Spring is HERE!
I felt like it would never come but after a long winter of rest for both us and our garden beds, we are ready to dive deep into planning our 2022 seedlings. We have decided to expand our kitchen garden this year so farmer Jamie is currently busy milling wood from the trees up the mountain to build 6 new raised beds. I am planning on using the raised beds as my medical herb garden, which has been near and dear to my heart for years. With all the colds and sicknesses that come with having young kids, being able to have natural remedies at my fingertips right outside my door makes my heart sing!
I am hoping to add new herbal remedies to the website soon so stay tuned!
Home Grown Recipe Roundup
This week's recipe comes from our family's love for all things potato and bacon. Since we grow over 600 pounds of potatoes each year on the farm, we like to have them in our meals 3-5 times a week. The following recipe comes from a local book that I found years ago called Out of Old Nova Scotia Kitchens, by Marie Nightingale.
Corn Chowder Bisque
2 salted pork (I use half a package of bacon)
4 small onions, finely diced
2 teaspoons sea salt
6 medium potatoes cubed
2 medium russet potato, peeled and cut into 1/2-inch cubes
¼ teaspoon pepper
1 pint boiling water
6 ears corn, kernels cut from cobs
¼ teaspoon baking soda
1 tablespoon butter
1 tablespoon flour
Cut salt pork into 1/4-inch cubes and fry until crisp and light brown in a kettle in which the chowder is to be made. Remove from stove and add onions, potatoes, and tomatoes, arranging them in layers. Sprinkle with salt and pepper. Cover with boiling water and simmer until vegetables are just about done. Then add the corn and cook for 10 more minutes. Melt the butter and flour together and add the mixture to hot milk to thicken it. Add baking soda and thick and hot milk to the corn mixture, stirring rapidly. Serve hot with toasted crackers!