Week 10 2012

This week you will find

Tomatoes
Sweet Corn
Shelling Beans (open the pods and cook the beans only)
Potatoes
Garlic
Sage
Parsley
Oregano
Chives
Basil
Summer Squash


We had a few changes on the farm this past weekend.  Adam and Evaline went to the Anna Animal Swap and sold Pumpkin and Broccoli.  We are very happy to say they have a new lovely home and we are goat free.  The goats were a lot of fun, but we were ready to be have a little more freedom.  However, we Evaline  got a new bunny that she named Flopsy Mopsy and we have 18 new little ducklings that have made home from themselves on the little bit of pond we have left.
Also, we have switched over from sprinklers to drip irrigation from our well.  We are no longer able to irrigate from our pond it is too low!!  We did get a tenth of an inch of rain, but we really need much much more.  We are very happy that the temperate has dropped.

Week 9 2012

HAPPY 4TH OF JULY!!

We hope that this holiday week is wonderful and full of fun festivities for you and yours!
We are very excited to offer Sweet Corn this week- it is so yummy.  We had our first ears last night and they were delicious.   Actually, it was a fabulous local meal of Cedar Lake Fish caught that day, squash, green beans with roasted garlic, and corn.

The past few nights we have had great wildlife viewing in our yard... a barred owl.  She is so majestic and so much fun to watch.  Gabe, our intern, brought out his night vision glasses which provided great entertainment.  Ahh... country living. 

This week in the box:
Corn
Green Beans
Garlic
Tomatilloes
Parsley
Basil
Squash
Oregan
New Potatoes

We wish you a safe and happy holiday!

Recipe for Green Beans with Oregano. Why eat plain old green beans when with just a few minutes preparation, your beans can sing! A little garlic and herbs can go a long way.

Ingredients

• 2 cloves garlic, thinly sliced
• 2 tablespoons olive oil
• 3/4 pounds fresh green beans, blanched
• 1 teaspoon fresh oregano (or 1/2 teaspoons dried)
• 1 tablespoon lemon juice
• salt and pepper to taste

Directions

1. Sauté garlic in oil until just beginning to brown. Add the green beans, salt and pepper and cook until heated and crisp-tender (about 3-4 minutes). Add oregano, sprinkle with lemon juice, mix and serve.

Tomatillo and Garlic Salsa

Tomatillo and Garlic Salsa

Ingredients

• 1 pound fresh tomatillos, husks removed
• 1 head garlic cloves, separated and peeled
• 3 fresh jalapeno peppers
• 1 bunch fresh cilantro
• 1/2 cup water, or as needed
• salt and pepper to taste

Directions

1. Preheat the oven's broiler. Arrange the whole cloves of garlic, tomatillos, and jalapenos on a baking sheet. Place under the broiler, and cook for a few minutes. Remove garlic cloves first, as soon as they are toasted, to avoid developing a bitter flavor. Continue to roast jalapenos and tomatillos until evenly charred, turning occasionally. Set aside to cool. Don't remove the charred parts of the tomatillos or the peppers. They add a really nice flavor.
2. Place peppers and tomatillos in a blender with the garlic and cilantro. Add a little water to the mixture if necessary to facilitate blending. Season with salt and pepper to taste. Refrigerate until serving.

Green Beans with Oregano

Recipe for Green Beans with Oregano. Why eat plain old green beans when with just a few minutes preparation, your beans can sing! A little garlic and herbs can go a long way.

Ingredients

• 2 cloves garlic, thinly sliced
• 2 tablespoons olive oil
• 3/4 pounds fresh green beans, blanched
• 1 teaspoon fresh oregano (or 1/2 teaspoons dried)
• 1 tablespoon lemon juice
• salt and pepper to taste

Directions

1. Sauté garlic in oil until just beginning to brown. Add the green beans, salt and pepper and cook until heated and crisp-tender (about 3-4 minutes). Add oregano, sprinkle with lemon juice, mix and serve.

Week 8 2012

June 25 and June 28

This week it is soo hot and dry!  We hope that you are staying cool.  We have been combating the heat by working in the early morning and evening.  Also, we have been spending our days at the lake or the creek.

This week's box:
Carrots
Green Beans
Yellow Wax Beans
Garlic
Red New Potatoes
Oregano
Basil
Parsley
Tomatilloes
Pepper

Our Flower Child

The bean tunnel (sorry it's sideways).

week 7 2012

June 18 and June 21 2012

We are back from the great North Lakes of Wisconsin.  Evaline, Finn and I had an amazing time swimming, making castles and visiting with family.  Adam had a wonderful time growing veggies, fishing and living the bachelor life.  It's nice to be back just in time to enjoy the heat of the summer.


This week in the box

Green Beans
Yellow Wax Beans
Cabbage
Chives
Oregano
Basil
Carrots
Garlic
Sage
Parsley

Garlic Curing.  The stuff we are giving you this week is still not totally cured.

The summer of soooo much irrigating.  Do several rain dances today!

Try this yummy recipe with your beans.

http://www.mrfood.com/Vegetables/Lemony-Green-Beans/ct/1

Week 5

Week 5

June 4 and June 7

Kohlrabi

Carrots

Chard

Garlic

Green Onions

Beets

Oregano

Mint

Sage

Basil

Parsley

Coriander

The Coriander can be used fresh or you can dry it to use later.  The Garlic is not cured so use it right away.  We are hanging the garlic now to cure it and you will be getting plenty of it.  The garlic harvest looks fantastic!  The bulbs are large and very tight. 

We did get a little rain this week; which is a huge help.  We need a bunch more, but we will take what we can get. 

The sweet potato slips are in the ground.  This year we are trying a bean tunnel that looks very cool and the bean have taken to it.  The tomatoes are staked and huge.  Our Cherokee Purples are the size of baseballs, so it shouldn’t be long before we are enjoying homegrown tomatoes.

We canned up a bunch of pickled beets that are delicious and beautiful.  . (recipe below)   I put the chard in a lasagna in place of spinach and it turned out great.  I find that I can use the chard in place of spinach in most recipes.

Have a fantastic week and we hope that you enjoy the veggies!

Take care,

Anne

Pickled Beets

1.  Trim beets, but leave the stem, roots and skins on.  This allows the beets to keep their shape and prevent them from falling apart.

2.  Cook until tender.  I used the pressure cooker and only took 25 minutes. 

3.  In a saucepan mix 1 cup vinegar and 1 cup water with a teaspoon of salt this will be the liquid to add to the jars.

4. Slip the skins, stems and roots off the beets.
5. Fill the jars full of beets and vinegar mix.
6. Put in the fridge and enjoy later.
7. Or if you would like to can the beets consult the Blue Book of Canning for exact instructions.