- bi-colored sweet corn
- green bell peppers
- lemon yellow tomatoes
- Roma tomatoes
- field greens
- Leeks
- eggplant
- Hungarian Wax peppers
- Field Greens
- Onions
- Red Potatoes
- Green Beans
- Bell Peppers
- Roma Tomatoes
- Early Girl Tomatoes
- Lemon Bell Tomatoes
- Hungarian Wax Peppers
- Early Green Cabbage
Posted by Ashley | Posted in Tricks of the Trade | Posted on 21-08-2012
Aliza Grace
Born August 13th 2012
She weighed 8 pound and 14 ounces
She is 22 inches long
And we think she is quite perfect!!!
Hello Corn Lovers!!!!
It is that time of year, you can savor the delicious taste of fresh Sweet Corn all winter long by freezing it…
All you need to do to freeze it up :
first boil a pot of water
second place the corn in the water for 3 minutes
third remove the corn
forth cut off the cob and place into freezer bags
Tip: I like to use a bunt pan to cut of the corn, rest the cob on the hallow middle part and then when you cut it off it falls into the pan…
Want to give it a try? Place your order in bulk…
CORN SPECIAL:
Only :$3.00 a dozen… minimum order 5 dozen….
Call to place your order, and pick up at the farm, same day service may be available
Call Ashley at 585-322-3106
Email at : mrsashleyhowe@gmail.com
- green bell peppers
- bi-color sweet corn
- Hungarian peppers
- mixed tomatoes
- red salt potatoes
- early green cabbage
- beets
Check out Sarah’s Blog with this great Beet recipe to use this week with your beets… Enjoy!!!
http://sarahmeyerwalsh.wordpress.com/2012/07/25/roasted-beets-goat-cheese/
- First of the season Fresh Dug Red Potatoes
- Sweet Corn
- Green Beans
- Yellow Beans
- Bell Peppers
- Hungarian Wax peppers
- Butter Crunch Lettuce
- Egg Plant
- Beets
- Zucchini
Take all of those delicious veggies that you are struggling to use up and make a slaw of sorts….
- Yellow squash
- Zucchini
- Corn of the cob
- Green bell peppers
- Beets
- Hungarian wax peppers
Using your food processor or just even your veggie grater ; grate them all up
Make a nice vinaigrette with one part olive oil, one part balsamic vinegar, or cider vinegar if you like, dash of salt and pepper, and I like to add in some basil or other herbs, maybe some lemon thyme…
Dress the veggies with the dressing and then place in the fridge for an hour so everything can soak all together… Enjoy!!!
This week bag has two perfect eggplants to give this delicious dip a try…
Ingredients
- 1 eggplant
- 1 full lemon squeezed
- 1/4 cup tahini : Sesame Oil
- 2 tablespoons sesame seeds
- 3 cloves garlic, minced
- salt and pepper to taste
- 2 tablespoons olive oil
Directions
- Preheat oven to 400 degrees
- Place tin fold on a baking sheet
- Place eggplant on baking sheet, and make holes in the skin with a fork. Roast it for 30 to 40 minutes, turning occasionally, or until soft.
- Remove from oven, and place into a large bowl of cold water. Remove from water, and peel skin off.
- Place eggplant, lemon juice, tahini, sesame seeds, and garlic in the food processor, and puree.
- Season with salt and pepper to taste.
- Transfer eggplant mixture to a medium size mixing bowl, and slowly mix in olive oil.
- Refrigerate for 2 hours before serving.
- Serve with crackers or pita bread… this is also delicious to use as a spread for making panini sandwiches…
- Sweet Corn
- Beets
- Green Bell Peppers
- Yellow Beans
- Green Beans
- Hungarian Wax peppers
- Purple Eggplant
- Field Greens
- Yellow Squash
- Zucchini