Week Five of Fall Shares

Pick up for October 1st will set take off with a great harvest!  Lots of new and hardy veggies in the mix.

What do we have new?  Gold potatoes, buttercup winter squash, Israeli melons, torpedo red onions, mixed greens ~  We will list the other produce once we creep in closer share day.

Come visit us on October 3rd for our Pumpkin Fest!  This is a fun event for kids and families.  We have kiddo games and prizes, plus they get to run through the orchard and pick out their pumpkins.  There will be great fall back drops for pictures with pumpkins.  This is our first Pumpkin Fest and we would love it to be great and the first of many to come, so pass on the word!DSC_0204


Week four fall shares

Well this was an adventurous week for us. With the garden show in Denver, doing our annual pumpkin run, and the girls running the shop (yikes!) Shares still made it out in time and this week you will see the usual like cucumbers, tomatoes (big and small), winter squash, green beans, arugula, gypsy peppers, a big bag of mixed kale. And a few unique things like pomegranates, onions, tomatillos, our sacred garlic, and big beautiful peaches. This is an awesome basket this week. Enjoy all these wonderful foods.

We also have a few extra cucumbers and tomatoes if anyone is intrested

Week Three of Fall Shares

We have pistachios again. This will be our last week for them.  Our greens will be ridicchio.  Our herb will be basil.  You’ll find a mix of vegetables in your share. Summer squash, cheery tomatoes, Roma tomatoes, eggplant, lots of bell peppers, garlic, onions, bay leaves, cayenne pepper, green beans and more.   

We also have some extra okra if anyone wants it. 

Next week we’ll have winter squash and hopefully fair time peaches.  Peanuts are looking great, but will probably be a month out. 

Roasted red pepper dip

With all the peppers we have, trying to find something to do with them all can be a little daunting. You can only have grilled or stir fried peppers so often. Before you can stand the sight of them any more. I found a new way to use all the pepper up and I thought I would share with the rest of you, so here goes…         Note:  this dip is delicious tossed with cooked pasta and rice, mixed into salads, or served with raw vegetables, can also be used as a glaze for roasted or steamed veggies or use just the basil pesto with bits of roasted pepper tossed in to what ever you are making.

Roasted peppers

Wash and dry peppers, If roasting bell peppers cut in half, remove stem , seeds and membrane. If roasting chili peppers leave whole with stems intact. Arrange on a lightly oiled baking sheet, cut side down. Brush lightly or drizzle with olive oil. Roast on top rack of oven set to broil or 500 degrees For 10-12 minutes or until skin blackens and blisters. Turning chilli peppers once or twice during roasting. Transfer to a glass bowl and cover with a clean kitchen towel until cool enough to handle. Cut of stem end and remove seeds.

Basil pesto

  • 4 large garlic cloves
  • 1/2 cup pine nuts or sunflower seeds
  •  3 oz hard Italian cheese (Parmesan, pecorino, etc) cut into small cubes
  • 3 cups packed fresh basil leaves
  • 2 Tbsp fresh squeezed lemon juice
  • 3/4 cup olive oil
  • Salt

Pulse garlic cloves in food processor until coarsely chopped, add pine nuts and cheese. Pulse until they are coarsely chopped. Add basil to the bowl and drizzle lemon juice over the top. Process for 30 seconds or until leaves are coarsely chopped. With the motor running add olive oil in a steady stream through the opening in the lid. Keep adding oil and blending until the pesto has reached desired consistency.

Roasted red pepper dip

  • 2 cups roasted peppers sliced
  • 1/2 cup basil pesto

Combine ingredients in a food processor, blend until smooth.

Week Two of Fall Shares

Pick-up September 10th

Beautiful days!  Don’t you just love when the temperatures are cooler in the mornings and evenings and you can stand outside for more a than a mere minute without roasting!

Speaking of Roasting….. Fire up that grill!  We have lots of roasting peppers for you.  Anaheim, Big Jim, Ancho and Holy Mole.  Either on a gas stove top or barbeque, blacken the skin of these peppers, Then pop them into a bowl and cover with plastic wrap or a cover of some sorts until cooled enough to touch.  Rub off the skin.  These freeze nice for later use.  Great for chile rellenos, or diced up for flavoring Mexican dishes.

Fresh, raw pistachios ~ we did spend a large amount of time hulling these delicious treats.  Leave behind, if you don’t care for this nut.  They are very time consuming.  If you aren’t eating these right away, lay them out to dry or if you prefer to salt them, boil in very salty water, drain and place on a cooking sheet flat, cook at 200 degrees until there is no more moisture.  2-4 hours.

What else?  Spaghetti squash, heirloom tomatoes, yellow jelly bean tomatoes, microgreens, butterhead lettuce, green beans, cucumbers and summer squash.

We are finished harvesting and packing your produce, so if you feel like picking up early, feel free!