Here we are at the end of our fall shares.  The time has buzzed by so fast.  We all want to sincerely thank you for you support, kindness and friendship.

We are very excited for season 2018 shares as well some new surprises in our locally grown food endeavors.  We can’t wait for you to see what we have in store for you!   We now have 2018 share dates listed for your planning.

This weeks shares shares include a great recipe for Acorn Squash Stuffed With Red Quinoa.  We know you’ll enjoy it!

Share produce:

• Quince ~ Great for fall preserves
• Persimmons ~ These are great diced and put into green salads, eaten raw or dried
• Pomegranates ~ Sweet and tart.  Tarts are perfect for topping salads, sweet potatoes or juicing
• Baby Leeks
• Carrots
• Green Onions
• Garlic
• Kohlrabi
• Peppers
• Tomatoes
• Sunchokes (Jerusalem Artichokes) ~ Keep in a Ziplock bag, in the refrigerator
• Acorn Squash
• Cucumber
• Thyme
• And our thank you, a pumpkin on a stick!  Great for decoration.

While shares are over this week we will continue to have produce through the fall and various greens, winter squash, a few greenhouse cucumbers and tomatoes and root crops into winter.   So don’t starve yourself of local produce!

Have a WONDERFUL fall and winter!  See ya soon!

I think the title says it all! Moist and chewy all organic ingredients for this seasonal loaf. We have a few extras today that aren’t reserved. This bread goes perfect with toasted with with our organic fall preserves, especially the pear spice.

Bread pick up begins at 1:00 pm.

Every week we offer specialty artisan bread. This coming Thursday our flavor will be Apple Cinnamon made from all organic ingredients. If you want to make sure you get a loaf (they go fast), let us know and we will reserve it for you. Also this next coming spring we will offer an artisan bread share in addition to our regular produce share. We will post this share in the next coming week.

Peaches are on! Those who have a paid fall share may come grab a box this week of white and/or yellow peaches today or tomorrow August 14th & 15th). They came on quick and because we don't have shares this week we would like you to get some of these tasty beauties! Give us a jingle and we'll have them ready for you!

With all this lovely heat we are having apricots are ripening at a furious pace and need to be used rather soon.  So we are having a sale on them this week! $10 a lug or about 30 lbs of apricots give or take. They can be dryed, jelly or jammed, baked,  grilled, candied, frozen or turned into fruit leather.

We hate to see fruit go to waste and they are best picked when it’s cool, for the fruits sake and for ours, so give us a call or shoot us a text and we will get a lug picked for you.

I first tried this tart about 10 years ago on a cruise and fell so in love with flavor that I make it at least once a month for my family.

Vidalia onions are very sweet, not hot at all. If you can’t find a Vidalia onion then choose the sweetest one you can find.

Pie

• 1 pie crust purchased or
• 1 cup all- purpose flour
• 1/2 teaspoon salt
• 1/4 cup shortening, room temperature
• 3 tablespoons water

Filling

• 3 tablespoons extra virgin olive oil
• 1 cup julienned Vidalia onion (3 large onions)
• 1 Tablespoon chopped thyme
• Salt and fresh ground black pepper
• 1/2 cup shredded Gruyere cheese

• 1/3 cup heavy cream
• 3 eggs
• 1 tablespoon chopped parsley
• 1 tablespoon chopped chives
• 1/2 teaspoon ground nutmeg
• Salt and fresh ground black pepper

Red pepper couloirs

• 4 red bell peppers
• 1 tablespoon extra virgin olive oil
• Salt and fresh ground pepper

Garnish

• 1 medium Vidalia onion
• 1/3 cup vegetable oil
• Fresh chervil

Preheat oven to 350 degrees

In a medium bowl, with a fork, lightly stir together flour and salt. With fork, cut shortening into flour until the mixture resembles coarse crumbs. Sprinkle cold watering teaspoon at a time, mixing lightly with a fork after each addition, until pastry begins to hold together. With your hands, shape pastry into a ball. Refrigerate for 30 minutes.

On a lightly floured surface, roll pastry in 1/8″ thick circle about 2 inches larger all around then pie mold.

Roll pastry circle gently onto rolling pin. Transfer to pie mold and unroll. With a sharp knife, trim edges, pinch to form a high edge and make a decorative edge by pressing it with a fork. Prick crust with a fork to prevent puffing during baking. Refrigerate for 1/2 hour.

Blind bake pie crust for 7 minutes, remove from oven and let cool.

While crust is baking, warm olive oil in a small sauce pan over medium heat, and sauté onions until translucent, about 4 minutes, add thyme and season with salt and pepper.

Spread onions evenly in pie crust. Sprinkle with cheese.

In medium bowl Beale eggs lightly, add cream, fresh herbs and seasoning. Beat until well mixed.

Pour mixture over cheese and onions. Bake for 40 minutes.

For coulis, blanch peppers in boiling water for 5 minutes. Cool in ice water, and remove skins.

In a blender, purée the peppers and olive oil until smooth. Season with salt and pepper.

For garnish, in a small skillet over high heat, warm oil and deep fry onions until golden brown, about 2 minutes.

Serve slices of tart on warm plates, top with fried onions, garnish with spoons of pepper coulis. And a sprig of chervil.

Wow guys I am really on the ball today! Here it is late afternoon and I still haven’t posted shares or a recipe.  My toddler was being very needy today. I’m sure all of you have picked up already but I’m going to post what was in shares anyways so bear with me.

• Plums 
• Apricots
• Cucumber
• Summer squash
• Onions
• 2 bell peppers
• Tomato
• Thyme
• Berries (strawberries, goji berries, or blackberries)

Again I’m sorry guys for taking so long to do this, I’ll post 2 recipes for you to try to make up for it.

       Spring produce is fading out and summer plants are taking over.

Basket goodies:

• Carrots
• Summer squash
• Bell pepper
• Basil
• Onions (red & sweet white)
• Blackberries 
• Pluots
• Radishes 
• Parsley 
• Micro greens 
• Turnips

Please bring our baskets back. We are 100% out and it makes it hard to do shares with nothing to put them in.

Also this week you got blackberries, either bring something to put them in,or please please please bring back the clear little dishes they are in right now. They are kind of expensive and hard to get.

It’s hard sometimes to eat healthy when it is so easy to swing through a drive through and grab a quick bite of deep-fried chicken or open that bag of potato chip sitting in your pantry calling your name.

Having something quick and easy to grab and munch on right there at your finger tips is a great way to eat well and stay healthy.

Ingredients

• 4 large eggs
• 1 cup canola oil or walnut oil
• 2 cups sugar
• 3 cups all-purpose flour
• 2 tsp baking powder
• 1 tsp baking soda
• 1/2 tsp salt
• 2 tsp ground cinnamon
• 1/4 tsp ground allspice
• 3 or 4 carrots, 12 oz total weight. peeled and shredded
• 1.5 cup  walnuts, pecans, or hazelnuts, coarsely chopped (optional)

Preheat oven to 350* F. Grease 24 standard muffin cups with butter or butter flavored cooking spray.

In a large bowl, combine the eggs, oil, and sugar. Using a whisk or an electric mixer on medium speed, vigorously beat until smooth and slightly thickened, 1 full minute.

In another bowl, stir together the flour, baking powder, baking soda, salt, cinnamon, and allspice. Add the egg mixture and, using the mixer on low-speed or a wooden spoon, beat until smooth. Using a large silicone spatula, fold in the shredded carrots and nuts. about 20 strokes. scrape down the sides of the bowl and stir again.

Spoon batter into each muffin cup, filling in no more than three-fourths full.

Bake the muffins until golden, dry, and springy to the touch, 20-25 minutes. A toothpick inserted into the center of a muffin should come out clean. Transfer the pans to wire racks and let cool for 5 minutes. Remove the muffins. serve warm or at room temperature.

 

1 bunch of baby Japanese salad turnips

3 scallions

1 orange

1 grapefruit

4 cups of full flavored spring greens (arugula, mizuna, spicy greens mix from for example)

1/4 cup of pumpkin seeds

1/4 cup crumbled feta
Vinaigrette:  

2 T of local honey

1/8 cup of cider vinegar 

1 t salt

1 t chile flake (or pepper)

Zest of the orange and grapefruit above

6 oz of Sunflower oil (or any neutral oil you would like)

 
Directions: Wash and thinly slice the turnips and scallions. Zest the orange and grapefruit, then peel and segment the fruit, set aside. Remove the stems from the greens and wash if you haven’t already done so. Dry in a salad spinner. Toast the pumpkin seeds, if not already toasted, in a dry pan over medium heat until the seeds begin to brown. At this point remove them from the pan. Make the vinaigrette. In a food processor or blender add all of the ingredients except the oil, turn the food processor on and slowly incorporate the oil until fully incorporated. Toss the greens with 1/3 of the vinaigrette and season with a pinch of salt. Arrange the greens on a platter and then spread the remaining ingredients around the top of the salad. Serve the remaining vinaigrette on the side for guests to add if they desire.