Moroccan Merguez and Vegetable Tagine Recipe

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Moroccan Merguez and Vegetable Tagine Recipe

For many people across North Africa, tagine is the quintessential comfort food, cooked in a vessel also called a tagine. You can use a Dutch oven or other heavy pot if you don’t have a tagine. This dish can include any number of ingredients.

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Quick and Easy Pork Fried Rice With Corn and Shishito Peppers Recipe

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Quick and Easy Pork Fried Rice With Corn and Shishito Peppers Recipe

Fried rice is like the hash of dinnertime. It's the easiest and tastiest way to cleanse your fridge of leftovers. A couple of weeks back, my fridge happened to be full of leftover sous vide pork tenderloin. It's also summer, which means that I have a near-endless supply of corn and shishito peppers in my fridge at all times (those two are fantastic partners in crime). Put it all together, and what do you get? This simple pork fried rice with charred corn and peppers.

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Moroccan Pickled Eggplant

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Moroccan Pickled Eggplant

The last of summer eggplant are pickled for long keeping, in the Moroccan tradition. Eggplants are slit lengthwise , crisscross, with stems still attached, them simmered in a savory pickling liquid infused with garlic cloves and whole coriander seeds until meltingly tender.  They are put in a jar and kept in the pickling liquid, in the fridge- until ready to serve.  Before serving, drizzle with a good quality olive oil and a sprinkling of fresh  cilantro leaves. A zesty condiment to most any meal, these flavorful Moroccan eggplant pickles can be thought of as a chilled eggplant “salad”,  of sorts. They are especially delicious, paired with middle eastern style meals or grilled meats like chicken shawarma.  Look for smaller varieties of eggplants, in various colors, for the best visual effect.

On the home front…we catered our very last wedding of the season last weekend- whew!  I have been happily taking a little time off, being at home, content with cleaning, organizing, rearranging and de-cluttering. This is the time of year Brian goes on his annual backpacking trip with his buddies, and I get the house all to myself for one whole glorious week and it has been heavenly.  How good and healthy it is, for relationships to have a little breathing space, like oxygen to a fire.

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Stuffed Green Peppers

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Stuffed Green Peppers

My family especially enjoys this dish in the summer when fresh tomatoes and green peppers are readily available. The also freeze well for a quick dinner in the middle of the winter.

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CSA & Harvest Card - Way's To Pay

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CSA & Harvest Card - Way's To Pay

We understand some maybe wanting to sign up but are lacking the funds.  We get that.

The Farm online, accepts PayPal. Anyone with a PayPal account and PayPal credit account can take advantage of PayPal's 6 months 0% on a CSA purchase. 

We truly appreciate everyone's support big or small.

You keep us farming & are the reason why we are here.

~Eat Healthy - Eat Local

Thank you,

~The Farm Family

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Fall - Winter CSA - Sign-up Now Open

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Fall - Winter CSA - Sign-up Now Open

10 Weeks of Our Farm's Fresh Produce & Products!

DON'T LET THE FRESH FOODS STOP BECAUSE THE DAYS ARE COOLER & SHORTER!

Consider our Fall - Winter CSA as a way of supplying you and your family with our farm fresh produce & products.

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HUNGARIAN PEPPER SOUP - A great idea to freeze for wintertime use too!

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HUNGARIAN PEPPER SOUP - A great idea to freeze for wintertime use too!

Bell peppers are loaded with various vitamins and minerals, and are exceptionally rich in vitamin C.

  • Vitamin C: One medium-sized red bell pepper contains 169% of the RDA for vitamin C, making it one of the richest dietary sources of this essential nutrient.
  • Vitamin B6: Pyridoxine is the most common type of vitamin B6, which is a family of nutrients that are important for the formation of red blood cells.
  • Vitamin K1: A form of vitamin K, also known as phylloquinone. It is important for blood clotting and bone health.
  • Potassium: An essential mineral that may improve heart health if consumed in adequate amounts.
  • Folate: Also known as folic acid, folacin, or vitamin B9, folate has a variety of functions in the body. Adequate folate intake is very important during pregnancy .
  • Vitamin E: A powerful antioxidant, essential for healthy nerves and muscles. The best dietary sources of this fat-soluble vitamin are oils, nuts, seeds, and vegetables.
  • Vitamin A: Red bell peppers are high in pro-vitamin A (beta-carotene), which is converted into vitamin A in the body.

HUNGARIAN PEPPER SOUP

Ingredients:
¼ cup extra light olive oil (or lard, or what ever shortening preferred)
4 cups of The Farm's onions, coarsely chopped
6 cups of The Farm's  white Hungarian (Bianca Bell) peppers, or bell peppers, cut to about 1” pieces
8 cups of The Farm's tomatoes blanched and peeled, chopped to I” pieces
2 tsp salt, l tsp coarsely ground black pepper, 1 tbsp of The Farm's Dried Hungarian paprika.
1 pint tomato juice
1 Ring of The Farm's  Polish sausage, or Hungarian sausage, or Chorizo
2 Tbsp sugar
2 teaspoons or more crushed chile or 1 The Farm jalapeno pepper, optional
In a large nonstick pot (about 6 qt) sauté the onions in the olive oil, under lid, until the onions are slightly limp, about 8-10 mm. med.

Heat. Do not brown.

Add paprika and stir quickly to coat all the onions with the paprika, and quickly add the tomato juice, all of the tomatoes, stir to just mix, and spices and sugar, stir and add the rest of the ingredients. Stir to mix it all up, and cover, Cook for about 30 mm on medium heat, stir occasionally to keep from burning on the bottom, reduce heat to low and simmer partly covered for another 30-45 mm, or until the Lecsó gets to the desired consistency.

Adjust to taste.

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Tuscan Kale Bruschetta - Simple, Easy, Delicious!

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Tuscan Kale Bruschetta - Simple, Easy, Delicious!

An extremely simple yet flavorful starter or side dish perfect when kale is in season and crispy. Kale is particularly good when the weather is cold and olive oil is slightly bitter. This simple authentic Tuscan recipe is made using slices of unsalted Tuscan bread, garlic, oil, salt and pepper. All you need to do is toast the slices, rub the bread with a clove of garlic and place the boiled kale leaves on top (drain them) with salt and pepper and finally drizzle with extra virgin olive oil.

Why Kale You Ask?  

The Benefits of Kale

At just 33 calories, one cup of raw kale has:

  • Nearly 3 grams of protein
  • 2.5 grams of fiber (which helps manage blood sugar and makes you feel full)
  • Vitamins A, C, and K
  • Folate, a B vitamin that’s key for brain development
  • Alpha-linolenic acid, an omega-3 fatty acid. (While kale has far less omega-3 than fish, it is another way to get some of this healthy fat into your diet.
  • Lutein and zeaxanthin, nutrients that give kale its deep, dark green coloring and protect against macular degeneration and cataracts Minerals including phosphorus, potassium, calcium, and zinc

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