- New Potatoes
We will have Strawberry flats available for the next week or two, so if you have an interest in ordering, please do call/email the farm to place your order…..we will take orders on a first come, first serve basis and send flats as they are available.
It’s also time to think about our organic, grass fed beef…We just sent out the current info, so if you have inquired, you should receive that shortly. If you are not on our contact list for the beef, just let us know and we can send you the info…it’s also on our website, so you may view it there as well, by clicking here.
Keith does still have garlic to offer, so you didn’t miss out! You can call him at 541-689-3672 if you would like to receive some, and we will send it to your drop site with your share whenever it’s ready.
Skinny Shrimp Scampi with Zucchini Noodles from Just a Taste (This recipe was recommended to us from Katie Ostrove, thank you Katie!)
This next recipe was sent in from my mama! She said it was delicious and a great way to use up a lot of vegetables! It is adapted from Martha Stewart…
Late Summer Vegetable Minestrone
- 1/4 cup extra-virgin olive oil
- 2 small onions, chopped (2 cups)
- 3 large cloves of garlic, minced (2 tablespoons)
- 3 carrots, peeled and cut crosswise into 1/4-inch rounds, larger rounds halved (1 cup)
- 2 celery stalks, cut crosswise into 1/4-inch pieces (1 cup)
- 1 bunch of swiss chard, leaves torn into small pieces, stems cut crosswise into 1/2-inch pieces (1 1/2 cups)
- 8 oz of green beans, trimmed and cut into 1-inch pieces (2 cups)
- 4 medium ripe tomatoes peeled (optional) and diced (2 cups)
- coarse salt and freshly ground pepper
- 2 medium zucchini cut into 1/2-inch dice (3 cups)
- 1/4 cup grated parmesan, plus more for serving
- 1 can (15oz) of butter beans, cannellini beans, or chickpeas, drained and rinsed.
- fresh basil leaves, torn if large, for serving (optional)
1. Heat oil in large pot over medium. Add onions and garlic; cook, stirring occasionally until onions are translucent, about 5 minutes. Add carrots, celery and chard stems; cook, stirring occasionally until chard stems are translucent, about 10 minutes. Add green beans and tomatoes. Season with 2 teaspoons salt; cook, stirring occasionally, until beans and tomatoes start to soften, 5 minutes.
2. Add zucchini, 5 cups of water, parmesan cheese, and beans. Bring to a boil, then reduce to a simmer. Cook until all vegetables are softened, about 25 minutes, adding chard leaves in last 2 minutes of cooking. Season with salt and pepper. Serve immediately, topped with grated parmesan and basil, or freeze up to 3 months.
Here’s some more recipe ideas…
Photos From the Field…
It was a beautiful morning on the farm yesterday when I visited the crew harvesting your weekly vegetables. The weather has been so pleasant, not too hot, breezy, perfect for working outdoors! There are so many different vegetables to harvest this time of year, and the crew is all over the farm, gathering the abundance.
Jabrila told me that we can all get excited for some new vegetable to make an appearance in the next few weeks. Con and peppers are coming on! Hers’s a look at your pepper plants out in the field…
The eggplants have been producing like crazy! They have the most beautiful flowers, and are so fun to grow…but they have spikes, so the harvesters have to wear gloves and beware when harvesting these beauties.
The tomatoes have been loving these warm temperatures and we have harvested thousands of pounds of tomatoes already this year!
Some of you will get cherry tomatoes this week, but you will all get to enjoy them at some point over the harvest season, they are such a treat! The onions are sizing up nicely as well…
I’ll leave you with a photo of our cattle herd, they greeted me on my way down to the field, they are such an important part of the farm, they give us so much, and in turn we lead them around beautiful green pasture all spring, summer and fall and care for them in a thoughtful, humane way. They are looking so healthy and happy out there, and always bring a smile to my face (as well as excited squeals and “moos” from my 16 month old)
Have a wonderful week everyone, enjoy this bountiful time of year!