tag:blogger.com,1999:blog-57819099570025645362024-02-22T05:23:30.108-08:00North Sea FarmMiss Juliahttp://www.blogger.com/profile/09074101081352546186noreply@blogger.comBlogger12125tag:blogger.com,1999:blog-5781909957002564536.post-1019693258501154292011-05-23T04:04:00.000-07:002011-05-23T04:04:01.471-07:00To Come...<u>Farm Fresh Recipe</u>:<br />
<br />
Gazpacho Salad<br />
Grilled Chicken, rubbed with our new Pride of New York meat rubs from the Tango Spice Company.<br />
Roasted Fingerlings with dill.<br />
<br />
Drink Pairing: Margarita.<br />
<br />
*I will post recipe and procedure soon!Miss Juliahttp://www.blogger.com/profile/09074101081352546186noreply@blogger.com0tag:blogger.com,1999:blog-5781909957002564536.post-52313452402953615042011-05-20T03:54:00.000-07:002011-05-20T03:55:21.618-07:00All about Eggs!So many of our customers come in asking various questions about our eggs and chickens. I figured I would give everyone a run down on the facts of chicken and eggs:<br />
<br />
There are two different kinds of chickens that we raise: <br />
broilers, which are catagorized as meat chickens the ones that you will find in our display case. <br />
And, pullets or hens, when full grown, which are your egg laying chickens and the better producers of a quantity of eggs. Now, it's not to say all chickens don't lay eggs it is just that some are bred to be much better at it.<br />
<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/AVvXsEheGwGzzsHEpNqbZ_AEkmzFgUy0xtyhQ3g7_E1t97JhUO1burRcT_IP44WoTP_MZepGO3XZ2PAd8S-Pvk_WttRXci5ngccMwCKyUdYnEFXGiqkEiqn_rtD9TBvXb8B9p5WQHJi5D0mwqtY0/s1600/chicken.jpg" imageanchor="1" style="clear: right; cssfloat: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="240px" j8="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEheGwGzzsHEpNqbZ_AEkmzFgUy0xtyhQ3g7_E1t97JhUO1burRcT_IP44WoTP_MZepGO3XZ2PAd8S-Pvk_WttRXci5ngccMwCKyUdYnEFXGiqkEiqn_rtD9TBvXb8B9p5WQHJi5D0mwqtY0/s320/chicken.jpg" width="320px" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">In our coop.</td></tr>
</tbody></table><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">In terms of color and size there is no difference in taste. It is simply that brown chickens lay brown eggs and white chickens lay white eggs, makes sense right? The one thing, as far as my knowledge goes thus far, that might be slightly different is the shell on a brown egg is slightly harder than that of its white counter part. </div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">The size of the egg depends on the age of the chicken. When a hen is young it is called a pullet and she tends to lay smaller eggs. These eggs we call pullet eggs and are available once our new batch starts laying. They are said to be slightly sweeter than a normal size egg... but I have not proved this yet (too be continued on that section). Jumbo and large eggs come from a mature hen and the super jumbo you will sometimes find in our case are from an old girl who is well ripened in the egg laying game. ;) Still, there is no difference in taste only the size and a possible, if your lucky, double yolk!</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">Last but not least chickens lay and egg every 26 hours... so our eggs are absolutly laid while you wait! Seeing as we have approximatly 500 chickens the odds of at least one of them laying an egg while you are strolling the farm or shopping for your vegetables is pretty high! </div>A fun thought to ponder next time you come down and visit us on the farm.Miss Juliahttp://www.blogger.com/profile/09074101081352546186noreply@blogger.com0tag:blogger.com,1999:blog-5781909957002564536.post-77072707948781038182011-05-12T06:44:00.000-07:002011-05-13T13:28:48.292-07:00Steaming a Goose EggDown here on the Farm we have two lovely female geese who give us GIGANTIC eggs very frequently. We sell them at the farm stand and people are frequently asking about how you cook them, what do they taste like, etc. I had only known from my Mother what they are like... and hearsay just doesn't cut it for me when it comes to food (and wine!) so I had to try one for myself. My favorite way to cook any egg is to steam it. I love when the center is runny because that is when you can really taste all that rich flavor. Steaming the egg also preserves that virgin look unlike frying which makes both sides browned and, at least when I do it, ugly.<br />
<br />
<br />
<span style="font-size: large;">How to Steam an Egg:</span><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYc8IPLAeGoGas-yNnTM0PbL2cmfthbCiUQOfxkmWv1wv3nmcBWl-l-_fj_Z4ES5O1AdTKRfrBXJz1x7LkE1TBfhU3LdCmJ9oIphdUgUR9JSjdANJCtZYy8ljEIWi6zSx2bpsL5SsP6l5K/s1600/goose+egg.jpg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYc8IPLAeGoGas-yNnTM0PbL2cmfthbCiUQOfxkmWv1wv3nmcBWl-l-_fj_Z4ES5O1AdTKRfrBXJz1x7LkE1TBfhU3LdCmJ9oIphdUgUR9JSjdANJCtZYy8ljEIWi6zSx2bpsL5SsP6l5K/s320/goose+egg.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Steamed Goose Egg</td></tr>
</tbody></table><ul><li><span style="font-size: large;"><span style="font-size: small;">turn the stove on medium heat and melt a little bit of butter or oil what ever you choose just enough so the egg wont stick to the pan. </span></span></li>
<li><span style="font-size: large;"><span style="font-size: small;">when the pan is hot enough (I usually flick a little water onto the pan and if it sizzles then the pan is hot enough) crack the egg into the pan. Have about a tablespoon of water close at hand and a cover large enough to fit around the egg inside the pan. Immediately after cracking the egg into the pan drizzle the tablespoon of water around the perimeter of the egg and quickly cover it. Let the egg steam for about 50 seconds to 1 minute (for a goose egg, since it is larger, cook for about a minute).</span></span></li>
<li><span style="font-size: large;"><span style="font-size: small;"> lift off the cover and make sure there is a translucent white color covering the yolk, that means it is cooked to perfection! If you can still see the vibrant orange of the yolk clearly, put the cover back on for a few more seconds. </span></span></li>
</ul><ul><li><span style="font-size: large;"><span style="font-size: small;">When your egg is done simply slide it onto a plate sprinkle a little bit of salt and pepper (or seasoning of your choice) and enjoy! </span></span></li>
</ul><br />
<span style="font-size: large;"><span style="font-size: small;"><span style="font-size: large;">Savor the Flavor!</span></span></span><br />
<ul><li><span style="font-size: large;"><span style="font-size: small;"><span style="font-size: large;"><span style="font-size: small;">The yolk of this to me was very different than a chicken egg. I detected flowery notes in the yolk of the goose egg unlike the more earthy flavor of a chicken egg. It was so delightful.</span></span></span></span></li>
<li><span style="font-size: large;"><span style="font-size: small;"><span style="font-size: large;"><span style="font-size: small;">The white of the egg was also very thick and firm... amazing!</span></span></span></span></li>
<li><span style="font-size: large;"><span style="font-size: small;"><span style="font-size: large;"><span style="font-size: small;">Cooking mistake: My heat was on high when I started this process which caused a little browning on the outer white and that dark ring around the outside of the yolk... this is why medium- medium-low heat the entire way through is much better. You will come out with perfect color and minimal if no browning at all. My Mother always tells me, "Julia, your heat is too HIGH! Low and slow is better it preserves taste." </span></span></span></span></li>
</ul><span style="font-size: large;"><span style="font-size: small;"><span style="font-size: large;"><span style="font-size: small;">**Being part of the right now! generation I tend to rush everything but when it comes to cooking and life for that matter it is imperative that we all slow down and enjoy the process... it will be well worth the wait.</span></span></span></span><br />
<span style="font-size: large;"><span style="font-size: small;"><span style="font-size: large;"><span style="font-size: small;"><br />
</span></span></span></span><br />
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<span style="font-size: large;"><span style="font-size: small;"><span style="font-size: large;"><span style="font-size: small;"><span style="font-size: x-large;">Enjoy Great Taste!</span></span></span></span></span><br />
<br />
<span style="font-size: large;"><span style="font-size: small;"><span style="font-size: large;"></span></span></span>Miss Juliahttp://www.blogger.com/profile/09074101081352546186noreply@blogger.com2tag:blogger.com,1999:blog-5781909957002564536.post-38338666418576161622011-05-10T04:37:00.001-07:002011-05-10T04:37:50.717-07:00Mothers Day RecipesShare with us your dishes this Mothers Day that featured any local or in season produce. We would love to hear what our customers are whipping up!Miss Juliahttp://www.blogger.com/profile/09074101081352546186noreply@blogger.com0tag:blogger.com,1999:blog-5781909957002564536.post-23811178158219003862011-05-04T08:16:00.000-07:002011-05-04T08:16:33.961-07:00Turkey Eggs<div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiT-h-FOKxLiNjaJ8A8fvjymNsMENVarJTqImgB1CyOknHZ-zSJlywPoHoi7JluTT0NHoSwV4owgV__fXAeNHh1RvWJkaA24LdJ9CkPWdZv9c1s84DE0fvr2X-SW-VOXTjP8VD_O76BPLMV/s1600/turkey.bmp" imageanchor="1" style="clear: right; cssfloat: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="212" j8="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiT-h-FOKxLiNjaJ8A8fvjymNsMENVarJTqImgB1CyOknHZ-zSJlywPoHoi7JluTT0NHoSwV4owgV__fXAeNHh1RvWJkaA24LdJ9CkPWdZv9c1s84DE0fvr2X-SW-VOXTjP8VD_O76BPLMV/s320/turkey.bmp" width="320" /></a></div>The Girl's are excited that Spring is hear and they are laying eggs like crazy! Come down and try something different. Turkey eggs taste just like chicken eggs but with a slightly richer, bigger yolk which makes soping it up with your toast that much more enjoyable :). They are also delicious served over a plate of fresh local asparagus a little S&P and shaved parmesean and your ready to enjoy.Miss Juliahttp://www.blogger.com/profile/09074101081352546186noreply@blogger.com0tag:blogger.com,1999:blog-5781909957002564536.post-78751825137743418662011-04-29T07:42:00.000-07:002011-04-29T07:42:39.725-07:00Fennel <br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDYr5zfSAhmckK6VjO4c5AmeRl0UVhyI5-CJ-zJx6EorNgqEygUhMkq6FOll3Y05fvK2Mcl0zrgS1oGBwy7NH7Lo64MSIsN1hPShz0C4GuK77sSFJBj8y9IAFGoHb2ODzK1TWqVVcJaozN/s1600/fennel_leaves.jpg" imageanchor="1" style="clear: right; cssfloat: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="320" j8="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDYr5zfSAhmckK6VjO4c5AmeRl0UVhyI5-CJ-zJx6EorNgqEygUhMkq6FOll3Y05fvK2Mcl0zrgS1oGBwy7NH7Lo64MSIsN1hPShz0C4GuK77sSFJBj8y9IAFGoHb2ODzK1TWqVVcJaozN/s320/fennel_leaves.jpg" width="179" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Fennel</td></tr>
</tbody></table> <br />
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><span style="font-family: "Trebuchet MS", sans-serif;"><span style="color: #f1c232;"><strong>Fennel</strong></span><span style="color: black;"><strong>, </strong>a great vegetable/herb of springtime that I discovered only a few years ago myself. It has a wonderfully unique licorice-like flavor that can really bring that something special to whatever dish you might be making.</span></span></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><span style="font-family: "Trebuchet MS", sans-serif; font-size: large;">Facts about <strong><span style="color: #f1c232;">Fennel</span></strong>:</span></div><ul><li><span style="font-family: "Trebuchet MS", sans-serif;"><strong><span style="color: #f1c232;">Fennel</span></strong> contains specific nutrients that make it a powerful antioxidant. In particular its properties are said to reduce inflammation.</span></li>
<li><span style="font-family: "Trebuchet MS", sans-serif;"><strong><span style="color: #f1c232;">Fennel</span></strong> is a member of the Umbelliferae (Apiaceae) or carrot family, along with dill , caraway and <strong>anise.</strong></span></li>
<li><span style="font-family: "Trebuchet MS", sans-serif;">This perennial native of the Mediterranean is called marathon in </span><a href="http://www.encyclopedia.com/topic/Greece.aspx"><span style="color: black; font-family: "Trebuchet MS", sans-serif;">Greece</span></a><span style="font-family: "Trebuchet MS", sans-serif;">, a name derived from the word <em>maraino</em>, meaning to grow thin. <strong><span style="color: #f1c232;">Fennel</span></strong> was recommended as an herb for weight reduction, "to make people more lean that are too fat," according to the seventeenth century herbalist and astrologer Nicholas Culpeper.- excerpt from <em>Encyclopedia.com</em></span></li>
<li><span style="font-family: Trebuchet MS;">In the middle ages people regarded it as a "magic herb" and would hang it over their doorways to ward of ghosts as well as stick the seeds into keyholes to keep ghosts out.</span></li>
<li><span style="font-family: Trebuchet MS;">Spanish missionaries brought <strong><span style="color: #f1c232;">Fennel</span></strong> to California and it is now known there as wild anise. The English settlers brought it to New England where is was used medicinally as a digestive aid.</span></li>
</ul><span style="font-family: Trebuchet MS; font-size: large;">Let's Eat!</span><br />
<ul><li><span style="font-family: Trebuchet MS;">Oh the many ways to consume <strong><span style="color: #f1c232;">Fennel</span></strong>! Raw, roasted, and much revered in my kitchen. Grill it, fry it, sautee it, you just have fun with it! </span></li>
<li><span style="font-family: Trebuchet MS;">My cousin Nate, your typical male meat and potato lover, actually requested this simple salad I make while having dinner at my sisters in Rochester. I was thrilled, as I always am, when I can inspire a love for salad in people. </span></li>
<li><span style="font-family: Trebuchet MS;">Here is what I do: </span></li>
<ul><li><span style="font-family: Trebuchet MS;">Take any kind of salad green, I think mesculn works great but you can also use arugula which is one of my favorites, add fresh basil leaves about have the amount in comparison to whatever green you use. Slice <strong><span style="color: #f1c232;">fennel</span></strong> thin-ish, toss with a good extra virgin olive oil, fresh squeezed lemon, and kosher salt.-- That's it. </span></li>
</ul></ul><span style="font-family: Trebuchet MS; font-size: large;">Recipe: <strong><span style="color: #f1c232;">Fennel</span></strong> and avocado</span><br />
<ul><li><span style="font-family: Trebuchet MS;">I found this delicious recipe while doing my <strong><span style="color: #f1c232;">Fennel</span></strong> research. Not only is it super simple and<strong> all the ingredients are available at the Fresh Egg Farm Stand</strong>-- girls, the chef in this video is someone I would definitely like to sit down to a meal with. ;) </span><a href="http://www.marksdailyapple.com/fennel-and-avocado-a-match-made-in-heaven/">http://www.marksdailyapple.com/fennel-and-avocado-a-match-made-in-heaven/</a></li>
<li><span style="font-family: Trebuchet MS;">I have always wanted to try sipping a little sambuca with a <strong><span style="color: #f1c232;">fennel</span></strong> dish but it may be too much licorice for me... worth a try, why not experiment... but for a wine I would select and nice, ice cold, fruity chardonnay. </span></li>
<li><span style="font-family: Trebuchet MS;">Sit out on your deck this afternoon and enjoy this healthy salad and sip a glass of chardonnay (or sambuca haha) and bask in the fact that the sun is out and Spring is here!! </span></li>
</ul><span style="font-family: Trebuchet MS; font-size: large;">Eating Healthy for Happiness... Cheers!</span>Miss Juliahttp://www.blogger.com/profile/09074101081352546186noreply@blogger.com0tag:blogger.com,1999:blog-5781909957002564536.post-55063236013450641162011-04-28T13:51:00.000-07:002011-04-28T13:51:42.519-07:00Garlic Scapes<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/AVvXsEhdO4usF3EIJo-pLtUzWZZkjAgmUGYANwwRlNqtLRRqOEWOb7lgvh8G5Brqyn0UokCH_sZA_fe04rmlDYahFD8XV0JXvWk_2u4DchvPk1AKSYGn0LiT2NOrc3hPMp84y5owxw-vc6j8BMtA/s1600/scapes.jpg" imageanchor="1" style="clear: right; cssfloat: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="291" j8="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdO4usF3EIJo-pLtUzWZZkjAgmUGYANwwRlNqtLRRqOEWOb7lgvh8G5Brqyn0UokCH_sZA_fe04rmlDYahFD8XV0JXvWk_2u4DchvPk1AKSYGn0LiT2NOrc3hPMp84y5owxw-vc6j8BMtA/s320/scapes.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Garlic Scapes</td></tr>
</tbody></table>What the heck is a <strong><span style="color: #38761d;">garlic scape</span></strong>?? So many garlic growers are missing out on the delicious flavor of these healthful plants! <br />
<strong><span style="color: #38761d;">Scapes</span></strong> are the flower stalks found on all members of the Allium family (onions, leeks, chives, and garlic). In garlic, the <strong><span style="color: #38761d;">scapes</span></strong> curl as they grow, and ultimately straighten, and then grow a little seed-like bulbous. Garlic producers remove the <strong><span style="color: #38761d;">scapes</span></strong> to enhance bulb development and unwittingly discard them instead of delighting in their unique flavor. My Uncle Paul, who grows the best garlic I have ever tasted, gave me 87 cloves of his own to grow this year. They are coming up beautifully by the way. He also introduced me to the joy of <strong><span style="color: #38761d;">garlic scapes</span></strong> at a family dinner. He simply chopped them up, soaked them in oil with a little salt and we dipped our bread in the mix. YUM! I was hooked. We wont have our fresh <strong><span style="color: #38761d;">garlic scapes</span></strong> ready until approximately the end of May, but what a treat they will be!<br />
<br />
<span style="font-size: large;">Facts about <strong><span style="color: #38761d;">Garlic Scapes</span><span style="color: black;">:</span></strong></span><br />
<ul><li>Number one they are far to over looked in their gastronomic delight! </li>
<li>When the <strong><span style="color: #38761d;">scape</span></strong> is curly and new that is the time to cut, usually late May-early June. That is when the <strong><span style="color: #38761d;">scape</span></strong> is tender and flavorful. If one waits too long to cut the <strong><span style="color: #38761d;">scape</span></strong>, like after the seed pod has developed it will be tough and not so tasty.</li>
<li><span style="color: #38761d;"><strong>Garlic scapes</strong></span> are milder in flavor and never reach that full hot spicy delight of a fresh clove of garlic. So for those of you who love garlic but still want to have a date sometime in this life, <strong><span style="color: #38761d;">garlic scapes</span></strong> will be your new best friend. </li>
</ul><span style="font-size: large;">Eating Pleasure:</span><br />
<ul><li><strong><span style="color: #38761d;">Garlic Scapes</span></strong> can be used in a number of ways, don't fear the snake like green curls! Just chop them up, they are nice and tender so they go great in a stir fry, risotto, frittata, casserole, soup, you name it. The possibilities are endless.</li>
<li><strong><span style="color: #38761d;">Garlic scape</span></strong> pesto is a very common use so here is a very simple recipe I found in the Washington post.</li>
</ul><b><span style="font-size: large;"><span style="color: #38761d;">Garlic Scape</span> Pesto</span></b><br />
<strong>Ingredients</strong>:<br />
1 cup <strong><span style="color: #38761d;">garlic scapes</span></strong> (about 8 or 9 scapes), top flowery part removed, cut into ¼-inch slices<br />
1/3 cup walnuts<br />
¾ cup olive oil<br />
¼-1/2 cup grated parmigiano <br />
½ teaspoon salt<br />
black pepper to taste<br />
<blockquote><strong>Method</strong>:<br />
Place scapes and walnuts in the bowl of a food processor and whiz until well combined and somewhat smooth. Slowly drizzle in oil and process until integrated. With a rubber spatula, scoop pesto out of bowl and into a mixing bowl. Add parmigiano to taste; add salt and pepper. Makes about 6 ounces of pesto. Keeps for up to one week in an air-tight container in the refrigerator.</blockquote>**Schmear this over roasted chicken with a delicious orange, beet, and arugula salad and a glass of a North Fork <span style="background-color: white;">sauvignon blanc</span>... yummm that's definitely on the menu as soon as our <strong><span style="color: #38761d;">scapes</span></strong> are ready! (approx. end of May)<br />
<h2><span style="font-size: small;">Orange and Beet Salad Recipe Ingredients</span></h2><div><ul><li class="ingredient">1 bunch of beets, leaves removed about 4 or 5 medium sized</li>
<li class="ingredient">2 large navel oranges, peels removed and sliced into rounds</li>
<li class="ingredient">1 bunch of arugula leaves, cleaned, and any thick stems removed</li>
<li class="ingredient">Several thin slices of red onion</li>
<li class="ingredient"><em>optional</em> 1/4 cup chopped walnuts (left over from your pesto)</li>
</ul></div><div class="ingredient">*All ingredients can be found at the Fresh Egg Farm Stand :) I am sure I will see you soon!</div><div class="ingredient"><br />
</div><div class="ingredient"><span style="font-size: large;">Cheers to all your exotic Local cooking adventures!</span></div>Miss Juliahttp://www.blogger.com/profile/09074101081352546186noreply@blogger.com1tag:blogger.com,1999:blog-5781909957002564536.post-48188539723631845702011-04-28T10:19:00.000-07:002011-04-28T10:19:40.962-07:00LOCAL ASPARAGUS!<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5pJQeamoIzbGsm_0EqcZoP5Ai1220tegEg8LGdcNKVXzf-FM6GJaxtsRBPCvvd3gP_MshI3tbcyuXW6uEsnq3QNsExEj3c66GLglUAGCBnSOlKV4Cv90BYpow18K6Aidoiu09TCrqtVr-/s1600/asparagus.jpg" imageanchor="1" style="clear: right; cssfloat: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="200" j8="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5pJQeamoIzbGsm_0EqcZoP5Ai1220tegEg8LGdcNKVXzf-FM6GJaxtsRBPCvvd3gP_MshI3tbcyuXW6uEsnq3QNsExEj3c66GLglUAGCBnSOlKV4Cv90BYpow18K6Aidoiu09TCrqtVr-/s200/asparagus.jpg" width="133" /></a>Local <span style="color: #6aa84f;">Asparagus</span> has just arrived! Fresh out of the fields of Lyle Well's on the North Fork. We are so excited here on the farm for the first local crop of the season! It may not look like Spring outside but it sure is so make the best of it.</div></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><span style="font-family: "Trebuchet MS", sans-serif; font-size: large;">Recipie Excitement!</span><br />
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">A great LOCAL Spring food pairing, consider is:</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">**A King's Farm Poussin, which will be fresh and ready tomorrow (Fri. 4/29), stuffed with thyme, rosemary and garlic from our green house. I would also rub the skin down with some oil, salt & pepper. Bake at 350F for 45-50 min</div></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhsP9PaG2nZcClTJzENnUUK9OETZS5OtWWrNb9lN0j2XoTqFKBc_j1nOtfF8mmzTmdvgtQ64qvKAGN81ezxXtz4Oepx-LGXlofJPxgSXpnnoRuZ3IXlEc4uQ4oaAue-qul5hbVcqYbgn4Mn/s1600/spring+chicken.jpg" imageanchor="1" style="clear: right; cssfloat: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="185" j8="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhsP9PaG2nZcClTJzENnUUK9OETZS5OtWWrNb9lN0j2XoTqFKBc_j1nOtfF8mmzTmdvgtQ64qvKAGN81ezxXtz4Oepx-LGXlofJPxgSXpnnoRuZ3IXlEc4uQ4oaAue-qul5hbVcqYbgn4Mn/s200/spring+chicken.jpg" width="200" /></a>**Roast some LOCAL <span style="color: #6aa84f;">Asparagus</span> and then drizzle with a light dressing of, extra virgin olive oil, finely chopped tarragon (from our greenhouse), lemon, a little salt and pepper, and King's Farm eggs, hard boiled and chopped, to top off the side dish. (proportion to taste)</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">Then... go to <u>Rist Liquors</u> on Job's Lane in Southampton and get a nice Local wine to excentuate, maybe a white from the Wolfer Estates? (I am going to try their white table wine in the next few days with the recipe from Radish day and some poussin of my own. I will tell you how it fairs)</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">But there are so many to choose from ask their knowledgeable staff to help you out!</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><span style="font-size: large;">Horray for Local Food!</span></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">(vegetable of the day post to be coming soon!)</div>Miss Juliahttp://www.blogger.com/profile/09074101081352546186noreply@blogger.com0tag:blogger.com,1999:blog-5781909957002564536.post-79677168310480441742011-04-27T08:25:00.000-07:002011-04-27T08:25:19.240-07:00Radishes<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-IS5qL44jTMUDI_IxZ1bk9A7m4PILmRMOWv59ZQgGvuCi5lJ42q6N_RM0xNsVb7I7Pnec5YKN2nrQBNJeEtRHjgeBaj7Ng65yPJzSV_6zPnZhimge0dbXDGH6mKi_jltfEhaT6Ne0jQTj/s1600/radish.jpg" imageanchor="1" style="clear: right; cssfloat: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="320" i8="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-IS5qL44jTMUDI_IxZ1bk9A7m4PILmRMOWv59ZQgGvuCi5lJ42q6N_RM0xNsVb7I7Pnec5YKN2nrQBNJeEtRHjgeBaj7Ng65yPJzSV_6zPnZhimge0dbXDGH6mKi_jltfEhaT6Ne0jQTj/s320/radish.jpg" width="320" /></a><span style="font-family: "Trebuchet MS", sans-serif;">The <strong><span style="color: #cc0000;">Radish</span></strong>. A great cool season, easy to grow vegetable that can add that peppery spiciness to any springtime salad or dish you plan to create. Garden <strong><span style="color: #cc0000;">radishes</span></strong> can be grown where ever their is moist fertile soil and sun. You could even grow them in the smallest city plot or in the pot on your balcony! They grow very quickly so they are a great vegetable to grow with kids. </span></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><span style="font-family: "Trebuchet MS", sans-serif;"><strong>*</strong>I recently spent two months in the Dominican Republic teaching children about various things, including gardening. The <span style="color: #cc0000;"><strong>radishes (rabanos, en espa<span style="mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;"><span style="color: #cc0000; font-family: "Trebuchet MS", sans-serif;">ñ</span></span>ol)</strong></span> we planted were the first things to arrive and the kids were so excited... it was the flavor that they had the most trouble with. They were definitely not used to that peppery spice but they tried it and some enjoyed it, others... the faces were priceless!</span></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><span style="font-size: large;"><span style="font-family: "Trebuchet MS", sans-serif;">Facts about <strong><span style="color: #cc0000;">Radishes</span>:</strong></span></span></div><ul><li style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><span style="font-family: "Trebuchet MS", sans-serif;">different types of <strong><span style="color: #cc0000;">radishes</span></strong> can be grown all season long. Winter radishes are sown like one would sow a turnip.</span></li>
<li style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><span style="font-family: "Trebuchet MS", sans-serif;">Winter varieties are slower to develop than spring <strong><span style="color: #cc0000;">radishes</span></strong>; and they grow considerably larger, remain crisp longer, are usually more pungent and hold in the ground or store longer than spring varieties</span></li>
<li style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><span style="font-family: "Trebuchet MS", sans-serif;">Daikon <strong><span style="color: #cc0000;">radishes</span></strong> (winter variety) are thought to aid in digestion, especially the digestion of fatty foods. It is a common ingredient in Japanese cooking and is always grated and added to tempura dipping sauce.</span></li>
<li style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><span style="font-family: Trebuchet MS;">A Dominican homeopathic remedy for issues with the lungs such as a cold or cough uses: <strong><span style="color: #cc0000;">Radishes</span></strong>, onions, and honey chopped up and marinated together then drank like a shot.<strong> *</strong>when my father was visiting me in the DR he had a chest cold and the pastors wife whipped him up this homemade remedy and he did get better in the next week... was it the mix or was it time? who knows.</span></li>
<li><span style="font-family: "Trebuchet MS", sans-serif;">A 1/2 cup serving (about 12 medium) of sliced <strong><span style="color: #cc0000;">radishes</span></strong> provides a goodly amount of potassium, vitamin C, folate and fiber. Winter <strong><span style="color: #cc0000;">radishes</span></strong> such as daikons are similar in </span><span style="font-family: "Trebuchet MS", sans-serif;">nutrients.</span></li>
<li><span style="font-family: "Trebuchet MS", sans-serif;"><strong>Nutrition Facts </strong>(1/2 cup fresh sliced raw red globes)</span><br />
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><span style="font-family: "Trebuchet MS", sans-serif;">Calories 12<br />
Protein 0.35 grams<br />
Carbohydrates 2.0 grams<br />
Dietary Fiber 1 gram<br />
Potassium 134.56 mg<br />
Folate 15.66 mcg</span></div></li>
</ul><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><span style="font-family: Trebuchet MS; font-size: large;">PREPARATION (my favorite part!)</span></div><ul><li style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><span style="font-family: Trebuchet MS;">Spring <strong><span style="color: #cc0000;">radishes</span></strong> are most often eaten raw. Just scrub them clean (don't peel) cut away the greens and root end and slice and dice, shred, or serve them whole. How ever you choose. The beauty of </span><span style="font-family: Trebuchet MS;">Simplicity!</span></li>
</ul><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><span style="font-family: Trebuchet MS; font-size: large;">Recipe: Gingery <span style="color: #cc0000;"><strong>Radish</strong></span> Salad</span></div><a href="http://localfoods.about.com/od/spring/r/GingerRadish.htm">http://localfoods.about.com/od/spring/r/GingerRadish.htm</a><br />
<br />
<ul><li style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><span style="font-family: "Trebuchet MS", sans-serif;">This recipe calls for the use of the herb sorrel which, if you read my previous post, is the cousin of <span style="color: #e06666;">Rhubarb</span>! We have beautiful sorrel available at the farm stand straight from our greenhouse. It adds that lemony fresh zest that, dare I say, a lemon itself can't even match!</span></li>
<li style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><span style="font-family: Trebuchet MS;">I have not tried this recipe with rice vinegar but I like to use a full flavored extra virgin olive oil. Oil with a fruity, nutty, or earthy flavor would go nicely with this salad (that's the beauty of raw veggie salads!) I would choose my favorite, Bariani Oil from California, which we also sell at the farm stand.</span></li>
<li style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><span style="font-family: Trebuchet MS;">Paired with a nice New York Riesling (on the sweeter side) or, as an easy pair, go to a glass of bubbly, champagne or a prosecco. Nothing to dry. </span></li>
</ul><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"> <span style="font-size: large;">Cheers to your Spring <strong><span style="color: #cc0000;">radish</span></strong> eating pleasures!</span></div>Miss Juliahttp://www.blogger.com/profile/09074101081352546186noreply@blogger.com0tag:blogger.com,1999:blog-5781909957002564536.post-38782822468918883562011-04-26T08:38:00.000-07:002011-04-26T08:38:21.146-07:00Rhubarb <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/AVvXsEhjNSN8YI1B1ImynTQ8BIVZoOfG_bAKUDVovgNocTUwX2MVBX-z-dlSoNHVG3e5G7Mp8zyn6YWwZQmo-ymvDcuKsHT754E1bOnApvipC-3M7oOYEJXqwFVELQqw30pE4UjyO9fYKsf54yBW/s1600/Rhubarb.jpg" imageanchor="1" style="clear: right; cssfloat: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="213" i8="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjNSN8YI1B1ImynTQ8BIVZoOfG_bAKUDVovgNocTUwX2MVBX-z-dlSoNHVG3e5G7Mp8zyn6YWwZQmo-ymvDcuKsHT754E1bOnApvipC-3M7oOYEJXqwFVELQqw30pE4UjyO9fYKsf54yBW/s320/Rhubarb.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Our Rhubarb Patch!</td></tr>
</tbody></table>Ahh <strong><span style="color: #e06666;">rhubarb</span></strong>, one of those mystical vegetables that we enjoy so much in lets say... strawberry <strong><span style="color: #e06666;">rhubarb</span></strong> pie, from Tate's :)... but when faced with the strong stalks in their natural state many of us have not the first clue what to do with them. Let me help to demystify. <br />
<span style="font-size: large;">Facts about <strong><span style="color: #e06666;">Rhubarb</span></strong>:</span><br />
<ul><li><strong><span style="color: #ea9999;"> </span><span style="color: #e06666;">Rhubarb</span> </strong>is a very old plant. Its medicinal uses and horticulture have been recorded in history since ancient China.</li>
<li><strong><span style="color: #e06666;">Rhubarb</span></strong> is a vegetable with a unique taste that makes it a favorite in many pies and desserts.</li>
<li> It originated in Asia over 2,000 years ago. </li>
<li>It was initially cultivated for its medicinal qualities, it was not until the 18th century that <strong><span style="color: #e06666;">rhubarb</span></strong> was grown for culinary purposes in Britain and America.</li>
<li>The blade or green leaves of the plant are the part that is poisonous. They contain high concentrations of oxalic acid crystals which can cause serious problems when eaten. These crystals can cause the tongue and throat to swell, preventing breathing.</li>
<li> <strong><span style="color: #e06666;">Rhubarb</span></strong> is often commonly mistaken to be a fruit but <strong><span style="color: #e06666;">rhubarb</span></strong> is actually a close relative of garden sorrel, and is therefore a member of the vegetable family. <strong><span style="color: #e06666;">Rhubarb</span></strong> is rich in vitamin C and dietary fiber.</li>
</ul><span style="font-size: large;">Cooking <strong><span style="color: #e06666;">Rhubarb</span></strong>:</span><br />
<ul><li>Cooking with this delicious vegetable is much easier than one might think. You really cook it like any other vegetable, think asparagus or even zucchini.</li>
<li><u>Roast it:</u> Chop it up as thin or as thick as you would like roast it at 325F for about 10-15 min or until tender. Throw it on a salad, on top of some vanilla ice cream or custard, as an accompiniament to a sweet or savory meat dish. </li>
<li><u>Boil it</u>: You can boil <strong><span style="color: #e06666;">rhubarb</span></strong> down in about 5 min using a splash or water or broth of your choice, and season however you would like. It makes a nice glaze over desserts, chicken, pork, or fish or even beef! haha it is very versitile. </li>
<li><u>Grill it:</u> I have never grilled it but I am going to as soon as our <strong><span style="color: #e06666;">rhubarb</span></strong> is ready! If I were to do this though I would leave the stalks whole or cut in half and chop them post grilling. </li>
<li><u>Raw:</u> for those raw food enthusiasts like myself I like to just eat a stalk of <strong><span style="color: #e06666;">rhubarb</span></strong> raw. Ok maybe, sometimes, I will dip it in some sugar or drizzle it with honey... but it is good as a tart treat all on its own.</li>
<li><u>Tangy:</u> Rember that <strong><span style="color: #e06666;">rhubarb</span></strong> is tart and tangy in its natural state not sweet. It will add that nice tartness to whatever meal you choose to prepare, not sweet as many people mistake it for because of its wide use in desserts.</li>
</ul><br />
<span style="font-size: large;">Recipe: Cool and Tangy <strong><span style="color: #e06666;">Rhubarb</span></strong>-Beet Borscht</span><br />
<a href="http://www.vegetariantimes.com/recipes/9061">http://www.vegetariantimes.com/recipes/9061</a><br />
<br />
<ul><li>I made this for Easter as a first plate. I placed a dollap of homemade Tziziki Sauce on top and it was fabulous. We had Lamb with roasted new potatoes seasoned with dill and rosted asparagus to follow. A great fresh Spring meal!</li>
</ul><span style="font-size: x-large;">ENJOY!</span>Miss Juliahttp://www.blogger.com/profile/09074101081352546186noreply@blogger.com0tag:blogger.com,1999:blog-5781909957002564536.post-50578270559030942422011-04-25T07:53:00.000-07:002011-04-25T07:57:16.394-07:00Asparagus! <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/AVvXsEigff5uu3_M-YXaiiU4Zyq2H08jOUbXFiEHVpWIUDvUN6tlFI6h_iDI4BZymHQfWSsdGypOkc3g9mG6zVYaIaa9j9g53O8ui9yUe8GC8PP0tvtQa2QoK5M-U3nnXd_wlNJxXUVozPfO28TJ/s1600/asparagus1.jpg" imageanchor="1" style="clear: right; cssfloat: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="320" i8="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigff5uu3_M-YXaiiU4Zyq2H08jOUbXFiEHVpWIUDvUN6tlFI6h_iDI4BZymHQfWSsdGypOkc3g9mG6zVYaIaa9j9g53O8ui9yUe8GC8PP0tvtQa2QoK5M-U3nnXd_wlNJxXUVozPfO28TJ/s320/asparagus1.jpg" width="213" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Asparagus</td></tr>
</tbody></table><span style="font-family: "Trebuchet MS", sans-serif;">Today's vegetable is <span style="color: #93c47d;">asparagus,</span> those delicious early spring spears that remind us all that warm weather is on it's way! <span style="color: #93c47d;">Asparagus</span> can be eaten in numerous ways... raw, boiled, baked, fried, whatever fits your fancy. You can spice them you can dice them or just enjoy them plain. </span><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><span style="font-family: "Trebuchet MS", sans-serif;">Lyle Wells Farm on the North Fork will be supplying us with our delicious LOCAL <span style="color: #93c47d;">ASPARAGUS</span> this week!! </span></div><span style="font-family: "Trebuchet MS", sans-serif;">I will post immediately when available. </span><br />
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><span style="font-family: Trebuchet MS;">One of my favorite <span style="color: #93c47d;">asparagus</span> recipes is, <span style="color: #93c47d;">asparagus</span> salad with hard boiled eggs. It is a classic Italian salad that leaves much room for creative interpretation. </span><br />
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><span style="font-family: Trebuchet MS;">Here is the link to this recipe that I like from the NYTimes: </span></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><span style="font-family: Trebuchet MS; font-size: x-small;"></span></div><a href="http://www.nytimes.com/2009/06/05/health/nutrition/05recipehealth.html?emc=eta1">http://www.nytimes.com/2009/06/05/health/nutrition/05recipehealth.html?emc=eta1</a><br />
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><span style="font-family: "Trebuchet MS", sans-serif; font-size: large;">Facts About <span style="color: #93c47d;">Asparagus</span>:</span></div><ul><span style="font-family: "Trebuchet MS", sans-serif;">
<li style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><span style="font-family: "Trebuchet MS", sans-serif;"><span style="color: #93c47d;">Asparagus</span> is a member of the Lily family. </span></li>
<li style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><span style="font-family: "Trebuchet MS", sans-serif;"><span style="color: #93c47d;">Asparagus</span> spears grow from a crown that is planted about a foot deep in sandy soils. </span></li>
<li style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><span style="font-family: "Trebuchet MS", sans-serif;">Under ideal conditions, an asparagus spear can grow 10" in a 24-hour period. </span></li>
<li style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><span style="font-family: "Trebuchet MS", sans-serif;">Each crown will send spears up for about 6-7 weeks during the spring and early summer. </span></li>
<li style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><span style="font-family: "Trebuchet MS", sans-serif;">The outdoor temperature determines how much time will be between each picking...early in the season, there may be 4-5 days between pickings and as the days and nights get warmer, a particular field may have to be picked every 24 hours. </span></li>
<li style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><span style="font-family: "Trebuchet MS", sans-serif;">After harvesting is done the spears grow into ferns, which produce red berries and the food and nutrients necessary for a healthy and productive crop the next season.</span></li>
</span><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"></div></ul><blockquote style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><span style="font-family: Arial;"><b>Asparagus is:</b></span></blockquote><ul><menu>
<li><span style="font-family: "Trebuchet MS", sans-serif;">Low in calories, only 20 per 5.3 oz. serving, less than 4 calories per spear. </span></li>
<li><span style="font-family: "Trebuchet MS", sans-serif;">Contains no fat or cholesterol. </span></li>
<li><span style="font-family: "Trebuchet MS", sans-serif;">Very low in sodium. </span></li>
<li><span style="font-family: "Trebuchet MS", sans-serif;">A good source of potassium.</span> </li>
<li><span style="font-family: "Trebuchet MS", sans-serif;">A source of fiber (3 grams per 5.3 oz. serving). </span></li>
<li style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><span style="font-family: "Trebuchet MS", sans-serif;">An excellent source of folacin. One of the best sources of folic acid!</span> </li>
<li style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><span style="font-family: "Trebuchet MS", sans-serif;">A significant source of thiamin. </span></li>
<li style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><span style="font-family: "Trebuchet MS", sans-serif;">A significant source of vitamin B6. </span></li>
<li style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><span style="font-family: "Trebuchet MS", sans-serif;">One of the richest sources of rutin, a compound which strengthens capillary walls. </span></li>
<li><span style="font-family: "Trebuchet MS", sans-serif;">Contains glutathione (GSH). </span></li>
</menu></ul>Miss Juliahttp://www.blogger.com/profile/09074101081352546186noreply@blogger.com0tag:blogger.com,1999:blog-5781909957002564536.post-63119644643824407742011-04-17T18:05:00.000-07:002011-04-17T18:05:47.617-07:00Vegetable Awareness WeekFrom Earth Day, April 22nd, until Arbor Day, April 29th-- North Sea Farm will be celebrating delicious, edible, and incredible vegetables! We will be giving short tours, to those interested, through the green house and around the farm to take a look at what we've got growing. Also included is a short talk on locally grown produce and when certain things are in season here on the East End of Long Island! It is a great way to get the family involved as we are always trying to educate and interest children in fresh vegetables. All week inside the Fresh Egg Farm Stand located on North Sea Farm we will have a different, in season, vegetable of the day! With recipes and info on the prized vegetable available through our blog. If you are interested in taking a tour give us a call at 631-283-0735 or just pop in and ask for Julia, 1060 Noyac Road, Southampton.Miss Juliahttp://www.blogger.com/profile/09074101081352546186noreply@blogger.com1