Too Early to Think About Next Year?

The answer is definitely not!  Even though Christmas is right around the corner, we are already planning for next year. The seed catalogs are arriving in the mail and we are browsing the pages and making lists for next season.  Our garlic is up and although it is buried underneath frozen leaves, there are signs of life and we look forward to a healthy crop to harvest next year.

The compost piles continue to grow!

I'd also like to congratulate Anne on being elected to the Geauga Fresh Farmers Market board this year!  She will be a welcome addition to the group and has lots of ideas to continue to make the market a successful and growing market.  The board will start to meet soon and I am sure Anne will bring a fresh perspective to the meetings and we are happy that she will represent Endeavor Farm.

We hope everyone is having a wonderful holiday season!

Happy Belated Thanksgiving!

I know I haven't posted in a while but thought I'd share a few pictures from our Thanksgiving. Better late than never, right? We had a wonderful day with family and friends and enjoyed lots of delicious food as always.  Our wood stove was temporarily not working so we opted to have a pre-dinner fire outside while we enjoyed delicious squash soup that Bev made. The menu featured turkey (of course) from a fellow market vendor, Hershberger Produce, brussels sprouts with bacon, squash, and the regular stuffing, mashed potatoes, and cranberry sauce. 

Anne makes beautiful arrangements even when it seems like there is nothing in the garden.

Turkey cranberry sauce dish and candlestick holders

Mmmmmm....

Ada's first Thanksgiving! And no, she did not eat that turkey leg.

The Aftermath.

Happy Holidays!

Perfect Fall Dinner

Tonight Anne and I wanted a light dinner with vegetables and thought of making tomato soup and sauteed brussels sprouts.  This dinner was super easy and full of wonderful flavor that I couldn't wait to share it with you.  We were halfway through dinner and I realized I hadn't taken any pictures, so unfortunately I only have one of the brussels sprouts!

The tomato soup recipe comes from one of our favorite food blogs, Orangette.  The cilantro is a fresh, subtle flavor that comes through in just the right amount making this soup one that I am sure you will make many times.  I made up the brussels sprouts dish on the spot and will definitely make it again soon. I think it would also be great with toasted walnuts!

Tomato Soup with Red Onion and Cilantro Stems

4 servings

1 tbsp olive oil
1 medium red onion, diced
1 medium garlic clove, minced
1/2 tsp kosher salt, or to taste
1/8 tsp freshly ground black pepper
1/4 cup cilantro stems, cut into 1/2 inch lengths
1/2 of a jalapeno pepper, seeded and minced
1 28-ounce can whole peeled tomatoes
1 tbsp fresh lime juice
Sour cream, for serving

Warm the oil in a large saucepan over medium-low heat.  Add the onions and garlic and cook until the onions are soft and translucent, about 5-7 minutes.  Add the salt, pepper, cilantro stems, and jalapeno, and stir well.  Strain the tomatoes, and add the juice to the saucepan.  Then seed the tomatoes, chop them coarsely, and add them to the pan.  Add 2 cups of water, and stir to combine.  Simmer for 30 minutes.  Add the lime juice, then taste and adjust seasoning if needed.  Serve hot with a dollop of sour cream.

(We did not add the sour cream and I think it was great without it, but add if you want!)

Sauteed Brussels Sprouts with Bacon


2 servings

About 10-15 brussels sprouts thinly sliced or shaved
3 slices bacon

Cook the bacon in a pan and remove and tear into small pieces.  If you like cooking things in bacon fat like I do, then add the brussels sprouts into the same pan you cooked the bacon in, and sautee for about 15 minutes (otherwise sautee them in olive oil).  Keeping a lid on for most of this time will help to steam the sprouts.  Add in bacon pieces at the very end and remove from heat.  Add salt as needed and serve with a drizzle of balsamic vinegar.

Garlic + Pork Fat

We lucked out with a good stretch of dry weather and Terry took advantage of it and tilled the areas in the garden where garlic is going this year.  Garlic is planted pointy side up with the top 2 inches under the surface of the soil.  The rows are hilled and covered with leaves for weed control and to insulate the garlic over the winter.  Terry and Anne planted 400 cloves of our seed garlic that we grew this year and we hope for another successful crop that we will harvest in the fall.  

This fall, the Petronis and Rieses bought a whole pig from Sand Farm to split.  We love the product and it is fun to get different cuts of meat that we may not normally eat.  I asked for some fat from the pig so that I could render it to use for cooking and I got an 18 pound bag of it.  I had assisted in rendering fat when I worked on a farm in Italy and I have read a lot about it, but today was the first time I attempted it on my own.  The advantage to rendering your own fat is that there are no preservatives in it and using it in cooking adds another layer of delicious flavor.  It will keep almost indefinitely if stored properly in the fridge and I support using as many parts of the pig as possible.  

The process is simple: heat the fat over low heat with a little water and cook until the solids separate and sink to the bottom, filter through a cheese cloth and pour into jars and let cool.  I should say right now that I ended up burning all 18 lbs of my fat.  I got up bright and early and started a fire and cut up the fat into chunks and let it cook.  Unfortunately I should have taken it off of the fire right about here: 

However, I thought the larger pieces would break down more but instead the fat got way too hot and burned before I even knew what was going on. It smelled pretty bad and none of it was salvageable.  Next time, I am going to grind the fat first, which I have read leads to a smoother rendering process.  I will try again soon...live and learn!

This past Thursday we went to a harvest dinner for all of the market vendors.  It was great to see everyone there, eat fabulous food, and talk about the upcoming year.  I think everyone is excited for next season and we all have plenty of ideas as to how to improve our practices.  

Fall Maintenance

I was lucky enough to grow up with a wood stove in our house and the smell of the smoke and the sight of it coming out of the chimney will forever be a comfort to me.  Cozying up by the fire is one of the best ways to spend a winter evening and for that we need wood . . . lots and lots of it.  We now use a wood splitter to ease the task of chopping all that wood and it's an ongoing project to make sure we have enough.  We will need even more this year because we are planning on sugaring in the spring which uses an incredible amount of firewood to keep that constant hot fire burning.

Remember that compost I was telling you about? Here is Terry in action adding a layer of leaves to the pile.

We were able to harvest the last bit of the kale and then pulled it out of the ground. The stems will be composted of course.

Can't get enough of the beautiful fall colors...

Empanadas

Empanadas can make a great dinner or a snack and Anne and I made two different kinds and served them with a cabbage slaw on the side.  We made two different fillings: cauliflower, butternut squash, and pea as well as a roasted sweet potato, corn, and chorizo.  Though it is not traditional, we used a pie crust recipe for the dough because it is flaky and delicious.  There are many options for fillings-we came up with these based on what was leftover in our fridge.  Any kind of ground meat or vegetable would be delicious, it's really up to you on what you'd like in your empanada!

Crust (8-10 small empanadas)

2 cups flour

1 tsp salt

1/3 cup shortening

1/3 cup cold unsalted butter

5-7 tbsp cold water

Mix dry ingredients together and then cut in butter and shortening into flour mixture until pieces are sizes of small peas.  Add water 1 tbsp at a time and mix until all the flour is incorporated.  Wrap in plastic wrap and chill for at least 30 minutes.

Now is a great time to make your filling! You will probably need about 2-3 cups of filling for this amount of dough depending on how big you make them.  It is important that the dough stays cold, so work quickly! Divide dough into 8-10 pieces and roll out into small circles, about 1/8" thick.  Put about 2 tbsp of filling in each circle.  Dampen the outer edge of dough with water and then fold dough over filling to create a half circle.  Press edges down with the tines of a fork to seal.  Place on baking sheet and bake for about 20 minutes on 350 or until golden brown.  

It's All About The Compost

It was a small showing of vendors and customers on Saturday and we didn't have a whole lot to bring but we were happy to see familiar faces for the final market.  We'd like to thank Cheryl, the market manager, for all of her hard work this season and we look forward to another season with her in 2012!

Back at Endeavor Farm we are taking advantage of all of the falling leaves to add to our compost piles and help tuck in the beds before winter.  The leaves act as an insulator and also add organic matter to the soil. Below is the rhubarb just about all covered up.

Terry has been doing some research about compost because we would like to introduce more organic matter into our soil.  Buying manure would be ideal but as it gets costly, we'd like to do as much as we can with what we've got.  We have 2 piles going right now and it's important to cover them so they don't get too saturated.  Turning it regularly with a pitchfork will encourage breakdown of the matter which includes all of our kitchen scraps and leaves.

  

Anne made the last 10 flower arrangements of the season on Friday night and the flowers were one of the most lucrative products that we had this year.  We will grow different varieties next year based on what we felt was most successful as cut flowers.  Terry cut them all down and the flowers that Anne did not use will be great for our compost piles.

We are enjoying all of the fall colors and loving the changing of the leaves. The vines are beautiful on the chimney at Bev + Terry's. 

On Saturday it was too nice of a day to pass up going apple picking one last time. While Terry held down the fort at the market, Anne and I went out to Eddy's Fruit Farm to get some apples for storage so we can have them as long as possible in the winter.  

Happy Fall!

Last Market

This Saturday, October 22, 2011 will be Endeavor Farm's last market of the year and we will have:

-Kale

-Carrots

-Cilantro

-Flowers

-Beets

-Garlic

This Saturday also marks the end of the Geauga Fresh Farmers Market. We would love to see as many people as possible out at the market to support all of the farmers who have worked so hard through this especially tough growing season. Stock up on squashes, cabbages, onions, and garlic as they keep for weeks if stored in a cool environment! Thank you again for supporting us this season!

Market (No More)

Sadly our season at the market has likely come to an end. We will not be there this weekend and while we  may be there another week in October, I think that our garden has given us everything its got this year. Thank you very much for coming this year and supporting us and reading the blog. I will continue the blog through the winter though and keep you updated on our plans for next year and what we're eating and soon enough I will be posting about all our little seedlings that will mature in our basement in the spring!

Market + Recipe

This week on Saturday, October 1, 2011, we will have:

-Garlic
-Flowers
-Kale
-Parsley
-Cilantro

This week I will share with you a variation of tacos that has evolved a lot over the years. My love of black beans started with a black bean and corn salad that my mom would make and Anne and I have enjoyed making this side dish into a meal with many different combinations.  One of our fall favorite black bean recipes is to make it with roasted butternut squash. The texture and the sweet and salty flavors of this dish is one that makes the mouth water and it's great because you can make a lot of it and it is just as good leftover.  You can make this as a side dish, or eat it in tortillas with rice, a cabbage slaw, pickled red onions, guacamole, and anything you would normally eat in a burrito or taco.

Black Bean and Squash Salad


1 small winter squash roasted, peeled, seeded, and cubed
1 can black beans
4 tbsp chopped cilantro
1/2 chopped pepper (sweet or hot or both)
1 tsp cumin
1 clove garlic, minced
2-3 tbsp olive oil
juice from 2 limes
s + p to taste

Mix all ingredients together.

Thinking Ahead

This week Terry has been trying to combat our water issue in the garden and hopefully solving the problem a few ways.  Wheel barrow by wheel barrow he brings dirt and leaf compost up to the beds to raise them up for next year.  We have so much standing water that we need to compensate for the material that may have washed away in the heavy rains.  

He also realized that part of our problem may be that we are getting a lot of runoff from Hemlock Road.  A county engineer is coming to the house this week to evaluate the ditch along the garden.  There is no swale in the ditch and therefore the water is running directly off of the road into the garden instead of along the side of the road into the sewer. We are eager to see if the county can dig out the ditch to redirect the water.

In other news, it is time to say goodbye to the tomatoes and put the stakes back in the garage until next year.  We can still make pickled green tomatoes from what remains on the vines which are one of my favorite additions to sandwiches.

Lettuce is coming in slowly and we hope that the heads get big enough to pick!

Market + Recipe

This week on Saturday, September 24, 2011, we will have:

-Kale

-Parsley
-Cilantro

-Beets

-Carrots

-Garlic

-Flowers

We enjoyed some of the last of our tomatoes last weekend when we made Bruschetta. I love this simple way to have fresh flavors of tomatoes, basil, and garlic in one bite! If you still have tomatoes left, I suggest making this for an appetizer or snack!

Bruschetta

1 garlic clove
1 sliced, toasted baguette
2 large tomatoes
6-10 large basil leaves, torn or sliced fine
1 tsp salt
2 tbsp olive oil
1 tbsp red wine vinegar
freshly ground pepper

Slice baguette and toast in oven until edges are crisp. Rub a raw garlic clove on one side of toasted bread.

Remove seeds and most of the juice from the tomatoes and chop into small pieces. Mix with the rest of ingredients and put on the toast and serve right away!

Fall is Here

It may not technically be fall yet, but the temperatures and our vegetables tell us that it is upon us. This sudden drop in temperatures is a relief but also a worry for our plants. We had to cover the basil and cilantro last week because of the fear of a frost. Our tomatoes have stopped producing and it was a rough season for them anyway with all of the wetness. If yours look anything like ours, don't worry, you are not alone!

Not-So-Great-Looking Tomatoes

We don't have a lot of fall crops besides kale and lettuce so we are relying on our garlic and the last of our herbs to get us through. We tried to plant fall cabbages and a new crop of kale but due to the weather and some pesky rabbits, they were not successful so far. Even though things are slowing down in the garden, that doesn't mean that we have any less work. There is a lot to be done to put the beds to rest for the winter and before we know it, it will be time to plant garlic again. We are planting winter rye in the beds that we are not planting vegetables in anymore and we are pulling out all the weeds that have gone to seed. The winter rye will help to keep down the weeds because we don't want a bed full of weeds awaiting us in the spring.

Winter Rye

Market + Recipe

This Saturday, September 17, 2011, we will have:

-Kale

-Garlic

-Onions

-Green Beans

-Beets

-Carrots

-Tomatoes

-Cilantro

-Basil

-Parsley

-Flowers

Fall is just about here and as the weather is getting cooler, we are also seeing some fall vegetables at the market. Pumpkins and squashes are becoming more prevalent and this week Anne, Seth and I made a butternut squash ravioli with a brown butter/parsley sauce that got us a bit more excited for the changing seasons. The best way to do this is to make your own pasta and if you have a pasta machine, it's even easier.

Pasta (6 servings)

4 3/4 cups white flour

5 eggs

1 tbsp olive oil

1 tsp salt

water

Put flour in a bowl and make a well. Crack eggs into the well, add olive oil and salt, and slowly incorporate the eggs in with the flour. The dough should be very well mixed and smooth. Add water a little bit at a time to get the right amount of moisture. Wrap dough in saran and let sit for 30 minutes to let the gluten relax.

Squash

1 squash (any winter squash)

1/4 cup ground almonds

3 tbsp sugar

3 tbsp cream

1 tbsp salt

1/4 tsp pepper

Slice squash in half lengthwise and seed. Drizzle with olive oil and roast at 400 for 40 minutes or until you can easily pierce a knife through the thickest part of the flesh. Remove flesh from skin and add to a bowl and mix with other ingredients to make a smooth mixture.

Ravioli

The easiest way to make ravioli is with a pasta machine to roll dough out into strips and place 1 tbsp dollops onto the dough. Fold dough in half and pinch around the squash mixture to create a good seal. Cut out with a jar or a cookie cutter. Feel free to use any other method to make the ravioli as long as they are sealed!

Brown Butter Parsley Sauce

1 stick butter

1/4 cut finely chopped parsley

To brown the butter, heat butter in a saucepan on low heat until the foam is gone and you see solids at the bottom of the pan. Keep stirring and you will be able to see a distinct color change when it is done. Add parsley at the end and save some to put on top of the pasta. (Also a favorite of mine is to substitute sage for the parsley!)

Roasted Butternut Squash

Ravioli in progress

A side of sauteed Endeavor Farm kale, garlic, and onions.

A complete meal!

Frying up the ravioli and having them for breakfast makes for a rich treat!

Market + Recipe

This week on Saturday, September 10, 2011, we will have:

-Green Beans

-Kale

-Beets

-Carrots

-Cilantro

-Parsley

-Basil

-Flowers

-Tomatoes

-Garlic

-Onions

For this week's recipe, I bring you Shakshuka. This is a classic Israeli dish that is so simple and is traditionally eaten for breakfast but can be made for any meal of the day. It is essentially eggs poached in a tomato sauce and it is very tasty and easy to make! With tomatoes in season I suggest using lots of fresh tomatoes for the sauce but canned tomatoes easily substitute. I often make this and serve it over rice or noodles to give it more volume for a main course.

Shakshuka

Serves 4-6

1/4 cup extra virgin olive oil

5 Anaheim chiles or 3 jalapenos, stemmed, seeded, and finely chopped

1 small yellow onion, chopped

8 cloves garlic, crushed

1 tsp ground cumin

1 tbsp paprika

1 28 oz can whole peeled tomatoes, undrained

salt, to taste

8 eggs

1/2 cup crumbled feta cheese

1 tbsp chopped parsley

warm pita, for serving (or toast)

1. Heat oil in a 12" skillet over medium-high heat. Add chiles and onions and cook, stirring occasionally, until soft and golden brown, about 6 minutes. Add garlic, cumin, and paprika, and cook, stirring frequently, until garlic is soft, about 2 more minutes.

2. Put tomatoes and their liquid into a medium bowl and crush with your hands. Add crushed tomatoes and their liquid to skillet along with 1/2 cup water, reduce heat to medium, and simmer, stirring occasionally, until thickened slightly, about 20 minutes. Season sauce with salt.

3. Crack eggs over sauce so that eggs are evenly distributed across sauce's surface. Cover skillet and cook until yolks are just set, about 5 minutes. Using a spoon, baste the whites of the eggs with tomato mixture, being careful not to disturb the yolk. Sprinkle shakshuka with feta and parsley and serve with pita, for dipping.

Hannah & Ian's breakfast last weekend!

Second Wind

Yesterday it finally smelled like fall and after those few days in the 90's, it is such a relief. As we approach our fall season it seems like things are really kicking into gear. When we were picking our produce for Saturday's market, we all remarked at how it seemed like everything was getting its second wind. Maybe the weather, maybe the weeding, who knows, but something is working!

The green beans have never looked better. We seem to have to pick them about every day and they are bright green, slender, and delicious. Bev started to freeze a lot of them last week so that we may enjoy fresh green beans in the winter!

Green Beans

We are having great luck with our herbs this year as well. Our parsley and cilantro grow so much every week that we are able to take a lot of it to market. There is nothing better than fresh herbs and the plants are looking so healthy. I have never had good luck with growing cilantro but this second planting that Terry planted from seed is a strong crop. Our herbs are so fragrant that you can immediately tell when someone is picking them because the smell wafts through the air!

Parsley

Cilantro

The basil started out really strong and there was more of it than we could handle. Then we got worried when mid-summer, there was a lot of blackening on the leaves and the plants were starting to yellow. However now the black is gone and they look great again!

Basil

The flowers continue to thrive and last week we noticed some brown on the ageratum but miraculously all of that was gone this week and they bounced back.

Ageratum

The tomatoes, although the plants are not looking great, taste wonderful. Because of the weather, they are cracking on top, but we don't mind what they look like because they are still juicy and delicious. The brandywines continue to be our favorite and the ivory egg variety is beautiful and a great, new addition to our farm.

Mix of red tomatoes on left, Ivory Egg on right.

Whatever we're doing we're going to keep doing it because it seems to be working!