Archive for July, 2012

My favorite summer snack has arrived!! Green Beans!!!

One of my favorite summer time snacks are fresh green or yellow beans!  They are so delicious and good for you!!  I love them!  They satisfy that crunch we all need in the afternoon without grabbing a bag of potato chips.  There are a few new goodies out of the garden this week besides the green beans.  Tomatoes, cucumbers and onions have all come on like crazy, so this week we had enough to put in our CSA bags!  Which is a great treat, since this time of the year, veggies and fruits come and go so quickly!

The first recipe that I found is for a simple Greek Salad which uses onions, tomatoes and cucumbers out of your bags this week!   The next recipe is for Green Beans with Bacon and caramelized onions…YUM!!!  The last recipe is for those of you with a sweet tooth and leftover Cueball Zucchini, Blueberry Zucchini Bread!!  I hope you enjoy this great line-up of recipes!!

*Simple Greek Salad*

Recipe & Photo Courtesy of All Recipes

3 large ripe tomatoes, chopped
2 cucumbers, peeled and chopped
1 small red onion, chopped
1/4 cup olive oil
4 teaspoons lemon juice
1 1/2 teaspoons dried oregano
salt and pepper to taste
1 cup crumbled feta cheese
6 black Greek olives, pitted and sliced


  1. In shallow salad bowl, or on serving platter, combine tomatoes, cucumber, and onion. Sprinkle with oil, lemon juice, oregano, and salt and pepper to taste. Sprinkle feta cheese and olives over salad. Serve.

*Green Beans with Bacon & Caramelized Sauteed Onions*
Recipe & Photo Courtesy of The Nourishing Cook

1 lb fresh green or yellow beans
1/2 lb bacon, diced
1 large onion, diced
2 T butter or ghee
1 T balsamic vinegar
sea salt & pepper


Cook bacon until almost crisp in a cast iron skillet large enough to hold the whole side dish. Pour out most of the bacon fat (leave enough to lightly coat entire bottom of pan) and reserve it in a mason jar. Add the butter to the pan with the reserved bacon fat, and add the onion. Saute the onion for about 15 minutes or more until it golden brown and caramelized. When the onions are nearly done, add the 2 T of balsamic vinegar and deglaze the pan.

While the onions are cooking, steam the green beans until barely cooked (should still be crisp and not limp – if you’re using very thin green beans you may be able to skip this step and just add the beans to the pan directly). Add the green beans to the cast iron skillet, along with the reserved bacon pieces. Cook all ingredients together for about 5 minutes, until the green beans are completely cooked. Every bean should be lightly coated with the fat (no dry spots). Add more reserved fat if needed.

If the recipe seems dry at any time, add a few teaspoons of the reserved bacon fat.

Taste and season with sea salt and pepper. You may not need any salt at all depending on the amount and saltiness of your bacon.

*Blueberry Zucchini Bread*
Recipe & Photo Courtesy of All Recipes

3 eggs, beaten
1 cup vegetable oil
3 teaspoons vanilla extract
2 1/4 cups white sugar
2 cups shredded cueball zucchini
3 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking powder
1/4 teaspoon baking soda
1 tablespoon ground cinnamon
1 pint fresh blueberries


  1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease 4 mini-loaf pans.
  2. In a large bowl, beat together the eggs, oil, vanilla, and sugar. Fold in the zucchini. Beat in the flour, salt, baking powder, baking soda, and cinnamon. Gently fold in the blueberries. Transfer to the prepared mini-loaf pans.
  3. Bake 50 minutes in the preheated oven, or until a knife inserted in the center of a loaf comes out clean. Cool 20 minutes in pans, then turn out onto wire racks to cool completely.

Until next week!!

Join us for Happy Hour & Fight For Your Life 5K

Just a note to remind you all about our Happy Hour! Join us for small plates, good drinks and an amazing view!!  Happy Hour runs Thur & Fri 3pm-6pm, Sat & Sun 12pm-4pm.  We also are really excited for our Fight For Your Life 5k!!

Fight for Your Life 5k was created in remembrance of Emily Pohlschneider-Edwards.  During Emily’s 3 year battle with a rare form of Women’s Cancer she took every day as a Fight for her Life.  So in her memory we are choosing to start this race to raise awareness and to help support the fight against rare women’s cancers.  The race will be hosted at Emily’s Family farm, French Prairie Gardens, where she grew up and helped work the fields.  This flat course will be located on dirt roads winding through the farm land out in the country.  Great for Runners, Joggers, Walkers or all ages.  Family Friendly event.  Join us for the Kids Dash, an 800 meter race for kids ages 5-10.  Receive one free admission along with your race registration into our Fall Harvest Festival to see the Pigtucky Derby Pig Races, go through our mazes, visit our Brew area, and food vendors for a day of fun!

Race Cost: $25 per person by September 15, $35 per person until September 29. Day of Registration $45 per person. Registration includes Race T-shirt, Race Packet, and one free admission to the Fall Harvest Festival.  For more information go to our RACE WEBSITE.

For our CSA members this week there are lots of new goodies coming out of the garden.  This week’s treat is beans!  It is such a great time of the year!!  Here’s three great recipes for a complete meal!!  These recipes also help make up part of our menu for Grilling in the Garden this Thursday Evening!

Blackberry Glazed Pork Chops Recipe & Photo Courtesy PaleOMG

  • 1-2lbs Pork Chops
  • 1 teaspoon cinnamon
  • 1/2 teaspoon dried thyme
  • salt and pepper, to taste
  • 12 ounces fresh blackberries
  • 1/2 cup balsamic vinegar
  • 2 tablespoons water
  • pinch of salt
  1. Turn your grill on!! If you don’t know how to light it, I can’t help you.
  2. Place pork chops on a plate and cover your pork chops in some cinnamon, thyme, salt and pepper on both side and press into the pork chop.
  3. While your grill heats up, place a small saucepan over medium heat on your stove top and add your blackberries, balsamic vinegar, water, and a pinch of salt.
  4. Let the sauce begin to mix together, stirring frequently to make sure it doesn’t burn on the bottom.
  5. Turn heat to low and let the sauce simmer for about 3-5 minutes.
  6. Then pour half of the sauce into a bowl (you can leave the blackberries in the saucepan because you’ll just use them to top your chops off later).
  7. Use a glazing brush to glaze one side of your pork chop then place that glazed side down onto your grill.
  8. Then glaze the other side, cover grill and let cook for 5-7 minutes per side. I glazed each side of my pork chop probably 3-4 times to make sure as much blackberry sauce as possible could be soaked up by the chop. Make sure your chop is cooked on both sides and cook completely through before removing from grill. (took me about 12-14 minutes total).
  9. Once your pork chops are all done cooking, add to plate and top with your leftover blackberry sauce that has been simmering and thickening up.
Lemon Roasted Green (or Yellow) Beans Recipe & Photo Courtesy of The Food Lovers Primal Palate

  • 1 pound of green beans, ends removed
  • 1 tablespoon of coconut oil
  • 2 teaspoons of dried rosemary and sage
  • 1 lemon, thinly sliced
  • Salt and pepper to taste
  1. Preheat oven to roast at 400.
  2. Clean and trim green beans.
  3. Place green beans in a baking dish.
  4. Drizzle with melted coconut oil.
  5. Sprinkle with rosemary, sage, salt, and pepper.
  6. Top with lemon slices, and mix to ensure the green beans are evenly coated in oil and spices.
  7. Roast at 400 for 30-35 minutes, or until all the green beans are crispy. Stir green beans half way through cooking.

Linguine with Zucchini and Broccoli Recipe & Photo Courtesy Carol

  • 1 lb Linguine
  • 1 medium onion
  • 1 cue ball zucchini
  • 2 tablespoons olive oil heated
  • 1 garlic cloves
  • 1 small dry red chili pepper
  • 1 stalk of  broccoli
  • 2 T kosher salt
  • 1 t Sicilian spices
  • 1 T  unsalted butter
  • 2 handfuls of croutons
  • a handful of  flat leaf parsley

I cut one medium onion into quarter inch slices and one zucchini into quarter inch cubes or julienne the zucchini while a couple of tablespoons of olive oil heated over medium heat in a large frying pan.  I added the onions and zucchini to the hot oil and sauteed them until they had soften and begun to brown.  I turned the heat to low and added two cloves of minced garlic and one deseeded and minced  small dry red chili pepper that had traveled in my suitcase from Sicily. I stirred the pan occasionally, put a large pot of water on to boil and cut the broccoli into bite size florets.

When the water was boiling, I added two tablespoons of kosher salt and blanched the broccoli in the boiling water for a couple of minutes to set the color and to soften it a bit.  I transferred the broccoli from the water to the frying pan with a slotted spoon, added a teaspoon of the ground Sicilian spices, a tablespoon of unsalted butter, two handfuls of croutons  (created by Charles with a bread knife and the stale baguette) and a handful of chopped flat leaf parsley.

I cooked the linguine in the water that I had used to blanche the broccoli and continued to saute the vegetable/ bread mixture.  When the linguine reached  that perfect al dente state, I added it and about a third of a cup of the water from the pot to the vegetable mixture.  After a a couple of minutes of heating and stirring, I turned off the heat, sprinkled a generous handful of cheese on top and served dinner in heated bowls.

We ate in silent appreciation, delighted by the results of using what we had to make dinner.  Don’t despair. If you are out of Sicilian chilies or  spices, use what you have – dried red pepper flakes, cayenne pepper, oregano, marjoram, or rosemary, Italian mixed herbs, etc.

I hope you enjoyed our collection of recipes this week!  We’ll see you next week! 🙂


Blueberry & Blackberry time is here!!

Yay for Blueberries and Blackberries!!  I love this time of year, when something new comes out of the garden almost everyday!  It’s been so warm out, there are so many new things coming up in the garden!  This week one of the things that grew so fast are the Cue Ball Zucchini.  These Cue Ball Zucchini’s are a newer variety and a lot of fun to cook with.  They are great for stuffing or even to use in your favorite Zucchini Recipe.  This week since we gave each of our CSA Harvest Box members a couple Zucchini we included two zucchini recipes for ideas to use those fun looking Cue Ball Zucchini.  To be honest, I still have mine from last week on my fridge.  It’s time to make my favorite Zucchini Recipe!  Zucchini Hummus!!!  Also, check below for a great Broccoli Greens recipe!!!

Zucchini Hummus recipe by Kerri Kultala

4 cups peeled & chopped zucchini

3/4 cups tahini ( sesame paste ) – Find me in the Natural Foods Section next to the Peanut Butter

1/2 cup fresh lemon juice

1/4 cup olive oil

4 cloves of garlic, peeled

2 teaspoons kosher salt or to taste

1 tablespoon ground cumin

Combine all ingredients in a blender and puree until thick and smooth. Taste and adjust seasonings to your preference. I garnished with paprika and Cayenne on top.

Stuffed Cue Ball Zucchini Recipe and photo by Soup Belly


  • 2 8-ball zucchini, insides dug out and reserved
  • 1 tomato
  • 1/4 onion, chopped
  • 3/4 cup shredded cheese (reserve 1/4 cup cheese for topping)
  • 1/2 cup Italian bread crumbs
  • salt
  • pepper
  • 4 strips bacon chopped


1) Cut the tops off the zucchini. Hollow out with a spoon. Reserve the zucchini guts in a bowl. Chop tomato and onion, add into same bowl.

2) Preheat oven to 375 degrees.

3) Chop bacon into small pieces, brown in skillet. Add zucchini guts, tomato and onion, cook for 4 minutes on medium high heat. Remove from heat and add bread crumbs, cheese (reserve some shredded cheese for topping), salt and pepper to taste. Spoon stuffing into zucchini. Top with remaining cheese.

4) Place zucchini in baking pan, preferably one with a lip. Pour a bit of water (about 1/4 inch deep) on the bottom of the pan to prevent burning. Bake for 40 minutes or until zucchini is softened.

Sauteed Broccoli Greens Recipe & Photo Courtesy The Food Lovers Kitchen



  1. Wash broccoli greens and remove stems (including the primary vein bisecting the leaves).
  2. Tear broccoli leaves into small pieces, chop green onion, mince garlic and rosemary.
  3. Heat the bacon grease in a large soup pot or french oven over medium high heat.
  4. Saute green onion and garlic for 2 minutes, then add the broccoli greens and rosemary. Saute for 10-15 minutes, stirring often – it will be finished when the garlic and onions soften and the broccoli greens are wilted.

Happy 4th of July!


The 4th of July is here and with that comes the St. Paul Rodeo!

Quitting Time Just Got Even More Enjoyable!

Just drop in for a sip, enjoy our patio and garden setting while you “wine” down your day. Featuring Local Wines, Beer, and Small Plates made from our locally grown produce!

Happy Hour at the Farm kicks off Wednesday July 4th! Come into town for the St. Paul Rodeo and swing by the Farm to get your night started right!

Special July 4th Hours are 12pm-7pm!



Cue Ball Zucchini

Some of you may have noticed some round Zucchini in your bags this week.  They are Cue Ball Zucchini and are pale green,  or bright colored, globe-shaped fruits are good for stuffing or any summer squash recipe.

Here’s some great Summer Recipes to use during your 4th of July Party!!


*Stir-fried Turkey in Lettuce Wraps*

Recipe Courtesy of Martha Stewart

1/4 c soy sauce
4 tsp fish sauce
4 tsp sugar
1 T olive oil
1 shallot, chopped
2 T minced peeled fresh ginger
2 garlic cloves, minced
1 small jalapeno or serrano chile, seeded & finely chopped
1 lb ground turkey (93 percent lean)
2 large heads Red, Green, or Romaine Lettuce, leaves separated


  1. In a small bowl, combine soy sauce, fish sauce, and sugar and stir until sugar dissolves. Set sauce aside.
  2. Heat a large skillet or wok over high until hot. Add oil and swirl to coat skillet. Add shallot, ginger, garlic, and chile and stir until fragrant, about 30 seconds. Add turkey and cook, breaking up meat with a wooden spoon, until almost cooked through, 5 minutes. Add half the sauce to skillet and stir until meat is cooked through, about 2 minutes. Serve in lettuce leaves with remaining sauce.

*Steak Salad with Sugar Snap Peas*

Recipe Courtesy Jen Cereghino, Jen’s Gone Paleo

2 Tri-tip Steaks
1/3 cup chopped pistachios
1/2-3/4 lb lettuce
1/2 lb Sugar Snap Peas, chopped
3 Carrots, Sliced thin
2 T honey or red wine vinegar
Salt, freshly ground pepper
Juice of 1 lemon
1/4 cup olive oil

  1. Preheat Grill to med/hi heat.  Season steaks with salt and pepper.  Cook steaks 3-5 minutes each side.  Rest for 5 minutes.
  2. While Steak is resting, stem and slice snap peas, chop pistchios, slice or tear the lettuce into bite sized slices, and thinly slice the carrots.  Mix together all the ingredients for the dressing.  Toss with salad and toppings and separate into bowls or plates.
  3. Slice tri-tip steak into small slices.  Place slices on top of salad.
  4. Enjoy!