We kicked off the Harvest Festival on a rainy beautiful day. Some of you were brave enough to come out and enjoy the festival even with the chill in the air.
A wonderful time was had by all that came.
Saturday showed a huge turn out of amazing families that made their rounds through the fun. Hay maze, hay rides, powering zoo, pony rides, carrot games, hot cocoa, and Smores!
There was so much laughter and fun it filed our hearts with glee.
Still have one more amazing day Saturday October 27th 3-7pm to catch the harvest festival.
See you at the farm!
Please check out this amazing video by ABP!
We are excited to tell you that we set dates/times for the harvest festival! We will be opening the farm for family fun Oct 19 & 20 and the 27th from 3-7pm!
Hay rides, Hay maze, hot chocholate and smors will be availabe!
The 19th & 20th a portion of the proceeds will go to benefit the Kenai Peninsula Back Country Horsemen Association.
Come out have fun!
We cant wait to see you at the farm!
our season was wonderful this year!
thanks to all of you that were so much a part of the farm!
Be looking for the information on the harvest festival to come! October is here and fun will be coming soon!
Here we are at the end of the season of CSA! Saying"see you next summer" to all of you! You have become like family as we have watched yours grow! We cannot thank you enough for making this season a succefull year!
Don't forget you pick september 27th-29th 2pm-6pm!
See you at the farm!
Prep Time: 10Minutes
\nCooking Time: 30 Minutes
\nTotal Time: 40 Minutes
\n4 Cups Broccoli Florets (Chopped)
\n3 Cups Sharp Cheddar Cheese (Shredded)\n
\n1/4 Medium Onion (Diced)
\n5 Cloves Fresh Garlic (Pressed)
\n2 Celery Stalks (Diced)
\n2 Cups Chicken Broth
\n2 Cups Heavy Whipping Cream
\n1/4 Teaspoon Salt
\n1/4 Teaspoon Black Pepper\n
\nPut a Large Sauce Pan on the stove on Medium Heat, put the Diced Onion, Diced Celery, and Pressed Garlic Cloves into the pot and cook for about 10 minutes. Stir the vegetables occasionally, and cook them until the onions start to become translucent.
\nSeason the vegetables with the Salt and Black Pepper before adding in the next ingredients.
\nAdd in the Chopped Broccoli, and Chicken Broth, and stir for about 1 minute.
\nAdd in the Heavy Whipping Cream and cook for an additional 9 minutes on Medium Heat to allow to simmer.
\nSlowly start adding in the Shredded Cheddar Cheese after the Broccoli has been cooking for 10 minutes. I usually add it in about 1 Cup at a Time, and stir for about 1 minute in between.
\nContinue to simmer the soup for about 10 more minutes.
You may notice in the video we did x3. Big family and than we can freeze some for latter!
From our test kitchen to yours!
We are already looking forward to next year!
I know you are confused by that. Yet, we start planning now. From buying the seeds needed for the next season to cleaning up the greenhouses that will be used in only a short few months.
What does that mean for you? The consumer?
This is the time to share with us what you liked about this year to what you would like to see in the future!
In February our greenhouses will be alive with excitement as we start planting and getting things ready for the new season. We will start taking deposits for the 2019 Summer than.
We will have 100 spots open and the earlier you get in on the farm experience, the better!
So we have homework for you!
Are you ready?
Start telling people about your amazing experience. How you were able to stock up for the winter months with all the amazing recipes and ways to store food. Help us get the word out. If we have 100 vs. 50 we need to have the right amount of seeds ordered!
We look forward to an amazing 2019 with all of our CSA friends!
Thank you for an amazing 2018!
See you on the farm!
Let me count the ways!
going to the farm each week is a blessing but when Abby gives you 10 heads of lettuce larger than a 2 year old what do you do? You can only eat so many salads before your "just over it".
We have been sharing ways to preserve your overflow of bounty for the winter. Yet, so far, we have left out the most important one....
How to Preserve and Freeze Lettuce
1. We Harvest your lettuce in the morning, before the heat of the day for maximum flavor and less bitterness.
2. When you get home, Thoroughly wash the lettuce- to do this I fill a big bowl with water and agitate the lettuce with my hands. Don’t overcrowd the bowl, or the dirt from the lettuce won’t fall to the bottom.
3. Dry the lettuce: you can either use a salad spinner, simply lay the leaves out on towels on the counter for a bit, or invert a mixing bowl over a colander and shake the water out; they don’t need to be as dry as if you were going to use them in a salad.
4. Stuff the jar of your blender (I used a Vitamix) to the top with lettuce and turn it on full blast. I had to use the plunger to get it down to the blade at first, but then it took off! Stop every 20-30 seconds to add more lettuce, and go ahead and keep adding lettuce until your blender is nearly full of the pulpy, green mixture.
5. Pour into ice cube trays and freeze. Store the frozen cubes in a zip-top freezer bag. (Silicone cub trays are the best but standard work well also)
What Does One Do with Frozen Lettuce Cubes, You Ask?
They are little power houses of nutrition- so throw them into smoothies, or even add them to soups, sauces and casseroles. A couple cubes tossed into a pot of chili would be undetectable!
We have been doing this for years with what we know we can't eat in one week. Most of all at the end of the season we do this with surpluss. What a wonderful way to use your CSA all winter long.
Do you have an amazing mostly vegiterian in your life?
I have 3!
This is an amazing way to make their bellies happy! Super easy for you too!
We made 60 burgers tonight and put them in the freezer for easy snack time! Since they are already cooked they can be added to lunch boxes frozen and they will thaw by lunch!
Just a few ideas for you to "chew" on.
From our test kitchen to yours!
Have you wanted to do zucchini chips but didn't have a dehydrator? It is possible in just a few easy steps.
\nWe are excited to share this with you! We also make long strips to use as lasagna noodles also. A wonderful way to preserve your summer harvest to use all winter long!
\nEASY OVEN-BAKED ZUCCHINI CHIPS
\nPREP TIME : 10 MINS
\nCOOK TIME : 2 HRS
\n \nThin, crispy, and irresistible! These zucchini chips are a great way to use up all that zucchini in your garden!
\nPlease note: cookware used and timings may vary when adjusting servings.
\n1 large zucchini
\n2 tbsp olive oil
\n1.Preheat oven to 225 degrees Fahrenheit. Line two large baking sheets (I used two 17" baking sheets) with silicon baking mats or parchment paper.
\n2.Slice your zucchini on a mandolin. Mine had 1, 2, or 3 for thickness and I used 2.
\nAfter you slice your zucchini, place the slices on a sheet of paper towels and take another paper towel and sandwich the zucchini slices and press on them. This helps draw out the liquid so it'll cook a bit faster.
\n3.Line up the zucchini slices on the prepared baking sheet tightly next to each other in a straight line, making sure not to overlap them.
\n4.In a small bowl, pour your olive oil in and take a pastry brush to brush the olive oil on each zucchini slice.
\n5.Sprinkle salt throughout the baking sheet. Do NOT over-season, in fact, it's better to use less salt initially because the slices will shrink; so if you over-season, it'll be way too salty! You can always add more later.
\n6.Bake for 2+ hours until they start to brown and aren't soggy and are crisp.
\nLet cool before removing and serving.
\nKeep in an airtight container for no more than 3 days.
\nWhen making the noodles we do not oil and season. Just dehydrate the long strips of zucchini!
\nHope this tip finds you harvesting with smiles!
This is such a clever idea on how to freeze your surplus of zucchini from Ridgeway Farms. We just had to share. These helpful tips on How To Freeze Zucchini
\nAbby has done so Well growing zucchini on Ridgeway Farms that there is a saying amongst us workers. “Lock your car doors, or else the zucchini fairy will make a delivery in your back seat!”
\nThere are days when there is SO MUCH zucchini that goes around you can’t even give it away.
\nI could never give mine away. I’m freezing it for later use through the winter and you should too!
\nSimply grate your zucchini with a cheese grater on a medium grate. Not too small though or it can turn into a soupy mess.
\nPortion out two cups of zucchini and place it in a bowl that’s lined with paper towels or cheesecloth, then just squeeze out as much liquid as you can.
\nBy squeezing out as much liquid now, you’ll have less of a mess later on when you try to use it in a recipe.
\nUSES FOR FROZEN ZUCCHINI:
Stir it into Rice
The possibilities are endless! Bring on the Zuccini Abby, we are ready!