Only three more weeks left to the CSA.... so sad. However we do have something to look forward to and that is the restaurant coming soon - this spring!!! Horn O Plenty Farm-to-Table Restaurant will be located in the small town of Wolfsburg, off Route 30, just outside of Bedford on the original Lincoln Highway. Soon our farm-fresh restaurant will be serving lunch and dinner, and our menu will coincide with the season's harvest from our farm and other organic, biodynamic and ecologically conscious farms within our region. This is a picture of the old log/stone house build by William Todd, a descendant of Mary Todd, Abraham Lincoln's wife. It is the second oldest house in Bedford County and we are converting this gem into a restaurant with a wood-fired masonry oven, this is truly an exciting time!
Our quail just begun laying eggs! These little birds and their eggs are so tiny and cute... but maybe everything tiny is cute! We have around 20 packs of ten eggs available for sale at the farm for $3.00. We also have a sale on our free range chicken eggs for $2.00/ dozen. Swing by the farm, or let Jessica, at Wholesome Living, know your interested and I can arrange to drop them off on the next harvest day.
Harvest hugs,
Mandi
September 8th harvest...
green beans/wax beans
peppers
tomatoes
french breakfast radishes
zucchini
scallions
kale/collard greens
celery
tarragon, thyme & sage
Green Bean and Tomato Salad with Tarragon Dressing:
3 quart green and yellow string beans
1/4 cup extra-virgin olive oil
5 green oinions, chopped
2 tbsp chopped tarragon
Salt and freshly ground pepper
1 pint cherry tomatoes, halved
salt to taste
1. In a large pot of boiling salted water, cook the beans until just tender, about 4 minutes. Drain the beans and spread them on a large baking sheet to cool. Pat dry.
2. In a small bowl, whisk the olive oil with the shallots and tarragon and season with salt and pepper. Place the beans and tomatoes in a large bowl, add the dressing and toss well. Transfer to a platter and serve.
Green Bean, Mozzarella & Sesame tossed with Honey Mustard Dressing:
2 quarts green beans beans
6 chicken eggs or 12 quail eggs
8 oz mozzarella, preferably buffalo
toasted sesame seeds
dressing:
4 tblsp cider vinegar
2 tsp Dijon mustard
1 tsp honey
1 tsp salt
12 tblsp extra-virgin olive oil
1,Steam the snap beans until just done.
2.Put the eggs in a pan cover with water and bring to boil. Turn off the heat and leave the eggs in for 10 minutes for chicken eggs and 1-2 minutes for quail eggs. Put the eggs in cold water before shelling/peeling them.
3.Cut the mozzarella in small cubes and set aside. Divide the eggs in two.
4.Whisk the ingredients for the dressing or put them in an empty glass jar,with a lid and shake.
5.Put the beans, eggs and mozzarella on a dish, drizzle plenty of dressing over and sprinkle it all with toasted sesame seeds!
Serve with a nice bread.
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