Are you over 18 and want to see adult content?
More Annotations
A complete backup of orlandosignsandwraps.com
Are you over 18 and want to see adult content?
A complete backup of lavozdelsandinismo.com
Are you over 18 and want to see adult content?
A complete backup of thismamacooks.com
Are you over 18 and want to see adult content?
A complete backup of enciclopedia.cat
Are you over 18 and want to see adult content?
A complete backup of biletynakabarety.pl
Are you over 18 and want to see adult content?
Favourite Annotations
A complete backup of flurressnirap.gq
Are you over 18 and want to see adult content?
A complete backup of colorfulimages.com
Are you over 18 and want to see adult content?
A complete backup of top-windows-tutorials.com
Are you over 18 and want to see adult content?
A complete backup of workforcelogiq.com
Are you over 18 and want to see adult content?
A complete backup of papertreyink.com
Are you over 18 and want to see adult content?
Text
pan.
COMPANION PLANTING: SWEET ALYSSUM AND BRASSICAS For the past couple years we’ve been planting sweet alyssum in the rows with our broccoli, kale, and lettuce plantings to attract beneficial insects that can keep the aphids in check. Predatory wasps, lacewings, and ladybugs love the sweet alyssum, and so do syrphid flies. The syrphid fly larvae are voracious predators of aphids andother pests.
POTATO AND CHARD GRATIN salt and pepper to taste. olive oil as needed. METHOD: Heat oven to 400°F. Rub the surface of a 9 x 11 inch/2 quart oven safe gratin or casserole dish with one of the halves of garlic clove and then oil the inside. Save the garlic with the rest of the split cloves. Place the dish where it will warm up a little. CAESAR DRESSING (WITHOUT EGG YOLK) Stir to mix. Add the lemon juice, and whisk vigorously. Add salt and pepper and whisk. Whisk in the oil slowly in a thin stream, whisking all the while. Add enough oil so the dressing is quite thick. Taste for balance. If it is too sharp, add a little more oil. Dressing isready to use.
DOUBLE COOKED POTATOES No, not “twice baked potatoes”! These potatoes are steamed or boiled just enough to cook them through, then they are smashed and roasted. The result tastes like a cross between mashed potatoes and French-fries, and is really good.SHRIMP SHELL OIL
Although this may sound odd, it is a wonderful flavor booster. Essentially, you are seasoning an oil for cooking or flavoring by cooking raw shrimp shells and aromatics and gently infusing oil with the flavors and aromas of a dish of sautéed shrimp. NOTE ABOUT HONEY FERMENTATION from Keith Kimes, Kimes Apiary Refrigerate raw honey for long term storage. I have received a complaint that some Harkins Slough Wild Flower honey harvested 7/8/15 is starting to ferment. TOMATO LIQUOR (AND ROASTED TOMATO OIL) Pre-heat oven to 450F. In a pan (roasting pan, Pyrex cake rectangle, etc) at least 3″ deep place cleaned tomatoes so they are close, but not packed in. They can be stacked, but air should be able to circulate. Poke tomatoes with a knife tip or fork, just once or twice if the tomatoes have really tight skin. SAUTÉ OF CELERY AND LEEKS A variation of Sautéed Celery, this adds silky ribbons of leeks and a little white wine for depth and contrast to the crunch of the celery. Use scissors when trimming the celery leaves for ease. HIGH GROUND ORGANICS High Ground Organics. High Ground Organics is a family farm located in Watsonville, CA, dedicated to producing high quality, fresh, nutritious vegetables for our community. We sell our certified organic produce at the Mountain View Farmers’ Market, and at our farm for summer Farmstands and U-Picks. Farmer Stephen Pedersen got his first PAN ROASTED SALMON WITH CHERVIL BUERRE BLANC Grapeseed oil as needed. METHOD: Heat the oven to 425°. Heat an oven-proof pan large enough to hold all 4 salmon pieces without crowding over medium-high heat. Heat a 1 quart sauce pan over medium heat. Season the fish with salt and pepper. When the large pan is quite hot, lightly film with oil. Carefully place the salmon into thepan.
COMPANION PLANTING: SWEET ALYSSUM AND BRASSICAS For the past couple years we’ve been planting sweet alyssum in the rows with our broccoli, kale, and lettuce plantings to attract beneficial insects that can keep the aphids in check. Predatory wasps, lacewings, and ladybugs love the sweet alyssum, and so do syrphid flies. The syrphid fly larvae are voracious predators of aphids andother pests.
POTATO AND CHARD GRATIN salt and pepper to taste. olive oil as needed. METHOD: Heat oven to 400°F. Rub the surface of a 9 x 11 inch/2 quart oven safe gratin or casserole dish with one of the halves of garlic clove and then oil the inside. Save the garlic with the rest of the split cloves. Place the dish where it will warm up a little. CAESAR DRESSING (WITHOUT EGG YOLK) Stir to mix. Add the lemon juice, and whisk vigorously. Add salt and pepper and whisk. Whisk in the oil slowly in a thin stream, whisking all the while. Add enough oil so the dressing is quite thick. Taste for balance. If it is too sharp, add a little more oil. Dressing isready to use.
DOUBLE COOKED POTATOES No, not “twice baked potatoes”! These potatoes are steamed or boiled just enough to cook them through, then they are smashed and roasted. The result tastes like a cross between mashed potatoes and French-fries, and is really good.SHRIMP SHELL OIL
Although this may sound odd, it is a wonderful flavor booster. Essentially, you are seasoning an oil for cooking or flavoring by cooking raw shrimp shells and aromatics and gently infusing oil with the flavors and aromas of a dish of sautéed shrimp. NOTE ABOUT HONEY FERMENTATION from Keith Kimes, Kimes Apiary Refrigerate raw honey for long term storage. I have received a complaint that some Harkins Slough Wild Flower honey harvested 7/8/15 is starting to ferment. TOMATO LIQUOR (AND ROASTED TOMATO OIL) Pre-heat oven to 450F. In a pan (roasting pan, Pyrex cake rectangle, etc) at least 3″ deep place cleaned tomatoes so they are close, but not packed in. They can be stacked, but air should be able to circulate. Poke tomatoes with a knife tip or fork, just once or twice if the tomatoes have really tight skin. SAUTÉ OF CELERY AND LEEKS A variation of Sautéed Celery, this adds silky ribbons of leeks and a little white wine for depth and contrast to the crunch of the celery. Use scissors when trimming the celery leaves for ease. RECIPES - HIGH GROUND ORGANICS By Andrew Cohen On March 30, 2015 · In Recipes. “Agrodolce” means “sweet and sour” in Italian, and is usually a reduction of sugar and vinegar applied to something else. Here I use the term loosely in that there is sugar and a balsamic vinegar applied to the fruit. This is an especially nice way to treat early season berries that smell RECIPES BY VEGETABLE Fennel. Often unrecognized and misunderstood, fennel is a vegetable worth exploring. The crisp and slightly sweet bulb is especially delicious served raw in salads.FARMERS MARKET
High Ground Organics is at the Mountain View Farmers’ Market Sundays from 9 AM to 1 PM. We’ll be back on May 16, after a winter hiatus. Sunday Is Market Day at Mt. View! DOUBLE COOKED POTATOES No, not “twice baked potatoes”! These potatoes are steamed or boiled just enough to cook them through, then they are smashed and roasted. The result tastes like a cross between mashed potatoes and French-fries, and is really good. PURPLETTE ONION “QUICKLES” This is an easy and quick way to make a condiment that has big impact. It was served at the High Ground Organics Harvest Festival as a topper for hot dogs and disappeared in a flash. ROASTED BROCCOLI WITH FRESH TOMATO SAUCE The fresh rich flavor of the cooked down tomatoes is a nice counterpoint to the smokey, earthy flavor of the broccoli, and the sweetness of the tomato plays well with the sweetness the broccolidevelops in
SAUTÉ OF CELERY AND LEEKS A variation of Sautéed Celery, this adds silky ribbons of leeks and a little white wine for depth and contrast to the crunch of the celery. Use scissors when trimming the celery leaves for ease. SAUTÉ OF KALE WITH RADISHES AND THEIR TOPS Heat a 10-inch sauté pan over medium heat. When hot, film pan with oil and heat through. Add the onion, and cook gently until the onion is “clear”, trying to avoid coloring the onion at all. When the onion is tender, add half the kale and turn in the oil. Sauté untilit collapses a bit,
RED BEET HASH
Heat a large (10-12 inch), heavy gauge pan over medium heat. Cover the bottom of the pan with a 1/16 th inch film of oil and heat until shimmering. Add the onions and cook gently until they are translucent and tender. Use a slotted spoon to remove the onions, letting the oil drain back into the pan. Transfer the onions to the bowl with thebeets.
A NEW CSA ADMINISTRATOR AND OTHER FARM NEWS! It’s about as busy as it can get around here. The ground finally dried out enough to get into most areas of the farm and we’ve been planting like crazy. HIGH GROUND ORGANICS High Ground Organics. High Ground Organics is a family farm located in Watsonville, CA, dedicated to producing high quality, fresh, nutritious vegetables for our community. We sell our certified organic produce at the Mountain View Farmers’ Market, and at our farm for summer Farmstands and U-Picks. Farmer Stephen Pedersen got his first CAESAR DRESSING (WITHOUT EGG YOLK) Stir to mix. Add the lemon juice, and whisk vigorously. Add salt and pepper and whisk. Whisk in the oil slowly in a thin stream, whisking all the while. Add enough oil so the dressing is quite thick. Taste for balance. If it is too sharp, add a little more oil. Dressing isready to use.
COMPANION PLANTING: SWEET ALYSSUM AND BRASSICAS For the past couple years we’ve been planting sweet alyssum in the rows with our broccoli, kale, and lettuce plantings to attract beneficial insects that can keep the aphids in check. Predatory wasps, lacewings, and ladybugs love the sweet alyssum, and so do syrphid flies. The syrphid fly larvae are voracious predators of aphids andother pests.
POTATO AND CHARD GRATIN salt and pepper to taste. olive oil as needed. METHOD: Heat oven to 400°F. Rub the surface of a 9 x 11 inch/2 quart oven safe gratin or casserole dish with one of the halves of garlic clove and then oil the inside. Save the garlic with the rest of the split cloves. Place the dish where it will warm up a little. DOUBLE COOKED POTATOES No, not “twice baked potatoes”! These potatoes are steamed or boiled just enough to cook them through, then they are smashed and roasted. The result tastes like a cross between mashed potatoes and French-fries, and is really good. TOMATO LIQUOR (AND ROASTED TOMATO OIL) Pre-heat oven to 450F. In a pan (roasting pan, Pyrex cake rectangle, etc) at least 3″ deep place cleaned tomatoes so they are close, but not packed in. They can be stacked, but air should be able to circulate. Poke tomatoes with a knife tip or fork, just once or twice if the tomatoes have really tight skin. ROASTED BROCCOLI WITH FRESH TOMATO SAUCE The fresh rich flavor of the cooked down tomatoes is a nice counterpoint to the smokey, earthy flavor of the broccoli, and the sweetness of the tomato plays well with the sweetness the broccolidevelops in
NOTE ABOUT HONEY FERMENTATION from Keith Kimes, Kimes Apiary Refrigerate raw honey for long term storage. I have received a complaint that some Harkins Slough Wild Flower honey harvested 7/8/15 is starting to ferment. SAUTÉ OF CELERY AND LEEKS A variation of Sautéed Celery, this adds silky ribbons of leeks and a little white wine for depth and contrast to the crunch of the celery. Use scissors when trimming the celery leaves for ease. TSUKEMONO (EASY JAPANESE CABBAGE “PICKLE”) This is a very basic Japanese “pickle” or salad that you might find in a home-style restaurant or in a bento box. This dish is ridiculously simple, but it keeps well and has a nice flavor and somecrunch.
HIGH GROUND ORGANICS High Ground Organics. High Ground Organics is a family farm located in Watsonville, CA, dedicated to producing high quality, fresh, nutritious vegetables for our community. We sell our certified organic produce at the Mountain View Farmers’ Market, and at our farm for summer Farmstands and U-Picks. Farmer Stephen Pedersen got his first CAESAR DRESSING (WITHOUT EGG YOLK) Stir to mix. Add the lemon juice, and whisk vigorously. Add salt and pepper and whisk. Whisk in the oil slowly in a thin stream, whisking all the while. Add enough oil so the dressing is quite thick. Taste for balance. If it is too sharp, add a little more oil. Dressing isready to use.
COMPANION PLANTING: SWEET ALYSSUM AND BRASSICAS For the past couple years we’ve been planting sweet alyssum in the rows with our broccoli, kale, and lettuce plantings to attract beneficial insects that can keep the aphids in check. Predatory wasps, lacewings, and ladybugs love the sweet alyssum, and so do syrphid flies. The syrphid fly larvae are voracious predators of aphids andother pests.
POTATO AND CHARD GRATIN salt and pepper to taste. olive oil as needed. METHOD: Heat oven to 400°F. Rub the surface of a 9 x 11 inch/2 quart oven safe gratin or casserole dish with one of the halves of garlic clove and then oil the inside. Save the garlic with the rest of the split cloves. Place the dish where it will warm up a little. DOUBLE COOKED POTATOES No, not “twice baked potatoes”! These potatoes are steamed or boiled just enough to cook them through, then they are smashed and roasted. The result tastes like a cross between mashed potatoes and French-fries, and is really good. TOMATO LIQUOR (AND ROASTED TOMATO OIL) Pre-heat oven to 450F. In a pan (roasting pan, Pyrex cake rectangle, etc) at least 3″ deep place cleaned tomatoes so they are close, but not packed in. They can be stacked, but air should be able to circulate. Poke tomatoes with a knife tip or fork, just once or twice if the tomatoes have really tight skin. ROASTED BROCCOLI WITH FRESH TOMATO SAUCE The fresh rich flavor of the cooked down tomatoes is a nice counterpoint to the smokey, earthy flavor of the broccoli, and the sweetness of the tomato plays well with the sweetness the broccolidevelops in
NOTE ABOUT HONEY FERMENTATION from Keith Kimes, Kimes Apiary Refrigerate raw honey for long term storage. I have received a complaint that some Harkins Slough Wild Flower honey harvested 7/8/15 is starting to ferment. SAUTÉ OF CELERY AND LEEKS A variation of Sautéed Celery, this adds silky ribbons of leeks and a little white wine for depth and contrast to the crunch of the celery. Use scissors when trimming the celery leaves for ease. TSUKEMONO (EASY JAPANESE CABBAGE “PICKLE”) This is a very basic Japanese “pickle” or salad that you might find in a home-style restaurant or in a bento box. This dish is ridiculously simple, but it keeps well and has a nice flavor and somecrunch.
RECIPES - HIGH GROUND ORGANICS By Andrew Cohen On November 8, 2011 · In Recipes. “Pumpkin” Gnocchi. These can be made with all sorts of winter squash, from pumpkins to butternut. The Marina di Chioggia would be a traditional one used. When making the gnocchi, try to handle them as little as possible for the lightest results. DOUBLE COOKED POTATOES No, not “twice baked potatoes”! These potatoes are steamed or boiled just enough to cook them through, then they are smashed and roasted. The result tastes like a cross between mashed potatoes and French-fries, and is really good. ROASTED BROCCOLI WITH FRESH TOMATO SAUCE The fresh rich flavor of the cooked down tomatoes is a nice counterpoint to the smokey, earthy flavor of the broccoli, and the sweetness of the tomato plays well with the sweetness the broccolidevelops in
PURPLETTE ONION “QUICKLES” This is an easy and quick way to make a condiment that has big impact. It was served at the High Ground Organics Harvest Festival as a topper for hot dogs and disappeared in a flash. TSUKEMONO (EASY JAPANESE CABBAGE “PICKLE”) This is a very basic Japanese “pickle” or salad that you might find in a home-style restaurant or in a bento box. This dish is ridiculously simple, but it keeps well and has a nice flavor and somecrunch.
RED BEET HASH
Heat a large (10-12 inch), heavy gauge pan over medium heat. Cover the bottom of the pan with a 1/16 th inch film of oil and heat until shimmering. Add the onions and cook gently until they are translucent and tender. Use a slotted spoon to remove the onions, letting the oil drain back into the pan. Transfer the onions to the bowl with thebeets.
SAUTÉ OF KALE WITH RADISHES AND THEIR TOPS Heat a 10-inch sauté pan over medium heat. When hot, film pan with oil and heat through. Add the onion, and cook gently until the onion is “clear”, trying to avoid coloring the onion at all. When the onion is tender, add half the kale and turn in the oil. Sauté untilit collapses a bit,
PORT WINE SALAD DRESSING Broccoli Variations (Roast Stem Slabs, Fried Floret Ends, Steamed Florets, and Pureed) with Fricco (Lacey Cheese Crackers) Salad of Escarole, Frisée, Arugula, Broccoli Microgreens, with Port Dressing, Creamy Blue Cheese, and AlmondsZUCCHINI “JAM”
Another of my vegetable jams. This was inspired by a “ratatouille” I started when I realized I had no eggplant or peppers, and I was already making a fennel jam. A NEW CSA ADMINISTRATOR AND OTHER FARM NEWS! It’s about as busy as it can get around here. The ground finally dried out enough to get into most areas of the farm and we’ve been planting like crazy. HIGH GROUND ORGANICS High Ground Organics. High Ground Organics is a family farm located in Watsonville, CA, dedicated to producing high quality, fresh, nutritious vegetables for our community. We sell our certified organic produce at the Mountain View Farmers’ Market, and at our farm for summer Farmstands and U-Picks. Farmer Stephen Pedersen got his first RECIPES BY VEGETABLE Fennel. Often unrecognized and misunderstood, fennel is a vegetable worth exploring. The crisp and slightly sweet bulb is especially delicious served raw in salads. CAESAR DRESSING (WITHOUT EGG YOLK) Stir to mix. Add the lemon juice, and whisk vigorously. Add salt and pepper and whisk. Whisk in the oil slowly in a thin stream, whisking all the while. Add enough oil so the dressing is quite thick. Taste for balance. If it is too sharp, add a little more oil. Dressing isready to use.
POTATO AND CHARD GRATIN salt and pepper to taste. olive oil as needed. METHOD: Heat oven to 400°F. Rub the surface of a 9 x 11 inch/2 quart oven safe gratin or casserole dish with one of the halves of garlic clove and then oil the inside. Save the garlic with the rest of the split cloves. Place the dish where it will warm up a little. COMPANION PLANTING: SWEET ALYSSUM AND BRASSICAS I’ve always liked sweet alyssum flowers. We planted them back in our San Francisco community garden plot before we moved out of the city to start farming, and they made a lovely delicate ground cover that attracted the most beautiful little crab spiders. PAN ROASTED SALMON WITH CHERVIL BUERRE BLANC Grapeseed oil as needed. METHOD: Heat the oven to 425°. Heat an oven-proof pan large enough to hold all 4 salmon pieces without crowding over medium-high heat. Heat a 1 quart sauce pan over medium heat. Season the fish with salt and pepper. When the large pan is quite hot, lightly film with oil. Carefully place the salmon into thepan.
TOMATO LIQUOR (AND ROASTED TOMATO OIL) Pre-heat oven to 450F. In a pan (roasting pan, Pyrex cake rectangle, etc) at least 3″ deep place cleaned tomatoes so they are close, but not packed in. They can be stacked, but air should be able to circulate. Poke tomatoes with a knife tip or fork, just once or twice if the tomatoes have really tight skin. NOTE ABOUT HONEY FERMENTATION from Keith Kimes, Kimes Apiary Refrigerate raw honey for long term storage. I have received a complaint that some Harkins Slough Wild Flower honey harvested 7/8/15 is starting to ferment. SAUTÉ OF CELERY AND LEEKS A variation of Sautéed Celery, this adds silky ribbons of leeks and a little white wine for depth and contrast to the crunch of the celery. Use scissors when trimming the celery leaves for ease.RED BEET HASH
This is a variation on the classic Red Flannel Hash of New England. There are many versions of this dish, some starting with raw vegetables, some use already cooked vegetables (left over from the corned beef dinner of the night before), some with eggs, all usuallywith corned beef.
HIGH GROUND ORGANICS High Ground Organics. High Ground Organics is a family farm located in Watsonville, CA, dedicated to producing high quality, fresh, nutritious vegetables for our community. We sell our certified organic produce at the Mountain View Farmers’ Market, and at our farm for summer Farmstands and U-Picks. Farmer Stephen Pedersen got his first RECIPES BY VEGETABLE Fennel. Often unrecognized and misunderstood, fennel is a vegetable worth exploring. The crisp and slightly sweet bulb is especially delicious served raw in salads. CAESAR DRESSING (WITHOUT EGG YOLK) Stir to mix. Add the lemon juice, and whisk vigorously. Add salt and pepper and whisk. Whisk in the oil slowly in a thin stream, whisking all the while. Add enough oil so the dressing is quite thick. Taste for balance. If it is too sharp, add a little more oil. Dressing isready to use.
POTATO AND CHARD GRATIN salt and pepper to taste. olive oil as needed. METHOD: Heat oven to 400°F. Rub the surface of a 9 x 11 inch/2 quart oven safe gratin or casserole dish with one of the halves of garlic clove and then oil the inside. Save the garlic with the rest of the split cloves. Place the dish where it will warm up a little. COMPANION PLANTING: SWEET ALYSSUM AND BRASSICAS I’ve always liked sweet alyssum flowers. We planted them back in our San Francisco community garden plot before we moved out of the city to start farming, and they made a lovely delicate ground cover that attracted the most beautiful little crab spiders. PAN ROASTED SALMON WITH CHERVIL BUERRE BLANC Grapeseed oil as needed. METHOD: Heat the oven to 425°. Heat an oven-proof pan large enough to hold all 4 salmon pieces without crowding over medium-high heat. Heat a 1 quart sauce pan over medium heat. Season the fish with salt and pepper. When the large pan is quite hot, lightly film with oil. Carefully place the salmon into thepan.
TOMATO LIQUOR (AND ROASTED TOMATO OIL) Pre-heat oven to 450F. In a pan (roasting pan, Pyrex cake rectangle, etc) at least 3″ deep place cleaned tomatoes so they are close, but not packed in. They can be stacked, but air should be able to circulate. Poke tomatoes with a knife tip or fork, just once or twice if the tomatoes have really tight skin. NOTE ABOUT HONEY FERMENTATION from Keith Kimes, Kimes Apiary Refrigerate raw honey for long term storage. I have received a complaint that some Harkins Slough Wild Flower honey harvested 7/8/15 is starting to ferment. SAUTÉ OF CELERY AND LEEKS A variation of Sautéed Celery, this adds silky ribbons of leeks and a little white wine for depth and contrast to the crunch of the celery. Use scissors when trimming the celery leaves for ease.RED BEET HASH
This is a variation on the classic Red Flannel Hash of New England. There are many versions of this dish, some starting with raw vegetables, some use already cooked vegetables (left over from the corned beef dinner of the night before), some with eggs, all usuallywith corned beef.
RECIPES - HIGH GROUND ORGANICS By Andrew Cohen On November 8, 2011 · In Recipes. “Pumpkin” Gnocchi. These can be made with all sorts of winter squash, from pumpkins to butternut. The Marina di Chioggia would be a traditional one used. When making the gnocchi, try to handle them as little as possible for the lightest results. RECIPES BY VEGETABLE Fennel. Often unrecognized and misunderstood, fennel is a vegetable worth exploring. The crisp and slightly sweet bulb is especially delicious served raw in salads. BASIC GRILLED, OR “ROASTED” ONIONS METHOD: With the skin on, cut the onion through the equator. Place the cut side down on the grill and cook the onion and blacken (yes, blacken, as in char.) the cut surface. Then turn the onion and blacken the sides as well. The skin will sometimes ignite and flare, but only for a second or two. Watch that nothing else ignites. DOUBLE COOKED POTATOES No, not “twice baked potatoes”! These potatoes are steamed or boiled just enough to cook them through, then they are smashed and roasted. The result tastes like a cross between mashed potatoes and French-fries, and is really good. SAUTÉ OF KALE WITH RADISHES AND THEIR TOPS Heat a 10-inch sauté pan over medium heat. When hot, film pan with oil and heat through. Add the onion, and cook gently until the onion is “clear”, trying to avoid coloring the onion at all. When the onion is tender, add half the kale and turn in the oil. Sauté untilit collapses a bit,
RED BEET HASH
This is a variation on the classic Red Flannel Hash of New England. There are many versions of this dish, some starting with raw vegetables, some use already cooked vegetables (left over from the corned beef dinner of the night before), some with eggs, all usuallywith corned beef.
ORANGE SHISO DRESSING Place the half the shiso in a blender with the vinegar, juice, ½ teaspoon coriander seed, and agave. Start on low and work up to full speed, pureeing the shiso, but do not blend longer than 1 minute. Through the hole in the top of the blender lid, drizzle the oil in a thin steady stream with the blender on medium.SHRIMP SHELL OIL
Although this may sound odd, it is a wonderful flavor booster. Essentially, you are seasoning an oil for cooking or flavoring by cooking raw shrimp shells and aromatics and gently infusing oil with the flavors and aromas of a dish of sautéed shrimp. CHARRED SCALLION VINAIGRETTE This is a dressing based on a sauce posted before. The trick is to char, not to burn the scallions.This flavor strikes some as odd at first, but there is something about it, maybe the primal fire-pit thing makes b.b.q. irresistible, which makes this dressing veryappealing.
SAUTÉ OF BROCCOLI AND OYSTER MUSHROOMS WITH SWEET TOMATO GLAZE Heat a 2 quart saucier/chef’s pan over medium heat. When hot, generously film the pan with oil and heat through. When hot, add the onions and toss to coat with oil. Cook until the onions are tender and starting to melt. Add the garlic and ¾ of the herbs, toss to mix and HIGH GROUND ORGANICSHIGH GROUND SONGHIGHEST GROUND SONGHIGHER GROUND BREWERY HAMILTONHIGHER GROUND CHAPIN SCHIGHER GROUND MINNEAPOLIS MN High Ground Organics. High Ground Organics is a family farm located in Watsonville, CA, dedicated to producing high quality, fresh, nutritious vegetables for our community. We sell our certified organic produce at the Mountain View Farmers’ Market, and at our farm for summer Farmstands and U-Picks. Farmer Stephen Pedersen got his first RECIPES BY VEGETABLE Fennel. Often unrecognized and misunderstood, fennel is a vegetable worth exploring. The crisp and slightly sweet bulb is especially delicious served raw in salads. CAESAR DRESSING (WITHOUT EGG YOLK) Stir to mix. Add the lemon juice, and whisk vigorously. Add salt and pepper and whisk. Whisk in the oil slowly in a thin stream, whisking all the while. Add enough oil so the dressing is quite thick. Taste for balance. If it is too sharp, add a little more oil. Dressing isready to use.
POTATO AND CHARD GRATIN salt and pepper to taste. olive oil as needed. METHOD: Heat oven to 400°F. Rub the surface of a 9 x 11 inch/2 quart oven safe gratin or casserole dish with one of the halves of garlic clove and then oil the inside. Save the garlic with the rest of the split cloves. Place the dish where it will warm up a little. COMPANION PLANTING: SWEET ALYSSUM AND BRASSICASSWEET ALYSSUM PLANTSWEET ALYSSUM SEEDSGROWING SWEET ALYSSUMSWEET ALYSSUM CARESWEET ALYSSUM BEESSWEET ALYSSUM IN CONTAINERS I’ve always liked sweet alyssum flowers. We planted them back in our San Francisco community garden plot before we moved out of the city to start farming, and they made a lovely delicate ground cover that attracted the most beautiful little crab spiders. PAN ROASTED SALMON WITH CHERVIL BUERRE BLANC Grapeseed oil as needed. METHOD: Heat the oven to 425°. Heat an oven-proof pan large enough to hold all 4 salmon pieces without crowding over medium-high heat. Heat a 1 quart sauce pan over medium heat. Season the fish with salt and pepper. When the large pan is quite hot, lightly film with oil. Carefully place the salmon into thepan.
TOMATO LIQUOR (AND ROASTED TOMATO OIL) Pre-heat oven to 450F. In a pan (roasting pan, Pyrex cake rectangle, etc) at least 3″ deep place cleaned tomatoes so they are close, but not packed in. They can be stacked, but air should be able to circulate. Poke tomatoes with a knife tip or fork, just once or twice if the tomatoes have really tight skin. NOTE ABOUT HONEY FERMENTATION from Keith Kimes, Kimes Apiary Refrigerate raw honey for long term storage. I have received a complaint that some Harkins Slough Wild Flower honey harvested 7/8/15 is starting to ferment. SAUTÉ OF CELERY AND LEEKS A variation of Sautéed Celery, this adds silky ribbons of leeks and a little white wine for depth and contrast to the crunch of the celery. Use scissors when trimming the celery leaves for ease.RED BEET HASH
This is a variation on the classic Red Flannel Hash of New England. There are many versions of this dish, some starting with raw vegetables, some use already cooked vegetables (left over from the corned beef dinner of the night before), some with eggs, all usuallywith corned beef.
HIGH GROUND ORGANICSHIGH GROUND SONGHIGHEST GROUND SONGHIGHER GROUND BREWERY HAMILTONHIGHER GROUND CHAPIN SCHIGHER GROUND MINNEAPOLIS MN High Ground Organics. High Ground Organics is a family farm located in Watsonville, CA, dedicated to producing high quality, fresh, nutritious vegetables for our community. We sell our certified organic produce at the Mountain View Farmers’ Market, and at our farm for summer Farmstands and U-Picks. Farmer Stephen Pedersen got his first RECIPES BY VEGETABLE Fennel. Often unrecognized and misunderstood, fennel is a vegetable worth exploring. The crisp and slightly sweet bulb is especially delicious served raw in salads. CAESAR DRESSING (WITHOUT EGG YOLK) Stir to mix. Add the lemon juice, and whisk vigorously. Add salt and pepper and whisk. Whisk in the oil slowly in a thin stream, whisking all the while. Add enough oil so the dressing is quite thick. Taste for balance. If it is too sharp, add a little more oil. Dressing isready to use.
POTATO AND CHARD GRATIN salt and pepper to taste. olive oil as needed. METHOD: Heat oven to 400°F. Rub the surface of a 9 x 11 inch/2 quart oven safe gratin or casserole dish with one of the halves of garlic clove and then oil the inside. Save the garlic with the rest of the split cloves. Place the dish where it will warm up a little. COMPANION PLANTING: SWEET ALYSSUM AND BRASSICASSWEET ALYSSUM PLANTSWEET ALYSSUM SEEDSGROWING SWEET ALYSSUMSWEET ALYSSUM CARESWEET ALYSSUM BEESSWEET ALYSSUM IN CONTAINERS I’ve always liked sweet alyssum flowers. We planted them back in our San Francisco community garden plot before we moved out of the city to start farming, and they made a lovely delicate ground cover that attracted the most beautiful little crab spiders. PAN ROASTED SALMON WITH CHERVIL BUERRE BLANC Grapeseed oil as needed. METHOD: Heat the oven to 425°. Heat an oven-proof pan large enough to hold all 4 salmon pieces without crowding over medium-high heat. Heat a 1 quart sauce pan over medium heat. Season the fish with salt and pepper. When the large pan is quite hot, lightly film with oil. Carefully place the salmon into thepan.
TOMATO LIQUOR (AND ROASTED TOMATO OIL) Pre-heat oven to 450F. In a pan (roasting pan, Pyrex cake rectangle, etc) at least 3″ deep place cleaned tomatoes so they are close, but not packed in. They can be stacked, but air should be able to circulate. Poke tomatoes with a knife tip or fork, just once or twice if the tomatoes have really tight skin. NOTE ABOUT HONEY FERMENTATION from Keith Kimes, Kimes Apiary Refrigerate raw honey for long term storage. I have received a complaint that some Harkins Slough Wild Flower honey harvested 7/8/15 is starting to ferment. SAUTÉ OF CELERY AND LEEKS A variation of Sautéed Celery, this adds silky ribbons of leeks and a little white wine for depth and contrast to the crunch of the celery. Use scissors when trimming the celery leaves for ease.RED BEET HASH
This is a variation on the classic Red Flannel Hash of New England. There are many versions of this dish, some starting with raw vegetables, some use already cooked vegetables (left over from the corned beef dinner of the night before), some with eggs, all usuallywith corned beef.
RECIPES - HIGH GROUND ORGANICS By Andrew Cohen On November 8, 2011 · In Recipes. “Pumpkin” Gnocchi. These can be made with all sorts of winter squash, from pumpkins to butternut. The Marina di Chioggia would be a traditional one used. When making the gnocchi, try to handle them as little as possible for the lightest results. RECIPES BY VEGETABLE Fennel. Often unrecognized and misunderstood, fennel is a vegetable worth exploring. The crisp and slightly sweet bulb is especially delicious served raw in salads. BASIC GRILLED, OR “ROASTED” ONIONS METHOD: With the skin on, cut the onion through the equator. Place the cut side down on the grill and cook the onion and blacken (yes, blacken, as in char.) the cut surface. Then turn the onion and blacken the sides as well. The skin will sometimes ignite and flare, but only for a second or two. Watch that nothing else ignites. DOUBLE COOKED POTATOES No, not “twice baked potatoes”! These potatoes are steamed or boiled just enough to cook them through, then they are smashed and roasted. The result tastes like a cross between mashed potatoes and French-fries, and is really good. SAUTÉ OF KALE WITH RADISHES AND THEIR TOPS Heat a 10-inch sauté pan over medium heat. When hot, film pan with oil and heat through. Add the onion, and cook gently until the onion is “clear”, trying to avoid coloring the onion at all. When the onion is tender, add half the kale and turn in the oil. Sauté untilit collapses a bit,
RED BEET HASH
This is a variation on the classic Red Flannel Hash of New England. There are many versions of this dish, some starting with raw vegetables, some use already cooked vegetables (left over from the corned beef dinner of the night before), some with eggs, all usuallywith corned beef.
ORANGE SHISO DRESSING Place the half the shiso in a blender with the vinegar, juice, ½ teaspoon coriander seed, and agave. Start on low and work up to full speed, pureeing the shiso, but do not blend longer than 1 minute. Through the hole in the top of the blender lid, drizzle the oil in a thin steady stream with the blender on medium.SHRIMP SHELL OIL
Although this may sound odd, it is a wonderful flavor booster. Essentially, you are seasoning an oil for cooking or flavoring by cooking raw shrimp shells and aromatics and gently infusing oil with the flavors and aromas of a dish of sautéed shrimp. CHARRED SCALLION VINAIGRETTE This is a dressing based on a sauce posted before. The trick is to char, not to burn the scallions.This flavor strikes some as odd at first, but there is something about it, maybe the primal fire-pit thing makes b.b.q. irresistible, which makes this dressing veryappealing.
SAUTÉ OF BROCCOLI AND OYSTER MUSHROOMS WITH SWEET TOMATO GLAZE Heat a 2 quart saucier/chef’s pan over medium heat. When hot, generously film the pan with oil and heat through. When hot, add the onions and toss to coat with oil. Cook until the onions are tender and starting to melt. Add the garlic and ¾ of the herbs, toss to mix and* Home
* CSA Program
* Sign Up for the CSA * Log On to Your Account* CSA Policies
* In The Box This Week * Frequently Asked Questions* CSA Pick-Up Sites
* Weekly Newsletter
* Weekly Newsletter Archive* Farmers Market
* Directions to Mt. View Farmers Market* Journal
* Farm Events
* Recipes
* Recipes by Vegetable* Our Vegetables
* Our Farm
* Restoration
* Stewardship and Research* Contact Us
HIGH GROUND FARM ORGANIC PRODUCE All of our produce is grown organically, certified by California Certified Organic Farmers (CCOF). We use only organic fertilizers and soil amendments, compost, and cover cropping to increase soilfertility.
More
HIGH GROUND FARM ORGANIC PRODUCE As family farmers, we believe in taking care of the land, not just taking from it. Our farm borders are lush with hedgerows of native vegetation, protecting the adjacent hillside and nearby waterways.More
HIGH GROUND FARM ORGANIC PRODUCE We pick most of our produce the day before we deliver to the CSA or bring it to our Farmstand or Farmers’ Market stall. Eating your vegetables fresh means you get the best flavor and the most nutritionfrom what you eat!
More
HIGH GROUND FARM ORGANIC PRODUCE Our home farm in Watsonville has the perfect soil and climate for growing beautiful lettuces, cauliflower, broccoli, kale, chard, spinach, and collards.More
HIGH GROUND FARM ORGANIC PRODUCE Farms should be beautiful! Here, a lush cover crop of bell beans, vetch, peas and rye, covers the ground on a misty farm morning at ourLewis Rd. ranch.
More
CSA VEGGIE BOXES
Have you tried our vegetables yet? Sign up for a 4-week trial!_CSA Sign Up >_
SUMMER BOUNTY
The fields are full of summer goodness! Sign up to get your share.Sign Up>>
MT VIEW FARMERS MARKET Stop by our stall at the Mt. View Farmers Market on Sundays from 9 –1.
_Read More >
_
HIGH GROUND ORGANICS High Ground Organics is a family farm located in Watsonville, CA, dedicated to producing high quality, fresh, nutritious vegetables for our community. We sell our certified organic produce through a CSAprogram , at the
Mountain View Farmers’ Market,
at our farm for summer Farmstands and U-Picks , and to a few select produce stores and restaurants in the area. Farmer Stephen Pedersen got his first introduction to farming working for his aunt and uncle Jean and Jerry Thomas in Aptos. He leased his first 3 acres in 1997 to grow mixed vegetables for a small CSA, and has since grown the farm to about 40 acres in 2016. Stephen lives with his wife Jeanne and their children on their home farm on Harkins Slough in Watsonville, purchased in 2000 from the Open Space Alliance with conservation and agricultural easements placed on it. High Ground Organics grows high quality lettuces, cauliflower, turnips, radishes, beets, tomatoes, peppers, cabbage, broccoli, carrots, kale, chard, collards, mizuna, mei quin choi, herbs, radishes, winter and summer squash, onions, spinach, celery, fennel, and more. Coastal grown blueberries and strawberries round out the vegetable offerings with fruit throughout the main growing season. Stephen and Jeanne have been recognized for their efforts at habitat restoration and environmental approach to farming. In 2009 they were awarded the AWQA Stewardship Award, for
exceptional agricultural water quality stewardship and community leadership. In 2012 and 2013 they were named as finalists for the Leopold Conservation Award for “extraordinary achievement in voluntary conservation on the land of exemplary private landowners.”*
CSA QUICK LINKS
*
SEARCH HIGH GROUND SITE*
HIGH GROUND FAVORITES CLOUDapples arugula
basil
beets
braise
broccoli
carrots
cauliflower
celery
chard
cheese
cilantro
dressing
fennel
fish
herbs
kale
leeks
lemon
lettuce
Meyer lemon
mint
mushrooms
nuts
onions
oregano
parsley
peppers
pork
potatoes
quickles
radishes
salad
sauce
saute
scallions
soup
strawberries
summer squash
tomatoes
topping
vegan
vegetarian
vinaigrette
winter squash
*
SIGN UP FOR HGO NEWSLETTER Sign up for the High Ground Newsletter by adding your email to thebelow field:
Email Address*
First Name
Last Name
* = required field
Preferred Format
* HTML
* Text
unsubscribe from list powered by MailChimp!
SIGN UP FOR CSA PROGRAM When you join our CSA, you sign up with the farm to receive a share of the harvest during our 36 week season from mid-March to mid-November. In return, you get a weekly box of organic vegetables and fruit (and optional flowers) delivered straight from our farm to a pick-up site in your neighborhood. _ Signup for the CSA program >_ VIEW OUR CSA MEMBERS PAGE This is where you can go to find out what's coming in your box each week, find recipes, identify your vegetables with pictures, and view or print the current and past newsletters. Check here for the information you need to use your box to the fullest. _ Visit the CSA Members Page >_ RECENT HIGH GROUND POSTINGS* Tree Power
* In the Weeds
* Nesting Season
* Heat Wave
* Berry News
* Companion Planting * The Greenhouse Palette HIGH GROUND ORGANICSPAGES
* Contact Us
* CSA Program
* Farm Events
* Farmers Market
* High Ground Organics * Newsletter Archives* Our Farmland
* Recipes by Vegetable* The Journal
* Veggie Info Pages
THE LATEST
*
TREE POWER
High Ground Organics is a family farm located in Watsonville, CA,dedicated
MORE
Thank you for stopping by the High Ground Organics web site. If you have any questions about the site, farm, or CSA program, please don't hesitate to contact us at: _ High Ground Organics PO Box 2601 Watsonville, CA 95077 (831) 254-4918_ High Ground Organics 2011 all rights reservedDetails
Copyright © 2024 ArchiveBay.com. All rights reserved. Terms of Use | Privacy Policy | DMCA | 2021 | Feedback | Advertising | RSS 2.0