Archive for July, 2014

August is almost here!

It seems like this summer is just flying by!  For those of you looking for a great place to fill your growler, come on in! $12 for a growler fill!

Here’s a list of everything we have on tap this week!

Fort George Vortex IPA
Oakshire Amber Ale
Hop Valley V.I.P Vanilla Porter
Breakside Brewing IPA
Long Brewing Kolsch
Portland Cider Co. Hop Rageous Hard Cider

I haven’t been very diligent using my zucchini these past few weeks!  On the dinner list is Spaghetti with Zucchini Noodles and the recipe for zucchini chips they look like a great recipe for a snack!  They sure look delicious!

I was also searching for Zucchini usage tips!  I found some!

  • Slice, marinate (try balsamic vinegar) and grill a variety of vegetables including zucchini, asparagus, green onions, eggplant, and mushrooms. They’re delicious!
  • Cut up veggies like carrots, zucchini and potatoes. Add them to your favorite meatloaf or soup recipes.
  • Take your favorite lasagna recipe and try adding different combinations of your favorite vegetables between the layers: mushrooms, spinach, broccoli, carrots, zucchini, onions, or eggplant. Be creative.

Additional tips include:

  • Add raw zucchini to lettuce and pasta salads.
  • Cut zucchini into sticks and serve with a dip.
  • Slice zucchini, saute in oil over medium heat for about 5 minutes until tender crisp; toss into heated pasta sauce for a veggie-packed pasta topping.

For more great tips visit:



Zucchini Chips 

1 lb Zucchini
1/4 tsp Pepper
1/4 tsp Salt
1 tsp Apple cider vinegar
1/2 tsp Olive oil


The recipe calls for using a dehydrator, but scroll down to the end and she links a recipe that shows you how to make these in the oven.

For the rest of this great recipe visit the blog at:


The next recipe I found is for:

Blueberry Chipotle  Coleslaw

Juice of 1 lemon
1 tsp. chili powder
1 tsp. ground cumin
1 5.3 oz Blueberry Greek yogurt
1/4 cup chopped fresh cilantro
2 garlic cloves, minced
2 tsp. pureed chipotle in adobo sauce
1/2 tsp. kosher salt
2 tsp. olive oil
8 cups shredded cabbage
1/2 cup blueberries or blackberries


For the rest of this great recipe visit:

And for the last recipe I found some more great uses for my salad greens!

Tasty Taco Salad

1 T Coconut Oil
1 lb ground beef
1 onion
4 garlic cloves
1.5 T Chili Powder
1 T Cumin
1/2 tsp Paprika

1/4 tsp garlic powder
1/8 tsp cayenne
1 tsp salt
1 tsp black pepper

For the rest of this great recipes and even more to try visit:


Have a great rest of July!

Until next week!

Farmer Stacy 🙂

Summer Time Rain

We have received a cooling dose of Summer time rain.  Hopefully it will be gone before we know it, so that all of our Fruits and Veggies can enjoy the rest of the summer!

This week I have found some great uses for Cherry Preservation!

Here is the section for Freezing Cherries:

Frozen cherries

Cherries freeze really well, and you can use them throughout the year in smoothies, cobblers, and more (my personal favorite is snacking on them straight from the freezer). For a quick and easy freezing procedure, see How To Choose and Store Cherries. You can also pack them in syrup; instructions are available at the National Center for Home Food Preservation.  For the rest of this great blog and some great ideas for things like Boozy Cherries and Pickled Cherries!

On to the weekly recipes!

Carrot Souffle

2 pounds baby carrots
1 quart of Chicken Broth
3 eggs
2 tablespoon minced onion
1/2 cup coconut oil
1 tablespoon coconut flour
2 teaspoons fresh lemon juice
1 teaspoon salt
1/4 teaspoon cinnamon
1/4 cup pure maple syrup or honey

For the rest of this great recipe that we made for our Grilling in the Garden dinner visit this great blog with lots of recipe ideas on it at:

The next recipe is for Beets!





Beet Chips

2 medium beets
1 tsp extra-virgin olive oil

Check out this recipe at:



This next recipe is from the FPG Bakery!!!  And was also featured for last week’s Grilling in the Garden Dinner.


Farmer Karren’s Berry Crisp

4.25 lbs Fruit
2 c sugar
1/2 c instant tapioca

1 1/4 c Oats
1 c + 2 T Brown Sugar
3/4 c Flour
1 T Lemon Peel
3/4 c Sweet Butter


Combine the Filling ingredients in a large bowl and toss until sugar and tapioca are well mixed throughout.  Let stand for 15 minutes.  Transfer fruit mixture to a 9″ x 13″ baking dish.

Prepare topping: Combine all ingredients except butter in a food processor.  Gradually add butter and cut in using pulse button.

Then sprinkle topping over fruit.  Bake at 375 degrees for 50 minutes.  Allow to cool before serving.


And that’s it for this week!  Don’t forget we are continuing our Happy Hour on weekends through August!  Or just bring your Growler in for a fill!


Check out what’s on Tap this week at FPG!


Until Next Week!  Farmer Stacy 🙂


The heat has arrived!

We have been feeling the summer heat these past couple weeks on  the farm!  Enjoy all of the yummy fruits and veggies coming off of the fields!

I have found that I have a lot of lettuce left every week!  I haven’t been making very many salads, and have lost the energy to find something new!  So I searched and found this awesome post on The Huffington Post Food blog, that features a series called, “WTF? CSA.” Which gave me a chuckle, and thought of all the times people open their bags and say, “WTF am I going to do with another head of lettuce!”  They have come to the rescue this week!  So click through to this link for some great tips on recipes and lettuce usage that I hadn’t thought of before!

This usage chart gave me the idea to feature our first recipe!

Coconut Milk Braised Lettuce with Ginger, Garlic and Pepper

2 heads of red lettuce
1 cup coconut milk
2 1/2 T lime juice
1 T fish sauce
1 T canola oil
2 T fresh ginger
2 tsp ghee or clarified butter
1/2 tsp whole black peppercorns
1/2 tsp whole white peppercorns
1 tsp minced garlic

For the rest of the recipe head on over to Food 52’s blog at:

The next recipe I wanted to find something for beans this week, that wasn’t the same ordinary saute with butter and garlic that I usually do.

Green Beans With Bacon Vinaigrette

  • kosher salt and black pepper
  • 2 pounds green beans, trimmed
  • 6 slices bacon
  • 2 shallots, sliced
  • 2 tablespoons cider vinegar
  • 2 tablespoons whole-grain mustard
  • 2 tablespoons olive oil

For the rest of this recipe check out the blog I found it from at:

They have a whole bunch of other bean recipes! So go crazy!!


Blueberry Zucchini Bread

3 eggs
1 c vegetable oil
3 tsp vanilla extract
2 1/4 c white sugar
2 c shredded zucchini
3 c all-purpose flour
1 tsp salt
1 tsp baking powder
1/4 tsp baking soda
1 T ground cinnamon
1 pint blueberries


For the rest of this recipe feel free to visit:

We hope all of you are staying cool!  Have a great rest of you week!


Until next week!

Farmer Stacy 🙂

Summer time fruits are here! Yay for Peaches!

Summer time fruits are here!  Yay for Peaches!

This week’s storage tip is for freezing blueberries!

  • Refrain from washing the blueberries prior to freezing. While the difference may be imperceptible, washing can result in a slightly tougher skin once the berry thaws.
  • Place the berries on a pan in a single layer.
  • Place in freezer overnight.
  • Place the berries in a vacuum bag or a Ziploc type bag and remove excess air. The more air you can remove the less freezer burn the blueberries will have.  For more tips visit:

I found some great recipes for this week’s produce!

The first is a great Blueberry Recipe!

Blueberry Maple Chicken

2 lbs chicken
3 T bbq rub
3 T garlic powder
1 tsp salt
1 tsp black pepper
For the BBQ sauce:
2-3 T fat
1 large yellow onion
2 cloves garlic
2-3 c fresh blueberries
2 c tomato sauce
2 T apple cider vinegar
½ c maple syrup
¼ c soy sauce
1 T bbq rub
1 tsp red pepper flakes
salt and pepper

For the rest of this great recipe visit the recipe maker’s blog:

The next recipe is a quick and easy one to grill your zucchini!

Balsamic Grilled Zucchini


2 zucchinis

2 teaspoons olive oil
1/2 teaspoon garlic powder
1 teaspoon Italian seasoning
1 pinch salt
2 tablespoons balsamic vinegar

For the rest of this recipe visit:




Easy Blackberry Cobbler

  • 4 cups fresh blackberries
  • 1 tablespoon lemon juice
  • 1 large egg
  • 1 cup Sugar
  • 1 cup all-purpose flour
  • 6 tablespoons butter, melted
  • Whipped cream (optional)
  • Garnish: fresh mint sprig

For the rest of this great easy recipe visit:



Don’t forget about our Happy Hour Going on until the end of August on Saturday & Sunday from 12pm-4pm!


Until next week!

Farmer Stacy 🙂

Happy 4th of July!

Yay!  The 4th of July is almost here!  Join us for the kick off of our Happy Hour on Thursday July 4th!  Our July 4th hours are 12pm-6pm!

This week’s new pickings brought ripe Blueberries, Carrots & Zucchini! Today’s Storage Tip of the Week is for Lettuce!

How to Wash, Dry, and Store Lettuce

So this is how I wash, dry and store my lettuce so that it is fresh and ready for salad whenever I need it! I use this method for all types of lettuce (except iceberg, see the end of this post for information about cleaning and storing iceberg lettuce) and it also works for other types of greens and hearty herbs such as parsley.

1. Fill a sink with cold water, separate all the leaves of lettuce, place them in the water and swirl them around. If the lettuce is a bit limp, let it soak in the water for 30 minutes and it will miraculously come back to life.

2. Drain the water, turn on the faucet, and briefly rinse each piece of lettuce as you remove it from sink and place in the basket of your salad spinner. If you use organic lettuce, just give each piece a quick once-over to check for clinging bugs and dirt. As you put the lettuce in the spinner, you can tear the leaves in half if they are large (such as full-size romaine).

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 and pile the dry lettuce in the middle. Wrap the paper towels around the lettuce and 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 and should stay fresh for at least a couple of weeks. You can take out what you need whenever you want to make a salad or sandwich and then just reseal the bag. The plastic bags can also be reused!

For more information on Lettuce recipe ideas or the blog that I got this great info from visit:

I found three great recipes that you won’t even need to use your oven for this week!

Red-beets-goat-cheese-pecansBaby Greens with Goat Cheese, Beets and Candied Pecans


  • 4 oz Chavrie goat cheese log
  • 8 cups mixed baby greens
  • 4 small red beets, cooked and cut*
  • 2 oz glazed pecans (I used Emerald Pecan Pie)

For the honey balsamic vinaigrette:

  • 2 tbsp balsamic
  • 2 tbsp extra virgin olive oil
  • 1 tbsp honey

For the rest of the recipe visit:

Zucchini-Capresse-SaladZucchini Caprese Salad

2 zucchini 1 cup cherry tomatoes 1 T extra-virgin olive oil ¼ cup basil 1/3 cup feta cheese sea salt and pepper to taste   For the rest of this recipe check out her great blog at: And lastly a great use of all of those Shell Peas!

PEA HUMMUSFresh Pea Hummus

1 Tbsp olive oil 1/2 cup onion 2 cups shelled peas 3/4 cup water 2 T tahini 3 T fresh mint 2 T sour cream 1/2 tsp black pepper Salt to taste For the rest of this recipe and many other amazing uses for Shell Peas visit!   It’s crazy to think another week has already come and gone!  Stay cool this week! Farmer Stacy 🙂