Thursday, July 26, 2012

Baked Apple Pancake With Apple Cider Syrup

Baked Apple Pancake with Apple Cider SyrupWe are so so so excited to have our first apple of the season! Rambo apples are a good baking apple. Not the best for eating on its own, hold for the honeycrisp apples for that! I'm not quite prepared to dive into baking apples for things like pies and anything that alludes to fall/winter. However, I will always make an exception for pancakes! 

Ingredients:1 cup brown sugar
2 cups apple cider
cinnamon sticks
1 large unpeeled apple, thinly sliced
2 tablespoons packed brown sugar
1/2 teaspoon cinnamon
4 eggs (can sub egg whites for some of the eggs)
2/3 cup skim milk
2/3 cup bread flour (can sub all-purpose or whole wheat)
2 tablespoons applesauce
1 tablespoon sugar

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Kale Ricotta Cakes

Believe it or not, kale can be sourced locally year-round. This is my favorite green of 2012. Pasta, smoothies, salads; I do it all. These little gems just look too good to pass up!

1 medium onion, diced
2 garlic cloves, minced
4 cups kale, stems removed and chopped (about 2.5 ounces)
3 large eggs
1 container (454 grams) light ricotta cheese
1 Tbsp dried oregano
1/2 tsp nutmeg
Salt and pepper to taste
1 cup sliced cherry tomatoes (optional)

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Skillet Corn Medley

Corn With Peppers
Seeing fall clothes coming out and back to school sales makes me want to grasp onto summer for as long as I possibly can. I know the heat is borderline unbearable, but light clothes, pool time and grilling is not something I'm quite ready to let go of just yet. Corn has been a staple in my household for the last few weeks. Gotta have it 3 times a week. It's at it's peak right now and you can have it so many ways. This easy corn recipe, you can make now and later in the year with your frozen corn. Haven't started freezing corn yet? This is the time to do it! Follow these easy steps:

1. Put your corn in boiling water for 30 seconds to partially cook it.
2. Rinse with cold water to cool corn for safe handling.
3. Cut corn off cobb and store in freezer safe zip lock bag.

4 cups fresh or frozen corn kernels, thawed (about 6 ears of corn)
1/4 cup butter
1/2 cup chopped green bell pepper
1/2 cup chopped red bell pepper
1/2 cup chopped sweet onion
1 teaspoon salt
1/4 teaspoon ground black pepper
2 tablespoons chopped fresh parsley

1 jalapeño for a little heat (optional)

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Saturday, July 14, 2012

Join Our Summer Crop Share!

We are happy to announce that we have opened registration for our Summer Crop Share! For this round, all produce will be locally sourced. We try and keep the selection fresh, seasonal and diverse, so that you are not eating the same thing for dinner 6 weeks in a row.

This 8-week round will start on July 20th and go through September 7. Pick up is at Nalls Produce, Friday 2:00 p.m. to 7:00 p.m. or Saturday 9:00 a.m. - 7:00 p.m.

Some of you may have participated in CSA's in the past. Our program is a bit different. First, we don't commit you for great lengths of time. Our Crop Share runs 6-8 weeks at a time, pretty continuously all year. That way if you are out of town a lot in the summer or don't like fall vegetables too much, you can sit that round out. Second, we source from multiple farmers. That means that you get variety. We are not at the mercy of a tomato blight wiping out our crop and you not getting any tomatoes. We work very hard to ensure diversity and quality.

We also let you order "add-on" items to your order like organic milk and eggs, locally baked bread from Great Harvest and more. You just indicate what items you want and we have it waiting for you along with your Crop Share box every week. You just pay at the time of pickup.

Summer Crop Share Pricing
8 Week Small Share (Feeds 2, approximately 1 peck)  - $160
8 Week Full Share (Feeds 4, approximately 1/2 bushel) - $320

Click here to register online.

Want to register in person? Need to pass it along to a friend? Click here for the printer friendly registration form.

Have any questions about our crop share? Send us an e-mail at

Thursday, July 5, 2012

Corn Radish Salad With Chile-Jalapeño Dressing

Corn Radish Salad with Chile-Jalapeno Dressing
For those of you who have not had Lake Mattamuskeet onions, they are super sweet! They're sweeter than Vidalia onions and not as moist so they keep a little longer. This recipe can be modified to be used as a topping on grilled fish or chicken. You can also mix it in with your favorite greens for a big lunch salad. 

4 ears of raw sweet corn, husked and silk removed
10 to 12 radishes, thinly sliced
1/2 cup either thinly-sliced or small-diced Lake Mattamuskeet onion
1/2 to 3/4 cup coarsely-chopped cilantro leaves
1/2 to 1 jalapeno chile pepper (or long hot pepper) seeded and coarsely-chopped
3 tablespoons fresh-squeezed lime juice
3 teaspoons honey
3 tablespoons extra-virgin olive oil
1/2 teaspoon sea salt

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Blackberry, Banana & Peanut Butter Smoothie

It might seem a little blasphemous to throw these delicious blackberries into a smoothie, but let's face it, it's HOTTT! Hot coffee in the morning just doesn't seem appealing, so why not have a refreshing and protein-rich smoothie to kick off the day? 

Milk 1% - 1/2 cup
Ice Cubes - 2
Banana - 1 medium
Blackberries - 1/2 cup
Peanut Butter - 1 dollop 

Grilled Cantaloupe

Grilled CantaloupeAfter all the 4th of July barbecues, we got some great recipes for grilling! Thanks to a fellow neighbor, we came across this little gem. You can try this simple recipe with just about any fruit. We'll be doing this with pineapple slices!

1 cantaloupe, cut into cubes or slices 1/2 inch thick
1/3 cup honey
1/4 cup butter
2 tablespoons brown sugar
1/2 teaspoon cinnamon

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