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Archive for the ‘market bartering’ Category

 

DSCN1690Today I took a partial bushel basket of rosemary, sage, oregano, and sweet basil to trade at the market.  I got in exchange a large, ripe cantaloupe and a quart basket each of small yellow squash and medium and small cucumbers.  We’ve got lots of our own fresh tomatoes, chile peppers, and onions, so I’ll be making gazpacho this week.  I’ll post my recipe (or as close to a recipe as I ever come!) after I make the gazpacho. 

The great thing about market bartering is that we go farmer to farm stand with as little between the producer and consumer as possible.  We know we might be able to get a better price for our herbs per ounce if we went big, but that prospect also would most likely not be sustainable.  This way works just fine for us.  And as I understand it, since we have no net gain from the exchange, the transaction should incur no tax liability.  On the other hand, if the farm stand sells the herbs at considerable profit, then the farm stand might incur tax liability.

Please let me know in the comments section if you do market bartering with your produce, eggs, etc. or if you barter services for homegrown produce.

Text and photograph copyright Ozark Homesteader 2009.  All rights reserved.  I welcome your re-printing excerpts of this and other posts, but please make sure that you copy only excerpts, that the source is prominently displayed, and that you include a full URL, not just a link.  Thank you!

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Vichyssoise?  on a homestead?  Vichyssoise is a perfect soup for the hot days of an Arkansas summer, but the original chilled soup is a bit too wasteful for me.  Vichyssoise is ordinarily a creamy white color, brought on by using just the whites of leeks and peeled potatoes.  This soup is more rustic and much more frugal, because it leaves the potato peels on and incorporates the green as well as white of the leek.  The result is a richer, tastier but also more colorful soup. DSCN1561

It is also really, really easy to make.  You just need to remember to start it early in the day or (even the night before) to let it cool.  And, yes, with milk or cream and bacon crumbles and cheese instead of the yogurt, buttermilk, or sour cream, you’ll have a tasty warm winter soup.

This recipe serves four.  As always, measurements are approximate; use what you have!

One large leek

one two-handed handful of new red potatoes—about eight or nine small ones  (yes, these were the bartered potatoes I wrote about here: https://ozarkhomesteader.wordpress.com/2009/06/19/farm-stand-market-bartering/

a carrot or two

pat of butter or about ½ T oil  (Yes, I really mean use butter.  If it’s organic, it contains good Omega-3 oils.)

water and/or chicken broth

½ cup to ¾ cup sour cream, yogurt, or buttermilk (whatever you have on hand)

Begin by cleaning the leek.  Slice it in half lengthwise and separate the leaves to reveal any embedded dirt.  Then slice the green portions thinly.  Set aside the  white part.  Now wash and dice the equivalent of one or two medium-sized carrots.  If you have some misshapen carrots, this is a great time to use them, since they are first diced and then  pureed.   Next wash and dice all but three of the new potatoes. 

No, don’t peel the veggies!  That’s good stuff!  Are you trying to bankrupt yourself?

Put the leek greens in an 8-inch Dutch oven (or any heavy-bottomed pot if you haven’t become dedicated to cast iron yet) lightly coated with butter or oil.  Saute the leeks until they start to soften, and then add the diced carrots and diced potatoes.  Stir them to coat with butter or oil and saute a couple of minutes.  Add enough water to cover.  Yes, you may use broth here, but with the carrot and leeks, you really don’t need it.  Now cover the pot and walk away for about twenty or thirty minutes while it simmers.  Then turn the pot off to let it cool.

While you wait, thinly slice the remaining leek white and the three reserved red new potatoes.  Nope, don’t put them in yet!

Walk in the garden.  Go weed a little.  Pick salad greens.  Drink a glass of lemonade or wine.  Now go back and dump your cooled diced, cooked veggies in a blender, food processor, or, if you’re a Luddite like I can be, your food mill.  I prefer using a food processor or blender for this recipe because the food mill will retain too much or the potato peel.  Add a little sour cream, milk, or buttermilk if you need it to get the mixture going, anywhere from ½ cup to ¾ cup.  Process the mixture to a smooth, creamy blend.  Now set the blended mixture aside.

In the Dutch oven you already used, add a little more butter or oil, toss in the reserved sliced leek and potatoes, and stir to coat.  Cover and cook on low heat for about fifteen to twenty minutes, stirring occasionally, until the potatoes are cooked.  Taste them!  If the potatoes no longer taste raw, the leeks will be cooked too.

Add the sliced vegetables to the pureed mix and refrigerate until you are ready to eat them.  Serve by dishing out the sliced veggies first and then adding on the pureed mixture.

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This morning my husband and I cut some overgrown herbs to trade at the nearest farm stand.  Here’s what we got in trade for what was, in essence, prunings:

Trade for herb pruningAre you wondering why we are buying squash in June?  We were out of town for two weeks and have squash bug problems, so I waited to plant squash until we were back.  Meanwhile, we can enjoy our neighbors’ squash through bartering.  The onions are Vidalias from Georgia.  No, we cannot grow them as sweet here.  I generally don’t grow potatoes because they are so inexpensive yet take up a fair amount of space.

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