“So many people are rising up like germinating embryos to claim food sovereignty, to rescue local seeds, and to guard human civilization’s cornucopia.”
– Janisse Ray, poet and author of The Seed Underground: A Growing Revolution to Save Food
Sylvia’s Garden & Greenhouse
Janisse Ray calls Hartland’s Sylvia Davatz a “Local Hero” for her efforts to preserve seeds. Sylvia develops seeds using a variety of criteria, looking for seeds that will contribute to our year-long food supply, be well-adapted to our growing environment, have great flavor, be productive and disease-resistant and, thereby, worthy of preservation. She has once again made her seeds available through her Solstice Seeds Catalogue which you can download below:
I loved this post from a localvore in Georgia:
“Let’s be honest: This is no Vermont. Have you ever noticed how many organic, small-farmed, value-added products originate in Vermont? I think we in the South need to do what the railroads did in the mid-1800s: recruit by all means necessary. We need to paper New England with flyers describing what an idyllic, easy life can be had amongst central Georgia’s granite quarries and pine tree plantations. Just show up, bring your chevre and your micro-greens with you, and we’ll give you 40 acres and a mule.”
Good luck to Georgia. . . and kudos to all the chevre producing, micro-green eating localvores in New England!
Rosa Rugosa Hips
Have you ever made rose hip tea? I did a few years ago, using fresh rose hips. I was unimpressed. I’ve since learned one needs twice as many fresh ones as dried, and that mint makes a nice addition. Since rose hips offer a good winter source of vitamin C, I decided to try again. In late September, while vacationing at a cottage on Little Diamond Island in Maine, I gathered plump rose hips. (The rosa rugosa had been planted to prevent erosion and were doing a good job of keeping the cottage from falling into the sea!) I sliced off the rose end, cut them in half and seeded them . . . a sticky process. I left the hips for a few hours to dry in the sun, then put them on a cookie sheet in a 190 degree oven for about 8 hours until dried. This morning, I put a sprig of dried mint and a few rose hips in my little tea pot, added boiling water, brewed for 10 minutes, and added a spot of maple syrup. Ah, a tasty tea!
This winter is predicted to be a hard one – I love knowing I have this stash of dried rose hips, mint, and maple syrup (bits of spring and summer) to see me through the coming cold, dark winter afternoons.
Dried mint and rose hips
Brewed rose hip-mint tea
Tomatoes, cukes, and peppers are ripening – t’is the season for gazpacho . . . and Long Wind Farm was having a sale on tomatoes! There are lots of different recipes; some like it silky smooth, others like it chunky – I like to add side bowls of chopped tomatoes, cucumbers, peppers, and chives to this recipe so we can have it both ways!
- 3 medium red bell peppers, roughly chopped
- 3 large cucumbers, peeled and roughly chopped
- 12 medium ripe tomatoes, roughly chopped
- 1 large clove garlic (optional)
- 2 cups water
- ¾ cup extra virgin olive oil
- ¼ cup + 1 tbsp apple cider vinegar
- 1 tsp salt or to taste
- ¼ cup + 2 tbsp plain bread crumbs
Home made croutons
1 large french baguette (One could use different breads.)
¼ cup olive oil
¼ tsp salt or to taste
Place all the ingredients in a blender (depending on the size of the jar, you may have to do it in several batches). Blend until smooth
- Pour through a fine mesh strainer to get rid of tomato and pepper skin and cucumber seeds. (I use a Foley food mill.)
- Chill for a couple of hours before serving.
- Serve with home made croutons, bowls of chopped cucumber, peppers, tomatoes, chives, etc
Home made croutons
Dice the baguette and place in a large bowl
Drizzle with olive oil and season with salt.
Spread the bread cubes on a cookie sheet lined with foil in a single layer
Bake at 400F for 20 minutes or until golden brown
Serve on top of the gazpacho. Enjoy!
Tip: Gazpacho can be made with frozen tomatoes. If you want gazpacho next 4th of July, freeze tomatoes now!
Food Solutions New England has prepared a vision for New England agriculture that would have us producing 50% of our food by 2060, with self-sufficiency in dairy production and near self sufficiency in vegetables . . and no one going hungry:
Discussion of “Food Most Feasible for New England to Produce” interesting (p.19+)
“No one can predict the future but it is worth knowing that, if pressed, New England could probably produce two-thirds of its own food.”
According to the National Gardening Association, when the crocuses are in flower, its time to plant the seeds of broccoli, Brussels sprouts, cabbage, garlic, kale, kohlrabi, onion sets and seeds, peas, potatoes, radish, rutabaga, shallots, spinach, and turnip. Finally! Our home grown food is as LOCAL as it gets.
Today’s Valley News had Carol Egbert’s recipe for homemade crackers with a suggestion to try different herbs. I had dried sage, rosemary and thyme from the garden as well as dried hot peppers . . . why not give it a go?
Carol Egbert’s Saltine Crackers
2 cups all-purpose flour (Note: I used 1 cup Beidler Family Farm whole wheat flour and 1 cup King Arthur All-Purpose)
1 teaspoon baking powder
1/2 teaspoon kosher salt (Note: the crackers were too salty for my taste – I’d use 1/4 tsp next time)
1⁄3 cup vegetable oil (I used olive oil- it would be fun to try Cedar Circle sunflower oil when it is next available)
2⁄3 cup warm water
1 local egg white, beaten
additional kosher salt to finish crackers
Carol Wrote:”I use a whisk to blend together the flour, baking powder and kosher salt in a mixing bowl. I stir the vegetable oil and water into the flour mixture to make soft but not sticky dough.
I put one quarter of the dough onto a cookie sheet that has been lightly oiled and use a small rolling pin to roll the dough into a large square, paint on a thin glaze of beaten egg white with a pastry brush, sprinkle the dough with a small amount of kosher salt and finally, prick the dough with a fork to keep the crackers from rising. The crackers are ready to be baked for 10 minutes in an oven that has been preheated to 400 degrees. Cool and re-oil the baking sheet between batches.”
I divided the dough into 4 quarters and mixed in about a Tablespoon of crumbled dried herbs in each quarter. My favorites were the rosemary and the sage. I’d go easy on the salt next time. It would be fun to make these crackers and serve them with gazpacho next summer . . or with homemade tomato soup today!