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Thursday, June 10, 2010

Weekly Farm Fresh newsletter

This is the weekly email newsletter that goes out to my subscriber list.  To subscribe, send your request to pennysemail@comcast.net.
Thanks!


Hi everyone!
Whew, what a week!  The downpour last Sunday made for some major mud at the farm.  It was raining cats and dogs - I've been trying to explain to my 4 year-old that cats and dogs don't truly fall from the sky, but he would really like to see that happen...  I think we came close last Sunday!  I've spent the week working away in the mud, weeding and now harvesting delicious, fresh organic vegetables to bring to market this Saturday.  As always, if you're unable to attend market but want to buy some veggies, you can place a special order.  It seems to work out well for people when they give me a time convenient for them to pickup, and I have their order hanging on my front door.  There is a mail slot next to my front door for easy payment.  Another great reason for special orders: I can guarantee you'll get the vegetables you want.  Last Saturday, I was sold out of sugar snap peas after the first 30 minutes of market.  Speaking of sugar snap peas....
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 organic sugar snaps are doing great!  I'll have a lot more for market this week, so hopefully more of you will be able to try them.  I sold out quickly last week, so you may want to come early or place a special order to guarantee you can get your hands on some.  I've been eating them raw (mainly as I pick, I'll admit), but sugar snaps are delicious roasted, in salads, or stir-fried.  Click here to see these beautiful sugar snaps!  At the bottom of this email are some recipes for you to try.  The sugar snaps are $2.50 per sandwich-size bag.
  • Lettuce  The organic heirloom lettuce is reaching it's peak stages, and it's so beautiful!  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.  Mesclun Mix is so beautiful - it will be the talk of your dinner table.  If you are unsure what Mesclun Mix looks like, click here for a sample picture - this picture isn't the exact mix that I will have, but it will give you a general idea.   $2 per gallon-size bag.  1 bag will serve  up to 8 people as a side salad.
  • Spinach  I still have organic spinach available.  This heirloom-variety is delicious mixed into salads.  Below is a recipe using both spinach and sugar-snap peas  $2.50 per gallon bag.
  • Swiss Chard  The first harvest of baby-sized organic swiss chard is ready, and I will have a little bit for sale this week.  I grow an heirloom-variety of Swiss Chard that has multi-colored stems - bright yellow, red, orange, pink, even white!  Click here to see this variety.  $2.00 per gallon-size bag.
  • Kale Back by popular demand - I had so many people asking for more kale the past couple of weeks.  The new season kale is beginning, and I have mixed it with the overwintered kale.  It bolted, but I was surprised when I sampled the overwintered kale today -  it still tastes great.  Kale can be used like spinach, eaten raw or cooked.  It's a very healthy green, loaded with vitamins.  I grow a pretty Russian variety with light green leaves and pinkish stems - click here to view a picture$2.00 per gallon-sized bag.
  • Radish Greens Did you know that radish greens are edible?  And nutritious as well!  Some varieties of radish produce giant greens, and I'll have some of these for sale this week.  Radish greens have a peppery taste, and really punch up a salad.  Just toss them with your other greens or Mesclun Mix.  They can be cooked as well, in soups or stir-frys - similar to how you would use spinach.  $1.50 per gallon-sized bag.
  • Cilantro  This great herb is still available.  I was told last week by customers that they simply toss it into freezer bags - even easier than my ice-cube tray method.  $1 for a bag (about 1/3 of a gallon bag) - it's a huge bunch.
  • Aprons & Potholders as always, I'll have my handmade unique aprons & potholders for sale.  Aprons are priced as marked, and potholders are $3 each or 2 for $5.

To follow the happenings at the farm, recipes, and daily life, you can read my blog at 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
Penny's Favorite Summer Salad
This is my all-time favorite summer salad.
It's so easy and you can vary it with whatever fresh, seasonal vegetables are available from the garden.
-4 cups cold, cooked rice (I use leftover long-grain brown rice)
-4 cups vegetables of your choice (whatever you have on hand. Great in this salad are:
fresh sugar-snap peas, broccoli, sweet onion, greens (such as spinach, chard, kale, beet greens, radish greens), zucchini, cucumber, mushrooms, etc.)
Dressing:
-1/2 cup oil (canola works well here)
-1/4 cup balsamic vinegar
-2 tablespoons soy sauce
-2 tablespoons sugar
seasonings of choice (salt, pepper, garlic powder if desired)
Combine all and mix well. Refrigerated leftovers will keep for at least a few days.
Asian Sugar Snap Peas
I haven't tried this recipe yet, but it sounds delicious!
a.. 1 pound sugar snap peas, trimmed
b.. 3 tablespoons garlic flavored olive oil
c.. 1/4 cup low sodium soy sauce
d.. 1/4 teaspoon sesame oil
e.. 2 drops chili oil
f.. 1/4 teaspoon packed brown sugar
g.. 2 tablespoons toasted sesame seeds
1.. Preheat the oven to 425 degrees.
2.. Place the snap peas onto a baking pan, drizzle with olive oil and toss to coat. Spread the snap peas out into a single layer.
3.. Roast the snap peas in the preheated oven until tender, about 5-10 minutes.
4.. Meanwhile, mix together the soy sauce, sesame oil, chili oil, brown sugar, and sesame seeds in a large bowl. When the snap peas come out of the oven, toss them immediately with the sauce.
Strawberry Romaine Salad
Fresh strawberries are in season here now, and will be available at market from other vendors. Here is a recipe similar to last week's strawberry spinach, but this week uses romaine lettuce as well. Here's a way to use the mesclun salad mix!
a.. 1 head romaine lettuce - rinsed, dried, and chopped
b.. 2 bunches fresh spinach (or other greens such as radish, kale, beet)- chopped, washed and dried
c.. 1 pint fresh strawberries, sliced
d.. 1 Bermuda onion, sliced
e.. 1/2 cup mayonnaise
f.. 2 tablespoons white wine vinegar
g.. 1/3 cup white sugar
h.. 1/4 cup milk
i.. 2 tablespoons poppy seeds
Directions
1.. In a large salad bowl, combine the romaine, spinach, strawberries and sliced onion.
2.. In a jar with a tight fitting lid, combine the mayonnaise, vinegar, sugar, milk and poppy seeds. Shake well and pour the dressing over salad. Toss until evenly coated.
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