Weekly update
What's new outside?? This week was the dreaded spring cleaning week, but the landscaping around the house is ready for another growing season! Next week the produce field will be the top priority...What's new in the kitchen?? Love the new convection oven - must say that it is a bit challenging to get the right temperature and bake time because it is so high powered and efficient! New this week is an orange fig nut crostada - made with a sprouted nutty crust, ricotta/chevre filling, topped with an orange fig spread and walnuts. A different, but delectable treat! Also, we'll have white chili (chicken, white beans, chilis) and chicken meat pies (potatoes, celery, carrots, onions).
Where to find us: Tuesdays from 2-6 in Boalsburg at the fire hall (behind the Uni-Mart along 322), Fridays in the parking lot between Uncle Joe's Woodshed and Everything Natural in Altoona from 3:00-3:30, and Saturdays from 10-1 at the Old Gregg Community Center in Spring Mills. And, of course, here on the farm by appointment.
Here's what we've got this week:
CARNIVORES CORNER:
Beef: Grass Fed English Aged Angus is now available year-round.
From the high tunnel and root cellar: spring lettuce mix, chives, fresh spring garlic--about the size of spring onions in bunches of 5, use just like fresh garlic, diakon radishes, potatoes, kohlrabi, and beets.
From the kitchen: Tarts (crusts made with organic spelt): Cheesecake, mixed berry. Sprouted Scones: Dark Chocolate Chip/Almond, Orange Ginger, and Lemon Poppyseed. Sprouted Cookies/Bars: Shortbread Cookies, Oatmeal Date Nut Bars. Spelt Flatbreads: Tomato/Garlic/Onion, and Asiago/Parmesan Herb. Sprouted Flatbreads: Sesame/Garlic and Apple Walnut. Sprouted Breads: Poppyseed Spelt, Cinnamon Raisin Walnut (spelt), Four Grain baquette (all organic flours--sprouted wheat, sprouted spelt, quinoa, and oats) and dinner or sandwich rolls.
Chocolate Pecan Torte: Made with dark chocolate, free range eggs, NO FLOUR. Similar, but a bit more decadent, to a moist brownie.
Chicken Meat Pies: Made with organic spelt crust, Eden View chicken, onions and potatoes, and carrots. Comes in a moderate individual size with extra gravy - heat in oven for 10-12 minutes at 350 degrees until center is warm, serve with heated gravy.
Stuffed Sprouted Pitas: All four flavors available this week: tomato/basil/feta, leek shiitake, potato cheddar and spinach ricotta. Heat for 10-12 minutes at 350 degrees - makes a great compliment to soup or salad, or they can stand alone as a meal or a snack - great for lunches.
Hummus: Aduki Ancho and Spinach Feta: Made with organic beans
Tabouleh: A delicious and nutritious grain salad made with organic bulgar (cracked wheat), tomatoes, onions, garlic tossed with a lemon dressing.
Sprouted Berry Apple Salad: a refreshing salad that's power packed with healthy stuff! Made with sprouted spelt and kamut berries, apples, raisins and walnuts.
Nutty Date Snack Bites: A yummy crunch of brazil nuts and cashews bundled in a soft raw honey date and flax mixture, rolled in toasted sesame seeds - a true energy snack! Sold 2 in a pack
Dark Chocolate Truffles: A soft heavenly bite of creamy dark chocolate with either peanut butter, berry or almond.
Spreads/Dips: Spinach Parmesan, Orange Fig
Lacto-Fermented Veggies: Caraway Beets
Pancake Mix: 1) Organic spelt or 2) Organic sprouted spelt and oats
Pure Vanilla Extract: Temporarily out of stock
Nutty Berry Mix Granola
Sprouts: sandwich mixKombucha Tea: Apricot, wild berry, ginger
Meats: Grass fed hamburger
Products from our local partners: Free range eggs, apple butter
Eric & Cindy Noel
632-8589
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