2014 CSA Information

 June Memberships are full! We will add more members in July -  register today to get on the list!

What is a CSA? 
CSA stands for Community Supported Agriculture.  It means the community supports the farm by not just being a customer but by actually being a 'share holder' for part, or all of, the season.   In this way we are able to provide you with the freshest produce our farm has to offer and you will know where your food comes from, eat in harmony with the seasons, and enjoy the addition of local organic produce to your diet. We believe that this farm-to-family connection is the ideal food system and that by being a part of it we are helping create a healthier future for our planet as well as our bodies.  

What's in the box?
 Contents will vary according to season.  We grow a wide variety of tree fruit and basic staple veggies as well as heirloom and specialty varieties.  Here is a list of some of the things you can expect in your box over the course of this year.
Green beans 
Cucumbers

Several varieties of tomatoes, including heirlooms and dry farmed
Peppers
Chard
Kale
Lettuce or salad mix
Spinach
Cabbage
Broccoli
Potatoes
Radishes
Carrots
Zucchini
Summer squash
Basil
Beets
Sugar snap peas
Onions
Garlic
Winter Squash
Pumpkins
15 varieties of apples
Plums
Pears
Lemons
Persimmons
We are also teaming up with Farmer Max to add strawberries into the mix as well!


 

What's New?
We are excited to be working with our friends at Hidden Fortress Micro Farm this year to make your connection to local sustainable agriculture even more convenient.  They have offered to deliver your boxes right to your home! The delivery fee is $5/week, or half price with the addition of their amazing add-on package.  The Hidden Fortress Add-On option is a $10/week value that includes sustainable solar-roasted coffee and locally made jam, muffins and/or hand crafted apple cider vinegar all produced at their awesome little farm.  Delivery memberships are limited, so please sign up asap if you want this option.

How does it work?
Our program runs in 8 week sessions.  The first boxes will be ready in early June, exact date TBA.  You may join at any time, membership fees will be pro-rated accordingly. You will pay in advance for your session, and then receive your weekly share box once your session begins.
Pick up days are Friday after 3 pm or Saturday after 10 am. 
Deliveries are made in a fuel efficient Prius and will be at your home by 7 pm on Fridays.

How much does it cost?
$200 - Basic Produce Box ($25/week pick up at farm)
$240 - With flowers ($5/week)
+$40 - With delivery ($5/week)
+$80 - With Hidden Fortress Farm Add-On ($10/week) options include sustainable coffee, jam and muffins and hand crafted applecider vinegar
Add-On with delivery - 50% off delivery fee!

Returning CSA members take 5% off your Produce box (before Add-On and delivery fees)


Please contact us with any questions.
 

REGISTER HERE

Beginning Hard Cider Workshops

Beginning Hard Cider Workshops

at Casalegno Family Farm

 

We are once again offering our popular small group classes!

Our hands on Beginning Hard Cider Workshop will teach you all the basics of hard cider making. Join us for a few hours as we press apples into fresh juice, talk about different types of apples and learn fermenting techniques.  Everyone will leave with at least 5 gallons of cider and take home instructions. Perfect for beginners! We are also happy to reserve classes for your group.

Dates: 2013 Classes will be held on the following Sundays:

October 13, October 27, November 10, November 24, December 1 and December 8

*All class dates are subject to change based on enrollment.

Attend a class on or before December 1 in order for your cider to be ready by the holidays!

Location: Casalegno Family Farm Stand 3700 Old San Jose Road in Soquel.

Time: 10:30  classes are usually about 3 hours, depending on class size.

Price: $80 total  -  $40 for the class plus a minimum 5-gallon cider purchase ($40) to use for your hard cider. 

We require a $20 deposit (good toward your class fee) to reserve your spot.

Additional cider can usually be purchased. 

Ask about our reduced price for couples.

Equipment needed: Bring a 5-gallon glass carboy or food grade plastic bucket with rubber seal and airlock. 
Visit Seven Bridges Cooperative on River Street for all your equipment! 

Space is limited so please contact us to reserve your spot today! 

 casalegnofamilyfarm@hotmail.com or call (831) 476-8032

If you are already experienced in cider making and are looking for a source for fresh juice or would just like to spend an afternoon on the farm this is a great opportunity to get the apple juice you need for your own uses. 

We also sell cider apples!  Contact us for prices or to set up a date!

casalegnofamilyfarm@hotmail.com or call (831) 476-8032

Winter Squash

You all will be receiving several pounds of winter squash in your box each week for the remainder of the session.  These squash were all just harvested, and would benefit from a period of “curing”. This simply means that they should be kept at room temp (around 70°) for 7-10 days before using. 

If you have not cooked much with winter squash because you are unsure of what to do with them, never fear! Here is some info about each type and some ideas of what to do with them.  Generally to Prepare them for any recipe they should be cut in half lengthwise, and the seeds and pulp should be scraped out with a spoon. 

Delicata – A really wonderful tender tasty squash! I think a friend summed it up

delicata and acorn squash

perfectly “If Butternut Squash was even more awesome it would be a Delicata”. My favorite way to eat: Start by cutting off the ends and peeling the squash.  Then Prepare squash and slice into 1” pieces (they will be kind of crescent shaped).  Put into a baking dish and using your hands coat pretty heavily with olive oil.  Sprinkle generously with salt and pepper and roast at 425° for about 20 minutes, or until tender and golden brown on bottoms.  Sprinkle with more salt if needed and enjoy! Better than sweet potato fries!

Buttercup Squash – Part of the Turban Squash family this dark green flattish squash has a sweet nutty flavor.  Prepare squash, (do not peel) place cut side up in a baking dish.  Make a mixture of ½ cup chopped tart apple, 2 tsp packed brown sugar, 2 tsp butter, softened, ½ teaspoon lemon juice and 1/8  tsp ground nutmeg.  Fill squash halves with mixture, cover and bake at 400° for 40 min or until squash is tender.

Acorn Squash – A particularly nice one for stuffing.  Here is a delicious recipe to try!  Prepare 2 acorn squash.  Place cut side down, in a large baking pan. Bake at 350° for about 45 minutes or until just tender.  In a large skillet, cook ¾ lb bulk sausage, ½ c chopped celery, and ½ c chopped onion until meat is browned and vegetables are tender. Drain well. Combine 1 beaten egg, 1/3 c parmesan cheese, 3 TB brown sugar, and 1 small chopped apple; stir into sausage mixture. Turn squash halves over so the cut side is up. Mound sausage mixture into squash shells. Cover and bake for 20 to 25 minutes more or until sausage mixture is heated through.

Pumpkins – Of course are great for pies, muffins and breads as well as soup and other recipes.  Prepare and bake as the others, until tender, scoop out flesh, puree to make smooth and use for your thanksgiving pies! I will share my favorite homemade pumpkin pie recipe soon.

If you still don’t feel ready to use your squash, or want to save them for when the cooler weather comes they will store nicely if kept in a cool, dry, dark place.  Be sure to clean and dry them first and store them no lower than 50°.  Eat Delicata within 6 weeks. Butternut will store for 2-3 months.  Buttercup should be good for 3 months and Pumpkins even longer.

Weekly Newsletter 6

Week of August 4-10, 2013

I have heard from several members that the weekly bag of basil is usually too much and often does not get used! In our house we use quite a bit of basil. I have gotten into the habit of making pesto weekly – Friday night is family pizza night at our house and 1 batch perfectly covers 1 of our pizzas, but I know this extra step may not be something everyone can get around to doing every week.  Now that tomatoes are in I am sure you will all be using more of your basil to make Caprese salads, sandwiches or pasta dishes, but if you find you still have too much of this lovely herb a great way to use up all the rest each week is to dry it.  The dried basil you buy in the store just does not compare to homemade, it is really easy, will save you money in the long run and could also make great gifts if put into pretty containers with a bit of ribbon.  This winter you will appreciate the few minutes you took to do this when you use it in soups and spaghetti sauces on cold days.

 

Dried Basil

Wash and dry basil leaves.

Arrange into small bunches and tie together tightly with string or even a rubber band.

Hang to dry in a dry spot out of too much direct sunlight.  You can use a tack to hang a piece of string somewhere out of the way and drape basil bunches over it or just suspend it somewhere convenient. 

Let hang to dry for 3-4 weeks.  Timing depends on size of bunches.  When leaves are crisp and brittle it is done.

 
For freshest results store the whole leaves in jars or containers and crush up as you need it, or you can crush and store in airtight jars for 2-3 years.

Sauteed Green Beans with Tomatoes and Basil
Ingredients
• 1 pound fresh green beans, trimmed  • 1 tablespoon unsalted butter  • 1 tablespoon olive oil
• ½ onion thinly sliced  • 2 garlic cloves, minced • ¾ lb tomatoes (about 3) chopped with juices                                    • ¼ cup dry white wine • 2 tablespoons thinly sliced fresh basil • Salt and freshly ground black pepper
Directions
Cook the green beans in a large pot of boiling water until just crisp-tender, about 3 minutes. Drain and rinse in cold water. Drain well; set aside.
Melt the butter and oil in a heavy, large skillet over medium heat. Add the shallots and garlic and saute until tender, about 2 minutes. Add the tomatoes and cook until heated through, about 3 minutes. Add the beans and cook until the juices evaporate and the beans are almost tender, stirring often, about 10 minutes. Stir in the wine and basil. Simmer 2 minutes longer. Season with salt and pepper, to taste. Transfer to a serving bowl, and serve.

 

Reuben Case-Gabbard (lead worker)

How did you end up working for Casalegno Family Farm?  I’ve been a friend of the family for a while

now. Played in a band with Matt for some years. Knowing I have an interest in the development of the Green Thumb, he asked me one day if I’d like to come up and help out. One of the better decisions I’ve happened to make.

When/why did you become interested in sustainable agriculture, food systems and farming in general?   Through observation of the world. I find it a potent experience to be near growing things.

 What are you studying (or doing in general) and where do you hope it will take you?  Engagement in the Pursuit of Happiness. εὐδαιμονία. 

What is your favorite farm task or your favorite element of working on the farm?  Anything tomato, if I have to choose. Even driving the stakes, which is strenuous work. Of course, I like to eat them most of all. One might say devour.

What is the last book you read? The Crossing, by Cormac Macarthy; The Memoirs of Hadrian (Emperor). Violence (Slavoj Zizek); White Line Fever (Lemmy Kilmister).

 What are some of your interests or hobbies?  Philology. Language and languages in general. Western History, with a special interest in (Late) Antiquity, Early Modernity and the American Republic – although I must stress beyond natural awe and fascination, my interest in history is of here and now: my mission, comprehension. It’s a damn good story. Also, I like rock n’ roll music, the ocean and some other things that come naturally to a (not so) young man.

Favorite quotation:  “You can’t trust freedom when it’s not in your hand.” The Venerable Axl Rose.

. 

Kritters Blevins (intern, farm hand)

How did you end up working for Casalegno Family Farm?  I first started working on the farm as an

envs intern from UCSC in the middle of April of this year. I looked through a handful of other farms the envs office had to offer and upon meeting Matt and MarissaI knew that my interest were in line with their visions. The history of the farm intrigued me and I wanted to be a part of a “growing” practice. The Kotila family validated me on my quest of knowledge for small scale farming and made me feel valued. 

When/why did you become interested in sustainable agriculture, food systems and farming in general?  In my junior year of high school I started to have a larger vision and education of our food system. I noticed that there was no farming or production where I was growing up, in the Mojave Desert. For some reason the plastic casing of food no longer became appetizing and I was not satisfied with ignorance. 

What are you studying (or doing in general) and where do you hope it will take you?  I am a student of life. I enjoy learning about a little of everything. Anthropology is quite intriguing and although we all are humans, we have do have complex differences.  I hope that by having an open mind to these differences I will have a better understanding of where I need to place myself for participation in this game called “life”.

 What are a few of your aspirations or goals in life?  I am hoping to have a farm of my own someday, a communal practice in my hometown, Joshua tree. I want to show my community that it is possible to grow food in any climate, starting from any level of experience. I am also currently studying holistic medicine and plan on going to medical school to get my ND with a focus in acupuncture and reflexology.

What are you passionate about?  I want to give people the tools to help themselves. I would say that I’m most passionate about food because it is the origin of life, but I also want to add that I’m passionate about adventure and seeking kindness. I am consistently trying new things and learning healthier techniques of living. 

 What is your favorite crop to harvest or grow or eat on the farm?  My favorite crop to harvest at the farm is pickling cucumbers. It’s a game of hide and go seek. I get very excited when I find one that I missed the day before and it has grown into a monster pickle! I enjoy the quickness of their growth.  Interesting enough, tomatoes are my favorite to eat, though the acid of them upsets my stomach and I am forced to curl into a ball and question my humanity.

What is your favorite farm task or your favorite element of working on the farm? Working on the farm teaches me patience, something that my mother always tried to explain to me. I am a kinesthetic learner. When first starting in the green house I faced my first experiences of “death”. I had to patiently wait to see if the seed would come to life and then nurture it to adult hood. I’ve had no previous experience with facing this fear. I enjoy the harsh and beautiful realities of life and how humans aren’t all powerful. I am humbled.. 

If you were a fruit or vegetable what would you be and why?  I would not be a carrot, like the vicious name-calling of “carrot top” in elementary school. (Carrot tops are green by the way).  I would have to be one where my friends would surround me and I would have to experience the sky. I would probably be best suited if I was sorted in with the pears. That way I would have to be picked before eaten and I would get to see the world for another 7-10 days before I was consumed. 

What is the last book you read?  The Giver. It was sad and terrible. I would never want to hold the history of the world while everyone else are robots and can’t question anything. It made me feel thankful for differences.                                                                                                                                              What are some of your interests or hobbies?  I have recently started up pickling and canning! I love long intense bike rides. I enjoy making people smile. I like turning my new home into a self-sustainable haven (even though the roommates may not understand). I love gardening. I’m interested in self-healing. I am extremely competitive in sports. I spend a lot of my time talking about the complexities of the world with my girlfriend, and we both constantly find it difficult and rewarding to focus on the present. I appreciate experiencing the world.

Favorite quotation: “ You know more about a person in an hour of play, then from a lifetime of conversation.” – unknown.  

 “Human kind did not create the web of life we are but one thread within it. What we do to the web we do to ourselves. All things connect.” - Chief seattle

Describe yourself in 3 words:  Adventurous Curious Alive

Weekly Newsletter 5

Week of  July 28 - August 3 2013

We loaded up the truck and headed out to 2 farmers markets this week – Felton on Tuesday and downtown Santa Cruz on Wednesday.  It was fun to be back and always great to be remembered by our old customers.  The first of the Gravenstein Apples were a big hit, and of course our dry farmed tomatoes sold out in a minute.  My helpers Kale and Mia and I did a blind taste test comparing all the beans in the market and I am very proud to say that our Blue Lake green beans won unanimously – hands down! Bartlett pears are off the tree ripening up over the next 7-10 days so you will be getting some in your boxes soon.

This weeks interviews are with our dynamic duo – Kale and Mia, 2 college students from opposite sides of the country that are both here spending the summer working with us!

Caprese Salad

·                    3 tomatoes

·                    3 tablespoons olive oil

·                    1 ½  tablespoon Balsamic vinegar

·                    1 package Fresh mozzarella cheese packed in water

·                    12 - 14 leaves fresh basil, sliced  (or whole!)

·                    Salt to taste

·                    2 or 3 cloves garlic pressed or minced

Instructions

Slice tomatoes about one quarter inch thick and arrange on a plate.  Slice thin discs of mozzarella cheese and place on each tomato. Top with a sprig of basil.  Mix olive oil, balsamic vinegar and pressed garlic. Drizzle over tomatoes. Add salt to taste. Serve.

Zucchini with Cilantro and Corn

• 1 teaspoon olive oil
• 3 ½  cups cubed zucchini (about 1 pound)
• 1 cup whole-kernel corn (fresh cut off cob or frozen)
• 1 tablespoon chopped fresh cilantro
• 1 teaspoon fresh lime juice
• 1/4   teaspoon salt
• 1/8  teaspoon freshly ground black pepper

Preparation

1.                  Heat oil in a large nonstick skillet over medium-high heat. Add zucchini and corn; cook, stirring occasionally, 7 to 8 minutes or until zucchini is crisp-tender.

2.                  Remove from heat, and stir in cilantro and remaining ingredients.

 

Kale Riley (volunteer/intern)

How did you end up working for Casalegno Family Farm?  I was lured by the promise of dry-farmed heirloom tomatoes that taste like sunshine, and home-brewed beer, so I stuck around.

When/why did you become interested in sustainable agriculture, food systems and farming in general?  A couple years ago I spent some time volunteering/interning at the Homeless Garden Project, where I experienced an overwhelming moment of clarity, realizing that nothing made me happier than hard work, food, and sticking my hands in the dirt. I immediately abandoned everything and became a huge plant nerd.

What are you studying (or doing in general) and where do you hope it will take you?  I focus most of my attention on ethnobotany; the study of human relationships with food, ecology, cultivation, etc. It's a good spot to be for someone who switched abruptly from an Anthropology major to an Environmental studies major. I'm especially interested in the ways that human and plant communities reflect and influence each other, as well as exploring how that knowledge can be applied to understanding and alleviating broader societal issues.

What are a few of your aspirations or goals in life?   An early retirement to a library combination lighthouse on a sweet pea/blueberry farm in Maine, alone except for the company of 3 brown cows, a bunny box, and my goldfish Barbara.

 What is your favorite crop to harvest or grow or eat on the farm?  I love eating tomatoes more than I love *almost* anything, so there's that. Garlic is my favorite crop to grow because it takes something like 9+ months from planting until it's ready for you to dig it up, which is such a challenge to my willpower and patience. The sheer intensity of waiting for it to be ready (excepting early pulls of spring garlic and frantic pawing around the plant bases to watch the bulbs grow) turns the one-time harvest into an emotional precipice. It is like gestating a child. When I harvested my home garlic bed this year I cried, so my most embarrassing moment of the year is officially over and done with. Wow I am really into garlic.

What is your favorite farm task or your favorite element of working on the farm?  Fridays are the best because the whole staff shows up to harvest everything and get the CSA boxes together. We hang out and it's always a really happy time.

If you were a fruit or vegetable what would you be and why?  Definitely a prickly pear cactus. They're beautiful, versatile, resilient, and delicious - you can gently scrape off the spines and eat both the tender young cactus pads and bright pink "tunas". Early indigenous peoples throughout the Americas used them not only for food, but for spiritual and medicinal purposes as well. The cochineal- an insect that lives parasitically off the plant - was the first source of non-synthetic red dye and prompted their cultivation in Europe. Their history is complex and fascinating - and I cannot resist a nopales burrito.

What are some of your interests or hobbies?   Reading, cooking, good hoppy beer, fermentation, drip coffee, swimming in the river, holding baby turkeys, hiking/backpacking, embroidery and assorted granny crafts, cast iron pans, and touching sea anemones with my toes, among other things.

Favorite quotation:  "At night I dream that you and I are two plants that grew together, roots entwined, and that you know the earth and the rain like my mouth, since we are made of earth and rain." (Pablo Neruda)

Describe yourself in 3 words. Mia's best friend!

 

Mia Logg (volunteer/intern)

How did you end up working for Casalegno Family Farm?  I sent them a resume containing only office work, and somehow they decided I would be a perfect farmer.

When/why did you become interested in sustainable agriculture, food systems and farming in general?  I studied a book about the organic farm industry in California and wanted to explore the subject for myself.

What are a few of your aspirations or goals in life?  I hope to one day build myself a log cabin, to be named Logg’s Cabin. 

What is your favorite crop to harvest or grow or eat on the farm?  GARLIC. Best smell. Best taste. Goes well with everything.

What is your favorite farm task or your favorite element of working on the farm?  My absolute favorite is collecting eggs from the chickens. It’s sort of like an easter egg hunt, but with the added layer of defending myself against the rooster. 

If you were a fruit or vegetable what would you be and why?  Probably an avocado. They’re delicious, and the best color on the inside!

What is the last book you read?  Cat’s Cradle by Kurt Vonnegut. I liked it because its whole premise is to show how silly the world is.

Favorite quotation:  “Of course it is happening inside your head, Harry, but why on earth should that mean that it is not real?” - Albus Dumbledore 
0Describe yourself in 3 words:  Kale’s Best Friend!

Weekly Newsletter 4

Week of July 21-28, 2013

This week is officially the halfway point of the session.  As August approaches we are on the verge of so many wonderful things here on the farm as all the Summer crops mature.  This week your boxes each contain some of the first of the bean harvest, and also a new kind of plum.  Apples and tomatoes are not far off!

The newsletters will be featuring mini interviews with each of our farmhands over the next couple weeks.  We hope that being able to put names to faces and getting a little background about the wonderful people that are helping to grow your food will strengthen your connection to the farm and be interesting as well. I definitely enjoyed reading their answers and really felt that each of their personalities shone through their responses.

LEMON CUCUMBER SALAD with SOUR CREAM SESAME VINAIGRETTE

These delicious little round, yellow cukes are the sweetest, crispiest best cucumbers you will ever have! The skins are never bitter so don’t bother to peel them.  They are so refreshing – I love eating them just like an apple! They are great sliced in salads, and here is another great way to prepare them.

•Slice lemon cucumbers to thickness of your choice.  Wedges would work too  

•Put into a shallow bowl and cover with seasoned rice vinegar and/or apple cider vinegar.  Drizzle with sesame oil, sprinkle with sesame seeds and put in fridge for at least ½ hour 

•Remove from fridge.   In another bowl put a generous dollop of sour cream.  Mix in some of the vinegar from cucumber bowl a little bit at a time until you get a creamy dressing. 

•Transfer cukes into the dressing bowl and mix to combine.

•Salt and pepper generously and enjoy!

Pesto is a summertime staple for us.  After a long day sometimes the last thing I want to think about is cooking, especially in the summer when it is hot out.  One of the quickest, easiest and most delicious solutions is a batch of pesto! Mix into hot pasta, throw in some diced squash, cherry tomatoes or maybe some chicken, serve with a simple salad and you’re good to go! Of course it is also wonderful to make an extra batch and freeze, just be sure to leave headspace in the jar since it expands.

2 cups firmly packed basil (biggest stems removed)                    

3-4 garlic cloves

½ cup good olive oil           

¼ cup pine nuts                            

¾ cup fresh grated parmesan cheese        

salt to taste

Put all ingredients in a food processor and whirl until smooth. 

 

Celine Cohen (intern, farmhand, deliveries and restaurant sales)

How did you end up working for Casalegno Family Farm?  I began as an intern at UCSC.  The following summer, my boyfriend and I leased out the flower garden (on the farm) to try our own hand at farming. 

When/why did you become interested in sustainable agriculture, food systems and farming in general? I was studying environmental and economic issues at UCSC when I discovered agriculture and gardening through a summer spent in Elkhorn Slough on 5 acres of rented land. After graduating with a degree in environmental studies, emphasizing in agriculture, I have been pursuing this interest through various projects on Casalegno family farm, and various jobs contributing to our local food system. 

What are a few of your aspirations or goals over the next couple of years? To have a rented piece of land in Prunedale to farm, as well as receive my Real Estate License. I am also enjoying learning about the restaurant business, and am interested to see where that will take me in the meantime. 

What are you passionate about?  Food and resources.  How we get them, where it comes from and who is affected in the process. 

What is your favorite crop to harvest or grow or eat on the farm?  Flowers - but I don't recommend eating most of them. 

What is your favorite farm task or your favorite element of working on the farm?  Everything.  A wonderful aspect of this farm is that there is always something different to do and opportunities to learn. 

If you were to grow a fruit or vegetable what would you grow and why?   Apples.  They’re delicious and versatile, and fun to grow.  But flowers and CSA boxes to start.  Flowers are fun to grow and beautiful, and CSA boxes have a creative aspect to the distribution process, as well as a cherished connection to your surrounding community.

What is the last book you read?   Now is the Hour by Tom Spanbauer    What are some of your interests or hobbies?   surfing, running, yoga.....

 

Max Simon (intern, farmhand, farm carpentry and metal work)

How did you end up working for Casalegno Family Farm?  Like most of these other bums, they found me on the street and don’t pay me anything. I am doing an environmental studies internship through UCSC.

When/why did you become interested in sustainable agriculture, food systems and farming in general?  My freshman year at UCSC I took a class where we discussed sustainable agriculture. From there I began gardening and….

What are you studying (or doing in general) and where do you hope it will take you?  Biology, Environmental Studies and Welding, I hope to farm one day.

What are a few of your aspirations or goals over the next couple of years?  Graduate College. Start a farm. Convince my girlfriend to marry me.

What are you passionate about?  I like to build and make thing. Also grow things.

What is your favorite crop to harvest or grow or eat?  Green Dent Corn. Grows like mad, and makes killer corn bread. You ever seen green corn bread? Didn’t think so.

What is your favorite farm task or your favorite element of working on the farm?  Weeding! Just kidding. I like to weld and use power tools. Anything that has to do with tools or making alcohol (includes brewing or growing fermentable crops).

 If you were a fruit or vegetable what would you be and why?  Although not a fruit or vegetable, id definitely be a Tulip because they are my girlfriends favorite. She would do anything for me if I were a Tulip.

What is the last book you read?  Joel Salatin: Pastured Poultry Profits

What are some of your interests or hobbies?  Welding, Gardening, Beekeeping, brewing beer, Carpentry.

PICKLES GALORE

 PICKLING CUCUMBERS are here!

We are harvesting tons of beautiful fresh little cukes that are just perfect for your pickling endeavors!

Contact us to place your order today!

Grandma's COUNTERTOP PICKLES

This recipe is for 1 quart of pickles.  It is really easy to multiply it to make more.  The amount of cucumbers depends on the size - around 8-10 medium sized for 1 quart, more if they are smaller, fewer if they are bigger.  If you want to make more in a larger crock or jar but are not sure how to adjust the recipe just measure how much water the container holds.  This will determine how much brine to make, which gives you an idea of how many cucumbers you will need. 

WHAT YOU NEED:

• 8-10 medium sized pickling cucumbers, washed and lightly scrubbed to remove spines.

• 1 clean quart jar or crock with lid       • 1/8 cup pickling (rock) salt         • 1/4 cup white vinegar

• 4-6 garlic cloves, peeled                    • 2 fat slices of onion                     • 2 dill flowers        

• 2 grape leaves                                   • 1 hot pepper (if desired)             • 1 tsp pickling spices

1. In bottom of jar, place 2-3 cloves of garlic, 1 onion slice, 1 dill flower, 1 grape leaf and 1/2 of the hot pepper if desired.  

2. Fill jar with cucumbers, standing them up to get as many in the jar as possible.

3. Then add another 2-3 cloves garlic, 1 onion slice, 1 dill flower, 1 grape leaf and the other 1/2 of the hot pepper on top.  Sprinkle the pickling spices over everything.

4. To make brine, bring 1 quart water, the rock salt and vinegar to a boil.

5. Pour brine into jar over cucumbers.

6.  Cover loosely and let sit on your counter or in your pantry for 10 days to 2 weeks.  Occasionally check pickles and push back into brine.  When pickled to your liking (more sour and less salty) Cover tightly and put into fridge.  Good for up to 2 months.