Archive for July, 2011

Hi all,

For those that aren’t on Facebook, here are a few recent pics of the Farm taken today, July 30th:

Zephyr Squash - people ask if we dip the bottoms to get them green - kind of like dying and Easter egg! The answer is no, they come that way!

8-Ball Zucchini and a Cucuzza squash - actually a gourd, but that's later in life.

Infant watermelons growing larger every day!

Kale marching across the land like a little kale army.

Young'uns being watered in the 90 degree heat.

Sunflowers with a good view of the potato patch. So pretty!


Stay tuned for more info the Cucuzzi. This is an interesting little fellow that has many uses.

Happy veggie eating!


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Good morning veggie eaters!

Today we have another timely recipe from local wildlife biologist Greg “Gus” VanStralen. So get your freshly dug potatoes out – that you just purchased at the Wenatchee Valley Farmers Market from us, of course! – and some yummy bacon, and maybe some ketchup, and think about the old, old days while you eat.


Lumber Camp Potatoes:

(The original recipe for “mining camp potatoes” was in the book Real Men Don’t Eat Quiche. It was slightly different. To avoid copyright issues, here’s Greg’s variation. His grandfather was a cook in a lumber camp here in the Cascades, so he named it after him).

  • 4-8 Yukon gold potatoes (or any other russet variety) – scrubbed. Skinned, if you prefer.
  • Cut into 1/2″ x 1/2″ cubes (give or take on size)
  • 1/2 to 1 lb of bacon-chopped or sliced into 1/2 ” strips
  • 1 onion, diced or chopped (as you prefer to size)
  • 1/2 teaspoon chopped garlic
  • 3-4 stalks of green onion or chives, chopped.
  • Sea salt and fresh ground black pepper, to taste.

This recipe really lends itself to modification. Fry bacon to desired crispness. Save bacon fat. Set bacon aside to cool.

Sauté garlic and onion in bacon fat. Again, to your taste, from clear and soft to black and crispy.

Add potatoes and turn until covered in bacon fat. If you need more oil, add olive oil or peanut oil. Fry until crisp on one side. Flip with a wide spatula and fry until crisp on the other side.

Before serving, mix with reserved bacon and garnish with green onion.

And don’t forget the ketchup!


I would also add CHEESE on top!

Mmmm cheese.

Now, back your regular veggie programming…..





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Dear Hungry Eaters,

Today we have a special treat for you — a recipe from local cook and wildlife biologist Greg VanStralen. Just in time for carrot dipping too!


blue cheese and carrots

Bleu Cheese Dressing and Dip

1 package bleu cheese crumbles.
1 pint sour cream or yoghurt
1/2 cup milk (for thinning)
1/8 cup fresh dill, chopped
1/2 teaspoon chopped garlic (approx. 1 clove)
1/2 teaspoon chopped fennel (approx. 1 clove) (or 1/2 teaspoon fennel seed)
Celery salt & fresh ground pepper to taste.
Dash of Tabasco sauce.

Set bleu cheese out to soften. When soft, mash about 1/2 of the bleu cheese into a paste and mix with garlic and sour cream or yoghurt.

Thin with milk to desired consistency.

Add chopped dill, chopped fennel, celery salt, pepper and Tabasco.

Dressing will thicken when refrigerated. It makes an excellent dip when thicker in consistency, or you can also make it slightly thinner and serve with buffalo wings.

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Dear food fans,

Since we are having such great luck with the Walla Walla sweet onions this year, I thought I should post a few onion recipes for everyone to enjoy.

Walla Walla Sweet Onion Salad

  • 2   Walla Walla Sweet Onions thinly sliced
  • 4    Cucumbers thinly sliced
  • 1    Cup mayonnaise
  • 2    Tbs. white vinegar
  • 1    Tbs. of sugar

Separate sliced onions into rings and combine with cucumber in a large bowl.   Combine remaining ingredients and beat until smooth.  Pour sauce over onions and cucumbers and mix thoroughly.  Cover and refrigerate at least 1 hr.  Serve well-chilled.

*** Check out the photos of the Walla Walla sweets on the above page. The word LARGE doesn’t really do them justice! ***

Now if we only had some cucumbers to go with them! Alas, Wenatchee weather has kept everything behind this year. Soon, though. Soon!

Here’s another one:

Walla Walla Sweet Onion Marmalade

2 ½  pounds sweet onion, cut into strips 1/4 by 1 1/2 inches, enough to make 7 cups
1 ½  cups apple juice
¾ cups red wine vinegar
1 tbsp. garlic, minced
2 tbsp. sage, rubbed (optional)
1 tsp salt
½ tsp white pepper
½ tsp yellow mustard seeds
¼ tsp (heaping) red pepper flakes
4 cups sugar
½ cup brown sugar
1 small boxes pectin (for low sugar recipe)
1 tsp butter

1. Add onions, juice, vinegar, and spices to an 8-quart pot.
2. Take 1/4 cup of the sugar and add it to the pectin in a small bowl.
3. Mix remaining white sugar and the brown sugar.
4. Add pectin/sugar mixture and butter to onions. Heat over high heat, stirring constantly, until a full rolling boil is achieved.
5. Immediately stir in remaining sugars. Bring again to a full rolling boil and boil for exactly 5 minutes, stirring constantly.
6. Remove from heat. Skim off foam.
7. Ladle into jars. Process in a boiling water canner for 10 minutes.

Notes: Good with cream cheese or plain on crackers.

Onion Jam

3 cups chopped onions (Vidalia,Walla Walla or your favorite sweet variety)
3/4 cup cider OR malt vinegar
2 1/2-3 cups brown sugar
1 teaspoon crushed red pepper flakes OR dried minced garlic
(optional – dried rosemary or tarragon or basil or sun-dried tomatoes, etc, whatever ‘your flavor’ is!)
1 package powdered fruit pectin

How to make it
1. Puree the onion and vinegar together in a blender until smooth.
2. Pour into a saucepan.
3. Add the sugar and crushed pepper and bring to boil over medium-high heat.
4. Boil for five (5) minutes and then stir in the powdered pectin.
5. Bring to a hard boil and boil for one (1) minute.
6. Pour into hot sterilized jars, secure the lids and process for ten (10) minutes in a boiling water bath.

Man, these all look good, don’t they?

In fact, I think I’m going to make some right now!

Happy onion eating!

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Dear Onion Lovers,

Since the Walla Walla sweets we’ve grown are hot sellers at the Wenatchee Valley Farmers Market — we sold 75 of them last Saturday! — I thought I’d look up some information about the variety. Turns out:

1. Walla Walla onions really are from Walla Walla WA. (Say that 5 times fast!)

2. They are a fairly old variety, originally developed back around 1900 from seed brought to the area from the island of Corsica.

The onions are known for their mild flavor due to their lower sulfur compound content. In other words, they won’t make you cry when you cut them!

But keep in mind studies have shown the same compounds that make you cry may be the same ones that give onions their heart-healthy effects. So, going for the low-sulfur onions may have you reaching for the garlic in order to compensate. (Bring your breath mints).

3. They are usually large, jumbo-sized onions.

4. About 60 growers grow them in Walla Walla, WA according to a video located here.

5. The Walla Walla Valley is a federally protected production area. Onions grown outside this area are not considered “genuine” Walla Walla sweets.

But thanks to Ed Hume and many others, you can grow your own at home – even in Wenatchee!

We promise – we won’t tell!

Happy eating!

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