Hello all! We are harvesting our 1st baby squash blossoms… how exciting!!! For those of you who haven’t visited the farm lately, we have been working hard to get our greenhouse production off to a good start!
Rob and the boys have been smoking meat this weekend….
and I have been baking with our own home grown grains
Our winter CSA’s are signed up on a monthly basis, so if you missed it, you may sign up for Janurary 2014. Also , our locally grown, wholesome and fresh organic food makes a lovely gift for the holidays, you may sign up gift shares by clicking the link below:
This week we will have baguettes, salad greens, baby squash and cilantro.
The baby squash will be great served raw on your salad, or lightly sauteed with cilantro over rice for a nice side dish.
See you soon!
Plus I updated our 2014 information:) for those of you who have been on the waiting list, you can now download and print the application for our 2014 CSA season. Rob and I have been diligently working on getting our winter offerings ready and we can now say that we did it!
For winter Shares, click the link below-
Terms Of Winter Share
For our CSA for next Spring, click on this link below and find the 4 documents at the bottom of the page-
What’s been going on here-
Next Year’s Bread
Nothin says luvin like bread from the oven!
I have been baking my heart out and loving every minute of it! I have some delicious pieces of art that I can share with everyone now….Here’s what I’ve got.
Rye oh Rye! bread I developed having those with food allergies in mind. This is a basic rye recipe with no wheat, milk or egg products. I also keep this dough away from tree nuts and seeds. Cost is $4.00 per loaf.
Honey Wheat combines the aromatic sweetness of honey with our freshly ground whole wheat grown right here on the farm. Hearth loaf costs $4.00 and may be topped with poppy seeds, sesame seeds or flax seed.
Sprouted Wheat sour dough has all of the wonderful characteristics of the world’s best sourdoughs including a light texture, full bodied flavor and chewy thick crust. Laced with sprouted wheat berries our loaves boast added texture. $5.00 per hearth loaf.
Triple rye sourdough- Caution! This bread is highly addictive! I make this bread with rye flour, rye berries and rye sprouts to create a rich, dark bread. $5.00 per hearth loaf.
Baguettes for subs and sandwiches $5.00
Sourdough Baguettes $6.00.
All of my bread is made with freshly milled, organic flour that was grown right here on our farm. Because we mill our flour on demand, our breads have a distinct fresh ground flavor you will find nowhere else. Thank You for looking!
3rd Annual Harvest Celebration
Saturday, October 12th 4pm-8pm
At Goodness Grows’ Farm
Pig Roast- Plus
Lots of Garden Grown Goodies Prepared for you Right Here!!!!
Don’t miss your chance to receive lots of goodies and get to meet other CSA members, and have a great time here on the farm as we will be saying adieu until next spring. Mark it on your calenders and be sure to make it out:)
It looks like this week will be our last distribution until our harvest dinner, but until then we have a great line up for you this week!
This is Boo, our veteran porch kitty, I thought he looked very appropriate in this pic, I couldn’t help but to post it. We are still getting pumpkins for all this week. We are harvesting Musque du Provence, some report that this is the world’s most flavorful pumpkin for fresh eating and making wonderful soups and pies!
Some other items we’ll be getting are:
Anything left in the gardens that hasn’t been hit with frost!!!
Yes we did get a frost this morning. I walked out around 6:30 this morning and saw ice on our cars and roof tops- ’tis the season. We still have a very busy few weeks ahead of us. We have a USDA technical assistant coming on October 2 to make sure we have as much paperwork as plants- yeah it’s all about the papers- for our organic certifications. We also need to clean up our gardens and put to rest the beds that have been providing for us this year. I’ll be growing in the greenhouse all sorts of goodies this fall and winter, and I’m really exciting about trying some new things out under plastic. Stay Tuned!!!!
I am looking forward to normal work week hours, and catching up on a much needed to do list. I might even get some rest later this winter. But not for now, busy, busy, bizzzeee!
We finally have sweet corn ready to go this week, as our first crop got hit by frost on Memorial Day. So exciting!!!We are also getting the following-
Cabbage, Okra or Tomatillos
See you all this week!
We have some beautiful parsnips for your pot this week along with a recipe for caramelized parsnip skillet, I have saved the last of the celery for this occasion. For those of you who haven’t had parsnips before, they are delicious!!!! Parsnips are closely related to carrots, but they are much sweeter, and they do not store as well. This may be why you don’t see many parsnips at the grocery store. They can get “rubbery” relatively quickly. Also, proper harvesting of parsnips require the soil to not be washed off. This helps to keep them crisp. We will be brushing off the field dirt before we pack them, but you will need to wash your roots before you cook them. Enjoy-
1 bunch of parsnips sliced
1 bunch of celery with leaves chopped
2 T butter
1/8 t nutmeg
salt and pepper to taste
Melt butter in skillet and add the parsnips, celery, and seasonings. Sautee for about 20 minutes on medium heat or until parsnips begin to brown. Serve hot.
Wash and rinse canning jars; keep hot until ready to use. Prepare lids according to manufacturer’s directions. Remove the dry outer husks entirely from the tomatillos and wash the fruit well. Leave whole; do not peel or remove seeds. Add enough water to cover the tomatillos in a large saucepan and boil them gently until tender, about 5 to 10 minutes. Add bottled lemon juice or citric acid to the hot jars, 1 T of lemon juice for pints, 2 T lemon juice for quarts. Fill hot tomatillos loosely into hot jars, leaving ½-inch headspace. Cover with the hot cooking liquid, leaving ½-inch headspace. Remove air bubbles and adjust headspace if needed. Wipe rims of jars with a dampened clean paper towel. Adjust lids and process.
Option 1—Process in a Boiling Water Canner:
Pint jars………………………………………40 minutes
Quart jars……………………………………45 minutes
What’s in the bag-
Have a great week everyone!