I could just sit on the swing and chow down on those peas.  That's how I like to eat them!

RECIPE OF THE WEEK

Beet and Egg Salad

2 cups of cooked diced beets

2 hard boiled eggs diced

2 Tablespoons of chopped onion

Combine cold beets with the eggs and onions.  Chill.  Serve with dressing

 

Bright Red Tomatoes Make My Mouth Water

There are a wide variety of vegetables this week.

RECIPE OF THE WEEK

Tomato Zucchini Casserole

2 cups of breadcrumbs

6 Tablespoons of melted butter

1 teasoppon on oregano

2 eggs, beaten

1/2 teaspoon of salt

2 Tablespoons of butter

2 cups of chopped zucchini

1 green pepper, peeled and chopped

1 onion, peeled and chopped

1 clove of garlic, minced

6 tomatoes, chopped

1 Tablespoon of chili powder 

salt and pepper

2-3 cups of grated cheese

Combine crumbs, butter, oregano, eggs, and salt.  Press half of the mixture into a 9x13 pan.  Heat 2 Tablespoons of butter in a skillet.  Sauté zucchini, peppers, onion, and garlic until tender.  Add tomatoes; cook for 5 minutes.  Drain off liquid.  Add chili powder, salt, and pepper.  Spread the mixture on the crust.  Cover with cheese and sprinkle with remaining crumbs.  Bake at 350 degrees for 45 minutes.

 

Some Of My Favorites

 

What a beautiful bunch of veggies!

RECIPE OF THE WEEK

Kale and Onions

2 pounds of white onions, peeled

1 teaspoon salt, divided

1 1/2 pounds of kale, washed, trimmed and chopped

2 Tablespoons of butter

2 Tablespoons of flour

3/4 teaspoon of rosemary leaves

1/8 teaspoon of pepper

1 cup of milk

3/4 teaspoons of Worcestershire sauce

Bring 1 inch of water toa boil in a large kettle; add onions and 1/2 teaspoon of salt.  Reduce heat, cover, and simmer for 10 minutes.  Add kale.  Cover: cook for 5 minutes.  Drain.  Melt butter in a small saucepan.  Stir in flour, rosemary, perrer, and 1/2 teaspoon of salt.  Cook until smooth.  Gradually stir in milk and Worcestershire sauce.  Stir constantly until the mixture boils and thickens.  To serve, place kale and onions on a serving platter and spoon the sauce on top.

Another Lovely Box

I see some wonderful summer strawberries hiding under the Swiss chard.

Have you ever had a strawberry omelet? 

 

RECIPE OF THE WEEK

STRAWBERRY OMELET

2 cups of whole strawberries

1 Tablespoon of sugar

4 eggs, separated

1/2 teaspoon of salt

1 Tablespoon of lemon juice

1 Tablespoon of butter

Toss the strawberries with the sugar. Beat the egg whites until they stand in firm peaks.  Beat yolks and salt in another bowl until they are thick. Beat in the lemon juice.  Fold in the egg whites until now streaks of yellow show.  Melt the butter in a skillet.  Pour in eggs.  Cook, lifting the cooked portion around the edge so uncooked eggs flow underneath.  Cook until the mixture is set.  Remove to a serving plate.  Spoon 1/2 of the strawberries onto 1/2 of the omelet.  Fold the omelet over the berries.  Spoon the remaining berries on top.

First CSA Delivery of 2024

 

The first boxes have been delivered to the front porch from Cedarmore!  Look how green everything is!  And the boxes smell like summer already.

RECIPE OF THE WEEK

Fried Asparagus

asparagus spears

flour

butter

salt

 Wash and trim asparagus.  Cut thick asparagus in half lengthwise.  Dip in the flour.  Fry in the butter until golden brown, turning once.  Sprinkle with salt.

It's Time To Join

 It's time for you to check out Cedarmore Farm Fresh Produce Club!

In a nutshell, you can choose your share...

Free delivery to the delivery location of your choice.

All Season Share...sign up by March 1 to get a produce box weekly...30 weeks beginning the week of May 14 to the week of December 3... $585

Spring Share...sign up by March 1 and get a box of produce delivered weekly...8 weeks beginning the week of  May 14 to the week of July 2...$180

arugula, asparagus, beans, broccoli, cabbage, chard, cucumber, lettuce, lettuce, onion radishes. mixed green salad greens, Asian greens, spinach, strawberries, summer squash tomatoes, zucchini

Summer Share...sign up by March 1 to get a produce box weekly...12 weeks beginning the week of July 9 to the week of Sept 24...$228

broccoli, bok choy, cantaloupe, sugar cube melons, carrots, cucumber.eggplant, garlic, greens, green, purple, and yellow beans, mini watermelons, onions, peppers, potatoes red beets, sweet corn, summer squash, red and yellow tomatoes, zucchini

Fall Share...sign up by March 1 to get a box of produce delivered weekly...10 weeks beginning the week of October 1 to the week of December 3...$205

broccoli, cabbage, cauliflower, chard, lettuce, onions, radishes, carrots, spinach, squash (sweet dumpling, acorn, butternut) garlic, potatoes, red beets, Asian greens, ale, turnips, Chinese cabbage, sweet potatoes, mixed salad greens

Weekly Egg Share...Pasture range eggs by the dozen delivered with your share each week...number of weeks in your share x $5 per dozen

Bi-weekly Egg Share...one dozen pasture range eggs every other week with your share from above...half the number of weeks in your share choice x $5 per share

Canned Good Share...One surprise jar delivered with your share... possibilities are tomato juice, tomato chunks, pickled beets, pickles beets, pickles sweet peppers, sweet or hot pepper butter, bread & butter, dill or mustard pickles, strawberry, blackberry or red raspberry jam, pear butter and more... the number of weeks in your share x $5 per week.

There are lots of extras offered.  If you would like to know more  about Cedarmore Farm CSA please contact Rue (the farm's English helper) at

cedarmorefarm@gmail.com

Also if you would like to see what some of the boxes look like please check out the posts from years past on this blog. 

The Boxes Still Look Amazing

 While our small backyard garden is winding down for the season, Cedarmore still has amazing produce!

Sometimes Life Just Gets In The Way

 Things have been piling up like crazy over the last month so.  I did manage to get pictures of each of the boxes.  And they smelled wonderful and looked even better. 

I See Salads For Dinner

 

The CSA boxes are getting heavier and heavier each week.

RECIPE OF THE WEEK

Kale and Onions

2 pounds of small white onions, peeled

1 teaspoon of salt divided

1 1/2 pounds of kale, washed, trimmed, and coarsely chopped

2 Tablespoons of flour 

2 Tablespoons of butter

3/4 teaspoon of rosemary leaves

1/8 teaspoon of pepper

1 cup of milk

3/4 teaspoon of Worcestershire sauce

Bring 1 inch of water to a boil in a large kettle: add onions and 1/2 teaspoon of salt.  Reduce heat, cover, and simmer for 10 minutes.  Add kale.  Cover; cook for 5 minutes.  Drain.  Melt the butter in a small saucepan.  Stir in flour, rosemary, pepper, and 1/2 teaspoon of salt.  Cook until smooth.  Gradually stir in milk and Worcestershire sauce.  Stir constantly until the mixture boils and thickens.  To serve, place kale and onions on a serving platter and spoon sauce on top.

First Month for the CSA

 This month snuck up on me.  The veggies were delivered on the 16, 23, and the 30th.  The boxes get better and more full each week.  I am looking forward to this year!