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.