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did ever I fear you 
before we met 
whatever it is 
that we did 
in smiles and nods 
and eye to eye 
had ever I you love 
and known this future 
to see 
a son that shines 
through morning and 
the night he pierces 
our helixes 
then we stood 
hand in hand tomorrow 
before we met 
never now I'm free 
for all to see 
this wedding 

Dilly Asparagus!

From Mother Earth News: peppy dilly beans

  • 5 pounds beans or GLF Asparagus
  • 6 cups of vinegar
  • 6 cups of water
  • 1/2 - 1 cup of salt
  • whole garlic cloves
  • peppercorns
  • fresh dill or dried dill
  • fresh chili peppers or dried chili flakes

1.Wash up the beans and trim to fit your jars. Depending on my mood I sometimes leave the tops of the beans attached {some people are put off by this, but I think that it shows the beans are homegrown and fresh-- plus the bean tops serve as a wonderful hook in your spicy cocktail}.

2. Heat vinegar, water and salt in a pot to just before boiling. Place one garlic clove, one chili pepper (or 1/2 tsp dried), a few sprigs of dill (or 1/2 tsp dried) and several peppercorns into each hot sterilized jar. Pack jar with trimmed beans and fill with vinegar mixture leaving 1/2 inch head space. Process in a boiling water canner for 5 minutes (adding additional time according to altitude in your area.)


Note: If you don't have 5 pounds of beans, don't fret! You can easily pickle and can what you've got using the 1 cup of vinegar to 1 cup of water ratio-- it works just the same! Sometimes I might only do 4-5 jars at a time.

Good Life Goes ZING! for ginger...

Welcome to Fall's ode to our current star crop- Fresh, Young Ginger!  Please join us in eating and preserving this fabulous rhizome in all its forms- medicinal, delectably sweet, zingy and tart or crunchy raw!

First up, general storage and freezing advice.

Good Life ginger is harvested fresh and delivered the same day.  As a tropical plant grown in the much shorter season of the Northeast, it is a perishable product and is different than the cured ginger we generally find in the store.  Young ginger lends a flavor and freshness to dishes that surpasses cured ginger, as well as opening up more opportunities for culinary experimentation.  Consider trying it raw- grated into greens and root salads- cooked into vegetable dishes or in tea, ginger beer, glazes, sauces etc. 

Storage and perishability considerations:

  • Young ginger can be stored in the refrigerator for 10-14 days in a sealed container.
  • Any part of the root not used within 14 days should be frozen in a sealed plastic bag, and can be used for months afterwards.  GLF will deliver ginger well washed, but please double check and remove all dirt before freezing.
  • Use pre-frozen ginger still frozen and return unused portions to the freezer.  Repeated thawing and freezing will damage the storability of the root.