This week we’re having a “Five Day Farm Feast”. Our goal is to eat from our farm’s produce, eggs, and meats as much as possible, making everything from scratch for five days. Breads, sauces, pestos, yogurt, sour cream, cheese – all from scratch. We’ve done this in the past for single meals so are stretching ourselves to several days now – breakfast, lunch, and dinner. We’re allowing some exceptions (seasonings, coffee, chocolate!) but trying to use only what we’re harvesting or have preserved from the garden along with our own turkey, venison, and grass fed beef. We’re also allowing milk, wheat, and pork since we’re either raising these now or intend to within the next year. Please check out our daily Facebook updates to see some of these meals.
Here’s our expected harvest this week:
Full Share: Tomatoes (double portion), Okra, Peppers, 2 Cabbages, 3 Onions, Squash, Cucumber, 2 Winter squash, Rosemary, Basil, Eggplant, Cantaloupe, Beans or extra cantaloupe
Half Share: Tomatoes, Okra, Peppers, 2 Cabbages, 2 Onions, Winter squash, Rosemary
Blessing Falls Farm Share, Summer 2016 week 3: Cherry tomatoes, cantaloupe, Rosemary, onions, cucumber, basil, okra, eggplant, green cabbage, jalapeños, red cabbage, summer squash (lemon), slicing tomatoes, winter squash (spaghetti)
Recipe
Here’s a favorite we just had in our “Farm Feast”. It uses the cabbage and onions in your share, plus ground beef for those who have added beef to their weekly order. You can also add rosemary or basil as seasonings. Beef and Cabbage Stir Fry