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Tuesday, June 21, 2011

Farm Fresh Newsletter, June 21, 2001

Hi Everyone,

I hope this week finds you all doing well!  It's been a bit humid and stormy since I last saw many of you at last Saturday's market.  I do hear that cooler weather is in the forecast, and we are looking forward to that here.  It's been a little aggravating to weed & do farmwork in the humid weather - it dampens the spirits for sure!

What's been happening on the farm?  Well, our intern arrived last week.  Her name is Lenna, and you can read a bit more about her on our farm blog here.  She's been wonderful, and we're so thankful to have her with us for the rest of the summer.

We have become the adoptive family for a flock of baby mallard ducklings as well.  More info and pictures are on the blog.

On a negative note, I sprained my ankle yesterday so I'm now hobbling around on crutches.  It happens every few years, but let's hope it heals quickly because things are busy around here.  I blame the hens for digging the hole I tripped in!  :-)

Biggest news of the week: I've signed on for a 5- week trial as a produce vendor at the Rockford City Market.  This is a new Friday night farmers market in downtown Rockford, complete with bands & music, lots of food, movies, and much more.   I have my doubts as to how well organic veggies will sell in an atmosphere of wood-fired pizzas, beer, and coffee - so we'll see! As I told my intern Lenna, even if it doesn't work out, we'll sure have a lot of fun trying!  As a result of the new market, this newsletter format will be changing a bit.  I'll be using the same newsletter for the Rockford customers, so you may not see prices anymore.  I don't think I'll be pricing things the same at the 2 markets, so the newsletter will now just list the produce available, news, and recipes.  A little more simple.

Also, you may have seen our farm's lettuce mix at Cub Foods in Freeport this week, being sold in a bulk bin in the produce section with our farm name; very pretty.  Let them know you're glad to see them carrying local, organic produce!

I have a favor to ask you all: if you have extra grocery-store plastic bags you are looking to get rid of, could you pass them along to us?  We will re-use them to bag customer orders at the farmers markets.  Thank you!! :-)

At this week's Freeport Farmers Market, I'll have:

  • Sugar Snap Peas!  Arrive early if you want to snag some of these
  • Garlic Scapes - a gourmet treat.  The top portion of a budded garlic plant, mild garlic flavor.  Recipes below.
  • Snow Peas (maybe)
  • Lettuce Mix (6 varieties, they are at their peak right now, just beautiful)
  • Arugula
  • Swiss Chard
  • Garlic Spinach (mustard)
  • Turnip Greens
  • Radishes (the last of the spring radishes, you won't see them again until fall)
  • Herbs: dill, cilantro, maybe some parsley
  • Brown Eggs 
Hope to see you soon!

Penny
Wishful Acres Farm

farm web site: http://wishfulacres.blogspot.com/
farm journal: http://all-natural-mama.blogspot.com/

RECIPES

Roasted Garlic Scapes
Take the scapes and put them in a lightly oiled roasting pan, top with salt (kosher or seas salt works best but any will do). Put the loaded and covered pan in a hot (425 °F) oven for 30 to 45 minutes or until they are beginning to turn brown. serve as a side or main dish. Tastes like roasted garlic but creamier.

Mashed Potatoes with Garlic Scapes
2 1/2 lbs. russet potatoes, peeled and cut into 1" pieces.
2 Tablespoons butter (can omit this if on a restricted fat diet/lifestyle)
1-2 Tbsp, olive oil
1/4 cup finely chopped scapes
1/4 cup hot milk (or more)
Cook potatoes until very tender. Drain and return to pot. Over medium high heat, melt butter with olive oil in a small skillet. Add scapes and saute about 5 minutes. Add to potatoes and mash. Gradually add milk while stirring. Season with salt and pepper.

Garlic Scape Pesto
1 cup grated Parmesan cheese
3 Tbsp. fresh lime or lemon juice
1/4 lb. garlic scapes
1/2 cup olive oil
Salt to taste
Puree scapes and olive oil in a food processor until smooth. Stir in Parmesan and lime or lemon juice and season to taste. Serve on bread, crackers or pasta.



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