Farming by the Moon and Canning Jar Cloches

It is both exciting and daunting to be farming in a slightly different climate.  We went up one zone and added at least a month to our growing season.  I am attempting Brussels sprouts, artichokes, and sweet potatoes with my new found month.  It is quite hot here in the summer though so this is really all a big learning curve.  As soon as I thought I was pretty dang good at gardening, the new landscape will again be a firm teacher.

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I have been farming according to the Farmer’s Almanac and have been very intrigued by my findings.  As the moon is waxing the above ground crops are put in.  Promptly following the recommended days of planting were three days of rain.  As the moon was waning we planted our potatoes dutifully on the days specified and it was followed by rain.  The statistics and patterns of the earth’s cycles recorded for so very long make it pretty accurate to tell the weather and the best time to plant.  It is a nice way to up our odds in the garden.

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I started seeds in the special little plugs but ran out of money to get one size bigger and the plants were suffocating in their cramped quarters.  When I was speaking at the Sustainability Fair a few weeks ago a woman mentioned that she puts her tomato and pepper plants under canning jars for two weeks and that they do amazing.  “They don’t burn up?” I asked.  She was surprised herself.  She first put the seedlings under the canning jar cloches and forgot them.  When she came back from vacation two weeks later expecting the worst, they were blooming frantically and joyfully under their inexpensive greenhouses.  So, here I am with Brussels and artichokes and a bit early yet to actually put them out but this is all a lovely experiment anyways with these vegetables so let us try it.  Under the free cloches they went and I shall keep you posted on the findings!

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Dinner and Movie Night-Spice and Herb Fish, Artichokes, and Spiced Cocktails

Dinner and a movie at home is one of our favorite “dates”.  Today we will make spice and herb stuffed fish with artichokes and a gingery, fruity cocktail.  The movie is “Burnt” with Bradley Cooper.  We loved it.  We love all foodie movies though.  This one was fast and fun and made our mouths water.

The Cocktail- This cocktail began a year and a half ago as my intern, Ethan, and I loaded a two quart jar with fresh peppermint, apple halves, and good rum as a Christmas present for Doug.  It is sweet and syrupy and delicious but certainly regular rum, or alcohol omitted all together, would be fine.

The base is delicious alone, really.  Load a pot with slices of ginger, turmeric, oranges, and fresh mint.  Drizzle in a generous amount of honey.  Pour over about four cups of water and simmer for one hour.  This mixture can sit in the refrigerator after it is done.

Rodney and Pat gave us a Soda Stream machine which carbonates water.  It makes fun “pop” and cocktails.

Fill a high ball with ice, pour in one or two ounces of rum, then half and half carbonated water and base.

The Artichokes- I do hope you indulge in artichokes.  They are completely delicious and nutritious and fun to eat!  Clip off any sharp points on the outer leaves as well as the top quarter inch.  Trip stem to one inch.  Place in boiling water with half a sliced lemon, 1 teaspoon of sea salt, and two cloves of garlic and simmer for 40 minutes.  Drain and cool.

To eat, peel off leaves and pull bottom part through teeth to get meat off.  As you get closer to the center the leaves get more tender and you will eat the lower third of them.  When you get to the center spoon out the fuzzy part and enjoy the whole heart and stem.

To make dip, place a quarter cup of mayonnaise and sprinkle with your favorite season salt.  I love the Market All Purpose seasoning from Savory.  It is full of smoky paprika.

The Fish- I used trout.  I love trout but any good fish will work.  Sprinkle inside of fish with garlic salt and lemon pepper.  Add 1/2 teaspoon of curry powder and grate 1/2 teaspoon of ginger and 1/4 teaspoon of grated turmeric and spread on inside of fish.  Stuff with sprigs of Thai basil, green onion, and peppermint (or whatever you have on hand).

Melt 1 Tablespoon of butter and 2 Tablespoons of oil (I used a flavorful orange and chili oil from Germany) in a frying pan.  Add fish and cook covered for 8 minutes.  Flip and cook another 5 minutes or until fish is cooked through.

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From my kitchen window, the snow is over a foot high and it is still blowing and snowing.  Another movie and foodie night might be in order!  Happy Eating, Friends.