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We brought fresh water to a boil over these potatoes for just a few minutes, until tender by a fork, and found that the Norlands needed just a minute or so more cooking time than the Adirondacks. Also, we found a slightly creamier consistency to the Norlands, and i’m guessing, due to starch size and arrangement in the potato. It felt on the tongue that the flesh had less “graininess” and a finer molecule build. The cooked buds were gently rolled in soft butter and then devoured immediately 
Into October and we still have those beautiful peppers and eggplant heirloom varieties…see previous post for some pics of those. Today’s post is dozens of images from the farm of our greens and herbs…check it out! Keep in mind that this is not everything we grow, just a facet, and we will be back posting about the variety of pumpkins we want to share with you…
check out our full line of Asian Eggplants and Peppers in these photos
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Naturally grown with our carbon conserving and wetland reclaimation methods…Neem oil used once for mitigating the white flies.
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Hot Red Pepper Sauce #9 - "2010 Recovery Sauce"
Well Last year we had The “All Wee’ Wee’d Up” stimulus Sauce – so hot! This year Our first hot sauce out is the “Red Pepper Sauce- 2010 Recovery Sauce” No. 9 – sort of like the economic recovery it is just not quite as hot as predicted! (just wait ’till the habaneros really start flowing in..) Also check out our mild “Q” Sauce for the barbee.
Check out the making of the sauce in the video below. We work really hard to make the finest flavor and quality and we do not dilute our sauce with vinegar or use pepper extracts – It Is Just Fresh Juice made on the farm from peppers we grow!
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