Web-work & lactofermented radishes

One thing I intend to accomplish this winter: spiff up the website/blog, and the facebook site… I’ve received a few generous offers to help me approach this re-vamp. I currently reside (happily) pretty much on the far side of the digital divide. They’re gonna attempt to pull me more into the 21st.


I’d be super glad to receive any of your pointers on how to make all this digital-virtual-electronica more user friendly for you… just let me know.


As part of this process I’m surfing around looking at many other web presences, seeing what’s out there. Needless to say there’s tremendous variety and great creativity. There’s no one template (of course). A lot of people are doing a lot of different things on the web.


Here’s an example of one I really like…plus it entails a neat little recipe that looks well worth remembering. Many of our Mt. Pleasant CSA old-timers remember Lee and Laurie and Eaters’ Guild.


We’re always looking to beef up our recipe page, and would be glad to list any recipes you’ve got too. Thanks!


This is from Eaters’ Guild Farm down in Bangor, MI.

check this recipe out on their blog


fermented radishes 6-10-14-3fermented radishes 6-10-14-2

Radishes are one of those quick and abundant little veggies. One of the first items we receive in the CSA share, they are beautiful, spicy and nutritious. This is a way to enjoy radishes with an extra boost of vitamin content by introducing a pro-biotic process…. and the coolest part about this recipe is how easy it is!


1 bunch radishes

1 teaspoon salt

1 cup filtered water


wash and slice radishes, place into a 8oz jar.

In a separate jar mix 8oz filtered water with salt. Pour the brine mixture over the radishes leaving a centimeter of space below top of the jar. Place a lid on and let sit at room temperature for 3 days. After 3 days refrigerate. Enjoy on salads or as a side with cheese and fruit.

Honey & Survey


honey bee 2013

just a couple quick pitches

our honey for sale

please complete your:

2014 Veggie CSA Evaluation, Survey and Feedback

quickly peel garlic – super-fast!

just a couple quick pitches

our honey for sale

please complete your:

2014 Veggie CSA Evaluation, Survey and Feedback

and now to the garlic!

once upon many times I peeled plenty of garlic

peeled to the clove garlic

if you have the time, I highly recommend it.

then again, honestly, who has time to spare?

just cut to the chase, right?

the last few years I’ve been hearing rumors (some nastier than others) about shaking garlic… shaking it so crazy that the skins came off…

well I, of course, never tried it.

This year Kate got the honor of mincing the garlic for us.

She’s done about 5 pounds worth, has another 8 or so to go.

But who’s counting?

well, she decided to test out the many rumors we’ve been hearing… she shook the living day lights out of it (actually, she said it wasn’t that much shaking, really). And, yes, the skins came right off.

So, I decided that the next time I was on the internet I’d track down and send along the real deal rumor mill….

one thing first, though,


given that we grow a hardneck garlic, and that there is a very strong central stem, please use Martha’s Technique to separate the cloves from the heads.

I just cannot recommend that you smash your hand straight down onto the

garlic head. I’m afraid you’ll pierce your hand terribly.

other than that, check out:

Peel a Head of Garlic in Less than 10 Seconds with Two Bowls

Just remember, I cannot recommend that you smash your hand straight down onto the garlic head. I’m afraid you’ll pierce your hand terribly.Use Martha’s Technique of crushing the head into cloves with bowls too.

peeled garlic cloves

To Mince Your Garlic:

We spend some time and make a big batch of minced garlic all at once. (The only forewarning about this technique : you will find that you and your family eat more garlic than ever, because it’s so easy to use!)

Minced Garlic:

Peel the individual garlic cloves. Add cloves and begin grinding in your food processor. Watch closely, add only enough olive oil to allow the slurry to grind. Scoop the garlic out into small glass canning jars. Fill them up good and high. Top off with another little pour of olive oil. Screw on the caps. Place one jar in the fridge, for use. All others, freeze until the jar in the fridge is gone and you need more. (Frozen, the garlic has kept well, well over one year.) Take out one jar at a time.

Our Shiitake at Greentree Now!


these are but a few of the many shiitake mushrooms

you can find on sale now at the Greentree in Mt. Pleasant


our shiitake 11/11/2014

(I just delivered them yesterday! Get ‘em fresh – Enjoy!)



here’s a little series of photos.

the moon’s setting,

reflecting off our pond just down the hill.

moon set reflectDSCN5752DSCN5758


Thank You!


looking east, good morning!

looking east, good morning! Nov 2014

thank you!


thank you!

We’d like to offer a great big Thank You to the many who’ve supported us through this most recent harvest season. We’ve received good praises from many who’ve both endured and enjoyed the many foods! Thank You!


Just a reminder, if you’re needing to complete your

2014 Veggie CSA Evaluation, Survey and Feedback

Just return it in whatever way’s easiest for you.


I’d like to thank the many people who ventured out and spent some time and energy chipping in with us to grow and harvest the foods. (It’s just so nice for us to have these visitors too). We had many hands making lighter work!


Due to illness and also school starting, I faced many a labor shortage. Many of you spent your time to help us still get ‘er done.


Also, such absolutely fantastic turn-out for our Garlic Harvest Party. Wow. Too cool. We really like that a lot! The food was so good, the company just wonderful, the dedication, the joy, the sharing of a common purpose, to get to know more of you better! The level of participation was awe-inspiring. I feel that this event need be ever more central to a more full CSA experience.


Thank you for your patience with road construction. Also with my occasional tardiness. I appreciate the many early and helping hands to unload the delivery van of CSA crates. That’s a really helpful thing.


Thank you to the many who committed to the Veggie CSA, to the Mushroom CSA, and to purchasing extras and additionals at the delivery sites. We are striving to provide ever more good foods for your health and enjoyment.


Thanks to the many of you who hung out some and visited with me at the delivery sites. This is truly a weekly high point for me. I also greatly appreciate the talk and sharing that happens as you all collect, “commiserate”, and communicate about your CSA foods. The food community builds in this way.


Thanks to the many who shared recipes. Yummy! And to the many who participated in our blog and/or facebook too. I’m planning on dedicating time this winter towards those internet sites, to make them more valuable for you (and me).


And thank you for all the words and signs of encouragement so generously given, again and again.


thank you!

thank you,


from Chris and the many others of the Swier Family Farm

If your honey crystallizes….


if your honey crystallizes,


“Most pure raw or unheated honey has a natural tendency to crystallize over time. Crystallization does not affect the honey except for colour and texture. Crystallized honey is not spoiled and preserves the flavour and quality characteristics of the liquid honey. Some honey users like it in this state since it is easy to spread on bread or toast without dripping off and the taste is richer.

Bear in mind that crystallization of honey has no bearing on its quality, but it is an attribute of pure and natural honey.”

source: Khalil Hamdan

“How fast will honey crystallize? Different types of honey will crystallize at different rates. Some honey crystallizes within a few weeks after extraction from the combs, whereas others remain liquid for months or years. The following factors influence the speed of crystallization:

(i) the nectar source collected by bees (the sugar composition of honey),

(ii) the methods in which honey is handled (processed) and

(iii) the temperature in preservation.”



This is our one year old honey. It crystallized after roughly 8 months.

(We store it very cool, at temperatures which actually encourage crystallization.)

after 8 months, or so, crystallized honey

Maple Syrup, from our neighbors, does the same

(“makes your teeth feel good!”)

crystallized syrupmakes your teeth feel good!

We don’t mind the honey being crystallized, except that you just cannot drizzle the honey quite as delicately and precisely as when it’s perfectly liquid.


to liquify your crystallized honey


All of our honey is in glass containers. Simply place our honey jar (yep, the whole jar) inside any other container larger than it. This is usually a pot, or deep stainless bowl. We fill the pot or bowl with hot water from our sink, up to the lid of the honey container. Let it steep. You might find you need to do this more than once to get all the honey to thoroughly liquify.


you don’t want the water to be too hot though

Again, according to

Khalil Hamdan

“The temperature should not go beyond 40 ºC (104 ºF) to avoid overheating. Overheating honey for any period of time will reduce its quality by destroying its enzymes, loss the delicate flavour, aroma and darkening the honey colour. Heating must be done with care if the nutritional value of the honey is not to be spoiled.”

Simply Honey, For Sale to You!

if interested, just be in touch


Simply Honey

For Sale

to You


pure, simple honey for sale


jelly jar : $3.00

1/2 pint : $5.00

1 pint : $10.00

1 quart: $15.00


honey ready for sale, sept 2013

very limited supplies

first come, first serve

Our honey has not been heated for the purpose of filtration. The natural pollens and all benefits of honey are therefore maintained. Our honey is not tainted with miticides, antibiotics, or para-dichlorobenzene.  Our honey is raw, purely and simply.


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