Saturday is rolling around again, and so is the farmstand! Rain, the forecast, and the condition of the grassy area will dictate if we’re under the trees or on the driveway, or even on the porch, but we will be open! There’s a lot of produce to bring to the tables. I’m baking this afternoon, too. There should be 8 lemon blueberry breads and a dozen cherry crisps.
In the high heat, there was more time spent inside, so we jammed this week! There are fresh raspberry jalapeno, strawberry rhubarb and cherry jams.
I still need to go out and pick beans (hopefully they are dry and will stay that way), cut some fillers for those flowers, and package up the baked goods. Yikes – where has the time gone?! No pre-orders tonight, please.
Menu:
1 Beets $4 per bundle
2 Carrots $4 per bag
2 Baby carrots $3 per bag
Cucumbers .50 ea or 6/$2.50
Green beans $4 per pound **Not picked yet because it keeps raining!**
2 Kale $4 per bag, 1/2 bag $2
Peppers: banana .50 ea, bell .75, Carmen .75, jalapeno & Serrano .25 ea
2 Swiss chard $4 per bag
Tomatoes!
Small slicers .50 each
Slicers $1 each
Heirloom slicers $1.50 each
2 Salad tomatoes (1# basket) $4 per basket
1/2# Cherry tomatoes $1.50
2 Roasting kits $5 per kit (beets, carrots, onion, zucchini or squash, fresh herbs and recipe)
Zucchini & yellow squash .75 ea
Potatoes: Red Norland or Yukon Gold $3 per 2# bag (4 of each available)
Herbs: basil, cilantro, Italian parsley
8 Lemon blueberry bread $4 per mini loaf
12 Cherry crisp $2 per single serving
Cut flowers $1 bouquets, a couple $5 bouquets, and single stem sunflowers $1 each
Chai latte mix $5 per refill bag
Seasoned salt $4 per jar (regular, spicy, chili lime)
Jams, hot pickled peppers, hot green tomato pickles $5 per jar
Check out the recipe below for pineapple zucchini! You can make it and refrigerate it or water bath can it! If you plan to try it for the fridge, please let me know and I’ll bring a couple of quart jars to the farmstand for you! There are some jumbo zucchini that would be perfect for this! Folks in my FB canning group are loving the recipe.