The rainy weather has arrived!

We have a couple great events coming up on the farm! Check them out!

To RSVP visit: https://www.facebook.com/events/1631700527100407/

To find out more info and register for the race visit: http://fightforyourlife5k.com/

This week’s storage tip of the week is for Freezing Zucchini:

To freeze grated zucchini for baking, the National Center for Home Food Preservation recommends: Choose young tender zucchini. Wash and grate. Steam blanch (directions below) in small quantities 1 to 2 minutes until translucent. Pack in measured amounts into containers, leaving 1/2-inch headspace.

What to Do with Zucchini: including freezing and recipes …https://food.unl.edu/fnh/

https://food.unl.edu/fnh/zucchini – University of Nebraska–Lincoln

The first recipe is for:

Chicken Fajitas

2 T Vegetable or olive oil
3 boneless chicken breasts
1 recipe Fajita Seasoning
1/2 cup water
2 large onions
3 bell peppers
2 cloves garlic
12 flour tortillas
Salsa and sour cream

For the rest of this recipe visit: http://www.myrecipes.com/recipe/easy-chicken-fajitas

 

 

Zucchini Fritters

2 medium zucchini
2 tsp sea salt
¼ cup coconut flour
1 egg, beaten
1 tsp black pepper
¼ tsp cayenne pepper
Coconut oil or ghee

For the rest of this recipe visit: http://stupideasypaleo.com/2015/03/28/paleo-zucchini-fritters/

 

 

Applesauce

4 apples
3/4 cup water
1/4 cup white sugar
1/2 tsp ground cinnamon

 

For the rest of this recipe visit: http://allrecipes.com/recipe/51301/sarahs-applesauce/

And that’s all for this week!

Until next week!

Farmer Stacy :)

 

Farmer Stacy is back at work

Receipt-Coupon-HH14-2Farmer Stacy is now back at work!  You will likely see my 1 month baby girl Emma!

We are still doing our Happy Hour for one more weekend!  It’s a great way to catch a quick bite, and enjoy your surroundings and our beautiful view!!

If you are in a hurry we also offer fresh Fruit Shakes, Ice Cream, and Growler Fills!  The Perfect treat for a warm day, or your backyard BBQ!!  With 6 rotating taps, there’s always a new Brew or Cider to try!  And if there’s something that you’d like us to carry, let us know!! We’ll check with our supplier and see if we can get it!

This week’s storage tip of the week is for Freezing Broccoli.

Broccoli—florets and stems—must be blanched for effective freezing. If you freeze it raw, you’ll wind up bitter, drab green, shriveled stems. Blanching preserves the bright green color and tasty flavor. You can either blanch in boiling water for three minutes or steam for five minutes.

How to Freeze Broccoli : HGTV Gardens – www.hgtvgardens.com/freezing/how-to-freezebroccoli

The first recipe is for Zucchini Bread.

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 recipe visit: http://allrecipes.com/recipe/moms-zucchini-bread/

0826-BorschtBeet Borscht

2 cups fresh beets
1 cup carrots
1 cup onion
2 cups water
1/2 tsp salt
2 cans beef broth
1 cup cabbage
1 T butter
1 T lemon juice

For the rest of the recipe visit http://www.tasteofhome.com/recipes/beet-borscht

And Lastly:

Caramel Apple Pork Chops

4 pork chops
1 tsp vegetable oil
2 T brown sugar
salt & pepper
1/8 tsp cinnamon
1/8 tsp nutmeg

2 T butter
2 apples

For the rest of the recipe visit http://allrecipes.com/recipe/caramel-apple-pork-chops/?mxt=t06dda

And that’s all for this week!

Until Next week!

Farmer Stacy :)

 

Two new Babies at FPG

Receipt-Coupon-HH14-2We have 2 new babies at FPG! Farmer Eric and his wife Lisa welcomed a new baby girl on Saturday! Baby Lillian and momma are doing great! Check out our Facebook page for a photo! https://scontent.fsnc1-1.fna.fbcdn.net/hphotos-xfp1/v/t1.0-9/11873416_10153573713018033_9143153957441475680_n.jpg?oh=8f2083c59078922f10b0a98b607063bf&oe=567FADFE

We are still doing our Happy Hour through the end of August on the weekends!  It’s a great way to catch a quick bite, and enjoy your surroundings and our beautiful view!!

If you are in a hurry we also offer fresh Fruit Shakes, Ice Cream, and Growler Fills!  The Perfect treat for a warm day, or your backyard BBQ!!  With 6 rotating taps, there’s always a new Brew or Cider to try!  And if there’s something that you’d like us to carry, let us know!! We’ll check with our supplier and see if we can get it!  We also are still accepting reservations for our farm to table dinner, Grilling in the Garden on August 20!  For more info visit: http://www.fpgardens.com/french-prairie-farm-grilling-in-the-garden.htm

This week’s storage tip of the week is for freezing cabbage!

Freezing cabbage without blanching is possible; you’ll just need to use it within 4 to 8 weeks. For the longest-lasting frozen cabbage, blanch wedges for 90 seconds. Use a colander to drain wedges after removing them from ice water.

Freezing Cabbage : HGTV Gardenswww.hgtvgardens.com/freezing/freezingcabbage

The first recipe is for Zucchini!

Mediterranean Stuffed Zucchini

6 medium zucchini
1/3 cup olive oil
1 medium onion
1/2 tsp kosher salt
1/4 tsp black pepper
1 medium yellow squash – sub Cue Ball
8 ounces feta cheese
2 cups grape tomatoes
1/4 cup fresh parsley

For the rest of this recipe visit http://www.recipe.com/mediterranean-stuffed-zucchini/

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 family favorite recipe visit: http://allrecipes.com/recipe/fresh-broccoli-salad/?mxt=t06dda

And lastly…

Lemon Glazed Carrots

1-1/2 lbs medium carrots
3 tablespoons butter
3 tablespoons brown sugar
3 tablespoons lemon juice
1/4 teaspoon salt
Grated lemon peel, optional

For the rest of this recipe visit: http://www.tasteofhome.com/recipes/lemon-glazed-carrots

And that’s all for this week!

Until Next Week!

Farmer Stacy :)

August warm weather is still HERE!

Receipt-Coupon-HH14-2The August warm weather is still here!  Which is making summer seem even longer than usual!

Don’t forget we are still doing our Happy Hour through the end of August on the weekends!  It’s a great way to catch a quick bite, and enjoy your surroundings and our beautiful view!!

If you are in a hurry we also offer fresh Fruit Shakes, Ice Cream, and Growler Fills!  The Perfect treat for a warm day, or your backyard BBQ!!  With 6 rotating taps, there’s always a new Brew or Cider to try!  And if there’s something that you’d like us to carry, let us know!! We’ll check with our supplier and see if we can get it!  We also are still accepting reservations for our farm to table dinner, Grilling in the Garden on August 20!  For more info visit: http://www.fpgardens.com/french-prairie-farm-grilling-in-the-garden.htm

This week’s storage tip is for using Cue Ball or Eight Ball Zucchini.

Description/Taste

The outer skin of the Eight ball squash is smooth and glossy with a deep forest green color and paler green striations. The inner flesh is ivory white with light green hues and tiny, negligible seeds. Their flavor is similar in taste to the longer Italian zucchini, buttery and sweet with nutty accents that deepen with cooking. They generally range in size from one to four inches in diameter. The smaller sizes have the sweetest and most flavorful flesh, while the larger sizes are firmer, but excellent for stuffing. Squash that are larger than four inches have a tendency to develop a woody texture and hard unpalatable seeds.

Applications

Eight ball squash may be substituted for zucchini in most recipes. The size and shape of this summer squash variety are ideal for stuffing; slice off the top stem end, scoop out some of the interior and fill with meats, cheeses or nuts and grains. Eight ball quash may also be steamed, baked, roasted or grilled as you would other summer squash. Dice and stir-fry or saute with garlic, onions, fresh herbs and spices. Slice thinly, layer with other sliced summer vegetables and bake. Keep dry and refrigerate until ready to use. – See more at: http://www.specialtyproduce.com/produce/Eight_Ball_Squash_6296.php#sthash.fl0WusOn.dpuf

The first recipe is for peaches and blackberries!

Blackberry Peach Coffeecake

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 ripe peaches & blackberries
Powdered sugar

For the rest of this recipe visit : http://www.myrecipes.com/recipe/blackberry-peach-coffee-cake

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 easy recipe and more like it visit: http://www.tasteofhome.com/recipes/carrot-raisin-salad

And last but not least a recipe using Zucchini, in a fresh summer salad!

Caprese Zucchini Salad

2 medium zucchini
1 cup cherry tomatoes
1 T lemon juice
3 T balsamic vinegar
2 T olive oil
1 medium garlic clove
Kosher salt and pepper
12 small mozzarella balls
½ cup basil leaves

For the rest of this recipe visit: http://www.foodiecrush.com/2015/04/caprese-zucchini-salad-inspiralized/

And that’s it for this week!!

Until next week!

Farmer Stacy & Baby Emma :)

August Has Arrived!

Receipt-Coupon-HH14-2It’s hard to believe that August has already arrived!  I had a baby girl last Sunday, there is a photo on our Facebook page https://www.facebook.com/FrenchPrairieGardens? for those of you who would like to see my new little bundle!

Don’t forget we are still doing our Happy Hour through the end of August on the weekends!  It’s a great way to catch a quick bite, and enjoy your surroundings and our beautiful view!!

If you are in a hurry we also offer fresh Fruit Shakes, Ice Cream, and Growler Fills!  The Perfect treat for a warm day, or your backyard BBQ!!  With 6 rotating taps, there’s always a new Brew or Cider to try!  And if there’s something that you’d like us to carry, let us know!! We’ll check with our supplier and see if we can get it!  We also are still accepting reservations for our farm to table dinner, Grilling in the Garden on August 20!  For more info visit: http://www.fpgardens.com/french-prairie-farm-grilling-in-the-garden.htm

This week’s storage tip is for Freezing Corn on the Cob.

Freezing corn on the cob follows the same steps as freezing the kernels, except you’ll be freezing whole cobs of corn. Cobs occupy far more freezer space, so keep that in mind.Corn frozen on the cob sometimes develops a cobby flavor or becomes mushy. To freeze corn off the cob, you need to remove kernels from cobs.

For more information on Freezing Corn visit:

How to Freeze Corn : HGTV Gardens

The first recipe is also for using corn but in a Salad!
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 recipe visit: http://www.tasteofhome.com/recipes/summer-corn-salad
Basil Pesto
1 1⁄2 cups basil
2 -5 garlic cloves
1⁄4 cup pine nuts
1⁄4 cup parmesan cheese
1⁄8 cup lemon juice
1⁄8 cup olive oil
For the rest of this recipe and many more visit: http://www.food.com/recipe/basil-pesto-8650
And last but not least:
Peach BBQ Sauce
4 lb. peaches
1/4 cup fresh lemon juice
1/2 cup canola oil
1 large sweet onion
6 garlic cloves
1 1/2 cups dark brown sugar
1 cup cider vinegar
1/2 cup bourbon or water
1 cup Worcestershire sauce
1/4 cup tomato paste
2 Tbs. peeled and grated fresh ginger
2 Tbs. chili powder
Salt and freshly ground pepper, to taste
And that’s all for this week!  Time to go, the baby is waking up!
Farmer Stacy & Baby Emma :)

Farmer Stacy had a Baby!

Receipt-Coupon-HH14-2Farmer Stacy (me) had a Baby!  This post was put up a little early with some recipes to try with garden favorites!! Don’t forget we are still doing our Happy Hour through the end of August on the weekends!  It’s a great way to catch a quick bite, and enjoy your surroundings and our beautiful view!!

If you are in a hurry we also offer fresh Fruit Shakes, Ice Cream, and Growler Fills!  The Perfect treat for a warm day, or your backyard BBQ!!  With 6 rotating taps, there’s always a new Brew or Cider to try!  And if there’s something that you’d like us to carry, let us know!! We’ll check with our supplier and see if we can get it!

This week’s storage tip is for Freezing Blackberries.

  1. Place the fruit in a single layer on a cookie sheet or baking tray (with raised edges).
  2. Place the cookie sheet into the freezer, keeping it level, and freeze until the fruit is solid. …
  3. Remove from the freezer and transfer the berries into plastic freezer bags or other freezer containers.

For more information on all the different ways to freeze Berries visit: http://www.raspberryblackberry.com/local.cfm?doc=webdocs%2Ffreezingberries.htm

For the first recipe I thought that Kale and Corn would be good to feature!  So this one is an entree using both!

Kale & Corn Stuffed Chicken

4 tsp olive oil
2 cups chopped kale
2 cloves garlic
Kosher salt
1/3 cup whole kernel corn
1/2 cup pepper jack cheese
Four 8-ounce boneless skinless chicken breast halves
Freshly ground black pepper
1/2 cup low-sodium chicken broth
1 tsp all-purpose flour
1 1/2 tsp fresh lemon juice

For the rest of this recipe visit: http://www.foodnetwork.com/recipes/food-network-kitchens/spicy-kale-and-corn-stuffed-chicken-breasts-recipe.html

Roasted Carrots

12 carrots
3 T good olive oil
1 1/4 tsp kosher salt
1/2 tsp black pepper
2 T fresh dill or parsley

For the rest of this great recipe visit: http://www.foodnetwork.com/recipes/ina-garten/roasted-carrots-recipe.html

Peach Cobbler

1⁄2 cup melted butter
1 cup flour
1 cup sugar
2 teaspoons baking powder
1⁄4 teaspoon salt
2⁄3 cup room temperature milk
1 room temperature egg

For the rest of this recipe and many more visit: http://dessert.food.com/recipe/peach-cobbler-31901

 

And that’s all for this week!  Until next week!

 

Farmer Stacy  & Baby Emma :)

Summer Cool Down!!

Receipt-Coupon-HH14-2A Summer cool down has arrived!! Don’t forget we are still doing our Happy Hour through the end of August on the weekends!  It’s a great way to catch a quick bite, and enjoy your surroundings and our beautiful view!!

If you are in a hurry we also offer fresh Fruit Shakes, Ice Cream, and Growler Fills!  The Perfect treat for a warm day, or your backyard BBQ!!  With 6 rotating taps, there’s always a new Brew or Cider to try!  And if there’s something that you’d like us to carry, let us know!! We’ll check with our supplier and see if we can get it!

This week’s storage tip is for Freezing Peaches!

Step 1: Slit the skin on each peach. Use a sharp knife to make a shallow X on the bottom of each peach. …

Step 2: Blanch the peaches. ..

Step 3: Quickly cool peaches. …

Step 4: Peel peaches. …

Step 5: Remove peach pits. …

Step 6: Slice peaches. …

Step 7: Prepare peaches for freezing. …

Step 8: Freeze peaches.

How to Freeze Peaches – Better Homes and Gardens

www.bhg.com/recipes/how-to/…/freezepeaches/
Peach Coleslaw
1 cup pecan pieces
1 head cabbage
8 fresh peaches
1 red & 1 yellow bell pepper
1/2 cup chopped green onions
2 tablespoons celery seed
1/2 cup fresh peaches
1/2 cup vegetable oil
1/4 cup honey
1/4 cup lemon juice
salt and pepper to taste
For the rest of the recipe visit: http://allrecipes.com/recipe/thornehedge-peach-slaw/
Beet Chips
2 pounds large beets
2 tablespoons olive oil
Sea salt
Fresh black pepper
Carrot Souffle 
2 pounds of carrots
1 quart of chicken stock
1/2 cup coconut oil or butter
2 tablespoons fresh lemon juice
3 eggs
1 teaspoon salt
1/4 teaspoon ground cinnamon
1 tablespoon coconut flour
1 tablespoon pure vanilla extract
2 tablespoons minced onion
For the rest of this great recipe and many others visit one of my favorite blogs at: http://www.primalpalate.com/paleo-blog/carrot-souffle-revisited/
That’s all for this week!
Farmer Stacy :)

Summer Time!

Receipt-Coupon-HH14-2We are half way through July already!  Where does the time go?!  Don’t forget we are still doing our Happy Hour through the end of August on the weekends!  It’s a great way to catch a quick bite, and enjoy your surroundings and our beautiful view!!

If you are in a hurry we also offer fresh Fruit Shakes, Ice Cream, and Growler Fills!  The Perfect treat for a warm day, or your backyard BBQ!!  With 6 rotating taps, there’s always a new Brew or Cider to try!  And if there’s something that you’d like us to carry, let us know!! We’ll check with our supplier and see if we can get it!

This warm weather has been great for the beets this year!  So this week’s storage tip is for Freezing Beets!

Freezing Beets

Since beets are almost exclusively used in a cooked form, which means that losing the raw texture is less important, so they do freeze fairly well. Here’s how to freeze beets to store in your freezer at home. Freezing keeps beets safe to eat almost indefinitely, but the recommended maximum storage time of 12 months is best for taste and quality.

For all the steps included in freezing, visit this great pick-your-own blog: http://pickyourown.org/freezing_beets.htm

The first recipe is using Blueberries as part of your entree!!

Blueberry Maple Chicken

2 lbs chicken
3 T bbq rub
3 T garlic powder
1 tsp salt
1 tsp black pepper
For the BBQ sauce:
2-3 T fat
1 large yellow onion
2 cloves garlic
2-3 c fresh blueberries
2 c tomato sauce
2 T apple cider vinegar
½ c maple syrup
¼ c soy sauce
1 T bbq rub
1 tsp red pepper flakes
salt and pepper

For the rest of this great recipe visit one of my favorite blogs: http://paleomg.com/blueberry-maple-bbq-chicken/

Kale Chips

1 bunch kale
1 T extra-virgin olive oil
1 T sherry vinegar
1 pinch sea salt

For the rest of this recipe visit: http://allrecipes.com/recipe/kale-chips/

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 great recipe visit: http://www.realsimple.com/food-recipes/browse-all-recipes/rosemary-roasted-beets-carrots

And that’s all for this week!  Enjoy the sunshine!

Farmer Stacy :)

Summer time!

I Receipt-Coupon-HH14-2hope you all had a great 4th of July!  We still have our Happy hour going on for weekends in July & August! Come on out and enjoy our beautiful views and some farm to table treats!

The storage tip of the week is for Carrots!

Carrots  Refrigerator or cool cellar, in plastic bag or buried in leaves.  Keep dark.
Store in a plastic bag in the back of the refrigerator. Carrots will keep for months this way. After being stored a long time there may be a white root substance on the carrot. Not to worry. Just peal it off. As long as the carrots are bright orange underneath they will taste wonderful. Organic carrots actually gain sweetness when stored.  Carrots and other roots can do quite well also at 33-50 degrees buried in moist leaves or sand (you’ll need to periodically re-moisten the leaves or sand with a watering can.)  For more information visit this great blog: http://sharedharvestcsa.com/veggie-storage-tips/

The first recipe is for cabbage coming off the fields right now!

Easy Cabbage Rolls

1 lb ground beef
2 teaspoons chopped onions
1 teaspoon salt
1 beaten egg
1⁄2 cup milk
1⁄2 cup cooked rice
1 (14 ounce) can tomatoes
1 (14 ounce) can V8 vegetable juice
1 tablespoon Worcestershire sauce

For the rest of this recipe visit: http://www.food.com/recipe/easy-cabbage-rolls-50949

 

Green Beans with Garlic

1 1/2 pounds green, yellow or flat beans
Kosher salt
2 tablespoons unsalted butter
1 tablespoon good olive oil
2 to 3 garlic cloves, sliced
Freshly ground black pepper

For the rest of this recipe and many more visit: http://www.foodnetwork.com/recipes/ina-garten/string-beans-with-garlic-recipe.html

And lastly a great cobble recipe for your leftover peaches & berries!

 

Blackberry Peach Cobbler

4 cups fresh blackberries & peaches
1 tablespoon lemon juice
1 large egg
1 cup sugar
1 cup all-purpose flour
6 tablespoons butter, melted
Whipped cream (optional)

The rest of this recipe can be found here: http://www.myrecipes.com/recipe/easy-blackberry-cobbler

 

And that’s it for this week!  I hope you enjoy this “cool down”!

 

Farmer Stacy :)

Peaches & Happy Hour Are Here!

Receipt-Coupon-HH14-2This summer is going to keep moving with the speed of a train!  Here comes the peaches!  We have a great crop this year!  But don’t wait too long, otherwise they will be gone!!

Join us for the kick off of our Happy Hour on Saturday July 4th!  Special July 4th Hours: 11am-5pm!

Just in time for the St. Paul Rodeo!!

 

 

Storage tip of the week are: Ways to use up your Shell Peas!

Fresh peas at the market herald spring’s arrival. Raw or cooked, shelled or whole, peas add flavor, texture, and color with their delicate, sweet taste; interesting shapes (crescent pods and round peas); and trademark green. Peas also provide essential nutrients and are an excellent source of vitamins K and B6 and folic acid, all crucial to bone strength and cardiovascular health.

For more information on great ways to use shell peas visit: http://www.epicurious.com/archive/seasonalcooking/spring/peas

The first recipe is also a great use for some of those Shell Peas!

Lemony Pea Pesto

½ cup fresh peas
handful of mint and basil
½ clove minced garlic
a few big squeezes of lemon juice
2-3 tablespoons grated pecorino cheese*
drizzle of olive oil
salt & pepper
top with: lemon zest & red pepper flakes

For the rest of this great recipe and many more visit: http://www.loveandlemons.com/2013/06/24/pea-pesto/

 

 

BBQ Onion Steaks with Honey Mustard Sauce

1/4 cup olive oil
2 T butter
1/4 cup Dijon mustard
1/4 cup honey
1 T chopped fresh summer savory
1 1/2 tsp Worcestershire sauce
2 large sweet onions

For the rest of this recipe and many more uses for all of our great produce visit: http://www.epicurious.com/recipes/food/views/bbq-onion-steaks-with-honey-mustard-sauce-235354

 

 

Grilled Pork Chops with Caramelized Peaches & Basil

4 bone-in pork loin chops
Olive oil
Kosher salt & ground pepper
2 peaches
2 Tbs. maple syrup
2 to 3 tsp. balsamic vinegar
Small fresh basil leaves for garnish

For the rest of this yummy recipe visit: http://www.williams-sonoma.com/recipe/grilled-pork-chops-with-caramelized-peaches-and-basil.html

 

And that’s it for this week!  Three great recipes and Happy Hour Kick off!  Come on out to check it out and grab a bite!

Until Next week,

Farmer Stacy :)