Carrots
Onions
Tomatoes (all types)
Cherry tomatoes
Watermelons
Concord Grapes
Red and Green Bell Peppers
Habenero and Jalapeno Peppers
Eggplant (by request only)
Red Potatoes
Winter Buttercup Squash
Delicate (sweet potato) Squash
Winter Acorn Squash
Spaghetti Squash
Basil and Parsley
Canning Tomatoes: 1/2 bushel=$15 Full =$25
Bushel of Carrots: $20
Those of you looking for fresh food to feed your infants, squash and carrots are great for freezing and canning baby food! We will have sweet potatoes soon too!
Have a Great Week!
Jamie
Tuesday, August 31, 2010
Monday, August 30, 2010
CHICKENS are ready!!
Hi Everyone,
Can't believe it is almost September already. Just thought I'd let you know we are butchering our next batch of chickens. They are currently at the 3.5 - 4.5lb stage. If anyone is interested let me know. We are butchering today and again next week. If you would like your chickens bigger just let me know so I can get you on the list. Yum Yum!
Thanks, Jamie
Can't believe it is almost September already. Just thought I'd let you know we are butchering our next batch of chickens. They are currently at the 3.5 - 4.5lb stage. If anyone is interested let me know. We are butchering today and again next week. If you would like your chickens bigger just let me know so I can get you on the list. Yum Yum!
Thanks, Jamie
Aug 30 - Sauk Farmers Market Today!
3pm-6pm. at Eagle Plaza!
Tomatoes, Peppers, Onions, Basil, Parsley, H2o melons, Squash Galore, Carrots, Red Potatoes, Eggplant, and more! Maybe Sweet Potatoes!!!
Tomatoes, Peppers, Onions, Basil, Parsley, H2o melons, Squash Galore, Carrots, Red Potatoes, Eggplant, and more! Maybe Sweet Potatoes!!!
Sunday, August 29, 2010
Aug 29 - TOMATOES!!!
If anyone need tomaotes for Salsa or canning let us know.
1/2 bushel - $15, Full - $25.
We've got peppers and onions too!!!
1/2 bushel - $15, Full - $25.
We've got peppers and onions too!!!
Friday, August 27, 2010
Thursday, August 26, 2010
Wednesday, August 25, 2010
Aug 25 - Farmer's Markets Today
Sauk 11am-1:30pm & at the Farm 3pm-6pm.
Tomatoes, Carrots, Onions, Spaghetti Squash, Cherry Tomatoes, Peppers, Melons, Potatoes, Basil and Parsley.
Tomatoes, Carrots, Onions, Spaghetti Squash, Cherry Tomatoes, Peppers, Melons, Potatoes, Basil and Parsley.
Tuesday, August 24, 2010
Aug 24 - This week's produce!
Here's what's waiting for you this week! Keep in mind that EVERYTHING is ahead of schedule this year because of the weather this growing season. If you usually do your canning in the fall the produce you are looking for might be done already.
- Raspberries (we don't have many so 1st come 1st serve)
- Carrots
- Onions
- Red Potatoes
- Cherry Tomatoes
- Slicing and Canning Tomatoes (also selling by the 1/2 and full bushel)
- Yellow Tomatoes (less acidic)
- Melons (Muskmelon, cantelope and H20) If you got a melon last week and it wasn't ripe enough just let me know, I'll give you another to try this week.
- Eggplant (last of the crop, by request only)
- Squash = Delicate, Spaghetti, Acorn, Winter Butternut. Here too if you got one that wasn't ripe enough just let us know.
- Cabbage
- Peppers (Bell, Golden Summer/yellow, habenaro and jalapeno, cayenne, hungarian wax)
- Lettuce (by request only)
- Basil and Parsley
- Celery??? Not sure if it's ready but will be trying some this week.
The Sweet Potatoes are close, we would like them to be a bit bigger so they will be available in a week or two.
Small Box = $25
Large Box = $35
Keep in mind you can order in bulk: Potatoes, Onions, Carrots, Tomatoes!
Have a great week!
- Raspberries (we don't have many so 1st come 1st serve)
- Carrots
- Onions
- Red Potatoes
- Cherry Tomatoes
- Slicing and Canning Tomatoes (also selling by the 1/2 and full bushel)
- Yellow Tomatoes (less acidic)
- Melons (Muskmelon, cantelope and H20) If you got a melon last week and it wasn't ripe enough just let me know, I'll give you another to try this week.
- Eggplant (last of the crop, by request only)
- Squash = Delicate, Spaghetti, Acorn, Winter Butternut. Here too if you got one that wasn't ripe enough just let us know.
- Cabbage
- Peppers (Bell, Golden Summer/yellow, habenaro and jalapeno, cayenne, hungarian wax)
- Lettuce (by request only)
- Basil and Parsley
- Celery??? Not sure if it's ready but will be trying some this week.
The Sweet Potatoes are close, we would like them to be a bit bigger so they will be available in a week or two.
Small Box = $25
Large Box = $35
Keep in mind you can order in bulk: Potatoes, Onions, Carrots, Tomatoes!
Have a great week!
Zuni Cafe zucchini pickles
Store the pickles in a non-staining plastic or glass container. If you wear any color other than yellow while making these pickes, do so at your own risk. You have been warned.
1 lb zucchini
2 smaill yellow onion
2 tbsp kosher salt
2 cups cider vinegar
1 cup sugar
1-1/2 tsp dry mustard
1-1/2 tsp crushed yellow and/or brown mustard seeds
Scant 1 tsp ground turmeric
Wash and trim the zucchini, then slice them 1/16 inch thick; a mandoline works best. Slice the onions very thin as well. Compine the zucchini and onions in a large but shallow non-reactive bowl, add the salt and toss to distribute. Add a few ice cubes and cold water to cover, then stir to dissolve the salt. alternatively, transfer the salted zucchini and onion slices to a Japanese pickle maker and screw down the top; do not add any water or ice cubes.
After about 1 hour, taste and feel a piece of zucchini - it should be slightly softened. Drain and pat dry.
Combine the vinegar, sugar, dry mustard, mustard seeds and turmeric in a small saucepan and simmer for 3 minutes. Set aside until just warm to the touch. (If the brine is too hot, it will cook the vegetables and make the pickles soft instead of crisp).
Return the zucchini to a dry bowl and pour over the cooled brine. Stir to distribute the spices. Transfer the pickle to jars, preferably ones that have "shoulders" to hold the zucchini and onions beneath the surface of the brine. Seal tightly and refrigerate for at least a day before serving to allow the flavors to mellow and permeate the zucchini, turning them a brilliant chartreuse color.
1 lb zucchini
2 smaill yellow onion
2 tbsp kosher salt
2 cups cider vinegar
1 cup sugar
1-1/2 tsp dry mustard
1-1/2 tsp crushed yellow and/or brown mustard seeds
Scant 1 tsp ground turmeric
Wash and trim the zucchini, then slice them 1/16 inch thick; a mandoline works best. Slice the onions very thin as well. Compine the zucchini and onions in a large but shallow non-reactive bowl, add the salt and toss to distribute. Add a few ice cubes and cold water to cover, then stir to dissolve the salt. alternatively, transfer the salted zucchini and onion slices to a Japanese pickle maker and screw down the top; do not add any water or ice cubes.
After about 1 hour, taste and feel a piece of zucchini - it should be slightly softened. Drain and pat dry.
Combine the vinegar, sugar, dry mustard, mustard seeds and turmeric in a small saucepan and simmer for 3 minutes. Set aside until just warm to the touch. (If the brine is too hot, it will cook the vegetables and make the pickles soft instead of crisp).
Return the zucchini to a dry bowl and pour over the cooled brine. Stir to distribute the spices. Transfer the pickle to jars, preferably ones that have "shoulders" to hold the zucchini and onions beneath the surface of the brine. Seal tightly and refrigerate for at least a day before serving to allow the flavors to mellow and permeate the zucchini, turning them a brilliant chartreuse color.
Pickled Zucchini Ribbons
Makes 2 quarts
2 lbs medium zucchini
2 medium onions
2 tbsp coarse salt
1 quart cider vinegar
2 cups sugar
1 tbsp dry mustard
1 tbsp yellow mustard seed
1-1/2 tsp turmeric
1 tsp ground cumin
Using a mandoline or sharp knife, cut zucchini lengthwise into 1/8 in thick slices. Halve onions lengthwise, and cut into 1/8 in thick slices. Transfer vegetables to a colander set in a bowl. Toss well with salt. Refrigerate 1 hour.
Meanwhile, bring vinegar, sugar, and spices to a boil in a medium saucepan, stirring. Reduce heat; simmer 5 minutes. Let cool completely, about 30 minutes. Rinse zucchini and onions well, and drain. Pat dry between paper towels.
Transfer zucchini and onions to a large bowl; pour in brine. Transfer to airtight conatiners; refrigerate at least 1 week (pickles will keep 3 weeks more).
2 lbs medium zucchini
2 medium onions
2 tbsp coarse salt
1 quart cider vinegar
2 cups sugar
1 tbsp dry mustard
1 tbsp yellow mustard seed
1-1/2 tsp turmeric
1 tsp ground cumin
Using a mandoline or sharp knife, cut zucchini lengthwise into 1/8 in thick slices. Halve onions lengthwise, and cut into 1/8 in thick slices. Transfer vegetables to a colander set in a bowl. Toss well with salt. Refrigerate 1 hour.
Meanwhile, bring vinegar, sugar, and spices to a boil in a medium saucepan, stirring. Reduce heat; simmer 5 minutes. Let cool completely, about 30 minutes. Rinse zucchini and onions well, and drain. Pat dry between paper towels.
Transfer zucchini and onions to a large bowl; pour in brine. Transfer to airtight conatiners; refrigerate at least 1 week (pickles will keep 3 weeks more).
Monday, August 23, 2010
Zucchini Soup
1 lb bulk Italian Sausage (or Italian Sausage links, skins removed)
2 cups celery, sliced diagonally in 1/2 inch slices
2 lb. zucchini, cut into 1/2 inch slices if small, or cut in half or quarters lengthwise if larger and THEN sliced
1 cup chopped yellow onion
2 qts. of tomatoes (or 2, 28 oz cans)
1 tsp Italian seasoning (or mix your own from: basil, oregano, rosemary, marjoram, thyme)
2 tsp each: salt, sugar, and oregano
1/2 tsp garlic powder OR 1-2 fresh cloves orf garlic, minced
2 green peppers, cut into 1/2 inch pieces
Brown sausage in large Dutch Oven. Crumble and drain. Add celery, cook 20 minutes. Add rest of the ingredients EXCEPT green pepper. Heat to simmer and cook 20 minutes. Add green pepper and cook 10 minutes or until tender.
2 cups celery, sliced diagonally in 1/2 inch slices
2 lb. zucchini, cut into 1/2 inch slices if small, or cut in half or quarters lengthwise if larger and THEN sliced
1 cup chopped yellow onion
2 qts. of tomatoes (or 2, 28 oz cans)
1 tsp Italian seasoning (or mix your own from: basil, oregano, rosemary, marjoram, thyme)
2 tsp each: salt, sugar, and oregano
1/2 tsp garlic powder OR 1-2 fresh cloves orf garlic, minced
2 green peppers, cut into 1/2 inch pieces
Brown sausage in large Dutch Oven. Crumble and drain. Add celery, cook 20 minutes. Add rest of the ingredients EXCEPT green pepper. Heat to simmer and cook 20 minutes. Add green pepper and cook 10 minutes or until tender.
Pickled Zucchini with Herbs
2 pounds fresh, firm squash (zucchini and/or yellow squash), cut crosswise into 1/4 inch slices
2 small onions, thinkly sliced
1/4 cup Kosher salt
water
3 cups white vinegar
2 cups sugar
1 tbsp mixed peppercorns
2 tsp mustard seed
1/2 tsp turmeric
8 sprigs lemon thyme or dill
1 jalapeno, diced
Place squash and onion slices in a large nonreactive bowl along with the salt and add enough water to cover by 1 inch. Set aside for 2 hours; drain thoroughly. Place squash and onions in a large nonreactive pot and set aside.
Combine remaining ingredients in a separate pan and bring to a boil. Pour over sliced vegetables and let stand for 2 hours. Prepare canning jars and lids according to manufacturer's directions.
Bring the pot to a boil; reduce heat to a simmer and cook for 5 minutes. Divide vegetables evenly among 3 sterilized pint jars, then cover with enough hot cooking liquid to leave about 1/4 inch of space at the top of each jar. Cover with sterilized lids and bands and then process for 15 minutes in a boiling water canner. Remove and set aside to cool.
2 small onions, thinkly sliced
1/4 cup Kosher salt
water
3 cups white vinegar
2 cups sugar
1 tbsp mixed peppercorns
2 tsp mustard seed
1/2 tsp turmeric
8 sprigs lemon thyme or dill
1 jalapeno, diced
Place squash and onion slices in a large nonreactive bowl along with the salt and add enough water to cover by 1 inch. Set aside for 2 hours; drain thoroughly. Place squash and onions in a large nonreactive pot and set aside.
Combine remaining ingredients in a separate pan and bring to a boil. Pour over sliced vegetables and let stand for 2 hours. Prepare canning jars and lids according to manufacturer's directions.
Bring the pot to a boil; reduce heat to a simmer and cook for 5 minutes. Divide vegetables evenly among 3 sterilized pint jars, then cover with enough hot cooking liquid to leave about 1/4 inch of space at the top of each jar. Cover with sterilized lids and bands and then process for 15 minutes in a boiling water canner. Remove and set aside to cool.
Aug 23 - NO SAUK MARKET TODAY
Sorry everyone, there will be no Sauk market today...I have caught some kind of bug (not the ones out in the field hahaha). If you need anything before Wednesdays market please contact me and I will do my best to have someone get it to you.
Take Care,
Jamie
Take Care,
Jamie
Fried Eggplant with Honey, Mint, and Sesame Seeds
Makes 8 servings.
1 lb. eggplant, peeled, cut cosswise into 1/8 inch thick rounds (about 32)
4 cups water
2-1/4 tsp salt
2/3 cup all purpose flour
1 tsp baking powder
1 cup whole milk
2 large eggs, lightly beaten
Olive oil (for frying)
1/4 cup honey
3 tbsp sesame seeds, toasted
2 tbsp chopped fresh mint leaves
Place eggplant in large bowl. Add 4 cups water and 2 tsp salt. Let soak 30 minutes. Drain well; pat eggplant dry with paper towels.
Mix flour, baking powder, and remaining 1/4 tsp salt in medium bowl. Whisk in milk and eggs.
Heat enough oil to come 1/2 inch up sides of pan in heavy large skillet over medium heat. Working in batches, dip eggplant rounds in batter, then fry in oil until golden, about 30 seconds per side. Transfer to paper towels to drain.
Warm honey in small soucepan over medium heat. Place eggplant rounds on platter. Drizzle with honey. Sprinkle with sesame seeds and mint; serve warm or at room temperature.
1 lb. eggplant, peeled, cut cosswise into 1/8 inch thick rounds (about 32)
4 cups water
2-1/4 tsp salt
2/3 cup all purpose flour
1 tsp baking powder
1 cup whole milk
2 large eggs, lightly beaten
Olive oil (for frying)
1/4 cup honey
3 tbsp sesame seeds, toasted
2 tbsp chopped fresh mint leaves
Place eggplant in large bowl. Add 4 cups water and 2 tsp salt. Let soak 30 minutes. Drain well; pat eggplant dry with paper towels.
Mix flour, baking powder, and remaining 1/4 tsp salt in medium bowl. Whisk in milk and eggs.
Heat enough oil to come 1/2 inch up sides of pan in heavy large skillet over medium heat. Working in batches, dip eggplant rounds in batter, then fry in oil until golden, about 30 seconds per side. Transfer to paper towels to drain.
Warm honey in small soucepan over medium heat. Place eggplant rounds on platter. Drizzle with honey. Sprinkle with sesame seeds and mint; serve warm or at room temperature.
Italian Pickled Zucchini
Makes 3 cups, or 6 half-cup servings.
Canola oil spray
2 large zucchini, cut at slight angle into 1/4 inch slices
1 medium carrot, cut at slight angle into 1/4 inch slices
1 small green bell pepper, seeded, halved
1/3 cup white vinegar
1/3 cup water
1 garlic clove, minced
Salt and freshly ground black pepper, to taste
Preheat oven to 350 degrees.
Coat a baking sheet with spray oil. Arrange zucchini on the sheet in one layer. Spray zucchini liberally with cooking spray. Roast until zucchini is just slightly softened, 12 to 15 minutes. Transfer to a bowl. Add carrot and bell pepper. In a small, non-reactive pan - like an enameld, stainless steel, or non-stick pan - combine vinegar with water, Add garlic. Bring to a boil, reduce heat and simmer 5 minutes. Pour hot mixture over vegetables.
Cover with a plate or other heavy object to hold vegetables under pickling liquid. Refrigerate overnight. Bring to room temperature. Season to taste with salt and pepper and serve.
Per serving: 30 calories, 0 g. total fat, 5 g. carbohydrate, 1 g. rotien, 2 g. dietary fiber, 203 mg. sodium
Canola oil spray
2 large zucchini, cut at slight angle into 1/4 inch slices
1 medium carrot, cut at slight angle into 1/4 inch slices
1 small green bell pepper, seeded, halved
1/3 cup white vinegar
1/3 cup water
1 garlic clove, minced
Salt and freshly ground black pepper, to taste
Preheat oven to 350 degrees.
Coat a baking sheet with spray oil. Arrange zucchini on the sheet in one layer. Spray zucchini liberally with cooking spray. Roast until zucchini is just slightly softened, 12 to 15 minutes. Transfer to a bowl. Add carrot and bell pepper. In a small, non-reactive pan - like an enameld, stainless steel, or non-stick pan - combine vinegar with water, Add garlic. Bring to a boil, reduce heat and simmer 5 minutes. Pour hot mixture over vegetables.
Cover with a plate or other heavy object to hold vegetables under pickling liquid. Refrigerate overnight. Bring to room temperature. Season to taste with salt and pepper and serve.
Per serving: 30 calories, 0 g. total fat, 5 g. carbohydrate, 1 g. rotien, 2 g. dietary fiber, 203 mg. sodium
Freezing Cherry Tomatoes
Cherry tomatoes on the vine
- - Wash tomatoes, snap off green tops
- - Cut tomatoes into quarters
- - Lay out wax paper on cookie sheet
- - Lay tomatoes on sheet (single layer)
- - Freeze for 24 hrs
- - Next day place in bags and vacuum seal