Archive for August, 2014

Apples are here!!

Yay!  A true sign that school is about to start is the arrival of Honey Crisp Apples!

Now On Tap:

Portland Cider Co. Sorta Sweet
Fort George Vortex IPA
Breakside IPA
Burnside Brewing Oatmeal Pale Ale
Ninkasi Brewing Kolsch
Hop Valley Vanilla Porter

Come on in and get a Pint or fill a Growler for $12!









We are also gearing up for our 3rd

Annual Fight For Your Life 5k!

Sign up here today!








For the Storage tip of the week from Yum Sugar is storing tomatoes!

Although we typically recommend storing tomatoes at room temperature as it best preserves their flavor and texture, it’s not quite as simple as that. Here are the best practices depending on how ripe your tomatoes are:

  • Keep unripe green tomatoes, stem side down, in a paper bag or in a cardboard box in a single layer. Place in a cool area until they turn red in color.
  • Perfectly ripe tomatoes should be kept at room temperature on the counter away from sunlight. Make sure they’re in a single layer, not touching one another, and stem side up. Consume within a couple of days.
  • Overripe tomatoes that are soft to touch with very red flesh are best kept in the fridge. The cold air will keep the tomatoes from ripening more, and they should last for another three days. Before eating refrigerated tomatoes, take them out of the fridge and let them come to room temperature. This will allow the fruit to develop some of the flavor it has lost due to refrigeration.

For our recipes today I got some great suggestions from CSA members who get their delivery at Crossfit Oregon City!

The first is actually one I found online!

Tomato, Garlic, & Potato Frittata

6 whole large eggs
2 large egg whites
1/2 cup parmesan
1/3 cup thinly sliced fresh basil
3/4 teaspoon salt
1/2 teaspoon black pepper
4 garlic cloves
3 tablespoons olive oil
1/2 pound potatoes
2 cups tomatoes

For the rest of this great recipe visit:

The next one is for Green Beans from one of our CSA members!

Wasabi Green Beans 

1 tsp wasabi powder
2 tsp fine sea salt
1 pound greens beans
1 tbsp fat of choice

Prepare beans
Combine salt, wasabi mix well
Heat oil to just as it smokes
Toss in beans( make sure they are dry or the spatter will burn). Cover pan. Stir beans frequently or shake pan to move beans around, 
Cook until skins are slightly brown shriveled 
Remove beans
Sprinkle with wasabi powder

Recipe Courtesy of Jillyn Myers.  Photo Credit to: Coupon Clipping Cook

And the last recipe is for a Mexican stew from Thomas Witherspoon, another CSA member!


1/4 cup diced onion
3-4 garlic cloves, minced (or 1 tsp. garlic powder)
1# thinly sliced zucchini 
3 tomatoes, chopped
1 jalapeño, diced
2 1/2 cups fresh corn kernels (3-4 ears) *

1. Sauté onion in a bit of olive oil until softened.
2. Add zucchini and sauté until softened.
3. Add tomatoes and stir to combine.
4. Add jalapeño and garlic and stir to combine.
5. Add corn, stir, cover and simmer for 10 minutes. Enjoy!

*Place corn in pan, cover with water, bring to a boil, cover and simmer for 10 minutes, and drain before using in recipe.

Recipe Courtesty: Thomas Witherspoon. Photo Credit to: Fork, Fingers, Chopsticks 

And that’s it for today!!

Until Next week!

Farmer Stacy 🙂



Summer Time Cool Down!

There is nothing like a Summer Time cool down to make you feel good!  We have lots of fun treats coming out of the fields right now including Super Sweet Corn!!

Check out our tap-list for this week’s Growler Fills:

Fort George Vortex IPA
Burnside Oatmeal Pale Ale
Hop Valley V.I.P Vanilla Porter
Breakside Brewing IPA
Long Brewing Kolsch
Portland Cider Co. Sorta Sweet Hard Cider

This week’s Storage tip is for Blackberries!

Dry Freezing (unsweetened)
  • Place the fruit in a single layer on a cookie sheet or baking tray (with raised edges).
  • Place the cookie sheet into the freezer, keeping it level, and freeze until the fruit is solid.
  • Remove from the freezer and transfer the berries into plastic freezer bags or other freezer containers.

Information via

We still have a lot of zucchini coming out of the fields, so I looked up a quick pickle recipe for Zucchinis!

Quick Pickled Zucchini

3 medium zucchini
1 medium white onion
3 shallots
1 1/2 T fine grain sea salt
1/4 cup fresh dill sprigs
1 small fresh red chile pepper
1/2 T yellow mustard seeds
3/4 cup cider vinegar
3/4 cup white wine vinegar
1/3 cup cane sugar

For the rest of the recipe visit:

Tomatoes & Tomatillos are coming off of the fields, and you know what that means!  Salsa Time!!

TomatillosRoasted Tomato & Tomatillo Salsa

3 medium tomatoes
2 Anaheim peppers
1 Jalapeno pepper
6 small tomatillos
5-6 large cloves of garlic
1 large onion, quartered
A handful of cilantro
1 Lime

Salt to taste

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

Pesto Mashed Potatoes

6-8 potatoes
2 tbsp butter
2 cloves garlic
A few splashes of heavy cream
4-6 tbsp pesto
Sea salt & black pepper to taste


For the rest of this recipe and more!  Visit:

Until Next week!

Farmer Stacy 🙂

Tomatoes have arrived!

So exciting!  That summer has finally arrived with the tomatoes, coming out of the fields!!!

This week’s Tap Line up For Growler Fills ($12) is:

Now On Tap:

Portland Cider Co. Kinda Dry
Fort George Vortex IPA
Breakside IPA
Long Brewing Kolsch
Hop Valley Vanilla Porter

This week I wanted to share some storage tips for Lemon Cucumbers!  They are tasty, but it’s important to eat them quickly, since they don’t last as long as we would like!

Cooking Tips

Lemon Cucumbers can be eaten sliced in salads or on their own, pickled or eaten out of hand like a fruit. They can also be stuffed.

Storage Hints

Lemon Cucumbers have a poor shelf life. After they’re ripe and picked, they last only about two days before they start to shrivel.

Looking for a way to perk up those 8 glasses of water that you should be drinking every day? Look no further…I present to you Sassy Water! Not only is it tasty, but sassy water is touted as a way to help you shed some extra pounds around your midsection by eliminating a buildup of contaminants, fat, and excess water weight.

Why it works: Cucumber is natural diuretic, and helps the body release stored excess water. Ginger boosts metabolism and helps calm and soothe your GI tract.

Check out the recipe here:

A great recipe  that we make all the time is Greek Salad.  This recipe is a twist on the old favorite.  Feel free to omit the peppers, and you will still end up with a great salad!

Greek Salad

3 Lemon cucumbers
1 red bell pepper
1 yellow bell pepper
1 pint cherry or grape tomatoes
1/2 red onion
1/2 pound feta cheese
1/2 cup calamata olives

For the rest of this great recipe visit:

For our next recipe, I found a recipe to pickle Lemon Cucumbers!  So yummy, I’m going to have to TRY it!!!


Lemon Cuc Pickles

1/2 tsp. salt
2 c. white vinegar
1 c. water
1 large whole garlic clove
3 sprigs fresh dill



For the rest of the recipe visit the blog at:

For those of you with Potatoes and extra beets in your frig that you have no idea what to do with, use them all up in this recipe!

Roasted Potato & Beet Medley

Potatoes (8-10 small to medium)
Beets (8-9 small to medium)
Onions (1 medium, optional)
Garlic (3 small)
Salt and Pepper
Olive Oil (2-3 tablespoons)


For the rest of the recipe, check out this great blog at:

Enjoy the rest of the week!  I’m over in Central Oregon and it’s thunder stormy over here!  Hoping for some sunshine at the end of this week!

Until Next week!

Farmer Stacy 🙂


Busy on the Farm!

We have been super busy here on the farm!  We just wrapped up our Ryegrass harvest and are still in the swing of baling everything!  We also have a private party tonight, so we have our hands full!

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!

Total Domination IPA – next up Fort George Vortex IPA
Oakshire Amber Ale
Hop Valley V.I.P Vanilla Porter
Breakside Brewing IPA
Long Brewing Kolsch
Portland Cider Co. Kinda Dry Hard Cider

The storage tip for the week is on peeling 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.

For the rest of this great information please visit:

I found some great recipes for Blackberries, Kale, Onions, Zucchini & Beets!

First up:

Stuffed Cue Ball Zucchini

2 cueball zucchini
1 tomato
1 bunch of green onionsd
3/4 cup shredded cheese
1/2 cup Italian bread crumbs
4 strips bacon chopped

For the rest of this recipe and many more visit:

The next recipe is for Kale & Blackberries!

Kale Blackberry Salad

4 C. kale
1 C. blackberries
1/2 avocado, cubed
4 oz. ricotta salata
Rosemary Honeyed Almonds
4 T. lemon juice
3 T. extra virgin olive oil
salt and pepper to taste

Feel free to add Lemon Cucumbers & Green Onions to this salad too! For the rest of this yummy recipe visit:

And lastly a recipe using beets!  I know that beets are a love them or hate them sort of veggie, but this recipe will make any beet hater a lover!

Purple Velvet Torte

2 ½ c grated beets
1 c agave nectar or honey
4 eggs
½ c grapeseed oil/palm shortening
1 T vanilla extract
½ tsp almond extract
½ c cacao powder
½ tsp celtic sea salt

This blog is one of my favorites for gluten free treats!  Visit it for the rest of the recipe:

And that’s all for this week!  Have a great day!

Until next week!

Farmer Stacy 🙂