Maple Syrup Season Over — Too Quickly

You are, no doubt, aware of the wacky Spring season we have. Or, should I say, the “spring-less” season. It seems we went from a mild winter to summer and Mother Nature forgot a season.

This year, I started tapping maple trees on February 20. For several reasons, I was reluctant to start so soon. Normally, March 1 is the beginning of the season when average highs start to break into the upper 30′s and lows in the 20′s. That is the ideal weather to get maple trees pumping their sweet sap.

But, the too-warm weather overcame my winter induced inertia and I started tapping trees — against my better judgement, or so I thought. There is a definite risk with tapping too early. Should the weather revert to normal, the temperatures would be too cold for a good sugarin’ run. The holes drilled in sugar maples to collect sap heal over in about 4 weeks. So, the possibility of missing the run is greater when tapping early.

My early tapping season got off to a good start. In the photo above, the morning sunshine blazes through the steam off the first evaporator boiling of the season. This was a fairly normal maple syrup season morning: 28 and sunny. But, the season basically went down hill from there.

There were a couple good maple runs through the first week of March. But then it warmed up — too warm to entice the maple trees to dump sap. By mid-March, it appeared we got all we were going to get. We finished boiling and bottling. In the end, the season gave us only about 60% of the syrup we bottled from the previous year.

Presently, we have a variety of sizes of maple syrup. Even though we didn’t get a large quantity of syrup, we are all happy that the syrup still has that great, natural sweet flavor!

Capture Fall Colors with Chinese Lanterns

In addition to the wonderful, hearty food crops we harvest in the Fall, Red Rooster Farm also grows some things purely for their decorative value. Chinese Lanterns are one of those “nice to look at but can’t eat” items.

Sometimes called Japanese Lanterns, these red/orange mini-balloons capture a piece of Fall so we can bring it into our living rooms. And, you can enjoy their bright, cheery colors long after the Autumn leaves have all fallen to the ground. Chinese lanterns will last for years so you can enjoy them through all four seasons.

Our bed of Chinese Lanterns grew well this year. Perhaps they liked the colder-than-normal spring and hotter-than-normal summer. Even with the good crop, supply is limited. Contact us quickly if you want to reserve some lanterns for your home.

Garlic as a Decoration?

Red Rooster Farm has provided locally grown, fresh organic garlic to the Shiawassee area for many years. This season’s garlic crop is right on schedule this year — it was harvested a couple weeks ago. 

First the garlic is gently dug from the garden. The photo above shows what it looks like when first dug and stacked in our Gator to haul to the barn for the next step in the harvesting process.

Next, the garlic is laid out in a shaded, ventilated area where it can dry and cure somewhat, as shown above. After a couple days, the garlic is hand cleaned and returned to the curing area. Before it gets too dry, we braid the cleaned garlic and again lay it out in a ventilated spot.

The Finished Product

Our braided garlic is beautiful to look at but that isn’t the real reason we braid it. People have been braiding garlic for a long time because it is the ideal storage method. Our garlic braids keep their wonderful flavor for about a year when hung in your kitchen (but away from direct heat.)

The variety of garlic we grow is called New York White, the traditional variety found in New York’s Italian markets. It is also known as Polish White. But, don’t just take our word for how good it is. The following is an email we received from a customer who has mail-ordered our garlic braids for several years:

Hi,

Just thought you’d like to know the garlic arrived safely and was so well packaged. It’s beautiful stuff! — will there be enough? lol! Seriously, I look forward to sharing it with friends & family, and I will be sure to tell them you have a Web site.

I’ve already used the garlic to make pasta sauce and to flavor a pot of pintos to perfection. It’s a wonderful variety — dense, crisp, juicy bulbs with especially good flavor. It’s not like the local stuff you pick up here — it looks different, cooks up differently, and imparts a better flavor — plus, it looks nice “just hangin’ around!”

Keep me on your e-mail list for next year. )

Lauren in California

Garlic braids usually sell out before fall. So, if you want one for your kitchen wall or for gifts, contact us soon!

Walla Walla Sweet Onions are Back!

Many of you have already tried and become hooked on our Walla Walla sweet onions. You will be pleased to know that you pick them up right now, fresh and sweet, at the Red Rooster Farm store.

If you haven’t tried them, here’s the scoop: No bite, no tears, just extraordinary onion sweetness and best of all, no indigestion. Walla Walla onions get their sweetness from a unique blending of natural ingredients. First, there is the sugar content. And, just as important, there is the low sulphur content – half that of an ordinary onion.

Originally known as a favorite on the West coast, the super sweet and juicy Walla Walla Sweet Onion grows right here in Owosso at Red Rooster Farm. The versatile Walla Walla Sweet onion is enjoyed best when eaten fresh. We chop and toss them into salads for an onion flavoring that does not bite, but rather imparts a wonderful sweet flavor that compliments anything you use them with, instead of an overpowering onion flavor that lingers on all day. Another favorite way to enjoy them is sliced into slabs and stacked on a grilled burger or simply a mustard-and-onion sandwich. They make excellent toppings for pizza too. A special treat is to cut them in half vertically through the root end, brush with olive oil, dash of salt, and lay on the grill for 10 minutes. This method gives you the best onion-ring flavor you will ever eat and without the added fat of breading or grease.

Walla Walla Sweet Onions have a short shelf life of about a month or two, if kept in the refrigerator. Don’t store them with apples, celery, and pears since they can absorb the odors of other vegetables and fruits. We also chop them into sealed bags and freeze. Then we enjoy them all Winter too.

Oriental Salad Using Napa Cabbage

Napa cabbage is commonly referred to as Chinese cabbage in this neck-of-the-woods. Read on for our favorite Napa Cabbage recipe.

According to Wikipedia, the “napa” name came about as an Americanization of a Japanese word, not, as I assumed, from an area in California.

The appeal of this leafy vegetable is the flavor. We have eaten it fresh, not cooked. Although there are recipes using Napa Cabbage leaves to make baked cabbage rolls. And, it is often used as an ingredient in stir-fry recipes.

It does not really taste like the typical cabbage we are accustomed to. To me, it has a very pleasant, slightly peppery taste. Its subtle flavors allow it to be mixed with a variety of other ingredients without overpowering any.

Without a doubt, our favorite use of Napa Cabbage is in an Oriental Salad. The following recipe also uses Asian noodles which help to make this a filling salad. And the soy sauce dressing adds a nice flavor zing.

We will have Napa Cabbage available at our farm store for just the next week or two.

Oriental Salad
Serves 12

1/3 Cup Rice Vinegar or White Vinegar
1/4 Cup Sugar
2 1/2 Tablespoons Vegetable Oil
2 Tablespoons Honey
2 Tablespoons Soy Sauce (you may also use low sodium soy sauce here to reduce salt)

Combine above ingredients in a saucepan; boil for 1 minute. Place vinegar mixture in bowl and chill.

3 (3 ounce packages Ramen Chicken Flavor Noodles), cooked and drained.

Melt 1 Tablespoon butter or margarine in large non stick skillet over medium-high heat. Add drained noodles, 1/4 cup slivered almonds and 2 Tablespoons of Sunflower Seeds (Pepitas). Cook 3 minutes or until lightly toasted. Spoon into large serving bowl and chill.

Add vinegar mixture to noodle mixture and let stand 15 minutes.

Prepare vegetables: 8 cups finely shredded Nappa Cabbage, 2 cups shredded carrots and 1/2 cup thinly sliced green onions or (1 cup sweet Walla Walla/Vidalia onion).

Add veggies to the noodle/vinegar mixture and toss. Serve with crusty toasted garlic bread.

Walla Walla Sweet Onions are here!

Originally known as a favorite on the West coast, this super sweet juicy onion grows right here at Red Rooster Farm. Many of you are already familiar with our walla walla sweet onions. No bite, no tears, just extraordinary onion sweetness and best of all, no indigestion. Walla Walla onions get their sweetness from a unique blending of natural ingredients. First, there is the sugar content. And, just as important, there is the low sulfur content – half that of an ordinary onion.

The versatile Walla Walla Sweet onion is enjoyed best when eaten fresh. We chop and toss them into salads for an onion flavoring that does not bite, but rather imparts a wonderful sweet flavor that compliments anything you use them with, instead of an overpowering onion flavor that lingers on all day. Another favorite way to enjoy them is sliced into slabs and stacked on a grilled burger or simply a mustard-and-onion sandwich. They make excellent toppings for pizza too. A special treat is to cut them in half vertically through the root end, brush with olive oil, dash of salt, and lay on the grill for 10 minutes. This method gives you the best onion-ring flavor you will ever eat and without the added fat of breading or grease.

Walla Walla Sweet Onions have a short shelf life of about a month or two, if kept in the refrigerator. Don’t store them with apples, celery, and pears since they can absorb the odors of other vegetables and fruits. We also chop them into sealed bags and freeze. Then they can be enjoyed all year.

Black Raspberries Now

Black Raspberries are ripening now on Red Rooster Farm — and we have extra to offer you. These organically grown juicy, sweet, yet slightly tart morsels are quite versatile. Of course they are excellent eaten fresh without adornment. [I graze on them while puttering in the garden.] And, they also shine as main ingredients or garnish in a variety of recipes. Do you enjoy them topped with a little sugar and cream? Or how about mixed with yogurt? Added to your morning cereal, pancakes, waffles? Don’t forget simply dropping a handful into a bowl of vanilla ice cream.

For the more ambitious, raspberries make excellent deserts and pies. Since they are high in antioxidants and fiber, and low in calories, you don’t have to feel guilty in having an extra serving.

If you aren’t eating them immediately, do not wash until ready to use. A tight sealing, air tight container works best for storing raspberries in your refrigerator up to a week.

Black raspberries have a short season. They are available for just a couple weeks. (Red Raspberries are not yet ready but should be available by the end of July.)

Contact us now to reserve yours.