In the Spring we often tell ourselves "if we can make it to Labor Day, things will be a lot easier." I don't know why we think that, because this is always one of the busiest and best times of the year.
Preparing the fields for winter, harvesting Missouri grapes, stocking up, feeding the CSA. We enjoy being tired out by such good things. And look forward to some good rest.
A new fresh herb choice, it is a favorite in our kitchen. Marjoram is very versatile. It brings body to vegetables such as summer squash, turns tomato sauce into pizza sauce, and imparts a wonderfully savory flavor to meats.
Its aroma is quite intense. It is also known as wild oregano. Store bought oregano can be a mix of oregano and marjoram.
Pickled Beet Juice and Greens
The cooking of greens often involves the addition of a liquid, to help steam them and create a sauce. This liquid is often water, wine, soy sauce or vinegar. For us pickled beet juice beats them all (pun intended).
A recipe such as Kale with Vinegar and Egg is a great one to try this out on. Just substitute about 1/3 cup of pickled beet juice for the vinegar and water.
Yet Another Front
The sky is a constant show at the farm. This cloud bank to our north probably extended all the way to St. Joe. Looked like a giant dust cloud. It quickly moved on its way.