Mountain City Traditional Arts

Flambe Lettuce
Flambe Lettuce

I will be baking my tail off this tomorrow for our winter market at Mountain City Traditional Arts on Saturday from 10 am- 1 pm in Frostburg, MD.

Check out our beautiful Carrots, Beets, Pak Choy, Lettuce, Daikon Radishes, Napa Cabbage, Collard greens, Long Neck Pumpkins, Arugula, Kale, Tatsoi and so much more to make your veggie drawer full for a little while.  Or to make a lovely fresh picked salad like this one…

salad

Yeah, I will have a few last tomatoes too!

Also if ever you have seen our gorgeous evergreen wreaths…1452420_698344383523972_274736137_n

We’ll have a few of those too.

I will bring along some of our luxurious goat’s milk soap and honey from our bees to your table.   See you there!

 

Let the CSA’s Begin!!!!

We have a huge spring worth of work to show for my long stint of silence….and to the 40 or so people that have been looking at my stagnant blog daily, I am truly very sorry that I haven’t been posting. But this spring was screaming plant, pick and pull weeds, because it has been beautiful here in the gorgeous valley!
I will begin by saying everyone is going to have a lovely salad for the first week of CSA’s because we are in to our elbows with

Lettuce!

Flambe Lettuce
Flambe Lettuce

Today I harvested some 3.5 pound heads of

Napa Cabbage

and we have tons of

Bok Choy

We pulled 6 pounds of Asparagus out of the garden.   Get to the markets early for the asparagus, or email me to hold some for you!   The thing about Asparagus is that it is prolific long before the markets begin, so it is hard for me to have it for CSA, but we should get some to everyone this year:)

Baby Carrots

Swiss Chard

and

Scallions

will be available too.

Now for a cute video of a recipe that uses our Bok Choy…enjoy!

http://www.wearecentralpa.com/story/d/story/local-farmers-markets-summer-kick-off/38743/BGC57lQrLkq_rCPPU7P6RA

 

Easy Salmon Burgers

We had such a great day today!   We got lots of transplanting done in the greenhouse and coldframe including scallions, broccoli, cabbages of various types, kohlrabi, pak choi, and cauliflower. It really felt like spring today!

Lettuce and Cauliflower
Lettuce and Cauliflower

Now for the recipe-

These burgers are too easy!  First I open the can of salmon and drain the juices into a measuring cup.   Then I add enough water to the cup until it reaches 1 1/4 cup.   Then I add 1 box of Fantastic Falafel mix and let it absorb the water and salmon juice for 5 minutes.

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Then I mix the salmon meat into the falafel mixture.

I form patties from the salmon falafel mix and place in hot oil in a skillet for about 5 minutes or until brown.   flip over and brown the other side.

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Serve with Goodness Grows Honey Mustard

Top with Goodness Grows Micro Greens

and serve on a Goodness Grows organic bread bun, I like to use rye for this recipe!

Educational Series of Events

(All events are on the farm unless otherwise indicated. To RSVP to any of the classes and events, please check out the Events tab on our Facebook page.)

Thank you so much for your sweet juice!
Thank you so much for your sweet juice!

Tree Tapping (Weather Dependent)follwed by farm tour: Thursday March 12, 2015 at 5:00 pm class is approximately 1 hour $15.00 fee.

Bread- Bread Bowl

Bread Making,Thursday  March 19th, 2015 at 4:30pm–Making bread with fresh milled grains can be much different than flour that sits on the shelf for months. Learn how to work with fresh whole grains to make nice loaves of bread with no added gluten or preservatives.   Fee includes materials and recipes Take home your work and some flour to make your own at home. Class is approximately 1 hour 20 minutes $15.00 fee.

soapforweb

Soap Making Class Thursday March 26th 4:30pm followed by a farm tour.   Learn how to make luxuriosly rich goat’s milk soap.   Class time approximately 1 hour 20 minutes.   $20.00  includes materials and recipe take home your work.

Rabbits Ready For Easter

Rabbit Harvest, Thursday April 2nd, 2015 at 4:30 pm.    Learn to humanely and properly skin and dress a rabbit. Class time approximately 1 hour.    Class fee is $30.00 take home your work.

Cheese curds

Cheese making class Thursday April 9th at 4:30 pm.   Learn how to make some simple cheeses with ordinary ingredients.   We will learn to make chevre, paneer, yogurt and ricotta.   $20.00 fee includes recipes materials and supplies.   Take home your work.

Not to toot my own horn but….

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I would like to thank ACRE magazine for featuring us in their February pulbication. And I would like to send a very special thank you to Linda Williams for writing such a beautiful article.

 

Also today I was on Central PA live again to demonstrate our farmer’s market feature here is the just in case you missed it-

http://www.wearecentralpa.com/story/d/story/taste-of-the-alleghenies/19630/CsZP8E4ie0Ki8aeGtvtcsg

Here is the recipe that we’ll be using on Central PA live and Taste of the Alleghenies

Sausage Apple Chutney Crostini

1 Baguette from Goodness Grows

1/4 cup of Clover Creek Shredded Cheddar Cheese

1/2 pound of Sausage from Greener Acres Farm

2 cups of Apple Chutney (see recipe below)

Brown sausage and combine with chutney and heat to 150 degrees.   Slice bread into 1″ discs and toast in the toaster.   Top the toast with 1 heaping tablespoon of chutney and sausage mix and sprinkle shredded cheddar cheese on top of the warm chutney mix.   Enjoy!

Apple Chutney

2 cups apple cider vinegar
2 cups sugar

1 1/2 pounds tart green apples (such as Granny Smith from Christmas Valley Tree Farm), peeled, cored, chopped into 1/2-inch pieces
3 tablespoons fresh lemon juice
10 large garlic cloves
1 2-ounce piece fresh ginger, peeled, coarsely chopped
1 1/2 teaspoons salt
1 teaspoon dried crushed red pepper (from Goodness Grows)
1 1/2 cups (packed) golden raisins
2 tablespoons yellow mustard seeds

DIRECTIONS:

Bring vinegar and sugar to boil in heavy large nonaluminum saucepan, stirring until sugar dissolves. Reduce heat and simmer 10 minutes. Remove from heat.

Toss apples and lemon juice in large bowl. Combine garlic, ginger, salt and red pepper in processor; blend until finely chopped. Add apple and garlic mixtures, raisins and mustard seeds to vinegar. Simmer until apples are tender and chutney thickens, stirring occasionally, about 45 minutes. Place in bowl. Cool. Cover; chill. (Can be made 1 week ahead. Keep chilled.)

 

 

Bringing in the New Year Tomatoes

Yes, Tomatoes in January

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Along with some Jerusalem Artichokes, Radicchio Kale, Turnips, Radishes, Lettuce, Pea Shoots, Violas, Cilantro and more. Also, our goats have begun kidding, no kidding, having their babies which means MILK!!!!!   I am getting ready for some classes beginning in February for soap making, cheese making and maple syrup making too!   Stayed tuned in our upcoming events page.

Our hens are slowly starting to lay eggs again, so happy to have eggs again!

Also we have updated our winter share agreements, they are worth a look!   Please note that our winter shares drop off every other week, so you will get more per pick up and pick up less often. We are considering doing this with our half shares during the summer, so I will be paying special attention to feedback from the winter experience:)

We will have an article in Acre Magazine on our farm coming up in February I think too, so keep your eyes open for that!

We will be going on vacation from January 16- 24, but we do have our very knowledgeable apprentice Derek, Kate and Karen on duty to help with all of your farm needs!

 

 

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!

 

 

 

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

Lots of recipes, and new things to try!!!!

Purslane salads!!!

puslane1

Purslane and yogurt salad

1 bunch of purslane

yogurt, enough to coat the purslane

garlic minced to taste

Crushed red pepper flakes to taste

 

Purslane Cucumber Salad

1 bunch of purslane

1 cucumber chopped

1 tomato chopped

1 hot pepper minced

2-3 tablespoons of lemon juice

salt to taste

 

Okra recipes!!

Ginger and tomato okra

2 tablespoons vegetable oil

2 cloves garlic, chopped

1 tablespoon chopped fresh ginger

1 small onion, chopped

1/4 teaspoon red pepper flakes

1 pound small fresh okra, untrimmed

1 1/2 cups cherry tomatoes, halved

1/2 cup loosely packed fresh basil leaves

coarse salt and black pepper

place ingredients in a skillet in the order they are listed and saute for 10 minutes

Roasting Okra

Roasting and grilling okra can reduce the slime texture that turn people away from eating okra.

Preheat oven to 475 and roast okra for 10-15 minutes.   Add salt and pepper to taste.

 

Eggplant Recipes!!!!

Here is a link to my favorite eggplant recipe…This is a recipe that my father and I made together often!

https://goodnessgrowspa.com/2012/12/11/eggplant-moussaka-recipe/

 

And here is a list of what we’ll be preparing for the week!

Tomatoes

Okra

Purslane

Cucumbers

Zuchini

Patty pan Squash

Eggplant

Basil

Dill

Beans late in the week!!

Kale, of course!

Tofu

Soysage

Eggs

Squash blossoms

Grape leaves

Cut flowers to make you smile the rest of the week!

 

See  you all soon!