Ok I got a wee bit behind schedule I was very sick over the weekend, and with the throwing up, I didn’t get the application up… No worries it is coming soon… I know the suspense…
Look Out :
February 1st the 2014 membership shares with be available and open for joining…
We have been busy making some changes to the CSA to improve everyone’s overall veggie experience… We know 2014 is going to be a great season!!!
- Baby Pam Baking Pumpkins
- Acorn Squash
- Butternut Squash
- Buttercup Squash
- Empire Apples
- Purple Onions
- Spanish yellow Onions
- Hubbard Squash
Bonus Item M&M Sugar cookies:)
Can you believe that it is April 30th already… May tomorrow…. Well today is the last day to join the CSA and receive the early bird special pricing… You can join until May 30th… Or for as long as we still have positions open at the Spring Chicken Pricing… Email today if you want to reserve the Early Bird Pricing:)
Hello CSA want to bes….. Just a little reminder that if you want to get in for the discount early bird pricing you need to sign up by April 30th; which is Monday… Hurry and get in while we still have openings and special pricing… Sign up Today!
I taught a fabulous cupcake class for West Seneca Community Ed on Monday night, and we had a blast…
Check out their amazing creations…
– we made – red velvet- Meyer lemon- and purple swirl cupcakes..
so fun and so creative!!!!
The Harvest Patch wishes all of our members a very Merry Merry Christmas…
The application for 2012 CSA membership will be out in early January….
May you have a wonderful American Holiday … Filled with lots and lots of food, and plenty of great family and friends!!! Leave a comment to let us know how your meal turned out… Did any CSA members use their squash?
With the holiday that is based around a huge meal here in America… Maybe you need a little recpie for desert…
Pumpkin Ginger Tart
You will need :
Ginger snaps, and snickerdoodles
4 oz of butter
1 1/2 cup of pumpkin
3/4 cup of condensed milk
2 egg yolks
Take and crush the cookies and add the butter to make a crust… pat it into a tart pan, and bake for 10 minutes at 350…
while baking that mix the pumpkin, milk, and egg yolks
remvoe crust and add the pumokin mixture
bake the whole tart fro 30 more minutes, until the pumpkin is firm
How easy is that 
I just looked and saw that this is my 100th post on the blog… so I better make it a good post….
Fresh Squeezed Fall lemonade…. The market in the square had many lemons on sale, they were close to going bad, which was perfect for me, as i could taste the sweet sourness of lemonade as I was checking out my grocerys..
Using a citrus squeezer, thanks to Martha for designing it, I squeezed about nine lemons into the glass jug….
and then added some water, and a splash of sprite…. and my oh my it brought back was warmth of the summer sun…