Friday, August 20, 2010

Picket Fence Farm Newsletter #12

Picket Fence Farm Happenings
Season 2 Issue #12

What’s Happening on the Farm

Well, the garden is still growing and we have vegetables to harvest, so that is a blessing. We have a new crop of green beans and different varieties of cucumbers that should be ready for next week. We will also be planting more lettuce and greens for fall this weekend if the weather cooperates with us. Also on the agenda is to get a plan together to set up our first greenhouse. We need to order a few supplies for it. We may also try to set up some low tunnels... we’ll see. Next week we will have a few dozen eggs for sale, so if anyone is interested let us know now and we can reserve them for you. We should have about 7 dozen available. They will be $3.00 per dozen. Our chickens are free range and are fed organic kitchen scraps along with feed that has no animal by-products.

What’s in the Box?

Tomatoes-Big Beef, Celebrity, Roma, and assort. cherry types
Potatoes- Red
Okra- Clemson Spineless
Cucumbers-Tendergreen, Diva, or Lemon OR
Zucchini - assort. varieties
Basil- Genovese
Eggs- 1/2 dozen

Recipe Ideas

Tomato Basil Salad

4 tomatoes, cored and thinly sliced
salt and pepper to taste
1/4 c. olive oil, divided
2 TBSP. white wine vinegar, divided
1/2 lb. feta cheese
1 c. basil leaves, chopped
1/4 c. pine nuts

Place tomatoes on serving platter. Sprinkle with salt and pepper. Drizzle with half of oil and vinegar. Top with cheese, basil, and pine nuts. Drizzle with remaining oil and vinegar. Let set for a while to marinate. Serve at room temperature.

Zucchini and Onion Quiche

1 10” pie shell, unbaked
2 medium zucchini, shredded
1 large onion, peeled and sliced
2 c. shredded cheddar cheese
3/4 c. half and half
Salt and Pepper
4 eggs, slightly beaten

Preheat oven to 425 degrees. In a saucepan , cover zucchini and onion with water and cook until tender, about 5 minutes, drain well and let cool. Sprinkle a thin layer of cheese over bottom of pie crust. Spoon zucchini mixture evenly over cheese. In a bowl, stir together half and half, dill, salt, pepper, and eggs until mixture is combined well. Pour mixture over zucchini and top with remaining cheese. Bake in preheated oven for 40 minutes or until knife inserted in center of quiche comes out clean.

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