Friday, July 29, 2011
One of my favorite things in the garden is Swiss Chard... I really want to preserve Swiss Chard. Other than dehydration (makes great snack chips),
* Wash the chard well.
* Separate the stalks from the leaves. It makes it more convenient when you're cooking the chard later, since the stalks take longer to cook than the leaves (and, sometimes you only want to use one or the other in a recipe, not both.)
* Bring a pot of water to a boil, and fill a bowl with ice water.
* Blanch Swiss chard stalks for two minutes, leaves for one minute. Place them in the ice water immediately after blanching to stop the cooking process.
* Drain well, and place the stalks and leaves in separate freezer bags or other freezer-safe containers.
* Freeze for up to six months.
Also works for Kale, Spinach, beet and turnip greens!
Tuesday, July 26, 2011
The following recipe comes from Kelli, at Creating a Family Home Blog, and looks so good!
Two medium-sized zucchini, washed and sliced into thin rounds, less than a quarter-inch thick
Two eggs, beaten in a shallow bowl
Italian seasoned bread crumbs, about one cup
Extra virgin olive oil for frying
Kosher salt to taste
Fill the bottom of a heavy frying pan with about 1/8” of olive oil and put it on medium-high heat.
While the oil is heating, dip the zucchini slices in egg and dredge them in bread cumbs until they’re fully coated. Set aside until oil is very hot.
Tip: If you start frying before the oil is hot enough, you’ll end up with soggy zucchini slices that have soaked up all the oil. You’ll know your oil is hot enough when a you toss a pinch of bread crumbs into the pan and the oil around them bubbles. If the oil’s not hot enough, the bread crumbs will sink to the bottom without any fanfare.
See all the bubbling action? Yay for fried zucchini!
Once all of your slices are coated and the oil is hot (but not smoking!), start carefully placing the slices in the pan in one even layer. Be careful not to overload the pan, or else you can bring the temperature of your oil down too low and end up with said soggy zucchini.
After 2-3 minutes, check to see if they’re brown enough to flip. You’re looking for a medium golden brown color.
Flip slices and let the second side get nice and brown. When they’re about done, the oil will bubble less vigorously. Remove from pan onto a wire rack and salt them immediately.
Tip: Place your fried zucchini on a wire rack to cool instead of paper towels. Paper towels cause the crispy crust to get soggy—and this goes for any fried food. Instead, I put the paper towels under the wire rack to catch the oil drips.
Tip: Salt the zucchini rounds while they’re still piping hot. The salt will stick better.
Repeat with the next batch of zucchini until all your rounds are fried and salted.
Tip: Add more oil in between batches as needed, but allow the oil to get up to temperature before adding the next batch of zucchini.
Monday, July 25, 2011
Sunday, July 24, 2011
We couldn't of ask for better weather as we gathered on a nice Sunny Saturday for our 2nd work party of the season.Looking through the runner beans!
Friday, July 8, 2011
WORK PARTY and POTLUCK
July 23, 2011 10 AM to NOON
setting up the rain barrels,
inserting the plastic divide next to the lawn on the west side,
plant the columnar fruit trees
weed the pathway that's filling with lots of grass from the adjoining lawn and spread wood chips.
After Work We will eat!!!
Limited to Garden Plot Holders, their Families and invited Guests
Thursday, July 7, 2011
Did you know that the B-Patch is not the first community garden in the area? If you travel just a bit into White Center, you can find the White Center Heights Community Garden.
The White Center Heights Community Garden, is located at SW 102nd St and 7th Ave SW , in White Center and run by the White Center Community Food Bank
From their listing on the American Community Garden Association website :
"The White Center Heights Community Garden consists of 17 3'x7' raised beds and is located within the recently made over White Center Heights Park. The garden is free to participate in, strictly organic, utilizes a water cistern, and has compost bins on-site. In fact, due to the economic challenges many in the White Center community face, we have solicited donations for organic fertilizer and plants for our gardeners and neighborhood businesses have generously responded.
If you are interested in gardening with us, please contact Audrey Zemke at the White Center Food Bank for an application."