Monthly Archives: September 2014

A Healthy Potato Salad You Won’t Want to Miss!

Hello Harvesters

This week’s original recipe from local food enthusiast Kayla Waldorf is a potato salad that bucks tradition. Instead of the usual heavy, mayo-laden dressing, this salad is drizzled in a lighter, honey-mustard style dressing and includes apples, radishes and kale. Give it a try for your next potluck!

 

Potato Salad with Kale, Apple, and Radish

photo

Ingredients

2 lbs. red potatoes, cut into 1″ cubes

2 large apples, cut into 1/4″ cubes

1 bunch radishes, thinly sliced

4 cups shredded kale

2 T. White wine vinegar

2 T. Whole grain mustard (I prefer Ingelhoffer brand)

2 T. Honey

Salt and black pepper to taste

 

Directions

Dressing:

Equal parts white wine vinegar, whole grain mustard (I prefer Ingelhoffer Mustard), and honey, approximately 2 tbsp. each, but more or less may be desired. Salt and black pepper to taste.

Salad:

Cut potatoes into 1-2 inch cubes and cover with cold water in a large pot (potatoes may be boiled whole, but boiling whole will take much longer). Bring water to a boil then reduce to a simmer. Check potatoes after 5 minutes with sharp knife, if knife is easily inserted, potatoes are done. Drain and set aside.

 

Thinly slice radishes (about 1/8 inch thick) and cut apples into ¼ inch cubes. Washes kale and tear by hand into bite-sized pieces. Massage kale in hands to soften (don’t be afraid, really go for it!).

 

Put all ingredients in large bowl and toss with dressing. Enjoy! Would pair well with grilled chicken kebabs and sweet corn at and end of summer barbecue!

 

Original recipe and photo by Kayla Waldorf for PCH

 

 

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Preparing Your Garden for the End of Summer

Hello Harvesters

 

As much as we would like to deny it, the end of summer is upon us. Labor Day marks the last gasp of summer festivities, and a warning sign for gardeners to start preparing for the colder season. We still have a bit of growing season left for fall crops like potatoes, spinach, cauliflower, and brussel sprouts, but it’s time to start planning ahead for how to protect and regenerate your garden over the winter.

 

By Alan Manson (Own work) [CC-BY-SA-3.0 (http://creativecommons.org/licenses/by-sa/3.0)], via Wikimedia Commons

By Alan Manson (Own work) [CC-BY-SA-3.0 (http://creativecommons.org/licenses/by-sa/3.0)%5D, via Wikimedia Commons

A great way to regenerate your soil over the winter is to plant cover crops. Cover crops are planted at the end of the growing season, and then tilled into the soil at the end of winter instead of being harvested. Erosion, planting, harvesting, and foot traffic inevitably damage your garden’s soil structure. Cover crops help to reverse this process by restoring aeration and drainage to your soil, as well as preventing nutrient leaching. Some crops, like clover, also help to fix nitrogen in the soil, which is critical for growing crops like tomatoes. At the end of the winter, when the cover crops are tilled under the soil, the organic matter acts like compost, restoring more nutrients to the soil and preparing your garden for another healthy growing season. Check out these pages explaining cover crops and helping you decide which one to plant!

Blossom_(2762263328)

“Blossom (2762263328)” by Harald Hoyer from Schwerin, Germany – BlossomUploaded by russavia. Licensed under Creative Commons Attribution-Share Alike 2.0 via Wikimedia Commons – http://commons.wikimedia.org/wiki/File:Blossom_(2762263328).jpg#mediaviewer/File:Blossom_(2762263328).jpg

 

If you want to extend your growing season and get the most out of your garden, you may want to consider building a cold frame. Cold frames are small, insulated boxes with a transparent lid that act as miniature greenhouses. Most cold frames are small enough to fit on urban properties, as they are much smaller than traditional greenhouses. The lid allows heat from the sun to enter the frame, but prevents that heat from escaping by convection. It also protects the plants from the excessive moisture that we often experience in the Pacific Northwest. If you’re interested in building a frame, check out this page on how to build a good frame. This fall, try planting crops from the Brassica genus, such as cabbage, cauliflower, and Brussel sprouts, or radishes, lettuce and spinach in your cold frame. Let us know how it goes!

 

 

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Chickens at Home

As any regular farmers market shopper knows, a farm fresh egg is a wonderful thing! The taste of the yolk from an egg laid by hens who get to range freely and eat organic feed is so much better than the taste of eggs from large industrial farms, and you get the satisfaction of knowing you are contributing to a small farmer’s operation. If you’ve ever visited a farm, you know that chickens are funny little creatures that can be very entertaining to watch.

 

Did you know that if you live in Bellevue or Seattle, you can build your very own home chicken coop? In both of these cities, zoning regulations allow up to 6 birds for producing eggs at home, as long as you follow some basic rules. Here are some guidelines, tips, and tricks to keeping chickens at home.

Albertus Verhoesen, "Chickens and Park Vase", public domain

Albertus Verhoesen, “Chickens and Park Vase”, public domain

 Hens only!

A rooster crowing at sunrise is a romantic image when we think of farms in rural areas. However, a rooster blasting out an early morning alarm would not make the urban chicken-keeper very popular with her neighbors. If you want to keep chickens at home, make sure you get only female birds. Regulations prohibit keeping roosters in the city. If you discover a rooster in your home flock, it must either be slaughtered or moved somewhere where roosters are allowed, outside of the city. This can be accomplished by simply putting a listing for a free rooster on Craigslist or a similar website. Hens also make a bit of noise, but they are much more tolerable than roosters. The females sometimes squawk and cackle when they are laying eggs, but they will be completely quiet when it is dark outside, because they will be sleeping.

 Build a good coop

 

By Josh Larios from Seattle, US (DSC02753) [CC-BY-SA-2.0 (http://creativecommons.org/licenses/by-sa/2.0)], via Wikimedia Commons

By Josh Larios from Seattle, US (DSC02753) [CC-BY-SA-2.0 (http://creativecommons.org/licenses/by-sa/2.0)%5D, via Wikimedia Commons

Chickens can roam free in your yard with supervision, but they are not the smartest of creatures, and if you let them roam unsupervised, they will find all sorts of ways to get into trouble. From cars to dogs to raccoons, there are plenty of ways for urban chickens to meet an untimely end. Chickens should always be kept in the coop at night. When you build their coop, make sure it is well sealed to ensure that rats and other scavengers can’t get into the feed or steal the eggs. Here’s a handy page on how other people have built their coops.

Create a barter economy!

Eggs from a home coop are a very valuable item in a neighborhood food bartering economy. Maybe your neighbors have a tasty garden vegetable you covet? Trade them some eggs! Maybe you need a hand with a project that might be a bit of an imposition? Eggs to the rescue! Trades like this help you bond with your neighbors and make a friendly, positive social environment in an urban environment that can sometimes feel isolating and individualistic.

 

Send us photos of your home coop!

 

 

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Summer Frittata for Breakfast or Lunch

Hello Harvesters!

This week’s recipe is a delicious frittata with bell peppers, onions, sweet corn, and potatoes. It makes a great breakfast recipe (but it would work for any meal). Serve it with coffee and biscuits and your favorite hot sauce.

Summer Frittata

Prep time: 10 minutes

Cook time: 30 minutes

 

"Bell pepper" by Justus Blümer from Deutschland - Paprika (rot)Uploaded by Common Good. Licensed under Creative Commons Attribution 2.0 via Wikimedia Commons - http://commons.wikimedia.org/wiki/File:Bell_pepper.jpg#mediaviewer/File:Bell_pepper.jpg

“Bell pepper” by Justus Blümer from Deutschland – Paprika (rot)Uploaded by Common Good. Licensed under Creative Commons Attribution 2.0 via Wikimedia Commons – http://commons.wikimedia.org/wiki/File:Bell_pepper.jpg#mediaviewer/File:Bell_pepper.jpg

Ingredients

12 eggs

1 large butterball potato

1 large onion

1 large bell pepper

1 jalapeno

1 ear sweet corn, kernel cut from cob

2 tbsp. vegetable oil

Salt & black pepper to taste

 

Optional:

Splash of cream for eggs

Extra sharp cheddar

Directions

Preheat oven to 375. In a large, oven-safe pan, heat vegetable oil on medium-high heat. Dice potatoes into ½ inch cubes and place in pan. Dice onion and bell pepper into ½ pieces and cut corn kernels from raw cob. Cut jalapeño and remove seeds, then finely dice. When potatoes begin to brown add onion until onion begins to look transparent. Then add the corn, bell pepper, and jalapeño and sauté for about 2 more minutes. Add approximately 1 teaspoon salt and 1 teaspoon pepper. Crack 12 eggs into large bowl (add splash of cream and ½ cup extra sharp cheddar and 1 tsp salt if desired) and stir with a fork. Make sure veggies are spread evenly on bottom of pan, then pour egg mixture over veggies. Let cook on stovetop for about 3-4 minutes or until eggs begin to set on the edges. Transfer to preheated oven and bake for about 15 minutes until eggs begin to fluff up, but remove before the top browns. Serve warm with your favorite hot sauce (I suggest Secret Aardvark brand habanero hot sauce, made in Portland, OR).

 

original recipe for PCH by Kayla Waldorf

 

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