Guest gardeners from Germany

This past week, we had the pleasure of Pablo’s parents visiting the village. They came to the Veggie Garden two days and helped us plant peppers in the Laurel garden.

Meet Frazier

What do you like most about Innisfree so far?

I find Innisfree’s community a refreshing breath of cool clean air, a dream come true, and an escape from a fast paced style of living. Everyone I meet greets me with a welcoming smile. I feel at home already in Crozet, Virginia thanks to everyone who makes the Innisfree community possible. I enjoy the beautiful landscape of the Blue Ridge mountains (Pasture Fence), the blossoming pear and apple trees, and all the farm animals (baby sheep, cows, chickens, yak, and pig).

What originally got you interested in gardening/farming?

In 2012 when I returned from China where I conducted a study on University student’s environmental organizations. I was in search for a new community of people that wanted to protect the environment. I began volunteering for Transition Western and began to help build gardens for families in the local Bellingham community. Through a Transition Western’s gardening party I met my three housemates and we found our new home with a community garden in our backyard. From these experiences I learned how a garden can create a community, strengthen social ties and create a sense of home.

What is your favorite vegetable?

On Orcas Island in WA state I was lucky to enjoy a juicy heirloom-taxi-cab-tomato right off the vine while on a bike ride touring the farm country, tastes like dessert 🙂 And organic red peppers!

Where are you from?

Originally I am from Seattle, WA tucked in between Lake Washington and the Puget Sound. Surrounded by two mountain ranges the N. Cascades, Olympics, Mt. Rainier, and Mt. Baker.

Do you have a favorite veggie recipe that you would like to share with us?

I find the most delicious veggies I have eaten raw. I recommend trying to eat a raw red pepper and tomatos right off the vine. In addition, oven baked asparagus in olive oil is simply delicious and fresh organic avacado, tomatos, onions, garlic, and lime guacamole is superb!

Are there any unique produce originating from where you are from?

WA is famous for their apples and coffee(even though its imported). I enjoy eating crisp cold apples with slices of Jarlesburg cheese, yummy.

Wilted Spinach Salad With Garlic & Hazelnuts

ingredients:
-1 1/2 pounds fresh spinach
-1/4 to 1/3 cup olive oil
-3 cloves garlic, minced
-1 cup coarsely chopped hazelnuts
-3 to 4 tablespoons wine , champagne . or balsamic vinegar
-salt
—freshly ground black pepper

procedure:
1. Remove the spinach stems and place the leaves in a clean sink or a large bowl. Soak in cold water then drain . repeat with another cold water bath. Continue several times until the spinach is very clean. Drain again and spin until absolutely dry.
2. Transfer to a good – sized salad bowl , and break any large leaves into bite – sized pieces
3. Heat the olive oil in a small skillet and add the garlic and hazel – nuts cook over low heat for 5 to 8 minutes , stirring intermittently .
4. Add the hot mixture directly to the spinach, scraping in as much of the oil as you can . toss until all the spinach is coated and the nuts and garlic are distributed
5. Sprinkle in wine champagne , or vinegar and salt ; grind in some pepper . toss again and serve immediately.

Additional notes: Pouring hot oil over fresh spinach leaves causes them to cook just slightly upon contact . they wilt a little . and tenderize perfectly after experiencing this soft yet fresh salt the idea of eating a raw spinach salad seems cumbersome by comparison .you can clean the spinach ahead of time and store it in a bed of clean paper towels within a sealed plastic bag in the refrigretor if you also peel the garlic and chop the nuts in advance , the final preparation will be very simple once assembled , this salad doesn’t keep very well , so try to put it together right before serving.

Thank you to The Crankin’ Kitchen for the photo.

“Spring break” visits in the Midwest

 I (Amy) am currently on hiatus from the lovely veggie garden, but my mind is still partially focused on the garden. I had the privilege of visiting a great organization in South Bend Indiana called Green Bridge Growers. Green Bridge uses aquaponics to grow their yummy and beautiful produce. Their aquaponics system involves a colony of koi fish, their natural waste (containing beneficial nutrients), and finally the water filled tanks containing the plants. Instead of transplanting plants into the soil, these roots are submerged into water. Green Bridge is also an awesome organization because they work with people who have special needs.

Thank you, Green Bridge Growers, for the great visit!  
    
 

Things are coming along…

Our greenhouse is filling up with seedlings, our hands are getting dirty with soil, and the temperatures are starting to feel like spring! We are busy, busy, busy- but here is an update: 

    
 

Spring “training”

Here is Emma working hard, shoveling compost into a cart.

It’s been a week of beautiful weather! Thanks to the sun and nice temperatures, we have been able to do a lot of work outside. One main task this week has been spreading compost and preparing beds out in the field for planting.  Filling wheelbarrows and carts full of compost, pushing them out into the fields, and spreading the contents (lots and lots of compost) is very physical work.  If you are planning a workout plan to get trained for a race or if you are just prepping for swimsuit weather, I recommend “scrapping” that plan and just taking up some afternoons working with compost.  You will be toned in no time at all. 🙂

Art projects at the garden

Innisfree Village is full of creative and artistic minded individuals.  Every work station and open studio here in our community designs and creates beautiful and unique pieces and products.  Here at the veggie garden, one of our main “arts” is the growing of edible plants and veggies, but we also produce other forms of art.  Some of our art examples are our beautifully decorated jars and containers (that hold our processed food products) and of course our harvest and CSA buckets.  As we approach the growing season (and the eventual harvest time) we are doing all kinds of preparation including getting our buckets ready to be newly painted for the season.

Here are some examples of our wonderful label art and our bucket preparation:

 

Roasted Potatoes with Fennel & Tarragon

ingredients:
-2 pounds New Potatoes , scrubbed
-1/4 cup extra – virgin olive oil
-1/2 teaspoon coarse salt, plus more to taste
-1/2 teaspoon freshly cracked black pepper
-1 Fennel bulb , large, cut into julienne or sliced thin on a mandolin
-1 tablespoon fresh Tarragon , chopped
-2 teaspoons Anise seed, toasted

procedure:
1. Preheat oven to 375 degrees F.

2. Place potatoes on a greased baking sheet and drizzle with one third of the olive oil . Toss with salt and pepper. Place in the oven to start roasting.

3. In the mean time, in a skillet over medium heat, sauté fennel and onions / shallots in another third of the oil until slightly softened but still crisp , 5 to 8 minutes. Stir in tarragon and anise seed.

4. Add the fennel mixture to the potatoes in the oven. Toss well and continue roasting,until potatoes are tender but not too mushy. Adjust seasoning to taste and serve hot.

photo provided by http://www.weeklygreens.com!

Leeks simmered in wine

ingredients:
-2 tablespoons butter
-8 Leeks, about an inch in diameter, trimmed, halved lengthwise and rinsed
-1/2 cup dry white wine
-2 Bay leaves
-6 Parsley sprigs
-3 Thyme sprigs
-1/2 teaspoon peppercorns
-chopped Chervil, Tarragon, or Parsley
-salt and pepper

procedure:
1. In a skillet that hold the leeks comfortably, melt the butter over medium heat. Add the leeks and cook until they begin to color a little.

2. Add the wine and cook until it’s reduced by half. Then add 2 cups water, 1/2 teaspoon salt, and the herbs. Simmer, partially covered, until the leeks are tender (about 10 to 20 minutes). Transfer them to a platter.

3. Continue cooking the liquid until it’s the consistency of light syrup, then pour it through a strainer over the leeks. Season with salt and pepper. Then garnish with the chopped herbs.

photo thanks to http://www.telegraph.co.uk

Additional garden helpers & new friends

We have a few new faces at the veggie garden who will be helping us out: Meagan and Sage!  Meagan and Sage are Kyle (our new veggie garden head)’s family.

Here’s a great shot of Sage and Brooke working together on dried kale.