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On the menu 2012

On the menu this week: July 23, 2012

Red Onion

Cucumber

Kale

Cantaloupe

Tomatoes

Summer Squash

Rosemary, Oregano, Sage, Basil

Peppers – Bell, Jalapeno, Banana

Asian Long Beans

Farm fresh eggs

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On the menu this week: July 16, 2012

On the menu this week: July 16, 2012

Homegrown Eggs from Hardworking Hens

Cantaloupe

Kale

Cucumber

Red Onion

Tomatoes

Yellow Summer Squash and Zucchini

Herbs – Basil, Rosemary, Sage, Oregano

Peppers – Bell, ‘Giant Marconi,’ Poblano, Jalapeno 

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On the menu this week: July 9, 2012

On the menu this week: July 9, 2012

Red Onion

Cucumber

Peaches ‘July Prince’

Tomatoes – Slicing

Tomatoes – Cherry ‘Sungold,’ ‘Black Cherry,’ ‘Yellow Peacevine,’ ‘Sweetie’

Herbs – Rosemary, Oregano, Sage, Basil

Peppers – Bell, Jalapeno, Banana

Potatoes

Farm fresh eggs

Carrots!

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On the menu this week: June 25, 2012

'Red Globe' peaches from Jamison Orchard in Nashville, AR

On the menu this week: June 25, 2012

Potatoes ‘Kennebec’

Tomatoes for slicing

Cherry tomatoes ‘Yellow Peacevine,’ ‘Sungold,’ ‘Black Cherry’

Herbs – rosemary, oregano, sage

Jalapeno peppers

Green bell pepper

Poblano pepper

Sweet red pepper ‘Sweet Heat’

Red onion

Cucumbers

‘Red Globe’ peaches from Jamison Orchard in Nashville AR

Farm Fresh Eggs from Hardworking Hens

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On the menu this week: June 18, 2012

On the menu this week: June 18, 2012

Spring Onions

Sweet Corn

Hope Cantaloupe

Tomatillos

Tomatoes – Slicing and Cherry

Cilantro, Rosemary, Oregano, Sage

Green Bell Pepper and Jalapeno Pepper

Green Beans or Asian Long Beans

Farm fresh eggs

Roasted Tomatillo Salsa

adapted  from Simply Recipes site – my favorite recipe site :)  

To cook the tomatillos, you can either roast them in the oven, or boil them. Roasting will deliver more flavor; boiling may be faster and use less energy. Either way works, though boiling is a more common way to cook the tomatillos.

INGREDIENTS

  • 2 or 3 tomatillos
  • 1 chopped green onion
  • handful cilantro leaves
  • squeeze fresh lime juice
  • pinch sugar
  • 1/2 – 1 Jalapeño pepper, seeded and chopped
  • Salt to taste

METHOD

1 Remove papery husks from tomatillos and rinse well.

2a Roasting method Cut in half and place cut side down on a foil-lined baking sheet. Place under a broiler for about 5-7 minutes to lightly blacken the skin.

2b Boiling method Place tomatillos in a saucepan, cover with water. Bring to a boil and simmer for 5 minutes. Remove tomatillos with a slotted spoon.

2 Place tomatillos, lime juice, onions, cilantro, chili peppers, sugar in a food processor (or blender) and pulse until all ingredients are finely chopped and mixed. Season to taste with salt. Cool in refrigerator.

Serve with chips or as a salsa accompaniment to Mexican dishes.

Makes 1 – 1 ½ cups.

 

 

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On the menu this week: June 11, 2012

On the menu this week: June 11, 2012

Spring Onions

Sweet Corn

Hope Cantaloupe

Cucumber

Tomatoes

Cilantro, Parsley, Rosemary

Pepper assortment – green bell pepper, red sweet pepper, jalapeno

Farm fresh eggs

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On the menu this week: June 4, 2012

On the menu this week: June 4, 2012

Spring Onions

Lettuce (washed and ready to eat)

Yellow Squash and Zucchini

Blackberries! From Enoch’s Berry Farm www.berryfarm.com

Cucumber

Freshly dug potatoes ‘Yukon Gold’

Cilantro, Parsley, Rosemary

Spring Garlic

Farm fresh eggs

 

Blackberries :)

These are not the best blackberries I have ever picked – far from it. But I fought tooth and claw for these at Enoch’s Berry Farm, which is packed with u-pick customers this season. The berries are flying off the vines and I was lucky to get any at all. I almost gave up and went home, to tell the truth.

So these blackberries are more suited for cooking than for eating out of hand. Make them into jam or a cobbler, or put the bag into the freezer and enjoy them in smoothies.

Cobbler Topping
I make this topping and use it with different fruits to make quick and easy cobblers. I adapted this recipe from a fruit pie topping in the community cookbook that was sold to raise funds to build the Fouke Veterans Memorial Park. I love that kind of cookbook!

1 c flour
1/2 c sugar
1 stick butter, softened

Mix with a fork until crumbly, then pour over berries (fresh or frozen) in an 8×8 pan. Bake at 325F until bubbly and browned, maybe 30-35 minutes.
Enjoy!

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On the menu this week: May 28, 2012

Blackberries from Enoch's Berry Farm

Blackberries from Enoch’s Berry Farm

On the menu this week: May 28, 2012

Spring Onions

Lettuce (washed and ready to eat)

Yellow Squash and Zucchini

Blackberries! From Enoch’s Berry Farm www.berryfarm.com

Cucumber

Freshly dug potatoes ‘Yukon Gold’

Cilantro, Parsley, Rosemary

Spring Garlic

Farm fresh eggs

 

Baked Parmesan Zucchini

Line a cookie sheet with aluminum foil, then spray or paint with oil.

Slice zucchini long ways into thin slices. Place on cookie sheet and spray or paint with oil. Sprinkle with salt and pepper and parmesan cheese.

Slide under the broiler until the cheese starts to brown.

Enjoy!

Georgiaberry

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