Abundance Acres

Maple Syrup 2018

This year was a record setting year! We tapped out the earliest we ever have on February 18th. The 300 taps produced enough sap to make a record breaking 68 gallons (previous record was 60)! With this sweet season now over we are still waiting for the rest of the snow to melt so we…

Snowshoeing in Torchlight

By the light of Swedish-style log torches Abundance Acres hosted the first snowshoe night at the pavilion. A short hike along the trails was followed by snacks, s’mores, hot chocolate and sledding. What a beautiful evening to enjoy the winter weather! A special thanks to Rena Gordon who organized the event!

Fall Festival

What a beautiful day we were blessed with today! Felt like summer, looked like fall! We had a great turnout for the Abundance Acres Fall Festival. Rena Gordon organized the event and many others added their touches too. Pumpkin Bowling, Pumpkin Painting, Pumpkin Carving, Apple Pressing, Hay Rides, Food and Fellowship were the name of…

Tomato Winner of 2017!

We have a winners for the best tasting and best looking tomato in 2017! Thanks to all our share members and all those who stopped by our booth at Andover Day for casting your vote! Remarkably it was close race for all the contestants and a tie for best tasting! Here is the line up:…

Korean Spinach Salad

This is a Knisely family favorite, and is a pretty loose recipe, but delicious all the same. Forgive me for not having a picture of the salad itself, but it disappeared too fast to get a picture of it the last time I made it! A picture of this week’s share will have to suffice….

Tomato-Beet Salad

Ingredients: • 1 pound scrubbed small beets • 2 pounds tomatoes, preferably heirloom • 1 pint cherry tomatoes • 1/4 cup crumbled feta • 1/4 cup fresh cilantro leaves • 1/4 cup extra-virgin olive oil • Salt and pepper Directions: 1. Preheat oven to 400 degrees. Seal beets in a foil packet. Roast on a…

Grilled Mexican Street Corn (Elotes)

Ingredients: • 1/4 cup (60ml) mayonnaise • 1/4 cup (60ml) sour cream or Mexican crema • 1/2 cup (110g) finely crumbled Cotija or feta cheese, plus more for serving • 1/2 teaspoon ancho or guajillo chili powder, plus more for serving • 1 medium clove garlic, finely minced (about 1 teaspoon) • 1/4 cup finely…

Colorful Harvest and Plentiful Helping Hands

This summer we have been blessed, not only by a bountiful, colorful harvest, but also by many helping, willing hands to pick and package the Abundance! Thank you to all who have contributed their time to harvesting, sorting, dividing and packaging the produce! Distribution would not have been possible with out your help!

Sweet and Sour Roasted Cabbage Wedges

Caramelizing cabbage under the broiler draws out its natural sugars and deepens the flavor of the glaze. Preheat the roasting pan to jump-start the browning process. Ingredients: 2 tablespoons olive oil 2 tablespoons cider vinegar 1 tablespoon brown sugar 1 teaspoon whole-grain Dijon mustard 1 teaspoon grated garlic 1/4 teaspoon salt 1/2 teaspoon freshly ground…

Mediterranean Green Beans

I’ve made this recipe twice in the last week, but it’s been eaten up before I can get a picture! It must be a hit. I have also tried it as a marinade for grilling vegetables (zucchini, green beans and eggplant), which has been nice. Ingredients: 1/3 cup chopped pitted kalamata olives 1 large shallot…

Spicy Cucumbers

A fun summer side for grilled meats! I felt 2 jalapeños had sufficient heat, but see what you think. Ingredients: ⅓ cup packed fresh cilantro leaves ⅓ cup packed fresh parsley leaves 3 tablespoons extra-virgin olive oil 2 to 3 jalapeños, seeded and chopped 2 garlic cloves, finely grated or minced ½ teaspoon fine sea…

Marinade Featuring Fennel

A share-member recently shared a recipe for Porchetta Pork Roast , and I have fallen in love with it. The marinade is not only good on pork (I’ve tried it on several different cuts), but also roasted vegetables. Give it a try! Ingredients: 1/4 cup chopped fennel fronds 1/4 cup chopped fresh rosemary 2 teaspoons…