Coyle Farm: August 2012

Thursday, August 30, 2012

Cackling Creations!

After the pickings and packaging of everyone's basket were done, there were some extra cucumbers so I decided to make some pickles. I used a caraway pickles recipe, which can be found on the recipe page under the July 29, 2012 heading. Here are some pictures of the process!

Make sure that you refrigerate them for 3 days! And yes they taste
better when stored with beer, eggs and yogurt! ha ha ha

Very simple to make and they taste great! Give them a try!

Regards,

Cackling Willy

Farm to Table

Here are some pictures of dishes prepared with some Coyle Farm produce!

Chicken raviolis with summer squash, green peppers & basil parsley pesto

Oven roasted acorn squash!

Purple pasta and chicken with beets, tomato and green onion!

Lots of homemade tomato sauce!

Beet chips with sautéed peppers, red and yellow tomatoes and beet tops

We would like to say thanks to Jill, Lisa and Mike for sharing their Coyle Farm creations with us. When you make something make sure to send us an email with a picture or send it to us on Twitter @Coylefarm1876! We love seeing and hearing about what everyone is making!

Have a great weekend and see you soon!

Regards,

Cackling Willy

Got Eggplant?

Have you received an eggplant in your basket recently and not known what to do with it?
Try making an eggplant casserole. It's simple and delicious!

What you need:

1 large or 2 small eggplants
boiling salted water
2 beaten eggs
1/2 cup milk
1/2 cup bread crumbs
1/2 onion, chopped
salt and pepper
3/4 cup shredded american cheese
1/4 cup melted butter or oleo
3/4 cup cracker crumbs

What you do:

Pare and peel eggplants, and cut in 1/2" pieces. Cook tender in salted boiling water. Drain well and mash. Add beaten eggs, milk, bread crumbs, salt and pepper, onion, and cheese. Then blend well. Add to 1 1/2 qt. greased dish. Mix butter(oleo) and cracker crumbs; sprinkle over top. Bake 350 degrees for 30 minutes. Yields 6-8 servings

This is a Cackling Willy approved dish!

Have cooking and enjoy!

Tuesday, August 7, 2012

Storing Your Beets

If you want to keep your beets in top fresh condition, cut the greens from the beets before sticking them in the fridge.

If left attached the greens will actually zap the moisture out of the beets and cause them to shrivel up. Go ahead and cut the stems and greens about an inch from the beet bulb itself, wash them and wrap them in a damp paper towel or in plastic wrap. They will last for a few days and you can use them however you like.

You can put your beets in a plastic bag all together and they will last up to 2 weeks.

Saturday, August 4, 2012

We've Got......

Our first bucket of cherry tomatoes!

Soon to have brussels sprouts!

Patriotic Pinwheels! U-S-A

Need Some Help With Your Peppers?

Here is a great recipe to make with all your fresh Coyle Farm peppers. Try making some Quinoa Stuffed Peppers. We made them this week at Coyle Farm and they were delicious. The recipe can be found on our recipe page!

Happy cooking and this recipe is Cackling Willy approved!!

Regards,
Cackling Willy