Find Us on Facebook

 Like us on Facebook to keep up to date on the latest and greatest farm news.

Follow us on Instagram!

Upcoming Events
No events found.
<< Back to main

Heat wave is mellowing out

Posted 7/11/2018 10:28am by Aeros Lillstrom.

Hi Folks,



How about the heat wave mellowing out and the most beautiful weekend of perfect weather.  It's such a treat to work in delightful weather.  We were forced to hit the river for a tube run in the extreme heat! The Farm is on a horse shoe curve of the Mahoning Creek.  Looking at the aerial photo from google maps you can get a good idea of the float.  We walk into the river down the field that borders Church Rd...Then float in inner tubes to the low lying meadow that borders the creek on the other side of the bend.  It takes about 45 minutes.  It is so relaxing and peaceful!!  It helps us shave off layers of stress and is such a treat.

Chris gives us a lesson on melons in his video this week.  CLICK HERE

In Your Share this Week:

Joyride; Fennel, head lettuce, NAPA cabbage, zucchini

Nuts and Bolts; Cilantro, pearl onions, beans, fennel, head lettuce, NAPA cabbage

Gusto; Cilantro, pearl onions, cucumbers, fennel, head lettuce, NAPA cabbage, garlic, shistito peppers, sweet onions, Italian parsley


Recipe of the week:

Baked Fennel with Parmesan
 10 m Cook 
35 m Ready In 
45 m
"A very simple but totally delicious dish. Fennel is baked with cream, creme fraiche and parmesan cheese. An ideal accompaniment to many tomato based italian dishes as the creaminess balances nicely with the tomato."

2 fennel bulbs
1 tablespoon butter
3/4 cup half-and-half cream
3/4 cup creme fraiche
1/4 cup grated Parmesan cheese

Preheat the oven to 400 degrees F (200 degrees C). Cut the base off of the fennel bulbs and cut a cone shape into the base to remove the core. You can see the core because it is whiter than the surrounding green. This is optional, but helps the fennel cook faster. Slice the fennel vertically (upright) into 1/4 inch thick slices.
Melt the butter in a large skillet over medium heat. Add the fennel, and fry for about 5 minutes. Stir in the half-and-half and creme fraiche until well blended. Transfer to a shallow baking dish. Sprinkle Parmesan cheese over the top.
Bake for 30 minutes in the preheated oven, or until the top is golden brown and the fennel is tender enough to pierce with a fork.

Printed From 7/10/2018

Recipe by Hey Jude
PREP TIME: 10 mins TOTAL TIME: 40 mins
" This is a great, easy side dish to just about anything...chicken, pork, etc. The roasting carmelizes the sugar in the cabbage and develops a rich deep flavor. Adapted from 'The Everything Cooking for Two Cookbook'."

6 tablespoons vegetable oil
2 garlic cloves , crushed
6 cups napa cabbage , roughly shredded
salt , to taste
pepper , to taste

1. Heat the oil in a skillet on low; add the garlic cloves and cook very gently for 15 minutes. Discard the garlic and toss the cabbage with the oil, salt and pepper.
2. Preheat your oven to 450°.
3. Place the cabbage on a baking sheet and bake for about 15 minutes or until the tops of the cabbage pieces are browned.
4. Serve hot.