The Fall Chill Has Arrived….

This last weekend we received some crazy weather!!  Our Pumpkin Patch is now open for the season!

This week’s Storage Tip is for Broccoli.

Keep unwashed, trimming only the large leaves. Store in a perforated, plastic bag in the refrigerator. It will keep fresh for several days.

Culinary Tips: First rinse the broccoli. If necessary, soak upside down in cold, salted water. Broccoli will take 8-15 minutes to steam, 4-8 to blanch. Test for doneness by piercing the stalks with a knife point. The knife will pierce easily, but the broccoli should remain crunchy. If you plan to use it later cool by plunging immediately in cold water. Drain and pat dry. Steam or blanch broccoli before sautéing or stir-frying The stalks and stems of the broccoli are edible, too. They cook in the same amount of time if you peel the outer skin. Insert a paring knife blade under the skin at the base and pull up. The skin pulls off easily, breaking off at the buds.  Cut stalks into think julienne strips or diagonal slices for soups or sautés.  Combine cooked broccoli with garlic and olive oil, sprinkle with cheese
Add to pizza, quiche, and pasta dishes.

I also found some fun Fall type recipes!

Apples in a Bag
 Author: Paula Rhodes
  • 1 small apple
  • 1 spoonful of sugar
  • ¼ teaspoon cinnamon
  • ¼ teaspoon cornstarch
  • 1 tablespoon water
  • Small handful of raisins, optional
  1. Peel or don’t peel apple, core and slice or dice. Place in freezer-quality plastic zippered bag along with remaining ingredients. Seal bag and shake well to mix ingredients.
  2. Reopen bag just a touch to vent. Microwave on High for 2 minutes– longer if you use a big apple.
  3. Carefully (it will be HOT and steamy) open bag and pour over plain or cinnamon-sugar pita chips, flour tortilla chips, oatmeal or ice cream.

For the Blog and entire recipe visit:

Corned Beef & Cabbage

  • 1 (4 – 5 pound) corned beef, rinsed
  • 1 medium head of cabbage, cut into 2-inch wedges
  • 6 red potatoes, halved
  • 4 carrots, cut into ½-inch chunks
  • 1 medium onion, cut into ½-inch chunks
  • 2 cups low sodium chicken stock or water
  • 8 ounces beer (any unflavored kind will do; you can substitute water here, as well)
  • 3 large bay leaves
  • 1 tablespoon Dijon mustard
  • 1 teaspoon black pepper corns

How to make it

  1. Place onions, carrots, and potatoes in the bottom of a large slow cooker pot.
  2. Rinse the corned beef and lay it over the vegetables. Add in bay leaves, pepper corns, and Dijon mustard.
  3. Pour beer and stock over everything. Make sure liquid covers most of the corned beef; if not, add more water or stock. Cover and cook on low setting for 8 hours.
  4. Add the cabbage to the slow cooker and cook until cabbage is just tender (about 30 minutes).
  5. Plate beef and veggies.
  6. Slice beef against the grain and serve with extra mustard.Caramelized Broccoli with Garlic
    • ACTIVE: 15 MIN
    • TOTAL TIME: 35 MIN
    • SERVINGS: 4

    Chef David Gingrass swears broccoli haters will love the polarizing green vegetable when it’s prepared this way, because it is slowly caramelized to bring out its sweetness, then enlivened with a squeeze of lemon and a pinch of crushed red pepper.

3 tablespoons extra-virgin olive oil
2 heads of broccoli (1 1/4 pounds total), stems peeled and heads halved lengthwise
1/2 cup water
3 garlic cloves, thinly sliced
Pinch of crushed red pepper
Salt and freshly ground black pepper

2 tablespoons fresh lemon juice
In a large, deep skillet, heat 2 tablespoons of the olive oil. Add the broccoli, cut side down, cover and cook over moderate heat until richly browned on the bottom, about 8 minutes. Add the water, cover and cook until the broccoli is just tender and the water has evaporated, about 7 minutes. Add the remaining 1 tablespoon of olive oil along with the garlic and the crushed red pepper and cook uncovered until the garlic is golden brown, about 3 minutes. Season the broccoli with salt and black pepper, drizzle with the lemon juice and serve.
Until next week…
:) Farmer Stacy

Rain, Rain, go away…oh wait it just started!

Fall is definitely here with the start of the rain this last weekend!  Don’t forget about our 5k run/walk THIS Sunday and all of the great deals we have tomorrow for our Fall Ladies Night!!  

We have all sorts of great produce starting to come out of the fields!  This week we started picking melons and a second round of Broccoli!  We have lots of great looking cabbage so I thought it would be a great week for some cabbage storage tips!

Storage Tip of the Week: Storing Cabbage

Store the whole head of cabbage in a plastic bag in the refrigerator for up to a week, two weeks if it is fresh from the garden. But remember, the older it gets, the stronger the flavor and odor will be.

Cabbage will lose freshness rapidly once the head is chopped, so plan on using it within a day. If you only need half a head, place the remaining half in a plastic bag and shake a few drops of water onto the cut side. Close the bag and refrigerate. The cut half should last another few days if it was fairly fresh when you cut it.

To freeze cabbage: Cut into coarse shreds and blanch for 2 minutes in boiling water. Remove, drain, and chill.
Pack into airtight containers and freeze up to one year. Once thawed, frozen cabbage will only work well in cooked applications.

I also found some great recipes this week using all the odds and ends that I usually have leftover in my fridge!  Be sure to check out each of the blogs and recipe sites I list, because they put together some awesome recipes!

Asian Pickled Cabbage

1 large head cabbage
1 large carrot
2 – 4 red chili peppers
1 cup rice wine vinegar
1/2 cup granulated sugar
1 knob fresh ginger (about 1-1/2 inches), peeled and thinly sliced
1 tablespoon kosher salt

Separate the cabbage leaves from the base, wash and pat dry. Pile a few leaves into a stack. Slice the stacks length-wise, then rotate and chop into 2-inch pieces.

Using a vegetable peeler, peel the carrot. Shave the remaining carrot into long slivers, then cut the slivers in half. Seed and dice the chili peppers.

In a medium saucepan, bring the rice wine vinegar, sugar, sliced ginger, and salt to a boil over medium to medium-high heat. Once it comes to a boil, turn off heat and set aside.

Combine the cabbage, carrots, and peppers in a large bowl or container, preferably with an airtight lid (I use a large Tupperware so that I can just put on the top and shake.). Pour the hot vinegar mixture on top, then toss until every piece is thoroughly coated. Refrigerate for at least 4 hours, tossing occasionally, or overnight.

Note: The cabbage will wilt and release a lot of liquid in the process of chilling, so I use a slotted spoon when serving. Make double (or triple) of this recipe if serving a crowd.

Recipe and photo courtesy of:

I may have posted this one before, but it is my absolute favorite!!!

Apple Bacon Pork Chops


6 1″ thick pork chops
2 Tbsp lard
2 medium apples (Honey Crisp are my favorite), peeled, cored and diced
10 strips of bacon, diced
1 red onion, diced
2 cloves garlic, minces
4 fresh sage leaves, finely chopped
1/4 tsp paprika
1 Tbsp lemon juice

1 Tbsp salt
1/2 tsp pepper


  1. Ask your butcher to “pocket” your baking chops.  If you need to do it yourself, use a 4-6″ knife and pierce the fatty side of the chop. Wiggle your knife side to side until your “pocket” is about 5″ long and 3″ wide (70% of the chop)
  2. In a medium pan (we recommend a cast iron skillet or dutch oven), melt lard over medium-high heat
  3. Cook apples, bacon and onion until onion is softened and bacon is crispy, about 8 minutes
  4. Add garlic, sage, paprika and lemon juice and toss for 2 minutes
  5. Remove stuffing from heat, transfer to bowl and set-aside
  6. ♥ Salt and pepper each side of pork chop, stuff it with as much stuffing as you can fit and use a skewer or toothpick to close and prevent spilling (about half of the stuffing will be leftover)
  7. Insert pork chops into the hot pan to sear on each side, cook each side of the chops for 5 minutes in hot pan over medium-high heat
  8. Transfer pan/dutch oven to 350 degree oven and bake uncovered for 35 minutes
  9. To serve, warm remaining stuffing and spoon on top of each chop

Photo & Recipe Courtesy of:

Green Bean, Zucchini and Potato Stew

1/4 cup olive oil
1 cup chopped onion
1 clove garlic, chopped
1/2 tsp of oregano, chopped
1 pound fresh green beans, trimmed, halved crosswise
1/4 teaspoon cayenne pepper
8 ounces zucchini, cut into 1-inch-thick slices
8 ounces potatoes, peeled, cut into 1-inch cubes
3/4 cup chopped fresh Italian parsley
1 28-ounce can Italian-style tomatoes

Heat oil in heavy large nonstick skillet over medium-high heat. Add onion and garlic and sauté 5 minutes. Add green beans and cayenne pepper and sauté until onion is translucent, about 3 minutes. Add zucchini, potatoes, oregano and parsley. Pour tomatoes and their juices over vegetables. Bring to boil. Reduce heat. Cover and simmer until potatoes are tender, stirring frequently, about 45 minutes. Season with salt and pepper. Remove from heat. (Can be prepared 1 day ahead. Cover and refrigerate.) Serve warm or at room temperature.

Read More

And that’s it for this week!  Don’t forget to visit the farm for the kick off of our Pumpkin Patch, Pig Races, Mazes & more at French Prairie Gardens!


Fall is closing in on us!

Fall is closing in on us!  Don’t forget to register for our Fight For Your Life 5K to help local women fighting cancer!   This will kick off our Fall season!  The $35 sign-up fee is good until 9/20!


This week’s storage tip is for Freezing Apples!

Option 1: Wash the apples thoroughly. Then, freeze whole & unpeeled on a tray. Transfer to freezer bags once frozen.
Option 2: Peel, core and slice apples to desired size. Then, freeze on a tray, and transfer to freezer bags once frozen.
Option 3: Peel, core & slice apples to desired size. Then, sweeten with sugar & spices to use as pie filling. Freeze in pie plates. Then, transfer to freezer bags once frozen.
To use: simply drop the frozen apples into a pie crust; cover them with dough & cook. (Note: you’ll probably need to increase the bake time for your pies)
To Avoid Browning: Dip the apple slices in lemon juice or salt water prior to freezing. You can also, pack them in sugar syrup, or blanche them for one & a half minutes to stop the enzyme action that causes browning.
Tips: 1. Frozen apples can be used to make apple butter, apple sauce, pies, cakes, baked apples and other baked dishes
2. Freezing changes the texture of apples, they are not as well suited for eating raw
3. Some spices lose their potency when frozen, so you may find that it works best to add your pie spices just prior to baking
4. Freeze some apples whole and chop others to accommodate a variety of recipes.

Information courtesy of: 

I also found some great Fall type recipes for this week’s blog!!

Gingered Zucchini Soup

Prep 10 min | Cook 60 min | Serves 4-6

1 tablespoon coconut oil
1/2 medium onion, chopped
4 large cloves garlic, peeled
1 teaspoon salt
3/4 teaspoon (mild) to 1 teaspoon (hotter) powdered ginger
1/2 teaspoon ground black pepper
4 medium zucchini, about 2 pounds, chopped
4 cups high-quality chicken broth


1. Heat coconut oil in a large soup pot on medium heat, 2 minutes. Add onions, then smash garlic cloves with the flat side of a knife or the bottom of a glass and add to pan. Stir often and cook until the onions and garlic are soft and golden, but not browned, about 7 minutes. Add salt, ginger, and black pepper; stir to combine.

2. Toss the zucchini into the pot. Stir to coat the zucchini with fat, then cook ’til beginning to soften, about 5 minutes.

3. Add the broth, bring to a boil, cover, and reduce heat to simmer. Let the zucchini cook 45 to 60 minutes until it’s very soft.

4. VERY carefully, purée the zucchini and broth in a blender or food processor, or with an immersion blender. If you’re using a blender, work in batches, filling the canister only halfway and holding a towel over the lid while you purée. Eat immediately, or store in a covered container in the fridge.

Tasty garnishes: My favorite right now is dried or fresh chopped chives. The green tops of scallions are also yummy. You would not be remiss if you drizzled a little sesame oil across the top.

Photo & Recipe Courtesy of:


Quick Homemade Applesauce

3 lbs apples
1 teaspoon cinnamon
1 pinch nutmeg
1 1/2 cups water
2 thin lemon slices
1/4 teaspoon salt
1. Peel and core apples (I prefer to leave the skin on a few of them because I like the taste and texture). Cut apples into approximately 1 inch cubes.
2. Add all ingredients to pot, and turn heat on high. Bring to a boil, then cover and reduce heat to low. Simmer for 20 minutes or until the apples have softened significantly.
3. Stir frequently, making sure that the apples are not sticking to the bottom of the pot. Add more water if necessary. Remove lemon slices.
4. Mash with a potato masher or use a food mill for a smoother consistency. Serve warm or at room temperature.

Recipe & Photo Courtesy of:

Pasta With Pesto, Potatoes, and Green Beans

WebMD Recipe


  • 2 cups fresh basil
  • 1 clove garlic, peeled
  • 1/2 cup good quality olive oil
  • 1/4 cup walnuts or pine nuts, optionally toasted
  • 1/4 cup grated parmesan cheese
  • 1 tablespoon milk or cream
  • 1 pound whole wheat pasta
  • 4 or 5 medium-small boiling potatoes, peeled and cut into 1-inch chunks
  • 1 cup green beans, trimmed and cut into one-inch lengths
  •  salt
  1. To make the pesto: Combine basil, nuts, garlic, and a pinch of salt in a food processor.  Pulse until it’s a coarse paste.  With the machine running, drizzle in olive oil and let it process until the mixture is relatively smooth.  Add grated cheese and process once more to incorporate.  Adjust taste with salt.  Before adding to the pasta, stir in the cream or milk to loosen it a bit.
  2. To make the pasta: Place the potatoes in a large pot (you’ll be using it for the pasta, too) and fill with as much water as you’d use to make pasta.  The potatoes should be covered with a few inches of water.  Generously salt the water, and then bring to a boil.  When the potatoes are close to being tender (usually takes around 8-10 minutes), add the green beans and allow them to cook.  When the green beans and potatoes are tender, remove them with a slotted spoon and transfer to a separate bowl.  Cover with foil to keep warm.  Put the pasta in the boiling water and cook until al dente.
  3. Place the pasta, potatoes, and green beans in a large bowl.  Mix in the pesto to coat everything.  Serve with more parmesan cheese, salt, and pepper to taste.

From with permission. © 2010-2012, Inc.

For more recipes go to

Enjoy the rest of your week!

:) Farmer Stacy


Sign-up for the Fight For Your Life 5K today!!

Don’t forget to sign-up for our Fight For Your Life 5K to help local women struggling with cancer!


The Storage Tip of the week is for Freezing Beans! 

Step 1: Trim green bean ends. Working with a small handful of green beans at a time, line up the stem ends. Using a sharp chef’s knife, slice off the stems.
Step 2: Cut the beans into bite-size pieces. Many recipes, such as those for soups or casseroles, call for cut green beans. If desired, cut the beans into 1- to 2-inch pieces before freezing. Or leave the beans whole and cut just before using.
Step 3: Blanch the green beans. Bring a large pot of water to boiling. 1 gallon of water per lb of green beans. Fill a large bowl with ice water. In batches, lower the green beans into the boiling water. Boil small beans 2 min, medium 3 min, & large 4 min. Cool the beans quickly by plunging them into ice water. Once cooled, drain.
Step 4: Prepare the beans for freezing. Pack drained beans into freezer bags. Shake each bag to compact the beans. Add more beans, leaving a 1/2-inch headspace. Seal bags pressing out as much air as possible. 1-1/2- to 2-1/2 pounds of beans per quart.
Step 5: Freeze the packaged green beans. Label each bag with its contents, amount, & date. Lay bags flat; add bags to freezer in batches to make sure they freeze quickly. Leave space between bags so air can circulate around them. When frozen solid, the bags can be placed closer together.  Use frozen green beans within 8 to 10 months.

I found some great recipes for all the goodies coming out of the fields!

Quick Pickled Cucumbers

1 seedless cucumber, very thinly sliced
1/4 cup seasoned rice vinegar
1 tablespoon sugar
Pinch salt
2 tablespoons chopped cilantro leaves
Stir all of the ingredients together in a medium serving bowl. Serve immediately or let it marinate in refrigerator until ready to serve.

Recipe and photo at:

Zucchini Corn Fritters

2 medium zucchini, coarsely shredded
Kosher salt
1 tablespoon unsalted butter
1/2 small onion, finely chopped
1 clove garlic, finely chopped
2 ears corn, kernels cut off 1/2 cup yellow cornmeal
1/2 cup all-purpose flour
1/4 teaspoon baking soda
Freshly ground pepper
3/4 cup buttermilk
1 large egg
Vegetable oil, for frying
Toss the zucchini with 1/2 teaspoon salt in a bowl; let stand 10 minutes. Wrap the zucchini in a kitchen towel and squeeze dry.

Meanwhile, heat the butter in a large nonstick skillet over medium-high heat. Add the onion and garlic and cook, stirring occasionally, until slightly softened, about 4 minutes. Add the corn and cook, stirring occasionally, until crisp-tender, about 3 minutes. Set aside.

Whisk the cornmeal, flour, baking soda, 3/4 teaspoon salt and 1/4 teaspoon pepper in a medium bowl. Whisk the buttermilk and egg in a large bowl, then stir in the corn-onion mixture and zucchini. Add the cornmeal mixture and stir until just combined.

Heat about 1/8 inch vegetable oil in a large nonstick skillet over medium heat. Working in batches, scoop scant 1/4 cupfuls of the batter into the oil and use the back of the measuring cup to flatten the scoops. Cook until the fritters are golden brown, 3 to 4 minutes per side. Drain on paper towels and sprinkle with salt. Serve warm or at room temperature. (You can make the fritters up to 2 hours ahead; reheat in a 375 degrees F oven on a rack set on a baking sheet.)

Photograph by Anna Williams

Recipe at:

Apple Crisp

Cooking spray
4 medium apples, sliced (4 cups)
3/4 cup brown sugar
1/2 cup all-purpose flour
1/2 cup oats
1/3 cup butter or stick margarine, softened
3/4 teaspoon cinnamon
3/4 teaspoon nutmeg

1. Heat oven to 375 degrees F.
2. Spray an 8×8 or 9×9 square pan with cooking spray.
3. Mix together brown sugar, flour, oats, butter, cinnamon, and nutmeg. You want it to be coarse crumbs, so just mix it by hand. Set aside.
4. Slice the apples (I peel them, but you don’t have to). Hopefully you have one of these handy-dandy tools to core and slice the apple all in one motion. Arrange in pan.

5. Sprinkle the crumb mixture over top of the apples.

6. Bake for 30 minutes or until apples feel soft when poked with a fork and topping is golden brown.
7. Cool slightly and eat up! Throw some vanilla ice cream on top, if you like.

Recipe & Photo Courtesy of

I hope you all are enjoying this great sunshine!  Until next week!

:) Farmer Stacy

Apples & School Time is here!

It’s hard to believe that summer is almost over!  School is starting for many kid’s this week!  We wish each of you a smooth transition from summer time to school time!  The Fall is upon us along with Apple season!  We just started picking our Gala and Honey Crisp Apples!  20lb boxes are available for Gala at $19.99 and Honey Crisp at $24.99.

We have extended our registration for Fight For Your Life 5K for $35 until 9/13!  So sign-up today!!




The Storage tip of the week is: Freezing Corn!

- Freezing is one of the best ways to preserve corn’s taste and texture. The simplest method of freezing corn on the cob is to put it husks and all straight into the freezer. The husks even prevent the kernels from getting freezer burn.
- However, the best method is to shuck and blanch it first. Blanching kills enzymes and helps the corn maintain it’s sweetness, firm texture and vitamins. Blanching times are 7 min for small ears, 9 min for medium ears & 11 min for large ears.
- Cool your corn for the same amount of time you blanched it for to prevent over cooking. Then place in freezer bags, label, date & add to your freezer inventory sheet.
Reheat Frozen Corn On The Cob:
Microwave: From frozen, with 1/4 cup water in a covered dish OR wrapped in a damp paper towel, turn once half way through and cook until heated, about 2 min per ear on high. Times will vary based on the power of your microwave.
Oven (or Grill): Preheat to 425 F (220 C). Brush frozen corn on the cob with butter & wrap in foil then grill for 25-35 minutes on top rack over a pan, on lower rack, to catch any drips. Keep door (or lid) closed as much as possible and turn occasionally.

Read more at:

I love our beets!  We were so sad when our spring crop didn’t produce!  So now beets are finally here!

Here’s a great beet & potato recipe that is super easy and takes no time to prepare!

Quick Roasted Beets & Potatoes

1 medium young beet, unpeeled, sliced ¼″ thick
2 medium potatoes, unpeeled, sliced ¼″ thick
2 T olive oil
½ t sea salt
¼ t pepper
1 T chopped fresh or dried herbs of your choice

  1. Preheat oven to 450°F.
  2. In a large bowl, toss sliced vegetables with remaining ingredients.
  3. Transfer to a parchment-lined baking pan and arrange in a single layer.
  4. Bake until a knife easily pierces the vegetables, about 20–22 minutes.
    Photo & Recipe Courtesy of :

Pork Cutlets with Watermelon-Cuc Salad

  • 1 pound watermelon (about 1 small), peeled and cut into small wedges (3 cups)
  • 1/2 large cucumber halved lengthwise and sliced crosswise into half-moons
  • 1 jalapeno chile, halved lengthwise and very thinly sliced on the bias (seeded if desired)
  • 1/2 cup torn or small basil leaves
  • 2 teaspoons fish sauce
  • 3/4 teaspoon whole coriander seeds, toasted and ground
  • Juice of 1 lime
  • 8 boneless skinless pork cutlets (2 1/2 ounces each), pounded about 1/8 inch thick
  • 1 teaspoon extra-virgin olive oil
  • Coarse salt

STEP 1 Heat grill to high. Toss together water- melon, cucumber, jalapeno, basil, fish sauce, coriander, and lime juice in a bowl.

STEP 2 Drizzle pork cutlets with olive oil, and season with 1/4 teaspoon salt. Grill until grill marks appear and pork is cooked through, about 1 minute per side. Top pork with watermelon salad.

Source: Martha Stewart Living July 2011,

Zucchini Noodles with Pesto

4 small zucchini, ends trimmed
2 cups packed fresh basil leaves
2 cloves garlic
1/3 cup extra-virgin olive oil
2 teaspoons fresh lemon juice
1/4 cup freshly grated Parmesan cheese
Kosher salt and freshly ground black pepper
2 chopped tomatoes, optional

1. Use a julienne peeler or mandoline to slice the zucchini into noodles. Set aside.  I found a great one on Amazon at:

2. Combine the basil and garlic in a food processor and pulse until coarsely chopped. Slowly add the olive oil in a constant stream while the food processor is on. Stop the machine and scrape down the sides of the food processor with a rubber spatula. Add the lemon juice and Parmesan cheese. Pulse until blended. Season with salt and pepper.

3. Combine the zucchini noodles and pesto. Toss until zucchini noodles are well coated. Top with tomatoes, if using. Serve at room temperature or chilled.

Note-if you want to cook the zucchini noodles, you can. Just add the zucchini pesto noodles to a skillet and sauté them up over medium heat. It only takes a few minutes.

That’s all for this week!  Enjoy all of the great fresh veggies and fruits coming out of the garden!!

Sign-up today for Fight For Your Life 5K!!

Don’t forget about our Fight For Your Life 5K!  You have until 9/1 to sign-up for only $35!  Help us support local families struggling with rare women’s cancers and to raise awareness!




We also are looking forward to our Ladies Only! Fall into the Garden & Enchanted Hayride Event at the end of September!

This week’s Storage Tip is for Freezing Potatoes!!

1. Choose and wash your potatoes. Select smooth new potatoes directly from the garden. Peel or scrape and wash.
2. Blanch the potatoes. Water blanch for 3 to 5 minutes, depending on the size.
3. Cool. Let in ice water for 5 to 10 minutes, then drain.
4. Pack. Pack into containers, leaving 1/2-inch headspace. You can pack in Ziploc bags or plastic containers, exclude as much air as you can, & freeze it!
5. Freeze. Seal and freeze. … or to start making tasty treats.

Freezing keeps potatoes safe to eat almost indefinitely, but the recommended maximum storage time of 12 months is best for taste and quality. The quality of the frozen potatoes is maintained best in a very cold freezer (deep freezer), and one that keeps them frozen completely with no thaw cycles. Excluding any air from inside the bags which leads to freezer burn, by using vacuum-sealed bags, is also important to maintaining quality.

I found some great yummy recipes this week!

Corn, Cucumber, Tomato Salad is fresh, cool, and super easy. It’s a simple summer salad and goes great alongside any grilled meal and is the perfect addition to any potluck.

Since the corn in this salad is raw, be sure to use only fresh, sweet, tender corn you’ve shucked yourself (or, I suppose, very nicely asked someone to shuck for you).

Prep Time: 10 minutes

Total Time: 10 minutes


  • 2 or 3 ears corn
  • 2 small cucumbers
  • 3 tomatoes
  • 1 small red onion
  • 2 Tbsp. olive oil
  • 1 Tbsp. white wine vinegar or lemon juice
  • 1 small clove garlic, minced (optional)
  • 1/2 tsp. salt
  • Basil, mint, cilantro, or parsley (optional)


  1. Shuck corn and cut off kernels and put in a large bowl. Peel, seed, and dice cucumbers, and add to bowl. Core and dice tomatoes, add to bowl. Dice onion and add to bowl.
  2. In a small bowl, whisk together oil, vinegar or lemon juice, garlic if you like, and salt. Pour over salad and toss to combine thoroughly.
  3. Mince herbs and use to garnish salad, if you like.


  • 4 cups all-purpose flour
  • 4 tablespoons buttermilk powder
  • 2 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon salt
  • 1 teaspoon cinnamon, divided
  • 1/4 teaspoon freshly ground nutmeg
  • 2 large eggs
  • 2 cups sugar, divided
  • 2 tablespoons melted butter
  • 1 tablespoon vanilla extract
  • 1 cup well mashed potatoes (with minimal lumps)
  • Corn oil for frying


  1. In a medium bowl whisk together flour, buttermilk powder, baking powder, baking soda, salt, 1/2 a teaspoon cinnamon, and nutmeg.
  2. In a large bowl or the bowl of a stand mixer, combine eggs and 1 cup sugar beating until combined and slightly foamy. Add 1 cup water, melted butter, vanilla and mashed potatoes. Stir until smooth. Slowly add flour mixture and stir until just incorporated. Lay out two large sheets of plastic wrap. Divide dough and form dough into two balls. Wrap in plastic wrap then flatten into discs. Refrigerate for at least two hours or overnight.
  3. Generously flour a large work surface. Take one of the discs and turn out the dough to coat with flour, sprinkling the surface of the dough with flour to lessen stickiness, if needed. Gently pat the dough to about 1/2 an inch thick. Use a floured 3 inch doughnut cutter to cut out doughnuts and place cut doughnuts and doughnut holes on a well floured sheet of parchment paper.
  4.  Fill a Dutch oven or large cast iron skillet with 2 inches of oil. Heat oil over medium high heat until 360°F. Drop doughnuts in the oil and fry until a deep golden brown on both sides (about 2 minutes per side). Use chopsticks to turn the doughnuts. Be careful not to crowd the doughnuts in the pan (no more than 2 to 3 doughnuts at a time). Remove doughnuts immediately from the pan using a heat resistant slotted spoon or spatula. Set on paper towel lined baking racks to cool. Once cooled slightly toss in a bag with remaining cinnamon sugar. Serve immediately.

Stuffed Zucchini Recipe

  • Prep: 15 min. Bake: 45 min.
  • Yield: 9-10 Servings


  • 1-1/2 pounds lean ground beef (90% lean)
  • 1 large onion, chopped
  • 1 large green pepper, chopped
  • 1 jalapeno pepper, minced
  • 1-1/4 cups soft bread crumbs
  • 1 egg, beaten
  • 1 tablespoon dried parsley flakes
  • 1 teaspoon dried basil
  • 1 teaspoon Italian seasoning
  • 1 teaspoon salt
  • 1/8 teaspoon pepper
  • 2 cans (8 ounces each) tomato sauce, divided
  • 2 medium tomatoes, coarsely chopped
  • 4 to 5 medium zucchini
  • 2 cups (8 ounces) shredded mozzarella cheese


  • In a large bowl, combine first 11 ingredients and one can of the tomato sauce; mix well. Stir in tomatoes. Halve zucchini lengthwise; scoop out seeds. Fill with meat mixture; place in two 13-in. x 9-in. baking dishes. Spoon remaining tomato sauce over each.
  • Bake, uncovered, at 375° for 45 minutes or until the zucchini is tender. Sprinkle with cheese during the last few minutes of baking. Yield: 8-10 servings.

That’s all for this week!  See y’all next week! Enjoy all of the great goodies coming out of the garden!

Farmer Stacy :)


Summertime fruits and veggies have arrived!

We have all sorts of great summer time fruits and veggies available now in the farm market!  Nothing beats a garden fresh tomato, cucumber, or even super sweet corn.   Stop on in today to pick up all of the great goodies!  We still have some great peaches coming out of the orchards at $17.99 for a 20lb Box who could say no?

We also have our Happy Hour going on for 2 more weekends!

If it has been on your list to check out, you should definitely swing on by!

We have great items on the menu weekly and some awesome treats fresh out of our bakery ovens using all of our fresh fruits and veggies.


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

1. Though you can technically freeze zucchini as is, take the time to blanch it first.
Put a large pot of water over high heat and set another bowl with ice water near the stove. Have a slotted spoon handy to scoop the zucchini out of the pot.
2. While you’re waiting for the water to boil, chop your zucchini into rounds, wedges, or any other shape you normally cook with. Aim for Bite-Sized.
3. When the water comes to a boil, add your cut zucchini to the pot & begin timing. You’re going for crunchy al dente. For small wedges like, test them after a minute. For larger rounds, it will take more like 1-2 minutes.
4. Scoop the vegetables out of the water & transfer them immediately to the water bath to stop the cooking and then drain. For large amounts of zucchini, do this in several batches.
5. Either spread zucchini on flat tray to freeze and place into bags after frozen or transfer the drained zucchini right into bags & tuck them into your freezer. Keep them toward the back of your freezer where the temperature is more constant.

We found some great recipes this week starting with:

Peach Zucchini Bread

2 eggs, beaten
½ to ¾ cup sugar
½ cup pureed fresh peaches
1 tsp vanilla extract
½ tsp salt
1 tsp ground cinnamon
¼ tsp nutmeg and or cloves
¼ tsp ground ginger

1 tsp baking powder
1 tsp baking soda
1¼ cup flour
2 cup zucchinis

  1. Preheat oven to 350. Grease a 9×5-inch loaf pan (or your bunt pan, or your muffin tins)
  2. In a large bowl, blend together the eggs, sugar, pureed peach, vanilla, salt, cinnamon, nutmeg and ginger. Carefully add in your baking powder, baking soda, and flour (to avoid clumps – you might want to mix the dry in another bowl first). Stir the flour mixture into the wet mixture.
  3. Stir in the grated zucchini until just mixed. Pour the batter into the prepared loaf pan. Bake until the bread is golden and begins to pull away from the sides of the pan, about 45 minutes for a loaf, a little more for a bunt, about 30 minutes for mini loafs and about 15 – 20 for muffins, depending on their size)
  4. Cool in the pan on a rack for 10 minutes; then un-mold and allow to cool completely on the rack.  Recipe and Photo Courtesy of:

The next recipe is for:

Greek Salad

2 cucumbers
1 pint cherry tomatoes or regular
1/2 onion, very thinly sliced
2 tablespoons chopped fresh parsley leaves
1 tablespoon apple cider vinegar
1 tablespoon olive oil
Salt and freshly ground black pepper

In a large serving bowl, toss together the cucumbers, cherry tomatoes, onion, parsley, vinegar, olive oil, salt, and pepper, to taste. Let the salad stand for 10 minutes before serving.  Recipe & photo courtesy of:

And our last recipe uses quite a few yummy veggies!

Harvest Cream Corn “Choup”

2 tablespoons extra-virgin olive oil (EVOO)

4 slices bacon, chopped
1 onion, chopped
1/2 red bell pepper, seeded and chopped
1 pound small potatoes, cut into small chunks
4 – 5 large ears corn, kernels scraped from the cobs, or one 10-ounce box frozen corn
1 medium or 2 small zucchini, finely chopped
5 – 6 sprigs thyme
1 bay leaf
1 teaspoon paprika
3 tablespoons flour
1 32 ounce container  (4 cups) chicken broth
1 cup milk
1 cup heavy cream
1/2 cup chopped flat-leaf parsley
Salt and pepper
Hot pepper sauce
  1. In a medium soup pot, heat the EVOO, 2 turns of the pan, over medium-high heat. Add the bacon and cook until crisp at the edges. Add the onion and bell pepper and cook until softened, about 4 minutes. Add the potatoes, corn, zucchini, thyme, bay leaf and paprika and cook for 4 minutes. Sprinkle the flour into the pot, stir and cook for 1 minute. Gradually stir in the broth and simmer until thickened a bit. Stir in the milk, cream and parsley and simmer until the potatoes are tender, about 8 minutes.
  2. Season the corn choup to taste with salt, pepper and hot pepper sauce and serve with crackers or popcorn to float on top.
Recipe & Photo Courtesy of:–choup-
That’s all for this week!  Have a great one!  Get out and enjoy the sunshine!!
Farmer Stacy :)

Super Sweet Corn is Here!!

You can tell that mid-summer is here with the arrival of Super Sweet Corn.  There’s nothing like biting crisp corn straight off of the cob that has been brushed with butter!  Yummy!!

We have some great events coming up on the farm and going on right now!  Join us for our Happy Hour, Thursday through Sunday. We have great local beers and wines available and tasty bites made from our farm fresh fruits and veggies!  We also have a Ladies Night Out planned for September 26, 2013, from 3:30pm to 6:30pm. More great details to come!

Today’s Storage Tip of the Week is for Freezing Peaches!  Enjoy this great video that takes you through peeling, slicing and freezing! Courtesy of: WWW.BHG.COM






This week’s recipes sounds delicious and I can’t wait to try them!  First Up:





Peach Salsa

  • 1½ cups ripe peaches, diced (4-6 depending on size)
  • 1 cup tomato, diced (about 2 medium)
  • 1 tablespoon jalapeño, finely minced (about ½)
  • ¼ cup yellow pepper, small dice (substitute red or green pepper if you’d like)
  • ¼ cup red onion, finely diced
  • 1 tablespoon cilantro, chopped
  • juice of 1 lime
  • ¼ teaspoon ancho chili powder or other chili powder
  • salt and pepper to taste
  • for spicier version add more jalapeño or cayenne powder or other ground pepper to taste
Mix all ingredients together well. Serve right away, or cover and refrigerate until ready to serve.
Photo & Recipe Courtesy of:
Next up is a recipe for Zucchini:
Poor Man’s Crab Cakes
  • 2 cups grated zucchini
  • 2 eggs
  • 1 cup seasoned bread crumbs
  • 2 tbsp. mayonnaise or salad dressing
  • 2 tbsp. Old Bay seasoning
  • 2 tbsp. grated onions (optional)

Grate 2 cups unpeeled zucchini.  Add 2 beaten eggs, bread crumbs, onion, seasoning and mayonnaise.  Place in a pan of hot oil until browned.  Recipe & Photo Courtesy of:

The last recipe for today is one using Blackberries for a delicious sauce over pork tenderloin!

Grilled Pork with Blackberry-Sage Sauce

  • 2 tablespoons minced shallots
  • 3 cups fresh blackberries (about 1 pound)
  • 1/2 teaspoon chopped fresh sage
  • 1 (14-ounce) can chicken broth
  • 2 tablespoons balsamic vinegar
  • 1 1/2 teaspoons sugar
  • 1 tablespoon butter
  • 3/4 teaspoon kosher salt, divided
  • 1 teaspoon black pepper
  • 1 (1 1/2-pound) pork tenderloin, trimmed
  • Sage sprigs (optional)


  1. 1. Prepare grill to medium heat.
  2. 2. Heat a medium saucepan over medium heat. Coat pan with cooking spray. Add shallots to pan; cook 3 minutes or until tender, stirring occasionally. Add blackberries, sage, and broth; bring to a boil. Reduce heat, and simmer 20 minutes or until blackberries break down. Press blackberry mixture through a fine sieve over a bowl; discard solids. Return liquid to pan. Stir in vinegar and sugar; bring to a boil. Cook until reduced to 3/4 cup (about 9 minutes); remove from heat. Stir in butter and 1/4 teaspoon salt, stirring until butter melts. Keep warm.
  3. 3. Sprinkle remaining 1/2 teaspoon salt and pepper over pork. Place pork on grill rack coated with cooking spray; cover and grill 20 minutes or until a thermometer registers 155° (slightly pink), turning pork occasionally. Let stand 10 minutes. Cut crosswise into 1/4-inch-thick slices. Serve with blackberry sauce; garnish with sage sprigs, if desired.

Photo & Recipe Courtesy of : Bill and Cheryl Jamison, Cooking Light :: JUNE 2009

Looking forward to another great end of the week!  Thanks for reading!


Farmer Stacy :)












Fresh from the Garden this week: Tomatoes!!

A summer time favorite is now coming out of the garden: Tomatoes!!  They have great flavor from all of our amazing sunshine we have been getting!!

Don’t forget about making a trip out for our Happy Hour!  Enjoy tasty farm fresh bites along with local beer and wine on our patio!

Mark your calendars for: Ladies Only! Fall into the Garden & Enchanted Hayride, September 26, 2013 from 3:30pm-7:30pm.


Storage Tip of the Week: Freezing Blackberries

1. Pour your blackberries into a colander and rinse in cool water. Shake out as much water as possible.
2. Remove any stems, leaves or damaged berries. Also remove any under or over-ripe berries.
3. Spread the blackberries out on a cookie sheet in a single layer. Then, stick the tray in the freezer.
4. Once the berries are frozen, transfer them to a freezer bag or another freezer-safe container of your choosing.
Return them to the freezer. *To avoid freezer burn, try to use the blackberries within six months.

Read More:

Check out this great salsa recipe I found on a cut blog called:

Roasted Salsa

Note: Salsa freezes well in an airtight container, but because it has such a high water content, you may need to strain a bit of the excess liquid after thawing it

1/2 pint of  tomatoes, quartered and seeded
3 tomatillos, de-husked
½ lime, juiced
½ onion, quartered
1 bunch of cilantro
½ jalapeno, seeded
3 cloves of garlic, divided
2 Tablespoons of olive oil
1 teaspoon cumin
1 teaspoon honey
A pinch of salt
A pinch of ground black pepper

1. Preheat the oven to 400 degrees.

2. Seed the tomatoes. In a glass casserole pan, combine the tomatoes, olive oil and one clove of minced garlic, tossing well. Sprinkle with a bit of salt and pepper – make sure the tomatoes are skin-side down on the pan. Roast for 40 minutes, until the toms are flat and have started rendering their juices.

3. In a saucepan, boil water over high heat. Dunk the tomatillos and boil for about 5 minutes – they’ll get a nice rosy blush. Cut away the hard stem at the end.

4. In a food processor or blender, combine the roasted tomatoes (with all of their juices), the boiled tomatillos and all remaining ingredients. Pulse until the salsa reaches your desired “chunkiness.” Chill in the fridge in a sealed container (freeze whatever portion you don’t plan on using in the next week).

- See more at:

For the potato lovers:

Garlic Mashed Potatoes

3 1/2 pounds potatoes
2 tablespoons kosher salt
16 fluid ounces (2 cups) half-and-half
6 cloves garlic, crushed
6 ounces grated Parmesan

Peel and dice potatoes, making sure all are relatively the same size. Place in a large saucepan, add the salt, and cover with water. Bring to a boil over medium-high heat and then reduce heat to maintain a rolling boil. Cook until potatoes fall apart when poked with a fork.

Heat the half-and-half and the garlic in a medium saucepan over medium heat until simmering. Remove from heat and set aside.

Remove the potatoes from the heat and drain off the water. Mash and add the garlic-cream mixture and Parmesan; stir to combine. Let stand for 5 minutes so that mixture thickens and then serve.

Recipe & Photo Courtesy of:

Grilled Portobello & Peach Sandwich

4 portobello mushrooms
3 T olive oil
1 large sprig rosemary sprig
1 T fresh chopped thyme
3 small cloves garlic
Juice of 1/2 lemon
Salt and pepper to taste
2 large avocados
2 roma tomatoes
4 peaches
4 ciabatta rolls
2 cups baby arugula or spinach

1. Using a wet cloth or paper towel, clean the portobello mushrooms to remove any dirt. Pull half the leaves off the rosemary sprig and roughly chop, leaving the rest of the leaves near the end to use as a grilling brush. In a large bowl, combine the chopped rosemary with the olive oil, thyme, 3/4 of the garlic, and half the lemon juice with a pinch of salt and pepper. Add the mushrooms and toss to coat well.

2. While the mushroom marinates, mash the avocados in a second bowl and add the remaining garlic, lemon juice, and chopped tomato. Season to taste with salt and pepper.

3. Prepare a charcoal or gas grill, or heat a ridged grill pan over high heat for a full minute. Lay the mushrooms on the grill and cook until nicely caramelized and starting to release their liquid, but not completely dry, 3-5 minutes per side. On another part of the grill or grill pan, cook the peach slices until caramelized and soft, 4-5 minutes per side.

4. If desired, briefly toast the rolls or buns on the grill. While the mushrooms and peaches continue to cook, spread the avocado mixture on both sides of the buns or rolls and divide the arugula amongst the four sandwiches. Top with the mushrooms, followed by the peaches. For a neater package, secure the sandwich with large toothpicks. Serve right away while the mushrooms are still hot and juicy.

Recipe and photo courtesy of:

Enjoy the rest of  your week and all of the delicious fruits & veggies!

Farmer Stacy :)

Peach Sale! Happy Hour & Ladies Only! Fall into the Garden & Enchanted Hayride!

Peach Sale!!  Peaches: $1.99 lb, 10lb Box for $14.99 and 20lb box for $19.99. We still have our Happy Hour going on through the rest of the month of July and August!  Enjoy our great menu, some items may change weekly!

Small plates – $3.99 each
Black Bean & Corn Salsa with Tortilla Chips
Roasted Red Pepper Hummus with Farm Fresh Veggies
Medium plates – $4.99 Each
Potato Salad made with Farm Fresh Potatoes
Antipasti Plate - Pickled Asparagus, Dilled Green Beans, Olives, & Goat Cheese Cream Cheese & Cucumber Wasabi Dip.
Large plates – $5.99 each
Shredded Carne Asada Tacos - Pork topped with a Fresh Tomatillo Red Salsa.
Bratwurst & Salad - Farm Fresh Bratwurst with Potato Salad.
Slice of Fruit pie with Vanilla Ice Cream


Mark your calendars for: Ladies Only! Fall into the Garden & Enchanted Hayride, September 26, 2013 from 3:30pm-7:30pm.

The Storage tip this week is for Storing Potatoes:

1. Cure your potatoes. Lay your potatoes on a bed of newspaper in a cool, dark place. After about two weeks, the potato skins
will be thickened and dry. This process allows for longer storage times. Brush off any large clumps of dirt from the surface of the potato.
Resist the urge to wash your potatoes prior to storage. Any dampness can cause the stored potatoes to rot.
2. Sort your potatoes. Remove any potatoes with broken skins or damages. These should be used immediately instead of stored.
3. Layer your potatoes in baskets or ventilated boxes. Add a layer of newspaper between each layer. Cover the top layer with newspaper
as well. The newspaper will help keep light from reaching the potatoes. Light can cause the potatoes to green, which makes them inedible.
The light can also cause the potatoes to sprout, reducing their shelf-life.

Read more at:

Cilantro Pesto

1 lime
1 1/2 cups fresh cilantro leaves
1 onion, with tops, chopped
2 tablespoons toasted chopped pecans
1 clove garlic, chopped
1 teaspoon sugar
4 tablespoons extra-virgin olive oil
Kosher salt and freshly ground black pepper

Pesto: Grate 1 teaspoon zest from the lime and juice the entire lime for about 2 tablespoons of juice. Combine the zest and juice with the cilantro, green onions, chopped pecans, chopped garlic, sugar, vegetable oil, and extra-virgin olive oil in the bowl of a food processor. Pulse the mixture until well-combined, but still slightly chunky. Season the pesto with salt, and pepper, to taste.

Read more at:

Sausage, Potato &Carrot Bake

2 Kielbasa sausage rings, cut into 2-inch
8 potatoes, peeled and quartered
1 onion, cut into chunks
1 bunch of baby carrots
4 cloves garlic, crushed
salt and ground black pepper to taste
3 tablespoons olive oil

1. Preheat oven to 350 degrees F (175 degrees C).

2. Mix Kielbasa, potatoes, onion, baby carrots, and garlic in a roasting pan; season with salt and pepper. Drizzle olive oil over the mixture; stir to coat. Cover the baking dish with aluminum foil.

3. Bake in preheated oven for 1 hour. Remove aluminum foil and bake until potatoes are completely cooked, about 30 minutes more.

Photo & Recipe Courtesy of Allrecipes.

Peach & Blackberry Cobbler

4 tablespoons butter
3/4 cup all-purpose flour
3/4 cup sugar
1 teaspoon baking powder
1/4 teaspoon salt
3/4 cup milk
2 cups of sliced fresh peaches and
1 tablespoon sugar


1. Adjust oven rack to upper-middle position, and heat oven to 350 degrees.
2. Put butter in an 8-inch square or 9-inch round pan; set in oven to melt. When butter has melted, remove pan from oven.
3. Whisk flour, 3/4 cup of sugar, baking powder and salt in small bowl. Add milk; whisk to form a smooth batter. Pour batter into pan, then scatter fruit over batter. Sprinkle with remaining 1 Tb. of sugar.
4. Bake until batter browns and fruit bubbles, 50 to 60 minutes. Serve warm or at room temperature with a dollop of whipped cream or a small scoop of vanilla ice cream, if desired.

Photo & Recipe Courtesy of Allrecipes.

I hope you enjoy these great recipes for this week!

Farmer Stacy :)