Where I Get My Groceries

Today, I’m doing a multi-post series chronicling how I actually eat (everything from what I typical feed my family during the day to how I maintain a garden). You can read more on From Scratch Club and Eat Local.

I thought I would talk about the places that I shop and source from. Even though I live in a small town (population: 377), I have a bevy of options when it comes to groceries.

In the warmer months (and with stuff that can be over-wintered), I love “shopping” in my backyard. Having sustenance from one’s own efforts is a luxury I wish more people had. I’m talking about my garden over on the Eat Local blog.

Mildred’s Meadows

I get a lot of produce and cheeses from Mildred’s, which is run by Jessica. It’s right in town and I try to go over once a week. Some of the items I buy at Mildred’s include cheese, berries, tomatoes, onion, potatoes, seeds and plants. I even get my Christmas tree, topsoil, and mulch here. Jessica is great and I know I can shoot her a message on Facebook anytime and she’ll do her best to accommodate my requests.

Echo Pond Farm

My neighbors own Echo Pond Farm and run a small farm stand at the end of their driveway. I get delicious sweet corn, peppers, squash, grapes, and pumpkins. I have great neighbors who are always happy to help me with gardening advice, and even gave the kids a giant pumpkin last year for Halloween (same neighbor with the great homebrewing advice!). It’s great to see much of what I eat grown just up the road, too.

Western Turnpike Spices and Bulk Food

I get my spices and many baking supplies here (and sometimes junky stuff like candy and chips and such). Rice, pasta, local honey are also available. They now offer freshly milled local flour – score!

 

Stewarts

I run here to get milk and ice cream as needed, and that’s about it (and my favorite flavor of ice cream, Dark Chocolate, just won the top prize at the 2012 World Dairy Expo!)

Syron’s Meat Market

I get deli items and meats here, especially sustainably-raised beef from just up the road. Local sausages are available, as is the most delicious hamburger, named after our town.

Hannaford

I don’t buy much pre-packaged food, but I do still buy “essentials” (vinegars, oil, salt, baking products, hummus, milk, any prescriptions (when needed)) from my local grocery store (Hannaford). They also have racecar shopping carts, which make the kids super-happy.

Other Items

Since I also do a lot of home preservation (aka: Canning and “putting up”), I can typically turn to my pantry to find lots of jams, jellies, sauces, relishes, and other items to build meals from.

If I’m in that neck of the woods, I’ll stop into the Fresh Market or Honest Weight Food Co-Op for gourmet or specialty items. I try to hit up the farmers market when I can, but because I can get most of what I need locally or from my own backyard, I don’t need to visit as often as others might. Sometimes I'll hit-up the little liquor store in town or grab take-out from the small restaurants in town.

Where do you grocery shop? Are you a “one-stop-shopper” or do you go to several smaller markets? Share your “shopping strategy” in the comments, if you’d like!

Food Swap Recap - August

This past Sunday marked the latest From Scratch Club food swap. Held at All Good Bakers, I was impressed with the diverse crowd! Lots of new faces ready to roll up their sleeves and get swappin'. I brought some herbed salt in cute wire-latch jars, some carrots from my garden picked just an hour earlier, and some flowers from around the farm.

I spy Becky of The Mixing Bowl Diary, Sarah from Farmie Market, and Chris with From Scratch Club in this picture.

Turns out nobody wanted my carrots (suckers! I ate them myself and they were dee-licious). In exchange for my four pots of herbed salt, I received a batch of rosemary flatbread (which I'm eating right now with some tasty hummus), a jar of local honey from Wind Women Farm, some amazing, perfectly seasoned salsa, and a jar of chile, cayenne, and brown sugar mustard (from Ms. Chris herself). I also won a brick of cultured thyme butter handmade by Nick and Britin of All Good Bakers. I've yet to really enjoy it, considering how much I lurve butter. My flowers were given to Chris and Christine as a thanks for organizing the event. I picked two bouquets: The "pink" bouquet had zinnias, cosmos, and holly hock; the "orange" bouquet had marigolds, zinnias, sunflowers, and chinese lanterns. Chris generously gave me a half-pint of onions pickled with apple cider vinegar, thyme, and brown sugar in return. I made out like a bandit!

We will be holding another swap in September (as well as some fun special events with author Kate Payne!), so check out the From Scratch Club blog or Facebook page for more information. I hope to see you there!

Herbed Salt

Get ready for one of the easiest, most useful recipes ev-ah. Herbed salt takes less than 5 minutes to make, but has myriad applications. Try a little on homemade french fries or potato chips. Or try a lot, a la salt-crusted fish. It's a simple touch that makes the dish just a smidge more special. It's also a great way to use up an overflow of garden herbs. I recently brought this to a From Scratch Club food swap and people clamoured for it!

Have any other suggestions for herbed salt use? I'd love to hear!

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Herbed Salt
Makes Approximately 2 Cups

2 cups Kosher salt
1/2 cup finely chopped herbs

1. Wash and thoroughly dry your herbs (you can use any herbs you like - I went Provençal and used thyme, rosemary, tarragon and sage). Finely chop herbs.

2. Combine herbs and salt together. Store in an airtight container (you can use immediately, but I like to let it sit for a day or two to let the flavors marry). Keep in the refrigerator for up to one month.

Garden 2011 Update

The garden is progressing quite nicely. Last time you saw it, it looked something like this. It has survived a heatwave and recently got a nice cold drink with the slew of rainstorms this week.

The radishes are done (though I still have a slew in the fridge), and lately I've had the pleasure of picking and eating peas, lettuce greens, zucchini, cucumbers, squash blossoms, and lots of different herbs. Garlic was discovered and dug-up around the property, and I'll be saving some of it to plant in the fall for next year's garden. All the blackberries and raspberries are gone, but will soon be replaced by big bunches of grapes. Tomatoes are dripping off the vine, and I'm hoping some (especially the yellow pear tomatoes) will be ready for snacking this weekend. Carrots are close to perfect, while the peppers grow closer to ripe each day. Before I know it, we'll be harvesting pumpkins, butternut squash, pears, and apples (they already have a blush).

Few things in life are as glorious as picking your food from your backyard (or porch, stoop or fire escape).

Photos courtesy of the lovely Christine

Herbal Digestif

I made this herbal digestif for the food swap I recently attended. This is a simple recipe with spectacular results - perfect to keep on hand for last minute host gifts and to offer guests at impromptu drop-ins. Herbal digestifs are great aides for digestion (especially after a large meal) or to help alleviate other ailments (simply match the herbs used to the desired treatment). This version is also great for cocktails (see the recipes below). Any herbs or whole spices can be made into a digestif or infusion, so use your imagination and my below selections and a guideline. You can find similar glass bottles at kitchen supply stores.

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Herbal Digestif

Clear, neutral alcohol, such as a decent quality Vodka or Everclear (I used Fleischmanns)

Selection of fresh herbs, approximately 6-7 sprigs of herbs for each quart (32oz) of alcohol (I used tarragon, rosemary, common thyme and lemon thyme)

1. Thoroughly wash selected herbs. Place in clean, dry container (such as a mason jar or glass bottle with stopper) and set aside.

2. In a saucepan, warm enough alcohol to fill bottle over medium-high heat. Bring to just under boiling. Remove from heat and pour into jar or container (use a funnel if needed).

3. Secure the top or lid of container and store in a cool, dry place for at least a week. Shake container each day for the first week to help release oils from herbs.

4. After one week, the digestif is ready to use (it will be a lovely shade of chartreuse). Filter with cheesecloth and discard herbs, if desired. Will keep indefinitely in a cool, dry location. Drink approximately one ounce each evening or after large meals for digestive aide, or serve in a cocktail. Enjoy!

Bloody Mary Mary Quite Contrary

Serves One

2 oz. herbal digestif

6 oz. tomato juice

4 drops Tabasco sauce

1/2 tsp. horseradish

1 tbsp. lemon juice

1/2 tsp. Worcestershire sauce

Celery salt and pepper, to taste

Combine all ingredients and shake with ice. Strain into a highball glass with ice, Garnish with a celery stalk.

Herb's Harvest

Serves Two

2 oz. herbal digestif

5 oz. pear puree

5 oz. lemon juice

1 oz. cranberry juice

1/2 oz. almond syrup

Combine all ingredients and shake with ice. Strain into an old-fashioned glass with ice. Garnish with a sprig of rosemary.

Garden Select Vodka Tonic

Serves One

1 tbsp. lemon juice

2 oz. herbal digestif

5 oz. tonic

Stir ingredients together in a highball glass with ice. Garnish with a rosemary sprig and a lemon slice.

Garden Ale

Serves One

2 oz. herbal digestif

1/2 oz. dry vermouth

1/2 oz. sweet vermouth

Ginger Ale

In a collins glass, combine herbal digestif and vermouth. Add ice and top with ginger ale. Garnish with an olive.

Garden 2011

Here it is, my long-overdue post on my garden this year. I planted two beds that are probably about 6'x15' each. My hope is that later this year, I can move the cow fence back a bit, add four new beds of the same dimension, and place a fence around the entire garden. 

The layout of the garden is as follows:

Bed One:
Row 1: Tomatoes (Yellow Pear, Red Currant) and Marigolds
Row 2: Tomatoes (Jet Star) and Marigolds
Row 3: Tomatoes (Beefsteak, Jet Star, Sweet Aroma Hybrid) and Marigolds
Row 4: Tomatoes (Big Rainbow), Peppers (Jalapeno, Jupiter), and Marigolds
Row 5: Peppers (Sweet Pepper Mix, Yellow Bell, Revolution, Portugal Hot ) and Marigolds
Row 6: Radishes (Raxe)
Row 7: Carrots (Danvers 126)
Row 8: Carrots (Danvers 126)
Row 9 Herbs (Dill, Rosemary, Spearmint, Basil)
Row 10: Herbs (Cilantro, Rosemary, Italian Parsley. Chives)
Row 11: Originally had onions but transplants didn't survive. Will be used for fall plantings
Row 12: Lettuce (Rainbow Microgreens, Salad Bowl)
Row 13: Lettuce (Valeria Red Leaf)
Row 14: Originally had Dahlias but transplants didn't survive. Will be used for fall plantings
Row 15: Peas (Garden Sweet)
Border plantings include Pumpkins (Long Island Cheese, Jack-O'-Lantern), Gourds (Small Fancy Mix), Melons (Cool Green Honeydew, Hearts of Gold Cantaloupe, Sugar Bowl Watermelon), Zucchini (Foodhook Organic), Squash (Waltham Butternut), and Cucumbers (Picklebush)

Bed Two:
Row 1: Tomatoes (Jupiter, Brandywine) and Marigolds
Row 2: Tomatoes (Juliet) and Marigolds
Row 3: Tomatoes (Juliet, San Marzano) and Marigolds
Row 4: Tomatoes (San Marzano) and Marigolds
Row 5: Tomatoes (San Marzano) and Marigolds
Row 6: Tomatoes (San Marzano) and Marigolds
Row 7: Tomatoes (San Marzano) and Marigolds
Row 8: Tomatoes (San Marzano) and Basil
Row 9: Horehound, Catnip, Parsley and Basil
Row 10: Broccoli
Row 11: Cauliflower and Cabbage
Row 12: Brussels Sprouts and Celery
Row 13: Carrots (Rainbow Blend)
Row 14: Lettuce (Mesclun Mix)
Row 15: Lettuce (Mesclun Mix)
Row 16: Blank, will be used for fall plantings
Row 17: Hollyhocks (Heritage Outhouse Hollyhocks Single Mixed Colors)
Border plantings include Pumpkins (Small Sugar, Jack Be Little), Zinnias (Heritage Pumila Mixed), Cosmos (Heritage Sensation Mix), and Blanket Flower

I laid grass clippings as mulch between the rows, around the bed, and around each plant. This helps to smother out weeds, retain water, and keep the soil warm. I am hoping I can find enough old bricks on the property to create a little border around each bed. The space between the beds is big enough to fit the lawn tractor and wagon for unloading grass clippings, fertilizer, etc.

The kids and my mom helping to plant the garden

It's not a Martha Stewart garden, but it does the job for now. I've already harvested lots of lettuces and radishes, and soon I'll be able to have my pick of everything else (we have lots of green tomatoes raring to turn red!). In the fall I will plant more lettuce and radishes before I till everything together and plant winter wheat, winter rye, and garlic. To get to the garden, I have to walk under an old Ben Davis apple tree that is dripping with fruit. I set-up our antique lawn furniture next to the garden, as well, so I can watch it grow with morning coffee or evening cocktail. The cows come and visit, too.

Did you plant a garden this year? How is it growing? Are you trying to install your own container herb garden? I'd love to hear about your garden activities this year!

Container Herb Garden

Just because I live on a farm does not mean I can't appreciate a nice container garden! We have an old whiskey barrel that sits atop a tree stump just off the kitchen porch - the perfect place for an easy access herb garden. I also refer to this as "Edie's garden," as I have found that if she helps out with the garden, she's more likely to eat what comes from it.

Container gardening is a great sustainable solution for those with limited space (or those with a lot of space who just want easy access). While you can use any combination of containers that works for you, I like to have one big container for all my herbs (you would be surprised how many herb plants can fit!). Here are the steps:

1. Choose a container that is large enough to hold all of your herbs (go for something eco-friendly, like a BPA-free recycled plastic composite, terra cotta, or even vintage whiskey barrel (it's food safe!)). You don't want anything too heavy, unless you are going to plant it in place.

2. Create a good drainage system in your container by drilling small holes in the bottom of the pot (some might come with drainage holes) or lining the bottom of the container with one inch of rocks or gravel.

3. Fill the container within two inches from the top with a good, organic potting soil. Boost the soil's performace with an organic vegetable fertilizer (follow manufacturer's instructions for proper soil-to-fertilizer ratios).

4. Lay out your plants until satisfied with the placement. Using your hands, a dibble, or a small garden trowel, dig holes for the plants and place in the soil (be sure to scarify, or loosen and break up, the roots of the plants). Pat some potting soil around the base of the plant to secure it. Taller plants (like dill and rosemary) should be planted in the center or back of the container, with shorter or trailing herbs (like mint or thyme) on the sides or front. Water thoroughly.







I keep the garden marker with the plants to help identify them

That's it! Easy, right?! Be sure your container herb garden gets plenty of sunlight and water it whenever the soil becomes dry (usually everyday to every-other day, depending on the weather). In my whiskey barrel, I planted dill, rosemary, Mexican oregano, sage, common thyme, lemon thyme, pineapple mint, spearmint, peppermint, apple mint, marjoram, and tarragon. In the empty spaces, I planted strawberries. Afterall, this is Edie's garden, and she really likes picking strawberries. I planted basil, parsley, horehound and catnip in the "big" garden, but really enjoy having herbs right off the kitchen for quick additions to recipes.

If you try to create a container herb garden, send me a picture or a link! I would love to see it. This is a great way to make the most of a small space, perk-up cooking, and introduce kids to gardening.

Seed Starting Products

Some seed-starting essentials to help your garden grow!

1. Eco-Friendly Gardening Gloves from Angela's Garden

2. Bronze-look watering can from Ace Hardware

3. Natural Seed Starter Kit from Plantation Products

4. Organic Sea Kelp Extract from Organics Rx

5. Organic Peat Pots

6. Jiffy Seed Starting Mix

7. Organic Fertilizer from Organics Rx

8. Landreth Heirloom Seed Collection from Beekman 1802.

Starting Seeds

 

"Big Rainbow" heirloom tomato seedlings

I love spring anywhere, but if I could choose I would always greet it in a garden. ~Ruth Stout

There are many ways to garden. Some people buy plants from a nursery or garden center, which is a great option for many. I have done this in the past, primarily with annuals flowers (like pansies and petunias), tomatoes and peppers.* This year, I decided to try my hand at starting my own seeds. Here's a little how-to for those looking to do the same.

What you need:
Seeds
Growing Medium
Containers (preferrably with a clear glass or plastic cover)
Light and warmth
Water

1. Do some research and math. GASP! Did you actually think gardening required math? Remember your high school calc teacher telling you over and over again that you might actually need this information someday? Well, you don't need calculus, but you will need some simple math skills. Think about a realistic date when you will be able to plant your seedlings in your garden. Then examine the germination and maturity rates. Some plants (like rosemary) need up to three weeks to germinate; others (like tomatoes) only need about 7 days. Maturity rates are often several weeks. Work backwards from the date when you want to plant your garden (my rule of thumb is around Memorial Day weekend, when the threat of frost in the Northeast has ended). This means I need to start my seedlings (most of them) around mid-April so that I can have tomatoes come July.

2. Find the best planting solution for your situation. I have two sunporches that retain a lot of heat in the spring. Pair that with the seed starting kit I use, and it makes for great growing conditions. I selected a tray growing container that nestles into a bottom compartment to drain excess water and circulate air around the roots and includes a clear plastic cover that helps create a warm, humid environment for seedlings (which aids germination). Sounds expensive, doesn't it. Don't worry, it only cost me $8, I think. Seed starting takes space, so you will need a shelving unit or flat surface on which to place your seedling trays. You can also use basic pots and planters, but you will want to make sure they can produce humidity. Here's a trick - cover the top with plastic wrap, and remove/replace for watering. My sunporches generate a decent amount of heat, and I place my trays on the ledge near the windows (see picture below). During the day, I'll sometimes move them outside to get more light and generate more heat. Seeds love moisture/humidity to germinate, so try to encourage this environment as best possible. Other solutions include greenhouses (small, portable greenhouses are available for purchase at big-box stores and online), on a kitchen windowsill, in cold frames, or under a grow lamp.

My seedling trays

3. Plant your seeds. This is pretty straight-forward. Some seeds require different planting depths, so make sure to read the back of the seed packet for more info. My preferred method of planting is using a good, organic seed-starting mix (NOT gardening soil!). Other methods include peat/soil pellets that come dry (you just insert the seed and add water). These can typically be placed right into the ground once the seedling is ready for transplate. There are also compressed peat moss pots that require soil, but can also be directly planted in the garden when the seedling is ready. Hydroponic plantings are also popular, though I cannot speak to the effectiveness of this method, as I have never tried it. I like the black plastic seedling trays featured in the above picture, as it retains heat in the soil well (probably better than any other method). Add about an inch of soil, then your seeds (for larger plants, add one see per cell. Most other seeds (tomatoes, peppers, herbs) can be planted two to five seeds per cell). These plants can be divided once crowding becomes an issue. After seeds are added to the soil, cover with more soil (generally 1/4 - 1/2 inch) and water thoroughly. You'll need to water every day until seed germinate.

Also, be sure the seeds you are planting actually want to be seed-started in this manner. Some seeds are direct-sow, meaning you are better off planting them right into the garden. Direct-sow plants include lettuces, kale, spinach (and other leafy greens), radishes, peas, and beans. Basically, any other seeds can be started indoors. Check the back of the seed packet for more specific planting information.

4. Fertilize and Water. Once seeds have germinated, only water once the soil is dry. Too much water/moisture can cause root-rot or mold on the seedlings. The general rule of thumb for fertilization is not to do it until seedlings have developed a second set of leaves (which usually happens 3-4 weeks after germination). Look for a complete organic fertilizer that has trace compounds to ensure seedlings get all necessary nutrients. Seedlings are delicate and cannot handle a full-dose of fertilizer, so dilute the fertilizer to a half-dose with water. Seaweed or kelp extracts and fish emulsions are great for seedlings and help them mature quickly and fruitfully. Again, you will need to dilute these as to not overpower little seedlings.

5. Transplant. Some seedings might get leggy and spindly, which means they are ready to move to a bigger growing environment. Many factors contribute to transplate rates. The back of the seed packet will give you specific information on when to move seedlings to your garden. Transplant factors include the outgrowth of the planting cell or overcrowding (if you plant more than one seed per cell), and garden environment (that is, if the weather is condusive for gardening and the threat of frost is over). If the seedings have outgrown cells, but are not ready for the outdoor garden, simply move into bigger pots or cells. Be careful to maintin delicate root systems. Use small gardening tools (or old kitchen spoons and forks) to ease the seedling out of its cell.

If you garden using containers, you can plant your seeds directly in your containers, keep inside or in a greenhouse until seeds have germinated, then move the containers outside when seedling are ready. This saves a few steps!

Organic "Beefsteak" tomato seedlings and "Big Rainbow" heirloom tomato seedlings


If you have specific questions related to seed starting, please email me or leave a comment and I will try to respond as best possible. Good luck!

*If you choose to buy plants to put in containers or your garden, try to buy from a reputable source or local grower. Some studies have shown that the "great tomato blight" of 2009 was caused by a bad batch of plants from big-box gardening stores.

(More) Buds and Blooms

A few more pictures from around the farm. Enjoy!

Buds of the crab apple tree

If all goes according to plans, the house will be getting a

paint job this summer (think cream, green and purple!)

A lot of the shrubs and plants around the house need some serious trimming

Pear tree blossoms in the background. This outbuilding collapsed from heavy winter snows.

We'll be building a pergola in it's place (and hopefully a big fire pit!)

Pretty pale pink apple blossoms (this tree produces MacIntosh)

Black cap canes (can't wait to make jam!)

This HUMONGOUS daylily clump is so weird - it sits in the middle of

the lower lawn, and I have no idea what to do with it 

White lilacs that line the driveway

Sweet Lily of the Valley near the driveway and bay window of the dining room

Our neighbor Lorraine's house. She lives on the other side of the orchard/cow pasture.

She keeps a garden on our property and leaves scraps on her kitchen porch for our cats

John and Doris live right across the street. Their house and our house were built

by the same family (the Gaige brothers), but their house is much older

Doris' vegetable garden

I love the picket fence and tulips! In the late summer, holly hocks bloom around the fence

John and Doris' barn was recently built by a team of Amish craftsmen, and it looks amazing!

Their old barn collapsed in 2010 after a very heavy snowfall (we received 70 inches of snows in 3 days!)

I can't wait to update the barn - new windows, partial new roof, new doors and new paint.

With luck (that is, with whatever free-time my dad had), we will place a cupola on the peak

The colors of the farm are so beautiful and picturesque that

sometimes I can't believe this is actually my life!