Archive for 2013

Braised Mustard Greens

  Recipe courtesy Rachael Ray Prep Time:  10 min       Cook Time:    20 min Serves:   8 servings 4 slices bacon,      chopped 3 bunches mustard      greens, trimmed and chopped 2 tablespoons      white vinegar (or balsamic) 2 teaspoons sugar (optional) Coarse salt 2 cups chicken      broth […]

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Crispy Bok (Pac) Choi Salad

1/4 c butter 1T sugar 1 T sesame seeds 1 package Ramen noodles (not the flavor packet) 2 ounces packaged sliced almonds 1 heads bok choi (2 heads pac choi­) or Chinese cabbaage. Use both leaves and stems. 5 green onions Feel free to add some red […]

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Update from the Gardens – October 12, 2013

With another beautiful week behind us, we feel like we’re making progress on putting the farm to bed. But there is a lot still going on and lots of picking available. The lettuces are beautiful, the spinach easy to pick, turnips, kohlrabi, carrots and a few potatoes […]

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Update from the Gardens – September 22, 2013

How many things can you do with tomatoes? It’s time to find out. We did a clean pick Saturday because it was supposed to colder than tomatoes like it. This will keep the ripening process continuing. Last year, September 22, today was the first frost and total […]

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Jennifer Hudson’s No Noodle Vegetable Lasagna Recipe

I also stir fry a large onion, 4-5 carrots, and 1-2 peppers for more texture and color and add with the layers. Of course, I use our tomatoes with a can of tomato paste. It’s messier but worth the effort. ? Olive oil spray ? 1 medium […]

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Update from the Gardens – September 15, 2013

We’ve had a busy week harvesting the bounty. There is a hay wagon of watermelons with gorgeous color. We have Sunshine, with a yellow meat, Orangeglo, yes, it’s orange inside, a yellow skinned beauty with red meat, and the standard Crimson Sweet. Many are a nice size […]

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Caponatina Siciliana (Eggplant, Olive, and Celery Appetizer)

Recipe Courtesy of Neighbor Donna Prep Time: 48 hr 8 to 10 servings • 2 large eggplants • Salt to taste • 1 jar (6 1/2 ounces) oil-cured black olives, pitted and halved • 1 jar (5 3/4 ounces) green olives with pimiento, drained and halved • […]

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Update from the Gardens – Sept 8, 2013

Update from the Gardens – Sept 8, 2013

The photo is from a CSA delivery. Kate is holding the herb bouquet that is included. We love this season of good eating. Burgers and sweet corn and sliced tomatoes and stuffed zucchini boats and cucumber salad and chopped salads with all the goodies and deviled eggs, […]

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Bread and Tomato Salad

2 c dry bread cubes (1/2” Italian bread) 2 garlic cloves 3T EVOO 2 heaping cups chopped tomatoes 1 T chopped fresh basil 1 T wine or balsamic vinegar Salt and fresh ground pepper In a large skillet, saute bread cubes and garlic in EVOO until garlic […]

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Update from the Gardens – August 24, 2013

What a break with the rain this week. We’ll all enjoy a reprieve from moving hose and drip tape and trying to decide what needs watering the most and which crop’s life will be impacted the most. WHEWWWW! Maybe we can catch up on some more seed […]

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