Autumn is upon us and so are the fall and winter veggies that remind me of the warm cozy evenings by the fire. I’d like to tell you a little secret… Even when the nights are cold, we still have a ton of local produce for folks to enjoy! Many farms are working hard […]
Sunday October 23rd 4pm-6pm Goodness Grows Back Yard Barbeque We will be serving up the last of the goodness on Sunday for all of our loyal CSA members to partake. On the Menu: Beet Salad Butternut Squash and Sweet Potato Hash Barbeque Chicken Pork Sloppy Joes Home made rolls If you have not […]
Jerusalem artichokes, sunchokes, are a member of the sunflower family and are a native plant to North America. I love growing native foods and reintroducing them to our area’s cusine. The benefits of growing natives verses some of our better known grocery store varieties is that we are stewarding the natural indigenous biodiversity in […]
Can’t wait to get my hands on Goodness Grows’ U Pick CSA! We offer the area’s only 100% certified organic CSA from May – October and now we will offer the area’s only U Pick CSA. With the additional option of renting our commercial kitchen, you can get the most from the farm on your […]
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-
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.)
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!
See you this week!
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.
Hoping that everyone is having a great week,
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
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 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.
Here is a link to my favorite eggplant recipe…This is a recipe that my father and I made together often!
And here is a list of what we’ll be preparing for the week!
Patty pan Squash
Beans late in the week!!
Kale, of course!
Cut flowers to make you smile the rest of the week!
See you all soon!
Planting is the theme right now as we get the last of our summer crops in the ground. It certainly has been a challenge to get working in the ground with all of the rains we have had. Our melons and winter squash were planted last week, and we are currently trellising tomatoes and interplanting cucumbers with the tomatoes.
Sad news that I will not be baking anymore until we harvest our grains again in August. For those of you who love our bread, it will return later this summer. It is kind of a nice transition to harvesting and weeding all of our gardens anyway. I will have more time to give the growing more attention now that I am not baking. Our grains are almost out, and the whole reason I bake is because I can use our very own homegrown, certified organic, non GMO grains. We have a lovely field for harvest this summer, and I will start baking when it’s ready.
We do have lots of growing going on now too!
Snow peas!!!- Sugar snaps will be ready next week.
Beautiful red onions
Green and red romaine lettuce
Cauliflower and broccoli- light on both- end of the broccoli, beginning of the cauliflower!
Cilantro and Basil!!!!!
We have a nice cooler selection for those of you who have been enjoying it and here is my recipe for the week!