Fresh off the Farm

Hello,

Thank you to everyone that has already signed up for the 2012 season! We appreciate your membership and dedication to our farm. Those that haven’t joined yet don’t worry we’re still taking members for the 2012 season and we’d love it if you signed up. We all know how crazy the holiday’s can be so we’ve decided to extend our offer to receive this year’s membership for the same cost as last season! Please consider joining today.

Beautiful Spinach

Pictured  is spinach in our greenhouse. Although the greenhouse is not heated through the winter the protection from snow , wind and temperature extremes allows the spinach to survive. Not only does it survive but it tastes better. The constant freezing and thawing action causes the spinach to bring up sugars from deep down in the soil. If we get any winter sun the greenhouse will heat up into the 80’s even on a 20 degree day and the spinach might get to grow a little. By March the sun will be back enough to get some serious growth and we’ll be harvesting it for spring shares. There’s still some room left for anyone interested in receiving the early spring shares. Early spring boxes are scheduled to start May 8th. Another great way to eat locally is our locavore share this is by far the best deal and a great way to get fresh food over a longer time. The share includes the early share, summer share, and fall share into a package deal. Limited availability

Kim harvesting carrots

Kim harvesting carrots

  Carrots left from your fall box? Here’s an idea

 

GARDEN FRESH CARROT MUFFINS


Read more about it at www.cooks.com Content Copyright © 2011 Cooks.com – All rights reserved.

A healthy way to start the day!

1-1/2 cups of granola with almonds 1 egg 1 cup unsifted all purpose flour 1/2 cup milk 3 teaspoons baking powder 1/4 cup honey 1/4 cup vegetable or light olive oil 1/2 teaspoon cinnamon 1 cup finely shredded carrots, lightly packed into measuring cup 1/2 teaspoon ginger

Combine granola, flour, baking powder, salt and spices in large bowl. Stir well to blend. Beat egg in a small bowl. Add milk, honey and oil. Mix well.

Add liquid ingredients to blended dry ingredients. Stir until all ingredients are moistened. Stir in carrots.

Fill paper-lined or greased muffin-pan cups 2/3 full.

Bake at 400°F for 20-25 minutes. Brush melted butter over tops and sprinkle lightly with turbinado sugar or spread with cream cheese frosting or whipped cream cheese. Serve split with butter while still warm.

Processor Method:

These may be made more easily in the food processor.

In a bowl, whisk together flour and other dry ingredients. Add honey and liquid ingredients to processor bowl and mix using the metal blade. Switch to grating disk and grate the carrots into the liquid ingredients in the processor bowl. Combine dry ingredients and carrot mixture well and proceed as above.

Makes 1 dozen.

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