News from the Arthurdale Farm Stand

Saturday, July 16th, 2011

We hope everyone had the chance to visit us last Saturday during the New Deal Festival. It was a glorious day! Perfect weather, good food, great music, friends, family & fun! The vendors and gracious donors at our Farm Stand booth generated $350 all to benefit AHI.

Thank you one and all for participating in our fund raiser, and thanks to everyone who stopped by and bought something to help us in this very successful event. And to those who are just joining our newsletter, we hope you enjoy our contents and keep on returning to the Farm Stand each Saturday at 11 am.

Zucchini is in! Grilled, sauted, baked, get our recipes or stop by for already made breads.

THIS WEEK WE WILL BE FEATURING:

  • LOCAL PRODUCE
    onions, sugar peas, red & green leaf lettuce, asparagus, cabbage,
    green beans, new potatoes, squash, beets, rhubarb,
    zucchini, sweet & hot peppers & more
  • BERRIES
    strawberries, red & black raspberries
  • HERBS, SPICES
    basil, mint, parsley, cilantro, sage
  • JAMS, JELLIES
    mixed berry & strawberry jam, pepper jellie
  • POTTED PLANTS
    flowers, herbs, vegetable plants
  • CUT FLOWERS
  • FARM FRESH EGGS
  • NEW DAY BAKERY BREADS
    rustic italian, walnut wheat, onion rye, sevengrain, & oatmeal raisin
    this week’s special ciabattas: three cheese & garlic, spinach & feta
  • HOMEMADE TREATS
    Herb rolls, zucchini breads, cookies, muffins & more treats

THIS WEEK’S RECIPES:

Green Beans with Bacon from Taste of Home
submitted by: Lisa Cress
“For years, my family would not touch a green bean, then I came across this recipe in a “Taste of Home” magazine and now they love green beans as long as I use this recipe!”

  • 16 oz Green Beans
  • 3 T water
  • 2 T butter or margarine
  • 7 tsp. brown sugar
  • 1/2 tsp. salt
  • 1/2 tsp. chicken buillon granules
  • 6 slices bacon, cooked and crumbled

Combine first 6 ingredients. Cover and cook until green beans are tender. Sprinkle with bacon. Enjoy!

Peach-Ginger Iced Tea
recipe courtesy Food network Magazine

Directions:
Mash 6 canned peach halves with 1 1/2 cups of the juice, 1/3 cup sugar, and 1 tablespoon grated ginger in a pitcher. Add ice and 6 cups cold tea.
4 servings