Summer is here!

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

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

 

 

 

 

 

 

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

 

 

 

0610-three-pea-saladThree Pea Salad

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

 

For the rest of this great recipe, visit here!

 

 

 

Blueberry Zucchini Bread

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

For the rest of this recipe visit here!

 

That’s all for this week!

Farmer Stacy :)

Strawberry Season is over…

Strawberry Season is over!  Next up Blackberries!  Join us for the last weekend of Berries, Brews & BBQ’s to celebrate DAD!

Here’s some tips on using up those Snap Peas!  Check out this great blog for tips! http://www.thekitchn.com/5-ways-to-eat-sugar-snap-peas-144936

Recipes this week feature potatoes and sugar snap peas!

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 the recipe click here!

 

 

Carrot and Snap Pea Slaw

3 carrots
2 cups sugar snap peas
green chili
2 garlic cloves
mint & cilantro
3 tbsp rice wine vinegar
1/4 cup oil
1 tablespoon of sesame oil
1 tsp sriracha
1 tbsp fish sauce
salt / pepper

For the rest of this recipe click here!

 

And that’s it for this week!

 

Farmer Stacy :)

Word of the day is Zucchini

Today’s word of the day is zucchini!  There is so many coming off our plants from the warm weather we had last weekend!!  Don’t forget to visit for our Berries, Brews & BBQ’s festival, the next 2 weekends!

 

For Creative Zucchini uses visit this great post: http://www.thekitchn.com/12-ways-to-make-the-most-out-of-zucchini-and-summer-squash-recipes-from-the-kitchn-205318

Two of our favorite Zucchini Recipes Include:

Zucchini Caprese Salad

2 zucchini
1 cup cherry tomatoes
1 T extra-virgin olive oil
¼ cup basil
1/3 cup feta cheese
sea salt and pepper to taste

 

For the rest of this recipe Click Here!

 

 

Zucchini Bread

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

 

For the rest of this great recipe Click Here!

Until Next week!

Farmer Stacy :)

CSA Season has arrived!!

The summer is almost started and with that comes the start of our CSA Season!!  But before I get to the recipes, make sure you check out this great event that we have starting this weekend!!

On to the yummy recipes!!  For those of you looking for those great storage tips, here’s a link to the best way to store Strawberries!

Here’s a recipe for Strawberry & Snap Pea Salad!

1 cup sugar snap peas

1 1/2 tablespoons extra virgin olive oil
2 teaspoons raspberry vinegar
1/2 teaspoon Dijon mustard
4 cups sliced fresh strawberries

 

For the rest of the recipe Check it out here!

 

Strawberry BBQ Sauce

4 cups strawberries
1/2 cup ketchup
2 T. maple syrup
2 T. strawberry jam
2 T. balsamic vinegar
2 T. soy sauce
1 chipotle chili in adobo, chopped
1 T. garlic
1 T. ginger
1 tsp dijon mustard
2 T. cilantro
1 tsp Worcestershire sauce

For the rest of this recipe Check it our here!

And that’s all for this week!  Stay cool my friends!!

 

Farmer Stacy :)

 

The Last Week of CSA’s is TODAY!

Another CSA season has come and gone!  Today is the last day for our CSA season!  Don’t forget to visit the farm for Pumpkin Patch!

 

 

 

 

 

 

 

 

 

The first recipe this week is for using up those tomatoes!!

Spaghetti Sauce

4 lbs fresh tomatoes, chopped & peeled
2 medium onions, chopped
4 cloves garlic, chopped
1⁄4 cup fresh basil, chopped
1⁄4 cup olive oil
1 teaspoon salt
4 sprigs parsley
1 tablespoon sugar
grated parmesan cheese

 

The rest of this great recipe can be found at: http://www.food.com/recipe/fresh-tomato-spaghetti-sauce-10837

The next recipe is to use some green beans!

Tater Tot Casserole

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

The rest of this great recipe can be found at: http://neighborfoodblog.com/2013/01/tater-tot-casserole-for-sundaysupper.html

Cucumber Tomato Bread Salad

1/4 c red wine vinegar
1/2 tsp black pepper
1/4 tsp salt
2 garlic cloves
1/4 c olive oil
4 slices day-old bread
4 c tomatoes
1 c red onion
1 1/2 c bell pepper
1/2 c fresh basil leaves
1 Slicing cucumber

 

The rest of this great recipe can be found at: http://www.myrecipes.com/recipe/bell-pepper-tomato-cucumber-grilled-bread-salad

 

And that’s all for this week!

 

Farmer Stacy :)

 

 

October has arrived!

Fall is here! And with it comes our Pumpkin Patch! 

 

 

 

 

 

 

 

 

 

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

  1. Bring a large pot of water to boiling. …
  2. Fill a large bowl with ice water.
  3. Working in batches, carefully lower the green beans into the boiling water.
  4. Boil small beans for 2 minutes, medium beans for 3 minutes, and large beans for 4 minutes.

How to Freeze Fresh Green Beans

www.bhg.com/recipes/how…/freeze-green-beans

The first recipe is to use up some of those Tomatillos, coming off our garden!!

 .
Guisado Verde
2 T vegetable oil
2 lbs boneless pork shoulder
1 large onion
3 cloves garlic
8 roasted tomatillos
1 can diced green chile peppers
2 fresh jalapeno peppers
1/2 c fresh cilantro
1 tsp dried oregano
salt and pepper to taste
1 quart water
1 c Monterey Jack cheese
1/4 c sour cream
.
Italian Beans with Tomatoes
1 lb Italian flat green beans
2T olive oil
3 medium garlic cloves
1 tomato
1/2 tsp salt
1/4 tsp pepper
6 -8 basil leaves
.
Garlic Mashed Potatoes
2 lbs Yukon gold potatoes
4 cloves garlic
Kosher salt
1 1/2 cups heavy cream
1 stick cold butter
 .
And that’s all for this week!  For those of you getting our CSA shares, next week is the last week!
Until Next Week!
Farmer Stacy :)

 

 

Pumpkin Patch opens this weekend!!

 

Fall is quickly approaching!  Join us for our Fall Ladies Night Event!  RSVP by Clicking on the photo!

Sign-up today for our Fight For Your Life 5k to help local families fighting cancer!

For this week’s storage tip: Using Tomatillos

A tomatillo is a lot like a present in fruit form. You unwrap the sticky husks and are left with a super versatile, slightly sour golf-ball-size green fruit. Tomatillos are available year-round, but you can find them local and ripe at the end of the summer — the perfect time of year for endless salsas on everything from homemade tortilla chips to barbecued meat and shellfish. Store tomatillos in the fridge for up to a week with the husks still intact. When you’re ready to use, peel the husks off of your tomatillos and gently rinse them (and your hands at that point) to remove the sticky residue left behind. All parts of the fruit are edible except for the husk, so you can just toss the seeds and all of that good stuff into whatever you’re making. Cape gooseberries are the smaller and sweeter, but similarly husked, cousin of the tomatillo, and they also start to pop up in very limited quantities toward the end of summer and beginning of fall. Get peeling!

Visit this link for 25 ways to use Tomatillos:  http://blog.cookingchanneltv.com/2013/08/27/25-ways-to-use-tomatillos/

Gazpacho

1 1/2 lbs tomatoes
3 cups stale bread
3-4 cups chicken stock
1/4 cup olive oil
2 T lemon juice
1 red onion & 1 cucumber
3 T fresh cilantro
2 T balsamic vinegar
3 cloves garlic
1/2 teaspoon ground cumin
Coarse salt and freshly ground pepper

 

For the rest of this recipe visit: http://www.thekitchn.com/from-the-email-easy-gazpacho-t-62707

Cider Chicken

3 T. Butter
4 Bone-in Chicken Thighs
3/4 cup Apple Cider
1 T Dijon mustard
2 tsp Fresh Sage
2 Apples

 

 

For the rest of this recipe visit: http://www.rachaelraymag.com/recipe/cider-chicken/

 

Jen’s Stew

0923-InstantPot2.75lbs Boneless, Skinless Chicken Thighs (cut into 1-1.5″ chunks)
1.25lbs Shredded Zucchini
1.5 Cups Brown Jasmine Rice
2Tbls Chicken Taco Seasoning (Penzeys)
8.4oz Jar TJs Roasted Peppers (drained)
28oz Can Crushed Tomatoes (Fire Roasted)
1/2 water (add to can and swirl to get remaining tomato, then add to pot)

Stir it all up and press “Meat/Stew” (35-Minutes plus pressurizing time). Wait and hope for success!

SIDE NOTE: This would be a no-fail meal in your crockpot (LOW for 8-hours or so). I just thought I’d test it out in this bad boy, for a quick option! Either way you do it, it takes about 3-Minutes to prep and will yield about FOUR MEALS (3-4oz/6-7oz cooked protein) each for the two of us.

 

And that’s it for this week!

Until Next week!

Farmer Stacy :)

Fight For Your Life 5k – 9/27/15 – Sign up Today!

 

Fall is quickly approaching!  Join us for our Fall Ladies Night Event!  RSVP by Clicking on the photo!

Sign-up today for our Fight For Your Life 5k to help local families fighting cancer!

This week’s storage tip of the week is for Making Carrot Puree:

Method

  1. Put the carrots into a steamer set over boiling water and cook for 15 to 20 minutes until tender. …
  2. Drain the carrots and place in a blender, adding some of the water from the bottom of the steamer or some of the cooking liquid, then puree until very smooth.

 

Carrot Purée – Annabel Karmel

www.annabelkarmel.com/recipes/carrotpuree
The first recipe is for Pot Roast.
Pot Roast
4 -5 lbs beef roast
1 onion soup mix
1 1⁄2 teaspoons garlic powder
1 teaspoon Accent seasoning
1 teaspoon salt & black pepper
3 carrots
5 medium yukon potatoes
1 medium yellow onion
1 1⁄2-2 cups hot water
1 beef bouillon cube
Beet & Apple Salad
2 apples
4 celery stalks
1 shallot
1 lemon
1 beet
1 tsp sugar
3 T walnuts
3 T olive oil
salt & pepper
3 endive
Green Salsa
5 tomatillos
2 cloves garlic
1 jalapeño pepper
1/4 cup white onion
1/2 ripe avocado
3 T fresh cilantro
1/4 tsp salt
ground pepper
For the rest of this recipe visit: http://www.eatingwell.com/recipes/green_salsa.html

Until next week!

Farmer Stacy :)

Fall is quickly approaching

 

Fall is quickly approaching!  Join us for our Fall Ladies Night Event!  RSVP by Clicking on the photo!

Sign-up today for our Fight For Your Life 5k to help local families fighting cancer!

This week’s storage tip of the week is for Freezing Peppers:Wash peppers. Slice or chop the peppers, being sure to remove all seeds and membranes. Spread slicedpeppers in a single layer on a cookie tray and place in freezer until frozen (this takes about an hour.) Transfer the frozen peppers to airtight containers or heavy-duty freezer bags and return to freezer.

Quick Tip: How to Freeze Peppers | StillTasty.com – Your …

The first recipe is for Zucchini Parmesan.

Zucchini Parmesan

2 to 2½ lbs ripe tomatoes
4 T extra-virgin olive oil
1 small onion
2 to 4 garlic cloves
Salt and pepper
2 sprigs fresh basil
1 T chopped fresh basil
2 to 2¼ pounds zucchini
½ to 1 teaspoon red pepper flakes
¾ cup freshly grated Parmesan

For the rest of this great recipe: http://cooking.nytimes.com/recipes/1017523-zucchini-parmesan

Pepper Jelly

2 1/2 cups red bell peppers
1 1/4 cups green bell peppers
1/4 cup jalapeno peppers
1 cup apple cider vinegar
1 package pectin
5 cups white sugar

 

For the rest of this recipe visit: http://allrecipes.com/recipe/17692/hot-pepper-jelly/

 

 

Cantaloupe Salad

8 slices bacon
2 bananas
2 tsp lemon juice
1 cantaloupe
1 cup seedless red grapes
1/2 cup poppy seed salad dressing
3 tablespoons chopped green onions

For the rest of this great new recipe visit: http://allrecipes.com/recipe/26542/cantaloupe-salad

 

Until next week!

Farmer Stacy :)

 

 

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 :)