WELCOME Locally Grown Members.
THE MARKET IS OPEN FOR ORDERING!
*YOU AND I ARE THE “US” IN USLG ~ WE CAN DO THIS TOGETHER.
Order today for pickup
Tuesday from 5-6 PM at Anderson Farmer’s Market, Putney Farm Booth, Thursday after 6 or Friday at Swamp Rabbit Café, and
Thursday 6-8PM or Friday 8-8 at Whole Foods Market, Greenville.
Any member from any of our Upstate Locally Grown sister sites may choose any drop-off any time, from the drop-down list of sites at check out. This will not affect your “Default” drop off site.
Or text: 864-353-6096
WHAT’S COMING UP IN THE GARDENS?
This week, we have concentrated mainly on recipes for the herbs and veggies that are in season now, and have hooked up with a few recipes for sauces made with this week’s offering. Hope you will try some of these and add some different tastes to your diet. Give them a try; I know you will like them!
OCCASIONAL CSA: Every week we offer a grab-bag Occasional CSA for those of you who would like to share the bounty of our farms without formally committing to a CSA. What you will see in the occasional CSA this week: peppers, sweet and hot, heirloom tomatoes, freshly dug white potatoes, vegetable soup, eggs, herbs, with recipes for making life easy and healthier . This will be over $35.00 value and really, priceless, as you will receive the freshest, healthiest produce available anywhere, harvested for you just hours before you pick it up!
Here is a basic recipe for old fashioned potato salad: Mine uses much more eggs than this, but, what do you expect from an egg producer?
Old Fashioned Potato Salad
1 cup chopped celery
1/2 cup sweet relish
1/4 tsp. garlic salt
1/4 tsp. celery salt
1 Tbs. prepared mustard
Ground black pepper to taste
1/4 cup Mayonnaise
1.Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes. Drain, cool, peel and chop.
2.Place eggs in a saucepan and cover with cold water. Bring water to a boil; cover, remove from heat, and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and chop.
3.In a large bowl, combine the potatoes, eggs, celery, onion, relish, garlic salt, celery salt, mustard, pepper and mayonnaise. Mix together well and refrigerate until chilled.
Have you ever tried the potato salad hot or warm, right after it is made? Once we tried it that way, we always prefer our potato salad hot! I also add a capful or two of Apple cider vinegar. It perks up the flavors. To add health and taste boosts, I add lots of celery seed, chia seed, turmeric, and dill. I like to add the seasonings while the potatoes and eggs are still warm. They seem to absorb the flavor that way.
Want to grow some potatoes of your own? It is just about time to plant the fall crop, and Putney Farm has seed potatoes for you to order. Try them, they are fun!
Lenard Putney digging fresh new potatoes for you!
1 European cucumber (seedless, chilled peeled)
1/2 cup feta cheese (crumbled)
2 tbsps. mayonnaise
8 drops Worcestershire sauce
1 tbsp. parsley (minced)
1Cut the cucumber in half lengthwise and with a teaspoon scrape out the centers containing the seeds.
2 In a small bowl, blend the feta, mayonnaise and Worcestershire sauce into a smooth mixture. Fill the centers of cucumbers with the cheese mixture. Sprinkle the cucumbers with parsley and chill them for at least 20 minutes. Before serving, slice the cucumbers crosswise into bite-sized pieces.
Suggestions: instead of parsley, try sprinkling celery seed or paprika on some of the cukes after stuffing.
You cam order many of these products frehs on Upstate Locally Grown: www.locallugrown,net or Clemson.locallygrown.net or putneyfarm.locallygrown.net on their market page.