Gobble Gobble Gobble...

It is that time of the year!  Our Turkeys are out on pasture and we are taking orders for our Awesome (per our customers) Turkeys!  They will be ready in November --- they range 15 -25#'s for $3.65/#! 

You can send in your request with your normal order and Annette or myself will put you on the list.  They will be frozen fresh... we are still loving on them like all of our other animals.  I hope to post a video of them, they are pretty funny when you walk up to them they are silent but the minute you talk to them they all respond...gobble gobble gobble.

Have a great day!

Michelle

Purple Porch Community Night Win goes to....

Chorizo (Mexican) Meat Loaf

Created by Chef Chris Hebron and made by Michelle Hebron

Tonight we had our Purple Porch Community night and from what I hear (because I was home sick) there was awesome food to be had...many many different types of food! 

And one of our rendations of Meat Loaf won....(people voted by putting money in paper bags and at the end of the night they were totaled.)  We also brought our other italian meatloaf that is also on this site.

Here is the recipe...I unfortunelty didn't get any at home, because they ate it ALL!

Chorizo (Mexican) Meat Loaf

Ingredients

2 eggs, beaten (FFC)
3/4 cup milk
1/4 cup finely chopped onion
2 tablespoons snipped fresh parsley
1 cup Spanish Rice
1 handful pea tomatoes (FFC)
1 teaspoon salt
1/2 teaspoon dried leaf sage, basil, or oregano, crushed
1/8 teaspoon black pepper
1 pound lean ground beef (FFC)
1 pound lean Chorizo (Mexican) sausage (FFC)
1/2 cup Salsa (drained)
2 tbl ketchup

Directions

1. In a medium bowl combine eggs and milk; stir in rice, onion, parsley, salt, sage, and pepper. Add ground meat and Chorizo (Mexican); mix well. Lightly pat mixture into an 8x4x2-inch loaf pan.

2. Bake in a 350 degree F oven for 1 to 1-1/4 hours or until internal temperature registers 160 degrees F. Spoon off fat - not needed if you use our meat. In a bowl combine salsa and ketchup; spread over meat. Bake for 10 minutes more. Let stand for 10 minutes before cutting into eight slices.

3. Makes 8 servings

Can't wait for next month's entry...we enjoy trying to figure out how to use our ingredients.

Have a great night.

Michelle

Pretty Girl with Pretty Squash...

Jorja May was excited to get her picture taken with some of our squash...I know which is prettier, but you be the judge!  I love the way Squash looks... I am still developing a taste for eating it and cooking it, so for now I love to just grow and sell it!

Hubbard Squash

Hubbard squash is a tear-drop shape. They are often used as a replacement for pumpkins.

Acorn Squash

(Acorn squash (Cucurbita pepo) is a winter squash with distinctive longitudinal ridges and sweet, yellow-orange flesh. )

Have a great day!

Michelle

Winner winner Tomato Pesto Salami Ravioli

Sorry for the lapse in updates.  Three of our kids are back in school so things have been very busy around here.  Poor Farmer Chris must drive to the farm without any helpers...so we are all adjusting. 

A couple weeks ago we had our first Purple Porch Coop’s Community Food night… Building relationships through good food!  It is similar to a ministry we do at our church, but for this one everyone brings a favorite dish...and WOW were they beautiful...and the conversations were awesome!  Most of the recipes were ingredients from local farmers or their gardens and everyone got to vote on which one they liked the most by putting coins in a paper bag!  We had brought several items to compensate in case someone wasn't able too.  We we brought coleslaw with blueberry's (Chris made), Blueberry Crumble (Kyra and her friend made) - see recipe in last update and Tomato Pesto Salami salad that I made!  The Tomato pesto Salami salad won (by I think 10 cents)...but it was awesome so I wanted to share it!

Tomato Pesto Salami Ravioli

1 9-ounce package refrigerated cheese filled tortellini or ravioli
1 medium tomato, chopped (FFC)
½ cup purchased pesto (or homemade)
6 ounces salami, chopped
Thin tomato slices (optional)(FFC)

Directions:

Cook tortellini according to package directions. Place chopped tomato in a large colander; drain pasta over tomato. Return mixture to a hot pan. Place in a medium mixing bowl. Add pesto and salami (we used our own beef salami); toss gently till pasta is coated with pesto. Serve warm on individual plates lined with a few pieces of thinly sliced tomato or in a bowl for a buffet. 6 to 8 servings. (when I made it I doubled everything)

I am going to make it again tonight for us, our next community night is September 10th, so if you are local we hope to see you there with your good food!  You can bring anything you love to eat and it is very kid friendly!

Have a great day!

Michelle

Blueberry picking and Blueberry Bars yummm!

Friday night Chris called and asked if we wanted to go last minute Blueberry picking...so we did!

Luckily it was closing in the next hour -- so it wasn't too painful to the kids!

Then on Saturday Kyra made this...

BLUEBERRY CRUMB BARS

We have met so many wonderful farmers through Purple Porch - and one of them offered to teach Kyra how to bake (because everyone learns better from someone they aren't related too :)  So Marianne Christy from (Christy's Clean Crops) taught her to cook this last week!

BLUEBERRY CRUMB BARS

Ingredients
1 cup white sugar
1 teaspoon baking powder
3 cups all-purpose flour
1 cup cold unsalted butter (2 sticks or 8 ounces)
1 egg (from FFC)
1/4 teaspoon salt (optional)
Zest and juice of one lemon
4 cups fresh blueberries (from the Orgnaic Blueberry Ranch)
1/2 cup white sugar
4 teaspoons cornstarch


Directions


Preheat the oven to 375 degrees F (190 degrees C). Grease a 9x13 inch pan.

1.  In a medium bowl, stir together 1 cup sugar, 3 cups flour, and baking powder. Mix in salt and lemon zest. Use a fork or pastry cutter to blend in the butter and egg. Dough will be crumbly. Pat half of dough into the prepared pan.

2.  In another bowl, stir together the sugar, cornstarch and lemon juice. Gently mix in the blueberries. Sprinkle the blueberry mixture evenly over the crust. Crumble remaining dough over the berry layer.

Bake in preheated oven for 45 minutes, or until top is slightly brown. Cool completely before cutting into squares.
 
And since we ate it all, Kyra made it again yesterday and it was awesome.  Now Chris says if we keep the blueberries in stock she should be able to make it twice a week!  :)
 
Have a great week!
 
Michelle