Got Lemons? Here's a Few Recipes You'll Love!

Go {here}!

Go {here}!

Tonight's Dinner at The Simple Farm - Grilled Swordfish

Tonight's feast.

My husband actually made these yummy steaks awhile ago and tonight I'm serving them again. This butter sauce recipe was on the back of  the Whole Foods swordfish package.

Ingredients:
1 package Swordfish Steaks, thawed
1/cup or 1 stick of unsalted butter
2 T balsamic vinegar
2 T honey
1 tsp Dijon mustard
1 T drained capers (this makes the recipe)
Chopped fresh tomatoes

Directions:
Simmer butter until melted in medium saucepan until deep golden brown. Remove from heat. Whisk in balsamic vinegar, honey and mustard.

Brush swordfish steaks with olive oil; season with salt and pepper to taste.

Heat heavy large skillet over medium/high heat. Add swordfish steaks. Saute just until opaque in the center about 4 minutes per side.

Transfer to plates. Whisk sauce over low heat to re-warm and spoon over steaks. Sprinkle with capers and chopped tomatoes. I am serving it with rice.

Molly's Lemon Cupcakes

Two years ago Molly and Treve shared Easter brunch with our family. . .

and, Molly, being in true lovely and creative form, made these amazing Lemon Cupcakes.

She said she took part of the recipe from {here} and part from Treve's mom (a southern belle from Georgia).  

I'm not sure about what part came from what part, but these cupcakes were the BEST EVER lemon cupcakes. I know, because I ate more than one!


It's time for a cupcake party at our farm!

Lemon Cupcakes For Spring time

Who doesn't love a yummy cupcake?

These lemon cupcakes caught my eye and I think they're a great idea to plan a Spring Party around and if you do, invite me over!

Lemon Cupcakes~20 cupcakes

1-1/2 cups flour (cake if you have it, otherwise all-purpose)
3/4 cups sugar
1/4 teaspoon salt
1 teaspoon baking powder
1/4 cup grape seed oil or vegetable oil
4 egg yolks (approximately 3 ounces)
1/4 cup lemon juice
1 teaspoon lemon extract, all naturalgrated rind from
1 lemon
1 teaspoon bitters
5 egg whites (approximately 5 ounces)
1/4 teaspoon cream of tarter1/4 cup sugar

1. Sift flour, sugar, salt, and baking powder into the bowl of a standing mixer.
2. In a medium bowl, combine oil, egg yolks, lemon juice, lemon extract, lemon rind, and bitters. Stir to combine.
3. On a low setting, start to beat the dry mixture and slowly add the wet. Increase the mixer speed to medium and beat until incorporated.
4. Transfer mixture to another bowl. Wash and dry mixer bowl.
5. Whip egg whites with whip attachment on medium-high speed until foamy. With the mixer on medium speed, add cream of tarter and slowly add sugar. Beat on high speed until stiff peaks form.
6. Scoop a cupful of the stiff egg whites into the batter and stir to combine. This should lighten up the batter.
7. Transfer the batter to the egg whites and gently fold until there are no more streaks of egg white.
8. Scoop into cupcake cups about 2/3s full and bake at 350 F for 22-25 minutes or until a toothpick comes out clean.

A Martha Stewart Recipe

Hope Springs

Observation is a must on a farm. One must learn to listen and watch.  Today we saw.

I had to stop my present joy of planting heirloom tomatoes just to show you a future joy. Peaches.

And, as a farm couple - the joy and hope doubles when you share it together.

The End. . . (for now)

Beauty and Beauty

Simply. Lovely. Edible.

Tuesday's Market Le Menu - A Light Affair

Like I said yesterday {here} we're starting that "in between" growing season - out with the old and in with the new - except the new isn't in yet.

This is where we shamelessly humbly ask that you come grow with us . . . knowing that the next few weeks will be small baskets of what is left....with anticipation of wonderfully full baskets {here} of our marvelously delicious produce to come.

These might be the market days where you show up and it might be {sniff sniff} all gone - except for us - we'll be there {she writes with a big smile}.

These are the market days where you decide to just show up and say "HI". . . see how big the preggo goats are getting . . . get your hands dirty by seeding some new vegetables with us. . . or maybe help paint our barn . . . or just sit down at the market and drink some French press coffee and look through some Farm Market cook books with a girlfriend and decide what new recipe to try.

Yes, these are the days . . .

That being said - the next couple of weeks we'll bag up what I'm calling Le Menu - A Light Affair.

Tomorrow's Le Menu - A Light Affair . . . 

Some nice lettuces

Some nice mizuna

Arugula

Some carrots

Some radishes

Some spinach

Some Swiss Chard

Some kale

Bunching onions

A few dozen of eggs

Lots of fresh snipped parsley

Lots of fresh snipped cilantro

Lots of fresh snipped thyme

. . .and other wonderful herbs too.

In Between Seasons At The Market

It seems as if there is this 'in-between' stage for farmers and growers as crops of one season begin to slow down and fill fewer baskets holding out for hope that the next season's crops hurry up get here to refill those same baskets.

This winter season, we've really loved filling our farm store baskets with gourmet lettuces, spicy arugula, mizuna, swiss chard and different varieties of kale. For many weeks we've been able to provide  spinach, beets, radishes and carrots.

And, as the weather warms up you'll begin to see less and less of these wonderful cool weather season vegetables because we'll be transitioning into the warm weather crops of things like our beautiful heirloom tomatoes, eggplant, peppers, okra, cucumbers, melons and more.

We don't know about you, but we're really looking forward to this next season {here}

Cooking With Mustard Greens

While walking around our farm, I'm always picking and eating the greens - especially mizuna. I LOVE that stuff! It has a nice nutty flavor with a gentle kick. It's not at all like salad or arugula...it's well...like mizuna. 

I snip fresh mizuna and make a salad - the mizuna as the only green - drizzle it with some good olive oil then sprinkle it with a tinch of sea salt and pepper THEN add Michael's raw chevre to the top. 

I found another way to enjoy mustard greens {here} at Epicurious. The addition of cumin sounds wonderful!

We still have a bit of mizuna to offer at our farmer's market tomorrow! 

Today At Our Urban Farm - Little Yellow Boots

note: hand to mouth = graham cracker = chickens like = chickens go for = one sad little guy = "no bawk bawks no!"

oops! tossed it a bit too hard.

We count and log our daily eggs. He knows that.

 
Now off to feed the girls some treats.

Ha....good job little farmer. Taking care of your flock!

The End.