Week 1

May 29th, 2012

Shady Maple Farm Harvest Boxes           

Instructions for making your own tea out of real tea leaves.

To make green tea, select a young “flush” (the small, tender bud and leaves at the top of the bush). “Wither” the leaves by steaming them in a non-reactive strainer over a pot of boiling water for approximately one minute. Roll the softened leaves tightly so they will dry in a curly or twisted shape. Spread the rolled, steamed leaves and buds in a single layer on a cookie sheet and let air-dry. When partially dry (no longer soggy from steaming), heat in an oven set at 250 degrees Fahrenheit for 20 minutes, until dry. Place completely dried tea leaves in an airtight container and store in a dark, dry place.

 To make black tea, rub the fresh tea leaves between your fingers or palms to “bruise” them. When the color changes to brown or reddish-brown, spread the leaves on a tray or baking sheet to ferment and air-dry thoroughly. This could take two to three days, depending on the humidity. As the leaves ferment, the flavor deepens. Complete the drying process by heating the fermented tea leaves in an oven set at 250 degrees Fahrenheit for about 20 minutes. Spread the leaves over the baking sheet in a single layer so they will dry evenly. Do not let the darkened leaves burn. Store black tea in an airtight container in a dry, dark place.

 For oolong tea, which is tea that has been allowed to lightly ferment, spread fresh tea leaves and buds on a tea towel or bamboo tray and wilt them for about 45 minutes in the sun. Outside in full sun is best, but a sunny window will do if you let the tea wilt for about 15 minutes longer. After wilting, let the tea sit for several hours at room temperature, stirring occasionally with a large wooden spoon or spatula. Once the edges of the leaves turn brown, dry the tea on a baking sheet in a 250-degree oven for 20 minutes. Store in an airtight container.

Read more: How to Dry Tea Leaves | eHow.com http://www.ehow.com/how_5962254_dry-tea-leaves.html#ixzz1vWiQoCPF

       Leeks

Leeks have a very mild onion flavor. Cut the leek just below the really dark green part. Those really dark, green leaves are very tough and you don’t eat them. Like an onion, the leek has a lot of layers on the inside, except that the leek has a lot more finer layers. Leeks have to get washed really well to get rid of any dirt in the layers.

If you are going to cut the leaks into rings or small strips, do that first, and then put them in a bowl of cool water.

Read more:http://startcooking.com/blog/183/Leeks

Lemongrass

what is it?

Lemongrass, a stiff grass native to India, is widely used as a herb in Asian cuisine. Evergreen in warm climates, lemongrass is a sharp-bladed, perennial, blue-green grass that grows in 3- to 6-foot-tall cascading clumps.

This citrusy plant plays a starring role in many Southeast-Asian cuisines, adding its unique flavor to everything from curries to cold drinks.

 It can be dried and powdered, or used fresh.

Much of lemongrass’s flavor is concentrated in its lower, cane-like stalks.

how to prep:

There are two main ways to cook with lemongrass, and each determines how you handle it. To infuse teas, broths, soups, and braising liquids, trim off the spiky tops and the bases, crush the stalks with the side of a knife to release their aromatic oils, and then cut them into 1- or 2-inch pieces. Remove the pieces before eating (they tend to be woody) or eat around them.

To use lemongrass in marinades, stir-fries, salads,

spice rubs, and curry pastes, trim the top and base of the stalks—you want to use only the bottom 4 inches or so. Then peel off any dry or tough outer layers before finely chopping or mincing. Lemongrass holds up to long cooking and gains intensity the longer it’s cooked. If you’d like a strong lemongrass flavor, add minced lemongrass at the start of cooking, browning it along with the other aromatics. For a lighter, fresher lemongrass flavor, add it near the end of cooking.

how to store:

To store, wrap in plastic and refrigerate for two to three weeks, or freeze for up to six months.

Read more: http://www.finecooking.com/item/5480/lemongrass



My greenhouse friend, “Froggie” hangs out in the lemongrass.

Ideas for Week 1 items

Leek Potato Soup: http://www.foodnetwork.com/recipes/alton-brown/leek-potato-soup-recipe/index.html

Potato and Leek Soup: http://www.foodnetwork.com/recipes/the-gourmet-next-door/potato-and-leek-soup-recipe/index.html

Tilapia Fish Tacos with Arugula

http://www.foodnetwork.com/recipes/giada-de-laurentiis/tilapia-fish-tacos-with-arugula-recipe/index.html

Lemongrass and Ginger Egg Drop Soup with Rainbow Chard (make with green chard in today's box)

http://www.foodnetwork.com/recipes/rachael-ray/lemongrass-and-ginger-egg-drop-soup-with-rainbow-chard-recipe/index.html



Week 1 At the Farm May 29, 2012

Lemon Grass is placed in everyone's box.  Morning of the 29th.

Each box today will include:

Arugula, Asparagus, Basil, Chives, Cucumbers, Flowers, Leek(s), Lemon Grass, Lettuce, Oregano, Radishes, Swiss Chard, Tea and Parsnips. Also a sprig of Sweet Cicely.  Some might have Zucchini, Rhubarb, and/or Artichokes. If you didn't get some of the last three for Week 1, you will in the future.

Arugula bundled and labeled. Still morning.

Lisa is in charge of flower picking and arranging. 2:00ish.

This David Austin rose, you can't believe the smell. Wow.

Peonies. So pretty.

Delphinium.

A rainbow of radishes.

Boxes are full, flowers will be added as people
pick their bunches. We like to keep them in water as  long as possible.  3:45.

Flower bouquets wait to be selected.
Much like pick up basketball ...

My buddy Sheri arrived first to pick up
her box, she is number 12!  4:05.

A completed box.

Another one.

Finally dry enough and the equipment has
been borrowed (thanks Andrew and Scott) so the last rototilling took place on our first harvest box day.
Now Florencio can plant to his heart's content.

Debbie and Lisa are sharing box 3. Yippee!

4 boxes make their way toward the other end of town. 6:08.

Sweet Cicely. Sugar substitute with a bit of licorice taste.
Thanks for the picture Debbie!

Growing in spite of the weather

Seedlings awaiting better weather before they are planted outside.
4 kinds of cantaloupe, watermelon (red and yellow), zucchini,
yellow crookneck , patty pan, winter squash, too. 
Leeks, basil and marigolds in the background.

Basil ready to harvest. This will be in the boxes on the 29th.

The greenhouse frog rests on the lemon grass. Cute little guy.
 Lemon grass will be in the boxes on the 29th.

Zinnia getting ready to bloom.

The garden area, drying out so it can be plowed, May 8th.

Greenhouse tomatoes getting larger and larger!

Greenhouse cucumbers.

Variegated sage with two different varieties of parsley.
Still waiting to be planted outside.

Greenhouse zucchini with many babies on the way.

Sylvanberries are blooming their heads off.

Bees are helping the cause.

Several lettuce varieties will be ready
 for the 29th for the first boxes.

Dad's tea plants are taller than I am. The first box will include tea
with directions on how to make your own version of tea: black, green, or oolong.

Apple blossoms give way to very small apples.

Asian pear cluster. Some will drop, others will be thinned.

The persimmon tree just leafed out. The leaves look yellow.

Blueberry blossoms turning into blueberries.

Lettuce in the cold frame, awaiting transplanting to the raised beds.

Artichoke, in the thistle family. Leaves are pokey.

Broccoli, cauliflower, cabbage with
silver mulch underneath.

Another shape of artichoke.

A radish's view of the world.

An onion's view of the world.

Andrew started the plowing. Finally the weather
and equipment cooperated. May 19th. Our family can DO things!

Scott finishing the plowing. Later in the day on May 19th.

Our resident hummingbird resting on the trellis 
wondering what the commotion was all about. (I like to think it is "our" hummingbird.)

A greenhouse cucumber growing up high.

One of Dad's roses that smells so very good.

Each harvest box has a number. 
Each harvest share will have two boxes with
the same number. The 29th you will get a box with your number and then will bring it back the next week to pick up your other box with your number. And so it goes though out the season. 
You will know where your box has been!

The harvest boxes await the 29th.
25 inches long x 15 inches wide x 8 inches tall.
These boxes are from the 1950s. Grams and I painted a version of the leaf logo from Dad's letterhead onto the boxes.

Lisa in the greenhouse. Yes, the tomatoes behind her are that tall!

Dahlias that had been in the greenhouse are blooming.
How beautiful is this?

Dahlias come in many colors. I love this one. I am partial to pink.

Scott did the disking, May 22nd. Still too wet to rototill.
After the tilling Florencio will be busy planting! 
(But then it rained for 3 days and nights.)

Boxes will be picked up in the blue roofed "potting shed". Dad built this building for Mom to pot things and create her crafts. She loved EVERY fuchsia in the world, herbs, and flowers she grew and dried.

Delphiniums, roses bloom with 
the "potting shed" in the background.

This is the door that will be open for pick up on the 29th.
Lisa found the signs Mom had used for her nursery "Sweetbriar". 
We put them up with good memories and a few laughs.
A ladder, a hammer, signs, nails, and a broom.

Pick up on May 29th between 4:00 and 6:00 pm. Items that were used on the Farm 
at one time are now decorations. Nice!
(No broom needed for the sign on the right.)