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.