Archive for August, 2013

Sign-up today for Fight For Your Life 5K!!

Don’t forget about our Fight For Your Life 5K!  You have until 9/1 to sign-up for only $35!  Help us support local families struggling with rare women’s cancers and to raise awareness!




We also are looking forward to our Ladies Only! Fall into the Garden & Enchanted Hayride Event at the end of September!

This week’s Storage Tip is for Freezing Potatoes!!

1. Choose and wash your potatoes. Select smooth new potatoes directly from the garden. Peel or scrape and wash.
2. Blanch the potatoes. Water blanch for 3 to 5 minutes, depending on the size.
3. Cool. Let in ice water for 5 to 10 minutes, then drain.
4. Pack. Pack into containers, leaving 1/2-inch headspace. You can pack in Ziploc bags or plastic containers, exclude as much air as you can, & freeze it!
5. Freeze. Seal and freeze. … or to start making tasty treats.

Freezing keeps potatoes safe to eat almost indefinitely, but the recommended maximum storage time of 12 months is best for taste and quality. The quality of the frozen potatoes is maintained best in a very cold freezer (deep freezer), and one that keeps them frozen completely with no thaw cycles. Excluding any air from inside the bags which leads to freezer burn, by using vacuum-sealed bags, is also important to maintaining quality.

I found some great yummy recipes this week!

Corn, Cucumber, Tomato Salad is fresh, cool, and super easy. It’s a simple summer salad and goes great alongside any grilled meal and is the perfect addition to any potluck.

Since the corn in this salad is raw, be sure to use only fresh, sweet, tender corn you’ve shucked yourself (or, I suppose, very nicely asked someone to shuck for you).

Prep Time: 10 minutes

Total Time: 10 minutes


  • 2 or 3 ears corn
  • 2 small cucumbers
  • 3 tomatoes
  • 1 small red onion
  • 2 Tbsp. olive oil
  • 1 Tbsp. white wine vinegar or lemon juice
  • 1 small clove garlic, minced (optional)
  • 1/2 tsp. salt
  • Basil, mint, cilantro, or parsley (optional)


  1. Shuck corn and cut off kernels and put in a large bowl. Peel, seed, and dice cucumbers, and add to bowl. Core and dice tomatoes, add to bowl. Dice onion and add to bowl.
  2. In a small bowl, whisk together oil, vinegar or lemon juice, garlic if you like, and salt. Pour over salad and toss to combine thoroughly.
  3. Mince herbs and use to garnish salad, if you like.


  • 4 cups all-purpose flour
  • 4 tablespoons buttermilk powder
  • 2 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon salt
  • 1 teaspoon cinnamon, divided
  • 1/4 teaspoon freshly ground nutmeg
  • 2 large eggs
  • 2 cups sugar, divided
  • 2 tablespoons melted butter
  • 1 tablespoon vanilla extract
  • 1 cup well mashed potatoes (with minimal lumps)
  • Corn oil for frying


  1. In a medium bowl whisk together flour, buttermilk powder, baking powder, baking soda, salt, 1/2 a teaspoon cinnamon, and nutmeg.
  2. In a large bowl or the bowl of a stand mixer, combine eggs and 1 cup sugar beating until combined and slightly foamy. Add 1 cup water, melted butter, vanilla and mashed potatoes. Stir until smooth. Slowly add flour mixture and stir until just incorporated. Lay out two large sheets of plastic wrap. Divide dough and form dough into two balls. Wrap in plastic wrap then flatten into discs. Refrigerate for at least two hours or overnight.
  3. Generously flour a large work surface. Take one of the discs and turn out the dough to coat with flour, sprinkling the surface of the dough with flour to lessen stickiness, if needed. Gently pat the dough to about 1/2 an inch thick. Use a floured 3 inch doughnut cutter to cut out doughnuts and place cut doughnuts and doughnut holes on a well floured sheet of parchment paper.
  4.  Fill a Dutch oven or large cast iron skillet with 2 inches of oil. Heat oil over medium high heat until 360°F. Drop doughnuts in the oil and fry until a deep golden brown on both sides (about 2 minutes per side). Use chopsticks to turn the doughnuts. Be careful not to crowd the doughnuts in the pan (no more than 2 to 3 doughnuts at a time). Remove doughnuts immediately from the pan using a heat resistant slotted spoon or spatula. Set on paper towel lined baking racks to cool. Once cooled slightly toss in a bag with remaining cinnamon sugar. Serve immediately.

Stuffed Zucchini Recipe

  • Prep: 15 min. Bake: 45 min.
  • Yield: 9-10 Servings


  • 1-1/2 pounds lean ground beef (90% lean)
  • 1 large onion, chopped
  • 1 large green pepper, chopped
  • 1 jalapeno pepper, minced
  • 1-1/4 cups soft bread crumbs
  • 1 egg, beaten
  • 1 tablespoon dried parsley flakes
  • 1 teaspoon dried basil
  • 1 teaspoon Italian seasoning
  • 1 teaspoon salt
  • 1/8 teaspoon pepper
  • 2 cans (8 ounces each) tomato sauce, divided
  • 2 medium tomatoes, coarsely chopped
  • 4 to 5 medium zucchini
  • 2 cups (8 ounces) shredded mozzarella cheese


  • In a large bowl, combine first 11 ingredients and one can of the tomato sauce; mix well. Stir in tomatoes. Halve zucchini lengthwise; scoop out seeds. Fill with meat mixture; place in two 13-in. x 9-in. baking dishes. Spoon remaining tomato sauce over each.
  • Bake, uncovered, at 375° for 45 minutes or until the zucchini is tender. Sprinkle with cheese during the last few minutes of baking. Yield: 8-10 servings.

That’s all for this week!  See y’all next week! Enjoy all of the great goodies coming out of the garden!

Farmer Stacy 🙂


Summertime fruits and veggies have arrived!

We have all sorts of great summer time fruits and veggies available now in the farm market!  Nothing beats a garden fresh tomato, cucumber, or even super sweet corn.   Stop on in today to pick up all of the great goodies!  We still have some great peaches coming out of the orchards at $17.99 for a 20lb Box who could say no?

We also have our Happy Hour going on for 2 more weekends!

If it has been on your list to check out, you should definitely swing on by!

We have great items on the menu weekly and some awesome treats fresh out of our bakery ovens using all of our fresh fruits and veggies.


This week’s Storage tip of the week is for Freezing Zucchini:

1. Though you can technically freeze zucchini as is, take the time to blanch it first.
Put a large pot of water over high heat and set another bowl with ice water near the stove. Have a slotted spoon handy to scoop the zucchini out of the pot.
2. While you’re waiting for the water to boil, chop your zucchini into rounds, wedges, or any other shape you normally cook with. Aim for Bite-Sized.
3. When the water comes to a boil, add your cut zucchini to the pot & begin timing. You’re going for crunchy al dente. For small wedges like, test them after a minute. For larger rounds, it will take more like 1-2 minutes.
4. Scoop the vegetables out of the water & transfer them immediately to the water bath to stop the cooking and then drain. For large amounts of zucchini, do this in several batches.
5. Either spread zucchini on flat tray to freeze and place into bags after frozen or transfer the drained zucchini right into bags & tuck them into your freezer. Keep them toward the back of your freezer where the temperature is more constant.

We found some great recipes this week starting with:

Peach Zucchini Bread

2 eggs, beaten
½ to ¾ cup sugar
½ cup pureed fresh peaches
1 tsp vanilla extract
½ tsp salt
1 tsp ground cinnamon
¼ tsp nutmeg and or cloves
¼ tsp ground ginger

1 tsp baking powder
1 tsp baking soda
1¼ cup flour
2 cup zucchinis

  1. Preheat oven to 350. Grease a 9×5-inch loaf pan (or your bunt pan, or your muffin tins)
  2. In a large bowl, blend together the eggs, sugar, pureed peach, vanilla, salt, cinnamon, nutmeg and ginger. Carefully add in your baking powder, baking soda, and flour (to avoid clumps – you might want to mix the dry in another bowl first). Stir the flour mixture into the wet mixture.
  3. Stir in the grated zucchini until just mixed. Pour the batter into the prepared loaf pan. Bake until the bread is golden and begins to pull away from the sides of the pan, about 45 minutes for a loaf, a little more for a bunt, about 30 minutes for mini loafs and about 15 – 20 for muffins, depending on their size)
  4. Cool in the pan on a rack for 10 minutes; then un-mold and allow to cool completely on the rack.  Recipe and Photo Courtesy of:

The next recipe is for:

Greek Salad

2 cucumbers
1 pint cherry tomatoes or regular
1/2 onion, very thinly sliced
2 tablespoons chopped fresh parsley leaves
1 tablespoon apple cider vinegar
1 tablespoon olive oil
Salt and freshly ground black pepper

In a large serving bowl, toss together the cucumbers, cherry tomatoes, onion, parsley, vinegar, olive oil, salt, and pepper, to taste. Let the salad stand for 10 minutes before serving.  Recipe & photo courtesy of:

And our last recipe uses quite a few yummy veggies!

Harvest Cream Corn “Choup”

2 tablespoons extra-virgin olive oil (EVOO)

4 slices bacon, chopped
1 onion, chopped
1/2 red bell pepper, seeded and chopped
1 pound small potatoes, cut into small chunks
4 – 5 large ears corn, kernels scraped from the cobs, or one 10-ounce box frozen corn
1 medium or 2 small zucchini, finely chopped
5 – 6 sprigs thyme
1 bay leaf
1 teaspoon paprika
3 tablespoons flour
1 32 ounce container  (4 cups) chicken broth
1 cup milk
1 cup heavy cream
1/2 cup chopped flat-leaf parsley
Salt and pepper
Hot pepper sauce
  1. In a medium soup pot, heat the EVOO, 2 turns of the pan, over medium-high heat. Add the bacon and cook until crisp at the edges. Add the onion and bell pepper and cook until softened, about 4 minutes. Add the potatoes, corn, zucchini, thyme, bay leaf and paprika and cook for 4 minutes. Sprinkle the flour into the pot, stir and cook for 1 minute. Gradually stir in the broth and simmer until thickened a bit. Stir in the milk, cream and parsley and simmer until the potatoes are tender, about 8 minutes.
  2. Season the corn choup to taste with salt, pepper and hot pepper sauce and serve with crackers or popcorn to float on top.
Recipe & Photo Courtesy of:–choup-
That’s all for this week!  Have a great one!  Get out and enjoy the sunshine!!
Farmer Stacy 🙂

Super Sweet Corn is Here!!

You can tell that mid-summer is here with the arrival of Super Sweet Corn.  There’s nothing like biting crisp corn straight off of the cob that has been brushed with butter!  Yummy!!

We have some great events coming up on the farm and going on right now!  Join us for our Happy Hour, Thursday through Sunday. We have great local beers and wines available and tasty bites made from our farm fresh fruits and veggies!  We also have a Ladies Night Out planned for September 26, 2013, from 3:30pm to 6:30pm. More great details to come!

Today’s Storage Tip of the Week is for Freezing Peaches!  Enjoy this great video that takes you through peeling, slicing and freezing! Courtesy of: WWW.BHG.COM






This week’s recipes sounds delicious and I can’t wait to try them!  First Up:





Peach Salsa

  • 1½ cups ripe peaches, diced (4-6 depending on size)
  • 1 cup tomato, diced (about 2 medium)
  • 1 tablespoon jalapeño, finely minced (about ½)
  • ¼ cup yellow pepper, small dice (substitute red or green pepper if you’d like)
  • ¼ cup red onion, finely diced
  • 1 tablespoon cilantro, chopped
  • juice of 1 lime
  • ¼ teaspoon ancho chili powder or other chili powder
  • salt and pepper to taste
  • for spicier version add more jalapeño or cayenne powder or other ground pepper to taste
Mix all ingredients together well. Serve right away, or cover and refrigerate until ready to serve.
Photo & Recipe Courtesy of:
Next up is a recipe for Zucchini:
Poor Man’s Crab Cakes
  • 2 cups grated zucchini
  • 2 eggs
  • 1 cup seasoned bread crumbs
  • 2 tbsp. mayonnaise or salad dressing
  • 2 tbsp. Old Bay seasoning
  • 2 tbsp. grated onions (optional)

Grate 2 cups unpeeled zucchini.  Add 2 beaten eggs, bread crumbs, onion, seasoning and mayonnaise.  Place in a pan of hot oil until browned.  Recipe & Photo Courtesy of:

The last recipe for today is one using Blackberries for a delicious sauce over pork tenderloin!

Grilled Pork with Blackberry-Sage Sauce

  • 2 tablespoons minced shallots
  • 3 cups fresh blackberries (about 1 pound)
  • 1/2 teaspoon chopped fresh sage
  • 1 (14-ounce) can chicken broth
  • 2 tablespoons balsamic vinegar
  • 1 1/2 teaspoons sugar
  • 1 tablespoon butter
  • 3/4 teaspoon kosher salt, divided
  • 1 teaspoon black pepper
  • 1 (1 1/2-pound) pork tenderloin, trimmed
  • Sage sprigs (optional)


  1. 1. Prepare grill to medium heat.
  2. 2. Heat a medium saucepan over medium heat. Coat pan with cooking spray. Add shallots to pan; cook 3 minutes or until tender, stirring occasionally. Add blackberries, sage, and broth; bring to a boil. Reduce heat, and simmer 20 minutes or until blackberries break down. Press blackberry mixture through a fine sieve over a bowl; discard solids. Return liquid to pan. Stir in vinegar and sugar; bring to a boil. Cook until reduced to 3/4 cup (about 9 minutes); remove from heat. Stir in butter and 1/4 teaspoon salt, stirring until butter melts. Keep warm.
  3. 3. Sprinkle remaining 1/2 teaspoon salt and pepper over pork. Place pork on grill rack coated with cooking spray; cover and grill 20 minutes or until a thermometer registers 155° (slightly pink), turning pork occasionally. Let stand 10 minutes. Cut crosswise into 1/4-inch-thick slices. Serve with blackberry sauce; garnish with sage sprigs, if desired.

Photo & Recipe Courtesy of : Bill and Cheryl Jamison, Cooking Light :: JUNE 2009

Looking forward to another great end of the week!  Thanks for reading!


Farmer Stacy 🙂












Fresh from the Garden this week: Tomatoes!!

A summer time favorite is now coming out of the garden: Tomatoes!!  They have great flavor from all of our amazing sunshine we have been getting!!

Don’t forget about making a trip out for our Happy Hour!  Enjoy tasty farm fresh bites along with local beer and wine on our patio!

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


Storage Tip of the Week: Freezing Blackberries

1. Pour your blackberries into a colander and rinse in cool water. Shake out as much water as possible.
2. Remove any stems, leaves or damaged berries. Also remove any under or over-ripe berries.
3. Spread the blackberries out on a cookie sheet in a single layer. Then, stick the tray in the freezer.
4. Once the berries are frozen, transfer them to a freezer bag or another freezer-safe container of your choosing.
Return them to the freezer. *To avoid freezer burn, try to use the blackberries within six months.

Read More:

Check out this great salsa recipe I found on a cut blog called:

Roasted Salsa

Note: Salsa freezes well in an airtight container, but because it has such a high water content, you may need to strain a bit of the excess liquid after thawing it

1/2 pint of  tomatoes, quartered and seeded
3 tomatillos, de-husked
½ lime, juiced
½ onion, quartered
1 bunch of cilantro
½ jalapeno, seeded
3 cloves of garlic, divided
2 Tablespoons of olive oil
1 teaspoon cumin
1 teaspoon honey
A pinch of salt
A pinch of ground black pepper

1. Preheat the oven to 400 degrees.

2. Seed the tomatoes. In a glass casserole pan, combine the tomatoes, olive oil and one clove of minced garlic, tossing well. Sprinkle with a bit of salt and pepper – make sure the tomatoes are skin-side down on the pan. Roast for 40 minutes, until the toms are flat and have started rendering their juices.

3. In a saucepan, boil water over high heat. Dunk the tomatillos and boil for about 5 minutes – they’ll get a nice rosy blush. Cut away the hard stem at the end.

4. In a food processor or blender, combine the roasted tomatoes (with all of their juices), the boiled tomatillos and all remaining ingredients. Pulse until the salsa reaches your desired “chunkiness.” Chill in the fridge in a sealed container (freeze whatever portion you don’t plan on using in the next week).

– See more at:

For the potato lovers:

Garlic Mashed Potatoes

3 1/2 pounds potatoes
2 tablespoons kosher salt
16 fluid ounces (2 cups) half-and-half
6 cloves garlic, crushed
6 ounces grated Parmesan

Peel and dice potatoes, making sure all are relatively the same size. Place in a large saucepan, add the salt, and cover with water. Bring to a boil over medium-high heat and then reduce heat to maintain a rolling boil. Cook until potatoes fall apart when poked with a fork.

Heat the half-and-half and the garlic in a medium saucepan over medium heat until simmering. Remove from heat and set aside.

Remove the potatoes from the heat and drain off the water. Mash and add the garlic-cream mixture and Parmesan; stir to combine. Let stand for 5 minutes so that mixture thickens and then serve.

Recipe & Photo Courtesy of:

Grilled Portobello & Peach Sandwich

4 portobello mushrooms
3 T olive oil
1 large sprig rosemary sprig
1 T fresh chopped thyme
3 small cloves garlic
Juice of 1/2 lemon
Salt and pepper to taste
2 large avocados
2 roma tomatoes
4 peaches
4 ciabatta rolls
2 cups baby arugula or spinach

1. Using a wet cloth or paper towel, clean the portobello mushrooms to remove any dirt. Pull half the leaves off the rosemary sprig and roughly chop, leaving the rest of the leaves near the end to use as a grilling brush. In a large bowl, combine the chopped rosemary with the olive oil, thyme, 3/4 of the garlic, and half the lemon juice with a pinch of salt and pepper. Add the mushrooms and toss to coat well.

2. While the mushroom marinates, mash the avocados in a second bowl and add the remaining garlic, lemon juice, and chopped tomato. Season to taste with salt and pepper.

3. Prepare a charcoal or gas grill, or heat a ridged grill pan over high heat for a full minute. Lay the mushrooms on the grill and cook until nicely caramelized and starting to release their liquid, but not completely dry, 3-5 minutes per side. On another part of the grill or grill pan, cook the peach slices until caramelized and soft, 4-5 minutes per side.

4. If desired, briefly toast the rolls or buns on the grill. While the mushrooms and peaches continue to cook, spread the avocado mixture on both sides of the buns or rolls and divide the arugula amongst the four sandwiches. Top with the mushrooms, followed by the peaches. For a neater package, secure the sandwich with large toothpicks. Serve right away while the mushrooms are still hot and juicy.

Recipe and photo courtesy of:

Enjoy the rest of  your week and all of the delicious fruits & veggies!

Farmer Stacy 🙂