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On the menu 2010

On the menu – June 21, 2010

Sweet Corn
Farm fresh eggs
Blueberries
Tomatoes – slicing
Cherry tomatoes
Summer squash
Bell Pepper
Peaches
Cucumber
Red onions
Rosemary and Thyme
Basil

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On the menu – June 14, 2010

Fresh Garlic

Farm fresh eggs

Blackberries

Green Onions

Tomatoes

Summer squash – straightneck yellow, green zucchini and ’Gold Rush’ zucchini

Bell Pepper

Peaches ‘Harbelle’

Cabbage

Rosemary and Thyme

Basil

Potatoes ‘Red La Sota’

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On the menu – June 7, 2010

a garden morning

a garden morning, last weekend

The first delivery of the season!  It feels good to be handing over bags of goodies again – everyone is smiling.

Fresh Garlic
Farm fresh eggs
Blackberries
Cucumber
Summer squash – straightneck yellow, green zucchini and ’Gold Rush’ zucchini
Bell Pepper
Peaches – cling type
Sweet Corn ‘G-90’
Rosemary and Thyme
Basil
Potatoes ‘Red La Sota”

This week we have a recipe from Jameson’s Orchard in Nashville, AR, where our peaches were grown.  I ate one of these muffins at the market on Saturday, and it was delicious!

Peach Muffins

3 c unbleached flour
1 1/2 t salt
1 t baking soda
2 c sugar
Pinch of nutmeg
4 eggs, well beaten, or substitute 1 c sourdough starter
1 c oil
1 t vanilla
Optional seasonings:  1/2 t ginger, 1/2 t almond extract, or 1/2 t cinnamon
2 1/2 c diced fresh peaches or WELL DRAINED canned peaches, diced

Mix the dry ingredients and make a well in the middle.  Gently stir in the egg, oil and seasoning.  Fold in the peaches.  Spoon 1/3 c batter into lined muffin pans, makes 24 muffins.  Bake at 350 F for 25-30 minutes. For peach bread, pour batter into two generously greased bread pans and bake for 1 hour at 350 F.

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