Taking a rest in the shade of a tree listening to crickets, August is here!
Time to roll up our sleeves and clean the garlic that has cured in the green house,
seed late fall crops, harvest onions, potatoes and finally green beans!
We'll be saying good bye to some of our farm crew as they go back to school in a few weeks. Many thanks to Colin, Pedro and his brother Ricki!
Time to roll up our sleeves and clean the garlic that has cured in the green house,
seed late fall crops, harvest onions, potatoes and finally green beans!
We'll be saying good bye to some of our farm crew as they go back to school in a few weeks. Many thanks to Colin, Pedro and his brother Ricki!
A million thanks to Doctor Mike Loor who volunteered with us for 3 years at our farm stand in Logan Square. He took a tenure job in Florida State College in Jacksonville.
Good luck Doctor Mike!
Your vegetable harvest..........
green swiss chard
yellow storage onions
adirondack blue potatoes
garlic
green beans
chives
golden beets
hoophouse and field red slicing tomatoes
Yum! Green Beans!
Your fruit harvest...............
burbank plums
red beauty heart plums
golden rod grapes
peaches and/or nectarines
The farm in your kitchen...........
Your versatile green swiss chard is a nutritional powerhouse with a delicate flavor. The best way to store your "greens" is to place them in a plastic bag, unwashed. It should last about 5 days but who can wait that long! Enjoy your "greens" fresh!
stir fried swiss chard and red peppers
pasta with swiss chard
Your adirondack blue potatoes have a blue skin and blue flesh that lightens up when it cooks. These are great in a potato salad and are fantastic roasted and mashed.
pasta with swiss chard
Your adirondack blue potatoes have a blue skin and blue flesh that lightens up when it cooks. These are great in a potato salad and are fantastic roasted and mashed.
Fork Crushed Potato (smittenkitchen.com)
1 pound Purple Majesty or other purple potatoes, washed
4 small shallots, minced
2 tablespoons fresh-squeezed lemon juice
6 tablespoons good extra-virgin olive oil (we used half, and it was plenty for us)
Fleur de sel to taste
White pepper to taste
2 tablespoons parsley, chopped
4 small shallots, minced
2 tablespoons fresh-squeezed lemon juice
6 tablespoons good extra-virgin olive oil (we used half, and it was plenty for us)
Fleur de sel to taste
White pepper to taste
2 tablespoons parsley, chopped
In a large pot, cook potatoes with skins on in heavily salted boiling water until tender, approximately 15 minutes. Remove potatoes from pot, and peel them while still warm. Place potatoes in a large bowl and, using a fork, gently smash them, maintaining a fairly chunky consistency. Fold in minced shallots, lemon juice, olive oil, fleur de sel, and white pepper. Finish with parsley.
Storage onions!Full flavor and versatile in many methods of cooking.
Easy Swiss Chard:
- 1 lb Swiss chard, chopped
- 1 medium clove Chopped Garlic
- 1 tsp fresh lemon juice
- 3 TBS extra virgin olive oil
- salt and black pepper to taste
Directions:
- Chop garlic and let sit for 5 minutes to bring out its health-promoting properties.
- Use a large pot (3 quart) with lots of water. Make sure water is at a rapid boil before adding Swiss chard.
- Cut off tough, bottom part of Swiss chard stems.
- Add the chopped leaves to the boiling water. Do not cover. Cook for 3 minutes; begin timing as soon as you drop the Swiss chard into the boiling water.
- Place in colander and press out excess water.
- Transfer to serving dish and toss with rest of ingredients while it is still hot.
Pictures of the farm.............
Chris seeding fall crops
Pedro cutting pea shoots
irrigation in our lower fields
Danny harvesting potatoes
Duncan harvesting green beans
shallot harvest
late summer flowers of zinnias, cosmos, celosia and queen anne's lace
sweet summer sungold tomatoes
in the company of butterflies as we harvest flowers
Farm Market Stand
is open on Thursdays from 4-7pm.
You'll find an assortment of vegetables, eggs, popcorn, goat milk soap, wisconsin maple syrup,
michigan grown fruit and flowers for sale.
Come and join us!
even our flowers travel safely to the Logan Square Farmer's Market
Eat Well!
Your farmers,
Tania and Chris Cubberly along with our crew, Danny, Michelle, Duncan, Tomas, Joe, Pedro, Ricki, Keegan and Colin!
Danny harvesting potatoes
shallot harvest
late summer flowers of zinnias, cosmos, celosia and queen anne's lace
sweet summer sungold tomatoes
in the company of butterflies as we harvest flowers
Farm Market Stand
is open on Thursdays from 4-7pm.
You'll find an assortment of vegetables, eggs, popcorn, goat milk soap, wisconsin maple syrup,
michigan grown fruit and flowers for sale.
Come and join us!
even our flowers travel safely to the Logan Square Farmer's Market
Eat Well!
Your farmers,
Tania and Chris Cubberly along with our crew, Danny, Michelle, Duncan, Tomas, Joe, Pedro, Ricki, Keegan and Colin!
