Picket Fence Farm HappeningsSeason 2 Issue #19
What’s Happening on the Farm
Well, the garden is in pretty bad shape this week; there is not much left to harvest. This will be our final delivery/pick-up of the season. It hasn’t been the best year for growing...the weather definitely did not cooperate, but we had many blessings along the way. Thanks to all of our CSA customers for sticking with us (even during weeks when the bags weren't as full as they should have been). This winter we will be coming up with new plans and ideas for our business and gardens, so please keep reading our blog for new developments. If you know you want to join the CSA again next year please let us know so we can write your name on our list. We will be accepting a limited number of people on a first come, first served basis (with current members getting first choice). We are excited for next year and the possibilities that a new season will bring. Here’s to a better 2011!
What’s in the Box?
Jalapeno Peppers
Cucumbers-Lemon
Lettuce-All season mix
Cooking Greens
Herb Bundle-Rosemary and Thyme
Recipe Ideas
Mandarin Mixed Greens Salad
2 cups torn mixed salad greens
1/2 cup mandarin oranges
1/4 cup chopped walnuts, toasted
CITRUS VINAIGRETTE:
3 tablespoons orange juice
2 teaspoons balsamic vinegar
1 teaspoon olive oil
1 teaspoon honey
1 teaspoon Dijon mustard
1 teaspoon reduced-sodium soy sauce
1/2 teaspoon minced gingerroot
1 garlic clove, minced
Place greens on two serving plates; top with oranges and walnuts. In a blender, combine the vinaigrette ingredients; cover and process until blended. Drizzle over salads.
Sunday, October 10, 2010
Tuesday, October 5, 2010
Help Crooked Gap Farm!
Our friends at Crooked Gap farm have some great farm raised meat for sale. Help support a local farmer by checking out their info below to order some.
Crooked Gap Farm
http://www.crookedgapfarm.com
http://www.twitter.com/crookedgapfarm
http://www.facebook.com/crookedgapfarm
Crooked Gap Farm
http://www.crookedgapfarm.com
http://www.twitter.com/crookedgapfarm
http://www.facebook.com/crookedgapfarm
Friday, October 1, 2010
Picket Fence Farm Newsletter #18
Picket Fence Farm Happenings
Season 2 Issue #18
What’s Happening on the Farm
The weather this week has been great. It has been dry so we are getting some field work done, finally. The garden is starting to wind down, so we will probably only have a couple more weeks of deliveries/pick-ups. Farm Crawl is this weekend, and I would encourage everyone that can make it to go. It is always a good time, plus you get to support local farmers--for more info you can check out the website at farmcrawl.com. On a sad note, we lost 4 chickens this week. We learned a lesson the hard way...when moving the chicken house and some chickens escape, don’t just let them go and think they will come back to roost at night...they DON’T know where their house is. We were able to catch 5 of the escapees, but 4 just would not let us near them (and they are fast, by the way), so we gave up discouraged and said they were on their own. Well, that didn’t go so well, because there were feathers in the yard the next morning and we haven’t seen the chickens since (besides the carcass of one left in the field by our house). Some lucky animal(s) had a nice chicken dinner.
What’s in the Box?
Tomatoes-Big Beef, Celebrity, or Roma
Cherry Tomatoes, assorted varieties
Jalapeno Peppers
Cucumbers-Tendergreen, Diva, or Lemon
Sweet Potatoes-Georgia Jet
Assorted Pumpkins
Recipe Ideas
Sweet Potato Pie
1 (1 pound) sweet potato
1/2 cup butter, softened
1 cup sugar
1/2 cup milk
2 eggs
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cinnamon
1 teaspoon vanilla extract
1 (9 inch) unbaked pie crust
Boil sweet potato whole in skin for 40 to 50 minutes, or until done. Run cold water over the sweet potato, and remove the skin. Break apart sweet potato in a bowl. Add butter, and mix well with mixer. Stir in sugar, milk, eggs, nutmeg, cinnamon and vanilla. Beat on medium speed until mixture is smooth. Pour filling into an unbaked pie crust. Bake at 350 degrees F (175 degrees C) for 55 to 60 minutes, or until knife inserted in center comes out clean. Pie will puff up like a souffle, and then will sink down as it cools.
Season 2 Issue #18
What’s Happening on the Farm
The weather this week has been great. It has been dry so we are getting some field work done, finally. The garden is starting to wind down, so we will probably only have a couple more weeks of deliveries/pick-ups. Farm Crawl is this weekend, and I would encourage everyone that can make it to go. It is always a good time, plus you get to support local farmers--for more info you can check out the website at farmcrawl.com. On a sad note, we lost 4 chickens this week. We learned a lesson the hard way...when moving the chicken house and some chickens escape, don’t just let them go and think they will come back to roost at night...they DON’T know where their house is. We were able to catch 5 of the escapees, but 4 just would not let us near them (and they are fast, by the way), so we gave up discouraged and said they were on their own. Well, that didn’t go so well, because there were feathers in the yard the next morning and we haven’t seen the chickens since (besides the carcass of one left in the field by our house). Some lucky animal(s) had a nice chicken dinner.
What’s in the Box?
Tomatoes-Big Beef, Celebrity, or Roma
Cherry Tomatoes, assorted varieties
Jalapeno Peppers
Cucumbers-Tendergreen, Diva, or Lemon
Sweet Potatoes-Georgia Jet
Assorted Pumpkins
Recipe Ideas
Sweet Potato Pie
1 (1 pound) sweet potato
1/2 cup butter, softened
1 cup sugar
1/2 cup milk
2 eggs
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cinnamon
1 teaspoon vanilla extract
1 (9 inch) unbaked pie crust
Boil sweet potato whole in skin for 40 to 50 minutes, or until done. Run cold water over the sweet potato, and remove the skin. Break apart sweet potato in a bowl. Add butter, and mix well with mixer. Stir in sugar, milk, eggs, nutmeg, cinnamon and vanilla. Beat on medium speed until mixture is smooth. Pour filling into an unbaked pie crust. Bake at 350 degrees F (175 degrees C) for 55 to 60 minutes, or until knife inserted in center comes out clean. Pie will puff up like a souffle, and then will sink down as it cools.
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