Onion

The onion is one of the ancient, venerable foods with a fascinating history. People began using onions way before recorded history, making it one of the earliest of all cultivated crops, and now one of the most widely used vegetable in the world. As American Author Maggie Waldron put it, “It’s probably illegal to make…

Caramelized Onion, Shiitake Mushroom and Kale Omelette

We were first introduced to french omelette making by Julia Child in her show ‘The French Chef’ as she amazingly creates a omelette in only 14 seconds. Our omelettes are not always produced that quickly, but they are a family breakfast favorite! Ingredients: 1 egg per omelette, well beaten 1 tablespoon of butter per omelette…

Summer Corn Chowder

Summer’s best flavors in one pot! This recipe is one of our favorite ways to enjoy the short, sweet season of farm fresh corn-on-the-cob. Ingredients: · 4 ears fresh sweet corn, husked and silks removed and kernels cut from cob · 2 Tbsp butter · 2 slices bacon, chopped · 1 medium yellow onion chopped · 1/8 cup all-purpose flour…

Planting Begins!

We are thankful for every sunny day we get as the ground is drying out after winter. Things are now dry enough to start planting some cold hardy transplants out! All our leeks and onions are now in the ground. Greenhouses are also starting to be seeded in preparation for our first harvests in June.

Basic Stir-fry

Remember always start your rice or noodles cooking first, then it will be ready when the stir-fry is done. Make your sauce. Choose a bottled variety for ease or try one of my favorites: Stir ½ C orange juice, ¼ C soy sauce, 2 Tbs honey, 2 Tbs water, 1 Tbs grated ginger, 1 Tbs…

Summer Chickpea Salad

A simply delicious hot summer’s day salad! Make ahead and refrigerate for an easy meal. Ingredients: 3 cups cooked chickpeas 4 green onions, thinly sliced 1 1/2 cups corn kernels 2 cups cherry tomatoes or tomatoes, quartered 3 tablespoons chopped fresh basil 2 tablespoons snipped fresh chives or scallions 1/4 teaspoon salt 1/4 teaspoon pepper…

Getting the Most Out of Your Share!

This is the season of garden abundance. We want you to be able to enjoy and use as much of your share as possible, but realize that we are often distributing more food than you may be able to eat in a week. We are including this preserving guide which highlights easy freezing methods for…

Harvest Hues

We are in the middle of the bountiful weeks of harvest! Crates of corn, potatoes, onions, peppers and tomatoes quickly fill to the brim.

Roasted Green Beans with Onions and Walnuts

Ingredients 1 lb green beans, stem ends snapped off 1/2 medium yellow or red onion, cut into 1/2 inch thick wedges 1 Tbsp olive oil Salt and pepper 1 Tbsp balsamic vinegar 1 teaspoon honey 1 teaspoon minced fresh thyme 2 medium thin-sliced garlic cloves 1/3 cup toasted chopped walnuts Method Place rack in middle…

Colors of Summer

Summer has arrived as evidenced by the color that is springing to life in the field. Enjoy this collage of images. Our Creator is certainly an artist!

New Life

Planting seeds in the middle of February, while the snow is several feet deep and the promise of spring seems distant, is an act of faith. In general, scattering precious seeds onto bare soil at any time, is a deed of surrender. The seeds may or may not germinate. The work and money invested into…