Showing posts with label onion. Show all posts
Showing posts with label onion. Show all posts
Saturday, June 16, 2018
2018. Week 6. Blueberries!!
New this week:
Red Romaine- Use it the same as green romaine. It is just a little more delicate, but oh so beautiful!
Blueberries - we don't grow blueberries, but we get these direct from the grower Donio in Hammonton, NJ , "The Blueberry Capitol of the World"
Cabbage - This is a great variety that has tender leaves that are very sweet and crisp - perfect for coleslaw or stir-fries. One of my families favorite ways to eat cabbage is Egg Roll in a bowl.
Spring Onions- look similar to scallions, but you'll notice that they have small onion bulbs at the base. Spring onions are sweeter and mellower than regular onions, but the greens are more intense in flavor than scallions. The bulbs can be used in much the same way as regular bulb onions.
Sunday, June 19, 2016
2016 week 7
Returning from previous weeks:
Red Romaine
Carrots
Swiss Chard
Zucchini
Kirby pickles
New this week:
Spring Onion- This variety is called "candy". A nice sweet onion.
Cabbage - This varieties fitting name "Tender Sweet" lends itself to delicious slaw and stir fry.
Dill- Now is the time to make those refrigerator pickles!
Blueberries- I missed putting them in the picture. But we are so excited to include blueberries from J&J Farms in Hammonton, NJ (the blueberry capitol of the world).
Labels:
cabbage,
carrots,
dill,
onion,
pickles,
red romaine,
swiss chard,
yellow squash,
zucchini
Monday, August 24, 2015
Sunday, August 16, 2015
2015 week 15!
Labels:
cilantro,
corn,
kale,
onion,
swiss chard,
tomato,
watermelon,
yellow squash,
zucchini
Sunday, August 9, 2015
2015 week 14 -
New this week:
Cilantro! Store in refrigerator with cut ends in a jar of water and leaves loosely covered with a plastic bag for several days. Delicious in salsa!
Summer Crisp Lettuce - Lettuce in August is a new thing for us at Buzby Farm, we hope you enjoy these beautiful heads, much smaller than the spring heads, but so delicious!
Red Long Hots - We gave out long hots a couple weeks ago, these are from the same plant, the peppers just turned red from staying on the plant longer and having more time to ripen. These would taste great in salsa!
Sunday, August 2, 2015
Sunday, July 26, 2015
2015 week 12
New this week:
Sicilian Eggplant! Can be used just as you would a regular eggplant.
Returning from previous weeks:
Peaches
String Beans
Tomatoes
Collard Greens
Grape Tomatoes
Carrots
Sweet Corn
Onion
Sunday, July 19, 2015
2015 week 11
Returning from previous weeks!
Onion
String Beans
Grape Tomatoes
Carrots
Bell Peppers
Tomatoes
Sweet Corn!!!
New this week:
Peaches from Larchmont Farms on Rt 77 in Deerfield.
Sunday, July 12, 2015
2015 Week 10 // Half Way
Returning from previous weeks:
Tomatoes!
Onion
Carrots
Grape Tomatoes
New this week!
String Beans -fresh string beans are so good! I like to blanche them for a couple minutes then put them on a sheet pan and drizzle olive oil, then sprinkle with salt, pepper, minced garlic and parmesan cheese. Bake just long enough to melt the cheese! Yum!
Canary Melon- A delicious melon // kinda like a honeydew, kinda like a cantaloupe
Eggplant- While everyone in this household loves fried eggplant, this mama only has the patience to make it on rare occasions. But this eggplant recipe comes together quickly for a great week night meal.
Basil- Ohh! The aroma of summer. Tomato Pie or Basil Pesto anyone?
Long Hots- !!!HOT!!! Pepper, but so good. Here is a recipe that looked good,
Sunday, July 5, 2015
2015 week 9 // Summer Explosion!
Returning produce from previous weeks:
Spring onion
Collard Greens
Carrots
Bell Peppers
New this week!
Parsley - A lovely herb that really brightens flavor. Here is a link to a chimichurri sauce which delicious served on steak or other meats. Chimichurri is kind of like pesto, but made with parsley.
Cantaloupe- One of my favorite summer crops! Here is a link to my recipe for grilled cantaloupe. It is one of my most popular blogposts.
Grape Tomatoes- Yum! Sweet, pop 'em in your mouth snack.
Heirloom Tomatoes- It is the beginning of tomato season! Yippy! I hope you really get to know and love all the different varieties we grew this year.
Cauliflower- Many varieties of cauliflower are white only because, farmers bunch the leaves over top of the head blocking the sun. This variety is called Bishop and is a "self-blanching" variety, meaning the leaves naturally tend to cover the head. You may notice these heads are a bit yellow in color. This is because the "self-blanching" isn't quite as sun-proof as bunching the leaves and these cauliflowers have seen the sun a bit.
Red Cabbage- The flavor for this "Super Red" superior for red cabbage: tender, crisp, and pleasantly peppery. I can't wait to make some fish tacos with red cabbage slaw!
Sunday, June 28, 2015
2015 week 8!
Tuesday's storm was a whopper! Crazy fierce wind. Electricity was out for 2 days and there are many trees down. One tree fell on a greenhouse. One whole row of kiwi trellis collapsed! That looked scary, but we were able to reconstruct the trellis the next day and get them all standing. Looks like no kiwi were killed, only beat up a bit. Saturday we got another 2 inches of rain. Ugh! And there are more thunderstorms in the forecast. But at least the irrigation guys are getting a break. Come on sunny summer days!
Returning from previous weeks:
Blueberries
Kale
Carrots
Onion
New this week:
Sweet Corn- So glad to have sweet corn in your share for this week leading up to the 4th of July. My words of wisdom about our sweet corn is eat it as soon as you can, it will taste the best this way. If you can't eat it right away, leave it in the husk and put in the refrigerator. I've had many people tell me the have kept their corn for a whole week in the fridge and it still tastes delicious!
Green Bell Peppers- Come on! Stir fried peppers and onion. . . heavenly! :-)
Beets- Our beet crop is a little underwhelming. Year after year we struggle to have a stellar beet harvest. But we will keep trying to grow this elusive root crop. I love roasted beets on a salad with goat cheese!
Sunday, June 21, 2015
2015 week 7
I don't know about you but for us the big news of the week is SCHOOLS OUT for summer!!! Congratulations to the graduating class of 2015! Let's celebrate with blueberries!
Returning from previous weeks:
Swiss Chard
Yellow Squash -lots of it! perfect time to make squash casserole!
Spring Onion
New this week!
Blueberries - we don't grow blueberries, but we get these direct from the grower J&J in Hammonton, NJ , "The Blueberry Capitol of the World"
Cabbage - This is a great variety that has tender leaves that are very sweet and crisp - perfect form coleslaw or stir-fries.
Carrots! - Have you ever heard it said that carrots improve your vision? Well, that may not be entirely accurate. During World War II, the British government credited carrots with improving night vision which led to a sudden increase in Nazi bombers being successfully shot down at night. The real reason for the success was a secret new radar system. The carrot story offered the Nazis a plausible explanation and helped distract attention from the radar system. Thankfully, it is true that carrots are high in beta-carotene which may help reduce the risk of cataract and macular degeneration. Not bad! The photo shows rainbow carrots, but this week will actually be regular orange carrots and rainbow carrots will be coming next week.
Monday, June 15, 2015
Chicken Ceasar Salad Wraps
This is a favorite of Farmer Eric. He loves creamy Caesar dressing and the ease of having his salad hand held. None of this messing with forks stuff.
Chicken Caesar Salad Wraps
3 boneless chicken breast
1/2 cup black olives, sliced
half of a red bell pepper, chopped
1/2 cup Parmesan cheese
1 head of romaine
Caesar dressing about 1/2 cup ( I squirt some in mix and then add more until it looks good)
A pack of your favorite wraps
Pound chicken to flatten so it will grill more evenly. Sprinkle chicken with salt and pepper or kick it up a notch and sprinkle with Montreal seasoning. Grill chicken until it has nice grill marks and is cooked all the way through. After the chicken has cooled a little slice into thin strips.
In a very large bowl add romaine lettuce chopped, onion, olives, red pepper, and parmesan cheese.
Sometimes we put croutons in too, yum! Add the chicken and squirt in the Caesar dressing right before ready to serve. Toss, toss, toss, until everything is well coated. Pile the filling in the center of the wrap and roll up burrito style.
Happy Cooking!
Sunday, June 14, 2015
2015 week 6
This week A.T. Buzby Farm was honored at the local FFA banquet for our support of FFA, its mission, and members. FFA does a great job growing leaders for the agricultural industry and our communities. We currently employ four current/past FFA state officers. They are enthusiastic workers. The future looks bright for New Jersey Agriculture.

Returning from previous weeks:
Romaine is back and looking so good!
Purple top turnips just the root.
Kirby pickles, probably their last week.
New this week:
Zucchini- such a versatile vegetable! Our family's all time favorite recipe is Stuffed Zucchini, check it out here, it is THE best!
Yellow Squash- Saute it up with the onion in your share!
Spring Onion- The variety of onion we grew is called " CANDY". The perfect sweet onion.
Fennel-With the flavor of sweet anise, fennel is a great addition in soups, pasta, salads, and more. To be honest fennel is completely new to me! If you know and love fennel please reach out to me on Facebook or email and let me know your favorite way to prepare it. I am planning to try this recipe later this week.
Wednesday, August 6, 2014
Tomato Pie Recipe
Tomato, tomato, tomato.
Its just about that time in the summer when the tomatoes start to really pile up on the windowsill and counters in my house. I've had the tomato grilled cheese, the BLT, the bruschetta, the tomato sandwich, caprese salad, and now I'm looking for a different, delicious way to eat up some of these tomatoes.
I found the answer in Tomato Pie!


First for the tomato pie, you need the pie crust. You are welcome to make one from scratch, but I totally used a refrigerated store bought crust. Preheat the oven to 350 and pre-bake your crust for 10-12 minutes, until lightly browned. I recommend using dried beans or something to help hold the edges up while pre-baking the crust.
Now the tomatoes. You can use any tomato you have. I just used these gorgeous Big Beef. I think the pie would be lovely with some colorful heirlooms too.
First cut the tomato horizontally and squeeze to remove the excess juice. It is important to squeeze the tomatoes or your pie will be watery. Then give the tomatoes a rough chop. You need 3 cups of chopped tomatoes.
Next chop 1/2 onion and chop some basil, about 1/4 cup.
In a medium bowl, mix together 2 cups grated cheese ( I used mozzarella and parmesan), 3/4 cup mayonnaise, Tabasco, a sprinkle of salt and pepper.
In the pre-baked pie shell sprinkle in the chopped onion.
Spread the chopped tomatoes over the onion and sprinkle with basil.
Spread the cheese mixture over the tomatoes
Place in oven and bake 30-40 minutes until bubbly and browned.
Holy Cow! So good!
Tomato Pie Recipe
1 9inch pie crust
3-4 tomatoes, cut in half squeezed to remove excess juice, and then roughly chopped (3 cups)
1/2 onion, chopped
1/4 cup chopped basil
2 cups cheese, I combined mozzarella and a little parmesan, but any cheese would work. Cheddar and
Monterey would be goooood!
3/4 cup mayonaise
1 tsp tabasco sauce
Preheat oven to 350. Pre-bake pie crust 10-12 minutes until lightly browned. Sprinkle the bottom of the pie crust with chopped onion. Top with chopped tomatoes and sprinkle with basil. In a medium bowl mix the cheese, mayo, tabasco sauce, salt, and pepper. Spread over the tomatoes. Bake until bubbly and browned. 30-40 minutes!
Tuesday, June 25, 2013
2013 week 7
Summertime
For all you folks who love your sweet corn, happy day to you. . . it's here!
It's New Jersey Blueberry season! Yippee! The Pine Barrens of Atlantic and Burlington counties grow the best blueberries. The berries in your share come from Hammonton, New Jersey.
Did you know New Jersey is second, only to Michigan in blueberry production for the United States?
Parsley- a lovely herb that brightens flavor. It is just wonderful added to so many dishes.
Have you ever made Chimichurri sauce for your steak, chicken, fish or pasta? It's amazing.
Here are some recipes to try with Parsley
Chimichurri Recipe from Simply Recipes
Tabbouleh Recipe from Ina Garten
Parsley Tea to aide digestion
Cucumber, Onion, Parsley Salad from Kalyn's Kitchen
We are seeing the ill effects of all this rain. Water laying in the field is not good. We are pretty certain these peppers will not survive in this wet part of the field.
To much rain is effecting the pickle crop as well, mold and fungus love to grow in wet areas
But we look to the future with hope for some dry, sunny days.
Happy Summer!
For all you folks who love your sweet corn, happy day to you. . . it's here!
It's New Jersey Blueberry season! Yippee! The Pine Barrens of Atlantic and Burlington counties grow the best blueberries. The berries in your share come from Hammonton, New Jersey.
Did you know New Jersey is second, only to Michigan in blueberry production for the United States?
Parsley- a lovely herb that brightens flavor. It is just wonderful added to so many dishes.
Have you ever made Chimichurri sauce for your steak, chicken, fish or pasta? It's amazing.
Here are some recipes to try with Parsley
Chimichurri Recipe from Simply Recipes
Tabbouleh Recipe from Ina Garten
Parsley Tea to aide digestion
Cucumber, Onion, Parsley Salad from Kalyn's Kitchen
We are seeing the ill effects of all this rain. Water laying in the field is not good. We are pretty certain these peppers will not survive in this wet part of the field.
To much rain is effecting the pickle crop as well, mold and fungus love to grow in wet areas
But we look to the future with hope for some dry, sunny days.
Happy Summer!
Labels:
blueberries,
corn,
hakurei turnips,
onion,
parsley,
pickle
Friday, June 7, 2013
My All Time Favorite Salad
Shout out to my good friend Rachael who first introduced me to this salad quite a few years back. Rachael and I share much in common, our love of food, trying new recipes, and browsing cookbooks. Throughout our friendship she has introduced me to many wonderful foods: BBQ chicken nachos, Cheesecake Factory Factory Burrito, Bean Corn Salsa, Iced Lattes, Death by Chocolate Cupcakes, Amish Market Donuts, and the list goes on. Gosh, writing all this makes me NEED a girls night out with my girls! Love you Rachael! This one is for you.

While the chicken is grilling cut up 1 onion, 1 red, and 1 green pepper. I make this salad in the winter with Buzby peppers that I froze.
Saute the peppers and onions with a little bit of olive oil.
Don't forget to season with salt and pepper.
Now take the sugar snap peas you picked and cut the top off.
Steam the sugar snap peas for a couple minutes.
Now its time to assemble the salad. Start by making a nice big pile of romaine leaves on your dinner plate.
Add some slices of BBQ grilled chicken.
Next add the peppers and onions.
Then the sugar snap peas.
The next layer is cheese! Provolone cheese. Cut into strips.
Add cheese slices to salad.
Now this is when the magic happens.
Add a couple globs of dressing. You won't believe how good this flavor combination is. The crisp lettuce with the warm chicken, peppers, and snap peas, then the cheese melts from the warmth of the chicken. Then the tangy blue cheese! It's amazing.
Now for the kids I keep all the ingredients separate. They like it like that.
Oh yeah!
Feel free to modify with a different dressing if blue cheese isn't your thing, but I do believe you will be missing out.
Happy Cooking!
My All Time Favorite Salad
First grill some chicken.
During the last couple minutes of cooking slather in BBQ sauce.
Saute the peppers and onions with a little bit of olive oil.
Don't forget to season with salt and pepper.
Now take the sugar snap peas you picked and cut the top off.
Steam the sugar snap peas for a couple minutes.
Now its time to assemble the salad. Start by making a nice big pile of romaine leaves on your dinner plate.
Add some slices of BBQ grilled chicken.
Next add the peppers and onions.
Then the sugar snap peas.
The next layer is cheese! Provolone cheese. Cut into strips.
Add cheese slices to salad.
Now this is when the magic happens.
Add a couple globs of dressing. You won't believe how good this flavor combination is. The crisp lettuce with the warm chicken, peppers, and snap peas, then the cheese melts from the warmth of the chicken. Then the tangy blue cheese! It's amazing.
Now for the kids I keep all the ingredients separate. They like it like that.
Oh yeah!
Feel free to modify with a different dressing if blue cheese isn't your thing, but I do believe you will be missing out.
Happy Cooking!
Tuesday, July 17, 2012
CSA 2012 week 11
This weeks share includes: corn, green bell peppers, Sicilian eggplant, onions, heirloom tomatoes, PYO grape tomatoes, blueberries, watermelon and cantaloupe.
You can use Sicilian eggplant just as you would use your black globe eggplant. Sicilian eggplant is great for eggplant Parmesan and is said to have slightly sweeter taste.
Here is a link to my all time favorite eggplant recipe.
Tomato harvest is in full swing. I LOVE it. Here is my BLT I made for myself tonight. That is one of the Big Beef tomatoes. I had tomato juice running down to my elbows. YUM-O!
Also enjoying:
-Grilled Cheese with tomato
-Tomato Bruschetta
-Pico de gallo with our tomato, onion, and jalapeno
-Fried Eggplant with a slice of tomato on top
-Eat a tomato like an apple (Gram is famous for this one)
Enjoy!
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