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Harmony Valley Farm: HVF's "Culture of Cleanliness"
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Friday, July 24, 2015. HVF's "Culture of Cleanliness". By Farmers Richard and Andrea. Color-Coded Brushes: Red is for cleaning equipment and green. Is for cleaning harvest totes and trays. As he approaches our farm he looks at the roadsides scouting out trash and debris. Seriously, are we responsible for the roadsides too? What a clean, organized farm! Moises is preparing the wash tank at the beginning of the day. Notice the red bucket we use only for cleaning). Temporary tables for their work station.
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Harmony Valley Farm: April 2015
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Thursday, April 23, 2015. Meet Our Farmers' Market Crew: Sarah. Meet Sarah Janes Ugoretz! When she isn't studying for school or working at the market stand on Saturdays, she enjoys some of her favorite past times. Let’s start with the one we both share….eating and cooking! Sarah likes to use cooking as a form of “kitchen therapy.” I asked her the hard question… “What’s your favorite food? 8221; After a long pause and a little giggle, her first answer was “I really like bananas! Friday, April 17, 2015.
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Harmony Valley Farm: Vegetable Feature: Eggplant
http://harmonyvalleyfarm.blogspot.com/2015/07/vegetable-feature-eggplant.html
Thursday, July 30, 2015. August is upon us and that means it’s that time of year already-eggplant season! When it comes to cooking eggplant, there is no shortage of ways to enjoy it! Sweet and Sour Eggplant Salad. 8220;Eggplant takes on a soft, almost melting, texture when cooked slowly in a pan. Though I usually don’t peel eggplant, I do here just to emphasize that silky quality. Spoon this piquant salad onto crackers or bread, and serve it with good cheese and a bowl of olives.”. 189; to 1 tsp salt.
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Harmony Valley Farm: Silent Spring #4 - Glyphosate-Roundup's Best Friend Part 2
http://harmonyvalleyfarm.blogspot.com/2015/08/silent-spring-4-glyphosate-roundups.html
Thursday, August 6, 2015. Silent Spring #4 - Glyphosate-Roundup's Best Friend Part 2. By Sarah Janes Ugoretz. Bee in Tomatillo field. Bee in strawberry blossom. Bee in melon blossom. We opened our first Silent Spring article with news that The White House had taken an historic step in revealing the National Strategy to Promote the Health of Honey Bees and Other Pollinators. Balbuena, M. S., Tison, L., Hahn, M., Greggers, U., Menzel, R., and Farina, W. M. (2015). Effect...Doi: 10.1242/dev.117291. Bohnenbl...
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Harmony Valley Farm: October 2014
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Friday, October 31, 2014. Feature: Fresh Baby Ginger. Ginger growing in the greenhouse. Ginger has thin skin with pink to purple scales. We hope you have as much fun experimenting with and experiencing the delicious flavors of fresh ginger. We’ve had a lot of fun growing this crop for you! Brussles Sprouts with Ginger and Cranberries. Recipe by Andrea Yoder. 4 oz bacon, diced. 2 cloves garlic, minced. 1 heaping Tbsp fresh ginger, minced. 1 small onion, small diced. 3 cups Brussels sprouts, halved. 8220;T...
harmonyvalleyfarm.blogspot.com
Harmony Valley Farm: Vegetable Feature: Rainbow Chard
http://harmonyvalleyfarm.blogspot.com/2015/07/vegetable-feature-rainbow-chard.html
Thursday, July 23, 2015. Vegetable Feature: Rainbow Chard. By Sarah Janes Ugoretz. Chard is a relative of spinach and beets. Unlike the beet, however, the majority of chard’s nutrients are concentrated in its leaves. Interestingly enough—and in great contrast to the sturdy beet—chard roots are inedible. Chard leaves and stems, on the other hand, are quite edible! I will include one disclaimer here. Due to its leaves being somewhat thick, chard doesn’t work well as a raw addition to salads (unle...While a...
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Girl’s Version of Amy Boland’s Pumpkin Soup | girl meets bike recipes
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Girl meets bike recipes. Just another WordPress.com weblog. Girl’s Version of Amy Boland’s Pumpkin Soup. I discovered Amy Boland’s. Cooking blog, through a twitter friend’s recommendation. Here is her wonderfol original version of Mindful Pumpkin Soup:. Http:/ amyboland.blogspot.com/2009/10/mindful-pumpkin-soup 30.html. And here’s my “never can leave a good thing alone” version:. 1 pumpkin, about 8″ in diameter, get a “pie pumpkin” if you can. 1 quart tuscan white bean soup. 3 cloves of garlic. 4 When th...
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Harmony Valley Farm: December 2014
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Friday, December 19, 2014. By Sarah Janes Ugoretz. Rutabaga is derived from the Swedish rotabagge. Which literally translates to “root bag.” Not terribly glamorous I suppose, but the rutabaga really is an underrated vegetable. As Deborah Madison—author of Vegetable Literacy. While both are members of the Cruciferae. The first written reference to rutabagas dates back to 1620, when they were observed growing wild in Sweden. Accounts vary as to the actual origin of this vegetable, though many believe r...
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Harmony Valley Farm: Silent Spring #4-Glyphosate: Roundup's Best Friend Part 1
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Thursday, July 30, 2015. Silent Spring #4-Glyphosate: Roundup's Best Friend Part 1. A Note from Farmer Richard. So, I’d encourage you to please bear with us! Silent Spring #4- Glyphosate-. Roundup’s Best Friend Part 1. By Sarah Janes Ugoretz. Join us again next week as we turn our attention to glyphosate and its impacts on animal life and the environment. Grossman, E. (2015, April 23). What do we really know about Roundup weed killer? Leu, A. (2014). The myths of safe pesticides. Monsanto. (2015, Mar...
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Harmony Valley Farm: May 2015
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Thursday, May 28, 2015. Vegetable Feature: Pea Vine. This year I did some more careful evaluation and I actually have to admit that I’ve finally found a reason to agree with Richard that we should let the pea vine get a bit more mature. The flavor is actually better when the plant is a bit more mature! Flavor almost always wins out in my book, so now I just have to figure out how to work with the plant so the stems don’t drive me crazy! Fettuccine with Pea Vine Cream Sauce. 12 ounces fettuccine noodles.
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