Year: 2021

01 Feb 2021

Asian Jumping Worms

Asian Jumping Worms

Asian Jumping Worms have been found throughout Ohio, with confirmed sightings in multiple counties, including Hamilton. This invasive species poses a threat to Ohio’s naturally rich biodiversity.

The Asian Jumping Worm (AJW) life cycle is similar to the European Earthworm (EE) life cycle. Both hatch in the spring from their cocoons, mature in the summer, mate and lay cocoons in the fall, and the cocoons over winter. Unlike EE which live several years, AJW are an annual species and will die after the first frost. The cocoons of AJW are very hard to see compared to EE cocoons because they are much smaller and roughly the same size as mustard seeds (Fig. 1). AJW only dig a few inches below the surface, whereas EE dig deeper. AJW feed on organic matter much more aggressively than EE and can alter the soil much faster. In addition, they excrete hard pellets that look like coffee grounds and change the texture and structure of the soil (Fig. 2). The changing soil composition results in fewer native plants and reduces biodiversity. With the reduction of native plant competition, invasive plants have a much higher chance of success.

Fig. 1
Fig. 2

Management and Prevention

  • Only buy materials that have been heat treated to 40–55 degrees Celsius (104–131 degrees Fahrenheit). This heat treatment kills cocoons.
  • Never buy or move any materials that may be suspected to have AJW or AJW cocoons.
  • Make sure to always clean any soil and debris from all equipment before leaving an area suspected of having AJW. Cocoons could be attached to you and your belongings.

If Found

If you find AJW on your property, please report it immediately:

  • Remove as many as you can and put them in a bag. Sun the bag for at least 10 minutes, longer is preferred, and throw it in the trash.
  • Submit reports on the EDDMaps website or phone application.
  • Visit this link and submit a report to the Ohio State University.
  • You can also send an email, with photos, to your county extension agent.
01 Feb 2021

Crispy Baked or Fried Chicken Wings

Crispy Baked or Fried Chicken Wings

Our Accounting Manager Sheva Stephens spent years developing this perfect at-home recipe for chicken wings…crispy skin, full of flavor, and a pair of perfect sauces to match! This recipe is easily scalable, to feed a few or a crowd.

Ingredients
  

For the Brine

  • 8 Tbsp Kosher salt
  • 2 quarts (8 cups) water

For the Wings

  • 1 package Chicken wings 8-10 wings
  • 2 tsp Baking soda
  • 1 tsp Onion powder
  • 1 tsp Garlic powder
  • ½ tsp Cayenne pepper optional
  • 2 tsp of your favorite dry BBQ rub, dry mustard rub, lemon pepper or lime pepper

Buffalo Sauce

  • 1 Tbsp Butter, melted
  • ¼ tsp Cayenne pepper
  • ¼ tsp Freshly ground black pepper
  • ¼ tsp Kosher salt
  • ¼ cup Hot pepper sauce (such as Frank's)

Ginger-Soy Glaze

  • 1 2-inch piece Ginger, peeled and grated
  • 3 cloves Garlic, minced
  • ¼ cup Honey
  • 2 Tbsp Soy sauce

Instructions
 

  • Separate wing joints: Locate the joints between the drumette, the flat, and the wing tip. Using a sharp knife, slice through these joints on each wing. Reserve the wing tips for making chicken stock, and place the drumettes and flats in a large container for brining.
  • Combine 2 quarts water and 8 Tbsp kosher salt, ensuring the salt is completely dissolved. Add this brine to the wings, ensuring they are completely submerged. If you need additional brine, use a ratio of 4 Tbsp kosher salt to 4 cups (1 quart) water. Cover and refrigerate for 2-5 hours.
  • Drain wings, discarding brine. A few at a time, dry wings thoroughly with paper towels. The final crispness of the skin will depend on how dry the wings are, so make sure to dry them thoroughly. Place wings in a large bowl after drying.
  • Combine baking soda, onion powder, garlic powder and cayenne pepper in a small bowl. Sprinkle this mixture over the wings a little at a time and toss to evenly coat.

For Baked Wings

  • Place wings in a single layer on a parchment-lined baking sheet. Place baking sheet uncovered in the refrigerator for 20 minutes (this time allows the skin to dry further). Preheat oven to 400º and bake 45-60 minutes, until skin is very crispy.

For Deep Fried Wings

  • Place wings in a single layer on a baking sheet. Place baking sheet in the refrigerator for 25 minutes (this time allows the skin to dry further). Heat peanut oil in a dutch oven or fryer to 350º. Fry wings until they float. Drain on paper towels.

After Cooking

  • Sprinkle wings with your favorite dry BBQ rub, mustard rub, lemon pepper or lime pepper. Toss to coat.
  • For sauced wings, place cooked wings in a large bowl. Combine all ingredients for one of the sauces (listed above) in a small bowl. Pour sauce over wings and toss to coat.
  • Serve with celery and blue cheese dressing.

 

22 Jan 2021

Spinach Salad with Bacon and Soft Boiled Egg

Spinach Salad with Bacon and Soft Boiled Egg

Spinach salad with bacon is a classic recipe that needs little improvement. Add a soft-boiled egg, and now you have a delicious, filling meal! Whisk together a quick vinaigrette, and you’re all set.

Prep Time 30 minutes

Ingredients
  

  • 1/2 lb Spinach
  • 1/2 lb Bacon
  • 2 Eggs
  • 1.5 Tbsp Apple cider vinegar

Instructions
 

  • Cook bacon according to your preference. Reserve bacon fat when finished cooking.
  • Bring 2 quarts of water to a boil in a small pot. Separately, prepare a small bowl of ice water. Gently add eggs to the boiling water and cook: 6.5 minutes for soft boiled, or 8 minutes if you prefer hard boiled. When finished cooking, drain and transfer eggs to the ice water to stop the cooking, and make them easier to peel. Once cooled, peel eggs, cut each in half and set aside.
  • Place 4 Tbsp of the reserved bacon fat in a small bowl. Add vinegar and whisk until the mixture becomes thick and cloudy - your vinaigrette is now emulsified.
  • Wash and dry fresh spinach. Toss spinach with the vinaigrette, then divide into 2 large serving bowls. Crumble bacon over the spinach, and top each salad with eggs.

15 Jan 2021

January 2021 – COVID Update

January 2021 – COVID Update

January 15 – 2021

With Hamilton County entering purple status, we would like to remind you that Greenacres is operating on an essential employees only status and will be suspending any programming until further notice.

What does this mean for patrons of Greenacres: 

  • Our farm store will remain open and continue to operate on a curbside pickup model. Please use our product availability page to see what we have available and for instructions on how to place an order. 
  • Farm production will remain consistent in order to provide as many fresh vegetables and meat products to our farm store and community. 
  • All location, besides the Farm Store, are currently closed to visitors in order to keep everyone safe as well as our livestock.
  • Education, equine, and volunteer programs are on hold and will return as soon as local and state health guidelines determine it to be safe. If you have a specific question about a program please reach out to your contact person in that department.
  • Our venue will be closed for meetings and tours until further notice. 

 

We look forward to serving you this year and will continue to monitor the situation in order to keep our guests, employees and animals safe.