We feature recipes for in season produce that you may not know what to do with. Or just a different twist on the familiar. We also encourage anyone to contact us and share a favorite recipe they may have.
Nutritional information is included for the main vegetable in the recipe for those who are health conscience, to make informative decisions concerning their food.
We also have buttons below that will allow you to surf our archived Recipes for what interests you.
This is one thing you can do with an abundance of eggs, it is also a way of using up little bits of vegetable odd and ends in your fridge.
New Recipe; Quiche
One 1/2 of a pie crust recipe rolled and fitted to a 9'-10' deep pie pan or casserole dish. I cheat and use the ready made crusts.
Recently I made one using greens and herbs from the garden.
1 med onion thinly sliced 1c. fresh mushrooms sliced 1/2 cup diced sun dried tomatoes 1 c. chopped sorrel 1 c. spinach 1/4 c. finely chopped garlic chives 8 eggs 1 3/4 c. cream 2c. shredded swiss cheese 1t. savory 1/2 t. nutmeg salt & pepper to taste
Sauté' onions, sundried tomatoes until soft, let cool while you beat eggs and cream together, add rest of the ingredients stir, add sautéed onions and tomatoes. Pour into crust, cover with tin foil, bake at 400 for 1 hr. take foil off cook for an additional 15-20 min. it should jiggle a little when it is done. You may need to cook an additional 5- 10 min. if needed.
We encourage you to share your recipes with us, we all look for inspiration when we get tired of eating our own cooking. So we would like to here from you. You can e-mail at firstname.lastname@example.org or use our contact page. Look forward to some great recipes!
News from the farm
We have had our first winter delivery and things went smoothly. We are working with a couple of other farms 3 Blanks Farm that has veggies and eggs. Bixler Farm who provides eggs when she has them. Forgotton Ways Farm that has goat milk soap, lotions and lip balm when available.
It has started out with a strange fall that was way too hot. Usually we will get a cold snap with our first winter freeze then warm up with a few frosty days and relatively drier. So we plant fall crops in the ground outside which will usually frost kill by January when the high tunnels (unheated greenhouses) take over. At least that is the plan. Well this year it is the opposite with cold freezes and a lot of rain to the point that we can't get in the field to pick or to do our fall cover crop plantings so the winter weeds have it I guess. Things have also grown slow because of lack of sun. Nature however works in extremes, the worse the more unbalanced she gets. Obvious to anyone who has worked with nature. No matter how inconvenient and stressful it maybe at times, it is always lessons in management in time, resources, problem solving in multiple areas at a time, as we evolve and learn more we will never know it all which keeps us questing for more understanding and extremely grateful for what we are taught and learn and harvest. To being a witness to the miracle of life that goes beyond sheer biology and the strength of that life to survive and multiply thru great odds sometimes. To watch as the different parts of nature rely and depend on each other (interdependence) and enhance each others life. No one is alone or survives by themselves even humans. A lesson worth remembering in this day and age when we are led to pick sides. For whose benefit? Division only isolates and destroys. I only recognize one side, all of us and how to work and enhance others, not just people in my life but the other life forms that in reality we all depend on.
Did You Know?
This section of our site contains what you as a buyer of local foods may not know, and would like to know about your food, farming techniques, regulations or gardening products.
This information is provided to help you make informed decisions about the food you put into your bodies and your health. We'll also include practices or products that we use in farming or you use in gardening that would make a difference in your food choices.