Hello Everyone!
This is week 17 out of an 18 week season. I cannot believe how fast this year has gone by! You are getting sweet potatoes, garlic, red onions, carrots, red & yellow bell peppers, banana & jalapeno peppers, Globe eggplant, Cherokee Purple & our regular red tomatoes. The Full and Half Share will be getting muskmelon and new this week will be Zebra tomatoes. This tomato is green or greenish-yellow & striped, small and delicious! Continue reading
Posted in Newsletter
This year’s Harvest Festival was so much fun! Here are a few pictures we captured of the day! Can’t wait until next year!!
Posted in Community, Harvest Festival, U-Pick
Just a quick reminder to everyone from Jacquie that if you are planning to pick any vegetables while you’re at the harvest festival on Sunday, you’ll need to bring your own bags or boxes. When you check in for the festival you’ll see a sign listing which fields and which vegetables are available for picking.
We’re adding a fun demo station at the farm for this year. Do you or your kids struggle with how to quickly separate egg yolks from the whites without cracking the yolk? Stop by the egg separation demo table and try out a quick, easy, and fun technique. See you all on Sunday!
Posted in Harvest Festival
Dear Friends of the Farm,
This is week 15 out of an 18 week season. You are getting yellow cooking onions, red beets, carrots, red & orange bell peppers, anaheim & banana peppers, Japanese eggplant, slicing cucumbers, edamame beans, Golden Globe, Black Velvet and Cherokee Purple or Brandywine tomatoes along with muskmelon & orange flesh honeydew. We are done with watermelon, corn, squash and green beans. This week may be the last week for the cucumbers and honeydew. Crops are slowing down or stopping all together. With the season being a whole month early, crops will discontinue earlier also.
Water: Our water was shut off last Thursday for the summer. We have filled all three ponds and with cooler weather, that should last us through the week. We don’t see that it will affect your produce bags that much, because crops were slowing down anyway. It feels & looks like October in the fields! Maybe by the end of the week it will feel like fall too!
The Harvest Festival is this Sunday from 11am to 4pm. It sounds like we are going to have a beautiful day with daytime temperatures sitting around 75 degrees. Can’t ask for better day than that! We still need a ‘Grill Master’ from 12 to 1:30pm.
Check in before doing anything or going anywhere at the farm. This is for safety reasons and for me to know who came by. You can pick up a map of the farm with directions to u-pick crops. Please follow the directions, or your car will be heading the wrong way! There will also be directions for a self-tour. If you have any other questions, that is the best place to stop in and ask. If they don’t know the answer..they will come find me!
U-Pick Crops: Jerry will take a look after Distribution Thursday to see what crops may be in abundance. I’m pretty sure you can pick pablano or anaheim chilies plus sweet peppers too. You will not be able to pick tomatoes. We normally have a few special things in the barn and I think there may be a few edamame beans left in the field. There will be other things; I just don’t know what they will be at this point!
Roasting Chilies: It will cost $5 to roast chilies. Please start inside the barn. You will get a tray for picking. When you are done, you must check in at the barn again, pay your fee and get a ticket. Your ticket will match a bag of roasted chilies laid out in trays. No waiting in line, but it does take quite a bit of time to roast, so don’t be surprised if your chilies are not ready when you are! We are limited to roasting 35 trays, so after that, you will need to roast them yourself. We are interested in people showing up early to pick chilies so we can get the roaster started earlier. Feel free to come help at 9am and picking afterwards! (around 10 or 10:30) the more hands we have to help with chores, the sooner everyone can get started picking!
Bring sturdy shoes, a hat & a large dish or dessert to go along with hamburgers and hot dogs. No bug spray or sunblock should be applied on the farm. Please do this at home!
This is our way of thanking you for being members. Hope to see you Sunday!
Jacquie, Jerry, Kyle and Alaina Monroe
Posted in Harvest Festival, Newsletter, U-Pick
Dear Friends,
This week you are getting red potatoes, white onions, slicing cucumbers, lemon cucumbers, Globe eggplant, a combination of green/ivory/purple/red bell peppers, sweet banana peppers, mildly hot anaheim peppers, a combination of your regular red, yellow, Brandywine and Black Velvet tomatoes, sweet corn and muskmelon. All produce fees should be paid in full at this time…Late fees will be assessed by Sept. 15th.
Harvest Festival: This is your last week to RSVP for the Festival on September 16th. Please Call or email Peg at 303-329-8506/wrdwrrior@comcast.net no later than September 9th ! Guests (children and adults) will pay $10 per person to join the fun. Continue reading
Posted in Newsletter
Believe it or not, my family does eat things besides stir-fry. Here is a simple pizza recipe that we made using one of the Japanese eggplants and the red pepper we got in our share.
Ingredients
1 pound homemade or store-bought pizza dough
1/2 a large onion, thinly sliced
1 red or other colored bell pepper, cored, seeded and diced
2 TBS olive oil, divided, plus some for baking sheet
1 tsp dried thyme leaves
1 eggplant sliced into 1/4-inch thick rounds
salt and black pepper
8 oz fresh mozzarella cheese
Directions
Preheat your oven to 450°. Lightly oil a baking sheet and roll out/stretch pizza dough to fit the pan.
In a medium skillet, heat 1 TBS olive oil over medium-high heat. Saute the onions and the pepper until the onions get soft and turn translucent, about 5 minutes.
Spread your prepared pizza dough with the remaining tablespoon of olive oil and sprinkle with thyme. Top with cooked pepper and onion mixture. Lightly salt and pepper. Top with sliced eggplant and cover all with shredded or torn mozzarella.
Bake for 15 to 18 minutes until cheese is melted and bubbly, and crust is cooked through.
What did you make this week?
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Anisa has been a member with the Monroe’s since 2008 as both a working member and a non-working member. She and her family enjoy a full share. Read more from Anisa at The Lazy Homesteader.
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