Vote for Dan!
For reals.
Haven’t thought about having a “home” for a while. Am more of a squater but could totes live in this green room.
I ate Cheese! Not the dairy product, the pig. Cheese had a really good life. He was a super chill pig. He was a little rambunctious at first but he mellowed out in the end. I think he was really lonely when Apple died.
I’m glad to say that I was able to raise Cheese and give him a good life (even though I made him play ball with me, which I don’t think he enjoyed as much as I did). I am also thankful to Marlow & Daughters for giving me a chance to have a little taste of him.
I wonder if I raised ALL of the meat that I ate if I would still feel as personally attached as I did to Cheese.
He tasted like a pork chop.
I pickled green beans for a while on Thursday. Did I mention I hate pickles?
Roasted Butternut Squash and Hot Pepper Tamales
Garlic Festival and Garlic Cookoff at Garden of Eve September 26 &27
THE GREAT GARLIC COOKOFF: Contestants will be asked to make enough to feed approximately 25
people. Entries can be submitted until 12pm on Saturday, Sept 26. From 12:30-2:30 pm we will open up the
cookoff for popular judging. We’ll allow people to go around and taste samples of the dishes, and fill out a
judging form, for as long as the food lasts.
HOW TO ENTER: Pre-registration is requested, please email us your name and contact information, and
dish you are planning to bring. If you find out about this at the last minute and have not pre-registered, you
can still enter.
COOKOFF CATEGORIES: There will be three categories for which prizes will be awarded, “Savory
Garlic”, “Sweet Sweet Garlic”, and “Miss Garlic Originality”.
PRIZES: First prize will be a $50 gift certificate to Garden of Eve Organic Market, and Five pounds of
Garden of Eve organic garlic (value $60). Second prize will be a $25 gift certificate, and three pounds of
garlic (value $35). Third prize will be a $15 gift certificate and one pound of garlic.
Some general cookoff guidelines:
• The cookoff will take place rain or shine.
• Please leave your dish at the designated location. Place a tape with your name and phone number on the
underside of any dishes you need returned.
• Entries will be accepted until 12pm.
• Judging will begin at approximately 12:30 pm.
• If your dish needs to be warm when served, we have a small microwave on premises for reheating. You are
also welcome to bring your own sterno, and if you give us advance notice we may be able to provide a hot
chafing dish for you.
• Attendees at the festival will be judges, and will taste each entry and score them numerically in a variety of
categories, including taste, texture, appearance, and originality.
• Numerical scores will be tallied in each category and first, second, third place will be announced. If you are
not present to receive notice of your prize, we will contact you by phone. If you leave before finding out how
you placed in the cookoff, you can call the farmstand at 631-722-8777 to find out whether you placed and
claim any prizes, dishes, etc. left behind.
• Prizes will be awarded for first, second, and third place in each category. Prizes are at the discretion of
Garden of Eve Farm. If you do not receive your prize the day of the cookoff, you are welcome to pick it up
anytime before October 15 at the Garden of Eve farmstand during regular hours of operation which are
10am-6pm daily. Call 631-722-8777 to reach the farmstand.
• After your dish has been eaten, you are free to recover any dishes, utensils, decorative items etc. you had set
out. All dishes may be removed by 5pm on Saturday.
• The festival will end at 6 pm. All trash must be placed in the dumpster that will be available in the parking
lot.
• If you have other questions, call Eve at 631-523-6608.
Eve and Chris Kaplan-Walbrecht
PO Box 216
Aquebogue NY 11931
farmer@gardenofevefarm.com
www.gardenofevefarm.com
(631) 523-6608
We canned Juliet tomatoes all day yesterday. I hope A doesn’t kill me for posting this picture of her. I will be sad when she leaves.
Cornmeal Crusted Tofu with Roasted Corn and Red Pepper Sauce, Chinese Noodles and Heirloom Tomato Salad with Herbed Goat Cheese.
Woah. That is a mouthfull.
I wanted to eat something healthy and tasty where I could get most if not all of the ingredients from the farm. This was my final decision.
Caramelized Onion and Roasted Red Pepper Sauce
6-8 Red Frying Peppers, roasted and seeded
2 large or 4 - 6 small onions, caramelized
1/4 cup olive oil
1/4 cup water
juice of one lemon
1/4 cup chopped fresh basil
salt
1. Combine all ingredients in a blender and season to taste.
Cornmeal Crusted Tofu
1. Coat extra firm tofu in cornmeal.
2. In a large saute pan fill with canola oil til about 1/4 way up width of the tofu, heat the oil.
3. Add tofu and fry on both sides til golden brown.
Roasted Corn
1. Remove kernals from the cob and either saute with a bit of olive oil in a pan or toss with olive oil and salt and roast in the oven at 325 for about 15 minutes.
Cook the pasta of your choice and serve with tofu on top, then pepper sauce then corn and chopped parsley.
Fresh sliced heirloom tomatoes and goat cheese is a welcome accompanyment.
Sliced Firm Tofu.
Apple was a really good pig. She was super friendly. When Cheese was just all interested in food, Apple just wanted to have her belly scratched (don’t get me wrong, she loved food too). Although I was raising her to someday become my dinner I am sad to see her die prematurely and seemingly very painfully. I wouldn’t wish that type of death on man nor beast.
Cheese was looking kinda rough today too. But he’s back to eating and rooting around and I am moving him tomorrow to a new, greener location and hope he stays happy and healthy for his last 2 months here. Maybe he was just sad/lonely. I find it hard to believe that he couldn’t tell she was dead and was a little sad over it. I know they can’t talk and might not be able to think or have emotions, but he has to notice that when he lies in that great little mud pit of theirs that he ain’t snuggling with a hot mama pig anymore.
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