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

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:

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:

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:

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:

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:

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:

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:

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:

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
4 strips bacon chopped

For the rest of this recipe and many more visit:

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:

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:

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:



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:


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:

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:


Have a great rest of July!

Until next week!

Farmer Stacy :)

Summer Time Rain

We have received a cooling dose of Summer time rain.  Hopefully it will be gone before we know it, so that all of our Fruits and Veggies can enjoy the rest of the summer!

This week I have found some great uses for Cherry Preservation!

Here is the section for Freezing Cherries:

Frozen cherries

Cherries freeze really well, and you can use them throughout the year in smoothies, cobblers, and more (my personal favorite is snacking on them straight from the freezer). For a quick and easy freezing procedure, see How To Choose and Store Cherries. You can also pack them in syrup; instructions are available at the National Center for Home Food Preservation.  For the rest of this great blog and some great ideas for things like Boozy Cherries and Pickled Cherries!

On to the weekly recipes!

Carrot Souffle

2 pounds baby carrots
1 quart of Chicken Broth
3 eggs
2 tablespoon minced onion
1/2 cup coconut oil
1 tablespoon coconut flour
2 teaspoons fresh lemon juice
1 teaspoon salt
1/4 teaspoon cinnamon
1/4 cup pure maple syrup or honey

For the rest of this great recipe that we made for our Grilling in the Garden dinner visit this great blog with lots of recipe ideas on it at:

The next recipe is for Beets!





Beet Chips

2 medium beets
1 tsp extra-virgin olive oil

Check out this recipe at:



This next recipe is from the FPG Bakery!!!  And was also featured for last week’s Grilling in the Garden Dinner.


Farmer Karren’s Berry Crisp

4.25 lbs Fruit
2 c sugar
1/2 c instant tapioca

1 1/4 c Oats
1 c + 2 T Brown Sugar
3/4 c Flour
1 T Lemon Peel
3/4 c Sweet Butter


Combine the Filling ingredients in a large bowl and toss until sugar and tapioca are well mixed throughout.  Let stand for 15 minutes.  Transfer fruit mixture to a 9″ x 13″ baking dish.

Prepare topping: Combine all ingredients except butter in a food processor.  Gradually add butter and cut in using pulse button.

Then sprinkle topping over fruit.  Bake at 375 degrees for 50 minutes.  Allow to cool before serving.


And that’s it for this week!  Don’t forget we are continuing our Happy Hour on weekends through August!  Or just bring your Growler in for a fill!


Check out what’s on Tap this week at FPG!


Until Next Week!  Farmer Stacy :)


The heat has arrived!

We have been feeling the summer heat these past couple weeks on  the farm!  Enjoy all of the yummy fruits and veggies coming off of the fields!

I have found that I have a lot of lettuce left every week!  I haven’t been making very many salads, and have lost the energy to find something new!  So I searched and found this awesome post on The Huffington Post Food blog, that features a series called, “WTF? CSA.” Which gave me a chuckle, and thought of all the times people open their bags and say, “WTF am I going to do with another head of lettuce!”  They have come to the rescue this week!  So click through to this link for some great tips on recipes and lettuce usage that I hadn’t thought of before!

This usage chart gave me the idea to feature our first recipe!

Coconut Milk Braised Lettuce with Ginger, Garlic and Pepper

2 heads of red lettuce
1 cup coconut milk
2 1/2 T lime juice
1 T fish sauce
1 T canola oil
2 T fresh ginger
2 tsp ghee or clarified butter
1/2 tsp whole black peppercorns
1/2 tsp whole white peppercorns
1 tsp minced garlic

For the rest of the recipe head on over to Food 52′s blog at:

The next recipe I wanted to find something for beans this week, that wasn’t the same ordinary saute with butter and garlic that I usually do.

Green Beans With Bacon Vinaigrette

  • kosher salt and black pepper
  • 2 pounds green beans, trimmed
  • 6 slices bacon
  • 2 shallots, sliced
  • 2 tablespoons cider vinegar
  • 2 tablespoons whole-grain mustard
  • 2 tablespoons olive oil

For the rest of this recipe check out the blog I found it from at:

They have a whole bunch of other bean recipes! So go crazy!!


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 feel free to visit:

We hope all of you are staying cool!  Have a great rest of you week!


Until next week!

Farmer Stacy :)

Summer time fruits are here! Yay for Peaches!

Summer time fruits are here!  Yay for Peaches!

This week’s storage tip is for freezing blueberries!

  • Refrain from washing the blueberries prior to freezing. While the difference may be imperceptible, washing can result in a slightly tougher skin once the berry thaws.
  • Place the berries on a pan in a single layer.
  • Place in freezer overnight.
  • Place the berries in a vacuum bag or a Ziploc type bag and remove excess air. The more air you can remove the less freezer burn the blueberries will have.  For more tips visit:

I found some great recipes for this week’s produce!

The first is a great Blueberry Recipe!

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 the recipe maker’s blog:

The next recipe is a quick and easy one to grill your zucchini!

Balsamic Grilled Zucchini


2 zucchinis

2 teaspoons olive oil
1/2 teaspoon garlic powder
1 teaspoon Italian seasoning
1 pinch salt
2 tablespoons balsamic vinegar

For the rest of this recipe visit:




Easy Blackberry Cobbler

  • 4 cups fresh blackberries
  • 1 tablespoon lemon juice
  • 1 large egg
  • 1 cup Sugar
  • 1 cup all-purpose flour
  • 6 tablespoons butter, melted
  • Whipped cream (optional)
  • Garnish: fresh mint sprig

For the rest of this great easy recipe visit:



Don’t forget about our Happy Hour Going on until the end of August on Saturday & Sunday from 12pm-4pm!


Until next week!

Farmer Stacy :)

Happy 4th of July!

Yay!  The 4th of July is almost here!  Join us for the kick off of our Happy Hour on Thursday July 4th!  Our July 4th hours are 12pm-6pm!

This week’s new pickings brought ripe Blueberries, Carrots & Zucchini! Today’s Storage Tip of the Week is for Lettuce!

How to Wash, Dry, and Store Lettuce

So this is how I wash, dry and store my lettuce so that it is fresh and ready for salad whenever I need it! I use this method for all types of lettuce (except iceberg, see the end of this post for information about cleaning and storing iceberg lettuce) and it also works for other types of greens and hearty herbs such as parsley.

1. Fill a sink with cold water, separate all the leaves of lettuce, place them in the water and swirl them around. If the lettuce is a bit limp, let it soak in the water for 30 minutes and it will miraculously come back to life.

2. Drain the water, turn on the faucet, and briefly rinse each piece of lettuce as you remove it from sink and place in the basket of your salad spinner. If you use organic lettuce, just give each piece a quick once-over to check for clinging bugs and dirt. As you put the lettuce in the spinner, you can tear the leaves in half if they are large (such as full-size romaine).

3. When the spinner is full but not tightly packed, spin the lettuce until dry.

4. Spread two paper towels (still connected) on the counter and pile the dry lettuce in the middle. Wrap the paper towels around the lettuce and slide into a gallon-size zippered plastic bag. Squeeze the air out and close the bag.

5. The lettuce can now be stored in the fridge and should stay fresh for at least a couple of weeks. You can take out what you need whenever you want to make a salad or sandwich and then just reseal the bag. The plastic bags can also be reused!

For more information on Lettuce recipe ideas or the blog that I got this great info from visit:

I found three great recipes that you won’t even need to use your oven for this week!

Red-beets-goat-cheese-pecansBaby Greens with Goat Cheese, Beets and Candied Pecans


  • 4 oz Chavrie goat cheese log
  • 8 cups mixed baby greens
  • 4 small red beets, cooked and cut*
  • 2 oz glazed pecans (I used Emerald Pecan Pie)

For the honey balsamic vinaigrette:

  • 2 tbsp balsamic
  • 2 tbsp extra virgin olive oil
  • 1 tbsp honey

For the rest of the recipe visit:

Zucchini-Capresse-SaladZucchini 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 check out her great blog at: And lastly a great use of all of those Shell Peas!

PEA HUMMUSFresh Pea Hummus

1 Tbsp olive oil 1/2 cup onion 2 cups shelled peas 3/4 cup water 2 T tahini 3 T fresh mint 2 T sour cream 1/2 tsp black pepper Salt to taste For the rest of this recipe and many other amazing uses for Shell Peas visit!   It’s crazy to think another week has already come and gone!  Stay cool this week! Farmer Stacy :)

Blackberries & Shell Peas Have arrived!!

We have just started picking our Sylvan Blackberries and our English Shell Peas!  Summer is officially here!

I found some great recipes for those of you getting tired of Strawberry Season!

I love spinach, but was having a hard time storing it!  So I looked up some great tips on Storage for Spinach and Culinary uses!  Thanks to Roxbury Farm!


Spinach is a nutritious green, although the nutrients are hard to absorb due to the oxalic acid found in the green. It is high in vitamins A and C. Vitamins are best retained with little or no cooking.

Storage Tips

Dunk spinach in a cold water bath and then spin dry
Store in a damp towel in a plastic bag for up to 1 week.
Culinary Tips

Steam spinach for 5-8 minutes
2-3 lbs of spinach cooks down to 2 cups
Toss with olive oil, lemon juice, diced garlic, fresh basil leaves, and feta cheese for a salad
Toss tender raw leaves into pasta
Add spinach to quiche, lasagna, or other baked dishes
Substitute spinach for chard in other recipes

Strawberry balsamic vinaigrette recipe

  • 1 cup strawberries;
  • 1/4 cup balsamic vinegar;
  • 1/4 cup extra-virgin olive oil;
  • 1 tbsp Dijon or homemade mustard;
  • 1 clove garlic, minced;
  • 1/4 tsp salt;
  • 1/4 tsp pepper;

For the rest of the Recipe visit their blog at:

Kale, Strawberry, Spinach & Banana Smoothie

1 bunch of kale, stems removed
2 handfuls of spinach
1 banana
1/2 cup of strawberries
2 T of Coconut Cream/Milk
1 T of Apple Juice

Place everything in blender and blend! Want more protein?  Add a scoop of protein powder to this delicious smoothie!

Thanks to for the photo!


Snow Pea Arugula Salad

1/2 lb snow peas, stemmed and sliced into diagonal strips
4 oz package of baby arugula
2 green onions, chopped
Avocado or other toppings
1 batch of the Strawberry Vinaigrette

Mix all ingredients together and stir to combine!  Top with Vinaigrette!  Mix up a big batch of this salad and enjoy it all week!  Just wait to toss with dressing!

Have a great day!

Until next week!

Farmer Stacy :)


Strawberry Season is almost over!


It’s crazy to think that Strawberry Season is almost over!  Summer has officially just started, and one of our favorite summer time fruits time has almost come to an end!

This week’s Storage tip is on Preparing Beets!

My Favorite way is to roast them:

Roasting beets: Roasted beets are delicious, but here’s where you need to make a bit of a mess, since you need to peel and slice them while raw. To minimize the mess, peel over the trash or compost container, and slice them on a cutting board covered with wax paper. Place the sliced raw beets (allow 1 medium beet per serving) in a foil-lined baking dish and drizzle with a bit of olive oil. Bake at 400 or 425 degrees F. for 20 to 30 minute or so, until tender to your liking. Stir once or twice during that time. Beets are nice roasted with other root vegetables, including carrots and sweet potatoes. See this recipe for a roasted root vegetable medley.

But you can also enjoy them raw and even microwave them!  For all the different ways check out the link below from Veg Kitchen!


I found three great recipes for this week!

One of which is an old favorite that I make at home all the time.  Jamie Oliver’s Chicken Chow Mein Recipe!

Chicken Chow Mein

1 thumb sized fresh root ginger

2 cloves of garlic
½-1 fresh red chilli
1 large skinless chicken breast
sea salt
freshly ground black pepper
2 spring onions
1 small bunch fresh cilantro
1 bunch of kale or spinach

4 shiitake mushrooms, optional
1 lb of snow peas
100 g medium egg noodles
groundnut oil
1 heaped teaspoon corn starch
220 g tinned water chestnuts
2-3 tablespoons low-salt soy sauce
1 small lime

Within the last few years my home went gluten free so I use zucchini noodles instead of the noodles.  And I also use items that frequent the CSA box, instead of Bok Choy (which is listed in his recipe) and added snow peas!  Use this recipe as a template and put in whatever you may have in your fridge!  Here’s the link to the recipe:

I have been really lazy using my kale but this is my absolute favorite recipe for kale or spinach!  Every once in awhile I’ll even throw in chopped bacon!  And don’t worry if your spinach or kale is wilted, mine was all wrinkled last night and it turned out great!

Braised Kale Recipe

1/3 cup extra-virgin olive oil
4 garlic cloves, very finely chopped
1 1/2 cups chicken stock or low-sodium broth
3 pounds kale, stems and inner ribs discarded, leaves coarsely chopped
Salt and freshly ground pepper

For the rest of the recipe visit



And lastly I had to include a strawberry recipe!!

Strawberry Salsa

  • 1/2 cup red pepper jelly
  • 1/3 cup chopped fresh chives
  • 1/3 cup chopped fresh cilantro
  • 1 tablespoon lime zest
  • 1/4 cup fresh lime juice
  • 1/4 teaspoon dried crushed red pepper
  • 2 cups chopped fresh strawberries
  • 1/3 cup sweetened dried cranberries
  • 1 small avocado, diced

For the rest of this great recipe visit:


Until Next week!

Farmer Stacy :)

Receipt Coupon HH14

Receipt Coupon HH14