Author: Aahnix Bathurst

Doorstep Harvest August 22, 2012

Posted on by Aahnix Bathurst

Doorstep Harvest Newsletter 8-22-12
JJEggplant:    (Wikifact:  The fruit is botanically classified as a berry and contains numerous small, soft seeds which are edible, but have a bitter taste)
JJDellicata squash:  (Wikifacts:  indigenous to North and Central America, squash were introduced to early European settlers by Native Americans.)
JJOkra (Wikifacts:  the products of the plant are mucilaginous, resulting in the characteristic “goo” or slime when the seed pods are cooked; the mucilage contains a usable form of soluble fiber.  Cooking with acidic ingredients such as a few drops of lemon juice, tomatoes, or vinegar may help)
JJYard Long Bean (Wikifacts:  Despite common name, the pods are actually only about half a yard long; the subspecies name sesquipedalis (one-and-a-half-foot-long) is a rather exact approximation of the pods’ length)
JJCherry Tomato  (Wikifacts:  Records of Santorin cherry tomatoes being heavily cultivated in Greece can be found as far back as 1875, from seeds brought there by a monk in the early 1800s.)
BerryBox:
              JAutumn Olive (Wikifacts:  these fruits have been shown to have from 7 to 17 times the amount of the antioxidant lycopene than tomatoes have.)
              JFall Black Berries (Triple Crown):  We’re hoping that they’ll continue producing now that the heat is over. (Wikifacts:  Arguably, the most beneficial property of the blackberry is its profusion of ellagic acid. Ellagic acid is a phytochemical, meaning it is only found in certain plants. In experimental studies, ellagic acid is used to treat tumors in mice; the result being ellagic acid is reliable for causing the death of particular cancer cells)
JPears
JJTomatillo (Wikifacts:  Ripe tomatillos will keep in the refrigerator for about two weeks. They will keep even longer if the husks are removed and the fruits are placed in sealed plastic bags stored in the refrigerator)
Greens stir-fry mix: 
              JArugula:   Google arugula pesto recipes. (Wikifacts:   In Italy, rocket is often used in pizzas, added just before the baking period ends or immediately afterwards, so that it will not wilt in the heat.)
              JCurly Leaf Kale (Wikifacts:  During World War II, the cultivation of kale in the U.K. was encouraged by the Dig for Victory campaign. The vegetable was easy to grow and provided important nutrients to supplement those missing from a normal diet because of rationing)
              JJDinosaur Kale  (Wikifacts:  Tender kale greens can provide an intense addition to salads, particularly when combined with other such strongly flavored ingredients as dry-roasted peanuts, tamari-roasted almonds, red pepper flakes, or an Asian-style dressing.)
              JJChard (Wikifacts:   Chard has been around for centuries, but because of its similarity to beets is difficult to determine the exact evolution of the different varieties of chard)
Salad mix:  (Wikifacts:  the moshav (agricultural village) of Sde Warburg, Israelholds the Guinness World Record for the largest lettuce salad, weighing 10,260 kg.)
              JJBaby Arugula
              JJBaby Tatsoi
              JJBaby Red Russian Kale
              JLettuce Mix
              JJMarigold petals
              JJAnise Hyssop flowers
Radish Bag:   (Wikifacts:  The most commonly eaten portion is the napiform taproot, although the entire plant is edible and the tops can be used as a leaf vegetable.)
              JScarlett Globe
              JIcicle Diakon
JJOkra leaf:  WOW!!!!  I was googling okra, and found that its leaves are edible as well.  I have included several recipes in the back, as well as their websites.  We have tried it, and found them worth eating.  They taste like very similar to the okra pod.
JJDandelion greens (Wikifacts:  Dandelions are thought to have evolved about thirty million years ago in Eurasia They have been used by humans for food and as an herb for much of recorded history.)
Culinary Herb Bag:
              JJBasil (in separate bag)
              JJparsley
              JJOregano
              JJThyme
              JJLavender
              JJAncho Pepper
              JJCayenne Pepper
Tea Herb Bag:
              Lemon Balm
              Stinging Nettle
JJ:  Organically grown in my garden in town
J:  Grown in my garden at Grandmas house in the country.

Doorstep Harvest August 10, 2012

Posted on by Aahnix Bathurst

DOORSTEP HARVEST NEWSLETTER 08/10/2012
With all new foods, it is wise to test first by eating a small amount as every body is unique (and even peanuts are poison to some)!   Small box this week, the heat has been cooking the veggies!  Blackberries baked on the vine and we thought they were done, but now, there blooming again!  Some fall blackberries might be included soon! The 300 carrots I planted are just beginning to come up, my 150 diakons came up well, but several just died because of the “heat”.  I might want to replant some. The onions are mostly up, and are very healthy. The yard log beans are really beginning to produce! We are expecting them all through the fall.
JJ Green Beans:  Italian flat beans are good eaten raw or stir-fried with sesame seeds in olive oil. (Wiki-Facts:  The first “stringless” bean was bred in 1894 by Calvin Keeney, called the “father of the stringless bean”, while working in Le Roy, New York)
JJ Yard long green beans:  just beginning, these are good steamed or boiled or put in soup. (Wiki-Facts: As a West Indian dish it is often stir-fried with potatoes and shrimp. They are used in stir-fries in Chinese cuisine. In Malaysian cuisine they are often stir-fried with chilies and shrimp paste (sambal) or used in cooked salads (kerabu). Another popular and healthful option is to chop them into very short sections and fry them in an omelet.)
JJ Delacotta squash
JJ Okra:  just beginning, this is a purple variety.  Great breaded and fried or used in a Cajun soup!!  (Wiki-Facts:  The products of the plant are mucilaginous, resulting in the characteristic “goo” or slime when the seed pods are cooked; the mucilage contains a usable form of soluble fiber. Cooking with acidic ingredients such as a few drops of lemon juice, tomatoes, or vinegar may help. The immature pods may also be pickled.)
JJ Okra leaves!!!:  WOW!!!!  When wikifactifying last weeks newsletter, I ran across the fact that okra leaves were edible!!! Of course, Wikipedia is not to be trusted 100% of the time, especially in matters like that, so I did some background research and found no evidence that okra laves were not edible.  I also found some recipes.  Okra leaves can be used in stir-fry, or used to really thicken up soup.  (Wiki-Facts:  Okra leaves may be cooked in a similar way to the greens of beets or dandelions)
JJ Organic Lacinato Kale:  Organic Italian Heirloom that dates back to the eighteenth century  (Wiki-Facts:  Until the end of the Middle Ages, kale was one of the most common green vegetables in all of Europe.)
JWildcrafted Elder Berries: (Wiki-Facts:  In Germany, yoghurt desserts are made based both on the berries as well as on the flowers)
JJPotatoes: (Wiki-Facts:  The Spanish had an empire across Europe, and brought potatoes for their armies.)
JJTomato
JJCulinary Herb Bag: Basil (it is taking off! We’re including enough to make a pesto), Lemon Thyme, Oregano, Sage, Parsley, lavender.
JJHerbal Tea Bag: Place one herb into quart jar, fill jar to top with boiling water, and add honey/maple syrup /agave or stevia, steep until cool.  Drink one cup serving (one quart serves 4).  Enjoy one herb per day.            Or dry and use in winter.
Shisho (Perillia): Used in Japanese cooking/stir fry, it is used to color pickled ginger, eaten with sushi, and can also be used as garnish, in salad, or as tea.  Used in Chinese medicine at first sign of runny nose and chill or nausea and also used for morning sickness or seafood poisoning remedy.
Bee Balm: see last news letter for info
Comfrey leaf:  Comfrey is not good for you if used in great quantities (like large dose) over a long period of time (like for years) as it harms the kidneys if you do that, however, if used in small quantities (like a handful of leaves) and drink once a week, it is to be very beneficial for bones and tendons.  The amounts that we’re giving are in not even ¼ of the recommended required medicinal dosage and therefore well below the max dose.  As with all foods, sample first to see how your body responds.
Peppermint:  use in salad or tea
Warning:  herbs are not washed in order to preserve flavor.  Wash before immediate use (although some sources discourage washing herbs ever. 
JJ Organically grown in my urban forest garden
J Grown in my gardens in the country at Grandma’s house.  Most of the time it is organic and sometimes it is wild crafted
http://www.foodnetwork.com/recipes/okra-greens-and-corn-saute-recipe/index.html
Ingredients
Directions
Trim greens of any tough stems. Wash and dry.
Melt butter in a medium sauté pan over high heat. Sauté the corn for a couple of minutes, add the okra, salt and pepper. Cook until it begins to wilt, about 2-3 minutes. Serve.
 In a large skillet, heat some oil over high heat, toss in a few minced cloves of garlic and a chopped dry red chili. Let it sizzle for about 30 seconds, and then add okra leaves. Stir the leaves for about a minute, then reduce the heat to medium, and cover the pan to let them finish cooking.
http://recipes.wikia.com/wiki/Okra_Leaves

Directions

  1. Cut meat into 1-inch cubes and put into a saucepan with water, cockle, or shrimps.
  2. Cook at a moderate heat.
  3. Grind onion and pepper and add to meat.
  4. Simmer until the meat is tender.
  5. Add palm oil and cook for about 10 minutes.
  6. Wash and shred leaves into large pieces and add to the sauce.
  7. Add cooking soda and cook gently.
  8. Flake fish and add to the sauce.
  9. Cook for 5 to 10 minutes until the desired consistency is reached.
  10. Add salt to taste.
  11. Serve with foofoo or rice.

Doorstep Harvest June 28, 2012

Posted on by Aahnix Bathurst

DOORSTEP HARVEST NEWSLETTER 06/28/2012
With all new foods, it is wise to test first by eating a small amount as every body is unique (and even peanuts are poison to some)!  Potatoes are still blooming. June black berries are ripe and ripening.  Enjoy them this weekJ.  Tomatoes are growing bigger. Tomatillo is blooming and has set some fruit.  Cucumber and squash starts are happily blooming (so far they are all male flowers, so no set fruit yet.  Later on this summer, after fruit is set, expect squash flowers with some recipes. )  Okra is taking off.  So far it’s about six inches tall.   Autumn Olive berries are doing well and slowly ripening in the heat.  Some “Hollywood Plums” are included in this box!  WOW!  It is the first time this tree has held fruit long enough for us to taste it ripe!   Grapes are filling out and are ripening slower than expected. Not quite sure when they will be ripe.  Goji berry might have tasting quantities this year and the Chinese Red Date trees (Jujube) did not set any fruit.  Carrots are up and have recently been thinned. See the baby carrots in your box.  Purple perennial potato is doing O.K.  Yard long beans are still growing slow (they like lots of heat so should start taking off soon).  Sunchokes are almost five feet tall and bearing the drought well. Young asparagus beds are holding their own with extra water and if we get them through the drought should make even more asparagus next year.  Garlic looks good and onions are ready.
JJ  Garlic: Blend the white bulb into salad dressing and chop the greens into stews.
JJ  Beets
JJBaby Carrot:  These come from our thinned row of carrots.  They are tasty.
JJGreen Beans:  Provider beans are good eaten raw or stir-fried with sesemae seeds in olive oil.
Salad Mix Bag
JJ Organic Encore Lettuce Mix and other lettuce mix
J Organic Nasturtium:  peppery addition to salads and pastas or when used as garnish
J JPeppermint:  use in salad or tea
J Fennel: use in salad or tea or garnish.  Also nice with pasta.
JJOrganic Sugar snap pea:  use alone or enjoy in the salad.  To be eaten raw- shell and all (it’s a very sweet crunchy snack).  Easy to grow in NY, it seems to be hard here to get a significant crop because the plants are so delicate the wind and heat tear them up and dry them out.  This tasting quantity might be it for the year and will try again next year in a more protected place.
Green/Stir Fry Bag:  Shred and cook separately or together.
JJ Organic Ruby Red Chard (related to beets)
JJ Organic Lacinato & Red Russian Kale:  Organic Italian Heirloom that dates back to the eighteenth century
JJ Lambsquarters (higher in vitamins and minerals than spinach or beet tops) tastes good chopped and added to meat loaf.
JJ Dandelion greens.
JBlackberry:  Many large “Triple Crown” berries have ripened. 
JJHollywood Plum:  First time this tree has ever had plums to eat!
JJCulinary Herb Bag: Basil ( it is taking off! We’re including enough to make a pesto), Lemon Thyme, Oregano, Sage, Parsley
JJHerbal Tea Bag: Place one herb into quart jar, fill jar to top with boiling water, and add honey/maple syrup /agave or stevia, steep until cool.  Drink one cup serving (one quart serves 4).  Enjoy one herb per day.      
Shisho (Perillia): Used in Japanese cooking/stir fry, it is used to color pickled ginger, eaten with sushi, and can also be used as garnish, in salad, or as tea.
Bee Balm: see last news letter for info
Comfrey leaf:  Comfrey is not good for you if used in great quantities (like large dose) over a long period of time (like for years) as it harms the kidneys if you do that, however, if used in small quantities (like a handful of leaves) and drink once a week, it is to be very beneficial for bones and tendons.  The amounts that we’re giving are in not even ¼ of the recommended required medicinal dosage and therefore well below the max dose.  As with all foods, sample first to see how your body responds.
Yarrow: see last news letter for info
Lemon balm: sooths the nerves and calms stomach disturbances.
Warning:  herbs are not washed in order to preserve flavor.  Wash before immediate use (although some sources discourage washing herbs ever. 
Flower bouquet:  Rose of Sharon (enjoy the flowers stuffed with cream cheese mix in enclosed recipe.)
JJOrganically grown in my urban forest garden
JGrown in my gardens in the country at Grandma’s house.  Most of the time it is organic and sometimes it is wild crafted.

Doorstep Harvest June 16, 2012

Posted on by Aahnix Bathurst

DOORSTEP HARVEST NEWSLETTER 06/16/2012
With all new foods, it is wise to test first by eating a small amount as every body is unique (and even peanuts are poison to some)!  Potatoes are blooming (they make roots after blooming).  June black berries are ripening and the July berries are pink.  Enjoy tasting quantities of them in the berry bag.  The dry weather is causing fruit drop in the peach and pears but the ones still hanging on are getting bigger.  Tomato, peppers, and eggplants are taking off in the heat.  Tomato has set fruit and growing tomatoes. Tomatillo is blooming.  Cucumber and squash starts are transplanted and seem happy in the ground.  The melon seeds didn’t germinate.  Okra is planted.  Mulberries are pretty much done.  Enjoy the few remaining in the berry bag.  Autumn Olive berries are doing well in the heat.  Black Currants planted three years ago still are not bearing but “Crandall currants” are ripe and in the berry bag.  That’s it for Crandals and Gooseberries.  They endured the transplant but took a beating this year.  The newly planted Medlar trees are struggling but the new bush cherries are, as promised by the company, bearing fruit the first year (tasting quantities).  They are ripe when completely BLACK and then and only then are they sweet and unique tasting.  I hope you like them as the bushes seem okay with the drought.  Some plums are hanging in there and may ripen soon.  2 more weeks and the “Hollywood Plums” may be ripe.  Grapes are filling out and may be ready in two more weeks.  Goji berry and aronia should have tasting quantities this year and the Chinese Red Date trees (Jujube) are blooming profusely both in town and on the farm but we can’t see fruit set yet.  Carrots are up and will be thinned next week-look for these tiny bits then.  Purple perennial potato is up and appears happy.  Yard long beans are up but growing slow (they like lots of heat so should take off later in season).  Sunchokes are four feet tall already and bearing the drought well. Young asparagus beds are holding their own with extra water and if we get them through the drought should make even more asparagus next year.  This week is it for radish for a while.  Potatoes are very happy but still too little to harvest for baby size. Garlic looks good and onions are larger too.  Spinach is done for the season until fall.
JJ/JAsparagus: still small amount due to the youngness of the plants.  Each year there will be more.  I love it baked drenched in olive oil and some salt in the oven at 350 until the ends are crisped. 
Radish Bag-enjoy in your salads or on sandwiches
              JJ Organic Heirloom French Breakfast: 1880
              JJEarly Scarlet Globe
 J Rat-tail Radish (edible radish seed- volunteered back in from last year’s crop) to eat, pop open outer shell and nibble fragile green seeds inside or eat pod and all..             
J Apricots:  what little didn’t get blown off the tree all ripened at once.  This is it for the year.
JJ  Garlic:  on the young side, these are wild.  Blend the white bulb into salad dressing and chop the greens into stews.
JJ Beets & tops
JJ Green Beens:  Provider and Romano flat bean. 
Wildcrafted Elder Flower:  enjoy recipe enclosed
Salad Mix Bag
JJ Organic Encore Lettuce Mix
J Organic Nasturtium, bee balm petals, hyssop petals, violet:  peppery addition to salads and pastas or when used as garnish
JJ Licorice Mint:  use in salad or tea
J JPeppermint:  use in salad or tea (drought is getting to it… need to water it more…)
J Fennel: use in salad or tea or garnish.  Also nice with pasta.
JJ Organic Sugarsnap pea:  use alone or enjoy in the salad.  To be eaten raw- shell and all (it’s a very sweet crunchy snack).  Easy to grow in NY, it seems to be hard here to get a significant crop because the plants are so delicate the wind and heat tear them up and dry them out.  This tasting quantity might be it for the year and will try again next year in a more protected place.
Green/Stir Fry Bag:  Shred and cook separately or together.
JJ Organic Baby Ruby Red Chard (related to beets)
JJ Organic Baby Lacinato & Red Russian Kale:  Organic Italian Heirloom that dates back to the eighteenth century.
JJ Beet tops
JJ Lambsquarters (higher in vitamins and minerals than spinach or beet tops) tastes good chopped and added to meat loaf.
Berry Bag:  Can cook into a syrup, or eat on cereal…        J Mulberry, Gooseberry, Blackbery, Crandal Currant, Bush Cherry
JJCulinary Herb Bag: Basil, Lemon Thyme, Oregano, Sage
JJHerbal Tea Bag: Place one herb into quart jar, fill jar to top with boiling water, add honey/maple syrup/agave or stevia, steep until cool.  Drink one cup serving (one quart serves 4).  Enjoy one herb per day.  
Shisho (Perillia): Used in Japanese cooking/stir fry, it is used to color pickled ginger, eaten with sushi, and can also be used as garnish, in salad, or as tea.
Bee Balm: see last news letter for info
Comfrey leaf:  Comfrey is not good for you if used in great quantities (like large dose) over a long period of time (like for years) as it harms the kidneys if you do that, however, if used in small quantities (like a handful of leaves) and drink once a week, it is to be very beneficial for bones and tendons.  The amounts that we’re giving are in not even ¼ of the recommended required medicinal dosage and therefore well below the max dose.  As with all foods, sample first to see how your body responds.
Yarrow: see last news letter for info
Lemon balm: sooths the nerves and calms stomach disturbances.
Warning:  herbs are not washed in order to preserve flavor.  Wash before immediate use (although some sources discourage washing herbs ever. 
Flower bouquet:  Rose of Sharon (enjoy the flowers stuffed with cream cheese mix in enclosed recipe.)
JJ Organically grown in my urban forest garden
JGrown in my gardens in the country at Grandma’s house.  Most of the time it is organic and sometimes it is wild crafted.

Doorstep Harvest May 19, 2012

Posted on by Aahnix Bathurst

DOORSTEP HARVEST NEWSLETTER 05/19/2012
With all new foods, it is wise to test first by eating a small amount as every body is unique (and even peanuts are poison to some)!
News from the garden- Green beans have set and should be ready for next delivery.  Potatoes are blooming (they make roots after blooming).  June black berries have set fruit and should be ripe in early June.  July Blackberries are blooming profusely and setting (they are being watered a lot to endure the drought).  The dry weather is causing fruit drop in the peach, apricots, and pears but the ones still hanging on are getting bigger.  Beets should be “baby sized” by next delivery.  Tomato, peppers, and eggplants are taking off in the heat.  Tomatillo is blooming.  Cucumber and squash starts are about ready to transplant but the melon seeds haven’t germinated yet! L  Mulberries are one month early this year!  Autumn Olive berries have set a profuse crop.  Black Currants planted three years ago still are not bearing but “Crandall currants” are beginning to ripen.  The newly planted Medlar tree has one bloom today… Plums are ripening already (2-4 more weeks and the “Hollywood Plums” may be ripe).  Grapes are filling out.  Goji berry and aronia should have tasting quantities this year and the Chinese Red Date trees (Jujube) are blooming profusely both in town and on the farm.  Carrots are up but will be another month before ready.  Purple perennial potato is up and appears happy.  Yard long beans are up but growing slow (they like lots of heat so should take off later in season).  Sunchokes are three feet tall already and bearing the drought well.
JJ/JAsparagus:  I love it baked drenched in olive oil and some salt in the oven at 350 until the ends are crisped. 
Radish Bag-enjoy in your salads or on sandwiches
              JJ Organic Heirloom French Breakfast: 1880
              JJ Early Scarlet Globe
               J Rat-tail Radish (edible radish seed- volunteered back in from last year’s crop) to eat, pop open outer shell and nibble fragile green seeds inside.            
Alliums Bag
              JJ Chives: enjoy chopped and added to salads or sprinkled on top of stew/soup, or added to muffins/biscuits.
              JJ  Garlic:  on the young side, these are wild.  Blend the white bulb into salad dressing and chop the greens into stews.
              J Onion (yellow & red):  for salad or stir fry…
Salad Mix Bag:  Contains different mixes for you to make your own blend.
JJ Organic Encore Lettuce Mix
J Organic Nasturtium:  peppery addition to salads and pastas or when used as garnish
JJ Licorice Mint:  use in salad or tea
J JPeppermint:  use in salad or tea (drought is getting to it… need to water it more…)
J Fennel: use in salad or tea or garnish.  Also nice with pasta.
JJ Organic Sugarsnap pea:  use alone or enjoy in the salad.  To be eaten raw- shell and all (it’s a very sweet crunchy snack).  Easy to grow in NY, it seems to be hard here to get a significant crop because the plants are so delicate the wind and heat tear them up and dry them out.  This tasting quantity might be it for the year and will try again next year in a more protected place.
Green/Stir Fry Bag:  Shred and cook separately or together.
JJ Organic Baby Ruby Red Chard (related to beets)
JJ Organic Baby Lacinato Kale:  Organic Italian Heirloom that dates back to the eighteenth century.
JJ Organic Baby Spinach
JJ Beet tops
JJ Lambsquarters
Berry Bag: 
              JJ/J Mulberry
              J Gooseberry
JJCulinary Herb Bag: Basil, Thyme, Oregano, Sage
JJHerbal Tea Bag: Place one herb into quart jar, fill jar to top with boiling water, add honey/maple syrup/agave or stevia, steep until cool.  Drink one cup serving (one quart serves 4).  Enjoy one herb per day.           
Shisho:  can also be used as garnish or in salad.
Bee Balm
Comfrey leaf:  Comfrey is not good for you if used in great quantities over a long period of time, however, if used in small quantities, it is very beneficial to bones and tendons.  The amounts that we’re giving are in not even ¼ of the recommended required medicinal dosage and therefore well below the max dose.  As with all foods, sample first to see how your body responds.
Yarrow
Lemon balm: sooths the nerves and calms stomach disturbances.
             
Warning:  herbs are not washed in order to preserve flavor.  Wash before immediate use (although some sources discourage washing herbs ever. 
Flower bouquet:  Salvia, Smokebush, Plum, Pink Spirea, Onion
JJ Organically grown in my urban forest garden
J Grown in my gardens in the country at Grandma’s house.  Most of the time it is organic and sometimes it is wild crafted.

Doorstep Harvest May 4, 2012

Posted on by Aahnix Bathurst

DOORSTEP HARVEST NEWSLETTER 5/4/2012
Merry May!  As with all new foods, it is wise to try small amounts to test for any negative reaction.  Every body is unique!  No wikifacts this week due to state forensics tournament…
News from the garden:  This week we have a little bit of asparagus from both my gardens. Tasting quantities of strawberries are here. (There would be more if the birds hadn’t eaten all the green ones…we finally resorted to covering them with bird nets a few days ago and thus, this is the result- a few).  Mulberries are ripe!  There are “tasting quantities of gooseberries to make tarts with if you combine the mulberries with them.  My great aunt thinks mulberries go really well with goose berries. Crandals, apricots, plums, and peaches are getting bigger every day. Black currant bushes bloomed ok but still are not producing fruit again this year… still don’t know why.  The grape vines are loaded with small fruits now.  It may be a good grape year! Black berries are budding and it looks like a bumper crop of these this year, if we can keep the water on them AND if the hot wind doesn’t bake them on the vineJ.  Potatoes have sprouted and are growing strong!  Green beans are up and growing on trellis.  Spinach and radish are here!  Peas are growing two feet tall on trellis. The early planted peas under the winter hoop house are struggling and not bearing well after all… Beets are up and fattening their roots.  Tomato seedlings, specialty peppers, tomatillo, eggplant, basil, and Italian parsley appear to be transplanted successfully.  Starts of summer/winter squash and cucumbers have sprouted.  Direct sown carrot leaves have finally differentiated and are getting taller.  Young garlic is here, and maybe scapes in a couple of weeks.  Elderberries are budding.  Bugs are beginning to go after the greens and Mom saw a baby grass hopper today L  There may be more herbal surprises along the way as the season unfolds.
This week in your delivery you will find:
J/JJAsparagus:  I love it drenched in olive oil and baked with some salt in the oven at 350 until the ends are crisped. 
JJSalad Mix Bag: Tastes good to add any of the culinary herbs to it and tea herbs of peppermint and lemonbalm. A homemade dressing of vinegar/oil and herbs from the herb bag with the fresh garlic  is good on the salad.
“Red Oak Leaf” lettuce (barasicca free)
Baby Lettuce Mix (No known Brasiccas, but cannot guarantee).
Rose Petals for color.
JJ Radish:  Heirloom variety of “French Breakfast” from 1875! (Some people eat the leaves in stir fry)
JJ Mung Bean Sproutsto add to salad or stir fry
JJStir Fry Bag:  Shred and cook separately or together.
J J Kale (barasaca)
J JChard (related to beets)
J JBaby Asian Greens (barasacas)
J JSpinach
J Lambsquarters(taste best chopped fine and added to hamburger patty with onion/garlic or in meat loaf!)
J/JJ Allium Bag:  JBunching onions and single onions (use the tops and the bulbs)
                             JJChives (dice and sprinkle onto soup or dry and use later)
                             JJWild Garlic  (still early.  Will fill out into multiple heads later in the season)
Berry Bag:  Jgreen gooseberry, JJmulberry, JJstrawberry
JJTea Herbs (Lemon balm, Peppermint, Yarrow, Beebalm, Comfry leaf:  Keep sealed in fridge to use fresh for several days or open plastic zip bag and lay on counter (in paper bag) to dry for later use.  For tea, make infusion by pouring boiling water over herb and let stand until cool enough to drink.  May add honey or stevia to sweeten.
-Peppermint can be added to salads, made into tea, or used in Asian cooking.
-Lemon balm calms stomach disturbances, and soothes the nerves. Enjoy is as a soothing tea (add boiling water to crushed leaves).  It may also be used in your salad mix.
JJCulinary Herbs (oregano, sage, thyme, & a bit of BASIL) Culinary herbs are used also for herb tea. 
Sage can be used for seasoning sausage, lamb, and meats…  Thyme is used same as oregano and good in tomato sauce or on pizza.  Warning:  herbs are not washed in order to preserve flavor.  Wash before immediate use (although some sources discourage washing herbs ever. 
JJ Flower bouquet:  Peony, Salvia, Rose
JJ = Organically grown in my urban forest garden
J = Grown in my gardens in the country at Grandma’s house.  Most of the time it is organic and sometimes it is wild crafted.

Doorstep Harvest April 14, 2012

Posted on by Aahnix Bathurst

DOORSTEP HARVEST NEWSLETTER 4/14/2012
Happy April!  As with all new foods, it is wise to try small amounts of a new thing to test for any negative reaction.  Every body is unique!
News from the garden-  This week we have very light harvest from new asparagus bed.  Looks like tasting quantities of strawberries soon as green berries are grown and waiting to turn to red!  There may be tasting amounts of two varieties of plums later this summer.  The mulberries are looking early too.  Gooseberries, crandals, apricots and peaches are getting bigger every day. Surprise, the grape vine set fruits this year (last year there were no grapes because Mom pruned it wrong.) Black berries are budding.  Potatoes planted last week rotted already, will try again soon with new batch.  Green beans are up but I am concerned about the cool weather may hurt them too???  Parsnips have not germinated yet so may replant these as well.  Spinach is up and may be ready for next week’s delivery.  Peas are growing well. Beets are up.  Tomato seedlings and peppers under the grow light are still looking good and some seed direct sown is up under hoop house shelter. Passiflora incarnate (Passionflower or Maypop) popped out of the ground last week a month early! Scapes off of garlic may be ready for next week’s delivery.
Sorry, no wikifacts this week…   This week in your delivery you will find:
**Asparagus:  I love it baked drenched in olive oil and some salt in the oven at 350 until the ends are crisped. 
*Dandelion:  use recipe in last delivery.
**Spring Onion:  Enjoy in the salad or in asian green stir fry!
**Stinging Nettle: Use gloves to prepare.  See enclosed recipe for “Nettle Garlic Buttermilk Biscuits”
*Salad Mix Bag:  Contains 3 different mixes for you to make your own blend.  Tastes good to add any of the culinary herbs to it and tea herbs of licorice mint and peppermint.
“Micro Greens” (contains Brasiccas).
“Red Oak Leaf” lettuce
Baby Lettuce Mix (No known Brasiccas, but cannot guarantee).
*Stir Fry Bag:  Shred and cook separately or together.
Kale
Chard (related to beets)
Baby Asian Greens (barasacas)
. **Black Walnuts:  Last of the harvest.  Please wear Gloves as the husks stain fingers.  Can save husk and use for dye or stain.
*Tea Herbs (Lemon balm, Peppermint, Yarrow, comfrey, Licorice mint (hyssop)):  Keep sealed in fridge to use fresh for several days or open plastic zip bag and lay on counter (in paper bag) to dry for later use.  For tea, make infusion by pouring boiling water over herb and let stand until cool enough to drink.  May add honey or stevia to sweeten.
-Peppermint can be added to salads, made into tea, or used in Asian cooking.
-Lemon balm calms stomach disturbances, and soothes the nerves. Enjoy is as a soothing tea (add boiling water to crushed leaves).  It may also be used in your salad mix.
-Yarrow
-Comfrey is not good for you if used in great quantities over a long period of time, However, If used in small quantites, it is very beneficial to bones and tendons.  The amounts that we’re giving are in not even ¼ of the recommended required medicinal dosage and therefore well below the max dose.  As with all foods, sample first to see how your body responds.
*Culinary Herbs (sage, thyme chives, and fennel**):  Culinary herbs are used also for herb tea. 
Sage can be used for seasoning sausage, lamb, and meats…  Thyme is used same as oregano and good in tomato sauce or on pizza.  Warning:  herbs are not washed in order to preserve flavor.  Wash before immediate use (although some sources discourage washing herbs ever. 
*/** Flower bouquet:  Peony bud, Rose bud, Spirea, Salvia, Iris, Tamarisc, Smokebush, Star of Bethleham.
*Organically grown in my urban forest garden
** Grown in my gardens in the country at Grandma’s house.  Most of the time it is organic and sometimes it is wild crafted.

Doorstep Harvest April 1, 2012

Posted on by Aahnix Bathurst

DOORSTEP HARVEST NEWSLETTER 4/1/2012
Opening week!  Wow!  A month earlier than last year.  Happy April!  As with all new foods, it is wise to try small amounts of a new thing to test for any negative reaction.  Every body is unique!
News from the garden.  All our fruit has set on our trees with warm weather predicted ahead so it just might be a good fruit year!  Yesterday I planted potatoes, green beans, parsnips.  So far, the tomato seedlings and peppers under the grow light are looking good.  We planted some tomato seeds into the asparagus bed because it has been so hot.  The pea plants are blooming and some have set small pea pods.  Also, the cucumber plants are up.
This week in your delivery you will find:
*Kale:  It tastes great sliced in small strips and steamed with olive oil, seas salt and vinegar or in sauté with onion, garlic, mirin, vinegar, and olive oil.  This green overwintered well in my hoop house.  (Wiki Facts: See attachments)
*Dandelion:  In Grocery Stores, these sell for a high price.  They are picking up in popularity because they contain more nutrients than any cultivated green. Too bitter to eat raw, see attached recipes for ways to cook.  Mom says the bitter herbs improve digestion. One cup of dandelion leaf has 12,280 IU of Vitamin A, RDA is 5,000 IU.
*Salad Mix:  This contains red oak leaf lettuce, beet top, violet flower, Micro Greens (Kale, Beet, Arugula), etc…  (Wiki fact:  Lettuce has mild narcotic properties, although the cultivated L. sativa has lower levels than its wild cousins – it was called “sleepwort” by the Anglo-Saxons due to this attribute.)  In a Beatrix Potter story, Benjamin Bunny and his family eat too much lettuce, and they all fall asleep.  Hmmm….*Micro greens sell for $8 a quart in urban winter farmer markets! Wow.   (Wiki Fact:  Micro greens are such a new farmer’s market niche crop, It Is not on Wikipedia yet.)
*Mung Bean sprouts:  Use in salad, in stir fry, or, on sandwiches. Mung bean sprouts are stir-fried as a Chinese vegetable accompaniment to a meal, usually with ingredients such as garlic, ginger, spring onions, or pieces of salted dried fish to add flavor.  In the hot summer, if we are out of cucumber and/or watermelon, mung bean sprouts fill my craving.  (Wiki Fact:  Sprouts are said to be rich in digestible energy, bioavailable vitamins, minerals, amino acids, proteins, and phytochemicals, as these are necessary for a germinating plant to grow.[3] These nutrients are essential for human health.) You can even find mung bean sprouts at Country Mart. **Black Walnuts:  Please wear Gloves as the husks stain fingers.   Outside is best for this activity!  See the attached sheet for phenomenal nutritional information. (Wiki Fact:  The roots, nut husks, and leaves secrete a substance into the soil called juglone that is a respiratory inhibitor to some plants. A number of other plants (most notably white birch) are also poisoned by juglone, and should not be planted in close proximity to a black walnut.) Has 186% RDA for Manganese.
Horseradish leaf:  Can be eaten in small amounts in salads or chopped and added to hamburger meat to spice it up.  (Wiki Fact:  Horseradish is a perennial plant of the Brassicaceae family, which also includes mustard, wasabi, broccoli, and cabbages[and kale].)
**Spring Onion:  Cook with stir fry mix above or enjoy in the salad.
**Stinging Nettle: Use gloves to prepare!! Steam in one inch of water in covered pot for 10 minutes or until they turn dark neon green.  By now, the stingers have been disabled and they are edible!  Snip the leaves off of the stems and eat as is or prepare as follows:  chop fine, sprinkle with garlic powder, dash vinegar, mirin, sea salt.  Save cooking water and drink as tonic tea.  Nettles contain more vitamins/minerals than cultivated greens.
 *Tea Herbs (Lemon balm, Peppermint, Yarrow):
-Peppermint can be added to salads, made into tea, or used in Asian cooking. (Wiki Fact:  peppermint has been known to help with insomnia.)
-Lemon balm calms stomach disturbances, and soothes the nerves. Enjoy is as a soothing tea (add boiling water to crushed leaves).  It may also be used in your salad mix. (Wiki Fact:  When crushed, it can be applied to skin and used to repel mosquitoes, and, it is used to flavor many ice creams.)  See attachments
-Yarrow See info enclosed (Wiki Fact:  In Classical tradition, Homer tells us that the centaur Chiron, who conveyed herbal secrets to his human pupils, taught Achilles to use yarrow on the battle grounds of Troy.[27] Achilles is said to have used it to stop the bleeding wounds of his soldiers.)
– Please keep recipes as the season progresses, more ingredients will be provided. 
*Culinary Herbs (oregano, sage, thyme):  Sage can be used for roasts. Oregano for roasts or can be used to enhance a tomato/spaghetti sauces, and stews. Thyme is used same as oregano.  Warning:  herbs are not washed in order to preserve flavor.  Wash before immediate use (although some sources discourage washing herbs ever.  To preserve, lay on counter in dry paper bag, herbs will dry for later use.  Same for tea herbs.
*Organically grown in my urban forest garden
** Grown in my gardens in the country at Grandma’s house.  Most of the time it is organic.  Sometimes it is wild crafted.
“Dandelion Italiano” by Susan Weed:  “Hold greens in parallel bunches and hop into half inch pieces.  Put all the chopped leaves into a pan, cover them with boiling water, and then set the pan over heat until the water boils again. Drain off the water.  Repeat this process two to three times more.  Drain them well, then add several tablespoons of vinegar, a good coating of olive oil, some salt or tamari, and minced garlic or garlic powder. Stir well, taste and correct seasoning (you’ll probably need to add more vinegar).  This makes a tangy, slightly bitter addition to any meal, even breakfast!”

Doorstep Harvest November 2, 2011

Posted on by Aahnix Bathurst

Weekly Newsletter for Doorstep Harvest for 11/2/11
VEGGIES ARE NOT WASHED THIS WEEK.  Please wash before using
Hi folks.  This is Alex’s mom.  I’m covering the newsletter for him this week.  He volunteered yesterday to stand in last minute for a part in the musical this weekend after someone quit.  This means his nights this week are booked solid and there is no time to write the newsletter or wash the veggies.  There is such a variety in the harvest this week that he just couldn’t bear canceling the delivery so, here we go… without wikifacts but I’ll do my best…You will find the following freshly harvested vegetables in your delivery this week:
Organic Beets:  planted early in the spring these beets have not filled out.  Enjoy their tops.  Highly nutritious.
Horseradish root:  freshly dug.  Wash when ready to use and make horseradish sauce using recipe provided to you last spring.  Some people like the spring digging more than fall because the winter freezing mellows the flavor.  Some people like the fall digging better.
Sweet potato winter squash:  Stuff with ground meat (spiced) and bake or stuff and boil or put into soup.
Tomatoes:  These are from the winter hoop house.  Slice and drizzle with olive oil, salt, and finely chopped basil (feta is nice too).
Arugula:  Chop finely and eat as a salad with toasted walnut, pecan, or almonds, with feta, olive oil, vinegar.
Single serving of lettuce:  His lettuce for fall is growing larger than it was for the last deliver but it still is “small.” 
Spinach:  this is the heat loving variety that is thriving in the heat from the hoop house in this warm fall weather.  Saute with garlic and olive oil, then drizzle with a dash of vinegar, mirin, and salt.  Yum!
Organic Yams:  This is it.  Small harvest because the plants were put in a couple of weeks too late.  They must be harvested immediately after frost so he dug them and stored them in the fridge for delivery this week.  After washing, the tiny ones can be sliced into soups.  Next year he plans to plant them sooner.  They are sooooo yummy and the “test” plants did very well in the location they were planted in!
Organic red potatoes:  These are the ones he planted  near the 4th of July to make up for the ones that rotted in the cold spring rains.  They turned out terrific!  Find some larger ones for baking and smaller ones for boiling.  Try seasoning with fennel from the herb bag.
Wild crafted black walnuts:  Enjoy one black walnut a day for brain health.  Materia Medica of Chinese Medicinal Herbs states that black walnuts tonify the Kidney Yang Qi (something we all in America need more of!)
Wild crafted Stinging Nettle:  Steam in one inch of water in covered pot for 10 minutes or until they turn dark neon green.  By now, the stingers have been disabled and they are edible!  Snip the leaves off of the stems and eat as is or prepare as follows:  chop fine, sprinkle with garlic powder, dash vinegar, mirin, sea salt.  Save cooking water and drink as tonic tea.  Wild nettles contain more vitamins/minerals than cultivated greens.
Daikon Radish:  the last harvest for the year.  Enjoy on sandwich or grate and add raison or dried cranberry with olive oil/vinegar/mirin dressing.
Sunchokes:  aka Jeruselum Artichokes.  They taste like Artichokes but the plant looks like a sunflower.  The roots were a staple in the Native American diet.  Picking up in popularity in the mainstream health market, they have been found to be the diabetic’s wonder-food because this starchy vegetable does not affect blood sugar levels they way other carbs do.  Be advised that some people find these roots cause gas and abdominal bloating.  It is said that peeling first reduces this affect as well as cooking in two to three changes of water.  Maybe you’ll be lucky and not get gas from them!  Beyond this, treat them as you would a potato.  They can be cooked in soup, boiled, enjoyed raw sliced or grated, and the artichoke flavor is at its best when they are baked.  Bake at 350 degrees until tender (time depends on size of choke).  I like to boil the tiny ones and bake the big ones.
Herb mix of: basil, oregano, rosemary, parsley, thyme, sage, parsley, fennel.
Edible flowers:  Call it a Tea bouquet!  Oswego tea (bee balm) is the red flowered one & Pineapple Sage is the pink flowered one.  Don’t eat the pretty purple salvia – it’s just to add color.  Bee Balm flowers can be added to vanilla ice cream, sprinkled onto fish at end of cooking time, or added to baked goods.  The leaves can be cooked into to tea by adding boiling water.  Here is a recipe for pineapple sage from Edible Flowers:  Toss together the following and let stand for 1 hour:  1 medium diced tomato, 1 medium peeled/diced cucumbers, 1 Tbsp mint, 1 Tbsp pineapple sage flowers, 1/2 cup plain yogurt. 
This week Alex helped build a raised bed and he purchased supplies to put a season extending hoop house over it.  He helped plant 25 second year asparagus plants and 100 strawberry plants in this frame.  We are hoping for asparagus in March and strawberries in April/May to share with you! Earlier in the month he planted two Medlar trees (European medival delicacy J), three varieties of gooseberry, and 5 sea berry bushes (these may take two more years to set fruit).  He has two fig trees he needs to transplant and mulch (it’s possible they may produce next year). We are hoping for the northern hardy kiwi and currants to bear this year coming and if there isn’t a late frost in spring, there should be several varieties of pear, plum, peach, and apricot!  Last year’s newly planted bed of 2nd year asparagus should produce abundantly (at Alex’s Grandma’s house) and if he finds time to put a cold frame (hoop house) over it before winter, the ground may warm enough for March harvest!  We hope you have enjoyed the deliveries this year and are aware of the impact of your participation on this young man J  He has thoroughly enjoyed this new “business” (how many 14 year olds run their own business these days?)  I’ve watched him gain a deeper understanding of income/expenses, have seen repeated “awe” that comes of earning from hard work, and he has begun purchasing supplies to expand his project.  He is learning a tremendous amount of information from experience that makes the biological sciences in school have more meaning, and 4-H projects like Forestry and Plant Science have more depth.  He feels great to be providing healthy food to make people strong and wise and is learning about environmental impact of various growing methods.  As a mother, I feel gratitude that this project is an option for him, and I whole heartedly support him in it. (Our family enjoys gardening and this experience has sparked many a joyful conversation between three generations!)  I can hear him now, even though he’s a block away at the football field, “mom stop it… this is a news letter, not a mom’s blog spot!”  Please share the “Doorstep Harvest Delivery” idea with a friend who may be interested as Alex may be ready to add more a few more clients in spring.  This season is winding down and will be over soon this year. This winter he may send out a brief survey so that improvements may be made in the year ahead to suit you.  We hope the deliveries have brought variety, interest, conversation, inspiration, health, and joy to your family this year.  Blessings to you!  -“Mom” 

Doorstep Harvest October 19, 2011

Posted on by Aahnix Bathurst

Weekly Newsletter for Doorstep Harvest for 10/19/11
I’m getting used to high school but still have so little time!  At last I’m enclosing a short newsletter… better than none.  I am experimenting with season extending techniques and planted new seeds last week for fall harvest.  My root crops will be harvested soon.  In the hoop house, newly planted seeds are up:  peas, salad, kale, spinach, and radish.  In the green house the following seeds are up:  arugula, kale, and spinach and carrots.  Under the season extender we have the tomatoes that are ripening well now and summer spinach.  Next week we’re hoping the following roots may be ready:  potato, sweet potato, sunchoke, and more horseradish and beets. My carrots planted in late summer dried up.  The cucumbers are done.  This is the last week for melons.  The winter squash failed from heat and bugs.  The black beans and scarlet runner beans failed in the heat.  The mung beans worked but produced small amounts.  I want to plant more next year to enclose.  I just planted two medlar trees (two varieties) and three gooseberry bushes (two varieties) today.  Mom read that in Lawrence, they have found a way to grow figs and I was given two fig trees today to experiment with this winter… This is the last week for summer squash and okra.  I’m dreaming of kiwi, plum, currants, and asian pears next year! Also a white Christmas!!  Mom just brought back over a hundred strawberry runners from Ithaca yesterday so, next week I’ll be planting these as well as another bed of asparagus for early harvest in spring (maybe March/April) under the cold frame!
 You will find the following freshly harvested vegetables in your delivery this week:
Crenshaw melon:  Probably the last of the year. 
Beets:  just a few this week.  Try them in soup.
Horseradish root:  freshly dug.  Wash when ready to use and make horseradish sauce using recipe from springtime.  Some people like the spring digging more than fall because the winter freezing mellows the flavor.  Some people like the fall digging better.
Sweet potato winter squash:  Stuff and bake or stuff and boil or put into soup.
Tomatoes!!!!  Mom says to Slice and drizzle with olive oil, salt, and finely chopped basil (feta is nice too).
Cherry tomato blend of heirloom varieties.
Arugula:  Mom says to chop finely and eat as a salad with toasted walnut or pecan, feta, olive oil, vinegar.
Salad mix:  The first of the fall salad mix is up and although small, I couldn’t resist picking it and including it in this weeks delivery.  Sprinkle onto your salad mix from the store.  It has pineapple sage flowers in it.
Stir fry greens mix made of spinach, chard, Holland greens, and kale.  Mom says the second year chard is a bit tough so, to most enjoy, she says to slice all of the greens very thin and sauté with onions and dressings, cook covered for at least thirty minutes and mirin will really bring out the flavors.
Herb mix of: Tai basil, purple leaf basil, oregano, rosemary, parsley, thyme, sage, and lemon balm.
Soup mix:  zucchini, jalapeño pepper, onion, okra, green bean.  This is the last of the lot!  Make a “stone” soup with these, a couple of tomatoes, and fresh herbs (above) and enjoy.
More info with wikifacts coming next week!