Join speakers Colleen Patrick-Goudreau and Hope Bohanec at our 4th annual Thank the Turkeys celebration! Feed the turkeys, enjoy a tasty vegan meal, meet the animals, and bid on silent auction donations!
Black Beauty Eggplant
Rainbow Bell Peppers
German Butterball Potatoes
Walla Walla Onions
Lemon Cucumbers and Green Cucumbers
Melon Surprise – you’ll get two, while they last! Enjoy some combination of Haogen (green), Rocky Ford (green), Swan Lake (white) or Cantaloupe (orange).
What’s happening on the farm:
Every morning and evening, a family of wild turkeys visits the farm for a nutritious meal; usually from the compost heap and the lush weeds that are a signature of organic farming. They must have figured out that this is a sanctuary, a safe haven, for they don’t seem to mind us farming around them.
As we dig up beds of potatoes, we prepare the soil for a second round of crops; we are a little late getting it in, but we’re hoping to give you a nice crop of broccoli and cabbage in your last boxes this October.
Pisto (Spanish Vegetable Stir Fry – by Food.com
1/3 cup extra virgin olive oil
1 garlic clove, minced
2 medium potatoes, peeled & cut into cubes
1 large onion, finely chopped
1 red bell pepper, seeded & cut into chunks
1 green bell pepper, seeded & cut into chunks
1 eggplant, cut into small cubes
1 zucchini, cut into small cubes
4 large tomatoes, coarsely chopped
1/2 teaspoon paprika
1/2 teaspoon cumin
salt & pepper
1/4 cup water
1 Heat the oil & garlic in a large frying pan over medium heat.
2 Saute the potatoes for 8-10 minutes or until lightly browned.
3 Add the onion & bell peppers and cook for 8-10 more minutes, or until the onion is lightly browned.
4 Add the zucchini & eggplant & cook for additional 5 minutes then add the tomatoes.
5 Season with the spices, pour in the water, & cook for 10-15 minutes more or until all the vegetables are tender.