Wednesday, October 18, 2017

Sweet Potatoes Peeking Out

You are going to have to look really deep to see all the goodies this week! greens, lettuce, radishes, peppers, sweet potatoes, and green beans.

Recipe Of The Week: Hearty Breakfast Sandwich

Hearty Breakfast Sandwich

4 slices of bacon chopped
1 Tablespoon of chopped onion
2 Table spoons of chopped bell pepper
3 beaten eggs
1/4 cup of shredded cheddar cheese
6 slices of bread toasted and buttered

In a skillet over medium heat, cook bacon until it is almost done but not crisp.and the onions and peppers.  Cook until softened.  Add eggs and cook until desired doneness.  Sprinkle with cheese: cover and let stand until melted.  Cut into three pieces, serve between two pieces of toast.  Makes three sandwiches.

You can substitute ham for he bacon or change around the veggies to your liking.

Wednesday, October 11, 2017

Looks Like Christmas Colors Today


Always something to be done on the farm.  As soon as they have time the big tunnel house will be moved to a new location and lettuce will be planted.

The rain seems to skip over or go around Hillsboro all the time.  It is a good thing that they were able to build a pond for irrigation.

Recipe Of The Week: Broccoli Salad of Wonder

Broccoli Salad of Wonder

3 oz package of Ramen noodles broken up and seasoning packet discarded
1 cup of chopped pecans
1/4 cup of melted butter
1 bunch of broccoli chopped
12 to 16 ounces of bacon, crisply cooked and chopped
1 head of Romaine lettuce finely chopped
1 bunch of green onions chopped

In a bowl toss uncooked noodles, pecans, and melted butter.Spread on an ungreased rimmed baking sheet.Bake at 350 degrees for 8-10 minutes, until lightly toasted, stirring halfway through.  Cool.  At serving time combine noodle mixture with remaining ingredients in a large serving bowl.  Drizzle with dressing, toss to mix.  Serves 8-10.

Dressing:
1 cup of sugar
1 cup of oil
1/2 cup of red wine vinegar
1 Tablespoon soy sauce
salt and pepper to taste

Mix all ingredients together and stir until sugar is dissolved.

Thursday, October 5, 2017

Lots Of Good Hearty Veggies

Some hidden jewels this week.

This week marks the first week of the Fall Share.  We thank you that have stayed with the shares and  are thankful for those that have been with us.  Looking forward to a good crop. The weather and leaves are beginning to change and so will some of the items you get in your boxes. 

The farm hasn't gotten much in the way of rain so they are irrigating from the lake that was built last year.

I need to apologize for not posting the last few weeks.  I was spending time with my Dad while he was in the hospital recovering from surgery.  I can promise you if I am in town and it is a Tuesday...there will be a blog!  Thanks for your understanding.

Recipe Of The Week: Cowboy Stew

Cowboy Stew

4 pounds of hamburger
I medium onion chopped
1/2 cup of brown sugar
1/2 cup of Sloppy Joe seasoning
1 cup of BBQ sauce
2 (16oz) cans of pork and beans

Brown hamburger with the onions.  Add rest of ingredients and simmer for 30 minutes  Serve haystack style over warm cornbread.  Top with shredded lettuce, chopped tomatoes, and Ranch dressing.

Wednesday, September 6, 2017

Loving this Cooler Weather

Vegetables are still going strong.  The weather is getting cooler so some of the veggies will be going to sleep but the cool weather crops will be waking up.


Tuesday, August 22, 2017

A Little Surprise For Me

I think John and Anna might be dreaming of cooler days.  It has been hot and humid in Hillsboro for a few weeks now.  I think I am with them after living through the hot and humid Monday we had this week.  John reports that the first group of melons is just about over.  But not to worry another batch is on the way.  And if you are needing any canning tomatoes they are still available.

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I got a little surprise from the kids this week.  Two baby purple cabbages.  The kids wanted me to have them.  I can just see those little faces giggling and smiling from ear to eat thinking how funny it is.  The even etched my name in them.

Lots of good lookin' veggies this week.  They just keep coming!

Recipe Of The Week: Smothered Potato Chips

Smothered Potato Chips

6 potatoes sliced lengthwise 1/8 inch thick
1/2 teaspoon of salt
2 Tablespoons of oil
1/2 cup of chopped onion
1 cup of shredded Monterey Jack cheese
1 cup of guacamole
1 cup of salsa

Arrange potato slices in a single layer on a lightly greased baking sheet.  Sprinkle with salt, then drizzle with the oil.  Broil under low heat for about 10 minutes until crisp but not burnt, checking often.  Remove from oven.  Sprinkle with salt and cheese.Bake at 350 for 5 minutes, until cheese is melted.  to serve top with a dollop of guacamole and salsa.  Serves 4-6.


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.