136-Growth Demands Boundaries

So many great things are happening at Five Feline Farm. Our growth in the business is amazing and we have all of our wonderful customers to thank.

Along with this growth however, comes the need to find balance. On this podcast we will talk about some of the ways we are working to streamline how we do business and still meet the needs of our customers.

And now the links to everything we promised.

Gert’s Garden 2 Go requests

Why Does My Tomato Look Wonky?

The Flavor of Butter Can Change By Season

Click on the link below for our Medium Publication: Terroir Life.

View at Medium.com

Until next time,

Donna, Julia and the Felines

P.S. Remember we will be responding to messages Tuesday through Saturday around 8:00 AM and 4:00PM.

 

132-Summer Vegies At The Farm

Summer is upon us and that means great food from the garden. We are eating and selling sweet corn, eggplant, peppers, potatoes, green beans and tomatoes. Well, soon we will be selling tomatoes.

In this episode you will hear about the current harvest and how we eat some of that harvest.

We are also excited to announce our new delivery service to Charleston, IL. If you are unable to make it out to the farm or to the farmer’s market, check out our website, place an order and we will deliver to you on Saturday afternoon. There may be a few bumps along the way as we work out the details, but our desire is to be inclusive and get great products to everyone.

Stay current with our social media: Facebook, Twitter and Instagram.

You can also sign up for our email list to get info delivered straight to your inbox. (You will also get a free thank you ebook.)

Keep coming back, it’s going to get interesting!

Donna, Julia and the Felines

P.S. We appreciate all of you who follow us, order from us and listen to this podcast. Thank you!

103-Garden Planning

It may be dark and dreary outside, but inside we are busy planning for the upcoming garden season.

On today’s episode you will hear about what is underway with starting seedlings plus a bit more about our decluttering efforts.

If you are interested in the Coles County Master Gardener’s Spring into Gardening day on February 15, you can get more information here.

Don’t forget to shop our online Mercantile and get free shipping in January on orders over $25, just use the code SHIP25.

Until next time….

What I Did With the Tomatoes

Last week I posted about using up the last of the home grown garden tomatoes. As part of the final garden tasks for the year, the plants were removed and the last green tomatoes harvested. These slowly ripen in the garage allowing us the opportunity to have fresh, local tomatoes through a winter freeze.

Attempting to cram too many tasks into a day left me with limited time to do something with the tomatoes. So I resorted to a tried and true, relatively quick method of using up a random quantity.

Placing the tomatoes in a colander in the sink, I poured boiling water over them then rinsed in cold water. This made peeling easier. The next step was to squeeze out the seeds, quarter and place on a parchment lined baking sheet. Sprinkled with my favorite Tuscan Sunset Herb blend from Penzey’s and drizzled with olive oil, these baked at 350º convection for about 45 minutes.

The baked tomatoes were dumped into a stock pot and blended with an immersion blender. (If you do not have one of these awesome kitchen gadgets, you need one. Stop reading right now and order on Amazon. Several inexpensive models are available and it is worth it.) Back to the tomato sauce: season to taste with salt and pepper, then keep warm while making the rest of the meal.

This is a super versatile sauce, but sometimes there is nothing like simple spaghetti noodles with this fresh sauce topped with freshly grated parmesan cheese. I added a quick salad and cheesy bread. Simple, satisfying and fresh.

This meal did not use up all of the sauce; what is left will make a tasty lasagna several days later. I will layer wide noodles with sauce, mozzarella and ricotta. Lasagna always makes enough for leftovers and is even better the second time around in my opinion.

At the end of this round of sauce, which took less than an hour of active time, we will have at least three meals. Not bad for November tomatoes.

I still intend to get out the Julia Child cookbooks, but when you run out of time during the day and just need to get something quick on the table; fix an old favorite and don’t apologize.

Don’t forget to follow us on Facebook, Twitter and Instagram. Plus if you are coming to the Mercantile on Saturday, order pies and scones by 5:00 PM on Thursday. The Mercantile will be open every Saturday through December 21, 2019 with special hours on Black Friday.