The Last Week of CSA’s

It crazy to think that the last week of CSA’s is here!  It’s truly a sign of Fall arriving!

Our Growler Fill List for the week is:

Ninkasi Total Domination IPA & Oktoberfest

Widmer Okto

Worthy IPA

Hop Valley Vanilla Infused Porter

Portland Cider Company Kinda Dry Cider

This week’s Storage tip for the week is for Freezing Peppers!

How To Roast and Freeze Green Chiles

What You Need

Ingredients
Green chiles

Equipment
Towel for drying
Oven broiler
Baking sheet(s)
Aluminum foil
Tongs
Paper bag, food-safe plastic bag, or heat-safe covered bowl
Freezer bag(s) or shallow, freezer-safe container(s)
Cutting board (optional)
Knife (optional)
Spoon (optional)
Gloves to protect your hands (optional)

Instructions visit: http://www.thekitchn.com/how-to-roast-and-freeze-green-chiles-cooking-lessons-from-the-kitchn-193168

This week’s recipes are great for the arrival of Fall.

Tater Tot Green Bean Casserole

1 lb ground beef
1 ounce chopped onion
1 can cream of mushroom soup
1lb French style green beans
1/4 cup milk
4 ounces cheddar cheese
1 package frozen tater tots

For the rest of this great old favorite visit: http://www.food.com/recipe/tater-tot-green-bean-casserole-157034

Sweet & Spicy Squash

6lbs Acorn Squash
14 Dates
1/4 tsp. Cinnamon
1/4 tsp. Nutmeg
3/4 tsp. Onion Powder
1 tsp. Chipotle Powder
1.5 tsp. Fenugreek
1.5 tsp. Sea Salt
2.5 T. Coconut Oil

 

For the rest of this recipe and many great new ones, visit this blog of one of our CSA members! http://jensgonepaleo.blogspot.com/

 

 

Cinnamon Baked Apples

1 teaspoon butter
2 tablespoons brown sugar
3 teaspoons vanilla sugar
3 teaspoons ground cinnamon
1 teaspoon ground nutmeg
6 large apples
3 1/2 tablespoons water

For the rest of this recipe visit: http://allrecipes.com/recipe/delicious-cinnamon-baked-apples

And that’s ALL FOLKS!

Farmer Stacy :)

Fall has officially arrived!

Fall has officially arrived with the first rain!  Time to break out those pants and boots!

We still have beer on tap available for Growler Fills:

Burnside Brewing Oatmeal Pale Ale

Ninkasi Total Domination IPA

Hop Valley Vanilla Infused Porter

Portland Cider Company Kinda Dry Cider

This week’s storage tips are for: Cilantro

How to store cilantro

As soon as you arrive home with fresh cilantro, place the stems (with roots intact if attached) in a glass of water and cover the the top loosely with a plastic bag. Refrigerate. Snip off leaves as you need them and re-cover. The water should be changed every 2 to 3 days. Do not wash the herb until you are ready to use it since excess moisture will turn the leaves to green slime during storage. Depending on its treatment at the market, it should last up to a week in the refrigerator.

Freeze cilantro

To freeze, place a small amount dry cilantro leaves in a single layer on a cookie sheet. When frozen, gather into a zip-top bag, returning to the freezer immediately. Use within 6 months. Do not thaw before using.

Dried Cilantro

Cilantro may also be dried in the same manner as parsley, however, its flavor will be greatly diminished. Drying is neither recommended nor worth your time. Dried cilantro is available in most markets, should you have the need.

For more great storage tips visit: http://homecooking.about.com/od/foodstorage/a/cilantrostorage.htm

I found some yummy recipes for the Fall cool-down this week!

Shepherd’s Pie

1 tablespoon vegetable oil
1 onion, chopped
1 pound lean ground beef
1 teaspoon dried basil
1 clove garlic, minced
1 cup green beans
1 cup tomatoes, diced
2 potatoes, cooked and mashed
1 egg, beaten
1/2 cup water

For the rest of this recipe and many more visit:  http://allrecipes.com/recipe/ground-beef-shepherds-pie/

Stuffed Squash

1 acorn squash
1 lb ground beef
1 onion
1 apple
6 slices of bacon
1 T fresh rosemary
2 tsp dried thyme
2 tsp fennel seeds

1 tsp ground sage
1 tsp black pepper
1/2 tsp cinnamon
1/2 tsp sea salt
1/4 tsp nutmeg

For the rest of this great recipe visit: http://stupideasypaleo.com/2012/10/07/stuffed-acorn-squash/

And lastly:

Apple Dumplings

1-1/2 cups sugar
2 cups water
4 T butter
1/2 tsp ground cinnamon
Pastry double-crust pie
6 apples

For the rest of this recipe and many others visit: http://www.tasteofhome.com/recipes/easy-apple-dumplings

Until Next week :)

Farmer Stacy

Fight For Your Life 5K 2014

We are getting things ready to kick off another fun Fall season!  We kick things off with our Fight For Your Life 5K!  www.signmeup.com/102337

FFYL-2014-11x17-flyerWe also still have Growler Fills Available!

On tap:

Fort George 1811 Lager

Burnside Brewing Oatmeal Pale Ale

Ninkasi Total Domination IPA

Hop Valley Vanilla Infused Porter

Portland Cider Company Kinda Dry Cider

Growler Fills are $12!

 

 

This week’s storage tip is for Freezing Cherry Tomatoes!

“Cherry tomatoes can be one of your garden’s most prolific plants. These vines pump out fruits by the handful, and if you grow the varieties ‘Sweet 100’ or ‘Sweet Million,’ well, prepare for a deluge of sun-ripened sweetness. To preserve that summer flavor, consider freezing cherry tomatoes. By freezing these marble-size gems, you’ll have summer-fresh taste no matter the season.

Tomatoes are one of the few items from your backyard vegetable patch that you can freeze without blanching. For full-size tomatoes, just core fruits and toss into zipper bags—you don’t even have to dip into boiling water to remove skins. Cherry tomatoes are even easier. Wash and dry, place on a cookie sheet, and slide it in the freezer. When the tiny globes are frozen solid, toss them into a container or zipper bag.”

For the rest of the information about how to use these frozen treats visit: http://www.hgtvgardens.com/freezing/freezing-cherry-tomatoes

Cherry tomatoes produce a wonderful slow-roasted product that enhances any dish with up-town flavor. To slow roast, wash and slice fruits, and lay them out on a parchment-lined baking sheet, cut side up. You can scoop out the juicy seeds with a melon baller—or not. Sometimes seeds become bitter when roasted. It really depends on your tastebuds.

Drizzle a little olive oil over the tomatoes, followed by a sprinkle of kosher salt, a grind of pepper, and whatever herbs you have on hand—fresh thyme or oregano work well, as does fennel seed. Lastly, mince garlic onto the tomatoes. Use as much as your family loves. Pop the pan into a 300-degree oven.

- See more at: http://www.hgtvgardens.com/freezing/freezing-cherry-tomatoes

And next up the Recipes!!!

Apple Crisp

4 honey crisp apples
3/4 cup packed brown sugar
1/2 cup flour
1/2 cup old-fashioned oats
1/3 cup butter
3/4 teaspoon ground cinnamon
3/4 teaspoon ground nutmeg
Cream or Ice cream, if desired

For the rest of this Family Favorite Visit: http://www.bettycrocker.com/recipes/apple-crisp/3715a45c-3c00-430c-bbe2-9865f9013238

And next up a use for all of those tomatoes, tomatillos & Peppers!

Tomato & Tomatillo Salsa

7 Tomatillos
5 Small Tomatoes
5 Anaheim Peppers
1 Clove Garlic
1/2 Medium Onion
1 Lime
1 T Red Wine Vinegar
2 T Chopped Cilantro

For the rest of this recipe by TheFoodinmyBeard visit: http://www.tablespoon.com/recipes/roasted-tomatillo-and-tomato-salsa/06581219-a87c-4877-8c9e-b79c2fde721f

And lastly a new recipe that I can’t wait to try using Sweet Potatoes & Apples!  I bet you could even sub beets in this or include all three and it would be great!

Rosemary Roasted Apples and Sweet Potatoes

2 sweet potatoes
2 Honey Crisp apples
¼ cup melted coconut oil
1 tablespoons finely chopped fresh rosemary
salt

For the rest of this recipe and even more cooking inspiration visit: http://paleomg.com/rosemary-roasted-apples-and-sweet-potatoes/

Enjoy the cool down & have a good rest of your week!

Until Next week!

Farmer Stacy :)

Sign-up for the Fight For Your Life 5K before 9/20!!

FFYL-2014-11x17-flyer

Sign-up today for our Fight For Your Life 5k!  Price goes up on 9/21!!

This week’s storage tip is for Honey Crisp Apples!

  • For storing apples, they should be firm, and free of bruises or blemishes.
  • Keep apples cold – apple storage below 40 degrees if possible to keep them crisp longer.
  • Apples ripen almost 10 times faster at room temperature.
  • Store apples in a ventilated plastic bag, preferably in the produce, or humidified drawer of your refrigerator, works best.
  • If you are storing apples in large amounts in a basement or garage, cover the box or basket with a clean heavy damp cloth to prevent shriveling.
  • The old saying one bad apple spoils the barrel it literally is true, so always remove overripe fruit promptly.
  • Always wash produce by holding under running water for 15 seconds before eating.
  • Honey Crisp Apples will store for 3 months out of refrigeration and up to 6 months in refrigeration!

 

For more tips like these visit: http://www.pepinheights.com/apple-info/storage-handling.php

 

 

For the first recipe I have a salad that I can’t wait to try!

Roasted Beet and Cilantro Salad

4 medium red beets
2 Tablespoons olive oil
juice of half a lemon
juice of half an orange
1 1/2 Tablespoons balsamic vinegar
1 clove garlic, minced
1/2 teaspoon ground cumin
1/2 teaspoon sweet paprika
1/4 teaspoon salt
dash freshly ground black pepper
3 Tablespoons fresh cilantro

For the rest of this yummy recipe visit: http://www.myjewishlearning.com/holidays/Jewish_Holidays/Rosh_Hashanah/At_Home/roasted-beet-salad.shtml

For the next recipe, I decided to include an old favorite to use up some apples, or those of you that would like to take advantage of our Honey Crisp Box price!

 Applesauce

6 Honey crisp apples
¼ teaspoon cinnamon
About ½ cup of water

For the rest of this SUPER Easy recipe visit: http://www.kimshealthyeats.com/easy-homemade-applesauce/

 

And lastly a recipe to use up some of those extra tomatoes!!

Fresh Tomato Sauce

2lbs of fresh tomatoes
2 cloves of garlic
1/4 cup of olive oil
salt to taste
1/2 T balsamic vinegar
a few turns of the pepper mill

For the rest of this yummy and easy recipe visit: http://chezpim.com/cook/fifteen-minutes

And that’s all for the week!

Enjoy the sunshine!

Farmer Stacy :)

 

 

 

 

School Time is HERE!

School Time has started and with that is the thought of Fall!

Now On Tap:

Portland Cider Co. Sorta Sweet
Fort George Vortex IPA
Breakside IPA
Burnside Brewing Oatmeal Pale Ale
Ninkasi Brewing Kolsch
Hop Valley Vanilla Porter

Come on in and get a Pint or fill a Growler for $12!

FFYL-2014-11x17-flyer

 

The storage tip of the week is for Peppers:

1. Freeze the chiles raw.

That’s right. You can pick them right off of the plant (or bring them home from the market), wash and dry them, and put the chiles in a freezer ziptop bag. That way you can pull 1 or more chiles out of the freezer whenever you need them. The chiles will loose their firm texture when they’re frozen raw, but their flavor is unchanged.

This is definitely the easiest freezing method. You can use these chiles when texture doesn’t matter; for example, thaw these to dice and add to a pot of chile or other cooked recipes. However, I wouldn’t recommend them for use in a fresh salsa like Pico de Gallo.  The chiles pictures below were a 2nd crop of Anaheims and jalapenos I had in my garden at the end of the summer last year. I’d already done all of my salsa making and canning, so I threw these in a bag in my freezer and have used them throughout the year. They are starting to get a little bit frosty, but they’re still good to use. I’ve been amazed at how well they’ve held up after 11 months in the freezer.

The remaining methods involve roasting the chiles before freezing them.

I have a separate post with a step-by-step tutorial on how to roast and peel chile peppers. So, check that out if you don’t know how.

2. Freeze the roasted chiles whole. 

After roasting them, let them cool and place the chiles in a single layer in a ziptop freezer bag. (This is how my gift box of Hatch chiles were frozen.) You can remove 1 or more at a time from the freezer as you need them. Peel them before freezing them if you like, although it’s fine to leave the peel on and remove it after they’re thawed. Either way they get peeled, it’s just a matter of when.

3. Chop, flash freeze, and bag pre-portioned roasted chiles.

The photos below illustrate how I prepare most of my Anaheim and Hatch chiles. These are the kinds of chiles used in a typical can of green chiles and are commonly called for in recipes.

  • Divide the chopped chiles into 1/2 cup portions, because that’s the size of most canned green chiles. That way it’s easier to use the frozen chiles in recipes. You can easily pull the equivalent of a can of chiles out of the freezer.
  • I put the 1/2 cup portions on a non-stick Silpat mat so that the frozen chiles will release easily. (you could also use parchment paper)
  • Flash freeze the chopped chile portions. That means put them in the freezer uncovered and let them freeze solid. This will take 4-6 hours.
  • Transfer the frozen portions of chiles to a ziptop freezer bag. Squeeze out as much of the air as possible before zipping the bag and storing it in the freezer.
  • This is how I freeze chiles to get me through 3-4 months. It’s so easy to grab a chunk of chiles from a bag. If you need them to last longer than that (6-8 months), wrap each frozen portion tightly in plastic wrap before adding it to the ziptop bag. (Exposure to air will cause them to degrade faster; that’s why the plastic wrap helps.)

For the rest of the great storage tips visit: http://www.theyummylife.com/Freeze_Green_Chiles

I found 3 great recipes for you!

The first one is for:

Curried Chicken Salad & Apple Wraps

2 cups shredded cooked chicken
1 medium honeycrisp apple
4 green onions
5 ounces plain
5 ounces mango chutney
1 teaspoon curry powder
zest of 1 lime
juice of ½ lime
4 tortillas
salad greens

 

For the rest of this recipe visit: http://www.tasteslovely.com/curried-chicken-salad-apple-wraps/

The next recipe is for:

Kale Chips

1 head kale
2 tablespoons olive oil
Sea salt

 

For the rest of this recipe and many others visit: http://www.foodnetwork.com/recipes/melissa-darabian/crispy-kale-chips-recipe.html

 

 

And last but not least a recipe to use those peppers, cilantro & tomatoes that are coming off of the fields!

Guacamole

4 ripe avocados
1/2 cup red onion
2 tomatoes
1/4 – 1/2 cup cilantro
1 lime
1 teaspoon minced garlic
salt and pepper to taste
1/2 jalapeno

 

For the rest of this recipe visit: http://www.the-girl-who-ate-everything.com/2011/08/guacamole.html

 

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

Farmer Stacy :)

 

Apples are here!!

Yay!  A true sign that school is about to start is the arrival of Honey Crisp Apples!

Now On Tap:

Portland Cider Co. Sorta Sweet
Fort George Vortex IPA
Breakside IPA
Burnside Brewing Oatmeal Pale Ale
Ninkasi Brewing Kolsch
Hop Valley Vanilla Porter

Come on in and get a Pint or fill a Growler for $12!

FFYL-2014-11x17-flyer

 

 

 

 

 

 

 

We are also gearing up for our 3rd

Annual Fight For Your Life 5k!

Sign up here today! www.signmeup.com/102337

 

 

 

 

 

 

 

For the Storage tip of the week from Yum Sugar is storing tomatoes!

Although we typically recommend storing tomatoes at room temperature as it best preserves their flavor and texture, it’s not quite as simple as that. Here are the best practices depending on how ripe your tomatoes are:

  • Keep unripe green tomatoes, stem side down, in a paper bag or in a cardboard box in a single layer. Place in a cool area until they turn red in color.
  • Perfectly ripe tomatoes should be kept at room temperature on the counter away from sunlight. Make sure they’re in a single layer, not touching one another, and stem side up. Consume within a couple of days.
  • Overripe tomatoes that are soft to touch with very red flesh are best kept in the fridge. The cold air will keep the tomatoes from ripening more, and they should last for another three days. Before eating refrigerated tomatoes, take them out of the fridge and let them come to room temperature. This will allow the fruit to develop some of the flavor it has lost due to refrigeration.

For our recipes today I got some great suggestions from CSA members who get their delivery at Crossfit Oregon City!

The first is actually one I found online!

Tomato, Garlic, & Potato Frittata

6 whole large eggs
2 large egg whites
1/2 cup parmesan
1/3 cup thinly sliced fresh basil
3/4 teaspoon salt
1/2 teaspoon black pepper
4 garlic cloves
3 tablespoons olive oil
1/2 pound potatoes
2 cups tomatoes

For the rest of this great recipe visit: http://www.epicurious.com/recipes/food/views/Tomato-Garlic-and-Potato-Frittata-105017

The next one is for Green Beans from one of our CSA members!

Wasabi Green Beans 

1 tsp wasabi powder
2 tsp fine sea salt
1 pound greens beans
1 tbsp fat of choice

Prepare beans
Combine salt, wasabi mix well
Heat oil to just as it smokes
Toss in beans( make sure they are dry or the spatter will burn). Cover pan. Stir beans frequently or shake pan to move beans around, 
Cook until skins are slightly brown shriveled 
Remove beans
Sprinkle with wasabi powder

Recipe Courtesy of Jillyn Myers.  Photo Credit to: Coupon Clipping Cook

And the last recipe is for a Mexican stew from Thomas Witherspoon, another CSA member!

Calabacitas

1/4 cup diced onion
3-4 garlic cloves, minced (or 1 tsp. garlic powder)
1# thinly sliced zucchini 
3 tomatoes, chopped
1 jalapeño, diced
2 1/2 cups fresh corn kernels (3-4 ears) *

1. Sauté onion in a bit of olive oil until softened.
2. Add zucchini and sauté until softened.
3. Add tomatoes and stir to combine.
4. Add jalapeño and garlic and stir to combine.
5. Add corn, stir, cover and simmer for 10 minutes. Enjoy!

*Place corn in pan, cover with water, bring to a boil, cover and simmer for 10 minutes, and drain before using in recipe.

Recipe Courtesty: Thomas Witherspoon. Photo Credit to: Fork, Fingers, Chopsticks 

And that’s it for today!!

Until Next week!

Farmer Stacy :)

 

 

Summer Time Cool Down!

There is nothing like a Summer Time cool down to make you feel good!  We have lots of fun treats coming out of the fields right now including Super Sweet Corn!!

Check out our tap-list for this week’s Growler Fills:

Fort George Vortex IPA
Burnside Oatmeal Pale Ale
Hop Valley V.I.P Vanilla Porter
Breakside Brewing IPA
Long Brewing Kolsch
Portland Cider Co. Sorta Sweet Hard Cider

This week’s Storage tip is for Blackberries!

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

Information via Google.com

We still have a lot of zucchini coming out of the fields, so I looked up a quick pickle recipe for Zucchinis!

Quick Pickled Zucchini

3 medium zucchini
1 medium white onion
3 shallots
1 1/2 T fine grain sea salt
1/4 cup fresh dill sprigs
1 small fresh red chile pepper
1/2 T yellow mustard seeds
3/4 cup cider vinegar
3/4 cup white wine vinegar
1/3 cup cane sugar

For the rest of the recipe visit: http://www.101cookbooks.com/archives/quick-pickled-zucchini-recipe.html

Tomatoes & Tomatillos are coming off of the fields, and you know what that means!  Salsa Time!!

TomatillosRoasted Tomato & Tomatillo 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 great recipe visit the blog at: http://thealisonshow.com/2011/08/make-it-roasted-tomato-and-tomatillo-salsa.html

Pesto Mashed Potatoes

6-8 potatoes
2 tbsp butter
2 cloves garlic
A few splashes of heavy cream
4-6 tbsp pesto
Sea salt & black pepper to taste

 

For the rest of this recipe and more!  Visit: http://paleoleap.com/pesto-mashed-potatoes/

Until Next week!

Farmer Stacy :)

Tomatoes have arrived!

So exciting!  That summer has finally arrived with the tomatoes, coming out of the fields!!!

This week’s Tap Line up For Growler Fills ($12) is:

Now On Tap:

Portland Cider Co. Kinda Dry
Fort George Vortex IPA
Breakside IPA
Long Brewing Kolsch
Hop Valley Vanilla Porter

This week I wanted to share some storage tips for Lemon Cucumbers!  They are tasty, but it’s important to eat them quickly, since they don’t last as long as we would like!

Cooking Tips

Lemon Cucumbers can be eaten sliced in salads or on their own, pickled or eaten out of hand like a fruit. They can also be stuffed.

Storage Hints

Lemon Cucumbers have a poor shelf life. After they’re ripe and picked, they last only about two days before they start to shrivel.

Looking for a way to perk up those 8 glasses of water that you should be drinking every day? Look no further…I present to you Sassy Water! Not only is it tasty, but sassy water is touted as a way to help you shed some extra pounds around your midsection by eliminating a buildup of contaminants, fat, and excess water weight.

Why it works: Cucumber is natural diuretic, and helps the body release stored excess water. Ginger boosts metabolism and helps calm and soothe your GI tract.

Check out the recipe here: http://www.northcarolinacharm.com/2011/10/sassy-water.html

A great recipe  that we make all the time is Greek Salad.  This recipe is a twist on the old favorite.  Feel free to omit the peppers, and you will still end up with a great salad!

Greek Salad

3 Lemon cucumbers
1 red bell pepper
1 yellow bell pepper
1 pint cherry or grape tomatoes
1/2 red onion
1/2 pound feta cheese
1/2 cup calamata olives

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

For our next recipe, I found a recipe to pickle Lemon Cucumbers!  So yummy, I’m going to have to TRY it!!!

 

Lemon Cuc Pickles

1/2 tsp. salt
2 c. white vinegar
1 c. water
1 large whole garlic clove
3 sprigs fresh dill

 

 

For the rest of the recipe visit the blog at: http://www.juliesjazz.com/lemon-cucumber-pickles/

For those of you with Potatoes and extra beets in your frig that you have no idea what to do with, use them all up in this recipe!

Roasted Potato & Beet Medley

Potatoes (8-10 small to medium)
Beets (8-9 small to medium)
Onions (1 medium, optional)
Garlic (3 small)
Salt and Pepper
Olive Oil (2-3 tablespoons)

 

For the rest of the recipe, check out this great blog at: http://friedeggsandtoast.com/2010/09/24/recipe-friday-oven-roasted-potatoes-and-beets/

Enjoy the rest of the week!  I’m over in Central Oregon and it’s thunder stormy over here!  Hoping for some sunshine at the end of this week!

Until Next week!

Farmer Stacy :)

 

Busy on the Farm!

We have been super busy here on the farm!  We just wrapped up our Ryegrass harvest and are still in the swing of baling everything!  We also have a private party tonight, so we have our hands full!

For those of you looking for a great place to fill your growler, come on in! $12 for a growler fill!

Here’s a list of everything we have on tap this week!

Total Domination IPA – next up Fort George Vortex IPA
Oakshire Amber Ale
Hop Valley V.I.P Vanilla Porter
Breakside Brewing IPA
Long Brewing Kolsch
Portland Cider Co. Kinda Dry Hard Cider

The storage tip for the week is on peeling peaches!

Blanching peaches loosens their skin and makes them super easy to peel. Put the peaches in the boiling water, making sure they are entirely submerged. Blanch them for 40 seconds. If peaches are slightly under-ripe, allow them to remain in the hot water a little longer—up to a full minute—to loosen the peel, it will also improve their flavor.

For the rest of this great information please visit: http://localfoods.about.com/od/summer/ss/PeelPeach_3.htm

I found some great recipes for Blackberries, Kale, Onions, Zucchini & Beets!

First up:

Stuffed Cue Ball Zucchini

2 cueball zucchini
1 tomato
1 bunch of green onionsd
3/4 cup shredded cheese
1/2 cup Italian bread crumbs
salt
pepper
4 strips bacon chopped

For the rest of this recipe and many more visit:  http://soupbelly.com/2009/08/06/8-ball-zucchini/

The next recipe is for Kale & Blackberries!

Kale Blackberry Salad

4 C. kale
1 C. blackberries
1/2 avocado, cubed
4 oz. ricotta salata
Rosemary Honeyed Almonds
4 T. lemon juice
3 T. extra virgin olive oil
salt and pepper to taste

Feel free to add Lemon Cucumbers & Green Onions to this salad too! For the rest of this yummy recipe visit: http://www.tasteloveandnourish.com/2014/03/18/baby-kale-and-blackberry-salad/

And lastly a recipe using beets!  I know that beets are a love them or hate them sort of veggie, but this recipe will make any beet hater a lover!

Purple Velvet Torte

2 ½ c grated beets
1 c agave nectar or honey
4 eggs
½ c grapeseed oil/palm shortening
1 T vanilla extract
½ tsp almond extract
½ c cacao powder
½ tsp celtic sea salt

This blog is one of my favorites for gluten free treats!  Visit it for the rest of the recipe: http://www.elanaspantry.com/purple-velvet-torte/

And that’s all for this week!  Have a great day!

Until next week!

Farmer Stacy :)

August is almost here!

It seems like this summer is just flying by!  For those of you looking for a great place to fill your growler, come on in! $12 for a growler fill!

Here’s a list of everything we have on tap this week!

Fort George Vortex IPA
Oakshire Amber Ale
Hop Valley V.I.P Vanilla Porter
Breakside Brewing IPA
Long Brewing Kolsch
Portland Cider Co. Hop Rageous Hard Cider

I haven’t been very diligent using my zucchini these past few weeks!  On the dinner list is Spaghetti with Zucchini Noodles and the recipe for zucchini chips they look like a great recipe for a snack!  They sure look delicious!

I was also searching for Zucchini usage tips!  I found some!

  • Slice, marinate (try balsamic vinegar) and grill a variety of vegetables including zucchini, asparagus, green onions, eggplant, and mushrooms. They’re delicious!
  • Cut up veggies like carrots, zucchini and potatoes. Add them to your favorite meatloaf or soup recipes.
  • Take your favorite lasagna recipe and try adding different combinations of your favorite vegetables between the layers: mushrooms, spinach, broccoli, carrots, zucchini, onions, or eggplant. Be creative.

Additional tips include:

  • Add raw zucchini to lettuce and pasta salads.
  • Cut zucchini into sticks and serve with a dip.
  • Slice zucchini, saute in oil over medium heat for about 5 minutes until tender crisp; toss into heated pasta sauce for a veggie-packed pasta topping.

For more great tips visit: http://food.unl.edu/fnh/zucchini

 

 

Zucchini Chips 

1 lb Zucchini
1/4 tsp Pepper
1/4 tsp Salt
1 tsp Apple cider vinegar
1/2 tsp Olive oil

 

The recipe calls for using a dehydrator, but scroll down to the end and she links a recipe that shows you how to make these in the oven.

For the rest of this great recipe visit the blog at: http://www.frugallivingmom.com/salt-and-pepper-zucchini-chips/

 

The next recipe I found is for:

Blueberry Chipotle  Coleslaw

Juice of 1 lemon
1 tsp. chili powder
1 tsp. ground cumin
1 5.3 oz Blueberry Greek yogurt
1/4 cup chopped fresh cilantro
2 garlic cloves, minced
2 tsp. pureed chipotle in adobo sauce
1/2 tsp. kosher salt
2 tsp. olive oil
8 cups shredded cabbage
1/2 cup blueberries or blackberries

 

For the rest of this great recipe visit: http://fooddonelight.com/blueberry-chipotle-coleslaw/

And for the last recipe I found some more great uses for my salad greens!

Tasty Taco Salad

1 T Coconut Oil
1 lb ground beef
1 onion
4 garlic cloves
1.5 T Chili Powder
1 T Cumin
1/2 tsp Paprika

1/4 tsp garlic powder
1/8 tsp cayenne
1 tsp salt
1 tsp black pepper

For the rest of this great recipes and even more to try visit: http://stupideasypaleo.com/2014/02/27/tasty-taco-salad-by-living-loving-paleo/

 

Have a great rest of July!

Until next week!

Farmer Stacy :)