My friend Mary recently shared with me what she did with the ginger she received in her CSA share. She made Ginger, Turmeric & Lemon Honey Bombs! With the arrival of the hustle and bustle of the holidays, I found this to be a timely treat. Add a teaspoon or two to hot water, add it to tea or juice, or slather it on bread. This supercharged mix will nourish your body, mind and spirit.
Just in time for cold weather and snow! Got a crowd to feed? A batch of our chili is a warming meal. A gourmet blend of our farm’s own tomatoes, bell peppers, onions, garlic and blended peppers is sure to please. We have a mild and a hot chili mix. Simple and fast to prepare, it’s a great taco seasoning too.
Summer is finally here! The longest day of the year was yesterday and everything is growing at a fast pace. Including the weeds, but that’s another story. The long days mean that the zucchini needs to be harvested every day. Here are some that we missed and we ended up with huge squash!
Never fear though because it can be prepared so many different ways. Baked, pickled, battered and fried, or a bowl of fresh zoodles dressed simply with onion, apple cider vinegar,olive oil, and salt and pepper.
With a portion of my giant zucchini, I decided to make a spice cake. This is a super simple and fast snack cake to have handy for summer. The zucchini makes it dense and moist. I made two different sauces to top it. For Doug, I topped it with Caramel Pecan Sauce. For me, I made Lemon Sauce. Here’s the recipe. Enjoy! Continue reading
•Webb City Farmers Market will be open this Wednesday 11-1 so come and pick up fresh fixings for your Thanksgiving holiday meal. We will be there with fresh herbs and a new item this year. Ginger Habanero Jelly. It’s a delicious glaze for roasted meats, especially pork. Or mix with cream cheese for a sweet and spicy spread. Continue reading
The Shiitake mushrooms are loving the cooler weather and shorter days. We’re bringing the harvest to Webb City Farmers Market on Saturday. The mix of the strains that we grow are Miss Happiness, Bolachka and Native Harvest. A wonder to grow and a delight to eat!
Here’s another simple tasty way to prepare Shiitakes. This recipe is an adaptation of one from our spawn supplier, Field and Forest Products. Enjoy!
It’s back! Our farmhouse Mild Chili Seasoning Mix. Made with our own tomatoes, bell peppers, garlic, onions, and Habanero Anaheim pepper blend. Find it at Webb City Farmers Market today 4-7.
I love to hear how people are preparing our fresh produce! One of my favorite sources to get ideas from is CSA member Mary Kaiser. She and Ron prepared this recipe from Lidia’s Italy with our “Every green we grow” and sunflower shoots. Looks delicious and uses every last morsel!
Lettuce Risotto Continue reading
Traditionally, spinach has only been available fresh from local farms March through May. In our community, spinach has been available on the farm and at the Farmers Market all winter! It’s producing exceptionally well right now in the high tunnels. Here in SWMO the plants will start to bolt when day length reaches 14 hours on May 9th. So there is still plenty of time to enjoy fresh spinach, harvested just a few hours before reaching your table.
Here at our farm, we grow a blend or four different types selected for flavor, texture and visual appeal. If you know me, you know that our produce not only has to be tasty, it also has to be pretty.
Try spinach in Spanikopita (Greek Spinach Pie). This dish is a really rich pie stuffed with spinach, onions, cheeses and herbs that are all enfolded in crispy, flaky phyllo dough. It takes a bit to prepare but it is well worth it! Excellent served for brunch. The garlic, onions, parsley and spinach are all available fresh and local at the Farmers Market. Sometimes goat feta cheese is available too! I hope to see you there this Saturday! Continue reading
Our Shiitake mushroom logs are a year old now and finally starting to produce well. It’s amazing to watch how quickly they pop out after a soaking rain! This Shiitake strain is called “Miss Happiness”. We sure are enjoying them!
Here’s just one tasty way to prepare Shiitakes. This recipe is an adaptation of one from our spawn supplier, Field and Forest Products. It uses other ingredients in season at the market like kale and green onions. You could also substitute market pecans for the almonds. Enjoy!
Slow Cooked Kale, Cannellini and Shiitake
Have you tried just harvested late winter radishes? They are so mild, crisp, tasty and beautiful. As I’m working in the high tunnel, I can’t help pulling them out of the soil and eating them right there!
If you haven’t tried them roasted, you are in for a real treat. They are really sweet! The next time you are at the Webb City Farmers Market pick up a bunch and try this simple recipe. Continue reading