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.

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.

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.

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.

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.

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.

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.

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.

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.

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!

Recipe Of The Week: Freezer Beans

Freezer Beans

4 slices of bacon
1 onion, chopped
8 cups of green beans, snapped
4-6 teaspoons of chicken base
salt and pepper to taste

pint size freezer bags

In a stock pot over medium heat, cook bacon and onion until bacon is crisp and onion is translucent.  Add beans and water to cover, measuring the water as it is added.  For each cup of water add a teaspoon of chicken base.  Add salt and pepper to taste.  Cook to almost desired tenderness.  Cool. Ladle beans and liquid into freezer bags.  Seal and freeze.  At serving time, thaw, heat, and serve.

Full To OverFlowing And Then Some Surprises

This week you will find lots and lots of goodies.  Some hidden so deep in your box you will really need to move things around to find them.

Cedarmore was about to float away...10  inches of rain in 12 days.  And all the crops survived.  And the pond is full.  So if they need to irrigate later on because of a dry spell or very high temps, they will have plenty of water.  There should be an abundance of produce to go around.

Lots Of Green Leafy Veggies

I forgot to get the newsletter and read it.  Oops!

Lots of good veggies for dinner tonight.  I could eat everything in the box tonight.  It smells more that fresh today!  

onions, yellow squash, zucchini, lettuce, kale, green beans

Recipe Of The Week: Broccoli Rice Casserole

Broccoli Rice Casserole

1/4 cup of butter
1 onion, chopped
2 cups of cooked broccoli
2/3 cup of cheese
1/2 cup of milk
2 cups of cooked brown rice
1/2 teaspoon of salt

Saute onion in the butter.  And rest of ingredients and bake in a covered casserole dish at 350 degrees for 45 minutes.

Some Peas This Week

It is the time of year when the honeysuckle comes wafting through the doors and windows,  a sweet smell of summer.  I would love to be sitting on the front steps with the kids talking about what they had done all day long.  Hopefully, soon I can make a visit.

I do know things around the farm are very busy.  The sweet potato plants just came in so they will be getting in the ground soon.  the broccoli will be ready to harvest soon, but the heads are a bit smaller than they would like.  What they learned is that the broccoli like the cooler fall weather rather than the hot days of spring and summer.  Kale and Swiss chard are doing well.  It is doing so well that Anna is trying to figure out more ways to add them to their diets.  So far she has found that John and the children love it in smoothies the best.  They did warn her not to add it to the homemade ice cream.

Chinese cabbage, snap peas, asparagus, zucchini, broccoli, green onions

A little treat for me...a note and a jar of strawberry jam...a family favorite!

Please remember that it is a nice gesture to break down your boxes and store them on the delivery host's porch.  It looks nice and it helps Rue and Anna when they have to return the empties tot he far.  Remember that everything is reuse so send in the egg cartons, berry baskets, boxes and papers that go int the bottom.  We thank you!

Recipe Of The Week: Zucchini Lasagna

Zucchini Lasagna

1 pound of ground beef
1 small onion, chopped
1 teaspoon of salt
1 pint of pizza or spaghetti sauce
16 ounces of cottage cheese
3 eggs
2 or 3 zucchini sliced 1/4 inch thick
grated cheese

Brown the meat with the onions and salt.  Stir in the sauce.  Beat eggs into cottage cheese with a fork. Layer then 1/2 the cottage mixture then sliced zucchini.  Repeat layers and end with the meat. Bake at 350 degrees for 1 hour.  Remove from oven and top with grated cheese.

Hidden Treasures

So many good things...asparagus, radishes, green onions, zucchini, lettuce, Chinese cabbage, and scapes.

Strawberry season has come to an abrupt halt.  Sorry to say there will be no more this year. The rain ruined what was left.  It is so sad to see them rotting in the field.  The vegetable that are direct seed (seeds are sown directly into the soil in rows), haven't done well in all of this rain.  Weeds are doing extremely well.  That is usually how it goes.  It takes a lot of man hours to get the weeds under control.  All in all things are looking good for Cedarmore.  And we should still continue to see great vegetables in the boxes.

Second Box Is AMAZING

I wish we could all go experience the sounds, colors and smells of Cedarmore in the spring!  Everything is looking really good.  The sugar snap peas are blooming and the strawberries are getting more red bu the day.  Keep your fingers crossed that the weather stays nice and sunny.  A little rain is good but what they are predicting in the next few days might be more than they need.

John and Anna are keeping busy weeding, transplanting, picking, cleaning veggies and packing them into boxes.  Always something to be done!

Swiss chard, kale, radishes, onions and some surprises!

Recipe Of The Week: Strawberry Crepes

Strawberry Crepes

1 cup of flour
1 Tablespoon of sugar
1/2 a teaspoon of cinnamon
1 1/2 cups of milk
2 large eggs
2 Tablespoons of butter

In a large bowl, combine above ingredients, except for the butter.  Cover and refrigerate for an hour.

Melt 1 Tablespoon of butter and fry like pancakes on a non-stick griddle.  When cool, stack crepes on a paper towel with waxed paper in between.

Filling:

1 package of cream cheese
1 cup of cream, whipped
1/2 cup of powdered sugar
Beat the cream cheese and powdered sugar.  Add the whipped cream.  Spread two rounded Tablespoons on each crepe:  roll up

Topping:

2 cup of fresh sliced strawberries
2 sliced bananas
1/4 cup of sugar

Combine and spoon on to crepes.

Well...This Snuck Right Up On Me

I just happened to be out in the yard when Rue drove up.  I was glad to see him but surprised that today was the first day of the Spring Share of the CSA.  I was so excited I forgot to take a picture of the veggies inside the box.

And my special canned good...red raspberry jam!  YUM

I promise that next week I will be ready!

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Get Signed Up For Your Share

Springtime is always an exciting time of the year for everyone at Cedarmore. The sun is shining longer. The grass is getting greener. The trees are budding out. The greenhouse tables are filling up. The weather seems to be improving and everyone at Cedarmore Farm is really looking forward to the 2017 growing season.

They have just finished with planting onions and leeks in the field. Next, they  will direct sow spicy greens, radish, spinach, and arugula seeds. The first plants like sugar snap peas, lettuce, and Chinese cabbage are ready to be planted out, too. Then, there should be kale, Swiss chard, broccoli, and cabbage field-ready soon after. Also, the tomato plants are almost right to be moved from the greenhouse and be planted in the high tunnel.

  In case you haven’t signed up yet we do have a few spring and all season shares left but they will be gone soon. Enjoy this beautiful weather!

If you need to sign-up or have any questions please email Rue and Susan (the English couple that do the Internet stuff) at:

CedarmoreFarm@gmail.com

Gearing Up

 We hope you are enjoying the beautiful weather we’re having! John and Anna wanted me to let you know that they are busy getting ready for the spring growing season. They already have plants growing in the greenhouse and John is preparing the fields for fertilizing. He said that he wants to get the greenhouse they do the tomatoes in moved this week to fresh ground. The greenhouse tomatoes they grow are done in the ground instead of in pots so they get a lot more trace minerals and nutrients. They have been tapping maple trees early this year and while we are glad for the warm weather we are hoping the temps don’t get too high and end the syrup production. They also wanted me to let you know that if you haven’t signed up yet, they do still have shares available. We are looking forward to another great year.

  Thanks!