Heritage Hill Farm

Acadia

2011-07-09T09:11:00.001-04:00

Coast

Cliffs

Caves

Cadillac

Pick Up Day - June 27, 2011

2011-06-28T11:30:00.000-04:00

Popeye's Tort

2011-06-26T20:50:00.001-04:00

What to do with that hail damaged spinach? Here's a great idea, easy and yummy!

Homemade Spinach Tortillas

bunch of fresh spinach, chopped- however much you have

2+ cups flour
1/2 teaspoon salt or garlic salt (more or less)
dash of pepper or seasoned pepper
1/4 cup oil (more or less)

1. Cook spinach in water, until spinach is wilted / soft.

2. Put spinach and a bit of water into blender to make a puree, consistency of apple sauce.

3. In a mixing bowl, combine flour, salt, pepper, and oil. Stir until crumbly.
4. Add the (hot or warm) spinach mixture, adding more water left in the pan from cooking if needed.

5. Knead - adding additional flour or water as needed to make a smooth dough - for about 5 minutes.

6. Divide dough into 8 parts (for 10 to 12-inch tortillas) or more (for smaller tortillas).

7. Flatten with rolling pin on a lightly floured surface.

8. Cook each tortilla on a preheated griddle over medium heat. If using a cast iron or non-stick griddle or pan, you won't need oil (although you can use a little if you wish).
9. Cook both sides for about 4 minutes, til browned a bit.
Enjoy!

Notes: I hereby add these diclaimers:
* used my kitchenaid, and my super cool tortilla press.
* kept adding puree until I liked the consistency of the dough.
* only mixed the dough for about 3 minutes.
* omitted the pepper.

And that's the truth !

Rhubarb Cake

2011-06-26T20:29:00.000-04:00

Hail Damaged Rhubarb

Rhubarb Cake

Ingredients:

1/2 cup butter
1 1/2 cups white sugar
1 egg
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
1 cup buttermilk
2 cups rhubarb, chopped
1 tablespoon all-purpose flour
1/4 cup butter
2 teaspoons ground cinnamon
1 cup packed brown sugar
In a large bowl, cream together butter and sugar.

Beat in egg and vanilla.

In another bowl, sift together 2 cups flour, soda, and salt. Add sifted ingredients alternately with buttermilk to creamed mixture.

Toss rhubarb with 1 tablespoon flour, and stir into batter. Spoon batter into buttered 9 x 13 inch pan, and smooth the surface.

Blend together 1/4 cup butter or margarine, cinnamon, and brown sugar; sprinkle evenly over batter.
Bake at 350 degrees F for 45 minutes.

A Reminder

2011-06-16T22:04:00.000-04:00

... of the little things of beauty right in front of us. I just happened to look out the window while paying bills this evening.

Oh I shouldn't have whined...

2011-06-16T21:24:00.011-04:00

Only 2 days ago I whined out loud that it was cold in mid June, but the garden was fine...

Then as if to be reminded of Mother Nature's power, today it hailed like a crazy woman....

There is so much damage, enough to effect the weekly pick up, but I think with lots of TLC some of the plants can rebound - although some of the tomatoes and broccoli may be goners - plucked and composted.

Ever see the movie Overboard, where Goldie Hawn just walks around in a daze speaking babble? That was me, repeatedly saying " ugh, ohgh, ack, oh noooo" while I assessed the garden.

If you look closely you can see where the hail actually ripped holes right through the Agribon fabric, then managed to rip through the plastic mulch too. The broccoli and greens were shredded - they look like prepped slaw. About 20% of the tomatoes were damaged, and the heirloom varieties in the lower garden were creamed. Sad, sad, sad.

Time to see how it all fares, then replant.

Brrrr....

2011-06-14T15:39:00.002-04:00

Really? It's June 14th and I started the wood stove. And it wasn't to take the chill off, its because its actually stinking cold and damp. I hope those seeds are not rotting....

Hmmm...

2011-05-31T06:44:00.000-04:00

Forget crop circles, can you tell who has been visiting my garden?

2011-05-31T06:42:00.000-04:00

Chance has gone a little crazy mowing this Spring - this little nest near the rhubarb survived somehow. We made a shanty to camouflage them from our cats and other predators.
Hope it works.

Dear Family, Please come visit us in Maine...

2011-05-31T06:30:00.000-04:00

The black flies won't bother you, it those pesky ticks you need to watch...

Future 'Deadliest Catch' crew member...

2011-05-31T06:22:00.002-04:00

Love on the rocks...

Ice still on Land's End

Garden Update

2011-05-22T19:51:00.001-04:00

Asparagus - devine
Rhubarb - huge this year!
Peas - about 700ft planted, trellised and growing in this lovely rain
Spinach - looking forward to my favorite Bordeaux
Cabbage - transplanted and thriving
Broccoli - ditto
Onions and scallions - go, go, go
Beets and turnips - amazingly not washed out after direct seeding before a onslaught of rain
Mixed greens and mesclun happy growing.....

Easter Hunt la Enchanted Forest

2011-04-25T22:08:00.026-04:00

Hmmm, what's this?

Easter Crew

Henry - he was a dog in his former life....

Seriously, no coaching for this shot

Looking for the lost marbles

We did make it to see and hear the loons

The water is this deep...

I see trouble headed our way...

Cockadoodle who????

2011-04-25T21:48:00.000-04:00

Drive South and Play!

2011-04-22T11:23:00.000-04:00

Busch Gardens after 8 hours

Soaked on a ride- EOC not too happy about it...

Memories to last at least 3 days...

GW somebodies big boat... Norfolk shipyard

Twosome Trouble

The Egg Queen

7 days + 150 gallons + 30 hours + 4 loads wood = maple syrup

2011-04-06T14:35:00.000-04:00

1 week of seemingly nice weather ( plus 12 inches of snow)

150 + gallons of sap

drip, drip, drip

30+ hours of tending to the boiling

4 wheelbarrows of firewood

Equals

3 gallons of Heritage Hill Farm Maple Syrup

Wonder why the real stuff costs so much?

Maple Syrup

2011-04-01T16:56:00.000-04:00

What a difference a day makes...

Thursday night

Friday afternoon

Who needs the weather channel?

2011-03-16T07:24:00.000-04:00

Red sky at morning sailors take warning

Joy

2011-03-14T06:28:00.000-04:00

There is joy in baking.
There is joy in gardening.
There is less joy in vacuuming.
There is no joy in doing taxes.

What to do on a another rainy Saturday?

2011-03-13T08:49:00.000-04:00

Banana Blueberry Yogurt Smoothie - check

Banana Bread - Great Aunt Betty's Recipe - check

Almond Butter - yum and amazingly easy - check

Roasted Red Pepper Hummus - check

Ginormous donation to Goodwill collected courtesy of distracted kids - check

MISSING

2011-03-11T10:13:00.000-05:00

The sun. Please send it our way if found.

Baby its cold outside...

2011-03-07T21:39:00.000-05:00

Snow Shoeing - EOC Style

2011-03-06T20:52:00.001-05:00


4 ft fence post means about 2 ft snow

Follow the bouncing red ball...

Why walk in the snow shoes when you can climb a tree?

Tubing Fun

2011-03-04T15:06:00.000-05:00

Red Sky at Morning

2011-03-04T14:57:00.000-05:00

The Resurrection of the Two Day Old Bean Soup

2011-02-28T14:12:00.000-05:00

A few days ago it was snowy and miserable and one of those days that are really lovely but I'd rather stay inside. So to make it a productive day, I decided to make bean soup.
Normally I use our own dried beans from the garden - but we had been given a "Patriotic 14 bean soup combo" in a ziploc bag (proceeds to benefit veterans). Wait go back, I was actually trying to use up leftovers - ham and a hambone, so I was going for split pea, then lentil, then I saw the bag of 14 bean mix.
So long story longer, I made this yummy soup - beans, garlic, carrots, celery, water, hambone over the woodstove most of the day. Delicious. Fast forward 2 days - I can't look at the soup any more. But 'waste not want not' what to do with leftovers?

Mixed-Bean dip/hummus:
Beans from soup (veggies included) - use a slotted spoon
1 TBSP or two of tahini
splash of lime juice
fresh cilantro
salt

Mix all in cuisinart. Enjoy with tortilla chips and fresh veggies.

Where did the time go?

2011-02-28T13:54:00.000-05:00

Welcome to 2011. I considered trying to do a post a day - but I know myself better and I doubt very much there are people out there reading this blog.

So here it is another snow day, tomorrow is the first day of March and plans are underway for the 2011 CSA. We are excited to offer more shares this year, and an expanded variety of veggies. No beef this year, less stress for working in the garden wondering when Billy the Bull may wander over to say 'hey' and eat my watermelons.... Pork will be done on a limited basis. Broiler chickens - we're are still trying to decide about, trying to keep our focus on the vegetables and kids and family.
That's it for now.

Week 13 Newsletter September 9, 2010

2010-09-14T23:05:00.001-04:00

Hmmm, what is there to say? Seems as if Fall may be fast approaching, and I saw the Farmer’s Almanac is predicting a COLD winter. Was it just last week that it was “insanely hot”?

We still have melons, tomatillos and husk cherries on the verge of maturing and oodles of winter squash almost ready. Try this recipe with all the cherry tomatoes- its smells amazing while roasting, tastes like candy when eating and your friends will think you are a goddess in the kitchen…

Slow Roasted Cherry Tomatoes

Cherry, grape or pear tomatoes (or whatever tiny tomatoes you prefer)

Garlic cloves

Olive oil

Kosher salt

Combination of dried Italian herbs (fennel, oregano, basil, or thyme) OPTIONAL

-Line a half-sheet pan with parchment paper, heat oven to 225F.

-Cut enough tomatoes to fill the sheet pan and place them cut-side up. Scatter a handful of garlic cloves throughout the tomatoes.

-Drizzle olive oil all over the tomatoes, then sprinkle lightly with kosher salt.

-Sprinkle mixed herbs evenly over the tomatoes (optional).

Bake for 3-4 hours, or until they have shriveled but still contain a bit of moisture inside. The time will depend on the size of your tomatoes, so start checking early. Let cool and eat immediately or store in a covered container in the refrigerator. Serve on bruschetta or crackers and goat cheese, or over pasta.

Basmati Rice Salad with Swiss Chard, Tomatoes and Herbs

1 cup basmati rice

1 3/4 cups water

3 tablespoons extra-virgin olive oil

1 1/2 tablespoons fresh lemon juice

2 cups chopped swiss chard (3 ounces)

2 scallions, thinly sliced

1 medium tomato, cut into 1/2-inch dice

1 1/2 tablespoons chopped tarragon, basil, or cilantro

Kosher salt and freshly ground pepper

1. In a medium saucepan, cover the rice with the water. Bring to a simmer, cover and cook over low heat until the rice is tender and the water has been absorbed, about 18 minutes. Remove the saucepan from the heat and let stand, covered, for 5 minutes. Spread the rice on a rimmed baking sheet and let stand until cool, about 15 minutes.

2. In a large bowl, whisk the olive oil with the lemon juice. Add the rice along with the swiss chard, scallions, tomato and herb; toss well to combine. Season with salt and pepper and serve.

Inside your basket this week:

· Swiss Chard

· Broccoli

· Peppers

· Winter Squash

· Melon

· Red Onion

· Tomatoes

· Carrots

· Turnips

· Cucumbers

· Eggplant

· Ask for herbs

Week 12 Newsletter September 2, 2010

2010-09-14T23:03:00.001-04:00

Back to school time- wahoo! Grace is in 4^th grade, Evan is in morning pre-K, and I start work again at BCS on September 13^th. Hmmm, what does this mean for the CSA? Not much. Mostly it means my mom is going to be über busy and unsupervised for a few of the last pick up dates. I trust her, and I’ll be home a few hours before pick up time to finalize the veggies. Anyone that has time to kill and needs fresh air in September- please let me know- we could always use an extra set of hands.

I know it has been insanely hot this week - I actually googled “cold meals for hot days”. So this recipe is for this weekend when it’s rainy and brrrr cold!

Mashed Turnips and Carrots

1 pound carrots sliced

1 medium turnip, peeled and diced

¼ c butter, cubed

Salt and pepper

Minced fresh parsley, optional

· Place carrots and turnips in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 15-20 minutes or until tender.

· Drain and mash. Add the butter, salt and pepper. Sprinkle with parsley if desired. Yield 4 servings.

Maple syrup or brown sugar would be yummy to add too!

Cilantro ‘Cold’ Slaw

*1 granny smith apple, julienned

* 1-2 colored peppers, cleaned and julienned

* ½ cabbage, julienned thin

* 2 yellow fresh corn tortillas julienned thin and fried/baked (optional)

* ½ bunch cilantro leaves, whole

Dressing

* ½ c ranch dressing (or ¼ cup each sour cream & mayo)

* 2 cloves garlic, minced

* ¼ bunch of cilantro, chopped fine, stems and all

* ¼ c parmesan cheese

* 2 Tbsp rice vinegar

* 1 tsp cumin

* Juice of ½ lime

* Salt and pepper to taste

1. Mix dressing in blender, pulse to blend.

2. Mix veggies in bowl, serve dressing over top as you plate slaw.

Inside your basket this week:

· Green Beans

· Kale

· Zucchini

· Summer Squash

· Candy Sweet Onion

· Tomatoes

· Carrot

· Turnips

· Watermelon

· Garlic

· Cilantro

· Basil

· Cabbage

Week 11 Newsletter August 26, 2010

2010-09-14T23:01:00.001-04:00

Summer Time - when the livin’ is easy, cooking should be easy, too! This deliciously nourishing recipe is filled with heart-healthy, immune-boosting greens. Cook up a mess of fresh greens with gusto and ease!

Simple Braised Green with Garlic

1-2 tablespoons olive oil

2 bunches fresh summer greens, about 8 cups, washed and coarsely chopped. This is your mixture of Asian greens, or mustard, collards, turnip greens, beet greens, kale.

1-2 cloves garlic, chopped

1/8 cup water or vegetable broth

Salt to taste

Optional flavorings: Sesame oil, plum vinegar, tamari

Optional toppings: sesame seeds, chopped almonds or walnuts, toasted pumpkin seeds

1. Heat oil in a large skillet over medium-high heat and add greens and garlic, stirring to coat with oil. Stir occasionally until greens are barely wilted, just a few minutes.

2. Add vegetable broth or water and stir, allowing greens to steam until barely tender. Salt to taste.

3. Add flavorings and toppings as desired and serve.

Serves 4.

Simple Cream of Broccoli Soup

* 1 tablespoons butter

* ½ onion, chopped

* 1 stalk celery, chopped

* 1 ½ cups chicken broth

* 4 cups broccoli florets

* 1 ½ tablespoons butter

* 1 ½ tablespoons all-purpose flour

* 1 cup milk

* ground black pepper to taste

1. Melt 1 tablespoon butter in medium sized stock pot, and saute onion and celery until tender. Add broccoli and broth, cover and simmer for 10 minutes.

2. Pour the soup into a blender, filling the pitcher no more than halfway full. Hold down the lid of the blender with a folded kitchen towel, and carefully start the blender, using a few quick pulses to get the soup moving before leaving it on to puree. Puree in batches until smooth and pour into a clean pot. Alternately, you can use a stick blender and puree the soup right in the cooking pot.

3. In small saucepan, over medium-heat melt remaining butter, stir in flour and add milk. Stir until thick and bubbly, and add to soup. Season with pepper and serve.

Inside your basket this week:

· Green Beans

· Cucumbers

· Broccoli

· Kale

· Zucchini

· Summer Squash

· Candy Sweet Onion

· Tomatoes

· Carrot

· Mesclun Mix

· Beets

· Braising Greens

· Garlic

· Cilantro

· Basil

· Ask for other herbs!

Week 10 Newsletter August 19, 2010

2010-09-14T22:57:00.002-04:00

Since I have an “in” with the farmer I was able to do a taste test of all the eggplant varieties. I cut ¼ -inch slices, brushed with 3 parts olive oil, 2 parts balsamic vinegar enhanced with veggie grill mix, salt and pepper. I threw it on the grill, 5 minutes a side, and enjoy!! Last week’s descriptions were pretty accurate, as far as my taste buds could judge. My favorite, hands down, was the Beatrice!

There are lots of eggplant recipes out there, but simply grilled is fantastic!

Roasted Vegetable Orzo

* 1 zucchini, sliced

* 1 summer squash, sliced

* 1 red onion, cut into chunks

* 1 pound asparagus, cut into 1-inch pieces

* 1 pound portobello mushrooms, thickly sliced

* 4 cloves garlic, minced

* 2 tablespoons olive oil

* 1 pinch white sugar

* salt and black pepper to taste

* 4 cubes chicken bouillon

* 1/4 cup dry white wine

* 1 (16 ounce) package orzo pasta

* 2 tablespoons grated Parmesan cheese

1. Preheat oven to 450.

2. Place the zucchini, squash, onion, asparagus, and mushrooms in a large bowl; add in garlic, olive oil and sugar, stir to coat . Spread in single layer on a baking sheet, add salt and pepper.

3. Roast vegetables until tender, 20 to 25 minutes.

4. Meanwhile, bring a large pot of lightly salted water to boil. Add bouillon cubes, wine, and orzo, and cook until al dente, about 8 to 10 minutes. Drain. Stir in roasted vegetables and Parmesan cheese, and serve warm.

Hawaiian Ginger - Chicken Stew

* 1 T sesame oil, or canola oil

* 1 lb, cut into 1-inch pieces

* 1 2-inch piece fresh ginger, peeled and cut into matchsticks or minced

* 4 cloves garlic, thinly sliced

* 1/2 c dry sherry

* 1 14-oz can reduced-sodium chicken broth

* 1 ½ c water

* 2 T soy sauce

* 1 t red chili sauce, such as sriracha, or to taste

* 1 bunch greens, such as kale, chard or spinach, stemmed and chopped (6-7 cups)

1. Heat oil in a Dutch oven over medium-high heat. Add chicken and cook, stirring occasionally, until just cooked through, about 6 minutes. Transfer to a plate with tongs.

2. Add ginger and garlic to the pot and cook until fragrant, about 10 seconds. Add sherry and cook until mostly evaporated, scraping up any browned bits, 2 to 3 minutes. Add broth and water, increase heat to high and bring to a boil. Boil for 5 minutes. Add soy sauce, chile sauce and greens (or chard) and cook until the greens are tender, about 3 minutes. Return the chicken and any accumulated juices to the pot and cook until heated through, 1 to 2 minutes. Serve with brown rice or glass noodles.

Inside your basket this week:

· Green Beans

· Purple Beans

· Cucumbers

· Broccoli

· Eggplant

· Kale

· Zucchini

· Summer Squash

· Red Onion

· Tomatoes

· Peppers

· Carrots

· Radishes

· Ask for herbs!