It finally rained at the farm this week. We have been irrigating from sun up to sun down through the dry days. All of the irragation we set up in our early years is paying off big time. We are happy that we are able to include a small amount of snow/snap peas this week. We had to replant the peas three times because voles were eating entire rows. This last planting finally took, and hopefully there will be more in the future. Voles need to eat too. There is lots of activity at the farm these days. We are trying to get everything planted for fall and winter before most of our employees go back to school/college at the beginning of August. If anyone knows any high schoolers nearby looking for a job send them our way. Dont forget to tag us on social media if you post anything from the share. Thank you for supporting us. See you next week.
caprese salad
romaine salad with ginger dressing and roasted fennel
garlicky beans
zucchini & pea stir fry
fennel frond & sausage pasta
fennel
bulb
all fronds
tomatoes
all
zucchini/summer squash
all
garlic
2 Tbsp
1 clove
4 cloves
carrots
1/2
1/2
romaine
all
basil
2 Tbsp
beans
all
peas
all
olive oil
2 Tbsp
1/2 cup + 1 Tbsp
mozzarella
16 oz
apple cider vinegar
2 Tbsp
Dijon mustard
2 Tbsp
honey
1 Tbsp
ginger
2 tsp
almonds
2 Tbsp
butter
2 Tbsp
rice
2 cups
ginger
1 Tbsp
chicken breast
1lb
cooking oil
2 Tbsp
chicken stock
1/4 cup
soy sauce
2 Tbsp
sesame oil
1 Tbsp
sweet Italian sausage
1 lb
pasta
1 lb
parmesan cheese
1/2 cup
Recipes
caprese salad
Slice tomatoes widthwise into 1/4 inch slices. Chop 2-4 tbsp of basil into thin ribbons. Slice fresh mozzarella cheese into 1/4th inch rounds and arrange in an alternating pattern with sliced tomato. Sprinkle salad lightly with salt and dress with basil ribbons, then drizzle olive oil lightly across salad.
romaine salad with ginger dressing and roasted fennel
To roast fennel: Chop bulb into bit sized pieces. Toss with olive and salt. Roast in oven at 450 for 15 minutes, or until tender.
In a blender combine ½ cup extra-virgin olive oil, 2 Tbsp apple cider vinegar, 2 Tbsp Dijon mustard, 1 Tbsp honey, to taste, 2 tsp finely grated fresh ginger, ½ tsp salt, black pepper, blend well.
serve over a bed of romaine with carrots, almonds and roasted fennel.
garlicky beans
Cut off the ends and steam all the beans with 2 Tbsp Minced garlic. Mix with 2 Tbsp butter. Salt and Pepper to taste.
zucchini & pea stir fry
Cook 1-2 cups of rice according to package instructions.
chop zucchini or summer squash into bite-sized pieces. Julienne 2-3 medium carrots cut the ends off of the peas. Cut one sweet onion in strips by cutting in half, then slicing thinly along the rings. Mince 1 clove of garlic and 1 tbsp ginger. Cut 1 Large chicken breast into strips.
Heat 2 tbsp cooking oil in a wok or large skillet over medium high heat. Add the chicken and cook until done. remove chicken and set aside.
Add more oil if necessary then add sliced onion, ginger, garlic, zucchini, peas and carrot, cook until fragrant, about 1 minute. Then add 1/4 cup chicken stock and stir frequently for 4-5 minutes, then add 2 tbsp soy sauce, 1 tbsp sesame oil, and the chicken stirring frequently. Cook until the sauce starts to thicken and serve over rice.
fennel frond & sausage pasta
Finely chop all fronds (stems and leaves) of fennel bulbs from 1 inch above bulb. Finely chop 4 cloves of garlic.
Cook 1 lb of sweet Italian sausage, crumbled, in a deep skillet over medium high heat.
Meanwhile, cook 1 lb of pasta, either spaghetti or bowtie.
Once sausage is browned, add fennel and garlic and cook for an additional 5 minutes. Add 1/4 cup pasta water, all of the pasta,1/2 cup of parmesan cheese, and 1 Tbsp of the basil chopped. Stir and serve.
fennel
tomatoes
zucchini/summer squash
garlic
carrots
romaine
basil
beans
peas
olive oil
mozzarella
apple cider vinegar
Dijon mustard
honey
ginger
almonds
butter
rice
ginger
chicken breast
cooking oil
chicken stock
soy sauce
sesame oil
sweet Italian sausage
pasta
parmesan cheese
Recipes
Slice tomatoes widthwise into 1/4 inch slices. Chop 2-4 tbsp of basil into thin ribbons. Slice fresh mozzarella cheese into 1/4th inch rounds and arrange in an alternating pattern with sliced tomato. Sprinkle salad lightly with salt and dress with basil ribbons, then drizzle olive oil lightly across salad.
romaine salad with ginger dressing and roasted fennel
To roast fennel: Chop bulb into bit sized pieces. Toss with olive and salt. Roast in oven at 450 for 15 minutes, or until tender.
In a blender combine ½ cup extra-virgin olive oil, 2 Tbsp apple cider vinegar, 2 Tbsp Dijon mustard, 1 Tbsp honey, to taste, 2 tsp finely grated fresh ginger, ½ tsp salt, black pepper, blend well.
serve over a bed of romaine with carrots, almonds and roasted fennel.
Cut off the ends and steam all the beans with 2 Tbsp Minced garlic. Mix with 2 Tbsp butter. Salt and Pepper to taste.
zucchini & pea stir fry
Cook 1-2 cups of rice according to package instructions.
chop zucchini or summer squash into bite-sized pieces. Julienne 2-3 medium carrots cut the ends off of the peas. Cut one sweet onion in strips by cutting in half, then slicing thinly along the rings. Mince 1 clove of garlic and 1 tbsp ginger. Cut 1 Large chicken breast into strips.
Heat 2 tbsp cooking oil in a wok or large skillet over medium high heat. Add the chicken and cook until done. remove chicken and set aside.
Add more oil if necessary then add sliced onion, ginger, garlic, zucchini, peas and carrot, cook until fragrant, about 1 minute. Then add 1/4 cup chicken stock and stir frequently for 4-5 minutes, then add 2 tbsp soy sauce, 1 tbsp sesame oil, and the chicken stirring frequently. Cook until the sauce starts to thicken and serve over rice.
Finely chop all fronds (stems and leaves) of fennel bulbs from 1 inch above bulb. Finely chop 4 cloves of garlic.
Cook 1 lb of sweet Italian sausage, crumbled, in a deep skillet over medium high heat.
Meanwhile, cook 1 lb of pasta, either spaghetti or bowtie.
Once sausage is browned, add fennel and garlic and cook for an additional 5 minutes. Add 1/4 cup pasta water, all of the pasta,1/2 cup of parmesan cheese, and 1 Tbsp of the basil chopped. Stir and serve.