Honey Roasted Rainbow Carrots
Colorful rainbow carrots make this veggie side dish, found on the Meal Makeover Moms’ Kitchen food blog, impossible to resist. If you don’t have rainbow carrots, regular carrots work well too! Serves: 3-4. (more…)
Author: Bryan Housel
Sautéed Baby Squash with Basil and Feta
This recipe is courtesy of Cooking Light. It calls for pattypan squash, but you can substitute any of your other summer squashes, depending on what you have on hand. (more…)
Farm News – August 18, 2025
Hello All! We are still badly in need of rain, as last week’s brief storms dropped a meagre eighth of an inch. We have a reasonable chance (80%) of some precipitation on Wednesday, keep your fingers crossed. In the meantime, we do our best to keep the crops alive and growing. (more…)
Bell Peppers
Bell peppers belong to the nightshade (Solanaceae) family of plants, along with chili pepper, cayenne pepper, eggplant, tomatoes and potatoes (except sweet potatoes and yams). Their scientific name is Capsicum annuum. This scientific name, however, is used to refer not only to bell peppers, but also to wax peppers, cayenne peppers, chili peppers, and jalapeño peppers. (more…)
Goat Cheese Spread in Roasted Pepper Cups
Whether you’re entertaining at home or bringing this dish to a potluck, this roasted goat cheese spread and garlic toast will leave your guests talking about how good it is! Found in Taste of Home Magazine, this recipe serves 8. (more…)
Guingambó Guisado (Stewed Okra)
Okra has a rich history in southern and Caribbean cooking. This recipe found on the Hot, Cheap, and Easy food blog is a classic Puerto Rican okra stew made with ham (you can also substitute bacon!). Serve this stew over white rice for a simple delicious meal. (more…)
Farm News – August 11, 2025
Hey Folks! So the beautiful weather continues… if you are not a farmer. Down here on the farm it is starting to get ugly. There is still no rain in sight, and it has me very worried. We are using all the tricks that I know and all the pumping capacity that we have, but it is hard to give all the crops the water that they need to grow. We have five acres of winter squash and pumpkins that we will never be able to irrigate. We are in between plantings on the string beans. We hope to have enough for all groups, but if we come up short, we will make it up next week. (more…)
Eggplant
Eggplant is a member of the Solanaceae, or “nightshade,” family of vegetables, which also includes tomatoes, sweet peppers, and potatoes. As you already noticed, they come in a variety of shapes and colors. While the varieties exhibit slightly different tastes and textures, generally eggplants have a pleasantly bitter taste and spongy texture. (more…)
Quick Kimchi
This quick, spicy, tangy cabbage side dish stands in for the traditional salty Korean staple. Unlike fermented kimchi, this quick variation is best eaten shortly after preparing and does not keep its crunchy texture when stored. Enjoy it with grilled meats or chicken. The recipe makes 4 cups and is from Eating Well Magazine. (more…)
Tomato and Watermelon Salad
Summer in a bowl: salty and sweet, with a hint of acidity. Make it with the best tomatoes you can find, a cold watermelon, less dressing than you would think and, if you can find it, Bulgarian feta. A favorite from New York Times Magazine, featured in How To Make A Perfect Summer Feast. (more…)