Summer is in full swing, and Goodness is certainly Growing here at the farm. Thanks to the recent rain and a bit of organic loving we’ve got tons of fresh veggies to pick this week.
At the markets we’ll be offering carrots, beets, onions, kohlrabi, dunja and romanesco zucchini, yellow summer squash, peppers, eggplants, garlic, onions, okra, tomatoes, a wide selection of greens and more! And as usual we’ll offer our freshly baked bread, homemade soaps and honey.
So come visit our stands in Bedford today and take home some of this fresh, healthy produce! We’ll be at the Farmer’s Market from 9am to 1pm and the Wholesome Living Marketplace from 3 to 5pm.
If you can’t make it to Bedford today don’t worry, we’ll have plenty more veggies to pick throughout the week for our other market locations.
Snow peas, Garlic, Basil, Zucchini, Summer Squash, Lettuce, Kale, Swiss Chard, Onions, Carrots, Kohlrabi and a few cucs, peppers and eggplants are all on tap for this weeks markets. We will also have some of our award winning breads and honey, see you there.
We are growing 3 varieties of zuchini and 4 varieties of summer squash for the season….
And I have a recipe from CSA member Carolyn Forrester
Bok Choy/chicken stir fry
1/2 pound chicken sliced in bite sized pieces ( can use Tempeh also for a vegetarian dish)
1/2 a large sweet onion or green onions, sliced
1large clove of garlic chopped
1TBL soy Sauce
1bunch of bok Choy, chopped
Or a mixture of any greens from Goodness Grows ( I used part Mountain Spinach too)
1Tbl CHILI GARLIC SAUCE
SAUTE chicken , garlic, onions, white stalks from bok Choy for 5-10 minutes in 1-2 TBL olive oil. Season with salt and pepper.
Add rest of chopped greens; sprinkle with soy sauce and steam 5 minutes just til greens wilt.
Stir in chili garlic sauce for a bit of spice.
Serve with rice or quinoa
I can share another video with you with yet another recipe for your goods this week…
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!
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.
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.
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!
(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.)
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 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.
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.
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 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.
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!
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
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.)
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.
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.
But if bells and bows are more your style, then by all means:
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.
Today I made salsa from some of the garden goodies our crew picked.
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!
The beans are in! There’s a lot more too, here’s this week’s haul:
Patty Pan Squash
These are the different kinds of beans we grow: Jade- Green, Carson Yellow Wax & Royal Burgundy. They’re all delicious 🙂
We all know basil is great for making Pesto. Here’s a simple recipe and some excellent ideas for meals and snacks:
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
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 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.
After a much needed vacation, and some great times with family, we are ready to get back on track for the rest of the growing season!
Speaking of the rest of the season, we have a whole new line of great organic produce to bring to you all this week!
I loved seeing those that came over last week to pick your own, we had lots to clean up, and still have a little left from the early spring season, so if you are in the mood for more broccoli, cauliflower, kale or swiss chard, than you are in luck! Last Saturday for our family reunion I made a wonderful-
Asian Kohlrabi and Broccoli Salad
1 Kohlrabi shredded
1 cup of broccoli broken into tiny florets
1 Tablespoon of sesame oil
1 teaspoon fresh grated ginger
1 tablespoon soy sauce
1/4 cup sunflower seeds or pine nuts
1/4 cup dried fruit of choice ( I used dried figs on Saturday, but I have used other fruits too and it seems like any work well)
Combine and chill for 30 minutes. Serve cold.
So what’s new this week?
Eggplant will begin to appear on our tables as well as Okra, Peppers and serous amounts of TOMATOES!!!!!!
I’m also excited to tell you that our zuchini and squash blossoms are ready to take a place at the table too!
This evening I made a delicious pesto pizza for our crew!
1 bunch of basil, large stems removed
2 cloves of garlic
2 T olive oil
2 T sunflower seeds or pine nuts
2 T Parmesan cheese
pinch of sea salt
Add all ingredients to food processor and process on high until well mixed and there are no chunks left.
You can freeze this pesto in ice cube trays for the winter months. Just fill your ice cube trays with the pesto and freeze. Once you have pesto cubes, you can pop them out of the tray and into freezer bags with the date and contents labeled.
These cubes will make quick and easy meals for you later on!
We will have plenty of basil for the rest of the summer!
Our green beans are blooming, but I’m not sure we will see beans until next week.