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Hello Folks! We received slightly more than an inch of rain from the storms that came through the area late last week. What fell from the sky certainly was heaven-sent (pun intended). Unfortunately, the storms that came through on Saturday night into Sunday did not drop any precipitation on the farm, only soaking both of our Sunday markets and resulting in thousands of dollars of lost income. I guess I am still complaining about the weather, lol. (more…)
There are actually over 100 varieties of thyme, but only 2 that are used in the kitchen: Garden thyme and lemon thyme. Garden thyme has a woodsy, pungent aroma, while lemon thyme, when crushed, has a distinct lemony smell. Leaves and sprigs are used in salads as garnishes, and in soups, chowders, and in many Cajun and French dishes. (more…)
Bread pudding isn’t just for dessert – you can make a savory bread pudding with your summer veggie and egg shares. Feel free to substitute other ingredients, herbs, or cheeses, depending on what you have available. Works great as a brunch dish that serves 8-12. (more…)
Here’s another colorful variation on a traditional summer party staple, taken from a William Sonoma cookbook, Cooking from the Farmers’ Market. The recipe serves 6. (more…)
A quick and easy pasta salad with fresh cherry tomatoes and herbs from the CSA! (more…)
Corn, also known as “maize”, is one of the most important cereal crops grown around the world. Farmers differentiate “sweet” corn – varieties grown as food – from other varieties used for animal feed, industrial use, or products like flour, corn syrup, and popcorn. Corn was originally domesticated starting around 9000 years ago in south-central Mexico, with early farmers selecting favorable traits from the wild teosinte plant. By the time of European colonization in the 15th century, corn had spread across the Americas and become a major food source for the indigenous population. (more…)
Here’s a fresh sweet-and-spicy salad from the Love and Lemons food blog. You can serve this as soon as it’s ready, or allow it to chill. It’s a great make-ahead option for cookouts and picnics! Serves 4. (more…)
Here’s another great recipe found on epicurious.com. This is simple way use up your abundant summer tomato shares. Heirloom tomatoes don’t keep fresh for as long as store bought tomatoes, but they taste so much better! Makes 6 servings. (more…)
From the cookbook, Cooking from the Farmers’ Market, once the beets are roasted, this soup is quick and easy. A nice hunk of fresh bread would complete this meal. Serves 4. Enjoy! (more…)