Peaches & Pecan
STRAWBERRY TOP VINEGAR.
Cauliflower Leaves & Empty Jam Jar
Kale & Citrus Salad
Recipe Idea: Heirloom Tomato Basil Soup
So when I tell you that this week we have the most fruit that we have ever had from Excelsior Orchards, you better believe you are in for a treat. Paul has brought us Peaches, Plums, Nectarines, and Pears! We have honestly never had this much abundance from his trees in one week. What a fantastic way to celebrate Labor Day and all the hands that Labor to keep you and your family fed on a daily basis. Enjoy.
We combined Paul’s sour/tart cherries and Swiss Alps’ pie dough (with a recipe) and bundled it up for you.
If you love food, you love August. July is incredible but it is just an appetizer to the main course of local food that August and September are.
Recipe Idea: SKRS Farm’s Grass-Fed Steak Salad with Melon Slices
We just received a fresh delivery of beef from our butcher. We are thankful for this animal that was born and raised in the South Valley, lived on pasture and never saw the confines of a feed lot (the way nature intended). I have highlighted this animal in our weekly seasonal recipe offering.
Cooking up the Green Chile Links and Chorizo Links.
If we had any more fun around here, you might think that we ran a circus and not a farm. Let me catch you up.
Recipe Idea: Parsley Pesto with Pecans
Taking a small break….new newsletter will be back next week 🙂
Man, just as I said that we haven’t seen much of the March Lion, we got absolutely hammered this week. Fortunately, no real damage on the farm. Just hunkering down and waiting for the sandblasting to leave us alone. Which it always does, just never feels like it comes soon enough.