Don’t forget the canning and food preserving seminar we’ve got coming up this Saturday at 11:00 at Ferda’s Garden Center.
Polly Loy from the Belmont County Extension Service will explain how to safely can and freeze all the goodies from our gardens or local farmers’ markets. If you have a pressure canner, bring your dial or weighted pressure gauge and she’ll test them for accuracy at no charge.
Just to add to the fun, we’ll have some door prizes to give away. If possible, call ahead to let us know you’re coming so we can arrange enough seating. (But if you find that you can come at the last minute, don’t let your lack of a reservation keep you away.)
Posted in Cooking and Recipes, Edibles, Events, General
Tagged Ferda's Garden Center, food gardening,, Grow It Yourself, Grow your own, growing vegetables, vegetable gardening, vegetable gardens, vegetables
Saturday, June 11th is the Herbfest Celebration this year at Ferda’s Garden Center. We have a kids’ activity (we’re making a terrarium– preregister, please, cost $2.00) at 11:00AM and an adult activity (which is filled already) at Noon.
There’s a talk on using herbs at 1:00 (still space in that one.)
We’ll be sampling herbal refreshments all day and we’ll give you some herbal recipes to try at home. We’ve got some fresh herb plants specially for this event.
Posted in Cooking and Recipes, Edibles, Events, General, Herbs
Tagged Ferda's Garden Center, food gardening,, Grow It Yourself, growing vegetables, herbs, vegetable gardening, vegetable gardens, vegetables
But then, you probably knew that, right?
National Egg Salad Week is one of those national celebrations that actually float around on the calendar, arriving each year during the week after Easter, when all those cracked, mangled colored hard-cooked eggs lurk in the refrigerator awaiting the cook’s inspiration about what to do with them.
Egg salad is such a simple sandwich filling. As you know, we raise chickens, so we have a reliable source for fresh eggs pretty much year ’round. I hard cook some every week or so, but we can only eat so many with a dash of salt before we get tired of them. The rest get used for my lunch of an egg salad sandwich.
So crack open your favorite cook book, or get online and search out an interesting recipe for egg salad. Add some herbs, some fresh garden leaf lettuce, relish, a nice glop of mayo and some Dijon mustard, and sliced scallions from your garden if you got yours in early. Comfort food at it’s most basic, especially if you’re on a first-name basis with the chicken that laid the eggs.
I made a great soup today, from the January 2008 issue of Bon Appetit Magazine. It is spicy and thick, with lots of black beans and chicken. I used the day to cook and bake and just hang out. What a treat!
It is mild outside today, and it makes me think of Spring. But I know there is a lot more winter to come, so I’ll be very patient before I get anxious to get started.
(If you like this food entry, visit my other blog, Basil and Butterscotch.)
Written by Lynn on the slope of Teasel Hill where the temperatures have moderated, and the furnace isn’t running, for once.