Thank You!

Hello everyone!  Thank you to those of you who submitted recipes, photos and ideas for using the delicious food that we grow here at Sage Mountain Farm.  I will be posting some of them here so you can see what others are doing.  Keep comin’ back and you will be inspired by your fellow CSA supporters!

On another note, I wanted to share something with you.  Well, I guess every time I post I am sharing something, but this is more personal.  I finally followed the advise of so many wise kitchen gurus…I prepped all of my veggies this weekend.

What a Time Saver!
What a Time Saver!

What do I mean, specifically?  I washed and chopped lettuce.  I trimmed and sliced onions and garlic.  I washed, trimmed, and ate all of the strawberries right away, of course.  In other words, I made it super easy to use all of my organic veggies and fruits!  Since I prepped, I have used green onions on a few things, onion and garlic in a few recipes, and I have eaten countless small salads.  When this stuff is ready to use in the fridge, it’s easy to use more of it.  When I am hungry I can just reach in and grab a few containers and have a meal started in no time.  I wasn’t taking the time everyday to chop a little lettuce, or slice up one onion, etc.  So when the end of the week came I had items that weren’t used and some which were wilted and destined for the chickens or the compost.  Sad, I know.  Especially considering that this is the freshest and best produce around!

No more…I have done this weekend prep for two weeks now and I am not only being less wasteful in the kitchen, I am also eating more of what comes in my weekly CSA box.

Speaking of being less wasteful, you guys know about saving your vegetable scraps for broth, right?!  I hope so, it’s an awesome way to extend the usefulness of your veggies.  I usually use a plastic freezer bag, placed in the freezer at all times, and fill it with the trimmings from onions, garlic, peppers, celery, broccoli, etc.  Basically any vegetable that you would consider a soup vegetable you can place the trimmings into the bag.  When that bag fills up, dump it into a stock pot and fill with water.  Boil for an hour.  You could also do this in a slow cooker if watching water boil isn’t your thang’.  When you strain out the veggie solids you are left with an unseasoned broth.  Salt and season to your taste, then either use right away or freeze.  I like to freeze my broth in 1-2 cup portions, just right for recipes!  Easy peasy!

Sage Mountain Farm
Homemade broth from the best organic veggies!

TriColor Radishes 

  Here’s a quick storage tip for all you radish lovers out there!  Wash and trim the radishes as soon as possible.  Then slice ’em up how you like them. I prefer circles, but you could go with semicircles or chunks. Then place them in a lidded container and cover with cold water. This way, your radishes stay rad all week! 😀

Green Garlic Storage Tip

Hello!  You know, the first week we got the green garlic in our boxes I just chucked it in the crisper and went about the business of unloading the rest of the box.  Then later in the week, when I wanted to use it, I found it had wilted.  It still tasted great, but it looked sad and less of the green leaves were usable because they had become withered.

Not wanting a repeat of that I decided to store it differently this time.  This time I thought…hey it still has roots, it’s a plant, right?!  So I put it in a glass, filled with an inch of water and set it on the counter.  Guess what?  The rest of the week the green garlic was firm and upright!

Winner! We have a winner!

There is a trade-off, the tips yellow a bit but I think that it is a better storage option because throughout the week more of the plant is useable than the wilted version from the crisper.  Just trim off the tips where they have yellowed (from overwatering, I think) and enjoy more of that mouth-watering garlic flavor!

Do you store your green garlic differently?  Have you had success? Failure?  What works in your kitchen?  Let’s have a conversation!

Fresh Ginger Storage Tip

A long time ago I bought some fresh ginger at the store to make a ginger tea.  Boiling water poured over a few small slices of fresh ginger, let steep, voila!  Ginger Tea!

Then I had a knobby ginger root to store, so I put it in the fridge.  Life has a way of moving along and then you forget about little things like the knobby ginger root that is waiting ever so patiently for you to use it again.  As it turns out, the fridge and/or the counter are not great places to store fresh ginger unless you are going to be using it all up fairly quickly.

Sage Mountain Farm
Keep fresh ginger in the freezer.

The best place, in my experience, to keep fresh ginger is in the freezer.

I place the ginger root in a plastic freezer bag and store it in the door of my freezer so I always have fresh ginger available for tea or for my Citrus Ginger Sauce!

Sage Mountain Farm
Use the back of a spoon to “peel” ginger.

Oh, I almost forgot…another tip (it’s a twofer!), when peeling the papery covering off of fresh ginger, use the back of a spoon and scrape.