June 25, 2019

For Week #4 – June 27 — of the 2019 FACSAP Summer Harvest, we anticipate the following this Thursday:

BLENHEIM ORGANIC GARDENS – Lawrence and Becky Latané

  • Green Cabbage

  • Elephant Garlic

  • Kale

HARTLAND NATURAL FARM – Jamie Whitaker

  • Potatoes

GUERRA FARM – José Antonio Guerra Martinez

  • Assorted Summer Squash: Zucchini, Yellow Sebring, White Magda and Green Dunji

  • Cucumbers

  • Green Beans

ROCK RUN CREEK FARM – Francis Ngoh

  • Oyster Mushrooms

TERRA STONE GREENS – Caroline Nicotera

  • The second delivery of Microgreens is this week.

Good Morning,

This week’s harvest will be a delicious sweet Microgreen Sugar Pea Sprout  + Black Oil Sunflower Sprout + Red Clover - perfect for a green smoothie or salad or sandwich- not so great for stir-fry - and the taste is so incredibly sweet and nutty flavored They are a delight to grow and require a little light, soil, water and love.  If you are interested, I’d be happy to hold a class for budding Microg...

June 21, 2019

Original recipe from www.simplyrecipes.com

INGREDIENTS

  • 1-2 lbs new potatoes 

  • 3 tablespoons unsalted butter

  • Salt

  • 1-2 minced garlic clove

  • 1-2 tablespoons minced chives or green onion greens ( the tops of the green onions)

DIRECTIONS

  1. Preheat the oven to 350°F. Place the new potatoes in a safe for oven pot and add about 1 tablespoon of the butter, cut into pieces. Cover and bake for 20 minutes.

  2. Briefly remove new potatoes from oven  and mix them so they are coated with butter. Sprinkle them with salt. Return to the oven, cover, and cook for another 45 minutes. 

  3. Test for doneness by poking a potato with a fork. Potatoes should be soft and provide little resistance to the fork. 

  4. Remove pot from oven. Use a potato masher to mash the potatoes. Toss with the garlic and remaining butter. Salt to taste. Sprinkle with chives or onion greens and Serve!

June 21, 2019

Original Recipe from http://www.vegetariantimes.com/

Ingredients

  • 2 large garden cucumbers, peeled, seeded, and cut into chunks (2 cups)

  • 1 cup low-fat vanilla yogurt/ soy yogurt or coconut yogurt

  • 1 cup fresh blueberries

  • 1-2 Tbs. honey or agave nectar

  • 1 Tbs. lemon juice

Directions

Place all ingredients in blender, and blend until smooth.

June 18, 2019

For Week #3 – June 20 — of the 2019 FACSAP Summer Harvest, we anticipate the following this Thursday:

BLENHEIM ORGANIC GARDENS – Lawrence and Becky Latané

  • New Potatoes

  • Cucumbers

  • Head Lettuce

GREEN THUMB GROWERS – Tom Miller

I am still waiting for the kale to get some size and quantity.  Kohlrabi is also still putting on some size.

-Tom Miller

HARTLAND NATURAL FARM – Jamie Whitaker

  • Green Beans

  • Blueberries

GUERRA FARM – José Antonio Guerra Martinez

  • Swiss Chard

  • Kale

  • Zucchini

DOWNTOWN GREENS YOUTH FARM PROGRAM – Jennifer Gron

  • Harvest Treasure Chest!  Select from:

    • Arugula,

    • Hot peppers,

    • Banana peppers,

    • Herbs, 

    • Broccoli greens -delicious when cooked like kale or collards. 

ROCK RUN CREEK FARM – Francis Ngoh

We will not have a harvest delivery from Rock Run Creek Farm for this week.

However,  we have Shiitake and Oyster mushrooms for direct purchase for FACSAP members. To reserve your m...

June 14, 2019

Original recipe from https://kalynskitchen.com/

INGREDIENTS:

  • 4 medium or 8 small zucchini or magda summer squash (Use a combination for a more colorful dish if you have both types.)

  • 10-20 large garlic cloves, peeled (Elephant Garlic from last week would be great)

  • 2 T olive oil

  • 1 tsp. Italian Herb blend or fresh herb blend

  • 3/4 cup coarsely-grated or freshly-grated Parmesan cheese (more or less to taste)

  • salt and fresh-ground black pepper to taste

DIRECTIONS:

  1. Preheat the oven to 450F/230C. Cover a large baking sheet with foil.

  2. Wash the squash, cut off both ends, and cut each piece of squash in half lengthwise (or not if your squash is small.) Cut the squash into slices about 3/4 inch thick.

  3. Peel garlic if needed, and cut some of the bigger cloves in half. 

  4. Toss squash and garlic with all the olive oil and then with the italian herb blend making sure all the squash pieces are lightly coated with oil.

  5. Spread the squash and garlic out on t...

June 14, 2019

Original Recipe from http://simmerandsauce.com/

INGREDIENTS

For the Salad:

  • 1 yellow squash, peeled, seeded, and diced into 1/2-inch cubes

  • 1 1/2 tablespoons Extra Virgin olive oil

  • 1 1/2 tablespoons maple syrup

  • 1/2 teaspoon kosher salt

  • 1/2 cup pecans, lightly toasted or plain

  • 2 cups brassicas microgreens 

  • 1 cup fresh Feta cheese 

For the Dressing:

  • 1 tablespoon minced shallots

  • 1 tablespoons honey

  • 2 tablespoons apple cider vinegar

  • 1 tablespoon freshly squeezed lemon juice

  • 1/4 cup Extra Virgin olive oil

  • 1/4 teaspoon salt

  • dash of pepper

DIRECTIONS

  1. Preheat the oven to 450 degrees F. Line a baking sheet with parchment paper and set aside.

  2. P lace the yellow squash on the prepared pan. Drizzle with the olive oil, maple syrup and salt using your hands, lightly toss well to coat. Place in the oven and roast till tender, about 15 minutes. Remove from the oven and let cool slightly.

  3. For the dressing, in a small bowl and...

Please reload

Tags

Please reload

Archive