Thursday, September 15, 2011

Thurs: 3-7
Fri:     11-7
Sat:   9-1

Hello from the farm,

We enjoyed what may have been the last summer-like day at the farm yesterday, getting cover crop planting started with crimson clover, tillage radish, and hairy vetch, and working on hoeing the millions of weed seedlings that have germinated in the fall crops thanks to a bit of rain that we've had over the last few weeks.  The edamame are ready--tasty green soybean triumph.  This year anyway,  farmers=1 deer=0.  :-)

We've been pulling and drying Indian corn and they are ready.  Want to grind your own cornmeal?  We'll have a grinder here starting next week that you can use.  See the cornmeal recipe below that my wife has been tweaking for some time now and our family enjoys frequently.  

Please join us in celebrating another wonderful season at the farm!!Our annual fall harvest potluck

Saturday, October 1st.

Kids activities at 4:30pm
5:00 Poluck--bring your favorite farm-inspired hot or cold dish to share
Music by Bon Accord and campfire from 6-8.

Suggestions for the Harvest

Edamame or Green soybeans:  
these are a tasty snack served as an appetizer in Japan, with the meal, or as a post-derve often with a cold  beverage.   They have developed a pretty good following here now as well. Boil in the pods in salted water for 5-7 minutes. Drain, cool slightly, sprinkle with salt and serve in the pods--just pop the little beans into your mouth by squeezing.  Fun and easy.
Indian Corn: These are beauiful for decorating with and make an outstanding cornmeal, or put them out for the creatures to enjoy in your back yard.
Pumpkins: both the seeds and pumpkin itself may be eaten. You can even scrape a bunch of pumpkin pulp out for bread, cookies, soup and cakes, and then carve it for a jack o' lantern provided you leave enough "wall" for strength.
butternut squash:  these are great roasted, combined with apple, maple syrup, brown sugar.--it really is simple to roast squash whole with the skin on--voila soft squash--no lacerations, missing digits!
sweet peppers:  these are fading away, enjoy.  so many shapes and colors when ripe.  They are easy to freeze, halve, core and freeze on a baking tray, then put into freezer bags.
eggplant: Italian or Asian type, they are the same in use and taste and come in stunning colors.  great on the grill with soy sauce and oil brushed on.
sweet onions: mild, yummy--salads, burgers, cuke and tomato salad, carmelized.
garlic: great in everything--except cake and ice cream, and even then.... ;-)
scallions: use in salad, or anywhere onions are appreciated.
cilantro: excellent on a ham sandwich, salsa, salad, liverwurst sandwich and on and on.

Cheyenne Cayenne

Hot Pepper Sauce --from fiery farmer Kim 

1 1/2 c. vinegar
6 hot peppers, any variety  --handle pepper processing with plastic gloves--no eye contact
6oz can of tomato paste
1Tbsp. minced garlic
1tsp. black pepper
1tsp. lemon juice
olive oil

Saute peppers and garlic in olive oil til soft. Stir in tomato paste and 1/2 the vinegar, bring to boil. Add the rest of ingredients and simmer for about 20 minutes.
I let mine cool and pureed it in the food processor--Kim.

Grandmother's Buttermilk Cornbread

1 c. butter
1 1/3 c. sugar
4 eggs
2 c. buttermilk or yogurt  (make your own buttermilk by adding 1 Tbsp vinegar to 1 c. milk)
1 t. soda
2 c. corn meal--grind it fresh here at the farm if you like, it's superb.
2 c. flour
1 t. salt
(1 c. cheese)

Melt butter; remove from heat; stir in sugar
add eggs and beat well
combine buttermilk and soda, add them
stir in the cornmeal, flour and salt until well-blended
(stir in shredded cheese if desired)
Bake 30-40 min in greased 9x13 pan at 375 degrees
--from the farmer's wife, Lorena

Thanks for enjoying and supporting what we do,


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