Tuesday Lunch at the Farm!

Hello Everyone!
We are having volunteer day again this summer on Tuesdays. This is a day for folks who want to help out on the farm to come join us part of the work-day. From 10-2pm we will be working in the garden or greenhouses on a project such as planting, weeding, preparing beds or making compost. Then at 2pm we break for a family style farm lunch featuring what we have growing on the farm, (always an epic event!) Some folks go home after this, or some stay to help more of the work-day. You are welcome to come join us. Please call: 360-484-3345 to let us know you will be joining us.
We will featuring photos and recipes from the meal here on the website! Check back in for more as the season evolves..

This week, we have our classic farm lunch recipes we’d like to share with you!

Featured Menu:

Black Beans with Oregano (recipe coming soon!)
Fresh Garden Greens
Hollyhock Dressing (recipe coming soon!)
Skillet Corn bread
Garlic Sauteed Braising Greens

Featuring cilantro, oregano, salad mix and braising greens from our farm. You can find our products for purchase at the Astoria Co-op. Our products are also featured in recipes at these restaurants: Pickled Fish, Pelicano, Bailey’s Café, Nanci & Jimella’s Market Café.

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Skillet Cornbread

Adapted from the “Yellow Farmhouse Cookbook” by Kimball. He specifies and uses the appropriate quantity of ingredients for a 9″ cast iron skillet and also uses only coarse-grained corn flour.

1. Oven to 425; place in it a lightly bacon-greased 9″ skillet.

==> coarse cornmeal will be separated into two fractions: 1 cup and 1/2 cup<==

2. Melt 4T butter, bacon drippings, or a blend, keep in melted state

3. Boil enough water so that you can pour out 1/2 cup into a large mixing bowl that contains 1/2 c of coarse corn meal. Mix to form a gruel. Eventually, all ingredients will go into this bowl.

4. Drys: mix together in separate bowl –

1 c coarse corn meal
1/2 c fine corn meal
1 c flour
2+ T sugar
1+ t salt
2 t baking powder
1 t baking soda

5. Wets:

2 medium eggs (size isn’t overly crucial)
2 c buttermilk

6. Whisk in the eggs and buttermilk to the cornmeal gruel.

7. Lightly mix in the drys.

8. Pour into the skillet. Careful! The handle is going to be HOT!

9. Gently fold in the melted butter.

10. Bake 25 minutes; remove from skillet onto a cooling rack. Can serve right away.

Garlic Sautéed Braising Greens
Ingredients
▪ 2 TBsp of Olive Oil
▪ 2 Bunches of Braising Greens, washed, and roughly chopped
▪ 2-3 Cloves garlic
▪ 1/8 of a cup of broth or water
▪ Enough course salt to taste
▪ Sesame oil to taste

▪ Directions
1. Heat a medium sized saute pan over med-high heat. Add the garlic and saute until tender, about 1 minute.
2. Add the greens a handful at a time, stirring for a minute or two while the leaves begin to wilt.
3. Add the stock or water, allow everything to steam together until the greens are tender
4. Season with salt to taste, and add a few drops of sesame oil
This will feed 4, half the recipe for 2.. This is great, serve with some nice BBQ Pork Tenderloin and some rice.

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Homegrown Produce – Monday, June 18

Hey everyone, I’m out dodging raindrops, working on the new greenhouse for the tomatoes. If things go well we should have something like 820 tomatoes in the ground by this time next week. This next week I will be inventorying what we have in the ground so far, and getting that out to everyone – it’s pretty danged exciting!  Just keep encouraging the sunshine!

So here is what we have:

  • Fresh Salad Greens – Looking good, with new beds coming on – Finally! – $6 lb. CSA/Wholesale, $8 Retail
  • Toscano Kale – $2 bunch
  • Asian Greens – Great for braising and Marinated/Massaged Salad – $2.50 lb
  • Ruby and White Fordham Chard – $2 bunch

Let me know what we can get for you, and have a great week!

Homegrown Produce – Tuesday, June 12

Hey everyone, sorry to be so late getting this out, but I have a great excuse – we picked up the new greenhouse today! All 30 x 96 ft of it! It’s going to be one heck of a busy week!  We have over 1,000 tomatoes ready to go into the ground!

So, to the garden!  The outside beds of mixed greens are being very sluggish with the cool weather – we still have some greens in the greenhouse (hah!), but they are reaching the time to turn and replant. Not sure of the harvest until tomorrow morning, but will do my best to fill everyone’s orders.

Asian mixed greens are very healthy – either as baby or bunches. Some baby lettuces, but not a lot. The chards are great, especially the white fordharm, and the toscano and winterbor are looking sweeter and sweeter. Let’s see.

  • Fresh mixed greens – $6 lb CSA and wholesale, $8 lb retail
  • Baby arugula – first of the outside beds – priced same as mixed greens
  • Baby bolting arugula! – sauté grade  –  $4.50 lb.
  • Baby Asian greens – big flavor – $6 lb
  • Bunched Asian greens – $2.50 bunch
  • Kale – Ttoscano, Russian red and winterbor – $2 bunch
  • Ruby and white fordham chard –  $2 bunch
  • Herbs – oregano, dill, blooming sage –  $2 bunch

Alright, I think that does it. If anyone is interested in greenhouse building, get in touch with us. I am hoping to have it up and planted in the next week, and could use any rugged assistance offered.  I’ll be checking the weather, but it would be fun to have a greenhouse-raising BBQ this next weekend.

Good health and good tidings.

Talk soon – Fred J

Fred’s Homegrown Produce

360-484-3345

 

Homegrown Produce – Monday, May 28

Hey everyone – sorry to be so tardy with the garden report – the day is almost done, and I’m behind in my chores…so here is the menu for the week

  • Fresh Greens – $6 lb / CSA and Wholesale, $8 lb / Retail
  • Baby Head Lettuce – Baby Romaine, Deer Tongue, Green Leaf, etc. – $1.50 per lettuce
  • Leeks – probably the last for this round – $1.50 lb
  • Toscano Kale – first of the season – $2 per bunch
  • Fresh Herbs – Oregano, Dill and Blooming Sage – $2 per bunch

Sorry it doesn’t seem like much of an offering. There’s a lot working, but the weather is taking its own sweet time.

Please email with any questions – and thanks for your support.

Fred J

Fred’s Homegrown Produce

 

Homegrown Produce – Monday, May 14

Hey Everyone –

Man, the first week of real sunshine! Things are looking great in the garden – successfully fighting back again cabbage moths and slugs, getting the main lettuce beds back into production, and hosting 1200+ diverse tomatoes, pepper plants, etc… in the greenhouses.  The heat is slowing down the greenhouse-planted spinach – it will still be in the mix, but not sure until I pick it as to how much of the regular I will have.  Go ahead and order, and if I am short, I will contact you.

So, the week’s offering is such:

Fresh Mixed Greens – $6 lb for CSA members and wholesale, $8 lb for retail

Spinach in bunches – $4 lb (generally 1/2 lb bunches)

Fresh Oregano – $2 bunch

Leeks! We will be harvesting over the next 2 weeks – beautiful stuff for $2 lb.

The Raab is starting to come on, but another week before we get real production. Toscano kale is coming back from the brink….I will keep you posted!

Thanks, and have a great week!

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