Archives: September 2012

  1. Preserving the Harvest

    While we all love to eat our veggies fresh from the garden, the overabundance of our crops can and should be reserved for later use. Many herbs and vegetables can be frozen, dried, fermented, canned, or cellar stored so we can enjoy the goodness of our garden year round. Each crop’s qualities are best preserved by different methods. Below is...
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  2. Eggplant and Tomato Rice Gratin

    There’s a narrow window at the end of summer when I still have a counter full of eggplants and tomatoes but the weather is cool enough to consider turning the oven to 400 degrees. This weekend was right in the middle of that window. This recipe was inspired by Alice Water’s recipe for Eggplant, Tomato, and Onion Gratin from Chez...
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  3. Growing and Storing For Winter Markets

    Becky Maden is the Assistant Farm Manager at Intervale Community Farm (ICF), a thriving member-owned CSA farm in its 21st season of growing organic produce in Burlington, Vermont. Becky has worked on several diverse vegetable farms throughout the country and around the world. At ICF, Becky is either found in the greenhouse, on a tractor, or jogging between the two...
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  4. Spinach for Winter Production

    In the late summer of 2010, High Mowing constructed a high tunnel with the goal of extending our growing season and conducting overwintering variety trials. We received a grant from the Natural Resources Conservation Service (NRCS) to put up a high tunnel through their Seasonal High Tunnel Initiative. For the past two winters we’ve conducted variety trials on overwintered...
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