Hi folks!

    We received the first tomatoes of the season yesterday. Not many but we'll have plenty soon enough. Some folks have asked me about worms on sweet corn. Earworms are commonly found on sweet corn...especially corn that has not been sprayed with pesticides. Our farmers told me that they would keep a close eye on the corn and a closer eye on the earworms. Commonly found on the tips of the ears...just cut the tips and they'll be good to go. I'm including pics of some of our newest veggies in this blog to help with identification. Have a great weekend folks!!

Thanks,

Tommy

(Blueberries)

(Sweet Corn)

(earworm)

...the ones I've noticed have been smaller

(lemon cucumber)

(New Red Potatoes)

Directions

Ingredients

Ingredients

• 12 small ears fresh corn
• 3 tablespoons minced fresh cilantro
• 1 1/2 teaspoons chili powder
• 1 1/2 teaspoons grated lime peel
• 3/4 teaspoon salt
• 3/4 teaspoon ground cumin
• 1/4 teaspoon garlic powder
• Refrigerated butter-flavored spray

Directions

1. Place corn in a Dutch oven or kettle; cover with water. Bring to a boil. Reduce heat; cover and cook for 3-5 minutes or until tender.
2. Meanwhile, in a small bowl, combine the cilantro, chili powder, lime peel, salt, cumin and garlic powder. Drain the corn. Spritz with butter-flavored spray; brush or pat seasoning over corn.

2 to 3 pounds cube steak (tenderized round steak that’s been extra-tenderized
1 large onion OR 2 small/medium onions
4 French/Deli rolls
...Butter, man
Lawry’s Seasoned Salt
Worcestershire Sauce
Tabasco

Slice onions and cook in 1/4 stick butter until soft and light brown. Remove and set aside.
-Slice cube steak against the grain. Season with Lawry’s.
-Heat 2 TBSP butter over high heat (in same skillet) until melted and beginning to brown.
-Add meat in single layer. Cook one side until brown, then flip and cook until brown, about a minute on both sides.
-Add 1/2 (at least) Worcestershire sauce, 5 to 6 shakes Tabasco, and 2 TBSP butter. Add cooked onions. Stir to combine.
-Butter halved French rolls and brown on skillet.
-To assemble, lay bottom half of French roll on plate. Place meat mixture, followed by a spoonfull of juice from the pan. Top with other half of roll, cut in half, and devour!

Hi Folks!

This has been a great week for produce. Squash, cucumber and zucchini numbers are starting to climb and we're getting more tame blackberries from our farmers. And we've received the first sweet corn and new red potatoes of the season. Tomatoes are just around the corner...can't wait for those. Hope these pictures have been helpful with produce identification. Have a great week folks, hope you enjoy the produce!

Thanks,

Tommy

(New Red Potatoes)

(Sweet Corn)

(Tame Blackberries)

Try these muffins with any berry, fresh or frozen.  Well… hold back on the frozen strawberries.  They’re too big.  But blueberries, raspberries, blackberries, or any combination you think is festive and inviting.  Go nuts and show off your muffin stylings!

Black Raspberry Breakfast Muffins

Ingredients:

Ingredients

• 1 (8 ounce) package pork sausage

• 1 (8 1/2 ounce) package refrigerated crescent dinner rolls
• 1 cup frozen cubed hash brown potatoes, thawed
• 3 tablespoons red peppers, and yellow diced
• 1 small tomato, chopped
• 1 cup monterey jack cheese, shredded

• 3 eggs, lightly beaten
• 3 tablespoons milk
• 1/2 teaspoon salt
• 1 teaspoon black pepper
• 2 tablespoons parmesan cheese, grated
• 1 tablespoon cilantro, chopped

Directions

1.  

   Preheat oven to 375°. In large skillet, cook sausage over medium to high heat, stirring frequently until no longer pink.

2.  

   Separate crescent rolls into eight triangles. Place in ungreased 12-inch rimmed pizza pan with points towards the center. Press together, seal perforations and form a circle 1-inch larger in diameter than pan bottom. Turn edges under to make a slight rim.

3.  

   Sprinkle cooked sausage over crust. Top with potato cubes. Add red and yellow peppers, and tomatoes if desired. Sprinkle with Monterey Jack cheese. Stir beaten eggs, milk, salt, and pepper in small bowl; pour evenly over pizza. Sprinkle with Parmesan cheese and cilantro.

4.  

   Bake 20 minutes or until eggs are set and crust is golden.

Mushy Peas

Zucchini Souffle

Ingredients

• 6 pattypan squash, stem and blossom removed
• 6 slices bacon
• 1/2 cup diced onion
• 1 1/2 cups soft bread crumbs
• 1/4 cup freshly grated Parmesan cheese
• salt and pepper to taste

Directions

1. Preheat oven to 350 degrees F (175 degrees C).
2. Bring one inch of water to a boil in a saucepan over medium-high heat. Add squash, cover, and cook for 10 minutes, or until a fork can pierce the stem with little resistance. Drain, and slice off the top stem of the squash. Use a melon baller to carefully scoop out the centers of the squash. Reserve all of the bits of squash.
3. Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Remove bacon to paper towels, and set aside. Saute onion in bacon drippings. Chop the reserved squash pieces, and saute them with the onion for one minute.
4. Remove the skillet from heat, and stir in the breadcrumbs. Crumble the bacon, and stir into the stuffing along with the Parmesan cheese. Season to taste with salt and pepper. Stuff each squash to overflowing with the mixture, and place them in a baking dish. Cover the dish loosely with aluminum foil.
5. Bake for 15 minutes in the preheated oven, or until squash are heated through.

Garlic Scape Ideas:

-You can add sliced scapes to any stir fry recipe.
-Slice and sprinkle over any pasta, or slice and cook them in almost any sauce recipe.
- Great in guacamole and fresh salsa, too.
- Chop & add to softened cream cheese.
-Add chopped fresh scapes when serving a light garlic soup; can also add them to buttered, french bread floated on the soup. -Use them as you would green onions, they're just better.
- Good in salads, on bruschetta, pizza.
- An excellent addition to stocks....and much Asian cuisine.
-Put in Thai chicken/basil/coconut soup.

Garlic Scape Tortilla

1 & 1/2 cups chopped garlic scapes
1/2 cup chopped scallions
1/4 cup hot water
Salt & Pepper
4 large eggs
2 Tbsp. extra virgin olive oil

Place garlic and scallions in a 10 inch skillet with 1 tsp. oil, 1/4 cup water and a pinch of salt. Cook covered over med. high heat until tender, about 5 minutes. Drain well. Beat eggs with salt and pepper. Add remaining oil to skillet. When oil is hot, shake skillet to spread greens evenly, add eggs. Cover and cook over med. low heat until top is set [2-3 Minutes].

Mashed Potatoes with Garlic Scapes

2 1/2 lbs. russet potatoes, peeled and cut into 1" pieces.
2 Tablespoons butter (can omit this if on a restricted fat diet/lifestyle)
1-2 Tbsp, olive oil
1/4 cup finely chopped scapes
1/4 cup hot milk (or more)

Cook potatoes until very tender. Drain and return to pot. Over medium high heat, melt butter with olive oil in a small skillet. Add scapes and saute about 5 minutes. Add to potatoes and mash. Gradually add milk while stirring. Season with salt and pepper.

Chicken With Garlic Scapes & Capers

2 whole skinless boneless chicken breasts, halved
2 Tbsp. Unsalted butter
2 Tbsp. vegetable oil
4 Tbsp. dry white wine
2 Tbsp. lemon juice
4 chopped garlic scapes
1 Tbsp. drained capers

Between sheets of plastic wrap slightly flatten chicken. In a large heavy skillet heat 1Tbsp. of butter and the oil over medium high heat. Saute until cooked through. Season with salt & pepper. Transfer chicken to a platter and keep warm. Pour off fat from skillet and add the remaining butter, the wine, lemon juice, scapes and bring mixture to a boil. Stir in capers and salt & pepper to taste. Spoon sauce over chicken. Serves 4.

Roasted Garlic Scapes

Take the scapes and put them in a lightly oiled roasting pan, top with salt (kosher or seas salt works best but any will do). Put the loaded and covered pan in a hot (425 °F) oven for 30 to 45 minutes or until they are beginning to turn brown. serve as a side or main dish. Tastes like roasted garlic but creamier.

Hi folks!!

    We just wanted to include some pictures of some of the newest vegetables being harvested this week. Also a few pictures of produce some folks are still asking questions about. I can't believe I've not included pictures of kohlrabi on here the past couple of weeks....its alien looking. I thought why are folks still asking me about kohlrabi, I posted a picture. Well....no you didn't Tommy!! So this week folks you will find a beautiful picture of kohlrabi. I'm sorry I didn't have one up sooner for you. Remember just because you see produce on this blog it doesn't guarantee you'll have it in your share...harvest numbers sometimes won't allow enough to go around. But...some of these veggies are new to the season, numbers will climb. Have a great week folks.

Tommy

(Kohlrabi)

The three pictures below are "patty pan" squash. I love the many different

varieties of squash. Pretty and great tasting.

(Garlic Scapes)

Oh...by the way I love these in mashed potatoes!!

(Zephyr Squash)

(Zuchinni)

(Burpless Cucumber)

(Chinese Cabbage)

(English Peas)

(Kale)

(Spinach)

Ingredients

• 1/2 cup red wine vinegar
• 2 teaspoons white sugar
• 1/2 teaspoon black pepper
• 1 teaspoon dried dill weed
• 1/4 cup mayonnaise
• 5 cucumbers, scored and thinly sliced
• 1 stalk celery, thinly sliced
• 1/2 red onion, chopped
• salt to taste

Ingredients

• 3 cups all-purpose flour
• 3 eggs
• 2 cups white sugar
• 1 cup vegetable oil
• 2 cups grated zucchini
• 1 cup semisweet chocolate chips
  (raisins can be substituted)
• 1 teaspoon ground cinnamon
• 1 teaspoon baking soda
• 1/4 teaspoon baking powder
• 1/2 cup sour cream

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Grease two 9 x 5 inch loaf pans.
2. Beat together eggs, sugar, and oil. Blend in the grated zucchini, and then the sour cream. Mix in the flour, baking powder, soda, and cinnamon. Stir in chocolate. Pour batter into prepared pans.
3. Bake for 80 minutes. Cool on wire rack.

Ingredients

• 1/4 cup butter
• 6 medium zucchini, sliced
• 1 large onion, sliced
• 2 large tomatoes, cut into chunks
• 4 slices cooked bacon
• salt and pepper to taste
• 1/4 cup water
• 1 cup bread crumbs
• 1 teaspoon soy sauce
• 1 cup shredded Cheddar cheese
• 1/2 grated Parmesan cheese

Ingredients

• 1 large head cauliflower, broken into small florets
• 1/2 cup butter, melted
• 1/4 cup grated Parmesan cheese
• 2/3 cup Italian seasoned bread crumbs
• 1 pinch salt
• 1 teaspoon crushed red pepper flakes
• 1 cup shredded Cheddar cheese

Directions

1. Preheat oven to 350 degrees F (175 degrees C).
2. Bring 2 inches of water to a boil in a medium saucepan. Add cauliflower, cover, and cook for about 10 minutes. Drain, and place in a 2 quart casserole dish.
3. In a small bowl mix together butter, Parmesan cheese, bread crumbs, salt, and red pepper flakes. Sprinkle mixture over cauliflower, and top with Cheddar cheese.
4. Bake in the preheated oven for 20 minutes, or until cheese is melted and bubbly.

Ingredients

• 4 cloves garlic, peeled
• 1 1/2 teaspoons salt
• 1 bunch broccoli, cut into florets
• 1/3 cup olive oil
• 1/4 cup red wine vinegar
• 1 tablespoon Dijon mustard
• 1/2 cup grated Parmesan cheese, or to taste

Directions

1. Place garlic in a mortar dish or on a cutting board, and sprinkle with salt. Mash with a pestle, or use the flat side of a knife to mash garlic and salt into a paste. Transfer to a medium bowl, and stir in olive oil, vinegar, and mustard. Add the broccoli, and stir to coat. Chill for 3 hours to marinate, stirring occasionally. Sprinkle with Parmesan cheese before serving.

Ingredients

• 2 tablespoons butter
• 3/4 cup blanched slivered almonds
• 1/2 cup sesame seeds
• 1 medium head cabbage, chopped
• 8 green onion, chopped
• 2 (3 ounce) packages ramen noodles
• 1/2 cup vegetable oil
• 1/2 cup white sugar
• 1/3 cup rice wine vinegar
• 1/4 teaspoon ground black pepper
• 2 teaspoons salt

Directions

1. In a skillet over low heat, melt the butter or margarine; add the almonds and sesame seeds. Cook until lightly toasted.
2. In a large bowl, combine the cabbage, onions, almonds, sesame seeds and broken uncooked ramen noodles.
3. Wisk together the oil, sugar, vinegar, pepper and salt. Pour over salad, toss, and serve.

Ingredients:
Kohlrabi - 3, diced along with the greens
Onion - 1 medium, diced
Garlic - 1 clove, minced
Tomatoes - 2 medium, chopped
Green chilies - 2, chopped
Tamarind paste - 1 tbsp
Jaggery - 1 tsp (or to taste)
Red Chili powder - 1 tsp
Mustard seeds - 1/2 tsp
Cumin seeds - 1/2 tsp
Salt - to taste

Method:

Hi folks!! Well the day of the strawberry I'm sad to say is over. But....HELLO black raspberries!! These are one of my favorite types of berries and we are starting to recieve them from our farmers. I'm going to post  pictures of our newest produce as well as a few older pictures of produce that is hard to identify. Try some of these recipes as well..love them. Oh..and squash, I love it too. We're recieving squash of different shapes and sizes. Above is a picture of "patty pan" squash. Have a great week folks...hope you enjoy the produce.

Thanks,

Tommy 

(Yellow Squash)

(Bright Lights Swiss Chard)

(Burpless Cucumber)