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From the high tunnel, root cellar, and out of the field: spring onions, spinach, lettuce mix - you won't find either of these on the recall list!, fresh mint, chives, and fresh spring garlic--about the size of spring onions in bunches of 5, use just like fresh garlic.
From the kitchen: Tarts (crusts made with organic spelt): Mixed berry, chocolate pecan. 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 Sprouted Breads: Poppyseed Spelt, Cinnamon Raisin Walnut (spelt), 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.
Soup: Vegetarian Black Bean - made with organic black beans, vegetable stock, ancho chilis (mild), spices.
Chicken Meat Pies: Made with organic spelt crust, Eden View chicken, onions, 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: tomato/basil/feta, potato cheddar, spinach ricotta and leek mushroom. 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: Spinach Feta or Azuki AnchoChili (mild): Made with organic beans
Meats: Grass fed hamburger
Products from our local partners: Free range eggs
Weekly update--Harvest Shak opens for the 2010 season!!!
Posted 5/8/2010 4:44pm by Eric.
Greetings Everyone -
What's new outside?? So far--so good!!! All of the chicks are still here, it looks like the reinforcements worked! This week was a big week for weed control, plenty of hand weeding and lots of cultivating by hand! Remember what the old timers used to say--if you let one weed go to seed it will be kind enough to give you seven years of weeds! Although we shouldn't always trust the extended forecast, as it stands right now, next week it looks like it will be safe to start transplanting the tender crops such as tomatoes, peppers, summer squash!
HARVEST SHAK OPENING - We're planning to open the Harvest Shak on Saturday, May 15. We'll be open every Wednesday, Friday and Saturday from 10-7. New this season will be locally roasted coffee (we couldn't keep up with roasting our own) - this coffee is truly a treat to sip - stop by to sample some. Also new will be a small selection of dry goods - healthy pastas, sweetners, salt, etc. These, of course, are in addition to our products as well as other local producer items such as honey, maple syrup, jams, and pottery. We will be putting prepared foods (soups, salads, quiche, stuffed pitas, etc.), in the Shak, however the amounts will be limited, so we encourage pre-orders to be sure to get the items you want - for those who are nearby, orders can be picked up at the Shak during our open hours.
What's new in the kitchen?? I experimented with a fresh strawberry viniagrette dressing - turned out to be pretty yummy. It will be available this week. Finished off the buchavin vinegar (raw kombucha vinegar) with raspberries, blueberries and blackberries - it will be ready next week. I've given the broccoli sprouts a rest for awhile, for no good reason, but think it's time to start them up again - the USDA published a report this week that research has found them to effective in prevention and treatment of cancer. This follows Johns Hopkins similar report of several years ago. So, there you go . . . get yourself some broccoli sprouts!
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 here on the farm by appointment. Please remember that orders for Tuesday need to be placed by noon on Monday, and Friday orders are due by Wednesday evening. This will be the last indoor market - we move to the military museum starting on the 18th, 2-6 p.m. If you've never visited this market, it's a must for a great afternoon. There are many vendors with a large selection of fresh, local foods, live entertainment, and easy parking.
Here's what we've got this week:
CARNIVORES CORNER:
Beef: Grass Fed English Aged Angus is now available year-round.
All beef will now be sold in vaccuum packed portions. We are accepting orders for 1/8, 1/4, 1/2 3/4 or whole portions. Extra lean hamburger is available weekly in 1 pound packages for $5 per pound. Order 10 pounds or more for $4.50 per pound. What's new outside?? So far--so good!!! All of the chicks are still here, it looks like the reinforcements worked! This week was a big week for weed control, plenty of hand weeding and lots of cultivating by hand! Remember what the old timers used to say--if you let one weed go to seed it will be kind enough to give you seven years of weeds! Although we shouldn't always trust the extended forecast, as it stands right now, next week it looks like it will be safe to start transplanting the tender crops such as tomatoes, peppers, summer squash!HARVEST SHAK OPENING - We're planning to open the Harvest Shak on Saturday, May 15. We'll be open every Wednesday, Friday and Saturday from 10-7. New this season will be locally roasted coffee (we couldn't keep up with roasting our own) - this coffee is truly a treat to sip - stop by to sample some. Also new will be a small selection of dry goods - healthy pastas, sweetners, salt, etc. These, of course, are in addition to our products as well as other local producer items such as honey, maple syrup, jams, and pottery. We will be putting prepared foods (soups, salads, quiche, stuffed pitas, etc.), in the Shak, however the amounts will be limited, so we encourage pre-orders to be sure to get the items you want - for those who are nearby, orders can be picked up at the Shak during our open hours.
What's new in the kitchen?? I experimented with a fresh strawberry viniagrette dressing - turned out to be pretty yummy. It will be available this week. Finished off the buchavin vinegar (raw kombucha vinegar) with raspberries, blueberries and blackberries - it will be ready next week. I've given the broccoli sprouts a rest for awhile, for no good reason, but think it's time to start them up again - the USDA published a report this week that research has found them to effective in prevention and treatment of cancer. This follows Johns Hopkins similar report of several years ago. So, there you go . . . get yourself some broccoli sprouts!
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 here on the farm by appointment. Please remember that orders for Tuesday need to be placed by noon on Monday, and Friday orders are due by Wednesday evening. This will be the last indoor market - we move to the military museum starting on the 18th, 2-6 p.m. If you've never visited this market, it's a must for a great afternoon. There are many vendors with a large selection of fresh, local foods, live entertainment, and easy parking.
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, root cellar, and out of the field: spring onions, spinach, lettuce mix - you won't find either of these on the recall list!, fresh mint, chives, and fresh spring garlic--about the size of spring onions in bunches of 5, use just like fresh garlic.
From the kitchen: Tarts (crusts made with organic spelt): Mixed berry, chocolate pecan. 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 Sprouted Breads: Poppyseed Spelt, Cinnamon Raisin Walnut (spelt), 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.
Soup: Vegetarian Black Bean - made with organic black beans, vegetable stock, ancho chilis (mild), spices.
Chicken Meat Pies: Made with organic spelt crust, Eden View chicken, onions, 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: tomato/basil/feta, potato cheddar, spinach ricotta and leek mushroom. 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: Spinach Feta or Azuki AnchoChili (mild): Made with organic beans
Spelt 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 or almond.
Spreads/Dips: Spinach Parmesan
Pancake Mix: 1) Organic spelt or 2) Organic sprouted spelt and oats
Pure Vanilla Extract: Temporarily out of stock
Nutty Berry Mix Granola
Kombucha Tea: Apricot, pineapple, mintMeats: Grass fed hamburger
Products from our local partners: Free range eggs
Eric & Cindy Noel
632-8589
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Eric, 4707 Warriors Mark Path, Tyrone Pa 16686
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