Coming to market this weekend: May 1st, 2010

Rhubarb

Mint

Rosemary

Lettuce
Oregano
Green Onions
Spinach
Chives
Spun and un-spun wool fiber

Look forward to seeing you there!

New Blend: 'Ocean'

This new blend reminds us of the Ocean. It incorperates a blend of blue-greens, yellow and grey, and turns out very suttle.

 

The pictures above show the blending/carding process.

Arley and I looking out on stormy skies.

Leek Risotto

Leeks are amazing. It used to be that I didn't get how to use them, but ever sence I've figured them out I can't get enough! These were very popular at the market last weekend. We've begun planting out a few more long rows in the garden so we can look forward to more soon.

Leek Risotto

serves about 4

2 medium leeks (white and pale green parts only), finely chopped

2 lbs of squash, cauliflower, broccoli, zucchini, (anything with this same consistancy, and whatever is in season!) cut into 1” pieces

3 1/2 c broth

1 1/2 c water

a dash of oil, or a tablespoon butter

1 c rice

3/4 c finely grated Parmesan cheese (about 1 1/2 oz)

1 roasted red pepper, chopped ( chipotle is nice )

2 T fresh cilantro or parsley, chopped (optional though)

Wash chopped leeks in a colander to remove dirt. In a large pot of boiling salted water, blanch leek and cauliflower, 1 minute. Drain in a colander and rinse with cold water to stop cooking.

Bring stock and water to a boil in a small saucepan and keep at a simmer. Heat a bit of butter, or oil, in a large stockpot over medium-high heat. Sauté squash (or other veggie) and leeks, stirring every once in a while, for 2 minutes. Add rice and cook, stirring for 1 minute. Reduce heat to medium-low and add 1 c simmering stock. Cook at a strong simmer, stirring, until absorbed, about 2 minutes. Continue adding stock, 1/2 c at a time, stirring frequently and letting each addition be absorbed before adding the next, until rice is tender and creamy, 20 to 25 minutes.

Remove from heat and stir in the cheese and roasted red pepper. Season to taste with salt and pepper and top with cilantro.

Coming to market this weekend: April 24th, 2010

Lettuce

Rhubarb

Spinach

Mint

Radishes

Green onions

Chives

Tyme

Sheep wool fiber: We will be bringing spun wool as well as raw fiber this time!

Albany Farmers Market Recap

Today was our first Farmers Market of the season!

Rhubarb, leeks, and chives were very popular, (we sold out almost immediately).

  

 The forcast called for rain, but we got none.

Instead we were granted with a beautiful sunny day!

Timbre did some spinning demos which brought a lot of interest.

Overall it was a beautiful and sucessful day! We thank everybody that came out and look forward to being there again next weekend!

Mark Your Calendar: Albany Farmers Market

On Saterday April 17th, Hungry Hill Farm will be attending the Albany Farmers Market! Please come support local food, neighbors and community.

This promises to be a great chance to sample lots of local food, learn about whats in season in our area, and meet others in the local food community!

We, (Timbre and Ebony of Hungry Hill Farm), plan to attend and hope to see you there!

In Season: Rhubarb

What’s Not to Love?

Rhubarb holds us over from the apples and pears of late summer and fall, to the berries, cherries, and peaches that summer brings on. It's technically a vegetable but it’s hard not to think of it as a fruit. Whenever I hear someone talk about Rhubarb the first thing I usually hear is "Ooo! Rhubard Strawberry pie!!", and it's true. Rhubarb makes a wonderful pie, but there are many more, often unexplored, ways to utilize this 'fruit'!  What about a sauce to pour over ice cream? Or a cocktail? A Rhubarb Thyme Tonic? A Rhubarb Margarita? Or garnish your cocktails with them. I've even made Rhubarb simple syrup, Rhubarb Wine and Rhubarb Jam! They’re brilliant not only in taste but in color as well.
I do want to stress that the leaves are toxic when eaten. Though when you buy Rhubarb in the stores the leaves are always cut off (well, hopefully), but if you have any growing in your back yard, just keep that in mind.
Just cut the leaf completely off and use the stem.

You could even dip the raw stem in honey and eat it like sour candy, or in sugar for the kids. If you get them early enough in the spring, they hardly need the sugar and there’s no need to remove the outer skin either.

Lovely day on the farm

Lovely day on the farm.

Arley came over, kicked off his boots, and fell asleep..

on my back

: )

Greenhouse Shelving

A few days back we had some strong winds that not only blew some tin off the barn roof, but also destroyed Timbre's greenhouse along with almost everything in it! It was a real bumber, but on the upside we were able to salvage some of the remaining intact peices of her green house and use them as shelving in the bigger greenhouse. They fit perfectly and will be very handy for start and what not.

Timbre and Aaron in the big greenhouse.

Oregon Beauty: Opal Creek Trail

A few photos from a recent hike up Opal Creek Trail.

This tree fell down right in front of us. Talk about lucky!




This last photo i'd like to call 'Youth'
See the little Fir tree?
It's got a long way to go..

Easter Brunch

Happy Easter!

These Pictures are from last summer, but they remind me of Easter eggs!

Easter Brunch recipes:

Curried Egg Salad - I like this on it's own, but it would also be great in little sandwiches, or in lettuce leaves.

Spinach Mushroom Quiche - This is one of my favorite dishes. It might be to heavey for brunch but, it is a holiday.

Lucia Buns - Although traditionally a Christmas thing, I think they could be an easter thing too.

Roasted Squash Salad - I really like this roasted squash dish. I usually make it for dinner, but it might be good at any meal.

A Frittata - Something basic

Granola - Always good tossed with fresh fruit and milk.

Brown Bread - This is some of the best toast bread I have ever made I think. Especially if it is straight from the oven with butter and honey, or Jam preserves.

Coffee

Farm: Tulips

Checkered Flowers

I love these flowers. I don't know what they are called but they come every year around this time in the flower beds and I think they are amazing.

They're checkered!

Please click on the images.

They get bigger and better!

Stuffed Peppers

Growing up, my mom always put together amazing food. I think she may have done this dish, maybe once, but it reminds me of something she might have made anyway...

I love this dish cuz it can be stuffed with so many diferent goodies. Rice, beans, veggies, cheeses, meats—whatever your heart’s desire, or more appropriately, whatever is in season or you have on hand.


Stuffed Peppers Recipe

serves 6

1 c water
1/2 c brown rice
3 large bell peppers
2 t olive oil
1 small onion, chopped
2 large garlic cloves, minced
1 small squash, chopped (or zucchini, in summer)
2 t fresh thyme leaves
1/2 t salt
1 c cherry tomatoes, quartered
3 T tomato paste
15.5-oz can chickpeas, drained and rinsed
1 c crumbled feta cheese

Preheat oven to 350F. In a saucepan add the water and rice, bring to a boil, cook 30-50 minutes (until done..). While rice is cooking, cut the peppers in half length-wise, remove the stems and scoop out the seeds. Place peppers cut side up in a baking dish, drizzle with olive oil and roast for 25 minutes.

In a large skillet, heat oil and add onion, garlic, squash, thyme, and salt. Cook, stirring frequently, 5 minutes or until vegetables are softened. Remove from heat and stir in the tomatoes, tomato paste, chickpeas, cooked rice and feta. Season to taste with salt and pepper. Fill roasted peppers with the vegi-rice mixture. Bake 10 minutes.