Friday, September 24, 2010

Picket Fence Farm Newsletter #17

Picket Fence Farm Happenings
Season 2 Issue #17

What’s Happening on the Farm

Well, the farm is MUDDY this week. Fall is supposed to be a drier season, but not so this year (yet). We hear it is the third wettest year on record. Not the best conditions for gardening, but we continue to push on. The tomatoes look to be about done...we have some green ones on the vine, so we will see if they get the warmer temps they need to ripen. We have some pumpkins this week. They are mystery varieties as they grew on their own accord out of our compost pile. The pumpkins and winter squash that we planted in the field were a total loss, yet these did great...they loved the fertile compost I guess. We will be spreading our compost on the garden this Fall in hopes of a more abundant season next year.

What’s in the Box?

Tomatoes-Big Beef, Celebrity, or Roma
Cherry Tomatoes, assorted varieties
Cucumbers-Tendergreen, Diva, or Lemon
Green Beans--Maxibel
Lettuce-All Season Mix
Chives-Garlic or Onion
Assorted Pumpkins

Recipe Ideas

Garlic Thyme Potatoes (
2 pounds small red potatoes
4 garlic cloves, minced
1 tablespoon olive or canola oil
1 tablespoon minced fresh thyme
1/2 teaspoon grated lemon peel
1/4 teaspoon salt
1/4 teaspoon pepper

Peel a narrow strip of skin around the center of each potato. Place potatoes in a steamer basket; place in a saucepan over 1 in. of water. Bring to a boil. Cover and steam for 20-30 minutes or until tender. In a serving bowl, combine the remaining ingredients. Add potatoes and toss gently to coat.

Cheddar Thyme Flaky Biscuits (
2 cups flour
4 teaspoons baking powder
3 tablespoons sugar
1/2 teaspoon salt
1/2 teaspoon cream of tartar
1/2 cup butter
3/4 cup milk
1/2 cup shredded Cheddar cheese
1 tablespoon chopped fresh thyme

Preheat the oven to 425 degrees F (220 degrees C). In a medium bowl, stir together the flour, baking powder, sugar, salt and cream of tartar. Cut in butter using a pastry cutter or a fork until it is the size of peas. Make a well in the center of the mixture and measure the milk, cheese and thyme into the bowl. Gently mix until a soft dough forms. Roll or pat out on a floured surface to 3/4 inch thick. Cut into circles and place on a baking sheet. Bake for 10 minutes in the preheated oven, or until the bottoms of the biscuits are golden brown.

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