Have you heard of eating the rainbow? There are different types of nutrients found in different colored fruit and vegetables. Parents, use the coloring page we created as a fun way to get your kids excited about fruit and veggies and to start thinking about what they eat and why! You could even have them create their own rainbow log of all the colors (of produce items ?) they eat throughout the week! Send us a pic of your child’s coloring page or post it on social media and tag us, and we will repost it in our Instagram and Facebook stories for all to see!
“The peas are coming on strong. My nine-year-old son, Micah has beaten his dad with the first blossoms of the season. Come to think about it his carrots are coming on sooner than mine, too. Around here there’s a healthy amount of weeding to do, and it is just plain work. Some can be done with hoes, but a good portion is done by hand. A few weeks ago the kids and I made a game of it. We all started weeding and then after a bit, I would yell “tag” and then everyone would start running, very carefully of course, and I would try and catch them. It was a “hoot”. The other day we had some more weeding to do and the first thing Emily asked was, “Can we play that tag game, again?” ~Tristan, May, 2000
“I love Sugar Snap Peas. We like to grow big juicy peas that are bursting with flavor. I remember one year when we farmed in Snohomish and Andrew was about 2 years old (that was 6 years ago, my oh my!!!!!). Anyway, that little rascal had wandered off to the garden, without us knowing it. After a headcount and a short panic, we went looking for him. Guess where we found him? He was smack in the middle of the Sugar Snap Peas, holding on to two fistfuls of peas and he had one in his mouth. The whole scene was quite a sight! We were all relieved and decided to sit down and join him for a nice evening snack. And when we were done, Andrew got to ride back home in Dad’s arms.” ~Tristan, May 2006
There’s something special about looking back and reading the newsletters my dad wrote to our customers over the last 22 plus years. There are so many fun memories I cherish. I was blessed to grow up with parents who were family-focused and passionate about health and farming! And now I don’t take for granite being able to bring MY kids to the farm and watch them enjoy all that grows during the summer. Hadlee, (4) is so excited for summer! At each glimpse of sunshine, she excitedly asks if it’s summertime yet. She remembers last year running out into the fields and eating strawberries, raspberries, peas, and just about anything she could get her hands on. She would often use the bottom of her dress like a basket and bring her finds to the house to share. I think I can speak for all of the grandkids and say that one of the best things about summer is being able to go to grandma and grandpa’s house -AKA- “the farm”. This will be our 5-month-old son, Bazil’s first summer, and Hadlee is so excited to show him everything that grows on the farm. It brings me joy seeing my little ones enjoy the farm; from the pea patch to watching the sunset. I only hope we can continue to teach this generation, at a young age, the importance of organic farming, eating healthy foods and just simply enjoying the freedom of frolicking in the great outdoors!
Thank you for allowing our family to bring you organic produce over all these years! We appreciate each one of you!
Carrot Broccoli Salad
- 6 medium carrots (shredded)
- 1 small bunch broccoli ((about 12 ounces) chopped)
- 1 cup raisins
- 1 small onion (chopped)
- 1 clove garlic (minced)
- 2/3 to 1 cup mayonnaise
- 1/2 cup sugar
- 1 teaspoon ground mustard
- 1/ pound chicken (cooked and shredded)
In a large bowl,combine the first five ingredients. In another bowl, combine the mayonnaise,sugar and mustard. Add to vegetable mixture; toss to coat. Cover and refrigerate. Stir in chicken just before serving.
Baked Sweet Potato Chips
- 1.5 Lbs Sweet Potatoes
- 1/3 cup olive oil
- 1 tablespoons dried rosemary
- 1 teaspoon salt
- 1 teaspoon black pepper
Preheat oven to 400F. Line 2 large baking sheets with parchment paper and set aside.
Peel the sweet potatoes and use a mandolin slicer to cut the sweet potatoes into paper-thin rounds. (I set mine to the thinnest setting).
Combine olive oil,salt, black pepper, and dried rosemary in a large mixing bowl. Add sliced sweet potatoes to the bowl and toss to coat.
Spread sweet potato slices into a single layer on the baking sheets, and leave space around them.Bake about 10-12 minutes on each side turning them once, until golden. Remove from the oven and cool the sweet potato chips on cooling racks for about 5-10 minutes. They will crisp up a little more as they cool.
Green Bean and Stir-Fry Sesame Butternut Squash
- 1 medium butternut squash (peeled and chopped)
- 3 cups green beans (chopped)
- 1 1/2 tablespoons sesame oil
- 3 tablespoons low sodium soy sauce
- 2 tablespoons honey
- 1 1/2 tablespoons ginger (minced)
Chop butternut squash and green beans into pieces.
Set a skillet on medium high heat and add sesame oil.
Once the skillet is hot, toss in butternut squash and green beans and cook for about 7 minutes, or until the veggies begin to sear.
Then, add minced ginger, apple honey and low sodium soy sauce. Stir quickly, ensuring all the vegetables are coated in the sauce and that the sauce does not burn. If you notice the sauce is burning, reduce the heat.
Garnish with sesame seeds and enjoy with quinoa or basmati brown rice.
Roasted Broccoli with Poatatoes
- 2 broccoli crowns
- 4 small red potatoes
- 5 cloves garlic
- 2 tablespoons extra virgin olive oil
- 2 teaspoon salt
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1 teaspoon dried thyme
- 1/4 teaspoon dried rosemary
- 1/4 teaspoon black pepper (optional)
- 1/8 teaspoon cayenne pepper (optional)
- 1 teaspoon lemon juice
- Parmesan cheese
Preheat oven to 350 degrees
Take 2 small broccoli crowns and cut them into bite sized pieces and add to mixing bowl
Take 4 small red potatoes (leave skin on) and cut them into bite size pieces and add to mixing bowl
Finely chop 5 cloves of garlic and put into a mixing bowl
Add 2 Tbsp of extra virgin olive oil to the bowl
Add 1 tsp of salt to the bowl
Add 1 tsp of each of these dried herbs – Oregano, basil, thyme
Add a 1/4 tsp of Rosemary
If you are using cayenne pepper and black pepper, add it to the bowl
Use two wooden spoons to gently mix all the ingredients together
Spread the broccoli and potatoes evenly on a baking tray
Place in the oven for 25 minutes or until the broccoli starts to brown
Remove from the oven and drizzle 1 tsp of lemon juice on the veggies and toss gently
Grate Parmesan directly onto the veggies and serve immediately
Curried Zucchini and Swiss Chard
- 1 Bunch swiss chard
- 1 medium zucchini (thinly sliced)
- 2 scallions (white and light green part)
- 1/4 teaspoon curry powder
- 2 tablespoons butter
- a splash of olive oil
- a bunch of lemons
- jasmine rice (optional)
Wash and trim your swiss chard. Remove the stems and the large center vein (you can do this by folding the leaf in half and running your knife vertically down the side). Chop into pieces.
Thinly slice your zucchini and scallions. A mandoline is best for this.
In a large, wide sauté pan heat 1 tbsp. of butter with a splash of olive oil. Medium heat is good.
Add your scallions and sauté for 1 minute. Add a large handful of swiss chard and sauté in batches. As is starts to wilt, you can add more. Your swiss chard is done when it tastes tender, not tough. This should take about 5-6 minutes. Season with salt and pepper and give it a taste.
Using tongs, remove swiss chard from the pan squeezing out any excess liquid. Set aside on a platter and keep warm.
In the same pan, heat 1 tbsp. of butter with a splash of olive oil. Add the curry powder and warm it through to bring out its flavor, about 1 minute.
Add the zucchini and sauté for about 3-5 minutes (the thinner they are, the faster they'll cook). Season with salt and pepper.
Sprinkle the zucchini over your swiss chard and squeeze some lemon over the top.
Serve with extra lemon wedges and jasmine rice if desired.
Apple Walnut Salad with Balsamic Vinaigrette
- 8 cups red leaf lettuce (chopped (about 1 head))
- 1 medium apple (cored and thinly sliced)
- 1/4 cup red onions (thinly sliced)
- 3/4 cup walnuts (halved, roasted, then roughly chopped)
- 1/3 cup feta cheese (crumbled)
- 1/3 cup extra-virgin olive oil
- 2 tablespoons balsamic vinegar
- 1 tablespoon dijon mustard
- 2 teaspoons honey or maple syrup
- kosher salt (to taste)
- Freshly ground black pepper (to taste)
Prepare the vinaigrette: in a small bowl, combine the olive oil, balsamic vinegar, mustard, and honey. Whisk until blended. Season with salt and pepper, to taste.
Assemble the salad: in a large bowl combine the lettuce, apples, red onions, walnuts, and feta. Drizzle with desired amount of vinaigrette and serve immediately. You’ll have leftover vinaigrette, which can be refrigerated in an airtight container for at least one week, if not more.
Lemon-Herb Roasted Beets
- 1 1/2 pounds golden or red beets (trimmed and cut into 1-inch pieces or wedges)
- 4 teaspoons extra-virgin olive oil or canola oil
- 2 tablespoons fresh herbs such as marjoram, oregano, and/or rosemary (chopped (2 teaspoons if using dried herbs))
- 1 teaspoon lemon zest (freshly grated)
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1 tablespoon lemon juice (optional)
Position rack in lower third of oven; preheat to 450 degrees F.
Combine oil, herbs, lemon zest, salt and pepper in a large bowl. Add beets; toss to coat with the seasoning mixture.
Spread the beets evenly on a rimmed baking sheet.
Roast, stirring once or twice, until the beets are tender and browned, 20 to 25 minutes. Toss the roasted vegetables with lemon juice, if using.
Roasted Asparagus and Mushrooms
- 1 bunch fresh asparagus (trimmed)
- 1/2 pound fresh mushrooms (quartered)
- 2 sprigs fresh rosemary (minced)
- 2 teaspoons olive oil
- kosher salt (to taste)
- ground black pepper (to taste)
Preheat oven to 450 degrees F (230 degrees C). Lightly spray a cookie sheet with vegetable cooking spray.
Place the asparagus and mushrooms in a bowl. Drizzle with the olive oil, then season
with rosemary, salt, and pepper; toss well. Lay the asparagus and mushrooms out
on the prepared pan in an even layer. Roast in the preheated oven until the
asparagus is tender, about 15 minutes.