The Veggies are coming in now!

Aaah a nice cool morning in Laramie with some much needed rain hopefully on the way. Nice to have the fans in the window pulling in that fresh air. Laramie smells so beautiful when it rains.

Ricky headed to the farm for a day of planting, pulling weeds, tending irrigation and checking out what needs to be picked for the farmers market on Friday.

We've been bringing in potatoes and tomatoes and this week we'll have green beans and garlic as as new additions. The summer squash and cucumbers are starting to take off and things are in limited quantities so come down as close to 3 as you can to get the variety and selection.

We know a lot of you don't get off work until 5 so maybe in the future let's see if we could move the market to Sat. 8 - 12 so everyone can come and enjoy.

Hope to see you at the market!

100 Mile Diet....Plenty

I know we discussed this book a couple of years ago but it's so great and such an awesome read on one young couples adventure into eating within 100 miles of thier home for a full year. So please check it out again! I'm sure Second Story can order them for you and would be a great for a bookclub.

http://100milediet.org/

Potatoes & Macadamia Nut Sour Cream

Potatoes, Potatoes, Potatoes! We will be bringing up potatoes tomorrow, Friday July 23rd to Laramie Farmer's Market. We are very excited. I have a beautiful bowl of Red Rose potatoes on the counter this morning that I'm going to whip up tonight for Ricky when he returns home from farm tonight.

We will also have more beets, some carrots, possibly green beans. As well as all the other goodies that are starting to take off in this heat.

So we hope to see you down at the market from 3-7. Come early as we've been selling out by around 5pm everyday.

I'm sharing my favorite macadamia nut sour cream recipe to top those delicious potatoes or you can use this as a sandwich spread, dipping for chips and crackers, in burritos or as a ricotta.

Macadamia Nut Sour Cream

1 1/2 cups macadamia nuts (soaked for at least 2 hours, drained and rinsed)
1- 2 lemons
sea salt to taste
1/3 cup water

So in a blender add the drained macadamia nuts, the fresh squeezed juice of 1 -2 lemons (depending on taste), sea salt and enough water to just make the mixture continue to pull through the blender. Blend until smooth. Will have the consistency of ricotta cheese.

Use your imagination as to how you use. It's a great vegan alternative!

Garlic

Here is a great link on how to clean, dry and store garlic to last the year!

http://www.garlicfarm.ca/storing-garlic.htm

Garlic Scape Pesto

Good Morning!

It was a great farmers market yesterday in downtown Laramie. HOT! Very hot for Laramie. It was wonderful to see so many people out and about on a beautiful summer's day.

Ricky surprised me by bringing garlic scapes up from the farm and I promised to share our garlic scape pesto recipe with you all. It's great on toasted bread, crackers or with pasta.

1/4 # garlic scapes (use just the stalks, wash and roughly chop)
1/2 cup organic olive oil
1 cup Parmesan (fresh, not grated, from Whole Earth Grainary is the best)
3 T. fresh lime juice
sea salt to taste

In a blender or food processor, mix the garlic, salt, lime juice and Parmesan into a paste. Then gradually blend in the olive oil.

Enjoy, it's delicious. I found this recipe when I was selling garlic scapes as the produce manager at Moscow Food Co-op in Moscow Idaho from Mary Janes Farm. Here is their farm link.

http://www.maryjanesfarm.org/

Check it out, they started out with a small farm selling organic, delicious camp food and have expanded from there. You can also find her awesome organic farm magazine downtown at the Grand Newsstand.

Have a wonderful and safe weekend and we'll see you next week. I think we'll have new potatoes next week and I'll publish our yummy macadamia nut sour cream recipe to top those yummy spuds.