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: http://www.huffingtonpost.com/2014/03/21/spring-onion-recipe_n_2933810.html

I even found a tip for using the onion greens for a pesto!  Check it out! http://cookthestory.com/pesto-recipe-with-onion-tops/

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: http://www.tasteofhome.com/recipes/carrot-raisin-salad 



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: http://www.myrecipes.com/recipe/blackberry-peach-coffee-cake


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! http://www.blueberrycouncil.org/blueberry-cooking-tips/freezing-blueberries/


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! http://www.simplyrecipes.com/recipes/potato_salad/


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 🙂

Happy Hour Kicks off this weekend!

Receipt-Coupon-HH14-2Join us for Happy hour this weekend from 12pm -4pm!

We have 6 Rotating Taps and are open just in time to have a drink and a bite to eat before heading to the St. Paul Rodeo!





Pea season is almost over and I’m always looking for an easy way to use veggies in the winter.  Freezing is easy, but I get tired of blanching!  Here’s a blog I found with out having to blanch those peas before freezing them!  Check it out here!

One of the recipes that I used this week is for Snap Peas!

Pork and Snap Pea Kebabs

1/4 cup hoisin sauce
1 T soy sauce
1 T grated peeled fresh ginger
1 T rice vinegar
1 pork tenderloin (about 3/4 pound)
5 scallions
1/2 pound snap peas


Check out the rest of the recipe here!




Stuffed Cue Ball Zucchini

2 Cue Ball Zucchini
1 tomato
1/4 onion, chopped
3/4 c shredded cheese
1/2 c Italian bread crumbs
salt & pepper
4 strips bacon chopped


For the rest of this great recipe click here!


And that’s all for this week folks!  Have a great 4th of July!


Farmer Stacy 🙂



Summer is here!

Summer is here!  And with it lots of sunshine!  Join us when we kick off Happy Hour in July, or swing by for a pint or a growler Tues-Sun 10-5!

Receipt-Coupon-HH14-2 Our Fields right now are bursting with lettuce!  Here’s some great lettuce recipes to help you get out of the box and not make a salad with that lettuce!  Click here to find out more!







Two recipes that are favorites are a 3 pea Salad and a blueberry zucchini bread!




0610-three-pea-saladThree Pea Salad

1 tablespoon minced shallot
1 tablespoon sherry vinegar
1 tablespoon sour cream or crème fraîche
1/4 cup extra-virgin olive oil
Salt and freshly ground pepper
1/2 pound sugar snap peas
1/2 pound snow peas, halved crosswise
2 cups Shell Peas – Shelled


For the rest of this great recipe, visit here!




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 visit here!


That’s all for this week!

Farmer Stacy 🙂

Strawberry Season is over…

Strawberry Season is over!  Next up Blackberries!  Join us for the last weekend of Berries, Brews & BBQ’s to celebrate DAD!

Here’s some tips on using up those Snap Peas!  Check out this great blog for tips! http://www.thekitchn.com/5-ways-to-eat-sugar-snap-peas-144936

Recipes this week feature potatoes and sugar snap peas!

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 the recipe click here!



Carrot and Snap Pea Slaw

3 carrots
2 cups sugar snap peas
green chili
2 garlic cloves
mint & cilantro
3 tbsp rice wine vinegar
1/4 cup oil
1 tablespoon of sesame oil
1 tsp sriracha
1 tbsp fish sauce
salt / pepper

For the rest of this recipe click here!


And that’s it for this week!


Farmer Stacy 🙂

Word of the day is Zucchini

Today’s word of the day is zucchini!  There is so many coming off our plants from the warm weather we had last weekend!!  Don’t forget to visit for our Berries, Brews & BBQ’s festival, the next 2 weekends!


For Creative Zucchini uses visit this great post: http://www.thekitchn.com/12-ways-to-make-the-most-out-of-zucchini-and-summer-squash-recipes-from-the-kitchn-205318

Two of our favorite Zucchini Recipes Include:

Zucchini 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 Click Here!



Zucchini Bread

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


For the rest of this great recipe Click Here!

Until Next week!

Farmer Stacy 🙂

CSA Season has arrived!!

The summer is almost started and with that comes the start of our CSA Season!!  But before I get to the recipes, make sure you check out this great event that we have starting this weekend!!

On to the yummy recipes!!  For those of you looking for those great storage tips, here’s a link to the best way to store Strawberries!

Here’s a recipe for Strawberry & Snap Pea Salad!

1 cup sugar snap peas

1 1/2 tablespoons extra virgin olive oil
2 teaspoons raspberry vinegar
1/2 teaspoon Dijon mustard
4 cups sliced fresh strawberries


For the rest of the recipe Check it out here!


Strawberry BBQ Sauce

4 cups strawberries
1/2 cup ketchup
2 T. maple syrup
2 T. strawberry jam
2 T. balsamic vinegar
2 T. soy sauce
1 chipotle chili in adobo, chopped
1 T. garlic
1 T. ginger
1 tsp dijon mustard
2 T. cilantro
1 tsp Worcestershire sauce

For the rest of this recipe Check it our here!

And that’s all for this week!  Stay cool my friends!!


Farmer Stacy 🙂


The Last Week of CSA’s is TODAY!

Another CSA season has come and gone!  Today is the last day for our CSA season!  Don’t forget to visit the farm for Pumpkin Patch!










The first recipe this week is for using up those tomatoes!!

Spaghetti Sauce

4 lbs fresh tomatoes, chopped & peeled
2 medium onions, chopped
4 cloves garlic, chopped
1⁄4 cup fresh basil, chopped
1⁄4 cup olive oil
1 teaspoon salt
4 sprigs parsley
1 tablespoon sugar
grated parmesan cheese


The rest of this great recipe can be found at: http://www.food.com/recipe/fresh-tomato-spaghetti-sauce-10837

The next recipe is to use some green beans!

Tater Tot Casserole

2 lbs. ground beef
1 onion
1 tsp Kosher salt
½ tsp black pepper
½ tsp garlic powder
1 cup sour cream
1 cup milk
2 cups green beans
1 can cream of mushroom soup
2 cups cheddar cheese
1 large bag tater tots

The rest of this great recipe can be found at: http://neighborfoodblog.com/2013/01/tater-tot-casserole-for-sundaysupper.html

Cucumber Tomato Bread Salad

1/4 c red wine vinegar
1/2 tsp black pepper
1/4 tsp salt
2 garlic cloves
1/4 c olive oil
4 slices day-old bread
4 c tomatoes
1 c red onion
1 1/2 c bell pepper
1/2 c fresh basil leaves
1 Slicing cucumber


The rest of this great recipe can be found at: http://www.myrecipes.com/recipe/bell-pepper-tomato-cucumber-grilled-bread-salad


And that’s all for this week!


Farmer Stacy 🙂



October has arrived!

Fall is here! And with it comes our Pumpkin Patch! 










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

  1. Bring a large pot of water to boiling. …
  2. Fill a large bowl with ice water.
  3. Working in batches, carefully lower the green beans into the boiling water.
  4. Boil small beans for 2 minutes, medium beans for 3 minutes, and large beans for 4 minutes.

How to Freeze Fresh Green Beans


The first recipe is to use up some of those Tomatillos, coming off our garden!!

Guisado Verde
2 T vegetable oil
2 lbs boneless pork shoulder
1 large onion
3 cloves garlic
8 roasted tomatillos
1 can diced green chile peppers
2 fresh jalapeno peppers
1/2 c fresh cilantro
1 tsp dried oregano
salt and pepper to taste
1 quart water
1 c Monterey Jack cheese
1/4 c sour cream
Italian Beans with Tomatoes
1 lb Italian flat green beans
2T olive oil
3 medium garlic cloves
1 tomato
1/2 tsp salt
1/4 tsp pepper
6 -8 basil leaves
Garlic Mashed Potatoes
2 lbs Yukon gold potatoes
4 cloves garlic
Kosher salt
1 1/2 cups heavy cream
1 stick cold butter
And that’s all for this week!  For those of you getting our CSA shares, next week is the last week!
Until Next Week!
Farmer Stacy 🙂