Friday, February 26, 2016
Thursday, February 25, 2016
Last year, I discovered a wonderful green, amish corn salad. Mache has become one of my favorite garden greens.
It's not only delicious to eat but it's extremely cold tolerant which helps me extend my growing season.
Posted by Tim Rosanelli at 1:44 PM
Tuesday, February 23, 2016
Friday, February 19, 2016
Wednesday, February 17, 2016
Swiss Chard is one of my favorite cooked greens. Check out this recipe of Swiss Chard with tomatoes and bacon. You can eat this as a side dish or it's great as an omelet filling.
1 bunch rainbow chard, leaves and stems separated and chopped
3 strips Whole30 compliant bacon, chopped
1 cup cherry tomatoes, halved
1/2 onion, diced
1 garlic clove, minced
Place the bacon in a large skillet over medium heat. Cook until the bacon is crisp. Remove the bacon and drain on a paper towel-lined plate.
Increase the heat to medium high, then add the onion and chopped chard stalks to the skillet. Cook until tender.
Add the garlic and cook until fragrant, about 30 seconds.
Toss in the cherry tomatoes and sauté until blistered.
Finally add the chard leaves and a pinch of sea salt. Cook until the leaves are wilted and tender.
Mix in the bacon bits and add black pepper to taste. Enjoy!
Posted by Tim Rosanelli at 1:25 PM
Tuesday, February 16, 2016
I had a request from a subscriber to show how I make my own seed start soil mixture from sanitized compost. Watch the video and found out how.
Posted by Tim Rosanelli at 1:29 PM
Wednesday, February 10, 2016
Now is a great time to scout for the next hunting season because there's snow on the ground for tracking. It's also a great time to find out how many deer made it through hunting season.
So I walked out to my game cam that's been in the woods for a few weeks now.
My game cam showed that there's plenty of deer left at the state gamelands and I got some cool shots of a coyote.
Posted by Tim Rosanelli at 1:37 PM
I got a big bag of kale from a food cooperative because the patrons didn't want it.
Since I had some leeks left from the fall garden and potatoes this time of year are on sale and cheap, I made Irish Mashed Potatoes with kale.
5 lbs russet potatoes, cleaned, and peeled
2 stick unsalted butter, divided
1 1/2 cup heavy cream
2 to 4 garlic cloves minced
4 leeks, cleaned and whites thinly sliced
4 bunches kale, stems removed and chopped
1 1/2 cup chicken broth
Salt and pepper to taste
Place the potatoes in a large pot and fill with water to cover.
Bring the potatoes to a boil on medium-high heat and continue to boil until the potatoes are fork tender, 20-25 minutes.
Place 12 tablespoons of butter, cream and garlic in a small saucepan and bring up to a simmer on medium-low heat. Cover to keep hot.
In a large saute pan melt the remaining 4 tablespoons of butter on medium heat and saute the leeks for about 1 minute.
Add the kale to the leeks and continue to saute for an additional 2 minutes. Season with salt and pepper.
Pour the broth over the kale and leek mixture, stir and cover.
Allow the mixture to cook until the kale has wilted and the liquid has cooked off, about 7 minutes.
Once the potatoes are fork tender, drain them and place them back into the pot.
Begin mashing the potatoes, while adding the cream mixture a little at a time, until the potatoes are smooth and creamy. Season with salt and pepper.
Fold the leeks and wilted kale into the potatoes, adjust the seasoning and serve.
Posted by Tim Rosanelli at 1:36 PM