Midge Pingleton's Pantry

chicken thighs + salt.

Fri, 06 Nov 2009 21:54:16 -0500

chicken thighs + salt.

No, these corn stalks are not $5.50, they are CLEARLY $6.00.

Fri, 06 Nov 2009 21:53:03 -0500

No, these corn stalks are not $5.50, they are CLEARLY $6.00.

We made dumplings at the farm last Friday. True to most things...

Tue, 03 Nov 2009 19:28:52 -0500

We made dumplings at the farm last Friday. True to most things made around here they included a mixture of ingredients that just happen to be laying around.

For the record, purple cabbage, ricotta with minced anchovies and scallions and diced avocado make and excellent dumpling mixture. Don’t knock it til you try it.

Slaughterhouse Live - You Be the Butcher - NYTimes.com

Sat, 24 Oct 2009 13:23:04 -0400

Slaughterhouse Live - You Be the Butcher - NYTimes.com:

HA! I am saving $10,000 dollars by learning to butcher at a jail slaughterhouse. Now if I could only get back that $20,000 dollars I wasted on “fashion school”.

Pie de resistance from a crust master : Food and Recipes : The Buffalo News

Sat, 24 Oct 2009 13:20:41 -0400

Pie de resistance from a crust master : Food and Recipes : The Buffalo News:

CRISCO? really?

loreal: i want to marry an architect who will design and build...

Mon, 19 Oct 2009 23:22:39 -0400

loreal:

i want to marry an architect who will design and build a lake house like this for us.

bldgspace:

via 2.bp.blogspot.com

i second that emotion.

Register Now for the Fifth Annual Casserole Party « Casserole Crazy

Mon, 19 Oct 2009 22:52:40 -0400

I’ve last minutely signed up for this casserole contest. i pretty much only have time to use things from the farm.. i am either screwed or blessed by this.

see you there!

Amy's Place - Buffalo Shows Wiki

Mon, 19 Oct 2009 00:47:03 -0400

Amy's Place - Buffalo Shows Wiki:

Must. Create. Veggie Wet Shoes. In Riverhead.

When Friends Don't Let Friends Eat Hot Dogs in Connecticut.

Sun, 18 Oct 2009 23:54:21 -0400

1:24 PM me: HOT DOGS!!!!
1:25 PM Jon: no hot dogs
me: why!!
Jon: its cold outside
me: so it's not an outdoor place!
1:26 PM i'll never live near this place again. and then i'll see a rerun of the show on the food network
and i'll be all sad i never went
and i'll cry alot
and i'll call you crying.
and you'll feel really bad.
Jon: i still wont have a phone... how about Sergio's
1:27 PM ?
me: hahahaha. you and your fucking phone.
no sergios!!!
i just touched a dead mouse
that i pulled out of crate of garlic
it was the most disgusting thing very
ever
Jon: did it smell like the one under my bed?
me: i couldn't smell it cause i am allergic to dust and was having an allergy attack
DEAD MOUSE! on my hand!
Jon: ha
me: hang out with me! i'm bored.
1:30 PM diego is watching a spanish cartoon.
Jon: nice. quality time.
1:32 PM i'll come by after this show
maybe
me: good. you better be watching hells kitchen
Jon: my driving knee is acting up
me: DUDE!
1:33 PM i cannot sit here all day. there are mice in here.
alive ones
1:34 PM Jon: I know. try to round them up
me: no way.
1:35 PM Jon: Alright I'll be over in a bit. let's watch paqqqawatski: world in transformation
me: while eating hot dogs?
1:36 PM Jon: mmhmm
me: fine see you in a bit then
Jon: and maybe another breakfast sandwich as long as I'm on a roll
me: puke

Vote for Dan!

Fri, 16 Oct 2009 22:58:00 -0400

Vote for Dan!:

For reals.

Haven’t thought about having a “home” for a...

Fri, 16 Oct 2009 22:55:54 -0400

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...

Mon, 12 Oct 2009 21:17:00 -0400

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...

Sat, 10 Oct 2009 20:26:24 -0400

I pickled green beans for a while on Thursday. Did I mention I hate pickles?

Roasted Butternut Squash and Hot Pepper Tamales

Wed, 07 Oct 2009 23:08:52 -0400

Roasted Butternut Squash and Hot Pepper Tamales

Gobble, Gobble! Thanksgiving Turkeys at Garden of Eve This year...

Tue, 22 Sep 2009 18:40:00 -0400

Gobble, Gobble! Thanksgiving Turkeys at Garden of Eve

This year we will be offering Thanksgiving turkeys from Tamarack Hollow Farm in Burlington, VT. The turkeys are pasture raised, antibiotic and hormone free. They are fed grains sourced locally and finished on pumpkin and corn.

Three different heritage breeds of turkeys will be raised by Tamarack Hollow Farm, Broad Breasted Bronzes, Narragansett Turkeys, and Midget Whites.

The turkeys will not be available by specific breed but rather by size preference. We will do our best to match the birds to your request, but because our birds are raised outdoors and we cannot control every factor in their growth, we cannot guarantee that your bird will be a specific size.

All turkeys are $7/per pound.

You can email to reserve your turkey or fill out the form below. Please include the following information to reserve your bird.

1. Your name and address, phone, email

2. Bird weight preference: 8-12 lbs, 13-15 lbs, 16 lbs or more

You can email your request to melissarebholz@gmail.com

Garlic Festival and Garlic Cookoff at Garden of Eve September 26 &27

Fri, 11 Sep 2009 15:38:44 -0400

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...

Wed, 02 Sep 2009 23:49:29 -0400

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,...

Wed, 02 Sep 2009 23:43:04 -0400

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.

Wed, 02 Sep 2009 23:32:16 -0400

Sliced Firm Tofu.

Apple was a really good pig. She was super friendly. When...

Wed, 02 Sep 2009 18:50:50 -0400

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.