Bulk Orders Available!

Apples, 1/2 bushel - $25.00

Sweet Potatoes, 5 lbs. - $7.00

Pie Pumpkins - $2.00 each

Garlic, 1 lb. - $7.00

Order for next week pick-up at the stop on Tuesday!

Sexy Mutant Vegetables of the Week

Mr. & Ms. Tomato-Eggplant!!

Quiche in the Morning, Quiche in the Evening, Quiche at Supper Time

Quiche is a delicious way of covering vegetables in butter and cheese and convincing small, picky children to eat them. We always have leftovers too so it's great for a hearty breakfast or lunch.

Swiss chard, Red Bell Pepper, and Bacon Quiche

For pie crust:
2/3 c. flour
1/2 c. wheat germ (I use toasted)
1/3 c. oats
6 T butter
3 T cold water

Mix flour, oats & wheat germ. Cut in butter. Add enough water to work into a ball with your hands and press this dough into a pie plate.

For filling:
small bunch swiss chard
medium red bell pepper
6 strips fried bacon
salt
pepper
3 eggs
1/3 c. milk
1/3 c. mayonnaise
1/3 c. yogurt
2 c. shredded cheddar cheese

Chop vegetables & bacon and add to pie shell. Lightly salt & pepper.
In a medium bowl, beat eggs. Stir in milk, mayonnaise, and yogurt. Stir in cheese. Pour this mix over vegetables. Bake in preheated oven at 350° for 35 minutes. Let cool before serving.

Share Contents for 9/27

In the shares for today...

Single Share
2 Apples, Jonathan
1 Garlic
1 Broccoli, Head
1 Carrots, Bunch
1 Cooking Greens
1 Eggplant
1 Green Beans, 1/2 Lb
1 Pepper, Cubanelle Mild
1 Pepper, Red Bell
1 Sweet Potatoes, 1 Lb
1 Tomato

Family Share
4 Apples, Jonathan
1 Broccoli, Head
1 Carrots, Bunch
1 Cherry Tomatoes, Pint
1 Cooking Greens
1 Eggplant
1 Garlic
1 Green Beans, 1 Lb
1 Parsley, Bunch
1 Pepper, Cubanelle Mild
1 Pepper, Flamingo Sweet
1 Pepper, Red Bell
1 Pie Pumpkin
1 Radishes, Bunch
1 Squash, Acorn
1 Sweet Potato, 1 Lb
2 Tomatoes
1 Zucchini

How to Peel Garlic in Less than 10 Seconds!!!!

How to Peel a Head of Garlic in Less Than 10 Seconds from SAVEUR.com on Vimeo.

Share Contents for 9/20

In the shares for today...

Single Share
2 Apples
1 Broccoli, Head
1 Carrots, Bunch
1 Cilantro, Bunch
1 Eggplant
1 Pepper, Medium-Hot
1 Pepper, Red Bell
1 Buttercup squash
2 Sweet Corn
1 Sweet Potatoes, 1 Lb
1 Swiss Chard
1 Tomato

Family Share
4 Apples
1 Beets
1 Broccoli
1 Cantaloupe
1 Carrots
1 Cilantro
1 Cucumber
1 Egg Plant
1 Grapes, Qt
1 Pepper, Medium Hot
2 Pepper, Red Bell
1 Spinach, 1 Lb
1 Buttercup squash
4 Sweet Corn
1 Sweet Potatoes, 1 Lb
2 Tomatoes

Bulk Orders Available for Next Week

Apples, 1/2 bushel - $25.00

Roma Tomatoes ,1/4 bushel (a peck) - $15.00

Heirloom Tomatoes, 5 lbs. - $5.00

Garlic, 1 lb. - $7.00

Order for next week pick-up at the stop on Tuesday!

Patty Pan/Zucchini Bread Recipe

The recipe for the sample I made a few weeks ago...

Ingredients

3 eggs
1 cup winter squash flesh, cooked
1 1/2 cups packed brown sugar
2 cups grated zucchini or any summer squash including patty pan
2 teaspoons vanilla extract
1 cup all-purpose flour
1 cup whole wheat flour
1/4 teaspoon baking powder
2 teaspoons baking soda
1 teaspoon salt
3 teaspoons ground cinnamon
1 teaspoon ground nutmeg
1 cup raisins (optional)
1 cup chopped walnuts (optional)
1/4 cup wheat germ

Directions

Prepare winter squash by baking in pan of shallow water for 20 minutes or until easily pierced with a knife. Scrape out flesh.
In a large bowl, combine eggs, winter squash, sugar, zucchini/patty pan, and vanilla. Mix well. Add flours, baking powder, soda, salt, wheat germ, cinnamon, and nutmeg; stir to combine. Stir in raisins and nuts, if desired.
Bake at 350 degrees F (175 degrees C) for 1 hour, or until a tester inserted in the center comes out clean.

The Food Sample Lady Wishes to Apologize

This box will soon be filled.

Recipes for tonight's Hot Pepper Rings in Sweet & Sour Sauce, last month's Chilled Cream of Zucchini Soup and June's Lemon Kohlrabi Salad will be posted soon.

Check back.

Share some favorite recipes of your own!

Share Contents for 9/13

Here are the shares for today - kohlrabi makes another appearance, and fun with watermelon. Another week of peaches for everyone, and the sacred herb of sage...

Nick

Single
1 Eggplant
1 Pepper, Red Bell
1 Onion
2 Apples
2 Peaches
4 Sweet Corn
1 Lb Sweet Potatoes
1 Cucumber
1 Basil
1 Tomato
1 Cantaloupe
1 Pepper, Poblano

Family
1 Eggplant
1 Pepper, Red Bell
1 Pepper, Poblano
1 Onion
4 Apples
4 Peaches
6 Sweet Corn
1 Lb Sweet Potatoes
1 Cucumber
1 Basil, Bunch
2 Tomatoes
1 Watermelon
1/2 Lb Green Beans
1 Beets, Bunch
3 Kohlrabi
1 Kale
1 Pint Roma Tomatoes
1 Sage, Bunch

Sexy Mutant Vegetable of the Week

Meet Mr. Eggplant Gnome!

Share Contents for 9/6

In the shares for today...

Single Share
1 Potato, 1 Lb Bag
1 Pepper, Red Bell
1 Pepper, Medium-Hot
1 Beets, Bunch
1 Lettuce, Head
1 Pepper, Poblano (Hot)
2 Peaches
1 Sweet Potatoes 1 Lb Bag
1 Carrots, Bunch
1 Cilantro, Bunch
2 Tomatoes
4 Sweet Corn

Family Share
1 Potatoes, 2 Lb Bag
1 Pepper, Red Bell
1 Pepper, Medium-Hot
1 Eggplant
1 Okra, Bag
1 Acorn Squash
1 Lettuce, Head
1 Pepper, Poblano (Hot)
1 Cooking Greens
1 Sweet Potatoes, 2 Lb Bag
1 Carrots, Bunch
1 Cilantro, Bunch
3 Tomatoes
1 Zucchini
1 Beans, 1 Lb Bag
1 Radishes, Bunch
4 Peaches
6 Corn

Souper Weather

This weather always makes me think of soup. The City Fresh veggies in the fridge and the fact that I live with a chicken stock maker make it really easy to put all those things together into a wonderful summer/fall soup. Here is what I made today. Its not the most healthy thing, but it sure is good. I took a recipe for Corn and Crab chowder and changed it for the City Fresh veggies I had in the fridge. You could easily make this vegetarian by leaving out the bacon, chicken and using vegetable stock.

4 slices of bacon (greasy reserved)
3/4 cup of chopped onion
1/2 cup celery (I didn't have any so I left it out)
1 1/2 tsp minced garlic
1/4 chopped bell pepper (used a Hungarian stuffing pepper)
1/4 or more dry white wine (I used about 1/2 cup)
1 tsp brandy
1 1/2 tsp fresh chopped basil
1 tsp white pepper
1/2 fresh chopped thyme
2 tsp Worcestershire sauce
3 cups fresh corn kernels
4 large potatoes diced
1/2 cup butter
2 cans evaporated milk
1 lb cooked chicken cut into bite size pieces

1. place the bacon in a large deep skillet. Cook until browed and easily crumbled. Set aside.
2. Put enough bacon greasy in a large stock pot. Add in the onions, garlic, celery and peppers. Cook until the onion has softened and turned translucent, about 10 minutes. Pour in the white wine and brandy and bring to a simmer. Add in the basil, thyme, white pepper, and Worcestershire. Add the corn (uncooked), potatoes and chicken stock. Bring to a boil over high heat then reduce heat to medium-low and simmer for about 10 minutes.
3. While the soup is simmering melt the butter in a sauce pan over medium heat. Stir in the flour and cook until the flour has turned the color of peanut butter. You will have to stir constantly. This should take about 10 minutes.
4. Stir the roux (butter flour mixture) into the soup. Be careful, mine kind of splashed when the roux went in because the roux was hotter than the soup. Add in the evaporated milk, crumbled bacon, and chicken. Return to a simmer. Cook until he potatoes are tender and the soup has thickened. About 15 minutes. Serve with oyster crackers.

Bulk orders available!

Peaches, 1/2 bushel - $25.00

Apples, 1/2 bushel - $25.00

Roma Tomatoes ,1/4 bushel (a peck) - $15.00

Heirloom Tomatoes, 5 lbs. - $5.00

Order for next week pick-up at the stop on Tuesday!