Our Kale crop is so bountiful that anyone who visits the house goes home with some! The germination rate and crop yield of the 4 Kale Mix from Salt Spring Seeds has been exceptional!
“A mix of our 4 favourite kales: Red Russian, White Russian, Laurel’s Frilly and Rainbow Lacinato. Easy to care for and extremely winter hardy. Delicious and nutritious in winter salads or steamed.”
Retrieved from: www.saltspringseeds.com/products/4-kale-mix-b-oleracea-napus
Kale Salad Recipe:
½ cup of coarsely chopped toasted pecans
2 bunches of chopped kale
4-5 thinly sliced radishes
½ cup of coarsely chopped cranberries
1 chopped Granny Smith apple
2 ounces of soft goat cheese
Dressing: 3 Tablespoons of olive oil
1 ½ Tablespoons of Snowdon House Fruit Infused Vinegar
Vinegar: 1 tablespoon of Dijon mustard
1 ½ teaspoon of honey
Sea Salt and Freshly Ground Pepper
Toss kale, radishes, cranberries, pecans and apple in a large bowl. Crumble goat cheese over the top. In a small bowl, whisk Snowdon House Fruit Infused Vinegar, olive oil, mustard, honey & salt and pepper. Drizzle over kale mixture and serve. Serves 4-6.
Amaranth & Mango Salad
1/2 cup of yogurt
1 1/2 teaspoons of curry powder
1 teaspoon of grated ginger
1/2 teaspoon of sea salt
1 cup of Amaranth grain
1 1/2 cups of water
2 chopped mangos
1/2 cup of diced red pepper
1 tablespoon of parsley
1 tablespoon of diced jalapeno
2 tablespoons of chopped cilantro
Mix the yogurt, ginger, curry, salt, and jalapeno. Bring the water to a boil and add the Amaranth, reduce the heat to low and simmer for 20 minutes. Remove from heat and drain the water. Cool the Amaranth. Toss the cooked Amaranth with mangos, red pepper, jalapeno, yogurt, and herbs. Serve your salad right away or when chilled.
Black Quinoa Seed purchased from Salt Spring Seeds is 3 feet tall and the first of the seeds have started to appear in pink and green, as shown in the photo above.
With about 100 days of maturity, it will continue to grow until 6 feet tall in late August. Once the seeds have matured, we will pick the stems and bring them inside to harvest, stripping the seeds with our thumb and forefinger. Several pictures to follow.
“Variable coloured flower-heads produce copious amounts of vibrant black seeds. Original accession from Peru via the late David Cusack. Resisted sprouting on the plant in rainy conditions better than other quinoa strains in 2013. A bit earthier, sweeter, and more crunchy than white quinoa.”
Quote retrieved from: www.saltspringseeds.com/products/black-quinoa
The 26 baby chicks have arrived! We have Ameraucana chicks and Silver Laced Wyandotte chicks. Ameraucanas lay bluish-green eggs and Silver Laced Wyandottes lay large brown eggs.
Egg availability pending, stay tuned for updates!
Rhubarb Crunch Recipe
1 cup of flour
3/4 cup of rolled oats
1 cup of brown sugar
1 teaspoon of cinnamon
1/2 cup of melted butter
4 cups of sliced rhubarb
1 cup of sugar
2 tablespoons of cornstarch
1 cup of water
1 teaspoon of vanilla
In a bowl, combine flour, rolled oats, brown sugar, cinnamon, and melted butter. Mix ingredients in a bowl until crumbly. press half of your mixture into an ungreased square baking pan. Cover with rhubarb. For the topping, add sugar and cornstarch to a small saucepan and add 1 cup of water. Cook and stir until thickened. Then cook for an additional two minutes. Remove from heat. Stir in vanilla and pour over rhubarb. Top with extra crumb mixture. Bake at 350 degrees for 50 minutes.
This recipe was retrieved from http://www.rhubarbinfo.com/cobbler Visit the Rhubarb Compendium for more recipes!
Look what’s fresh this week! We’re freezing rhubarb and making rhubarb vinegar.
Curried Lentils with Rhubarb & Sweet Potatoes Recipe
1 cup of dry orange lentils
1 peeled and sliced sweet potato
1 tablespoon of oil
1 cup of diced rhubarb
2 tablespoons of our rhubarb vinegar
1 tablespoon of curry powder
1 teaspoon of chilli powder
1 teaspoon of grated ginger root
1/4 cup of shredded coconut
First, add lentils to a pot, and cover with water. Bring the water to a boil, reduce heat, and add sliced sweet potato. Simmer until the lentils are soft. Remove from heat, drain the water. Preheat oven to 400 degrees. Heat the oil in a skillet. When the oil is hot, add the rhubarb. Lower heat, cook rhubarb until it is tender. Add vinegar, curry powder, and chilli powder. Mix with the cooked lentils and sweet potato. Pour into a dish and bake at 400 degrees for 20 minutes. Top with coconut.
This recipe was retrieved from http://www.rhubarbinfo.com/stuff Visit The Rhubarb Compendium for more recipes!
Our toteable potatoes are already up and growing, and are soon to come through the third layer of dirt. We cut holes in a used polyester grocery bag, we used two polyester woven rice sacks, and one Snowdon House Gourmet & Gifts canvas bag. Stay tuned for updates and more pictures!
Inspired after touring a friend’s garden – a new way to grow potatoes! Place 6 litres of soil in the bottom of a bag – make sure it is porous. Add 6 – 8 cut potatoes with eyes. Cover with soil – add additional soil as potatoes grow. When ready to harvest, empty the bag into your wheelbarrow. No more digging potatoes!
P.S. This is a great way to recycle different bags.