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Saturday, July 17, 2010

Weekly Farm Fresh newsletter 07-17-2010

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Hi everyone!
We had some welcome rains early this week which softened the ground, provided water for the thirsty plants, and allowed some newly planted seeds to sprout.  The rain was followed by the hottest temperates of the season thus far, which combined with high dew points for heat index readings of over 100 degrees.  While I was sweltering, as I'm sure you were, the summer vegetables were absolutely rejoicing.  The tomatoes, peppers, summer & winter squash, melons, and cucumbers are very happy right now and I look forward to their bounty soon. 
Although you won't be seeing those at market this week, there will still be plenty of other delicious vegetables!
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   Beautiful bright yellow green beans.  Recipe 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!
  • Royal Burgandy Green Beans  Fabulous dark purple green beans that turn green when cooked.  The dill butter green bean recipe will work great with these as well!
  • Lettuce Blend  
  •  I may have a small amount of lettuce this week.  Lettuce doesn't like the hot temperatures, so this one is iffy.
  • Walla Walla Sweet Onions I'll have more of these fabulous mild sweet onions this week!  This may be the last week for them.  Recipe below.
  • Zucchini & Summer Squash  The squash is still in it's early harvest stages, so there will not be a lot, but there will be multiple varieties - all heirloom and unique.  Golden zucchini, striped Italian, yellow crookneck, beautiful pale green Vegetable Marrow.
  • 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.
Green Beans with dill butter1 market bag beans - any variety - Yellow Wax, Italian flat Romano, purple, or standard green
1 tablespoon butter (room temperature or melted)
1 tablespoon finely chopped fresh dill
1/4 teaspoon salt

In a small bowl, combine the room temperature or melted butter with the fresh dill.  Wash beans and trim the ends off.  Cook in boiling water until tender-crisp (about 5 minutes).  Drain.  In a large bowl, combine beans, herb butter, and salt.  Toss to coat.

Dill dip for fresh veggies
1 package cream cheese
1 market bag fresh dill
1/2 of a Walla Walla sweet onion

Chop onion and dill finely.  Combine with cream cheese.  Best if refrigerated overnight so flavors can combine.
Serve with sliced raw zucchini, cucumbers, raw green beans.

Pizza with Carmelized Walla Walla Sweet Onions
Caramelized onions are a favorite ingredient of chefs and sweet onions caramelize best. Here the onions top one of the best pizzas you’ll ever taste. You may cook the onions up to 4 days ahead of time.
1 market bag Walla Walla Sweet Onions, sliced1 tablespoon chopped fresh thyme (or 1 teaspoon dried thyme)Salt and pepper to taste4 tablespoons olive oil1/2 cup pitted black olives, sliced1 cup grated Romano cheese1 pizza dough round (click here for a link to my whole wheat pizza dough recipe)1/2 cup sliced sun-dried tomatoes (or use pasta sauce underneath the ingredients as you would for a regular pizza)

In a large skillet, cook the onions, thyme, allspice, salt and pepper in the olive oil at moderate heat until the juices are released. Keep cooking, stirring occasionally, until the onions are lightly browned, about 30 minutes. Cool to room temperature.

Preheat the oven to 425 degrees. If you are substituting pasta sauce for the sun-dried tomatoes, spread it on now.  Spread the onions over the dough round, leaving a 1-inch border all around. Sprinkle with olives and cheese and bake 15 minutes or until browned and bubbling. Just before serving, sprinkle the pizza with the sun-dried tomatoes (omit sun-dried tomatoes if you used the pasta sauce).
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