Fullers Farm

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.

I stopped by the Potsdam Farmer Market to pick up my weekly supply of CSA Veggies from Fullers Farm.  The market was packed with shoppers.  Fullers Veggies farm stand was packed with apples, plums, squash, beans, onions, parsley, basil, zuchinni, garlic scapes, and cucumbers.  I’ve been receiving so many veggies each week that I’ve been canning, dehydrating, and freezing each week in preparation for our upcoming winter.

Kathy and Tim kept busy taking care of customers, while I shot some more photos of their farm stand.  Each week they provide a variety of fresh local vegetables, herbs, and fruits that are in season.  You can find them at the Potsdam NY Farmers Market from 10am to 2pm.  Here are some photos from my visit to their farm stand at the Potsdam Farmers Market:

Fresh Veggies at Farmers Market from FullersVeggies.com

Here are a few photos from Fullers Farm stand at the Potsdam Farmer Market this week.   I’ve been very happy with all the veggies I get each week from Fullers Veggies. I’m learning how to preserve, can, and freeze this year too.  This week, my CSA bag was full of lettuce, zuchinni, baby squash, cucumbers, garlic scapes, beans, and basil.

The past two weeks, I received so many Garlic Scapes that I am able to experiment in the kitchen again. You can also find tons of recipes for Garlic Scapes with google.  I found a nice recipe for ‘ Thai Hot & Sweet Dipping Sauce ‘ and  and made 9 jars to can.  I put photos at the end of this post.   It’s a great dip for  Asian dishes.

What is your favorite recipe that calls for farm fresh zucchini, baby squash, cucumbers, garlic scapes, beans or basil?

Ingredients:

• 1/2 Cup garlic skates ( diced )
• 1 Tbsp pickling salt
• 6 Cups Vinegar  ( I use my own homemade Kombucha Vinegar )
• 5 Cups granulated Sugar
• 1/2 Cup dried red chili & smoked chipotle ( diced ).

Place clean mason jars on rack in boiling water canner.  Cover jars with water, bring to a rolling boil.  Set screw bands aside; heat SNAP lids in hot water ( NOT boiling ).  Keep jars and SNAP Lids hot until ready to use.

In small bowl mix garlic and salt. Let Sit for 5 minutes.

Bring Vinegar to boil over high heat.  Add sugar, cook and stir until dissolved.  Reduce heat; simmer 5 minutes.  Stir in garlic salt mixture and chili flakes.  Remove from heat.

Ladle hot sauce into hot jars within 1/2 inch of top rim.  Use nonmetallic utensil, remove air bubbles.  Wipe jar rim to remove any stickiness.  Center SNAP Lid on jar; apply screw band, secure until fingertip tight. Do not over tighten.  Place jars in canner.

Cover canner; bring water to a boil.  Boil filled jars 15 minutes.  Remove jars without tilting.  Cool upright, undisturbed 24 hours.

DO NOT RE TIGHTEN screw bands.  After cooling, check jar seals.  Sealed lids curve downward.  Remove screw bands; wipe and dry bands and jars. Store screw bands separately or replace loosely on jars, as desired.  Label and store jars in cool, dark place.

( makes about 9 x 250 ml jars )