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Long Season Farm
  STORAGE TIPS So, you’ve got your winter veggies for the next two weeks, now what? You might eat everything in a few days, or attempt to spread it all out evenly until we meet in two weeks. Regardless of your style, the great thing about cold season vegetables is most of them keep! Here’s...
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Fennel is one of the nicest vegetables to grow. It’s just difficult enough that a good crop feels like an accomplishment. The crisp texture, cool anise flavor, and dense layers give it unmatched culinary value. In season: Fall and spring. How we pick it: When harvested fresh from the field we cut and offer the...
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Chinese cabbage is an amazing source of vitamins, nutrients, and bulk! So much is packed into the tight heads. I grow it basically because I love making and eating kimchi, but it also makes a great salad, as well as being excellent in simple yet saucy stir fries. In season: You’ll find Chinese cabbage fresh...
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I consider Baby Bok Choy such a treat going into the fall and winter season. Though it will survive frost and a light freeze, it is not well suited to over-wintering. We grow it in the field for fall harvests until the deep cold sets in. In season: Fall, spring and summer. How we pick...
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I was first introduced to kimchi in college. A friend of mine asked me if I “knew about it:” this stinky pickled salad that was good for digestion. He then whipped out a jar of Sunja’s Spicy Kimchi, opened it and let the odor fill the dorm room. It wasn’t until I was a farm...
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Sam and I moved here from New Mexico – a similar growing zone, but a vastly different climate and landscape. At least four distinct food cultures merge in New Mexico: Mexican, Spanish, New Mexican (Navajo) and American. Besides history, the other huge factor that influences the food culture there is the barren landscape: dry, poor soils, and very little...
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Over the holidays I purchased a really great cookbook that has livened my weekly cooking routine. It’s Plenty More by Yottam Ottolenghi. It’s the first book of his I own (though I have a couple of his recipes from Jerusalam that are in my regular meal rotation) and I think I made an excellent choice...
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Sam’s Dad has always been the latke maker in the family – a job he performs with gusto! Last year Sam and I were thrilled to help his dad cook up latkes for the family. We learned a couple of things. First, he suggested that we add grated turnips and carrots to the potatoes. Second, he showed us...
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I crave a bit of sour pickles in the winter, whether it be kimchi, pickled daikon or some gingered carrots. Since we have a bit of a carrot theme going on this week, I thought I’d share my method for making pickled, or fermented, carrots. Even though carrots will last all winter long in cold storage,...
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I am wondering if this will ever wear off, but I still really love growing vegetables. Each year, I have at least one obsession crop. A crop that I spend my free time on, if you know what I mean. One year it was beets, another onions, there was the cabbage year, and of course kale,...
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