Posted on

Fresh This Week Add-ons

The weather is beautiful and the produce tastes and looks amazing! We are very excited about this week’s add-ons. They are sure to make great additions to summer dishes.

Try this Summer Squash Casserole Recipe: Click Here

This Week’s Add-Ons

Fruit:

Pluots: $2.25/lb.

Blackberries! $3.50/pint.

Peaches, $5 for $3.75

Apricots, $0.60 ea.

Order Fruit: Click Here

Vegetables:

Summer Squash: $3.25/ 1.5lb

Sunburst Yellow Squash: $2.25/lb.

Zucchini: $2.00/lb.

Jalapeno Peppers, 0.25/lb. for $1.15, 0.5/lb. for $2.25

Cilantro, $1.00/bn.

Order Vegetables: Click Here

Posted on

Spring Onion, Banana, and Beet Recipes

Grilled Spring Onions:

Provided by: http://www.cookthink.com/recipe/4139/Grilled_Spring_Onions

serves 2-4

These onions make a delicious complement any grilled meal. Tender sweet spring onions take on delicious charred, complex flavors when grilled. Cook them for less time to preserve their fresh flavor, or a little longer for more sweetness.

Ingredients:

vegetable oil (for the grill)
2 tablespoons olive oil
2 teaspoons soy sauce
2 cloves garlic, minced
1 teaspoon fresh lemon juice
1 pound spring onions, cut in half lengthwise

Instructions:

1. If using a gas grill, preheat one side to high and one side to low. If using a charcoal grill, start a two-zone fire. Clean the grill with a grill brush. Oil the grill by holding a folded wad of paper towel with tongs, dipping it in vegetable oil, and brushing the oil (sparingly — it’s flammable) onto the grill grate.

2. Slice the onions in half lengthwise. In a small bowl, whisk together the oil, soy sauce, garlic and lemon juice. Using a basting brush, lightly coat both sides with the oil mixture.

3. Put the onions cut side-down on the high-heat side of the grill. Continuing to baste the onions with the oil mixture, cook 3-4 minutes. Then turn the onions and cook until they start to become tender and the sides darken, another 3-4 minutes.

4. Move the onions to the low-heat side of the grill and cook until the onions are tender and browned.

Cuban Beet Salad

Provided by: http://community.tasteofhome.com/forums/p/639830/5375497.aspx

1¼ hours | 20 min prep | SERVES 4

RECIPE BY: SassyStew

This is a beautiful side dish. Very simple – it lets the ingredients speak for themselves. I serve this with Carnitas and Tangy Citrus Slaw.

Ingredients

–           4 medium beets

–           1/2 small red onion, thinly sliced

–           1/2  lemon, juice of

–          1 tablespoon olive oil

–          2 tablespoons fresh parsley, minced

Directions

1.      Scrub the beets and cut off the tops, leaving about an inch of stem. Cook the beets according to your preference – roasted or boiled. Either way, it will take about 45 minutes. The beets should be tender and easily pierced with a knife. Set aside to cool.

2.      Meanwhile, put a kettle of water on to boil. Place the thinly sliced red onion in a sieve and pour the boiling water over them, allowing the water to drain into the sink. This will take the harshness from the onions.

3.      Peel and slice the beets. You can cut them into thin wedges, or cut the beets in half and then into 1/4 inch slices.

4.      Place beets, onions, parsley, lemon juice and olive oil in a bowl and toss to coat. Season with a bit of salt.

5.      Cover and chill for at least an hour to let the flavors marry. Can be served cool or at room temperature.

Banana Oatmeal Cookies

Ingredients

  • 1 cup whole cane sugar
  • 1 cup butter
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon ground cloves
  • 1 teaspoon ground cinnamon
  • 3 ripe bananas, mashed
  • 2 cups rolled oats
  • 1 cup semisweet chocolate chips

Directions

  1. Preheat oven to 375 degrees F (190 degrees C).
  2. In a medium bowl, cream butter and sugar together until smooth. Stir in the eggs and vanilla. Sift together the flour, baking soda, cloves and cinnamon, stir into the creamed mixture. Then add the mashed bananas, rolled oats and chocolate chips, mix until well blended.
  3. Drop dough by rounded spoonfuls onto unprepared cookie sheets. Bake for 10 to 12 minutes in the preheated oven. Remove cookies from pan to cool on wire racks.

Posted on

The Perfect Way to Freeze Fresh Vegetables

The Perfect Way to Freeze Fresh Vegetables:

Preserve Their “Straight From the Garden” Taste

By Kassidy Emmerson

There are basically two ways you can store fresh vegetables for an extended period of time: can or freeze them. You can virtually can any type of vegetable, fruit, or meat. You can freeze all meats and most fruits. When it comes to freezing vegetables, however, you’ll need to choose the best candidates. For example, potatoes, lettuce, cucumbers, and celery tend to turn soft and mushy when they are frozen, then thawed out. But onions, peppers, and tomatoes can be successfully frozen if you’re going to use them in a soup, stew, or casserole. Other vegetables such as green beans, lima beans, peas, corn, et cetera, tend to maintain their original shape. They can be frozen, then cooked and served, and still look and taste as fresh as they originally were.

Before you begin freezing your fresh produce, make sure you pick items that are in good condition. Avoid using bruised, soft, wormy, or overly-ripe produce. For the best flavors, choose vegetables that have just reached ripeness. This is the time when the flavor is at its peak.

Then, start the process by washing each produce item thoroughly by using clean, cool tap water. Next, you’ll need to prepare the vegetables. That means, you’ll need to remove peas from their pod, remove strings and the ends from green beans, cut the tops and bottoms off of red beets, and so on. You’ll also need to cut certain vegetables up into bite-sized pieces.

The next step is called “blanching”. Blanching helps to keep the natural flavor intact while the item is in a frozen state. There are two ways to blanch vegetables. You can use the first method which is called, “The Boiling Water Method.” To do this, you’ll need to boil a large pot of water on your stove top. Then pour washed, prepared vegetables into the boiling water. When the water begins to boil again, you’ll start timing.

The second method of blanching vegetables is called, “The Steam Method.” This procedure uses a steamer that conveniently fits onto the top of a pot. The vegetables you want to blanch are then placed inside the steamer as soon as the water in the pot begins to boil. The steamer is then covered with its lid, and the timing is started.

The amount of time that vegetables are blanched vary. That is, different vegetables require different amounts of time. Check the Internet or with your local county extension office to find out the exact times.

Once the fresh vegetables have been boiled or steamed, you’ll need to chill them at once in order to halt the cooking process. The most effective way to do this is to carefully place the hot vegetables into a kettle full of cold tap water. Allow the produce to cool down until they are completely cool inside and out. You can easily check the inside temperature of a piece by gently biting into it. Be careful not to burn your tongue or mouth! The item could still be hot on the inside!

After the vegetables are completely cooled, take them out of the cold water and place them in a colander to drain.

The final step in this process is to place the prepared produce into freezer bags or into plastic freezer containers. Pack the produce into each bag or container firmly, and fill each one up. If you’re using freezer bags, you’ll need to carefully squeeze the air out before you seal them shut. Secure the bags and place lids on the containers. Finally, mark each container by listing its contents and the date it was frozen. Then, place your vegetables in the freezer until you’re ready to use them.

I have used this method for freezing fresh vegetables from my garden, produce that was bought from a roadside stand, and items that were given to me, for several years now without fail. Every vegetable I have frozen has come out of the freezer tasting just like it was freshly picked!

Takeaways

  • Veggies such as potatoes, lettuce, and cucumbers don’t freeze real well.
  • All produce must be blanched first before it’s packaged and frozen.
  • The best vegetables are just ripe and have no bruises or damaged spots.
Posted on

Winning Berry Contest Recipes

Our guest judge Ashley Rodriguez from http://notwithoutsalt.com has chosen our berry recipe winners!

Congratulations to the following winners and we hope you all enjoy your flat of berries.

1.       Joie, Eric, & Molly Goodman; Blue Ribbon Blueberry Soup

2.      Mary Sebring; Chicken with Blackberry Herb Sauce

3.      Marilyn Harvey; Berry Cobbler

Here are the winning recipes submissions:

Blue Ribbon Blueberry Soup:

Greetings,
I hope you will enjoy this recipe for Blue Ribbon Blueberry Soup!  I first had this at an Herb Society potluck back in Wisconsin.  The woman who brought it came prepared with a stack of copies of the recipe as she had gotten used to being asked for it every time she shared it.  She didn’t write her name on it so I can’t give her direct credit, but my family has loved it and we’re grateful to her still!  It is delicious eaten as suggested, simply topped with vanilla yogurt (shortbread cookies make a yummy side to it too), but we have also found other great ways to eat it.  It makes a fabulous topping for vanilla ice cream, a delicious sauce for shortbread or lemon pound cake and is even yummy as a dressing on a salad of butter lettuce with walnuts and goat cheese!  I love the simplicity of the recipe, it’s truly all about the blueberries.  Also, it’s not overly sweet so you can still taste the natural tartness of the berries and the flavor the cinnamon and lemon bring is wonderful.  Hope you enjoy it as much as we do!
Best of wishes,
Joie, Eric, and Molly Goodman

Blue Ribbon Blueberry Soup

1 qt. (4 cups) fresh or frozen blueberries
1 cup unsweetened apple juice
2 tablespoons sugar
2 wedges lemon
1 stick cinnamon
1/2 teaspoon vanilla
8 tablespoons vanilla yogurt

Place all of the ingredients except the yogurt in a heavy saucepan.  Bring to a boil over high heat, stirring to dissolve the sugar.  Reduce the heat to low and simmer for 20 minutes.  Remove the lemon wedges and cinnamon stick and discard.  Allow the soup to cool to room temperature (about 45 minutes).  Puree the soup in a blender or food processor until smooth.  Chill the soup.  Serve it cold, topping each serving with 2 tablespoons of yogurt.  Makes 4 servings.

Chicken with Blackberry Herb Sauce:

Hello ,

Here is my submission to your berry recipe contest.  I came up with the idea of a savory berry coulis when my husband was told by his doctor to avoid cranberries.  He’s always been a turkey and cranberry guy, and a blackberry lover, too.  It was only natural to come up with a fruity sauce using his favorite berry.

This sauce is also delicious with salmon.  Substituting raspberries for the blackberries also makes a yummy sauce for poultry.
Enjoy!

Mary Sebring

Chicken with Blackberry Herb Sauce

Serves 4

4 boneless, skinless chicken breasts

The Marinade

2 cups water

3 Tablespoons kosher salt

1 sprig fresh thyme

1/2 teaspoon. freshly cracked pepper

1 Tablespoon agave syrup

The Sauce

1 bay leaf

8 oz blackberry puree  (whirl the berries in a blender-straining the seeds out is optional)

1 Tablespoon agave syrup

1 fresh sage leaf

canola oil

salt and black pepper to taste

1.  Combine water, salt, pepper, agave, and thyme in a gallon size zip locking plastic bag.  Close bag and mix ingredients well by tossing the bag back and forth.  When salt appears to be dissolved, add the four chicken breasts.  Toss again, and squeeze out excess air from bag.  Refrigerate 30 min or up to 4 hours.  Remove breasts from marinade and pat dry.

2.  Preheat oven to 375 degrees F.  Heat a grill pan on the cook top to medium high.  Lightly brush pan with canola oil.  Place the breasts on the grill pan until grill marks appear.  Turn them over and grill the other side.  Move the grill pan to the oven to finish cooking the breasts.  Baste with a little canola to keep them moist.  Remove from oven when a thermometer inserted into the thickest part of the breast reads 165 degrees F.  Salt and pepper them if desired.

3.  Heat the blackberry puree with the remaining 1 Tbsp agave syrup, bay leaf, and sage leaf.  Cook at a very low simmer until flavors combine, about 20 minutes.  The sauce should have the consistency of a syrup.  Adjust it by either thinning with water or thickening with further reduction.  Season with salt and pepper to taste.

4.  Spoon a generous pool of the sauce onto each of four plates.  Place a breast on top of the sauce and drizzle each breast with additional sauce.  Serve with sautéed zucchini or braised seasonal greens.

Berry Cobbler:

I would like to enter my recipe for Berry Cobbler.

It was a recipe my Mom use to make for us at home, then later used at her restaurant.

I now use it quite frequently for our business buffet. It is just delicious and a very old recipe.

Thank you,

Marilyn Harvey

Berry Cobbler:

(Serves 10-12)

1-2/3 cups Flour

2 teaspoons Baking powder

¾ cup Sugar

¾ teaspoon Salt

1 cube Butter, melted

1-1/3 cup Milk

6 cups total, of Fresh or frozen blackberries, Raspberries, Blueberries, Strawberries or a mixture of berries.

Use 1 tart and one sweeter berry if using a mixture.

Topping:

1 cup Sugar

1 cup Water

3 tablespoons Butter

In a medium size bowl, mix flour, sugar, baking powder and salt. Add milk and melted butter then stir until smooth. Spread batter over the bottom of a buttered  9 x 13 baking dish. Sprinkle berries over batter. Combine sugar water and remaining butter in a saucepan and bring to a boil. Pour over berries. Bake 400 degrees F.  for 45 minutes, or until nicely browned. Serve warm with vanilla ice cream.



Posted on

It is fair season!

Come on out to Stanwood and Silvana over the next few weeks.  July 31st is the Silvana Community fair; it is free, fun and not commercialized.  The following weekend August 6th,7th, and 8th  is a

fun packed three days with a carnival, farm animals, lots of vegetable and other homemade entries, music and vendors.  Our farm sponsors and volunteers at the Franklin Hanson Threshing demonstrations on Saturday and Sunday, come by and visit.

Then on August 21st we host the Klesick family our old fashioned farm days.  I love this day, a chance to connect with many of you directly.  Our team is planning an incredible day of festivities, with farm Olympics and tug o wars (dads vs. the kiddos, dadsvs. the draft horses) and water balloon tosses.  We have gunny sack races and hay rides, our own potato digging and historical farm demonstrations.  Del Fox meats will be on hand serving some great food and we will have some summer fruit and veggies for sale as well.

Mark your calendars and come and experience the Stanwood area where

there are a whole lot of farmers and a whole lot of fun.

Posted on

Fresh this week add-ons

The weather is beautiful and the produce tastes and looks amazing! We are very excited about this week’s add-ons. They are sure to make great additions to summer dishes.

Try this Mixed Cherry Tomatoes with Tamarind Dressing Recipe:

This week’s add-ons

Strawberries, still 2 pints for $7

WA grown blueberries are here! 2 pints for $7. Flats & half flats available.

Local Raspberry flats (12 pints) $35

Cantaloupe melons $2.50 ea.

Green & Red grapes $5.50/bag.

Bing cherries, $5/lb.

Kiwi, $0.75 ea.

Order Fruit: Click Here

Sweet Corn, now 8 for $5!

Mixed cherry tomatoes, NW grown, $4.75 full pints

Radishes, $1.25/ bn.

Cucumbers, $1.50 ea.

Baby White Nugget  new potatoes, 2 lbs for $4.00

Young bunch beets from Klesick’s farm, $2.50/bn.

Swiss chard from Klesick’s farm, $2.00/bn.

Spring Onions from Klesick’s farm, $2.00/bn.

Order Vegetables: Click Here