Tuesday, November 29, 2016

VEGgie bURGER



The pumpkin harvest included some mystery winter squash which, I believe, based on outer markings, and thick consistency - that it mat be lower salmon river, kaboucha, or red kuru - or a combination thereof.

I found it in the goat pen - which they used in early spring - but not all summer.  A bountiful harvest and discovery -  great for us!



I'm saving seed.  sooo good!  My favorite, marina di Chioggia, is harder to cut due to the many indentations - this is the ideal alternative.  Taste and acts like a sweet potato only huge!

Pictured above that is my on a veggie burgers with pumpkin forward main ingredient.

Other ingredients included:

the pumpkin cooked and pureed
egg whites for binding
leftover stuffing from thanksgiving which included diced italian bread, chestnuts, apples, onions, and spices
other spices such as turmeric, blk pepper, salt
sesame seeds
kidney beans
nutritional yeast
tvp protein
red onlion

the wonderful thing about veggie burgers is the condiments meat eaters use - for me - such as:
 .......................
a burger bun - of course - I will be trying the one from Utica Bread - a brioche type - this was a potato bun
home canned pickles from a friend - so crunchy - I think it was a lite bread and butter type
hot pepper puree
ketchup - which I have frozen from out tomato harvest
himalayan salt


very very good "junk" food with high nutrient content due to all the good organic fresh picked veggies!


Saturday, October 15, 2016

Ambrosia Farms...Flavor and Sustenance, Heirloom Veggies, Grown For You


Ambrosia Farms has been farming naturally since 1988, with complete focus on open pollinated, heirloom vegetables.  Our pride in conserving open spaces, maintaining natural ecosystems, preserving cultural traditions, supporting the arts, and adopting wild horses, and hound dogs is our way of giving back to the Earth and Our Community.
We get our seeds from Baker Creek, Seeds of Italy, and save our own seeds, when time permits.  Our favorite varieties include tomatoes (Pantano Romanesco), winter squash/Pumpkins (Marina di Chioggia, Kabocha, Kuri, and Banana), Kale (Tuscan and Curly), Lettuce (Grumolo Chicory), Basil (Lettuce Leaf)...We grow varieties to suit your specific needs!

if you need a crop custom grown for you, please call our cell phone 315-749-8942

Wednesday, October 5, 2016

Saturday, September 10, 2016

Veggie pasta

This the season for veggie pasta salads that are spiralized for the noodle effect.
I am using fresh picked cucumbers and yellow squash from the gardens


This is my recipe for tahini dressing

Coriander ground fresh, preferred
Chiffon add Thai basil, or pineapple
Lime juice, or lemon fresh squeeze preferred
Tahini, of course
Garlic, crushed or minced
Soy sauce or tamari
Spice of fresh ground pepper, or chili flakes, cayenne, or hot pepper minced
Ginger, if available

Whisk this all together to form a creamy dressing
For creamier, add buttermilk, sour cream, yogurt, or coconut milk
For tangier, add apple cider vinegar,


2016 Harvest

Various pesto meal boosters to be frozen for use during winter months.  We have a really good basil garden this year!

This is a pumpkin plant that grew in one of the goat paddocks.  I've yet to identify which heirloom winter squash seed this came from...stay tuned!

The Heirloom tomatoes are always fantastic...this year was no exception.  Unfortunately, other people nearby do not appreciate this bounty as they would in other locales...so we freeze a lot for winter use!