Monthly Archive: July 2023
Hello Everyone! I hope you are enjoying this beautiful weather as much as we are here on the farm. It is a real treat to have such mild temperatures, cool nights, and lower humidity in early August!
We have peppers for you this week and the tomatoes are coming in heavy now. We will have sweet corn for as many groups as the supply allows and take care of the rest next week. The first planting of summer squash is in decline and the second is just getting started. We are in a similar situation with the beans. We will make sure everyone gets both over the next 2 weeks. The beets will be arriving topless – I hope that’s not too shocking for you lol. (more…)
Beets are filled with good things. High in fiber, vitamins A and C, and surprisingly, more iron than most other vegetables, including spinach! They also contain calcium, potassium, phosphorous, and folic acid. The pigments that give beets their signature coloring are strong antioxidants. (more…)
Cabbage is a leafy green or purple biennial plant, grown as an annual vegetable crop for its dense-leaved heads. Closely related to other cole crops, such as broccoli, cauliflower, and Brussels sprouts. Smooth-leafed firm-headed green cabbages are the most common, with smooth-leafed red and crinkle-leafed savoy cabbages of both colors seen less frequently. The cabbage heads are generally picked during the first year of the plants’ life cycles, but those intended for seed are allowed to grow a second year. (more…)
This recipe for classic Ukrainian borscht was found at Natasha’s Kitchen food blog. This recipe is meatless, but you can add in cubed beef, broth, and bones to add more flavor. This soup takes about 2 hours to cook everything completely, and serves 10-12 as a side.
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Turkey soup may be the end of the line for turkey leftovers, but that doesn’t mean it needs to be boring! Here’s a tasty soup recipe found on www.epicurious.com that’s made with all your favorite summer veggies: zucchini, pepper, onion, carrot, and garlic. Enjoy! Serves 4. (more…)
This recipe from Pinch and Swirl is written to serve two — feel free to double or triple it! (more…)
Hello Folks! There are no major meteorological complaints to be lodged for this past week – the excessive rainfall has abated, at least for now. There will be some scorching hot days this week, but nothing like what the southern and western US has seen in recent days. The fields have dried out enough to allow us to move ahead with our planting. I am direct seeding beans and herbs, and my crew have been busy planting more cucumbers and summer squash as well as thousands of brassica family plants for the fall harvest. (more…)
Cauliflower is a highly modified form of cabbage in the mustard family (Brassicaceae), grown for its edible masses of partially developed flower structures and fleshy stalks. alongside its well-known counterparts of broccoli, Brussels sprouts, kale, and radishes. (more…)
You’ve made mashed potatoes before, but have you ever tried mashed cauliflower? This recipe, found on foodnetwork.com, is a delicious low carb alternative to your traditional mashed potatoes. Try pre-roasting the garlic and adding a little fresh rosemary for an even bigger taste. Serves 4. (more…)
This baked eggplant recipe, found on marthastewart.com is much lighter than the fried alternative. It’s more healthy, and won’t leave your kitchen stove messy and oil-spattered. It’s always a crowd-pleaser and will satisfy meat eaters and vegetarians alike – don’t expect to have many leftovers! Serves 8. (more…)
