Archive for August, 2015

Farmer Stacy is back at work

Receipt-Coupon-HH14-2Farmer Stacy is now back at work!  You will likely see my 1 month baby girl Emma!

We are still doing our Happy Hour for one more weekend!  It’s a great way to catch a quick bite, and enjoy your surroundings and our beautiful view!!

If you are in a hurry we also offer fresh Fruit Shakes, Ice Cream, and Growler Fills!  The Perfect treat for a warm day, or your backyard BBQ!!  With 6 rotating taps, there’s always a new Brew or Cider to try!  And if there’s something that you’d like us to carry, let us know!! We’ll check with our supplier and see if we can get it!

This week’s storage tip of the week is for Freezing Broccoli.

Broccoli—florets and stems—must be blanched for effective freezing. If you freeze it raw, you’ll wind up bitter, drab green, shriveled stems. Blanching preserves the bright green color and tasty flavor. You can either blanch in boiling water for three minutes or steam for five minutes.

How to Freeze Broccoli : HGTV Gardens – www.hgtvgardens.com/freezing/how-to-freezebroccoli

The first recipe is for Zucchini Bread.

Zucchini Bread

3 cups flour
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon baking powder
3 teaspoons ground cinnamon
3 eggs
1 cup vegetable oil
2 1/4 cups white sugar
3 teaspoons vanilla extract
2 cups grated zucchini
1 cup chopped walnuts

For the rest of this recipe visit: http://allrecipes.com/recipe/moms-zucchini-bread/

0826-BorschtBeet Borscht

2 cups fresh beets
1 cup carrots
1 cup onion
2 cups water
1/2 tsp salt
2 cans beef broth
1 cup cabbage
1 T butter
1 T lemon juice

For the rest of the recipe visit http://www.tasteofhome.com/recipes/beet-borscht

And Lastly:

Caramel Apple Pork Chops

4 pork chops
1 tsp vegetable oil
2 T brown sugar
salt & pepper
1/8 tsp cinnamon
1/8 tsp nutmeg

2 T butter
2 apples

For the rest of the recipe visit http://allrecipes.com/recipe/caramel-apple-pork-chops/?mxt=t06dda

And that’s all for this week!

Until Next week!

Farmer Stacy 🙂

 

Two new Babies at FPG

Receipt-Coupon-HH14-2We have 2 new babies at FPG! Farmer Eric and his wife Lisa welcomed a new baby girl on Saturday! Baby Lillian and momma are doing great! Check out our Facebook page for a photo! https://scontent.fsnc1-1.fna.fbcdn.net/hphotos-xfp1/v/t1.0-9/11873416_10153573713018033_9143153957441475680_n.jpg?oh=8f2083c59078922f10b0a98b607063bf&oe=567FADFE

We are still doing our Happy Hour through the end of August on the weekends!  It’s a great way to catch a quick bite, and enjoy your surroundings and our beautiful view!!

If you are in a hurry we also offer fresh Fruit Shakes, Ice Cream, and Growler Fills!  The Perfect treat for a warm day, or your backyard BBQ!!  With 6 rotating taps, there’s always a new Brew or Cider to try!  And if there’s something that you’d like us to carry, let us know!! We’ll check with our supplier and see if we can get it!  We also are still accepting reservations for our farm to table dinner, Grilling in the Garden on August 20!  For more info visit: http://www.fpgardens.com/french-prairie-farm-grilling-in-the-garden.htm

This week’s storage tip of the week is for freezing cabbage!

Freezing cabbage without blanching is possible; you’ll just need to use it within 4 to 8 weeks. For the longest-lasting frozen cabbage, blanch wedges for 90 seconds. Use a colander to drain wedges after removing them from ice water.

Freezing Cabbage : HGTV Gardenswww.hgtvgardens.com/freezing/freezingcabbage

The first recipe is for Zucchini!

Mediterranean Stuffed Zucchini

6 medium zucchini
1/3 cup olive oil
1 medium onion
1/2 tsp kosher salt
1/4 tsp black pepper
1 medium yellow squash – sub Cue Ball
8 ounces feta cheese
2 cups grape tomatoes
1/4 cup fresh parsley

For the rest of this recipe visit http://www.recipe.com/mediterranean-stuffed-zucchini/

Broccoli Salad

2 heads fresh broccoli
1 red onion
1/2 pound bacon
3/4 cup raisins
3/4 cup sliced almonds
1 cup mayonnaise
1/2 cup white sugar
2 T white wine vinegar

For the rest of this family favorite recipe visit: http://allrecipes.com/recipe/fresh-broccoli-salad/?mxt=t06dda

And lastly…

Lemon Glazed Carrots

1-1/2 lbs medium carrots
3 tablespoons butter
3 tablespoons brown sugar
3 tablespoons lemon juice
1/4 teaspoon salt
Grated lemon peel, optional

For the rest of this recipe visit: http://www.tasteofhome.com/recipes/lemon-glazed-carrots

And that’s all for this week!

Until Next Week!

Farmer Stacy 🙂

August warm weather is still HERE!

Receipt-Coupon-HH14-2The August warm weather is still here!  Which is making summer seem even longer than usual!

Don’t forget we are still doing our Happy Hour through the end of August on the weekends!  It’s a great way to catch a quick bite, and enjoy your surroundings and our beautiful view!!

If you are in a hurry we also offer fresh Fruit Shakes, Ice Cream, and Growler Fills!  The Perfect treat for a warm day, or your backyard BBQ!!  With 6 rotating taps, there’s always a new Brew or Cider to try!  And if there’s something that you’d like us to carry, let us know!! We’ll check with our supplier and see if we can get it!  We also are still accepting reservations for our farm to table dinner, Grilling in the Garden on August 20!  For more info visit: http://www.fpgardens.com/french-prairie-farm-grilling-in-the-garden.htm

This week’s storage tip is for using Cue Ball or Eight Ball Zucchini.

Description/Taste

The outer skin of the Eight ball squash is smooth and glossy with a deep forest green color and paler green striations. The inner flesh is ivory white with light green hues and tiny, negligible seeds. Their flavor is similar in taste to the longer Italian zucchini, buttery and sweet with nutty accents that deepen with cooking. They generally range in size from one to four inches in diameter. The smaller sizes have the sweetest and most flavorful flesh, while the larger sizes are firmer, but excellent for stuffing. Squash that are larger than four inches have a tendency to develop a woody texture and hard unpalatable seeds.

Applications

Eight ball squash may be substituted for zucchini in most recipes. The size and shape of this summer squash variety are ideal for stuffing; slice off the top stem end, scoop out some of the interior and fill with meats, cheeses or nuts and grains. Eight ball quash may also be steamed, baked, roasted or grilled as you would other summer squash. Dice and stir-fry or saute with garlic, onions, fresh herbs and spices. Slice thinly, layer with other sliced summer vegetables and bake. Keep dry and refrigerate until ready to use. – See more at: http://www.specialtyproduce.com/produce/Eight_Ball_Squash_6296.php#sthash.fl0WusOn.dpuf

The first recipe is for peaches and blackberries!

Blackberry Peach Coffeecake

1/2 cup butter
1 cup sugar
2 large eggs
2 cups flour
2 tsp baking powder
1/2 tsp salt
2/3 cup milk
2 tsp vanilla extract
3 cups ripe peaches & blackberries
Powdered sugar

For the rest of this recipe visit : http://www.myrecipes.com/recipe/blackberry-peach-coffee-cake

Carrot Raisin Salad

4 c shredded carrots
3/4 to 1-1/2 c raisins
1/4 c mayonnaise
2 T sugar
2 to 3 T 2% milk

 

For the rest of this easy recipe and more like it visit: http://www.tasteofhome.com/recipes/carrot-raisin-salad

And last but not least a recipe using Zucchini, in a fresh summer salad!

Caprese Zucchini Salad

2 medium zucchini
1 cup cherry tomatoes
1 T lemon juice
3 T balsamic vinegar
2 T olive oil
1 medium garlic clove
Kosher salt and pepper
12 small mozzarella balls
½ cup basil leaves

For the rest of this recipe visit: http://www.foodiecrush.com/2015/04/caprese-zucchini-salad-inspiralized/

And that’s it for this week!!

Until next week!

Farmer Stacy & Baby Emma 🙂

August Has Arrived!

Receipt-Coupon-HH14-2It’s hard to believe that August has already arrived!  I had a baby girl last Sunday, there is a photo on our Facebook page https://www.facebook.com/FrenchPrairieGardens? for those of you who would like to see my new little bundle!

Don’t forget we are still doing our Happy Hour through the end of August on the weekends!  It’s a great way to catch a quick bite, and enjoy your surroundings and our beautiful view!!

If you are in a hurry we also offer fresh Fruit Shakes, Ice Cream, and Growler Fills!  The Perfect treat for a warm day, or your backyard BBQ!!  With 6 rotating taps, there’s always a new Brew or Cider to try!  And if there’s something that you’d like us to carry, let us know!! We’ll check with our supplier and see if we can get it!  We also are still accepting reservations for our farm to table dinner, Grilling in the Garden on August 20!  For more info visit: http://www.fpgardens.com/french-prairie-farm-grilling-in-the-garden.htm

This week’s storage tip is for Freezing Corn on the Cob.

Freezing corn on the cob follows the same steps as freezing the kernels, except you’ll be freezing whole cobs of corn. Cobs occupy far more freezer space, so keep that in mind.Corn frozen on the cob sometimes develops a cobby flavor or becomes mushy. To freeze corn off the cob, you need to remove kernels from cobs.

For more information on Freezing Corn visit:

How to Freeze Corn : HGTV Gardens

The first recipe is also for using corn but in a Salad!
Summer Corn Salad
5 teaspoons olive oil
1 tablespoon lime juice
1/4 teaspoon salt
1/4 teaspoon hot pepper sauce
1-1/2 cups fresh corn
1-1/2 cups cherry tomatoes
1/2 cup finely chopped cucumber
1/4 cup finely chopped red onion
2 tablespoons minced fresh basil
1/4 cup crumbled feta cheese

For the rest of this great recipe visit: http://www.tasteofhome.com/recipes/summer-corn-salad
Basil Pesto
1 1⁄2 cups basil
2 -5 garlic cloves
1⁄4 cup pine nuts
1⁄4 cup parmesan cheese
1⁄8 cup lemon juice
1⁄8 cup olive oil
For the rest of this recipe and many more visit: http://www.food.com/recipe/basil-pesto-8650
And last but not least:
Peach BBQ Sauce
4 lb. peaches
1/4 cup fresh lemon juice
1/2 cup canola oil
1 large sweet onion
6 garlic cloves
1 1/2 cups dark brown sugar
1 cup cider vinegar
1/2 cup bourbon or water
1 cup Worcestershire sauce
1/4 cup tomato paste
2 Tbs. peeled and grated fresh ginger
2 Tbs. chili powder
Salt and freshly ground pepper, to taste
And that’s all for this week!  Time to go, the baby is waking up!
Farmer Stacy & Baby Emma 🙂