Archive for July, 2013

Peach Sale! Happy Hour & Ladies Only! Fall into the Garden & Enchanted Hayride!

Peach Sale!!  Peaches: $1.99 lb, 10lb Box for $14.99 and 20lb box for $19.99. We still have our Happy Hour going on through the rest of the month of July and August!  Enjoy our great menu, some items may change weekly!

Small plates – $3.99 each
Black Bean & Corn Salsa with Tortilla Chips
Roasted Red Pepper Hummus with Farm Fresh Veggies
Medium plates – $4.99 Each
Potato Salad made with Farm Fresh Potatoes
Antipasti Plate – Pickled Asparagus, Dilled Green Beans, Olives, & Goat Cheese Cream Cheese & Cucumber Wasabi Dip.
Large plates – $5.99 each
Shredded Carne Asada Tacos – Pork topped with a Fresh Tomatillo Red Salsa.
Bratwurst & Salad – Farm Fresh Bratwurst with Potato Salad.
Slice of Fruit pie with Vanilla Ice Cream


Mark your calendars for: Ladies Only! Fall into the Garden & Enchanted Hayride, September 26, 2013 from 3:30pm-7:30pm.

The Storage tip this week is for Storing Potatoes:

1. Cure your potatoes. Lay your potatoes on a bed of newspaper in a cool, dark place. After about two weeks, the potato skins
will be thickened and dry. This process allows for longer storage times. Brush off any large clumps of dirt from the surface of the potato.
Resist the urge to wash your potatoes prior to storage. Any dampness can cause the stored potatoes to rot.
2. Sort your potatoes. Remove any potatoes with broken skins or damages. These should be used immediately instead of stored.
3. Layer your potatoes in baskets or ventilated boxes. Add a layer of newspaper between each layer. Cover the top layer with newspaper
as well. The newspaper will help keep light from reaching the potatoes. Light can cause the potatoes to green, which makes them inedible.
The light can also cause the potatoes to sprout, reducing their shelf-life.

Read more at:

Cilantro Pesto

1 lime
1 1/2 cups fresh cilantro leaves
1 onion, with tops, chopped
2 tablespoons toasted chopped pecans
1 clove garlic, chopped
1 teaspoon sugar
4 tablespoons extra-virgin olive oil
Kosher salt and freshly ground black pepper

Pesto: Grate 1 teaspoon zest from the lime and juice the entire lime for about 2 tablespoons of juice. Combine the zest and juice with the cilantro, green onions, chopped pecans, chopped garlic, sugar, vegetable oil, and extra-virgin olive oil in the bowl of a food processor. Pulse the mixture until well-combined, but still slightly chunky. Season the pesto with salt, and pepper, to taste.

Read more at:

Sausage, Potato &Carrot Bake

2 Kielbasa sausage rings, cut into 2-inch
8 potatoes, peeled and quartered
1 onion, cut into chunks
1 bunch of baby carrots
4 cloves garlic, crushed
salt and ground black pepper to taste
3 tablespoons olive oil

1. Preheat oven to 350 degrees F (175 degrees C).

2. Mix Kielbasa, potatoes, onion, baby carrots, and garlic in a roasting pan; season with salt and pepper. Drizzle olive oil over the mixture; stir to coat. Cover the baking dish with aluminum foil.

3. Bake in preheated oven for 1 hour. Remove aluminum foil and bake until potatoes are completely cooked, about 30 minutes more.

Photo & Recipe Courtesy of Allrecipes.

Peach & Blackberry Cobbler

4 tablespoons butter
3/4 cup all-purpose flour
3/4 cup sugar
1 teaspoon baking powder
1/4 teaspoon salt
3/4 cup milk
2 cups of sliced fresh peaches and
1 tablespoon sugar


1. Adjust oven rack to upper-middle position, and heat oven to 350 degrees.
2. Put butter in an 8-inch square or 9-inch round pan; set in oven to melt. When butter has melted, remove pan from oven.
3. Whisk flour, 3/4 cup of sugar, baking powder and salt in small bowl. Add milk; whisk to form a smooth batter. Pour batter into pan, then scatter fruit over batter. Sprinkle with remaining 1 Tb. of sugar.
4. Bake until batter browns and fruit bubbles, 50 to 60 minutes. Serve warm or at room temperature with a dollop of whipped cream or a small scoop of vanilla ice cream, if desired.

Photo & Recipe Courtesy of Allrecipes.

I hope you enjoy these great recipes for this week!

Farmer Stacy 🙂

Peach Season is HERE!

Peaches Have Arrived!!!  And for those of you looking to purchase 20 lb boxes of peaches you should come on in!  We have 20 lbs for $19.99.

We still have our Happy Hour going on through the rest of the month of July and August!


Speaking of Peaches!  This week I have decided to put in a How-to on Peeling Peaches! It is a great trick that we use daily in preparing peaches for Baked Goods in our scratch bakery on the farm.

1. Score the Bottom of the Peach – Use a sharp paring knife to make a small
“x” through the skin at the base of each peach.
Also prepare a large bowl of ice water.
2. Blanch Peaches – Blanching peaches loosens their skin and makes them
super easy to peel. Put the peaches in the boiling water, making sure they
are entirely submerged. Blanch them for 40 seconds. If peaches are slightly
under-ripe, allow them to remain in the hot water a little longer
—up to a full minute—to loosen the peel, it will also improve their flavor.
3. Put Peaches In Ice Bath – Use a slotted spoon to transfer the blanched
peaches to the bowl of ice water. Leave them to cool, about 1 minute. Drain
the peaches and pat them dry.
4. Slip Skins Off Peaches – using your fingers or a paring knife.
Read more:

New this week we have tomatillos!  A great tomatillo recipe is for Salsa Verde.

Salsa Verde

1 pound fresh tomatillos, husks removed
1 head garlic cloves, separated & peeled
3 fresh jalapeno peppers
1 bunch fresh cilantro
1/2 cup water, or as needed
salt and pepper to taste

1. Preheat the oven’s broiler. Arrange the whole cloves of garlic, tomatillos, and jalapenos on a baking sheet. Place under the broiler, and cook for a few minutes. Remove garlic cloves first, as soon as they are toasted, to avoid developing a bitter flavor. Continue to roast jalapenos and tomatillos until evenly charred, turning occasionally. Set aside to cool. Don’t remove the charred parts of the tomatillos or the peppers. They add a really nice flavor.

2. Place peppers and tomatillos in a blender with the garlic and cilantro. Add a little water to the mixture if necessary to facilitate blending. Season with salt and pepper to taste. Refrigerate until serving.

Garlic Potato Chips

Peanut oil, for frying
3-5 large potatoes
2 tablespoons grated Parmesan
1/2 teaspoon garlic powder
1/2 teaspoon chopped fresh parsley leaves
1/4 teaspoon ground black pepper
Special equipment: mandoline

In a deep-fryer or stock pot filled halfway with peanut oil, heat the oil to 350 degrees F.

Slice potatoes using a mandoline into thin strips.

In a bowl, mix together the cheese, garlic powder, parsley, and black pepper.

Add a small amount of sliced potatoes at a time into oil. Fry until they are golden brown, about 2 minutes. Drain the chips on a paper towel lined plate. Once drained immediately add the Parmesan mixture.

Photo and recipe courtesy of:

Grilled Chicken with a Pretty Peach Sauce

1/2 cup orange juice
3 tablespoons lime juice
2 tablespoons olive oil
1 cup peaches, diced
6 tablespoons red pepper, diced
6 tablespoons red onion, minced
6 tablespoons fresh cilantro, chopped
1 teaspoon balsamic vinegar
4 chicken breasts, boneless, skinless;
(about 24 ounces raw)
1 teaspoon olive oil

1. First start the marinade: Add orange juice, lime juice, and olive oil to medium sized bowl and stir.
2. Put peaches, red pepper, red onion and cilantro in a small bowl and toss to blend. Add half of this mixture to a small food processor and pulse briefly (4 seconds) to chop and blend. Add the pureed mixture to the orange-lime marinade.
3. Add balsamic vinegar to the remaining peach mixture in the small bowl. Cover and place in refrigerator until chicken is ready. This will be your peach sauce.
4. Add the chicken breasts to the orange-lime marinade, cover well with the marinade. Refrigerate for at least 1 hour, up to 8 hours.
5. Preheat grill. Lift chicken from marinade and grill until cooked throughout. Place on serving plate to rest a few minutes.
6. Meanwhile, preheat a small, nonstick frying pan over high heat. Brush the bottom of the hot pan with a teaspoon of olive oil. When the oil is good and hot, add the peach mixture from the refrigerator and sauté for exactly 1 minute. Serve each chicken breast with a spoon of the peach sauce over the top.

Here is our event to kick off the Fall: Our 2nd Annual Fight For Your Life 5k! Until Next Week!

Farmer Stacy 🙂


Potato Season is Here!

Potato season has arrived just in time for camping season and family BBQ’s!  Nothing quite beats a fresh potato!

We still have our Happy Hour going on through the rest of the month of July and August!

And we are starting to spread the word about our 2nd Annual Fight For Your Life 5K!








Tip of the Week:

I thought that I would share some tips on Carrots this week, since we have been getting quite a few out of the fields!  This week’s storage tip is for freezing carrots.

Freezing Carrots:

To freeze carrots they must be blanched, the best way to blanch carrots is in boiling water. Use a blancher with a basket and cover, or fit a wire basket into a large kettle with a lid. Blanching (scalding vegetables in boiling water or steam for a short time) is a must for almost all vegetables to be frozen. Blanching slows or stops enzyme action which can cause loss of flavor, color & texture. The youngest and most tender carrots freeze the best.
Use 1 gallon of water per lb of prepared vegetable. Using these proportions,the water should continue to boil when vegetables are lowered into the water. Put the carrots in the blanching basket & lower into vigorously boiling water. Place a lid on the blancher. Start counting blanching time as soon as the water returns to a boil. Time for whole Carrots is minimum of 5 minutes.
Read more:

I found some great recipes that can be used for carrots and potatoes!

Carrot Pancakes/Buns

coconut oil to pan-fry in
3 eggs
2 Tsp coconut flour
1/2 Tsp cinnamon
1/4 Tsp ground ginger
1/4 Tsp sea salt
2 cups shredded carrots or potatoes


  • Beat the eggs with the coconut flour and spices. Mix in the shredded carrots or potatoes until well combined.
  • Use a large cast iron skillet over medium-low heat with coconut oil coating the pan and filling it up about 1/8″ high for shallow pan-frying.
  • Spoon the mixture into the pan in desired sized “cakes.” I made mine roughly 4-6″ in diameter and cooked them one at a time but you can also make smaller ones and load up a pan with 3-4 at a time.
  • Serve warm or at room temperature/on-the-go- alone or with bacon and eggs. Yum.


If you prefer a savory taste, leave out the cinnamon and ginger and replace with 1/4 tsp dried or 1/2 tsp freshly chopped rosemary.

Recipe & Photo Courtesy:


Cumin-Roasted Carrot Coins

6 carrots
1 tablespoon coconut oil, melted
1/2 tablespoon cumin
salt & pepper to taste 

1. Preheat oven to 400F.

2. Slice carrots into 1/4-inch thick coins, place in a large bowl, and toss with melted coconut oil.

3. Sprinkle cumin, salt, and pepper over carrots, then mix ’til well-coated. Singe a verse of your favorite song so you don’t skimp on tossing time. The more you toss, the better they taste.

4. Spread in a single layer on a baking sheet and roast for 25-30 minutes (or longer), until tender and slightly browned. Bonus tip: Line your baking sheet with foil or parchment paper for easy clean up!

5. Taste great hot and cold. Bonus points if you spritz them with a little fresh lemon juice before eating.

Recipe & Photo Courtesy:

And lastly a summertime favorite:

Potato Salad

3 pounds yukon gold or red potatoes
Kosher salt
1 cup mayonnaise
1/4 cup buttermilk
2 tablespoons Dijon mustard
2 tablespoons whole-grain mustard
1/2 cup chopped fresh dill
Freshly ground black pepper
1/2 cup chopped celery
1/2 cup chopped red onion

Place the potatoes and 2 tablespoons of salt in a large pot of water. Bring the water to a boil, then lower the heat and simmer for 10 to 15 minutes, until the potatoes are barely tender when pierced with a knife. Drain the potatoes in a colander, then place the colander with the potatoes over the empty pot and cover with a clean, dry kitchen towel. Allow the potatoes to steam for 15 to 20 minutes.

Meanwhile, in a small bowl, whisk together the mayonnaise, buttermilk, Dijon mustard, whole grain mustard, dill, 1 teaspoon of salt, and 1 teaspoon of pepper. Set aside.

When the potatoes are cool enough to handle, cut them in quarters or in half, depending on their size. Place the cut potatoes in a large bowl. While the potatoes are still warm, pour enough dressing over them to moisten. Add the celery and red onion, 2 teaspoons of salt and 1 teaspoon of pepper. Toss well, cover, and refrigerate for a few hours to allow the flavors to blend. Serve cold or at room temperature.

Recipe and photo courtesy of:

I hope you all are enjoying all of the awesome veggies and fruits coming out of the garden!

Have a great week!

Farmer Stacy 🙂



Hello Summer!

Summer has finally arrived here in Oregon, with the passing of the 4th of July.  We have a could of great events going on this summer at the farm!  Our Happy Hour and our Grilling in the Garden Dinner Series.

Quitting Time Just Got

Even More Enjoyable!

Just drop in for a sip, enjoy our patio

& garden setting while

you “wine” down your day.
Featuring Local Wines, Beer, & Small Plates

made from our locally grown produce!



Join us for Grilling in the Garden on July 18!
Reserve your spot today!

July 18th Menu:
Fresh Tomato Basil Soup with a handmade dinner roll.
Ground Pork Sausage Meat Crust topped
with tomato marinara sliced grilled seasonal veggies and
mexican cotija cheese.
Farm Fresh Peach Blackberry Pie.

*Reservations & pre-payment are required 2 days prior to attend dinner.

Grilling in the Garden Dinner Series, every 3rd Thursday May through September.

We also have Kotata Berries coming out of the garden along with a new variety of Broccoli to us, called Broccolette.

Brocolette: Broccoli-Chinese kale cross is subtly sweet, with a flavor like asparagus. Eat the stocks, they are delicious!
Kotata berry: Marion Berry x Logan Berry. Has large, very flavorful fruit. Hold better than Marion Berries & are well suited for fresh eating, freezing, baking & jam.

Our storage Tip of the week is for Freezing Blueberries!

1. Decide on whether you want to wash the berries prior to freezing or
after thawing: While the difference may be imperceptible,
washing can result in a slightly tougher skin once the berry thaws.
If the berries are washed before frozen, you can enjoy eating a frozen
one without having to thaw it.
2. Place berries on a pan, cookie sheet or large container in a single layer.
3. Place in freezer for a few hours till frozen. Leaving them
on the cookie sheet too long risks freezer burn.
4. Place berries in a vacuum bag or a Ziploc type bag & remove excess air.
The more air you can remove the less freezer burn the berries will have.
5. Freeze berries for up to one year. Enjoy anytime.
6. Thaw them by placing them in the fridge or at room temperature.
Don’t use a microwave to defrost unless you plan on cooking with them.
Read more:

I found some great pea recipes, since I have been slacking in my pea eating department!  So here’s some pea-inspiration!

Pea Pesto Crostini

1 1/2 c Shell peas
1 garlic clove
1/2 c Parmesan
1 tsp kosher salt
1/4 tsp black pepper
1/3 cup olive oil
8 (1/2-inch thick) slices baguette
1/3 cup olive oil
8 cherry tomatoes or
1 small tomato, diced

For the pea pesto: Pulse together the peas, garlic, Parmesan, 1 teaspoon of salt and 1/4 teaspoon of pepper in a food processor. With the machine running, slowly add the olive oil until well combined, about 1 to 2 minutes. Season with additional salt and pepper, if needed. Transfer to a small bowl and set aside.

For the crostini: Preheat a stovetop griddle or grill pan on medium-high heat. Brush both sides of the sliced bread with olive oil and grill until golden, about 1 to 2 minutes. Transfer the bread to a clean surface and spread 1 to 2 tablespoons of the prepared pesto on each slice.

Top with tomato halves and serve. Read more at:

Peas & Lettuce

4 tsp extra-virgin olive oil
2 c shelled fresh peas, (3 lbs unshelled)
1 T finely chopped fresh mint
4 c thinly sliced lettuce, (about 1 small head)
1/4 tsp salt & Freshly ground pepper, to taste

1. Heat oil in a large nonstick skillet over medium-low heat. Add peas and stir to coat with oil. Cover and cook, stirring once or twice, until beginning to brown, about 4 minutes. Stir in mint and cook for 30 seconds. Add lettuce, cover and cook, stirring once or twice, until wilted, 1 to 2 minutes. Remove from the heat and season with salt and pepper.


Carrot & Snap Pea Slaw

3 carrots
2 cups sugar snap peas
green chili
2 garlic cloves
mint & cilantro
3 tbsp rice wine vinegar
1/4 cup oil
1 tablespoon of sesame oil
1 tsp sriracha
1 tbsp fish sauce
salt / pepper

Combine all salad ingredients together in a bowl – tossing well.  Blend all dressing ingredients – taste for seasoning, it should be fairly aggressive on the heat and vinegar side.  Because the carrots and sugar snap peas are sweet, the dressing will balance them out.  Dress the salad, tasting for seasoning – adding more salt and pepper if needed.  Let stand refrigerated for at least half an hour.  Taste again for seasoning before serving.

I hope you all enjoy this amazing sunshine and have an amazing upcoming weekend!  Enjoy all of the fresh fruits and veggies!  I know I will!

Until next week! Farmer Stacy 🙂


Happy 4th of July!

Join us for the Events coming up on the Farm:


Quitting Time Just Got Even More Enjoyable!

Just drop in for a sip, enjoy our patio & garden setting

while you “wine” down your day. Featuring Local Wines,

Beer, & Small Plates made from our locally grown produce!

Happy Hour at the Farm kicks off Thursday July 4th!

Come into town for the St. Paul Rodeo & swing by the Farm
to get your night started right!


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



Storage Tip of the Week: How to Wash, Dry, & Store Lettuce

1. Fill sink with cold water, separate all the leaves of lettuce, place them in
the water & swirl them around. If the lettuce is limp, let it soak in the water
for 30 min & it will come back to life.
2. Drain the water, briefly rinse each piece of lettuce as you remove it from
sink & place in your salad spinner. Tear the leaves in half if they are large.
3. When the spinner is full but not tightly packed, spin the lettuce until dry.
4. Spread two paper towels, still connected, on the counter & pile the lettuce
in the middle. Wrap paper towels around the lettuce & slide into a gallon
size zippered plastic bag. Squeeze the air out and close the bag.
5. The lettuce can now be stored in the fridge & should stay fresh at least
a couple of weeks. You can take out what you need whenever you want to
make a salad or sandwich & then just reseal the bag.
Read more:

Caesar Snap Pea Salad

1 large head of romaine lettuce
1/3 c. Parmesan Cheese, Grated
Juice of 2 Lemons
1 egg
Worcestershire sauce, to taste
1 c. croutons
1/4 lb snap peas
Salt & Pepper to taste
1/2 c. olive oil

1 Garlic Clove

Combine Olive Oil with clove of garlic, let stand over night.  Break Strings of of snap peas and break them into smaller pieces.  Mix all ingredients together in a large bowl.

Recipe Courtesy of: Photo Courtesy:

Sugar Cookie Berry Pizza

1/2 c. butter, softened
3/4 c. white sugar
1 egg
1 1/4 c. flour
1 tsp cream of tartar
1/2 tsp baking soda

1/4 tsp salt
2 c. Blackberries, Blueberries or Strawberries
1 (8 oz) pkg. cream cheese
1/2 c. white sugar
2 tsp vanilla extract


  1. Preheat oven to 350 degrees F (175 degrees C).
  2. In a large bowl, cream together the butter and 3/4 cup sugar until smooth. Mix in egg. combine the flour, cream of tartar, baking soda and salt; stir into the creamed mixture until just blended. Press dough into an ungreased pizza pan.
  3. Bake in preheated oven for 8 to 10 minutes, or until lightly browned. Cool.
  4. In a large bowl, beat cream cheese with 1/2 cup sugar and vanilla until light. Spread on cooled crust.
  5. Arrange desired fruit on top of filling, and chill.
Recipe & Photo Courtesy

Kung Pao Chicken
2 tbsp coconut oil (or oil that is good for high temperatures)
1 cup chopped onion
2 garlic cloves, finely chopped
1 pound of skinless, boneless chicken thighs or chicken breast, cut into 1-inch pieces
¾ cup cold water
3 tbsp soy sauce or coconut aminos
2 tsp arrowroot powder or cornstarch
1 tsp honey
1-1 ½ tsp crushed red pepper
½ tsp fresh ginger, finely chopped
1 red bell pepper, thinly sliced (about 1 pepper)
1 cup snow peas, trimmed
2 tbsp sliced almonds or peanuts
1. Heat a large skillet over medium-high heat. Add oil, sauté onions for 3 minutes. Add garlic, sauté for 30 seconds, and then add the chicken. Cook chicken until it begins to brown.
2. Combine ¾ cup of cold water and the next 5 ingredients. Add the water mixture to pan; bring to a boil. Wait for it to thicken and continue stirring. Once it is thick add the bell peppers and snow peas. Cook for two minutes or until the vegetables are crispy/tender. Sprinkle the finished dish with sliced almonds.
3. *Note if the sauce does not appear thick enough add more arrowroot. Take a little of the sauce out of the pan and mix with more arrowroot then add the mixture to the whole sauce and stir to mix.
Photo Courtesy of:
Have a safe and Happy 4th of July!!
Until next week!
Farmer Stacy 🙂