Linda's Gardens - Catching up!?!

Good grief, I just looked and see that it's been since June that I last posted anything to our market blog..... guess I've been a little busy.  As usual we had a very busy year, and it's hard to believe that it almost Christmas once again!  We are finally starting to slow down as the season unwinds and will draw to a close by December 22.  At our farm, the outside fields have all been cleaned up and put to "bed" for the winter, and the two tomato high tunnels  have been cleaned of plant residues, at least mostly cleaned out.  We still have a couple rows of cool season crops in them.  The other two high tunnels are pretty full of lettuces, arugula, broccoli, cauliflower, fennel, rutabaga's green onions, and a couple other "odd" plants.  The greens are doing really well as are the green onions.  I think the rutabaga's may be ready for harvest this week, and a few heads of cauliflower.  The broccoli still has a way to go, but it is growing, however slow.  Winter growing and harvesting for us is a grand experiment, but a worthy one.  It will take some time to develop the proper technique, but we believe it is possible to have limited varieties of fresh produce all winter.  Lots of people ask what we do all winter....  We do lots and lots of cleaning, searching for "lost" tools, sharpening tools, fixing tools, organizing tools, researching tools, yes, lots of tool stuff, equipment repairs and modifications, read seed catalogs, research plant varieties, layout the garden fields, plan out the crop rotations, plan crop seeding and planting schedules, order seeds and equipment, start germinating seeds, try to find workshops for continuing education type classes, catch up on paper work and bookkeeping, (taxes, ugh!), try to identify ways to recruit workers, and about a thousand other things.  And, we do try to get caught up on sleep, and if we're lucky, maybe make an escape for a few days.  We also try to be more involved with Dakota Rural Action (DRA) during our "slow" months and work on organizational and  management things for our farmers market.  One of the things we do during the winter months that is important to us, is feeding our feathered friends which this year is apparently going to include ten wild turkeys.  We used to have anywhere from eight to seventeen pheasants come and feed on the ground under feeders that we had at the back of our yard, but since the heavy rains the last couple years and especially since the hail this spring, we've seen almost none (anywhere in our area).  :^(    We are beginning a venture into the CSA arena and are starting out by offering CSA Cards that are available for purchase now.  I invite you to visit our Linda's Gardens web page or facebook page to learn more about our CSA Card program.  CSA Cards also make excellent Christmas gifts!!
Merry Christmas to All from all of us at Linda's Gardens!!!

YUM! RHUBARB SORBET

recipe From Gourmet on-line -- 

 

RHUBARB SORBET WITH VANILLA RHUBARB COMPOTE

SERVES6

• ACTIVE TIME:35 MIN
 
• START TO FINISH:3 HR (INCLUDES CHILLING)

Though we’ve divided this recipe into two sections, it really contains just four ingredients: rhubarb, sugar, vanilla, and corn syrup. (Adding a little corn syrup to a sorbet helps give it a velvety texture.)

FOR SORBET

• 2 lb rhubarb stalks, trimmed and cut into 1-inch-long pieces (about 7 cups)
• 1 2/3 cups sugar
• 2 tablespoons light corn syrup

FOR COMPOTE

• 3/4 cup sugar
• 1/2 lb rhubarb stalks, trimmed and cut diagonally into 1/4-inch-thick slices (about 1 cup)
• 2 drops vanilla

• SPECIAL EQUIPMENT:

   
  an ice cream maker

MAKE SORBET:

• Toss together rhubarb, sugar, and corn syrup in a 3 1/2- to 4-quart heavy saucepan and let stand, stirring occasionally, 30 minutes (to macerate).
• Cook mixture over low heat, stirring frequently, until rhubarb has released about 2 cups liquid, 10 to 15 minutes. Increase heat and simmer, stirring frequently, until rhubarb is very tender, 12 to 15 minutes.
• Purée mixture in 2 batches in a blender until very smooth (use caution when blending hot liquids). Transfer purée to a bowl, then set bowl in a larger bowl of ice and cold water and stir occasionally until cold, 10 to 15 minutes. Freeze purée in ice cream maker, then transfer to an airtight container and put in freezer to harden, at least 1 hour.

MAKE COMPOTE WHILE PURÉE IS CHILLING:

• Simmer sugar and 1 1/2 cups water in a 2- to 3-quart saucepan, stirring, until sugar is dissolved. Add rhubarb slices and return just to a simmer, then remove pan from heat and stir in vanilla gently (to avoid breaking up rhubarb). Cool mixture to room temperature, gently stirring once or twice, about 30 minutes. Chill, covered, until ready to use.
• Let sorbet soften at room temperature 5 minutes, then serve with compote.

COOKS’ NOTE: Sorbet and compote can be made 3 days ahead.

Tomatoes at Linda's Gardens

Well, I see it's been quite some time since I put anything out on our blog. So much to do and so little time. We finally have tomatoes ripening and will have red, yellow and gold slicers at our market tomorrow (Kohl's 3 - 6). It's been a long time coming, but considering that Jim couldn't put up our new high tunnel until late spring, I'm almost surprised we have them now. We didn't get the tomatoes planted until May 16th or thereabouts. Considering the cool weather we had during May and June, I think they did quite well. As always, they taste delicious!! Be sure and stop by and get yours before they sell out!!!

NEW VENDORS

We have several new vendors for you to check out:

Gilkerson Gardens (former vendor returning this year)

Junebug Creations

Tannenbaum Tree Farm

Happy Hydros

Hillside Prairie Gardens

Muddy Pumpkins Farms

Fudge in a Jar by Char

Kettlecorn Kastle

Puppy Love Bakery

Knotty Daughters (occasional vendor)

If you stop by 8th & Railroad between 10 and 1 on Saturdays you can get a wood-fired pizza, baked on the spot, from Cider Hill Farm Bakery. Lunch to go!

We hope you all had a chance to read the Argus Leader article last Sunday about the Farmer's Markets in Sioux Falls and that, if you haven't already visited us, you will do so on Saturday. At Morsels Desserts this week we will have the following: Scones - Orange Cranberry and Apricot Almond; Bars - Cheesecake Brownies, Turtle Brownies, and Peanut Butter Brownies; Cheesecake - Bananas Foster, Chocolate and Cherry Vanilla. Look forward to seeing you!

Mary Jo

Morsels Desserts

Linda's Gardens - Peas are blooming!

Our peas in the high tunnel are blooming, started last week or the week before. It's always so exciting to see the blossoms an know that in a short time, it'll be pea picking time. I'll be one happy pea picker!!

Hello All!

This is Mary Jo from Morsels Desserts. It was great to see so many of you last Saturday at our first Farmer's Market for 2011 at 8th & Railroad. We are all looking forward to a great season.

This Saturday (May 14) I will have the following: Scones - Orange Cranberry and Chocolate Chip; Bars - Fudge Brownie, Caramel Nut Bars, and Fudge Brownie with White Chocolate Chips; Cheesecake - Lemon Strawberry and Bananas Foster.

Although the weather is not expected to be as fantastic as we had last Saturday, we hope you will all come out. We are all small-scale, independent producers and it's your support that keeps us going. Thanks!

Mary Jo