Come celebrate with US!
MEADOW VALLEY FARM
FALL HARVEST EVENT
POTLUCK DINNER and games AROUND THE BONFIRE
Come choose your favorite pumpkin!
FRIDAY, OCTOBER 24, 2014
6:00-7:30 pm
For all ShareHolders and Friends
Let’s take a photo tour to see what’s “growing on” at the Farm!
Here’s Lucy, our expectant mother goat. Her babies are due to arrive in November. Goodie!
Check out the awesome progress of these radish
and carrot seedlings, planted October 1.
This Hoop House boasts of rich, lush greens—3 types of Kale,
Rainbow Chard, Beets, Cabbage, Broccoli, Spinach, several types of Lettuce,
some Celery, Cauliflower and a few Brussel Sprouts.
Growing in other locations, are bigger Carrots, Cilantro, Pumpkins and
many other winter Squash varieties.
Upcoming plantings include garlic, carrots, cabbages, broccoli, kales, lettuces, and greens of every kind. Our “mild” winter climate allows growth of many crops, especially in the protection of our 4 Hoop Houses.
This week's basket includes:
Green/Purple Beans
Eggplant
Summer Squash
Lettuce Mix
Cucumbers
Rainbow Chard
Red Russian Kale
Beets & Greens
Herb-Garlic Chive
Beet and Green Bean Salad
3 tablespoons fresh lemon juice
1 tablespoon Dijon mustard
1 garlic clove, minced
1/4 cup plus 2 tablespoons vegetable oil
Salt and freshly ground pepper
2 tablespoons minced parsley
1/4 pound green/purple beans
2-4 medium red beets
3 cups mixed lettuces
1 medium cucumber—peeled, halved lengthwise, seeded and sliced crosswise
Garlic chives, minced
1/2 green bell pepper, cut into strips
1-In a small bowl, combine the lemon juice with the mustard and garlic. Whisk in the oil in a thin stream. Season with salt and pepper, then add the parsley.
2-In a large saucepan of boiling salted water, cook the beans until just tender, about 4 minutes. Using a slotted spoon, transfer the beans to a colander and refresh under cold running water. Drain and pat dry. Cut the beans into 2-inch lengths. Add the beets to the boiling water and simmer over moderate heat until tender, about 40 minutes; drain. Peel and cut them into 2-inch chunks.
3-In a large bowl, toss the beans with the beets, lettuces, cucumber, garlic chives and bell pepper. Add a few tablespoons of the vinaigrette and toss to coat. Serve with the remaining vinaigrette on the side.
Thanks for being a part of our Farm Family!
