tag:blogger.com,1999:blog-43778214571647739422024-02-18T19:43:54.080-06:00Keppers' Pottery & ProduceKeppersPotteryhttp://www.blogger.com/profile/01291284207899944042noreply@blogger.comBlogger840125tag:blogger.com,1999:blog-4377821457164773942.post-13914195136834118042016-05-18T07:16:00.003-05:002016-05-18T07:16:52.923-05:00New Blog Location<span style="font-family: Verdana,sans-serif;">We have incorporated our blog into the new web site. For current entries go to <a href="http://kepperspottery.com/" target="_blank">http://kepperspottery.com/</a></span>KeppersPotteryhttp://www.blogger.com/profile/01291284207899944042noreply@blogger.com0tag:blogger.com,1999:blog-4377821457164773942.post-50663982124831262082016-05-13T16:24:00.001-05:002016-05-13T16:26:53.012-05:00Frost Warning Special!<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhN72f4zvS1ZU04H_sGsjD9LVRj5DI8bvLto_mWeLGgSMNdQMz8YbRYxMf2Z2LYmFK6rxb0Z3bAQL7QBJam3xAu685o_Li2OaM7Y-IV-slvXBgoFpV53EB1nAQBAOtR57IVt9PeYpGNkWrT/s1600/short+asparagus+007.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhN72f4zvS1ZU04H_sGsjD9LVRj5DI8bvLto_mWeLGgSMNdQMz8YbRYxMf2Z2LYmFK6rxb0Z3bAQL7QBJam3xAu685o_Li2OaM7Y-IV-slvXBgoFpV53EB1nAQBAOtR57IVt9PeYpGNkWrT/s320/short+asparagus+007.jpg" width="320" /></a></div>
<span style="font-family: "verdana" , sans-serif;">Tonight there are frost warnings. Once asparagus grows above soil level it is vulnerable to frost. And once frozen, it is inedible.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjEdtAWgFuZAHr4dG106-C9j3KIZDBqpgUVdLDF5Zppk6-LK0ZwRcWnVsxIjoz6ICZSPN3fNnf3WJCsJBBeDb3LClzxG8rPw7CFR4ZZtKYxtAC1CaoZDm-53U0W_jeFui7SzrHhTtSWtBMv/s1600/short+asparagus+008.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjEdtAWgFuZAHr4dG106-C9j3KIZDBqpgUVdLDF5Zppk6-LK0ZwRcWnVsxIjoz6ICZSPN3fNnf3WJCsJBBeDb3LClzxG8rPw7CFR4ZZtKYxtAC1CaoZDm-53U0W_jeFui7SzrHhTtSWtBMv/s320/short+asparagus+008.jpg" width="320" /></a></div>
<span style="font-family: "verdana" , sans-serif;">So, today Ken picked everything above soil level, and we have some short pieces. </span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhK0cBVP-r3dmYsFTPLqY48M0xeaHIFRHY3xOAGQzJd-OHDzO4Uj5RmdLfzUpcGJOCCl4l0c95P6McnfN3dfbaofFCB8-F7pktc86-WUDBNhIYYsu9Vei6QaTDYgCStZiC2annjVHKOENZ/s1600/short+asparagus+003.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhK0cBVP-r3dmYsFTPLqY48M0xeaHIFRHY3xOAGQzJd-OHDzO4Uj5RmdLfzUpcGJOCCl4l0c95P6McnfN3dfbaofFCB8-F7pktc86-WUDBNhIYYsu9Vei6QaTDYgCStZiC2annjVHKOENZ/s320/short+asparagus+003.jpg" width="320" /></a></div>
<span style="font-family: "verdana" , sans-serif;">They are weighed out the same as the usual bunches of spears. Advantage of shorties? MORE TIPS!</span>KeppersPotteryhttp://www.blogger.com/profile/01291284207899944042noreply@blogger.com0tag:blogger.com,1999:blog-4377821457164773942.post-73442304855874302382016-05-10T19:25:00.001-05:002016-05-10T19:25:15.029-05:00Harvest Newsletter<!--[if gte mso 9]><xml>
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<span style="font-family: "verdana" , "sans-serif"; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";"><b>Greetings from the Garden!</b><span style="mso-spacerun: yes;"> </span>This week’s CSA box has greens – lettuce,
spinach, salad and braising greens, cilantro, parsnips, sun chokes, onions and potato onions, potatoes,
and asparagus.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxOGxetXCR70rl-k4K7mhoHMlud8kdIJNjnUrZwoevrbosNDKDk34NLtT-_g4AfQTiJEoIfEuDyfQlQFp8-6OGGjfQka8AT-jZzVON8GV-x6ZEJTy52fZCjpDnmMpTDVObRK-ruRr1f3X5/s1600/a+perennial++move+002.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxOGxetXCR70rl-k4K7mhoHMlud8kdIJNjnUrZwoevrbosNDKDk34NLtT-_g4AfQTiJEoIfEuDyfQlQFp8-6OGGjfQka8AT-jZzVON8GV-x6ZEJTy52fZCjpDnmMpTDVObRK-ruRr1f3X5/s200/a+perennial++move+002.jpg" width="200" /></a><span style="font-family: "verdana" , "sans-serif"; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";"><b>Field Notes.</b><span style="mso-spacerun: yes;"> </span>The big news this week is the first picking
of asparagus!<span style="mso-spacerun: yes;"> </span>Now Ken will be out every
other day picking.<span style="mso-spacerun: yes;"> </span><span style="font-family: "verdana" , "sans-serif";">W</span>e will be
watching the weather; asparagus does not take a frost.<span style="mso-spacerun: yes;"> </span>If it freezes it becomes inedible. If you get short spears they were harvested before a frost.</span></div>
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<span style="font-family: "verdana" , "sans-serif"; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";"><span style="mso-spacerun: yes;"> </span>This week we are moving perennial flowers
from the center of our loop on the drive.<span style="mso-spacerun: yes;">
</span>The long range plan is for a grab and go area for produce.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNRaQw0rTJPQFHNsErOX_6nP1YEMYCzEEskos1MV1vFlwqXRkhv1BbDr4Ynp-SB6AK4iy8RAwWJMQhIgbEJy-d7XcriIS-nSYMiUGqAISVEdkGh3Ut9-SV5nGgBIrGl8lxkUYK4VxJCaxO/s1600/oscar+and+piglets+008.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNRaQw0rTJPQFHNsErOX_6nP1YEMYCzEEskos1MV1vFlwqXRkhv1BbDr4Ynp-SB6AK4iy8RAwWJMQhIgbEJy-d7XcriIS-nSYMiUGqAISVEdkGh3Ut9-SV5nGgBIrGl8lxkUYK4VxJCaxO/s320/oscar+and+piglets+008.jpg" width="320" /></a><span style="font-family: "verdana" , "sans-serif"; font-size: 12.0pt;">Ken has been busy –
as usual.<span style="mso-spacerun: yes;"> </span>The hot weather crops are in
the mobile high tunnel.<span style="mso-spacerun: yes;"> </span>He has also been
transplanting and planting.<span style="mso-spacerun: yes;"> </span>And
weeding.<span style="mso-spacerun: yes;"> </span></span></div>
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<span style="font-family: "verdana" , "sans-serif"; font-size: 12.0pt;">The piglets have
arrived.<span style="mso-spacerun: yes;"> </span>We get feeder piglets each
spring with pig projects in mind.<span style="mso-spacerun: yes;"> </span>Pigs
are like four legged rototillers; they live to dig.<span style="mso-spacerun: yes;"> </span>This year they have started renovating a
section of the garden.<span style="mso-spacerun: yes;"> </span>Once the perennial
flowers are out, they will renovate the area inside the loop on the drive.<span style="mso-spacerun: yes;"> </span></span></div>
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<span style="font-family: "verdana" , "sans-serif"; font-size: 12.0pt;"><b>From the
Kitchen.</b><span style="mso-spacerun: yes;"> </span>Asparagus.<span style="mso-spacerun: yes;"> </span>This is a wonderful healthy medicinal
food.<span style="mso-spacerun: yes;"> </span>Asparagus assists the kidneys in
clearing uric and oxalic acid from the system.<span style="mso-spacerun: yes;">
</span>If you have eaten LOTS of spinach which is high in oxalic acid, now is
the time to add asparagus to your diet!<span style="mso-spacerun: yes;"> </span>My
first advice with asparagus is don’t overcook it.<span style="mso-spacerun: yes;"> </span>And consider grilling or brushing with olive
oil and baking as this will seal in the flavor.<span style="mso-spacerun: yes;">
</span>I like to top with homemade mayonnaise or a dressing with sesame oil, a
mild vinegar, honey, tamari, hot pepper if you like it, and toasted sesame
seeds.</span></div>
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<span style="font-family: "verdana" , "sans-serif"; font-size: 12.0pt;">‘Til Next Week,
Judith</span></div>
KeppersPotteryhttp://www.blogger.com/profile/01291284207899944042noreply@blogger.com0tag:blogger.com,1999:blog-4377821457164773942.post-57457008508841167152016-05-04T17:16:00.003-05:002016-05-04T17:16:47.127-05:00Ken's New Chicks<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCEKaJsw2Yxa_j1O6jDrk6pV4f5aY1eVc8-7-LG0Bfcewjl_buN2GaC8D_bUjsKrEKvPjLJB2RvLV53gGwPPGLzO8U5cowMCSouvejR7WuFDckp3ngJRYooFU0ZSXCEhsJ2jfKGzuFnSTf/s1600/hen+and+chicks+033.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCEKaJsw2Yxa_j1O6jDrk6pV4f5aY1eVc8-7-LG0Bfcewjl_buN2GaC8D_bUjsKrEKvPjLJB2RvLV53gGwPPGLzO8U5cowMCSouvejR7WuFDckp3ngJRYooFU0ZSXCEhsJ2jfKGzuFnSTf/s320/hen+and+chicks+033.jpg" width="320" /></a></div>
<span style="font-family: Verdana,sans-serif;">Ken encourages broody hens. Broody hens want to sit on eggs and hatch out chicks. In our experience chicks with good mothers have a head start - someone to care for them, teach them chicken skills, and protect them.</span><br />
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<span style="font-family: Verdana,sans-serif;">Once a hen continues to sit in a nest box over night, Ken starts to watch for a couple days. Then he moves her to a quiet, undisturbed area, places some eggs under her, and she flattens like a pancake over the eggs and looks rather comatose for three weeks, she gets up only to eat and defecate. </span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigLsG6Eny1newPavKfAeJxph8qlk7oOR8X08YcetOz062bxSSs-91nQyBItv2nSSbpS3h7gyAOUlusTAnXBfsUDDjYliIdL3aEr1hrdEXtuFeD-89wsJ8cw90lysVtKCz_g-lgD0bx9FQF/s1600/hen+and+chicks+036.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigLsG6Eny1newPavKfAeJxph8qlk7oOR8X08YcetOz062bxSSs-91nQyBItv2nSSbpS3h7gyAOUlusTAnXBfsUDDjYliIdL3aEr1hrdEXtuFeD-89wsJ8cw90lysVtKCz_g-lgD0bx9FQF/s320/hen+and+chicks+036.jpg" width="320" /></a></div>
<span style="font-family: Verdana,sans-serif;">If all goes well, she has turned the eggs, kept them warm, and not broken any. Then the chicks hatch! She usually watches them until they go from puffy chicks to chicks with feathers. Then she starts laying eggs again. </span><br />
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<br />KeppersPotteryhttp://www.blogger.com/profile/01291284207899944042noreply@blogger.com0tag:blogger.com,1999:blog-4377821457164773942.post-14371617620502708422016-05-04T16:02:00.003-05:002016-05-04T16:02:49.700-05:00Piglets Have Arrived!<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiiMbRjywUodVYz-6OPHstMzbUf-dy5yZLp2Hx_51ruoKca8iAxsilGQFp3V9wqNdss9D5P5A8XFEFRwglAPo9QY4MXd5jGvLpuMgiVQXLUwrTKz96mBzGW_uRhinGF6JfAtVOLpX4HUGaj/s1600/oscar+and+piglets+007.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiiMbRjywUodVYz-6OPHstMzbUf-dy5yZLp2Hx_51ruoKca8iAxsilGQFp3V9wqNdss9D5P5A8XFEFRwglAPo9QY4MXd5jGvLpuMgiVQXLUwrTKz96mBzGW_uRhinGF6JfAtVOLpX4HUGaj/s320/oscar+and+piglets+007.jpg" width="320" /></a></div>
<span style="font-family: Verdana,sans-serif;">Each year we get piglets. Pigs are an important member of the team here. They are four legged rototillers. We rotate them from project to project. Some years the y clear new garden space, renovate areas, clear fence lines, etc. They love to dig! And they eat culls from the garden - lower cabbage leaves, broccoli plants, etc.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBx5OFfbXESWu2zVUrTZQSAtItxnlAy9JjJOhZ0WnE5BJz1D4wTtdAOBU1v_YmjrEWJR5Dtu89BA4pjFN1M0NN5CnB3egvW9On0BU_Amn_ukY6rBfbfpwHjee-g3ZFUN6mjJ6P4NqjT61r/s1600/oscar+and+piglets+028.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBx5OFfbXESWu2zVUrTZQSAtItxnlAy9JjJOhZ0WnE5BJz1D4wTtdAOBU1v_YmjrEWJR5Dtu89BA4pjFN1M0NN5CnB3egvW9On0BU_Amn_ukY6rBfbfpwHjee-g3ZFUN6mjJ6P4NqjT61r/s320/oscar+and+piglets+028.jpg" width="320" /></a></div>
<span style="font-family: Verdana,sans-serif;">When they arrive they are small, and Oscar takes on the job of nanny. This year we are pretty excited to have full blooded Berkshires. A few years back we had Duroc Berkshire cross bred pigs, and they were great! </span><br />
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<span style="font-family: Verdana,sans-serif;">We sell half and whole animals, and usually get only as many pigs as we have pre - sold. Since pigs don't come in halves, and we had an odd number of families who have ordered, we still have one half available.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhh6w75TBGykPHvOHBQKXxGRiYxjRGjaqCUV0DCGBHc2bTlrjC0wQXeIxbm7k-u56nSieQ41MqmujlXuzDlFDnYMsAMrlUvjmI9omx-W1W6oXNZn-Xz0npcYZR1YCfnxdywde5J7QwebgBZ/s1600/a+piglets+011.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhh6w75TBGykPHvOHBQKXxGRiYxjRGjaqCUV0DCGBHc2bTlrjC0wQXeIxbm7k-u56nSieQ41MqmujlXuzDlFDnYMsAMrlUvjmI9omx-W1W6oXNZn-Xz0npcYZR1YCfnxdywde5J7QwebgBZ/s320/a+piglets+011.jpg" width="320" /></a></div>
<span style="font-family: Verdana,sans-serif;">If interested, contact us for details.</span><br />
<br />KeppersPotteryhttp://www.blogger.com/profile/01291284207899944042noreply@blogger.com0tag:blogger.com,1999:blog-4377821457164773942.post-27549088251924396892016-05-03T08:29:00.000-05:002016-05-03T08:29:01.454-05:00Harvest Newsletter<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-LdgEk7T_JQMVq9AsNa1xP8nopTNExpXnr2UavsV10DC8w2ETA79mJI_OCnkvinclVLCYIjqh3yRSBulrxMOjBr5zfNNaIl4cXNScv4DZ4jRthiKeYiq3qMek0L3J3_agnvKzYrAPKjgy/s1600/ken+garden+onion+transplanting+009.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-LdgEk7T_JQMVq9AsNa1xP8nopTNExpXnr2UavsV10DC8w2ETA79mJI_OCnkvinclVLCYIjqh3yRSBulrxMOjBr5zfNNaIl4cXNScv4DZ4jRthiKeYiq3qMek0L3J3_agnvKzYrAPKjgy/s320/ken+garden+onion+transplanting+009.jpg" width="235" /></a><span style="font-family: "verdana" , sans-serif;"><b>Greetings from the Garden! </b> This week's CSA box has greens - lettuce, spinach, sorrel, arugula, and potatoes, onions, garlic, parsnips, sun chokes<span style="font-family: "verdana" , sans-serif;">.</span> </span><br />
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<span style="font-family: "verdana" , sans-serif;"><b>Field Notes.</b> Ken is planting and transplanting and cultivating. Saturday night he transplanted onions while he listened to Garrison Keillor on his radio ear phones. </span><br />
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<span style="font-family: "verdana" , sans-serif;">Sunday night he cultivated to Wisconsin publ<span style="font-family: "verdana" , sans-serif;"><span style="font-family: "verdana" , sans-serif;">ic</span> radio's Simply Fol<span style="font-family: "verdana" , sans-serif;">k show</span></span>. And today he is preparing for the arrival of piglets. Pigs are useful four legged tillers. They love to dig and Ken puts them to use. Every year he plans out his pig projects for clearing fence lines future crop space, renovating current growing areas. W<span style="font-family: "verdana" , sans-serif;">e</span> sell the meat by the half custom cut. Ask us for details if you are interested</span><br />
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<span style="font-family: "verdana" , sans-serif;"><b>From the Kitchen.</b> This year I am trying to make samples of the more unusual vegetables so people can taste them. Last week I made sun choke chips. I googled a couple recipes. </span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtmYPEGRdQEXmInZXpaXEBrnsaAqj2W_f7ugLxnEPdmsdEeeHiyiYLg8D14tl8Lo5JwsxKHhkZw4NcprFoNJKXAX8Mt0NmklMosadVa38tynK5pkfIegQx_tvxuJQtFCONhsbuAX72w4QG/s1600/a+sun+chokes+keppers+style+076.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtmYPEGRdQEXmInZXpaXEBrnsaAqj2W_f7ugLxnEPdmsdEeeHiyiYLg8D14tl8Lo5JwsxKHhkZw4NcprFoNJKXAX8Mt0NmklMosadVa38tynK5pkfIegQx_tvxuJQtFCONhsbuAX72w4QG/s200/a+sun+chokes+keppers+style+076.jpg" width="158" /></a></div>
<span style="font-family: Verdana,sans-serif;">Scrub, slice and salt. Set on a towel to absorb some of the moisture. Toss in some olive oil and herbs or garlic powder or paprika. Bake at 375 on parchment paper about 15 min on each side. Look for a change to golden color on edges, but catch them before they are charcoal!</span><br />
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<span style="font-family: "verdana" , sans-serif;">Storage potatoes get wrinkly - they have less moisture, but are still plenty good. Tuesday for lunch I made hash browns. Scrub. Shred, salt and squeeze out as much liquid as you can - I use that for a starchy thickener in cooking. Get a heavy skillet hot with fat or oil that can take heat. Drop the shredded potatoes in the skillet leaving space so the skillet stays hot. Flip when crusty and top with some chives or onion tops. I serve with Ken's home made ketchup (less sugar) or my home made mayo. They also make great frittatas. Use left over baked or boiled potatoes. Add to egg scramble with sauteed onions and fresh greens. Top with cheese and bake 'til eggs are firm and cheese is melted</span><br />
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<span style="font-family: "verdana" , sans-serif;">'Til Next Week, Judith </span>KeppersPotteryhttp://www.blogger.com/profile/01291284207899944042noreply@blogger.com0tag:blogger.com,1999:blog-4377821457164773942.post-12723256323720611062016-05-02T15:12:00.000-05:002016-05-02T15:12:01.203-05:00Keeping it Cultivated<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9Db5dKcZ_D5H-4twP8X4I6LSZ0xIHasfJsri4akErqiXPskc2oMyKuGvtVwPNO6yeHL0pEuiypQtw_KmfdmFj33RJlo3LWjsr3WCvCsPgoQyUFeIBuXlvhBIng6PiHZR0LRSamvkAeL2P/s1600/ken+mobile+high+tunnel+cultivating+025.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="232" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9Db5dKcZ_D5H-4twP8X4I6LSZ0xIHasfJsri4akErqiXPskc2oMyKuGvtVwPNO6yeHL0pEuiypQtw_KmfdmFj33RJlo3LWjsr3WCvCsPgoQyUFeIBuXlvhBIng6PiHZR0LRSamvkAeL2P/s320/ken+mobile+high+tunnel+cultivating+025.jpg" width="320" /></a></div>
<span style="font-family: Verdana,sans-serif;">Ken is one of the most consistent cultivators I ever met. He gets out once the soil has dried after a rain and breaks the crust and kills any weeds in the cotton stage</span><br />
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<span style="font-family: Verdana,sans-serif;">He has several "weapons of mass destruction" as he calls them! He moves down the row faster than I can walk. It looks great. Sunday he listened to Wisconsin public radio's Simply Folk show and thinned carrots and cultivated all the crops by the mobile high tunnel and in the garden</span>KeppersPotteryhttp://www.blogger.com/profile/01291284207899944042noreply@blogger.com0tag:blogger.com,1999:blog-4377821457164773942.post-8999477767888309722016-05-02T15:06:00.001-05:002016-05-02T15:06:29.855-05:00May is Busting Out All Over<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdci44XhLxsm7Hk_kgrQlBakE0PepSmr3qa_-Q782WW8dBAfeXNeQfoF7drpniQeQlzqc0iR_VCOAgwlQTmTQpOR3J_cxXS5uSeuZJ7JEYvhmYjI3FHd_pJfmHHU4hGUEEHd6f2r8yjjo9/s1600/a+daf+sm+web+DSCN3861.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdci44XhLxsm7Hk_kgrQlBakE0PepSmr3qa_-Q782WW8dBAfeXNeQfoF7drpniQeQlzqc0iR_VCOAgwlQTmTQpOR3J_cxXS5uSeuZJ7JEYvhmYjI3FHd_pJfmHHU4hGUEEHd6f2r8yjjo9/s200/a+daf+sm+web+DSCN3861.jpg" width="200" /></a></div>
<span style="font-family: Verdana,sans-serif;">The flowers are all ahead of schedule! Most years the hepatica and daffodils are usually the first weekend in May for our spring opener. This year they bloomed about Mid April</span><br />
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<span style="font-family: Verdana,sans-serif;">The cherries and plums are blooming. We have a hardy bush cherry variety called Nanking. We have a couple types of plums. </span><br />
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<span style="font-family: Verdana,sans-serif;">The cow slips also known as marsh marigolds are also staring to bloom</span><br />
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<span style="font-family: Verdana,sans-serif;">And the trillium are right on schedule- ready to pop for Mothers Day </span><br />
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<br />KeppersPotteryhttp://www.blogger.com/profile/01291284207899944042noreply@blogger.com0tag:blogger.com,1999:blog-4377821457164773942.post-41458692608637035972016-05-02T14:59:00.000-05:002016-05-02T14:59:17.355-05:00Spring Planting for Full Season Crops<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi112CIeVwY97mT4EwYeL_uU-P8D-0T2eeM9BL_NjCLocLtbIals1uNSp2Mmi_M9CXGCA4AYnnMZ3wx3-luUJ2fGgmKgb9ZdZ3lWyRqAOAepA-MGr61342CHfIhXlReueWwZ6-oaWdRMx0m/s1600/ken+garlicl+garden+onion+transplanting+004.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi112CIeVwY97mT4EwYeL_uU-P8D-0T2eeM9BL_NjCLocLtbIals1uNSp2Mmi_M9CXGCA4AYnnMZ3wx3-luUJ2fGgmKgb9ZdZ3lWyRqAOAepA-MGr61342CHfIhXlReueWwZ6-oaWdRMx0m/s320/ken+garlicl+garden+onion+transplanting+004.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: Arial,Helvetica,sans-serif;">Ken transplanting on the other side of the garlic</span></td></tr>
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<span style="font-family: Verdana,sans-serif;">Although Ken is<b> always</b> planting - he has to plant greens for the winter salad mixes every week - there is a transition to planting crops that will be transplanted outside and crops that are what we call "full season crops." These include bulb onions - Walla Wallas, red onions, storage onions and leeks, and cucumbers, melons, squash, peppers, tomatoes and eggplant. These crops are usually planted and transplanted once each season.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjc24gzkvS1P5Kp38dHGAPVfmR-XtQrHWQyDNYyfU8-8pRDbsFhS8sYDi5AbW0Ik2Ir9catBNc9gegzrQ9p0WxrG55HCvualfyQMUqZyRyi0wcalDGV_CPXm_I8DaPuoKjktbooBgLGpE63/s1600/ken+garden+onion+transplanting+009.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjc24gzkvS1P5Kp38dHGAPVfmR-XtQrHWQyDNYyfU8-8pRDbsFhS8sYDi5AbW0Ik2Ir9catBNc9gegzrQ9p0WxrG55HCvualfyQMUqZyRyi0wcalDGV_CPXm_I8DaPuoKjktbooBgLGpE63/s320/ken+garden+onion+transplanting+009.jpg" width="235" /></a></div>
<span style="font-family: Verdana,sans-serif;">Ken starts all our crops from seed or in the case of garlic, cloves. His planting schedule for full season crops starts with planting garlic in fall, onions and celery in January, peppers in February and so on. Now he is starting to transplant the full season crops. Saturday night he was out with radio headphones. While he listened to a Prairie Home Companion he transplanted onion seedlings (I was washing pottery). </span>KeppersPotteryhttp://www.blogger.com/profile/01291284207899944042noreply@blogger.com0tag:blogger.com,1999:blog-4377821457164773942.post-70528828267303726292016-05-02T10:58:00.003-05:002016-05-02T10:58:56.183-05:00Spring Opener Preparations<div class="separator" style="clear: both; text-align: center;">
<span style="font-family: Verdana,sans-serif;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZZoF2m_qNJ4FH_Ae2T4pFpO1W_oHmLSTyuuE_Fgtsjfqjeb9oh2b8dOCCJeKjUynNVs9oZ3ObpO08SzMCl3_P8RAOSXfMe1D_Fka_q3V0U1QLSvPjhUYgl6cKyD1tlj9sEakAs62jHrUC/s1600/a+pottery+progress++washed+003.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZZoF2m_qNJ4FH_Ae2T4pFpO1W_oHmLSTyuuE_Fgtsjfqjeb9oh2b8dOCCJeKjUynNVs9oZ3ObpO08SzMCl3_P8RAOSXfMe1D_Fka_q3V0U1QLSvPjhUYgl6cKyD1tlj9sEakAs62jHrUC/s320/a+pottery+progress++washed+003.jpg" width="320" /></a></span></div>
<span style="font-family: Verdana,sans-serif;">Each year at the start of May we have an open house we call the Spring Opener. Pottery is washed and priced. </span><br />
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<span style="font-family: Verdana,sans-serif;">Fresh eggs and vegetables are available for sale as well as maple syrup. </span><br />
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<span style="font-family: Verdana,sans-serif;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3AxUIOCZSweGG6eSgEpg7ls6r47WhybDDbrFJ3eAHgvHi-s99kt8g4bWtPBr1avFJRK1KcuVmCFBk3VZEfk9WCXEtScb2Een6g4OSRgVtllEMWAGoo456IduGsK_-xIkOOscfWoiIUyEv/s1600/plum+blossoms+047.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3AxUIOCZSweGG6eSgEpg7ls6r47WhybDDbrFJ3eAHgvHi-s99kt8g4bWtPBr1avFJRK1KcuVmCFBk3VZEfk9WCXEtScb2Een6g4OSRgVtllEMWAGoo456IduGsK_-xIkOOscfWoiIUyEv/s320/plum+blossoms+047.jpg" width="320" /></a></span></div>
<span style="font-family: Verdana,sans-serif;">Many people walk through the woods and see gardens, blooming trees, etc</span><br />
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<span style="font-family: Verdana,sans-serif;"><span style="font-family: Verdana,sans-serif;">The event is Saturday, May 7th and Sunday the 8th. We hope to see you here between 10:00 and 5:00. </span> </span>KeppersPotteryhttp://www.blogger.com/profile/01291284207899944042noreply@blogger.com0tag:blogger.com,1999:blog-4377821457164773942.post-62630165634416337902016-04-27T08:27:00.002-05:002016-04-27T08:27:50.885-05:00Harvest Newsletter<div class="separator" style="clear: both; text-align: center;">
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<span style="font-family: "verdana" , sans-serif;"><b>Greetings from the Garden! </b> This week's CSA box has GREENS - lettuce, spinach, salad, cilantro, chives, parsnips, potatoes, onions, garlic, gobo and the last of the storage carrots, <span style="font-family: "verdana" , sans-serif;">and <span style="font-family: "verdana" , sans-serif;">a</span></span> black radish<span style="font-family: "verdana" , sans-serif;">.</span></span><br />
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<span style="font-family: "verdana" , sans-serif;"><b>Field Notes.</b> Rain. Plants have popped! Irrigating is just not the same as rain. We had some unusually warm weather, but several crops just were just waiting for some rain. The greens are thriving outside the heat of the tunnel, and the soil inside the new location is warming for tomatoes, peppers, etc. Now we are watching weather for late cool weather or frost. If - or when - this happens we will be running around covering heat loving seedlings that are hardening off.</span><br />
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<span style="font-family: "verdana" , sans-serif;">Fall plantings are also jumping ahead - the garlic looks great. In the field Ken's fall planted rye is taking off. </span><br />
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<span style="font-family: "verdana" , sans-serif;">And Ken has planted several of the early crops - the first potatoes and peas for example. Soon the first beet crop thins will be harvested; these are a colorful, tasty green. </span><br />
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<span style="font-family: "verdana" , sans-serif;"><b>From the Kitchen.</b> Each spring we have a couple of boxes filled with greens. Although they are not heavy, they pack nutrition and spring cleansing qualities. If you are not much of a salad person, try sauteing an onion and adding the greens just long enough to wilt them. Then add what ever will compliment your meal - If we are having pasta with tomato sauce, I tend to serve greens with cream or yogurt. If I am serving a main course with cheese, I add interesting vinegar and oil to the greens. When the meal is Asian I add toasted sesame oil and seeds to the greens. </span><br />
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<span style="font-family: "verdana" , sans-serif;">I also put chopped greens in a bowl and pour hot clear broth soups over them - this is a great warming start to a cool spring morning. And in Asia, they often salt greens to back up the chlorophyll flavor and make the greens taste sweeter. And I cook greens in egg dishes - spinach quiche or spinach omelettes. We are still in prime egg season!</span><br />
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<span style="font-family: "verdana" , sans-serif;">About this time I pull out the curried potato and parsnip soup recipe. Saute onion with some curry, add broth and cook potatoes and parsnips. Puree. Add some yogurt or cream. Serve with a dollop of yogurt and a sprig of green - cilantro or chives.</span><br />
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<span style="font-family: "verdana" , sans-serif;">'Til Next Week, Judith</span>KeppersPotteryhttp://www.blogger.com/profile/01291284207899944042noreply@blogger.com0tag:blogger.com,1999:blog-4377821457164773942.post-7483964211641446642016-04-20T17:19:00.000-05:002016-04-20T17:19:16.893-05:00Moving the Mobile High Tunnel<div class="separator" style="clear: both; text-align: center;">
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<span style="font-family: Verdana,sans-serif;">Ken has been watching the weather - he wanted to see a consistent warming trend before he moved the mobile high tunnel off the current greens to let them stay cool and to warm the soil for the summer heat loving crops like tomatoes and peppers.</span><br />
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<span style="font-family: Verdana,sans-serif;">We got some very warm temperatures and we wondered if we could vent the tunnel enough so the greens did not overheat and bolt - go to seed. Ken asked some friends if they could help. Early on Tuesday they came over and helped</span><br />
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<span style="font-family: Verdana,sans-serif;">Ken spent Monday getting ready, and after our helpers left Tuesday Ken anchored the mobile down and closed it up so the soil could warm up.</span><br />
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<span style="font-family: Verdana,sans-serif;">Then I helped him get up some fencing around the greens now outside the tunnel. And the light rain was great for the greens</span>KeppersPotteryhttp://www.blogger.com/profile/01291284207899944042noreply@blogger.com0tag:blogger.com,1999:blog-4377821457164773942.post-30598171925538536752016-04-20T16:58:00.004-05:002016-04-20T16:58:44.608-05:00Changes in the Field<div class="separator" style="clear: both; text-align: center;">
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<span style="font-family: Verdana,sans-serif;">This has been a cold and grey spring. the weather has changed, and Ken has been busy. He moved enough six gallon buckets of compost to place one every four feet on each side of the medium tunnel in the field - all 178 feet!</span><br />
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<span style="font-family: Verdana,sans-serif;">And Ken is glad to see his fall planted rye coming up!</span><br />
<br />KeppersPotteryhttp://www.blogger.com/profile/01291284207899944042noreply@blogger.com0tag:blogger.com,1999:blog-4377821457164773942.post-24275124903299235132016-04-20T16:54:00.002-05:002016-04-20T16:54:29.759-05:00Moving the Hens<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhC_Ebxagtn8DkwnTisv37K0V9N4JpNQqT_VOWNn23_QylDs5TMq4exl2a2vmWMClmL5KLcpTVnhOxA5mHXmCLAT4aLf9v-drRORmG-j8nIEtIZw1rH4clOdZgJMWvj_aUC1c5fsHCca2Bh/s1600/buddha+and+the+chickens+101.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhC_Ebxagtn8DkwnTisv37K0V9N4JpNQqT_VOWNn23_QylDs5TMq4exl2a2vmWMClmL5KLcpTVnhOxA5mHXmCLAT4aLf9v-drRORmG-j8nIEtIZw1rH4clOdZgJMWvj_aUC1c5fsHCca2Bh/s320/buddha+and+the+chickens+101.jpg" width="320" /></a><span style="font-family: Verdana,sans-serif;">Our older hens over wintered in the garden where they cleaned up weed seeds, broccoli plants and such. This week Ken moved them from the garden to the perennial flower (weed) bed that had been an eyesore for years - since I had some knee problems.</span><br />
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<span style="font-family: Verdana,sans-serif;">Now the chickens are in their new home, and eating the green grass as it comes up - so far no flowers. </span><br />
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<span style="font-family: Verdana,sans-serif;">A Garden buddha is watching over them</span><br />
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<span style="font-family: Verdana,sans-serif;">And Ken has been working preparing beds so he can plant more in the garden. </span>KeppersPotteryhttp://www.blogger.com/profile/01291284207899944042noreply@blogger.com0tag:blogger.com,1999:blog-4377821457164773942.post-20553479111745257492016-04-19T21:47:00.000-05:002016-04-20T17:26:03.095-05:00Harvest Newsletter<div class="separator" style="clear: both; text-align: center;">
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<span style="font-family: "verdana" , sans-serif;"><b>Greetings From the Garden! </b>This week's CSA box has greens<span style="font-family: "verdana" , sans-serif;"> - salad, braising and spinach, potatoes, sun chokes, carrots, onions, garlic,<span style="font-family: "verdana" , sans-serif;"><span style="font-family: "verdana" , sans-serif;"> turnips</span>,<span style="font-family: "verdana" , sans-serif;"> </span>dai<span style="font-family: "verdana" , sans-serif;">kon radish, squash, and chervil</span></span></span></span><br />
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<span style="font-family: "verdana" , sans-serif;"><b>Field Notes.</b> Once the weather changed, </span><span style="font-family: "verdana" , sans-serif;"><span style="font-family: "verdana" , sans-serif;">Ken has been busy.</span> <span style="font-family: "verdana" , sans-serif;">H</span>e got compost out to the medium tunnel in the field - a six gallon bucket every four feet.</span><br />
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<span style="font-family: "verdana" , sans-serif;">And he go<span style="font-family: "verdana" , sans-serif;">t ready to move the mobile tunnel off the greens to its summer location. T</span>oday a crew came and helped move the mobile high tunnel to the summer spot. </span><br />
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<span style="font-family: "verdana" , sans-serif;">Now the greens are co<span style="font-family: "verdana" , sans-serif;">o</span>ler outside the greenhouse and the soil inside is heating up. Once the soil is warm, Ken can transplant the hot seas<span style="font-family: "verdana" , sans-serif;">on cr<span style="font-family: "verdana" , sans-serif;">ops.</span></span> </span><br />
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<span style="font-family: "verdana" , sans-serif;">Ken also moved the chickens out of the garden <span style="font-family: "verdana" , sans-serif;">so he could get it ready to plant. For now the chickens are under the watchful gaze of a lawn buddha</span> </span><br />
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<span style="font-family: "verdana" , sans-serif;"><b>From the Kitche</b><span style="font-family: "verdana" , sans-serif;"><b>n.</b> This wee<span style="font-family: "verdana" , sans-serif;">k Ken has begun harvesting greens that were under the mobile green house until today. He was concerned they were getting too warm - odd after this generally cool, cloudy spring! So we have some spinach - a versatile green. W<span style="font-family: "verdana" , sans-serif;">e</span> enjoy it in a salad - I like to use ricotta or feta cheese in the dressing. I also saute onion, wilt spinach and serve warm with cream or vinegar and cream. It is great in om<span style="font-family: "verdana" , sans-serif;">e</span>lets <span style="font-family: "verdana" , sans-serif;">or cream soups. <span style="font-family: "verdana" , sans-serif;">When spinach is added<span style="font-family: "verdana" , sans-serif;">, menus usually use Florentin<span style="font-family: "verdana" , sans-serif;">e</span> - tomato soup Florentin<span style="font-family: "verdana" , sans-serif;">e.</span></span></span></span></span></span></span><br />
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<span style="font-family: "verdana" , sans-serif;"><span style="font-family: "verdana" , sans-serif;"><span style="font-family: "verdana" , sans-serif;"><span style="font-family: "verdana" , sans-serif;"><span style="font-family: "verdana" , sans-serif;"><span style="font-family: "verdana" , sans-serif;"><span style="font-family: "verdana" , sans-serif;">We have some cool weather herbs - chervil is often found in French fine herb blends. It is a beautiful green, fresh delicate flavor. We like it added to egg dishes.</span></span></span></span></span></span></span><br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdGyt_FCcbHtw1OmmQMUn4nJOeNmKSgny_Otw86Y5sjVJ0807kWE3jfnbNRh6oC_JFIpMUU0N5Z6GdlUXGXRsNlzAKywf9fPwo0a935AkBv6ZYjWhRK0mjHsnM7DE69CnBS5HTNwNWLQY5/s1600/moving+mobile+high+tunnel+crew+talking+chickens+and+coops+070.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdGyt_FCcbHtw1OmmQMUn4nJOeNmKSgny_Otw86Y5sjVJ0807kWE3jfnbNRh6oC_JFIpMUU0N5Z6GdlUXGXRsNlzAKywf9fPwo0a935AkBv6ZYjWhRK0mjHsnM7DE69CnBS5HTNwNWLQY5/s200/moving+mobile+high+tunnel+crew+talking+chickens+and+coops+070.jpg" width="200" /></a><br />
<span style="font-family: "verdana" , sans-serif;">'Til Next Week, Judith and the crew</span>KeppersPotteryhttp://www.blogger.com/profile/01291284207899944042noreply@blogger.com0tag:blogger.com,1999:blog-4377821457164773942.post-10845097652818121832016-04-11T13:28:00.000-05:002016-04-11T13:28:37.567-05:00Harvest Newsletter<div class="separator" style="clear: both; text-align: center;">
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<span style="font-family: Verdana,sans-serif;"><b>Greetings from the Garden</b>! This week's CSA box has greens. potatoes, parsnips, sun chokes, carrots, celery root, turnips, squash, onions, black radish,.</span><br />
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<span style="font-family: Verdana,sans-serif;"><b>Field Notes. </b> We are in a transition time.Last week saw our first harvest from hoops rather than sunny windows in the house. The greens are slower than usual this season as we have had some colder temperatures and less sunlight than most years. </span><br />
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<span style="font-family: Verdana,sans-serif;">Ken has been wrapping up pottery making, maple syrup season and the felling and cutting of trees shading the garden. We have been splitting and stacking wood for next winter. The cool mornings have been perfect for this task. </span><br />
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<span style="font-family: Verdana,sans-serif;">Much of farming is taking advantage of windows of opportunity. Too cold to plant? Cut wood. Raining? Work in the green house. Ken is a master juggler of many diverse tasks and rarely drops a ball.</span><br />
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<span style="font-family: Verdana,sans-serif;"><b>From the Kitchen. </b> This week starts sun choke season. Sun chokes are also called Jerusalem artichokes - they are not related to artichokes and they are not from Jerusalem! They are indigenous and related to sunflowers. The tubers are a crunchy texture with a slightly nutty taste. They contain inulin, a cousin to insulin, and therefore are good for blood sugar issues. I just scrub making sure I remove any grit where the outside skin overlaps.They are good raw, wonderful pickled as they stay crunchy, and great in fast cook stir fry. Warning: over cooked sun chokes become grey mush! </span><br />
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<span style="font-family: Verdana,sans-serif;">I like to fast fry in hot oil or fat, add minced garlic and tamari or soy sauce just before serving. Sun chokes are a great substitute in recipes that call for water chestnuts. Enjoy</span><br />
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<span style="font-family: Verdana,sans-serif;">'Til Next Week, Judith and the Crew</span>KeppersPotteryhttp://www.blogger.com/profile/01291284207899944042noreply@blogger.com0tag:blogger.com,1999:blog-4377821457164773942.post-3016950841149953952016-04-05T21:21:00.000-05:002016-04-05T21:21:18.483-05:00Harvest Newsletter<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhnhVhSYsyhWrboeE-m4cnkTW4lRzH824mWkyyIBmywBbYdFRDmnfoBLbAaQimTnE2HU-WVbRuFHoQNHkIBdi1Dd86vn9UzoF6K39_8unIP87ygXzmCTf1p5gwaUEcl-g3J7soFwoNqVEIc/s1600/oak++003.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhnhVhSYsyhWrboeE-m4cnkTW4lRzH824mWkyyIBmywBbYdFRDmnfoBLbAaQimTnE2HU-WVbRuFHoQNHkIBdi1Dd86vn9UzoF6K39_8unIP87ygXzmCTf1p5gwaUEcl-g3J7soFwoNqVEIc/s320/oak++003.jpg" width="320" /></a></div>
<span style="font-family: Verdana,sans-serif;"><b>Greetings from the Garden! </b> this week's CSA box has potatoes, celery root, carrots, onions, garlic, squash, turnips, black or daikon radishes, greens, and the first spinach of the season.</span><br />
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<span style="font-family: Verdana,sans-serif;"><b>Field Notes</b>. Ken has been planting inside and in the long medium tunnel in the field. He is juggling plants in several places - a hoopette in the garden, greens inside and out of the mobile high tunnel, seeded areas in both the mobile high tunnel and the medium tunnel in the field.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1r-3p-v9Z-w8sqL0smXtttABejuGxHDmVykYRmS2gk0UZWPHYZcfHzaaOzkXnAIBch41uyPe12vYHTXSEO4Hv5fnoxzHajCJhqrH43yGQkmGWYte_7tdR512ME3i4S1R-ynxShKU-2uIm/s1600/maple++012.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1r-3p-v9Z-w8sqL0smXtttABejuGxHDmVykYRmS2gk0UZWPHYZcfHzaaOzkXnAIBch41uyPe12vYHTXSEO4Hv5fnoxzHajCJhqrH43yGQkmGWYte_7tdR512ME3i4S1R-ynxShKU-2uIm/s320/maple++012.jpg" width="320" /></a><span style="font-family: Verdana,sans-serif;">This week Ken has been wrapping up projects as well. We are nearing the end of the maple syrup season. And Ken has been felling trees. Over the decades he has selectively cut and now the large oaks and maples are shading growing areas - garden, orchard, mobile high tunnel and field. Last season we had a dramatic reminder as we could see the crops were smaller in the part of the row that was shaded part of the day.</span><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUdBG2Avhn9Jod1-yAahFyBQ4KB2DdVbBl-NWiEQ3MuSU1nLKg6q-e8OCy-nKCo6a6Zvpe0JSy_S2WeLB7RJmVWL-xRSBc19WTja5NTK2tTGP94_RMcNnIWMfiBMwgCQC6QZXoko-YH8n6/s1600/Spinach+freezing+Ken+in+garden+rug+037.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUdBG2Avhn9Jod1-yAahFyBQ4KB2DdVbBl-NWiEQ3MuSU1nLKg6q-e8OCy-nKCo6a6Zvpe0JSy_S2WeLB7RJmVWL-xRSBc19WTja5NTK2tTGP94_RMcNnIWMfiBMwgCQC6QZXoko-YH8n6/s200/Spinach+freezing+Ken+in+garden+rug+037.JPG" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: Verdana,sans-serif;">Spinach from last season</span></td></tr>
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<span style="font-family: Verdana,sans-serif;"><b>From the Kitchen</b> Greens are growing! Seeds are sprouting! these transition times of year are full of drama. Today we start with spinach form the garden and field outside the mobile high tunnel - great in salad, added to eggs or steamed or creamed. I love feta cheese in salad dressing on spinach.</span><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdNny6g3gKwEOhyphenhyphen1m5PAhVtoSc6oh9hsdFStx4p6iEtCG5Iz48EW5ENODGg4pDm0CjbRNejG5KDINLnG8yKmBDy-f8IVJ-kZI9eZCPOuDtoZzMzgMLgW62EpDNo_Wg95_KYblkLa8tAkSP/s1600/ken+squash+pie+003.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdNny6g3gKwEOhyphenhyphen1m5PAhVtoSc6oh9hsdFStx4p6iEtCG5Iz48EW5ENODGg4pDm0CjbRNejG5KDINLnG8yKmBDy-f8IVJ-kZI9eZCPOuDtoZzMzgMLgW62EpDNo_Wg95_KYblkLa8tAkSP/s200/ken+squash+pie+003.jpg" width="146" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: Verdana,sans-serif;">Ken's squash pie</span></td></tr>
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<span style="font-family: Verdana,sans-serif;">And I have been savoring several of the vegetables that will be ending soon - winter squash, for example. With these last few cool grey days it has been nice to light the oven and bake potatoes and squash. </span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVWMceHVTtZgvdHwlhfShxHeH1XNy8BcEeOyMN9uvVyr6iwdFNeOt277x59aDG1M0LRWxLSb0eBzIp4XVdXvZsyXjcmRl2VCaie23ysheQAS6KRWeISnopuqRrSNog8G1_nt-8DQtwsyBR/s1600/custard+pullet+eggs++011.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVWMceHVTtZgvdHwlhfShxHeH1XNy8BcEeOyMN9uvVyr6iwdFNeOt277x59aDG1M0LRWxLSb0eBzIp4XVdXvZsyXjcmRl2VCaie23ysheQAS6KRWeISnopuqRrSNog8G1_nt-8DQtwsyBR/s200/custard+pullet+eggs++011.jpg" width="200" /></a></div>
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjD3QBCPOAKYh8WNj9aNW9RXxDUxsf0f-G5Ma8XZEixAwVP1Wiu0Ox1sv1BNj10Y9krAj6u0-ac1zLzESzGR4dClAXr4nATGUUr_zxs2n2zOG25yq0XODe-DTPGfGt6UukI4khMuMviAeBC/s1600/a+mayo+007.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjD3QBCPOAKYh8WNj9aNW9RXxDUxsf0f-G5Ma8XZEixAwVP1Wiu0Ox1sv1BNj10Y9krAj6u0-ac1zLzESzGR4dClAXr4nATGUUr_zxs2n2zOG25yq0XODe-DTPGfGt6UukI4khMuMviAeBC/s200/a+mayo+007.jpg" width="150" /></a><span style="font-family: Verdana,sans-serif;">It is egg season and so I have been making mayonnaise for deviled eggs and and also making custard. Maybe I will make spinach quiche!</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihFEdDrmd-5KGGHtx6NkqafzWNIOn2xQIlnnDkMst6GULLMegnUW8LPPzJDPMjtDwpWvxX1xbKTsX7cZDtu0M9tAOUHoaFKLpRMfaRNXp13WCJgUo2tk7kQhfTyUtOlhYm3hC12YCxxtds/s1600/Oscar+sm+web.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="132" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihFEdDrmd-5KGGHtx6NkqafzWNIOn2xQIlnnDkMst6GULLMegnUW8LPPzJDPMjtDwpWvxX1xbKTsX7cZDtu0M9tAOUHoaFKLpRMfaRNXp13WCJgUo2tk7kQhfTyUtOlhYm3hC12YCxxtds/s200/Oscar+sm+web.jpg" width="200" /></a></div>
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbHWAr964C7YSq7kMyKM7VhgSSK9ZeKkcE-jF61DYf0dM2twoiRmQdHAEA1zKf6KymmyNb6X0YgFNqDBhVnASyACJPTGe5vJyV0XN7c1_DksXpGFI-VTqVjoTp6_XHmEGaX_0GTpIVLmXO/s1600/crocus+011.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="143" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbHWAr964C7YSq7kMyKM7VhgSSK9ZeKkcE-jF61DYf0dM2twoiRmQdHAEA1zKf6KymmyNb6X0YgFNqDBhVnASyACJPTGe5vJyV0XN7c1_DksXpGFI-VTqVjoTp6_XHmEGaX_0GTpIVLmXO/s200/crocus+011.jpg" width="200" /></a><span style="font-family: Verdana,sans-serif;">'Til Next Week, Judith</span><br />
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<br />KeppersPotteryhttp://www.blogger.com/profile/01291284207899944042noreply@blogger.com0tag:blogger.com,1999:blog-4377821457164773942.post-2227053071011729612016-04-03T19:39:00.002-05:002016-04-03T19:39:37.950-05:00Big Red Grows into His Name<div class="separator" style="clear: both; text-align: center;">
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<span style="font-family: Verdana,sans-serif;">A couple years ago in June we were given a tiny orange tiger kitten.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiA4V3e1iUwNVQI9Dy6qmAHQpaPCZKHsCddGJYZKeA632uCXjiijlLIZ0XtqqVBdppMIHubg_Hqo80-87wViTENPkAFerWgBHRqjNu0pJxpaZfClkawSmLokIwQctjTr36OrEmfmMPsov_q/s1600/big+red+001.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="214" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiA4V3e1iUwNVQI9Dy6qmAHQpaPCZKHsCddGJYZKeA632uCXjiijlLIZ0XtqqVBdppMIHubg_Hqo80-87wViTENPkAFerWgBHRqjNu0pJxpaZfClkawSmLokIwQctjTr36OrEmfmMPsov_q/s320/big+red+001.jpg" width="320" /></a></div>
<span style="font-family: Verdana,sans-serif;">Ken promptly named him Big Red.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjyeYKwm93Az_Ov82ajMcEF53cNeiOjiFufP0vFShyVCtEqdifTP7_HML6I6-myyqiUcKaCY_Dvgk37XHbV26UW3toYntDR6DyrAfKnFNK4q0kJxdRFD8deoMj7zsqWSaO-Bzzz107rR0mM/s1600/big+red+020.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="236" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjyeYKwm93Az_Ov82ajMcEF53cNeiOjiFufP0vFShyVCtEqdifTP7_HML6I6-myyqiUcKaCY_Dvgk37XHbV26UW3toYntDR6DyrAfKnFNK4q0kJxdRFD8deoMj7zsqWSaO-Bzzz107rR0mM/s320/big+red+020.jpg" width="320" /></a><span style="font-family: Verdana,sans-serif;">Now he is growing into his name. He is a good worker - he takes care of small rodents that would damage produce. Thanks, Big Red!</span>KeppersPotteryhttp://www.blogger.com/profile/01291284207899944042noreply@blogger.com0tag:blogger.com,1999:blog-4377821457164773942.post-22764557839897731922016-04-03T19:25:00.001-05:002016-04-03T19:28:23.259-05:00Felling Trees<br />
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<span style="font-family: "verdana" , sans-serif;">Ken has selectively cut wood to encourage beautiful oaks. Now decades later the trees are shading the growing areas - garden, orchard, and field by mobile high tunnel.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJg-gA7K6TiZHm1y-ZBe_scskX2BYEc4YDuFT5aoDOqdoxwjA91IkbdD6Dw5mbdZlJ2BF4hj37Gt0a8cnR2xrpYxYwP1akSCk6zYYAv5apT6kKxTbGJqaaLNE4mSFoz7Q56ZFjdeL4vmIg/s1600/oak++003.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJg-gA7K6TiZHm1y-ZBe_scskX2BYEc4YDuFT5aoDOqdoxwjA91IkbdD6Dw5mbdZlJ2BF4hj37Gt0a8cnR2xrpYxYwP1akSCk6zYYAv5apT6kKxTbGJqaaLNE4mSFoz7Q56ZFjdeL4vmIg/s320/oak++003.jpg" width="320" /></a></div>
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<span style="font-family: "verdana" , sans-serif;">So Ken has been felling the oaks. He will use them well: large trunk portions will be cut to lumber, medium branches will host shiitake mushrooms, small wood will heat the house and the smallest wood will go in the cook stove to cook our food in winter</span><br />
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<span style="font-family: "verdana" , sans-serif;">Ken also had a younger man with proper equipment fell a dying maple that was between three sheds - one is our pottery show room.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjoVID8gkNjo0_7MnKrYlmEwjvZf0hVa6I8Pel-0biDXBiOhUqJ4yKmCi75MDP6z5QqGsZtja9g0MhzvNz3gnx1hf1ZveOKhbttK4hOCI5N4ER_SS-JswE9poyuTwVA8TSrCacHnwXtlxj6/s1600/ken+maple+oak++007.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjoVID8gkNjo0_7MnKrYlmEwjvZf0hVa6I8Pel-0biDXBiOhUqJ4yKmCi75MDP6z5QqGsZtja9g0MhzvNz3gnx1hf1ZveOKhbttK4hOCI5N4ER_SS-JswE9poyuTwVA8TSrCacHnwXtlxj6/s320/ken+maple+oak++007.jpg" width="320" /></a></div>
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<span style="font-family: "verdana" , sans-serif;">Now Ken is cutting the fallen maple into smaller pieces<span style="font-family: "verdana" , sans-serif;">.</span></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEilqV5PV-nfUfzirfsonwIEm2B73V_y-awxlUZqlvCffFJxH7hvZ5LDe4J9RanbkxfInkLPUVI_MhsqDePtV-fy8Qve4wZHm2fxTCAciUi-x8bzb8YGHpA28hdiadqUq7pdZFVvR_BvmINX/s1600/maple++006.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEilqV5PV-nfUfzirfsonwIEm2B73V_y-awxlUZqlvCffFJxH7hvZ5LDe4J9RanbkxfInkLPUVI_MhsqDePtV-fy8Qve4wZHm2fxTCAciUi-x8bzb8YGHpA28hdiadqUq7pdZFVvR_BvmINX/s320/maple++006.jpg" width="320" /></a></div>
<span style="font-family: "verdana" , sans-serif;">I will help organize brush and help move wood</span>KeppersPotteryhttp://www.blogger.com/profile/01291284207899944042noreply@blogger.com0tag:blogger.com,1999:blog-4377821457164773942.post-51356011873767617482016-04-03T19:19:00.001-05:002016-04-03T19:19:42.208-05:00Maple Syrup - Tree to bottle<div class="separator" style="clear: both; text-align: center;">
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<span style="font-family: Verdana,sans-serif;">Ken makes maple syrup. Each spring when the warm weather starts he taps trees. Optimum weather to collect sap is sunny 40 degree days with no wind and nights in the 20's. The sap goes up during the day and down during the night. Some goes into the spile and to the bucket.</span><br />
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<span style="font-family: Verdana,sans-serif;">Ken collects the sap from the buckets. This year I helped him a couple times.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLPpOBDrZsNWYI9_25cmZywASYDFkPpHVAgmwT2oKsSWmGAY9JZiWik5pv8JxHX82QKQuh84YeuoDfYEYYknJ3tI14EUnjgh2H5ZM5HTprpbwBxbsjhaAbMwvB8I_WOblmQnilrsLKw3co/s1600/ken+maple+Syrup+boiling+sap+007.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLPpOBDrZsNWYI9_25cmZywASYDFkPpHVAgmwT2oKsSWmGAY9JZiWik5pv8JxHX82QKQuh84YeuoDfYEYYknJ3tI14EUnjgh2H5ZM5HTprpbwBxbsjhaAbMwvB8I_WOblmQnilrsLKw3co/s320/ken+maple+Syrup+boiling+sap+007.jpg" width="320" /></a></div>
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_KH0k_fkA7PLgcLHWNRU2kr00gVJvY1F4-Cqa61OHL4Mq4cNBdacXfyOhTJdxRsrs6uEKbkiJCF474CPYIFuZGNznTIKTbkRgE9LzWnhNGnOqQU27pLtggbaHdqJsM50G-sH38sUIyAi1/s1600/a+close+maple+syrup+023.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="250" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_KH0k_fkA7PLgcLHWNRU2kr00gVJvY1F4-Cqa61OHL4Mq4cNBdacXfyOhTJdxRsrs6uEKbkiJCF474CPYIFuZGNznTIKTbkRgE9LzWnhNGnOqQU27pLtggbaHdqJsM50G-sH38sUIyAi1/s320/a+close+maple+syrup+023.jpg" width="320" /></a><span style="font-family: Verdana,sans-serif;">Then he fills a shallow pan called an evaporator and lights a fire under it to boil down the sap to syrup.</span><br />
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<span style="font-family: Verdana,sans-serif;">When it is nearly syrup we bring it to the house. </span><br />
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<span style="font-family: Verdana,sans-serif;">There I get it to the right sugar concentration - 219 degrees, 32 on the Baum scale and 66% on Brix scale. </span><br />
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<span style="font-family: Verdana,sans-serif;">Then we filter and bottle it. This year in addition to our usual reused juice jars, we also filled pint bottles and 8 oz bottles. </span><br />
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<span style="font-family: Verdana,sans-serif;">Then I label them and they are ready to sell. Some people call maple syrup liquid gold. It takes about 40 gallons of sap to make one gallon of syrup. I like to think that two five gallon buckets of sap make one quart of syrup!</span>KeppersPotteryhttp://www.blogger.com/profile/01291284207899944042noreply@blogger.com0tag:blogger.com,1999:blog-4377821457164773942.post-63612933023500841962016-03-22T18:15:00.002-05:002016-03-22T18:15:50.186-05:00Harvest Newsletter<div class="separator" style="clear: both; text-align: center;">
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<span style="font-family: Verdana,sans-serif;"><b>Greetings from the Garden!</b> This week's CSA box has freshly dug parsnips, greens, potatoes, squash, celery root, rutabaga, daikon and black radish, onions, garlic, and cabbage.</span><br />
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<span style="font-family: Verdana,sans-serif;"><b>Field Notes.</b> Ken has been planting seeds in the mobile high tunnel. Some of the seeds have already germinated! We are waiting to see how over wintered greens do this spring. </span><br />
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<span style="font-family: Verdana,sans-serif;">And Ken has some onions nearly ready for their first </span><br />
<span style="font-family: Verdana,sans-serif;">'haircut!" So spring is moving right along here.</span><br />
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<span style="font-family: Verdana,sans-serif;">Last time Ken was setting up to tap maple trees for sap to boil down to syrup. He has been boiling and now I am finishing and bottling</span><br />
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<span style="font-family: Verdana,sans-serif;"><b>From the Kitchen.</b> Parsnips! Parsnips are related to carrots. They are sweeter and get even sweeter when over wintered in the field. Some times their cores are tougher so I cut them lengthwise in quarters and slice out the centers if they seem tough. We are growing older open pollinated varieties as they have better flavor and we will be able to save the seed. The traditional way to prepare parsnips is as follows: scrub, slice and parboil to the al dente stage. Drain. Saute in butter in a heavy skillet until they just start to brown and caramelize. Add salt and pepper to taste and serve. </span><br />
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<span style="font-family: Verdana,sans-serif;">Ken also uses parsnips for pie! After making pie crust, he takes the parsnips and scrubs, slices, boils and runs through a food mill. Then he follows a pumpkin or squash pie recipe except he cuts the sugar to less than half. He usually uses a bit of cinnamon and mace.</span><br />
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<span style="font-family: Verdana,sans-serif;">Gobo or burdock is often daunting at first. Each spring I repeat our kinpira recipe we learned in Japan. It is well work the effort!</span><br />
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Kinpira
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRYRXhHK5xz6jjYbZmfcdrxktspTjjHfO-cVKiQuc5LH68kbkJ6GfTQqrVK9nRnZelPjaXaGidV29DHaOpKqly1xRE9sjfNfmqGKVuYuApdwBUWaW7He4RhZe7a4btuXPBTOeFCzzMdy4u/s1600/burdock+gobo+and+carrot+kinpira+068.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRYRXhHK5xz6jjYbZmfcdrxktspTjjHfO-cVKiQuc5LH68kbkJ6GfTQqrVK9nRnZelPjaXaGidV29DHaOpKqly1xRE9sjfNfmqGKVuYuApdwBUWaW7He4RhZe7a4btuXPBTOeFCzzMdy4u/s1600/burdock+gobo+and+carrot+kinpira+068.jpg" width="320" /></a><span style="font-family: verdana;">What is kinpira? Kinpira is a
Japanese cooking technique. In spring one uses carrots and gobo -
burdock root - cut into matchsticks. In summer chefs combine thumb sized
pieces of Asian eggplant and green pepper. And in fall squash like our
buttercup cut into thin crescent shapes is common.<br /><br />Start with a
cast iron or heavy skillet. Toast some sesame seeds and set aside. Use
a cooking fat or oil that can take heat, and add some dried hot red
pepper flakes if desired. Add the vegetable that takes the longer
cooking time (gobo in spring and green peppers in summer). Cook over
high heat, and keep stirring. Add the second vegetable. Cook to al
dente. Add a teaspoon to tablespoon of sugar, Stir to caramelize, but
don't burn. Add a splash at a time of a sweet cooking wine like
Japanese mirin or sherry. I use homemade parsnip wine. Finally add
some good quality tamari or soy sauce. Top with the toasted sesame
seeds and serve.<br /><br />The sequence is important as the sugar and sweet
wine seal in the flavors. Experiment as everyone seems to like a
different ratio - some like it hotter, others like it sweeter or
saltier. The end result is a toasted sweet, salty glazed vegetable with
a bit of crunch. Delicious!</span><span style="font-family: Verdana,sans-serif;"></span><br />
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<span style="font-family: Verdana,sans-serif;">'Til April 6th, Judith</span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwWJna3T5Ic7qxCqdAFb5xnfpjzKnbWLkrq68hrGvguwyLsAQns7gxZly9d9ZX1IsTQZlhyphenhyphenNZo6DyWX7eKZ0mGHgjtX9elBCsQby1pj5nxz_SoWzBn6FMxxC1zjRNh0z2cPPZ41Zx62DxJ/s1600/ken+and+oscar+on+the+new+manure+spreader++007.jpg" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwWJna3T5Ic7qxCqdAFb5xnfpjzKnbWLkrq68hrGvguwyLsAQns7gxZly9d9ZX1IsTQZlhyphenhyphenNZo6DyWX7eKZ0mGHgjtX9elBCsQby1pj5nxz_SoWzBn6FMxxC1zjRNh0z2cPPZ41Zx62DxJ/s1600/ken+and+oscar+on+the+new+manure+spreader++007.jpg" width="200" /></a><span style="font-family: Verdana,sans-serif;"> </span><br />
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KeppersPotteryhttp://www.blogger.com/profile/01291284207899944042noreply@blogger.com0tag:blogger.com,1999:blog-4377821457164773942.post-51393652758394323112016-03-15T20:47:00.000-05:002016-03-15T20:47:00.817-05:00Planting Seeds in a Greenhouse<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjD6g2JZNJN7UcfT8-yB7BY1AinhhAF1T3MG40fOTRULLrF0uSJe9ZW5ikeQ0Jbp6R2ULQGudV7mbCLbaNsJgWJN7z1ML6xoXDQen9CUTMCMeknRK7teHLMepyjq9OMo14fqVS40ASel8wT/s1600/ken+Seed+planting+in+the+greenhouse+012.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="241" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjD6g2JZNJN7UcfT8-yB7BY1AinhhAF1T3MG40fOTRULLrF0uSJe9ZW5ikeQ0Jbp6R2ULQGudV7mbCLbaNsJgWJN7z1ML6xoXDQen9CUTMCMeknRK7teHLMepyjq9OMo14fqVS40ASel8wT/s320/ken+Seed+planting+in+the+greenhouse+012.jpg" width="320" /></a></div>
<span style="font-family: Verdana,sans-serif;">What does a farmer do on a rainy spring day? Plant seeds! Ken planted some trays for the heat mat in the house and then went down to the greenhouse and planted seeds.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhO24tT3YjGogdR7tlmCqCQz2Jtz_ylTbtmEW6Vzb_kJjTpW3dFWPDJi7mB-0LgnqPVg4JecSlsh5zhMQCu_SelUuo-4T74ojjoLU6PSSgj-a4fimOgESVUu6C3GBTZVKNM8D6XVRFVbDfE/s1600/ken+Seed+planting+in+the+greenhouse+004.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="227" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhO24tT3YjGogdR7tlmCqCQz2Jtz_ylTbtmEW6Vzb_kJjTpW3dFWPDJi7mB-0LgnqPVg4JecSlsh5zhMQCu_SelUuo-4T74ojjoLU6PSSgj-a4fimOgESVUu6C3GBTZVKNM8D6XVRFVbDfE/s320/ken+Seed+planting+in+the+greenhouse+004.jpg" width="320" /></a></div>
<span style="font-family: Verdana,sans-serif;">He used an Earthway seeder he has had for many decades.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbb_S3sk-GT3_wIvQRTLYSCGL2KQexFIy-0AwJfu9N7YBprUfl-ynkmh3qFLbQiHwV-_LrwB9nOBeL5QiunIg2Y5nCm-jaDdGfgT-WPQ7ZgEAcDV7ha2TzpCvvh5n8apwh7vTJSdIum_4I/s1600/ken+Seed+planting+in+the+greenhouse+006.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbb_S3sk-GT3_wIvQRTLYSCGL2KQexFIy-0AwJfu9N7YBprUfl-ynkmh3qFLbQiHwV-_LrwB9nOBeL5QiunIg2Y5nCm-jaDdGfgT-WPQ7ZgEAcDV7ha2TzpCvvh5n8apwh7vTJSdIum_4I/s320/ken+Seed+planting+in+the+greenhouse+006.jpg" width="320" /></a></div>
<span style="font-family: Verdana,sans-serif;">It furrows, drops seeds through a plate and tamps and covers for good soil contact</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9_5W9XvUUlx6wG24znS4h_kacimXWI0Ik7N-gkWJj6B1yZNRFsTMxusxkYzhDUKOG5681ZwtoowJCkpfSBHLH5GCpLA5hyphenhyphenIhMRr-fsiBoCUo31OmhC-4u7Ebc-UgCmyFqi4V48MI7AEQl/s1600/ken+Seed+planting+in+the+greenhouse+023.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9_5W9XvUUlx6wG24znS4h_kacimXWI0Ik7N-gkWJj6B1yZNRFsTMxusxkYzhDUKOG5681ZwtoowJCkpfSBHLH5GCpLA5hyphenhyphenIhMRr-fsiBoCUo31OmhC-4u7Ebc-UgCmyFqi4V48MI7AEQl/s320/ken+Seed+planting+in+the+greenhouse+023.jpg" width="240" /></a></div>
<span style="font-family: Verdana,sans-serif;">Then Ken writes what he has planted and date and location. Note his portable desk!</span>KeppersPotteryhttp://www.blogger.com/profile/01291284207899944042noreply@blogger.com0tag:blogger.com,1999:blog-4377821457164773942.post-8186512232581110552016-03-12T17:46:00.001-06:002016-03-12T17:46:11.688-06:00Boiling Sap to Syrup Begins<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3rVA-7c3Sm9GO2nw7-cxBvz8kWXz4H2YhUbq5TUiboq2n_Qn-4ZRX5YdDRDB7RcluacUWmuGFhAV875YJhnkvLCMqBK81QWn2Qrs5xzPJ1FnDJ9xFeb1uCxaj5H60I_RXC942oDw4TNwp/s1600/ken+maple+Syrup+boiling+sap+004.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3rVA-7c3Sm9GO2nw7-cxBvz8kWXz4H2YhUbq5TUiboq2n_Qn-4ZRX5YdDRDB7RcluacUWmuGFhAV875YJhnkvLCMqBK81QWn2Qrs5xzPJ1FnDJ9xFeb1uCxaj5H60I_RXC942oDw4TNwp/s320/ken+maple+Syrup+boiling+sap+004.jpg" width="320" /></a><span style="font-family: Verdana,sans-serif;">Today Ken began boiling maple sap to make maple syrup.</span><br />
<span style="font-family: Verdana,sans-serif;">He collects sap in buckets.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9wihKqEfjw5Y6Ohdl7zVy5tfNmV4MSmwsCekBs-upJfULVcEcaNrBeS9glYn9d9sQBFfV7RAdffX502Y2uCnfzSFg0oDkX0u7vgMjX__dY2bQogyIDVxU5SeBRCjmbXup-apNxmUj_OSO/s1600/ken+maple+Syrup+boiling+sap+005.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9wihKqEfjw5Y6Ohdl7zVy5tfNmV4MSmwsCekBs-upJfULVcEcaNrBeS9glYn9d9sQBFfV7RAdffX502Y2uCnfzSFg0oDkX0u7vgMjX__dY2bQogyIDVxU5SeBRCjmbXup-apNxmUj_OSO/s320/ken+maple+Syrup+boiling+sap+005.jpg" width="320" /></a></div>
<span style="font-family: Verdana,sans-serif;">When he has enough to boil, he pours the sap into a large flat pan called an evaporator. As it boils down he adds more sap </span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWYk8lCh1jVRXMvsPYJlmkbQ6DtYFN0iF1pjQ-Bv5_veijSuNmKKnoAN7MTeIoezuMg7rSPpVBZrooQxsK8AaSegZ6bJv0hSB_oWqnQRmhYIRteTHbc1NHKJkICn41ZqVBrrBJD3zdnAyr/s1600/ken+maple+Syrup+boiling+sap+007.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWYk8lCh1jVRXMvsPYJlmkbQ6DtYFN0iF1pjQ-Bv5_veijSuNmKKnoAN7MTeIoezuMg7rSPpVBZrooQxsK8AaSegZ6bJv0hSB_oWqnQRmhYIRteTHbc1NHKJkICn41ZqVBrrBJD3zdnAyr/s320/ken+maple+Syrup+boiling+sap+007.jpg" width="320" /></a></div>
<span style="font-family: Verdana,sans-serif;">He maintains the fire under the evaporator</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvTe_rSVt0LntpKkZRmFPDFM2DMyYhEXms1Ujp-XEaurE2V_ZGRd0y_yArGOx6lyeVRE8goAcJUpaKCmEVSFZTfnhqID77aN6zwtzWheCgXkBDKkLHqb2WqxuelAoBCd2aK0z09bpbYOe0/s1600/maple+Syrup+boiling+sap+003.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvTe_rSVt0LntpKkZRmFPDFM2DMyYhEXms1Ujp-XEaurE2V_ZGRd0y_yArGOx6lyeVRE8goAcJUpaKCmEVSFZTfnhqID77aN6zwtzWheCgXkBDKkLHqb2WqxuelAoBCd2aK0z09bpbYOe0/s320/maple+Syrup+boiling+sap+003.jpg" width="320" /></a></div>
<span style="font-family: Verdana,sans-serif;">He continue to monitor the fire and check the sap as it boils and becomes syrup.</span>KeppersPotteryhttp://www.blogger.com/profile/01291284207899944042noreply@blogger.com0tag:blogger.com,1999:blog-4377821457164773942.post-68276507955228854502016-03-08T16:45:00.000-06:002016-03-08T16:45:23.033-06:00Harvest Newsletter<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-Skij0YWOpoicAv7u-pFkbPbDD5OuTGIHC2poQoHGA4eT5cyugBDbAfWbSHNpWYg11nzAoF1jwI_ky4mJjGZ0ZQ__BFvxWcXoSJmewf7OzZ3Kn_oOM097HF-TvLkN3W-tJSAPzzTFxOSs/s1600/on+line+winter+options+squash+onions+garlic+030.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-Skij0YWOpoicAv7u-pFkbPbDD5OuTGIHC2poQoHGA4eT5cyugBDbAfWbSHNpWYg11nzAoF1jwI_ky4mJjGZ0ZQ__BFvxWcXoSJmewf7OzZ3Kn_oOM097HF-TvLkN3W-tJSAPzzTFxOSs/s200/on+line+winter+options+squash+onions+garlic+030.jpg" width="200" /></a></div>
<span style="font-family: "verdana" , sans-serif;"><b>Greetings from the Garden! </b> This week's CSA box has greens, cabbage, onions and garlic, celery root, carrots, black radishes, beets, turnips, rutabaga, potatoes, the last of the winter tomatoes, and parsley </span><br />
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<span style="font-family: "verdana" , sans-serif;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3B4y6Dj6v4Xwo17HKLlhS6v6TiUPTpjjhnJWP1rDXLvRRHc5kNrmyFwuHnPy2opB9ac2sMR2oWdvW8BvyF8vdwxQzsLbYSxlWkhG8c22grR-bduSn_c8vZiK0yTDbNKNIFqBqKJPPiS9T/s1600/ken+Tapping+maple+trees+sap+running+003.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3B4y6Dj6v4Xwo17HKLlhS6v6TiUPTpjjhnJWP1rDXLvRRHc5kNrmyFwuHnPy2opB9ac2sMR2oWdvW8BvyF8vdwxQzsLbYSxlWkhG8c22grR-bduSn_c8vZiK0yTDbNKNIFqBqKJPPiS9T/s320/ken+Tapping+maple+trees+sap+running+003.jpg" width="320" /></a></span></div>
<span style="font-family: "verdana" , sans-serif;"><b>F<span style="font-family: "verdana" , sans-serif;">iel</span>d Notes.</b> Spring seems to have arrived early! The last two Saturdays have been great for maple <span style="font-family: "verdana" , sans-serif;">s</span>ap collection, but this week is to warm and last week was too cold. Optimum weather for maple season is a combination of warm, sunny days in the 40's and night time lows in the 20's. </span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhsQkWLyZMTKOltLCNlctv7Ub7XZMcdXmqt1b8-epg9j_jO1RlTkHayZJC2_AcadHoHe6jpKErHJZz8Qezwz2gf2lLTHpIH_DScoS5qXIH7ujWpHLq3-SLRmUcFzdzfzQ49ViySA0bTe9-y/s1600/maple+sap+running+009.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="250" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhsQkWLyZMTKOltLCNlctv7Ub7XZMcdXmqt1b8-epg9j_jO1RlTkHayZJC2_AcadHoHe6jpKErHJZz8Qezwz2gf2lLTHpIH_DScoS5qXIH7ujWpHLq3-SLRmUcFzdzfzQ49ViySA0bTe9-y/s320/maple+sap+running+009.jpg" width="320" /></a><span style="font-family: "verdana" , sans-serif;">When that happens the sap rises during the day and falls at night. Too cold and the sap stays in the tree's roots; too warm and the sap will stay up in the branches and the tree leaves will bud out. We have to wait and see what we get for weather.</span><br />
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<span style="font-family: "verdana" , sans-serif;">With this warm weather orchardists are afraid the trees will bud and possibly bloom so early they will be vulnerable to frost when and if it chills down. </span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNlf27CiZHT696D0P1z-c5sYTIpG5-iMuTCQ9nxPhiUm0jydCkBINZkK8WVAHtVp5dxTzNsmRjVu2_mS6BFCRoV702pKdP0URdtx-2TNOlYy9sUWqpLYp72l-m6Lb39l8ErIANRRy6O0x3/s1600/first+goose+egg+017.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNlf27CiZHT696D0P1z-c5sYTIpG5-iMuTCQ9nxPhiUm0jydCkBINZkK8WVAHtVp5dxTzNsmRjVu2_mS6BFCRoV702pKdP0URdtx-2TNOlYy9sUWqpLYp72l-m6Lb39l8ErIANRRy6O0x3/s320/first+goose+egg+017.jpg" width="320" /></a><span style="font-family: "verdana" , sans-serif;">On a more positive note, Ken is out cutting some oaks that are shading the garden. He has cut trees around them for decades, and now their time has come. The wood will be used according to its size - the trunk should make lumber, some of the branches will heat our house and others will grow shiitake mushrooms.</span><br />
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<span style="font-family: "verdana" , sans-serif;">And we have gotten the first goose egg of the season! We sell them as we have them. Let us know if you want some</span><br />
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<span style="font-family: "verdana" , sans-serif;"><b>From the Kitchen.</b> After we reduced the poultry population a couple weeks ago, we had a series of feasts! There was roast bird with sauerkraut stuffing, sliced breast meat for sandwiches and meat from the simmered bones for soups. We roasted vegetables with the meat - onions, carrots, potatoes and more. Then there were soups - a beet and cabbage borscht with the stock and a vegetable soup with minced celery root, onion and garlic, rutabagas, carrots, potatoes and frozen peas. We also have sprout salads with either grated roots or leaves from the salad or braising mix. Sometimes Ken has made pot pie!</span><br />
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<span style="font-family: "verdana" , sans-serif;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxhaei7eisivxkGQ-M0HMpB-YYoFta8McL5pjCM8bD0qy27N31nPEos1Hg8LD1OkKXlCoG2Q02KiIv602g337Mg7d1Mjn0nF9DN4I-n5eotVLrUA2FuRslNo3zlUa9PEp2uYJzlJyMtszY/s1600/squash+local+food+010.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="143" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxhaei7eisivxkGQ-M0HMpB-YYoFta8McL5pjCM8bD0qy27N31nPEos1Hg8LD1OkKXlCoG2Q02KiIv602g337Mg7d1Mjn0nF9DN4I-n5eotVLrUA2FuRslNo3zlUa9PEp2uYJzlJyMtszY/s200/squash+local+food+010.jpg" width="200" /></a></span></div>
<span style="font-family: "verdana" , sans-serif;">I also have been cooking up the squash with small blemishes, and taking it off the skin and saving for a couple different dishes. I prepare some with pecans or other nuts: toast the nuts in a small skillet, place on a cutting board and chop. Heat some cooked squash with butter in the skillet and season with salt, pepper and a bit of nutmeg - or for variety a bit of curry. Once you serve, top with the chopped nuts.</span><br />
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<span style="font-family: "verdana" , sans-serif;">'Til March 23rd, Judith </span>KeppersPotteryhttp://www.blogger.com/profile/01291284207899944042noreply@blogger.com0tag:blogger.com,1999:blog-4377821457164773942.post-49126808065102952052016-03-06T22:29:00.000-06:002016-03-06T22:29:10.131-06:00Pottery Classes End with Great Works<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPdcuqtnrjOCmhqArs5S2WhOhZFPtXURFBzLd6VCp7YcE0TUfyCrgDHKgtnADCjnse1IIhNEnx7bBWaqj4BAKCUbj4-ksqSy-SiG32mah9E9ctsacnbRijTW7nrKJNdbvbwhCxIjKKnkHl/s1600/a+pottery+class+students+012.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPdcuqtnrjOCmhqArs5S2WhOhZFPtXURFBzLd6VCp7YcE0TUfyCrgDHKgtnADCjnse1IIhNEnx7bBWaqj4BAKCUbj4-ksqSy-SiG32mah9E9ctsacnbRijTW7nrKJNdbvbwhCxIjKKnkHl/s320/a+pottery+class+students+012.jpg" width="320" /></a><span style="font-family: Verdana,sans-serif;">Ken teaches pottery classes Saturday mornings in January, and this year he expanded to February. We had a great group of students - some came for a week or two and others attended all eight sessions.</span><br />
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<span style="font-family: Verdana,sans-serif;">It was great fun to watch people's progress - some started at the very beginning while others had taken pottery classes in the past. </span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSf81LxrAJqd8ukK2qrUKiWxwuSebI2Uc1uWzNphCboYCDUM19Rf6NwgIHQV20aUZlOXtYcaNm4tUtlmJtqBzXI94NDfIUh39GH2WJqKlAhrXfuSXohqNfNoID4Cs_O1dUfBuSMfXwH9Oh/s1600/a+pottery+class+student+works+021.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSf81LxrAJqd8ukK2qrUKiWxwuSebI2Uc1uWzNphCboYCDUM19Rf6NwgIHQV20aUZlOXtYcaNm4tUtlmJtqBzXI94NDfIUh39GH2WJqKlAhrXfuSXohqNfNoID4Cs_O1dUfBuSMfXwH9Oh/s320/a+pottery+class+student+works+021.jpg" width="320" /></a></div>
<span style="font-family: Verdana,sans-serif;">Students made pots using pinch, coil, slab, and wheel. And then there was glaze week.</span><br />
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<span style="font-family: Verdana,sans-serif;">This weekend the pottery was fired and ready for students to pick up</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQ1qXcKyV91WT95Jz7QyAlZYIs5BXA2Syn17-F7cJ1PidZ3wjW56DCPJbnA5k7UJ-XXhIO13HEa4VUNfkmch1-lOFm3sREiCA_53YD4IoTuI6dfePaa1YCOPHWx-kpblvk4EuU4UxRVd0F/s1600/a+pottery+class+finished+work+001.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQ1qXcKyV91WT95Jz7QyAlZYIs5BXA2Syn17-F7cJ1PidZ3wjW56DCPJbnA5k7UJ-XXhIO13HEa4VUNfkmch1-lOFm3sREiCA_53YD4IoTuI6dfePaa1YCOPHWx-kpblvk4EuU4UxRVd0F/s320/a+pottery+class+finished+work+001.jpg" width="320" /></a></div>
<span style="font-family: Verdana,sans-serif;">There were some really wonderful pieces</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgG8_e2zXFPPb8Tiqu9Y3JXeoR-AII18ZmtjMCyJsxhunyga1qyxTHROHohuLv4LTbftkug2IRI5QsY9tWvOh81c436hCYP2I27Ydd-MtN2hwOub4koqxS1m64sJKtDce9OxpxGCK21rT6O/s1600/a+pottery+class+finished+work+005.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgG8_e2zXFPPb8Tiqu9Y3JXeoR-AII18ZmtjMCyJsxhunyga1qyxTHROHohuLv4LTbftkug2IRI5QsY9tWvOh81c436hCYP2I27Ydd-MtN2hwOub4koqxS1m64sJKtDce9OxpxGCK21rT6O/s320/a+pottery+class+finished+work+005.jpg" width="320" /></a></div>
<span style="font-family: Verdana,sans-serif;">Ken will teach again next winter and plans to expand to one evening classes in addition to Saturday morning. </span><br />
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<span style="font-family: Verdana,sans-serif;">If you would like us to send add you to the class list, please send us an email</span><br />
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<span style="font-family: Verdana,sans-serif;">Thank you to all the students </span>KeppersPotteryhttp://www.blogger.com/profile/01291284207899944042noreply@blogger.com0