Google Map | 724-774-2239

NEWS AND BLOG

Welcome to the blog.
Posted 11/7/2016 6:27am by Jennifer.

Image result for image arugula

This week you will be getting arugula (also known as rocket).  Arugula is a green with a slight peppery flavor.  It's great added to sandwiches, soups, or to your favorite salad mix to add a little kick.

 

If you don't have a favorite arugula recipe yet, here are a couple recipe collections to help you out.

Crazy for Arugula

Healthy Arugula Recipes

 

I've had several people ask when the CSA season ends.  This is the next to the last week.  You will receive your last bag next week.  Hope you have enjoyed this season's bounty!

Tags: Arugula
Posted 11/1/2016 8:25am by Jennifer.

Image result for image butternut squash

This was a fantastic year for winter squash!  It thrives in hot,dry conditions, so we were able to produce some of the largest butternut squashes that we've ever grown!  Everyone will be receiving a jumbo size butternut squash.  These are perfect for feeding a crowd at Thanksgiving or Christmas!  If you cut these in half or quarters and roast them, the puree can be used to make several pumpkin pies.  Or, I peeled, cubed, and roasted one and used it in three meals throughout the week.  First, as a side on it's own.  Then, tossed with pasta.  Finally, with sliced potatoes and onions in a hash.  This could also be made into a big batch of soup.  Here are a couple soup recipes to warm you up on these cold days of fall:

Butternut Squash & Apple Soup

Apple Cinnamon Butternut Squash Soup

Creamy Butternut Squash Soup

 

You'll also be receiving a half gallon of apple cider.  We just pressed the apple cider this weekend at Sally's Cider Press just north of Zelienople.  The apples were from McConnell's Farm.  We thoroughly washed the apples before they were pressed.  Sally's does not heat pasteurize the apple cider.  Instead bacteria is killed by passing the cider through a beam of UV light, so this would be a perfect opportunity to try making some hard cider or apple cider vinegar.  Since the cider was not pasteurized, please keep it in the fridge and enjoy it within a week.  Or, if you'd like to keep it to enjoy at the holidays, put it in the freezer.

Tags: Butternut
Posted 10/17/2016 8:46am by Jennifer.

Image result for image butterkin squash

This week everyone will receive butterkin squash.  The butterkin is a cross between a butternut squash and a pie pumpkin.  The result is a sweet, orange-fleshed squash with a relatively small seed cavity.  You can basically prepare it the same way you would a butternut or pie pumpkin:

  • Roast and puree for a pumpkin pie, cake, or muffins.  If you're not ready to bake right now, the puree can be placed in a freezer bag for later use.  Pumpkin Puree Recipe
  • Peel, cube, and roast with olive oil, salt & pepper, thyme, and garlic.  I sometimes eat this as is for a side dish, or I'll toss it with pasta, bacon, and nuts for a meal.  Spaghetti with Roasted Butternut Squash
  • Cut top like a jack-o-lantern, remove seeds, stuff with your favorite filling, put lid back on and roast in the oven.  Quinoa Stuffed Butterkin Squash
  • Remember, just like any other winter squash, butterkins are for storing.  So, if you can't get to cooking it right away there are no worries.  Winter squash will store on your counter for months!

You'll also be receiving some more bell peppers this week.  We were able to save some of our pepper plants from the recent frost (our farm actually was very close to a hard freeze) by covering with floating row cover.  In case you still have some extra peppers on hand, here's a new coleslaw recipe to try:

Bell Pepper Slaw

 

Tags: Pepper, Squash
Posted 10/11/2016 3:18pm by Jennifer.

Image result for image peppers

It looks like our pepper season is going to be an abbreviated one this year.  The extreme heat that we had in July & August really slowed our plants down.  They would not produce any blooms in the heat, therefore setting of the fruit was delayed significantly.  Now they're producing quite well, but I'm not sure how long they will survive these frosty nights we've been having at the farm.  We covered them with a floating row cover on Sunday morning, but we get hard frosts/freezes at our farm, which is situated in a valley along a creek.  Enjoy the peppers while you can.  I plan on having fajitas for dinner one night this week!  This is how I make mine:

FAJITAS

1.  Saute a lot of onions and peppers in a skillet with a little bit of oil until they are soft.  

2.  Add some minced garlic and chopped leftover chicken or beef.  Heat it through.

3.  Season with salt, pepper, chili powder, ground cumin, and fresh lemon juice.  

4.  Serve with shredded lettuce, chopped tomatoes, shredded cheddar, sour cream, and tortillas.  

****If you're watching carbs omit the tortilla, and just eat it like a fajita salad, but I can tell you that kids love to make their own fajita, and who doesn't love a battle-free dinner! 

 

We just pressed the apple cider last Thursday morning at Sally's Cider Press just north of Zelienople.  The apples were from McConnell's Farm.  We thoroughly washed the apples before they were pressed.  Sally's does not heat pasteurize the apple cider.  Instead bacteria is killed by passing the cider through a beam of UV light, so this would be a perfect opportunity to try making some hard cider or apple cider vinegar.  Since the cider was not pasteurized, please keep it in the fridge and enjoy it within a week.  Or, if you'd like to keep it to enjoy at the holidays, put it in the freezer. 

Tags: Pepper
Posted 10/4/2016 8:36am by Jennifer.

Image result for image winter squash

With the damp, cloudy weather we had last week, it was the perfect opportunity to make some warm comfort food.  So I stuffed a couple butterkin & butternut squashes and the whole family loved them!  I used the following recipe as a guide.  I also added some cooked ground maple sausage to the stuffing mix.  If you don't have quinoa on hand, cooked rice would be good too, especially a wild rice.  This filling could be used for almost any winter squash:  acorn, butternut, butterkin, delicata, kabocha, etc.

Quinoa Cranberry Stuffed Squash

 

Looking for a sweeter way to enjoy a squash side dish?  Try stuffing it with another autumn favorite - apples.  

Apple Walnut Stuffed Acorn Squash

 

And for those of you that enjoy fermented foods, here's a link to a recipe for fermented squash.  Sounds cool!

Fermented Squash

Tags: Squash
Posted 9/27/2016 8:37am by Jennifer.

Image result for potatoes image red gold white

Throughout the summer, I set my potatoes aside to enjoy the fleeting summer vegetable season.  The potatoes gets trumped by tomatoes, corn, zucchini and cucumbers.  But now that fall is here, I'm ready to dig into the delicious potatoes that have been patiently waiting on my counter for months.  This week you'll be getting potatoes and some dill.  So here's a great way to use both.  It says to use red potatoes, but I use whatever type of potato I have on hand.

 

Buttered Potatoes with Dill and Garlic 

You'll also be getting some cabbage.  I'm sure you have a favorite way to make coleslaw, but I found this recipe last year, and my family loves it.  It calls for lime zest and juice, but if I don't have lime I use lemon instead.

 

Pear and Cabbage Slaw

Posted 9/22/2016 2:35pm by Jennifer.

You received a variety of winter squashes this week.  Here are some pictures to help you identify them:

 

BUTTERNUT SQUASH

Image result for image butternut squash

ACORN SQUASH

Image result for image acorn squash

 

 

DELICATA SQUASH

Image result for image DELICATA squash

 

SPAGHETTI SQUASH

Image result for image SPAGHETTI squash

 

BUTTERKIN SQUASH

Image result for image BUTTERKIN squash

Posted 9/12/2016 8:01am by Jennifer.

Image result for image parsley

Parsley can add a fresh taste to any dish.  Here are two dishes featuring parsley, a classic parsley potatoes recipe, and a twist on well-known basil pesto.

 

Garlic & Parsley Potatoes

Parsley-Walnut Pesto

Tags: Parsley
Posted 9/6/2016 3:44pm by Jennifer.

 

There are only a couple weeks left in the sweet corn season.  As we pick through our later fields, the chances of corn tip worm and corn borer worm increase.  We try our very best as we are hand-picking to throw out any ears that have extreme damage, especially in the middle of the ear.  However, if there is a corn tip worm at the end of the ear, we still pick it and include it in the vegetable shares.  One of the reasons we choose to grow our current variety of corn (which is also our favorite tasting) is because it produces a nice long ear.  So, even if you have to cut the end off due to a worm at the tip, you are still left with a beautiful ear of corn to enjoy.

 

Some may think that our corn has a lot of worms, and that may be true.  Even though our corn is not certified organic, we still like to raise it as organically as possible.  This means that we only use non-GMO corn, not "Round-up Ready" corn.  We also use organically approved pesticides, and we only use them when absolutely necessary.  We know that most of our customers prefer a worm at the tip of the corn ear over the use of synthetic pesticides and herbicides.  There's a reason why it is very difficult to find certified-organic sweet corn, because it's very difficult to grow organically.  So, we will continue to try our best at growing it as organically as we can.  

 

Thank you for your understanding and continued support, and hope you enjoy your sweet corn!

Tags: Corn
Posted 8/30/2016 6:11am by Jennifer.

This week's bag  will include 2 bags of lettuce, so this would be a great time to enjoy a large salad for a family dinner.  I always make my own salad dressing.  It's easy and so much more nutritious than store-bought.  Here's a collection of vinaigrette recipes to help you along:

 

Vinaigrette Recipe Collection

 

Jennifer

Tags: Lettuce