Let’s talk flowers…I love them! And right now the view outside my farmhouse kitchen window has to be the best seat in town for butterfly watching. The field is a blaze with colorful fall flowers…row after row of yellow, orange and red zinnia’s along with the ever regal towering cooper headed amaranths and dark mysterious Moulin Rouge sunflowers . Fall is a great flower season and such beauty should receive some attention. Our farm draws several people each weekend that come and cut their own fresh bouquet to take home. The biggest question I get from folks visiting the farm is how to properly cut their flowers for the longest vase life. I am a visual learner…I like to see something done rather than read about or be told how to do it. With that I thought I would make myself a little video series showing you all how to cut your own fresh bouquet right from the field…then in the next couple of weeks I will give you some tips on caring for and showing off those gorgeous blooms in your home. Ready…Quite on the set….Action!
CSA News & Updates:
The fall CSA has started here on the farm and this Saturday will be your 2nd. Pickup. Be looking for green beans, Okra and peppers as well as more greens. Now one of the things I love about our fall CSA is that this is a great time to start putting some of those greens and things into your freezer for eating during the cold long winter months. You will be getting lots of greens throughout the fall so be sure to preserve some…you will be eating plenty fresh I promise you that over the next few weeks. Tips for quickly preserving some of these greens and peppers
Quick Blanch Method: Turnip greens, Swiss Chard, Mustard Greens, Kale and Collards….ect..
For all you brand new fall CSA shareholders you may want to scroll through the posts here on the blog for more information tips and recipes.
Wash and trim your greens then spin them dry in your salad spinner. (Salad spinners are a must have tool in the kitchen) All the greens both spring and fall you really need a good spinner…its a time and sanity saver!
Bring a good size pot of water to a boil. Place a bunch of ice into a large bowl with a couple of cups of cold water.
Add your greens a couple of handfuls at a time to the boiling water. About 1 minute they will begin to turn bright green. Remove them from the boiling water to place them into the ice water to stop the cooking process. Strain the greens from the cold water and pat them dry. Place them into a ziplock baggy and put them in the freezer. Repeat the process.
For peppers you will need to trim them and remove the seeds. Dice them up and place them single file on a parchment papered cookie sheet. Please to sheet of peppers into the freezer for a couple of hours uncovered. Once the peppers are frozen place them into a baggy and store them in your freezer.