What's New at Green Heron Tools

January 22, 2012

On a snowy day, taking stock of seeds

Filed under: Farm & kitchen — admin @ 6:27 pm

We finally had our first measurable snow of the winter this weekend. The chickens are in their coop, refusing to venture outside, and the cats are cozy by the fire. Periodically they rouse themselves to look out the window at the birds frequenting the feeders, making that incredibly cute talking-to-the-birds chirping noise that must be encoded in the feline DNA, considering that none of our cats has hunted birds for a long, long time (& for one of our cats, probably never!) .

In short, it’s been a perfect day for phase I of our winter seed ordering ritual: The Inventory. As the name implies, the inventory involves pulling our seeds out of freezer, fridge & assorted boxes, checking the dates on the packets against our handy seed viability chart, and determining what we’ve got for this season & what we need to order. Phase II, which is REALLY fun, will come later — poring over seed catalogs and deciding not only where to order our replacements, but also what new varieties to test this year. Which brings me to another kind of inventory — how 2011’s new varieties fared, and which ones we’ll plant again this year. Here goes:

Potatoes

As described in our April 17 blog, we planted two new varieties in 2011, both from the Colorado company Potato Garden —  the fingerling Ozette, and the early season potato Purple Majesty. Ozette, a Slow Food USA, Arch of Taste selection, is believed to have been brought to the Pacific Northwest from South America in 1791; Purple Majesty, on the other hand, is a new variety from Dr. David Holm of Colorado State University, notable not just for its beautiful color but also for a high concentration of anthocyanidins, which are high-potency antioxidants. Both varieties were delicious, with Ozette performing more vigorously for us than Purple Majesty but the latter doing well enough to plant again. The verdict: Both potatoes, no pun intended, are keepers! So is the Potato Garden, which along with Wood Prairie Farm in Maine have become our go-to sources for high-quality seed potatoes.

Sweet Potatoes

For the first time ever, we grew sweet potatoes — the popular variety Beauregard, from Johnny’s. To plant them, Ann covered an area with biodegradable plastic mulch and then used a homemade dibble to poke holes for the sweet potato “slips.” They ended up thriving, and we ended up with more sweet potatoes than we’d ever imagined. The only tricky part was curing them, since we don’t have a greenhouse and the weather was cool and wet at the end of the summer. Ann ended up hanging shade cloth from the rafters of our shed and putting the sweet potatoes inside — imagine a hammock made especially for potatoes — and left them there for almost three weeks. It must have worked, because the “potatoes” (which as you may know are actually not potatoes, coming instead from the Morning Glory family) were sweet & wonderful (!!) — another keeper.

Lettuce

Last year’s exciting new addition in this category was Jericho — a romaine with a great flavor that didn’t get bitter. It’s widely available, though our particular seed came from High Mowing.

Tomatoes

As I wrote last February, our major tomato challenge for 2011 was finding a replacement for Federle, a fantastic salsa tomato that had stopped performing well in our gardens. We tried three varieties — Jersey Devil, from Abundant Life Seed Co.; Pittman Valley Plum, from Southern Exposure Seed Exchange; and Gilbertie, from High Mowing Seeds. And the winner is . . . a tie: Jersey Devil & Pittman Valley Plum will both have a place in our gardens this year. In fairness, Gilbertie was represented by only one plant, and as a very late bloomer, it suffered from the cold, wet, fungal-friendly conditions that marked (or should I say marred?) the middle-to-end of the 2011 growing season. But it was a disappointment nonetheless. So were the seeds we purchased from a small company for the hard-to-find variety Prue, one of our all-time favorites: As it turned out, they were not “true” to Prue. So it’s back to our own saved seed & to the network of Seed Savers Exchange members for that one. And finally, – joining the new-varieties-that-flopped category: Peacevine Cherry, which had a mealy texture & wasn’t nearly as sweet as our staple, Doctor Carolyn’s; and Djena Lee’s Golden Girl, an old-time prize-winner that didn’t win a prize with us. As everyone knows, everyone’s garden is different, so these varieties may do well for you. But for us, it’ll be back to the catalogs to find more new varieties to keep that surprise factor in our garden growing.

Any winning varieties of your own that you’d like to share? :-)

January 15, 2012

Two favorite recipes highlight tastes from the garden

Filed under: Farm & kitchen — admin @ 4:10 pm

The days have finally grown colder, yet despite a few single-digit nights our cilantro is still alive!!! Harvested some just yesterday — the latest (or should I say earliest?) ever in many years of growing.

Quinoa with Black Beans & Cilantro

We used it in the first of these dishes, the simple yet delicious Quinoa with Black Beans & Cilantro, courtesy of the Bon Appetit Test Kitchen. The second recipe — Gumbo Ya Ya, from Jay Solomon’s wonderful cookbook Great Bowls of Fire – has become a winter staple. It’s also the main reason we grow okra and collards, the latter of which were picked fresh only a week and a half ago, thanks to the true cold hardiness of Even Star champion collards from Fedco. Our most recent batch of gumbo may have been the best ever, thanks to our own home-canned tomato paste (complementing a slew of other ingredients we grew and either canned, froze or stored). It was so good, in fact, that I forgot to take photos! :-)

Quinoa with Black Beans & Cilantro

1 T. vegetable oil

2 cups chopped white onions

1 cup chopped red bell pepper

1 cup quinoa, rinsed & drained

2 t. chili powder

1/2 t. ground cumin

1/2 t. salt

1 1/2 c. water

15 oz. black beans, rinsed & drained (we use about 3/4 cup of our own dried black turtle beans)

1/2 c. chopped fresh cilantro, divided

crumbed feta cheese (impossible to use too much :-)

Heat oil in heavy medium saucepan over medium-high heat. Add onions and red pepper; saute until beginning to soften, about 5 minutes. Stir in next 4 ingredients. Add water; bring to boil. Cover, reduce heat to medium-low and simmer until quinoa is almost tender, about 14 minutes. Add beans and 1/4 cup cilantro; cook uncovered until heated through and liquid is fully absorbed, about 3 minutes. Transfer to bowl; sprinkle with 1/4 cup cilantro and feta cheese. (Note: Quinoa tends to be slightly crunchy in this preparation. If you like it softer, test prior to adding beans, and add more water & cook longer if desired.)

Gumbo Ya Ya

1 T canola oil

1 medium yellow onion, diced

1 green bell pepper, seeded & diced

4 cloves garlic, minced

3/4 pound boneless chicken breasts or thighs, diced

4 cups chicken stock

1 can (14 oz.) stewed tomatoes (we use our own canned, unstewed ones)

8-10 large collard leaves, cut into strips

1 cup fresh or frozen chopped okra

2 t. dried oregano

1 t. dried thyme

1/2 t. black pepper

1/2 t. salt

1/2 t. cayenne pepper

1/2 cup tomato paste

8-10 peeled, deveined shrimp, halved or cut in thirds depending on size (our addition)

4 cups cooked long-grain white rice

In a large saucepan, heat the oil. Add the onion, bell pepper & garlic & cook, stirring, for 6 minutes over medium-high heat. Add the chicken & cook, stirring, for 3-4 minutes more. Add the broth, tomatoes, collard strips, okra, oregano, thyme, black pepper, salt and cayenne pepper and bring to a simmer. Cook over medium heat for 15 minutes, stirring occasionally. Stir in the tomato paste and cook for about 6 minutes. Stir in the shrimp and cook for about 4 minutes more. Spoon rice into shallow bowls and ladle the gumbo over top.

Enjoy! And see if you agree that Gumbo Ya Ya could just as easily be Gumbo Yum Yum, or Gumbo Yes! Yes! or . . .

December 31, 2011

Of chickens, gratitude & change

Filed under: Farm & kitchen, Green Heron Tools — admin @ 4:54 pm

Lots has changed in the two months since our last blog. Even though it’s now winter, it’s quite a bit warmer than it was then — and, weirdly enough, quite a bit greener. (As our Facebook friends know, more than a foot of snow fell here in October, leaving us without electricity for six long days.) There’s no snow in the forecast, and although temperatures are supposed to dip to 14 next week, they’re expected to rebound to the 40s by week’s end. This afternoon, it was a balmy 50! We’re still harvesting cilantro, though it’s taken on the interesting reddish-brown hue and ground-hugging habit of a (very) late-season crop. There are more brussels sprouts  to pick, and some cold-hardy collards (Even Star champion, from Fedco) that we’ll nonetheless be harvesting before that 14-degree night. The latter will go into a batch of gumbo (along with the okra we froze this summer); the former will be served as a side dish. They have been, bar none, the best brussels sprouts we’ve ever grown or eaten (Diablo or Oliver, each from Fedco . . .but thanks to less-than-perfect record-keeping this year, we are not sure which! %^*!)

Our chickens have finally begun laying again, after a several-month, molting-induced hiatus. Thanks in part to the unseasonably warm & snowless weather, their free-ranging season has been extended. To our delight, they’ve adopted a window well as a preferred nesting spot — we’ve considered taking the video camera into the basement & trying to capture an egg in the act of being laid — and their eggs are a cinch to find as a result. Sparkle, our sweet Russian Orloff (it’s her small egg on the left of the photo) claimed the nest first; now Rosie & Blanche, our two barred rock – Rhode Island red crosses, have adopted it too (it’s one of their comparatively gargantuan eggs on the right). And depending on the weather, all five have adopted the front stoop as one of their favorite places to wile away the hours. From there, it’s easy to keep an eye on the bird feeders, where they’ve learned to scavenge for seeds and peanuts dropped by their smaller, wilder distant cousins. The other day, I watched Eleanor, our Cuckoo Moran, abruptly fluff up her feathers and take a small jump, startling a blue jay away from the peanut feeder — at which point, she dashed over see what, if anything, he’d dropped. Coincidence, or conscious plot? Only Eleanor knows, and she’s not telling :-)

As to Green Heron Tools, lots has changed there, too. We had our best holiday season ever, and have gotten some wonderful customer feedback & media coverage of our new shovel-spade hybrid, HERS — the latest being a feature in the Jan.-Feb. issue of Organic Gardening magazine. http://www.organicgardening.com/living/womens-work We’ll be getting more of the shovels in in a few weeks — just in time to fulfill our back orders before going off to the PA Association for Sustainable Agriculture annual conference at Penn State. A few weeks later, we’ll be making our first visit to the MOSES (Midwest Organic & Sustainable Education Service) conference in Wisconsin, where we’ll be facilitating two workshops and participating in a panel discussion through the Rural Women’s Project. Then, it’s on to another first for us (as vendors, anyway): the Philadelphia Flower Show — the nation’s largest, drawing more than a quarter-million visitors annually.

Between now and then, we’ll continue to work with our amazing design team on our rototiller-substitute. Any day now, we expect to find in our mailbox a copy of an article on Green Heron Tools from the Japanese magazine SPUR — in, yes, Japanese, but at least we’ll understand the pictures! :-) Another feature will be out soon in Hobby Farm Home. And some day soon, we’ll take time to curl up with the 2012 seed catalogs that have been arriving in our mailbox since shortly after Thanksgiving. Remember when it wasn’t until January that the seed catalogs arrived? That’s still my preference, but time — and change — marches on. On the whole, change has been good to us, for which we are extremely grateful.

In the spirit of gratitude, and with wishes from both of us for a magical, marvelous New Year for all, here’s a beautiful meditation on Gratitude —  http://www.youtube.com/watch?v=gXDMoiEkyuQ . Until the next time (& next year) — Enjoy!!         — Liz

October 29, 2011

Toto, we’re not in Kansas anymore . . . or ARE we?

Filed under: Farm & kitchen, Green Heron Tools — admin @ 11:22 am

OK, so we don’t have a dog named Toto. But we DO have a surreal feeling similar to the one that Dorothy must have had. It’s Oct. 29, and snowing. Not just a little snow, but heavy snow, a lot of it . . . if forecasters are to be believed, up to a foot (or more) of it. After 26 unprecedented inches of rain in August & September, I guess October wanted to ensure its place in the record books, too.

Oct. 29, 2011. One for the record books

For us, the snow comes on top of a month of crazy busy-ness (aka business) & lots of excitement. After introducing HERS, our new shovel-spade hybrid for women, at the Mother Earth News Fair in late September, October brought us to West Virginia for the International Master Gardener Conference. It’s a cliche, but true — the response to our work and our shovel was more than we could have hoped for, and did, indeed, make all the hard work (& occasional frustration) worthwhile.

It was two days filled with highlights, but for me the brightest probably came in the personage of Cassie Bickham of Charleston, WV, a retired master gardener who stopped by to tell us how much she appreciated what we were doing. Cassie said she doesn’t use shovels herself anymore, but she knew from many years of hard work in the garden that tools made for women were sorely needed. Later, her daughter Paula — who does still use shovels! — bought a HERS, but it was her mother’s words and smile that stand out most in my memories of a great & rewarding conference.

Meanwhile, we continue to work on developing an alternative to the rototiller — a very exciting project — and on finalizing our schedule of shows & conferences for the winter. We’re especially pleased to have been invited to do two presentations at this February’s MOSES conference, MOSES being the Midwest Organic & Sustainable Education Service, an organization whose conference draws more than 2,500 sustainable agriculture practitioners and advocates to La Crosse, WI each year.

And in the shorter term, we fill the bathtubs with water for flushing toilets, hard-boil some eggs (pretty scarce these days, given that our hens are either molting, on strike, or both), and keep our fingers crossed that all the predictions of widespread power outages are wrong. But they’re probably not. So better get this blog posted while there’s still the internet connection to do it . . . .  – Liz

October 11, 2011

The long & short (& medium) of it . . .

Filed under: Green Heron Tools — admin @ 8:59 am

Since last we wrote, we had 26 inches of rain; a hurricane (4 days without internet access, but, thankfully, only 1 without electricity); flooding nearby; and every fungal disease imaginable, including late blight. Much more positively, we canned & cooked & froze like crazy; were interviewed by AOL / Huffington Post and Organic Gardening magazine; and just last week spent a day with two Japanese journalists working on a piece about women and food production. That’s Miho Nagano in the photo, trying out HERS, our brand-new shovel-spade hybrid for women. And that, THAT is the most significant development of the last two months — WE FINALLY HAVE HERS, OUR BRAND-NEW SHOVEL-SPADE HYBRID FOR WOMEN (available in 3 sizes, made in the U.S., scientifically designed for women, 10-year warranty, the first hergonomic tool in the world) !!!!!!!!!!!!!!!!!!!!!!!!!

Introduced at the Mother Earth News Fair in western PA to much excitement and enthusiasm, HERS is already in the hands of some groundbreaking women. And so, despite all that’s transpired since our last post, this will be a very short blog. (unless, of course, you count each picture as literally worth 1,000 words) — Liz

August 5, 2011

Southwestern saute delicious in the NE, too!

Filed under: Farm & kitchen — admin @ 11:44 am

How can it possibly be AUGUST?? The debut of HERS, our HERgonomic Spade-Shovel hybrid for women, is less than 2 months away, and our to-do list seems to be growing by the day. The harvest waits for no woman, though, so in between writing website copy & figuring out where to store 1,000 shovels (?!?#*!), we are picking and cooking & eating more of our favorite seasonal dishes. Here’s one of them, adapted from a recipe by Jami Boettcher in Smith & Hawken’s Gardeners’ Community Cookbook:

Southwestern Corn-and-Zucchini Saute

2 T butter

1 large red bell pepper, stemmed, seeded & coarsely chopped (about 3/4 pound)

2 medium zucchini, trimmed, halved lengthwise, & sliced 1/4 inch thick (about 3/4 pound) (In our world, this means 1 medium zucchini :-)

3 cloves garlic, minced

3 cups fresh corn kernels (we use about 4 average-size ears)

1/2 cup chopped poblano chili pepper

1 can black beans or, better yet, the equivalent reconstituted dried black beans from last year’s garden! (this is our addition)

1 t. finely chopped fresh oregano leaves or 1/4 t. dried oregano

1/2 t. ground cumin

1/2 t. salt

1/2 t. freshly ground black pepper

1. Melt butter in a large saute pan. Add the bell pepper, zucchini and garlic and saute gently for 12-15 minutes, until the veggies are just tender. Stir in the corn, chili pepper, black beans, oregano, cumin, salt & black pepper.

2. Continue cooking until the corn is barely soft and the dish is heated through, 5 or fewer minutes. Serve right away.

3. ENJOY!

July 23, 2011

Filed under: Farm & kitchen — admin @ 4:29 pm

First, the bad news: It hasn’t rained for weeks, the temperatures are stiflingly hot, & I’ve seen more tomatoes with blossom end rot and more sweet peppers with sun scald than I can ever remember. We’ve had problems with seed from two different companies — peppers that were supposed to be jalapenos aren’t, for example &*#$%^! — and this may be the first year ever with no cucumbers, given that the plants are sick & dying before we harvested a single one.

Now, the good news: We harvested our first haricots verts today, the tomatillo harvest is the best ever, and our potatoes are beautiful. And though our tomato plants have more early blight than I’d like, late blight is (so far at least) far far away. Oh, and some of the best news of all:  it’s time for cooking two of our very favorite recipes, both of which were big hits when we sold at farmers’ markets. The salsa, in particular, is super easy & quick. Enjoy!

Tomatillo Salsa (from Vegetarian Cooking for Everyone by Deborah Madison)

8 ounces tomatillos, husked

5 cilantro sprigs

1-2 jalapeno or Serrano chiles, quartered lengthwise (& seeded unless you want a VERY hot salsa)

1/2 small white onion, sliced

salt

Put the tomatillos in a saucepan with water to cover. Bring to a boil, then lower the heat & simmer until tomatillos are dull green, about 10 minutes. Drain. Puree in a blender with the chiles, onion, cilantro, and about 1/4 teaspoon salt. Chill before serving, unless you’re serving it with enchiladas — then it should be warm. Makes about 1 1/2 cups.

Pesto Green Beans & Pasta Chicken Salad

For salad:

Salt

1/2 lb. penne pasta

1 lb. haricots verts

3 cups cubed, cooked chicken

2-3 tablespoon toasted pine nuts

For dressing:

25 basil leaves

15 parsley leaves

1/4 cup mayonnaise

3 tablespoons pine nuts

1/2 cup olive oil

2 garlic cloves, peeled

salt & freshly ground pepper to taste

Cook pasta in large pot of salted boiling water; when cooked to within 2-3 minutes of doneness, add haricots verts. Cook just until beans are tender. Drain, refresh with cold water, drain again. Mix pasta, beans & chicken in large serving dish.

For dressing, place basil, parsley, mayonnaise and pine nuts in bowl of food processor. Process until creamy. With machine running, pour in oil slowly through feed tube; blend well. Drop in garlic and blend briefly. Season to taste with salt & pepper.

Pour dressing over ingredients in bowl. Toss to combine. Sprinkle with toasted pine nuts.

Makes 6-8 servings.

July 21, 2011

The Queen of Spades is now HERS. Soon, it can be yours!

Filed under: Green Heron Tools — admin @ 10:20 pm

As some of you know, we’ve been working on a shovel — actually, a spade/shovel hybrid designed specifically for women, which is simpler to call a shovel — since 2009.

Ann, happy to be holding a shovel oh-so-close to what HERS will be

Some months back we asked our Facebook friends and “fans” to help us name it, and the hands-down winner was  . . . . . the Queen of Spades! Unfortunately, the King of Spades was not amused. Chalk it up to another lesson learned:

In the world of business (& lawyers :-) , a trademark that might possibly be confused with another one is a non-starter. So, what was to be the Queen of Spades is now HERS — the world’s first HERgonomicTM Spade/shovel hybrid. (& yes, that is a trademark sign after “hergonomic” :-)

Now, for the best news of all: HERS will (finally) be released in September! After more months of design/re-design than we would ever have imagined, we expect to introduce the shovel at the Mother Earth News Fair in Seven Springs, PA, Sept. 24-25. We’ll post more information later, but here are a few highlights:

  • HERS is being manufactured right here in Pennsylvania, by two companies with deep roots, excellent reputations & significant patience with newcomers to the world of tool-making — AMES True Temper and Port Erie Plastics. AMES turned our design team’s bright ideas into a unique blade, and will also be providing the ash shafts and assembling the shovels at its Lewistown plant, only about 30 minutes south of Penn State. Port Erie, in Harborcreek (near Erie), will be manufacturing our D handles, also unique to this shovel. For any manufacturing geeks out there: Port Erie is making the tooling (manufacturing equipment unique to our shovel) in-house, something we’re very proud of given that tool-making is frequently outsourced overseas these days.
  • The shovel will come in three sizes, to better fit the user.
  • Absolutely every feature has been designed based on women’s bodies & how we shovel . . . in other words, HERS will truly be hergonomicTM — ergonomic, for women.

    Marlie Wilson

In other news, we had a great visit on Saturday with Marlie Wilson, an NYU student studying viable food and farming systems who is criss-crossing the U.S. interviewing female farmers. She stopped by at the suggestion of our friends at the Vermont Women’s Agricultural Network, more or less on her way from Vermont to Ohio. Marlie was some two weeks into her journey, and already greatly inspired by all the women who’d shared their stories with her. She in turn re-inspired us, reminding us why we’d embarked on our own journey; her stories were peopled by passionate, creative & determined women farmers, some of whom already suffer back pain and many of whom work with equipment that’s too heavy, too big, too unwieldy. For more on Marlie’s journeys, visit her blog here: http://terrastories.tumblr.com/ For more on ours, check back soon!  We’ll share more about HERS, as well as the latest on our current rototiller-redesign project. And if / when it ever rains here, we’ll almost certainly blog about that!  It will be joyous news indeed.             — Liz

June 1, 2011

Tough tilling = two tired testers

Filed under: Green Heron Tools — admin @ 7:11 pm

Here it is June 1st and it is sweltering, (we are under a severe thunderstorm warning and a tornado watch)  so some time is freed up to update you on what is happening at Green Heron Tools and Green Heron Farms.

As I think most of you know, GHT recieved a USDA SBIR grant to develop something  to till the soil that works well for women. The cold, wet spring here in Pennsylvania delayed our testing, but we’ve finally been able to get out and test some traditional rototillers at our site in Philipsburg,  near Penn State.

Ann tests an old Troy-Bilt rear-tine tiller equipped with a new Honda engine

Our team put together a long run of  4 different types of soil and assembled several older Troy-Bilt tillers so that we can change out different parts, to evaluate each part on the same tiller.  So far we’ve been able to test three different types of tines under the same conditions.  We also tested three different engines, including an electric motor, to determine the amount of power necessary to have a tiller operate effectively, and we ran both rear-tine & front-tine tillers.

Bob Wrye & Aaron Yoder testing the amount of force necessary to hold back a rear-tine tiller

This was the first time that Liz and I have tried a rear-tine tiller, and although it was significantly better than our old Craftsman front-tine tiller, we still have no love  for the tillers we tested. They were too heavy and too difficult to maneuver, particularly when turning.

Some of the variables we are looking at in our trials are:  vibration levels (they are more damaging for women than men), noise levels, force necessary to hold the tiller back, maneuverability, ergonomics (handle grip, height and span, for example) and finally soil quality after tilling. There are a whole bunch more,  but I will not bore you with the details. After this day of testing and the 3-hour ride back from Philipsburg, we collapsed when finally arriving home.

We also need to test some of the newest tillers on the market to see what improvements have been made over the past 20 years. We were lucky in that the owner of a local outdoor power equipment dealer was very helpful in determining which tillers we might want to test. Roger Cannes from Cannes-Bilco showed us several mid-tine tillers, which we were eager to test  since neither Liz and I nor our engineers had tried a mid-tine tiller. We chose to test a Honda and a Merry Tiller. Roger was very helpful in demonstrating the tillers and providing tips for using each one. Thanks, Roger!! To us,with only preliminary testing, the newer mid-tine tillers were not significantly easier to operate than the older models, just a few more bells and whistles.

Roger Cannes from Cannes-Bilco in Alburtis, PA, prepares a mid-tine Merry Tiller for tilling under our cover crop

It really requires a lot of upper body strength to operate the larger tillers, tillers that could be used to dig up sod, and the truth be told women have significantly less upper body strength than men. Therefore we are really at risk for musculoskeletal  injuries (especially the shoulder and the wrists) when using traditional tillers. Walk-behind tractors like BCS work well and can be easier to maneuver, but women have told us the hand grips are too large for their hands. (They are also very pricey machines!) The larger the tiller the greater the weight, and that makes it more difficult for women to move about to change attachments and do routine maintenance. The more complex the machine the more difficulties repairing it. Generally, women do not like tinkering with equipment, which means we need to take it to the shop for routine maintenance. That is not always an easy process unless the shop comes and picks it up, which adds to the cost. We found that the tillers we were testing at Green Heron Farms don’t fit into the Subaru Outback, so we will be renting a pick-up or trailer to get them out to Penn State for further testing.

While our preliminary testing of traditional tillers has highlighted more problems than solutions, never fear! Our team has also come up with some innovative ideas to make tilling more manageable for women.  We’ll keep you posted as we get more results from our testing and have a chance to try out some of the more creative alternatives. — Ann

May 6, 2011

More favorite asparagus recipes

Filed under: Farm & kitchen — admin @ 2:02 pm

We spent all day yesterday near Penn State University, testing rotary tillers for our latest project (a subject of a soon-to-be written blog). In our absence, the asparagus continued growing, apple blossoms floated down like snow, and our chickens managed to trick us into thinking they’d eaten all their eggs :-( by hiding them under wood chips. Today’s moving at a slightly slower pace (for us, anyway), with the morning dedicated to preparing another double batch of our favorite asparagus soup, which made for a delicious lunch & will do so again next winter (the soup freezes exceedingly well!)

In honor of the ongoing asparagus season, here’s the soup recipe, as well as another of our favorites:

Cream of Asparagus Soup (from Moosewood Restaurant Daily Special, with a few minor tweaks)

1 cup chopped onions

1/2 t. salt

1 T fresh tarragon, chopped (or, alternately, 1 t. dried)

1 T canola or other vegetable oil

2 pounds fresh asparagus

2 1/4 cups vegetable or chicken stock

1/4 c. butter

1/4 c. unbleached white flour

2 c. hot (not boiling) milk

salt & freshly ground black pepper to taste

minced fresh chives for garnish

In a soup pot, saute the onions & salt in the oil on medium heat, stirring often, until the onions are translucent, about 10 minutes. (Note: if using dried tarragon, saute it with the onions & salt)

While the onions cook, prepare the asparagus. Snap off tough stem ends & discard. Rinse spears to remove any sand or grit. Chop into 1-2″ pieces.

Add the asparagus & stock to the soup pot. Cover, bring to a boil, reduce heat, and simmer until the asparagus is bright green and tender, 8 to 10 minutes. Set aside.

Melt the butter on low heat and whisk in the flour to make a roux. Cook on low heat, stirring constantly for 3-4 minutes. Turn up heat to medium-high. Whisk in the hot milk and stir until thickened, about 5 minutes. Combine roux, asparagus & onions & their liquid, and fresh tarragon. Puree in a blender until smooth. Add salt & pepper to taste. Gently reheat before serving.

Serve garnished with minced chives. (Or freeze, sans chives, for a chilly winter evening).

Serves 4-6; yields approx. 7 cups.

Asparagus Tart (from GridPhilly, with an addition from us)

Asparagus tart, fresh out of the oven

2 sheets of puff pastry

1 T olive oil

2 shallots, minced

4 oz. Gruyere cheese, shredded

2 bunches of asparagus, cleaned & chopped into approximately 1 1/2″ lengths

minced fresh tarragon to taste

salt & pepper to taste

Preheat oven to 400 degrees.

Lay the thawed puff pastry out on a parchment-lined cookie sheet so that the sheets of dough form a large rectangle. Brush the pastry with the olive oil. Spread the minced shallots over the pastry in a thin, evenly distributed layer. Top with a sprinkle of salt & pepper & minced tarragon. (The salt helps draw out the moisture in the shallots, so they soften instead of brown). Bake for 15 minutes.

Remove from the oven. Sprinkle the cheese over the shallots & spread the asparagus out over the tart base, making sure to leave a rim of uncovered crust all the way around. Add a little more tarragon if desired. Return to the oven and bake for 20-25 minutes, until the edges of the pastry have browned and puffed up.

Let cool for 10 minutes prior to cutting.

ENJOY!

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