tag:blogger.com,1999:blog-50496926307499436232024-02-21T07:57:48.807-08:00Forbidden Fruits Farm: Grass-fed Beef, Organic Produce, and Sustainable Farming for Five GenerationsUnknownnoreply@blogger.comBlogger14125tag:blogger.com,1999:blog-5049692630749943623.post-61658648013925181442013-06-24T19:33:00.001-07:002013-06-24T20:53:04.375-07:007 Days, 7 Kale Recipes: Day 4 — Kale, Sausage, and Kasseri Frittata<h2>
Day 4: Kale, Sausage, and Kasseri Frittata</h2>
<br />
Kasseri is a Greek sheep's milk cheese that, when aged, is comparable to Parmesan cheese. If you can't find Kasseri, use Parmesan cheese.<br />
<br />
<h3>
What You Need:</h3>
<div>
<ul>
<li><span style="font-family: Arial; font-size: 15px; line-height: 1.15; white-space: pre-wrap;">Saute pan with oven-safe handle</span></li>
<li><span style="font-family: Arial; font-size: 15px; line-height: 1.15; white-space: pre-wrap;">One recipe of cooked brown rice (2 c. water, 1 c. brown rice, 1 tsp. salt, 1 Tbsp. olive oil)</span></li>
<li><span style="font-family: Arial; font-size: 15.454545021057129px; line-height: 15.454545021057129px; white-space: pre-wrap;">1 lb. sausage</span></li>
<li><span style="font-family: Arial; font-size: 15px; line-height: 1.15; white-space: pre-wrap;">1/4 cup milk</span></li>
<li><span style="font-family: Arial; font-size: 15px; line-height: 1.15; white-space: pre-wrap;">1/3 </span><span style="font-family: Arial; font-size: 15.454545021057129px; line-height: 15.454545021057129px; white-space: pre-wrap;">lb. grated Kasseri cheese (or Parmesan is fine)</span></li>
<li><span style="font-family: Arial; font-size: 15px; line-height: 1.15; white-space: pre-wrap;">10 eggs</span></li>
<li><span style="font-family: Arial; font-size: 15px; line-height: 1.15; white-space: pre-wrap;">1 cup milk</span></li>
<li><span style="font-family: Arial; font-size: 15px; line-height: 1.15; white-space: pre-wrap;">1/2 cup heavy cream (or half and half)</span></li>
<li><span style="font-family: Arial; font-size: 15px; line-height: 1.15; white-space: pre-wrap;">2 Tbsp. coconut oil (or use olive oil)</span></li>
<li><span style="font-family: Arial; font-size: 15px; line-height: 1.15; white-space: pre-wrap;">1 medium bunch kale, cleaned with center stems removed</span></li>
<li><span style="font-family: Arial; font-size: 15px; line-height: 1.15; white-space: pre-wrap;">1 1/2 tsp. salt</span></li>
<li><span style="font-family: Arial; font-size: 15px; line-height: 1.15; white-space: pre-wrap;">1/2 tsp. pepper</span></li>
</ul>
<br />
<br />
<h3>
<span style="font-family: Arial;"><span style="font-size: 15.454545021057129px; line-height: 15.454545021057129px; white-space: pre-wrap;">How to Prepare:</span></span></h3>
</div>
<div>
<ol>
<li><span style="font-family: Arial; font-size: 15px; line-height: 1.15; white-space: pre-wrap;">Make 1 recipe of brown rice (1 c. rice, 2 c. water, 1 t. salt, 1 T. olive oil). Or make twice as much rice the next time you make rice, then use the leftover rice. You can use white rice here if you don’t have brown. Brown just makes it nuttier and crunchier.<div class="separator" style="clear: both; text-align: center;">
</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDfBh2vv4C8ZafO7snU-0ZOF7JsQvebGfy1wkQh7CW2c71FsVnuKR8BYf_7zGkkOUR0wMAUeECuYRv7bmUg8nPRdMayrzMGs2egHV601aJH9C8NujqmzxsJaJofCbfGFtkq1X7p9GnmhsF/s1600/IMG_3162.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDfBh2vv4C8ZafO7snU-0ZOF7JsQvebGfy1wkQh7CW2c71FsVnuKR8BYf_7zGkkOUR0wMAUeECuYRv7bmUg8nPRdMayrzMGs2egHV601aJH9C8NujqmzxsJaJofCbfGFtkq1X7p9GnmhsF/s1600/IMG_3162.JPG" height="213" width="320" /></a></div>
</span></li>
<li><span style="font-family: Arial; font-size: 15px; line-height: 1.15; white-space: pre-wrap;">Brown the sausage, drain any excess grease, and set meat aside.<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTF2k4QqgixhrQZrrzJ5Kg9HU0yAceTlGUPalihEraAIripWVbwWFHmWm1VyiZib9yoP-dTQ1DoRLofOukMjCZSkZu1nam_Q3_0_AsLLVgR3tzV9wPgZkcgLu9R5lUZ_4k2kfa89t1gNRD/s1600/IMG_3170.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTF2k4QqgixhrQZrrzJ5Kg9HU0yAceTlGUPalihEraAIripWVbwWFHmWm1VyiZib9yoP-dTQ1DoRLofOukMjCZSkZu1nam_Q3_0_AsLLVgR3tzV9wPgZkcgLu9R5lUZ_4k2kfa89t1gNRD/s1600/IMG_3170.JPG" height="213" width="320" /></a></div>
</span></li>
<li><span style="font-family: Arial; font-size: 15px; line-height: 1.15; white-space: pre-wrap;">Mix all rice with 4 whisked eggs, 1/4 c. milk, 1/2 c. grated kaseri cheese. If you don’t have kaseri (which is a sharp Greek cheese, use Parmesan).<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjsUB3X0XAdqSpM2j8Az9ZjFDSfvkOF0zC5F4_IdjNoqkhxJu-CMepgzBTMTFfIayTY7yRkhbum4jbAN6NVssj6fCvf4vgvo2PeU_yRewAX2tSfM4xitMKR7iVES9zXirdbg66Lz9Jgq5cO/s1600/IMG_3166.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjsUB3X0XAdqSpM2j8Az9ZjFDSfvkOF0zC5F4_IdjNoqkhxJu-CMepgzBTMTFfIayTY7yRkhbum4jbAN6NVssj6fCvf4vgvo2PeU_yRewAX2tSfM4xitMKR7iVES9zXirdbg66Lz9Jgq5cO/s1600/IMG_3166.JPG" height="213" width="320" /></a></div>
</span></li>
<li><span style="font-family: Arial; font-size: 15px; line-height: 1.15; white-space: pre-wrap;">Over medium to medium-low heat, heat 2 T. coconut oil. Swirl pan to coat sides with coconut oil so frittata doesn't stick. I use a non-stick saute pan with two handles. I pretty much reserve this pan for frittatas and I only use a spatula, not a knife to cut the frittata, so it never gets scratched up.<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhS52PSRzWFwRqqUX8P43QXkDGTDtMqvCBS-9jdLqLjhUQleyh_Mc7xtXc2D7Cssaf3JJPAUlA1SuBiY6beZNUiVJP7cO5Hlzr2pU9y53bD_sdPfNv3gW4dJN3VYWM8zSfEm02tzaJH6DBs/s1600/IMG_3165.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhS52PSRzWFwRqqUX8P43QXkDGTDtMqvCBS-9jdLqLjhUQleyh_Mc7xtXc2D7Cssaf3JJPAUlA1SuBiY6beZNUiVJP7cO5Hlzr2pU9y53bD_sdPfNv3gW4dJN3VYWM8zSfEm02tzaJH6DBs/s1600/IMG_3165.JPG" height="213" width="320" /></a></div>
</span></li>
<li><span style="font-family: Arial; font-size: 15px; line-height: 1.15; white-space: pre-wrap;">Press rice mixture into the bottom and sides of a saute pan (I use one with 2 handles because it fits better under the broiler and looks nicer on the table). If you have a non-stick saute pan, use it. If you don't, use a liberal amount of coconut oil up the sides or you won't get to enjoy the delicious crunchy brown rice crust because it will adhere to the pan and you'll have to soak it off later.Heat rice mixture for 15-20 minutes, until the edges of the rice are starting to brown against the pan. Be sure heat is not so high that you burn the rice.<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjbrHMiKJf-WGzVkuH11wKiM4xqCmR1knyjb23hkOLLVkqyJzy76v91ugnB_Was5CSl7KGzGh8gR5-vr8fvOsT_oUfXs9zlx72yOLUeOIMkHDDQ7SB7cbWv3t6I1GlycaSGC84UAuBJ2DBb/s1600/IMG_3168.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjbrHMiKJf-WGzVkuH11wKiM4xqCmR1knyjb23hkOLLVkqyJzy76v91ugnB_Was5CSl7KGzGh8gR5-vr8fvOsT_oUfXs9zlx72yOLUeOIMkHDDQ7SB7cbWv3t6I1GlycaSGC84UAuBJ2DBb/s1600/IMG_3168.JPG" height="213" width="320" /></a></div>
</span></li>
<li><span style="font-family: Arial; font-size: 15px; line-height: 1.15; white-space: pre-wrap;">Clean a medium bunch of kale, washing, removing thicker stems. Steam in 2 cups water with 1 t. salt in a dutch oven for 6-10 minutes depending on how young or tough the leaves are. Drain leaves in collander. Spin in salad spinner or pat dry on paper towels so leaves are not wet for the next part. Place leaves over rice crust so all crust is covered.</span></li>
<li><span style="font-family: Arial;"><span style="font-size: 15.454545021057129px; line-height: 15.454545021057129px; white-space: pre-wrap;">Arrange browned sausage over the kale.<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUY4GPOGNj23h8o6fQmSUrN17c5jnEdeIyla_RN2W8VGZ-GDsV8keDsPPVEjSYpXTWQi6iDz014peSwMTfKInv-9E8mx0voz4jHaQz8e9EU0tJHfdvj6dTIrXPW9Z7W93-AZd0qVQ-1kUD/s1600/IMG_3174.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUY4GPOGNj23h8o6fQmSUrN17c5jnEdeIyla_RN2W8VGZ-GDsV8keDsPPVEjSYpXTWQi6iDz014peSwMTfKInv-9E8mx0voz4jHaQz8e9EU0tJHfdvj6dTIrXPW9Z7W93-AZd0qVQ-1kUD/s1600/IMG_3174.JPG" height="213" width="320" /></a></div>
</span></span></li>
<li><span style="font-family: Arial; font-size: 15px; line-height: 1.15; white-space: pre-wrap;">Mix 6 eggs with the rest of the grated cheese, 3/4 cup milk, 1/2 cup heavy cream (or half and half for the faint of heart disease), 1 1/2 t. salt, 1/2 t. pepper. Pour egg mixture over leaves. <div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh__aasMP9aFUcQZFUIADoicjCy16aH5B0x9xgIRtYwwkurN1P84ENv2ngZmToYw9N0p7tFNRm_wC7-ay5mEZo6wNoKfPV3EZ8CCnLPp4oWLEhKDGbxZ0bdmgavH5gFmUCHHDJHaNm1Vevx/s1600/IMG_3175.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh__aasMP9aFUcQZFUIADoicjCy16aH5B0x9xgIRtYwwkurN1P84ENv2ngZmToYw9N0p7tFNRm_wC7-ay5mEZo6wNoKfPV3EZ8CCnLPp4oWLEhKDGbxZ0bdmgavH5gFmUCHHDJHaNm1Vevx/s1600/IMG_3175.JPG" height="213" width="320" /></a></div>
</span></li>
<li><span style="font-family: Arial; font-size: 15px; line-height: 1.15; white-space: pre-wrap;">Continue to heat on medium/medium-low for 10 minutes. Move pan to directly under broiler on high until top is nicely browned (~8 minutes -- this will depend on how close to the broiler the pan sits and how hot your oven is).</span></li>
<li><span style="font-family: Arial; font-size: 15px; line-height: 1.15; white-space: pre-wrap;">Jiggle pan at this point. If egg mixture jiggles, set oven to 350, move pan to center of oven, and bake for an additional 8-12 minutes, until frittata is slighly puffy and just barely jiggles. It will continue to cook when you pull it out of the oven.<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMmZSUPkMSMtw3OfHuHFIde09iIZgvGvmwDmXpK2GX5aIrH0c7r6_1CwiXci6EESZFBQGbRxX7jS-3y1CFUOhZskGfxhlZx71a134CaCuI6HJ4n_3LElxm5QTpDOtmInOgZyuOT7vVFjdv/s1600/IMG_3179.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMmZSUPkMSMtw3OfHuHFIde09iIZgvGvmwDmXpK2GX5aIrH0c7r6_1CwiXci6EESZFBQGbRxX7jS-3y1CFUOhZskGfxhlZx71a134CaCuI6HJ4n_3LElxm5QTpDOtmInOgZyuOT7vVFjdv/s1600/IMG_3179.JPG" height="213" width="320" /></a></div>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWO7N9iDZyE3aeV1Fb6Leqftj7KUM2Y1Bz-b_LDaTOBBd6zcb6MaveoyLsWM-eRxIUSYQxRIKQjo23bhFAhA_Rbo-ApDDd2cyezl4kFZYaKYWs7l4BotZoqD9Fw5ghoiv8ydXvTSHQ83NP/s1600/IMG_3181.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWO7N9iDZyE3aeV1Fb6Leqftj7KUM2Y1Bz-b_LDaTOBBd6zcb6MaveoyLsWM-eRxIUSYQxRIKQjo23bhFAhA_Rbo-ApDDd2cyezl4kFZYaKYWs7l4BotZoqD9Fw5ghoiv8ydXvTSHQ83NP/s1600/IMG_3181.JPG" height="213" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Frittata with Ramen Napa Cabbage Sald</td></tr>
</tbody></table>
<div class="separator" style="clear: both; text-align: center;">
<a href="http://forbiddenfruitsfarm.blogspot.com/2013/06/7-days-7-kale-recipes-day-3-kale-potato.html" target="_blank">Day 3: Kale, Potato, and Cheddar Bake</a></div>
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<a href="http://forbiddenfruitsfarm.blogspot.com/2013/06/7-days-7-kale-recipes-day-2.html" target="_blank"> Day 2: Disappearing Kale Chips</a></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="http://forbiddenfruitsfarm.blogspot.com/2013/06/how-do-i-love-kale-let-me-count-ways.html" target="_blank">Day 1: Kale Lasagna</a></div>
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</span></li>
</ol>
</div>
Unknownnoreply@blogger.com1tag:blogger.com,1999:blog-5049692630749943623.post-5681040306340747992013-06-23T19:53:00.001-07:002013-06-23T19:53:18.190-07:00Roasted Garllc with Blue CheeseJust because I am busy making and posting <a href="http://forbiddenfruitsfarm.blogspot.com/2013/06/how-do-i-love-kale-let-me-count-ways.html" target="_blank">7 kale recipes in 7 days</a> doesn't mean I don't have time for some delicious roasted garlic. I used to make this recipe years ago (before the Internet) as an appetizer. I forgot all about it, then I started harvesting our all-natural garlic, and I thought to myself, <i>we are going to have to find ways to eat more than a couple cloves per day!</i><br />
<br />
We are happy to sell you our garlic as loose garlic or in braids, but we only sell the pretty garlic. The ugly garlic we keep for ourselves, and <i>man, oh man</i> do we have a lot of ugly garlic!<br />
<br />
This recipe is great because even people, like my husband, who really don't like "garlicky food," like this recipe. Also, it uses four or five heads of garlic at once!<br />
<h2>
Roasted Garlic with Blue Cheese</h2>
<h3>
What you need:</h3>
<div>
<ul>
<li>small oven-safe pan that also looks good for serving</li>
<li>4 or 5 heads of garlic</li>
<li>2 Tbsp. butter</li>
<li>1 can of chicken broth</li>
<li>1-2 oz. blue cheese (does not have to be Roquefort)<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2JIltsksWcZ4Jkbf77hgNg8D2lkLoZB0Lzls5k6_x0zEpcwB6w06JiNFSMcO0Nhjzwe07kKrjnudehus2e4FsjzSpJqSEgZib2lrE6kvWxQLWlYKP5JMCbonG2L0yaMyjX4rYzce6A6I3/s1600/IMG_3138.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2JIltsksWcZ4Jkbf77hgNg8D2lkLoZB0Lzls5k6_x0zEpcwB6w06JiNFSMcO0Nhjzwe07kKrjnudehus2e4FsjzSpJqSEgZib2lrE6kvWxQLWlYKP5JMCbonG2L0yaMyjX4rYzce6A6I3/s1600/IMG_3138.JPG" height="213" width="320" /></a></div>
</li>
</ul>
<h3>
How to prepare:</h3>
</div>
<div>
<ol>
<li>Preheat oven to 375 degrees.</li>
<li>Cut the roots and the top 1/2 inch or so off each head of garlic. Ideally, all the cloves will be partially cut open.<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhALOE-7W-1BwnUjdFyem8bJ47poz0XS_h2wQvM43FFyU3a70NyUQj49fujH0slycKT_AZvu5PqlQEE1xV9kcWvtCpiDaCkB-AOAgvaDSrsOHuLo265Knnjp6HcRncgtd51YojodO5S0dUA/s1600/IMG_3139.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhALOE-7W-1BwnUjdFyem8bJ47poz0XS_h2wQvM43FFyU3a70NyUQj49fujH0slycKT_AZvu5PqlQEE1xV9kcWvtCpiDaCkB-AOAgvaDSrsOHuLo265Knnjp6HcRncgtd51YojodO5S0dUA/s1600/IMG_3139.JPG" height="213" width="320" /></a></div>
</li>
<li>Arrange garlic heads in an oven-safe pan that is also something you don't mind bringing to the table.<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0U53ukySNXAgkwfIhgmKNfVQOsCfwYAyfBQrB6updoXvdLGxLUOzqmiWxhRkGp2f0KTmJ5CixVkOaVModG5enH-ruOSiaoMsSv99NGt8V_k10pxzAU7CyH9TmxE7MXJ4Lpc3pd8ub3-cK/s1600/IMG_3141.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0U53ukySNXAgkwfIhgmKNfVQOsCfwYAyfBQrB6updoXvdLGxLUOzqmiWxhRkGp2f0KTmJ5CixVkOaVModG5enH-ruOSiaoMsSv99NGt8V_k10pxzAU7CyH9TmxE7MXJ4Lpc3pd8ub3-cK/s1600/IMG_3141.JPG" height="213" width="320" /></a></div>
</li>
<li>Pour chicken broth into pan, up to the top of the garlic head. You might not need an entire can of broth.</li>
<li>Dot top of head with 1 Tbsp. of butter, divided among the heads. Save remaining butter.<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhx4QzAlW0pl_Pb7_Mdks4-a7gnwA9ohb0ocfDKupKL_RlyoctqS3Qg6LBpzbnSX2wderLC1CUrf06qIG-j4o6M08XDM81DE3hw3uD2pbQl9Yp-PpmKS6MhiRatX2OzFYfQeQbR9-zHJqW1/s1600/IMG_3144.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhx4QzAlW0pl_Pb7_Mdks4-a7gnwA9ohb0ocfDKupKL_RlyoctqS3Qg6LBpzbnSX2wderLC1CUrf06qIG-j4o6M08XDM81DE3hw3uD2pbQl9Yp-PpmKS6MhiRatX2OzFYfQeQbR9-zHJqW1/s1600/IMG_3144.JPG" height="213" width="320" /></a></div>
</li>
<li>Bake for 30 minutes, uncovered.</li>
<li>If necessary, add additional chicken broth to bring level of broth up to top of garlic heads. Dot garlic heads with remaining butter.</li>
<li>Bake for an additional 35 minutes uncovered.</li>
<li>Sprinkle blue cheese on and around garlic. Bake an additional 10 minutes, uncovered. About the blue cheese ... I love Roquefort, but it is wasted on this recipe. The garlic is the star of this recipe, so just get whatever blue cheese or crumbled blue you can find at your grocery store and save the good stuff for a recipe where it really matters.<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0BeEVJcbSbuLq58ePPcr44iZvuQH4awPa20IDxRaF3XVXR_UhdNFdUSLGixifoakV_nEutuDHgsqR6yhyRpqR3e9NsAp49iCpRfOZ7OPhpdQ2qp4ifebaIJj92kx92PZc4rwHxIGx4jHr/s1600/IMG_3147.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0BeEVJcbSbuLq58ePPcr44iZvuQH4awPa20IDxRaF3XVXR_UhdNFdUSLGixifoakV_nEutuDHgsqR6yhyRpqR3e9NsAp49iCpRfOZ7OPhpdQ2qp4ifebaIJj92kx92PZc4rwHxIGx4jHr/s1600/IMG_3147.JPG" height="213" width="320" /></a></div>
</li>
<li>Each clove has to be squeezed or pressed out of its wrapper. Spread contents of each clove on crusty bread. Dunk break into liquid or use a spoon to pour chicken broth mixture over bread. This dish is actually easiest to eat if each person gets half a head, then uses their fingers to squirt the contents of each clove onto the bread, but if you are at a no-fingers-in-the-food event, you can press the roasted garlic out of the skin using a knife to hold the clove in place and a fork to push the roasted garlic out of the clove.<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDXyhmYX31-36-4_fqTWelOYb5BZLAvZwm4zTRNdV-2FYA12PuNespYNS67jPtjP8rspVouP06oZZOlvppGVwwc1o-0GANG-vrdMZPIcoYVdpRi-2H1YM0kdWeQPcXRVCXzPa1CgFpmJ0i/s1600/IMG_3151.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDXyhmYX31-36-4_fqTWelOYb5BZLAvZwm4zTRNdV-2FYA12PuNespYNS67jPtjP8rspVouP06oZZOlvppGVwwc1o-0GANG-vrdMZPIcoYVdpRi-2H1YM0kdWeQPcXRVCXzPa1CgFpmJ0i/s1600/IMG_3151.JPG" height="213" width="320" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
</div>
</li>
</ol>
</div>
Unknownnoreply@blogger.com1tag:blogger.com,1999:blog-5049692630749943623.post-23156154674833263692013-06-23T17:01:00.000-07:002013-06-24T06:46:35.144-07:007 Days, 7 Kale Recipes: Day 3 — Kale, Potato, and Cheddar Bake<h2>
Day 3: Kale, Potato, and Cheddar Bake</h2>
This dish ought to be a side dish, but I promise you, if you have leftover sitting around, you'll end up making a meal out of it. It is really delicious. It is better the second day, if it makes it that long, because the garlic has a chance to meld with the potatoes and kale.<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjS-4RHxu4YNJRmSM0FCj8_ohvA8xA98mrx_qoub95t39z5j-niQgLFYH9xu3Y5DvTeFOSI60Eo1tbuv_1mZ3D21-NyLwSz05o3hrKG64ctYgdFovLd8b66Vhwk5qnC192xpjwWThB27kea/s1600/IMG_3154.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjS-4RHxu4YNJRmSM0FCj8_ohvA8xA98mrx_qoub95t39z5j-niQgLFYH9xu3Y5DvTeFOSI60Eo1tbuv_1mZ3D21-NyLwSz05o3hrKG64ctYgdFovLd8b66Vhwk5qnC192xpjwWThB27kea/s1600/IMG_3154.JPG" height="213" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">The potatoes are finally ready to harvest! This are our first of the season. How great to have potatoes and kale and garlic all ready at the same time!</td></tr>
</tbody></table>
<br />
<h3>
What you need:</h3>
<br />
<ul>
<li>Medium-sized casserole dish</li>
<li>5 medium red potatoes, washed, but not peeled</li>
<li>2 Tbsp. butter</li>
<li>4 cloves garlic, finely diced</li>
<li>1 large bunch kale</li>
<li>1/2 lb. sharp cheddar cheese, shredded</li>
<li>salt</li>
<li>pepper</li>
</ul>
<br />
<h3>
How to prepare:</h3>
<div>
<ol>
<li>Preheat oven to 350 degrees.</li>
<li>Butter or spray sides and bottom of a medium-sized casserole dish.</li>
<li>Slice the potatoes into approximately 1/4" thick slices.</li>
<li>Arrange potato slices on the bottom of the casserole dish. Sprinkle diced garlic over potatoes.</li>
<li>Cut butter into slices, then quarter each slice and dot the tops of the potatoes with the pieces of butter. Sprinkle with salt and pepper.<span style="text-align: center;"> <div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSMxZILOawwBtofYwUTYMrcbW3Ot9PHp0a_rJUtWjSRaQLP9qlDcMg4UrcCywtfNsNyrIxRrdGIhQtxjD5yHKf51RycANK4NJbb88T8W_92CXFCP2scG4uwFGWlJPR8dwFFXP0iT_mPUt9/s1600/IMG_3048.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSMxZILOawwBtofYwUTYMrcbW3Ot9PHp0a_rJUtWjSRaQLP9qlDcMg4UrcCywtfNsNyrIxRrdGIhQtxjD5yHKf51RycANK4NJbb88T8W_92CXFCP2scG4uwFGWlJPR8dwFFXP0iT_mPUt9/s1600/IMG_3048.JPG" height="213" width="320" /></a></div>
</span></li>
<li>Bake potatoes for 45 minutes.<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-SbXaRzvG10xVs0t4P9XSJ_EYyB8a-Hgd1YncT564hlA9dekKCNc9YKIkDo9HmGtwGg6AdUZdFwFwTlp2qMwnFXrjdiqdRAfTEpv8cypDR1UBNZ-QR8Vpxcj0xOZLtpZreEMEVW5hRMLu/s1600/IMG_3055.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-SbXaRzvG10xVs0t4P9XSJ_EYyB8a-Hgd1YncT564hlA9dekKCNc9YKIkDo9HmGtwGg6AdUZdFwFwTlp2qMwnFXrjdiqdRAfTEpv8cypDR1UBNZ-QR8Vpxcj0xOZLtpZreEMEVW5hRMLu/s1600/IMG_3055.JPG" height="213" width="320" /></a></div>
</li>
<li><a href="http://forbiddenfruitsfarm.blogspot.com/2013/06/how-do-i-love-kale-let-me-count-ways.html#preparing_the_kale" target="_blank">Prepare kale</a> by washing, removing ribs, and cutting or tearing into 2" pieces. </li>
<li>Boil kale in 2 cups water with 1 tsp. salt for 6-10 minutes.</li>
<li>Drain kale in colander, saving liquid for later consumption, if desired. Spin kale or pat dry with paper towels to remove excess moisture.<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUCImaepnfVor9Lf3nirrUTPLwM8SGH98wILzayRATSIfHxIM55c3ERTxzWq6FbrOgcgPGLvkhdhDnm7SlVvBfhpZhrDdO9Z98dxgD0yXKSAjMcsLiS-GwKINhVJMF6XUz6yEAkiaW2DtD/s1600/IMG_3052.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUCImaepnfVor9Lf3nirrUTPLwM8SGH98wILzayRATSIfHxIM55c3ERTxzWq6FbrOgcgPGLvkhdhDnm7SlVvBfhpZhrDdO9Z98dxgD0yXKSAjMcsLiS-GwKINhVJMF6XUz6yEAkiaW2DtD/s1600/IMG_3052.JPG" height="213" width="320" /></a></div>
</li>
<li>Layer kale over potatoes.<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGP9gpO7XiJ5r5zJXaCFRes7ViHHUFEQHcA0XqiajDa-z_5kgrCgUhQ_zVGs2xV1G-tm4-66KKYzNJvLl0qZ8DaMpDydqiDJUcmXKdntBfa7LwZYA3EfdcO6WpTxN3exQWIH0zF66DNtJs/s1600/IMG_3056.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGP9gpO7XiJ5r5zJXaCFRes7ViHHUFEQHcA0XqiajDa-z_5kgrCgUhQ_zVGs2xV1G-tm4-66KKYzNJvLl0qZ8DaMpDydqiDJUcmXKdntBfa7LwZYA3EfdcO6WpTxN3exQWIH0zF66DNtJs/s1600/IMG_3056.JPG" height="213" width="320" /></a></div>
</li>
<li>Sprinkle cheddar cheese over kale.<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvXvg70nEOBSIYQtTlxpAHMmXDc6fbjIOdYJJhBrX2z0tsxIDog7CMj0I1tsn8iK-O-AQUCzybO3g0TOwFwFqNkGEkx3kM_X4rvGkjTNWmoI2ijSVtzqjI7di8lS2CBHqdln7AkXolToHf/s1600/IMG_3057.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvXvg70nEOBSIYQtTlxpAHMmXDc6fbjIOdYJJhBrX2z0tsxIDog7CMj0I1tsn8iK-O-AQUCzybO3g0TOwFwFqNkGEkx3kM_X4rvGkjTNWmoI2ijSVtzqjI7di8lS2CBHqdln7AkXolToHf/s1600/IMG_3057.JPG" height="213" width="320" /></a></div>
</li>
<li>Bake for 15 minutes until potatoes are soft and cheese is all melted. Serves 6.</li>
</ol>
<div class="separator" style="clear: both; text-align: center;">
</div>
<b> Tomorrow: Day 4 — Kale and Kaseri Frittata</b><br />
<b><br /></b>
<b><a href="http://forbiddenfruitsfarm.blogspot.com/2013/06/how-do-i-love-kale-let-me-count-ways.html" target="_blank">Did you miss Day 1: Kale Lasagna?</a></b><br />
<b><a href="http://forbiddenfruitsfarm.blogspot.com/2013/06/7-days-7-kale-recipes-day-2.html" target="_blank">Did you miss Day 2: Disappearing Kale Chips?</a></b></div>
Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-5049692630749943623.post-2722676252953193322013-06-22T17:45:00.004-07:002013-06-24T18:55:25.987-07:007 Days, 7 Kale Recipes: Day 2 — Disappearing Kale Chips<h2>
Day 2: Disappearing Kale Chips</h2>
<br />
Even my 16-year old daughter, who won't eat any vegetables other than the Romaine lettuce in Caesar salad, sweet corn. pickles, and olives <i>loves</i> kale chips!<br />
<br />
We took some produce to the Lawton Farmer's Market this morning, and we had quite a bit of kale leftover, and all the way home, my daughter reminded me to make her kale chips today.<br />
<br />
<h3>
What you need:</h3>
<ul>
<li>Baking sheet</li>
<li>Cooling racks (2)</li>
<li>Gallon zip-top bag</li>
<li>Kale (1 bunch makes 2-3 trays of chips) </li>
<li>2 tsp. olive oil for each loosely filled gallon bag of prepared kale</li>
<li>Sea salt</li>
</ul>
<h3>
How to prepare:</h3>
<ol>
<li>Wash kale. We grew Red Russian Kale, so our kale has a lot of red in it. Yours might not look exactly like this.<div class="separator" style="clear: both; text-align: center;">
</div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBjWIfwFL-mSRw3XM_90nNzGp4bAjWAg3HtnCtpqxN0rOgC-Rq9vk8_IZOdDi7DBtB1DMhpNmdRmapCkqzdoNjmpdR-BuRy8Og0lGZrUbCjWbQA1qiByyBV_mJEpYmrZCpfBSoFNBGJRoH/s1600/IMG_3096.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBjWIfwFL-mSRw3XM_90nNzGp4bAjWAg3HtnCtpqxN0rOgC-Rq9vk8_IZOdDi7DBtB1DMhpNmdRmapCkqzdoNjmpdR-BuRy8Og0lGZrUbCjWbQA1qiByyBV_mJEpYmrZCpfBSoFNBGJRoH/s1600/IMG_3096.JPG" height="213" width="320" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
</div>
<div class="separator" style="clear: both; text-align: center;">
</div>
</li>
<li>Remove stems all the way up into the leaves.<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiy7N7C18thSG1p53TTl4iNrlV_00qwZRLGkMumIJS5M5gs42af3y9b568Z6SfoHGCng_gJZL4xQKWa84iR0z64OnmaKXwg190-bfD8-vbsi68sKhglgrF7hDKVoEPQKTTWOD6W79tYG1rE/s1600/IMG_3101.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiy7N7C18thSG1p53TTl4iNrlV_00qwZRLGkMumIJS5M5gs42af3y9b568Z6SfoHGCng_gJZL4xQKWa84iR0z64OnmaKXwg190-bfD8-vbsi68sKhglgrF7hDKVoEPQKTTWOD6W79tYG1rE/s1600/IMG_3101.JPG" height="213" width="320" /></a></div>
</li>
<li>Cut into roughly 2" pieces.</li>
<li>Spin in a salad spinner to dry or pat dry with paper towels.<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzvgVejuiSgL95bYdLE-bB9DHrOVbJ_d94A0-Oymalh-INRy-wc6bld01S_P5grWqun_BPUIbcmTjEVUoFZktggw_g3KICahMXn6Tf7tbxvCqLmp3LYBAglW-Y-PnXzCnxZRRBjX3KgDND/s1600/IMG_3110.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzvgVejuiSgL95bYdLE-bB9DHrOVbJ_d94A0-Oymalh-INRy-wc6bld01S_P5grWqun_BPUIbcmTjEVUoFZktggw_g3KICahMXn6Tf7tbxvCqLmp3LYBAglW-Y-PnXzCnxZRRBjX3KgDND/s1600/IMG_3110.JPG" height="213" width="320" /></a></div>
</li>
<li>Half fill a gallon zip-top bag with kale pieces.</li>
<li>Drizzle 2 tsp. olive oil over kale in bag. Shake bag to coat leaves with olive oil.<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgA323uFF4Tj3ngCTUr_UA7oqbCkgdCjSaFycsoubu4gVF3mM_ZhYPBCghCwclPzBl572xcWpj7GwoXpUGGd3zW8J9tq6l7_-UhyzvMmnxDEArdGXA-uPytIq5O7Qwz83crAn1Qv8QahA52/s1600/IMG_3111.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgA323uFF4Tj3ngCTUr_UA7oqbCkgdCjSaFycsoubu4gVF3mM_ZhYPBCghCwclPzBl572xcWpj7GwoXpUGGd3zW8J9tq6l7_-UhyzvMmnxDEArdGXA-uPytIq5O7Qwz83crAn1Qv8QahA52/s1600/IMG_3111.JPG" height="213" width="320" /></a></div>
</li>
<li>Place one cooling rack on cookie sheet. Arrange kale on cooling rack. Salt to taste with sea salt. If you have a taller cooling rack you can just put the second rack on the same baking sheet, otherwise use two baking sheets. By putting the kale on cooling racks, you avoid having to turn the kale leaves over half way through baking.<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLOXBtt9DoROYhgAHAHZeNHehpFS5iwbTrMHuuM75CdKU_IJIMc_xY2b2SpmGiFAvFDm5A7gsPT474i6MMU-N8lxoZq1_1WeulG5RxcUzcJ5ONv_wSyJ2OV1uSA_TLwpog_s7BKziRwojV/s1600/IMG_3116.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLOXBtt9DoROYhgAHAHZeNHehpFS5iwbTrMHuuM75CdKU_IJIMc_xY2b2SpmGiFAvFDm5A7gsPT474i6MMU-N8lxoZq1_1WeulG5RxcUzcJ5ONv_wSyJ2OV1uSA_TLwpog_s7BKziRwojV/s1600/IMG_3116.JPG" height="213" width="320" /></a></div>
</li>
<li>Bake at 275 degrees for 24 minutes.<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwtZQVMQAZhGdcq6SFx15XrPT4dy2ZWP_mYMFmBMd4deMDrkk18QKnVP4-ef9mm_e7ByezXyatnGQhqqa35fBncaY0GmQmw2742iheUn9kPF21G4ZjQSfv2_Si0rqQ58WkfY-s2fd18byd/s1600/IMG_3117.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwtZQVMQAZhGdcq6SFx15XrPT4dy2ZWP_mYMFmBMd4deMDrkk18QKnVP4-ef9mm_e7ByezXyatnGQhqqa35fBncaY0GmQmw2742iheUn9kPF21G4ZjQSfv2_Si0rqQ58WkfY-s2fd18byd/s1600/IMG_3117.JPG" height="213" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">You can see they shrink a lot in cooking.</td></tr>
</tbody></table>
</li>
<li>Eat pretty much right away. They don't store well. </li>
</ol>
<div>
<b>Tomorrow: Day 3: Kale, Potato, and Cheddar Bake</b></div>
<br />
<b>Did you miss <a href="http://forbiddenfruitsfarm.blogspot.com/2013/06/how-do-i-love-kale-let-me-count-ways.html" target="_blank">Day 1: Kale Lasagna</a>?</b>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-5049692630749943623.post-5148301617235213752013-06-21T13:37:00.000-07:002013-06-23T17:11:30.911-07:00How Do I Love Kale? Let Me Count the Ways (Day 1: Kale Lasagna)If there is a fad, you can be bet I will miss it entirely. You know how stick-straight hair came into style in the nineties? I just figured out how to straighten mine about a year ago. My kids joke that when it comes to fads and pop culture, talking to me is like talking to a visitor from another planet. In fact, if I appear to be ahead of a trend, it is probably because I just caught onto it from thirty years ago, when it was last in style.<br />
<br />
That said, I have been reading that Kale is a big fad right now, and the trends I do keep up on are food trends -- well, sorta, anyway.<br />
<br />
I never grew up eating Kale. Kale is a cold-weather vegetable, and growing up in a Greek family, we mostly ate the vegetables that grow in Greece -- the vegetables that are commonly found in Greek cooking. My older brother's family is unusually health conscious, when it comes to food. My nephew told me three years ago that he loves Kale juice, which, it turns out my brother makes every Saturday morning for the family.<br />
<br />
I am not sure I had ever heard of someone raving about Kale before that. Note: my nephew was about 9 years old at the time. Fast forward about 3 years and I am buying seeds for our garden. I think: "Kale! We should be eating that!"<br />
<br />
So, now, my cup runneth over with Kale, and I have been busy figuring out what to do with Kale. All this cooking hasn't left me much time to post, but to make up for it, I will be posting 7 Kale recipes in 7 days!<br />
<br />
<table style="border-style: dotted; border-width: 2px; padding: 12px;"><tbody>
<tr><td style="background-color: #d0d0d0;">My Philosophy of Cooking...</td></tr>
<tr><td>I am going to take a moment to tell you my philosophy about cooking, which, if you choose to embrace, will make cooking so much more enjoyable for you. Cooking should be fun ... relaxing. Beware of recipes that insist you use, for example, a certain brand of butter. Those recipes seem to me to be more about the creator and less about the food. That said, I am inclined to tell you which cheese, for example, I use, but if you don't have that cheese, use what you have or what you can find. I'm sure it will still be delicious, and then it will be <i>your</i> recipe! And that is all part of the fun of cooking! Don't obsess over the little things, like the brand of butter. Honestly, I don't have any friends who would be impressed if they knew what butter I was using. Do you? If something is absolutely crucial to the recipe, I will tell you, otherwise, don't feel guilty if you have to improvise or substitute ingredients.</td></tr>
</tbody></table>
<br />
<h2>
Day 1: Kale Lasagna</h2>
This is WAY better than regular lasagna, in my opinion. Of course, I am not a huge pasta fan. It is not a big part of Greek cooking ... so there you go!<br />
<h3>
What you need:</h3>
<ul>
<li>Casserole pan or lasagna pan</li>
<li>1 large head of kale</li>
<li>1 lb. sausage</li>
<li>3/4 lb. mozzarella cheese, shredded</li>
<li>1/4 c. shredded Parmesan or Romano cheese</li>
<li>1 jar of your favorite pasta or pizza sauce (read the ingredients and look for things you recognize, if you don't have a favorite)</li>
</ul>
<h3>
How to prepare:</h3>
<ol>
<li> Butter or spray a medium-sized baking dish (if you use a large lasagna pan, just double all the ingredients).<br />
</li>
<li> Preheat oven to 350.<br />
</li>
<li> Prepare the kale.
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<table style="border-style: dotted; border-width: 2px; padding: 12px;"><tbody>
<tr><td style="background-color: #d0d0d0;"><a href="https://www.blogger.com/preparing_the_kale">Preparing Kale ...</a></td></tr>
<tr><td>All Kale pretty much needs to be prepared the same way before you can start cooking it. These same steps apply to all the recipes on this site: <br />
A. Wash kale well.<br />
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B. Cut out the stems. I find the easiest way to do this is to fold the leaf in half and cut out the stem from both sides at once.<br />
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C. Chop or tear kale into roughly 2" pieces.</td></tr>
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</li>
<li> Bring a dutch oven or large pot with about 3" of water and 1 tsp. salt to a boil. Add kale and reduce heat to simmering. Cook for 6-10 minutes depending on how tough the kale is. I find my fresh-from the garden kale only needs 6 minutes.<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzFgvG7Wcsflbphjw73OBPgm45IuV9vJ9JmqJn3KI-IhLuCRoVtvMIHHThlODdhwbVMb-Vezx4xwhd2OcCSmX-6ivvhaj8Vih2uMcL5h2UJWXY3ZjmpHIVVObUY-vySEHqTyNj2m5B0LFy/s1600/IMG_2981.CR2" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzFgvG7Wcsflbphjw73OBPgm45IuV9vJ9JmqJn3KI-IhLuCRoVtvMIHHThlODdhwbVMb-Vezx4xwhd2OcCSmX-6ivvhaj8Vih2uMcL5h2UJWXY3ZjmpHIVVObUY-vySEHqTyNj2m5B0LFy/s1600/IMG_2981.CR2" height="213" width="320" /></a></div>
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</li>
<li> Strain kale in a strainer in your sink. If so inclined, save the water to drink as a tonic. The water from boiled kale is reputed to have many health benefits.
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</li>
<li> If you have a salad spinner, spin the kale to remove additional moisture. If not, squeeze kale in paper towels to dry out some.<div class="separator" style="clear: both; text-align: center;">
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</li>
<li> Layer the kale over the bottom of your baking dish or lasagna pan.<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-DDvmtGExymbMQXn5un2NG7rQczjwZo5hZfDpx-SW8AdzGF8VCXEskNUoEwYahxmNG0W2PgmNddX6Qb1IE_sLkRaRTQckEZ2KfKnAFlyxTiaPeXIwZ6QAHoxLO2AKA5fW-HSRAUzZtpVs/s1600/IMG_3135.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-DDvmtGExymbMQXn5un2NG7rQczjwZo5hZfDpx-SW8AdzGF8VCXEskNUoEwYahxmNG0W2PgmNddX6Qb1IE_sLkRaRTQckEZ2KfKnAFlyxTiaPeXIwZ6QAHoxLO2AKA5fW-HSRAUzZtpVs/s1600/IMG_3135.JPG" height="213" width="320" /></a></div>
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</li>
<li> Pinch off pieces of sausage and layer them around the baking dish. If you know the variety of sausage you are buying is greasy, you probably want to brown the sausage first and drain off the fat. Then proceed with this recipe using browned sausage. For the first time this year, we bought half a hog from the meat-processing plant. If you can do this you will be amazed how much higher quality your pork is. Also, the sausage they make cooks up with no grease in the pan. Call around. You might think, <i>we don't have any meat processing plants where I live</i>, but I used to live in Fairfield County Connecticut, and there was a meat processing plant within half an hour, so don't assume this is not available to you!<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6myW6wgB75oKPMFxAFZA7ZzwJK4bGvkJvvkg5dt8VhWv8IMxLq1CERZxKHhn371rgXL-S8tFmOqCCS8OD5AZFsh-fHyR2E3Eq7v9YZ2hVl3CbQ77q4zolh3CIci_3ek1hyphenhyphenFntndUOKjiR/s1600/IMG_2982.CR2" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6myW6wgB75oKPMFxAFZA7ZzwJK4bGvkJvvkg5dt8VhWv8IMxLq1CERZxKHhn371rgXL-S8tFmOqCCS8OD5AZFsh-fHyR2E3Eq7v9YZ2hVl3CbQ77q4zolh3CIci_3ek1hyphenhyphenFntndUOKjiR/s1600/IMG_2982.CR2" height="213" width="320" /></a></div>
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</li>
<li> Pour about half of pasta or pizza sauce over the pan.<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjt_J-wOKzLg46dya4EJO5L4YFzxgUdQjScNyiYdvomxzAJSOLK66MPUq7LIbd7g4oZW7PjxpYfhdNFAuQQnBaJlaOK1Ounpc4huDWMA-m0RG6vpuXFAcb4_q0xU1ZxC_FZMLGXGHmCvVlU/s1600/IMG_2986.CR2" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjt_J-wOKzLg46dya4EJO5L4YFzxgUdQjScNyiYdvomxzAJSOLK66MPUq7LIbd7g4oZW7PjxpYfhdNFAuQQnBaJlaOK1Ounpc4huDWMA-m0RG6vpuXFAcb4_q0xU1ZxC_FZMLGXGHmCvVlU/s1600/IMG_2986.CR2" height="213" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Use your favorite pasta sauce. I had a jar of Sclafani Pizza Sauce (made in Stamford, CT), which worked really well. If you don't know whether a pasta sauce is "good." read the label. If all the ingredients are ones you would use, it will probably be pretty good.</td></tr>
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</li>
<li>Layer about half of your mozzarella cheese over the pan.<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXVehRpB05bAs6Z948-u1Sx_vOclDsuv4cj_Eb3-iOinbWZAQbYGlXwGdTNUBmqW3gaUsdiGdn9gFv_QUF43ftsEoWoTZd1abIeFXplSXAxKFTQIWc90wel0YBuEg05ENVulnjutC6EI_x/s1600/IMG_2989.CR2" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXVehRpB05bAs6Z948-u1Sx_vOclDsuv4cj_Eb3-iOinbWZAQbYGlXwGdTNUBmqW3gaUsdiGdn9gFv_QUF43ftsEoWoTZd1abIeFXplSXAxKFTQIWc90wel0YBuEg05ENVulnjutC6EI_x/s1600/IMG_2989.CR2" height="213" width="320" /></a></div>
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</li>
<li> Repeat with kale, sausage, sauce, and remaining mozzarella cheese.<br />
</li>
<li> Sprinkle Parmesan or Romano cheese on top.<br />
</li>
<li> Cover and bake 25 minutes. Remove cover and bake an additional 20 minutes until bubbly and slightly browned.<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVVPbKzo2Kp23bbW697TgUIrt2c7NMxBvvPM4F4e9VvhREfHOML0qSSr7ytc1iAh5h1i-0PNZM3cKp3OywHEmBFlttWjbaLAprc6tRYNdCV_q6ZCh8cadjaXEM9KHjr5IKl3lL2AXKCGTa/s1600/IMG_3001.CR2" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVVPbKzo2Kp23bbW697TgUIrt2c7NMxBvvPM4F4e9VvhREfHOML0qSSr7ytc1iAh5h1i-0PNZM3cKp3OywHEmBFlttWjbaLAprc6tRYNdCV_q6ZCh8cadjaXEM9KHjr5IKl3lL2AXKCGTa/s1600/IMG_3001.CR2" height="213" width="320" /></a></div>
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</li>
</ol>
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<b>Tomorrow: Day 2: <a href="http://forbiddenfruitsfarm.blogspot.com/2013/06/7-days-7-kale-recipes-day-2.html" target="_blank">Disappearing Kale Chips</a></b>
Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-5049692630749943623.post-63526058385697544862013-05-17T16:15:00.000-07:002013-05-17T16:15:02.297-07:00Spring is Busting Out All Over!I would have more time to write if our garden weren't doing so well. We have been enjoying fresh greens, onions, and peas from the garden.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMf0vVYnk8BZRgUxEutHhTwZ9RdtT0INC1kWsWNAOltG9_BuWKu6gKCawKN3ylZoAlhcxUsyaGn9b_WBnTHa3C2P4I3-7sFMYg1OhMk7QBPXBW7S-9J5xbsHBOuWD_eufMpyyaXetq9mHO/s1600/IMAG0751.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMf0vVYnk8BZRgUxEutHhTwZ9RdtT0INC1kWsWNAOltG9_BuWKu6gKCawKN3ylZoAlhcxUsyaGn9b_WBnTHa3C2P4I3-7sFMYg1OhMk7QBPXBW7S-9J5xbsHBOuWD_eufMpyyaXetq9mHO/s320/IMAG0751.jpg" width="191" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Baby Red Russian kale.</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKL5dmD-5tfQhmlEkUqrxk6eiB-mhFEV4-UC5Ew8iPHBCsP2xJIx8TRx_M7_M-pkq2Y2rYBZC-W30gYl4cL73a3fh8OoCNASdbw7oy4eNEfnqfq79h75Rp9U8EdGdreCvdLU-0NqjpTBp7/s1600/IMAG0749+-+Copy.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="191" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKL5dmD-5tfQhmlEkUqrxk6eiB-mhFEV4-UC5Ew8iPHBCsP2xJIx8TRx_M7_M-pkq2Y2rYBZC-W30gYl4cL73a3fh8OoCNASdbw7oy4eNEfnqfq79h75Rp9U8EdGdreCvdLU-0NqjpTBp7/s320/IMAG0749+-+Copy.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Tim on the tractor about to rip rows for the watermelon, cantaloupe, squash, and pumpkins -- the final seeds we are planting this year.</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiIjZWO5mn4GwWTgBlTEb2f9cYeYLVc04gqsa_FhngXjbhJu2hC9gYmU7409g_erYOF4W6scAwK99HTzKaS8Y3bxNOem7odsaYvn_iZr0GNso4DFXWUKxV0G452NNBNw5a06gr9ZLv61-US/s1600/IMAG0750+-+Copy.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="191" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiIjZWO5mn4GwWTgBlTEb2f9cYeYLVc04gqsa_FhngXjbhJu2hC9gYmU7409g_erYOF4W6scAwK99HTzKaS8Y3bxNOem7odsaYvn_iZr0GNso4DFXWUKxV0G452NNBNw5a06gr9ZLv61-US/s320/IMAG0750+-+Copy.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Radishes tell you when they are ready to be picked! The "shoulder" out of the ground.</td></tr>
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<tr><td class="tr-caption" style="text-align: center;">Baby kale in my beloved salad spinner.</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEieQjgxiHmooGBPhMn51KMnrpEL145kI6Y2wAr1sp6Dd1MdeZRZxQh4GI1zFNVRmnhaQBhHg-Yq0lQH8Cw3w-KRjeStdMAg7jy8fYsXH8tx-_qFcDGtOFIXrwJOAqW4eHHeKkoIdNDPO7HK/s1600/IMAG0755.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="191" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEieQjgxiHmooGBPhMn51KMnrpEL145kI6Y2wAr1sp6Dd1MdeZRZxQh4GI1zFNVRmnhaQBhHg-Yq0lQH8Cw3w-KRjeStdMAg7jy8fYsXH8tx-_qFcDGtOFIXrwJOAqW4eHHeKkoIdNDPO7HK/s320/IMAG0755.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Braised baby kale with tilapia and rice. My photograph does not do it justice. It melted in your mouth with red onions from the garden and garlic.</td></tr>
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<tr><td class="tr-caption" style="text-align: center;">Sweet peas from the garden. </td></tr>
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<tr><td class="tr-caption" style="text-align: center;">Tim teaches me how to crack open a pod of sweet peas. Step one, break off the end that was attached to the plant, but not quite all the way.</td></tr>
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<tr><td class="tr-caption" style="text-align: center;">Step two, peel back the string that is sealing the two sides of the pod.</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhanDTiiCODA_cCEZmJPUroPH0IaQtkVsOqU2fKi4aZluZEHb4q5sJVsGIeqVL3bDFSiGa1IlmgVZ-FuaOBn4pgH8xVvMTCwHhweJ2sLHqnJS0xONhzcOWPFJs_AbuRFCua7piMhfQjuW7P/s1600/IMAG0762.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="191" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhanDTiiCODA_cCEZmJPUroPH0IaQtkVsOqU2fKi4aZluZEHb4q5sJVsGIeqVL3bDFSiGa1IlmgVZ-FuaOBn4pgH8xVvMTCwHhweJ2sLHqnJS0xONhzcOWPFJs_AbuRFCua7piMhfQjuW7P/s320/IMAG0762.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Step two continued.</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvOmK1SlTm3-dO8MqdsH045FJMLm1kpLDx3DwEOOqPqs06ZjbaIUCXjH78phMEhj7_oKN1XeSX_VHK8Gww-HUBSPikG4Mheyw6GWkU3-Bf3Nc4jWsYzQbqvmpt-xn_JrvKb7kDMKuKr5B_/s1600/IMAG0763+-+Copy.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="191" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvOmK1SlTm3-dO8MqdsH045FJMLm1kpLDx3DwEOOqPqs06ZjbaIUCXjH78phMEhj7_oKN1XeSX_VHK8Gww-HUBSPikG4Mheyw6GWkU3-Bf3Nc4jWsYzQbqvmpt-xn_JrvKb7kDMKuKr5B_/s320/IMAG0763+-+Copy.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Step three: split the pod.</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYfpG2uC1pwgMvyu35Uav9KMPhyphenhyphenNumGmqkaE-jJ1BQ9hH-BuLYxRSclXZIc4PFp_LBZ69PCdU6Egu3aPmiv8FbnTmLACzvjWt8m6CshPuA5EBHMEsJ607fP2lKEskYfHc0d-Yrh0mJn41r/s1600/IMAG0764+-+Copy.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="191" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYfpG2uC1pwgMvyu35Uav9KMPhyphenhyphenNumGmqkaE-jJ1BQ9hH-BuLYxRSclXZIc4PFp_LBZ69PCdU6Egu3aPmiv8FbnTmLACzvjWt8m6CshPuA5EBHMEsJ607fP2lKEskYfHc0d-Yrh0mJn41r/s320/IMAG0764+-+Copy.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Step four: eat the delicious peas. These are on the small side, but I was impatient to try my first fresh-from-the-garden peas!</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWD33O2bPkCApvtdp7eLsAfC9bODflCk_DZGHmK3S8oNXIRJUYW3E_9mtVKuC7t18C0YDmrbd6etcWEzmXNtR_5C3nBarS8-RCmOGvbUtbdQcWUNhYG11YXAA6-fpwgl1ynXyLpukBzaAm/s1600/IMAG0766+-+Copy.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="191" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWD33O2bPkCApvtdp7eLsAfC9bODflCk_DZGHmK3S8oNXIRJUYW3E_9mtVKuC7t18C0YDmrbd6etcWEzmXNtR_5C3nBarS8-RCmOGvbUtbdQcWUNhYG11YXAA6-fpwgl1ynXyLpukBzaAm/s320/IMAG0766+-+Copy.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">The garden is crawling with lady bugs! How lucky are we!</td></tr>
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I guess the ladybugs are a testament to the sustainable gardening practices we use. We are happy to have them because they eat all the other bugs that will eat the plants!<br />
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Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-5049692630749943623.post-41831919665457372952013-04-18T13:44:00.000-07:002013-04-29T14:00:44.666-07:00Tornado Alley (from inside the storm shelter)<div class="separator" style="clear: both; text-align: left;">
Even though I grew up in Illinois, I only once came close enough to a tornado (or had a tornado come close enough to me) to actually see any damage locally from it. When I was in about 4th grade, we were herded into the basement of the grade school as we had been for drills, but we knew this one was for real. Sure enough, the Howard Johnson's roof got torn off only a mile or so from the school.</div>
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We had some tornadoes pass last night, and while I am not brave enough to have video to show you, I did get some interesting audio from inside the storm shelter. Now, I may be a coward about tornadoes, by my Oklahoma-born-and-bred husband is not. The tornado warnings kept us in the storm shelter (legitimately) for over an hour. The banging you hear is the hail hitting the storm shelter door. This is what it sounded like, not once, but multiple times:</div>
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(There is no video, just audio. Close your eyes for the video of what the inside of a dark storm shelter looks like ;).</div>
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<audio controls="controls" height="50px" width="100px">
<source src="http://www.forbiddenfruitsfarm.com/Storm_shelter_audio.mp3" type="audio/mpeg"></source>
<embed height="50px" src="" width="100px"></embed>
</audio> <br />
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Technically, we are just south of "Tornado Alley." According to the Weather Channel, Tulsa is the 6th most dangerous city for tornadoes and Oklahoma City is the 7th, but because it is drier where were we are, we are supposed to miss the worst of it.</div>
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Thankfully, there was no damage and no lives lost from this storm locally. The grapevines all survived just fine. The hail was worse north of us.</div>
<br />Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-5049692630749943623.post-73972182493994529552013-03-25T17:28:00.001-07:002013-03-26T18:00:22.424-07:00Vineyard-Planting Festival is a Huge Success!<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiV9zEOF3SuEqKfNxU0luSesnR_SLbsYj5ACPviQb3VONOXiRhPN07FP-ynMkscMNxsE22UDCIG9jcUfG8y4-FVbKSHfbOvyYpEYBzBYcZm4n9fGbu_1V7g5UsGjoZwbovIxgwE14gVJF4C/s1600/IMG_1940+-+Copy.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiV9zEOF3SuEqKfNxU0luSesnR_SLbsYj5ACPviQb3VONOXiRhPN07FP-ynMkscMNxsE22UDCIG9jcUfG8y4-FVbKSHfbOvyYpEYBzBYcZm4n9fGbu_1V7g5UsGjoZwbovIxgwE14gVJF4C/s1600/IMG_1940+-+Copy.JPG" height="201" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">The Founder's Club (missing are: Noel & Phoebe Kaiser and Jack Rucker)</td></tr>
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Thanks to our wonderful volunteers, our Vineyard-Planting Festival was a HUGE SUCCESS! The photo above shows the crew (after lunch and perhaps a little too much wine), minus two volunteers, Noel and Phoebe Kaiser, who left before this was taken (you can see them hard at work below).<br />
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The day ran 7 1/2 hours. Most volunteers either worked all morning or worked all afternoon. By now, you have probably concluded that this was all a big marketing pitch to get volunteers to come help us plant our vineyard. They knew it too, but many of them are frustrated gardeners who don't get their hands in the soil enough.<br />
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<h2>
How to Plant a Vineyard (in 7 easy steps)</h2>
STEP 1: Prepare the soil. We cheated. We pastured the cattle on the vineyard land most of the fall, so we let the cattle (ahem) prepare our soil in the most natural way. They fertilized it for us, and also spread out hay to encourage earthworm growth. We didn't tell them our nefarious plans. They just thought the grass looked good.<br />
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STEP 2: Tim used the subsoiler and the middlebuster to rip the rows for the vineyard. I am leaving out the steps involving the vineyard posts and the irrigation system, which also require installation. I talk about the posts in a previous blog. You don't want to rip the rows too far in advance or the soil will dry out. Tim ripped the rows on Thursday and Friday evening. Gentle rain fell between Thursday evening and Saturday morning, so the soil was moist and soft.<br />
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STEP 3: Measure and position plants. Tim cut 2x2 boards to 7-foot lengths so that volunteers could measure the right distance from one plant to the next. Volunteers started with a bundle of vines, then, working in pairs, measured and positioned the vines. Another volunteer (or sometimes the same team) would go back and actually cover the roots of the vine with soil.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqM2Yw2cRNTdex2khg4S_YX2XJiEcDr2wMjY-Oyx23Gl63RjCR-4zBTBxAjH5Kajf7gare79TzaNGOS6ZaVfIKbUoRRzVL1oGiER8BDVaFhWw7SfqTVZWWfUD8CO1nMFwLg7x06-wtLhad/s1600/IMG_1826.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqM2Yw2cRNTdex2khg4S_YX2XJiEcDr2wMjY-Oyx23Gl63RjCR-4zBTBxAjH5Kajf7gare79TzaNGOS6ZaVfIKbUoRRzVL1oGiER8BDVaFhWw7SfqTVZWWfUD8CO1nMFwLg7x06-wtLhad/s1600/IMG_1826.JPG" height="213" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Tim takes a bundle of vines to be planted.</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjndI_RP2isqj3_oNZOygkQLU6rlLkQEKRqUA-0pCzZ0KYZLcVgnN9FmC2kxH0PM636SQ33nQW154lgEKepwMqvQnKszn31yI9GdAuwTY_QVvRqAu44zyeEpzqbzh-YmNxfwTeh-kGNqVXA/s1600/IMG_1815.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjndI_RP2isqj3_oNZOygkQLU6rlLkQEKRqUA-0pCzZ0KYZLcVgnN9FmC2kxH0PM636SQ33nQW154lgEKepwMqvQnKszn31yI9GdAuwTY_QVvRqAu44zyeEpzqbzh-YmNxfwTeh-kGNqVXA/s1600/IMG_1815.JPG" height="213" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Tim hands off the vines to Matthew Chandler. Andrew Chandler is waiting with the measuring stick.</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXpNXbo3Pun_7rslyrk0e8ivbqAMq9DOtC1hCu-15Lz23QNP33xmoF8O7PfDJWrpoCXz0FE6Gg67XNQdw4Unlh2PrRxF-xd1amFk8X9qY2V27ObXlEjv3cieX-032p3JJOlaQXQDLjnuHK/s1600/IMG_1825.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXpNXbo3Pun_7rslyrk0e8ivbqAMq9DOtC1hCu-15Lz23QNP33xmoF8O7PfDJWrpoCXz0FE6Gg67XNQdw4Unlh2PrRxF-xd1amFk8X9qY2V27ObXlEjv3cieX-032p3JJOlaQXQDLjnuHK/s1600/IMG_1825.JPG" height="213" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Ashley Benoit and Jack Rucker measure and place vines.</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiigYKu2wbfduuymv-tHRYIoKcZQ8KOsklmyiRzT0t9YmzeWtW10hwovt9cHrnx3L8lo8GRj5I7YncVJ4Amn-zNU95MSJWi7NWRwL3_URgqb85nxHVhcECs0o0ArQzFHvWxdeZ3PhRMGATx/s1600/IMG_1832.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiigYKu2wbfduuymv-tHRYIoKcZQ8KOsklmyiRzT0t9YmzeWtW10hwovt9cHrnx3L8lo8GRj5I7YncVJ4Amn-zNU95MSJWi7NWRwL3_URgqb85nxHVhcECs0o0ArQzFHvWxdeZ3PhRMGATx/s1600/IMG_1832.JPG" height="213" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Matthew and Andrew work as a team to place the vines.</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqHg7MxEzjNqNlAEjMXm7n1PpqNJgledMHpI3KEc_O3Tk9PYqaMImgIDEY6ueUoQYgrr2ZOiY3eCDr-SYX2Fl5h0rkGikh3JMNTb9I3V4CL1eDHLaQnzHJmQLnrsnL8TvmyJhk3R2BoIxp/s1600/IMG_1830.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqHg7MxEzjNqNlAEjMXm7n1PpqNJgledMHpI3KEc_O3Tk9PYqaMImgIDEY6ueUoQYgrr2ZOiY3eCDr-SYX2Fl5h0rkGikh3JMNTb9I3V4CL1eDHLaQnzHJmQLnrsnL8TvmyJhk3R2BoIxp/s1600/IMG_1830.JPG" height="213" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Elisabeth Chandler works as part of a team to measure and place vines.</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFy1usA7NHReu9flvE4X6iJf-xU12ezbE2wx-sy3Dw4GoubKH29p5benIfDrW-d3xNBQl05432rerbv67qPOlPiopK_dU7ANm84Ja7Di8Zm0HWoPgvm5c8GSM6SWBqVdXvb4bKwYchuhFf/s1600/IMG_1834.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFy1usA7NHReu9flvE4X6iJf-xU12ezbE2wx-sy3Dw4GoubKH29p5benIfDrW-d3xNBQl05432rerbv67qPOlPiopK_dU7ANm84Ja7Di8Zm0HWoPgvm5c8GSM6SWBqVdXvb4bKwYchuhFf/s1600/IMG_1834.JPG" height="213" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Barry Chandler (father to all the fine Chandler children) plants a vine.</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPtEYLs9HDDpzPuA3Xea9vQyY6SjCXoMzzrZdzRbCn6HZ-VWIAqvFC9gNgIRfejz2-iqFv2NrJ6XZnxUDYicsILoOU5FY_QteG3b1Q3_EVIE78K9SJZYAkuP16WngLx2ZojQhXrjqoj6RP/s1600/IMG_1835.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPtEYLs9HDDpzPuA3Xea9vQyY6SjCXoMzzrZdzRbCn6HZ-VWIAqvFC9gNgIRfejz2-iqFv2NrJ6XZnxUDYicsILoOU5FY_QteG3b1Q3_EVIE78K9SJZYAkuP16WngLx2ZojQhXrjqoj6RP/s1600/IMG_1835.JPG" height="213" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Rebekah Chandler, dressed perfectly for the cold day, plants a vine.</td></tr>
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While most of the crew was working outside in the soil, a few of us were inside preparing the food and drinks.<br />
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<tr><td style="text-align: center;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYAbtQSyS6wuNPJ8Tr3RZROtR1K8Qzr6n_dG9uaFj0J2tkuLeIfHg4mrRYKD8D_xw-Ndjb0gCdVgqgGxgdxpPi0DWdp0J6LsuNdtFWwJvJFtpuLFMpGHf7hY-D_wfwhtglFae-BL4nsJR5/s1600/Rachel+and+Trianna+-+Copy.jpg" height="317" style="margin-left: auto; margin-right: auto;" width="320" /></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Trianna Gutzman and Rachel Kaiser were helping me in the kitchen.</td></tr>
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To our amazement, all 650 grape vines and muscadine vines got planted before lunch!!! That's ten 450-foot rows!<br />
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However, the work was not done. (3 steps to go)<br />
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This seemed like a good time to break for lunch.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj57WxtRObXePMxhsCRVkcb7lNygOjXP7ODCHhOmVIwr1JZ3IK5DpY1XT864somda401gBWpmFD3dim3iEAy613YfpZv6MuKIApe1o3SfDkLU_Oafeg5MoJwSgCd-gUDrZqaqXAO_88H9Pj/s1600/IMG_1876+-+Copy.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj57WxtRObXePMxhsCRVkcb7lNygOjXP7ODCHhOmVIwr1JZ3IK5DpY1XT864somda401gBWpmFD3dim3iEAy613YfpZv6MuKIApe1o3SfDkLU_Oafeg5MoJwSgCd-gUDrZqaqXAO_88H9Pj/s1600/IMG_1876+-+Copy.JPG" height="213" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">The Chandler Family enjoys the Greek feast.</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgp2oyiPLvtwBJH2kKl1gq1DSMwhAwNRK7w30P0sElq9fIEcMLsFpXwU2ruHO6UVYVK4T0Ac8nNJpNF_-B0l9-kSTs0Z05kpEtsYcgzOhDJK6wYV-B9zupr4I_YB_Pjp6-xKr_cqc5Ko5Oz/s1600/IMG_1900+-+Copy.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgp2oyiPLvtwBJH2kKl1gq1DSMwhAwNRK7w30P0sElq9fIEcMLsFpXwU2ruHO6UVYVK4T0Ac8nNJpNF_-B0l9-kSTs0Z05kpEtsYcgzOhDJK6wYV-B9zupr4I_YB_Pjp6-xKr_cqc5Ko5Oz/s1600/IMG_1900+-+Copy.JPG" height="213" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Jesse Wagner, Mike Kaiser, Ashley Benoit and John Dew relax at lunch.</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiAQgTPn388W-XnVR1sAcKMMq3KHnTdzwN98cVQjZp6aBnacNarc0DyMoRE0dalSROVPutgGG6zIc5B0uElzCefXrw34lsUpEwedRgNVjTmsPtLSk3VW_64pGQgGU_qR8cTh7PN6jffBJcZ/s1600/IMG_1910+-+Copy.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiAQgTPn388W-XnVR1sAcKMMq3KHnTdzwN98cVQjZp6aBnacNarc0DyMoRE0dalSROVPutgGG6zIc5B0uElzCefXrw34lsUpEwedRgNVjTmsPtLSk3VW_64pGQgGU_qR8cTh7PN6jffBJcZ/s1600/IMG_1910+-+Copy.JPG" height="213" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Phoebe and Noel Kaiser enjoy the feast.</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEilolb_QVr2TwRRoaYcZoJtqHDS80CwcfZHtU6s46FxsCOxoyeVVye6JuwHflxOkopkI32QMoNZd-rGeYdezh9ByPrYbBp4JGlw2VQpJ7TzI9SxNHweIN4o8U6LM2vpdTHPW132qQ0FAfhN/s1600/IMG_1911+-+Copy.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEilolb_QVr2TwRRoaYcZoJtqHDS80CwcfZHtU6s46FxsCOxoyeVVye6JuwHflxOkopkI32QMoNZd-rGeYdezh9ByPrYbBp4JGlw2VQpJ7TzI9SxNHweIN4o8U6LM2vpdTHPW132qQ0FAfhN/s1600/IMG_1911+-+Copy.JPG" height="213" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Jesse looks ready for an afternoon in the field.</td></tr>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUlQlW6w8-3uU1AV6cjZWbSzS_FvGSAT9UU0ZhJML9_uUrhvaCEjaC7jgcqTo7hoTZdnueQ04U5j-hjO0qPswjPh-gV26l1cBamHjkXBl8-boqkQME7R25AQp8VTDFh681B6FvhMxwaFW_/s1600/IMG_1851.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUlQlW6w8-3uU1AV6cjZWbSzS_FvGSAT9UU0ZhJML9_uUrhvaCEjaC7jgcqTo7hoTZdnueQ04U5j-hjO0qPswjPh-gV26l1cBamHjkXBl8-boqkQME7R25AQp8VTDFh681B6FvhMxwaFW_/s1600/IMG_1851.JPG" height="213" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Tzatziki was one of the Greek delicacies served.</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYOctrpn300nnkV9EeIi09kwHNTEWW38T6k4tQMm8rnAZnYVIraYOanwpWgaMMp_xAiQCzZ55KXANLtydB8rMhL2kKMqdhNikIcpkVzFhBez2BQnKiViE8ToFJzz225ONwxWC4KmosOHQu/s1600/IMG_1947+-+Copy.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYOctrpn300nnkV9EeIi09kwHNTEWW38T6k4tQMm8rnAZnYVIraYOanwpWgaMMp_xAiQCzZ55KXANLtydB8rMhL2kKMqdhNikIcpkVzFhBez2BQnKiViE8ToFJzz225ONwxWC4KmosOHQu/s1600/IMG_1947+-+Copy.JPG" height="213" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Ashley REALLY enjoys the wine.</td></tr>
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With lunch over, we returned to the field.<br />
<br />
STEP 4: Build "grow tubes" and put "grow tubes" over the vines using bamboo sticks to stake the tubes in place.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdDhJqerUzhuWVDvzGRJNUkgxniktV5z0hkKRG4MT7Gwcr0R-BaCcDDwMCGqyK1sBvW1_-t5u4o45rFwMWaWOTKFVKRzrEarXcVfRiAJCcVQPsFabPrDPZBIMj2g2dP28YCd4xFcM_jTvB/s1600/IMG_1917+-+Copy.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdDhJqerUzhuWVDvzGRJNUkgxniktV5z0hkKRG4MT7Gwcr0R-BaCcDDwMCGqyK1sBvW1_-t5u4o45rFwMWaWOTKFVKRzrEarXcVfRiAJCcVQPsFabPrDPZBIMj2g2dP28YCd4xFcM_jTvB/s1600/IMG_1917+-+Copy.JPG" height="213" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Jesse straightens out a bamboo stake.</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWNzhLkHWrIjBqlPMFMJYCeKalkiq3a-otUpx97gAZWnBRXyUth2UlkpFFLS6uRGXTfxxLKYM6T3izPgNqby5IW19iiGUQum86EbdCZVZKybMiMf3wN1Bbyf0j9rI27l5y6bt-XaU5U-nm/s1600/IMG_1869.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWNzhLkHWrIjBqlPMFMJYCeKalkiq3a-otUpx97gAZWnBRXyUth2UlkpFFLS6uRGXTfxxLKYM6T3izPgNqby5IW19iiGUQum86EbdCZVZKybMiMf3wN1Bbyf0j9rI27l5y6bt-XaU5U-nm/s1600/IMG_1869.JPG" height="213" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Barry Chandler with two of his daughters, Rebekah and Hannah.</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_itFceyr8YCCNh7c1jN2qutOgB3jAIqWkN0U0eGmLtDS5PAEVFTkC5O2aAEySwL9A-TJe7n8sE26FqcIsvm2U1Fxo5H12Cz91qyRq4gJNXyEDvqZ7Ed6pmUftOOckiQlm3-hQ9LKpIpZ4/s1600/IMG_1913+-+Copy.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_itFceyr8YCCNh7c1jN2qutOgB3jAIqWkN0U0eGmLtDS5PAEVFTkC5O2aAEySwL9A-TJe7n8sE26FqcIsvm2U1Fxo5H12Cz91qyRq4gJNXyEDvqZ7Ed6pmUftOOckiQlm3-hQ9LKpIpZ4/s1600/IMG_1913+-+Copy.JPG" height="213" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Sharon Allison inserts a bamboo stake into a grow tube.</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEN6wvGx4jw15X1JRhm2xcXDzIb_HVF_Sc7LQMtHk_Mt83JeS1BGE_BoT5OxVjMQxierr7cGrpfiwtE7MV5G4v2RHc1SXQ_YOvDj_pTTtNs0K3LqnXgOiO9rjxLWJyaWswGrY7Ncfo9AtI/s1600/IMG_1916+-+Copy.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEN6wvGx4jw15X1JRhm2xcXDzIb_HVF_Sc7LQMtHk_Mt83JeS1BGE_BoT5OxVjMQxierr7cGrpfiwtE7MV5G4v2RHc1SXQ_YOvDj_pTTtNs0K3LqnXgOiO9rjxLWJyaWswGrY7Ncfo9AtI/s1600/IMG_1916+-+Copy.JPG" height="213" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Katie Allison puts in a bamboo stake.</td></tr>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEju5W7SO_PkuY084igBLnlWwhtOXa64hs6tGdWw87wNCcnPB8lJMohwUrCLUT2L7hA-rr7sjH0maYZTQDNYCrfSpkcAZfL-0mMfMHSn8HFqU6avgrKRKXZalM-pRvbONhMTYSdITKGTQfJt/s1600/IMG_1920+-+Copy.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEju5W7SO_PkuY084igBLnlWwhtOXa64hs6tGdWw87wNCcnPB8lJMohwUrCLUT2L7hA-rr7sjH0maYZTQDNYCrfSpkcAZfL-0mMfMHSn8HFqU6avgrKRKXZalM-pRvbONhMTYSdITKGTQfJt/s1600/IMG_1920+-+Copy.JPG" height="213" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Sarah Wagner, Ashley Benoit, and Stacy Curttright stop work to pose for a photo.</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhx1LnmPOlPIsaBAnk7t2qa9E7Kqqeq1BXa_gqozlkd67GcjSduBUtJXtskVqmLY8N9Y3KDYbhOwIrQlReTBpA6gvLwoAZkr5lmOTVACdoN0bcp6roktqKy4Jz-wUTORp-ik7272zy22dTp/s1600/IMG_1923+-+Copy.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhx1LnmPOlPIsaBAnk7t2qa9E7Kqqeq1BXa_gqozlkd67GcjSduBUtJXtskVqmLY8N9Y3KDYbhOwIrQlReTBpA6gvLwoAZkr5lmOTVACdoN0bcp6roktqKy4Jz-wUTORp-ik7272zy22dTp/s1600/IMG_1923+-+Copy.JPG" height="213" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">John Dew installs a bamboo stake.</td></tr>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigYwL5pshkITaQjY5XbVK1ozjHu08B2FIsf0fbgcHGpGHSWaPLu6pLIuTgvUxziSYYYBXmeQFXci5OjtdYE6NK7F4Yb-8liEWDR5gLSeaTxqAepVjxFbHXKO3e0P4I5Rt87E2hObxaMc8_/s1600/IMG_1921+-+Copy.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigYwL5pshkITaQjY5XbVK1ozjHu08B2FIsf0fbgcHGpGHSWaPLu6pLIuTgvUxziSYYYBXmeQFXci5OjtdYE6NK7F4Yb-8liEWDR5gLSeaTxqAepVjxFbHXKO3e0P4I5Rt87E2hObxaMc8_/s1600/IMG_1921+-+Copy.JPG" height="213" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Mary Allison poses for the photo.</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUslVvQwGVJGSZ7nTeg69IzqUhgrjnpF98iFgGd1ch-aiJ71PfYCXVJVRmdq3Nh71-02GjQoKZuLUz89DvY_SH9QeIJxlRMAMVxeiK5PZuNec0CHyjCL1EPZB6A1XpAbJft7TDmgeI3zhX/s1600/IMG_1924+-+Copy.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUslVvQwGVJGSZ7nTeg69IzqUhgrjnpF98iFgGd1ch-aiJ71PfYCXVJVRmdq3Nh71-02GjQoKZuLUz89DvY_SH9QeIJxlRMAMVxeiK5PZuNec0CHyjCL1EPZB6A1XpAbJft7TDmgeI3zhX/s1600/IMG_1924+-+Copy.JPG" height="213" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Tom Allison shows the kids how to roll grow tubes.</td></tr>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimGXc7Ch2mrxcq9MMSLx3y3Yn7QCvzx-HHjL8l3QqlCGzxHbdmQh-5_bIExC5zTC3RO1DJ8hUX_Bc_N54DKjW6OGWme5OP4LvyJM3sns8D0wrL__AAtLDhXH5gKN6mHo3TPGu-UHMsJBdW/s1600/IMG_1927+-+Copy.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimGXc7Ch2mrxcq9MMSLx3y3Yn7QCvzx-HHjL8l3QqlCGzxHbdmQh-5_bIExC5zTC3RO1DJ8hUX_Bc_N54DKjW6OGWme5OP4LvyJM3sns8D0wrL__AAtLDhXH5gKN6mHo3TPGu-UHMsJBdW/s1600/IMG_1927+-+Copy.JPG" height="213" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Mike and Jack stop for a photo in between installing grow tubes.</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4xIFfkErAykmsG1CfZ9W4TE8SCRDOUhzLZCtotBuWp9lZts7hjeFy8FYzEFmlG0N2b7lQq73GIyYDfWGj9aq2XmZGYYBDIGF3ntqK6KQm3IuzzOoGx-ZW8BKjd-u18ORV9Am5WFRidNCf/s1600/IMG_1931+-+Copy.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4xIFfkErAykmsG1CfZ9W4TE8SCRDOUhzLZCtotBuWp9lZts7hjeFy8FYzEFmlG0N2b7lQq73GIyYDfWGj9aq2XmZGYYBDIGF3ntqK6KQm3IuzzOoGx-ZW8BKjd-u18ORV9Am5WFRidNCf/s1600/IMG_1931+-+Copy.JPG" height="213" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Linda and Matthew Chandler and Sam Allison build grow tubes.</td></tr>
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STEP 5: Stretch irrigation tubing down each row.<br />
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STEP 6: Pound stakes along the row to support the weight of the vines on the trellises.<br />
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STEP 7: Stretch wires for the trellis between the poles, along the rows, connected to each vine. THEN, when the vines are tall enough, they are attached to the wires and you're in business!<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjnR8r-9hng_g7U7SEYp5GgQhbeZvLuGTc5_tCi8N2wTzJ446xBkyMUKu3WGF65ibRdIvBzflnHkxmqRwBX8YGfpf23taW-RmY11X59RPcIM-b4zVidqNocZsjyzP_bzm7Xrv8JNGo5J5SM/s1600/panorama+of+vineyard.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjnR8r-9hng_g7U7SEYp5GgQhbeZvLuGTc5_tCi8N2wTzJ446xBkyMUKu3WGF65ibRdIvBzflnHkxmqRwBX8YGfpf23taW-RmY11X59RPcIM-b4zVidqNocZsjyzP_bzm7Xrv8JNGo5J5SM/s1600/panorama+of+vineyard.jpg" height="106" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">The vineyard from the gate. Each of those things in the field is a grow tube on a vine.</td></tr>
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As you can see, it was a HUGE job. Thanks a million to the volunteers who made light work of it all!<br />
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<br />Unknownnoreply@blogger.com1tag:blogger.com,1999:blog-5049692630749943623.post-19818352487671370462013-03-17T20:45:00.001-07:002013-03-18T08:41:38.228-07:00Vineyard Comes to LifeTim and I had a very exciting weekend at the farm! After spending nearly a year reading about what's involved in starting a vineyard, Tim attending <a href="http://www.dasnr.okstate.edu/Members/trisha.gedon-40okstate.edu/enrollment-now-open-for-osu2019s-2013-grape-management-course" target="_blank">OSU's Grape Management Course</a>, and many, many, many hours on the Internet researching suppliers and supplies, our vineyard came to life this weekend!<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVd4ezQaqssvVacxGmLYu0vhMZ7-rliMTAOxn4iIcfVmbHZ5y1cyEGVFRkZT7KnA7zFHOQpBd9Nu40rc-DgO2enlwRj6K9O57JgRAij4ifb_9xqm1kmUaq1LgEjG-BdWBz3DJBU56zsy1l/s1600/IMAG0542.jpg" height="320" style="margin-left: auto; margin-right: auto;" width="191" /></td></tr>
<tr><td class="tr-caption" style="text-align: center;">60 Blackberries with an irrigation tube</td></tr>
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<div style="text-align: left;">
In addition to the 650 grape vines we had ordered from <a href="http://www.doubleavineyards.com/" target="_blank">Double A Vineyards</a> in NY State, we had also ordered 60 blackberry bushes, which we planted right away. Since blackberries require a trellis to grow, we planted the blackberries in one of the rows with the end posts. The grape vines are mostly waiting until next weekend, for the Festival.</div>
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We had planted 68 fruit and nut trees in November. Tim got the drip-irrigation system finished up this weekend to the orchard: 1800 feet of pipes for the orchard. Each tree gets its own emitter.</div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxezU6AqvSxZxit4f9SrqVUFX9Ue-hfgGiHeiFt1q0shKVYXTQ0c7i3-Z_3R322qZj_MHAvf0NT954l6Feh9aWoMiKG-XyMCZ6zIzazIIvZqGxQlDjQxdFvgwLgemk-XmHF5sAw5WJCz9_/s1600/IMAG0538.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxezU6AqvSxZxit4f9SrqVUFX9Ue-hfgGiHeiFt1q0shKVYXTQ0c7i3-Z_3R322qZj_MHAvf0NT954l6Feh9aWoMiKG-XyMCZ6zIzazIIvZqGxQlDjQxdFvgwLgemk-XmHF5sAw5WJCz9_/s1600/IMAG0538.jpg" height="191" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">An intersection in the irrigation system in the orchard</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijGc6cQ1sxCYn-L0bJth7S-dDSUHTYe0glEqo7dvbenVXCPdMHlSHiZ5x26ZPtPBo-e9NN7i9Tt61AoxOP2VyFqk-8jHdwkS5DATvHXQ0RiW-TWi4zLuIWoMY6fa1cM8F-ypwnqJ-OWuwG/s1600/IMAG0541.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijGc6cQ1sxCYn-L0bJth7S-dDSUHTYe0glEqo7dvbenVXCPdMHlSHiZ5x26ZPtPBo-e9NN7i9Tt61AoxOP2VyFqk-8jHdwkS5DATvHXQ0RiW-TWi4zLuIWoMY6fa1cM8F-ypwnqJ-OWuwG/s1600/IMAG0541.jpg" height="191" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Tim installs an emitter in the tubing for a tree in the orchard.</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0kfykopXpLXMbQVfEYUeGg-UT_FjCSLuPveb1E_GTQJyM53QJzX7FdZlR7OZvgVYVIZ1GqYgMpqyzBQqg9913N-tJXN7-rvueC0986lYx7apbi34CiV6NSHi_HgxjsxT25cI0yGhUjpfC/s1600/IMAG0539.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0kfykopXpLXMbQVfEYUeGg-UT_FjCSLuPveb1E_GTQJyM53QJzX7FdZlR7OZvgVYVIZ1GqYgMpqyzBQqg9913N-tJXN7-rvueC0986lYx7apbi34CiV6NSHi_HgxjsxT25cI0yGhUjpfC/s1600/IMAG0539.jpg" height="191" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">You are looking at an orchard, but the trees are just sticks at this point (many with leaves or buds), so all you can see at first glance is the irrigation tubing.</td></tr>
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On Sunday, we got a row of Traminette grapes,a hybrid of Gewurztraminer and Johannes Sayve, planted. As you can see, they all have blue "grow tubes" around them, which forces them to grow straight up (saving us the trouble of training them) and also keeps critters away.</div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhcgFzAQVGDUwlwNUeNWU1zTi16m19M2NERcZOAcMSCrHehrnuinzgQ7xPIE81dovUaUYqsvMvmMtoeE8maSj6T4zSxgODuC-lQPOE8gb0kOp9jL8tLtFVgLhmIYz9SZIpm-9B9iV4PBGwf/s1600/IMAG0547.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhcgFzAQVGDUwlwNUeNWU1zTi16m19M2NERcZOAcMSCrHehrnuinzgQ7xPIE81dovUaUYqsvMvmMtoeE8maSj6T4zSxgODuC-lQPOE8gb0kOp9jL8tLtFVgLhmIYz9SZIpm-9B9iV4PBGwf/s1600/IMAG0547.jpg" height="320" width="191" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Our first row of grape vines with blue grow tubes protecting the grapes.</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7Pt79QCzjXIsrcMLgtn1gdgE52k1l6sYIzkjU6al2rd7v5Y35g3pA_4WaG0LnVgHBLGwvocWuvpB0RZ0ZbJGIknwSZ0q5-kzYIiBoNQBcbAKpPtE2t1sQSEU3KyO8mhpLUwdJbtCZUXYM/s1600/IMAG0546.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7Pt79QCzjXIsrcMLgtn1gdgE52k1l6sYIzkjU6al2rd7v5Y35g3pA_4WaG0LnVgHBLGwvocWuvpB0RZ0ZbJGIknwSZ0q5-kzYIiBoNQBcbAKpPtE2t1sQSEU3KyO8mhpLUwdJbtCZUXYM/s1600/IMAG0546.jpg" height="320" width="191" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Tim assembles grow tubes</td></tr>
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It has been a long road of planning, study, and preparation, and it is very exciting to have some grapes in the ground. We can't wait for the Grape-Planting Festival next weekend! With the help of our volunteers and family, we will plant 10 more rows. To give you an idea, one row makes 200-300 bottles of wine!</div>
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We still have room for a few more volunteers, if you want to come help. Let me know! alexis@forbiddenfruitsfarm.com.</div>
Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-5049692630749943623.post-15062633996425918272013-02-26T11:19:00.000-08:002013-02-26T11:19:07.875-08:00Oklahoma Food Coop<div class="separator" style="clear: both; text-align: center;">
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Last Thursday, I spent a very pleasant day attending "Producer Training" at the <a href="http://www.oklahomafood.coop/" target="_blank">Oklahoma Food Coo</a>p. What an amazing feat of logistics they accomplish every month to get fresh local food sorted and delivered to locations around the state so members can take advantage of the healthy bounty Oklahoma has to offer.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEicE_W1-NEddNRdEobOCH8vomJlip96-F8pRF4SgHRnv8ApmiiB6GReWUGNjZwcid4upZGi8fyoeFrKoVDM-CTRwzbaVb68zlNuUedn6EH6baOBJe3cCEGdX4SUkK33_7P9EpnJNkx1lig4/s1600/IMAG0468.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEicE_W1-NEddNRdEobOCH8vomJlip96-F8pRF4SgHRnv8ApmiiB6GReWUGNjZwcid4upZGi8fyoeFrKoVDM-CTRwzbaVb68zlNuUedn6EH6baOBJe3cCEGdX4SUkK33_7P9EpnJNkx1lig4/s1600/IMAG0468.jpg" height="191" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Sarah (right) from the Coop and Angela from Dream Acres Farm.</td></tr>
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I attended orientation with Angela from Dream Acres Farm. Sarah conducted the orientation. To be honest, the place is a little overwhelming. I'm not sure photos capture it. We got a chance to see how all the different products get sorted. We also spent four hours helping sort products into coolers for delivery (mostly) later the same day.<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2mIFIZqyOwCFXbKtwZ7TimmjZ4DnRnNFWK1XyeZ69Xe_iuPnnPUmi-AfCTcFagnw_G9DYBohEEIoNa8__JKRc3jCG8AVsrVnoUKsmS1Wha4Nacpnq4MsUzbDiu3g_WNDGBGtx1Emm5xQc/s1600/IMAG0474.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2mIFIZqyOwCFXbKtwZ7TimmjZ4DnRnNFWK1XyeZ69Xe_iuPnnPUmi-AfCTcFagnw_G9DYBohEEIoNa8__JKRc3jCG8AVsrVnoUKsmS1Wha4Nacpnq4MsUzbDiu3g_WNDGBGtx1Emm5xQc/s1600/IMAG0474.jpg" height="191" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Brandon takes in frozen food deliveries from producers.</td></tr>
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The most impressive part of the operation has to be their handling of frozen meats and other prepared foods. I didn't think to get a photo when a bunch of farmers were lined up with their giant coolers. There is no question the food is coming from real farmers and ranchers (complete with cowboy hats and work boots). Each producer checks in his or her deliveries, already sorted and labeled by customer and location. A volunteer takes the frozen foods off of Brandon's table and sorts them on the folding tables on the right. Those hanging pieces of paper list up to four towns where deliveries are made.</div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFdt1hyphenhyphenbnlK6VfWWW8K7eOyYC8jBK0dlAAE4QpY3LfkU_IqU0g0653_iBWQNLiPyrsOQLraW70p-zz3Jc54B1n4Z1HkUujUHBUZ2xSEKmtzC2KD91wHrnvrzVb67QCLWQdL_PMY3RDGtM_/s1600/IMAG0471.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFdt1hyphenhyphenbnlK6VfWWW8K7eOyYC8jBK0dlAAE4QpY3LfkU_IqU0g0653_iBWQNLiPyrsOQLraW70p-zz3Jc54B1n4Z1HkUujUHBUZ2xSEKmtzC2KD91wHrnvrzVb67QCLWQdL_PMY3RDGtM_/s1600/IMAG0471.jpg" height="191" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Luke was my partner for most of the day sorting meats.</td></tr>
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Other volunteers take the piles of frozen goods in shopping carts over to the coolers to sort and record what is stored where. Luke and I spent most of the day sorting meats. As you can see from the winter coats and hats we were all wearing, it is cold in the warehouse!</div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEirCm3FyyKgeWDquDCYlDoV52zLmhiDhl83rofwJL_hwBTIsfflHotpBwqqD3jVm9AyIV1MLMOeDN452pw5vHBuMb8tIK62qQOLQclOAAXMD9l1kcpQnS9x4z_frELdWtFra6jHVGvmX6RR/s1600/IMAG0480.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEirCm3FyyKgeWDquDCYlDoV52zLmhiDhl83rofwJL_hwBTIsfflHotpBwqqD3jVm9AyIV1MLMOeDN452pw5vHBuMb8tIK62qQOLQclOAAXMD9l1kcpQnS9x4z_frELdWtFra6jHVGvmX6RR/s1600/IMAG0480.jpg" height="191" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">A particularly nicely packaged piece of meat.</td></tr>
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I took a photo of this package because I liked how the producer packaged the meat. The label is easy to see and won't come off or smear if it gets wet in the cooler. Brown paper wrappers were my second favorite. Reused plastic grocery bags were a distant third. </div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgAjL5k_DxOrRI2MXC1sBOG5BVf4XVuZ6WrNXNJRiOL0HqAql7J5atVnfr7PLmZehu9hQw7WJ0YiIrrfnu22pkIERaoKfseqjNPf_vN84OXP6Ms3PxcLIF0A3wKYLr4eSuZyi5XlZW7QG1q/s1600/IMAG0475.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgAjL5k_DxOrRI2MXC1sBOG5BVf4XVuZ6WrNXNJRiOL0HqAql7J5atVnfr7PLmZehu9hQw7WJ0YiIrrfnu22pkIERaoKfseqjNPf_vN84OXP6Ms3PxcLIF0A3wKYLr4eSuZyi5XlZW7QG1q/s1600/IMAG0475.jpg" height="191" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Angela and Isaac sorted produce.</td></tr>
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Volunteers (other than producers going through orientation) get credit towards the purchase of food, based on how many hours they work. It is a much better deal to work at the coop to earn the credit because no taxes are taken out of the "work credits."<br /><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhawfsRgsn2dwFDPF7jxCOMIObDn82DSEqYgRG-Mcc_58zF8y94mmFLrS2W53dZYOg1AQW_XRKqnZpCdk-p538ECjO-SeL1wa57IsGQbqqjHXokFjsgkgXN3gYe9lxODeXAfB-cdJu6Zi9j/s1600/IMAG0481.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhawfsRgsn2dwFDPF7jxCOMIObDn82DSEqYgRG-Mcc_58zF8y94mmFLrS2W53dZYOg1AQW_XRKqnZpCdk-p538ECjO-SeL1wa57IsGQbqqjHXokFjsgkgXN3gYe9lxODeXAfB-cdJu6Zi9j/s1600/IMAG0481.jpg" height="191" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">The Public Market Building on S. Klein is where the Central OKC pickup takes place and where we sort all the goodies.</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhsn5wFSdqwQV-Bt7i-PNFwBmfFVYqb09FNlZEH9PwqWDHGzEXnohdiMqDcQJt2mIF6knM0O_l_fBY9UvoR7xkspDIF6uslGlpKmG-iy7NalX8TjICppIKcq7gaU8OViSNtJh8qRTrF5U67/s1600/IMAG0473.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhsn5wFSdqwQV-Bt7i-PNFwBmfFVYqb09FNlZEH9PwqWDHGzEXnohdiMqDcQJt2mIF6knM0O_l_fBY9UvoR7xkspDIF6uslGlpKmG-iy7NalX8TjICppIKcq7gaU8OViSNtJh8qRTrF5U67/s1600/IMAG0473.jpg" height="191" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">A volunteer inventories eggs (very carefully, of course).</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwWRqxMT5tO2pZ6Sijb1vCtpt7fg0IwoHVq0kOAESIAZ7IKBArFOqLc5hBtOxV66my21Rqhk3XXvDHbj9XnYKKZxviIfbimuJ816oCJZaQtpKQOHnPa47cI9Ze2YEnyX8FfeovDjeOxQcS/s1600/IMAG0472.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwWRqxMT5tO2pZ6Sijb1vCtpt7fg0IwoHVq0kOAESIAZ7IKBArFOqLc5hBtOxV66my21Rqhk3XXvDHbj9XnYKKZxviIfbimuJ816oCJZaQtpKQOHnPa47cI9Ze2YEnyX8FfeovDjeOxQcS/s1600/IMAG0472.jpg" height="191" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">A volunteer sorts produce by city.</td></tr>
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You can't really read it, but each of those white posters above the coolers has a name of a delivery point. The volunteer above is making sure the kale ordered for a customer to pick up at that location is in the right cooler. That row of coolers looks like it stretches on forever, but there are 8 or 10 more rows of coolers!<div>
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Thanks to the folks at the Oklahoma Food Coop for a very interesting Day. We will meet up again on Saturday (March 2) for the Membership Meeting.</div>
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Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-5049692630749943623.post-85014711386479653822013-01-22T09:03:00.000-08:002013-03-01T07:01:38.537-08:00Vineyard Starts to Take ShapeThe Grape-Planting Festival is only 60 days away! (Details at the the bottom of this post.) <br />
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Like all good farmers, my husband, Tim, is an excellent advanced planner. Last summer he ripped then tilled the rows where the grapes are going to be planted. (To rip = to pull a sub-soiler behind the tractor that has one narrow blade that creates a trench 12-18" deep and an inch or two wide to beak up the layer of hard-packed soil so the water can get into the soil. Usually, you rip multiple times, then till multiple times.) He ripped them again a couple weeks ago.<br />
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<tr><td class="tr-caption" style="text-align: center;">End posts for the vineyard rows. Each one is 10' long and weighs 120 lbs.</td></tr>
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While it isn't essential that the vineyard end-posts be in place before we start planting, Tim thought it would make sense to have the end-posts in place and run a string down the rows so that our volunteer farmers can plant the vines in a straight line. The rows are each 400-450 feet long, so keeping the grapes in line would be difficult if we tried to eyeball it.</div>
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Tim and his brawny son, Mike, started drilling the holes for end-posts two weeks ago, but there is a layer of clay a couple feet down that just won't yield to any amount of drilling. </div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjsP6_y40Y51Joxd0lhQbsjxELofeyD8a-FfmQcAAwdDCP77qZjavBLbla67QvUNPN9drLrsSnrIKr3O19MxJWMXkndZZYIrYi1BZbcFWf-7-09DzECIrNcP4LE1wDdzGCYcb_GrZNo62sp/s1600/IMG_1420.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjsP6_y40Y51Joxd0lhQbsjxELofeyD8a-FfmQcAAwdDCP77qZjavBLbla67QvUNPN9drLrsSnrIKr3O19MxJWMXkndZZYIrYi1BZbcFWf-7-09DzECIrNcP4LE1wDdzGCYcb_GrZNo62sp/s320/IMG_1420.JPG" height="213" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Drilling holes for the posts.</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhra03O8lZHGA6pWNTiua2NmxuMFXQEp2eSqTRtx3BxLNpWr6GmOs1sKe57fwwOWHg8sEqvuHoE9Llgr7L6LtI6tGVhYU7mLrDBYNe0RoCMl2JA58wpf9NEUs8t1fn9bGmltNjf_XP2MNiD/s1600/IMG_1425.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhra03O8lZHGA6pWNTiua2NmxuMFXQEp2eSqTRtx3BxLNpWr6GmOs1sKe57fwwOWHg8sEqvuHoE9Llgr7L6LtI6tGVhYU7mLrDBYNe0RoCMl2JA58wpf9NEUs8t1fn9bGmltNjf_XP2MNiD/s320/IMG_1425.JPG" height="213" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Where the post-hole digger hit the clay = frustration</td></tr>
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So, they filled the holes with water and waited. Tim tried again on Saturday, and the drill went right through the clay. Tim is 6'4" tall, so you can see that these posts end up about 3 feet into the ground to hold the weight of the grapes.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6I6X8JcJ8uxbU6QiNeiY7geYHMXYy98vZ4Si9w1zWg4ekJ1i7zDjiPm24EM7P0dO7xYPD-rd1LvXa0y4iCVXBEXpkLG_4qGJOdmQjj59mq15-CMpIZgHOx_l9rPB4ibThEjAzhmoNHsIn/s1600/20130119_122747.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6I6X8JcJ8uxbU6QiNeiY7geYHMXYy98vZ4Si9w1zWg4ekJ1i7zDjiPm24EM7P0dO7xYPD-rd1LvXa0y4iCVXBEXpkLG_4qGJOdmQjj59mq15-CMpIZgHOx_l9rPB4ibThEjAzhmoNHsIn/s320/20130119_122747.jpg" height="240" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Two posts in, 22 to go!</td></tr>
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Here is some astonishing math for you:</div>
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One row of grapes = 450 feet </div>
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One grapevine per 7 feet = 450/7 = 64 plants per row</div>
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When mature, a grapevine will yield 22 pounds of grapes, so ... 64 * 22 = 1408 lbs of grapes in a row (potential based on mature vines).</div>
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You can see why the end-posts have to be planted so deeply and at a 60° angle away from the row. The ultimate nightmare of a vineyard owner is having the posts or trellis collapse during the growing season. There is no good way to get the grapes up off the ground once they are down.<br />
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If you'd like to come to the Grape-Planting Festival, you have to be prepared to do some work! We are planting >700 grape vines (I know I said 650 the last time I posted, but my husband has ordered more)! Email me: alexis@forbiddenfruitsfarm.com. You have to RSVP to come. I will be feeding the volunteers a Greek meal, so I need a head-count. We will have a sitter or two for children with crafts to keep them happy so parents can help out and kids can stay out of the field. The date is March 23, 2013. I will email you details when it gets closer.</div>
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Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-5049692630749943623.post-1089450319516977282012-11-02T10:42:00.001-07:002012-11-02T10:42:38.316-07:00Pumpkins for non-GMO feed (Seriously?)The day after Halloween, I asked my husband, "Can I feed the carved pumpkins to the cows?"<br />
"Good question," he replied. "You better check and make sure they aren't poisonous to cows, first."<br />
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Turns out that cows like to eat pumpkins. Not only that, the protein content of pumpkins (<a href="http://www.ianrpubs.unl.edu/live/g2036/build/g2036.pdf" target="_blank">according to this white paper</a>) is ~15% (of dry matter), which makes is almost as high as the<a href="http://www.forbiddenfruitsfarm.com/feed.htm" target="_blank"> non-GMO feed we are buying</a>.<br />
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Are you feeding your cattle pumpkins? Let me know how it is working!Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-5049692630749943623.post-19121486973083055282012-11-02T10:32:00.001-07:002012-11-02T10:32:41.686-07:00Interested in ordering Non-GMO Feed? We are now delivering to TulsaWe have had so much interest in Non-GMO feed from the Tulsa area that we decided we would start delivering to Tulsa. We will bring it in on a Saturday, so if you are in the Tulsa area, you can now order feed without worrying about how far you need to go to get it.<br />
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<a href="http://www.forbiddenfruitsfarm.com/feed.htm" target="_blank">Order here</a><br />
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Feel free to call or email with any questions!<br />
888-210-9774<br />
alexis@forbiddenfruitsfarm.comUnknownnoreply@blogger.com0tag:blogger.com,1999:blog-5049692630749943623.post-25029916861669340262012-10-26T10:25:00.001-07:002012-10-26T10:25:10.599-07:00Green Acres is the Place to BeI am a city girl, born and raised. My husband, on the other hand, grew up on a farm. When I married him, even though we were both living in suburbs of big cities, I knew that nothing would make him happier than to get his hands into the soil again. His detour through the Ivy League didn't turn him from his passion for farming.<br />
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After 7 years of marriage, we finally found ourselves in a place where we could buy a farm. Fortunately, my husband knew what to look for. I thought the land looked pretty ... scenic. I knew to check soil types on the <a href="http://websoilsurvey.nrcs.usda.gov/app/WebSoilSurvey.aspx" target="_blank">USDA's Web Soil Survey</a> site. He knew to look for water under the land. A farm that doesn't sit on a good source of water is a very risky proposition (right -- duh, city girl, I know). We were buying the land coming out of one year of drought, going into a second year of drought (but how could you know?).<br />
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So, we found a farm in Cyril, Oklahoma (pronounced Suh-RIL).<br />
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Cyril, OK is about 5 minutes from where we live now. Turns out that the soil is excellent -- fine sandy loam -- so it passed the soil test. The farm sits on the <a href="http://water.usgs.gov/ogw/aquiferbasics/ext_rshspr.html" target="_blank">Rush Springs Aquifer</a>, so we are good for water. The farm is 80 acres, which is small by Oklahoma standards, but is plenty big for what we want to do. Although, if the neighbors wanted to sell us another 40, we'd take it!<br />
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The thing about being out in the country, the internet notwithstanding, is that you get to (have to) spend a lot of time alone with yourself. A city or suburb or even a house full of children can distract you from being alone with yourself. I suspect the being alone will probably be the biggest challenge for me. I guess we'll see.<br />
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I grew up in a "Big Fat Greek Family" so I am used to being surrounded by family, friends, activities and commotion. We'll be planting vineyards soon. That is our homage to my Greek heritage. Vineyards go in in March. Garlic goes in next week. We're looking to put in a hoop house so we can have tomatoes most of the year. Add some herbs and I can get cooking!<br />
<br />Unknownnoreply@blogger.com0