From The Organic Kitchen Garden 2015 wall calendar by Ann Lovejoy — Crisp, crunchy, and flavorful, cool-season greens have been winter staples for centuries. With the protection of cold frames or plastic tunnels, kale, chard, and cabbage can be harvested all winter, even in the snow. For variety and good looks, plant rainbow chard or Bright Lights Swiss chard, both of which produce vividly colorful stems in shades of raspberry, coral, peach, and salmon. The crinkled foliage holds up well into the cooler months and can be sautéed, steamed, or stir-fried.
Plant garlic whips as soon as the ground can be worked for spring harvesting. Begin feeding onions and garlic in mid-spring, offering high-nitrogen fertilizer every 2-3 weeks to encourage bulbing.
(Scallions and bunching onions don’t need it.) Regular watering in summer ensures plump, welfilled cloves of garlic and shallots and fat, round onions. Reduce watering in midsummer to encourage bulbs to ripen and develop good keeping qualities.
excerpted from the 2014 Organic Kitchen Garden wall calendar – Tip by Ann Lovejoy
Enjoy this recipe featured in our 2014 Farm to Table wall calendar by author Ann Lovejoy
Black Turtle Bean Soup
2 cups Black Turtle beans (or any dried beans)
2 shallots, peeled
2 carrots, chopped
1 white or yellow onion, peeled and quartered
2 teaspoons fresh thyme leaves
Shoyu or soy sauce, to taste
Sesame-chili oil, to taste
Soak beans overnight, drain and place in a soup pot with 6 cups fresh water, the shallots, carrots, onion and 1 teaspoon thyme. Bring to a simmer over medium heat, cover, reduce heat to low, and simmer until beans are tender (60-90 minutes). Purée with an immersion blender and season to taste with shoyu and sesame-chili oil. Serve hot, garnished with remaining thyme. Serves 4-6.
For the Locavore and Slow Food enthusiasts
Anyone who has ever plucked a tomato straight off the vine or cracked open a farm-fresh egg knows there is a world of difference between locally grown produce and food from the supermarket shelves. The farm-to-table movement, embraced by the burgeoning ranks of locavore and Slow Food enthusiasts, is flourishing for many reasons. With every delicious bite, you are supporting your local economy, reducing your environmental footprint, providing your body with wholesome nutrients, and forging a deeper connection with the rhythms of the seasons.
Home gardens, farmers markets and CSAs
You don’t have to be a farmer to enjoy the many benefits of local and seasonal foods. Home gardens, farmers markets, CSAs, and foraging all offer opportunities to enjoy the bounty. From local orchards and Concord grapes to artisan breads and goat’s milk products, the Farm to Table wall calendar is packed with luscious photographs and valuable tips on selecting, preserving, and preparing fresh local foods. With beloved garden writer Ann Lovejoy as your guide, it will help you savor the best of every season.
NEW – Farm to Table 2015 calendar – Available July 2014
Happiness is almost as important to human survival as food, clothing and shelter. Vital as it is, few of us truly understand how happiness works. Common misconceptions include the idea that we can successfully pursue happiness. In fact, people who highly value personal happiness generally display significantly more symptoms of depression than folks who don’t think about it much. And though happiness is half genetic, about 40 percent of what makes us happy involves our daily thoughts and deeds.
We want to offer our thanks and gratitude to all our loyal friends, fans and family. This holiday feast season we offer an excerpt from our Farm to Table calendar by Ann Lovejoy. As well as a family heirloom from our Art director, Lydia Hess — her grandmother’s Corn Bread Dressing Recipe.
Celebrate with this fresh berry pie recipe from The Organic Kitchen Garden 2014 wall calendar – Ann Lovejoy.
We thought this was a patriotic way to use up some of your ripe raspberries.
The Perfect Pie Crust
For variety, add a bit of cardamom, coriander, cinnamon or nutmeg.
1¼ cup whole-wheat pastry flour
1¼ cup unbleached white flour
1 teaspoon sea salt
8 ounces (2 sticks or 1 cup) unsalted butter, very cold
¼ cup cold water
Sift flours and salt together. Chop butter finely and rub into flour with your hands or pulse in a food processor. When the texture is similar to coarse cornmeal, begin adding cold water a spoonful at a time until the dough forms a loose ball. Cover the dough and chill well (2-3 hours). Divide dough in half. Roll 1 half into a 12-inch circle and place in a pie dish. Then roll the other half to drape over a filled pie. Makes 2 crusts
Raspberry Ginger Pie
Prepare berry and fruit pie fillings in buttered
pie dishes. Wrap well and freeze. When ready
to use, slide filling into a crust and bake, adding
10-15 minutes to baking time.
6 cups raspberries (fresh or frozen)
3/4 cup dark brown sugar
1/4 teaspoon sea salt
1/4 cup candied ginger, finely chopped
3 tablespoons instant tapioca
1 tablespoon unsalted butter
2 pie crusts
Preheat oven to 400˚F. Combine raspberries,
sugar, salt, candied ginger and tapioca, and
mix well. Pour into an unbaked pie shell, dot
with butter, top with second crust, flute edges
and slash top 3 times. Bake at 400°F for 15
minutes, then reduce heat to 350°F and bake
until brown and bubbly (30-40 minutes). Cool
30 minutes before slicing. Serves at least 6.
Recipe by Ann Lovejoy
Photography by Lynn Karlin
Excerpt from The Organic Kitchen Garden 2014 wall calendar