Archive for July, 2016

Summer Sunshine is HERE!







Our scratch Bakery has some tempting treats out this week!  Visit to get a Blueberry scone or Blueberry Coffeecake!  It is to die for!!! Have a family camping trip coming up?  Call in and order some treats to take to enjoy for breakfast or under the stars!

We are also still running our Weekend Happy hour!  So pop in for a pint or fill up your growler to go!

This week’s storage tips are for Broccoli.  We have so many delicious heads coming out of the garden right now!  But they don’t last long, so make sure you think about putting some in your freezer to enjoy this winter!!  Visit this blog to see how long your broccoli keeps in the frig and how to store it to  keep the longest!

For recipes this week we made use of the Broccoli and the Green Beans!

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 great recipe and many other ideas visit:

Green Beans & Bacon Vinaigrette

kosher salt & black pepper
2 pounds green beans
6 slices bacon
2 shallots
2 T cider vinegar
2 T whole-grain mustard
2 T olive oil


For the rest of this great recipe visit:


And that’s all for this week!

Off to combine some wheat!

Farmer Stacy 🙂



Yay for Summer Sunshine

This last weekend it was a little cooler!  The warmer weather will be a nice change!

Receipt-Coupon-HH14-2DSC_0490Swing by and join us for Happy Hour or visit our bakery for some scratch made tasty treats! Special treats include Blackberry Banana Bread & Fresh Pies! Featured in this photo is a crumb top Tripleberry Pie! YUM!!

I found some recipe ideas for Spring onions for the fresh Walla Walla Onions here:

I even found a tip for using the onion greens for a pesto!  Check it out!

This week’s first recipe is for a Carrot salad!

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 great recipe visit: 



Blueberry & Peach Coffee Cake

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 peaches & blueberries
Powdered sugar


For the rest of this recipe visit:


And that’s all for this week!  Off to the combine to harvest some ryegrass!


Farmer Stacy 🙂


Peaches are here!

DSC_0484Yay for Sunshine!  We have some yummy peaches coming off the trees right now!


That means some great peach baked goods!  Choose from Peach Blackberry Pies, Peach Blackberry Scones, or Peach Blueberry Delights!


Featured in the post are Peach Blueberry Scones, made from scratch in our bakery!!


Looking for ways to use up all those extra blueberries that you have in your frig?  Check out this blog for some tips on storing blueberries including freezing, baking, cooking and much more!


We have a couple of great recipes to feature today!

Potato Salad

3-4 med potatoes
4 Tbsp dill pickle juice
3 Tbsp dill pickles
1/4 cup parsley
1/2 cup red onion
2 stalks celery
1 chopped onion
1-2 hard boiled eggs
1/2 cup mayonnaise
2 teaspoons Dijon mustard
Kosher salt & black pepper


For the rest of this great recipe visit this amazing blog that has great useful recipes for all of your extra produce!


blueberry_chickenBlueberry Chicken

4 Chicken Thighs (Bone-In)
1 Tbsp. Olive Oil
1 Cup Blueberries
1/4 Cup Butter
2 Tbsp. White Sugar
Juice of an Orange
1/8 Cup Roasted Pecans
Pinch of Salt & Pepper
1/8 Tsp. Dried Coriander


    1. Preheat Oven to 350 Degrees F.
    2. Preheat Skillet on high heat.
    3. Season chicken thighs with salt, pepper and coriander.
    4. Place skin side down in the skillet and cook for 6 minutes until skin becomes golden (you want to lock in the flavors – so don’t move the chicken around or flip it until it turns golden).
    5. Once one side is browned, flip over and repeat the process.
    6. Place chicken in a casserole dish or roaster.
    7. For extra flavor, leave all the bits in the skillet, then add the butter, sugar, and orange juice to begin creating the sauce.
    8. Once the sugar is dissolved, stir in the blueberries and cook for 6 minutes.
    9. Add the sauce over the chicken and cook at 350 Degrees for about 35 minutes uncovered.
    10. Remove the chicken from the sauce and place on a cookie sheet lined with parchment paper and place back in the oven to crisp the exterior.
    11. Place sauce on stove top and bring to a boil to thicken.
    12. Preheat dry pan and roast pecans for about 3-4 minutes  – moving and shaking them often to avoid burning.
    13. Remove chicken from oven, top with sauce and finish with roasted pecans.
    14. ENJOY!

Receipt-Coupon-HH14-2Don’t Forget about Happy Hour!!


Until Next week!

Farmer Stacy 🙂


4th of July is here and gone!

Receipt-Coupon-HH14-2The 4th of July is now here and gone!  This last weekend we kicked off our Happy Hour!  Come on out for all the fun, enjoy a craft brew, some tasty plates, and the great view!    Even if it happens to rain, we have plenty of cover to hide under!





This week we are continuing to harvest our potatoes!  Here’s some quick storage tips for these yummy treats! Click here to go to a great blog post I found!


Spring Pea Slathered Crostini

1 lb of Shell Peas
Squeeze of lemon juice
1/2 cup toasted pine nuts
1/2 cup FRESHLY shredded parmesan
tiny pinch of cayenne
lemon zest
salt to taste



For the rest of this great recipe visit this blog!


Grilled Veggie & Mozzarella Ensalada

4 roma tomatoes
2 zucchini
1 yellow sweet pepper
1 red onion
1 recipe Pear-Infused Balsamic Vinaigrette
8 slices French bread
1 tablespoon olive oil
1 head of lettuce mixed
1/4 cup fresh basil
4oz fresh mozzarella cheese


For the rest of this yummy recipe visit this webpage!


And that’s all for this week!

Farmer Stacy 🙂