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Salad with Tomato and Peaches!
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| This is not only a great salad but is so pretty on a serving plate....Gently slice or quarter your heirloom tomatoes need 3 cups aprox...place in a serving dish...Take one large peach or 2 med place in boil water for 1 minute, this will remove skin, diced peaches and add to tomatoes, in a separate dish mix the following, 2 Tbsp brown sugar, 2 Tbsp Olive oil, 1/8 tsp salt 1/3 cup balsamic vinegar, 1 garlic minced, 2 Tbsp minced basil...spoon over tomatoes and peaches and sprinkle with goat cheese...and pecans....Serve cold with chicken or fish...
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Fresh Tomato Salsa
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| 3 cups diced tomatoes, 1 large avacdo diced, 1 aneheim pepper (remove seeds) diced, 1/2 cup black olives sliced, 1/2 cup chopped green onions, 1/3 cup chopped fresh cilantro, 1 1/2 tsp balsamic vinegar, 1/2 tsp seasoned salt and pepper to taste...You can add Jalapenos minced to heat up this salsa....Stir together and serve with taco chips.
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Blueberrie Salsa
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| Wow is this good! Super Fun and very pretty for serving: 2 cups coarsely chopped fresh blueberries-mixed with 1 cup whole fresh blueberries in a serving bowl add the following, 3 Tbsp chopped fresh cilantro, 2 seeded minched jalapeno peppers, 2 cloves garlic minced, 1/3 cup red bell pepper diced and salt and pepper to taste...Toss together, let stand for 1 hour before serving .... serve with warm pita bread triangles or pita chips...can use as a chutney for chicken or fish...super colorful!
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Spicy Butter for Corn!
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| 1 cup of softened butter (not melted), in a bowl mix with dash of salt, pepper and finely minced garlic clove and 1/8 tsp crushed red pepper flakes. Take and place on waxed paper in a log shape, roll up like a log and chill, you also can use a butter mold. Use for corn, green beans and topping baked potatoes!
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Cooking Rules for Sweet Corn
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| Okay Folks this is a simple rule....We cherrish our sweet corn, for it has been carefully planted, watered, nurished and picked fresh for you...Please do not over cook the corn!....Get your corn ready by removing the husks and silk, set aside, while cooking your burgers or steaks get a large pot of water to a boil, When and only when your main course is ready, put the corn in the pot, dish up your meal and then remove your brightly colored corn from the hot boiling water....The corn does not need to be cooked to death...Cooking corn to long removes sugars and vitamins that makes Corn - taste like Corn...So please we hope you follow the simple rule of cooking corn...by the way make sure you have butter too!
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Broccoli Salad
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| 1 head brocoli finely chopped-use stem too! 1/4 cup finely chopped red onion, 1/4 cup sunflower seeds, 1/2 cup golden raisins, 1/2 cup chopped celery...Dressing 1/2 cup white vinegar, 3/4 cup miracle whip, 2Tbsp sugar...Mix well --- Good to make 1 day ahead. |
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Meat Pies! Pawsties
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| Okay these can be called many diffrent names, but basically they are baked pocket bread stuffed with meats and veggies. Super easy to make and so tasty. One of our members told me of this great pocket sandwich, and it wasn't till I wrote it down, I realized that my Granny made these when I was just knee high to a grasshopper!
Here goes, 1 bag of Rhodes bake and serve (okay she made homemade bread dough but this works), let thaw but not rise. In a big skillet saute, onions, peppers, celery, grated carrot and hamburgar or sausage or both. Can add precooked shredded beef or pork or chicken. Cook down, add shredded Cabbage, put lid on and remove from heat. Let cool..rub your hands into butter and make each dough ball into pancake not to big, place 2 tbs of mixture into middle and fold up sides, pinch to seal and put pinched side down on to greased cookie sheet. Can let all of them rise, bake at 400 for 18 mins or till golden brown top with butter and sesame seeds or poppy seeds. Serve warm or cold. ....Or you can freeze them individually uncooked and place into big freezer container and take out let rise and bake when you need them. Thanks Rachel and Granny
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CSA Picks and Tips July - August (Updated Each Week)
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| Listed below are each weeks pics for our CSA Customers...This is for Half Shares, if you have a full share you will not just receive twice as much of the same but you will have more variety...Example would be...eggplant, chard, arugula, beets, carrots, extra fruits, summer squash, and peppers would be added to the week of August 20-27 for all full shares....
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CSA Picks and Tips August 28-Sept 3
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| Hot Summer Nites of Spectacular Tomatoes!!!!...Canteloupes, Cucumbers, Fruit bag, Heirloom Potatoes, Assorted Peppers, Sweet Onions....If you desire some basil just ask when you pickup your bag...Folks for Eagle you might email us asap so we will bring enough...we hate to cut it and have no one wanting to have it! Thanks so much...Great week!!...Don't forget if you have banked weeks to get them scheduled to use...Thanks for being apart of our farm this year... |
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Peaches and Their Uses
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| There are peaches and then there are PEACHES!!!!...Most peaches are great to eat, early peaches do not have a pit that is removed easily but are very tasty , as the season progresses the semi free stones ripen then they give way to the free stones, or pits that simply fall out when the peach is cut in half....But not all free stones are good canners, they may taste great but you need a dense meat to can, or during the processing the fruit falls apart..into mush....be sure to ask about their density when purchasing your peaches if you are canning them ... Top List...We like Ida Ladys, O'Henerys, Hales and Elbertas, Flamecrest are okay...and the list goes from there...At any rate, canning peaches now is very rewarding when the snow is flying!
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Eggplant--Please read...
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| Okay folks this beauty of purple growing in the garden is a marvel...most folks say I don't like it...have you really had good eggplant???...I have been playing with food since I was knee high to a grasshopper, house cook and chef,most folks don't understand this purple veggie...Rule number one: You do not need to soak this beauty in Salt Water--Eggplants are sponges--But no one needs extra salts, Rule number two: Our eggplants are cut to order, no sprays and their skin is so wonderful---don't peel it! Rule number three: Use it fresh, don't wait till it is soft--firm is best...We eat this beauty at least 2x a week in the summer fresh from the field...so if you desire one, just ask ... by the way our seeds true name is Beauty!...
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Meatless Dinner--Roasted Tomatoes with Pasta
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| Sauce: .... In baking dish roast 2 lbs of tomatoes (I leave whole)-drizzle with olive oil and splash with basalmic vinegar...mince 2 cloves of garlic and salt and pepper lightly-roast at 350 for 45mins. Let cool...Lightly blend-leave chunky...in a skillet saute 1/2 sweet onion diced, 1 cubenelle pepper diced.(lite colored long pepper), 4 mushrooms diced, 1/2 eggplant diced-leave skins on...lightly saute...pour in tomato puree...add 1 cup diced gadzukes summer squash....Cook for 15 mins more...In a separate pan boil 12 large shell noodles -cook till done, strain stuff with low fat cottage cheese and parmesean-bake 15 mins at 375...Spoon on to plate, pour sauce over top...add some garlic bread maybe a glass of cab and your dinner is complete!....The eggplant when sauted looks like meat--our kids are fooled everytime!
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CSA Picks AUGUST 20-27
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| Super Tasty Pepper Bag, Assorted Fruits, Heirloom Potatoes, Cucumbers, Sweet Onion, Mix Lettuce Bag-Spicy Lettuce too yes try it you'll like it -Tomatoes,Cut Basil if you wish, Petite Cabbage while they last, We are coming to a close on Sweet Corn but if it is still tasty we will have it in your bags, rest asured there will be some more fruits or veggies instead.. and more! Thanks for using or scheduling your banked weeks....Just want to make sure you use them wisely. Have a super week...........
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Rhubarb Cake to DIE FORE!!!
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| Okay we are sharing a secret fun recipe, this comes from North Dakota (that is another story!),....a gentleman asked if we do anying else with rhubarb and we both said YES and you don' even have to put in on individual plates, just give everyone a fork or spoon and enjoy!.....Here goes.....1 box of white or yellow cake mix (I like white), 2 cups cut up chunks of rhubarb-take and heat in microwave for 3 mins use chunks and liquid---toss into cake mix add 2 eggs and mix, if too stiff add just enough milk to thin, but needs to be like a cake mix---its simple just be patient!...put in a greased floured cake pan normally 9 x 11....cook for 25-30 mins will still be at little moist for a toothpic check...Take and place in the middle of the table and watch it disappear!!!! Thanks Mrs B>
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CSA Picks AUGUST 14-19
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| Thanks to the warmer nites we have been harvesting lots of produce! This week will include Sweet Corn, Cucumbers, Lettuce, Heirloom Potatoes, Assorted Peppers, Sweet Onion, Green Beans and a Fruit Bag...Bonus tup of Tomatoes-mostly heirloom but great flavor...Don't forget if you have banked weeks this is the time to use them...Call us to get in the bulk schedule...Late Summer Berries will be available next week...but not for long...don't wait till the end to use your weeks. WE wish you to use them when we have variety...Thanks and have a great week! Steve and Wendy
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Spicy Lamb Kebabs with Lime
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| If you have never tried lamb you need to!...Bucks Barnyard listed on our web page has great cuts of lamb, one of our favorites is their stew meat package...super tender, can use for kebobs as well has for stirfry and stews...Marinate enough pieces to make 2 kebabs per person-normally 1 lb of meat will be enough...Using 2 tsp Lime Pepper from Starlite Herbs or grate one lime mix with salt pepper and garlic powder...Set aside 30mins...Cut up summer squash, peppers of your choice, Cherrie Tomatoes (leave whole), Sweet Onion, Using your imagination create your kebabs....on the BBQ cook on med low, basting with the juice from 1 lime, mixed with 1/4 tsp red pepper flakes....
Using metal skewers is best....
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Marinated Tomato, Eggplant and Cucumber Salad-Warm or Chilled
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| Okay folks this was a brain storm we had last weekend, needed an extra salad for alot of folks and this was the veggies we had left from making our veggie tray---It was awesome....Make this next time you have a great BBQ....1 med sweet onion, diced, 3 cloves fresh garlic diced, 1 med eggplant diced with skin on, 1/2 of a med gadzukes zucchini, place in large skillet in order with 1/4 Extra Virgin Olive Oil and saute, Stirring occasionally...In a large serving bowl, dice 4 fresh tomatoes, 2 lemon cucumbers and 1 med size english cucumber, 1 cup fresh diced Basil....Once the sauted veggies are lightly browned add to tomatoes etc, toss with 1/8 cup Basalmic Vinegar....Let set on counter lightly tossing to get all the flavors going wild...This was great warm, it was awesome later cold...And we had no leftovers!
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Corn Salad with Cilantro
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| Plan for 2 ears per serving (cause this is super tasty), Barely blanch immediately chill in ice water. Cut kernels off and place in serving bowl with 1/4 chopped fresh cilantro, 3 small tomatoes quartered, 1 medium warm pepper diced (can roast ahead of time if using an anaheim or poblano), 1/4 cup chopped celery, 1 clove minced garlic, 1/8 cup minced sweet onion, salt and pepper to taste...Drizzle 1/8 cup Extra Virgin Olive Oil and toss together...Very fresh great with Chicken or Lamb
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CSA Picks August 6-12
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| Each bag can include Sweet Corn, Green Beans, Fingerling Potatoes (super fun), Summer Squash, Assorted Peppers, Cucumbers, Lettuce, Peaches...Please note when we run out of a veggie or a fruit (this happens cause they maynot be ripe) we always sub with something else...And if we have extra of something we share it with you...when we can...Hopefully very soon all of you will be getting tomatoes. At this point they are still green, but are looking better...We have a potted Mint plant for all of you this week too...Our canteloupes are getting ripe along with the eggplant...Yes you need to try the EGGPLANT BURGER recipe before you pass on the the eggplant...Super tasty and really easy!....We have lots of variety, thanks for being patient with this summers bounty.
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Eggplant Burgers
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| Okay you have to trust us on this one, I know eeew Eggplant, well hang on to your fork cause this is awesome.....1 med eggplant cut into chunks and placed in food processor with 1/3 sweet onion, 1 cubenelle pepper and 1/3 zucchini :Pulse till chopped, place in bowl with 1 sleeve of Ritz crackers smashed. Blend with your hands...this is fun...add 2 cloves garlic minced, dash or two of pepper and 2 eggs. Mix well...Add grated Mozerella cheese about 1/2 to 3/4 cup...On a pancake griddle with no grease, cook on high...Make baseball size mounds then press to make pancake...cook till brown flip, top with grated sharp white cheddar cheese or parmesean, cook till brown and serve with slice of tomato!!!....Can add more peppers hot or mild and mushrooms if you have them...this makes alot...makes for a fun dish and will make you like eggplant!
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Minted Watermelon Salad
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| Slice seedless watermelon into 1/3 inch triangles without rhine, place in shallow baking dish. Crush 1/4 cup mint leaves and place them in a bowl add 1/4 cup boiling water...let steep...add 1 tbsp honey dash of salt and strain over watermelon...grate 1 tbsp lime rhine and lemon rhine, orange rhine too if you have one...sprinkle over watermelon slices and chill 1 hour...Serve with fresh mint leaves as garnish...You can use basalmic vinegar as added dressing but you need to reduce the vinegar down into a sryup and use very little...This salad is very beautiful and different.
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Celery - Leafy Pesto
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| Our celery is amazing with its giant leaves...The flavor is great in stirfrys, casseroles and soups...One great idea from Casey (a member)...Take leaves and chop in food processor adding a little olive oil, salt, pepper and maybe garlic...You have Celery Pesto! Freeze in ice cube trays then place in ziploc bags for this winter! Great idea...
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Cucumber Water! Super tasty and refreshing
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| My friend at work made a gallon of this water---wow we all were amazed. She found the recipe in a book (not sure which book) so I am giving credit to her via the "book" Thanks Jeannie...In gallon pitcher fill 3/4 full of water, add 1 tbsp minced ginger and juice, 2 Tbsp Lemon Juice or 1/2 Lemon sliced and squeezed juice too, 1 med cucumber sliced lengthwise in quarters and 2 sprigs of mint leaves (I crush them in the water to release flavor)...Is great immediately, better left overnite in fridge...Pour over ice...It is amazing how it cools you off and detoxes you too!
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CSA PICKS JULY 30- August 5
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| Thanks to the warm weather ours prayers have been answered....We have Sweet Corn! CSA baskets will include Sweet Corn, Green Beans, Potatoes,Cucumbers, Fruit Bag or Berrie Box, Mixed Greens, Onions, Carrots or Beets or Summer Squash...
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Week July 9-16 CSA Baskets
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| Summer is Here! This weeks baskets will include, Summer Squash, Cucumbers, Apricots!, Lettuce, Carrots/Beets, Green Onions, Berrie Box ...Cherries are coming to a close but if we have some we will bag them up too! |
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CSA Week July16-22
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| Green Beans!!! Berrie Box, Summer Squash, Onions, Cucumbers, Beets or Carrots
Fresh Dug RED POTATOES!!!! This will be in the bags starting on this Tuesday. |
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CSA Week July 24-29
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| Well this week has a suprise!!!! We have personal size seedless WATERMELONS for all of are members!!!! In your basket this week starting on Saturday the 24th Green Beans, Red Potatoes, Carrots or Beets, English Cucumbers, Summer Squash, Sweet Onions and yes a Watermelon...Summer is here!.....Full shares will receive extras and a berrie box too. Thanks so much ...this is summer!
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Green Beans and Red Potatoes (classically delicious)
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| In a large pot boil chunked up red potatoes leaving skins on. When fork tender drain off water. In same pot add 1 Tbsp Butter melt and saute 1/2 sweet onion with diced bacon or ham...Add back in potatoes and fresh chopped green beans. Toss together (yes with all of that bacon grease) add a little more butter, salt and pepper...Cook 10 mins so green beans stay crisp....Wow what a great dish...sometimes we just have beans and potatoes for dinner! .........................Okay ya want something more.....when you are cooking your bacon add diced chicken breast and include it in this dish....this was once a side dish ....now you have a main meal!....Truely awesome!
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Zucchini Casserole
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| Super Easy, great has side dish for a BBQ!
1 cup Cream of Mushroom or Cream of Chicken Soup
1 cup Fat Free Sour Cream
1 med Sweet Onion Chopped Sauted
4 cups chopped Zucchini can use all colorsMix together and pour into a greased baking dish...On top you got to have a crunchy topping! 1 stick Butter (melted) mix with your favorite Stuffing Mix, I like to make my own, then crumble ontop of casserole. Bake at 350 for 40-45mins. Can add real mushrooms, red pepper and of course garlic to this dish..Thanks Cherienne |
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Brie Bundles & Cherries!
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| Cut up a wedge of brie cheese into 1" squares or chunks. Unroll one can of Cresent Dinner Rolls. Wrap dough around cheese, sometimes you can do 2 chunks with one triangle of dough. Place on cookie sheet, bake at 400 for 12 mins
Serve warm with "Cold Cherries"....Very Tasty appetizer. Thanks Judy!
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Apricot Pineapple Jam-from Steve's Mom!
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| Okay this is a staple at our house and has been a recipe of the Smith Family for 60 years or more! But don't worry it is so easy!
Mama Smith always uses MCP pectin (box) so get you some and follow the directions of sugar and cooking time.
But here is the secret....Use 2/3 Apricots to 1/3 Pineapple Tidbits -Well Drained- The pineapple makes the Apricots zing with flavor! Enjoy!
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Grilled Apricots
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| Super yummy! Cut in half leaving skins on, remove pit, place cut side down on grill or pancake griddle. If using BBQ grill spray with non stick spray. Cook until seared, serve with blueberries or blackberries in the middle -- on top of Vanilla Ice Cream...
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Zucchini Cupcakes-Super Easy
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| Okay this is so easy! We make these for our family and our hired help...You can have them Chocolate, White Cake or Yellow even Spice Cake...
One package Cake Mix of your choice, Grate 1 1/2 cups Zucchini, 2 eggs, 1/2 cup milk. Mix well add chocolate chips, chopped nuts or raisins if desired....Pour into cupcake cups and bake till toothpic comes out clean. Normally the same time on the box sometimes a tich more....Enjoy!
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Strawberry Rhubarb Crisp
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| 3 cups or strawberries halved
3 cups of rhubarb chopped
1/2 cup Honey
Mix together place in 8 x 8 pan
Topping: 1/2 cup of flour, oats, brown sugar. 3/4 tsp cinnamon, allspice & 1/3 cup butter
Mix until crumbly, spinkle over fruit mixture and bake at 350 for 45 mins until golden, serve warm with Ice Cream.... |
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Marinated Cucumber Salad
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| Cut washed cucumbers into coins, place in a container with a lid...Add 1 cup white wine vinegar or Basalmic Vinegar, 1 tsp sea salt, 1 tsp black pepper, 1 pinch of red pepper flakes, 1-2 cloves of minced fresh garlic. Toss together, best if can be done 1 hour before serving. We make a big container of these tasty crunchy coins and keep in the fridge.
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Grilled Zucchini
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| Cut summer squash lengthwise 1/8" thick place in glass pan,Sprinkle garlic powder or fresh garlic, salt and pepper on each side then add 1 large can Pineapple rings with juice pour over top. Let marinate1 hour, turning occasionallyOn your BBQ grill place, brushing with juice only turning once. Can cook the rings too! Great with chicken or fish |
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Summer Squash Recipes
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| Easy Zucchini Cupcakes:
1 spice cake mix
2 cups grated zucchini
2 eggs & 1/2 cup milk
Add nuts or raisins if desired
Mix & Cook as directed, place in muffin tin with papers or without! EnjoyZucchini Pancakes
2 cups Pancake mix
1 cup grated zucchini
Add milk or Beer till smooth and creamy
Serve with fresh berries! |
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Minted Rasberry Lemonade
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| 1 pint fresh Raspberries
2 cans lemonade concentrate
1 bottle Club Soda
1 cup mint leaves chop
1 quart water
IceIn a punch bowl or large pitcher
add all ingredients, stir well add ice either in container or in glasses. Very pretty and tasty on a hot summer day! |
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Cut large summer squash in half lengthwise. Scoop out seeds discard. Mix up your favorite meatloaf press into boat, cook 350 45-50 mins top with cheese.Seafood Stuffed Squash: prepare squash like above, mix 1 c.shrimp & 1 c. crab together with 1 pkg cream cheese and 1/2 cheddar, 1/4 chopped onion, salt and pepper, Top with bread crumbs Bake 30 mins
Tomato, Corn and Black Bean Salsa
2-3 Ears of Corn, blanch briefly and remove kernels from cobs and add to the following:
2 Tomatoes and 1/2 red onion chopped
2 cloves of garlic minced
1-2 Jalapenos seeded and minced
1/2 can drained and rinsed Black Beans
1/2 cup of Chopped Cilantro
Juice from 2 Limes
Toss together, Chill well and serve with your favorite beverage and chips
Green Beans and Red Potatoes-Spyglass Garden Style
2 lbs. Fresh Picked Green Beans cut stems off and cut bean in half-set aside
3 strips of bacon diced, 1/4 cup chopped onion. Fry together drain and set aside
1 lb. Red Potatoes (dug daily at our farm)
clean well, do not peel, cut into small chunks-place in pot with water cook till tender. Be careful, fresh potatoes cook very fast!When potatoes are barely done, add beans and cover 2 mins. Drain water add 2 Tbsp butter, salt and pepper, toss together with bacon bits and onion.
Great side dish with just about anything!
Roasted Pear and Butternut Soup
2 ripe pears peeled and quartered, 2 lbs butternut squash, peeled and cut into chunks, 2 med tomatoes cut in half leave skins on, 1 med leek or white onion, cut in quarters, 2 cloves of garlic leave whole, 2 Tbsp Olive Oil, dash of salt and pepper. In a roasting pan toss together with oil and roast for 45min till tender at 400f. Combine one half at a time in blender with 2 cups of vegetable broth or chicken broth (4 cups total), Blend till smooth, Heat in large kettle till hot, serve with buttermilk biscuits. Super on a rainy nite!
Fall Waldorf Salad made easy!
place in large mixing bowl the following 2 apples any kind, core leave skins on and dice, 1 cup chopped raw cabbage, 1/2 chopped pecans or walnuts. In a separate bowl mix 1/2 cup lite sour cream with 1/2 cup miracle whip, stir into apple cabbage mixture till well coated. Can add cran raisins, raisins or pineapple chunks or chopped fresh pears. Dust with a little salt and pepper and a dash of cinnamon...Really an awesome fall salad.
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