Archive for September, 2012

Fall Harvest Festival kicks off this weekend!!


This weekend is the start of our Fall Harvest Festival!!  Come join us for all of the great fun we have planned!!


CSA Harvest Boxes are winding down and ending next week.  This week’s newsletter includes an Apple Crisp recipe along with tips for storing peppers and freezing them to use in the winter!!


Do you have a lot of extra peppers?
Chop bell peppers in 1 cup piles & freeze in ziploc bags for winter! Roast Anaheims on the BBQ to add to Egg Scrambles, Pasta Dishes & more!  Feel free to to do the same with jalapenos, anaheims, onions and even zucchini!

Apple Crisp Recipe & Photo Courtesy of Betty Crocker

4 medium apples
3/4 c brown sugar
1/2 c flour
1/2 c oats
1/3 c butter
3/4 tsp cinnamon
3/4 tsp ground nutmeg

Heat oven to 375ºF. Grease bottom and sides of 8-inch square pan with shortening.

Spread apples in pan. In medium bowl, stir remaining ingredients except cream until well mixed; sprinkle over apples.

Bake about 30 minutes or until topping is golden brown and apples are tender when pierced with a fork. Serve warm with cream.


Off to set things up for the Fall Harvest Festival!!  It’s going to be a great day!!


Until next time Farmer Stacy 🙂


Fall Harvest Festival is ALMOST HERE!!

Where did the summer go?  October is less than two weeks away!  And with that so is the kick-off of our Fall Harvest Festival!!  We are hoping this great weather hangs on through October to make it a fun and dry month!

Last week I sorted through my veggies and I realized I had a serious collection of Cue Ball Zucchinis.  So last night, I cored them and julienne sliced them into noodles.  I grabbed a package of frozen shrimp and whipped up some pesto and a delicious dinner was made!  Here is an adaptation of the recipe that I made, with a Creamy Pesto sauce.  If creamy isn’t your style, omit the Coconut milk and use Olive oil in the pesto instead!

Another great recipe is a flavored butter to top your corn.  Sometimes it’s a little boring to throw it in a pot and smear butter on it.  So next time try grilling it and whipping up this great butter recipe.

Last, a recipe that my sister came up with for beets.  She decided to roast the beets with garlic and potatoes for a simple side!!

Creamy Pesto Pasta & Shrimp Recipe & Photo Courtesy of Paleo Gurl’s Kitchen


3 bunches of Fresh basil
7 Cloves of Garlic
½ Cup Walnuts
2-Tablespoon Pine Nuts
1-Cup Light Coconut Milk
Instructions: Combine all Ingredients in a food processor.  If you dare- eat this raw. If your smart, cook with it! Mine turned out very heavy on the garlic. I have been cooking with it though in my eggs, shrimp and chicken and it is delicious and very flavorful after cooking!
Creamy Pesto Pasta and Shrimp
1lb Shrimp (or really as many as you want)
4 Heaping Tablespoons Homemade “pesto”
1 Cup Light Coconut Milk
½ Tablespoon Coconut Flower
**3 Tablespoons grated Parmesan cheese** Optional
Salt to taste
2 Tablespoons Butter or Ghee
2 Zucchini
1-Tablespoon Olive Oil
Instructions: Julian cut the zucchini. In a large frying pan sauté Zucchini Olive Oil and 1 tablespoon of  “Pesto” until it zucchini reaches your desired softness. While it is cooking, in a small saucepan, or frying pan, melt 1 tablespoon of butter and 2 Tablespoons “pesto”. Turn the temperature to medium low and add in coconut milk and coconut flower. Let that simmer and stir it occasionally. Once it begins to thicken (about 5 minutes) add in the grated Parmesan and season it with salt to taste. When the zucchini is done, plate it. In the same pan heat the last Tablespoon of pesto, Tablespoon of Butter (or Ghee) and the shrimp (should be tailed, and ideally precooked). Sauté the shrimp until heated through. Then serve yourself up! Zucchini, shrimp then sauce!

Cilantro Lime Butter for Sweet Corn Recipe Courtesy of Sunshine Sweet Corn & Photo Courtesy of Feasting at Home

½ cup lightly-packed fresh cilantro leaves
½ teaspoon grated lime peel
½ teaspoon salt
½ teaspoon to 1 teaspoon hot pepper sauce
½ cup (1 stick) butter, softened

In the bowl of food processor fitted with a metal wing blade, place cilantro, lime peel, salt and hot pepper sauce; process using on and off motions until cilantro is finely chopped, scrapping sides of bowl if necessary. Add butter; process until combined, about 30 seconds. (Or, finely chop cilantro leaves; place in a medium bowl with remaining ingredients; stir until combined.) Serve over hot cooked corn on the cob or other steamed vegetables.

YIELD: ½ cup

Roasted Potatoes & Beets Recipe & Photo Courtesy of Katey Meza

2 – 3 Med Potatoes, quartered
1 – 2 Beets, peeled & quartered
1 T Olive Oil
3 Garlic Cloves, minced
1 tsp fresh Thyme
1 tsp fresh oregano
salt & pepper to taste


Combine all ingredients above and mix until the potatoes and beets are covered in oil.  Lay out on foil sheet and roll into a packet so that there are no holes in the foil.  Place on BBQ at medium/high heat for 30minutes.  Unwrap and check softness of the beets & potatoes.  Once they reach the desired softness, let them cool & enjoy!

Register for Fight For Your Life 5K before the price goes up!!

Don’t forget Register before Sunday, Sept 16th, the price goes up from $25 to $35!! Don’t like running but still want to support? There will be a special $5 admission opening weekend for Harvest Festival Sept 29 & 30! 50% of the admission sales will go towards a foundation we have formed in Emily’s memory to help support local Women in our Community called Em’s Fight! The foundation will help pay for treatment, transportation to treatment, seeking the best doctor in their field, new clothing, or even help purchasing a wig. All of the race proceeds will go towards Em’s Fight!!

Why Em’s Fight? Emily was an extraordinary athlete and fought through every single struggle in her life whether it was on the court, on the javelin runway or with her cancer!

Here is a link to our sign-up sheet if you would like to mail it in with a check  or feel free to sign-up using the Race Website at

This week’s recipes include Fish Tacos with Cabbage Slaw, Thai Basil Beef Lettuce Wraps, & Oven Home Fries with Peppers and Onions.

Fish Tacos with Cabbage Slaw Recipe & Photo Courtesy of

1 head green cabbage, shredded
1 c tomatoes, chopped
1/3 c thinly sliced green onions
1/4 c chopped fresh cilantro
2 T fresh lime juice
5 tsp olive oil
1/2 tsp salt
1 pound Tilapia/Halibut fillets

1 tsp chili powder
8 (6-inch) corn tortillas

  1. Combine first 4 ingredients in a large bowl. Add juice, 1 tablespoon oil, and 1/4 teaspoon salt; toss well to combine.
  2. Heat remaining 2 teaspoons oil in a large nonstick skillet over medium-high heat. Sprinkle fish evenly with chili powder and remaining 1/4 teaspoon salt. Add fish to pan; cook 3 minutes on each side or until fish flakes easily when tested with a fork or until desired degree of doneness. Remove from heat, and cut fish into bite-sized pieces.
  3. Warm tortillas according to package directions. Spoon about 1/4 cup cabbage mixture down the center of each tortilla. Divide fish evenly among tortillas; fold in half. Serve tacos with remaining cabbage mixture.

Thai Lettuce Wraps Recipe & Photo Courtesy of Everyday Paleo

2 lb ground beef
1 large bell pepper
1 medium onion
2 bunches sweet
basil leaves
3 garlic cloves
2-3 T coconut aminos
2 tsp fish sauce
1-2 tsp hot chili sauce
Juice from 1 a lime
2 tsp sesame oil
1 T coconut oil
Lettuce Leaves for Wraps

1. In a large skillet, heat the coconut oil over medium heat.  Add the bell peppers and onions and saute until tender.

2. Remove the bell peppers and onions from the pan and set aside.

3. In the same pan, brown the ground beef.

4. While the ground beef is cooking, whisk together the coconut aminos, fish sauce, lime juice, hot chili sauce, sesame oil and garlic.

5. Add the bell peppers and onions back to the pan with the ground beef, pour in the sauce, add the Thai basil leaves, and stir just until the basil leaves are wilted.

6. Turn off the heat and you are ready to serve!

7. Fill lettuce leaves with big scoops of the meat mixture topped with chopped cilantro and more basil leaves for garnish.  Top with more hot chili sauce if you want it spicier.

Serves 5-6

Oven Home Fries Recipe & Photo Courtesy of Rachael
2 1/2 lb. potatoes
3 T olive oil
1 green bell pepper
1 medium onion
1 T grill seasoning
2 tsp sweet paprika

Preheat oven to 500 degrees F.

Coarsely chop potatoes and transfer to a nonstick cookie sheet. Toss with oil, peppers, onions and seasonings and place in the oven 25 minutes, turning twice with spatula. Serve hot.


Until next week!!  Farmer Stacy 🙂

Register NOW for Fight For Your Life 5K!! Price goes up after Sept. 15!

You have 10 more days to register for Fight For Your Life 5K before the price goes up after September 15.


We would love to have as many people as possible here to remember Emily but also to raise awareness about her disease, help tell her story and raise some money to help local women with cancer!

Click through to the link here to register today!!


The summer fruits and veggies are starting to turn into Fall fruits and veggies with the arrival of Haney Crisp Apples in both our CSA shares and the store.  There is starting to be a little nip in the air and pretty soon October will be here before we know it!!

For this weeks round of recipes I used a broccoli and cauliflower soup, which could prove to be the perfect addition to this weekends chance of showers.  I also featured a Summer Veggie Frittata, which is a great way to use up all of your veggies and also an easy breakfast meal that you can prepare in advance!  Not only are you getting a great source of protein and veggies for the morning but it will help keep you full throughout your morning and focused to get through your day!    The last recipe I featured is Bacon & Apple Stuffed Pork Chops!  They are super delicious and a great way to end your summer grilling season!!

Broccoli and Cauliflower Soup

Recipe & Photo Courtesy of Lori’s Lipsmacking Goodness Blog

3 cups broccoli, chopped
3 cups cauliflower, chopped
4 cups turkey or chicken broth
1/2 or whole onion
1 sm. potato, diced
4 oz. cheddar
1/2 c. milk
1 garlic clove, minced
pepper to taste

1/2 tsp seasoned salt

Saute onions in a tablespoon of butter until golden. Add broth, garlic, broccoli, cauliflower, and potato to a boil in a 4 quart saucepan. Reduce heat, cook covered, 15 minutes. Remove about 1 cup broccoli and cauliflower pieces, set aside. Cook soup 10 minutes longer. Add shredded cheese and heat until melted Pour into blender and puree until very smooth. Return pureed soup to pan with reserved vegetables and heat through, but do not boil or cheese will curdle. Add milk, salt and pepper.

Summer Veggie Frittata

Recipe Courtesy of Paleo Plan Blog Photo Credit:

1 1/2 Tbs olive or coconut oil
1 Cueball Zucchini, diced
1/2 green or white bell pepper, diced
1/2 red onion, diced
1 Tbs fresh thyme
1/2 tsp sea salt, divided
1/4 tsp freshly ground black pepper, divided
2 garlic cloves, minced
1 medium tomato, seeded and chopped
9 large eggs

  1. Heat coconut oil in a 10″ oven-proof skillet over medium heat.  When hot, add zucchini, pepper, onion, thyme, 1/4 tsp sea salt, 1/8 tsp pepper and garlic.
  2. Cover and cook until vegetables are tender (about 5-7 minutes), stirring occasionally.
  3. Stir in tomato.  Cook, uncovered, for 5 minutes more or until liquid evaporates.
  4. Combine eggs and remaining salt and pepper and whisk until frothy.
  5. Pour eggs over vegetable mixture and stir gently. Cover, reduce heat and cook 15 minutes.
  6. Meanwhile, preheat broiler to low. Finish frittata with 3 minutes under the broiler (until fully set).
  7. Invert onto a plate, slice and serve warm or cold.

Apple & Bacon Stuffed Pork Chops

Recipe & Photo Courtesy of

6 1″ thick pork chops
2 Tbsp lard
2 medium apples, peeled, cored & diced
10 strips of bacon, diced
1 red onion, diced
2 cloves garlic, minces
4 fresh sage leaves, finely chopped
1/4 tsp paprika
1 Tbsp lemon juice

1 Tbsp salt
1/2 tsp pepper

  1. Ask your butcher to “pocket” your baking chops.  If you need to do it yourself, use a 4-6″ knife and pierce the fatty side of the chop. Wiggle your knife side to side until your “pocket” is about 5″ long and 3″ wide (70% of the chop)
  2. In a medium pan (we recommend a cast iron skillet or dutch oven), melt lard over medium-high heat
  3. Cook apples, bacon and onion until onion is softened and bacon is crispy, about 8 minutes
  4. Add garlic, sage, paprika and lemon juice and toss for 2 minutes
  5. Remove stuffing from heat, transfer to bowl and set-aside
  6. ♥ Salt and pepper each side of pork chop, stuff it with as much stuffing as you can fit and use a skewer or toothpick to close and prevent spilling (about half of the stuffing will be leftover)
  7. Insert pork chops into the hot pan to sear on each side, cook each side of the chops for 5 minutes in hot pan over medium-high heat
  8. Transfer pan/dutch oven to 350 degree oven and bake uncovered for 35 minutes
  9. To serve, warm remaining stuffing and spoon on top of each chop
 That’s all for this week!  Enjoy your goodies!!  Until next week!  Farmer Stacy 🙂