Jalapeno Salsa

Finally!!!
We have the chance to make and can salsa!
The recipe will follow...but here are the photos!

Three cups of peppers...we do about half hot peppers and half sweet (red and yellow bell, Hungarian, and cherry peppers).

Locally grown organic garlic...not from our garden, but we do have garlic on order from Seed Savers for next year!

Waiting to cook...

Ready to be ladled into the jars.

We are not always good to keep track of the recipes we try from year to year, but here is the recipe we are using this year...so far, it tastes good. : ) I say, "so far," because it does change while it sits after canning, but we expect it to get nothing but better. We have found that if it gets more flavorful (and hotter) while it rests.



If you will not be canning it, then the ratio of ingredients won't matter...make it as you like!



Taken from the Ball Canning Guide:



CANNED JALAPENO SALSA RECIPE


Makes 3 pints
3 cups peeled, chopped tomatoes
3 cups seeded, chopped jalapeno peppers (we did a mix of peppers)
1 cup chopped onion
6 cloves garlic, minced
2 Tb minced cilantro
2 tsp oregano
1 ½ tsp salt
½ tsp cumin
1 cup cider vinegar
Combine all ingredients in a heavy saucepan. Bring to a boil; reduce heat, then simmer 10 minutes. Stir occasionally to prevent scorching. Pour into clean jars leaving 1/4 inch head space. Process 15 minutes in a boiling water canner.
Note: It is safe to change the ratio of hot to mild peppers; just do not add more than 3 cups total peppers. The amount of onion may be decreased, but not increased. The amount of vinegar CANNOT be decreased. The salt is present for quality flavor and can be omitted. If you wish to add DRY spices such as cayenne pepper, dried cilantro, or hot pepper flakes; that is safe to do.

Fresh Refrigerator Pickles

*very* easy refrigerator pickles

1 cup cold water
1 cup vinegar
2 cups sugar (you can cut back on the sugar, we do)
1/2 cup or so of green onions, sliced
cucumbers, sliced, to fill your jar

Combine in glass jar at least a day ahead. The flavor gets better after a couple days, if they are around that long. : )
You can add other things like fresh dill, a jalapeno, mustard seeds, etc.

Candied Beets

Beets...you love them or you hate them. It seems that most fall into the latter category.

However, most in our family actually like them...only the mom does not. But she tries (to hide them in things so SHE can't tell!).

Above is something that we've enjoyed a few times these past couple weeks.

Candied Beets served on a bed of greens.

The sauce alone is like a really sweet salad dressing. The beets add a wonderful earthiness to the salad.

There is no set recipe for this...we improvise as we go along.

Here is what we did.

Scrub the beets (about 1/2 to 1 per person, depends on how much you like beets and the size of your beets), cut off the top and bottom. Cut beet in half (or quarters, if it's a very large beet).

Microwave beets until soft (we lay them out, cut side up, on a heavy paper towel).

Place beets under cold water, one at a time, and slip skins off.

Dice beets.

In Saucepan, place 1/2 cup sugar and just enough vinegar to make a thick paste. Don't add too much vinegar!

Boil sugar and vinegar until it comes to a rolling boil. Boil a couple minutes, stirring frequently or constantly.

Add beets.

Continue to boil until the sugar reaches a thick candy like stage or until you cannot wait any longer. : )

Serve over mixed greens, or meat, or??? (the other day, they were adding it to their potato leek soup...)
The boys think it's much better when it starts to get thick and shiny...and who wouldn't! It's called Candied Beets for a reason.

Since even this doesn't hide the "wonderful beet flavor" enough for the mom, she simply uses the beautiful beet colored sauce on her salad.

Four Pepper Pasta with Grilled Tomatoes

Here is what we had for lunch yesterday....

Luke picked, washed, and sliced tomatoes.

Parker, our grill master, grilled them up.

Elias picked a nice variety of peppers (Hungarian, sweet cherry, and jalapeno...yes, all the green are jalapeno) and an onion.

We added pepper flakes and ground black pepper.

Once the peppers and onions were soft, the grilled tomatoes went in the pan. It simmered for about 5 minutes or so, while the ravioli cooked.

And here is the finished product! Yummy!!!

Summer Veggie Pasta Salad

What more can we say? : )

Cantaloupe

Luke has had a fantastic Cantaloupe harvest this year. It is a hit or miss crop, depending on our summer. He sure lucked out this year! It was so flavorful and delicious. As with so many fruits and vegetables...there is nothing like home grown!

Pesto Mashed Potatoes

Though we honestly don't eat them that often, we *love* our smashed potatoes around here. Our favorite way is with loads of caramelized onions. yum!

However, we came across this recipe this summer and thought we should share. It's very tasty! We made it with our homemade pesto...yum!! : )

Pesto Mashed Potatoes
Recipe courtesy Rachael Ray
Show:
30 Minute Meals
Episode:
Turbo Classics

2 1/2 pounds small red skinned potatoes

Coarse salt

1 cup chicken broth (we didn't need 1 full cup)

1 cup prepared store bought pesto (again...use your own homemade!)
Cut larger potatoes in half and leave small potatoes whole. Cover potatoes with water and bring water to a boil. Add salt and cook until potatoes are tender, 10 to 12 minutes. Drain potatoes and return them to hot pot. Add broth or stock and smash the potatoes up. Add pesto and smash to desired consistency. Serve while hot. (you can also freeze this!)

I don't have a picture of this dish right now, but I found this great one on someone else's blog. http://images.google.com/imgres?imgurl=http://farm2.static.flickr.com/1171/1201969131_a906b2684c.jpg&imgrefurl=http://urbandrivel.blogspot.com/2007_03_01_archive.html&h=375&w=500&sz=82&hl=en&start=15&um=1&usg=__YefayrtIaFPpZZi6G7KnyKIeIC8=&tbnid=rRA_HYoaqsez0M:&tbnh=98&tbnw=130&prev=/images%3Fq%3Dpesto%2Bmashed%2Bpotatoes%26um%3D1%26hl%3Den%26rlz%3D1G1GGLQ_ENUS275%26sa%3DN%26ie%3DUTF-8

Tomatillos

Many have asked about the small green things in husks. : )

They are tomatillos and are commonly used in Mexican recipes.

Below is a link to a blog that tells more about them, lists a wonderful looking soup recipe, and also links to more tomatillo recipes.

Enjoy trying something new!

http://kalynskitchen.blogspot.com/2007/01/south-beach-phase-one-recipes-chicken.html

Marinated Coleslaw

Overnight Coleslaw
(German Marinated Coleslaw, Jody's grandma's recipe)

1 c vinegar (sometimes we use part rice vinegar)
1 ½ c sugar
(heat these two until the sugar is dissolved)
1 tsp celery seed
1 tsp salt
¼ tsp black pepper
(add to above mixture)
1 c oil (we use ½ c veg. Oil and ½ c Sesame Oil)
(whisk oils into above mixture)

Pour over:
8 c shredded cabbage
1 small onion, grated (or diced finely)
1 green pepper, minced or grated
Let marinate overnight, best if 24 hours.
Enjoy!

Eggplant recipes

Tonight, while looking for baba ganoush recipes, I came across this website. There are many yummy looking eggplant recipes toward the bottom. Let us know if you try one!

http://www.deliciousorganics.com/recipes/eggplant.htm

If you follow the links around, they give great info on a wide variety of veggies! very fun!

keeping veggies fresh

So, the garden is full of veggies, as are your fridges.

Just HOW do you keep everything fresh?

Last year one of our customers told us about these bags, and they are great!

We found the above at Fleet Farm, but have also found them at the Good Food store.

The bags vent the ethylene that is released by most fruits and veggies...this prolongs the freshness. A very good thing!

They work with everything from herbs and lettuce to veggies and fruit.

Roasted Eggplant

This is SO quick and easy.

Wash the eggplant.
Trim the top off.
You do *not* need to peel our eggplant. the Japanese eggplant has thinner skin than the globe variety.
Cut eggplant into planks the length of the fruit. Sometimes we just cut the eggplant in half...sometimes thirds. These planks should be about 1/2" thick, or so.
If you are not yet fond of eggplant, then I recommend salting them. This process removes some of the bitterness. These eggplant don't need this step if you are already a fan of eggplant. To salt them, you simply cover the inside of the eggplant with a coarse salt and let sit about a half an hour or longer. Next, you will rinse the salt off quickly (you don't want them to get mushy!) and pat dry.
Brush the eggplant with olive oil. It will absorb the wonderful flavor from the olive oil (try garlic or rosemary infused olive oil, too!).
Lay them on an aluminum foil or parchment lined jelly roll pan. Roast in a 450 degree oven for about 30 to 45 minutes...or until soft and nicely browned and caramelized. You can also do this on the grill.
All done!
You can eat these on a sandwich (with tomato, cheese, lettuce, maybe bacon?, etc). You can top them with a tomato sauce. You can use them in a salad. We like them with our 4 Pepper Sauce. I'd like to make a lasagna out of them. Yummy! I think I will try that this fall.

So, please give roasted eggplant a try....we think you may like it!

Eggplant!

We grow two types of eggplant. Neither are the big globe type you typically see at the grocery store. The mom gardener does not like that type. : ) In fact, she was quite sure that she did *not* like eggplant at all!
However, we do like to experiment and try new things (and mom gardener likes the boy gardeners to like more things than she does)!
We learned that the Japanese eggplant are supposed to be less bitter. So, a few years ago, we planted Japanese eggplant. So ended our quest to like eggplant.
As soon as we had some ripe Japanese eggplant on the bushes....OK, it took us a good week to get past the "dragging our feet" stage (because eggplant is mushy, bitter, and tasteless!).... it didn't take us long to LOVE eggplant! In fact, on our first try, we were sold!
We now grow two types. The deep purple one is, as you can see, very purple. It is also long and thin...it looks more like a purple cucumber with very smooth skin.
The other type, called Fairy Tale, is small, is lighter purple with wonderful white streaks, and is more globe like. These are harvested at around 4" long! yes, only 4".
Both are tender, *wonderful* roasted, and not mushy or bitter! I'll add that recipe shortly....we are busy right now making sweet corn for lunch.

We hope you will give eggplant a try! We are glad that we did!
: )

Simple Chinese

People always ask me how I get the boys to eat so many veggies, and to cook them themselves, too.
First of all, we eat a wide variety of foods so they are exposed to tastes repeatedly, but in a different way. Harvard Beets. Pickled Beets. Roasted Beets. Beets in chocolate cake. : ) The boys like (or can tolerate!) beets. The dad *loves* them, Mom is still struggling.
As far as cooking...I try to make it easy for them. Pesto is a snap to make. Really! See our recipe a few posts back. We use pesto on pasta, on pizza, for dipping, and on other veggies (like potatoes).
Recently I came across a product that makes eating veggies easy and fun for the boys. The above shown line of Simply Asia box mixes. I know, I don't usually use box mixes. But, keeping the ultimate goal in mind (making it easy and enjoyable for my boys to make and eat veggies), I gave it a try. While this line is not organic, it is "all natural." The ingredient list shows *real* foods and has real spices in it...not "flavored" products. So, I am comfortable using this tool in our kitchen. While the front box is called "Spicy Szechwan," it is not really spicy. We added red pepper flakes to ours.
The box mix itself is straightforward and easy. You make the noodles, you pour on a sauce. : ) The adding of the veggies was quite easy as well, even though I will be quite wordy in sharing our process.
Parker went to the garden and gathered a variety of veggies....a couple carrots, a handful of green beans, an onion, a pepper, a few pea pods, broccoli, some Thai basil leaves, and I had some left over sweet corn in the fridge, and garlic. We love garlic.
We simply washed and chopped to our liking (for example, we like beans long....so we just cut them in half).
We quickly and lightly stir fried them in olive oil in a cast iron skillet. We start with the more firm and longer cooking items like the carrots and onions. When they were just over half done, we added the green beans and broccoli. When those are done, we remove the pan from the heat and dump in the more tender veggies. They get "wilted" from the heat of the pan (a great thing about cast iron) and the other veggies. Done!
Mix the veggies in with the noodles and sauce and your meal is ready.

Dilled Potato & Cucumber Salad

Dilled Potato Cucumber Salad

1 lb. new potatoes, cut in half or quarters
1/3 cup sour cream
6 cornichons, chopped (about 1/4 cup) cooks note says these are made from gherkins and to substitute gherkins if need be
2 tbs chopped fresh dill
2 tsp. capers, rinsed, drained and chopped
1 seedless cucumber, thinly sliced

Cover potatoes with water, add a good pinch of salt and cook about 10-15 minutes or until done. In the meantime, combine sour cream, cornichons, dill and capers in a bowl. Drain potatoes and return to pot for a minute to dry out slightly. Combine potatoes and cucumbers with sour cream mixture and toss to combine. The recipe didn't say to chill, but I thought cold would be best, so I did.
Though it was good this way, I like to try new things. So, next time, I'm going to make it a little bit differently...I will leave out the gherkins (I never did find cornichons in Rochester!) and add onion. I think tomatoes would be good in here, too.

Radish Pods

"WHAT is a radish pod?" you ask. : ) THESE are radish pods! ; )

They are the seed pod of a radish plant and are very yummy. Each type of radish has a different looking pod. We have 3 different types, two are shown here (the ones on top are our favorite!). While they look somewhat like a bean or pea, they have a different mouth feel to them. They are juicy and "pop" when you bite into them. They do have the great radish bite, but not so much as a radish root. We like to eat them raw. There are some recipes for them, which you can find by doing a Google search. We've not tried any of them...yet. : )

Pesto

Pesto

1 1/2 T walnuts

1 1/2 T pignolis (pine nuts), toasted

5 diced garlic cloves

2 1/2 cups fresh basil leaves, packed

1/2 teaspoon kosher salt

1/2 teaspoon freshly ground pepper

3/4 cups good olive oil

1/2 cup freshly grated Parmesan

*Place the walnuts, pignolis, and garlic in the bowl of a food processor fitted with a steel blade. Process for 30 seconds. Add the basil leaves, salt, and pepper. With the processor running, slowly pour the olive oil into the bowl through the feed tube and process until the pesto is finely pureed. Add the Parmesan and puree for a minute. Serve, or store the pesto in the refrigerator or freezer with a thin film of olive oil on top.

Makes 2 cups

***While looking for pesto recipes, I found this tip. I have *not* tried it, but many on the board had and said it works.

To keep this summer goodness for winter use, spoon your pesto into a freezer container, leaving some head room. Cover top of pesto with olive oil, cover container and freeze. Defrost in fridge to use. After each use, make sure the top of the pesto is covered with olive oil, or it will turn black (like an avocado). It will keep in the fridge about a week.

Grilled Veggies

We grill out as much as possible...year around.
In the summer, we eat this a few times a week.

Grilled Veggies

1 potato per person
2 carrots "
1/2 pepper "
1/2 onion "
(you can add other things like pea pods, green beans, summer squash, beets)

*Cube potatoes and carrots into 3/4" pieces. cook in microwave until just soft (do not cook all the way or they will get too mushy on the grill).
*Slice peppers and onions as you like. we cut the onions into 1/8ths, and the peppers into similar sized slices. you will not need to precook these veggies (or pea pods and summer squash. beans need just a bit of precooking, beets need more, like the potatoes)
*Pour a few tablespoons of olive oil in a large bowl. add all the veggies.
*Season as you like. Following is what we use. (this is for 5 or more servings...we do have three growing gardeners to feed!) adjust seasoning to your tastes.

2 tsp Penzeys Spicy 4S seasoned sea salt
1 tsp McCormick's Worcestershire Ground Black Pepper Blend
1 tsp garlic salt (or garlic powder)
1 tsp onion powder
1 tsp sweet Hungarian paprika
1/2 tsp crushed Red Pepper seeds (the type you find at pizza restaurants...we use hot ones, though. if you don't appreciate spicy food...leave this out)
1 tsp ground turmeric
a few dashes of cayenne powder (again, leave out if you don't like the heat)

Another yummy seasoning is simply chopped up fresh rosemary leaves and a little sea salt.

*Put all seasoned veggies in a grill pan and cook on grill, stirring often, until veggies start to caramelize. this takes at least 30 minutes of grill time.

Enjoy your grilled farm fresh veggies!

Green Beans w/Garlic Recipe

The green beans are starting to ripen at a fast and furious pace...and they are SO yummy! Here is what we had for lunch today. The first photo is in the pan, the second shows the beans plated up.

It is very easy to make. (all veggies are from the garden!)

*peel and smash 2 cloves of garlic per person (more or less as you like), set aside so the flavor of the garlic can develop.
*wash and trim your green beans, a handful per person.
*slice an onion.
*lightly saute onion in olive oil.
*with the heat on low, add garlic and beans. (sometimes I add a dash of pepper flakes) cover very loosely for a couple minutes (I just set a lid from a smaller pan on top). this will steam the beans a bit. remove lid.
*gently saute until beans are tender crisp (it doesn't take long when the beans are so fresh and tender, like these are).
*serve and enjoy immediately.
*today the beans were served with grilled chipotle chicken on top. yummy!!!

Growing Update

The baby green beans are here! Aren't they beautiful?Right along next to them are the summer squash. beautiful and yummy!

With all the rain and sun, the garden is in full production. We were on vacation at the Wisconsin Dells for 4 days and when we came back, we were amazed. The garden had grown a lot!

While we were gone, there were storms at our house. The wind knocked over the peas. They were not broken off though, so there should still be enough for everyone.
This next week we will be at a basketball camp, so our mom will make the deliveries. ~the RoseBros

Mixed Veggie Pasta

Here is one of our favorite summer recipes. It is yummy and changes as the garden does.

Mixed Veggie Pasta

-your favorite pasta (we like farfalle)

-a variety of your favorite garden veggies. : ) yes, it's a very scientific recipe.

-meat as you like

tonight we used:

onions, chopped
carrots, finely chopped

beets, chopped

pea pods, cut into thirds,

swiss chard, cut into strips

(soon we will be adding beans, summer squash, tomatoes, a variety of peppers, etc)

saute onions in olive oil. Start adding other veggies from the most firm (carrots) to the most tender (swiss chard...it gets piled on top, then I simply set the cover on top). We gently soften everything...you can saute as much or as little as you like.

put your favorite pasta in a dish and layer these yummy veggies over the top. We also added a little well seasoned/herbed locally raised ground beef. yum!

Sunny 4th of July

Hello!
The weather has been wonderful to us recently. Our garden is growing rapidly. The pea pods, summer squash, broccoli, beets, ancho peppers, onions, swiss chard, rhubarb and herbs are just turning ripe.

However, the garden is still behind. We have TX family visit us each year before the 4th of July. While they are here, we usually enjoy an abundance of pea pods, beets, summer squash, currants, gooseberries, strawberries, and raspberries and can see cucumbers that are about to ripen any day. We did eat a few peas off the vine, but that was it for this year. But, they are coming along and will be here this week...and we know this is just the beginning of a glorious harvest season! Everything is growing really nicely now.

This last week, we planted late-season broccoli and cabbage under a bright blue sky.

Mom will post a recipe later.

That's all for now folks,
the RoseBros

Rhubarb Lemonade

The boys are off at basketball camp this week, so the Mom is entering a Recipe Of The Week. Luke will try to do a growing update at some point. However, because of the rain and clouds, everything is just sort of on hold. We are hoping that the couple days of predicted sun for today and tomorrow will help.

Rhubarb Punch Recipe

12 cups rhubarb, chopped (does not have to be uniform pieces)

12 cups water

2 cups organic unbleached sugar

Combine these items and bring to a boil. Simmer until rhubarb is completely mushy. Strain and chill. You will get 12+ cups rhubarb juice out of this. You may freeze in 4 cup portions, or in portions as you will use it.

We did the above steps in a stock pot with a colander insert. When we were done simmering, we just pulled the colander up and the rhubarb pulp stayed in the colander (for the most part). We set the colander over a large bowl to drain some more.

The rhubarb juice is a beautiful shade of pink!


To make the punch, the "official" recipe says to combine:

4 cups chilled rhubarb juice
6 oz can frozen lemonade mix
16 oz lemon lime soda

We made it like that and it was good. However, we don't drink pop, so the first thing we did was think, "we could skip the pop and it would still be good." It was!

Other options....
*One part frozen lemonade mix to 2 parts rhubarb juice (the boys like it this way)
*One part rhubarb juice to 2 parts pre-made lemonade, add 1/2 tsp vanilla extract (the mom likes it this way)
*rhubarb juice as is or watered down slightly (the boys)
*rhubarb juice mixed with mineral water (the mom)
*or??? let us know what you try. : )

Hello from the farm house on a rainy Monday afternoon!

The summer squash and cilantro were moved from the greenhouse to the garden this past weekend. Now we have all the squash planted! We have planted many types this year; Summer Squash, Spaghetti, Acorn, Butternut, Buttercup and Lakota squash. Spaghetti squash got its name because, after baking, the flesh falls into spaghetti like strings. You can eat it like it's spaghetti pasta. Our favorite squash is the Lakota. yum-yum!

Our pole beans are coming up! They are the Kentucky Wonder variety, known for their true bean flavor.

We almost got hit by hail this last weekend. It passed 6 miles north of us. Whew! Thank goodness it missed us! If we had been hit it could have wrecked our garden. Especially so because the hail was quarter sized. When we heard that it might hail we hurried to cover as many plants as possible. Above is a picture of our peppers and tomatoes covered with pots. In the picture, you can just barely see our main garden beyond this tomato and pepper garden.

That's all for now!

the RoseBros

Cool Spring Update

Hello from the Garden!

This cool weather sure slows down plant growth. But things are growing! Almost everything is planted out, but we do still have things growing in the greenhouse and cold frame (mainly, the herbs). We have about 30 basil plants growing this year. Our garden friends will be able to make plenty of fresh basil pesto! yum-yum!
The beets, onions, radishes, potatoes, and peas don't care about the cool temps. They are growing like crazy.
Most things, though, are holding out for warmer nights.

While we had a lull in the garden (many vegetables don't like to be planted out until it's in the 50's at night), we kept busy by adding to our fruit orchards. We have added 5 more apple trees (Zestar, Connell Red, McIntosh, Honeycrisp, and Red Regent), 6 pear trees (2 each of Parker, SummerCrisp, and Patten), and 3 more cherry trees (Bali). We also planted some sugar maples.

The rhubarb is ripe, so we have been eating lots of rhubarb stuff lately. The radishes are almost ripe. yes, we've been eating pencil thin baby icicle radishes. We couldn't wait!

Hoping for warmer weather,
Luke
for the RoseBros

Rhubarb Cream Cake

RoseBros. Rhubarb Cream Cake

1 box white cake mix
4 cups rhubarb stalks, chopped
1 c. sugar
2 c. heavy cream

Make white cake following directions on box, except use whole eggs instead of egg whites. Pour into greased and floured pan. Layer rhubarb over cake. Sprinkle sugar over rhubarb. Pour heavy cream over rhubarb. Bake for 50 – 60 minutes. The rhubarb will sink to the bottom and a “custard” will be formed.
Bake until toothpick inserted in center comes out almost clean (it is ok if there is some rhubarb cream on it, just no cake batter).
Store left over cake in refrigerator.

Rhubarb Cake

Hello from the RoseBros

We have been busy working in our garden while it is sunny and dry out. Candy onions are our most recent addition planted directly in the garden. The potatoes will go in as soon as it dries up again. In the photo you can see the sprouted potatoes that we have cut up. They need to rest in the sun and heat for a couple days before they can be planted. This causes the cut sides to heal so they are stronger (to resist disease) when planted. Every eye on the potato will produce a plant. We put them in the cold frame overnight so they stay warm.

Lots of plants are sprouting in the greenhouse. The Sweet Basil and Lemon Grass just sprouted this morning. Okra popped up yesterday. Soon to emerge (later today?) are a large variety of squash.

The Rhubarb is almost ripe. It will probably be ready in a couple weeks. So prepare those Rhubarb recipes!

This week's Recipe is for our dad's yummy Rhubarb Cake. Luke had this for his first birthday. Enjoy!

Rhubarb cake

Ingredients

1 1/2 c. sugar

1/2 c. softened butter

1 beaten egg

1 c. buttermilk (or sour) milk (better with buttermilk)

2 c. flour

1/2 tsp. salt

1 tsp. soda

1 tsp. vanilla

1/2 c. chopped nuts (optional)

4 c. cubed rhubarb

Sugar mixture

1/4 c. sugar

1 tsp cinnamon

Mix together

(we double the topping)

Pre-heat oven to 350. Cream sugar and butter, add egg & vanilla. Sift together dry ingredients and add alternatively with buttermilk to egg mixture. Stir in rhubarb & nuts, pour into greased and flowered 9x13 pan. Sprinkle top with sugar mixture. Cook 55 min. Enjoy!

That's all for now,

the RoseBros

Spring 2008

Spring 2008 has been damp and cool. We have not been able to get a jump start on the growing season like we were fortunate to do last year, but things are growing anyway! : ) Here is a picture of some parsley that came back from last year's seed. yummy!

This summer, our senior RoseBros (Luke) plans to make weekly updates to the blog. He will include information such as *what was recently planted, *what is sprouting/growing, *what is almost ripe, *recipes, *pictures, and *other farm products for sale. Please let us know if there is anything else you would like to see listed on the blog.

Planted as of today are onions, swiss chard, beets, radishes, leeks and peas. Tomorrow will (hopefully!) be a big planting day with 4 types of carrots, more beets (yes, we *love* our beets), more peas, turnips, rutabagas, more radishes, and kohlrabi planning to go in the ground. Hopefully the sun stays out and the ground continues to dry. This weekend we plan to get some greenhouse starters going.

Thank you for your interest in the RoseBros Gardens!

: ) ~ the RoseBros Mom

the 2008 garden

Welcome to the Rose Bros. Garden, 2008

The blog did not get used last summer as we thought it would. Mom had tennis elbow and us boys were busy in the garden.

We had a great growing season, though. We have added some pictures of our harvests and deliveries from last summer.