THE FARM NEWS Volume 3; Issue 12R/16E August 29, 2011

Greetings,

We have a temporary addition to our crew.  Her name is Ramona.  She is an intern from Germany.  She will be with us for six weeks.  She is studying composting while here at The Farm.  She is pitching in during the day with farm chores and working on compost techniques in the evening.  She is scheduled to head back home before the open house.  If you are in the Hutchinson area, try to stop by and welcome our guest from Germany.

It is hard to believe that school starts next week for most families.  This season has just gone by very quickly.  We are still planning to have the boxes continue until the end of the season; it just seems strange to be coming to September.  Everyone who has taken the time to share information about their wants needs and hopes for the boxes, thank you.  I do appreciate everyone who takes time out of there day to share information with us.  Farming is not a science and without customer feedback we can get lost in the work at hand.

We will be taking about our fall open-house with each newsletter until the 24th passes.  Dan will be gone from the farm in the morning that is why we are gathering in the evening. It will be September 24th, late afternoon to early evening.  We are going to gather around 3:45 p.m. and will have one field tour at 4 p.m.  We are planning to have the BBQ going from 5 p.m. to dark with fresh food from the farm!  Please come and join us for this harvest celebration!  We are expecting people to start gathering between 3 p.m. and 4 p.m.  If we have enough interest, we will have a bonfire!  So RSVP please, so that we can know how many to plan for!  We look forward to seeing as many of you as we can!

Please have a blessed and great week.

From our home to yours,

Dan & Donna Moe

www.thefarmofmn.com

ITEM OF THE WEEK –JALAPENO

Visit our page on Jalapenos for more info

Recipes

PICO DE GALLO

Ingredients:

• 4 Roma Tomatoes, chopped
• ½ Red Onion, finely chopped
• ½ Jalapeno Pepper, finely chopped (more if you like it hot)
• 1 medium Clove of Garlic, minced
• Juice of one Lime (approximately 2 Tablespoons)
• ½ Tablespoon Extra Virgin Olive Oil
• 2 Tablespoons of Fresh Cilantro, finely chopped
• ½ Teaspoon Coarse Sea Salt
• ¼ Teaspoon Freshly Ground Black Pepper

Directions:

1. In a medium bowl, mix ingredients.
2. Mix together well
3. Pour into a serving dish and cover.
4. Refrigerate 4 or more hours before serving.

Jalapeno Poppers

Ingredients:

• 3 ounces cream cheese, softened
• 1/4 (8 ounce) package shredded Cheddar cheese
• 3/4 teaspoon bacon bits
• 3 ounces jalapeno peppers, seeded and halved
• 1/4 cup milk
• 1/4 cup all-purpose flour
• 1/4 cup dry bread crumbs
• 2 cups oil for frying

Directions:

1. In a medium bowl, mix the cream cheese, Cheddar cheese and bacon bits. Spoon this mixture into the jalapeno pepper halves.
2. Put the milk and flour into two separate small bowls. Dip the stuffed jalapenos first into the milk then into the flour, making sure they are well coated with each. Allow the coated jalapenos to dry for about 10 minutes.
3. Dip the jalapenos in milk again and roll them through the breadcrumbs. Allow them to dry, and then repeat to ensure the entire surface of the jalapeno is coated.
4. In a medium skillet, heat the oil to 365 degrees F (180 degrees C). Deep fry the coated jalapenos 2 to 3 minutes each, until golden brown. Remove and let drain on a paper towel.

Serves 8

ENJOY!

This Week’s Items – ½ Bushel:

• Jalapenos
• Zucchini
• Dill
• Basil
• Squash
• Beans – either green, purple or yellow
• Garlic
• Cucumbers
• Chard
• Corn
• Egg plant or Tomatoes

This Week’s Items – Extended:

• Jalapenos
• Zucchini
• Dill
• Basil
• Squash
• Beans – either green, purple or yellow
• Garlic
• Lettuce
• Cucumbers
• Kale
• Okra

This Week’s Items – Large:

• Jalapenos
• Zucchini
• Dill
• Basil
• Squash
• Beans – either green, purple or yellow
• Garlic
• Cucumbers
• Kale
• Broccoli
• Okra

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