Can you believe that it is April 30th already… May tomorrow…. Well today is the last day to join the CSA and receive the early bird special pricing… You can join until May 30th… Or for as long as we still have positions open at the Spring Chicken Pricing… Email today if you want to reserve the Early Bird Pricing:)
Hello CSA want to bes….. Just a little reminder that if you want to get in for the discount early bird pricing you need to sign up by April 30th; which is Monday… Hurry and get in while we still have openings and special pricing… Sign up Today!
Look close and you will see the green tops of onion poking up though the dirt…
rows of more onions not quite out of the soil yet…
The man behind the vegetable magic… Mr. Joseph Leo Meyer… If you look close you can see his two green thumbs… here he is just tending to the soil by hand…
You will Need
- 1 large bunch of broccoli
- 2 cups of sweet corn
- 1 large red onion
- 2 cups of half and half
- 2 cups of chicken broth
- 1 1/2 cup of cheese ( sharp cheddar is delicious , but mild cheese works too)
- salt and pepper
- 1/4 cup of flour
chop onion, and sweat it in the cooking pot
after the onions are softened add flour to make a rue…
then add in the chicken bouth and half and half… allow it to boil…
rough chop the broccoli and then add it into the boiling pot
toss in the corn now too..
let it all cook together nicely until the veggie are soft…
then using an immersion blender, if you have one if not you can pour the soup into the blender or food processor, smooth out all the veggies… once smooth add the cheese until melted…
There it is final product… ENJOY!
- You Will Need:
- 3/4 cup cocoa powder
- 2/3 cup sour cream
- 2 2/3 cups cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 3/4 cup (1 1/2 sticks) unsalted butter, softened, plus more for pans
- 1/2 cup vegetable shortening
- 1 1/2 cups granulated sugar
- 1 cup light brown sugar
- 3 eggs
- 1 tablespoon vanilla
- Preheat oven to 350 degrees. Butter Two 8-by-2-inch round cake pans.
- In a large bowl, whisk together cocoa, 1 1/4 cups hot water, and sour cream; set aside to cool
- In another large bowl, sift together flour, baking powder, baking soda, and salt; set aside.
- In the bowl of an electric mixer, beat the butter and shortening together until smooth . Add both sugars and continue beating until light and fluffy, about 7 minutes. Add eggs, one at a time, and beat until well incorporated. Add vanilla, and mix again for 30 seconds.
- Add flour mixture alternating with cocoa mixture, beginning and ending with flour mixture.
- Divide batter evenly among the 2 prepared pans. Bake until cake is just firm to the touch and a toothpick inserted into the center of the cake comes out clean, 18 to 24 minutes. Let cool
- Place on Cake plate and frost with strawberry butter cream (listed below)
Strawberry Butter Cream Frosting
- 1 1/2 sticks of butter
- 15 strawberries
- 6 cups of powder sugar
Create by using softened butter with an immersion blender place in the strawberries and powder sugar and mix all together until smooth, it takes a while, but the juice from the strawberries creates enough liquid to make it smooth…
I placed the first layer on the cake plate, and then spread nutella over it and then made a layer of cut strawberries, then placed the top layer on..
The final cake… So delicious!!!
Time to dig deep into those winter vegetables….
- 3 baking potatoes
- 1/2 cup of spinach
- 1/4 feta cheese
- 1/4 cup of pecans
- salt pepper
- 1/4 cup of sour cream
Turn oven to 375 F and bake the potatoes for an hour… make sure to poke them with a fork so they don’t burst… I also brushed them with some olive oil to make the skins extra crunchy…
Next in a bowl combine the spinach, cheese, pecans, salt and pepper…
Remove the potatoes from the oven and cut in half…
Scoop out the potato into the bowl with everything else
Now add the sour cream
Mix well and then refill the insides of the potato skins
Bake for 15 more minutes….
Enjoy!!!
Severed with beans from last years harvest thank goodness for good
freezing
The Buffalo News Food Section will feature this Wednesday a listing of local CSAs…. Check it out and see about the Harvest Patch CSA
This display is super simple to make… just make sure to make it before the daffodils picking season ends…
You will need: A basket, one block of floral foam, shredded brown paper bags, mossy stones( I got mine from Dollar Tree) , a sharp poker stick, and a wide selection of daffodils….
– start by soaking the floral foam in water
– put foam into the basket
– poke holes with the stick in no particular order
– stick the daffodils into the holes
– cover the foam with the brown shreds
– add in the moss rocks
