2018 Year End Newsletter!
Featured
Spring Sunrise
I had to share this amazing spring morning lighting! The sun streaming through the new leaves almost looked like fall colors! Glorious morning to be alive!
Apple Raspberry Oat Crumble
Apples and Raspberries make a wonderful combination! Enjoy fall’s best flavors! Topping Ingredients: • 1 cup oat flour • 1 cup packed light or dark brown sugar • 1/2 cup cold unsalted butter • 1 cup old-fashioned rolled oats • 1/2 cup sliced or slivered almonds • 1 teaspoon ground cinnamon • 1/4 teaspoon salt…
Acorn Squash Fondue
This recipe calls for roasting the squash, but I have also tried it in the crock pot (pictured) which works. Just cook on high for 3 hours. Ingredients • 2 Acorn Squash (cut in half crosswise, seeds removed) • 2 tablespoons Butter • 2 Leeks (white and light green parts, finely chopped) • 1/4 cup…
Morning Camp 2018
This summer a week-long morning camp for pre-schoolers was held at the Abundance Acres Pavilion. The kids enjoyed stories, arts and crafts, songs and games in the field. Despite the rain showers fun was had by all. Enjoy these pictures as a recap of the time!
SERVE Visit Abundance Acres 2018
SERVE visited and worked at Abundance Acres this summer. They helped with various projects on the farm, from weeding and bug picking to harvesting garlic and building benches! The even worked off site picking some donated blue berries for Abundance Acres these went into making some delicious preserves that are now for sale. At the…
Beet Pickles
A favorite family pickle recipe… to make and eat! Expand the recipe if you have larger amounts of beets to use up. I generally make large batches and can them for long term storage. You can use any color beets, but they will all blend in color in the end. Ingredients • 1/2 C water…
Potato Leek Soup
Potato Leek soup is the perfect fall comfort food. I use an immersion blender because it makes it one step easier! Ingredients • 3 large leeks, light green and white parts chopped • Herb bundle: 4 sprigs thyme, 2 sprigs rosemary, 2 bay leaves • ¼ cup (½ stick) unsalted butter • 3 celery stalks,…
Healthy Pumpkin Bread
Don’t let ‘Healthy’ in the name turn you off! This bread is amazingly moist and full of flavor. We love to use our own maple syrup! Ingredients • â…“ cup melted coconut oil or your favorite kind • ½ cup honey or maple syrup • 2 eggs • 1 cup pumpkin purée • ¼ cup…
Cherry Tomato and Watermelon Salad
A share member introduced us to this salad. Though it seems like a odd combination… this salad perfectly balances sweet and savory! We don’t grow watermelons, but always have an abundance of Cherry Tomatoes on the farm – our favorite is Sun Gold! Ingredients: • 2 Cups cherry tomatoes, cut in half • 4 Cups…
Celery
We were never a fan of Celery until we started growing it. Now we can’t get enough of it and are continually finding new ways we enjoy eating it! To eat celery, try dipping the stalks in a variety of sauces, including peanut butter, hummus, cheese sauce, salad dressing, and yogurt. Additionally, you can make…
Sweet Onion Cabbage Jam
This year we have a huge onion harvest. Here is a different and delicious way we have found to enjoy the abundance! Ingredients: 2 tablespoons butter 1 pound sweet onion, quartered and thinly sliced (about 3 1/2 cups) 1 teaspoon kosher salt 1/4 teaspoon cayenne pepper 1 cup shredded red or green cabbage 1/3 cup…
Peach and Roasted Beet Salad
Peaches and beets are a perfect combination! Relish summer’s best flavors with this delicious salad. Ingredients: 1½ pounds small-to-medium beets 4 Cups packed baby spinach or roasted kale 4 ripe peaches cut into ½-inch wedges 2 Tbs roasted slivered almonds Dressing Ingredients: 1/2 c olive oil 2tbs white vinegar 1tbs maple syrup 1tsp mustard 1/4…
