Wednesday, September 08, 2010

Peppers, peppers, and more peppers!

Hello Folks,

Ok, my freezer is filled to capacity. There are at least a bushel of peppers, sweet, hot, and jalapenos, edamame, tomato sauce, and okra crammed in there – and it is just a regular Sears refrigerator. We are ready for the winter – hopefully, without any power outages.

Now is the time to freeze peppers. It’s very easy and you will thank me for suggesting it.

Just wash them, cut them open, get out the seeds, and slice or chop them the way you want them. Then put them into freezer bags. Come January and you want a pepper and onion sandwich they will be great. Frozen peppers work fine for pizza, pasta, and in anything cooked. Not good if you want them fresh in a salad, but good for everything else. Not that Wegman’s peppers aren’t good but they can cost $3 a piece in the winter. I do suggest rubber gloves if you are freezing our Italian hot peppers or jalapenos. Both will burn your hands. I always freeze jalapenos two ways – sliced and halved the long way. Slices work great if you need some extra heat but not too much heat. I throw in slices in anything. I half them the long way for baked chile rellenos. Then fill them with mozzarella or cream cheese, cover with bread crumbs and bake until bubbly and brown.

If you haven’t tried our hot peppers this summer they are HOTTER than usual. Must have been the weather.

Ours have great flavor right now and we have them by the bushel, ½ bushel, or basket. So come and get some!

Friday, August 20, 2010

It's Melon Time!



Melons, melons, and more melons. If you haven’t noticed yet it’s been a great year for them and they are huge. We grow “Superstar” melons… “lusciously flavorful and tantalizingly aromatic fruit.” Traditional cantaloupe-colored flesh is thick, dense, and sweet with ample to go around.

The great summer weather has given us excellent melons. If you really love really good melons take advantage now as they won’t be around much longer.



Friday, August 13, 2010

Mirai corn

Hello folks,
 
Last time I told you about our prize-winning “Delectable” corn.

Today in our farm stand we have our even better corn “Mirai” pronounced mah-rah-ee. It means “taste of the future” in Japanese.
 
Mirai? What is it?

Well in one simple word - it’s different. It’s a new class of sweet corn. Supersweet types (SH2) have high sugar for shipping but are tough and do not have good corn flavor. Sugar Extenders types (SE) are very tender and have good flavor but are not sweet and sugary. Types (SU) have old-time sweet corn flavor but are not tender or sweet. Combining these 3 types of sweet corn give Mirai customers their truly unique, one-of-a-kind “Mirai Experience” of the best taste, flavor and texture available in sweet corn todayIt can even be eaten raw.
 
The kind that we grow is “Mr. Mini Mirai” a small but well-formed yellow variety. Look for it in a special bin in our stand. 

It is our best corn.

Saturday, August 07, 2010

Best week of the summer!

Hello Folks,
I am writing this newsletter with butter on my lips.

This is it! The most perfect week of the summer. Our “Delectable” corn is at its peak. Come over right NOW for our best corn of the summer. Denny and I just finished a half-dozen for dinner tonight. You will see why we got the blue ribbon at the fair. Oh my gosh.

The summer heat has made everything great. Tomatoes are perfect. Peppers are perfect. Melons, too. 

I am not kidding. Come over now and get some.



Wednesday, August 04, 2010

Chemung County Fair blue ribbons!

Hello folks,

Janowski Gardens won some prizes at the Chemung County Fair during the judging on Monday. We won blue ribbons for our “Delectable” corn, red cabbage and cranberry beans. We won a red ribbon for our black-eye peas and pickling cucumbers, and a yellow ribbon for cucumbers. So we’re feeling pretty good about ourselves today.
 
This week on the farm we have corn, tomatoes, wonderful sweet melons, peppers, potatoes, basil,  parsley, beets, squash, cabbage, cucumbers and pickles.
 
Speaking of pickles – I’ve made my fourth batch of pickles. Mmm mm good. Here is a link to my revised pickle recipe. I should have entered these in the fair. Oh, well there is always next year.



"We Grow What We Sell"


Diane Janowski

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Wednesday, July 14, 2010

First Corn of the Season

Hello Folks,

Corn!
 
Yes, finally the first corn of the season. Denny and I each had 3½ ears for lunch and he wants more for dinner. I want beans. Today we have young tender beans – green and yellow.
 
This first corn is very good - the ears are small but the kernels are big. We have 9 staggered plantings of corn so far with more to come. We plant several different varieties mostly butter and sugar and also our popular gourmet-style Mr. Mirai variety. The hot nights and rain have been good.
 
Peppers are just starting – we will be picking soon. Sweet, Italian hot, jalapenos are all looking good. Tomatoes are coming soon. We have 4 kinds of cabbage. The St. Nicholas Ukrainian festival is July 25 from noon to 8pm. Their cabbage rolls will be made with Janowski cabbage – the food sells out by mid afternoon so go early! So keep the date.
 
*On Saturday July 24, we will be closing early at 4pm for a big family event. I know many of you come just before dinner but on that day please come earlier so you don’t miss out on what you need. And on the following morning it will take us a little time to get set up again.
 
PS I have whole plants of catnip that I am drying naturally upside down. If anyone has a need for quantities of catnip please let me know.

"We Grow What We Sell"

Diane Janowski

Thursday, July 08, 2010

Pickles - Thumbs UP!

Yes, the pickles came out great. Very crunchy. I might have gone too easy on the salt, but otherwise they were very good.

Wednesday, July 07, 2010

Pickle Experiment




Hello Folks,

A Polish woman at the Ithaca Farmers’ Market reprimanded me this past Sunday for never having made pickles. She said somebody named Janowski should know how. 

Fine, you want pickles; I’ll show you pickles.

Step one. Get some fresh pickling cucumbers. Decide how many jars you want to make and what kind of flavors you want on your pickles – dill, garlic, jalapeno – your choice. Today I don’t want dill - I want garlic, onions, and mustard. So get some of them and chop them up.

Step two: Sterilize jar or jars and lids for 5 minutes – in my case I’m using a Smucker’s jar – just one this time. Be careful getting them out of the water – very hot.

Step three: Slice cucumbers into pickle spears. I sliced four but only three will fit into the jar.

Step four: Boil equal parts of vinegar and water and a dash of kosher salt. This time I used 2/3 cup plain white vinegar - maybe next time I will use something more exotic – and 2/3 cup water. Add in a dash of kosher salt. You want enough liquid to cover the pickles in the jar.

Step five: In the jar add cucumber spears, some chopped garlic, chopped dill, or whatever you like (I used garlic, mustard seeds, and chopped onion). I got 3 cucumbers worth into the Smucker’s jar.

Step six: Pour vinegar and water over pickles. Seal, cool, shake, and refrigerate.

Step seven: Wait at least 24 hours or longer before tasting. I will try mine tomorrow for lunch. If you want to know how my pickles turned out, check out my blog tomorrow after lunch!

Saturday, June 26, 2010

Zucchini!

Hello Folks,

My father and I have always depended on hand signals to communicate with each other. He’s usually just too far that I can’t yell loud enough for him to hear, and on a tractor I couldn’t hear him if he yelled to me. So we learned a long time ago to understand each other’s hand signals even from a good distance. But something changed this summer – he got a cell phone. Now we can call each other from opposite sides of the farm.

Today on the farm we have beautiful beets, zucchini, yellow squash, basil, parsley, and young tender Swiss chard. Coming soon are beans and corn.

If you’re out for a Sunday drive in the Ithaca area – Janowski Gardens is over at the Ithaca Farmers’ Market every Sunday from 10-3. Come visit us.
Also you can join us on Facebook and we’ll keep you updated daily on what is available.

Thanks.