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Friday, July 2, 2010

Weekly Farm Fresh newsletter 07-01-2010

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Hi everyone!
 
Wow, what a beautiful week it's been.  Temperatures in the 70s, sunshine every day, and the rain is holding off for a while.  It's been great planting weather.  I managed to get another crop of green beans planted, and some greens.  It's not quite time for the fall vegetables to get planted, although it would have been perfect weather for it.  My husband is still helping me tie up and mulch the tomato patch as time allows, and there has been lots and lots of weeding.  Weeds grow faster than the planted vegetables, are stronger, and more abundant.  I've lost entire rows of vegetables when I couldn't get them weeded in time.  It's a never-ending battle:  us against the weeds. 
This week, I'll have plenty of fresh, organic vegetables at market. A big surprise this week:  a new crop of sugar snap peas!
I'll also have some green beans (yellow, Romano green, a few purple), Holland Greens (mild, my favorite), Swiss Chard, lettuce, sugar snap peas, radishes, onions, and even a few baby zucchini.  Herbs will include cilantro, dill, and maybe some basil.
More information is below, as well as a few recipes.  Have a great weekend!
 
 
This Saturday at the Freeport Farmers Market, located in the CVS parking lot on South Street from 7:30-11 am, I'll have:
 
 
  • Yellow Wax Beans (Green Bean)  Beautiful bright yellow green beans.  The picking is increasing - more of you will have the chance to get your hands on some this week! 
  • Romano Green Beans The first Romano Beans (Italian flat green beans) are ready to pick.  This is the first small picking and I won't have a lot.  Early risers will reap the rewards.  :-)  (Don't worry, there will be more in the weeks to come as the harvest picks up).
  • Royal Burgandy Green Beans  Fabulous dark purple green beans that turn green when cooked.  Again, this is the first small picking and I won't have a lot.  Early risers will reap the rewards.  :-)  (Don't worry, there will be more in the weeks to come as the harvest picks up).
  • Sugar Snap Peas All the rain over the past 2 weeks has brought on another crop of these favorite crunchy edible-podded peas. 
  • Lettuce Blend  
  • I'll have plenty of beautiful lettuce in dark green, light green, red, and speckled, in all shapes, sizes, varieties and frills.  This lettuce blend will be sold washed and bagged with all varieties mixed together. 
  • Onions Knob onions (small onions) will be at market this week!  3 varieties to choose from - yellow, red, or Walla Walla sweet.
  • Zucchini Yep, a few baby zucchini will show their faces at market this week!  Tiny zucchini are mild and delicate - my favorite way to eat them.
  • 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! 
  • Holland Greens My favorite green.  Very mild, huge leaves.  Delicious  - and I'm not a huge green-eater. 
  • Radishes I'll have French Breakfast radishes (the elongated pink radish with a white tip as well as cherry belle, a small red).  These radishes will be small, fresh, and mild. 
  • 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. 
  • Baby Dill Toss some on a lettuce salad for a delicious surprise! Also great in dips, potato salad, and more.
  • Basil I may have a small amount of fresh basil.  Pesto season has arrived!
  • 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 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
Sugar Snap Pea and Berry Salad
Ingredients
  • 1/2 pound sugar snap peas, trimmed
  • 1 cup fresh raspberries
  • 2 tablespoons raspberry vinegar
  • 2 tablespoons olive oil
  • 1 pinch sugar
  • salt and pepper to taste
  • 1 cup fresh blueberries
  • 2 cups torn mixed salad greens

Directions

  1. Bring a pot of water to a boil. Place snap peas in pot, and cook 1 to 2 minutes. Drain, rinse under cold water, and set aside.
  2. Place about 1 1/2 tablespoons raspberries in a strainer over a bowl, and crush with a wooden spoon. Discard pulp. Mix vinegar, olive oil, sugar, salt, and pepper with the strained raspberry juice.
  3. In a large bowl, gently toss the dressing with the snap peas, remaining raspberries, and blueberries. Cover, and chill at least 30 minutes in the refrigerator. Toss with greens just before serving.
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Pan-Fried Green Beans

Ingredients

  • 1 pound fresh green beans, trimmed
  • 3 tablespoons light soy sauce
  • 1 tablespoon balsamic vinegar
  • 1 teaspoon white sugar
  • 2 tablespoons sesame oil
  • 2 teaspoons minced garlic

Directions

  1. Place the green beans in a large saucepan or pot with one inch of water. You may place them in a steamer insert if you have one. Bring to a boil, cover and cook for 5 minutes, they should still be firm and bright green.
  2. In a small bowl, stir together the soy sauce, balsamic vinegar and sugar; set aside.
  3. Heat the sesame oil in a large skillet over medium heat. Add garlic and cook until starting to brown. Add the green beans and stir to coat with the oil. Stir in the soy sauce mixture and simmer for a couple of minutes uncovered to reduce the sauce. Transfer the beans to a serving dish and pour the sauce over them.
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Fresh Green Beans, Fennel, and Feta Cheese

Ingredients

  • 1 pound fresh green beans, trimmed
  • 1 fennel bulb, cut into thin slices
  • 1/4 cup extra-virgin olive oil
  • 2 tablespoons chopped fresh basil leaves
  • salt and pepper to taste
  • 1/4 cup crumbled feta cheese

Directions

  1. Fill a saucepan half full with water and bring to a boil. Add the green beans and fennel slices; cook until just beginning to become tender, about 4 minutes. Pour into a colander to drain and run under cold water to stop the cooking process.
  2. Return the empty pan to the stove and set heat to medium. Pour in the olive oil and let it heat for a minute. Return the green beans and fennel to the pan. Season with basil, salt, and pepper; cook and stir until coated and warm. Transfer to a serving dish and toss with feta cheese.

 
 
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