White Tomatoes?

By Rick Musselman | Wednesday, May 23, 2012, 11:10 AM

As the weather is getting warmer each day, we can start to look at putting in some of our favorite plants, tomatoes and peppers. Most people put in a nice variety of tomatoes ranging from big boys to old fashioned varieties like Brandywines. We all know that tomatoes come in a variety of colors from red to yellow. However, have you ever seen a white tomato?

White tomatoes are starting to grow in popularity as the taste is completely different. Professional chefs have started to use them to produce unique and different sauces for both pasta and fish. A white tomato has a white to slightly yellowish coloring, depending on the variety. The tomato itself has no red pigment in it, and has a very low acidity. In turn, they usually have a higher sugar content which results in a sweet and very appetizing tomato.

Currently, companies like Baker Creek Heirloom Seeds sell a nice selection of white tomato varieties. Based on what you look for in a tomato, those same characteristics can be found in white tomatoes. The cream sausage variety is a nice elongated paste tomato that is perfect for pastas. Another variety is the Duggin White which is a medium sized beefsteak tomato that is good for a wide variety of purposes. For those who enjoy big tomatoes, the Great White tomato weighs in around a pound or more. For those who enjoy heirloom gardening,the White Queen variety was developed in the 1882 by A.W. Livingston and actually has roots here in Ohio.

One interesting twist on cooking is white tomato soup. The following is an interesting recipe from www.beekman1802.com for white tomato soup.

WHITE CREAM OF TOMATO SOUP

1 Quart jar of whole or crushed white tomatoes (red will do.)

5 T butter

2 T flour

3 medium sized chopped onions

3 C milk

1 C white wine

2 t salt

1/2 t baking soda (stops milk from curdling)

1 t freshly ground white pepper (black will work also, but make for a less pure presentation.)

Chopped fresh basil and/or parsley for garnish

In a soup pot large enough to contain all the ingredients, melt the butter over a low heat. Add onions, and stir until softened and translucent. Be sure to keep heat low enough to avoid browning the onions. This may take 7-10 minutes. Sprinkle flour over the onions and stir to incorporate. Next add milk, wine, salt and pepper. Stir to mix completely and keep on a low simmer for roughly 1/2 hour until reduced by quarter to a third. Watch heat level…do not allow milk to boil over.

Add the baking soda directly to the jar of tomatoes and stir. Once mixed, pour jar contents into hot milk mixture. Puree with either a hand-held mixer or food processor.

Add more salt if necessary, serve hot, and garnish with fresh parsley and/or basil.

What it lacks in color, it surprises in flavor.

White Tomatoes

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Accessible Garden Beds - $20/season!

By Luci Beachdell | Monday, May 21, 2012, 09:33 AM

Last week on Friday and again on Saturday, volunteers at Garden Station built about 10 wheelchair accessible beds. The project was sponsored by the AARP, who also sent loads of volunteers.

Each raised bed costs $20 to rent for the season. To rent a plot, contact Garden Station at (937) 610-3845 or by email at DaytonGardenStation@gmail.com

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Heirloom Corn Paints Picture of the Past

By Rick Musselman | Tuesday, May 15, 2012, 12:54 PM

In the 19th century, corn was the staple of most farmers living in the Miami Valley. Corn production in the state was extremely good and wheat was the only other crop to rival it. Due to the success of corn growing, the state of Ohio had seen over 100 different varieties being grown for various purposes. However, today we are lucky to find over a dozen different varieties being grown.

As time progressed and agricultural practices became more advanced, so did our crops. With the development of hybrid corn, the older open-pollinated varieties of corn slowly disappeared and made way for progress. However, due to the desire and hardwork of small farmers, living historians and gardeners across the country, heirloom varieties are alive and well. Today, one can order an heirloom variety of corn ranging from dent, flour, flint, sweet and even popcorn. Companies like Southern Exposure Seed Exchange and Seed Savers International offer a nice selection that would appeal to any gardener or hobby farmer. Everything from a small packet to several pounds can be purchased for planting.

To learn more about heirloom corns, the Historic Farm at Carriage Hill will be focusing on corn this Sunday from 12-5pm. Come watch as we plant our period corn fields in the correct manner for the 1880s. Through a slow process, the field is laid out like a checkerboard to ensure cultivation in any direction. Also, stop by the historic house to learn about the different varieties and see some corn related artifacts.

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“Pay what you can” Miamisburg restaurant

By Luci Beachdell | Tuesday, May 8, 2012, 06:28 PM

This afternoon, I visited with Mike Schulz at the Mission of Mary Farm site on Nassau Street. (See the map of all the community gardens on MetroParks’ website, www.metroparks.org/communitygardens.) For the second year, Mission of Mary will offer several subsidized CSA (Community Supported Agriculture) shares to neighbors - while farming a formerly abandoned swimming pool site and a previously vacant double-lot on Xenia Ave across from East End Community Services.

Mike mentioned one bistro, in Miamisburg. Let us know how it is if you go out there! Here’s what they say about themselves:

one bistro is a community restaurant—a place where individuals or families can enjoy a healthy, affordable meal in a warm and welcoming environment. We embrace a “pay what you can” concept with a suggested price of $5-7 per meal. In this concept, any donations received over the suggested price to “pay it forward” will help to cover the cost of a neighbor’s meal. If unable to pay, neighbors can give their time in service as payment.

If you want to see what the Dayton Daily had to say about them earlier this year, read the article here.

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How tart it is!

By Rick Musselman | Friday, May 4, 2012, 03:57 PM

Rhubarb! Most people either love it or hate it, there is no in between. I actually fall in the former category and have grown to like it as an adult. Rhubarb is a great early season item to pick and put to good use. Are you looking for some new recipes to try? The following are some 1880s recipes that we have used at Carriage Hill that are pretty darn good.

Rhubarb Meringue Tarts

Ingredients: Pastry, 3 or 4 sticks of rhubarb, grated rind of a lemon, 2 eggs whites and yolks separate, 1/4 lb of moist sugar, 3 tablespoonfuls of pounded white sugar, flavouring of vanilla if liked.

Method: Peel and cut the rhubarb into pieces about an inch long. Put it into a covered jar with a very little water and set it in the oven till the juice is drawn out. Add the yolks of the eggs well beaten the lemon rind and sugar If the rhubarb is very juicy. Some of the juice must be poured off. Line two open tart tins with good pastry. Fill with the rhubarb and bake till of a delicate brown. Whip the whites of the eggs to a stiff froth, add the sugar and flavouring and as soon as the tarts are done pile this meringue lightly upon them and replace in the oven to slightly colour

Rhubarb Fritters

Ingredients 3 large tablespoonfuls of flour, 1 egg, pint of milk, a small pinch of salt, 3 or 4 sticks of rhubarb which should be young.

Method: Mix the flour with the milk to a smooth batter, add the salt and egg previously well beaten. Wipe the rhubarb with a damp cloth and cut into pieces about two inches long. Dip each piece in the batter and fry in boiling lard till of a nice light brown. Drain them on soft paper before the fire that they may be quite free from fat and serve piled high on a dish and strewn thickly with powdered sugar

From Tasty Dishes, 1880

Rhubarb Pie

Take the tender stalks of rhubarb strip off the skin and cut the stalks into thin slices. Line deep plates with pie crust then put in the rhubarb with a thick layer of sugar to each layer of rhubarb. A little grated lemon peel improves the pie. Cover the pies with a crust press it down tight upon the edge of the plate and prick the crust with a fork so that the crust will not burst while baking and let out the juices of the pie. Rhubarb pies should be baked about an hour in a slow oven it will not do to bake them quickly. Some cooks stew the rhubarb before making it into pies but it is not so good as when used without stewing.

From American Home Cook Book Dick & Fitzgerald, 1887.

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Eaters, vendors & growers - check out Garden Station’s Earth Day this Sunday!

By Luci Beachdell | Friday, April 20, 2012, 09:03 AM

Garden Station Sunday Market is having three PRE-Season dates on Earth Day April 22 and May 6 and 20. Here’s your chance to come try it out - whether you’re considering becoming a vendor or if you just want to see what it’s all about!

This Sunday, from 11 am until 3 pm, you’ll find vendors and farmers, as well as Fedco certified organic, non-GMO, non-Monsanto seeds for sale - best selling organic varieties! Here’s the Earth Day schedule:
11 am: Garden Station Market opens
Noon: Tour of the Community Garden & Art Park
12:30: Reading of The Lorax
1:30: Seed starting workshop

At these 3 Markets you will find all local produce and art/craft vendors within Montgomery County and neighboring counties, the chance to set up and sell for $15 for ALL three dates, that’s $5 a week!

During this time you can see what Garden Station is all about, meet customers and vendors and decide if you like what we are doing enough to become part of the remaining 23 week season. Please attend one of the noon tours on one of those dates and plan to have your booth staffed to allow this. Garden Station is an all-volunteer project focused on permaculture and sustainable living, creative reuse and community, whose aim is to form partnerships in our community and continue to make Dayton a better place to live.

This season Garden Station is also offering FREE sustainable living workshops during Sunday Market including gardening topics, homemade cheese, beer, vegi burgers, basic bike repairs, basic power tool skills and more! These begin with a workshop on seed starting on Earth Day!

Contact us at DaytonGardenStation@gmail.com Check us out on Facebook at www.facebook.com/GardenStation

View Larger Map

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Plant Sales - Natives & not-so-native

By Luci Beachdell | Monday, April 16, 2012, 04:31 PM

Go forth and buy plants! Annuals go in the ground around Mother’s Day - and cool weather crops and some hardy perennials can go in the ground now. (Ask about appropriate planting dates wherever you get the plant - some seedlings could still get snuffed by frost.) If you’re in love with native plants, take a look at these upcoming plant sales. If you like edibles & ornamentals too, check out Mayfair.

Mayapple - on flickr

Please remember that if you have “dividible” perennials and other plants to give away, especially natives, we’d love it if you’d share them at Wegerzyn Gardens MetroPark’s September Plant Exchange! Sorry this wasn’t out in time for me to send you to Aullwood Audubon’s Native Plant Sale last week - but it’s still completely worth your time to visit the Farm & Center!

Bluebells on flickr

Saturday, April 28, 10 am - 2 pm
Cox Arboretum MetroPark
Wildflower & Native Plant Sale
6733 Springboro Pike, Dayton

Saturday & Sunday, May 5-6, 9 am - 3 pm & 11 am - 3 pm
Wegerzyn Gardens MetroPark
Mayfair
1301 E. Siebenthaler Ave, Dayton

Saturday, May 19, 9 am - Noon
Miamisburg Plant Swap
600 N. Main St, Miamisburg

Saturday, June 23, 8 am - 1 pm
Marianist Environmental Ed Center (MEEC)
Native Plant Sale

4435 E. Patterson Rd, Dayton

Saturday, July 28, 9 am - 4 pm
MEEC
Midwest Native Plant Conference & Native Plant Sale

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From Sheep to Shawls

By Rick Musselman | Tuesday, April 10, 2012, 03:27 PM

Carriage Hill MetroPark will be hosting its Sheep to Shawls program this Saturday and Sunday, April 14 + 15, from 10:00-5:00pm on Saturday and 12:00-5:00pm on Sunday. The role that sheep played on the farm will be discussed for this comprehensive program. Watch as the sheep are sheared for the spring at 2:00pm both days. Help card wool and watch as fabric is dyed using traditional methods and natural items. Come hear about the spinning process and factory production of wool. Watch spinners and weavers process the wool into yarn. Call (937) 278-2609 for further details.

Merino ewe and lamb

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Dyeing Easter Eggs the Natural Way

By Rick Musselman | Wednesday, April 4, 2012, 10:26 AM

Easter Sunday is almost here and so is the age-old tradition of dyeing Easter eggs. The egg has been regarded since ancient times as a symbol of birth. For this reason, it was at times decorated and given as a gift. In decorating the eggs, the same dyes used to color clothing were found to be just as useful for decorating eggs. A wide variety of natural dyes were used to create any color imaginable. It wouldn’t be until the 19th century that man-made dyes would be created.

For something different this year, why not dye your eggs using simple items from your refrigerator and pantry. All you will need is several different pots to boil your dyes in, multiple bowls for the dyes, a ladel or slotted spoon to pick up the eggs, and at least a dozen hard boiled eggs.

First, make sure that the eggs have been completely hardboiled and have had time to cool down. Next use the following recipes to create the basic primary colors of red, blue and yellow.

Red Dye 2 cups of grated beets, 2 cups of water, 1 tbl. of vinegar

Combine the beets and water and bring to a boil. Let it simmer for 15 minutes or until the desired color. Place some of the dye into a bowl and add in the vinegar. Using a slotted spoon, place the egg into the dye and let it sit. The longer it sits in the dye, the darker the color.

Blue Dye 1 pound of frozen blueberries, 2 cups of water, 1 Tbl. of vinegar

Combine the blueberries and the water and bring to a boil. Let it simmer for 15 minutes or until the desired color. Place some of the dye into a bowl and add in the vinegar.

Yellow Dye 3 large handfuls of yellow onion skins 3 cups of water 1 Tbl. of vinegar

Combine the onion skins and the water and bring to a boil. Let it simmer for 15 minutes or until the desired color. Place some of the dye into a bowl and add in the vinegar. *You may also use Turmeric to produce a bright orange yellow color.

To create multiple colors simply combine some of the dyes into another bowl to produce the desired look. In addition to dyeing the eggs, you may also use a crayon to decorate the eggs before you place it in the dye. The dye will not color the areas that have been decorated.

Easter Eggs Decorated with Natural Dyes

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Endangered Animals, on the Farm?

By Rick Musselman | Friday, March 16, 2012, 10:53 AM

When one thinks of endangered animals, the image of the Black Rhinoceros or the Blue Whale come to mind. However, one doesn’t tend to think about a chicken or a cow.

There were a wide variety of breeds of farm animals that thrived in the 19th century. Hogs like the Poland China, were highly sought after for their unique characteristics such as fat amount for lard production. Other breeds like Merino sheep, were especially prized for the quality and quantity of wool they provided. However, as mechanization and production took over, these unique characteristics proved to be the undoing of many different breeds.

Around the turn of the century, the advent of the tractor and factory production saw changes in agriculture which carried over to animals as well. The usage of draft horses for pulling equipment would become a thing of the past as the tractor slowly made its way across the country. A good multi-purpose chicken, such as a barred plymouth rock, started to lose popularity as farmers tended to want either a good meat bird or a good laying bird. Specialization became the trend and overall production was the goal. One of the most evident examples is the Holstein cow. The holstein has become a familiar site and most equated with milk cows. Breeds like Guernseys or Jerseys were once sought after for the quality of milk that they produced. However, the holstein soon surpassed them due to the amount of milk that they produce. For these reasons, a wide number of breeds dwindled in numbers and were no longer wanted.

Today, efforts are being made to preserve these period breeds and keep their bloodlines going. At the Historic Farm at Carriage Hill, the animals are all period breeds that existed in the 1880s, and specifically at the site. Efforts are made to ensure that these period breeds are maintained.

This Sunday, the Historic Farm at Carriage Hill will be hosting a program, “From Wrinkly Sheep to Spotted Chickens”. This program will feature guided tours of the animals and will discuss what is being done today to preserve period breeds around the country. The tours will be at 1:00pm, 2:30pm and 3:30pm. The tours will run about 45 minutes in length and are absolutely free.

Barred Plymouth Rock Chicken

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