Are you looking for some unique foods for Thanksgiving?

We have 4 varieties of specialty potatoes;
        German Butterballs, makes a lovely creamy yellow mashed potato
        All Blues- cook your All Blues with a little vinegar for brillant blue
                          mashers
        Colorado Rose- beautiful smooth red skins with creamy white flesh
        Viking Purple- purple tinged skins with white flesh
        Russian Banana Fingerlings- best for rosemary roasted potatoes
Stutgartter Onions- nicely dried onions for storage that won’t make you cry
Shallots- have a particularly delicate flavor for sauces
Wild Rice- a nutty flavor to add to your turkey stuffing

If you haven’t got your locally grown free range turkey call;
         Mike and Debbie Holmes  322-6992
         Elena Peters 504-6850 (extra large turkeys 30-40lbs)

Happy Thanksgiving from Fields Farm

10 lb bags of potatoes
    – $8.00 for Russets
    – $12.00 for German Butterballs and Colorado Rose

Also available onions, shallots and Russian Banana Fingerlings

If you would like 20lbs or more of any variety call Jim for a price.

Hi Folks,

We continue to have a bountiful harvest.  I have just finished packing potatoes, onions, shallots, garlic, tomatoes, peppers and beets.  All are bagged and individually priced. There’s plenty of all varieties of kale.  We have an ample supply off eggs.  Our produce will be available 7 days a week.  Stop on by and help yourself.

Enjoy!

Wild Rice from River Refuge Farm
We have Wild Rice from Debbie’s brother, Mark Running.  He grows wild rice in the Sprague River valley and outside of Brownsville in the Willamette valley.  The wild rice is grown is a grassy marsh ecosystem using a series of ponds which both naturally fertilize the rice as well as providing a rich habitat for migrating waterfowl.
It is available for  $3.50 for 8oz
                            $13.00 for 2lbs

Basic Wild Rice Pilaf
1/2 cup wild rice
1/2 cup brown rice
1 2/3 cup chicken,beef or vegetable broth
dash oil
Bring to a boil, reduce heat and simmer til tender, about 1 hour

FROM THE KITCHEN OF JOEY RUNNING
Basic Cooked Wild and Brown Rice
1 c water
½ c Wild Rice
½ c Brown Rice
2 chicken bouillon cubes (or other desired flavor)
1 tsp. olive oil
1 pinch salt
 
In a medium saucepan, bring all ingredients to a boil.  Reduce heat to low and cover for approximately 1 hour.  Makes 2+ cups cooked rice.
 
Wild Rice Bread
1 ¼ c water
1 c basic cooked Wild/Brown Rice, well drained and cooled
2 tablespoons butter
2 2/3 c bread flour
1 1/3 c whole wheat flour
2 tablespoons brown sugar
1 teaspoon salt
1 teaspoon dried thyme, crushed
1 ¼ teaspoons active dry yeast
 
If using a bread machine, select 2-pound loaf size.  Add ingredients to the machine according to the mfg.  directions.  If available, select the whole grain cycle.
 
Black Bean and Wild Rice Salsa
1 c basic cooked wild/brown rice
1 envelope Good Seasons Italian Salad Dressing Mix
1 can (16 oz) black beans, drained
1 pkg. (10 oz) frozen corn, thawed
1 cup chopped ripe mango or canned pineapple
1/2 cup chopped red pepper
1/3 cup chopped red onion
1/3 cup chopped cilantro
1/4 cup lime or lemon juice
Mix all ingredients well…serve with grilled chicken or tortilla chips!
 
Cheesy Wild Rice
1 Batch Basic cooked Wild/Brown rice (2+ cups)
1 c shredded cheddar cheese
½ can condensed cream of chicken soup*
¼ c chopped onion
4 tablespoons melted butter, divided
½  teaspoon pepper
½  teaspoon salt
½  cup sour cream
1 cup cornbread stuffing
 
In a large bowl, mix the wild/brown rice, cheese, soup, onion, 2 tablespoons melted butter, salt, pepper, and sour cream.  Transfer rice mixture to 8×8 baking dish.  In a small bowl, mix the dry stuffing and remaining 2 tablespoons melted butter.  Spread stuffing over potatoes.  Bake at 350 degrees for 35-40 minutes.  This recipe can be easily doubled.

Stuffed Butternut Squash
1 small handful of dried porcini mushrooms
1 butternut squash, halved and seeds removed
1 tablespoon Olive oil
1 red onion, finely chopped
1 clove of garlic, minced
1 teaspoon coriander
1 teaspoon dried rosemary
5 sun-dried tomatoes, chopped
Salt and pepper to taste
1 cup basic cooked wild/brown rice
¼ cup pine nuts
 
Preheat oven to 450 degrees.
Soak porcini for 5 minutes in ½ cup boiling water.  Score and scoop out some of the extra flesh from the length of the squash (this creates a well for the rice mixture).  Finely chop squash and add to frying pan with olive oil, onion, garlic, coriander, rosemary, and sun-dried tomatoes.  Cook until softened approximately 5 minutes.  Add the porcini and half their soaking water.  Cook for another 2 minutes.  Add salt and pepper.  Stir in cooked rice and pine nuts.  Pack the mixture tightly into the 2 halves of the squash and press together (put the squash back together).  Rub the skin of the squash with some olive oil, wrap in foil, and bake for 1 hour and 15 minutes…a fork should easily push through squash.
 
Wild Rice Salad (Connie’s recipe)
½ c wild rice
2 cups beef bullion
1 cup fresh peas or frozen peas, thawed
½ cup celery, chopped
2 green onions, chopped
2 tablespoons slivered onions
 
Bring wild rice and bullion to boil.  Cover and reduce heat to low for 1 hour.
In a large bowl, mix the rice and the remaining ingredients.  Pour dressing (below) and mix.  Serve warm or chilled.
 
Dressing
2 tablespoons red wine vinegar
1 tablespoon soy sauce
1 teaspoon sugar
¼ cup canola oil
Toasted sesame seeds, if desired

Hi Folks,

We are at peak harvest time now through September.  We will try to have
some of most items in the grey refrigerator all the time.  This
includes;

Arugula – $4.00/bag

Beans – $3.00/bag

Beets – $2.00/bunch

Brocolli – $2.50/1 lb bag

Basil – $1.50/bag

Carrots – $2.00/bunch

Cucumbers – $1.50each

Garlic – by weight $8.00/lb, these will be in bags with the price on the bag

Greens, kales, swiss chard – $2.00/bunch

Lettuce mix – $4.00/bag

Onions – $2.00/bunch or .50each

Oregano – $1.00/bunch

Parsley – $1.00/bunch

Peppers, sweet – $1.50 each

Potatoes – $3.00/3 lb bag

    Fingerlings – $3.00/ 2 lb bag

Summer squash – .75 each

Tomatoes – $3.00/pint

Wild Rice – $3.50/8oz or $13.00/2lbs

Enjoy!

Debbie

Hi Folks,

It’s broccoli Week!  Our 8 varieties of broccoli came on all at once after our hot spell, so we have loads of big beautiful heads.  Garlic harvest has began with those extra large heads of Georgian Crystal Garlic.

Other vegetables available include:
Lettuce Mix – $4.00/bag
Kales, curly, flat, lacinato – $2.00Onions, both scallions and medium white – $2.00/bunch or 3 whites
Carrots – $2.00
Potatoes – $3.00/3 lbs  All Blues, Island Sunshine
Broccoli – $2.00/head
Parsley/ Oregano – $1.50/bunch
Summer Squash – .75 each
Raspberries – $3.00/halfpint
Garlic – 8oz. bags – $4.00

Enjoy

Hello,
We are getting into a routine now for summer.
We’re finding that Monday is a project day and we start harvesting for the week on Tuesday.  The Frig is packed Tuesday by noon and veggies are available through Saturday.  Sometimes things are still available Sunday but no harvesting is done the day.  We’re having a higher demand for eggs than we can provide so we’re asking you to limit eggs to 1 to 2 dozen a visit.
Thank you for understanding we want everyone to be happy.We are harvesting our first potatoes and raspberries of the season, last week for kohlrabi.
Potatoes – $3.00/bag
Fingerlings – $4.00/bag
Raspberries – $3.00/boxKale – $2.00Lettuce mix – $4.00Scallions – $2.00/bunchKohlrabi $2.00each
Summer squash and broccoli start next week.
Enjoy

Sweet carrots, beautiful purple kohlrabi, tender garlic curls and various greens are available at the farm.

After the little setback with the big hailstorm, most everything is recovering.

This week we have a good supply of eggs.Vegetables include:

Carrots – $2.00/bunchGreens Mix – $4.00/bag
Lettuce Mix – $4.00/bagKohlrabi – $2.00 each ( these are tender and delicious, the leaves are great for steaming or saute)
Garlic Greens – $2.00/bunchGarlic Curls – $2.00/bag (these are at there peak this week and next)

Enjoy!

There was some was  wild weather last week and like many other farmers we did have some damage to our crops.  Our next lettuce planting was set back, rhubarb and spinach were severely damaged as was some of our brassica starts. We’re beginning to see some recovery but it will take a couple of weeks.  We will only have a few bags of greens and kohlrabi this week.  We do have eggs.

Thanks for all your support,

Jim and Debbie

Incredibly sweet spinach is ready now!