Harvest Haven Farm

Hi......

 to everyone interested in fresh local produce and meats! Our CSA is currently closed for the season. Thank you for looking at our site. 

Sherry

It is hard to believe we are so close to Christmas already. Our house is full of the smells of cookies baking, fresh evergreen, and the sound of Carols that speak of the reason for all the celebration. Soon we will be roasting our Christmas duck, raised here on the farm.

Meanwhile.......

The planning months are upon us for the garden. Heirloom seed catalogues are arriving already, a new one almost every week! 

Today I purchased the first of our heirloom seeds for next year. It is exciting to think about the old varieties with the taste and texture that only fresh produce can bring to the table! We already have garlic planted for next year, along with a fall planting of Bloomsdale spinach that is succulent in the early spring.

As you enter this winter season, think of spring and plan to join us at the farm!

We look forward to seeing you!

Sherry Johnson

Right on schedule.......

Our first expected frost date on all the calendars was the 15th of September. Right on cue it came, and with it went the majority of our garden!

 I still have potatoes to dig, and some fall acorn squash, but those can be picked up on Sunday the 25th at our cider making party. So, there will be NO more weekly share pick ups for this season.

Thanks to each of you for the great year....I'm already thinking about next summer.

Hope to see you Sunday!

Sherry

Hi...just a quick run down of your baskets this week..

tomatoes, green beans, cucumbers, yellow squash,  kale, swiss chard, bannana peppers, turnips  ( for soup), lettuce, patty pan squash, herbs including parsley and lemon balm, eggs.. 

Hope you are all enjoying this wonderful, early fall weather. We have been canning up a storm at the farm and enjoying the smells of fresh jams and peaches. I always enjoy the thought that January will find me eating fresh peach jam on muffins....

Today's recipe is Swiss Cucumber Soup

2 T oil,

 2 1/2 cups peeled, seeded cucumber, cut in slices,

1 medium onion, sliced,

4 T fresh parsley, chopped

1/4 t salt,

1/4 t dill weed,

2 T cornstarch,

2c skim milk,

1/4 t pepper

Heat oil in  large saucepan. add cucumbers,onion, parsley,salt and  dill. saute until vegetables are tender. Whisk cornstarch with 1 1/3 c water. Pour over vegetables and stir over medium heat until thickened. Gradually add milk, stirrring until thick and creamy. Simmer 3 minutes. Stir in pepper, ladle into bowls and garnish with dill springs. Serves 6

Hi Everyone,

By now those of you who picked up yesterday are emptying your baskets and maybe had your first meal of the week with your fresh vegetables. Friday is yet to come......Contents this week are: tomatoes, beans, cucumbers, carrots, kale, swiss chard, lettuce, herbs (basil, chives, rosemary, thyme), summer squash and eggs..... 

With the abundance of cucumbers try this new recipe!

Japanese Cucumber Salad

2 medium cucumbers, 1/4 c rice vinegar, 1 t sugar, 1/4 t salt, 2 T toasted sesame seeds.   

Peel cucumbers and leave alternating strips of green. slice into 1/2 lengthwise and scoop out the seeds. cut into very thin slices. put in a double folder paper towel and gently squeeze out as much moisture as possible. combine vinegar, sugar and salt in medium bowl. add cucumber and sesame seeds. toss well and serve immediately. Serves 4

Seemed like a nice change from the standard tomatoe/ cucumber salad.....although that is good too. Happy eating!

Sherry

Good Morning!

The garden at 6am is a beautiful, quiet place- full of dew and fresh vegis! This morning as I was picking, I was grateful for each of you who have been with the farm this year, and blessed by the abundance of tomatoes and summer squash. Not all years have produced a good harvest of tomatoes. This year will be the year to stock up on canning.

 I was wondering if you are over-whelmed with the amount of produce...If so, here is a quick way to add a bit to your freezer for the winter...I know, you aren't quite ready to think about that, but it is coming at some point... Tomatoes can be frozen easily in quart bags. Just blanch tomatoes in boiling water for about a minute. Rinse in cold water and peel. You will find the peel will come off easily, without wasting the tomatoe. They can then be quartered and put in bags. These tomatoes are great for a winter stew or spagetti sauce.

Zuchini is also easy to freeze. I normally peel, remove some of the seed and run the zuchini through my food processor to shred it. I measure the amount called for in my favorite bread recipe and freeze in zip-lock bags. It is a quick way to save some of the bounty of the season....

This week your baskets are heavy...enjoy!

Tomatoes, beans, cucumbers, zuchini, kale, cabbage, yellow squash, swiss chard, peppers, herbs, eggs...substitutions are possible at the end of the week.

Good afternoon to each of you,

It has been beautiful in the garden today..no rain for a couple weeks and I have been weeding and watering! There's something peaceful about pulling weeds, or maybe it's being able to put some area in order, that I need for my well being. It's as good as 4 hours in a gym to someone else...

so....today your basket has: tomatoes, (several different varieties), Kale, Swiss Chard, Cucumbers, Beans, Green Pepper, Yellow squash, Beets, Lettuce, Herbs: (lemon balm, chives, basil and rosemary)

Want to try something fast and easy? Give this recipe a try..........

Refrigerator Pickles

cucumbers,

vinegar,

salt,

dill seed

Slice cucumbers; place in bowl. Cover with a weak dilution of water, vinegar and salt. Dill seed and garlic can be added. Cover bowl and regrigerate. Pickles are ready to serve at your next meal. As cucumber slices disappear, slice more into the brine. Change brine every week or so.

Enjoy your food, and happy pickle making!

August 9th and 12th......

It's hard for me to believe it is the middle of August already. Time to start planting for the  fall garden!

This week your baskets have a great deal of summer squash...pull out all the zuchini recipes you have...this is the time!

Contents: herbs (chives, thyme, lemon balm, parsely)  Tomatoes including romas and cherry varieties, cucumbers, summer squash, zuchini, swiss chard, kale, beets,peppers, and a small boquet of flowers.

Recipe of the week: Simple Summer Casserole

Layer blanched squaxh slices alternately with chopped onions cooked with bread crumbs. Repeat 2 or 3 times and top with butter. Bake in a 350 degree oven until hot and bubbly. Enjoy!

Ooops.......

It isn't Monday anymore. The week has been very busy with clean-up from the recent storms. We lost several big old trees and lots of broken limbs laying in the yard.

But..here are the contents of your baskets this week!

.......Kale, Swiss Chard, Tomatoes, Bananna Peppers, Green Peppers, Yellow Beans, Zuchini or Yellow Summer Squash, Lettuce, Turnips, Cucumbers,Herbs, 1 Dozen Eggs.....

This week I have no recipe....want to come help chain saw?

God Bless,

Sherry

hi everyone.....

 I just finished a morning in the garden! It is beautiful today and I am amazed at the bounty God has blessed us with. Some things have finished their production and will be replaced this week with another vegi to fill your baskets......speaking of baskets....if you have multiples lying around the house collecting stuff, could you please bring them back so I can fill them up for you again? Thanks in advance!

Share contents for the week of July 25th will include......

onions, green beans, swiss chard, kale, yellow squash, tomaotes, salad mix of arugula, snap peas and lettuce, bannana peppers, green peppers, jalpeno peppers, broccoli, and a dozen fresh eggs.......( I could use some egg cartons also if you have any extra).....

Friday's shares will NOT include broccoli, but will have yellow and purple beans.....

This recipe is a simple tomatoe salad.......slice tomatoes, add chunks of feta cheese ( plain or spiced  is good), sprinkle  coarsely chopped basil over tomatoes and cheese. Salt and pepper to taste and drizzle with olive oil mixed with balsamic vinegar.......yum..I know what I'm having for lunch!!

Good morning everyone. Hope you are all enjoying the heat!

 This week your shares will include: Kale*, swiss chard, yellow summer squash, beets and turnips, sugar snap peas, lettuce, bannana peppers- mild, herbs and a dozen eggs.......our recipe for this week is:

Kale Chips

1 bunch of washed, de-stemmed kale... torn in bite sized pieces.

1 Tbls olive oil

Sea salt

coat kale with olive oil. sprinkle generously with sea salt or seasoning of your choice. Bake in a 400 degree oven for about 10 minutes or until the kale is crisp. It is a wonderful way to add nutrition to the urge for a chip.....and just as satisfying. Enjoy!  For those of you who have tried this before....get brave and try garlic salt or seasoned salt......

May your week be blessed!

Sherry

Hi everyone!

After the storm last night, I wondered how the garden would be fairing........We spent several hours tying tomatoes back up, but there was no lasting damage! For that I am grateful!

Share contents this week will include:

sugar snap peas, baby beets, spring onions, swiss chard, kale, broccoli, assorted herbs, *orange mint, lettuce mixed with arugula, and a dozen fresh eggs.

Recipe of the week is  thanks to Better Homes and Gardens.

Lemon-Lime *Mint Tea

2 lemons, 2 limes, 3 Tbls loose black tea, 1/2 cup crushed *mint leaves, 4 c boiling water, 3 quarts cold water, mint for garnish.

shred peel from 1 lemon and 1 lime. set aside remaining citrus.

to a double layer of cheescloth add: citrus peels, tea, crushed mint. Tie shut. In a gallon container place tea bundle. Pour 4 c boiling water over tea and steep for 8 minutes. Remove bundle and add 3 quarts cold water. Serve with ice, slivers of remaining citrus and sprigs of mint for garnish.

I'm trying this tomorrow! Have a great week and enjoy!

Hi everyone......

Hope you had a wonderful 4th. Our family did the traditional picnic, friends and fireworks. It was a great day!

This week the new addition is Broccoli..

Share contents:

Broccoli

onions,

lettuce,

kale,

swiss chard

radishes

herbs

1 dozen eggs

Because it is so late in the week, I won't put up a recipe....but we'll be back at it on Monday of next week. Enjoy your share!

Sherry,

Harvest Haven Farm

I forgot the cheese...Oh boy, can you tell it's late and I've been in the garden all day? 

so....to the layers in the quiche add 1-2 cups shredded swiss cheese.

This is a good basic quiche recipe. I vary the vegis in it depending on what I have available. Have fun experimenting on your own as well...

Sherry

week of June 28 share contents:

spring onions

radishes

beet greens

turnip greens

lettuce

spinach

kale

rhubarb

herbs

1 dozen fresh eggs (we have an over-abundance right now)

Early Spring Quiche ( 9inch)

1 prepared pie crust  (uncooked)

6 eggs mixed with 1 cup milk. whisk well

add to egg mixture 1T dry mustard, 2 t salt and 1t pepper. set aside

In pie crust add layers of spinach, kale, beet greens, onions. sprinkle with chopped basil or chives. Browned sausage or bacon may also be added.

Slowly pour egg mixture over filled pie pan. Bake @425 for 15 minutes, reduce heat to 350 and bake until center is set. A knife inserted in quiche will come out dry when done.

Serve with fresh  salad greens, and artisian bread.....yummy! 

Feeds 4-6