The Wishful Acres Farm email newsletter for March 26, 2012.
Sending a beautiful spring Hello to all of you from Wishful Acres Farm!
If
you saw the subject line on this email, you're probably wondering if
I'm crazy.... spring vegetables already? Yes!!! And they are so
delicious. Who wants a taste of the most delicious, organic, fresh,
local spring veggies?
If you're wondering how this is possible, I'll tell you that I
conducted a successful experiment last fall after reading several books
regarding overwintering cold-tolerant crops. So, yes, these organic
veggies were definitely grown right here on Wishful Acres Farm!
Directions on how to purchase are located below.
Spring Lettuce: beautiful light green variety, tender & delicious. $2.50 per bag (about 1/2 gallon), triple washed.
Spinach: big, delicious leaves, bright green. $2.50 per bag, triple washed. Quarter pound (about 1/2 gallon).
Green Onions: these are big and beautiful - a great spring treat! $1.50 per big bunch of 10
Garlic "spinach":
this spring green is actually a member of the mustard green family. It
is more bitter than regular spinach, and has a delicious garlic
flavor. $2.50 per bag, about 1/2 gallon. I love to make garlic spinach
pesto with this green.
Eggs: our delicious free-range brown eggs. $3.75 per dozen. The hens are really laying well - spring is here for sure.
Beef: organically-raised steaks available for your grilling needs! All other cuts are sold out until May.
To purchase, you can visit our on-farm store this Sunday, April 1
from 10-4, or schedule an appointment for a pickup, or pay the $3
delivery fee to Freeport (Veggies not available until Thursday, March
29). The Wishful Acres Farm store is not "officially" opening until
May, but I'm going to open it up for one day, this Sunday, April 1, from
10 am - 4 pm, so anyone may drop by the farm store to make a purchase (it's located in the
yellow mobile home, located at our farm. (For directions, email Penny at wishfulacres@gmail.com.) If this Sunday, April 1 doesn't work for you, email
or call me at 815-990-2380 to schedule a pickup or delivery available to Freeport (veggies will be available after Thursday, March 29).
I want to remind everyone that the Wishful Acres Farm spring CSA
program begins on May 11, and there are many shares still available.
CSA members receive the best of everything the farm has to offer: first
harvest of vegetables, best variety, and many of our vegetables are only
provided to our CSA (not sold at farmers market or in the Wishful Acres
Farm on-farm store). Plus CSA members receive the best access to our
farm, are free to walk around during share pickup time, visit with kids
& grandkids, farm tours during share pickup: these benefits are not
available to the general public. For more information, you can visit
the CSA page on our web site: www.WishfulAcresFarm.com and click on "CSA".
Hope you're all enjoying this absolutely gorgeous weather! It has
me thrown off a bit because it's creating much more work than I normally
have this time of year, weeds are already growing and planting began a
couple of weeks ago, and I have no interns scheduled to arrive until
mid-April. Yikes! What an interesting growing year it will be!
Hope to see you soon,
Penny
Wishful Acres Farm
www.WishfulAcresFarm.com
facebook: Wishful Acres Organic Farm
To subscribe or unsubscribe to the Wishful Acres Farm "farm fresh" email newsletter, send an email to wishfulacres@gmail.com with the word "Subscribe" or "Unsubscribe" in the subject line.
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Visit us online: www.WishfulAcresFarm.com
Showing posts with label farm fresh newsletter. Show all posts
Showing posts with label farm fresh newsletter. Show all posts
Monday, March 26, 2012
Monday, February 6, 2012
2012 CSA details!
Hello to all of the Wishful Acres "Farm Fresh" newsletter subscribers!
This email is to provide you with our 2012 CSA program (Community Supported Agriculture) details. Signup is now open & available to everyone (signup sheet can be accessed on the CSA page of our web site here). I apologize that those of you who participated in last year's CSA have already received these details, and hope you'll excuse me for the duplication.
In 2012, we'll be expanding our CSA program - if you're unfamiliar with what a CSA is, you can click here to read all about it on our web site: http://www.wishfulacresfarm.
If you're not interested in joining our CSA program, but still want to receive our delicious organic vegetables & more... we'll still be selling at the Freeport Farmers Market (near Higher Grounds coffee shop), and we'll be offering even more options this year at our farm during our farm store hours (we'll even be adding a few U-Pick options this year).
Now, on to the 2012 CSA program details - we're very excited about this upcoming season!!!
This email is to provide you with our 2012 CSA program (Community Supported Agriculture) details. Signup is now open & available to everyone (signup sheet can be accessed on the CSA page of our web site here). I apologize that those of you who participated in last year's CSA have already received these details, and hope you'll excuse me for the duplication.
In 2012, we'll be expanding our CSA program - if you're unfamiliar with what a CSA is, you can click here to read all about it on our web site: http://www.wishfulacresfarm.
If you're not interested in joining our CSA program, but still want to receive our delicious organic vegetables & more... we'll still be selling at the Freeport Farmers Market (near Higher Grounds coffee shop), and we'll be offering even more options this year at our farm during our farm store hours (we'll even be adding a few U-Pick options this year).
Now, on to the 2012 CSA program details - we're very excited about this upcoming season!!!
Number of CSA Shares Increased
For 2012, we'll be offering 30 organic produce shares and 30
free-range egg shares per week. This will be any combination of whole
shares and half shares, up to a total of 30 full-sized shares each
week. In addition, I'll be offering up to 8 "worker shares", for those
on limited incomes or those who would rather work at the farm in
exchange for their share. This is a very detailed program, interested people should read the details of the new worker share program
on the farm's web site.
The CSA share size will be the same as last year, with a full share equaling about 3/4 to 1 full bushel basket (about 1 full paper grocery bag). In the 2011 fall season, I switched the format for the half shares - they began receiving a full share every other week, rather than a half-sized share every week. This worked great, and we'll continue with this format for 2012.
The CSA share size will be the same as last year, with a full share equaling about 3/4 to 1 full bushel basket (about 1 full paper grocery bag). In the 2011 fall season, I switched the format for the half shares - they began receiving a full share every other week, rather than a half-sized share every week. This worked great, and we'll continue with this format for 2012.
CSA Season Extended
We're extending the CSA season for 2012! Last year, we started in
July with a summer share and ran through late November with the fall
share. For 2012, we're adding a Spring Season Share. This means we'll
now have 3 full "seasons" of shares available. The new seasons will run
by the following dates:
-Spring Share: May 11 - July 13
-Summer Share: July 20 - Sep 21
-Fall Share: Sep 28 - Nov 30
Each 10-week share season will feature it's own vegetables that are
in season, although some (including lettuce) we'll try to have
available every week throughout all 30 weeks of the CSA growing year.
To view this year's vegetables, fruits, and herbs, and learn which
season they will be available, you can click here to view the list on our web site.
CSA Pricing, same as last year!
The CSA prices will remain the same for 2012, a half share of
produce will be $150 for the 10-week season (full share provided every other week) and a full share of produce
will remain $300 for the 10-week season (full share provided each week). Egg shares will remain at $15
for a half share, and $30 for a full share. If you signup for all 3
seasons, you'll receive a $20 discount (which will be deducted from your
fall season share). All payments must be received before the starting
date of each season's CSA; installments are acceptable but all must be
received by the starting date of each season (postdated checks are
another option if needed). If you are signing on for all 3 seasons, you
may pay for all 3 at once (but it's not required), or you may simply
pay for each season's share by the starting date (May 11, July 20, and
September 28). You'll still receive the $20 off your fall share, even
if you choose not to pay for all 3 at once.
Ways to receive CSA share
Now, onto the details of a big change for the 2012 CSA. There will be 3 ways to receive your 2012 CSA share:
1. Farm Pickup, Friday afternoons 4-7 pm (recommended option, read about the "trade table" below)
2. Farmers Market pickup, Saturday mornings 8 am-11 am, only available during the farmers market season
3. Home/Work delivery to Freeport, Saturdays 11-1 pm. $3 per delivery.
Share Pickup or Delivery options and "Trade Table"
As most of you know, we purchased our foreclosure farm one year ago
now (how time flies!). Last year, the place was a mess. We were
evicting raccoons from the attic, patching holes, re-plumbing, the land
needed to be cleared and tilled, and the outbuildings were in a sad
state as well. Basically, the place was not fit for customers. I'm
happy to say that after 1 year of hard work, the farm is in much better
shape! We'll be happy to have customers out here in 2012, and this is
one reason we're offering farm pickup this year. We're currently
renovating one of the unused mobile homes to be used as a "customer
store" and CSA pickup location (indoors, out of the weather). Second, I
believe there should be some method for our CSA shareholders to do a
bit of "customization" with their CSA share. For instance, if you've
tried mustard greens several times and used the recipes provided, but
still don't like this vegetable, you should be able to trade it for a
similarly valued vegetable. So... if you opt to pickup your share on
Fridays here at our farm, you can use the "trade table". Each week, you
can exchange up to 3 items from your share for a similarly valued
item. Of course, a bag of dill would not be the same value as a large
winter squash, so I will have tables arranged and lists available of
equal exchange items.
If you don't wish to drive out to the farm on Friday evenings, you
can opt to instead pickup your share at the Freeport Farmers Market on
Saturday mornings from 8-11 am. This option is only available during
the farmers market season, which typically runs from mid-May through the
end of September. And lastly, if you really enjoyed the Freeport home
delivery last year, you can continue that method but the delivery will
now take place on Saturdays between 11-1 pm and will cost $3 per
delivery.
The 2012 CSA signup sheet is now available online, by visiting the farm CSA page: http://www.wishfulacresfarm.
I am so excited and honored to be growing again for the CSA this
year! You, our customers, have made all of this possible. Thank you!
Saturday, December 10, 2011
Farm Fresh Newsletter, December 10, 2011
Hi Everyone and welcome to this December edition of the Farm Fresh Newsletter from Wishful Acres Farm!
Farm News
I hope you are all keeping warm, winter is nearly upon us and the gardens are almost bare. I say almost bare because believe it or not, I still have some vegetables growing. It's amazing what can be done with a few lengths of plastic pipe and a sheet of plastic hooped over a garden bed, when combined with extra-cold-hardy varieties of vegetables! If you won't take my word for it, you can click here to view a picture on our farm blog to see a few of the small hoophouses: http://all-natural-mama.
There is so much going on with our farm right now! I will try my best to keep this short. First, an exciting new endeavor will make an appearance on our farm next spring - an on-farm store! Yes, right here on our family farm, we're currently renovating the yellow unused mobile home that shares a driveway with our farmhouse. I plan to have the farm store open by May. It will feature our vegetables, eggs, handcrafted items, meat, and more. The hours of operation are still being considered, if you have any input on this let me know.
Speaking of meat in the farm store, one of the main reasons for opening an on-farm store / farmstand is because beginning next summer we'll be offering our own farm-raised pastured chicken and turkey meat! I am currently in the process of gaining a USDA exemption for on-farm poultry processing. What this means is that hopefully by next summer we'll have an on-farm poultry processing station and can legally process (butcher) our own chickens for sale. Nate (my husband) and I processed our very first chickens the day after Thanksgiving (our version of Black Friday, apparently :-). We processed about 10 of our egg laying chickens for our own consumption, to "test" ourselves to see if we'd be able to handle it! Glad to say it was fine, and we're now confident we can handle processing chickens for our customers next year. However, there is a bit of a snag: the USDA exemption for on-farm poultry processing means we can only sell the chicken meat on our farm (meaning it would be illegal for us to take this chicken meat to a farmers market). So, if you want to purchase this meat you'd have to pick it up at the farm. Hence, the farm store!
More exciting news is our farm's CSA program (Community Supported Agriculture). Our last CSA "shares" went to our farm shareholders (CSA Members) on Friday, Nov 25 (the day after Thanksgiving). You can click here to see what they received and a picture: http://all-natural-mama.
I will probably be pulling back a bit on my participation at the Freeport Farmers Market next year (probably not selling at the market each Saturday, but rather every other Saturday or so). This will allow me to use that time to focus on our farm's CSA program, farm store, and meat production! So, if you are a farmers market customer and still want to eat our delicious vegetables each week next year (and take my word for it, they are far better than any veggies you'll buy in a grocery store).... you should join our CSA! (The weekly or bi-weekly CSA shares can be delivered right to your Freeport home or work on Friday afternoons, or picked up here at the farm.)
Lastly, I have to ask you all a favor. We are always in need of egg cartons, so if you have extras please pass them along and we'll re-use them many times. A great way to remove waste from our landfills & contribute to "re-use". To order new egg cartons costs us about 50 cents per carton, and we're trying to keep our egg prices as low as we can (it's actually quite costly for us to raise small flocks of chickens the way we do, and we don't want our prices to go up any higher). Thanks so much!
Farm Products Available:
Thanks so much, everyone, for your support of our small family farm! Here are the products currently available from our farm for pickup or delivery. I can deliver on Mon, Wed, and Fridays between 3-4 pm, $2 delivery charge or free delivery on orders over $20. Email or call me at 815-990-2380 to place an order.
-Garlic - gourmet varieties, 50 cents per garlic bulb.
-Salad Mix - $2.50, triple washed, quarter pound bag. A mix of baby greens, lettuce, and spinach.
-Spinach - $2.50, quarter pound bag.
-Turnips - $1.50 per pound. Delicious, ready for your recipes.
-Rutabaga - $1.50 per pound.
-Carrots - $2 per pound (tops not attached).
-Scallop Squash - $1.25 per pound. Use like a winter squash
-Green Onions - $1.50 / big bunch of 10.
Farm Recipes
Lentil Soup with Seasonal Root Vegetables
Stir in the pasta. Simmer until the pasta is tender but still firm to the bite, about 8 minutes. Season with salt and pepper, to taste.
Ladle the soup into bowls. Sprinkle with the Parmesan and serve.
Italian Beef sandwiches in the crockpot
A great winter treat, the recipe and pictures can be viewed on our farm blog here:
http://all-natural-mama.
Frittata (easy egg skillet recipe)
On the farm blog with pictures:
http://all-natural-mama.
To order, either email me at wishfulacres@gmail.com or call me at 815-990-2380.
Thanks again, everyone, for your support!
Hope to hear from you soon.
Penny
Wishful Acres Farm
http://www.WishfulAcresFarm.
To unsubscribe, send an email to wishfulacres@gmail.com with the word "unsubscribe" in the subject line.
Farm News
I hope you are all keeping warm, winter is nearly upon us and the gardens are almost bare. I say almost bare because believe it or not, I still have some vegetables growing. It's amazing what can be done with a few lengths of plastic pipe and a sheet of plastic hooped over a garden bed, when combined with extra-cold-hardy varieties of vegetables! If you won't take my word for it, you can click here to view a picture on our farm blog to see a few of the small hoophouses: http://all-natural-mama.
There is so much going on with our farm right now! I will try my best to keep this short. First, an exciting new endeavor will make an appearance on our farm next spring - an on-farm store! Yes, right here on our family farm, we're currently renovating the yellow unused mobile home that shares a driveway with our farmhouse. I plan to have the farm store open by May. It will feature our vegetables, eggs, handcrafted items, meat, and more. The hours of operation are still being considered, if you have any input on this let me know.
Speaking of meat in the farm store, one of the main reasons for opening an on-farm store / farmstand is because beginning next summer we'll be offering our own farm-raised pastured chicken and turkey meat! I am currently in the process of gaining a USDA exemption for on-farm poultry processing. What this means is that hopefully by next summer we'll have an on-farm poultry processing station and can legally process (butcher) our own chickens for sale. Nate (my husband) and I processed our very first chickens the day after Thanksgiving (our version of Black Friday, apparently :-). We processed about 10 of our egg laying chickens for our own consumption, to "test" ourselves to see if we'd be able to handle it! Glad to say it was fine, and we're now confident we can handle processing chickens for our customers next year. However, there is a bit of a snag: the USDA exemption for on-farm poultry processing means we can only sell the chicken meat on our farm (meaning it would be illegal for us to take this chicken meat to a farmers market). So, if you want to purchase this meat you'd have to pick it up at the farm. Hence, the farm store!
More exciting news is our farm's CSA program (Community Supported Agriculture). Our last CSA "shares" went to our farm shareholders (CSA Members) on Friday, Nov 25 (the day after Thanksgiving). You can click here to see what they received and a picture: http://all-natural-mama.
I will probably be pulling back a bit on my participation at the Freeport Farmers Market next year (probably not selling at the market each Saturday, but rather every other Saturday or so). This will allow me to use that time to focus on our farm's CSA program, farm store, and meat production! So, if you are a farmers market customer and still want to eat our delicious vegetables each week next year (and take my word for it, they are far better than any veggies you'll buy in a grocery store).... you should join our CSA! (The weekly or bi-weekly CSA shares can be delivered right to your Freeport home or work on Friday afternoons, or picked up here at the farm.)
Lastly, I have to ask you all a favor. We are always in need of egg cartons, so if you have extras please pass them along and we'll re-use them many times. A great way to remove waste from our landfills & contribute to "re-use". To order new egg cartons costs us about 50 cents per carton, and we're trying to keep our egg prices as low as we can (it's actually quite costly for us to raise small flocks of chickens the way we do, and we don't want our prices to go up any higher). Thanks so much!
Farm Products Available:
Thanks so much, everyone, for your support of our small family farm! Here are the products currently available from our farm for pickup or delivery. I can deliver on Mon, Wed, and Fridays between 3-4 pm, $2 delivery charge or free delivery on orders over $20. Email or call me at 815-990-2380 to place an order.
- Brown eggs from our free-range hens. $3 per dozen.
- Sweet Dill Pickle Slices
from our farm pantry. $4.50 per pint sized jar. Grown and made right
here on the farm, all natural, and super delicious.
- Beef - this is
delicious and lean; the best beef I've ever had. Beef prices & cuts
available are listed on the farm web site here: http://www.WishfulAcresFarm.
com
- Vegetables: - all vegetables are grown following Organic standards and are Certified Naturally Grown. Available vegetables listed below.
-Garlic - gourmet varieties, 50 cents per garlic bulb.
-Salad Mix - $2.50, triple washed, quarter pound bag. A mix of baby greens, lettuce, and spinach.
-Spinach - $2.50, quarter pound bag.
-Turnips - $1.50 per pound. Delicious, ready for your recipes.
-Rutabaga - $1.50 per pound.
-Carrots - $2 per pound (tops not attached).
-Scallop Squash - $1.25 per pound. Use like a winter squash
-Green Onions - $1.50 / big bunch of 10.
Farm Recipes
Lentil Soup with Seasonal Root Vegetables
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 2 carrots, peeled and chopped
- 1 rutabaga, chopped
- 1 turnip, chopped
- 2 garlic cloves, chopped
- Salt and freshly ground black pepper
- 1 (14 1/2-ounce) can diced tomatoes
- 1 pound lentils (approximately 1 1/4 cups)
- 11 cups chicken broth
- 1 teaspoon dried thyme
- 2/3 cup whole wheat elbow pasta
- 1 cup shredded Parmesan (for sprinkling on top of bowls when served)
Stir in the pasta. Simmer until the pasta is tender but still firm to the bite, about 8 minutes. Season with salt and pepper, to taste.
Ladle the soup into bowls. Sprinkle with the Parmesan and serve.
Italian Beef sandwiches in the crockpot
A great winter treat, the recipe and pictures can be viewed on our farm blog here:
http://all-natural-mama.
Frittata (easy egg skillet recipe)
On the farm blog with pictures:
http://all-natural-mama.
To order, either email me at wishfulacres@gmail.com or call me at 815-990-2380.
Thanks again, everyone, for your support!
Hope to hear from you soon.
Penny
Wishful Acres Farm
http://www.WishfulAcresFarm.
To unsubscribe, send an email to wishfulacres@gmail.com with the word "unsubscribe" in the subject line.
Tuesday, November 15, 2011
Thanksgiving Day recipes & food from Wishful Acres Farm
Happy Thanksgiving from Wishful Acres Farm! In this edition of our Farm
Fresh newsletter, you'll find Thanksgiving recipes as well as items
available from our farm. We have plenty of fresh vegetables, eggs,
meat, and some canned goods available to make your Local Foods
Thanksgiving Meal special. You can pick up any orders here at the farm,
or have it delivered. I'm trying a new delivery option: $2 charge for
any sized delivery, or free delivery for orders over $20 (Freeport,
Cedarville, Lena, Pecatonica, Winnebago). To place an order, you can
email wishfulacres@gmail.com or call Penny at 815-990-2380.
The new farm web site is now complete and you can view it at: www.WishfulAcresFarm.com .
Thanks so much, everyone, for your support of our small family farm! Here are some products currently available from our farm:
-Radishes - $1 / bunch, new crop of mild French Breakfast variety. Great for your vegetable tray!
-Parsley- $1 / sandwich bag. Freshly picked, curly parsley for your turkey day recipes.
-Salad Mix - $2.50, triple washed, per quarter pound bag. A mix of greens, lettuce, and spinach. Perfect for your Thanksgiving salad! Try with the salad dressing recipe below.
-Turnips - $1 per pound. Delicious, ready for your recipes. Try turnips in the Roasted Root Vegetable Stuffing recipe below.
-Rutabaga - $1 per pound. Awesome. I turned into a rutabaga fan when I grew them for the first time a couple of years ago.
-Carrots - $1.25, per 10 small to medium sized carrots with tops still attached. Fall / winter carrots are the sweetest carrots you'll taste.
-Arugula - $2.50 / gallon bag or $1.50 per sandwich bag. The largest, mildest arugula leaves are grown in the fall. They're perfect right now! Try the arugula pesto recipe below.
-Spinach - $2.50, gallon bag, at least a third pound. Fall / winter spinach is something very unique - very large, thick leaves that are wonderful.
-Scallop Squash - 75 cents per pound. A beautiful hard skinned squash for your winter squash cooking. Please see recipe below for Apple Stuffed Scallop Squash.
-Garlic - gourmet varieties, 50 cents per garlic bulb.
-Mustard Greens - $2.50 / big bunch . Green or red leaf, your choice.
-Kale - Red Russian variety, $2.50 per big bunch (gallon bag, weighs about 1/2 pound)
-Green Onions - $1.50 / big bunch of 10.
Recipes!
Thanksgiving Stuffing with Roasted Root Vegetables
My husband's family is chock-full of good cooks. Last year, one of his aunts made a stuffing that was chock full of roasted root vegetables. I think I ate more than my share... it was delicious. Here is a version I found on the web.
RECIPE INGREDIENTS
To order, either email me at wishfulacres@gmail.com or call me at 815-990-2380.
Thanks again, everyone, for your support!
Hope to hear from you soon.
Penny Peterson
Wishful Acres Farm
http://www.WishfulAcresFarm.
To unsubscribe, send an email to wishfulacres@gmail.com with the word "unsubscribe" in the subject line.
The new farm web site is now complete and you can view it at: www.WishfulAcresFarm.com .
Thanks so much, everyone, for your support of our small family farm! Here are some products currently available from our farm:
- Brown eggs from our free-range hens. $3 per dozen, extra large size. Special: $2 per dozen for medium-sized brown eggs from our young flock.
- Sweet Dill Pickle Slices
from our farm pantry. $4.50 per pint sized jar. Grown and made right
here on the farm, all natural, and super delicious. These pickles will
make your Thanksgiving relish tray special!
- Beef - this is
delicious and lean; the best beef I've ever had. Beef prices & cuts
available are listed on the farm web site here: http://www.WishfulAcresFarm.
com
- Vegetables: - all vegetables are grown following Organic standards and are Certified Naturally Grown.
-Radishes - $1 / bunch, new crop of mild French Breakfast variety. Great for your vegetable tray!
-Parsley- $1 / sandwich bag. Freshly picked, curly parsley for your turkey day recipes.
-Salad Mix - $2.50, triple washed, per quarter pound bag. A mix of greens, lettuce, and spinach. Perfect for your Thanksgiving salad! Try with the salad dressing recipe below.
-Turnips - $1 per pound. Delicious, ready for your recipes. Try turnips in the Roasted Root Vegetable Stuffing recipe below.
-Rutabaga - $1 per pound. Awesome. I turned into a rutabaga fan when I grew them for the first time a couple of years ago.
-Carrots - $1.25, per 10 small to medium sized carrots with tops still attached. Fall / winter carrots are the sweetest carrots you'll taste.
-Arugula - $2.50 / gallon bag or $1.50 per sandwich bag. The largest, mildest arugula leaves are grown in the fall. They're perfect right now! Try the arugula pesto recipe below.
-Spinach - $2.50, gallon bag, at least a third pound. Fall / winter spinach is something very unique - very large, thick leaves that are wonderful.
-Scallop Squash - 75 cents per pound. A beautiful hard skinned squash for your winter squash cooking. Please see recipe below for Apple Stuffed Scallop Squash.
-Garlic - gourmet varieties, 50 cents per garlic bulb.
-Mustard Greens - $2.50 / big bunch . Green or red leaf, your choice.
-Kale - Red Russian variety, $2.50 per big bunch (gallon bag, weighs about 1/2 pound)
-Green Onions - $1.50 / big bunch of 10.
Recipes!
Thanksgiving Stuffing with Roasted Root Vegetables
My husband's family is chock-full of good cooks. Last year, one of his aunts made a stuffing that was chock full of roasted root vegetables. I think I ate more than my share... it was delicious. Here is a version I found on the web.
Roasting
enhances the sweetness and deep flavor of autumn root vegetables. To
save time, roast the vegetables the night before you make the stuffing.
Don't be afraid to let the vegetables get nicely browned -- the
caramelization will only enhance their taste. Use with turkey, chicken,
or pork.
DIRECTIONS
| |||
To order, either email me at wishfulacres@gmail.com or call me at 815-990-2380.
Thanks again, everyone, for your support!
Hope to hear from you soon.
Penny Peterson
Wishful Acres Farm
http://www.WishfulAcresFarm.
To unsubscribe, send an email to wishfulacres@gmail.com with the word "unsubscribe" in the subject line.
Thursday, October 20, 2011
Recipes, farm news, + Beef, eggs, vegetables for sale
Cheers from our farm!
I've been busy on the farm lately planting the first crop of 2012 - garlic! Also keeping me busy are the fall vegetable crops and our CSA program. We'll be growing vegetables here into at least early December!
In other news, did you know our farm is a legally licensed and insured retailer of meat? We currently offer high-quality, delicious beef raised on a nearby Certified Organic farm. Our prices and available cuts are on our web site here: http://wishfulacres.blogspot.
Any farm order over $20 qualifies for free delivery.
We do have some fresh organic vegetables available for purchase this week as well:
-Spicy Asian Mix -$2.50 per gallon bag - (picture of the mix here) - you can eat this mix of Asian greens raw as a salad, or stir fry lightly to turn your kitchen into a Chinese Restaurant for the night. Just add rice & soy sauce. Refrigerate.
-Cilantro - $1 per bag - at it's fall peak. One of the best tacos I've ever had was a simple combination of meat, onions, and cilantro. Recipe below. Refrigerate.
-Lettuce - $2.50 per gallon bag - mix of green & red lettuce leaves.
-Arugula - $2.50 per gallon bag- Big beautiful arugula leaves this week, it's peaking, so you'll receive a bigger than usual bag full. I've seen recipes for arugula on pizza! Great on top of a lettuce salad or on a sandwich. Refrigerate.
-Green Onions - big bunch of 10 large sized $1.50 - great on salads, on top of potatoes, stir fried, and more! Refrigerate.
-Red Mustard Greens or Green Frilly Mustard Greens - Spicy & delicious - $2.00 per gallon bag. Can be eaten raw, sauteed, or make Mustard Greens Chips (like kale chips, recipe below). Refrigerate.
-Radishes - $1 per bunch - French Breakfast variety
And here are some recipe ideas for all those delicious organic veggies!
Cilantro & Onion Taco
-1 pound high-quality ground beef (our prices here)
-5 green onions
-1 bag cilantro
-soft shell corn tortillas
-chili powder, cumin, salt
Brown ground beef in a pan. Season to your taste with chili powder, cumin, and salt.
In the meantime, chop the green onion & cilantro and combine in a bowl.
Place the meat on the tortilla and top with the onion & cilantro mixture. Enjoy!
Mustard Greens Chips
The results are in: the green frilly mustard greens work better than the flat red mustard greens. I made chips from both last week and the green frilly worked much better.
Here you can see the recipe & picture on the farm blog: http://all-natural-mama.
Thanks everyone for your support!
I've been busy on the farm lately planting the first crop of 2012 - garlic! Also keeping me busy are the fall vegetable crops and our CSA program. We'll be growing vegetables here into at least early December!
In other news, did you know our farm is a legally licensed and insured retailer of meat? We currently offer high-quality, delicious beef raised on a nearby Certified Organic farm. Our prices and available cuts are on our web site here: http://wishfulacres.blogspot.
Any farm order over $20 qualifies for free delivery.
We do have some fresh organic vegetables available for purchase this week as well:
-Spicy Asian Mix -$2.50 per gallon bag - (picture of the mix here) - you can eat this mix of Asian greens raw as a salad, or stir fry lightly to turn your kitchen into a Chinese Restaurant for the night. Just add rice & soy sauce. Refrigerate.
-Cilantro - $1 per bag - at it's fall peak. One of the best tacos I've ever had was a simple combination of meat, onions, and cilantro. Recipe below. Refrigerate.
-Lettuce - $2.50 per gallon bag - mix of green & red lettuce leaves.
-Arugula - $2.50 per gallon bag- Big beautiful arugula leaves this week, it's peaking, so you'll receive a bigger than usual bag full. I've seen recipes for arugula on pizza! Great on top of a lettuce salad or on a sandwich. Refrigerate.
-Green Onions - big bunch of 10 large sized $1.50 - great on salads, on top of potatoes, stir fried, and more! Refrigerate.
-Red Mustard Greens or Green Frilly Mustard Greens - Spicy & delicious - $2.00 per gallon bag. Can be eaten raw, sauteed, or make Mustard Greens Chips (like kale chips, recipe below). Refrigerate.
-Radishes - $1 per bunch - French Breakfast variety
And here are some recipe ideas for all those delicious organic veggies!
Cilantro & Onion Taco
-1 pound high-quality ground beef (our prices here)
-5 green onions
-1 bag cilantro
-soft shell corn tortillas
-chili powder, cumin, salt
Brown ground beef in a pan. Season to your taste with chili powder, cumin, and salt.
In the meantime, chop the green onion & cilantro and combine in a bowl.
Place the meat on the tortilla and top with the onion & cilantro mixture. Enjoy!
Mustard Greens Chips
The results are in: the green frilly mustard greens work better than the flat red mustard greens. I made chips from both last week and the green frilly worked much better.
Here you can see the recipe & picture on the farm blog: http://all-natural-mama.
Thanks everyone for your support!
Wednesday, August 17, 2011
Farm Fresh Newsletter, August 20, 2011
(Subscription information, including how to subscribe & unsubscribe to this email newsletter, is listed at the end.)
Hello everyone, the summer is just flying by. I'd like to take this opportunity to invite you all to our farm Open House on Monday, September 5 (Labor Day) from 2-4 pm. This will be a chance for you to see how your food is grown, tour the gardens, see the hens, view our equipment, and ask us any questions. We hope to see you here! Email for directions.
Some news from the farm this week. It's been a busy time around here for the last couple of weeks, our intern has returned to college and the boys are getting ready to return to school (preschool, kindergarten, and 3rd grade). We've been planting fall seeds & plants, harvesting the summer crops, building a greenhouse, and planning for next year already. Another thing keeping us busy and a bit insane: our flock of 50 red hens (the day-old chicks we got back in April). Many of you may remember my news in the farmers market newsletter several weeks ago, when my oldest son, our intern, and I clipped the wings of these young hens. They were flying the coop, literally, and ranging all over the farm. This is bad news because they get into the gardens, eat the seeds, scratch the crops, and worst of all..... get chased & caught by our dog. So we clipped the wings. It worked great for several weeks, they could fly a bit but not high enough to reach the top of the 4 -ft fence. Well.... like any haircut, it grows back. Theirs grew back quickly, and now there are several of them flying over the fence again every day. Our puppy is no longer being "nice" and we've had to leash him all day long before he kills one. It's not been much fun for anyone. These hens are fast, and we have a hard time catching them! Some of them can't get back inside the fence once they've flown over it, and we can't catch them, so they end up sleeping outside the coop (bad news for anyone who knows what a raccoon does to a chicken). So, we're planning another wing-clipping session for the near future - anyone want in on that party? No? Don't blame you. (By the way, wing clipping does not hurt the chickens, it is similar to a human haircut. They just don't like being caught & held while we do it.) Our mature laying flock of hens that gives you your beautiful brown eggs is much more calm than these crazy red hens!
Want our organically-grown vegetables and free-range eggs delivered right to your door? Become a shareholder in our farm's fall season and get a weekly "share" delivered to you (farm pickup also available). We still have fall shareholder CSA slots available! More info: http://all-natural-mama.
Still offering our stock-up sale on squash & cucumbers, details at end.
So what's going to be at farmers market this week? Here is what I'm planning on bringing, but it may not be exact as we harvest things may change. By the way, we're planning on selling this week at the Rockford City Market (Fridays 3-7 pm) as well as the Freeport Farmers Market (near Higher Grounds coffee, Saturday 7:30-11).
-Tomatoes - Ripe red full-sized tomatoes AND heirloom tomatoes!
-Cherry & Pear Tomatoes - Our beautiful rainbow of many colored cherry & pear tomatoes.
-Kale- The most nutritious of all vegetables.
-Summer Squash - a variety of our summer squashes.
-Parsley.
-Lettuce Mix or Baby Swiss Chard
-Cucumbers - several varieties, some very unique
-Sweet Onions-
-Hot Peppers - a few types
-Garlic -
And here are some recipe ideas for all those delicious organic veggies!
Recipes:
Cucumber Sandwich
Creamy Summer Squash Soup (one of my all-time favorite soups, it freezes well too - you could take advantage of our 1/2 bushel for $10 sale and freeze a huge batch for winter)
The step-by-step recipe, with pictures, is on our farm blog here: http://all-natural-mama.
Tabbouleh (a customer made this with our farm vegetables last year and shared some with me, it was absolutely delicious)
More information on the Extra Purchases: (email me by Friday evening if you'd like any special purchases brought to farmers market for you to pickup)
Thanks for all your support! Let me know if there is anything we can do for you, or any questions you'd like answered.
Penny PetersonWishful Acres Farm
Certified Naturally Grown
http://wishfulacres.blogspot.
To subscribe to this email newsletter, send an email to wishfulacres@gmail.com with the word "Subscribe" in the subject line.
To unsubscribe to this email newsletter, send an email to wishfulacres@gmail.com with the word "Unsubscribe" in the subject line.
Hello everyone, the summer is just flying by. I'd like to take this opportunity to invite you all to our farm Open House on Monday, September 5 (Labor Day) from 2-4 pm. This will be a chance for you to see how your food is grown, tour the gardens, see the hens, view our equipment, and ask us any questions. We hope to see you here! Email for directions.
Some news from the farm this week. It's been a busy time around here for the last couple of weeks, our intern has returned to college and the boys are getting ready to return to school (preschool, kindergarten, and 3rd grade). We've been planting fall seeds & plants, harvesting the summer crops, building a greenhouse, and planning for next year already. Another thing keeping us busy and a bit insane: our flock of 50 red hens (the day-old chicks we got back in April). Many of you may remember my news in the farmers market newsletter several weeks ago, when my oldest son, our intern, and I clipped the wings of these young hens. They were flying the coop, literally, and ranging all over the farm. This is bad news because they get into the gardens, eat the seeds, scratch the crops, and worst of all..... get chased & caught by our dog. So we clipped the wings. It worked great for several weeks, they could fly a bit but not high enough to reach the top of the 4 -ft fence. Well.... like any haircut, it grows back. Theirs grew back quickly, and now there are several of them flying over the fence again every day. Our puppy is no longer being "nice" and we've had to leash him all day long before he kills one. It's not been much fun for anyone. These hens are fast, and we have a hard time catching them! Some of them can't get back inside the fence once they've flown over it, and we can't catch them, so they end up sleeping outside the coop (bad news for anyone who knows what a raccoon does to a chicken). So, we're planning another wing-clipping session for the near future - anyone want in on that party? No? Don't blame you. (By the way, wing clipping does not hurt the chickens, it is similar to a human haircut. They just don't like being caught & held while we do it.) Our mature laying flock of hens that gives you your beautiful brown eggs is much more calm than these crazy red hens!
Want our organically-grown vegetables and free-range eggs delivered right to your door? Become a shareholder in our farm's fall season and get a weekly "share" delivered to you (farm pickup also available). We still have fall shareholder CSA slots available! More info: http://all-natural-mama.
Still offering our stock-up sale on squash & cucumbers, details at end.
So what's going to be at farmers market this week? Here is what I'm planning on bringing, but it may not be exact as we harvest things may change. By the way, we're planning on selling this week at the Rockford City Market (Fridays 3-7 pm) as well as the Freeport Farmers Market (near Higher Grounds coffee, Saturday 7:30-11).
-Tomatoes - Ripe red full-sized tomatoes AND heirloom tomatoes!
-Cherry & Pear Tomatoes - Our beautiful rainbow of many colored cherry & pear tomatoes.
-Kale- The most nutritious of all vegetables.
-Summer Squash - a variety of our summer squashes.
-Parsley.
-Lettuce Mix or Baby Swiss Chard
-Cucumbers - several varieties, some very unique
-Sweet Onions-
-Hot Peppers - a few types
-Garlic -
And here are some recipe ideas for all those delicious organic veggies!
Recipes:
Cucumber Sandwich
- 1 package (8 ounces) cream cheese
- 2 teaspoons dill weed or fresh dill leaves
- 12 slices pumpernickel rye bread, or any bread on hand
- 2 to 3 medium cucumbers
- In a large bowl, combine cream cheese and dill. Spread on one side of each slice of bread. Peel cucumbers if desired thinly slice and place on six slices of bread. Top with remaining bread. Serve immediately. Yield: 6 servings.
Creamy Summer Squash Soup (one of my all-time favorite soups, it freezes well too - you could take advantage of our 1/2 bushel for $10 sale and freeze a huge batch for winter)
The step-by-step recipe, with pictures, is on our farm blog here: http://all-natural-mama.
Tabbouleh (a customer made this with our farm vegetables last year and shared some with me, it was absolutely delicious)
- 1 cup bulgur
- 3 tomatoes, seeded and chopped
- 2 cucumbers, peeled and chopped
- 3 green onions, chopped (could substitute your share's sweet onions here)
- 3 cloves garlic, minced
- 1 cup chopped fresh parsley
- 1/3 cup fresh mint leaves (optional)
- 2 teaspoons salt
- 1/2 cup lemon juice
- 2/3 cup olive oil
- Place cracked wheat in bowl and cover with 2 cups boiling water. Soak for 30 minutes; drain and squeeze out excess water.
- In a mixing bowl, combine the wheat, tomatoes, cucumbers, onions, garlic, parsley, mint, salt, lemon juice, and olive oil. Toss and refrigerate for at least 4 hours before serving. Toss again prior to serving.
More information on the Extra Purchases: (email me by Friday evening if you'd like any special purchases brought to farmers market for you to pickup)
- Bulk Bins: 1/2 bushels of cucumbers or summer squash - $10 each. Tons of cukes are great for making freezer, refrigerator, or canned pickles or for eating fresh, you can go in on a 1/2 bushel and get about 25-30 cukes or squash to split with friends & neighbors! Squash soup (above) freezes very well.
Thanks for all your support! Let me know if there is anything we can do for you, or any questions you'd like answered.
Penny PetersonWishful Acres Farm
Certified Naturally Grown
http://wishfulacres.blogspot.
To subscribe to this email newsletter, send an email to wishfulacres@gmail.com with the word "Subscribe" in the subject line.
To unsubscribe to this email newsletter, send an email to wishfulacres@gmail.com with the word "Unsubscribe" in the subject line.
Friday, July 15, 2011
Farm Fresh Newsletter, July 15, 2011
Hi Everyone,
It will be a very abbreviated newsletter this week, I apologize. It's been crazy on the farm - I had an awesome farmer training day at a 1,200 share CSA farm near Madison, Wisconsin yesterday. That was fascinating, but took nearly a whole day's work away from my own farm! Our first CSA (Community Supported Agriculture) boxes are being delivered or picked up this week as well. Plus our intern and I harvested all the garlic this week, which took half a day. Whew! I'll let you know the veggies I'll have at the Freeport Farmers Market (Saturday morning, 7:30-11, CVS parking lot near Higher Grounds Coffee). Sorry, no Rockford City Market this week for us.
Recipes:
-7 layer salad (includes everything)
-1 bag lettuce, chopped
-1/2 bag swiss chard, chopped
-1/2 bag sugar snap or snow peas, chopped
-1 onion, chopped, including green tops
-1/2 bag baby squash, chopped
-1/2 cucumber, chopped
-hard boiled eggs, chopped, or cooked bacon, chopped.
Chop all veggies and layer in a bowl. Layer eggs or bacon on top. Top with dressing of choice or the typical 7 layer salad dressing:
-Roasted Garlic
Thanks, everyone & have a great week!
Penny Peterson
Wishful Acres
http://wishfulacres.blogspot.
To unsubscribe, send an email to wishfulacres@gmail.com with the word "unsubscribe" in the subject line.
It will be a very abbreviated newsletter this week, I apologize. It's been crazy on the farm - I had an awesome farmer training day at a 1,200 share CSA farm near Madison, Wisconsin yesterday. That was fascinating, but took nearly a whole day's work away from my own farm! Our first CSA (Community Supported Agriculture) boxes are being delivered or picked up this week as well. Plus our intern and I harvested all the garlic this week, which took half a day. Whew! I'll let you know the veggies I'll have at the Freeport Farmers Market (Saturday morning, 7:30-11, CVS parking lot near Higher Grounds Coffee). Sorry, no Rockford City Market this week for us.
- Garlic! The garlic was harvested this week, pick some up at market, it's fresh & crunchy.
- Green Beans & Yellow Wax Beans
- Walla Walla Onions
- Baby Squash
- Full Sized zucchini & some summer squash
- Lettuce Mix
- Herbs: parsley, cilantro, dill
- Hot peppers: only a few
- Snow peas: last of them, not a lot available
- Swiss Chard
Recipes:
-7 layer salad (includes everything)
-1 bag lettuce, chopped
-1/2 bag swiss chard, chopped
-1/2 bag sugar snap or snow peas, chopped
-1 onion, chopped, including green tops
-1/2 bag baby squash, chopped
-1/2 cucumber, chopped
-hard boiled eggs, chopped, or cooked bacon, chopped.
Chop all veggies and layer in a bowl. Layer eggs or bacon on top. Top with dressing of choice or the typical 7 layer salad dressing:
- 1 1/4 cups mayonnaise
- 2 tablespoons white sugar
- 2/3 cup grated Parmesan cheese
- 1 tablespoon white vinegar
-Roasted Garlic
Ingredients
- garlic bulbs
- olive oil
- salt
- pepper
Directions
- Using a sharp knife, chop off the tops of the garlic bulbs so the inside of the cloves are exposed. Place bulbs on a piece of aluminum foil that is big enough to make a "tent" enclosing the bulbs.
- Drizzle a small amount of olive oil over the cut bulbs, allowing it to reach the cloves. Sprinkle with salt and pepper.
- Form the aluminum foil tent by matching opposite sides of the foil and either rolling or folding them together. Leave a pocket of air inside the tent so the garlic has room to steam itself.
- Cook garlic in a 425-degree oven for about 45 minutes, or until
garlic is beginning to caramelize. Let cool for at least 30 minutes
before trying to extract the garlic (shells are extremely hot!). When
garlic is cool enough to handle, turn bulbs upside down and squeeze out
the soft garlic into your dish of choice.
- Roasted garlic can be spread on bread (including pizza dough), mashed into potatoes, added to tomato sauce,or mixed into a salad vinaigrette.
Thanks, everyone & have a great week!
Penny Peterson
Wishful Acres
http://wishfulacres.blogspot.
To unsubscribe, send an email to wishfulacres@gmail.com with the word "unsubscribe" in the subject line.
Thursday, July 7, 2011
Farm Fresh Newsletter, July 7, 2011
Hi Everyone & welcome to this week's edition of the Farm Fresh
newsletter from Wishful Acres Farm, your source for Certified Naturally
Grown vegetables and more!
This week at the Rockford City Market (Friday afternoon) and Freeport Farmers Market (Saturday morning), I'll have:
Wow, what a hot week it's been since you last heard from me! The temperatures in the 90s last week and high 80s this week led to a sweaty, tired farmer and intern. The crops are affected by the high temps as well - the cool-weather-loving crops such as lettuce, sugar snap peas, and some greens are beginning to fade away in the heat. It was so hot last Friday that we skipped the Rockford farmers market - the booth would have been full of mainly greens and lettuces, and the 105 degree heat index would have simply wilted them (and us). The sugar snap peas are now done for the year - what a short harvest we had on those this year - but I will still have snow peas for a bit. On the positive side, the tomatoes, cucumbers, squash, eggplant, and peppers are loving the heat and growing fast. It won't be long before our market booth is overwhelmed with these heat-loving vegetables. This week, our booth will be swarming with green beans!!!
The heat also led to very dry conditions. The plants were beginning to wilt, and I began to think we may need to water the worst of them, which is something we don't do a lot of here (watering, that is). It had been nearly 2 weeks with no rain, and as I tilled the weeds in the1/2 acre wilting winter squash patch, the dry soil turned to dust and blew at my face. Not good. Well, it did make for good planting conditions, and I was able to show our intern how to till, prepare a bed, and plant a few varieties of seed (using my awesome birthday gift from my husband - a new Earthway Planter). When she asked how long they would take to germinate, I explained that they would need rain first, and we just didn't think that was coming anytime soon. But... lo and behold, what should happen a few hours later but a downpour lasting about 15 minutes. Perfect & well-timed for our dry soil & wilting crops. Couldn't have asked for anything better, and it has brought with it a cold front - so it will be a beautiful weekend to see you all at the farmers markets.
We first announced our CSA (Community Supported Agriculture) last week, and still have shares available! To learn more about what a CSA is, and how to join you can read more on our web site here: http://all-natural-mama.
This week's recipes are below. Thanks everyone for your support!
Hope to see you soon!
Penny
Wishful Acres Farm
farm web site: http://wishfulacres.blogspot.
farm journal: http://all-natural-mama.
RECIPES
Garlic Green Beans
Sesame Green Beans
> To unsubscribe, send an email to wishfulacres@gmail.com with "Unsubscribe"
> in the subject line.
>
> If this newsletter has been forwarded to you, and you wish to subscribe,
> simply send an email to wishfulacres@gmail.com with "Subscribe" in the
> subject line.
This week at the Rockford City Market (Friday afternoon) and Freeport Farmers Market (Saturday morning), I'll have:
- 1st Green Beans (flat Italian green beans and yellow wax beans)
- 1st Walla Walla sweet onions
- Summer Squash (zucchini, yellow, patty pan)
- Fresh Herbs: dill, cilantro, parsley
- Snow Peas
- Arugula
- Salad Mix
- Lettuce Heads
- Garlic Spinach (mustard)
- Brown Eggs
Wow, what a hot week it's been since you last heard from me! The temperatures in the 90s last week and high 80s this week led to a sweaty, tired farmer and intern. The crops are affected by the high temps as well - the cool-weather-loving crops such as lettuce, sugar snap peas, and some greens are beginning to fade away in the heat. It was so hot last Friday that we skipped the Rockford farmers market - the booth would have been full of mainly greens and lettuces, and the 105 degree heat index would have simply wilted them (and us). The sugar snap peas are now done for the year - what a short harvest we had on those this year - but I will still have snow peas for a bit. On the positive side, the tomatoes, cucumbers, squash, eggplant, and peppers are loving the heat and growing fast. It won't be long before our market booth is overwhelmed with these heat-loving vegetables. This week, our booth will be swarming with green beans!!!
The heat also led to very dry conditions. The plants were beginning to wilt, and I began to think we may need to water the worst of them, which is something we don't do a lot of here (watering, that is). It had been nearly 2 weeks with no rain, and as I tilled the weeds in the1/2 acre wilting winter squash patch, the dry soil turned to dust and blew at my face. Not good. Well, it did make for good planting conditions, and I was able to show our intern how to till, prepare a bed, and plant a few varieties of seed (using my awesome birthday gift from my husband - a new Earthway Planter). When she asked how long they would take to germinate, I explained that they would need rain first, and we just didn't think that was coming anytime soon. But... lo and behold, what should happen a few hours later but a downpour lasting about 15 minutes. Perfect & well-timed for our dry soil & wilting crops. Couldn't have asked for anything better, and it has brought with it a cold front - so it will be a beautiful weekend to see you all at the farmers markets.
We first announced our CSA (Community Supported Agriculture) last week, and still have shares available! To learn more about what a CSA is, and how to join you can read more on our web site here: http://all-natural-mama.
This week's recipes are below. Thanks everyone for your support!
Hope to see you soon!
Penny
Wishful Acres Farm
farm web site: http://wishfulacres.blogspot.
farm journal: http://all-natural-mama.
RECIPES
Garlic Green Beans
Ingredients
- 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
Directions
- 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
Ingredients
- 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
Directions
- 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
Ingredients
- 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
Directions
- 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.
- 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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> in the subject line.
>
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> subject line.
Wednesday, June 29, 2011
Farm Fresh Newsletter, June 29, 2011
Hi Everyone & welcome to this week's edition of the Farm Fresh
newsletter from Wishful Acres Farm, your source for Certified Naturally
Grown vegetables and more!
This week at the Rockford City Market (Friday afternoon) and Freeport Farmers Market (Saturday morning), I'll have:
This week has brought dry, beautiful sunny days and temperatures in the upper 70s - in short, it's been gorgeous, hasn't it!? We have been taking advantage of the dry weather to get a lot of field work done - wonderful things like hand weeding, mulching cucumber and tomato beds, tilling in old crops and planting new. Planting on our farm is a continuous process, we don't just plant in spring. In order to keep those lettuces, green beans, radishes, and more coming throughout the season, we plant many times. Things are growing well on the farm, with some of the summer squash & zucchini plants 5 feet around and knee high. The first small squash will be at the Freeport farmers market this week, but not a lot so get there early! The tomatoes plants are blossoming as well, in a few more weeks I hope to have tomatoes at market. I hear that we are in for hot conditions later this week, but I hope you'll visit our farm booth at farmers market just the same. Stock up on ingredients for a wonderful cooling salad for 4th of July - that's what I'll be serving as well.
Now that the weather is warmer, my young sons have been enjoying the unlimited water access now that we are in the country with a well. The sprinklers, slip n slides, and small pools have been getting a lot of use lately. I've caught them trying to give water enjoyment to our farm kitten & some small hens as well... boys on a farm = mischief in the making. They are a bit too young to help much in the gardens (ages 3, 5, and 8), but my oldest loves to help with the farm animals. Yesterday, he helped our intern and I clip the wings of our no-longer-baby chickens. It is a bit like cutting hair, it doesn't hurt them at all, but does limit their flying ability. I didn't want to do it, but there are 49 of them, and each day about 40 were flying out of their fenced pasture area and running all over the farm. This is not good for the gardens, nor is it good for the hens when our dog gets loose (he likes to chase but doesn't hurt, but boy does it scare those chickens) as well as being chased by little boys. So, we spent a long hour cutting back their wings so they can remain safe inside their large fenced run area. What a job that was - I had the job of chicken calmer, laying each hen across my lap and covering their eyes to calm them (they don't particularly like being held) while Lenna (our intern) gently folded out each wing and gave the tips of the feathers a haircut. My oldest son had the job of catching each one for their turn. Needless to say, I was covered in feathers, the floor was covered in feathers, and we were all in need of a break after that job! It was worth the effort, though, when yesterday the farm was free of little red hens running around everywhere.
In other news, Wishful Acres will be adding a CSA this summer! If you are unfamiliar with a CSA, it stands for Community Supported Agriculture, and you can read more about it on our farm web site here. It's a great way for you to support a local farmer (me!), and share in some of the risk & rewards of farming. The CSA will begin in mid-July and run through the end of September. Each week, a box of fresh vegetables (about 3/4 bushel total) and brown eggs will be delivered right to your door if you are in the Freeport area (this is an extra bonus, as most CSA formats require you to pick your box up). The box will contain a variety of produce each week, and will be enough vegetables to feed a family of 4, or 2 if you are very heavy vegetable eaters (I'm guilty!). For details and cost information, you can visit the page on our web site here: http://all-natural-mama.
That's all the news from the farm this week, there are recipes below with a focus on grilling this week! Thanks everyone for your support!
Hope to see you soon!
Penny
Wishful Acres Farm
farm web site: http://wishfulacres.blogspot.
farm journal: http://all-natural-mama.
RECIPES
Grilled Baby Summer Squash
-1 pint box baby summer squash
-olive oil
-salt & pepper
Coat squash in oil, sprinkle seasonings. Grill for 5-10 minutes.
Grilled Potato Packs with Farm Greens
-4 medium potatoes
-1 cup chopped arugula
-1 cup chopped swiss chard
-1/4 cup chopped onion or onion tops
-olive oil
-seasonings: salt, pepper, garlic powder
Dice potatoes, place on a rectangle of aluminum foil. Top with chopped greens & onion. Pour a couple tablespoons olive oil over, then sprinkle with seasonings. Toss to coat. Fold aluminum foil to make a sealed pack, then repeat with another piece of foil so it's double bagged. Place on edge of grill (not directly over hottest part) for about 20 minutes.
Grilled Garlic Scapes
-8 garlic scapes
-olive oil
Coat garlic scapes with olive oil. Tie them together in a bunch with a piece of aluminum foil. Place on grill for about 5 minutes.
Grilled Lettuce
Think outside the box - grilled lettuce. Has a great smoky flavor.-1 head fresh farm lettuce
-olive oil
-garlic powder salt
Coat lettuce with oil & seasonings. Place on grill for 3-5 minutes.
Everything Salad - we had this for lunch recently and it was so good. Serves 10.
-2 bags lettuce mix
-1 bag arugula
-1/2 bag chopped swiss chard
-1 bag sugar snap peas or snow peas
-1/2 cup chopped onion tops
Place all in a bowl, top with cheese if desired. Great for a potluck or with grilled food. Refreshing!
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This week at the Rockford City Market (Friday afternoon) and Freeport Farmers Market (Saturday morning), I'll have:
- 1st baby squash (Freeport only)
- 1st parsley
- Garlic Scapes
- Sugar Snap Peas
- Snow Peas
- Arugula
- Swiss Chard
- Lettuce Mix
- Dill
- Cilantro
- Garlic Spinach (mustard)
- Brown Eggs
This week has brought dry, beautiful sunny days and temperatures in the upper 70s - in short, it's been gorgeous, hasn't it!? We have been taking advantage of the dry weather to get a lot of field work done - wonderful things like hand weeding, mulching cucumber and tomato beds, tilling in old crops and planting new. Planting on our farm is a continuous process, we don't just plant in spring. In order to keep those lettuces, green beans, radishes, and more coming throughout the season, we plant many times. Things are growing well on the farm, with some of the summer squash & zucchini plants 5 feet around and knee high. The first small squash will be at the Freeport farmers market this week, but not a lot so get there early! The tomatoes plants are blossoming as well, in a few more weeks I hope to have tomatoes at market. I hear that we are in for hot conditions later this week, but I hope you'll visit our farm booth at farmers market just the same. Stock up on ingredients for a wonderful cooling salad for 4th of July - that's what I'll be serving as well.
Now that the weather is warmer, my young sons have been enjoying the unlimited water access now that we are in the country with a well. The sprinklers, slip n slides, and small pools have been getting a lot of use lately. I've caught them trying to give water enjoyment to our farm kitten & some small hens as well... boys on a farm = mischief in the making. They are a bit too young to help much in the gardens (ages 3, 5, and 8), but my oldest loves to help with the farm animals. Yesterday, he helped our intern and I clip the wings of our no-longer-baby chickens. It is a bit like cutting hair, it doesn't hurt them at all, but does limit their flying ability. I didn't want to do it, but there are 49 of them, and each day about 40 were flying out of their fenced pasture area and running all over the farm. This is not good for the gardens, nor is it good for the hens when our dog gets loose (he likes to chase but doesn't hurt, but boy does it scare those chickens) as well as being chased by little boys. So, we spent a long hour cutting back their wings so they can remain safe inside their large fenced run area. What a job that was - I had the job of chicken calmer, laying each hen across my lap and covering their eyes to calm them (they don't particularly like being held) while Lenna (our intern) gently folded out each wing and gave the tips of the feathers a haircut. My oldest son had the job of catching each one for their turn. Needless to say, I was covered in feathers, the floor was covered in feathers, and we were all in need of a break after that job! It was worth the effort, though, when yesterday the farm was free of little red hens running around everywhere.
In other news, Wishful Acres will be adding a CSA this summer! If you are unfamiliar with a CSA, it stands for Community Supported Agriculture, and you can read more about it on our farm web site here. It's a great way for you to support a local farmer (me!), and share in some of the risk & rewards of farming. The CSA will begin in mid-July and run through the end of September. Each week, a box of fresh vegetables (about 3/4 bushel total) and brown eggs will be delivered right to your door if you are in the Freeport area (this is an extra bonus, as most CSA formats require you to pick your box up). The box will contain a variety of produce each week, and will be enough vegetables to feed a family of 4, or 2 if you are very heavy vegetable eaters (I'm guilty!). For details and cost information, you can visit the page on our web site here: http://all-natural-mama.
That's all the news from the farm this week, there are recipes below with a focus on grilling this week! Thanks everyone for your support!
Hope to see you soon!
Penny
Wishful Acres Farm
farm web site: http://wishfulacres.blogspot.
farm journal: http://all-natural-mama.
RECIPES
Grilled Baby Summer Squash
-1 pint box baby summer squash
-olive oil
-salt & pepper
Coat squash in oil, sprinkle seasonings. Grill for 5-10 minutes.
Grilled Potato Packs with Farm Greens
-4 medium potatoes
-1 cup chopped arugula
-1 cup chopped swiss chard
-1/4 cup chopped onion or onion tops
-olive oil
-seasonings: salt, pepper, garlic powder
Dice potatoes, place on a rectangle of aluminum foil. Top with chopped greens & onion. Pour a couple tablespoons olive oil over, then sprinkle with seasonings. Toss to coat. Fold aluminum foil to make a sealed pack, then repeat with another piece of foil so it's double bagged. Place on edge of grill (not directly over hottest part) for about 20 minutes.
Grilled Garlic Scapes
-8 garlic scapes
-olive oil
Coat garlic scapes with olive oil. Tie them together in a bunch with a piece of aluminum foil. Place on grill for about 5 minutes.
Grilled Lettuce
Think outside the box - grilled lettuce. Has a great smoky flavor.-1 head fresh farm lettuce
-olive oil
-garlic powder salt
Coat lettuce with oil & seasonings. Place on grill for 3-5 minutes.
Everything Salad - we had this for lunch recently and it was so good. Serves 10.
-2 bags lettuce mix
-1 bag arugula
-1/2 bag chopped swiss chard
-1 bag sugar snap peas or snow peas
-1/2 cup chopped onion tops
Place all in a bowl, top with cheese if desired. Great for a potluck or with grilled food. Refreshing!
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Friday, June 17, 2011
Farm Fresh Newsletter June 17, 2011
Hi everyone & welcome to this edition of the Farm Fresh newsletter!
Organic vegetables available at this Saturday's farmers market & delivery:
Sugar Snap Peas!!, Arugula, Spinach, Lettuce Mix, Cilantro, Dill, Radishes, Brown Eggs, Garlic Spinach Mustard, baby kale.
(Orders for Freeport area Saturday free delivery orders over $5 emailed to me by 8 am on Friday please: wishfulacres@gmail.com .)
It's been a busy week on the farm, which is nothing new I suppose! We have spent a lot of time this week weeding and planting, planning and implementing. And dreaming. Always dreaming. As a member of CRAFT (Collaborative Regional Alliance for Farmer Training), I visit a few organic non-conventional farms each summer for field days. Monday was the first field day of this year, and I asked my husband to join me as he's never been on a field training day. We visited Tomato Mountain Farm, a certified organic produce & value-added farm in Wisconsin (value added: they make their salsas & soups in an on-farm commercial kitchen & sell in the Chicago area). I am always in awe when I visit these farms: 10 acres of beautiful organic produce is a sight to behold. However, I personally have no desire to truck my vegetables into the greater Chicago area at this point in my life, which is where the large local produce farmers need to go to sell their wonderful veggies. For me, it's nice to remain a small family farm at this point, where I can be available to my sons and lead a somewhat low-stress existence! However, who knows what the future may hold though, as my young children grow. So for now, I dream.
I do have some big news this week! First off, the first crop of Sugar Snap Peas will be ready this Saturday! Among everyone's favorites, these morsels are crisp, juicy, and sweet. Look for some recipes at the end of this newsletter!
Other happenings: Now that I can post to the farm blog journal directly from my cell phone, I'm posting a lot more frequently. Did you read my blog posting this week about the chemically treated seeds that were sent to me? No? Well, here is a link to the farm blog: http://all-natural-mama.
I'll be at the Freeport Farmers Market this Saturday, located in the CVS parking lot in Freeport (corner of South & West streets, near Higher Grounds Coffee Shop), from 7:30-11 am. Look for the blue tent with the Wishful Acres Farm sign. If you're unable to attend market, but would like your order delivered free of charge (Freeport & outlying area only), please email your order to me ( wishfulacres@gmail.com ) by 8 am on Friday (available products are listed below - vegetables and plants as well as eggs). I'll be delivering orders over $5 after farmers market on Saturday, so you can expect your order to arrive sometime between 11:30-1:00. If you won't be home, you can simply leave the money, and direct me to a place you'd like your order left (a porch, cooler, etc).
Sugar Snap Peas!! - One of my favorite crops! So crunchy & sweet, a delight. $2.50, sandwich bag size.
Arugula - 1st picking new crop, a peppery addition to your salads. $2, sandwich bag size.
Lettuce Mix - a gourmet blend of 6 baby leaf lettuces, washed 3 times and bagged. $2.50, 1/2 gallon bag.
Spinach - I will have a few bags of spinach this week. 1/2 gallon bag, $2.50.
Radishes - We are nearing the end for spring radishes, so get them while they are still here! 1 bunch (10 radishes), $1. Mild French breakfast or punchier Cherry red.
Baby Kale - Last week for baby-sized kale! 1/2 gallon bag, $2.50.
Cilantro. A sandwich bag full, $1.
Dill. Fresh dill - unbeatable on a salad, eggs, sandwich, on and on. Sandwich bag, $1.
Eggs. Only a few dozen this week, my hens were confused this week as to how to lay! $3 per dozen.
Garlic Spinach mustard will still be here, for your pesto recipes! $2.50 per bag, half gallon.
Hope to see you soon!
Penny
Wishful Acres
Certified Naturally Grown produce & more
Wishful Acres: http://wishfulacres.blogspot.
Farm Blog: http://all-natural-mama.
RECIPES
Roasted Sugar Snap Peas
1 bag sugar snap peas
1 teaspoon olive oil
1/2 teaspoon salt.
Heat oven to 425 degrees. Coat peas in oil and place on baking sheet. Cook for approximately 15 minutes, upon removal sprinkle with salt. Awesome!
Salad with Sugar Snap Peas and dill
1 bag lettuce mix
1/2 bag of sugar snap peas
1/2 bag of fresh dill
Dressing of choice
Toss all together, chopping the sugar snap peas first. Top with dressing. Yum!
Sugar Snap Peas with hummus dip
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> simply send an email to wishfulacres@gmail.com with "Subscribe" in the
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Organic vegetables available at this Saturday's farmers market & delivery:
Sugar Snap Peas!!, Arugula, Spinach, Lettuce Mix, Cilantro, Dill, Radishes, Brown Eggs, Garlic Spinach Mustard, baby kale.
(Orders for Freeport area Saturday free delivery orders over $5 emailed to me by 8 am on Friday please: wishfulacres@gmail.com .)
It's been a busy week on the farm, which is nothing new I suppose! We have spent a lot of time this week weeding and planting, planning and implementing. And dreaming. Always dreaming. As a member of CRAFT (Collaborative Regional Alliance for Farmer Training), I visit a few organic non-conventional farms each summer for field days. Monday was the first field day of this year, and I asked my husband to join me as he's never been on a field training day. We visited Tomato Mountain Farm, a certified organic produce & value-added farm in Wisconsin (value added: they make their salsas & soups in an on-farm commercial kitchen & sell in the Chicago area). I am always in awe when I visit these farms: 10 acres of beautiful organic produce is a sight to behold. However, I personally have no desire to truck my vegetables into the greater Chicago area at this point in my life, which is where the large local produce farmers need to go to sell their wonderful veggies. For me, it's nice to remain a small family farm at this point, where I can be available to my sons and lead a somewhat low-stress existence! However, who knows what the future may hold though, as my young children grow. So for now, I dream.
I do have some big news this week! First off, the first crop of Sugar Snap Peas will be ready this Saturday! Among everyone's favorites, these morsels are crisp, juicy, and sweet. Look for some recipes at the end of this newsletter!
Other happenings: Now that I can post to the farm blog journal directly from my cell phone, I'm posting a lot more frequently. Did you read my blog posting this week about the chemically treated seeds that were sent to me? No? Well, here is a link to the farm blog: http://all-natural-mama.
I'll be at the Freeport Farmers Market this Saturday, located in the CVS parking lot in Freeport (corner of South & West streets, near Higher Grounds Coffee Shop), from 7:30-11 am. Look for the blue tent with the Wishful Acres Farm sign. If you're unable to attend market, but would like your order delivered free of charge (Freeport & outlying area only), please email your order to me ( wishfulacres@gmail.com ) by 8 am on Friday (available products are listed below - vegetables and plants as well as eggs). I'll be delivering orders over $5 after farmers market on Saturday, so you can expect your order to arrive sometime between 11:30-1:00. If you won't be home, you can simply leave the money, and direct me to a place you'd like your order left (a porch, cooler, etc).
Sugar Snap Peas!! - One of my favorite crops! So crunchy & sweet, a delight. $2.50, sandwich bag size.
Arugula - 1st picking new crop, a peppery addition to your salads. $2, sandwich bag size.
Lettuce Mix - a gourmet blend of 6 baby leaf lettuces, washed 3 times and bagged. $2.50, 1/2 gallon bag.
Spinach - I will have a few bags of spinach this week. 1/2 gallon bag, $2.50.
Radishes - We are nearing the end for spring radishes, so get them while they are still here! 1 bunch (10 radishes), $1. Mild French breakfast or punchier Cherry red.
Baby Kale - Last week for baby-sized kale! 1/2 gallon bag, $2.50.
Cilantro. A sandwich bag full, $1.
Dill. Fresh dill - unbeatable on a salad, eggs, sandwich, on and on. Sandwich bag, $1.
Eggs. Only a few dozen this week, my hens were confused this week as to how to lay! $3 per dozen.
Garlic Spinach mustard will still be here, for your pesto recipes! $2.50 per bag, half gallon.
Hope to see you soon!
Penny
Wishful Acres
Certified Naturally Grown produce & more
Wishful Acres: http://wishfulacres.blogspot.
Farm Blog: http://all-natural-mama.
RECIPES
Roasted Sugar Snap Peas
1 bag sugar snap peas
1 teaspoon olive oil
1/2 teaspoon salt.
Heat oven to 425 degrees. Coat peas in oil and place on baking sheet. Cook for approximately 15 minutes, upon removal sprinkle with salt. Awesome!
Salad with Sugar Snap Peas and dill
1 bag lettuce mix
1/2 bag of sugar snap peas
1/2 bag of fresh dill
Dressing of choice
Toss all together, chopping the sugar snap peas first. Top with dressing. Yum!
Sugar Snap Peas with hummus dip
- 2 cups canned garbanzo beans, drained
- 1/3 cup tahini
- 1/4 cup lemon juice
- 1 teaspoon salt
- 2 cloves garlic, halved
- 1 tablespoon olive oil
- 1 pinch paprika (optional)
- 1 teaspoon minced fresh parsley (optional)
- Place the garbanzo beans, tahini, lemon juice, salt and garlic in a blender or food processor. Blend until smooth. Transfer mixture to a serving bowl.
- Drizzle olive oil over the garbanzo bean mixture. Sprinkle with paprika and parsley, if desired.
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Friday, September 24, 2010
Farm Fresh newsletter 09-25-2010
Hi Everyone,
I hope you all enjoyed last night's Harvest Moon as much as I did! Although I wasn't harvesting by the light of the full moon, I will be doing so tomorrow by the light of the sun to bring you the freshest vegetables possible. Fall does not mean an end to the farm garden - it just marks another season of vegetables. Most of the same vegetables that I grow in the cool spring weather will make an appearance again in the fall. This means a return of the crisp, delicious fresh lettuces - the romaine lettuce is looking beautiful at the farm right now, and I'll be bringing some to market as well as oodles of other organic vegetables. I've provided a fall theme with this week's recipes, so look below for an autumn salad and 2 different takes on a delicious greens & beans soup. Hope to see you at market this week, but if you can't make it there is always the option for a pickup at my house (just email me 24 hours before you want to pick up your order).
Freeport Farmers Market, Saturdays 7:30-11:00 in the CVS parking lot on South Street.
Available this week:
Penny
http://all-natural-mama.blogspot.com/
RECIPES
Cranberry Pear Tossed Salad
Sausage, Kale, and White Bean Soup
Heat a medium pot over medium heat. If the sausage is very lean, add enough oil to coat the bottom of the pot. Add the sausage meat, using a spoon to break up any large clumps. Cook for about 5 minutes, until the sausage pieces are lightly browned (they will not be cooked through).
Use a slotted spoon to transfer the sausage to the paper towel-lined plate. Add the onion to the pot and cook for 3 to 4 minutes over medium heat, adjusting the heat so the onion softens but does not brown. If the pan is dry, add 1 teaspoon of the oil.
When the onion is soft, add 1/4 teaspoon of the cumin, stirring to incorporate. Cook for 1 minute, then add the black beans, potato and 4 cups of the broth. Return the sausage pieces to the pot, crumbling them to the size of dried beans.
Increase the heat to medium-high and bring to a slow boil; taste and add cumin or salt as needed. Cook for about 15 minutes, until the potato pieces are just tender. Add the turnip green strips, stirring to combine.
If the soup seems too stewlike or thick, add broth to achieve the desired consistency. Reduce the heat to medium or medium-low so the soup is barely bubbling at the edges; cook for 5 to 8 minutes, until the greens are tender. Taste and adjust seasoning as needed. Serve hot.
I hope you all enjoyed last night's Harvest Moon as much as I did! Although I wasn't harvesting by the light of the full moon, I will be doing so tomorrow by the light of the sun to bring you the freshest vegetables possible. Fall does not mean an end to the farm garden - it just marks another season of vegetables. Most of the same vegetables that I grow in the cool spring weather will make an appearance again in the fall. This means a return of the crisp, delicious fresh lettuces - the romaine lettuce is looking beautiful at the farm right now, and I'll be bringing some to market as well as oodles of other organic vegetables. I've provided a fall theme with this week's recipes, so look below for an autumn salad and 2 different takes on a delicious greens & beans soup. Hope to see you at market this week, but if you can't make it there is always the option for a pickup at my house (just email me 24 hours before you want to pick up your order).
Freeport Farmers Market, Saturdays 7:30-11:00 in the CVS parking lot on South Street.
Available this week:
- Lettuce: romaine heads and possible a looseleaf mesclun mix
- Kale: nutritious greens are great raw in salads or cooked in soup or saute
- Turnip Greens: use these in this week's soup recipe or try some mixed in a lettuce salad!
- Swiss Chard: another green that's great raw or cooked, as with all greens it's so good for you.
- Radishes: the fall crop is still coming in, French Breakfast heirloom variety, mild with just a hint of spiciness
- Cucumbers: a few still growing, lemon cucumbers as well as the traditional green slicing cuke for your salad
- Kohlrabi: perhaps a few kohlrabi this week
- Heirloom Tomatoes: I know I said they were done, but there are still a few plants with ripe tomatoes on the vine! Perhaps 10 of the 300 plants are still alive. :-) Get to market early, or get an order in soon if you want a few!
- Winter Squash: one of my favorite vegetables. I'll have several varieties of winter squash at market, including: White Acorn, Delicata (sweet potato squash), Apple Dumpling, Butternut, Hubbard.
- Gourds & corn shocks: for your fall decorations. Almost a dozen different types of gourds!
- Pears: some green Bartlett pears this week
Penny
http://all-natural-mama.blogspot.com/
RECIPES
Cranberry Pear Tossed Salad
Ingredients
- 1/3 cup apricot nectar (I would think you could sub. honey here if you don't want to search for this nectar)
- 1/3 cup red wine vinegar
- 1/3 cup canola oil
- 2 teaspoons Dijon mustard
- 1/4 teaspoon salt
- 1/8 teaspoon pepper
- 2 tablespoons sugar
- 1/2 cup chopped walnuts
- 12 cups torn mixed salad greens
- 3 medium pears, sliced
- 1/2 cup dried cranberries
- 3/4 cup crumbled blue cheese
Directions
- For dressing, in a bowl, whisk together the first six ingredients; set aside. In a heavy skillet, melt sugar over medium heat, stirring constantly. Add walnuts; stir to coat. Remove from the heat.
- In a large salad bowl, combine greens, pears and cranberries. Drizzle with dressing. Add nuts and blue cheese; toss.
Sausage, Kale, and White Bean Soup
Ingredients
- 1 cup dry navy beans
- 1 large bunch kale, rinsed, stemmed and chopped
- 1 tablespoon olive oil
- 1 pound spicy linguica sausage, sliced (or substitute your favorite sausage)
- 1 cup chopped shallots (can substitute onion)
- 4 cups chicken broth
- salt and pepper to taste
- 1/2 teaspoon hot sauce, or to taste (optional)
Directions
- Place the navy beans into a large container and cover with several inches of cool water; let stand 8 hours or overnight. Drain and rinse before using.
- Cook the soaked beans in a pressure cooker in 4 cups of water for 25 minutes. Use the natural release method to release pressure. Do not drain.
- Bring a separate pot of salted water to a boil. Add the kale and simmer until kale is bright green and tender, about 2 minutes. Drain in a strainer, and cool under cold running water. Set aside.
- Heat olive oil over medium heat in the soup pot. Brown the linguica slices on each side, about 5 minutes. Remove from the pot with a slotted spoon and set aside. Add shallots to pot and cook until soft, about 3 minutes. Pour in a splash of chicken broth and scrape up any browned bits of sausage.
- Return the sausage to the pot along with the beans and their cooking liquid. Stir in the chicken broth. Bring soup to a boil, reduce heat to low, and simmer uncovered for 15 minutes. Add the kale and cook about 4 minutes longer. Season with salt, pepper, and hot sauce to taste.
Spicy Black Bean, Chorizo and Turnip Greens Soup
In this soup, turnip greens are a fresh touch added at the end of cooking. They brighten the flavors and bring their own texture to the mix.
Makes about six 1-cup servings
Ingredients:
- 8 ounces (about 2 links) uncooked chorizo sausage, casings removed
- 1 to 2 teaspoon mild olive oil or vegetable oil (this may be optional; see directions)
- 1 small (3 ounces) onion, minced (3/4 cup)
- 1/4 to 1/2 teaspoon ground cumin, or to taste
- 15 to 16 ounces canned black beans, such as Wegmans "Food You Feel Good About" brand, rinsed and drained (may substitute 1 1/2 cups cooked black beans)
- 1 medium (8-ounce) potato, cut into 1/4- to 1/2-inch cubes (about 1 1/4 cups; may substitute 8 ounces of red potatoes)
- About 5 cups low-sodium or homemade chicken broth
- Salt (optional)
- 8 ounces (1 bunch) turnip greens (stems removed), cleaned and cut into 1/4- to 1/2-inch-wide strips
Directions:
Line a plate with several layers of paper towels.Heat a medium pot over medium heat. If the sausage is very lean, add enough oil to coat the bottom of the pot. Add the sausage meat, using a spoon to break up any large clumps. Cook for about 5 minutes, until the sausage pieces are lightly browned (they will not be cooked through).
Use a slotted spoon to transfer the sausage to the paper towel-lined plate. Add the onion to the pot and cook for 3 to 4 minutes over medium heat, adjusting the heat so the onion softens but does not brown. If the pan is dry, add 1 teaspoon of the oil.
When the onion is soft, add 1/4 teaspoon of the cumin, stirring to incorporate. Cook for 1 minute, then add the black beans, potato and 4 cups of the broth. Return the sausage pieces to the pot, crumbling them to the size of dried beans.
Increase the heat to medium-high and bring to a slow boil; taste and add cumin or salt as needed. Cook for about 15 minutes, until the potato pieces are just tender. Add the turnip green strips, stirring to combine.
If the soup seems too stewlike or thick, add broth to achieve the desired consistency. Reduce the heat to medium or medium-low so the soup is barely bubbling at the edges; cook for 5 to 8 minutes, until the greens are tender. Taste and adjust seasoning as needed. Serve hot.
Friday, September 10, 2010
Farm Fresh newsletter 09-11-2010
Hi everyone,
Fall is in the air here in our little corner of Northwest Illinois. The nights are bringing crisp, cool temperatures and the days are comfortable, calm, and beautiful. The mosquitos are less plentiful (cheers all around!), the air conditioners are off, and I've been cooking lots of great autumn recipes that you'll find at the bottom of this email. I'm running with a recipe theme this week - cooked mashed pumpkin (you can substitute any winter squash of your choice). We've been eating lots of winter squash this week in our house! The orange color found on the inside of a pumpkin- the flesh - (also found in all other winter squash) is a dead giveaway that pumpkin is loaded with an important antioxidant, beta-carotene. From the U of I: "Beta-carotene is one of the plant carotenoids converted to vitamin A in the body. In the conversion to vitamin A, beta carotene performs many important functions in overall health. Current research indicates that a diet rich in foods containing beta-carotene may reduce the risk of developing certain types of cancer and offers protect against heart disease. Beta-carotene offers protection against other diseases as well as some degenerative aspects of aging." Check out the nutrition facts:
Pumpkin Nutrition Facts
(1 cup cooked, boiled, drained, without salt)
So, let's get cooking! Pick up your winter squash at market this Saturday, from 7:30-11 in the CVS parking lot on South Street in Freeport (or email me for a pickup). I'll have many unique heirloom varieties to choose from, as well as these other vegetables:
-Heirloom tomatoes - this is probably the last week for tomatoes
-Greens - kale, swiss chard. Maybe some turnip greens as well.
-Kohlrabi - green & purple heirloom varieties
-Cucumbers - nearly the end for these as well
-Melons - few different varieties of canteloupe
-Radishes- French Breakfast variety
-Winter squash - many unique heirloom varieties, all delicious. Winter squash will keep for months - so after you've used it for a front porch decoration, you can cook it!
-Gourds - many varieties
-Corn shocks - decorative corn stalk bundles for your porch or yard
-Broom corn shocks
Hope to see you there!
Penny
http://all-natural-mama.blogspot.com/
RECIPES
Cooking winter squash / pumpkin:
All of the following recipes call for cooked, mashed pumpkin. This is very easy to do, and you can make a big batch at once (it freezes great!). To start, get a sharp knife and cut the squash in half. Then scoop out the seed cavity. When it's empty, cut it again so that you have at least 4 pieces (the more pieces you cut it into, the quicker it will cook). Next, place the squash skin-side down on to a rimmed cookie sheet or roasting pan. Bake at 350 degrees for 30-60 minutes (cooking times will vary depending upon the variety of squash as well as the size of the pieces). Keep an eye on it to avoid burning. It's ready when easily pierced with a fork. To mash: Allow squash to cool, then remove the skin (you can just scrape the flesh off and into a large bowl). Using clean hands (this is the easiest way), mash & squeeze the squash until it's smooth - it will only take a couple of minutes. Now you can enjoy the following recipes!
Pumpkin Waffles
This is a favorite in our family and you can find the recipe and pictures on my blog here:
http://all-natural-mama.blogspot.com/2010/02/pumpkin-spice-waffles.html
Pumpkin Chili
I cooked this a few days ago, and it's delicious!
Cook sausage, brown onions & peppers and garlic in canola oil. Add pumpkin, beer, tomatoes, and kale. Bring to a simmer and cook for about 30 minutes. Add seasonings - chili powder and salt to taste. To serve, pour into a bowl and stir in a good spoonful our sour cream or plain yogurt.
Chili Cheese Fries
I used some leftover Pumpkin Chili (recipe above) yesterday and turned it into healthy pumpkin chili cheese fries. Yes, this treat can be made in a healthy way!
Recipe can be found on my blog:
http://all-natural-mama.blogspot.com/2010/01/oven-fries-chili-cheese-fries.html
Baked Winter Squash - simple is best!
The way I grew up eating winter squash - simple to prepare and eat.
-1 small winter squash, such as acorn, butternut, delicata, or sweet dumpling
-1 tablespoon butter
-1 tablespoon brown sugar
Cut squash in half lengthwise. Scoop out seed cavity and place on a baking sheet, skin side down. Into empty seed cavity, place 1/2 tablespoon butter and 1/2 tablespoon brown sugar. Repeat for other half. Bake at 350 for 30-60 minutes (depending on size of squash). To eat, place on a plate and dig in with a spoon!
Fall is in the air here in our little corner of Northwest Illinois. The nights are bringing crisp, cool temperatures and the days are comfortable, calm, and beautiful. The mosquitos are less plentiful (cheers all around!), the air conditioners are off, and I've been cooking lots of great autumn recipes that you'll find at the bottom of this email. I'm running with a recipe theme this week - cooked mashed pumpkin (you can substitute any winter squash of your choice). We've been eating lots of winter squash this week in our house! The orange color found on the inside of a pumpkin- the flesh - (also found in all other winter squash) is a dead giveaway that pumpkin is loaded with an important antioxidant, beta-carotene. From the U of I: "Beta-carotene is one of the plant carotenoids converted to vitamin A in the body. In the conversion to vitamin A, beta carotene performs many important functions in overall health. Current research indicates that a diet rich in foods containing beta-carotene may reduce the risk of developing certain types of cancer and offers protect against heart disease. Beta-carotene offers protection against other diseases as well as some degenerative aspects of aging." Check out the nutrition facts:
Pumpkin Nutrition Facts
(1 cup cooked, boiled, drained, without salt)
| Calories 49 Protein 2 grams Carbohydrate 12 grams Dietary Fiber 3 grams Calcium 37 mg Iron 1.4 mg Magnesium 22 mg Potassium 564 mg |
Zinc 1 mg Selenium .50 mg Vitamin C 12 mg Niacin 1 mg Folate 21 mcg Vitamin A 2650 IU Vitamin E 3 mg |
So, let's get cooking! Pick up your winter squash at market this Saturday, from 7:30-11 in the CVS parking lot on South Street in Freeport (or email me for a pickup). I'll have many unique heirloom varieties to choose from, as well as these other vegetables:
-Heirloom tomatoes - this is probably the last week for tomatoes
-Greens - kale, swiss chard. Maybe some turnip greens as well.
-Kohlrabi - green & purple heirloom varieties
-Cucumbers - nearly the end for these as well
-Melons - few different varieties of canteloupe
-Radishes- French Breakfast variety
-Winter squash - many unique heirloom varieties, all delicious. Winter squash will keep for months - so after you've used it for a front porch decoration, you can cook it!
-Gourds - many varieties
-Corn shocks - decorative corn stalk bundles for your porch or yard
-Broom corn shocks
Hope to see you there!
Penny
http://all-natural-mama.blogspot.com/
RECIPES
Cooking winter squash / pumpkin:
All of the following recipes call for cooked, mashed pumpkin. This is very easy to do, and you can make a big batch at once (it freezes great!). To start, get a sharp knife and cut the squash in half. Then scoop out the seed cavity. When it's empty, cut it again so that you have at least 4 pieces (the more pieces you cut it into, the quicker it will cook). Next, place the squash skin-side down on to a rimmed cookie sheet or roasting pan. Bake at 350 degrees for 30-60 minutes (cooking times will vary depending upon the variety of squash as well as the size of the pieces). Keep an eye on it to avoid burning. It's ready when easily pierced with a fork. To mash: Allow squash to cool, then remove the skin (you can just scrape the flesh off and into a large bowl). Using clean hands (this is the easiest way), mash & squeeze the squash until it's smooth - it will only take a couple of minutes. Now you can enjoy the following recipes!
Pumpkin Waffles
This is a favorite in our family and you can find the recipe and pictures on my blog here:
http://all-natural-mama.blogspot.com/2010/02/pumpkin-spice-waffles.html
Pumpkin Chili
I cooked this a few days ago, and it's delicious!
- 1 pound pork sausage, cooked
- 1 12-ounce bottle dark beer
- Kosher salt
- 1 cup chopped bell pepper
- 2 cups cooked mashed pumpkin or other winter squash
- 1/2 cup sour cream or plain yogurt)
- 1/4 cup canola oil
- 3 medium tomatoes, roughly chopped
- 2 medium white onions, diced
- 1/4 cup chili powder
- 4 cloves garlic, finely chopped
- 1 bunch kale or swiss chard, stems removed, leaves roughly chopped
Cook sausage, brown onions & peppers and garlic in canola oil. Add pumpkin, beer, tomatoes, and kale. Bring to a simmer and cook for about 30 minutes. Add seasonings - chili powder and salt to taste. To serve, pour into a bowl and stir in a good spoonful our sour cream or plain yogurt.
Chili Cheese Fries
I used some leftover Pumpkin Chili (recipe above) yesterday and turned it into healthy pumpkin chili cheese fries. Yes, this treat can be made in a healthy way!
Recipe can be found on my blog:
http://all-natural-mama.blogspot.com/2010/01/oven-fries-chili-cheese-fries.html
Baked Winter Squash - simple is best!
The way I grew up eating winter squash - simple to prepare and eat.
-1 small winter squash, such as acorn, butternut, delicata, or sweet dumpling
-1 tablespoon butter
-1 tablespoon brown sugar
Cut squash in half lengthwise. Scoop out seed cavity and place on a baking sheet, skin side down. Into empty seed cavity, place 1/2 tablespoon butter and 1/2 tablespoon brown sugar. Repeat for other half. Bake at 350 for 30-60 minutes (depending on size of squash). To eat, place on a plate and dig in with a spoon!
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
-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
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
garlicAdd:
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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