Kinderhook, New York
Local food/farms
24 October 2020 01:04PM
Jody Bolluyt

Normally this time of year we are hosting the Garlic Planting Party on the farm. We gather together at the farm to split the garlic bulbs into cloves and to plant the cloves for the next season’s harvest. It’s a wonderful way to celebrate the season’s bounty and prepare for the next year’s. Unfortunately as with so many things this season, we weren’t able to do that this year. We missed seeing you.

So, we were left with 600 pounds of garlic bulbs that needed to be split. We weren’t sure how we were going to fit that task into our to-do list. Fortunately our long time friend, Bob Walker, came to the rescue. Bob is a farmer as well as an inventor and builder of farm tools. Last year Bob drove up to VT to use another farmer’s garlic splitting machine. He looked into ordering one of his own and after seeing the cost decided he could build a machine instead. Over the last month Bob created a few prototypes and then last weekend finished up his first real model. There are two sets of soft rollers that are run by a motor that gently split the bulbs into individual cloves.

He split his garlic early in the week and dropped the machine off for us to use on Friday. Which was perfect, it was a cold rainy day so an indoor task was very welcome. Kyle put the 600 pounds of garlic through the machine twice to get the bulbs completely split. It took about 45 minutes. We then dumped out the garlic onto our sorting table to pull out the damaged cloves, stems, and other debris. It was a quick job to get boxes full of clean and ready-to-plant cloves. A big thank you to Bob for helping us get this task off our list. And for keeping our thumbs from getting sore. Splitting that much garlic by hand leads to sore hands.

We will plant the garlic this week. It will be in the ground until next July when it will be ready to harvest. And we hope that you can all join us again for a day of harvesting and celebrating.



The popcorn is dried and ready to pop. Use your thumb to push the kernels off the cob and then pop them on the stove or your air popper like you normally do. Store kernels in a plastic bag or container or a glass jar.


This bunched green is technically a leaf broccoli. Has a sweet broccoli/kale flavor – cook it like broccoli rabe or kale.


3 eggs
2 tsp. plus 1 Tbsp. sesame oil
Kosher salt
4 garlic cloves, thinly sliced
2 bunches scallions, trimmed and thinly sliced
1 (1-inch) piece ginger, peeled and minced
1 1⁄2 cups diced cabbage
5 cups leftover cooked white rice, cooled
1⁄2 bunch cilantro and stems, minced, plus more for garnish
3⁄4 tsp. sugar
1 1⁄2 tbsp. soy sauce
Crushed peanuts, to garnish

Whisk eggs with 2 teaspoons sesame oil and salt.

Heat a large wok over high add 2 tablespoons oil. Add half of the eggs and cook until lightly set in the center and the edges are bubbling, about 1 minute. Gently slide the egg pancake onto a cutting board and slice into 1⁄4-inch side strips.
Pour the remaining 2 tablespoons of oil into the wok along with the garlic, scallions, and ginger and cook until fragrant, about 1 minute, Add the cabbage and cook until tender, about 2 minutes. Add the rice, cilantro stems, and the sugar and cook, breaking up the rice with your spatula, until the rice is warmed through, about 2 minutes.

Make a well in the center of the rice and add the remaining egg. Cook the egg, stirring, until the eggs are cooked and scrambled, about 1 minute. Stir in the rice to combine, along with the remaining 1 tablespoon of soy sauce, the minced cilantro, and half the scallion greens. Transfer to a platter and garnish with the strips of egg, the remaining scallion greens, and the minced cilantro. http://www.saveur.com


3/4 cup white vinegar
2 tablespoons sugar
2 teaspoons kosher salt
3 large carrots, peeled and sliced crosswise 1/8 inch thick
1 pound daikon, peeled and cut into 1 1/2-inch-long matchsticks
In a medium bowl, combine the vinegar, sugar and kosher salt; stir to dissolve the sugar and salt. Add the carrots and daikon. Cover them with a small plate and a heavy can to keep them submerged in the pickling liquid. Let stand at room temperature for 2 hours. The pickles can be refrigerated for up to 1 week. http://www.foodandwine.com


1 tablespoon almond butter
1 tablespoon tamarind paste or tamarind sour soup base (see Note)
1 tablespoon maple syrup
2 limes, juiced
1 tablespoon tamari

Pad Thai
1 tablespoon coconut or olive oil
1/2 red onion, finely chopped
2 garlic cloves, minced
One 1-inch piece ginger, peeled and finely chopped
1 stalk lemongrass, very finely chopped (optional)
2 to 3 large kale leaves, chopped or torn into bite-sized pieces
Sea salt to taste
6 ounces pad thai rice noodles
1 daikon radish
1 cup mung bean sprouts
1/2 cup toasted cashews
1 cup basil leaves, torn
1 cup cilantro leaves
Combine almond butter with tamarind paste in a medium bowl and mix with a spoon until smooth. Add maple syrup and mix to incorporate. Then add lime juice and soy sauce, whisk until smooth and set aside.

Warm coconut or olive oil in a large pan over medium-high heat. Add onion, garlic, ginger and lemongrass and sauté for 2 minutes.

Add kale and salt and continue to sauté for another 5 minutes, stirring. Cover and set aside.

Prepare pad thai noodles according to the package instructions.

Peel and cut daikon radish into noodles with julienne, vegetable peeler, spiral slicer or by hand with a sharp knife.

In a large mixing bowl, combine rice and daikon radish noodles, mung bean sprouts, sautéed kale mixture, cashews, herbs and the dressing. Toss gently to coat. Serve immediately with more lime, garnished with toasted cashews and herbs. http://www.foodandwine.com

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