WG CSA: Weeks Nine, Ten, Eleven and Twelve

Kate at Snowflake Kitchen here, to fill you in on CSA activities over the past couple of weeks. Isn't late summer the best time? Tomatoes are in full swing, corn is still here, and the weather is finally cool enough for a sweatshirt at night.  If you are looking for something new to use your great Windham Gardens produce, look no further.

Sweet Pickled Peppers
Similar to last post's roasted green peppers, these peppers are great on an antipasto platter. Dress them up with a little olive oil, or blend them with cream cheese to create a great dip.

20 green and red bell peppers, seeded and cored
1/2 cup sugar
1 tablespoon salt
4 bay leaves
5 peppercorns
1 cup white 5% vinegar
1 cup water

Roast the peppers skin side up, under a broiler until blistered. Put hot peppers in a pot with a tight sealing lid until cool, so that the peppers steam their skins. Prepare your canner and jars while you separate the skins from the pepper flesh. Set the remaining ingredients to boil together into a brine. Save the skins (see below), but pack the peppers into hot, wet jars. Top with the brine and run a chopstick around the edge. The level of brine will drop - add more and repeat a few times until the level of brine no longer drops. Top with hot, wet lids and process for 15 minutes.

Roasted Bell Pepper Vinegar
Take the leftover pepper skins from above, put in a jar, and strain in two weeks. You are left with a beautiful stained vinegar, great for vinaigrettes.

Caramelized Onions
After I saw this article on Serious Eats, I knew I had to try it. I normally freeze WG caramelized onions in ice-cube portions for all sorts of uses (frittata, soup, eggs, etc.) but it takes approximately forever. Though with this method you must be hyper vigilant, it still yields great results in a much shorter amount of time. Highly recommended.

Aioli
Erin's wonderful garlic stores beautifully, but it also translates to all kinds of cooking projects. When I found the Amateur Gourmet's 60 Second Aioli I knew I had everything to make it on hand. Aioli is like delicious garlicky mayonnaise - a wonderful addition to tuna salad or your crudite platter. We ate it with roast chicken, though I suspect it will go equally as well with salmon.

Tomato Preserves
I'll admit, I was a little slow to warm to a tomato jam at first. But after the first taste, I was hooked. I make three or four different variations on a tomato jam recipe - smoky, spicy, sweet and savory. Head over to Snowflake Kitchen to check out a great sungold jam recipe, that can be adapted to any tomato. I love to make it with WG black cherry tomatoes.

Anything I missed? Something you would like to see? Let us know!

WG CSA: Weeks Seven and Eight

In the bags: Hot peppers, Field Tomatoes, Sweet Corn, Green Beans, Garlic, Dragon's Tongue Beans, Kale, Swiss Chard, Green Peppers, Zucchini, Pickling Cukes

Kate of Snowflake Kitchen has been blogging about her CSA usage this summer. Kate is an avid preserver, so its no surprise that the latest round of recipes puts our mid-summer produce into jars.

Week One: CSA Frittata, Spring Style
Week Two: Cannelini Bean & Pea “Hummus”
Week Three: Mixed Squash Pickles
Weeks Four and Five: Fridge Pickles, Pesto & Basil Infused Vinegar
Week Six: Internet Inspiration - Zucchine Sotto'Olio, Beer Brine Pickles, Zucchini Relish, CSA Salsa

Roasted Corn Salsa
This recipe is based off of the new canning book Food in Jars: Preserving in Small Batches Year-Round by Marisa McClellan. Marisa's book is excellent for beginning and experienced canners alike. This recipe is reprinted with her permission.

8 ears fresh corn, shucked with silks removed
5 cups chopped tomatoes (approximately 3 pounds)
2 large poblano peppers, chopped
1 small red onion, chopped
1 1/2 cups apple cider vinegar
1/4 cup bottled lime juice
2/3 cup granulated sugar
1 1/2 teaspoons cumin seed
1/2 teaspoon red pepper flakes
1 teaspoon salt
1 teaspoon coriander seed

Prepare your canner with four pint jars. If you need a review of waterbath methods, the National Center for Home Food Preservation has a great primer. Preheat your broiler to high. Leave corn on the cob, and roast about 3-5 minutes per side until browned, then remove and let cool. Once cool, use a bundt pan for easy kernel removal (see #15).

Toast coriander, red chile flake and cumin over medium-low heat in a dry skillet until you can smell it. Grind roughly in a mortar and pestle. Feel free to use powdered spices - I just prefer mine this way.

Combine corn, tomatoes, peppers, onion, vinegar, lime juice, sugar, salt and spices in a large pot and bring to a boil. Reduce the heat and simmer for to minutes, until the liquid has reduced. Taste and adjust spices if needed.

Ladle the hot salsa into the prepared jars, leaving 1/2 inch/12mm of headspace. Wipe the rims, apply lids and rings, and process in a boiling water bath for 15 minutes. After the processing time, remove the canning pot from the heat and remove the lid. Let the jars sit in the pot for an additional 5 minutes. This helps to prevent the salsa from reacting to the rapid temperature change and bubbling out of the jars.

Roasted Green Bell Peppers
Adapted from Local Kitchen's Marinated Green Bell Peppers and Hitchhiking to Heaven's Pimientos Rojos

6 bell peppers
1/2 cup olive oil
1 cup white vinegar
1 cup lemon juice
1 tablespoon salt
2 bayleaves
10 peppercorns

Cut peppers away from seeds and chop in slices. Place skin side up on a baking sheet under the broiler. (Pro tip: roast the peppers at the same time as the corn for the above salsa and save some energy! Plus, throw a few of these in to the above salsa if you're not into spicy.) Keep an eye on the peppers, rotating the pan if necessary, to ensure even blackening. Once the peppers look quite burnt, put them in a pan or pot with a tight-fitting lid. Let the peppers steam their own skins off.

Prep canner and two pint jars as above. Once cool, seperate the pepper flesh from their skins. (Save the skins to infuse a jar of vinegar for salad dressings!) Set liquids and salt ("brine") to boil. Pack peppers into a hot jar, and ladle hot brine over them. Tap the jar on the counter to remove air bubbles, and run a butter knife or chopstick around the edge of the jar to remove more. You may have to do this several times and add more brine several times to ensure a filled jar - be careful, it will be very hot to the touch. Top with a hot wet lid, and make sure to leave 1/2" headspace - this recipe has a tendency to siphon. Process for 15 minutes.

Other Ideas:
French Pickled Garlic from Food + Words
Dilly Beans with Garlic and Hot Chilies from Headspace
Pickled Tomatoes from Food in Jars

Ashlee & Michael- Altnaveigh Inn, Storrs, CT.

Absolutely one of my favorites from the Summer!!

 

Photos by Eric Foley Photography

Busy days-

Wow- the end of the year seems like so long ago,and it's been forever since I've posted. I apologize! Happy Spring!! We've been so busy - getting ready for the opening of the store,greenhouses growing, bridal shows, photo shoots... I have to stop and take a breath!

The farm is almost in full swing. We've filled most of our  greenhouse space and have lots of beautiful hanging baskets getting ready for all you moms out there! CSA shares are filling up quickly, but we still have room and we can't wait to meet all our new members. I think  we're going to have an outstanding season!! - and we're booking lots of weddings for 2011.

The farmstand will open on April 22nd!! Mark your calendars for pansies, shrubs, perennials, and lots of other goodies!! We'll have fresh eggs, Collinsville bread, and all the other great local products we carried last year, and then some. We can't wait to see everyone!

Did you see our images from our photo shoot at the UCONN Alumni Center? It's really a great place for an event- especially if you love our basketball teams! ( They're awesome!!)The museum is a unique space with great lighting. ( I have to admit that I hold it close to my heart since I am alumni.) One of my favorite pics follows- thanks to Strawberry Road Creative for the beautiful pic. Dave is fantastic- definitely check out his site if you're looking for a photographer.

Then we were down at the Crocker House in New London, again with ESTOccasions, who put on a great bridal show. Thanks to Kia and her ladies! What a beautiful venue, so much character, and fantastic wooden doors! One of those odd architechtural details that caught my eye. This show was so packed with fantastic vendors!! The Beauty Bar will make you beautiful, Amber from Honeysuckle Pictures has got to be one of the most fun photographers I have ever met, and of course, the ladies at ESTOccasions will take care of everything for your special day so you have no stress- how much better can it get?

Some pictures from our photo shoot- enjoy!!

aren't they gorgeous?

and the greenhouses are chock full of perennials, beautiful hanging baskets, and herbs of all kinds.

While we wait for Spring to really come- stay warm and remember, it will be here soon!!

A toast to 2011!!

Wishing everyone the best year ever and hoping 2011 is a year of love, health and happiness. Have a wonderful and blessed new year!

Jill & Craigs Wave Hill wedding

photo by Windham Gardens

Check out the photos of Jill & Craig , married at Wave Hill Botanical Garden - NYC!! Thanks to the talented Cappy Hotchkiss for sharing the images!

Cappy Hotchkiss Photography Blog

The CT Bridal Event - UCONN Alumni Center

I've finally gotten pictures up from the Fall CT Bridal Event!!! It was great to see so many talented vendors again, as well as have the opportunity to make some new friends. Thanks to Kia and her fabulous crew at ESTOccassions for hosting this great event!

Happy Memorial Day!!

Hoping everyone had a safe and happy holiday and sending out a huge thank you to all the men and women serving our country!!

Artichokes!!!

I'm so excited to be growing artichokes this year!! I've been babying them from seed in the greenhouse since February, and finally they are ready for transplant!

Vegetables are such a fun addition to arrangements, and I love artichokes. Garlic and leeks are also fun, but for Summer, they are my veggie of choice. We will have both green and purple available and I'm dying to see how they come out. You never can tell when growing something new, but I have a good feeling about this one.

Check back to see our progress!!

May Flower of the month~

Okay- I'm more than a bit overdue with my favorites, but here is one that I just can't get enough of...

Bells of Ireland
Molucella laevis

Molucella - also known as "Bells of Ireland" - is a wonderfully versatile flower, used widely throughout the flower industry. While retaining a distinctly rustic charm, echoing the traditional lines of the foxglove, it also gives an eclectic modern edge to many flower combinations; it also looks fantastic on its own, just 6-7 stems standing tall in a stylish glass vase. The marvelous lime green bells of the flower calyx make this a great one for arranging!

Whether molucella is actually a flower or variety of foliage is often open to debate. In fact, molucella is a member of the mint family and has a unique perfume all of its own. Bells of Ireland originally came from Syria and the eastern Mediterranean; a hardy annual with flowers that never fail to impress, blooms which are the most exquisite shade of lime green.

The so-called "bells" - actually the calyx - can be found along the length of the stem, which often reaches a height of 2ft, possibly more. Each of the bells conceals the flowers protection mechanism; a series of small, white spikes which are surprisingly sharp. These are generally removed before getting to the retail level, but you should beware just in case!!

It is best to keep molucella cool, with a good supply of fresh water. from direct sunlight, A cool window ledge which receives lots of natural light but only minimal direct sun is the perfect spot for a bouquet.

Since Victorian times, Bells of Ireland have been considered a symbol of good luck - the perfect flower to send to someone starting a new job, or moving to a new home.

Available from your local florist year round, these are really an awesome flower!!

Grand Opening!!

photos by Windham Gardens


It's right around the corner and we can't wait!! On April 30th Windham Gardens will open it's doors right here at the farm. It's been a labor of love, and many years coming to have our store here at the farm- to meet our neighbors meet with our clients and invite people to be a part of what keeps us going.

It's been hectic over the past month, with getting the store up, planting the greenhouses, and getting the fields planted, but here we are, and summer will be here before we know it. We'll be starting the Madison Farmers Market at the beginning of May, so if you weren't able to make it last season, you'll have! It really is a wonderful market, with only 13 vendors, but a fantastic variety!! TALK seafood brings in some of the freshest seafood you'll ever find, Sankow's Beaver Brook Farm brings cheeses and lamb meat, and what would a trip to any market in CT be without a loaf of Wave Hill Bread?? At this small but abundant market you can find a whole meal in one trip, all while enjoying local music and a glass of lemonade from Michelle at Michelle's Pies from Norwalk. (She makes the most delicious pecan pies I have ever eaten!!)

Check us out at www.madisonctfarmersmarket.com



Come visit with us, get your plants for your garden, join our CSA, pick up a lovely bouquet for your home or office, or plan your meal around some of the best produce here in CT. Whatever you're coming for, we think you'll be pleasantly surprised at what can be found here in our little corner. Not only do we have our own great products, but those from our friends at other CT farms and businesses as well.

We're looking forward to another great season here at the farm and we can't wait to see you here!

Beautiful greenhouse!!

It's official- in our world, Spring is here!! We are full bore into planting season, getting ready for the Spring season as you all know it. That is to say, April and May when all of the seeds that we're growing now will become your gardens. Wonderful flowers, fantastic veggies and beautiful Hanging baskets for your front porches.

... and our big news for the year- our planning and zoning commission approved our permits to open our store, so not only will we be at our usual markets this year, but you all can come visit us here at the farm!! I'm looking forward to all of the possibilites that this will open up for us. We'll keep you posted on the progress.

Spring is coming!!

images from Windham Gardens

I love this time of year!!

I've been lost in the greenhouse, busy seeding all the annuals, perennials, and herbs that will become bouquets, centerpieces, and arrangements as the season progresses, and I have to say, I am in my glory!

I absolutely love this time of year, when I can feel Spring in the air- despite the fact that there is snow in the forecast, and I can dream of all the lovely blooms to come. March 20th will mark the first day of Spring, as well as Firefly Night to benefit the Channel 3 Kids Camp. I can't wait! I have a great arrangement in my head for the raffle, and I am so looking forward to making it.

It's not too late to get your tickets if you haven't already!

This Spring season is bringing lots of exciting projects- the opening of our store/ studio here at the farm, booking weddings for 2011 already, and getting lots of new varieties growing for the season.

Wish Upon a Wedding- check it out!!

Liz Guthrie has brought together some great wedding professionals to grant wedding wishes to people facing terminal illness. Together, with a group of wonderfully talented professionals, Liz and the crew at Wish Upon a Wedding are working to make sure that people get to marry the ones they love despite their illness or situation.

Anyone who knows me knows that I hold the fight against cancer close to my heart and send my prayers to any family or person affected by this disease. Any organization that helps people battling terminal illnesss of any sort has my support! To see these wonderful women helping people fulfill their dream of getting married is truly inspiring.

Check out their website to find out how you can become involved!

www.wishuponawedding.org

Currently they have chapters in California, Chicago, New York, Orlando, D.C., Maryland, Houston, Tennesee, Atlanta,Indianapolis, The Carolinas, and Seattle with plans to expand.

They're taking applications now for wish granters in all areas as well as from those looking to receive a wedding wish !

DIY Flowers ... part II

So what if you can't hire a floral designer?
Maybe you're on a limited budget, or flowers just aren't your priority. You can still have a beautiful wedding- but here are some things to remember that will make the process go alittle more smoothly!

Set realistic goals. If you've never arranged flowers or are not naturally artistic, don't try to create an opulent 4 foot centerpiece with crystals, flowers and candles for 15 tables. Stick with something simple that will be easy to create in mass.


Be thorough. Make a detailed list of all the pieces you need and how long it takes you to make each piece.

Don't forget - containers, supplies ( wire, foam, shears, ribbons,baskets, pins for bouts/ corsages), flowers and greenery.....
make sure your list is complete, and know where to go if you need anything last minute.

Do a trial run. Figure out stem counts, and remember to allow for error. A stem will always break, or have a blemish. It is nature after all. I always like to have extras on hand. Know how much time you really need to put it all together, so that if it is really too much you have time to make that decision.

and finally...


Do your homework!! I can't stress this one enough. Get a book, ask a friend that does flowers, or consider grabbing your girls and going to a floral arranging class! Make a day of it- champagne, flowers and friends. Learn how to process flowers so that they last. Also make sure you know which flowers work well for cut flowers- not all flowers will hold up for 2-3 days once cut from their stems. You don't want to spend all night making your arrangements only to wake up and find they've wilted.

Check our website, chances are pretty good that you can visit our studio and learn everything you need to know.

Happy arranging!

Do you really need a professional florist?

Photo credit: Project wedding

Are you a DIY bride? Contemplating doing your own floral arrangements? With the economy the way it is and everyone trying to keep costs down, floral arrangements seem to be one place where brides can cut their costs. so many brides ask, do I really need a floral designer?

Why should you consider hiring a floral designer? We are professionals, with years of experience handling, arranging, and delivering beautiful wedding flowers. We know what flowers to use, when they are available and how those flowers will hold up all day at your wedding or special event. If the flower you always dreamed of having just isn't an option for the time of year or is too costly for your budget, we know how to give you that same look with something else. Despite all the magazines you've read, nothing can replace experience.

You should be enjoying your event, not working! Do you really want to spend the night before your wedding making 7 bouquets, 12 boutonnieres, 15 centerpieces... the list goes on. We know you can order your flowers from Costco and you can find the vases, but do you know what those flowers will look like after having been in your refrigerator for 2-3 days? We have the coolers, the staff, and the means to deliver your flowers, set up your event and disappear before anyone knows we were there. The only trace we leave are beautiful arrangements and decor for you and your guests to enjoy.

Wouldn't you rather be the guest of honor and enjoy your very special day?

Happy Valentines Day!!

Photo : Martha Stewart Weddings

I hope everyone is having a wonderful Valentine's Day!! Whether you are attached or single, I hope you've had a little love in your day and a fabulous evening!

Come join us!!

Join us to support a great cause!!

Each year more than 4,000 children from Connecticut and New England attend the Channel 3 Kids Camp, nestled on 350 acres in the historic communities of Andover and Coventry. While at camp, children ages 6 - 16 are able to escape the hustle and bustle of the 'real world with time spent in the country. Campers experience a care-free refuge for a healthy summer of play, the outdoors and making new friends with programs that promote confidence and independence.

The Kids Camp is also year round facility, welcoming children and adults to participate in Natures Classroom, Camp Ventures After School Program, Winter Vacation Day Camp and Retreats.

	Firefly Night ~ Every child deserves to chase fireflies! Saturday | March 20, 2010 In conjunction with ESTOccasions (event, special themes and occasions), the evening will feature a cake challenge, signature appetizers prepared by Hop River Café, silent auctions and dancing. Join us for an evening of fun and philanthropy at the University of Connecticut Alumni Center in Storrs, CT. Read More! Purchase Tickets Here

February Flower of the Month- Hellebore

Photo credits: 1. Martha Stewart Weddings, 2. discardedlies.com, 3. pheonixperennials.com, 4. mikejones.us.com


Beautiful Hellebores!!

With a new blanket of snow covering the ground I thought it only fitting that I share one of the few flowers that will grow even as the cold weather has put everything else to rest.

Also known as the Lenten Rose or Christmas Rose, because of their ability to bloom all winter, these are available in shades of pink, white, green, and dark burgundy.

Valentines LOVE

Photo credits: (top left clockwise) 1,2 :Martha Stewart Weddings, 3, 4 : Williams Sonoma
5. Coloring Cricket for weddingpaperdivas.com , 6. Countryliving.com

Valentine's Day is quickly approaching, so for those of you thinking about your special day, a few photos to get your creative juices flowing! Don't you just adore the invites? A little bit of vintage for your special event .