Archive for October, 2018

Still Available—Special Box of Veggies for November 2nd—Order deadline October 30th

Yes! Still have boxes available. Maybe with broccoli from the high tunnel…still collecting. I did get the fresh local garlic, and the rest of the box contents are a GO!

Text 431-1219 with your name and a YES, or email craftterri@rtconnect.net to reserve your Special Box of Lloyd Craft veggies–$30. Delivered Friday to Bee Healthy.

CONTENTS:

Deadon Cabbage–beautiful deep green head with a magenta blush at the crown.  Sweet and delicious!  Suitable for a dinner main dish–recipe included.  Flavor is enhanced after a hard freeze, so it is at its PRIME!  (Does not store well in our cooler–so it has to go!)

Carrots–Cosmic, tender and small to mid-sized.

Kohlrabi (German Turnip!–Brassica family).

Add these fresh items to those items already stored in our coolers:  Jumbo Yellow Onion, fresh Celery with tops suitable for drying for winter soups, Potatoes (probably Yukon Gem, or maybe Norland Red), Butternut Squash with a couple of recipes. Also Annie Mueller’s Garlic from the Big Horn Basin. Working on harvesting enough Broccoli from the high tunnel, too.

I also have a bag of Organic Cranberries (from Spokane Produce) to add to the first 10 Special Boxes.

ORDER BY TUESDAY, OCTOBER 30th FOR PICK UP AT BEE HEALTHY FRIDAY, NOVEMBER 2nd.  

We will still continue to stock produce at Bee Healthy Friday’s through Wednesday’s until Mid-December.

Don’t miss out on this Meal BOX–fresh veggies and recipes!  The Farmer’s Wife

November 2nd Special Box- 2nd Notice

Image result for deadon cabbage

We are still harvesting from the garden–First and foremost is a beautiful savoy cabbage known as Deadon.  It is a January King variety, which means it is extremely cold hardy…in fact, the cold makes the flavor sweeter and the pink blush on the crown brighter.  These are in their prime and are the headliner of our November 2nd Special Box– along with fresh dug carrots and kohlrabi (our Brassica contribution).  Our coolers are filled with cabbages and winter squash, onions and potatoes, so what we box and sell doesn’t have to be stuffed into our crowded coolers and will make room for other root crops and celeriac…

Detail on the Contents:

Deadon Cabbage–Suitable for a dinner main dish–recipe included.  (Does not store well in our cooler for long term–so it has to go!)

Carrots (either Yellowstone yellow, Cosmic red, or Tri-Color Mix of purples and oranges, tender and small to mid-sized), and Kohlrabi (German Turnip!).

Jumbo Yellow Onion, fresh Celery with tops suitable for drying for winter soups (or purchase some more and make your own stock now)Potatoes (probably Yukon Gem, or maybe Norland Red), Butternut Squash with a couple of recipes.

I also have a bag of Organic Cranberries (from Spokane Produce) to add to the first 10 Special Boxes…and I’m trying to round up some locally grown Garlic Bulbs.            Cost for the Veggies, Box, and Recipes…………..$30

TEXT 431-1219 with your name and a YES, or email craftterri@rtconnect.net.  ORDER BY TUESDAY, OCTOBER 30th FOR PICK UP AT BEE HEALTHY FRIDAY, NOVEMBER 2nd.  

We will still continue to stock produce at Bee Healthy Friday’s through Wednesday’s until Mid-December.

Don’t miss out on this Meal BOX–fresh veggies and recipes!  The Farmer’s Wife

New Stock at Bee Healthy–Now’s Soup Stock Time with FRESH Celery…

green celery carrots and pepper flakes garlic

Photo by Pixabay on Pexels.com

The Produce has been refreshed at Bee Healthy–

New items this week are 1# bag of a Carrot Mix–Yellowstone yellow, Deep Purple and Purple Haze, and orange Sugarsnax.  More Butternut and Acorn squashes as well as the other varieties, 3# bag of organically raised Potatoes including Fingerlings, Red and Green Cabbage, Onions, Fresh Celery, Brussels sprout stalks, Purple topped Turnips, and Daikon Radish Pack.

Take this opportunity to make soup stock for winter cooking:  celery with all the leaves, onions…add your own garlic and herbs, salt and peppercorns, or carrots, too.  Great suggestions on the internet!  Cook and strain.  Can be canned, froze, or kept in quart jars in the fridge if used within a couple of weeks.  Adds flavor to soups, gravies, and sauces.  Now is the time to do this while the celery is fresh–It will not be available beyond Mid-November.

Look at the past post on Brussels Sprouts–a nutritional power house and much better Fresh on the stalk than frozen or bagged in the store.  Instructions on cooking with recipe suggestions.  We are harvesting this as needed.  It is very winter hardy, but is nearing the end of the 1200 plants we started in March, planted in June, and began harvesting the end of September!  We eat these in season!!

The Farmer’s Wife

Special Boxes for November 2nd–

Deadon Fresh Market Cabbage

We’ve had a great week!  And I got to sleep in–  🙂   It felt weird, and it felt weird not getting ready for the CSA Pick Up tomorrow.  It has been nice getting some things caught up this week, too!  Today I had a chance to take note of what was still out there.  By “out there” I mean what is still in the garden that we can put into a box that folks would be interested in buying and eating!  What we box and sell doesn’t have to be stuffed into our rapidly filling coolers…

After a walk through the garden, this is what I found:

Deadon Cabbage–beautiful deep green head with a magenta blush at the crown.  Sweet and delicious!  Suitable for a dinner main dish–recipe included.  Flavor is enhanced after a hard freeze, so it is at its PRIME!  (Does not store well in our cooler–so it has to go!)

Carrots (either Yellowstone yellow, Cosmic red, or Tri-Color Mix of purples and oranges, tender and small to mid-sized), and Kohlrabi (German Turnip!–Brassica family).

Add these to those items already stored in our coolers:  Jumbo Yellow Onion, fresh Celery with tops suitable for drying for winter soups, Potatoes (probably Yukon Gem, or maybe Norland Red), Butternut Squash with a couple of recipes.

I also have a bag of Organic Cranberries (from Spokane Produce) to add to the first 10 Special Boxes…and I’m trying to round up some locally grown Garlic Bulbs.            Cost for the Veggies, Box, and Recipes…………..$30

TEXT 431-1219 with your name and a YES, or email craftterri@rtconnect.net.  ORDER BY TUESDAY, OCTOBER 30th FOR PICK UP AT BEE HEALTHY FRIDAY, NOVEMBER 2nd.  

We will still continue to stock produce at Bee Healthy Friday’s through Wednesday’s until Mid-December.

Don’t miss out on this Meal BOX–fresh veggies and recipes!  The Farmer’s Wife

PUMPKINS at Reese’s & Ray’s IGA

Cargo PMR Jack-o-Lanterns

We delivered 125 pumpkins to IGA!  They are not outside on the straw bales as in the past, but inside in a bin and clustered around the produce section.  All Sizes, GREAT HANDLES, nice orange color, thick-meated and fun to carve or etch–the orange shows truer in the sunshine than in the indoor lighting!  Great for Pumpkin Pies, too!

Support Local farmers and buy locally grown PUMPKINS!  The Farmer’s Wife

Bee Healthy Produce

Diablo Brussels Sprouts

We have a good variety of veggies at Bee Healthy.  I talked earlier this week about Peppers, but now I want to share information about Brussels Sprouts–

Brussels Sprouts are little tiny cabbages on a long stalk.  Growing up I hated Brussels Sprouts, they were Green Giant brand, bought at the grocery store, frozen.  No comparison to FRESH, right off the stalk, like the ones we have in our garden!

Here’s some information to ponder:  While all of the cruciferous veggies are known for their cancer-fighting powers, Brussels sprouts have been shown to contain even greater amounts of glucosinolates than cabbage, kale, cauliflower, and broccoli.  Consuming one cup of Brussels sprouts will provide 195 percent of vitamin K, 125 percent of vitamin C, 10 percent or more of vitamin A, vitamin B-6, folatepotassium, and manganese.  Cruciferous veggies are also known as Brassica’s.  They are sulfur rich and a good healer for the body.

Here’s how I fix them:  Pop them off the stalk, trim the stem and cut them in half.  I put mine into the cast iron skillet with a little water and steam or parboil them a few minutes.  (This softens them up–)  When most of the water is gone, I add olive oil, and salt and pepper, then cover with a lid and let them cook for 10-15 minutes.  When nearly done, I remove the lid and let them crisp up and brown.  Serve them hot. (Also try the Balsamic vinegar with dried cranberries variation, http://www.lloydcraftfarms.com , recipe #51A)

Sunday we had Brussels sprouts with Brisket (cooked in the crockpot for 6 hours), coleslaw (from our own cabbage with red bells and grated carrot, a spat of cayenne), and baked Acorn Squash (cut in half, butter and onion in the cavity where the seeds were, and wrapped in foil).  What a complete meal!  Protein in grass-fed beef, lots of nutrients from the fresh sprouts, cabbage, peppers, carrot, and squash…more on squash later this week.  (I find winter squash to be an under-appreciated food giant!)

Enjoy all the veggies while they are fresh!  SHOP BEE HEALTHY! We will be removing the current stock on Wednesday at closing and restocking with new items on Friday’s…carrots to come next week! Thanks for supporting local and fresh–thanks for supporting your local farmers!  The Farmer’s Wife

 

 

 

 

Fresh Produce stocked at Bee Healthy! Feature this week: Peppers–Hot and NOT! (Bells)

 

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We’ve refreshed the produce at Bee Healthy and added our organically raised potatoes!  More fresh Brussels sprouts on the stalk–a treat for sure if you’ve never had them before–parboil before roasting for a full flavor profile!  

This week we stocked a 3 Pack of Bell Peppers.  If you are one of our CSA members, I’m sure you’ve got a couple in the fridge from the last two Thursday Pick Up’s.  We harvested peppers several times after the first frost and before the freezes last week.  Pepper plants are tender and along with the tomato plants are first to frost and begin to diminish with the colder weather.

This would be a good week to use your Bells…OR buy some more at Bee Healthy.  Meal?–Sloppy Joes! Easy to make: onion, bell pepper, celery, all cooked with the hamburger until tender. For easy prep, add catsup and a little Worcestershire sauce. Salt and pepper to taste. Serve on a hamburger bun. Want to switch it up? Add a Poblano pepper–mild with just a little heat. (Hot Pepper pack at Bee Healthy, too!)

Looking for something a little different for Hot Peppers?  I like Chile Rellenos Casserole (easier than the individually stuffed peppers): Poblano Peppers, blistered and peeled, sliced open and seeded, then laid in the bottom of a casserole dish, and covered with an egg mixture. Baked in the oven and served fresh.  (Recipe at http://www.lloydcraftfarms.com , recipe #66- must cut and paste, no links…yet...)

I just blistered and peeled about a dozen Poblano peppers, and froze them for a winter dish! …Then I rubbed my eyes–didn’t blind me, just slightly uncomfortable for 15 minutes.  😦   Listen to me whine!

The peppers in the Hot Pepper Pack are Pueblo (long, meaty, smooth, red–best roasted, medium hot), Paprika (similar to the Pueblo but not smooth–this is commerically dried and ground into paprika powder–mild heat), Hungarian Hot Wax (yellow, orange, or red, smaller than the first two–hotter than both), Poblano (also called Ancho, largest pepper in the pack–candidate most often used for Chile Rellano’s), and 3 beautiful orange Habanero’s (the HOTTEST of the pack–I just look at them!  Katy ferments them.  Bob puts them in his Salsa.)

Check out the Produce at Bee Healthy.  What is there will be there until Wednesday closing, then we will restock again on Friday.  For the months of November and December you can buy your produce direct from the cooler at The Bee. 

January starts up the Buyer’s Group/Walk-in’s Welcome every Thursday in the back room at Bee Healthy.  Watch to sign up!  The Farmer’s Wife