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:

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:



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:



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:


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: 


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:

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:

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:

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:

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:

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:|/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:

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:


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:

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:

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::

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:

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

Green chiles

Towel for drying
Oven broiler
Baking sheet(s)
Aluminum foil
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:

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:

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!



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:

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:

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:

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:

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:

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!

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:

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:

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:

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:

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

For the rest of this recipe and even more cooking inspiration visit:

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!!


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:



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:

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!


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

For the rest of this SUPER Easy recipe visit:


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:

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!



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:

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:

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:



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


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:


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!









We are also gearing up for our 3rd

Annual Fight For Your Life 5k!

Sign up here today!








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:

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!


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 :)