Winter

The season is over for the year. However, some items may become available on a limited basis. Shareholders will be contacted if there is enough for harvest and distribution. Expect various lettuce mixes, greens and members of the cabbage family.

August 16, 2008

Peruvian Blue Potatoes - these are new potatoes or fingerlings - bake or boil them like new potatoes. There will be mor eof these in October.

Zucchini or Green winter squash - some more of that great squash taste either as zucchini or green winter squash. These little winter squashes don't have enough time to mature, so we pick and eat them now. Prepare just like yellow summer squash.

Red and Green Tomatoes - we are just getting started with the tomatoes here. The green ones should turn red by the end of the week.

Saturday August 9, 2008

Squash - cut it up and steam it, or saute it in a little olive oil with the basil or eat it raw.

Squash Blossoms

Basil - fresh cut. Mix it with your salad or use it in Italian dishes.

Green Tomatoes - some of these are starting to turn red.

Saturday August 2, 2008

Green Tomatoes: How to fry them is easy. Slice up the tomatoes. Soak them in a buttermilk, then shake them up in a bag filled with cornmeal, salt and pepper to taste. Drop them in hot oil. When the slices are golden brown on both side, lay them on paper towels for a minute or two. Then eat them while their hot.

Dill: Dill can be used to season many different things, like carrots, squash, peas, potatoes, eggs, fish. To keep it for the week, place the dill in a small cup filled with water and put it in the fridge. It will keep fresh for at least two weeks.

Squash Blossoms: Try these in some quesadillas. Saute diced onion, garlic and poblano or sweet peppers in olive oil until translucent. Add two squash blossoms and saute until wilted. Put about 1/2 cup of shredded cheese on a tortilla, add the squash blossom mixture and top with the other tortilla. Place this on a heated griddle or no stick pan with a bit of oil or butter. (I use non-stick cooking spray). Cook about three minutes on a side.

Saturday, July 5, 2008

Squash Blossoms - Large, yellow and oh so delicious.

Spring Peas - We water them every day and they produce some of the best edible raw peas in the pod you can imagine. Add them to your salad. Eat them as a snack. Whatever you like.

Dill - 'Tis the season. The dill is ready before the cucumbers for pickling, but we don't mind because it's so good in everything.

Blackberries - Wild blackberries are starting to ripen up and will be with us a couplde weeks. Enjoy them while you can. These grow wild here on the farm. All we do is make sure they have space and get pruned. Then the beautiful plants produce as many berries as they can.

Saturday - June 21, 2008

Squash Blossoms - Slice 'em, dice 'em, stuff 'em, fry 'em & bake 'em. Squash blossoms are a natural part of the squash management process. These male blooms are pinched to prevent the plant from setting too much fruit. And we all win. Yummy.
Dill - Oh yes, fresh dill - nothing like it.
Sage (Salvia) - try it inside a chicken, on top of a chicken, in soup, stew, beans... I could go on forever. Dried sage does not even come close to the potency of this herb when it's fresh
Chives - They're back for a reprise performance. Try them with your squash blossoms, in salad and on eggs.
Eggs - (Full share holders only) From the chicken tractor and full of Omega-3 Fatty Acid, not tested of course, but fresh this week which is about 5 weeks fresher than the store. You know you're hooked.
Snow/Spring Peas - Eat them in the pod with your salad, stir fried, as a snack. My share never makes it anywhere near the house as it gets eaten straight off the vine. Delish!
Green Tomatoes - The famous Fried kind. Not fried in the basket of course. Soak them in buttermilk. Shake them up in bag of cornmeal with salt and pepper to taste. Drop them in your favorite hot oil and eat them when the batter has browned. OMG. Heaven in the South.

Saturday May 31, 2008

Not every basket had exactly the same thing this week. You may have one or more of these things listed below.

Mixed Lettuce - Buttercrunch, mustard, spinach, a little of this, a little of that. Add your favorite dressing and eat up!

Broccoli - Try this with your broccoli - heat your oven to 400 degrees and grease a baking sheet with a spray or light shortening. (I save butter wrappers for this sort of thing) Cut the broccoli up into bite size florets and lay them out on the baking sheet. Sprinkle lightly with salt - real lightly. Put the broccoli in the oven for about 7 minutes. When the broccoli is bright green and the tips are just beginning to turn, it's ready. Enjoy!

Chives - Try chopping them and adding them to your eggs this week. If you don't eat eggs, you can also eat them in your salad. Or you can add a chef;s touch to broiled chicken by sprinkling them on top just before you serve it.

Onions - Red and white bunching onions - You know what to do with those, don't you? Use them in salads, burgers, roasts, etc.

Assorted Herbs - Sage, Basil, & Parsley

basil & sage

A Note on Brussel Sprouts. They are coming along nicely and will not be ready until late summer or early fall. The taste is best after the first light frost, but honestly I'll pick them when they are small which is in my opinion when they are the best tasting.