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Friday, June 18, 2010

Weekly Farm Fresh newsletter 06-18-2010

Subscription information is located at the bottom of this email.
 
Hi everyone!
 
Thanks to you brave souls who took on a thunderstorm to make it to market last week!  It thundered and down poured for a couple hours during last week's Farmers Market... fortunately the forecast for this upcoming Saturday looks much better.  I hope to see you there!  :-)  If you're unable to make it this week, special orders with pickup at my home are always an option.
 
This Saturday at the Freeport Farmers Market, located in the CVS parking lot on South Street from 7:30-11 am, I'll have:
 
  • Sugar Snap Peas The sugar snap peas are slowly reaching the end of their season.  This may be the last week I will have them available for sale.  I roasted some for the first time last week, and oh my goodness - it was heavenly.  Even my pea-loathing husband couldn't eat enough!  I roasted several batches and froze them so we could eat this delicious treat all winter long.  I'll give the recipe at the bottom of this email.
  • Lettuce  I'll have plenty of beautiful lettuce in dark green, light green, red, and speckled, in all shapes, sizes, varieties and frills.  This mesclun mix (mixed looseleaf lettuce) will be sold washed and bagged with all varieties mixed together.  Have you made a 7-layer salad lately?  The recipe is below and it's perfect for summer potlucks and gatherings.
  • Spinach  I will have a very small amount of spinach available.  As the summer heats up, the spinach winds down - it just can't tolerate the heat.  This may be the last week I'll have spinach until the cooler days of fall.
  • Swiss Chard  I will have Swiss Chard this week..  This green is loaded with vitamins and nutrients.  You can substitute it for spinach in your favorite recipe or try the recipe for "Sauteed Swiss Chard with Parmesan Cheese" at the bottom of the email.
  • Kale I may have a small amount of kale available this week. 
  • Cilantro  This great herb is still available.  Toss some in the freezer if you can't use the whole bunch.
  • Aprons & Potholders I'll have my handmade unique aprons & potholders for sale. 
Upcoming:  It looks like the first zucchini may be ready for market in a week!  The first of the green beans are flowering, and they may make an appearance at market in a couple of weeks.  The beets are getting larger, and they may also be ready by early July.
 
To follow the happenings at the farm, recipes, and daily life, you can read my blog at http://all-natural-mama.blogspot.com/http://all-natural-mama.blogspot.com/ .
 
Wishful Acres Organic Farm is on Facebook, and you can visit me there as well: http://www.facebook.com/photo.php?pid=3D938258&id=3D1642007622#!/pages/Wishful-Acres-Organic-Farm/222010642190?ref=3Dts
 
Thanks, all! Have a great weekend.  Recipes follow.
 
 
RECIPES
 
Roasted Sugar Snap Peas
  • 1/2 pound sugar snap peas (1 sandwich bag full)
  • 1/2 tablespoon olive oil
  • salt
Preheat oven to 425 degrees.  Remove stems from peas and toss with olive oil in a roasting pan or on a baking sheet.  Sprinkle with salt.  Cook for 10 minutes, stirring once after 5 minutes.
 
 
 
7-layer Salad

Ingredients

  • 1 pound bacon
  • 1 bag mesclun mix lettuce - rinsed, dried, and chopped
  • 1 red onion, chopped
  • 1 bag sugar snap peas, stems removed, chopped
  • 10 ounces shredded Cheddar cheese
  • 1 cup chopped cauliflower
  • 1 1/4 cups mayonnaise
  • 2 tablespoons white sugar
  • 2/3 cup grated Parmesan cheese

Directions

  1. Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Crumble and set aside.
  2. In a large flat bowl, place the chopped lettuce and top with a layer of onion, peas, shredded cheese, cauliflower and bacon.
  3. Prepare the dressing by whisking together the mayonnaise, sugar and Parmesan cheese. Drizzle over salad and refrigerate until chilled.
 
 
 

Sauteed Swiss Chard with Parmesan Cheese

Ingredients

  • 2 tablespoons butter
  • 2 tablespoons olive oil
  • 1 tablespoon minced garlic
  • 1/2 small red onion, diced
  • 1 bunch Swiss chard, stems and center ribs cut out and chopped together, leaves coarsely chopped separately
  • 1/2 cup dry white wine
  • 1 tablespoon fresh lemon juice, or to taste
  • 2 tablespoons freshly grated Parmesan cheese
  • salt to taste (optional)

Directions

  1. Melt butter and olive oil together in a large skillet over medium-high heat. Stir in the garlic and onion, and cook for 30 seconds until fragrant. Add the chard stems and the white wine. Simmer until the stems begin to soften, about 5 minutes. Stir in the chard leaves, and cook until wilted. Finally, stir in lemon juice and Parmesan cheese; season to taste with salt if needed.
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1 comment:

  1. Hi! I have a question about peas. I live in California. Each May/June, I try to plant peas and they always (always!) die. Am I planting too late? Do you have any suggestions? Farmer

    ReplyDelete