Wednesday, November 6, 2013

TURKEYS ON THE HILL


WILD TURKEYS TAKE FLIGHT
TIME TO GATHER, TIME TO GIVE THANKS, TIME TO ORDER YOUR TURKEY
fresh, natural, local
ORDER BY FRIDAY NOVEMBER 22, PICK UP TUES/WED NOV 26/27
12-15LBS • 16-20LBS * 20+LBS  $20.deposit

WE HAVE BULBS at the store!!  Paperwhites in time for your Thanksgiving table, tulips, daffodils, crocus to greet you next spring.

FRESH ORGANIC  ( b e a u t i f u l )  CRANBERRIES are here!  Remember to toss them in salads and more for a zing of flavor, crunch, and color too.  They are delicious (and pretty) chopped in guacamole, served chopped in your cranberry cosmopolitan, in your morning yogurt.  See the recipe below for salad!

Martha took you on a tour of the store last year and we pulled it up from the archives to show you again!  She did a fabulous job AND we have almost all the same offerings this year (except the turnip) so ENJOY!

NEW to the farm store, Martha's energy bars are packed with nutritious energy.  Martha (a different one) also lives in Freeport and believes in using the finest ingredients.  Eat well, eat local, stay energized!

When it gets dark at 4:30, the desire to bake is high at our house. We got some gorgeous pears at the store that are absolutely luscious in a pear tart with an almond crust.  mmmm 

It's always great to hear from customers about their creations from foods at the farm.  I received the photo above with the attached note from Katrina this week (it does look 'delish')!

"I decided that for supper I would make the frittata I had just seen @Smitten Kitchen on FB: potato and broccolini frittata. 

Stopped by Wealden on my way home and got broccoli, fingerling potatoes and eggs. Also made a salad with my lettuce and Wealden pears and last of the Wealden strawberries and a few other things. Delish".  

WREATHS can be inviting almost anytime of year!  We'll have greens, wreaths, trees a plenty soon and look forward to seeing you when you select your annual Christmas tree (or a purple cabbage).  

We are grateful for your business!

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KALE SALAD WITH CRANBERRY VINAIGRETTE
fine cooking
1/2 cup cranberries
1 naval orange
2T red wine vinegar
1 T honey
4 T olive oill
2 t fresh ginger
5 C trimmed and coarsely chopped kale
salt & pepper
Finely chop cranberries. Dice the orange. Whisk vinegar and honey, slowly whisking in olive oil then Ginger. Toss kale, cranberries and orange in dressing. Let stand 15 minutes to 1 hour before serving.