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Friday, July 23, 2010

Farm Fresh weekly newsletter 07/24/2010

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Hi everyone!
The skies were absolutely aglow with the most beautiful light show last night.  Flashes of white, yellow, and pink lit up the night for hours as the lightning & thunder was accompanying by life-giving rain!  Heavy rain, which is still continuing this Friday morning, much to my appreciation.  As I do not have water access on my rented farmland, I am completely at the mercy of Mother Nature.  Aside from when I transplant seedlings (tomato, pepper, etc. plants), which need a bit of watering when initially planted in the earth, I do not haul any water out to the farm.  You can imagine my delight in this rain because I just finished the first fall planting of seeds this week!  The rain now falling will bring life to the dormant seeds, causing them to sprout and grow, and if everything falls into place they will result in delicious spinach, lettuce, turnips, rutabaga, pok choi, and more for your early fall dinner plates.
That will be a couple of months from now, so what's in season at market this week?
This Saturday at the Freeport Farmers Market, located in the CVS parking lot on South Street from 7:30-11 am, I'll have:
  • Zucchini & Summer Squash  A bit more squash this week.  Golden zucchini, striped Italian, yellow crookneck, beautiful pale green Vegetable Marrow, even a few Patty Pan.
  • Cucumbers  The cucumbers are coming in, and I have 2 varieties ready now: a mild slicer for salads as well as a variety great for slicing / salads or pickling.
  • Yellow Wax Beans   Beautiful bright yellow wax beans.  Milder taste than regular green beans.  Recipes below.
  • Italian Flat Green Beans The Romano Beans are now plentiful.  If you're looking for a fast-cooking green bean, this is it!  The Romano beans are done in a fraction of the time that it takes to cook regular round green beans.  Try the recipe below for Green Beans with dill herb butter - delicious!   Recipes below.
  • Lettuce Blend  
  •  The lettuce will return this week!
  • Herbs Fresh dill and maybe a bit of parsley.
  • Swiss Chard  A beautiful green, chock full of vitamins!  I grow an heirloom-variety of Swiss Chard that has multi-colored stems - bright yellow, red, orange, pink, even white! 
  • Kohlrabi Again this week, a small amount of kohlrabi.  The light green you're used to seeing, plus a few of the unusual purple variety.
  • Aprons & Potholders as always, I'll have my handmade unique aprons for sale.  Aprons are priced as marked.
To follow the happenings at the farm, recipes, and daily life, you can read my blog at .
Wishful Acres Organic Farm is on Facebook, and you can visit me there as well:!/pages/Wishful-Acres-Organic-Farm/222010642190?ref=3Dts
Thanks, all! Have a great weekend.  Recipes follow.
Garlic Green Beans


  • 1 tablespoon butter
  • 3 tablespoons olive oil
  • 1 medium head garlic - peeled and sliced
  • 2 (14.5 ounce) cans green beans, drained
  • salt and pepper to taste
  • 1/4 cup grated Parmesan cheese


  1. In a large skillet over medium heat, melt butter with olive oil; add garlic, and cook until lightly browned, stirring frequently. Stir in green beans, and season with salt and pepper. Cook until beans are tender, about 10 minutes. Remove from heat, and sprinkle with Parmesan cheese.

Smothered Green Beans


  • 6 thick slices bacon, chopped
  • 1/2 cup onions, minced
  • 1 teaspoon minced garlic
  • 1 pound fresh green beans, trimmed
  • 1 cup water
  • 1/8 teaspoon salt
  • 1 pinch ground black pepper


  1. Place bacon in a large, deep skillet. Cook over medium high heat until the fat begins to render. Stir in onions and garlic; let cook for 1 minute. Stir in beans and water. Let the beans cook until the water has evaporated and the beans are tender. If the beans are not tender once the water has evaporated, add a small amount more water and let them cook until tender. Season with salt and pepper (to taste) and serve.

Sesame Green Beans


  • 1 tablespoon olive oil
  • 1 tablespoon sesame seeds
  • 1 pound fresh green beans, cut into 2 inch pieces
  • 1/4 cup chicken broth
  • 1/4 teaspoon salt
  • freshly ground black pepper to taste


  1. Heat oil in a large skillet or wok over medium heat. Add sesame seeds. When seeds start to darken, stir in green beans. Cook, stirring, until the beans turn bright green.
  2. Pour in chicken broth, salt and pepper. Cover and cook until beans are tender-crisp, about 10 minutes. Uncover and cook until liquid evaporates.
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