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Posts by Tim Livingstone

Grand Falls pick up location opening!

Posted on by Tim Livingstone

We have been asked to make a Grand Falls delivery starting this winter and already have the required number of customers to make it work for us.  Feel free to pass the word along to anyone in the Grand Falls - Drummond area that Nannette's Healthy Pantry will be hosting a pick up location.  The option is now listed as a choice under the Sign Up tab of our website.



Rutabaga/Turnip

Posted on by Tim Livingstone

Rutabaga or Summer Turnips as they are also known, are another great addition to soups and stews potato latkes or hash browns.  Of all the veggies I can think of, Rutabaga is the most social!  It enhances almost any other vegetable bringing out the sweetness and flavor in an incredible way.  By itself, on the other hand, it can be rather unpleasant with a strong flavor. 

So don't be bashful to chop it up and add it to boiled carrots or grate a little to put in your hash browns or even to throw into a stir fry.  The cold weather increases its sweetness too.

We have trimmed them up quite well, but there is a particular fly that loves the roots while in its young life stage.  Most rutabagas are grown with pretty heavy chemicals in the soil to control these.  Since we do not use chemicals we instead trim them up to remove as much damage as possible.  



Brussels Sprouts

Posted on by Tim Livingstone

Brussels Sprouts often get a bad rap and unfortunately many people have bad memories of being forced to eat them as a kid.  The good news is that if they are allowed to freeze in the field, Brussels Sprouts can actually be very good.  We have had the required freeze so we are sending them in the boxes this week.

Even if you still don't like them too much as an adult, it is well worth trying them along with something else.  This picture shows a delicious meal made with Brussels Sprouts and sausage along with rice.

Kirsten likes to chop up bacon and cook/stir fry it with the Brussels for about 20 minutes or until tender.  You can add a little water to the pan if you would like.

 

We send the Brussels on the stalks so you simply have to pop them off and into the pan.  This helps to keep the sprouts fresher and prevents the cut ends from turning brown.



Planting Garlic

Posted on by Tim Livingstone

It is time to plant fall garlic again!  We have some really nice garlic to plant this fall.  There is a local garlic expert who is working in Alberta but who had a good harvest this summer.  We have planted almost 100 pounds of his garlic (some of the nicest I've ever seen) for him plus we sourced garlic from Richard Wetmore - another local garlic expert and we saved our best seed as well.

It is always an experience to get out the tractor and make beds in October to plant garlic. There is a mixture of wonder that you are still planting mixed with a satisfaction that it is the last for the season and optimism looking ahead to next summer's great crop!  People going by to vote on Monday (polling station is in the distance) probably thought we were a bit crazy to be planting this late.  Garlic forms its roots in the fall and then is one of the first things up in the spring and grows its new bulb next year.



Fennel

Posted on by Tim Livingstone

Fennel is one of the best food for promoting good digestion. It can be eaten raw or cooked - flavor mellows in cooking.   Wash it, trim the stems off and slice it crosswise thin or thick - whichever you like.  You can fry it with onion and celery if you like and add it to ham and boiled potatoes.  Add it to any pasta sauce or pasta dish, and it is also great fried with onions and served on fish.  Some people slice it really thin and add it to a carrot or apple salad.

Upside Down Pizza

1 lb hamburger or sausage
1 medium onion, chopped
1 medium sweet pepper, chopped
1 medium fennel bulb, cut in strips
 

Fry above ingredients in a little oil in pan until meat is cooked and onion is soft. Stir in

2 TB flour
1 tsp dried Basil or 1 TB fresh or frozen
1/4 tsp granulated garlic 
1 - 14 oz can tomato sauce
 
Heat and cook until thickened, approx 3 minutes.
Spread in ungreased 9 X 13 baking pan.  Sprinkle 2 cups grated mozzarella or other cheese of your choice on top.
Whisk the following together and pour over cheese layer. 
 
1 cup flour
2 eggs
1 cup milk
1 TB oil
1/2 tsp salt
 
Bake at 425F uncovered for approx 25 minutes until lightly browned.