Summer 2012 Archive

This is an archive of the weekly newsletters from Spring 2012

Week Seventeen

September 5, 2012

Photo by Abe Fawson

Farm News,

  • SAVE $10 September 8th is the last day to receive the early bird price for Fall! 
  • Buy Lamb NOW . Whole ,Half or cuts.
  • No Pick Up/Share Day  at the farm September 12th. PICK UP /SHARE DAY SATURDAY SEPTEMBER 15. 3 to 5 p.m.
  • RSVP by Monday September 11  for Share Holder Dinner Monday September 17. $5 for share holders per person. Guest are $45 per person and can only come by invitation from a current share holder 

What’s In Your Basket This Week?

  • Sweet Corn,ORGANIC non GMO
  • Cucumbers,Armenian Yard-Long,Lemon,Marketmore 76,Pickling Boston , Striped Armenian
  • Leeks
  • Carrots
  • Summer Squash:bumpy & smooth yellow crook necks,Patty Pans,scallop,Golden Zucchini,Black Beauty,Casta Romanesco,Zephyr,Lemon Squash,Round Geodes
  • Tomatoes, an array of heirlooms
  • Eggplant,Ping Tungs,Rosa Biancas,Thai White Ribbed,Yellow Egg, NEW and beautiful a fat beautiful purple variety
  • Peppers,hot & sweet
  • Kale
  • Tomatillos

Fruit Share:

All Organic All local

  • Green Gage ,Plums from Cedar harvested by us
  • Raspberries,from Cedar City
  • Pears, from Leeds

Cheese Share:

  •  Cheese Curds,They sold out this weekend at the County Fair but you get them in your share this week.In all the seasons we have been offering cheese shares this is the first time we have done curds.

What is new:

Tomatillos,the only new kid on the block.  Take of the husk ,roast,eat raw put in sauce or salsa .Use like a tomato a bit more tart but  will last much longer then a tomato.

Week Sixteen

August 29, 2012

Photo by Abe Fawson

Farm News,

The first lambs are ready from John Pace and we will be selling lamb at the Farmers Market’s this weekend.We are approved and it is legal for us to offer “cuts”of meat .You no longer have to buy a whole or half lamb,beef or pork.We had the privilege of going up on the mountain with this 3rd generation rancher  to see were the lambs are grown. A thousand acres on Kannarraville mountain boarding Zion National Park.Nothing but grass and mothers milk to eat no wonder this lamb is so delicious.

The Iron County Fair is this weekend and we are doing a display to show whats happening here with local agriculture.

Share Holder dinner, Thursday September 6th or Monday September 17th? Feed back on which you would prefer.

Please note that  there is NO FARM PICK UP on Wednesday September 12th  it is  Saturday September 15th 3 to 5 pm. We are going to The Heirloom Expo  in Northern California to become better at what we do,learn more, especially about GMO and becoming a certified Bio Dynamic farm.We want to buy and trade seed. We went last year and  more so then ever felt inspired and motivated  to keep growing the purest  clean nutrient dense food possible. 

What’s In Your Basket This Week?

  • Cucumbers,Armenian Yard-Long,Lemon,Marketmore 76,Pickling Boston , NEW and amazing,Striped Armenian !
  • Sweet Corn,ORGANIC non GMO
  • Summer Squash:bumpy & smooth yellow crook necks,Patty Pans,scallop,Golden Zucchini,Black Beauty,Casta Romanesco,Zephyr,Lemon Squash,Round Geodes
  • Beets
  • Tomatoes, an array of heirlooms
  • Eggplant,Ping Tungs,Rosa Biancas,Thai White Ribbed,Yellow Egg, NEW and beautiful a fat beautiful purple variety
  • Peppers,hot & sweet
  • Parsley
  • Basil
  • Sorrel

Our favorite recipe this Summer,it does not feel like we are trying to get rid of or use zucchini up we really enjoy this every time we make it.

Saltimbocca of Zucchini

Saltimbocca means “to jump in the mouth,” and that’s exactly what the flavors in this dish do! Although saltimbocca is classically prepared with milk-fed veal, I like tweaking traditional recipes in an effort to create lighter dishes. Serve this dish as a midweek supper or a weekend starter. It also makes a wonderful accompaniment to roasted meats and poultry. The zucchini taste great at room temperature when all the flavors come through equally. If you plan on serving this as a first course, make a small salad dressed with citrus vinaigrette to serve alongside. This is a fun recipe for those overgrown zucchini lurking under the thick leaves in the garden.

Yield : Serves 4 as a light main dish, 6 to 8 as a side dish or starter


  • About 2 pounds zucchini (see Chef’s Notes)
  • Salt and freshly ground pepper
  • 8 thin slices prosciutto (about ¼ pound) (with or without)
  • Leaves from 1 bunch fresh sage ( any herb basil is great)
  • About 1/3 pound Fontina cheese, thinly sliced ( any cheese works)
  • 2 eggs, lightly beaten with a fork
  • ¾ cup all-purpose flour
  • About ¼ cup pure olive oil
  • 1½ tablespoons finely chopped fresh flat-leaf parsley
  • About 2 tablespoons freshly grated Parmesan cheese
  • 1 lemon, cut into wedges


Cut a thin lengthwise slice off each zucchini so they can then be cut lengthwise into even ¼- to 1/3-inch-thick slices. This is most easily done on a mandoline. You will need 16 slices total. Lay them out in pairs on paper towels or a clean tea towel and season lightly with salt and pepper.

Arrange the prosciutto slices on half the zucchini slices so none hangs over the edges. Place 2 sage leaves on top. Place the cheese slices on top, taking the same precautions you did with the prosciutto. Finally, lay the remaining zucchini slices on top of each stack. Cover with paper towels or another clean tea towel and press down firmly to extract moisture and firm the zucchini.

Pour the eggs into a deep plate. Season the flour with salt and pepper and put on another plate. Pick up each zucchini stack by both ends and hold it securely closed as you dip it first in the egg and then dredge in the flour until evenly coated.

In a skillet large enough to hold at least 3 zucchini stacks at a time, heat 2 tablespoons of the olive oil over medium-high heat until hot. Cook the zucchini, turning once, until golden brown, about 2 minutes on each side. Remove to a plate and keep warm until all are cooked. Add more oil by tablespoonfuls, if needed.

Add the remaining sage leaves to the hot pan and cook briefly until crisp. Arrange several crisped leaves on top of each saltimbocca. Serve with a sprinkling of parsley, a light dusting of Parmesan, and lemon wedges.


Choose fairly fat, evenly round zucchini that are similar in length and diameter. Those that are about 8 inches long and 1½ inches in diameter work well. In addition, the zucchini should be as even in diameter from one end to the other as possible. It is important to work quickly, not hesitating between assembling, coating, and cooking.

Fruit Share:

Peaches,2 kinds,organic from Cedar and Kanarraville
enough to dry,freeze,make into jam or can

Cheese Share:

Honey Fig Cherve, another new cheese .Summer does not get any better then this!

Week Fifteen

August 22, 2012

Photo by Abe Fawson

Farm News,

I did not write a newsletter but want to keep an archive of what we harvested each week.

What’s In Your Basket This Week?

  • Kale,Dwarf Scotch Blue and Purple Russian
  • St George Sweet Corn
  • Swiss, Chard,Rainbow
  • Beans, Purple,Yellow & Green
  • Cucumber,
  • Heirloom Tomatoes, a rainbow of varieties
  • Summer Squash,
  • Peppers,
  • Eggplant,mostly Ping Tung
  • Leeks,
  • Blue Spice Basil

Photo by Abe Fawson

Fruit Share:

At the farm
Pears, from Alis Organics
Cantaloupe,from Virgin
Black Berries
St George/Springdale
Peaches, minimal spray from Palisade Colorado
White Peaches,from Cedar City ,organic
Figs,from Ali’s in La Verikin
Black Berries, hand picked by us in Cedar City

Cheese Share:

Baby Romano,another new one

Week Fourteen

August 15, 2012

Photo by Abe Fawson

Farm News,

The best news is that we here thunder every day ,then the most gorgeous clouds roll in and the rain starts  coming down . It looks beautiful out here. For those of you who pick up at the Farmer’s Markets you will just have to imagine it as I do not have a camera to take a picture. We have been finishing  planting your Thanksgiving Basket this past week,getting the hoop houses ready to extend the season,and ready for a frost if we have to be.Yes, we have had frost here on the 15th of August! It is hard to believe that all this lush green in a month or so will be gone. We will have plenty stored for Fall shares: onions,squash,potatoes,root crops and even tomatoes will be harvested green and keep ripening inside.

What’s In Your Harvest Basket This Week

  • Summer Squash,Costata Romanesco,Zephyrs,Geode,Golden Zucchini’s,Lemon ,Scallops
  • Eggplant,Ping Tungs,Rosa Biancas,Thai White Ribbed,Yellow Egg
  • Onions,Walla Wallas
  • Beans,yellow,purple and green
  • Cucumbers,Lemon,Armenian,Traditional
  • Peppers,Bell,Italian Frying,Poblanos,
  • Peppers,Cayenne,Habanero
  • Tomatoes,a rainbow of heirlooms
  • Carrots
  • Arugula
  • Celery

Fruit Share:

All Organic and all local  from Alis in La Verikin

  • Peaches, White & Orange
  • Plums
  • Figs
  • Grapes

Cheese Share:

Week 14 and YES another new cheese! Blue and it is gooood. You have not yet had Carphilly either and we have that as well in case you are not a Blue lover.

What is new and what to do with it:

Nothing totally new. It is all about variety now. We grow old favorites,bring back heirlooms and try varieties we have never grown before.  Who needs or has time for a recipe .

I keep an eggplant by the stove slice it thin and toss with onions ,garlic and squash in olive oil. Slice a tomato a little  sea salt and I am happy.Add cucumber,beans and feta and I have a meal. Cream of celery soup. Onions butter broth and celery.Anything, except the beans,yes the figs too on a pizza .Eggs get the greens if not in a smoothie .We freeze the peaches and figs to sweeten up the green smoothies. Figs and peaches to nosh on or over our raw goat yogurt in the morning. It is all good!

Week Thirteen

August 8, 2012

Photo by Abe Fawson

Farm News,

Truth is we are so busy and there is so much going on that I just do not have time to write. With all that is coming on so fast now Sara changes what’s going in the basket minutes before you all start arriving.Fresh yes but not easy to write a news letter.

What’s In Your Harvest Basket This Week

  • Tokyo Bekana
  • Asian Stir Fry
  • Sorrel
  • Summer Squash
  • Kale
  • Cilantro
  • Eggplant
  • Sweet Peppers
  • Garlic
  • Trio of beans purple,green & yellow
  • Cucumber,Lemon,Armenian &Traditional

Fruit Share:

All Organic all local from Ali’s Organics

This has got to be the reason for this season,FRUIT

  • Peaches ,White & Orange
  • Grapes
  • Figs

Cheese Share:

With 12 different cheeses tasted we are just putting an assortment out for you to pick from. Remember the Chevre freezes well and is only there until it runs out.They will only be making cow cheeses in the future.

What is new and what to do with it:

By this time in the season you have seen it all and I have written something about everything so far.If you joined after we started summer just go back and one of the news letters from this season will have a write up about every vegetable in this basket.

Here is an idea to use most of your veggies in your basket this week.

Spicy Stir-Fried Japanese Eggplant and Cucumber

Stir-frying cucumber is a great idea: the crunchy, watery cucumber goes great with the soft eggplant. Make sure to slice the eggplant thinly, or it won’t cook through. This stir-fry is also good served cold. Cold or hot set atop the Tokyo Bekana and stirfry mix.

Eggplant & salt Cucumbers

  • 2 tablespoons rice vinegar
  • 1 tablespoon soy sauce
  • 1/2 teaspoon sugar
  • 1/4 teaspoon salt (more to taste)
  • 2 teaspoons dark sesame oil
  • 2 tablespoons peanut oil
  • 1 tablespoon minced ginger
  • 1/4 to 1/2 teaspoon red pepper flakes (to taste)
  • 2 tablespoons minced leeks or anything in that family
  • 1 clove of fresh garlic
  • Cilantro
  • Stir Fry Mix & Tokyo Bekana (lightly toss with sesame oil )

1. Trim off the end of the eggplant. Cut in half lengthwise, then slice thin (about 1/4 inch). Lightly salt, and toss in a colander. Allow to sit for 15 minutes while you prepare the other ingredients. Squeeze out excess water, then dry between sheets of paper towel. If it is NOT a black beauty I never do this I just slice and sauté my eggplant and eat it almost everyday.

2.Trim off the ends of the cucumbers. Cut in half lengthwise, then slice on the diagonal into 1/4-inch thick slices.

3. Combine the rice vinegar, soy sauce, sugar, salt and sesame oil in a small bowl. Place all of the ingredients near your wok or frying pan.

4. Heat a wok or pan over high heat until a drop of water evaporates within a second or two from the surface of the pan. Add the peanut oil to the sides of the pan and tilt the pan to distribute. Add the eggplant. Stir-fry for three to four minutes until cooked through. Add the ginger and red pepper flakes, and stir-fry for 30 seconds. Add the cucumbers and leeks . Stir-fry 30 seconds. Add the soy sauce mixture to the wok, and stir-fry one minute until the cucumber just begins to wilt. Remove from the heat and serve. I add the garlic now so it is raw but feel free to throw in with the leeks and cook it.

5.Set a top the Cilantro and StirFry mix



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