Monday, August 27, 2012

It's harvest time

Fresh produce that has been preserved, is far better than what is available in the grocery store in winter. Freezing vegetables is my favorite method of preserving our garden. It's fast and easy and makes preparing a meal quick, the produce is already washed and prepared.

Here's more:

The Oakland Press: Saving produce for winter

Jerry Holcomb of Michigan Backyard Farms runs a CSA (Community Supported Agriculture) in White Lake. He also creates and manages gardens on people's property. I love seeing his photos and comments on Facebook. His lucky customers get fresh produce throughout the season. Here's the Facebook link.!/pages/Michigan-Backyard-Farms-CSA/108275069253162

Courtesy of Jerry and Robyn Holcomb of Michigan Backyard Farms in Commerce Township.

Sunday, August 19, 2012

Garden snapshot

Our garden today. In spite of the dry summer, it is doing pretty good. We use Cap'n Jack spray to get rid of bugs and since we didn't apply compost this year, we've added some Miracle Grow to fertilize. Ken has rototilled for weed control. Picking now: green beans, broccoli, cabbage, celery, tomatoes, peppers, zucchini. Soon the second planting of Swiss chard will be ready. In the raised bed garden, kale, green onions and basil are all that is left from the deer and rabbits' midnight snack sessions. I love gardens. I would like to fill this blog up (is that possible) with pictures of peoples' gardens.

Monday, August 13, 2012

Oxford Mill Street Farmers Market

Clarkston Farmers Market

Here's a list of Macomb and Oakland county farmers markets

Sunday, August 12, 2012

Thai basil eggplant recipe

Here's a good and easy recipe, that is different and delicious. It's great with fresh eggplant and basil. It's a great use for all that extra basil out in the herb garden.
I fry sliced chicken breasts in the pan first, then prepare the recipe and serve with rice.

Fried Thai basil eggplant
1 tablespoon oil
2 -3 garlic cloves, minced
1 big  or 2 small eggplant, cut irregular
1 tablespoon sugar
1 bunch basil, washed and stems removed
2 chile peppers finely chopped or other hot peppers
2 tablespoons soy sauce or fish sauce

Cut eggplant into uniform irregular shapes. Heat oil in pan and cook garlic until lightly browned. Add eggplant, 1/2 cup water cover and simmer 5 minutes, until eggplant becomes translucent. Add more water as needed. Stir in sugar and fish sauce or soy sauce. Turn off the heat and add the basil, stirring gently. Serve with rice.