqWPLMTEPV-BD0YpV-BrkC_G-Lmv52tKJYCvUxNPtfWpM/s320/DSC_0192.jpg" width="212" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">The dance of summer flowers</td></tr>
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<tr><td><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgi6GnIQ2N1KYOW9vMRWcv8Bz-amHmP5VcCiQTdMXQDotxWx8ocV6B799b1r-sl_QGTcwN6vKMz0KsPdw5s8TbtBpj6o1yeFTBNMEpRkdKptwqV81j__t25qucB09ou6SwrKsse4oUVCfw/s1600/DSC_0919.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgi6GnIQ2N1KYOW9vMRWcv8Bz-amHmP5VcCiQTdMXQDotxWx8ocV6B799b1r-sl_QGTcwN6vKMz0KsPdw5s8TbtBpj6o1yeFTBNMEpRkdKptwqV81j__t25qucB09ou6SwrKsse4oUVCfw/s320/DSC_0919.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="font-size: 13px;">Remembering and honoring our fallen soldiers<br /></td></tr>
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<span style="font-family: Palatino;"><br /></span>Rising Fawn Gardenshttp://www.blogger.com/profile/03031256891006528043noreply@blogger.com0tag:blogger.com,1999:blog-7708353952449830357.post-70150566178072904042013-05-19T17:44:00.001-07:002013-05-19T17:44:38.610-07:00CSA WEEK 2<span style="font-family: Palatino;">Eating a seasonal harvest is what Community Supported Agriculture is all about. We work with the conditions of each season to grow what the climate allows. As you are aware this spring has been one of rain, rain, and more rain! The abundance of rain has delayed putting plants in the ground for most farmers in our area which means the harvesting times will be later. We will have to see how the continued rain may affect the crops, but for now the gardens are holding up!</span><br />
<span style="font-family: Palatino;"><br /></span>
<span style="font-family: Palatino;"> This week's bucket will bring you more greens! The spinach is still beautiful and we will bring it to you as long as we have it. Remember, it can be washed, roughly chopped, and frozen for fresh dips, soups, and stews. All varieties of Kale can also be frozen in the same way. Freezer bags work great. Just squeeze out as much air as you can before sealing. Double bagging will insure less chance of freezer burn. </span><br />
<span style="font-family: Palatino;"><br /></span>
<span style="font-family: Palatino;">You will also receive a mix of salad lettuces, a bunch of radishes, spring onions, and a few spring garlics. The spring garlic is prized by chefs. It is actually the garlic before the cloves form. Use it like a spring onion in cooked dishes, or raw chopped and added to marinades or vinaigrettes. </span><br />
<span style="font-family: Palatino;"><br /></span>
<span style="font-family: Palatino;">We also hope to have a few surprises in your bucket! Read on for some suggestions on preparations for your bucket this week.</span><br />
<span style="font-family: Palatino;"><br /></span>
<span style="font-family: Palatino;">One of my favorite ways to change up salad greens is to top them with a medley of roasted veggies such as broccoli, cauliflower, carrots, beets, onions, etc…Roasting veggies is as easy as cutting them into bite size pieces, and tossing in a bowl with olive oil, salt, pepper, & any fresh or dried herbs you like. Pour the coated veggies onto a parchment lined (for easy clean-up) cookie sheet and roast at 400 degrees until veggies are just tender. Toss the greens and veggies together with a vinaigrette made of extra virgin olive oil, a flavored vinegar such as fig balsamic, and salt & pepper. You can also add in a few fresh herbs like thyme or chives. Top the salad with goat cheese crumbles and serve with a crusty bread. This is great as a side dish, or add grilled chicken or salmon to make a meal.</span><br />
<span style="font-family: Palatino;"><br /></span>
<span style="font-family: Palatino;">Finally, here is a spinach and pasta recipe I've adapted from Giada Laurentis post on The Food Network. Make your own changes to suit your family's </span><span style="font-family: Palatino;">tastes!</span><br />
<span style="font-family: Palatino;"><br /></span>
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<div class="MsoNormal">
<span style="font-family: Arial; mso-bidi-font-family: Arial;">Pasta
with Spinach Sauce<o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="font-family: Arial; mso-bidi-font-family: Arial;">4
servings<o:p></o:p></span></div>
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<span style="font-family: Arial; mso-bidi-font-family: Arial;">Ingredients<o:p></o:p></span></div>
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<span style="font-family: Arial; mso-bidi-font-family: Arial;">½ pound penne or fettucinne<o:p></o:p></span></div>
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<span style="font-family: Arial; mso-bidi-font-family: Arial;">1
garlic clove<o:p></o:p></span></div>
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<span style="font-family: Arial; mso-bidi-font-family: Arial;">2
ounces goat cheese<o:p></o:p></span></div>
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<span style="font-family: Arial; mso-bidi-font-family: Arial;">1
ounce reduced fat cream cheese<o:p></o:p></span></div>
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<span style="font-family: Arial; mso-bidi-font-family: Arial;">1/4
teaspoon salt<o:p></o:p></span></div>
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<span style="font-family: Arial; mso-bidi-font-family: Arial;">1/4
teaspoon freshly ground black pepper<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: Arial; mso-bidi-font-family: Arial;">6
ounces fresh baby spinach leaves<o:p></o:p></span></div>
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<span style="font-family: Arial; mso-bidi-font-family: Arial;">2
tablespoons freshly grated Parmesan<o:p></o:p></span></div>
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<span style="font-family: Arial; mso-bidi-font-family: Arial;">Directions:<o:p></o:p></span></div>
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<span style="font-family: Arial; mso-bidi-font-family: Arial;">Bring
a large pot of salted water to boil. Add the pasta and cook until it is tender
but still firm to the bite, stirring occasionally.<o:p></o:p></span></div>
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<br /></div>
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<span style="font-family: Arial; mso-bidi-font-family: Arial;">Mince
the garlic in a food processor. Add the goat cheese, cream cheese, salt, pepper
and half of the spinach leaves. Blend until the mixture is smooth and creamy.
Set the cheese and spinach mixture aside.<o:p></o:p></span></div>
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<br /></div>
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<span style="font-family: Arial; mso-bidi-font-family: Arial;">Meanwhile,
place the remaining spinach leaves in a large bowl.<o:p></o:p></span></div>
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<br /></div>
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<span style="font-family: Arial; mso-bidi-font-family: Arial;">Drain
the pasta, reserving ¼ cup of the
cooking liquid. Spoon the pasta atop the spinach leaves in the bowl. Scrape the
cheese and spinach mixture over the pasta mixture and toss to coat, adding
enough reserved cooking liquid to moisten. Season the pasta, to taste, with
salt and pepper. Sprinkle the Parmesan over and serve.<o:p></o:p></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdgAviPDu7PAl6yi2dAagdYmeb4Q60evVXVo49ZD-V6EnDqSuQOI4lhT6QW0ZE1XVNLxdK2JyD4GaH9E7Jp6XoVNmzX5EbZVzEXc7nQsXUOPX1qyJqLcMbndk_1XzC9LWhEsZMhmgzq7c/s1600/IMG_1724.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdgAviPDu7PAl6yi2dAagdYmeb4Q60evVXVo49ZD-V6EnDqSuQOI4lhT6QW0ZE1XVNLxdK2JyD4GaH9E7Jp6XoVNmzX5EbZVzEXc7nQsXUOPX1qyJqLcMbndk_1XzC9LWhEsZMhmgzq7c/s320/IMG_1724.JPG" width="320" /></a></div>
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Pasta with Spinach Sauce </div>
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Chicken and Sundried Tomato Pizza</div>
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Appreciating the bounty of the land, the love of cooking, and the pleasure of sharing a meal with family and friends!</div>
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May you and your family have a healthy and happy week!</div>
<div class="separator" style="clear: both; text-align: center;">
Karen & Steve Persinger</div>
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<!--EndFragment-->Rising Fawn Gardenshttp://www.blogger.com/profile/03031256891006528043noreply@blogger.com0tag:blogger.com,1999:blog-7708353952449830357.post-60343144650673354612013-05-12T18:52:00.000-07:002013-05-12T18:52:31.791-07:00Community Supported Agriculture (CSA) Begins May 15thGreetings CSA Members,<br />
<br />
We are happy to announce May 15th as the beginning date for our CSA! It has been a difficult spring with lots of rain and cool temperatures, but thanks to perseverance - and a hoop house- we are ready to bring you the freshest, seasonal, harvest possible!<br />
<br />
Your first bucket will include lots of greens! One of our favorite early spring veggies is spinach. You will receive a big bag of spinach. It will be enough to cook for 2 people, or served raw will make enough salad for a crowd. We anticipate having spinach in the bucket for a few weeks, so you will be able to try it several ways. Spinach will keep in the refrigerator for a week or more, and it also freezes very well. Just rinse the leaves and pat them dry. Chop the spinach and stuff in a plastic freezer bag. It is great to to toss in soups, or add some of the thawed chopped spinach to a store bought container of spinach dip to add fresh flavor.<br />
<br />
We will also be harvesting 2 types of kale: Toscano (also called dinosaur or lacinato) and red Russian. Kale is packed with nutrients and is an excellent source for antioxidant vitamins A, C, and K. Both types of kale are great for sautéing in olive oil with onions as a side dish. If you make green smoothies, this is the veggie for you. Kale chips is also a delicious way to eat these greens. Below is my favorite recipe for kale chips, but there are lots on the internet, so explore and find your favorite!<br />
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You will also receive sorrel which is a tangy, lemony tasting green. You can add it to a tossed salad or seafood salad, or chop and use as an herb mixing it into tomato based soups and stews at the end of cooking time.<br />
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The bucket will round out with a mix of lettuces, a few carrots and spring onions, as well as a few herbs for seasoning!<br />
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We hope you will enjoy exploring and feasting on the flavors of the season!<br />
<br />
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<br />
<div align="center" class="MsoNormal" style="text-align: center;">
<b><span style="font-size: 14.0pt; mso-bidi-font-size: 12.0pt;">KALE CHIPS<o:p></o:p></span></b></div>
<div align="center" class="MsoNormal" style="text-align: center;">
<br /></div>
<div class="MsoNormal">
<b><span style="font-size: 14.0pt; mso-bidi-font-size: 12.0pt;">Ingredients:<o:p></o:p></span></b></div>
<div align="center" class="MsoNormal" style="text-align: center;">
<br /></div>
<div class="MsoListParagraphCxSpFirst" style="mso-list: l1 level1 lfo2; text-indent: -.25in;">
<!--[if !supportLists]--><span style="font-family: Symbol; font-size: 14.0pt; mso-bidi-font-family: Symbol; mso-bidi-font-size: 12.0pt; mso-fareast-font-family: Symbol;">·<span style="font-family: 'Times New Roman'; font-size: 7pt;">
</span></span><!--[endif]--><b><span style="font-size: 14.0pt; mso-bidi-font-size: 12.0pt;">1 large bunch of kale. (A
large leaf such as Dinosaur or Red Russian works best)<o:p></o:p></span></b></div>
<div class="MsoListParagraphCxSpMiddle" style="mso-list: l1 level1 lfo2; text-indent: -.25in;">
<!--[if !supportLists]--><span style="font-family: Symbol; font-size: 14.0pt; mso-bidi-font-family: Symbol; mso-bidi-font-size: 12.0pt; mso-fareast-font-family: Symbol;">·<span style="font-family: 'Times New Roman'; font-size: 7pt;">
</span></span><!--[endif]--><b><span style="font-size: 14.0pt; mso-bidi-font-size: 12.0pt;">salt<o:p></o:p></span></b></div>
<div class="MsoListParagraphCxSpMiddle" style="mso-list: l1 level1 lfo2; text-indent: -.25in;">
<!--[if !supportLists]--><span style="font-family: Symbol; font-size: 14.0pt; mso-bidi-font-family: Symbol; mso-bidi-font-size: 12.0pt; mso-fareast-font-family: Symbol;">·<span style="font-family: 'Times New Roman'; font-size: 7pt;">
</span></span><!--[endif]--><b><span style="font-size: 14.0pt; mso-bidi-font-size: 12.0pt;">smoked paprika (or try
adding your own favorite seasoning)<o:p></o:p></span></b></div>
<div class="MsoListParagraphCxSpLast" style="mso-list: l1 level1 lfo2; text-indent: -.25in;">
<!--[if !supportLists]--><span style="font-family: Symbol; font-size: 14.0pt; mso-bidi-font-family: Symbol; mso-bidi-font-size: 12.0pt; mso-fareast-font-family: Symbol;">·<span style="font-family: 'Times New Roman'; font-size: 7pt;">
</span></span><!--[endif]--><b><span style="font-size: 14.0pt; mso-bidi-font-size: 12.0pt;">sesame or olive oil <o:p></o:p></span></b></div>
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<br /></div>
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<b><span style="font-size: 14.0pt; mso-bidi-font-size: 12.0pt;">Directions:<o:p></o:p></span></b></div>
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<br /></div>
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<!--[if !supportLists]--><span style="font-family: Symbol; font-size: 14.0pt; mso-bidi-font-family: Symbol; mso-bidi-font-size: 12.0pt; mso-fareast-font-family: Symbol;">·<span style="font-family: 'Times New Roman'; font-size: 7pt;">
</span></span><!--[endif]--><b><span style="font-size: 14.0pt; mso-bidi-font-size: 12.0pt;">Trim kale leaves from the
ribs and cut into large pieces (they will shrink as they cook). Discard the
ribs to the compost bucket.<o:p></o:p></span></b></div>
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<!--[if !supportLists]--><span style="font-family: Symbol; font-size: 14.0pt; mso-bidi-font-family: Symbol; mso-bidi-font-size: 12.0pt; mso-fareast-font-family: Symbol;">·<span style="font-family: 'Times New Roman'; font-size: 7pt;">
</span></span><!--[endif]--><b><span style="font-size: 14.0pt; mso-bidi-font-size: 12.0pt;">Wash the leaves and spin dry
in a salad spinner or blot dry with towels.<o:p></o:p></span></b></div>
<div class="MsoListParagraphCxSpMiddle" style="mso-list: l0 level1 lfo1; text-indent: -.25in;">
<!--[if !supportLists]--><span style="font-family: Symbol; font-size: 14.0pt; mso-bidi-font-family: Symbol; mso-bidi-font-size: 12.0pt; mso-fareast-font-family: Symbol;">·<span style="font-family: 'Times New Roman'; font-size: 7pt;">
</span></span><!--[endif]--><b><span style="font-size: 14.0pt; mso-bidi-font-size: 12.0pt;">Taking half the leaves at a
time toss them in a large bowl with 2 tsp oil and ½ tsp each of salt and
paprika. Use your hands to toss the leaves until they are fairly evenly coated
with the oil and seasonings.<o:p></o:p></span></b></div>
<div class="MsoListParagraphCxSpLast" style="mso-list: l0 level1 lfo1; text-indent: -.25in;">
<!--[if !supportLists]--><span style="font-family: Symbol; font-size: 14.0pt; mso-bidi-font-family: Symbol; mso-bidi-font-size: 12.0pt; mso-fareast-font-family: Symbol;">·<span style="font-family: 'Times New Roman'; font-size: 7pt;">
</span></span><!--[endif]--><b><span style="font-size: 14.0pt; mso-bidi-font-size: 12.0pt;">Place the kale pieces in a
single layer on a baking sheet and bake in a 250- degree oven for 20 minutes or
until the leaves are completely dry to the touch. You can possibly put several
baking sheets into the same oven to save time. Once dry, remove the kale to a plate to cool before storing
in an air- tight container.<o:p></o:p></span></b></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<b><span style="font-size: 14.0pt; mso-bidi-font-size: 12.0pt;">Repeat steps with the
remaining leaves.<o:p></o:p></span></b></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<b><span style="font-size: 14.0pt; mso-bidi-font-size: 12.0pt;">Making your own kale chips
is pretty time consuming, but it is a healthy, crunchy snack and SO much
cheaper than what you will pay for store-bought.<o:p></o:p></span></b></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<b><span style="font-size: 14.0pt; mso-bidi-font-size: 12.0pt;">Rising Fawn Gardens<o:p></o:p></span></b></div>
<div class="MsoNormal">
<a href="http://www.risingfawngardens.com/"><b><span style="font-size: 14.0pt; mso-bidi-font-size: 12.0pt;">www.risingfawngardens.com</span></b></a><b><span style="font-size: 14.0pt; mso-bidi-font-size: 12.0pt;"><o:p></o:p></span></b></div>
<div class="MsoNormal">
<br /></div>
<!--EndFragment--><br />
<br />
<br />
<br />
<br />Rising Fawn Gardenshttp://www.blogger.com/profile/03031256891006528043noreply@blogger.com0tag:blogger.com,1999:blog-7708353952449830357.post-82449264280484621772013-04-17T04:53:00.000-07:002013-04-17T05:00:26.279-07:00From the beginning...<br />
<div style="color: #211e19; font-family: Georgia, Times, serif; font-size: 14px; text-align: left;">
<span style="font-family: Georgia;"> In February, Steve began to cultivate the seeds for many of the plants to be grow in the garden. Our basement was transformed into a nursery as tiny seeds were put into trays of rich soil. During the germinating and early growth, the trays started out on a heating pad with grow lights set on a timer. The baby plants were monitored everyday for water, and after several weeks, each little plant was transplanted from the tray into a 2 inch pot. Our basement has been filled with broccoli, cauliflower, zinnias, lavender, shasta daisies, celosia, calendula, peppers, celery, and of course tomatoes -4 varieties. After the initial growing in the basement, there is a transition time to the cold frame. A cold frame is like a mini greenhouse!</span><span style="font-family: Georgia;"> </span><span style="font-family: Georgia;">Steve built this lovely way station to prepare the plants for their final growing spot in the ground. They adjust to the outdoor temperatures but remain protected from wind, cold, and heavy rain. Now that the air temperatures are warming and the chance of frost almost gone, these plants will soon be placed in the ground where they will take off!</span><br />
<span style="font-family: Georgia;"><br /></span>
<span style="font-family: Georgia;"> </span></div>
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigLcFsjzUQgqSbCEyBPfjD5z1jNsuXShUMLxQxCg-P_3hPJrI_zjnoVkLBJqc0anxa-bATHNm3SMKCCi9BYe0teKYaMBnhtLOaVMF2GoXXhh6B30a9090nhYVvRrDxjDdfQENEHfO1tNY/s1600/IMG_1432.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="238" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigLcFsjzUQgqSbCEyBPfjD5z1jNsuXShUMLxQxCg-P_3hPJrI_zjnoVkLBJqc0anxa-bATHNm3SMKCCi9BYe0teKYaMBnhtLOaVMF2GoXXhh6B30a9090nhYVvRrDxjDdfQENEHfO1tNY/s320/IMG_1432.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Under the lights!</td></tr>
</tbody></table>
<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgs0z9qN_gwj18S-rt21eJdSEaayA_xFiEYyenDbcuO1JI1l9u8WlIBoHMXLUcLnjBgEFODavrvp8_zg90aK01md-43VssEbAlilDI2OTRi9QJQ67ns0PS43IUk7pYQGV2QxN71hCX6PsQ/s1600/IMG_1431.JPG" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgs0z9qN_gwj18S-rt21eJdSEaayA_xFiEYyenDbcuO1JI1l9u8WlIBoHMXLUcLnjBgEFODavrvp8_zg90aK01md-43VssEbAlilDI2OTRi9QJQ67ns0PS43IUk7pYQGV2QxN71hCX6PsQ/s320/IMG_1431.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Lots of baby tomato plants!</td></tr>
</tbody></table>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjcEMxLB9HbsQWF3ZfrWR92ecmL9DaXo3ety8-5Fo2jR_4OQMm8gAoHra23SO6pDWhRALWNRAWkb7pTlmMLRiMBMEE6JUpAj_RBlGOvNEUStNZSMbDiGBHrnDmeejzzdijZJwfSoIe2uuQ/s1600/IMG_1434.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjcEMxLB9HbsQWF3ZfrWR92ecmL9DaXo3ety8-5Fo2jR_4OQMm8gAoHra23SO6pDWhRALWNRAWkb7pTlmMLRiMBMEE6JUpAj_RBlGOvNEUStNZSMbDiGBHrnDmeejzzdijZJwfSoIe2uuQ/s320/IMG_1434.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Tomato plants in the next phase!</td></tr>
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<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbOSmG15CPqHqyg9gHIUYVGHFcyoGaG_D75x2AQV2QtFY4RZQaZPjqacajDn__Essfss6Qz8eeMRiBjSZdszsMYBM7RcCtLLHrLBD3pFgTEjBoTyUBE_Me0VNbKunN7cxaRJtHcm6Xscc/s1600/DSC_1741.JPG" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbOSmG15CPqHqyg9gHIUYVGHFcyoGaG_D75x2AQV2QtFY4RZQaZPjqacajDn__Essfss6Qz8eeMRiBjSZdszsMYBM7RcCtLLHrLBD3pFgTEjBoTyUBE_Me0VNbKunN7cxaRJtHcm6Xscc/s320/DSC_1741.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Getting a dose of sunshine in the cold frame</td></tr>
</tbody></table>
<div>
<span style="font-family: Georgia;"><br /></span></div>
Rising Fawn Gardenshttp://www.blogger.com/profile/03031256891006528043noreply@blogger.com0tag:blogger.com,1999:blog-7708353952449830357.post-66954170899981313072013-02-04T07:18:00.000-08:002013-02-07T04:56:16.085-08:00WInter at the Farm - 2013<!--[if gte mso 9]><xml>
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<div style="background: white; margin-bottom: .1pt; margin-left: 0in; margin-right: 0in; margin-top: .1pt;">
<span style="font-family: Cambria;"><br /></span></div>
<div style="background: white; margin-bottom: .1pt; margin-left: 0in; margin-right: 0in; margin-top: .1pt;">
<span style="font-family: Cambria;">The
plans for a fruit orchard began mulling around in Steve’s head almost as soon
as we bought the farm property in 2007. As he made his way through the
multitude of necessary improvements on a new piece of property, the idea of an
orchard stayed with him. So in 2011 after much planning and soil preparation,
28 apple trees were planted. Since then, 2 pears, 2 cherries, and 3 figs, have
been added. Looking at the trees soon after we had planted them, they certainly
looked small, but we trusted that with proper care and a little time, they
would grow. As we compare our memory of them then to what has become of them
now, we are amazed at the amount of growth that has taken place in two short
years. Those slight trees that barely had leaves to speak of are now ready to
be pruned for the first time. <o:p></o:p></span></div>
<div style="background: white; margin-bottom: .1pt; margin-left: 0in; margin-right: 0in; margin-top: .1pt;">
<br /></div>
<div style="background: white; margin-bottom: .1pt; margin-left: 0in; margin-right: 0in; margin-top: .1pt;">
<span style="font-family: Cambria;">Steve
read a good bit about pruning, and he consulted with a friend in the
landscaping business. He learned that there’s a pretty specific process
involved when it comes to pruning, and it requires making some drastic cuts of
some limbs. After gathering all the information that he could, Steve began the
pruning process in our orchard. As he came to each tree, he would carefully
study the tree, paying close attention to the angles of the limbs and the
direction of their growth before he made each cut. The whole process required
careful consideration, and when it was all said and done, he had pruned back
all the limbs that needed to go. <o:p></o:p></span></div>
<div style="background: white; margin-bottom: .1pt; margin-left: 0in; margin-right: 0in; margin-top: .1pt;">
<br /></div>
<div style="background: white; margin-bottom: .1pt; margin-left: 0in; margin-right: 0in; margin-top: .1pt;">
<span style="font-family: Cambria;">This
reminds me of when our boys were young, and we would go to see Harold, the
barber. Nearly everyone who had walked the streets of downtown Chattanooga had
either met or heard of Harold. I’m sure he must have been working on his 3</span><span style="font-family: Cambria; position: relative; top: -2pt;">rd </span><span style="font-family: Cambria;">generation of customers when our boys came
along. To our sons’ delight, they would climb into the big chair and be lifted
to see themselves in the huge wall mirror. Then they would take turns to get a
“buzz cut” for the summer. As the hair fell to the floor and the bristly, blunt
haircut emerged, so did a more interior change. The new cut seemed to give them
a sense of freedom that manifested in smiles that were brighter and a bounce
that was lighter. It was more than a shedding of hair; it was a sense of new
things to come- summer camp and fishing and swimming in the lake. It’s as if
they knew they were being pruned for a season of growing! Our sons are grown
now, and their haircuts (or lack of haircuts!) are as different as they are.
They are all strong young men who have made us proud each in his own way. <o:p></o:p></span></div>
<div style="background: white; margin-bottom: .1pt; margin-left: 0in; margin-right: 0in; margin-top: .1pt;">
<br /></div>
<div style="background: white; margin-bottom: .1pt; margin-left: 0in; margin-right: 0in; margin-top: .1pt;">
<span style="font-family: Cambria;">So,
how does this remind me of pruning trees? Well, the way I see it, as beautiful
as all those branches on the trees were, they were not ultimately serving the
purpose of creating a strong tree for generations to come. Some parts just had
to go in order to make way for stronger branches. While the pruned trees may
look a bit stark on a winter day, we understand that the purpose is to create
the strength within. We are imagining how beautiful the trees will look as they
bud leaves and flowers this spring. It takes courage to prune and patience to
grow an orchard. When we planted it, we knew it would be a lifetime venture,
and that it would be full of faith and growth, just like raising our sons. </span><span style="background-color: white; font-family: Cambria;">The
reward of growing an orchard is long-lived: with continued love and careful
pruning, a healthy orchard can produce apples for 30-75 years (sometimes even
longer)! </span><span style="background-color: white; font-family: Cambria;">We
hope to enjoy and share with you our first crop in 2014.</span></div>
<div style="background: white; margin-bottom: .1pt; margin-left: 0in; margin-right: 0in; margin-top: .1pt;">
<br /></div>
<div style="background: white; margin-bottom: .1pt; margin-left: 0in; margin-right: 0in; margin-top: .1pt;">
<span style="font-family: Cambria;">The
orchard, like everything we choose to do at the farm, is with the intention to
take care of the earth and to provide the healthiest food for our family and
our customers. We choose to farm in a sustainable way so that the soil can
continue to produce nutrient rich fruits, vegetables, grains, and gorgeous
flowers. <o:p></o:p></span></div>
<div style="background: white; margin-bottom: .1pt; margin-left: 0in; margin-right: 0in; margin-top: .1pt;">
<br /></div>
<div style="background: white; margin-bottom: .1pt; margin-left: 0in; margin-right: 0in; margin-top: .1pt;">
<span style="font-family: Cambria;">In
2012, we started our first Community Supported Agriculture with 5 members. It
was extremely rewarding to feed these 5 families and to hear the various
exclaims over what they received in their bucket each week. One young couple
shared their love of cooking together and awed us with their creativity in the
kitchen. Another family loved sharing their goods with a neighbor. All
appreciated eating the healthiest, seasonal food available! <o:p></o:p></span></div>
<div style="background: white; margin-bottom: .1pt; margin-left: 0in; margin-right: 0in; margin-top: .1pt;">
<br /></div>
<div style="background: white; margin-bottom: .1pt; margin-left: 0in; margin-right: 0in; margin-top: .1pt;">
<span style="font-family: Cambria;">We
are happy to say, because we love growing food to share with our community, we
are expanding our CSA to include 5 additional families. It may not seem like a
lot, but like I said, we are in it for the joy of taking care of the land and
serving a few families at a time. Besides, it is just the 2 of us and we want
to continue to enjoy what we do! <o:p></o:p></span></div>
<div style="background: white; margin-bottom: .1pt; margin-left: 0in; margin-right: 0in; margin-top: .1pt;">
<br /></div>
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<span style="font-family: Cambria;">We
expect the 10 memberships to fill quickly, so if you think you are interested,
please contact us at <span style="color: blue;"><a href="mailto:risingfawngardens@gmail.com" target="_blank">risingfawngardens@gmail.com</a> </span>or
send us a facebook message, and we will send you an application. You can check
out our website <span style="color: blue;"><a href="http://www.risingfawngardens.com/">www.risingfawngardens.com</a>, </span>as well as previous blog entries below, for photos of CSA buckets and farm-life! <o:p></o:p></span></div>
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<span style="font-family: Cambria;">Here’s
to another year of joy, work, and healthy eating! <o:p></o:p></span></div>
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<span style="font-family: Cambria;">Karen
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiEux_6y1I5jxKqlsB_VVM-hiT__uElUjjyGEOS9mGKGu2usygQKYQxcQw_yqZTzjbcDFNKcPg-ahR2t5Vm8B3GdyfXmTmEFeJFCH26U5bcwyWHcxrcZyp9ftSb-s1HG-sZyZrzta6aqn4/s1600/IMG_1408.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiEux_6y1I5jxKqlsB_VVM-hiT__uElUjjyGEOS9mGKGu2usygQKYQxcQw_yqZTzjbcDFNKcPg-ahR2t5Vm8B3GdyfXmTmEFeJFCH26U5bcwyWHcxrcZyp9ftSb-s1HG-sZyZrzta6aqn4/s400/IMG_1408.jpg" width="298" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">A newly pruned apple tree on a winter day.</span></td></tr>
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<b style="background-color: white;"><span style="font-family: Cambria;"><i>Adopt the pace of nature: her secret is patience.</i></span></b></div>
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<span style="background-color: white; font-family: Cambria; text-align: -webkit-auto;"> Ralph Waldo Emerson</span></div>
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<!--EndFragment-->Rising Fawn Gardenshttp://www.blogger.com/profile/03031256891006528043noreply@blogger.com0tag:blogger.com,1999:blog-7708353952449830357.post-21552500336987878102012-07-23T18:50:00.001-07:002012-07-23T18:52:35.500-07:00What's Harvesting?<br />
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<span style="font-family: Times; font-size: 16pt;">We now understand why farmers are always lamenting
the weather! Last month's drought demanded a lot of irrigation, but Steve
"weathered" through it lugging the huge hoses from one dry area to
another. The recent rains have been just what the gardens needed- a
thorough soaking! So what have these much needed rainstorms nourished to
ripeness? Tomatoes, tomatoes, and more tomatoes! The vines are overflowing with
red and sungold cherry tomatoes great for snacking. </span></div>
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<span style="font-family: Times; font-size: 16pt;">The Brandywine, Cherokee
Purple, and Martha Washington heirlooms are unique in color and full of flavor
lending them beautifully to salads with basil, fresh mozzarella and a splash of
red wine vinegar.</span></div>
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<span style="font-family: Times; font-size: 16pt;"> The Celebrity and Big Beef are picture worthy, hefty, and
just the right accompaniment to a sandwich or burger. <o:p></o:p></span></div>
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<span style="font-family: Times; font-size: 16pt;">Also just beginning to harvest is the edamame or
soybeans. Edamame is a complete plant protein food. See this link for more info
on this bean’s health benefits.</span><span style="font-family: Times; font-size: 16pt;"> <a href="http://www.livestrong.com/article/409591-the-health-benefits-of-edamame/">Health Benefits</a></span></div>
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<span style="font-family: Times; font-size: 16pt;">If you have not tried edamame before, then prepare
yourself for a surprise. The easiest way to prepare the beans for snacking is
simple. The beans are cooked in the pod in boiling water. You can salt the
water if you like. Cook for about 10-15 minutes. Drain water.
Sprinkle with sea salt and enjoy by pressing the beans out of the pod
and right into your mouth! See the link below for more recipes using edamame.<o:p></o:p></span></div>
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<span class="Apple-style-span" style="font-size: 21px;"><a href="http://www.eatingwell.com/recipes_menus/recipe_slideshows/easy_edamame_recipes">Recipes</a></span></div>
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<span style="font-family: Times; font-size: 16pt;">So, we will keep praying for a regular rain shower to keep the gardens
growing, and we hope you will continue to enjoy the summer harvest!<o:p></o:p></span></div>
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<span style="font-family: Times; font-size: 16pt;">Happy Eating!</span><span style="font-size: 14pt;"><o:p></o:p></span></div>
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<br /></div>Rising Fawn Gardenshttp://www.blogger.com/profile/03031256891006528043noreply@blogger.com0tag:blogger.com,1999:blog-7708353952449830357.post-74029460929969077142012-07-08T08:38:00.000-07:002012-07-08T08:45:51.266-07:00Here We Grow!<br />
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Back
in early June, when we were still enjoying regular rain and cooler temperatures,
Steve and I made the certain decision to start a CSA (Community Supported
Agriculture). We felt like the time was right. We had been receiving interest
from people who knew about our gardening, and we felt like if we started with 5
members, we could supply them with weekly vegetables and learn the process
without too much pressure. So began our 12- week session with 5 families
willing to take a chance with us in the hopes they would receive a hearty
portion of fresh, nutritious, seasonal vegetables each week. <o:p></o:p></div>
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Last week was our first week. We awoke early Monday morning in hopes
of a few hours of work before the intense heat of the day set in. The harvest was good, picking tomatoes,
green beans, kale, squash, flowers, and herbs. Steve was digging potatoes when
a snake caught his eye. A timber
rattler was making its way through the garden crossing from one green patch to
another. It is always a surprise
to look up and see a snake, but when it is a deadly, poisonous one, surprise turns to action.
It was a big snake measuring over 4 feet and had 12 rattles. Steve was able to kill the snake with
the hoe. It was relatively docile and certainly had made its way to the garden
in search of water or cooler temperatures. Once we caught our breath and settled our beating hearts, we
got back to work. At the end of
the day, we were able to deliver a full pail of veggies and flowers to our CSA
members.<o:p></o:p></div>
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So
summer is here in all its glory- heat, drought, bugs, and even snakes! <span class="Apple-style-span" style="font-size: medium;"><o:p></o:p></span></div>
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We
realize each day we are in the gardens, there is more to learn about the earth
and its unfolding nature. While we cannot predict or control the rain or the
heat or even the arrival of bugs and snakes, we can choose to be a part of the
rhythms of the land. In so doing, we gain wisdom and guidance in moving forward.<o:p></o:p></div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi015eSmg1zJzmxDIxQKgLVfaAAVYiElhL4LhyphenhyphentVdRj7QFpydguFeVP77Q0wTmJswLZM_p8LfQKU8YjN4Kg8Rb8U7EIT41ON2TwhWKoaK__cRN4ZF4Pd35QNO7QRIxcKfKiR2fd9bACh_A/s1600/IMG_0755.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi015eSmg1zJzmxDIxQKgLVfaAAVYiElhL4LhyphenhyphentVdRj7QFpydguFeVP77Q0wTmJswLZM_p8LfQKU8YjN4Kg8Rb8U7EIT41ON2TwhWKoaK__cRN4ZF4Pd35QNO7QRIxcKfKiR2fd9bACh_A/s320/IMG_0755.jpg" width="239" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Our First CSA Pails!</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWfkOWUcqXZNy3q1giVM9kKZLMTJIvFr3JN5VoIWFeiPN8RbfVovv4pomr2bJlrmgOY0rIVUaRpcwIRUyBHqim1n9piitXgrdzTOhGAZjwRDsnQryRk2LvcTZM2yQRqOxewhlg34lFBFI/s1600/474551_10151869558890577_1375750741_o.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWfkOWUcqXZNy3q1giVM9kKZLMTJIvFr3JN5VoIWFeiPN8RbfVovv4pomr2bJlrmgOY0rIVUaRpcwIRUyBHqim1n9piitXgrdzTOhGAZjwRDsnQryRk2LvcTZM2yQRqOxewhlg34lFBFI/s320/474551_10151869558890577_1375750741_o.jpg" width="240" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">From Pail to Plate!<br />
Thanks to CSA member Leah Muelemans for sharing!</td></tr>
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<span style="font-size: 14pt;"><span class="Apple-style-span" style="font-size: small;"></span><span class="Apple-style-span" style="font-size: small;"> </span></span></div>Rising Fawn Gardenshttp://www.blogger.com/profile/03031256891006528043noreply@blogger.com0tag:blogger.com,1999:blog-7708353952449830357.post-78455490058349457482012-06-22T05:46:00.001-07:002012-06-22T05:46:41.386-07:00Welcome Summertime!<br />
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Summer is officially here and the gardens are growing
everyday! Truly, plants will grow significantly from one day to the next. Where
there was a bloom, the next day will be the fruit! It is so cool to be a part
of such a vibrant atmosphere. It just shows what a lot of TLC and a healthy
dose of sunshine and rain will do!</div>
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The spinach, kale, and lettuces are about gone for the
season. There are still some carrots, beets, onions, and garlic to harvest, but
the primary crops over the next weeks will be green beans, tomatoes, potatoes, squashes,
and sunflowers. There are still herbs and sometime in July, we hope for sweet
corn. </div>
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We are starting our first CSA (Community Supported
Agriculture) group and we are thrilled to be offering 5 memberships for this
first season. The season will run for 12 weeks from July to mid-September. If
you are interested, please let us know and we will send you more information.
It is a great way to support us and you receive a bucket of fresh picked
harvest every week. It is a sweet deal!<br />
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<span id="goog_1941656655"></span><span id="goog_1941656656"></span></div>Rising Fawn Gardenshttp://www.blogger.com/profile/03031256891006528043noreply@blogger.com0tag:blogger.com,1999:blog-7708353952449830357.post-18073930519068051232012-05-28T17:44:00.000-07:002012-05-29T04:16:25.799-07:00Memorial Day<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhp34l4qbsJ_N_YAGjbRgBIcViqnswrDZo4VNsox8KpYZwb9X29iBiylvIwKMJoPkw6cC7uh-Dds2FK_JFs4dMNJtd3qUYOR0xedmcY3rdZRjvH1z21XSDqpuQHjHmQ2kUASPtasugu-PE/s1600/DSC_0919.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhp34l4qbsJ_N_YAGjbRgBIcViqnswrDZo4VNsox8KpYZwb9X29iBiylvIwKMJoPkw6cC7uh-Dds2FK_JFs4dMNJtd3qUYOR0xedmcY3rdZRjvH1z21XSDqpuQHjHmQ2kUASPtasugu-PE/s320/DSC_0919.JPG" width="320" /></a></div>
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<br />
Memorial Day is a time to honor and remember those who have lost their lives in military service. It is hard to comprehend the sacrifices our soldiers and their families make in protecting our freedom. Some, like my high school friend, Claire Estiponal, give the ultimate sacrifice. Her son JJ, a private in the Marine Corp, lost his young life in Afghanistan last year. I feel great humility as I offer gratitude to Claire and all the families whose loss is for all of us.<br />
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As I look out over our beautiful gardens I see the new growth taking hold. I see the beautiful cycle of life that surrounds us. If we prepare the soil, nurture the seedlings, and water and weed with care, in a remarkably short period of time, we are rewarded with a bounty of sustenance for the body and soul. It reminds me that whatever we do on this earth, if we do it with honor, care, and respect, then it is a job well-done.<br />
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To JJ and all the soldiers protecting us, thank you for your honor, your courage, and always a job well done!Rising Fawn Gardenshttp://www.blogger.com/profile/03031256891006528043noreply@blogger.com0tag:blogger.com,1999:blog-7708353952449830357.post-84698592191921767232012-04-15T15:47:00.000-07:002012-04-15T15:47:21.092-07:00Spring has Sprung!Wow! What a busy winter we have had at Rising Fawn Gardens. The biggest project completed was a 20' x 96' hoop house. We built the hoop house as a means to bring our customers our best, fresh produce for a longer season. All of the hoop house plants began from seeds tenderly nurtured through the late winter under grow lights. Once the transplants were delivered to the rich soil in the hoop house, they totally took off! Within weeks, vibrant green plants are now ready to harvest and enjoy!<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEguuX71hQbew5yvYOHB-OoCGJHZ-u9pnUxoAGx4gcRvIuEWzY7XbusHOjfPoiimt9cJDh8KKWX7zXEdJJbC5hC-6W8eJPoex9YMicSkAVBQRWyamdSIVLkmr8FglafYitOvDunUMVCnmjg/s1600/DSC_0869.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEguuX71hQbew5yvYOHB-OoCGJHZ-u9pnUxoAGx4gcRvIuEWzY7XbusHOjfPoiimt9cJDh8KKWX7zXEdJJbC5hC-6W8eJPoex9YMicSkAVBQRWyamdSIVLkmr8FglafYitOvDunUMVCnmjg/s320/DSC_0869.JPG" width="320" /></a></div> <span class="Apple-style-span" style="font-size: x-small;"><b>Steve and our granddaughter Sarah Claire...sweet</b></span><br />
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Our first lettuces, spinach, and radishes are ready to harvest, and the bush beans and tomatoes are growing everyday. Out in the fields, planting is underway as well. First, Steve planted garlic, onions, snow peas, carrots, and beets. The next wave of planting included various greens, lettuces, herbs, nasturtium, and four types of potatoes! Stay tuned for more planting and harvesting info!<br />
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Yes! Spring has officially arrived in the gardens! We will harvest our first pick of spinach, baby mixed lettuces, sorrel, Asian greens and radishes on Wednesday and bring our bounty to the Main Street Farmers Market that day (April 18) from 4-6 pm.<br />
Please come see us and enjoy the pleasure of buying and eating food fresh from our garden to your table!<br />
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<div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">Check out the link to the Main St Farmers Market for all the market details!</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><a href="http://mainstfarmersmarket.com/">mainstfarmersmarket.com/</a></div><br />
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<span class="Apple-style-span" style="border-collapse: collapse; font-family: georgia, 'bookman old style', 'palatino linotype', 'book antiqua', palatino, 'trebuchet ms', helvetica, garamond, sans-serif, arial, verdana, 'avante garde', 'century gothic', 'comic sans ms', times, 'times new roman', serif;"><span class="Apple-style-span" style="color: #274e13;"><i>Gardening is about enjoying the smell of things growing in the soil, getting dirty without feeling guilty, and generally taking the time to soak up a little peace and serenity. ~Lindley Karstens, noproblemgarden.com</i></span></span>Rising Fawn Gardenshttp://www.blogger.com/profile/03031256891006528043noreply@blogger.com0Rising Fawn, GA 30738, USA34.7600791 -85.53107599999998525.7538051 -100.47248249999998 43.766353099999996 -70.589669499999985tag:blogger.com,1999:blog-7708353952449830357.post-45991903124544767382011-07-01T13:23:00.000-07:002011-07-02T17:13:33.756-07:00Our First Experience at the Main Street Market!<div class="separator" style="clear: both; text-align: left;">Last Wednesday, after hours of harvesting squash, tomatoes, green beans, wax beans and, of course, sunflowers, we took our first trip to the Main Street Market. We loved being a part of this group of local farmers! Here is a picture of one of our many sunflowers. </div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgylj8rKbjud59Esmz8OC71WfOo_veyf6alhqMgvvo84SM_5ncGwHm1UPjJYmHB3vE7tvgjs8UzrpdopbbHjERdqPIeqYNdEfw7ZFkAX_N8iuwFTixLv33pRhg8up__ws_l0t8-4rsFCf4/s1600/DSC_1712.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgylj8rKbjud59Esmz8OC71WfOo_veyf6alhqMgvvo84SM_5ncGwHm1UPjJYmHB3vE7tvgjs8UzrpdopbbHjERdqPIeqYNdEfw7ZFkAX_N8iuwFTixLv33pRhg8up__ws_l0t8-4rsFCf4/s320/DSC_1712.JPG" width="320" /></a></div><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhioXbCKY59lSuYRgxk8DM6F0fzlcC4RBu0VEnJOfYYnlw1nt801e_e78nKiFkd6_rCT0PFTlmC9s-c-6ZKgE_DU5E7LPrhsuUGtcOTqLPHL0gKASBeTBuX0Ff_8A9GE-DUkwa0ttrmvKM/s1600/DSC_1715.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhioXbCKY59lSuYRgxk8DM6F0fzlcC4RBu0VEnJOfYYnlw1nt801e_e78nKiFkd6_rCT0PFTlmC9s-c-6ZKgE_DU5E7LPrhsuUGtcOTqLPHL0gKASBeTBuX0Ff_8A9GE-DUkwa0ttrmvKM/s320/DSC_1715.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Here we are at the market. It was a hot day, but we had a great time.</td></tr>
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqCSXDiOpbKLqIymFbeUf0MRJ1paMFWJVbNV-Diq8CkA4mXWg4c5w1vHRBYKa6GoaNobKMG623RSrOgO8tOROlhW-4P51ntuTLrJM44h8s-3J0I9vFT-bipP2Swpm18DBfi8DxPuvZ0tk/s1600/DSC_1716.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqCSXDiOpbKLqIymFbeUf0MRJ1paMFWJVbNV-Diq8CkA4mXWg4c5w1vHRBYKa6GoaNobKMG623RSrOgO8tOROlhW-4P51ntuTLrJM44h8s-3J0I9vFT-bipP2Swpm18DBfi8DxPuvZ0tk/s320/DSC_1716.jpg" width="212" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: left;">Come see us next week- the market starts at 4:00 and lasts until 6:00, but we suggest coming early to get the first pick of our produce! </div>Rising Fawn Gardenshttp://www.blogger.com/profile/03031256891006528043noreply@blogger.com1