Tuesday, August 15, 2017

Dinner Is On The Porch

Rainbow Swiss chard!!  Huge Eggplant!  Again, my mouth waters.

Fall is in the air for sure...warm days and cool nights.  There are still plenty of things on the farm to keep everyone busy...transplanting the fall crops, and there is always canning to be don.  Speaking of canning...there are still canning tomatoes available.  Just email the farm and Rue will give them your order.


Recipe Of The Week: Pepper Poppers

Pepper Poppers

8 ounces of cream cheese
8 ounces of shredded cheddar cheese
2 Tablespoons of bacon bits
1/2 teaspoons of garlic salt
1/4 teaspoon of chili powder
1/2 cup Italian seasoned bread crumbs


(since hot peppers have too much of a kick for my kids, I usually use sweet banana peppers)
Blend cheeses, bacon bits, and seasonings.  Spoon mixture (1-2 teaspoons) into each pepper half.  Sprinkle with bread crumbs.  Place on an ungreased 15"x10" jelly roll pan.  Bake uncovered at 300 degrees for 25-30 minutes.

Thursday, August 10, 2017

The Boxes Are Really Heavy

This may not look too heavy but I am here to tell you it really is!  And the awesome smells of my childhood are here...right in this box.  I just had to close my eyes and breathe it all in.

Summer went way too fast...even on the farm.  Anna has begun to notice that the day light hours are beginning to get a little shorter.

CANNING TOMATOES:  There is an abundance of canning tomatoes this year.  If you would like some please email Rue at Cedarmore and order you some.  They are $0.50 per pound.

Recipe Of The Week: Fruit Salad

Fruit Salad

15-20 cups of assorted fruit cut into bite size pieces
(fruits like cantaloupe, honeydew, blueberries, kiwi, peaches, nectarines.  Do not use watermelon, as it makes the salad too watery)
3-ounce package of lemon gelatin mix
1 cup of hot water
3 ounce can of frozen  lemonade concentrate

Place fruit in a large bowl:  set aside.  In a separate bowl, dissolve gelatin mix with hot water.  Add frozen lemonade and stir until melted.  Pour over cut fruit; stir to coat.  Cover and refrigerate.

Wednesday, August 2, 2017

Recipe Of The Week: Roasted Eggplant Dip

Roasted Eggplant Dip

2 eggplants, peeled and cubed
3 tomatoes, diced
1 onion, cubed
1/4 cup of olive oil
2 Tablespoons of chopped garlic
1 teaspoon of dried basil
1 teaspoon of pepper
1 teaspoon of salt
1/4 cup of Parmesan cheese, grated

Combine the first three ingredients in a bowl.  Drizzle with the oil mixture and toss to coat evenly.  Add remaining ingredients, stir.  Spread mixture onto a greased baking sheet.  Bake uncovered, at 375 degrees for about 45 minutes or until toasted and golden.  Transfer mixture into a food processor or blender.  Process until pureed.  Serve warm with pita chips or your favorite crackers.

Colors Brighter Than A Rainbow

Nothing like the smell of sweet corn!

The word on the farm is that the weather is delightful.  I think they are glad to see things warming up.  That means the crops will flourish.

Potatoes will be going in soon. Anna wants us all to know how to store them so that we can get the most out of them.    Keep them in a cool, dark place.  If they get too much light they will turn green and that is not a good thing  Also don't put them in the fridge.

Sweet potato plants really grow well with all the heat and moisture they have been having at Cedarmore.  But unfortunately so do the weeds.  That is an on going problem.

John was able to take three of the boys fishing early the other morning.  Anna says that they were all smiles when they got out of bed and they even had a little bounce in their step.  Going fishing with dad is way better than a day pulling weeds.

Recipe Of The Week; Sweet Onion Bread

Sweet Onion Bread

1/2 cup of onions, chopped
2 Tablespoons of butter
8 1/2 oz package of corn muffin mix
1/2 cup of sour cream
1/2 cup of shredded sharp cheddar cheese

Saute onions in the butter for 5-10 minutes or until tender.  Prepare muffin mix batter as packages directs. Pour into greased 8"x8" baking pan.  Spoon onion mixture over batter.  In a small bowl, mix sour cream and cheese.  Spoon over the top.  Bake at 400 degrees for 25 minutes or until golden brown.  Let stand a few minutes before cutting into squares.

Wednesday, July 26, 2017

Oh Do These Boxes Smell Delicious

I think I am counting 8 different veggies in this box!  And they all look great!

With all the heat and moisture these last few weeks everything is growing by leaps and bounds.  Sweet corn is finally here!  So that means that melons should be here soon.  Tomatoes are also looking good this week.

Speaking of tomatoes...where and how do we store them?  For the best flavor keep the tomatoes at room temperature but out of the sun because they will lose flavor.  To freeze fresh tomatoes blanch them in hot water for a few minutes in boiling water.  The n plunge them into cold water and drain.  Remove skins, chop if you like and freeze in recipe size portions  The will be good for up to a year.

Recipe Of The Week: Tomato Pie

Tomato Pie

9-inch pie crust
4 tomatoes chopped and divided
one onion chopped and divided
10-12 leaves of fresh basil chopped and divided
1 cup of Mozzarella cheese, shredded
1 cup of cheddar cheese, shredded
1 cup of mayonnaise
1/2 cup grated parmesan cheese

Bake the pie crust until lightly golden brown.  Cool.  Place tomatoes between paper towels and absorb as much moisture as possible.  Layer half of the tomatoes, onion, basal and pie crus.  Repeat layers.  Mix the first two kinds of cheese with mayo.  Spread mixture over pie and top with Parmesan cheese.  Bake at 350 degrees for 50-60 minutes.  Let stand for 15 minutes before slicing.

Tuesday, July 11, 2017

Summer Shares YUMMMMMM

Swiss chard, green beans, beets, cucumber...

Another full produce box this week.  This is just a preview as to what you will find when you dig in.

With all the rain, moisture and warm humid weather the farm has been having the plants and weeds are growing very well.  Hopefully, you will find some potatoes and bell peppers in your boxes soon.

John and Anna wanted to let you know how much they appreciate the support you have shown them.  The also want to welcome the new members to the Summer Share.

Hope everyone has a great week!