Spring Has Arrived and Summer is Close Behind

At Stoney Lonesome that means that Harvest Days are soon to begin. Just to wet your whistle, let's talk about strawberries. Strawberries are a new crop at Stoney Lonesome this year and have been plentiful over the last few weeks. Hopefully many of you were able to take advantage of the invitation to join us for strawberry picking a few weeks ago; luscious, sweet, plump, juicy berries ready to eat plain or process into a variety of treats.

While there is nothing better than tasting the freshness of a just picked berry, the ideas for sweet strawberry temptations doesn't stop there.

For breakfast try them in a smoothie or on top of some yogurt with a drizzle of honey and a spoonful of granola, or bake some strawberry oatmeal muffins. If you are really adventurous and the strawberries are plentiful, make freezer jam to spread over scones or toast. (See below - I used a variety of size jars)

3 qts of berries = 4pts of Strawberry jam

For lunch, try a strawberry salad. Just cut up some fresh strawberries (or leave tiny ones whole), crumble a little feta cheese and add some fresh mint leaves. Delicious on its own or on top of a plate of fresh spinach.

And of course the same is true for dinner. Try a fresh strawberry salsa on top of a grilled chicken breast or alongside a balsamic marinated pork chop. And what is dinner without a small sweet treat at the end. Perhaps you'd like a strawberry sauce on a scoop of ice cream, or strawberries and cream, or the classic strawberry shortcake, or my personal favorite strawberry rhubarb cake with whipped cream.

I am looking forward to harvest days and seeing what other new surprises 

Pablo and Esther have in store for us. Bon Appetit

Whose bringing the biscuits?

I've been missing in action - totally gone AWOL! Life all of a sudden got busy busy busy. So this wrap up to the season comes a little late and there might be some other posts over the winter but if you are looking for a few good recipes be sure to check out the facebook page - there are some on there as well.

It sounds like the potluck- end of season bonus pick was a lot of fun. Sorry to miss that one but was off on another trip. I was so hoping for some beets and those sweet carrots! Guess I'll have to settle for the Farmer's Market from here on out.

So my latest project with a few pumpkins I had left from a share plus a few of my own was to make overnight pumpkin butter. What a way to wake up in the morning! the smells of pumpkin and cinnamon wafting through the house. Smelled like Thanksgiving!

Here's my adaptable recipe. Sorry this really isn't a precise one so you'll have to work with me here.

First cook 5 or 6 small pumpkins - any variety is good but sugar baby are particularly sweet. (Shown above with a long island cheese) I just jab them with a big fork and cook them whole at 350 degrees until they are soft like a baked potato. Then scoop out the seeds and stringy flesh - super easy after it is cooked! and scoop the pumpkin flesh into the crock pot or into a bowl, cover and refrigerate until ready to use in the next day or two.

Then combine in a large crockpot (I use a 6 qt) the pumpkin flesh, 2 cups of brown sugar, almost a cup of apple cider, 2 tsp cinnamon, 1 tsp of nutmeg and ginger and 1/2 tsp cloves (these can be in any amount based on your taste buds but this is where I start). Stir together and cook on low over night. In the morning blend with an immersion blender. Taste and decide if you need to add anything like cider or sugar or a little more cinnamon. You'll also need to decide if it needs to cook down further based on consistency. If it is too runny, remove the lid and let it cook down - Caution: Spatter Alert! If it is too thick add a little cider.

Pumpkin butter is then ready to use or gift. I canned mine in (mostly) half pints for 10 minutes. Many websites caution against canning and suggest you freeze or use immediately. I have never had any problem canning mine but that is my disclaimer.

Happy Thanksgiving!!

Souper Pumpkin Recipes

I've received some "souper" sounding recipes in the mail from Stoney Lonesome fans - sounds like we need a pumpkin or two in our bonus share next week - no pressure Pablo :)

The first one comes from Joan - sounds divine and the blog it came from is beautiful - then again anything from New England is, especially this time of year.

http://frombeyondmykitchenwindow.blogspot.com/2011/09/rouge-vif-detampes.html

The recipe involves roasting a pumpkin (directions included) and uses a light cream cheese in it. Must try !

The next recipe comes from Rebecca

http://www.epicurious.com/recipes/food/views/Pumpkin-Corn-and-Lemongrass-Soup-240545

She suggests using veggie stock instead of water, and to use additional seasoning. I was a little confused by the lack of pumpkin in the recipe ingredients - but obviously substitute pumpkin for the squash. Or try the squash - the butternut flavor would be excellent as well.

And a bonus recipe for the swiss chard - which we are sure to see at some point

 -from Rebecca

www.foodnetwork.com/recipes/patrick-and-gina-neely/neelys-chickpea-ham-and-swiss-chard-soup-recipe/index.html

if you are not a ham eater Rebecca suggests - turkey bacon, turkey sausage or just smoked turkey as worthy substitutes. 

Swiss Chard is calling your name

Happy Soup Suppers!

Fall Colors and Soup

You probably expected to see leaves - but no I am talking about the fall colors in vegetables. I love fall and winter vegetables - all those greens and oranges. We have had a lot of tasty greens over the last week. I have found myself experimenting with a few new recipes. Aside from the standard frittata which we always enjoy I tried a recipe for "Olive Garden's" Gnocchi and Chicken Soup. The recipe calls for spinach but I substituted the swiss chard and it was delicious. The greens added a depth to the soup that wasn't there before and even though it is a knock off recipe - meaning it really isn't from Olive Garden - I thought it was better! And hearty and warm - perfect for those torrential downpours the last few nights.

http://www.copykat.com/2010/02/28/olive-garden-chicken-and-gnocchi-soup/

Previously I tried this soup recipe and used the kale in it. I like this one as it tasted light but still creamy since I mashed some of the potatoes with my immersion blender. I just used regular turkey sausage, too.

http://www.epicurious.com/recipes/food/views/Portuguese-Kale-and-Potato-Soup-10261

Of course each week we have a vegetable soup with whatever veggies are in the share and in my garden - and occasionally I'll add noodles or beans and call it minestrone. Yes I do love soup weather! And the salads have been super too! Those little cherry tomatoes - what a treat! Just add crusty bread and life is good! Hopefully you were able to put up the extra peppers etc that we had so that you can still enjoy some of the tasty freshness over the winter.

And what about those pumpkins - what creations did you come up with for them? I'll post recipes for them next but would love to hear what you tried. It might be your last chance to contribute until next year . Email me at CSAfarmgirl@gmail.com.

 

PS.If you thought our blog was done because I disappeared for a little bit - not to worry - I still have several things left to talk about and lots more pictures to share. I've been happily involved in my son's wedding and then was quite sick but I'm back for a few more weeks of vegetable goodness.

HAPPY FALL!

All Spruced Up

Today (Sunday) was the Prince William County 11th Annual Farm Tour and Stoney Lonesome Farm was the first stop on the schedule. Even without the hayride, which has been a big hit in past years, Pablo reports that this was the best attended tour yet. With tours of the farm - including the Future Field for the adventurous  - and an introduction to the CSA, everyone kept busy including Aryeh. The place was all spruced up with new raised beds of flowers welcoming guests.
It is hard to believe there are only a few short weeks left in this season's CSA shares. Today there were lots of new things in the share - well I guess "new" is a misnomer, but things we haven't seen since spring are cropping up all over. (pun intended - been hanging out with Pablo too long!)

The share includes lots of greens; lettuce, kale, braising mix, for fresh salads this week. A few pattypan squash  and a little okra are left. And don't forget the delicious crisp radishes for breakfast.

 Week 19

 Braising mix and greens, lettuce, kale, basil, pattypan squash, 

okra, garlic,and radishes

Before they are completely gone, celebrate with some squash fritters. A grilled steak and a fresh salad will round them out nicely.

Squash Fritters

1/3 cup flour
1/2 tsp baking powder
1/2 tsp salt
a little pepper
2 eggs.
Mix to form a smooth batter. Add:
3 cups shredded squash
1/3 cup minced onion or some garlic (optional)
1 tbsp fresh herbs - your choice

Add a little olive oil to a medium skillet and heat to medium heat. Drop a large spoonful of batter into the frypan. Fry until golden, turn and cook on second side until done.

 
And a fresh one for those greens that are coming out again
Confetti Kale

In a large skillet saute in 2 Tbsp olive oil over medium heat, chopped kale and a little minced garlic for about 10 minutes. Add 3/4 cup frozen corn kernels (thawed), 1/2 cup red sweet pepper, 1/4 cup water and salt and pepper to taste. Cook for about 5 more minutes until heated through and serve immediately.

This week's recipes come from the cookbook, Simply in Season. A world community cookbook by the creators of More With Less and Extending the Table.

Is it too late for Fried Green Tomatoes?

 Week 18 - lettuce and beet greens, squash eggplant and pepper medley,

green tomatoes and cherry tomatoes and flat green beans,

and edamame

 

green heirloom tomatoes  - so pretty

 a little slicing, a little batter and - tada -

 fried grren tomatoes and okra

It's probably too late to enjoy fried green tomatoes from our share but if you get the chance you have to try them. They are delicious - sweet, juicy, crunchy  -I don't know why I have waited so long to try them. I used a recipe from online (googled from simply recipes) and it was super easy. The hit was the sauce they suggested for dipping - a remoulade sauce. Super good - with a bite - a great compliment. I hope you get the chance to enjoy them yet this fall. I also threw in a few okra. Will definitely repeat!

 

I never get tired of this  container of goodies. I love the small eggplant and patty pan squash and the different varieties of peppers. Will miss you when you're gone!

Only four weeks left!

Remnants of Summer

 Week 17 - Moon and Stars Watermelon, Squash, eggplant, onions, peppers, basil and edamame


It's that "weird" time in the garden. The in-between time when summer's bounty is about finished and fall crops aren't quite ready. Especially with the rain we had a few weeks ago the gardens are in a phase of change. There is still plenty to eat - This past weeks share had a number of yummy options. I found myself making squash fritters, a watermelon, feta and mint salad (one of my favorites) and some more basil oil with the bag of basil we got on Sunday. I also roasted peppers and then froze them for later use in a variety of recipes.

On Wednesday I stopped by the farm to visit the future field. Every other time I came it was too wet or raining so when Wednesday turned out to be a beautiful day I headed over. Here's what's growing in the future field: winter squash, herbs, carrots, onions, lettuce, beans and peas, etc. We should be seeing some of these soon. There were also lots of watermelon and okra left to harvest and plenty of green tomatoes.

What's this?

The new kid on the block is edamame - a green soybean. Easiest prep is to boil for about 5 minutes in salt water and then eat the beans right out of the pods.There are some dip recipes out in cyberspace that look and taste quite similar to hummus. It is a super nutritional food and a great snack for dieters. I added mine to a veggie casserole recipe (with corn, carrots and squash) and it was delicious. Let us know how you ate your edamame.

Okra is still growing