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.