Can you believe that it's September 6th? I can not. It seems like it was just yesterday that my mom, sister and I and our combined 5 dogs were at the farm on St. Patrick's Day having a picnic and watching the dogs play in the seep ditch dreaming of what summer would hold.
It's very chilly and windy here today in Laramie. In the 50's with 30 mph winds. The aspens have a rattle to their sound and there have been some stray fallen leaves blowing by. Tonight a low of 29 degrees. Ouch. Hopefully we will not see a frost at the farm until October so that we can continue bringing up the rest of the vegetables.
Ricky was at the farm today and said it was howling windy down there as well. Things are sure starting to slow down; cucumbers, green beans, etc. Plus the grasshoppers have found us and have eaten the remaining blossoms. We still have quite a bit of stuff and with the cooler weather the lettuces are coming back.
We hope to see you at the markets. Only 3 more Sept, 10th, 17th, and 24th. Please stop down and support the other local area growers, vendors and artisans: High Horse Farm for great salad mix and mushrooms, Student Acres has had a spot for a couple of weeks, Tamale Family, Worm Wrangler, Abbey's Need More Salsa, Wags, and many others.
Thank you again for your support this summer it was a fun year! Hopefully we will see more of you in the next year as the word spreads to support local growers and our farmers market!
New Mexican Shepard's Pie
(altered from Los Poblanos Organics in Albuquerque, NM)
Ingredients:
1 # potatoes ( I prefer the red or Yukon) boiled and mashed with garlic, olive oil, salt and pepper to taste
1 Bunch Chard, chopped (another terrific way to use chard)
3 Yellow Summer Squash, cubed
1 med. Onion, chopped
2 cloves Garlic, minced
5 Green Chilies ( I used roasted Poblanos but any will do) chopped to taste * You can purchase peppers at market then roast in oven or on grill watching carefully and turning to brown skin*
1 Tomato Chopped
Cheese or Macadamia Nut Cheese (see Recipe in previous blog to keep vegan)
Directions:
First bring potatoes to boil. In a skillet, saute all the veggies except for tomatoes until they are tender but not mushy; keep adding the chard and it will begin to break down. Put the saute mix into a oven safe glass bowl. Once the potatoes are done and mashed plop them on top to cover. Top with cheese Cover with glass top. Bake at 350 degrees about 15 0 20 minutes until cheese is melted and to mingle flavors. Take out and top with the chopped tomatoes. Serve with fresh salad and enjoy.
(The original recipe on Los Poblanos Organics was a Mexican Frittata using eggs to cover which would be wonderful; however since I am vegan and we were hungry for Shepard's Pie I found the recipe online and altered it).
Monday, September 6, 2010
Thursday, August 12, 2010
Thursday Morning
I'm heading to the farm this morning, after I have some dandelion tea and make a kale slaw to share at lunch. It's going to be hot down there today and us poor Laramites don't do well in that heat as our blood is as thick as pudding.
It will be a fun day! Picking day is always fun. There is no weeding, just all of us picking, chatting, washing, and packing veggies for the farmers market on Friday.
We have a big group of friends today helping us, as Ricky is off in the Tetons hopefully resting and enjoying time with close friends.
We'll have the usual suspects at the market on tomorrow: kale, chard, scallions, green beans, radishes, potatoes, lettuces, onions, cucumbers, eggplant, yellow and green summer squash; as well as beets and carrots. Oh and garlic and tomatoes.
Hope to see you there! We will be there waiting!
It will be a fun day! Picking day is always fun. There is no weeding, just all of us picking, chatting, washing, and packing veggies for the farmers market on Friday.
We have a big group of friends today helping us, as Ricky is off in the Tetons hopefully resting and enjoying time with close friends.
We'll have the usual suspects at the market on tomorrow: kale, chard, scallions, green beans, radishes, potatoes, lettuces, onions, cucumbers, eggplant, yellow and green summer squash; as well as beets and carrots. Oh and garlic and tomatoes.
Hope to see you there! We will be there waiting!
Saturday, August 7, 2010
Beet Pesto?
Someone at the market said they made beet pesto??? Could you share it with us and I could post it..or if any of you have yummy recipes 'lettuce' know and we'll post them on our blog.
Thanks for following and eating your veggies!
Thanks for following and eating your veggies!
Chard Pizza
You can use any green but I find I really like to use chard for this.
Chard Pizza
Ingredients
1 box of frozen brown rice pizza crusts (Available at the Big Hollow Food Co-op, or make your own)
2 bunches chard, washed & de-stemmed (tip: grab the base of the stalk with right hand and run fingers of left hand up the stalk fast to take the leaf off the stem, compost stem, feed to chickens or put in soup, keep the green)
mushrooms, garlic, yellow zucchini squash, whatever your heart desires
pesto or marinara or olive oil and garlic
Directions:
1. After following directions on package for brown rice pizza crust {preheat to 500, cover with olive oil and bake for 4-5 minutes}, reduce to 425 for baking. Top crust with pesto, marinara, or I like to use the macadamia nut cheese from previous post.
2. Add sliced zucchini, patty pan squash, garlic or mushrooms, etc.
3. Begin layering chard leaves, evenly till it's about 5 -6 inches tall. I know it's a bit scary but trust me. You want all your toppings you want on pizza underneath chard so as they don't topple off.
4. Place in oven and bake about 15 minutes until chard shrinks down to about 2 inches tall, pull out and top with cheese, Parmesan or I spread my macadamia nut cheese on top. Place back in oven till cheese melted about 5 more minutes.
5. Pull out, cool for a moment and then be shocked at how tasty this is. POPEYE PIZZA!
Tip: you could prolly use any kind of green but I've always used chard and since it grows so well here in Laramie go for it. Or come by our stand on Friday, buy 2 bundles and some yellow squash, go across the aisle to High Horse Farm and purchase some yummy mushrooms and try it for yourself. It's like a 20 minute dinner tops and is so healthy and satisfying.
Chard Pizza
Ingredients
1 box of frozen brown rice pizza crusts (Available at the Big Hollow Food Co-op, or make your own)
2 bunches chard, washed & de-stemmed (tip: grab the base of the stalk with right hand and run fingers of left hand up the stalk fast to take the leaf off the stem, compost stem, feed to chickens or put in soup, keep the green)
mushrooms, garlic, yellow zucchini squash, whatever your heart desires
pesto or marinara or olive oil and garlic
Directions:
1. After following directions on package for brown rice pizza crust {preheat to 500, cover with olive oil and bake for 4-5 minutes}, reduce to 425 for baking. Top crust with pesto, marinara, or I like to use the macadamia nut cheese from previous post.
2. Add sliced zucchini, patty pan squash, garlic or mushrooms, etc.
3. Begin layering chard leaves, evenly till it's about 5 -6 inches tall. I know it's a bit scary but trust me. You want all your toppings you want on pizza underneath chard so as they don't topple off.
4. Place in oven and bake about 15 minutes until chard shrinks down to about 2 inches tall, pull out and top with cheese, Parmesan or I spread my macadamia nut cheese on top. Place back in oven till cheese melted about 5 more minutes.
5. Pull out, cool for a moment and then be shocked at how tasty this is. POPEYE PIZZA!
Tip: you could prolly use any kind of green but I've always used chard and since it grows so well here in Laramie go for it. Or come by our stand on Friday, buy 2 bundles and some yellow squash, go across the aisle to High Horse Farm and purchase some yummy mushrooms and try it for yourself. It's like a 20 minute dinner tops and is so healthy and satisfying.
Raw Turnip Salad
For all of you who bought those yummy, white, creamy turnips at the market on Friday; here is my fav recipe for them. It's so easy and fast and delicious!
Raw Turnip Salad
4 raw turnips washed, peeled and grated ( I use our cheese grater)
1/8 cup olive oil
1/8 cup lemon juice or more to taste
small handful of either dill, cilantro or basil chopped
salt and pepper to taste
Mix all together and enjoy!
Raw Turnip Salad
4 raw turnips washed, peeled and grated ( I use our cheese grater)
1/8 cup olive oil
1/8 cup lemon juice or more to taste
small handful of either dill, cilantro or basil chopped
salt and pepper to taste
Mix all together and enjoy!
What do I do with kale?
Two words, KALE SLAW!
When I first had this recipe at the Moscow Food Co-op in Moscow, Idaho, in 1998 I was hooked for LIFE! Every time I serve it at potlucks or parties everyone wants the recipe. It's that good. It's amazing and a great way to use up a lot of kale. Try it and you to will be hooked for life. I think this recipe alone, along with Pesto Cheese Rolls and Oatie cookies has kept the co-op in Moscow going strong. So trust me and make it and you'll be amazed. I shared it with Melissa at Sweet Melissa's and she has people asking for it on the menu...I think it should be offered permanently...hint hint.
The moment you have all been waiting for:
Kale Slaw
Ingredients:
2 medium bunches kale, rinsed, de-stemmed and cut in thin strips
1/3 lb carrot, grated
1 cup red cabbage, in thin strips or more
Dressing:
2/3 cup cashews, finely chopped
2 tsp garlic, minced
1 T. ginger, minced
1 can green chilies (4oz.)
1 1/2 T. Tamari (wheat free) or Namo Shayo
3/4 cup vegannaise
( I put the above ingredients, minus vegannaise until very end, in our food processor and combine until almost smooth, then add vegannaise to finish)
1. Prepare veggies and place in large bowl.
2. Mix dressing ingredients together in small bowl or food processor, then pour dressing over veggies.
3. Toss and serve cold.
It's amazing. You could always use regular mayo but when people do they realize it doesn't taste like what I bring to potlucks and you can find the Vegannaise at the Big Hollow Food Co-op. I use the purple label which has grape seed oil in it.
You will be a hit at the next party you go to and don't be surprised if all there is there is Kale Slaw variations.
When I first had this recipe at the Moscow Food Co-op in Moscow, Idaho, in 1998 I was hooked for LIFE! Every time I serve it at potlucks or parties everyone wants the recipe. It's that good. It's amazing and a great way to use up a lot of kale. Try it and you to will be hooked for life. I think this recipe alone, along with Pesto Cheese Rolls and Oatie cookies has kept the co-op in Moscow going strong. So trust me and make it and you'll be amazed. I shared it with Melissa at Sweet Melissa's and she has people asking for it on the menu...I think it should be offered permanently...hint hint.
The moment you have all been waiting for:
Kale Slaw
Ingredients:
2 medium bunches kale, rinsed, de-stemmed and cut in thin strips
1/3 lb carrot, grated
1 cup red cabbage, in thin strips or more
Dressing:
2/3 cup cashews, finely chopped
2 tsp garlic, minced
1 T. ginger, minced
1 can green chilies (4oz.)
1 1/2 T. Tamari (wheat free) or Namo Shayo
3/4 cup vegannaise
( I put the above ingredients, minus vegannaise until very end, in our food processor and combine until almost smooth, then add vegannaise to finish)
1. Prepare veggies and place in large bowl.
2. Mix dressing ingredients together in small bowl or food processor, then pour dressing over veggies.
3. Toss and serve cold.
It's amazing. You could always use regular mayo but when people do they realize it doesn't taste like what I bring to potlucks and you can find the Vegannaise at the Big Hollow Food Co-op. I use the purple label which has grape seed oil in it.
You will be a hit at the next party you go to and don't be surprised if all there is there is Kale Slaw variations.
Wednesday, July 28, 2010
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!
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!
Subscribe to:
Posts (Atom)