Melon....

Peaches....

Asparagus Beans

At Last Tomatoes....

August 13 - Picking Cucmbers, Peppers, Celery, and Radish ... Waiting for Cilantro, Eggplant, Asparagus, Green, and Purple Beans.

 Picking Cucumber, Pepper, Celery and Radish

 I also have early purple, red and yellow gold potatoes.


 Waiting for eggplant

...asparagus beans

 purple  and green beans

And cilantro to be ready for harvest. 

WWOOF's From Boston, MA ...

Two new WWOOF's have arrived at the garden ....
Abby and Eliza.  They are helping  weed, pick, water shovel and rake.   There is always so much to do if you are not careful it is easy to get out of balance and not have fun.  So - after the first week of garden work we took a drive, starting at sunrise, over the Chief Joseph Highway, Cooke City, Beartooth Pass, Red Lodge, Cody and back to the WOG at sunset. 

 

We saw a lot of very beautiful country ....

Happened onto a International Festival at Red Lodge ...

Tried some interesting foods like deep fried strawberries...

Sorry - not organic I am afraid.

And got to Cody just in time for the excitement at the Irma ....

Shoot-out and wedding ...

and some cowboys and rodeo clowns.

And a tourist or two...

Picking Time ...

 Thank you Brass Plum for using Wyoming Organic Garden broccoli for your salad.

Try kale chips:  Toss kale in olive oil, salt, pepper and bake in 350 degree oven until crispy.

And now a plug for corn on the cob.   It isn't summer without it.

Mastering The Art of French Cooking

Our lovely French WWOOF's suggested that they cook for us a traditional French dinner before they returned to France.   We invited Worland ladies to share in the celebration and the girls began cooking us the treat.













Here is the menu:
First course - appetizers of prosciutto wrapped melon, cheese bites, and pastry around sausage.

The first course was a delicious green salad made with greens from the garden and a  mustard/balsamic dressing, a slice of Quiche Loraine, and a slice of tomato pie.















Here are their recipes. 

Quiche Lorraine  -  Serves 6 - 8 people.

Ingredients:   A puff pastry, 3 eggs, 30 cl of single cream, 25 cl of milk, 300 g of smoked bacon, 50 g of grated cheese.

In a pie plate, place the puff pastry and pick with a fork.  Fry smoked bacon in a large skillet over high heat.  In a bowl, mix eggs, single cream and milk. Then stir.  Add salt and pepper.  Spread bacon on the puff pastry and then pour the mixture.  Sprinkle grated cheese.  Bake 30 minutes at 254 degree F. 

AND



Tomato Pie -- Tarte A La Tomate
Serves 6 -8.

Ingredients:  Mustard, puff pastry, onion, 5 tomatoes, 75 g of grated cheese, basil.

In a pie plate place the puff pastry and prick with a fork.  Spread mustard on puff pastry.  Fry the onions in a pan with some oil, then put on the mustard. Cut tomatoes into slices and place on onions.  Sprinkle with grated cheese and basil.  Bake 20 minutes at 254 degree F.

Next post will be the main course followed by dessert.

Bon Appetit !

WWOOF's From Paris -- Merci D'etre Venu

Tomorrow the lovely French WWOOF's will return to the magical country of their birth.  It has been of great help for them to be here and I see how the WWOOF program helps to promote the organic goals of our earth.

The hard work ethic that the WWOOF's bring with them country to country gives me a smile and a hope.  While they were here -- they jumped right into the challenge within minutes of their arrival spending two long, hot, sunny day's pulling weeds in the garden.  No task was to dirty or boring as they kept working for three weeks straight. 

We traveled around the region looking at other garden's and country side and learned from each other new custom's and processes.  They taught me many things during their stay.  One thing that meant a great deal was the lesson of the art of being together at a meal time.  The preparing, cooking, and then on to the enjoyment of the dinning and conversation involved -- a daily occurrence in their country unlike our "fast food" mind set.  Waiting for each other and sharing the process.  Being together.   I am so grateful and appreciative of their time and help here.  

Mademoiselles -- Merci D'etre Venu...  thank you for coming!

Early July to First Pick Today...

This season - and every season in Wyoming - is a challenge.  This year was a very wet and cold spring into summer then hot, hot, hot.  Vegetables got planted later than normal but now seem to be doing quite well.   The first broccoli was picked this morning.   Here it was the first day of July....

Here it was this morning....

The peppers are also doing well ....

Check this site often to see what is being picked that day.   You can also call 307 347 3868 or email wyoorganicgarden@gmail.com  to place your order. 

Hope to hear from you soon!

Strawberries

Slow Food Nation ...

Eat better!   Live stronger!  Contribute your time to the slow food nation.

Read more about it.

http://slowfoodnation.org/

Lilacs and Crab Apple Tree's Are in Bloom....

World Wide Opportunities on Organic Farms - http://www.wwoof.org/

Take a vacation ....

Sign up to be a WWOOF and help organic farmers all over the world.

# # # # # # # # # 

YEA!   The WWOOF's are here and have been doing wonderful work!  There are no words to express how appreciative I am for their help and dedication. 

Ken (below)  has been amazing and helps me with anything I ask him to do.  He is my 12 month WWOOF.    Here he is clearing the field of pallets.   In the past I used black plastic - held down with pallets - to keep weeds under control but this year I am going to change to a different format/plan.   I will add pictures and information as this starts to be accomplished. 

 Luke and Lauren (below) have been here, with me, for a month.  They came to me after completing 7 months in South America as WWOOF's.   They cleared the field of weeds, burned piles, went to the dump many times, hauled peat moss, and got the field ready to till.   Luke also brought many loads of manure to start decomposing for future garden area.   Lauren made many seed tapes for planting which I will share in detail soon.  Here they are after helping design and build the new drip irrigation system.

 

FYI - The dandelions in the forefront of the picture are organic. Dried dandelions are thought by some to treat cancer and cleanse the body of toxins. For more reading go to:
http://www.cancertutor.com/Cancer02/DandelionRoot.html Contact me if you would like to order dried dandelions.


Here are Luke and Lauren after building the greenhouse.

Things are growing and getting bigger...

And the lettuce looks good too!

YUM!

Spring Is Underway...

The tomatoes are started and also the peppers.  The garden is getting a sprucing up after a long cold winter. In not too many weeks we will be putting those babies in the ground and holding our breath that frost and cold does not interfere.  

The orchid in my kitchen window is also happy it is spring.