Fullers Farm

The 2011 “Season of Building a High Tunnel” is bearing the fruits of our labors !!!  We appreciated the patience of our customers as we juggled the demands of growing a crop with the trials and tribulations of getting the high tunnel up this past year.  It couldn’t have happened without all of the help of family, friends, college students and fellow growers – the spirit of “community” is very much alive here in the North Country.

 The high tunnel is actually allowing us to grow winter hardy greens despite subzero temperatures !!!

So……. the 2012 Growing Season is off to a much earlier start !!!  We have test plots of swiss chard, spinach, winter varieties of lettuce, green onions, parsley and carrots that are actually growing. On a partly cloudy day with an outside temperature of -5 F, the air temp inside the high tunnel was 40 !!!  The ground was still a little frozen, but the raised beds and slightly raised seedbeds were not frozen under 2 layers of agribon row covers!  When the sun gets a few more degrees higher and the temperature stays above freezing during the day we just might begin some serious growing – maybe late February / early March !                                                                                  

It’s been a successful experiment so far…. and we are very optimistic !

The seed catalogs are enticing and we’re planning the 2012 Growing Season as we’re all warm and cozy by the woodstove!  It’s the official season of unlimited possibilities!!

Be sure to look over the 2012 CSA page and contact us if you think you might be interested!!

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I picked up my weekly CSA share from Fullers Farm at Potsdam Farmers Market again.  Kathy and Tim had loads of happy fresh peaches!  I juiced a bunch of my peaches and mixed it with my home-made water kefir.  Everyone always enjoys a cold glass of water kefir when it’s mixed with fresh fruit juice.

Today, I am canning more of the veggies from Fullers Farm too (dill pickled zuchini, pearl onions, garlic).  I just heard the successful sound of my jar tops ‘popping’ after I took them out of the boiling hot water canner.  I’m kind of new to canning, so I follow recipes from homecanning.ca and recipe books that I have around our kitchen.

I plan to dehydrate all the lovely hot peppers today too.  I use dried hot peppers in many of my recipes, because I love heat – especially in the winter time!  I also like to know exactly where my food, spices, and herbs are coming from so I don’t worry so much about the horror stories in the news regarding food contamination.

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My weekly veggie bag from Fullers Farm was so packed that I’m still canning and dehydrating veggies, a week later.  I received lots of pak choi, apples, and garlic, so I made 3 big jars of homemade ultimate kimchi with the pak choi, apples, and garlic from Fullers Farm.  I also added grapefruit and lemon to my ultimate kimchi.   Today I used the last 2 jars of my kimchi and made a spicy / sweet korean style vegan kimchi soup with some of the hot peppers and zuchinni from Fullers Farm.

I took more pictures of the scenery around the Potsdam Farmers Market last week.  It’s in a quiet park setting along side a calm river on Main Street in Potsdam NY.  Here are some photographs of my kitchen adventures with Fullers Veggies with a few recipes.

Ultimate Vegan Kimchi Soup

This soup is a combination of hot and sweet.  It’s good served alone as soup or over rice.  Measurements are not needed because you go by your own intuition in regards to aroma and taste.  You can substitute ingredients for whatever you have that is local, in season, and that you personally enjoy.  This recipe is inspired by Korean Kimchi Soup that is typically made with chicken or shrimp.  I absolutely love all the veggies I get from Fullers Farm though, so my version is Vegan and full of happy Vegetables

INGREDIENTS:

• ultimate kimchi  *
• green tomatoes chopped
• sweet red peppers chopped
• sweet yellow peppers chopped
• hot yellow peppers chopped
• zuchini chopped
• sweet basil
• turmeric
• paprika
• garlic
• mongolian hot oil
• olive oil or grapeseed oil
• coconut milk
• miso

Stir fry green tomatoe, peppers, zuchini,garlic, mongolian oil, and olive oil in pan until veggies are crisp tender.

Stir in turmeric, paprika, and miso.  Stir in your homemade  ultimate kimchi to heat through.  Stir in coconut milk and spring water to heat through.    Serve with fresh basil,  lemon, and  lime wedges with sticky white rice.

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