As promised in last week’s post, here is the Bartlett Farm Zucchini Bread Recipe. This recipe is pretty quick, a little bit sloppy, and the end result is pretty much irresistible. So, if you are one of those lucky gardeners who find themselves ears-deep in zucchini every year, you gotta try this one.Read More
This one is really coming down to the wire. Every vote is going to need to be counted before we will know if the indoor carrots or the outdoor-grown carrots look better. Oh wait, no, it isn’t. Sorry…I was thinking of something else.
Nope, this one wasn’t a close race at all. Grown with the same seeds and the same soil, the outdoor carrots ended up…Read More
Heirloom Bean and Potato Soup, The more you eat the more you toot...
There I said it. Let’s just get it right out of the way. The elephant in the room, when it comes to bean recipes, is the fart situation. I am one of those people who sees “beans” and thinks “toots”. I’m pretty sure it all goes back to a friend I had in college who turned vegetarian halfway through junior year. The next thing we knew, he was eating beans by the poundful and suddenly unbearable to be around. It ruined me on beans, sadly. Actually it ruined me on vegetarians, too, now that I think about it.
I was happy to never eat beans again. Until last week. Because somehow along the way, I have also turned into a vegetarian. And much more importantly, because a package of magical beans showed up on my doorstop. Like something out of a fairytale.Read More
Have you ever eaten radish soup? I’m betting that if the answer is yes, you have a gardener in your life. Because who else would think of making radish soup, other than someone with a pound of radishes in their kitchen from overactive gardening?Read More
Happy Labor Day! As you know, Labor Day weekend is the official end of summer. And, apparently in these-here parts, we are going to kick it straight into winter. Because tomorrow’s forecast is for snow. The school even called to remind us…Read More
After months and months of waiting, 115 days to be exact, my cauliflower heads were ready. At long last.
I had planted these seeds in early May. They grew slowly for about 4 months. Beets, radishes and several crops of lettuce went in and out next to them. They just grew steadily, their heads looking small and loose for the longest time…Read More
After posting the kohlrabi and white sauce recipe last week, a few people have asked about those little hash-brown looking things served on the side. So here is how to make them! Here is the Tub to Table recipe for vegetarian frikadellen.
These little German-inspired patties are made with potatoes and are absolutely addictive. Traditional frikadellen are made with meat and are basically like a flattened meatball. They may have been the source of inspiration …Read More
I was growing celery for the second time in the Tub Garden. Or so I thought. The first time I grew celery, I accidentally pulled it up way too early, thinking it was a mislabelled parsnip. Once I saw that there was no parsnip at the bottom, I smelled it and immediately realized it was a half-grown celery. Dangit. That’s three months down the drain.
So this time, it was labelled very clearly “CELERY!” and growing quite vigorously. Fool proof. But then it started to look weird, and very un-celery-like. First of all, the stem was red-purple, like a beet. And then a little pod swelled up, hovering just above the soil. On one of them. And at this point, I realized this was not celery. This was something I’d never seen before. The Tub Garden was growing a kohlrabi.Read More
Now that we’ve made grilled lettuce, we’re wondering why we had never done lettuce this way before. It’s like eating a candy bar with a fork and knife. Sure you could eat it with your hands…but if you want to sell the Yankees on supporting a PBS pledge drive, maybe do it classy. And this is some classy a** lettuce.Read More
Black licorice, country music, blue cheese, skinny jeans, Trump…and Cilantro.
What do the things on this list have in common? They’re polarizing. These are things that we tend to either really love, or absolutely hate. And Cilantro fits right in, since it is one of the most hotly contested herbs in the history of herbs. People either love it, or are repulsed by it. There seems to be no middle ground.Read More