2016 week 5

New this week:

Kirby pickles - you can use these just like cucumbers, but they are especially great for pickling. Here is a link to a great refrigerator pickle.

Sugar Snap Peas are so delicious eaten raw. Or added to a stir fry. The snap peas are a pick-your-own crop for those picking up at the farm.  Come ready to take a 100 yard walk to the field and spend a little time picking.

Zucchini is such a versatile vegetable!  Our family's all time favorite recipe is Stuffed Zucchini, check it out here, it is THE best!  What will you make with yours? zucchini bread, zucchini "crab" cakes", minestrone with zucchini, grill it, roast it!

Kohlrabi, swiss chard, garlic scapes are back and looking good. We are squeezing another week out of the strawberry patch. Yay!


Saturday was a beautiful day for a farm tour and pick your own strawberries.  Thank you to all who came and helped make it a great day.  If you missed it we are sorry, and hope you can make it next year!

Some of you requested the cake recipe. . .

Kentucky Butter Cake (actually there is no butter in this recipe. . . it's all margarine)

3 cups flour
2 cups sugar
1 tsp. salt
1 tsp. baking powder
1/2 tsp baking soda
1 cup buttermilk
1 cup margarine, softened
2 tsp. vanilla
4 eggs
Heat oven 325F.  Grease and flour two loaf pans.  Mix  all ingredients until moist.  Beat 3 minutes at medium speed.  Pour into 2 pans evenly.  Bake 60-70 minutes or until cake tester comes out clean.  When the cake comes out of the oven poke a bunch of holes in the cake with a wooden skewer. Pour glaze slowly over cakes.  Let the cake cool completely before taking out of pans.


Glaze: 
In a small saucepan melt :
3/4 cup sugar
1/3 cup margarine
3 Tablespoons water
Take off the heat and add 1 1/2 tsp. vanilla.

2015 week 5

Returning from previous weeks:
Kohlrabi
Kirby Pickles
Bok Choy -- It's back!

New this week:
Swiss Chard - Another delicious green! It is so versatile, put it in soups, eggs, or sautée it.  Here is a link to a Coconut curry with Swiss Chard.  Here is a link to a simple sautéed swiss chard recipe.
Snap peas- so delicious eaten raw. Sweet! Or add to a stir fry.
Dill -  perfect combination with our kirby pickles!
Purple top turnips and greens.  Here is a link to a previous post all about turnips and turnips greens.  the recipe all the way at the bottom, turnip souffle -- soooo good!


Saturday was our annual Spring Open House! Good times, good food, good people.  Thank you for coming out, we really enjoyed sharing the farm with you.

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.

 

My All Time Favorite Salad

First grill some chicken.  

During the last couple minutes of cooking slather in BBQ sauce.

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!