Archive for September, 2014

Fall has officially arrived!

Fall has officially arrived with the first rain!  Time to break out those pants and boots!

We still have beer on tap available for Growler Fills:

Burnside Brewing Oatmeal Pale Ale

Ninkasi Total Domination IPA

Hop Valley Vanilla Infused Porter

Portland Cider Company Kinda Dry Cider

This week’s storage tips are for: Cilantro

How to store cilantro

As soon as you arrive home with fresh cilantro, place the stems (with roots intact if attached) in a glass of water and cover the the top loosely with a plastic bag. Refrigerate. Snip off leaves as you need them and re-cover. The water should be changed every 2 to 3 days. Do not wash the herb until you are ready to use it since excess moisture will turn the leaves to green slime during storage. Depending on its treatment at the market, it should last up to a week in the refrigerator.

Freeze cilantro

To freeze, place a small amount dry cilantro leaves in a single layer on a cookie sheet. When frozen, gather into a zip-top bag, returning to the freezer immediately. Use within 6 months. Do not thaw before using.

Dried Cilantro

Cilantro may also be dried in the same manner as parsley, however, its flavor will be greatly diminished. Drying is neither recommended nor worth your time. Dried cilantro is available in most markets, should you have the need.

For more great storage tips visit:

I found some yummy recipes for the Fall cool-down this week!

Shepherd’s Pie

1 tablespoon vegetable oil
1 onion, chopped
1 pound lean ground beef
1 teaspoon dried basil
1 clove garlic, minced
1 cup green beans
1 cup tomatoes, diced
2 potatoes, cooked and mashed
1 egg, beaten
1/2 cup water

For the rest of this recipe and many more visit:

Stuffed Squash

1 acorn squash
1 lb ground beef
1 onion
1 apple
6 slices of bacon
1 T fresh rosemary
2 tsp dried thyme
2 tsp fennel seeds

1 tsp ground sage
1 tsp black pepper
1/2 tsp cinnamon
1/2 tsp sea salt
1/4 tsp nutmeg

For the rest of this great recipe visit:

And lastly:

Apple Dumplings

1-1/2 cups sugar
2 cups water
4 T butter
1/2 tsp ground cinnamon
Pastry double-crust pie
6 apples

For the rest of this recipe and many others visit:

Until Next week 🙂

Farmer Stacy

Fight For Your Life 5K 2014

We are getting things ready to kick off another fun Fall season!  We kick things off with our Fight For Your Life 5K!

FFYL-2014-11x17-flyerWe also still have Growler Fills Available!

On tap:

Fort George 1811 Lager

Burnside Brewing Oatmeal Pale Ale

Ninkasi Total Domination IPA

Hop Valley Vanilla Infused Porter

Portland Cider Company Kinda Dry Cider

Growler Fills are $12!



This week’s storage tip is for Freezing Cherry Tomatoes!

“Cherry tomatoes can be one of your garden’s most prolific plants. These vines pump out fruits by the handful, and if you grow the varieties ‘Sweet 100’ or ‘Sweet Million,’ well, prepare for a deluge of sun-ripened sweetness. To preserve that summer flavor, consider freezing cherry tomatoes. By freezing these marble-size gems, you’ll have summer-fresh taste no matter the season.

Tomatoes are one of the few items from your backyard vegetable patch that you can freeze without blanching. For full-size tomatoes, just core fruits and toss into zipper bags—you don’t even have to dip into boiling water to remove skins. Cherry tomatoes are even easier. Wash and dry, place on a cookie sheet, and slide it in the freezer. When the tiny globes are frozen solid, toss them into a container or zipper bag.”

For the rest of the information about how to use these frozen treats visit:

Cherry tomatoes produce a wonderful slow-roasted product that enhances any dish with up-town flavor. To slow roast, wash and slice fruits, and lay them out on a parchment-lined baking sheet, cut side up. You can scoop out the juicy seeds with a melon baller—or not. Sometimes seeds become bitter when roasted. It really depends on your tastebuds.

Drizzle a little olive oil over the tomatoes, followed by a sprinkle of kosher salt, a grind of pepper, and whatever herbs you have on hand—fresh thyme or oregano work well, as does fennel seed. Lastly, mince garlic onto the tomatoes. Use as much as your family loves. Pop the pan into a 300-degree oven.

– See more at:

And next up the Recipes!!!

Apple Crisp

4 honey crisp apples
3/4 cup packed brown sugar
1/2 cup flour
1/2 cup old-fashioned oats
1/3 cup butter
3/4 teaspoon ground cinnamon
3/4 teaspoon ground nutmeg
Cream or Ice cream, if desired

For the rest of this Family Favorite Visit:

And next up a use for all of those tomatoes, tomatillos & Peppers!

Tomato & Tomatillo Salsa

7 Tomatillos
5 Small Tomatoes
5 Anaheim Peppers
1 Clove Garlic
1/2 Medium Onion
1 Lime
1 T Red Wine Vinegar
2 T Chopped Cilantro

For the rest of this recipe by TheFoodinmyBeard visit:

And lastly a new recipe that I can’t wait to try using Sweet Potatoes & Apples!  I bet you could even sub beets in this or include all three and it would be great!

Rosemary Roasted Apples and Sweet Potatoes

2 sweet potatoes
2 Honey Crisp apples
¼ cup melted coconut oil
1 tablespoons finely chopped fresh rosemary

For the rest of this recipe and even more cooking inspiration visit:

Enjoy the cool down & have a good rest of your week!

Until Next week!

Farmer Stacy 🙂

Sign-up for the Fight For Your Life 5K before 9/20!!


Sign-up today for our Fight For Your Life 5k!  Price goes up on 9/21!!

This week’s storage tip is for Honey Crisp Apples!

  • For storing apples, they should be firm, and free of bruises or blemishes.
  • Keep apples cold – apple storage below 40 degrees if possible to keep them crisp longer.
  • Apples ripen almost 10 times faster at room temperature.
  • Store apples in a ventilated plastic bag, preferably in the produce, or humidified drawer of your refrigerator, works best.
  • If you are storing apples in large amounts in a basement or garage, cover the box or basket with a clean heavy damp cloth to prevent shriveling.
  • The old saying one bad apple spoils the barrel it literally is true, so always remove overripe fruit promptly.
  • Always wash produce by holding under running water for 15 seconds before eating.
  • Honey Crisp Apples will store for 3 months out of refrigeration and up to 6 months in refrigeration!


For more tips like these visit:



For the first recipe I have a salad that I can’t wait to try!

Roasted Beet and Cilantro Salad

4 medium red beets
2 Tablespoons olive oil
juice of half a lemon
juice of half an orange
1 1/2 Tablespoons balsamic vinegar
1 clove garlic, minced
1/2 teaspoon ground cumin
1/2 teaspoon sweet paprika
1/4 teaspoon salt
dash freshly ground black pepper
3 Tablespoons fresh cilantro

For the rest of this yummy recipe visit:

For the next recipe, I decided to include an old favorite to use up some apples, or those of you that would like to take advantage of our Honey Crisp Box price!


6 Honey crisp apples
¼ teaspoon cinnamon
About ½ cup of water

For the rest of this SUPER Easy recipe visit:


And lastly a recipe to use up some of those extra tomatoes!!

Fresh Tomato Sauce

2lbs of fresh tomatoes
2 cloves of garlic
1/4 cup of olive oil
salt to taste
1/2 T balsamic vinegar
a few turns of the pepper mill

For the rest of this yummy and easy recipe visit:

And that’s all for the week!

Enjoy the sunshine!

Farmer Stacy 🙂





School Time is HERE!

School Time has started and with that is the thought of Fall!

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!



The storage tip of the week is for Peppers:

1. Freeze the chiles raw.

That’s right. You can pick them right off of the plant (or bring them home from the market), wash and dry them, and put the chiles in a freezer ziptop bag. That way you can pull 1 or more chiles out of the freezer whenever you need them. The chiles will loose their firm texture when they’re frozen raw, but their flavor is unchanged.

This is definitely the easiest freezing method. You can use these chiles when texture doesn’t matter; for example, thaw these to dice and add to a pot of chile or other cooked recipes. However, I wouldn’t recommend them for use in a fresh salsa like Pico de Gallo.  The chiles pictures below were a 2nd crop of Anaheims and jalapenos I had in my garden at the end of the summer last year. I’d already done all of my salsa making and canning, so I threw these in a bag in my freezer and have used them throughout the year. They are starting to get a little bit frosty, but they’re still good to use. I’ve been amazed at how well they’ve held up after 11 months in the freezer.

The remaining methods involve roasting the chiles before freezing them.

I have a separate post with a step-by-step tutorial on how to roast and peel chile peppers. So, check that out if you don’t know how.

2. Freeze the roasted chiles whole. 

After roasting them, let them cool and place the chiles in a single layer in a ziptop freezer bag. (This is how my gift box of Hatch chiles were frozen.) You can remove 1 or more at a time from the freezer as you need them. Peel them before freezing them if you like, although it’s fine to leave the peel on and remove it after they’re thawed. Either way they get peeled, it’s just a matter of when.

3. Chop, flash freeze, and bag pre-portioned roasted chiles.

The photos below illustrate how I prepare most of my Anaheim and Hatch chiles. These are the kinds of chiles used in a typical can of green chiles and are commonly called for in recipes.

  • Divide the chopped chiles into 1/2 cup portions, because that’s the size of most canned green chiles. That way it’s easier to use the frozen chiles in recipes. You can easily pull the equivalent of a can of chiles out of the freezer.
  • I put the 1/2 cup portions on a non-stick Silpat mat so that the frozen chiles will release easily. (you could also use parchment paper)
  • Flash freeze the chopped chile portions. That means put them in the freezer uncovered and let them freeze solid. This will take 4-6 hours.
  • Transfer the frozen portions of chiles to a ziptop freezer bag. Squeeze out as much of the air as possible before zipping the bag and storing it in the freezer.
  • This is how I freeze chiles to get me through 3-4 months. It’s so easy to grab a chunk of chiles from a bag. If you need them to last longer than that (6-8 months), wrap each frozen portion tightly in plastic wrap before adding it to the ziptop bag. (Exposure to air will cause them to degrade faster; that’s why the plastic wrap helps.)

For the rest of the great storage tips visit:

I found 3 great recipes for you!

The first one is for:

Curried Chicken Salad & Apple Wraps

2 cups shredded cooked chicken
1 medium honeycrisp apple
4 green onions
5 ounces plain
5 ounces mango chutney
1 teaspoon curry powder
zest of 1 lime
juice of ½ lime
4 tortillas
salad greens


For the rest of this recipe visit:

The next recipe is for:

Kale Chips

1 head kale
2 tablespoons olive oil
Sea salt


For the rest of this recipe and many others visit:



And last but not least a recipe to use those peppers, cilantro & tomatoes that are coming off of the fields!


4 ripe avocados
1/2 cup red onion
2 tomatoes
1/4 – 1/2 cup cilantro
1 lime
1 teaspoon minced garlic
salt and pepper to taste
1/2 jalapeno


For the rest of this recipe visit:


And that’s it for this week!  Until next week!

Farmer Stacy 🙂