Last weekend of Happy Hour












As summer winds down, we are getting ready for our last weekend of Happy Hour!  And we are gearing up for our Fall Season!  Join us for our Fight For Your Life 5k! September 25 at 10:30 am!


Peppers are growing like crazy at the farm!  So this week I thought about Pepper Jelly and canning peppers!  Here’s a link to this great blog that features farms all over the US!


Here’s a couple great recipes that I love!!

TomatillosRoasted Salsa

3 medium tomatoes
2 Anaheim peppers
1 Jalapeno pepper
6 small tomatillos
5-6 large cloves of garlic
1 large onion, quartered
A handful of cilantro
1 Lime
Salt to taste

For the rest of this recipe visit:

Roasted Rosemary Beets & Carrots

1 pound beets
1 pound carrots
1/4 cup red wine vinegar
3 tablespoons olive oil
2 sprigs fresh rosemary
kosher salt and black pepper

For the Rest of this recipe visit:

That’s all for this week!

Farmer Stacy :)




Hot Days ahead!!

Receipt-Coupon-HH14-2Hot days are ahead!  Come on out and stay cool while having a drink or grab a growler to go to cool off!   Happy Hour is still going on!! FFYL16-EDDM-6.25X8









We also have a great event coming up in September!  It’s our Fight For Your Life 5k!  And it’s taking place on September 25, 2016!  The start time is at 10:30 am!  We are running a promo until 8/21 to sign-up for the race!!  Use promo code OLYMPICS! Register for the race here:







This week’s produce tip is for freezing Corn on the Cob!  You can either freeze it straight on the cob, or cut it off for a delicious winter time treat!


The first recipe also uses corn!

Summer Corn Salad

5 teaspoons olive oil
1 tablespoon lime juice
1/4 teaspoon salt
1/4 teaspoon hot pepper sauce
1-1/2 cups fresh corn
1-1/2 cups cherry tomatoes
1/2 cup finely chopped cucumber
1/4 cup finely chopped red onion
2 tablespoons minced fresh basil
1/4 cup crumbled feta cheese

For the rest of this great favorite – Also featured tomorrow night at our Grilling in the Garden Dinner – visit this site:

Another Zucchini Favorite in our Bakery!  Make sure and add Chocolate chips!!

Zucchini Bread

3 cups flour
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon baking powder
3 teaspoons ground cinnamon
3 eggs
1 cup vegetable oil
2 1/4 cups white sugar
3 teaspoons vanilla extract
2 cups grated zucchini
1 cup chopped walnuts

For the rest of this one go to:


That’s all for this week!

Farmer Stacy :)


Peach Season is Over



It seems like the summer is just flying by!  Peach season is officially over, but we saved some to use in our delicious baked goods!  Right now if you stop in we have PEACH DONUTS!  Made with Peach puree! YUM!!


We also are continuing our Happy Hour through the end of the month!!  So come on over for some tasty bites and a pint!



This week’s tips are for Peppers! Do you have a lot of extra peppers? Chop bell peppers in 1 cup piles & freeze for winter! Roast Anaheims on the BBQ to add to Egg Scrambles, Pasta Dishes & more! For all your storing and preserving information visit this page for more information!

This week’s recipes use Purple Potatoes, Onions, Green Beans and Pears!

Homestyle Green Beans & Purple Potatoes

1 large onion
2 cloves garlic
1 1/4 lb green beans
1 1/2 c. of purple/red potatoes
4-6 c. chicken broth
freshly ground black pepper
1/4 tsp smoked salt
salt to taste

For a Vegan Version and the rest of the Recipe Visit:


Pear Brown Bettys

1 lb loaf sourdough bread
6 T unsalted butter
2/3 c sugar
1 tsp ground ginger
1/2 tsp ground cinnamon
1/8 tsp freshly grated nutmeg
1/8 tsp salt
3/4 c apple cider
2 T fresh lemon juice
8 Bartlett pears


For the rest of this great recipe visit:

And that’s all for this week!


Until next week!

Farmer Stacy :)

August is here!

DSC_0536 DSC_0533





August is already here!  So crazy!  We are selling some delicious treats in our Bakery this week!  Try out a fresh loaf of Chocolate or Blackberry Zucchini Bread!  SO YUMMY!!

This week’s storage tip is for Freezing Green Beans!!  Such a great way to enjoy these yummy veggies a little longer!! This blog is great because it gives freezing and canning tips for all!

On to the recipes:

Sausage, Potato & Carrot Bake

2 Kielbasa sausage rings
8 potatoes
1 onion
1 bunch of baby carrots
4 cloves garlic
salt and pepper to taste
3 T olive oil


For the rest of this yummy recipe visit:

And an old family favorite:

Tater tot Casserole

2 lbs. ground beef
1 onion
1 tsp Kosher salt
½ tsp black pepper
½ tsp garlic powder
1 cup sour cream
1 cup milk
2 cups green beans
1 can cream of mushroom soup
2 cups cheddar cheese
1 large bag tater tots


For the Rest of this great recipe visit:


That’s All for this week!  Enjoy the sunshine! Farmer Stacy :)


Summer Sunshine is HERE!







Our scratch Bakery has some tempting treats out this week!  Visit to get a Blueberry scone or Blueberry Coffeecake!  It is to die for!!! Have a family camping trip coming up?  Call in and order some treats to take to enjoy for breakfast or under the stars!

We are also still running our Weekend Happy hour!  So pop in for a pint or fill up your growler to go!

This week’s storage tips are for Broccoli.  We have so many delicious heads coming out of the garden right now!  But they don’t last long, so make sure you think about putting some in your freezer to enjoy this winter!!  Visit this blog to see how long your broccoli keeps in the frig and how to store it to  keep the longest!

For recipes this week we made use of the Broccoli and the Green Beans!

Broccoli Salad

2 heads fresh broccoli
1 red onion
1/2 pound bacon
3/4 cup raisins
3/4 cup sliced almonds
1 cup mayonnaise
1/2 cup white sugar
2 T white wine vinegar


For the rest of this great recipe and many other ideas visit:

Green Beans & Bacon Vinaigrette

kosher salt & black pepper
2 pounds green beans
6 slices bacon
2 shallots
2 T cider vinegar
2 T whole-grain mustard
2 T olive oil


For the rest of this great recipe visit:


And that’s all for this week!

Off to combine some wheat!

Farmer Stacy :)



Yay for Summer Sunshine

This last weekend it was a little cooler!  The warmer weather will be a nice change!

Receipt-Coupon-HH14-2DSC_0490Swing by and join us for Happy Hour or visit our bakery for some scratch made tasty treats! Special treats include Blackberry Banana Bread & Fresh Pies! Featured in this photo is a crumb top Tripleberry Pie! YUM!!

I found some recipe ideas for Spring onions for the fresh Walla Walla Onions here:

I even found a tip for using the onion greens for a pesto!  Check it out!

This week’s first recipe is for a Carrot salad!

Carrot & Raisin Salad

4 c shredded carrots
3/4 to 1-1/2 c raisins
1/4 c mayonnaise
2 T sugar
2 to 3 T 2% milk



For the rest of this great recipe visit: 



Blueberry & Peach Coffee Cake

1/2 cup butter
1 cup sugar
2 large eggs
2 cups flour
2 tsp baking powder
1/2 tsp salt
2/3 cup milk
2 tsp vanilla extract
3 cups peaches & blueberries
Powdered sugar


For the rest of this recipe visit:


And that’s all for this week!  Off to the combine to harvest some ryegrass!


Farmer Stacy :)


Peaches are here!

DSC_0484Yay for Sunshine!  We have some yummy peaches coming off the trees right now!


That means some great peach baked goods!  Choose from Peach Blackberry Pies, Peach Blackberry Scones, or Peach Blueberry Delights!


Featured in the post are Peach Blueberry Scones, made from scratch in our bakery!!


Looking for ways to use up all those extra blueberries that you have in your frig?  Check out this blog for some tips on storing blueberries including freezing, baking, cooking and much more!


We have a couple of great recipes to feature today!

Potato Salad

3-4 med potatoes
4 Tbsp dill pickle juice
3 Tbsp dill pickles
1/4 cup parsley
1/2 cup red onion
2 stalks celery
1 chopped onion
1-2 hard boiled eggs
1/2 cup mayonnaise
2 teaspoons Dijon mustard
Kosher salt & black pepper


For the rest of this great recipe visit this amazing blog that has great useful recipes for all of your extra produce!


blueberry_chickenBlueberry Chicken

4 Chicken Thighs (Bone-In)
1 Tbsp. Olive Oil
1 Cup Blueberries
1/4 Cup Butter
2 Tbsp. White Sugar
Juice of an Orange
1/8 Cup Roasted Pecans
Pinch of Salt & Pepper
1/8 Tsp. Dried Coriander


    1. Preheat Oven to 350 Degrees F.
    2. Preheat Skillet on high heat.
    3. Season chicken thighs with salt, pepper and coriander.
    4. Place skin side down in the skillet and cook for 6 minutes until skin becomes golden (you want to lock in the flavors – so don’t move the chicken around or flip it until it turns golden).
    5. Once one side is browned, flip over and repeat the process.
    6. Place chicken in a casserole dish or roaster.
    7. For extra flavor, leave all the bits in the skillet, then add the butter, sugar, and orange juice to begin creating the sauce.
    8. Once the sugar is dissolved, stir in the blueberries and cook for 6 minutes.
    9. Add the sauce over the chicken and cook at 350 Degrees for about 35 minutes uncovered.
    10. Remove the chicken from the sauce and place on a cookie sheet lined with parchment paper and place back in the oven to crisp the exterior.
    11. Place sauce on stove top and bring to a boil to thicken.
    12. Preheat dry pan and roast pecans for about 3-4 minutes  – moving and shaking them often to avoid burning.
    13. Remove chicken from oven, top with sauce and finish with roasted pecans.
    14. ENJOY!

Receipt-Coupon-HH14-2Don’t Forget about Happy Hour!!


Until Next week!

Farmer Stacy :)


4th of July is here and gone!

Receipt-Coupon-HH14-2The 4th of July is now here and gone!  This last weekend we kicked off our Happy Hour!  Come on out for all the fun, enjoy a craft brew, some tasty plates, and the great view!    Even if it happens to rain, we have plenty of cover to hide under!





This week we are continuing to harvest our potatoes!  Here’s some quick storage tips for these yummy treats! Click here to go to a great blog post I found!


Spring Pea Slathered Crostini

1 lb of Shell Peas
Squeeze of lemon juice
1/2 cup toasted pine nuts
1/2 cup FRESHLY shredded parmesan
tiny pinch of cayenne
lemon zest
salt to taste



For the rest of this great recipe visit this blog!


Grilled Veggie & Mozzarella Ensalada

4 roma tomatoes
2 zucchini
1 yellow sweet pepper
1 red onion
1 recipe Pear-Infused Balsamic Vinaigrette
8 slices French bread
1 tablespoon olive oil
1 head of lettuce mixed
1/4 cup fresh basil
4oz fresh mozzarella cheese


For the rest of this yummy recipe visit this webpage!


And that’s all for this week!

Farmer Stacy :)

Happy Hour Kicks off this weekend!

Receipt-Coupon-HH14-2Join us for Happy hour this weekend from 12pm -4pm!

We have 6 Rotating Taps and are open just in time to have a drink and a bite to eat before heading to the St. Paul Rodeo!





Pea season is almost over and I’m always looking for an easy way to use veggies in the winter.  Freezing is easy, but I get tired of blanching!  Here’s a blog I found with out having to blanch those peas before freezing them!  Check it out here!

One of the recipes that I used this week is for Snap Peas!

Pork and Snap Pea Kebabs

1/4 cup hoisin sauce
1 T soy sauce
1 T grated peeled fresh ginger
1 T rice vinegar
1 pork tenderloin (about 3/4 pound)
5 scallions
1/2 pound snap peas


Check out the rest of the recipe here!




Stuffed Cue Ball Zucchini

2 Cue Ball Zucchini
1 tomato
1/4 onion, chopped
3/4 c shredded cheese
1/2 c Italian bread crumbs
salt & pepper
4 strips bacon chopped


For the rest of this great recipe click here!


And that’s all for this week folks!  Have a great 4th of July!


Farmer Stacy :)



Summer is here!

Summer is here!  And with it lots of sunshine!  Join us when we kick off Happy Hour in July, or swing by for a pint or a growler Tues-Sun 10-5!

Receipt-Coupon-HH14-2 Our Fields right now are bursting with lettuce!  Here’s some great lettuce recipes to help you get out of the box and not make a salad with that lettuce!  Click here to find out more!







Two recipes that are favorites are a 3 pea Salad and a blueberry zucchini bread!




0610-three-pea-saladThree Pea Salad

1 tablespoon minced shallot
1 tablespoon sherry vinegar
1 tablespoon sour cream or crème fraîche
1/4 cup extra-virgin olive oil
Salt and freshly ground pepper
1/2 pound sugar snap peas
1/2 pound snow peas, halved crosswise
2 cups Shell Peas – Shelled


For the rest of this great recipe, visit here!




Blueberry Zucchini Bread

3 eggs
1 c vegetable oil
3 tsp vanilla extract
2 1/4 c white sugar
2 c shredded zucchini
3 c all-purpose flour
1 tsp salt
1 tsp baking powder
1/4 tsp baking soda
1 T ground cinnamon
1 pint blueberries

For the rest of this recipe visit here!


That’s all for this week!

Farmer Stacy :)