Saturday, August 21, 2010

Here is what is in this weeks box:

some reed avocados
green onions
1/2 watermelon
some valencia oranges
1 winter squash " should be cooked as a butternut"
2 white peaches
1 bag of cleaned corn about 8 half pieces
1lemon cucumber
a lot of mostly heirloom tomatoes
a few zuchinni and or crookneck squash
fresh mint

Watermelon and Mint Salad With Feta Cheese

Picture of Watermelon Salad with Mint Leaves Recipe


  • 1 (5-pound) watermelon
  • 1 Vidalia or other sweet onion
  • 1/4 cup red wine vinegar
  • Salt and pepper
  • 1/2 cup extra-virgin olive oil
  • 2 tablespoons chopped fresh mint
  • 4 ounces feta cheese, crumbled
  • 6 whole mint sprigs


Cut the flesh from the melon and cut into bite size pieces, removing and discarding the seeds, and set aside. Peel and slice the onion into rings.

In a small bowl, combine the vinegar, salt, pepper, and whisk until salt is dissolved. Slowly whisk in the olive oil, a few drops at a time. Add in the chopped mint, taste, and adjust seasonings.

In a large bowl, combine the melon, onion, and feta. Pour the dressing over the melon mixture and toss gently until everything is coated and evenly mixed. Garnish with mint sprigs.

To serve, divide salad among individual plates and garnish with mint leaves.

Thursday, August 19, 2010

Our New Farmer Friends At The El Capitan High School

I had the pleasure of receiving a tour of the farm at El Capitan High school today. I was greeted by ms. Stanley, who is the agriculture teacher and FFA advisor. ms. Stanley is the one wearing the white visor. I received the tour from Sydney, who has been tending the farm along with just a few other students during the summer break. The students have planted a huge abundance of tomatoes and squash this year as well as a few varieties of peppers. Their food is grown "all naturally" with no chemical sprays or fertilizers. During the tour, I saw some winter squash that I just had to have. Sydney negotiated a fair price with me when I told her that I would love to have some to put in the Blue Sky Ranch CSA. Historically, the focus of the agriculture department at El Capitan High School was geared toward big commercial agriculture but recently ms Stanley and students like Sydney have been searching out local outlets for their all natural pesticide free produce as well as beginning to develop working relationships with farmers like myself.

Thursday, August 12, 2010


I always enjoy my time spent at the farmers market. People tell me the darnedest things. Sometimes I feel more like a barber than a farmer when I am there. I just smile and listen.
I hear so many great things from people. I recently started writing down some of the quotes.

Here is a couple from this week:

#1 Never eat anything that your great grandmother would not recognize as food.

#2 Mom! Why would you eat something with a wrapper when you could eat a peach?


Summer is in full swing. All three gardens are producing.
The boxes will be slightly bigger than usual for a few weeks because there is somewhat of an overlap between the spring and summer crops.

I talked with Claude at our neighboring farm and he will be trading his corn for some of our peppers and lemon cucumbers next week. I tried some and it was really good.

large white peaches
green beans
cubanelle peppers "more about cubanelle peppers"
green onions
lots of heirloom tomatoes Here is a story about one of our favorites "mortgage lifter"
armenian cucumber "more about armenian cucumber"
Haas avocados

Here are some ideas we found for armenian cucumbers

Baked Kabocha (Japanese Pumpkin) with Brown Sugar and Butter

This one's a quick and easy recipe that's always been one of my favorites. You can use kabocha (Japanese pumpkin), sugar pumpkins, or butternut squash. Kabocha have extremely thick rinds. My trick is to microwave the squash for about 5 to 10 minutes to soften it enough to cut into.

Baked Kabocha Squash with Brown Sugar and Butter 1

Baked Kabocha (Japanese Pumpkin) with Brown Sugar and Butter

You'll need:
1 kabocha, pumpkin, or butternut squash
About 1 tblsp pat of butter for each quarter
About 2 tsp brown sugar for each quarter

Optional: Cinnamon sprinkled on top.

Microwave the squash for about 5 to 10 minutes to soften the rind so that it's easier to cut into. If your squash is too hot, let it cool down. Cut into quarters and scrape out insides. Save the seeds and make toasted pumpkin seeds.

Add about 1 tblsp pat of butter and 2 tsp of brown sugar on each quarter.

Bake in oven at 350 degrees for at least half an hour to about 45 minutes until pumpkin is soft on the inside and slightly crisp on the edges.

Serve as a side dish or mash and use in pumpkin ravioli or pumpkin cinnamon rolls.

Baked Kabocha Squash with Brown Sugar and Butter 2

Read more:

Stuffed Cubanelle Peppers

Cubanelle peppers stuffed


1 cup water

1/2 cup wild rice

3 tablespoons olive oil

1 pound ground steak/ chicken sausage

8 oz canned tomato sauce

fresh tomatoe

1 teaspoon garlic salt

1 teaspoon salt

1 teaspoon cracked black pepper

2 green onions, chopped

6 cubanelle peppers, halved lengthwise and seeded

1 tablespoon dried parsley

1 tablespoon packed brown sugar

1 teaspoon dried basil

1/2 teaspoon dried oregano

3/4 cup shredded mozzarella cheese


Bring the rice and water to a boil over high heat. Reduce heat to medium-low, cover, and simmer until the rice is tender, 20 to 25 minutes.

While the rice is cooking, chop tomato, heat the olive oil in a skillet over medium-high heat. Stir in the ground sirloin or chicken and cook until it begins to brown, and is no longer pink. Drain any excess fat and stir in half of the chopped tomato and sauce along with the garlic salt, salt, pepper, and green onions. Bring to a simmer, and keep warm. When the rice is ready, stir it into the meat mixture.

Preheat oven to 350 degrees F.

Stuff the pepper halves with the meat and rice mixture, rounding the tops. Place the stuffed peppers into a baking dish. Stir the remaining can of tomato sauce together with the parsley, brown sugar, basil, and oregano. Spoon this sauce over the peppers.

Bake the peppers in the preheated oven for one hour until they are hot and beginning to brown. Sprinkle with the shredded mozzarella cheese to serve.