Geek.Farm.Life

Comment by andrew

June 26, 2006 @ 9:43 am

I car pooled up with Andy Doan from Space Ship Radio, and Beyond Science. They are two great podcasts, the URLs are:

http://beyondsciencepodcast.com/

http://www.spaceshipradio.com/

Comment by omly

June 26, 2006 @ 7:26 pm

I just started listening to your show, and I just wanted to let you know how much I enjoy it. In particular I have been listening to it recently while I spin or making/canning strawberry jam. (I am still fairly new to canning.) My significant other has already heard more about “Andrew ad Misti from Geek Farm Life” than he probably cares to admit.

As to your problem about storaging lettuce, I wonder if you would be able to can some of it for use in lettuce soup (the only recipe that I can think of that cooks lettuce).

The original recipe is as follows:

Lettuce & Arugula Soup
1 tbsp of butter
1 large sweet onion
2 leeks sliced
6.25 cups broth (chicken or vegetable)
5 tbsp white rice
2 carrots, sliced thinly
3 garlic cloves
1 bay leaf
2 heads lettuce (about 1 lb or 450 g), cored and chopped
0.75 c heavy cream
freshly grated nutmeg
3 oz arugula leave, finely chopped
salt and pepperHeat the butter in a large pan over medium heat and add the onion and leeks. Cover and cook 3-4 minutes, stirring often until vegetables soften.
Add the broth, rice, carrots, garlic and bay leaf with a large pinch of salt. Bring to a boil. Reduce the heat, cover, and simmer for 25-30 minutes, or until the rice and vegtables are tender. Remove te bay leaf.
Add the lettuce amd cook for 10 minutes, until the leaves are soft, stirring occasionally.
Let the soup cool slightly t hen transfer to a blender or food processor and puree until smooth, working in batches if necessary. (If using a food processor, you may want to strain off the cooking liquid and reserce. Puree the soup solids with enough cooking liquid to moisten them, then combine with the remaining liquid.)
Return the soup to the pan and place over medium-low heat. Stir in the cream and nutmeg. Simmer gently for about 5 minutes, stirring occassionally until the soup is reheated. Add more water or cream if you prefer a thinner soup.
Add the arugula and simmer for 2-3 minutes, stirring occassionally until it is wilted. Adjust the seasoning and serve.

Comment by Liza NYC

June 27, 2006 @ 8:34 am

Your show is so very enjoyable and I look forward to every episode. I particularly appreciate your descriptions of so many of the aspects of the worlds you live and work in. And, the farm, of course. You bring me right there. As I commute to work in Manhattan I just love putting on your podcasts and listening to the animal, barn and road noises. Mostly I’m in awe of how hard you work.

Comment by Ellen

June 27, 2006 @ 7:21 pm

Misty!

Great solo cast! Good to hear how the garden is. I just got inundated with snow peas!

Ellen

Comment by misty

June 28, 2006 @ 7:21 am

I’m so glad you guys enjoyed the show!

Omly, thanks so much for the recipe using lettuce. We’ll have to give it a try.

Liza, I’m glad you enjoy the podcast. I’m not sure I could handle the commute you put up with, and I’m glad we help it pass faster. :)

Ellen, I love snow peas! I can’t wait till we actually get some peas. I’m really hoping I didn’t plant them too late.

Comment by Kathy

July 10, 2006 @ 6:46 am

Misty,
I’m a little behind on my casts and I just got to your solo gig. Great job! Thanks for entertaining me on my drive into work. You should post a pic of the sweater. I’d love to see it.

Kathy

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