Farmer Stacy had a Baby!

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

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

This week’s storage tip is for Freezing Blackberries.

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

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

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

Kale & Corn Stuffed Chicken

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

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

Roasted Carrots

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

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

Peach Cobbler

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

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

 

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

 

Farmer Stacy  & Baby Emma :)

Summer Cool Down!!

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

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

This week’s storage tip is for Freezing Peaches!

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

Step 2: Blanch the peaches. ..

Step 3: Quickly cool peaches. …

Step 4: Peel peaches. …

Step 5: Remove peach pits. …

Step 6: Slice peaches. …

Step 7: Prepare peaches for freezing. …

Step 8: Freeze peaches.

How to Freeze Peaches – Better Homes and Gardens

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

Summer Time!

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

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

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

Freezing Beets

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

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

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

Blueberry Maple Chicken

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

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

Kale Chips

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

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

Roasted Rosemary Beets & Carrots

1 pound beets
1 pound carrots
1/4 cup red wine vinegar
3 tablespoons olive oil
2 sprigs fresh rosemary
kosher salt and black pepper

For the rest of this great recipe visit: http://www.realsimple.com/food-recipes/browse-all-recipes/rosemary-roasted-beets-carrots

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

Farmer Stacy :)

Summer time!

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

The storage tip of the week is for Carrots!

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

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

Easy Cabbage Rolls

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

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

 

Green Beans with Garlic

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

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

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

 

Blackberry Peach Cobbler

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

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

 

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

 

Farmer Stacy :)

Peaches & Happy Hour Are Here!

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

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

Just in time for the St. Paul Rodeo!!

 

 

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

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

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

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

Lemony Pea Pesto

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

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

 

 

BBQ Onion Steaks with Honey Mustard Sauce

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

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

 

 

Grilled Pork Chops with Caramelized Peaches & Basil

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

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

 

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

Until Next week,

Farmer Stacy :)

 

 

Blackberry time is HERE!

Receipt-Coupon-HH14-2Blackberry time has arrived at the farm!  So excited to make some yummy goodies this week out of those delicious Kotata Berries.

Kotata Berries are one of our favorites and are a Marion Berry x Logan Berry. Has large, very flavorful fruit. Holds better than Marion Berries & are well suited for fresh eating, freezing, baking & jam.

The next event we have coming up on the farm is Happy Hour!

Receipt Coupon HH14

Receipt Coupon HH14-2The storage tip of the week is for using Beet Greens and Carrot Tops!  Up until today, I thought you just had to toss those carrot tops!  I’ll be incorporating them into my sauteed greens and smoothies from now on!

Here’s a quote from a great blog I just found on storing these two items:

When I was a kid, my mother would buy carrots with the long bunch of greens attached. She would chop them off and give them to our parakeets and finches who loved to eat them. Today we know that the tops of vegetables are not just for the birds. A few summers ago, I had an abundance of radishes and used the greens in several recipes. The green tops of many veggies are edible and yummy. Just like the vegetables they come from, the green tops have distinctive flavors and textures. There is a new movement in the food world of root to stem and root to stalk cooking. The leaves, greens, stems and stalks we tend to throw away are completely edible and instead of wasting them, we should all be using them to cook amazing and unique dishes. So the next time you buy carrots and beets, don’t throw the greens away. Here are some ways to use them instead of tossing them.

For the rest of the storage tips visit her blog at: http://www.onegreenplanet.org/vegan-food/beet-and-carrot-greens-how-to-use-them-instead-of-toss-them/ 

 

This week’s recipes I found include using Beets, Carrots, Carrot Tops, & Kale.

First up:

Carrot & Beet Entree

4 medium beets with greens
Sea salt & Ground black pepper
1 1/2 pounds carrots with greens
6 T extra-virgin olive oil
2 tsp smoked paprika
1 tsp ground cumin
1 tsp ground coriander
1 small shallot & 1 small garlic clove
1 T lemon juice
1/4 cup crumbled blue cheese
1/4 cup chopped roasted salted almonds

For the rest of this great recipe visit: http://www.takepart.com/article/2012/08/23/cheap-sustainable-delicious-carrots-and-beets-entree

And next:

Braised Kale

1/3 cup extra-virgin olive oil
4 garlic cloves
1 1/2 cups chicken stock
1 bunch of kale
Salt and freshly ground pepper

 

For the rest of this recipe visit: http://www.foodandwine.com/recipes/braised-kale

And last but not least:

Carrot Top Smoothies

2 handfuls carrot greens
1 cup carrots – chopped
1 apple – cored, chopped
1/2 inch ginger – peeled
1 tbsp sunflower seeds
1 cup water
1/2 cup ice cubes

For the rest of this great recipe and many more smoothie recipes visit:  https://greenblender.com/smoothies/recipes/carrot-greens-apple

Until Next week!

Farmer Stacy :)

Receipt Coupon HH14-2

Receipt Coupon HH14-2

Strawberry Season is over! Berries, Brews & BBQ’s ONE more Weekend!!

It’s crazy to think that Strawberry Season is over!  What an early year!  We have started picking our Blackberries and for the first time ever we will be offering U-picks along with our festival this weekend!

 

This week’s Storage Tip is for Freezing Snap Peas without blanching them!

Here are the quick & easy steps to freeze snap or snow peas without blanching:
  1. Strip pods of the tops and strings, as usual. Clean if needed, and dry well. You do NOT need to clean them unless you don’t know where they came from or who handled them. Mine grow organically and never touch the ground, so I don’t bother. IF you do wash, plan to air dry or hand dry well, as water will cause the dreaded ice crystals to form faster.
  2. Slice pods into 1 to 2-inch pieces. You could leave them whole, but I find cutting into smaller pieces helps detract from the inevitable changes that occur in the freezer to the texture – when they’re smaller, it’s less noticeable.
  3. Add to a freezer baggie, remove air, label, and freeze.

More tips can be found at: http://anoregoncottage.com/how-to-freeze-snap-peas-without-blanching/

The recipes this week are new ones that I can’t wait to try out!!

Beet, Goat Cheese & Honey Tarts

2 red beets
2 T Olive Oil
1 sheet puff pastry, thawed
1 egg + 1 teaspoon water, beaten
6 ounces goat cheese
1/4 teaspoon salt
1/4 teaspoon pepper
3 tablespoons honey
fresh basil leaves for garnish

 

For the rest of this recipe and some others visit: http://www.howsweeteats.com/2014/08/roasted-beet-goat-cheese-and-honey-drizzled-tarts/

Pork & Snap Pea Kebabs

1/4 cup hoisin sauce
1 T soy sauce
1 T grated peeled fresh ginger
1 T rice vinegar
1 pork tenderloin (about 3/4 pound)
5 scallions
1/2 pound snap peas

 

For the rest of this great recipe and many others visit: http://www.marthastewart.com/355223/pork-and-snap-pea-kebabs-ginger-hoisin-glaze#Pea%20Recipes|/275414/pea-recipes/@center/1009726/spring-produce|355223

And last but not least, a yummy salad recipe!

Peas & Carrots Spring Salad

1 sack salad greens
20 leaves fresh basil,
2 cups shredded carrots
1 cup fresh shell peas
1 shallot
3 T white wine vinegar

1/3 cup olive oil
Salt and pepper
Ham Steaks

 

For the rest of this great recipe visit: http://www.foodnetwork.com/recipes/rachael-ray/peas-and-carrots-spring-salad-recipe.html

And that’s it for this week!  Eat up!  There’s plenty of new goodies coming out of the garden!!!

Until next week,

Farmer Stacy :)

CSA Season Has Arrived & Berries, Brews & BBQ’s is this weekend!!

This week coming out of the garden we have some great fresh produce!  Including Strawberries, Snow Peas, Sugar Snap Peas, Shell Peas, Spinach, Salad Greens, & Sweet Baby Jane Carrots.

The storage tip of the week is for keeping Strawberries Fresh:

 HOW TO KEEP STRAWBERRIES FRESH:

Get out a glass or plastic storage container that has an airtight lid. I prefer to use glass containers, but if you don’t have glass a plastic one will work. Line the bottom of the container with a paper towel.  You may have to tear it in half like I did to fit the container.  The paper towel helps to absorb any moisture.  

Lay some strawberries on the paper towel.  Be sure not to overcrowd them.

Lay another paper towel over the first batch of strawberries, and then place more strawberries on top. Do this only if your container is large enough, you don’t want to smash the strawberries when you put the lid on.

Seal the container and then put it into the refrigerator. This quick tip has really helped to keep my strawberries fresher longer. If you love strawberries, then you will love this easy and refreshing strawberry, mango and banana smoothie. I make these up daily for the kids this time of year.  It’s their favorite after school snack.  I just pair it with a batch of our favorite popcorn.

Tips Courtesy of: http://www.marinmamacooks.com/2013/05/how-to-keep-strawberries-fresh/

Here’s a few recipes to help guide your way through all of the goodies from the garden!

Three 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

Recipe & Photo Courtesy: For the instructions visit:
http://www.foodandwine.com/recipes/three-pea-salad

Quinoa Spinach Bake

¼ cup sesame seeds
1 lb.  spinach
2 tsp. extra-virgin olive oil
1 shallot, diced
2 cloves garlic, peeled and minced
1 Tbsp. dried thyme
¼ tsp. chili powder
2 cups cooked quinoa (about 1 cup uncooked quinoa)
1 cup Greek plain yogurt
2 large eggs, lightly beaten
¾ tsp. sea salt
½ tsp. freshly ground white pepper

Recipe & Photo Courtesy, For the instructions visit:: http://thehealthyapple.com/

Strawberry Spinach Salad

1/4 tsp Worcestershire sauce
1T minced onion
Fresh spinach
1 quart strawberries
1/4 c almonds

2T sesame seeds
1T poppy seeds
1/2 c white sugar
1/2 c olive oil
1/4 c distilled white vinegar
1/4 tsp paprika

For the rest of the recipe visit:  http://allrecipes.com/recipe/strawberry-spinach-salad-i/

It has been such an early year for all of our produce, in fact as of last Saturday we had been picking our Strawberries for one month!  Everything is going to be early, which is good to keep in mind.

 

Until Next week!

Farmer Stacy :)

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