Wreaths that make me say “Hello Winter”

We are definitely shifting gears for the holiday season.   Now that it’s colder out, we have been baking lots more, getting our turkeys ready for Monday, and starting to make wreaths for some winter cheer!    The wreaths that we normally do are total mixes of all natural, fresh picked greens.   I like to throw in herbs such as artemesia, lavender, rosemary and thyme for fragrance and color.   Our american holly trees had a great year this year, and are loaded with beautiful plump red berries.

 

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We use juniper for garland, just because it makes a nice, flexible and full band.   Also, we use “machines” to make the wreaths and garland.   The tools are not electric powered, and are rather primitive, but work fine for the amount that we make.   We are making garland to order and 10 and 16 inch wreaths.   We are taking orders for different sizes, but these are the most common.

 

While making the wreaths, we use several different tree varieties.   This makes our wreaths ornate, without the use of a bow.

Wreath

 

But if bells and bows are more your style, then by all means:

Wreath with bow

 

If you want to come see us this winter, this is our winter season schedule:

Under The Son Wed 4:30- 6pm
11 North Liberty St Cumberland
Wehnwood United Methodist
Altoona Thursdays 2-5:30pm
Station Medical Center Every other Friday
Altoona Beginning November 7th 10am-2pm
Mountain City Traditional Arts Frostburg, MD
November 1,15 December 6,20 10am-1pm

We won’t be at markets the week of Thanksgiving and Christmas, but you may order and pick up baked goods and farm products at the farm.

I hope to see you this week!

Soup Salad and Sandwich Saturday

As temperature plummeted across our region, and winter markets are picking up, I’m more in the mood for soup.   Saturdays are the perfect day for us because I only need to cook once for 2-3 meals over the weekend.   This week I made chicken and white bean chili using a slightly modified Food Network recipe, salad from the veggies that we didn’t sell at Wholesome Living Market Place today and peanut butter and jelly sandwiches on our own spelt bread.

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I used the following recipe for the White Chicken Chili with some modifications-

I use real chicken, not ground chicken, I didn’t add corn and I did add cilantro.

The salad came back from a small indoor market that Rob went to today.   It has romaine, green leaf, red leaf and arugula from our gardens.   Also I chopped 2 carrots and 5 radishes on top.   The cheese is from a trade I made with High Country Creamery today at the Mountain City Traditional Arts Market.

The sandwich is made with our very own Spelt bread, fresh ground honey roasted peanut butter from Fisher’s Country Store.   Also the boysenberry jelly was made by my boys’ old babysitter Rachel Bender.   She owns Summer Kitchen Jams and you can purchase her wonderful creations there.

I hope all of you will consider continuing your commitment to buy locally this winter!   There are so many wonderful foods available from local producers this time of year too.   I will do my best to help you all find out what’s available.

 

Baked Salmon with Tomatillo Relish

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Baked Salmon With Tomatillo Relish

1 side of wild alaskan salmon

1/2 pint of tomatillos dehusked and chopped

1 teaspoon sea salt

1 T lime juice

2 T fresh cilantro chopped

 

Place salmon on a baking sheet, skin side down.   Combine tomatillos, seasalt, lime juice and cilantro and spoon on top of salmon.   Bake at 400 for 20 minutes or until salmon meat flakes with a fork.

 

 

Super easy meal for a crowd!

Heirloom Tomato Salsa

 

Heirloom Tomato Salsa

Today I made salsa from some of the garden goodies our crew picked.

 

Heirloom Tomato Salsa

 

Heirloom Tomato Salsa

  • Three Houseworth Tomatoes
  • Three Black Prince Tomatoes
  • 2 Pineapple Tomatoes
  • 1 pint of Bell Star Tomatoes
  • 1 Pint of Tomatillos
  • 3 Carmen Peppers
  • 3 lunchbox Snack Peppers
  • 2 Pimiento peppers
  • 3 sweet onions
  • 3 cloves of garlic
  • 2 left over corn on the cob, cut off the cob
  • 2 Tablespoons of lime juice
  • 1 teaspoon of sea salt

Chop all ingredients into 1/4 inch to 1/2 inch pieces and toss with lime juice and salt.   Serve chilled.

 

I only wish I had some cilantro to go with this recipe!   It is really hard for me to have cilantro the same time as my tomatoes, peppers and tomatillos, but its coming.  Cilantro likes cool weather, while all of the other salsa ingredients like it hot.  We had cilantro at the beginning of the summer, but as does the lettuce, it bolts and nothing until it cools down again.    I planted cilantro at the beginning of the month, and just transplanted it to the ground last Sunday.   Maybe next week we’ll see some of it harvested.

 

Tuesday is a big picking day at the farm, so if anyone is looking to get some volunteer time in at the farm, Tuesdays are oipen for farm help!   Email me if you are interested!

 

Also we are planning our farm to table dinner for the third week of October.   We plan to have our pig roast with live entertainment by “The Canned Hams” more news to follow as the event unfolds!

 

See you this week!

 

Dawn

 

Gluten Free Spaghetti

Melons and Squash

 

The perfect picture of what we are getting this week!   Also TOMATOES!!!!!!   So let’s go over a simple pasta recipe with a twist, using spaghetti squash instead of wheat based pasta.

 

How to prepare Spaghetti Squash

Slice the squash in half lengthwise, or from stem to blossom end.   Spoon out the seeds.   You can cook vegetable spaghetti in the microwave on high for 5 minutes per pound, or roast in the oven for 30 minutes per pound at 350 degrees.   Take a fork and scrape the inside flesh.   It will come out in long thin strands like spaghetti noodles.   When we eat veggie spaghetti, I put the sauce or pesto inside the squash halves and we just eat from the squash.   This makes clean up really easy!

Spaghettie Squash

 

You can use the tomatoes, peppers and basil from the farm for a delicious sauce to compliment your squash.

I finally picked some ripe cantaloupe last week, and I’m starting to see more turn ripe as the days progress.

We have some CSA volunteers helping at the Cumberland Market this week, and could use some help with the other markets when anyone has a free moment!   At the farm, our help would be getting the fall gardens ready for plants, and seeding lettuce for the fall.   Just email me when you think you can get some time in for the season!

We’ll see you all this week!

 

 

 

Patty Pan pizza, Tomatoes and Fresh Baked Bread!

 

 

 

 

 

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We have got a complete line up of abundance for all this week!  Fnted to go over with everyone how to use patty pan squash.   After all, patty pan is a family favorite, and a staple in Goodness Grows Summer season.   After you read on you discover the diversity of this cute veggie, you’ll see why!

 

10 ways to use patty pan squash

1. Patty Pan Pizza slice horizontal and build a pizza, bake at 425 for 25 minutes

2. As a cute hors d’oeuvre by using the small ones slice horizontally and topping with cream cheese basil and half a cherry tomato

3. In a summer squash casserole

4.  Shredded into squash cakes, use pancake batter to make squash cakes

5. fritters

6. sauteed with pesto and tossed with pasta

7. sliced and sauteed with scrambled eggs in the morning

8. Stuffed with dressing or ground beef and rice and baked

9. Patty pan bread- use patty pans instead of zucchini in your favorite zucchini bread recipe

10. Cubed and curried- I like a spicy curry!

 

Tomatoes will be abundant this week, may I suggest a bruchetta?   Since you will have a choice of bread, it would make a perfect topping on toast!

 

Bruchetta

  • 6 or 7 ripe plum tomatoes diced(about 1 1/2 lbs)
  • 2 cloves garlic, minced (about 2 teaspoons)
  • 1 Tbsp extra virgin olive oil
  • 1 teaspoon balsamic vinegar
  • 6-8 fresh basil leaves, thinly sliced* or chopped
  • 1 teaspoon kosher salt, more or less to taste
  • 1/2 teaspoon freshly ground black pepper, more or less to taste

Mix all ingredients and serve on sliced bread.   Also great with cheese.

 

Volunteer hours can be completed at the closeest market of your choice.   We could use help picking beans these next couple of weeks too.   Any free time that anyone can spare, Email me and we’ll be ready for you.

 

Also for recipes-   If you post your recipes in the comment section of this blog, than that will count towards your volunteer time too.

 

I personally will not be at the markets again this week, as I am training our new baker.
Caleb and Silas will be assisting you with your share.   Please help them to know what size share that you have, they really do their best to make everyone happy!

 

See you next week,

 

Dawn

Beans.

The beans are in!  There’s a lot more too, here’s this week’s haul:

Tomatoes

Eggplant

Beans

Peppers

Cucumbers

Basil

Okra

Zuchini

Patty Pan Squash
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These are the different kinds of beans we grow: Jade- Green, Carson Yellow Wax & Royal Burgundy.  They’re all delicious :)

 

 

Basil

We all know basil is great for making Pesto.  Here’s a simple recipe and some excellent ideas for meals and snacks:

Pesto

Ingredients

  • 2 cups fresh basil leaves, packed
  • 1/2 cup freshly grated Parmesan-Reggiano or Romano cheese
  • 1/2 cup extra virgin olive oil
  • 1/3 cup pine nuts or walnuts
  • 3 medium sized garlic cloves, minced
  • Salt and freshly ground black pepper to taste
  • Special equipment needed: A food processor

Method

1 Combine the basil in with the pine nuts, pulse a few times in a food processor. (If you are using walnuts instead of pine nuts and they are not already chopped, pulse them a few times first, before adding the basil.) Add the garlic, pulse a few times more.

2 Slowly add the olive oil in a constant stream while the food processor is on. Stop to scrape down the sides of the food processor with a rubber spatula. Add the grated cheese and pulse again until blended. Add a pinch of salt and freshly ground black pepper to taste.

Yield: Makes 1 cup.

pesto-and-tomato-quesadilla

Pesto quesadilla (above) take one: pesto, tomato and mozzarella between a whole wheat quesadilla.

Pesto pasta with extra protein: Toss steamed, shelled edamame, lightly sautéed spinach (optional) and whole wheat rotini in pesto. The buttery texture of edamame complements pesto surprisingly well.

Pesto tortilla pizza: Top an organic whole wheat tortilla with pesto, reduced fat mozzarella and sliced tomatoes. Bake at 450 degrees Fahrenheit, preferably on a baking rack, until the cheese is golden and bubbling.

Pesto scrambled eggs: cook your scrambled eggs as usual and take the pan off the burner once the eggs are mostly set. Stir in pesto and top with Parmesan and diced tomatoes.

Pesto popcorn: stove top popcorn lightly tossed with pesto and grated Parmesan (optional).

Pesto grilled cheese: layer pesto, mozzarella, and roasted red peppers or tomatoes on good whole wheat bread. Grill. Amazing!

Arugula pesto pizza bagel: Top a 100% whole wheat bagel with pesto, mozzarella pearls and cherry tomatoes. Bake at 450 degrees Fahrenheit for about ten minutes, until the cheese is melted. Let the bagels cool slightly and top with arugula that has been lightly tossed in lemon juice, salt and pepper.

Avocado pesto pasta: This might not be the prettiest pasta around, but it sure is tasty. Combine roughly equal parts avocado and pesto in your food processor. Add a squeeze of lemon juice. Blend thoroughly. Drizzle in extra olive oil if necessary. If you’re feeling adventurous, blend in some goat cheese, too. Toss with whole wheat pasta.

 

Hoping that everyone is having a great week,

Your Farmer,

Dawn

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