Fall is in full swing!

Decorating for Fall

We have everything you need for decorating for fall!
Various shapes, sizes, and colors of pumpkins : Mini pumpkins, 50 cents, to our largest pumpkins $7
Wide variety of gourds - 50 cents to $1
Straw Bles - $3.50
Corn Shocks - $2.50
Mums - $7 each or 3 and more $6 each
Indian Corn  - 3 for $2.50
Mini Straw Bales - $2
We also have some fall gift items and handmade kids items available!

While your shopping for fall decor to display around your home, your kids can enjoy several of the KIDS ACTIVITIES!! (all free unless stated)
The straw maze and the corn play box are big hits!
Theres coloring pages to color and mini putt putt golf
Pumpkin* painting is also available for $2.50!! *pie pumpkin
Several picture opportunities at Walker Farms Fall Harvest Days also!
Get your picture taken in one of the face boards...you can be a sheep, cow, or pig! Or a scarecrow!
If you'd like professional pictures taken of your family, a local photographer will be available each day to capture some favorite fall memories of your family!
Come visit us Saturdays and Sundays 1 to 5 PM through Oct. 30th!

Photographer Schedule

Capture some of your favorite fall memories by getting your child(ren) or family pictures taken at Walker Farms. Pictures can be taken as you enjoy the kids activites and pick out your pumpkins.
The following is the list of local photographers and their schedule. Check out their facebook pages and websites for their contact and package information:

Sept 24th & 25th  - Angela Kay's Photography
Angela Kay's Photography on Facebook

Oct 1st & 2nd - Legacy Studios and Design
Legacy Studio and Design
Legacy Studio and Design on Facebook

Oct 8th & 9th - Jessica Schleman
Oct. 15th &16th - Jessica Schleman

Oct 22nd &23rd - Ardent Papers Photography
Ardent Papers Photography
Ardent Papers Photography on Facebook
Oct 29th & 30th - Ardent Papers Photography

Coupon for Free Pumpkin* Painting Opening Weekend

Bring your children to Walker Farms September 24th and 25th from 1 to 5 PM to enjoy Free Pumpkin * Painting! Opening Weekend Only! Must have coupon. *pie pumpkin

Walker Farms Fall Harvest Days!

We are looking forward to our 2nd year of our Fall Harvest Days! Bring your family and enjoy a day picking out pumpkins, gourds, and mums. Kid's activities for the children to enjoy as well.

Fall Harvest Days

It's almost that time again! Fall Harvest Days opening weekend will be September 24th and 25th! Stay tuned for more information!!

Time is flying...

Believe it or not, Fall and Winter will be here before we know it, which means I'm back to crocheting hats! Something that I love to do! I learned to crochet when I was a little girl, but didn't do much with it. Last year I picked up the craft again and have been having so much fun with it. I started making a few through the summer to build up my inventory and am now tackling my order list. I hope to soon upload some of them onto my Etsy shop(Sew.Stitch.Create.) as well. Very soon, I also hope to start working on my "Craft To Do List" of projects that I have wanted to make.

Fall is right around the corner!!

Fall is right around the corner! Last night we did a walk through in our pumpkin field to see how things were growing. Below are some pictures showing things are growing nicely. Our Fall Harvest Days will be starting soon and we are getting things ready. We have started picking butternut and acorn squash that are ready.

Pie Pumpkin

Pumpkin

Acorn Squash

Gourd

Gourd

Gourd

Jarahdale

Row of pumpkins

We also checked on our late tomatoes

Recipes for CSA box 8-13-11

Peach Muffins

From allrecipes.com

Ingredients

• 3 cups all-purpose flour
• 1 tablespoon ground cinnamon
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1 1/4 cups vegetable oil
• 3 eggs, lightly beaten
• 2 cups white sugar
• 2 cups peeled, pitted, and chopped peaches

Directions

1. Preheat oven to 400 degrees F (200 degrees C). Lightly grease 16 muffin cups.
2. In a large bowl, mix the flour, cinnamon, baking soda, and salt. In a separate bowl, mix the oil, eggs, and sugar. Stir the oil mixture into the flour mixture just until moist. Fold in the peaches. Spoon into the prepared muffin cups.
3. Bake 25 minutes in the preheated oven, until a toothpick inserted in the center of a muffin comes out clean. Cool 10 minutes before turning out onto wire racks to cool completely.

Garden Vegetable Salad

From allrecipes.com

Ingredients

• 6 medium tomatoes, quartered (or cherry tomatoes halved)
• 1 medium green pepper, julienned
• 1 medium onion, sliced and separated into rings
• 1/3 cup cider vinegar
• 1/4 cup sugar
• 1 1/2 teaspoons celery seed
• 1 1/2 teaspoons prepared mustard
• 1/2 teaspoon salt
• 1 large cucumber, peeled and sliced

Directions

1.    In a bowl, combine the tomatoes, green pepper and onion. In a small saucepan, combine the vinegar, sugar, celery seed, mustard and salt; bring to a boil. Boil for 1 minute. Pour over vegetables. Let stand until mixture comes to room temperature. Stir in the cucumber. Cover and refrigerate for 2 hours or until chilled

Recipes for CSA box 8-6-11

Traditional Stuffed Peppers

From allrecipes.com

• 2 large green peppers
• 1/2 pound ground beef
• 1/4 cup chopped onion
• 1 (15 ounce) can tomato sauce, divided
• 1 cup cooked rice
• 1/8 teaspoon salt
• 1/8 teaspoon garlic powder
• 1/8 teaspoon pepper

Directions

1. Cut tops off peppers and remove seeds. Place peppers in a large saucepan and cover with water. Bring to a boil; cook for 3 minutes. Drain and immediately place in ice water; invert on paper towels.
2. In a small skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Remove from the heat. Stir in 1 cup tomato sauce, rice, salt, garlic powder and pepper. Spoon into peppers.
3. Place in an ungreased shallow 2-qt. baking dish. Drizzle with remaining tomato sauce. Cover and bake at 350 degrees F for 25-30 minutes or until peppers are tender.

Green Beans with Cheese and Bacon

From allrecipes.com

• 3 cups trimmed green beans, snapped in half
• 3 slices bacon, diced
• 6 green onions, chopped
• 1/2 cup shredded sharp Cheddar cheese
• 1/4 cup sour cream
• 1/4 cup mayonnaise
• 1 pinch salt and pepper to taste

Directions

1. Preheat oven to 325 degrees F (165 degrees C). Lightly grease a 2 1/2-quart baking dish with a lid.
2. Place the green beans in a large pan with water to cover; bring to a boil and cook only until the beans are hot and bright green, about 1 minute. Drain. Transfer to a large bowl.
3. Cook the bacon in a large, deep skillet over medium-high heat, stirring occasionally, until evenly browned and crisp, about 10 minutes. Pour off all but 1 tablespoon of the drippings. Return to the heat and add the green onions; cook until the onions have softened, about 2 minutes.
4. Add the bacon mixture, Cheddar cheese, sour cream, mayonnaise, salt, and pepper to the green beans; stir. Spread the mixture into the prepared baking dish; cover with the lid.
5. Bake in the preheated oven until the casserole is bubbling and the beans are tender, about 20 minutes.

Oven Roasted Red Potatoes

From allrecipes.com

Ingredients

• 1 (1 ounce) envelope dry onion soup mix
• 2 pounds red potatoes, halved
• 1/3 cup olive oil

Directions

1. Preheat oven to 450 degrees F (230 degrees C).
2. In a large plastic bag, combine the soup mix, red potatoes and olive oil. Close bag, and shake until potatoes are fully covered.
3. Pour potatoes into a medium baking dish; bake 40 minutes in the preheated oven, stirring occasionally.

Working in the heat

This weekend we worked in the garden planting more vegetable plants and seeds to carry us into the fall season. Our boys were pretty good helpers too! We are anxiously waiting for more of our larger tomatoes to turn.

Scott came up with a new way for us to display our produce at the market. He built a box with dividers in it. We tried it out this weekend at the market and thought it worked pretty well! It makes for a nice organized display of our produce.
We are working pretty heavily on our ideas for our Fall Harvest Days. Putting together brochures that will be handed out and placed around the community is my project for this week. We are looking forward to our second year of our Fall Harvest Days!

Recipes for CSA box 7-30-11

Taco Pasta Salad   (allrecipes.com)

I also added sweet banana peppers

 Ingredients

• 2 cups uncooked spiral pasta
• 1 pound ground beef
• 1 (1.25 ounce) package taco seasoning
• 3 cups shredded lettuce
• 2 cups halved cherry tomatoes
• 1 cup shredded Cheddar cheese
• 1/2 cup chopped onion
• 1/2 cup chopped green pepper
• 1/2 cup Catalina salad dressing
• Tortilla chips

Directions

1. Cook pasta according to package directions. Meanwhile, in a skillet, cook beef over medium heat until no longer pink; drain. Stir in the taco seasoning; cool.
2. Drain pasta and rinse in cold water; stir into meat mixture. Add the lettuce, tomatoes, cheese, onion, green pepper and dressing; toss to coat. Serve with tortilla chips.

Grilled Sausage with Potatoes and Green Beans (allrecipes.com)

Ingredients

• 3/4 pound fresh green beans, trimmed and halved
• 1/2 pound red potatoes, quartered
• 1 large onion, sliced
• 1 pound smoked sausage, cut into 1 inch pieces
• 1 teaspoon salt
• 1 teaspoon ground black pepper
• 1 teaspoon vegetable oil
• 1 teaspoon butter
• 1/3 cup water

Directions

1. Preheat an outdoor grill for high heat.
2. On a large sheet of foil, place the green beans, red potatoes, onion, and sausage. Season with salt and pepper, sprinkle with oil, and top with butter. Tightly seal foil around the ingredients, leaving only a small opening. Pour water into the opening, and seal.
3. Place foil packet on the prepared grill. Cook 20 to 30 minutes, turning once, until sausage is browned and vegetables are tender.

Zucchini Cream Pie (allrecipes.com)

One of my summer time favorites!

I used  1 can sweetened condensed milk instead of evaporated milk and sugar

 Ingredients

• 1 1/2 cups zucchini - peeled, seeded and sliced
• 1 cup evaporated milk
• 2 cups white sugar
• 1 egg
• 3 tablespoons margarine
• 3 tablespoons all-purpose flour
• 1 teaspoon vanilla extract
• 1 pinch salt
• 1 recipe pastry for a 9 inch single crust pie
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg

Directions

1. Boil zucchini until tender. Drain and let stand in cold water for about 5 minutes, then drain.
2. Put the zucchini, evaporated milk, sugar, egg, margarine, flour, vanilla and salt into a blender and blend until smooth.
3. Pour into unbaked pie shell. Sprinkle with cinnamon and nutmeg. Bake at 425 degrees F (220 degrees C) for 5 minutes. Reduce heat to 325 degrees F (165 degrees C) and bake until set.

Fall CSA sign up - Now Open

We are now signing up for Fall CSA memberships! Below is some information about it.

2011 Fall CSA Membership

Community Supported Agriculture (CSA) Programs have become a popular way for consumers to buy produce directly from local farmers. By taking part in a CSA program, the farm gets the benefit of an advanced working capital and has the ability to prepare for materials needed for production early in the year, such as seed and equipment. CSA membership is a partnership with the farm, sharing both the bounty of the farms harvest and some of the risks involved with production. In return for your membership, you will receive high quality produce and plants throughout the growing season of May to October, which has been grown locally on our farm. This is our second year offering a CSA membership program. It is a great way to support the local vegetable producers. The advantages to the consumer is that it provides an opportunity for exposure to some new types of vegetables; along with, giving the customers a chance to  receive fresh produce, possibly make a visit to the farm where your produce is grown, and develop a relationship with the local farmer who grows your produce. We have two different forms of CSA memberships, so you can choose what suits your lifestyle.

For our Fall CSA, we will have the option of a Full Share Basket or a Half Share Basket. The full share is designed to feed a family of 4 each week from Sept. 24 to Nov. 5 (or 7 weeks). This basket will include between 6 to 10 different vegetables each week as they are in season. There are no substitutes, but you may add to your share. The cost of the full share is $165.

The Half Share Basket is designed for fewer people or a family that doesn’t consume as much produce each week. The cost of the Half Share Basket is $110.

Our Fall CSA Baskets will all be delivered to your home on Saturday mornings. An email will be sent out the week of the first delivery with an estimated time of delivery. If you will not be home a particular weekend, arrangements can be made to get your basket to you or for you to pick it up ahead of time. If you know at signup you will not be home a particular weekend, adjustments to the cost of your Fall CSA membership can be made. Sign up available until August 31^st. Payment is due at this time.

The following are some of the produce that will possibly be in the Fall CSA baskets:

Tomatoes                                 Green Onions                           Lettuce

Pepper                                     Radish                                      Carrot

Sweet Potato                            Sweet Onions                           Fall Squash

Red Potato                               Arugula                                    Pie Pumpkin

Spinach                                    Swiss Chard                             Kohlrabi

Beans                                       Kale                                         Turnip

These CSA programs provide a great opportunity for you, the consumer, to connect to the family that works hard to produce your food. It's also a great way for you to enjoy great local produce and to support the local farmers!

Thank you for your consideration in our CSA Membership Program. We hope that you will take part in this opportunity to connect with the local farm and enjoy fresh vegetables.

In the fall, visit us on weekends at Walker Farms Fall Harvest Days starting September 24 to October 30. We have a wide variety of gourds, decorative and carving pumpkins, small and large Indian corn, corn shocks, straw. There will also be activities for the kids and the whole family to enjoy.

Recipes for CSA box 7-23-11

Vegetable Kabobs with Rice

 Make kabobs with the yellow squash, cherry tomatoes,  onion and serve with rice.

Corn Salsa from allrecipes.com

Ingredients

• 2 cups sweet corn
• 3/4 cup chopped tomato
• 1/2 cup chopped green pepper
• 1/2 cup chopped celery
• 1/4 cup chopped onion
• 1/4 cup prepared Ranch salad dressing

Directions

1. In a large salad bowl, combine vegetables; stir in dressing. Cover and refrigerate until serving.

Grilled Sausage with Potatoes and Green Beans

From allrecipes.com

Ingredients

• 3/4 pound fresh green beans, trimmed and halved
• 1/2 pound red potatoes, quartered
• 1 large onion, sliced
• 1 pound smoked sausage, cut into 1 inch pieces
• 1 teaspoon salt
• 1 teaspoon ground black pepper
• 1 teaspoon vegetable oil
• 1 teaspoon butter
• 1/3 cup water

Directions

1. Preheat an outdoor grill for high heat.
2. On a large sheet of foil, place the green beans, red potatoes, onion, and sausage. Season with salt and pepper, sprinkle with oil, and top with butter. Tightly seal foil around the ingredients, leaving only a small opening. Pour water into the opening, and seal.
3. Place foil packet on the prepared grill. Cook 20 to 30 minutes, turning once, until sausage is browned and vegetables are tender.

Recipes for CSA box 7-16-11

Creamy Pickles and Onions

Ingredients

Pickle

Onion

Whipping Cream

Vinegar

Sugar

Pepper

Directions

Mix ingredients together according to your taste.

Zippy Zucchini

From allrecipes.com

Ingredients

4 zucchinis, thinly sliced

1 cup buttermilk baking mix

½ cup chopped onion

½ cup grated parmesan cheese

1 teaspoon salt

½ cup vegetable oil

4 eggs, beaten

Directions

1. Preheat oven to 350 degrees F

2. In a medium size mixing bowl combine zucchini, buttermilk baking mix, onion, parmesan cheese, salt, oil, eggs. Spread lightly into a 9 x 13 inch baking pan. Bake for 30 minutes. Serve Warm

--other tips: cut recipe in half for smaller meal, add sliced tomatoes, or use different cheeses

Blueberry Snack Cake

From allrecipes.com

Ingredients

2 cups all purpose flour

1 ½ cups sugar

½ cup cold butter or margarine

1 teaspoon baking powder

1 cup milk

2 eggs, separated

2 cups fresh or frozen blueberries

Directions

1. In a mixing bowl, combine flour and sugar. Cut in butter until crumbly,. Set aside ¾ cup for topping. Add the baking powder, milk, and egg yolks to remaining mixture; mix well. Beat eggs whites until soft peaks form; fold into batter

2. Pour into a greased 9 x 13 in baking dish. Sprinkle with blueberries and reserved crumb mixture. Bake at 350 degrees F for 30 to 35 minutes or until golden brown and a toothpick inserted near center comes out clean.

* If using frozen blueberries, do not thaw before adding to batter

Recipes for CSA box 7-9-11

Eggy Veggie Bake

From allrecipes.com

Ingredients

• 1 tablespoon olive oil
• 1 cup sliced halved zucchini
• 3 green onions, chopped
• 1/2 sweet onion, thinly sliced
• 2 roma (plum) tomatoes, chopped
• 1/2 cup chopped fresh mushrooms
• 3 cups chopped baby spinach
• 1/2 lemon, juiced
• Worcestershire sauce to taste
• hot sauce to taste
• garlic powder to taste
• salt and ground black pepper to taste
• 1 1/2 cups liquid egg substitute
• 1/4 cup shredded Cheddar cheese

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Spray an 8x8 inch baking dish with cooking spray.
2. Heat the olive oil in a skillet over medium-high heat. Place zucchini, green onions, onion, tomatoes, mushrooms, and spinach in the skillet. Sprinkle with lemon juice, Worcestershire sauce, and hot sauce. Season with garlic powder, salt, and pepper. Cook until tender. Transfer to the prepared baking dish. Pour egg substitute over the vegetables in the dish. Top with cheese.
3. Bake 20 minutes in the preheated oven, or until egg substitute is set and cheese is melted. Cut with a spatula and enjoy!

Blueberry French Toast

From allrecipes.com

Ingredients

• 1 (1 pound) loaf Italian bread, cut into 1 inch cubes
• 1 (8 ounce) package cream cheese, diced
• 1 cup blueberries
• 12 eggs
• 2 cups milk
• 1/3 cup maple syrup
•  
• 1 cup white sugar
• 2 tablespoons cornstarch
• 1 cup water
• 1 cup blueberries
• 1 tablespoon butter

Directions

1. Place half of the bread cubes in a lightly greased 9x13 inch baking pan. Sprinkle cream cheese on top of bread cubes. Top with 1 cup blueberries and remaining bread. In a large bowl, beat together eggs, milk and maple syrup. Pour egg mixture over bread. Cover pan and refrigerate overnight.
2. The next morning, remove pan from refrigerator 30 minutes before baking. Preheat oven to 350 degrees F (175 degrees C).
3. Cover pan with aluminum foil and bake in preheated oven for 30 minutes. Uncover pan and bake for an additional 30 minutes, until golden brown and center is set.
4. To make Sauce: In a saucepan, combine sugar and cornstarch, add water. Boil over medium heat for 3 minutes, stirring constantly. Stir in blueberries and reduce heat. Simmer 8 to 10 minutes, or until the berries have burst. Stir in butter until melted. Serve the sauce over squares of french toast.

Dill and Butter Squash

From allrecipes.com

Ingredients

• 2 sliced zucchini
• 2 yellow squash
• 1/4 cup butter
• salt and pepper to taste
• 2 teaspoons dried dill weed
• 1 tablespoon lemon juice

Directions

1. Slice the zucchini and yellow squash. Place the sliced vegetables in a large skillet or saucepan with the butter. Saute over a medium-low heat for 10 minutes before seasoning with salt, pepper and dill.
2. Continue to saute for 10 additional minutes before adding the lemon juice. Stir the vegetables well and remove from heat. Serve hot.

Other ideas:

-         Slice the kohlrabi and eat it raw

7.7.11

Some pictures I took from last night working in the garden. We dug some more potatoes for this weekends market, 2 bushels. The boys had fun finding them with us!

I picked several yellow squash from the garden. Ty wanted to help carry some up from the garden. 

Recipes for CSA box 7-1-11

Red Potatoes and Thyme 

From Foodnetwork.com

Ingredients

• 1 quart water
• 2 pounds small red skin potatoes, quartered
• 1 tablespoon, extra-virgin olive oil
• 2 tablespoons butter
• Salt and pepper
• 2 tablespoons, 5 or 6 sprigs, fresh thyme, leaves stripped and chopped

Directions

In a deep, medium skillet, bring water to a boil. Add quartered potatoes and simmer 12 minutes, until fork tender. Begin other recipes in your menu.

Drain potatoes in a colander set over a pot. Allow the stock to cool and refrigerate for another use. Return the pan you cooked the potatoes in to heat over medium high. Add extra-virgin olive oil and butter, then, when butter melts add potatoes. Season potatoes with salt, pepper and chopped thyme. Coat and brown the potatoes, turning only occasionally, 7 or 8 minutes.

 

Yellow Squash Casserole

From allrecipes.com

Ingredients

• 4 cups sliced yellow squash
• 1/2 cup chopped onion
• 35 buttery round crackers, crushed
• 1 cup shredded Cheddar cheese
• 2 eggs, beaten
• 3/4 cup milk
• 1/4 cup butter, melted
• 1 teaspoon salt
• ground black pepper to taste
• 2 tablespoons butter

Directions

1. Preheat oven to 400 degrees F (200 degrees C).
2. Place squash and onion in a large skillet over medium heat. Pour in a small amount of water. Cover, and cook until squash is tender, about 5 minutes. Drain well, and place in a large bowl.
3. In a medium bowl, mix together cracker crumbs and cheese. Stir half of the cracker mixture into the cooked squash and onions. In a small bowl, mix together eggs and milk, then add to squash mixture. Stir in 1/4 cup melted butter, and season with salt and pepper. Spread into a 9x13 inch baking dish. Sprinkle with remaining cracker mixture, and dot with 2 tablespoons butter.
4. Bake in preheated oven for 25 minutes, or until lightly browned.

Broccoli and Tortellini Salad

From allrecipes.com

Ingredients

• 6 slices bacon
• 20 ounces fresh cheese-filled tortellini
• 1/2 cup mayonnaise
• 1/2 cup white sugar
• 2 teaspoons cider vinegar
• 3 heads fresh broccoli, cut into florets
• 1 cup raisins
• 1 cup sunflower seeds
• 1 red onion, finely chopped

Directions

1. Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.
2. Bring a large pot of lightly salted water to a boil. Cook tortellini in boiling water for 8 to 10 minutes or until al dente. Drain, and rinse under cold water.
3. In a small bowl, mix together mayonnaise, sugar and vinegar to make the dressing.
4. In a large bowl, combine broccoli, tortellini, bacon, raisins, sunflower seeds and red onion. Pour dressing over salad, and toss.

Recipes for CSA box 6-25-11

Cucumber and Cherry Tomato Salad

Ingredients

Mix all ingredients together. Makes 1 serving.

1	cup cherry tomatoes
1	cup sliced cucumber
1	tbsp red wine vinegar
1	tsp olive oil
1/8	tsp salt
1	tbsp green onion

Radish Salsa

Serve over burgers, in tacos, or as chips n’ salsa

Makes about 2 cups.

Chill 2 hours.

Ingredients:

6 large radishes, grated

1 large cucumber, peeled, seeded and chopped

¼ cup fresh cilantro

1 garlic clove, pressed

1 Tbsp. fresh lime juice

¼ tsp salt

Toss together all ingredients. Cover and chill up to 2 hours. Season with salt to taste.

Other recipe options:

Creamy pickles and onions

Garlic red potatoes,

Fried zucchini and yellow squash

Attacking the weeds

With all this rain we have had and the warm temperatures, the weeds sure have grown!! So this weekend we have spent much of our time tackling the weeds. It is a never ending job that is hard to make time for as it is.
Scott also planted several more rows of Jack O Lantern pumpkins and I planted some more peppers, another round of onion sets, as well as seeded a few more rows of other vegetable crops. It was a beautiful weekend to get some work done outside so we definitely took advantage of it!

Recipes for CSA box 6-18-11

Pea & New Potato Salad

 (from food by Yahoo! Shine)

Ingredients:

2 pounds new potatoes, cleaned and halved

2 teaspoons olive oil or canola oil

1bunch green onions (white parts only)

2 cups shelled fresh peas or frozen peas (thawed)

¼ cup water

1 ½ cups thinly sliced small radish

1 tablespoon butter

2 tablespoons finely chopped herbs (parsley, savory for example)

½ teaspoon salt

¼ teaspoon pepper

Directions:

Steam potatoes until barely tender when pierced with a skewer, 15 to 20 minutes.

Meanwhile, heat oil in a large nonstick skilled over medium heat.

Add green onion whites and cook, stirring constantly, about 2 minutes.

 Add peas and water, cook, stir occasionally, until the peas are just softened, about 3 minutes.

Add radishes and butter, cook, stirring, until the radishes are softened, 2 to 3 minutes.

Gently stir in the steamed potatoes, herbs, salt, and pepper. Serve Warm.

Lettuce Strawberry Walnut Summer Salad

(there are no measurements for this recipe, it is based on individual’s taste)

Ingredients:

Spinach

Lettuce

Mozzarella cheese

Green Onions

Strawberries

Walnuts

 Dressing: Creamy Poppy seed

Combine all ingredients together in large salad bowl. Proportion your ingredients for the taste you prefer.

Top salad with Creamy Poppy seed dressing and serve.