Half-Bushel of sweet peppers

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This beautiful half-bushel of sweet peppers is available for $12.00. There are about 40 peppers and they would be great for roasting and canning or freezing. You can also core and blanch the whole for stuffing during the winter. I freeze them whole on a cookie sheet then transfer them to a freezer bag after they’re frozen.

Call 815-715-3590 or e-mail pam@creeksidenaturalfarm

Posted in 2016 harvest, Main Menu, What's Available This Week? | Comments

Pepper Preserving Ideas

Marinated Roasted Ripe Sweet Peppers Recipe

  • Ingredients
  • 4 pounds firm, fresh, clean ripe sweet peppers
  • 1 cup bottled lemon juice*
  • 2 cups white vinegar (5%)
  • 1 cup olive oil + additional for roasting the peppers
  • 2 cloves garlic, quartered
  • 1 1/2 teaspoons salt
  • 3 pint canning jars

*Bottle lemon juice has a consistent level of acidity which you need for this canning recipe.

1 If you are canning for shelf storage (and not just chilling in the refrigerator), place a steaming rack at the bottom of a large (12-qt) pot, fill half way with water, bring to a boil. It takes a while to get a large pot of water to boil, so while the water is heating, proceed with the recipe.

2a Broiler Method Position rack in oven so that the top surface of bell peppers placed in the oven will be 4-5 inches from the broiler heat element. Rub the surface of the peppers with a little olive oil (this will help them blister faster). Preheat broiler on high. Place peppers either directly on the top oven rack, with a pan to catch the drippings on a rack beneath, or place on a aluminum-foil or Silpat lined broiler pan (a cookie sheet will warp). As the surface of the peppers blister and blacken, turn them with tongs so that they will blacken on all sides.

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2b Stovetop Method If you have a gas range (or grill) you can place the peppers directly on the range top so that the flames lick the peppers. Work carefully so that as soon as one section of a pepper is blackened, you turn it to work on a fresh side. If you have an electric stove, heat a cast iron pan on high and place the peppers in the pan, allowing the peel to blister and blacken, turning so that all sides get blackened.

3 When the peppers are all well blistered and blackened, place in a non-reactive bowl and cover. (The steam from the hot peppers will help dislodge the skins.) Once the peppers have cooled enough to handle, work with them one by one over a plate, gently peel off the blackened skins. Cut the peppers in half and remove and discard the seed pods, stems and all seeds.

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4 Heat lemon juice, white vinegar, olive oil, garlic, and salt, in a saucepan until boiling.

5 Dip canning jars and lids in the boiling water from step 1. Distribute the peppers evenly among the jars. Pour the hot vinegar mixture over the peppers to cover (try to make sure some garlic gets in each jar). Leave 1/2-inch head space on the jars. Wipe the rims with a clean, dampened paper towel. Place on lids and rings (do not tighten rings tight).

At this point you can store in the refrigerator for several weeks. If you want longer storage, or shelf storage, proceed.

6 Place filled jars in boiling water on a rack (from step 1). (Helps to use tongs and wear thick rubber gloves). Water should cover jars by at least an inch. Boil for 15 minutes. Let cool in pot for several minutes, remove. Let cool completely. You should hear the jars “pop” as the lids seal. If a jar does not seal, store it in the refrigerator and use up within a few weeks. Otherwise the jars should last a year.

  • Yield: Makes 3 pint jars

My Tips: Roasting works best for large peppers. 

                 You can skip the roasting but the peppers will have a different flavor.

        I have also used this recipe for small peppers like the mini-bells and                    Melrose peppers without roasting.

Recipe adapted from Eugenia Bone’s fabulous canning book Well-Preserved and a marinated pepper recipe from Michigan State University Extension.

Read more: http://www.simplyrecipes.com/recipes/marinated_roasted_red_bell_peppers/#ixzz4IdodZ01m

Posted in 2016 harvest, Main Menu, Recipes | Comments

Beautiful and bountiful peppers

We have an abundance of lovely peppers – mostly sweet except for the jalapenos. They include Melrose, yellow Italian fryers, colored bells and sweet little mini peppers.

We also have okra, beans, lemon squash, eggplant, a variety of potatoes, garlic, tomatoes, eggs and frozen chickens.

Posted in 3. 2013 Harvest | Comments

Fresh or Frozen Chickens

Today we had our last batch or meat chickens of the season processed. These are a Sagitta chicken and are available as a whole chicken for $4.00 per pound. They were raised on a combination of certified organic feed and our own oats, peas and wheat (plus all the vegetable scraps and “good stuff” they could find in the pasture).

The Sagitta is a cross between a Rhode Island Red, New Hampshire Red and Cornish Cross. They are a heavy breed that will provide a nice size bird on the table. Because they are a slower growing breed that is also a great forager, they require a lower temperature for roasting. This also makes them a much more flavorful chicken than the typical grocery store chicken that lived 5 weeks inside a building.

I roast them for 30 minutes per pound at 325 degrees with a light coating or olive oil, salt and pepper and some garlic cloves and rosemary in the cavity. They also make great stock.

We will have some available fresh tomorrow and Wednesday. After that, they will all be frozen.

Please call 815-467-5259 (leave a message if no answer) or e-mail pam@creeksidenaturalfarm.com before coming out and I will have them ready for you to pick up. I will be home all day but will be busy picking veggies so will only be near the stand when I’m expecting a pick-up.

Posted in 2016 harvest, Main Menu, What's Available This Week? | Comments

3 French Hens


We are set up at the 3 French Hens market and the rain is done. Yay!!! We will be here until 2.

Posted in 3. 2013 Harvest | Comments

Tomatoes and Potatoes by the bushel

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2016-08-10-13.55.52.jpg.jpgWe have bushel or half bushel quantities of heirloom tomatoes and potatoes available. The potatoes will store for several months in a cool/dark place and the tomatoes can be used for canning, freezing, sauce, salsa – mixed with peppers, onions and garlic for a chili, soup or stew base.

Tomatoes are $1.00 per pound for a bushel (53 lbs.) and $1.25 per pound for a half

Potatoes are $1.25 per pound for a bushel (60 lbs.) and $1.50 per pound for a half

We currently have Nicola and Purple Viking available and there are many more varieties still waiting to be dug!

Please call 815-467-5259 or e-mail pam@creeksidenaturalfarm.com to check on availability

Posted in 2016 harvest, Main Menu | Comments

Corn and Peaches!

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Bill picked lots of sweet corn this morning! It’s bagged and in the cooler for $6.00 per dz.

And, this is what you get when you don’t spray poison – lady bugs on the sweet corn

We also have peaches this year! We have one tree and it has lots of lovely peaches.

They are bagged and in the cooler for $3.00 per pound

In addition, we have plenty of heirloom tomatoes, potatoes, green beans, several types of summer squash, sweet peppers, jalapeo peppers, garlic and cucumbers.

Posted in 2016 harvest, Main Menu | Comments

New Tomato program

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We Have lots of beautiful heirloom tomatoes and have started a new program for them today.

In an effort to please as many people as possible – we will not be boxing the tomatoes in cartons. That means you get to pick the size, color, ripeness and pint or quart quantity. If you want to mix colors,  sizes or ripeness in one carton – that’s OK too. You can even get really crazy and mix some cherry tomatoes with regular tomatoes!

We have empty pint and quart cartons in the stand so you can use them to measure.

$2.50 per pint and $4.00 per quart

We can re-use clean cartons from non-smoking homes so please feel free to return them if you take them home.

We are picking sweet corn daily and should have plenty by Sunday. Non-GMO and no insecticide, herbicide or fungicide.

$6.00 per dozen

We also have green beans, several types of summer squash, kale, pickle cucumbers, eggplant, several types of sweet peppers,  jalapeno peppers, garlic and potatoes.

 

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More corn

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We started picking our later variety of sweet corn and it lives up to its name – Delectable! It is also a larger ear than the earlier corn so you get 12 ears in a bag for $6.00.

Non GMO, no herbicides, insecticides or fungicides

We also have beautiful heirloom tomatoes, garlic, potatoes, 3 types of squash (lemon, patty pan and 3 varieties of zucchini), cucumbers, eggplant, sweet peppers, jalapeno peppers, kale, and eggs.

 

 

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Busy week

Lots going on this past week at Creekside Natural Farm! 

We’re picking my favorite summer Squash -Lemon squash. It’s so yummy I sometimes eat it raw. And, the alpacas love to too. We started picking sweet corn and sold out every day. Our next variety should be ready early this week. Another new tomato variety for us Is Black Beauty and it’s fabulous. Thomas and Uncle Smoky share breakfast Eclipse rebuffed her prospective date (the handsome HB) so it apears her first date with him was successful. 

And it all starts over tomorrow morning!
 

Posted in 3. 2013 Harvest | Comments

Sweet Corn!

Bill picked sweet corn this morning

This is calico corn. Non GMO, never sprayed, no herbicide, no fungicide and very sweet. Bill picks in the morning when the corn is at its sweetest.

This is our early variety and the ears are smaller than our later corn will be, so there are 15 ears in a bag for $6.00

Posted in 2016 harvest, Main Menu | Comments

Tomatoes!

New tomato variety of the day – Missouri Love Apple. It’s as delicious as it looks

Posted in 3. 2013 Harvest | Comments

New this week

Lots of veggies this week! We are picking some nice tomatoes, colored cauliflower, bell and jalapeno peppers, eggplant, red cabbage, cylandra beets, swiss chard, green beans, broccoli, cucumbers, garlic and a variety of summer Squash (lemon, patty pan, zucchini and my favorite Italian heirloom).

And Bill thinks we’re about a week away from sweet corn. Non GMO, never sprayed and no herbicides. We cultivate to kill the weeds rather than using poison on our food.

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3 French Hens

We are set up at the 3 French Hens Market in Morris with lots of lovely veggies. We will be here until 2 so come see us!

Posted in 3. 2013 Harvest | Comments

Summer Squash

Wr are picking some beautiful early summer Squash – both zucchini and patty pan. We have bags of small squash for $2.00 and the larger zucchini are $2.00 each.

Posted in 2016 harvest, Main Menu | Comments

Kohlrabi

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Beautiful Kohlrabi! I added a couple of recipes to the Pam’s Recipes section on our blog for those who aren’t sure what to do with kohlrabi. I’ve made the slaw and it’s fabulous. I have not made the fritters yet but am thinking they are a great (and less starchy) alternative to potato fritters. Today I plan to slice some up and add it to broccoli for stir fry. I have also sliced it up and eaten it raw with dip or just a little salt and pepper.

 

Health benefits of Kohlrabi (Knol-khol)

  • Mildly sweet, crispy textured kohlrabi is notably rich in vitamins and dietary fiber; however, it has only 27 calories per 100 g, a negligible amount of fat, and zero cholesterol.
  • Fresh kohlrabi stem is rich source of vitamin-C; provides 62 mg per 100 g weight that is about 102% of RDA.Vitamin C (ascorbic acid) is a water-soluble vitamin, and powerful anti-oxidant. It helps the human body maintain healthy connective tissue, teeth, and gum. Its anti-oxidant property helps the human body protect from diseases and cancers by scavenging harmful free radicals from the body.
  • Kohlrabi, like other members of the Brassica family, contains health-promoting phytochemicals such asisothiocyanates, sulforaphane, and indole-3-carbinol that are supposed to protect against prostate and colon cancers.
  • It especially contains good amounts of many B-complex groups of vitamins such as niacin, vitamin B-6 (pyridoxine), thiamin, pantothenic acid, etc., that acts as co-factors to enzymes during various metabolism inside the body.
Posted in 2016 harvest, Main Menu | Comments

Kolhrabi Carrot Fritters

Kolhrabi Carrot Fritters

Serves: 8 fritters
WHAT YOU NEED
  • 2 kohlrabi
  • 1 carrot
  • 1 egg
  • ¼ teaspoon kosher salt
  • ¼ teaspoon cayenne
  • ½ cup grapeseed or vegetable oil (enough for ¼-inch depth in a large skillet)
  • Green onions (for garnish)
WHAT TO DO
  1. Cut the leaves off the kohlrabi and peel the bulb. Peel 1 carrot. Shred the vegetables in a food processor, or by hand using a grater. Squeeze the shredded vegetables in a tea cloth (or with your hands) to remove moisture, then add to a medium bowl with 1 egg, ¼ teaspoon kosher salt, and ¼ teaspoon cayenne. Mix to combine.
  2. Place ½ cup oil in a large skillet (enough for ¼-inch depth). Heat the oil over medium high heat, then place small patties of the fritter mixture into the oil. Fry on one side until browned, then fry on the other side. Remove and place on a plate lined with a paper towel to drain excess oil.
  3. Serve fritters with sour cream and sliced green onions.
Notes
These fritters are best eaten warm the day of making; they don’t save well.
Posted in Recipes | Comments

Kohlrabi and Carrot Slaw

Kohlrabi and Carrot Slaw

Serves 4-6

1 large kohlrabi, peeled, stems trimmed off, grated
1/4 head purple cabbage, shredded
2 medium carrots, peeled and grated
1/2 red onion, grated
4 tablespoon chopped cilantro
1/4 cup golden raisins (optional)
1/4 cup mayonnaise
1 tablespoon cider vinegar
1 tablespoon sugar
1 teaspoon salt

Combine the kohlrabi, cabbage, carrots, onion, cilantro, and raisins (if using) in a large bowl. In a smaller bowl, whisk together the mayonnaise, cider vinegar, sugar, and salt. Pour the dressing over the slaw, and mix until fully coated. Chill for several hours before serving.

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Cylindra beets are ready

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The rain and warm weather has really helped our veggies! We are starting to pick cylindra beets, zucchini and beans. We also picked fresh lettuce and kale and will be picking kohlrabi tomorrow morning.

We still have plenty of eggs but are only using 2 shelves in the cooler because we need the room for the veggies. I guess that’s a good problem to have!

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Posted in 2016 harvest, Main Menu, What's Available This Week? | Comments

Alpaca Drama

Yesterday we took 2 of our girls to Heritage Farms in Indiana in the back of a mini-van and brought Thomas Magnum back. The girls were quiet for most of the 3 hour ride but didn’t enjoy the stop in construction traffic. Parabella is loudly protesting – LOL. Tim and Beth took Thomas to a couple of shows for us and he actually won a ribbon at the Futurity Show (right behind his 2 brothers who are also Magnum crias). His mama has another date with Magnum and Freedom with their Jeramiah. Looking forward to 2 crias next summer. And Thomas is enjoying being back home with his Uncle Rocky and the rest of his alpaca friends.

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Posted in 2016 harvest, Main Menu | Comments

Lots of veggies!

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Our cooler in the stand is full with lots of veggies. We have beautiful and tasty radishes, beets, green beans, kale, garlic scapes, lettuce, swiss chard,  broccoli and cut herbs.

We also have wheat berries, plenty of eggs and herb plants.

There are recipes for the garlic scapes and wheat berries in the recipe section.

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3 French Hens Market

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We’re all set up at the 3 French Hens Market and the sun is shining!

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Garlic Scapes

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At the end of a long hot day of picking, washing, packing and planting – made a lovely discovery in the garlic bed. The scapes are ready!

We will have them at the 3 French Hens Market tomorrow. In addition to kale, lettuce, radishes, beets, swiss chard, fresh herbs and yarn from our Suri alpacas.

Posted in 2016 harvest, Main Menu | Comments

Meat Chickens

 

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Our chickens enjoying the fresh grass and sunshine!

We will be taking our broiler chickens (fast growing and great for the grill or other quick cooking methods) for processing on Monday (6-13) and they will be available on the following day. Because the way we choose to raise them is very labor intensive (we move them every day, coral them under the shelter at night to protect them from our resident owl, soak their feed for better digestion, drive 3 hours round trip to buy their certified organic feed,ect…), we have decided to only raise 1 batch for sale this year. 

They will average between 4-5 pounds and are $4.00 per pound for a whole chicken. They will be processed in Arthur Il where we feel they do a superior job and also offer the option of a cut-up chicken for an additional $1.oo per bird.

If you have pre-ordered, I will contact you about pick-up.

If you have not pre-ordered and would like more than 3, please contact us either by phone 815-715-3590 or email pam@creeksidenaturalfarm.com

I will plan to be available all day on Tuesday for pick-up, but it works best if I know what time your coming – I will have your chickens ready and you won’t have to wait for me to come up from the garden.

Posted in 2016 harvest, Main Menu | Comments

Getting some nice veggies! Update

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This morning we picked and washed some beautiful Chahoggia beets. They’re in the stand along with bok choy and lettuce for $3.00 per bunch/bag. The baby kale is $4.00 per bag. We also have freshly picked herbs – $1.00 per snack size bag, Turkey Red wheat berries – $3.00, plenty of eggs from our AWA hens – $5.00 per dz and some heirloom tomato and herb plants $2.00 each.

If you would like a frozen stewing hen, please call 815-467-5259 or send a message in advance. We do not keep them in our self service stand.

This morning I will be picking more salad mix and kale since we sold out of everything except the bok choy yesterday! If you’re wondering what to do with bok choy – it’s traditionally used in stir fry and it’s also great added raw to a salad. The stem is nice and crunchy (similar to celery). The list of nutrition benefits of bok choy is too long to list, but here is a small sample: As in other Brassica family vegetables, bok choy too contains certain anti-oxidant plant chemicals such asthiocyanates, indole-3-carbinol, lutein, zea-xanthin, sulforaphane and isothiocyanates. Together with dietary fiber and vitamins, these compounds help protect against breast, colon, and prostate cancers and help reduce LDL or “bad cholesterol” levels in the blood. It’s also high in vitamins C, A, K, B complex, calcium, phosphorous, potassium, manganese, iron and magnesium! Think I’ll have some for lunch!

 

Posted in 2016 harvest, 3. 2013 Harvest, Main Menu, What's Available This Week? | Comments

Lettuce

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Lettuce is in the stand this morning  ($3.00 per bag) along with bok choy, arugula, spinach ($4.00), asparagus ($5.00), Turkey Red wheat berries ($3.00), heirloom tomato and herb plants ($2.00) and plenty of eggs from our organically fed – pasture raised – Animal Welfare Approved happy hens. ($5.00).

We also have frozen stewing hens available for $4.00 per pound. They make great broth, soup, chicken and dumplings and the meat can be used in other recipes after its been cooked. Please contact us ahead of coming out since they are not available in the self service stand.

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Bok Choy

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This morning we picked bok choy and have it in the stand for $3.00 per bag.
We also have spinach, kale, herbs, Turkey Red wheat berries,  plenty of eggs and plants (heirloom tomato and herb).

A customer who bought the wheat berries said he sprouted them and used the wheat grass in his green juice. I thought that was a great idea and plan to try it after all the planting is finished.

Posted in 3. 2013 Harvest | Comments

Babies!

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I found a baby oak while I was weeding the garlic. So glad I didn’t use the tiller.
Baby Australorp chicks
100 baby tomato plants in the ground.

Posted in 3. 2013 Harvest | Comments

Tomato Planting Time

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Tomato planting time is almost here (after the possible frost tonight).  We have a variety of heirloom tomato and herb plants available for sale in the stand. Some of the tomato varieties are Purple Cherokee, Mortgage Lifter, Sungold Cherry, Black Cherry, Martian Giant, German Pink. We have too many to list so if you’re looking for a particular variety, you can contact us. We will be adding basil plants to the stand tomorrow. They are the most sensitive to cold and we don’t like to risk their happiness!. We have Genovese, Lemon, Opal and Purple Ruffles.

Our plants are grown in Purple Cow organic soil and never sprayed so are safe for your pollinators. All plants are $2.00

Also in the stand this week:

Eggs from our AWA  (pasture raised & organic fed) hens – $5.00 per dz

Turkey Red wheat berries – $3.00

Asparagus – $5.00

And just starting to pick spinach and arugula

Available with prior arrangement, we have frozen stewing hens for $4.00 per pound

 

 

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ROASTED ASPARAGUS WHEAT BERRY SALAD WITH ARUGULA PESTO

INGREDIENTS:

Wheat Berries:

  • 1 cup hard red wheat berries, rinsed
  • 3 and 1/2 cups cold water
  • 1/2 teaspoon kosher salt
  • extra virgin olive oil

Roasted Asparagus:

  • 1 bunch of fresh (thick) asparagus, tough ends trimmed
  • extra virgin olive oil
  • kosher salt
  • freshly ground black pepper

Arugula  Pesto:

  • 2 medium garlic cloves, peeled
  • 2 ounces baby arugula
  • 1 and 1/2 ounces fresh basil (set aside 1-2 leaves for garnishing)
  • 1/4 cup raw or toasted walnuts, plus more for garnishing
  • 1/3 cup extra virgin olive oil
  • 1 tablespoon freshly squeezed lemon juice
  • kosher salt
  • freshly ground black pepper
  • Garnishes:
  • fresh basil leaves, chiffonade
  • roughly chopped raw or toasted walnuts
  • freshly grated lemon zest
  • shaved aged Manchego or Parmigiano-Reggiano cheese

DIRECTIONS:

  1. Preheat the oven to 450 degrees Fahrenheit (230 degrees Celsius) with a rack in the center position.
  2. In a saucepan, combine the rinsed wheat berries, cold water, and kosher salt. Bring to a boil, reduce to a simmer, cover, and cook for 50 minutes to 60 minutes, or until the wheat berries are tender and cooked through – the exact cooking time will vary by brand and age, similar to dried lentils. Drain the wheat berries in a fine-meshed sieve and spread into a thin layer onto a clean sheet pan (alternatively, you can place them in a large mixing bowl – the goal is to cool them down quickly). Drizzle and toss with a small amount of olive oil. Cool completely at room temperature, or place them in refrigerator for 10 to 15 minutes to speed this process up.
  3. As the wheat berries are cooking, place the trimmed asparagus spears on a second sheet pan. Drizzle with olive oil, sprinkle with kosher salt, and freshly ground black pepper, toss, and distribute into an even layer on the sheet pan, setting them apart slightly. Roast at 450 degrees F (230 degrees C) for 12 to 16 minutes, or until lightly caramelized and tender. Remove and allow to cool on a rack while you prepare the rest of the salad.
  4. Prepare the arugula pesto. In a large processor, pulse the garlic cloves until finely minced. Add the arugula and basil leaves and pulse until coarsely chopped, scraping down the sides of the bowl as necessary. Add the raw walnuts and slowly pour in the olive oil, processing until mostly smooth. Transfer to container, stir in the lemon juice, and season to taste with salt and pepper.
  5. Once the wheat berries have cooled, place in a large mixing or serving bowl and generously toss with the arugula pistachio pesto (*you will most likely have some leftover pesto). Season the salad to taste with salt and pepper. Cut the asparagus spears on a bias into 1-inch pieces, add to the wheat berries, and toss gently.
  6. Serve at room temperature or cold. Garnish the salad with chiffonade basil, coarsely chopped walnuts, freshly grated lemon zest, and shaved Manchego cheese (or Parmigiano-Reggiano, if using) as desired.
  7. Leftover salad can be stored in an airtight container in the fridge for up to 5 days.
  8. If you don’t have time for the pesto, use a good olive oil and extra garlic and cheese
  9. PS the original recipe called for pistachios but I prefer walnuts (or pine nuts on a special occasion – they’re pretty pricey), so you can substitute whatever you prefer.
 
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