Blog/Farm Newsletters

Posted 10/20/2015 12:41pm by Debra Brubaker .

IN THE SHARE THIS WEEK (quantities in photo are reflective of a full share):  Lettuce Heads, Mesclun Mix, Kale, Green tomatoes, Pie Pumpkin, yellow onions, celeriac, gold potatoes, carrots, and garlic.

Please remember to return share boxes/liners and egg cartons! Also we happily reuse quart and pint mason jars. 

Please note: The last distribution of our Summer/Fall Season is the week of November 17th.  Some of you have signed up for shares the week of Thanksgiving and for our 2 deliveries in December.  Please take the time today at distribution to consult our records and help us make sure we are all on the same page about what shares (if any) you are interested in past November 17th and into the Winter months.  Allison will have a spreadsheet at State College Distribution and there is a spreadsheet on the table at the farm.  If you haven't signed up yet for Thankgiving/December weeks/Winter 2016 shares, please do so ASAP (see links below or do so at pickup) so we can plan properly for the coming months.  As always, we are so grateful to have your support!

Extras for sale at Pickup today: Village Acres Ginger, Village Acres Turmeric, the last few sungold tomatoes of the season, Frozen Chicken, Honey, and Olive oil.
 

FARM/PRODUCE NOTES:

As expected, that first hard frost did arrive last weekend, but our (and especially Deb's) industriousness paid off and the farm was prepared. Most everything is growing in high tunnels now, but the kales and salad mixes still outside are hardy enough to keep on producing for you. You really have to always be thinking a season ahead as a farmer, and sometimes even then it's hard to find the time to do those advance tasks. Happily, Village Acres is improving in this regard, and last week Roy prepped four long raised beds to help us out next spring planting onions when our notoriously soggy ground is not fit for tractor work. Fall is perhaps the mentally busiest time of year: we're dealing with late fall crops, we're winterizing the farm and planning for the winter downtime, and at the same time figuring out where next year's tomatoes will be planted! Farmers have been adept at multitasking long before the invention of smartphones! ~Allison

Turkey Preorder: Please take the time to reserve your Turkey for Thanksgiving festivities.  You can do this online at http://villageacresfarm.com/store/thanksgiving-turkey-preorder. 

 
Thanksgiving/December Shares Available: We have added some additional weeks to our delivery schedule- the week of Thanksgiving, the week of December 8-11, or the week of Christmas. You can select to received vegetables for one or all of these weeks at http://villageacresfarm.com/store/thanksgiving-december-share-signup
 
2016 Winter/Spring Season Signup: We have also just open our signup for our 2016 Winter/Spring season which will begin the week of January 19th and continue with every other week deliveries through April.  Signup for a full produce share, a greens only share, egg shares, and a la carte ordering options.  To sign up for our Winter/Spring season visit http://villageacresfarm.com/members/types

Recipe Ideas:

Everyone's heard of fried green tomatoes, but have you ever eaten a Green Tomato Salsa Verde? My dad makes this every year like a chutney to serve over curries. Alternatively, you can let the tomatoes sit on your countertop and slowly ripen if you're patient enough.


 

 

Posted 10/13/2015 11:20am by Debra Brubaker .

IN THE SHARE THIS WEEK (quantities in photo are reflective of a full share):  Salanova Lettuce Heads, Savoy Cabbage, Bok Choi, Tomatoes (perhaps the last of season), Sweet Peppers (for sure the last of season), Onions, Sweet Potatoes (First of season), Salad Turnips, Watermelon Radish.

Please remember to return share boxes/liners and egg cartons! Also we happily reuse quart and pint mason jars. 

Extras for sale at Pickup today: Village Acres Ginger, Frozen Chicken, Honey, Olive oil.
 

FARM/PRODUCE NOTES:

Here we are at the point in the year when every farmer lets out a big sigh- average first frost is mid October for our region, and we are expecting the first frosty night to be sometime this week.  This means we will likely be saying goodbye to peppers and tomatoes this week.  Almost more notable for me at the moment, is that we will get to say goodbye to galinsoga, a pesty weed that keeps us on our toes much of the year . You may have encountered in from time to time in your salad mix (despite our best intentions)  While it is hard to say goodbye to the best summer has to offer, cold temperatures have their perks and we will embrace those this week.   

Despite the slowly growth rates, we are staying quite busy.  We have been concentrating on getting all the sweet potatoes washed and into storage before the temperatures fall (the photo above was taken yesterday during a sweet potato washing blitz- hopefully we will finish today!).  Harvest from the field continues and as we finish harvesting a field, we quickly till it and sow our winter cover crops.  The turkeys are also require more work every day as they grow- moving fence and shelters to make sure that have access to ample fresh pasture and convincing them to go in shelters at night is a how I've be beginning and ending my days lately.  It's a good time of you and I hope you all are enjoying your falls as well!

~Deb

Turkey Preorder: Please take the time to reserve your Turkey for Thanksgiving festivities.  You can do this online at http://villageacresfarm.com/store/thanksgiving-turkey-preorder. ~Deb

 
Thanksgiving/December Shares Available: We have added some additional weeks to our delivery schedule- the week of Thanksgiving, the week of December 8-11, or the week of Christmas. You can select to received vegetables for one or all of these weeks at http://villageacresfarm.com/store/thanksgiving-december-share-signup
 
2016 Winter/Spring Season Signup: We have also just open our signup for our 2016 Winter/Spring season which will begin the week of January 19th and continue with every other week deliveries through April.  Signup for a full produce share, a greens only share, egg shares, and a la carte ordering options.  To sign up for our Winter/Spring season visit http://villageacresfarm.com/members/types

Recipe Ideas:

Both the salad turnips and the watermelon radish are wonderful salad toppings.  They are delicious raw with the turnips being sweeter that what you would expect from a turnip and the watermelon radishes adding a nice mild spice and beautiful color (red centered).  I also like just cutting them up for a veggie tray as well.  

Posted 10/6/2015 11:34am by Debra Brubaker .

IN THE SHARE THIS WEEK (quantities in photo are reflective of a full share):  Winter Squash (Delicata/Sweet Dumpling), Red Potatoes, Salad Turnips, Red Onions, Garlic, Broccoli or Cauliflower, Bell Peppers, Tomatoes, Kale and Lettuce Heads.

Please remember to return share boxes/liners and egg cartons! Also we happily reuse quart and pint mason jars. 

Extras for sale at Pickup today: Village Acres Ginger, Frozen Chicken, Eggs, Honey, Olive oil.
 

FARM/PRODUCE NOTES:

With every passing day, our work becomes more focused, shifting our vision from the whole of the farm to the few patches of lingering roots crops, brassicas, and other hearty greens still in the field, and the high tunnels that have emerging little sprouts all over.  This past week, the night time temperatures dipped under 50 degrees which is the temperature at which we try to make sure all the squash and sweet potatoes are harvested and protected from these temperatures.  Luckily amid last week's rain showers we did get the last of the sweet potatoes into the greenhouse for curing (all 125 bushels of them!) We are also down to 1 bed of carrots in the field, which is good, because our cold coolers are about at capacity. (see picture below-right).  We are eager to share these harvests over the next months and even into next spring as is often the case with carrots and sweet potatoes.

 

Turkey Preorder: Please take the time to reserve your Turkey for Thanksgiving festivities.  You can do this online at http://villageacresfarm.com/store/thanksgiving-turkey-preorder. ~Deb

 
Thanksgiving/December Shares Available: We have added some additional weeks to our delivery schedule- the week of Thanksgiving, the week of December 8-11, or the week of Christmas. You can select to received vegetables for one or all of these weeks at http://villageacresfarm.com/store/thanksgiving-december-share-signup
 
2016 Winter/Spring Season Signup: We have also just open our signup for our 2016 Winter/Spring season which will begin the week of January 19th and continue with every other week deliveries through April.  Signup for a full produce share, a greens only share, egg shares, and a la carte ordering options.  To sign up for our Winter/Spring season visit http://villageacresfarm.com/members/types

Recipe Ideas:

PAN-ROASTED HAKUREI TURNIPS WITH HONEY
Servings: 2Print
(adapted, only slightly, from Andrea Reusing’s Cooking in the Moment: A Year of Seasonal Recipes)

1 bunch small Hakurei turnips (about 10), halved lengthwise
2 tsp. vegetable oil
Salt and pepper
1/2 TB honey
Pinch of cayenne
1/2 TB water
Toss turnips with 1 tsp. oil, salt and pepper in a medium bowl.

Combine honey, cayenne and water in a small bowl.

Heat a small skillet over medium-high heat. Add remaining tsp. oil. Add turnips. Sauté for about 10 minutes, turning turnips frequently, until they are golden brown.

Add honey mixture to turnips and toss them for a few minutes until glazed and tender. Add additional salt and pepper to taste.

 

 


 

 

Posted 9/29/2015 9:58am by Debra Brubaker .

IN THE SHARE THIS WEEK (quantities in photo are reflective of a full share):  Green Cabbage, Bok Choi, Celeriac, Onions, bell peppers, carrots, tomatoes, Cauliflower (Fulls) or Broccoli (Mediums), and  Hot Peppers.

Please remember to return share liners and egg cartons! Also we happily reuse quart and pint mason jars. 

Extras for sale at Pickup today: Village Acres Apple/Pear Cider, Frozen Chicken, Eggs, Honey, Olive oil.
 

FARM/PRODUCE NOTES:

The winter storage crops are rolling in and it is my favorite time of year.  The crew spent a wonderful Friday afternoon, bare feet in the soil, harvesting carrots in the warm autumn sunshine. The harvests have been phenomenal so far, and we are playing our annual game of cooler tetris. Making it all fit, while still being able to access everything gets tricky this time of year.  The beets, carrots and cabbages have all exceeded our expectations.  We have only thinned the daikon radishes, and already have 6 bushels (I'm thinking that I'll try my hand at kimchi this year).  Sweet potato harvest started yesterday, and they are also looking good.  We stack them in the propagation greenhouse, so that they can cure.  Why, you ask?  Sweet potatoes aren't very sweet and have a dry texture when they are harvested.  We put them in a warm, humid environment so they can develop that sweet flavor we all love.  It also helps any cuts to heal for longer storage life.  We also had all of the apples and pears pressed this week into a cider, and it is fantastic.  I hope you have ordered some for this week's pick-up!  Finally, it's a great time of year to visit the farm, so come and join us for Farm Breakfast, this Saturday (10/3) from 8-11 am.  The last Farm Breakfast will be on November 7 (hey, that's my birthday!).  Hope to see you all there!   ~Jackie

 
Turkey Preorder: Please take the time to reserve your Turkey for Thanksgiving festivities.  You can do this online at http://villageacresfarm.com/store/thanksgiving-turkey-preorder.
 
Thanksgiving/December Shares Available: We have added some additional weeks to our delivery schedule- the week of Thanksgiving, the week of December 8-11, or the week of Christmas. You can select to received vegetables for one or all of these weeks at http://villageacresfarm.com/store/thanksgiving-december-share-signup
 
2016 Winter/Spring Season Signup: We have also just open our signup for our 2016 Winter/Spring season which will begin the week of January 19th and continue with every other week deliveries through April.  Signup for a full produce share, a greens only share, egg shares, and a la carte ordering options.  To sign up for our Winter/Spring season visit http://villageacresfarm.com/members/types

Recipe Ideas:

I like my bok choy best in a simple garlic sauce, but it is also great in soups and stir fry.  I like to take one medium bok choy and rough chop it.  Add about 1 T of olive oil to a hot wok or large skillet.  Add 3 large chopped cloves of garlic to the oil and stir fry until aromatic.  Add the bok choy and stir fry for a minute or and then add about 1/4 tsp salt (or to taste).  Stir fry for a few more minutes and serve immediately.  

 


 

 

Posted 9/22/2015 11:10am by Debra Brubaker .

IN THE SHARE THIS WEEK (quantities in photo are reflective of a full share):  Salad Mix, Bell Peppers, Red Beets, Broccoli, Winter Squash (Delicata or Sweet Dumpling), Gold Potatoes, Red Onions, Garlic, Rainbow Chard, and Hot Peppers.

Please remember to return share liners and egg cartons! Also we happily reuse quart and pint mason jars. 

Extras for sale at Pickup today: Village Acres Pears, Frozen Chicken, Eggs, Honey, Olive oil.
 

FARM/PRODUCE NOTES:

I'm just coming off a great weekend spent with my siblings and parents here at the farm.  This weekend we all gathered to work through some of the details of the transition of this land and farm from my parents to us as the next generation.  We all have so much history with this land and involvement with farm business over our lifetimes.  I feel truly blessed that we all are united in wanting to see the farm to continue to carry out the mission that my parents set out to fulfill when they moved to this farm over 30 years ago- to steward the land wisely and connect people to their food, the earth, and each other.   In addition to some productive time working out the legal details of the transfer, we also got to work together planting trees that we will all benefit us all into the future.  We expanded the planting of paw paw trees (lovely refered to as MawMaw's  PawPaw patch by my sisters), as well as planted a variety of native trees and shrubs (also started from seed by my green thumbed mother) along a section of our streams that needed more stream side vegetation.  Three generations of Brubakers working side by side is a beautiful thing- I wish I could keep them all around all the time- we'd get a lot done!  ~Deb

 

Turkey Preorder: Please take the time to reserve your Turkey for Thanksgiving festivities.  You can do this online at http://villageacresfarm.com/store/thanksgiving-turkey-preorder.
 
Thanksgiving/December Shares Available: We have added some additional weeks to our delivery schedule- the week of Thanksgiving, the week of December 8-11, or the week of Christmas. You can select to received vegetables for one or all of these weeks at http://villageacresfarm.com/store/thanksgiving-december-share-signup
 
2016 Winter/Spring Season Signup: We have also just open our signup for our 2016 Winter/Spring season which will begin the week of January 19th and continue with every other week deliveries through April.  Signup for a full produce share, a greens only share, egg shares, and a la carte ordering options.  To sign up for our Winter/Spring season visit http://villageacresfarm.com/members/types

Recipe Ideas:

'Tis the season of stuffed squash in our family.  Check out this site that gives 15 different stuffed squash ideas.  http://www.babble.com/best-recipes/15-cleverly-scrumptious-recipes-for-stuffed-squash/

 


 

 

Posted 9/15/2015 2:00pm by Debra Brubaker .

IN THE SHARE THIS WEEK (quantities in photo are reflective of a full share):  String Beans, Leeks, Tomatoes, Bell Peppers, Kale, Lettuce, Broccoli, and Hot Peppers.

Note: We were a few heads of broccoli shy of having for everyone today, so those of you picking up on farm will not have it in your share this week.  Please select alternative items from the table today.  We will make sure you get broccoli next week.

Please remember to return share liners and egg cartons! Also we happily reuse quart and pint mason jars. 

Extras for sale at Pickup today: Peaches, Canning tomatoes, Frozen Chicken, Eggs, Honey, Olive oil.
 

FARM/PRODUCE NOTES:

As much as I love the heat, the crops and the daylight of summer, the arrival of fall has been invigorating. Change seems to zap me back to attention, break the end-of-summer inertia, help me focus again. Although the majority of our time is still spent outside of the high tunnels, there is increasingly work to take us inside. Last weekend, chard and spinach were planted in one of the tunnels for your late fall and winter enjoyment, and the tomato family crops are being ripped out, one tunnel at a time, to be replaced with future leafy greens. 

~Allison

Turkey Preorder: Please take the time to reserve your Turkey for Thanksgiving festivities.  You can do this online at http://villageacresfarm.com/store/thanksgiving-turkey-preorder.
 
Thanksgiving/December Shares Available: We have added some additional weeks to our delivery schedule- the week of Thanksgiving, the week of December 8-11, or the week of Christmas. You can select to received vegetables for one or all of these weeks at http://villageacresfarm.com/store/thanksgiving-december-share-signup
 
2016 Winter/Spring Season Signup: We have also just open our signup for our 2016 Winter/Spring season which will begin the week of January 19th and continue with every other week deliveries through April.  Signup for a full produce share, a greens only share, egg shares, and a la carte ordering options.  To sign up for our Winter/Spring season visit http://villageacresfarm.com/members/types

Recipe Ideas:

Norma's Arroz Salvadoreño 

The mother of one of our summer laborers recently showed me how her family prepares rice.

Begin to saute an onion or leeks, chopped, in a generous amount of oil.

Add garlic, minced, a tomato, in chunks, and 1.5 c rice. Saute 5-10 minutes.

Add mixed vegetables, minced into bite size pieces (green beans, corn, partially cooked carrots, edamame, and/or a small amount bell pepper). Stir, then add 3 c water and salt to taste.

Bring to a boil, cover, and lower to a simmer. Stir occasionally for the first 10 minutes. Cook for 15 more minutes for white rice and 40 more minutes for brown rice. Serve hot. The crispy rice on the bottom of the pan is the best part!

 


 

 

Posted 9/8/2015 10:50am by Debra Brubaker .

IN THE SHARE THIS WEEK (quantities in photo are reflective of a full share):  Celeriac, Acorn Squash, Eggplant, Potatoes, Leeks, Tomatoes, Bell Peppers, Garlic, Kale, Lettuce, Basil, Thyme, Sage, and Hot Peppers.

Please remember to return share liners and egg cartons! Also we happily reuse quart and pint mason jars. 

Extras for sale at Pickup today: Canning tomatoes, Frozen Chicken, Eggs, Honey, Olive oil.
 
Note on canning tomatoes- Our second planting is coming in, but we have less quantity then earlier in the season.  Please preorder if you'd like to get some yet this season. 
 

FARM/PRODUCE NOTES:

I hope you all had an enjoyable Labor Day weekend.  Hannah, Chandler, Owen, and I spent the weekend camping near the PA Grand Canyon and really enjoyed a good dose of hiking and biking.  We also enjoying cooking wonderful food from the farm (and Blue Rooster Farm) over the campfire- we sure do eat like Kings and Queens! 

Despite the 90 degree temperatures, there is no denying that fall is upon us.  Our winter squash is making it's first appearance in this week's share.  We are disappointed with our squash this year, the super wet June (when the squash were first planted in the field) put them is a stressed state to start the season, and then a super dry August resulted in them never realizing their full size potential.  Our total yields were also impacted greatly by the fact that the local deer decided to spend the night hours browsing in our squash fields.  You will get winter squash this fall, some of our own, and likely some of our neighbors over the next months, but if you wonder why they look smaller you will know why. 

For those of you new to our CSA, you may be encountering celeriac (celery-root) for the first time this year.  This root crop, as the name suggests, is in the celery family, and provides the same flavor that celery does for many recipes.  As celery is something that is very challenging for us to grow here, we have found celeriac to be a great substitute and it holds in the winter much better than celery.  It is great is soups, mashes, as well as sliced thinly or in strips and added to stir fries. 

Recipe Ideas:

Celeriac Recipes: http://www.epicurious.com/tools/searchresults?search=celeriac

Acorn Squash with Kale and Sausage


 

Posted 9/1/2015 10:15am by Debra Brubaker .

IN THE SHARE THIS WEEK (quantities in photo are reflective of a full share):  Beets, Bell Peppers, Cantaloupe, Edamame, Eggplant, Lettuce Head, Sweet Corn, Sungolds, Tomatoes, Herbs and Hot peppers.  

Please remember to return share liners and egg cartons! Also we happily reuse quart and pint mason jars. 

Extras for sale at Pickup today: Peaches (Hillside Orchard), Canning Tomatoes, San Marzano Paste Tomatoes, Tomatillos, Frozen Chicken, Eggs, Honey, Olive oil.
 
Note on canning tomatoes- Our second planting is coming in, but we have less quantity then earlier in the season.  Please preorder if you'd like to get some yet this season. 
 

FARM/PRODUCE NOTES:

This week's share will include some lasts of the season- sweet corn and cantaloupe.  You may notice the sweet corn this week is smaller eared and potentially more wormy- despite this, it seemed to good to not share!  This corn is the second harvest off the same planting that was in your shares last week.  Many of the other summer crops are also waning.  We are slowly removing our heirloom tomatoes from our greenhouses as their production slows to a hault, and the bell peppers too are less plentiful.  We will continue to have a few tomatoes and peppers in your share for the next weeks, but you will most likely begin the transition to fall crops with next week's share. This week we will be digging the last of the potatoes, and soon after the start of the harvest of storage crops will happen one at time- winter squash, red beets, celeriac, sweet potatoes, carrots, cabbage, and much more.  

As we start to see how these harvest look,  we are better able to plan  the details of our winter offerings including share options for December as well as January through May of next year (we take a break from Christmas throught the end of January).  We will also be opening our Thanksgiving turkey preorder in the next week. Pay attention to your email inbox for a special email with more details on both of these topics in the next week or two.  ~Deb

 

Recipe Ideas:

Edamame Pesto

Boil and shell your portion of edamame.

In food processor, blend:

Shelled edamame

1/2 c parmesan, grated

1-2 cloves garlic

salt

Add 4-5 T olive oil

1 T lemon juice

Serve on sliced baguette topped with halved sungold cherry tomatoes.

Posted 8/25/2015 11:02am by Debra Brubaker .

IN THE SHARE THIS WEEK (quantities in photo are reflective of a full share): Chard, Cucumber, Fennel, Garlic, Lettuce Head, Onions, Sweet peppers (Bell, Yummy), Sweet Corn, Tomatoes, Watermelon, Basil and Hot peppers.  

Please remember to return share liners and egg cartons! Also we happily reuse quart and pint mason jars. 

Extras for sale at Pickup today: San Marzano Paste Tomatoes, Frozen Chicken, Eggs, Honey, Olive oil.
 
Note on canning tomatoes- We continue to have a few cases of canning tomatoes each week, but as the quantities are hard to predict, I have not added them to the website.  If you would like canning tomatoes yet this season, either send us an email on ask at distribution and we will fill your order as we are able.  
 
Still interested in Peaches?  Our friends at Hillside Orchards will have another batch of peaches available next week September 1st.  If you would like more for canning or fresh eating, please let us know by preordering by this Friday, August 28th.  

FARM/PRODUCE NOTES:

 As a worker who spends the majority of July and August harvesting whatever needs to be harvested, you notice trends in said harvests. Of course, everything starts out slowly, picks up speed then slows again, but it's not quite as straightforward as you might expect. Tomatoes were a more gradual climb up to peak abundance, while bell peppers burst up out of a long period of almost empty waiting.

Sometimes you think a crop is done (the first planting of sungolds) but turns out it still produces enough worth harvesting for the co-op. Same with last week's kale: one of the first crops planted outside this spring, we had mostly abandoned it out of preference to summer specialties and dislike of the flea beetle feast that had happened on the leaves. Fast forward two months, and hey look! We should give this beautiful kale to our members!

Then you've got overlapping peaks: we picked from three differently-timed successions of melons last week, something we weren't able to do last year. The infographic-nerd in me want to see a visual of the harvest peaks, their slopes, timing, overlapping, comparison of last year's peaks. I bet you've noticed some of the trends manifesting in your shares yourself!

Also, this week is the peak of Jackie's San Marzano Paste tomatoes, so if you want to cook sauce or can with them, they are for sale at distribution today! ~Allison

Recipe Ideas:

Like you, this is the first fennel of the summer for me, so I haven't had a chance to cook with it. However, esteemed chef Deborah Madison's Braised Fennel Wedges with Tomato and Saffron sounds delicious!

 

 

 

Posted 8/4/2015 11:28am by Debra Brubaker .

IN THE SHARE THIS WEEK (quantities in photo are reflective of a full share): Sweet Corn, Bell Pepper, Snack Peppers, Lettuce, Green Beans, Sungolds, Eggplant, Summer Squash, Tomatoes, Red Potatoes, Basil, Cilantro, Parsley, Dill, and Hot peppers. 

Interested in Peaches for canning/freezing? By next week we expect our friends at Hillside Orchards to have free stone peaches available.  If you would like to preorder a half bushel, please let us know.  

FARM/PRODUCE NOTES:

August is the season of abundance.  We are blessed to have land that can produce such a great quantity of food!  Often times though, August's abundance can be overwhelming- coolers are packed to the brim and, almost without fail, the items we need to get to are blocked in by pallets of the most recent harvest.  At least twice a week, some lucky person gets to spend an hours or so in the cooler reorganizing and imposing some method to the madness.  We are still getting record harvest off of our first planting of tomatoes and, this week, our third planting of beans hit us with another bumper crop (talk to me about freezing quantities).  These successes help offset our disappointment with some of our first planting of sweet corn (the first of which you will see today).  We hope our next planting will yield greater quantity and quality of corn as this first distribution is admittedly skimpy.  Also our cucumbers, summer squash, and heirloom tomatoes are waning as our bright bell peppers appear to be hitting their stride.  

We realize that the August abundance can also become overwhelming to some members.  We want you all to share in the abundance while not being overwhelmed by it as well. Each household is different and so it is hard to make the perfect share each week.  If you are overwhelmed by or dislike one type of vegetable, we encourage you to utilize the sharing table at distribution or share with a neighbor.  

One final note... This morning our day old turkey poults arrived. They are quite curious and vocal, eagerly exploring the brooder house where they will spend the first few weeks before hitting the pasture when they are fully feathered and able to withstand cooler nighttime temperatures.  Be on the lookout for sign up announcements in a month or so for Thanksgiving turkeys. Word is on the street that, with the shortage of poultry and eggs in the midwest this year, turkeys are expected to go fast this fall.

 

Recipe Ideas: 

Tomato, Squash, and Red Pepper Gratin - MyRecipes.com
Serve with a salad of fresh summer greens.
Yield: Serves 6

Ingredients
5 teaspoons olive oil, divided
2 cups chopped red onion
1 1/2 cups chopped red bell pepper
1 pound yellow squash, cut into 1/4-inch thick slices (about 3 1/2 cups)
1 tablespoon minced garlic
1/2 cup cooked quinoa
1/2 cup thinly sliced fresh basil, divided
1 1/2 teaspoons chopped fresh thyme
3/4 teaspoon salt, divided
1/2 teaspoon black pepper
1/2 cup 2% reduced-fat milk
3 ounces aged Gruyere cheese, shredded (about 3/4 cup)
3 large eggs, lightly beaten
Cooking spray
1 1/2 ounces French bread baguette, torn
1 (12-ounce) beefsteak tomato, seeded and cut into 8 slices

Preparation
1. Preheat oven to 375°.

2. Heat a large nonstick skillet over medium heat. Add 4 teaspoons oil; swirl to coat. Add onion; cook 3 minutes. Add bell pepper; cook 2 minutes. Add squash and garlic; cook 4 minutes. Place vegetable mixture in a large bowl. Stir in quinoa, 1/4 cup basil, thyme, 1/2 teaspoon salt, and black pepper.

3. Combine remaining 1/4 teaspoon salt, milk, cheese, and eggs in a medium bowl, stirring with a whisk. Add milk mixture to vegetable mixture, stirring until just combined. Spoon mixture into an 11 x 7–inch glass or ceramic baking dish coated with cooking spray.

4. Place bread in a food processor; pulse until coarse crumbs form. Return skillet to medium-high heat. Add remaining 1 teaspoon oil to pan; swirl to coat. Add breadcrumbs; cook 3 minutes or until toasted. Arrange tomatoes evenly over vegetable mixture. Top evenly with breadcrumbs. Bake at 375° for 40 minutes or until topping is browned. Sprinkle with remaining 1/4 cup basil. 

 

Mailing list sign-up