Coleslaw from the Pine Island Catholic Church

When our children were young our neighbors the Regniers would invite us to the fall festival at the Pine Island Catholic Church. Pat Regnier was able to share the recipe for the delicious cole slaw they served year after year.

Enjoy this traditional slaw passed down from generation to generation.

Market Menu for November 22, 2014

Candy carrots with great flavor and sweetness. Just before the great freeze-up we had several hard frosts and that is just what the doctor ordered to turn normally sweet carrots into something magical. We will have a few bags of juicing carrots each week during the late fall and winter.

We will have 10 large European pie pumpkins and a bunch of smaller pie pumpkins at market this week.

The squash varieties available this week:  Acorn, Butternut, Buttercup, Carnival, Delicatta, Confetti, Spaghetti, Orange Hubbard, Kubotcha, Honey Nut and Pie Pumpkins. We have about a 50 pie pumpkins left, but they are going fast.

The fall greens are wonderful. We are picking from new beds of spinach, arugula,  Kale, Red Russian Kale, Dinosaur Kale and lettuce. A new bed of cilantro too.

Wonderful Garlic Crop This Year

Reed took this picture of garlic a few weeks ago, and it's one of the best tasting crops we've had! I guess those minerals in the compost bring out the exceptional flavor and quality. The heads are nice and big, with cloves about the size of your thumb. As always, organic and fresh. Reed planted the garlic for next year during MEA break.

We will have the following items at the Farmers Market for Saturday, November 22, 2014 (New items are in Bold Print)

Brussels Sprouts

Chipolini Onions
Sweet Spanish Onions
Red Onions
Leeks

Candy Carrots

Cabbage - Fresh Green, good for slaw, kraut or kimchi

Shallots
Cipotle Smoked Peppers
Smoked Sun Dried Tomatoes
Sun Dried Tomatoes

Fresh Spinach
Arugula
Spring Mix
Red Russian Kale
Baby Kale

Kale Bunches - regular, Dinosaur and Red Russian

Cilantro

Garlic

Coleslaw with Roasted Cabbage

I was experimenting with some different methods for cabbage preparation. Roasting is a delightful process for cabbage that leaves the cabbage edges toasted with a smokey sweet flavor and crunchy texture. Just right for a cole slaw to go with barbque or grill.

Here is the unique slaw I made.

Market Menu for November 1, 2014

Candy carrots with great flavor and sweetness. We have had several hard frosts and that is just what the doctor ordered to turn normally sweet carrots into something magical. We will have a few bags of juicing carrots each week during the late fall and winter.

The watermelon have been late this year so we still have several left.

We will have 10 large European pie pumpkins and a bunch of smaller pumpkins at market this week.

The squash varieties available this week:  Acorn, Butternut, Buttercup, Carnival, Delicatta, Confetti, Spagetti, Orange Hubbard, Kubotcha, Honey Nut and Pie Pumpkins. We have about a 70 pie pumpkins left, but they are going fast.

The fall greens are wonderful. We are picking from new beds of spinach, arugula,  Kale, Red Russian Kale, Dinosaur Kale and lettuce. A new bed of cilantro too.

Wonderful Garlic Crop This Year

Reed took this picture of garlic a few weeks ago, and it's one of the best tasting crops we've had! I guess those minerals in the compost bring out the exceptional flavor and quality. The heads are nice and big, with cloves about the size of your thumb. As always, organic and fresh. Reed planted the garlic for next year during MEA break. If you haven't planted your's yet there is still time.

We will have the following items at the Farmers Market for Saturday, November 1, 2014 (New items are in Bold Print)

Market Menu for October 25, 2014

Candy carrots with great flavor and sweetness. We have had several hard frosts and that is just what the doctor ordered to turn normally sweet carrots into something magical. We will have a few bags of juicing carrots each week during the late fall and winter.

The watermelon have been late this year so we still have lots left.  We have 6 different varieties.


We will have 10 large 50 + pound pumpkins and a bunch of smaller pumpkins at market this week. They are gorgeous with heavy duty handles. If you are decorating your porch these would make a great center piece.

The squash varieties available this week:  Acorn, Butternut, Buttercup, Carnival, Delicatta, Confetti, Spagetti, Orange Hubbard, Kubotcha, Honey Nut and Pie Pumpkins. We have about a hundred pie pumpkins left, but they are going fast.

The fall greens are wonderful. We are picking from new beds of spinach, arugula,  Kale, Red Russian Kale, Dinosaur Kale and lettuce. A new bed of cilantro too.

Wonderful Garlic Crop This Year

Reed took this picture of garlic a few weeks ago, and it's one of the best tasting crops we've had! I guess those minerals in the compost bring out the exceptional flavor and quality. The heads are nice and big, with cloves about the size of your thumb. As always, organic and fresh. Reed planted the garlic for next year during MEA break. If you haven't planted your's yet there is still time.

We will have the following items at the Farmers Market for Saturday, October 25, 2014 (New items are in Bold Print)

Storage Cabbage

Reed picked 120 heads of storage cabbage after school yesterday. We had been picking about 8-10 per week for the last month but with the extreme cold predicted for Halloween we decided to get them inside.

Here is how you store cabbage...

Market Menu October 18, 2014

The watermelon have been late this year so we still have lots left. Check them out at our stand. We have 6 different varities.


We will have 20 large 50 + pound pumpkins at market this week. They are gorgeous with heavy duty handles. If you are decorating your porch these would make a great center piece.

The squash varieties available this week:  Acorn, Butternut, Buttercup, Carnival, Delicatta, Confetti, Spagetti, Orange Hubbard, Kubotcha, Honey Nut and Pie Pumpkins.

The fall greens are wonderful. We are picking from new beds of spinach, arugula, wild arugula, Kale, Red Russian Kale, Dinosaur Kale, lettuce, and beet greens. A new bed of cilantro too.

Reed took this picture of our Onion display at market last week. We will have baskets of Red, Sweet Spanish, Cipollini, and maybe some Walla Walla Sweet left. They make a great soup and Caramelize very well.

We will have the following items at the Farmers Market for Saturday, October 18, 2014 (New items are in Bold Print)

Exotic Cheesy Acorn Squash and Leek Dip

Lisa created a great dip for using acorn squash (or the squash of your choice) and leeks. The ingredients can be used with chips or grilled baguette slices.

I normally suggest people cook their squash whole, but in this case it is beneficial to cut then in half and remove the seeds.

We served this when we had company the other night to rave reviews.

Market Menu for October 11, 2014

The watermelon have been late this year so we still have lots left. Check them out at our stand. We have 6 different varities.

I made some really good pepper relish this week. Making your own is amazing in terms of the flavor. I did everything with organic ingredients and spices.

Here is the recipe for pickles.

We will have 20 large 50 + pound pumpkins at market this week. They are gorgeous with heavy duty handles. If you are decorating your porch these would make a great center piece.

The squash varieties available this week:  Acorn, Butternut, Buttercup, Carnival, Delicatta, Confetti, Spagetti, Orange Hubbard, Kubotcha, Honey Nut and Pie Pumpkins.

The fall greens are wonderful. We are picking from new beds of spinach, arugula, wild arugula, Kale, Red Russian Kale, Dinosaur Kale, lettuce, and beet greens. A new bed of cilantro too.

Reed took this picture of our Onion display at market last week. We will have baskets of Red, Sweet Spanish, Cipollini, and maybe some Walla Walla Sweet left. They make a great soup and Caramelize very well.

We will have the following items at the Farmers Market for Saturday, October 11, 2014 (New items are in Bold Print)

Healthy Mac 'n' Cheese with Butternut Squash and Spinach

The flavors of fall can be blended in many ways. Macaroni and Cheese is a perennial favorite. The addition of squash and spinach adds a delightful twist to this old standby.