Harvest Home Organics

Aurora Inn Farm Dinner Menu

2011-09-07T12:23:00.000-07:00

Blossoms, Flowers, Florettes & Just Plain Pretty

2011-07-07T10:28:00.000-07:00

2011-06-24T09:40:00.000-07:00

Fresh Harvest Home Romaine makes a great bread-substitute. Shown here brimming with curried chicken salad with walnuts and Zantes currants. Tidier (no crumbs) and tastier than pita bread.

Life Begins in the Greenhouse

2011-05-13T10:52:00.000-07:00

The nursery at Harvest Home Organics, where Rose tends her little ones. Luckily, they are an orderly and well-behaved bunch.

Foraged Greens & Feta Salad with Improvised Confetti

2011-04-28T09:07:00.000-07:00

There is suddenly a lot of green out there and it is a shame to let it go to waste. Right now is a forager's paradise. Out of my weedy patch out back I harvested tender young dandelion greens, robust chives, and some garlic greens (sprouting up from some leftovers from last year). I could have also scooted over to the side yard for some of that pesky but reportedly tasty garlic mustard. To make the potentially chewier leaves more dainty, I chopped them up in the food processor just a bit. Add to the greens a couple dollops of local feta cheese and top with something bright from the fridge: shredded carrots and chopped red pepper. Then garnish with some sunflower seeds and ground pepper and you've got a salad of fairly complex tastes. If you are find it too earthy...just add vinaigrette. Think of the vitamins in this beauty! ~Jackie

2011-03-08T04:53:00.000-08:00

One new salad every day, that's the rule. Why? Because salads are easy and sexy, complete and tasty, the perfect food for any season. Follow me in this journey where health and sustainability meet taste and pleasure. Check out the Salad Pride Blog.

2011-02-08T14:42:00.001-08:00

Oh, sure...you don't turn and run the other way when you see me coming with 8 zucchini this time of year...great photo from Cooking Light, August 2010.

Winter Hibernation

2011-01-24T15:52:00.000-08:00

Good time to catch up on reading when not cruising the seed catalogs, trying to make important decisions.

2010-12-02T13:00:00.000-08:00

Checking out the competition (well, not really)...at the Saratoga Farmers Market. Bravo to them for keeping the local produce coming this late in the season...and for providing a nice, warm indoor venue!

NYTimes: Getting the Crunch From Cilantro http://nyti.ms/f6Jevu

2010-11-25T00:34:00.001-08:00

Sorting Onions

2010-11-09T06:08:00.000-08:00

2010-10-08T10:08:00.001-07:00

Oh what a lovely bunch of radishes!

2010-10-02T03:52:00.001-07:00

2010-09-03T17:17:00.001-07:00

Heirloom Tomatoes

2010-09-03T13:40:00.000-07:00

When the tomatoes are good, they are oh, so good.

Livestock

2010-09-03T06:54:00.001-07:00

2010-08-20T14:16:00.000-07:00

Lush herbs...basic, rosemary, chives.

The Art of the Cart

2010-08-17T08:50:00.001-07:00

onions drying

Drying Garlic

Rose grows the cleanest garlic.

Skaneateles Farmers Market

2010-08-04T07:45:00.001-07:00

Nice article about the market in Skaneateles. I would post the photo of Zach selling at Rose's booth, but the newspaper has the wrong photo on their website. :-(

Breakfast Frittata

2010-08-04T05:38:00.001-07:00

zucchini, sweet onion, eggs - topped with feta and sungolds

Patriotic Potato Salad

2010-07-29T09:00:00.000-07:00

Ok. So now I am digging into the NPR recipe section. Rose grows these purple/blue potatoes. I'm going to try out the vinegar trick to see if that helps them keep their brilliant color.

Susan Russo for NPR

This red, white and blue potato salad will be the star attraction at any Fourth of July cookout. All-blue potatoes are slightly starchier but the same color as purple Peruvians, which are technically fingerling potatoes — smaller, thinner potatoes. Both work well, and both get their brilliant color from iron. Once cooked, the color will fade, but try this trick to minimize fading: Add a couple of splashes of white vinegar to the cooking water.

Makes 4 to 6 servings

2 pounds total Yukon gold, red bliss and all-blue or purple Peruvian* potatoes, with skins

A couple of splashes of white vinegar

2 tablespoons olive oil

2 tablespoons white balsamic vinegar**

1 tablespoon water

2 tablespoons fresh basil, thinly sliced

2 tablespoons parsley, thinly sliced

6 to 7 cranks of freshly ground black pepper

A generous sprinkling of salt, to taste

2 stalks celery, diced (about 1/2 cup)

4 radishes, very thinly sliced (about 1/4 cup)

Scrub the potatoes well, rinse thoroughly and pat dry. Cut into 1-inch pieces. Add to a medium-size pan of water (with a couple of splashes of white vinegar, if desired). Bring to a boil, reduce to a simmer and cook until potatoes are tender when pierced with a knife, yet still hold their shape, 8 to 10 minutes. Drain and cool.

Meanwhile, whisk olive oil, white balsamic vinegar, water, herbs, salt and pepper in a small bowl. Set aside.

Drain potatoes and place in a large bowl. Add celery and radishes. Pour vinaigrette over the potatoes, and toss gently until well-coated. Serve at room temperature or chilled.

*Blue and purple potatoes are available at specialty markets as well as many major supermarkets.

**White balsamic vinegar is made from white wine vinegar and grapes. Because it is milder than traditional brown balsamic vinegar and doesn't stain food, it's preferable for this colorful salad. It can be found at specialty markets and many major supermarkets. Rice vinegar can be substituted.

2010-07-28T09:40:00.000-07:00

It's definitely salad weather. Low on lettuce? Not to worry: any bowl of raw veggies and fruit can be a salad. Chop and/or shred a bit of this and that (cukes, zukes, beets, carrots, onions, chard, parsley, radishes) in a variety of colors and throw it together with some vinaigrette and maybe a bit of cheese, grains, chicken, etc. Decorate the top with raisins, sunflower seeds, dulse, and chopped herbs. You won't miss the lettuce a bit. And if you make a big batch (hold the vinaigrette until serving time) you'll have easy food for a few days.

Colorful Carrots

2010-07-13T16:14:00.001-07:00

Drying Garlic

Roasted New Red Potatoes

2010-07-07T10:49:00.000-07:00

Oh boy! I've never grilled at lunchtime before, but it was just too hot to cook anything inside. Sure, I could have just had a salad with Rose's delicate and delicious lettuce, but I was thinking that my body was lacking potassium and since I had some red potatoes from Harvest Home...I fired up the grill at noon. I cut the larger potatoes in half (note: it's very important to have a pretty uniform size for all the taters) and drizzled with olive oil and mixed with rosemary, salt and fresh ground pepper. I used my grill wok and let them "bake" for a good 40 minutes. Some of the smaller ones were a bit overcooked (see note above), but the overall result was just what I was looking for. In fact, despite the fact that no bacon was used in the cooking of these reds, there somehow was a full-flavored bacon taste, especially in the uncut potatoes. Yum-o-licious!

Sunflower

2010-07-07T03:51:00.001-07:00

even prettier before it opens

Love that Lovage

a stand in for celery

Popcicle time!

Rose's veteran helper, Morgan, takes a quick popcicle break in the cool barn.

2010-07-03T05:50:00.000-07:00

This isn't the recipe I was thinking of, but this Chard Gratin from the NY Times looks good. If you haven't followed the recipes of Martha Rose Shulman it's time to check them out.

Swiss Chard

2010-07-02T17:16:00.001-07:00

I've got a great recipe for Chardikopita that I'll post later.

very good lettuce weather

2010-07-02T17:09:00.001-07:00

pretty cabbage

that pretty red and blue combo again

you need some heavy equipment on this hill

Jammin' at the Aurora Market

2010-06-25T04:58:00.000-07:00

Aurora loves its jams and jellies. The Market carries a full array of sweet, organic spread from Harvest Home Organics.

Farmers Market Week of June 21

2010-06-24T04:16:00.000-07:00

This is what you will find at market from Harvest Home Organics this week:

Broccoli, Red and Italian Specialty Beets, Rainbow Swiss Chard, Baby Loose Leaf Lettuce, Red Cabbage, Sweet Pearl Onions, Kohlrabi, Dill, Parsley, Delphinium Bouquets and Fresh Lavender.

Skaneateles Farmers Market

2010-06-24T04:11:00.000-07:00

This is where you can find Rose this year:
Thursdays 3:30-6:30pm
Saturdays 10:00am -1:00pm
Skaneateles Community Center, 97 State Street

Chiogga Beets

2010-06-23T10:29:00.001-07:00

The foundation of an artful salad.

Garlic

2010-06-21T11:20:00.001-07:00

part of the "grow what ya know" at Harvest Home

wind is your friend

delphiniums

generally not happy with wind but these look fine

abundant lavender

2010-06-09T08:58:00.001-07:00

good peony weather

chard going to Pumpkin Hill Bistro

2009-08-09T09:08:00.001-07:00

The blight story...
Why is this an Opinion article?!?

Op-Ed Contributor

You Say Tomato, I Say Agricultural Disaster

By DAN BARBER

Published: August 9, 2009

As we begin to grow more of our own food, we need to reacquaint ourselves with plant pathology and understand that what we grow, and how we grow it, affects everyone else.

2009-08-04T04:45:00.000-07:00

Always look on the bright side. Rose reports that tomato crop is going downhill fast due to blight. Start googling those green tomato recipes. Potatoes are being harvested quickly because they look good right now and they are ready to come out of the ground. Cukes are available in great abundance...time to make pickles. Shell beans are a no-go this year. The eggplant are small, but delicious. Those eight-ball zucchini are more popular than we expected. I like the size, the thin skin and the fleshy, almost seed-free interior.

2009-07-15T08:29:00.000-07:00

Wednesday on the farm: bright sunshine, a stiff cool breeze & lots of girlish laughter. This week's share was more about weight than volume: potatoes, zucchini, summer squash, cucumbers, onions...then on the delicate side...tender baby lettuce, rosemary, and sweet round carrots. Lay it all out on the counter before you put it away and enjoy the colors!

A sign of Global Weirding...you certainly can't call this warming. The onions refuse to grow uniformly this summer. They range from big globes to slim torpedos. Oh, well. They clean up well and they taste good.

Rose has signed on some serious staff this week. The 3 M's are pros at weeding, washing and harvesting. I think the plants will grow better when they hear the female voices out in the rows!

2009-07-13T18:02:00.000-07:00

2009-07-07T11:43:00.001-07:00

Tip of the day: Ok. You've got a fridge full of veggies, but you still grab the quick,easy processed snacks (crackers, chips, etc) when you need something on the go. Here is a little something I just invented today. I took a short, slender container (I'll work on a photo for later posting) - not too big around and I put about 1/2" of homemade salad dressing (pine nut vinaigrette) in the bottom and then I packed the container with snowpeas. I ate them at my desk while working...no mess, just one dish and good for me! Anytime you can replace a processed snack with a raw veggie, it is a good thing. -Jackie

2009-07-05T07:20:00.000-07:00

Rosey's tribute to Michael Jackson - "just beet it"...sorry bad joke. The beets are coming in fast and furious and absolutely gorgeous.

2009-06-28T16:46:00.001-07:00

If you aren't following Mark Bittman in the NY Times, you are missing some seriously good food info.

Health

Well: The 10-Ingredient Shopping Trip

By By Tara Parker-Pope and Mark Bittman

Published: June 24, 2009

If your pantry is stocked with staples, you can cook for a week with just 10 ingredients.

2009-06-28T16:42:00.000-07:00

From the NY Times:

Health

Well: A Bigger Piece of Veggie Pie

By By Tara Parker-Pope

Published: June 26, 2009

A vegetable pie is a creative way to serve up your favorite produce.

2009-06-27T09:25:00.000-07:00

I built this handsome salad the other day with ingredients from Harvest Home: lettuce, kholrabi, raw peas, dried currants (Greenstar), Susie's Curried Seitan (Greenstar), dill, pine nut vinaigrette dressing (homemade with HH parsley).

2009-06-25T10:30:00.000-07:00

Delivery week #2: lettuce, chard, peas, kohlrabi, parley, dill, beets...hmmm, what am I forgetting? Rose is lamenting that the broccoli is taking its own sweet time and that the spinach has had a rough time and will not make it for an early harvest. I weeded in the peppers for a bit and I must say the dark purple blossoms are gorgeous. Rose has a new restaurant account in Auburn - Bistro One. I just happened to be eating there on Tuesday with my mother-in-law and sister-in-laws and it was fab. Luke will do wondrous things with the fresh produce from HHO, of that I am certain. I flew into Pumpkin Hill Bistro with some rhubarb, beets, kholrabi and chard...right at the peak of lunch time...they were hopping...sorry about the bad timing. -Jackie

2009-06-17T03:38:00.001-07:00

Yesterday was the first delivery day of the season: rhubarb, lettuce, parsley, tarragon, radishes, kohlrabi, peonies. It was a nice start. I rushed right home with my share and made a couple kohlrabi sandwiches...yum! Don't let me hear any complaining about my versatile, good-looking friend Kohlrabi! -Jackie

2009-06-06T05:08:00.000-07:00

Pretty young basil...I can smell them from here!

2009-06-06T05:02:00.000-07:00

Rose checks the progress of a young start under the protective row cover. Looking good!

2009-05-28T05:07:00.000-07:00

We knew it all along!
Read about the color purple here.

Sustain This!

2009-04-01T07:37:00.000-07:00

Rose took time out from her early spring chores to participate in the activist symposium at Wells College. The theme was "Sustain This." I heard that Rose was a big hit...the description of her breakout session sounds pretty spicy!

Is a Food Revolution Now in Season?

2009-03-23T12:34:00.000-07:00

BUSINESS | March 22, 2009
Is a Food Revolution Now in Season?
By ANDREW MARTIN
Advocates of organic and locally grown food have found a receptive ear in the White House, which has vowed to encourage a more nutritious and sustainable food supply.

2009-02-20T07:06:00.000-08:00