Wednesday, June 20, 2012

Food Highlight: Beets, Part 2

Here are some tasty looking beet recipes I've found:

Beet Chips
Grilled Beets with Dilled Cucumbers
Roasted Beets with Mint Yogurt Sauce
Decadent Beet and Chocolate Cake

Interested in some further reading? This website has some facinating information, check out the history of beets, learn some fun facts, and read up on the health benefits! Also, take advantage of the beet stain removal tips at the bottom of this page.

Do you have a favorite way to eat beets? Do you prefer the tops or the roots?

Saturday, June 16, 2012

Pork and Vegetables are Growing Well!

. This year, we decided to add hogs back into our operation, and we have really enjoyed it! During Jonathan's first year of farming, he raised pigs, chickens, beef and produce. But over the next several years we decided it would be better to try and focus on produce growing - until this past spring.

Lazy days - the pigs are hot!

We've fed a lot of scrap produce to the pigs this year, which they love.

The pigs live in a three sided barn, receiving plenty of fresh air
and sunshine through the open side of the barn.  

We've been sending the hogs to the processor recently, so we now have a large supply of great tasting pork for sale - sausage, bacon, chops, shoulder roast, spare ribs and more. Check out our price and availability list by clicking here if you will pick up in Wayne and here for Lititz.

Transplanting! My brothers Samuel, Noah, and Timothy love helping Jon in the field.
You may recall us using the lettuce planter earlier this year. It is a wonderful labor and time saving device.

Red leaf lettuce growing in double sided plastic - black on the underside and white on top. This is to help reflect the heat and keep the lettuce from becoming bitter and bolting (seeding), since lettuce is a cool weather crop and can't take the summer heat.

The broccoli is doing okay this year. They' producing smaller heads than hoped for but hopefully you'll all get a taste of it.

Pepper plants.

The tomato plants are blooming and have a few green tomatoes now.

There's a lot of produce to pick! I guess I'd better get picking....

... and pulling weeds.

But after awhile, I need something to eat - one of the first carrots out of the patch will do!

We have had a lot of garlic scapes coming in this year.

Before we give the salad mix, we wash and spin it dry.

Some of our field hands who do a lot of work on the farm. If it wasn't for them we wouldn't be able to operate our farm.  

Wednesday, June 13, 2012

Food Highlight: Beets, Part 1

photo credit: dichohecho

With their distinctive earthy flavor and brilliant colors, beets make a beautiful and unique addition to any culinary fare. Beets are believed to have originated in the Mediterranean area [1] and it is thought that originally beet roots were not eaten and that the leaves were used for medicinal purposes, treating complications such as fevers, constipation, wounds and other ailments [2].

My mom's been up visiting from Tennessee and yesterday she made this tasty dish for lunch.
I hope you enjoy it too!

1 bunch beet greens, cut into bite size squares
4 garlic cloves, crushed or finely chopped
1 bunch (4-6) spring onions, sliced
4 Tbsp Olive Oil
5-10 oz. Mushroom, sliced

With kitchen shears cut beet greens into bite sized squares. Heat the olive oil in a pan over medium heat. Add crushed garlic. Add the beet greens once the garlic has begun to swell and before it browns. Cook 1 min. Add sliced mushrooms. As the greens and mushrooms begin to get tender add sliced spring onions. Cover with a lid and cook 2 minutes. Add sea salt to taste.
Serve over brown rice, pasta or as a side dish.

Here are two other recipes I've found:
Beet Greens with Bacon

Pasta with Beet Greens, Blue Cheese and Hazelnuts

How do you serve your beets greens?