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 :)

 

Farmer Stacy is back at work

Receipt-Coupon-HH14-2Farmer Stacy is now back at work!  You will likely see my 1 month baby girl Emma!

We are still doing our Happy Hour for one more weekend!  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 of the week is for Freezing Broccoli.

Broccoli—florets and stems—must be blanched for effective freezing. If you freeze it raw, you’ll wind up bitter, drab green, shriveled stems. Blanching preserves the bright green color and tasty flavor. You can either blanch in boiling water for three minutes or steam for five minutes.

How to Freeze Broccoli : HGTV Gardens – www.hgtvgardens.com/freezing/how-to-freezebroccoli

The first recipe is for Zucchini Bread.

Zucchini Bread

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

For the rest of this recipe visit: http://allrecipes.com/recipe/moms-zucchini-bread/

0826-BorschtBeet Borscht

2 cups fresh beets
1 cup carrots
1 cup onion
2 cups water
1/2 tsp salt
2 cans beef broth
1 cup cabbage
1 T butter
1 T lemon juice

For the rest of the recipe visit http://www.tasteofhome.com/recipes/beet-borscht

And Lastly:

Caramel Apple Pork Chops

4 pork chops
1 tsp vegetable oil
2 T brown sugar
salt & pepper
1/8 tsp cinnamon
1/8 tsp nutmeg

2 T butter
2 apples

For the rest of the recipe visit http://allrecipes.com/recipe/caramel-apple-pork-chops/?mxt=t06dda

And that’s all for this week!

Until Next week!

Farmer Stacy :)

 

Two new Babies at FPG

Receipt-Coupon-HH14-2We have 2 new babies at FPG! Farmer Eric and his wife Lisa welcomed a new baby girl on Saturday! Baby Lillian and momma are doing great! Check out our Facebook page for a photo! https://scontent.fsnc1-1.fna.fbcdn.net/hphotos-xfp1/v/t1.0-9/11873416_10153573713018033_9143153957441475680_n.jpg?oh=8f2083c59078922f10b0a98b607063bf&oe=567FADFE

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!  We also are still accepting reservations for our farm to table dinner, Grilling in the Garden on August 20!  For more info visit: http://www.fpgardens.com/french-prairie-farm-grilling-in-the-garden.htm

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

Freezing cabbage without blanching is possible; you’ll just need to use it within 4 to 8 weeks. For the longest-lasting frozen cabbage, blanch wedges for 90 seconds. Use a colander to drain wedges after removing them from ice water.

Freezing Cabbage : HGTV Gardenswww.hgtvgardens.com/freezing/freezingcabbage

The first recipe is for Zucchini!

Mediterranean Stuffed Zucchini

6 medium zucchini
1/3 cup olive oil
1 medium onion
1/2 tsp kosher salt
1/4 tsp black pepper
1 medium yellow squash – sub Cue Ball
8 ounces feta cheese
2 cups grape tomatoes
1/4 cup fresh parsley

For the rest of this recipe visit http://www.recipe.com/mediterranean-stuffed-zucchini/

Broccoli Salad

2 heads fresh broccoli
1 red onion
1/2 pound bacon
3/4 cup raisins
3/4 cup sliced almonds
1 cup mayonnaise
1/2 cup white sugar
2 T white wine vinegar

For the rest of this family favorite recipe visit: http://allrecipes.com/recipe/fresh-broccoli-salad/?mxt=t06dda

And lastly…

Lemon Glazed Carrots

1-1/2 lbs medium carrots
3 tablespoons butter
3 tablespoons brown sugar
3 tablespoons lemon juice
1/4 teaspoon salt
Grated lemon peel, optional

For the rest of this recipe visit: http://www.tasteofhome.com/recipes/lemon-glazed-carrots

And that’s all for this week!

Until Next Week!

Farmer Stacy :)

August warm weather is still HERE!

Receipt-Coupon-HH14-2The August warm weather is still here!  Which is making summer seem even longer than usual!

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!  We also are still accepting reservations for our farm to table dinner, Grilling in the Garden on August 20!  For more info visit: http://www.fpgardens.com/french-prairie-farm-grilling-in-the-garden.htm

This week’s storage tip is for using Cue Ball or Eight Ball Zucchini.

Description/Taste

The outer skin of the Eight ball squash is smooth and glossy with a deep forest green color and paler green striations. The inner flesh is ivory white with light green hues and tiny, negligible seeds. Their flavor is similar in taste to the longer Italian zucchini, buttery and sweet with nutty accents that deepen with cooking. They generally range in size from one to four inches in diameter. The smaller sizes have the sweetest and most flavorful flesh, while the larger sizes are firmer, but excellent for stuffing. Squash that are larger than four inches have a tendency to develop a woody texture and hard unpalatable seeds.

Applications

Eight ball squash may be substituted for zucchini in most recipes. The size and shape of this summer squash variety are ideal for stuffing; slice off the top stem end, scoop out some of the interior and fill with meats, cheeses or nuts and grains. Eight ball quash may also be steamed, baked, roasted or grilled as you would other summer squash. Dice and stir-fry or saute with garlic, onions, fresh herbs and spices. Slice thinly, layer with other sliced summer vegetables and bake. Keep dry and refrigerate until ready to use. – See more at: http://www.specialtyproduce.com/produce/Eight_Ball_Squash_6296.php#sthash.fl0WusOn.dpuf

The first recipe is for peaches and blackberries!

Blackberry Peach Coffeecake

1/2 cup butter
1 cup sugar
2 large eggs
2 cups flour
2 tsp baking powder
1/2 tsp salt
2/3 cup milk
2 tsp vanilla extract
3 cups ripe peaches & blackberries
Powdered sugar

For the rest of this recipe visit : http://www.myrecipes.com/recipe/blackberry-peach-coffee-cake

Carrot Raisin Salad

4 c shredded carrots
3/4 to 1-1/2 c raisins
1/4 c mayonnaise
2 T sugar
2 to 3 T 2% milk

 

For the rest of this easy recipe and more like it visit: http://www.tasteofhome.com/recipes/carrot-raisin-salad

And last but not least a recipe using Zucchini, in a fresh summer salad!

Caprese Zucchini Salad

2 medium zucchini
1 cup cherry tomatoes
1 T lemon juice
3 T balsamic vinegar
2 T olive oil
1 medium garlic clove
Kosher salt and pepper
12 small mozzarella balls
½ cup basil leaves

For the rest of this recipe visit: http://www.foodiecrush.com/2015/04/caprese-zucchini-salad-inspiralized/

And that’s it for this week!!

Until next week!

Farmer Stacy & Baby Emma :)

August Has Arrived!

Receipt-Coupon-HH14-2It’s hard to believe that August has already arrived!  I had a baby girl last Sunday, there is a photo on our Facebook page https://www.facebook.com/FrenchPrairieGardens? for those of you who would like to see my new little bundle!

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!  We also are still accepting reservations for our farm to table dinner, Grilling in the Garden on August 20!  For more info visit: http://www.fpgardens.com/french-prairie-farm-grilling-in-the-garden.htm

This week’s storage tip is for Freezing Corn on the Cob.

Freezing corn on the cob follows the same steps as freezing the kernels, except you’ll be freezing whole cobs of corn. Cobs occupy far more freezer space, so keep that in mind.Corn frozen on the cob sometimes develops a cobby flavor or becomes mushy. To freeze corn off the cob, you need to remove kernels from cobs.

For more information on Freezing Corn visit:

How to Freeze Corn : HGTV Gardens

The first recipe is also for using corn but in a Salad!
Summer Corn Salad
5 teaspoons olive oil
1 tablespoon lime juice
1/4 teaspoon salt
1/4 teaspoon hot pepper sauce
1-1/2 cups fresh corn
1-1/2 cups cherry tomatoes
1/2 cup finely chopped cucumber
1/4 cup finely chopped red onion
2 tablespoons minced fresh basil
1/4 cup crumbled feta cheese

For the rest of this great recipe visit: http://www.tasteofhome.com/recipes/summer-corn-salad
Basil Pesto
1 1⁄2 cups basil
2 -5 garlic cloves
1⁄4 cup pine nuts
1⁄4 cup parmesan cheese
1⁄8 cup lemon juice
1⁄8 cup olive oil
For the rest of this recipe and many more visit: http://www.food.com/recipe/basil-pesto-8650
And last but not least:
Peach BBQ Sauce
4 lb. peaches
1/4 cup fresh lemon juice
1/2 cup canola oil
1 large sweet onion
6 garlic cloves
1 1/2 cups dark brown sugar
1 cup cider vinegar
1/2 cup bourbon or water
1 cup Worcestershire sauce
1/4 cup tomato paste
2 Tbs. peeled and grated fresh ginger
2 Tbs. chili powder
Salt and freshly ground pepper, to taste
And that’s all for this week!  Time to go, the baby is waking up!
Farmer Stacy & Baby Emma :)