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Friday, September 3, 2010

Farm Fresh newsletter 09-04-2010

Hi Everyone,
It will be an abbreviated newsletter this week.  The fall vegetables are coming in (gourds, pumpkins, winter squash) and I'll have lots of those on hand.  The organic heirloom tomatoes are still coming in as well, along with many other veggies.  Also, I'll be continuing with something I started last week - scratch & dent tomato bins, with bargain-priced heirloom tomatoes at 50 cents per pound.  You may have to dig through the bins, some will have bruises or cracks - you'll need to cut them up a bit, but this is a bargain for those willing.  Hope to see you at market, or email me if you want to pick up an order (just give me 24 hrs notice, I sometimes don't check my email more than once a day).
Saturday, 7:30-11 am, CVS parking lot on South St in Freeport.
 
I'll have:
 
-Melon (Canteloupe)
-Gourds
-Broom Corn
-Winter Squash
-Pumpkins- unusual varieties, colors, shapes
-Heirloom Tomatoes
-Scratch & Dent heirloom tomatoes, 50 cents/pound or $15/bushel. (Bruised, cracked, bad spot, etc.) Bushel buying is great for cooking big batches for canning or freezing!
-Romano Beans
-Yellow Beans
-Radishes
-Kohlrabi
-Cucumbers
-Kale
-Swiss Chard?
-Parsley
 
 
Pumpkin Curry Soup (can substitute any winter squash)
http://all-natural-mama.blogspot.com/2009/12/pumpkin-curry-soup.html


Fresh Italian Pasta Sauce:
Fill a large (3 to 4 quart) pan with diced fresh tomatoes. Boil over medium heat for 1 1/2 to 2 hours.
Add:
Several cloves, diced fresh garlic
Large pinch of fresh dried oregano
Large pinch of fresh dried marjoram (use less spice of commercially bought)
1/2 c. red wine
Salt and pepper to taste

Can double, triple, or make the batch as large as you want.  Can be canned or frozen for winter.




Butternut Squash Soup

Ingredients

  • 1 (2 to 3 pound) butternut squash, peeled and seeded
  • 2 tablespoons unsalted butter
  • 1 medium onion, chopped
  • 6 cups chicken stock
  • Nutmeg
  • Salt and freshly ground black pepper

Directions

Cut squash into 1-inch chunks. In large pot melt butter. Add onion and cook until translucent, about 8 minutes. Add squash and stock. Bring to a simmer and cook until squash is tender, about 15 to 20 minutes. Remove squash chunks with slotted spoon and place in a blender and puree. Return blended squash to pot. Stir and season with nutmeg, salt, and pepper. Serve.

Thanks, all!
Penny
http://all-natural-mama.blogspot.com/

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