Valley Garden
FROM THE GARDEN:
Eating locally grown fruits, vegetables and meats are the healthiest and freshest food
choice you can make. Local produce generally has far greater nutrient value than
internationally shipped produce. Organically grown foods generally have more minerals
due to better soils and better nutrient absorption. Farmers feed and create healthy
soils to help feed a healthy community.
Taking the extra time to buy local produce from local farms, farmers markets and
farm stands preserves the region's ability to feed itself. Also, supporting local business
keeps money in the community. When you do not buy local, it contributes to the harm
that long distance transport inflicts on the atmosphere.
Meet the growers! The difference of taste and freshness is astounding. You may just
get a new found sense of pride in your community knowing that you are helping our rural
area thrive.
Chemical free and locally grown produce! CSA memberships
available in $100, $200, and $300 increments.
Free delivery within five miles of farm for $10 of produce or more.
Ask about other delivery options.
Spring Rhubarb, strawberries, beet greens, chives, assorted herbs, lettuce/mixed greens, onions/scallions, peas-shell, peas-edible pod, radishes, spinach, swiss chard |
Mid Season Blueberries, rhubarb, beans-string or wax, beet greens, broccoli, chives, sweet corn, pickling and slicing cucumbers, garlic, assorted herbs, lettuce and mixed greens, onions/scallions, potatoes, radishes, spinach, summer squash/zucchini, swiss chard, tomatoes |
Late Season Apples, broccoli, brussel sprouts, cabbage- red or green, carrots, cucumbers, assorted herbs, lettuce and mixed greens, onions and scallions, bell peppers, gourmet potatoes, pie pumpkins, radishes, spinach, summer squash and zucchini, winter squash, swiss chard, tomatoes, turnips/rutabaga |
During the height of zucchini season, I have so much of this vegetable that I
grate and freeze it. It makes zucchini bread all winter long. Here is a great
recipe!!
Zucchini Bread
3 eggs beaten
2 cups sugar
1 cup vegetable oil
1 Tablespoon vanilla
Beat the above ingredients until lemon colored, then mix in the following:
2 cups loosely packed, coarsely grated zucchini
2 1/2 cups sifted flour
1 Tablespoon cinnamon
2 teaspoons baking soda
1 teaspoon salt
1/4 teaspoon baking powder
1 cup chopped nuts (optional)
Bake in two oiled and floured pans at 350 degrees for one hour. Cool ten minutes and
remove from pans.