Due to COVID-19, in an effort to accomodate and make your market experience quicker and safer, we’re now accepting preorders! We started off by offering two options of prepackaged seasonal shares for $20.00, kind of like a CSA box, but now we have set it up so you can customize what goes into your share, within the seasonal product options (note product options will change according to seasonal availability). *Not all products we grow are available for preorder. Preordering is optional, if you have any questions call us at (804)761-8813, we look forward to serving you!
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Hiding underneath these vines are our cantaloupes just waiting to be picked. We will have these beauties at the market this weekend. While we might not have every variety we grow ready this week, we should have plenty to choose from. Be sure to make it to our Saturday and Sunday markets to pick up some fresh farm produce.
Maybe…even a watermelon. We always taste test our watermelons. If they aren’t quite ready we always wait until they reach their optimal sweetness.
Last week we posted a recipe using our Honeynut Butternut Squash that was on the savory side. Obviously these sweet little butternuts are perfect in a sweeter side dish too.
Here’s a great side dish for pork or poultry from Betty Crocker. Originally I cut this recipe in half since it stated that this would make 12 servings. Go ahead and make the whole recipe. This was great as a left-over and even better the next morning when I put a big spoonful of it on my oatmeal.
Baked Butternut Squash with Apples
- 2 Tablespoons butter
- ½ Teaspoon ground cinnamon
- ¼ Teaspoon ground nutmeg
- 1 ½ Pound butternut squash*, peeled, seeded and cut into ½ inch cubes (about 5 cups)
- 2 to 3 Granny Smith Apples, cored, cut into ½ cubes ( aoubt 4 cups)
- ¼ Cup Real Maple Syrup**
- 1 Tablespoon balsamic vinegar
- ¼ Cup chopped pecans (walnuts work too)
*Use Honeynut Butternut Squash if you can
**The original recipe calls for real maple or maple-flavored syrup. The high fructose in the “maple-flavored” syrup adds too much sweetness for my taste.
- Heat oven to 375°F. Place butter in 13×9-inch (3-quart) glass baking dish; heat in oven 5 to 7 minutes or until melted.
- Stir cinnamon and nutmeg into melted butter. Add squash; toss to coat. Cover with foil; bake 20 minutes. Meanwhile, in large bowl, mix apples, syrup and vinegar.
- Pour apple mixture over squash. Cover; bake 10 minutes. Stir; bake 5 to 10 minutes longer or until squash is tender. Stir before serving and sprinkle with pecans.
Find us at these Farmers Markets
Here is the latest member of our squash family for sale at the markets. This adorable serving-sized mini butternut has a dark tan skin and great sweet flavor. The skin is thin enough that peeling it is not mandatory. That’s going to save some time. And unlike its large cousin the regular sized butternut squash, cutting it in half isn’t a herculean effort.
Here’s a tasty recipe from Tumbleweed Farm in Oregon.
Twice Baked Honey Nut Squash
Prep time: 15 minutes
Cook time: 30 minutes
- 3 honeynut squash sliced in half lengthwise, seeded, and hollowed out leaving 1/4 inch on the sides
- 1 cup quinoa
- 2 cups veggie stock
- 1 large yellow onion, finely chopped
- 2 cloves garlic, minced
- 1 cup kale, stems removed and chopped
- 1/2 cup gorgonzola cheese, crumbled
- olive oil
- salt and pepper
- Preheat oven to 400 degrees.
- Drizzle squash with a little olive oil. Place squash on an oiled baking sheet cut side down and roast for about 20 minutes or until soft.
- Place 1 cup uncooked quinoa and two cups veggie stock in a pan. Bring to a boil and simmer for about 12-15 minutes, or until quinoa is fully cooked.
- Saute’ garlic and onion in a few tablespoons of olive oil over medium heat. After about 7 minutes add kale. Continue to cook until kale is bright green and wilted. (about 8 minutes)
- Mix your quinoa and kale mixture together (you may have extra quinoa, save it for a later use)
- Take squash out of the oven and scoop a healthy portion of quinoa mixture into each half. Top with a handful of gorgonzola cheese and place back in the oven for about 3-5 minutes, or until cheese is melted.
- Serve warm and enjoy!
Use this recipe as a guide and adjust measurements and seasonings to your liking.
In our last post I talked about the confusing notion that we have October Beans in July. Now I’m going to tell you that you don’t have to pickle pickling cucumbers. You read that correctly. You can eat pickling cucumbers without pickling them.
The cucumbers we grow and sell as pickling cucumbers are Kirby cucumbers. They are very crisp because their seed cavity is small and undeveloped, which also means they have fewer seeds than slicing cucumbers. (Source)
Kirby cucumbers have a thinner skin than slicing cucumbers so you don’t need to peel them. These tasty little pickling cucumbers also pack a nice little crunch when you bite into them. Take them with you during these hot summer days as a nice hydrating snack. And yes, they do make really great pickles too.
All our cucumbers are picked, washed and stored in cold storage until we pack them in the truck for market.
The cucumbers we sell fall into three categories:
- Slicing cucumbers
These are the cucumbers you usually see at the grocery store. They often have a wax coating. They have the thickest skin and the biggest seeds.
- Seedless cucumbers
These are also called burpless cucumbers. They are long and often curved. Their skin is tender and they tend to be sweeter than most cucumbers with fewer or undeveloped seeds.
- Pickling cucumbers
We have both green and yellow pickling cucumbers. These are short and stocky and hold up well to brining making them perfect for pickling. But they can be eaten fresh as well.
And this year we are currently testing a red cucumber. Please go to our Facebook page and let us know what you think.
Please enjoy these recipes from the University of Illinois Extension
Cucumber Yogurt Salad Dressing
This is a delicious, heart healthy, low calorie salad dressing which can be used as a dip for steamed or raw vegetables or as a topping for baked potatoes or steamed carrots. Store in a covered container in the refrigerator for up to two weeks.
- 1 medium cucumber, peeled, seeded and coarsely chopped (about 2/3 cup)
- 2/3 cup plain, nonfat yogurt
- 2 tablespoons minced red onion
- 1 tablespoon toasted sesame oil or vegetable oil
- 2 teaspoons rice vinegar or white vinegar
- 1/4 teaspoon salt (optional)
- 2 teaspoon chopped fresh dill or 1/2 teaspoon dried dill
Combine all ingredients in a blender or food processor and puree until creamy and smooth. Chill for about 2 hours before serving. Makes 1-1/2 cups.
Thai Cucumber Salad
- 1/4 cup sugar
- 1 teaspoon salt
- 1/2 cup rice vinegar
- 4 pickling or slicing cucumbers, sliced lengthwise, seeded and thinly sliced
- 1 shallot, thinly sliced
- 10 whole cilantro leaves
- 1/4 cup red pepper, julienne (about 1 inch long)
Combine the sugar, vinegar and salt and heat in a small sauce pan until sugar has dissolved (about 5 minutes) do not boil. Set saucepan in cold water to cool the vinegar mixture. When cool, pour over cucumbers and garnish with red peppers. Serves four.
If you’re interested in some easy Refrigerator Pickle Recipes click HERE to go to Food.com pickle recipes. Keep scrolling down until you find one that sounds yummy.