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Week of August 2nd

It is hot and dry out there and the wet cool days of early summer seem long gone!  The vegetable fields seem to have gone straight from flooded to dry and dusty.  So much for balance!
The broiler chickens are growing every day and our processing dates are quickly approaching.  If you haven’t reserved your birds yet, now is the time!  $4/lb for delicious, nutritious pasture-raised chicken.  Let me know if you have any questions.
We also have exciting news from the hen house.  We have eggs!  They aren’t coming in fast enough to sell yet, but it won’t be long now.  They are absolutely delicious with dark gold-yellow yolks and firm whites.  What a treat we had for breakfast today!  Stay tuned for availability.

 

We also have a delicious share bag this week of beyond organic vegetables:

Yellow squash/zucchini
green peppers
green beans
sweet onions
tomatoes
herbs

 

Listed below (and in easy printable format!) I’ve included some simple and delicious green beans, zucchini and yellow squash recipes.

 

Thank you so much for your continued support on this adventure!
Amanda
English Acres
Marinated Green Beans
Print Recipe
Marinated Green Beans
Print Recipe
Ingredients
Servings:
Instructions
  1. Wash and de-stem 1 lbs. green beans.
  2. Steam for 2 minutes and immediately run under cold water. Place in large bowl.
  3. Add one finely sliced sweet onion.
  4. In a separate bowl, whisk together 2 TBSP olive oil, 1 TBSP white wine vinegar, 1 tsp dijon mustard, and 2 cloves crushed garlic, salt and pepper. Pour over green beans.
  5. Snip 2 TBSP fresh dill and toss over green beans.
Recipe Notes

Eat cold or room temperature--enjoy!

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Broiled Zucchini (or Yellow Squash)
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Broiled Zucchini (or Yellow Squash)
Print Recipe
Instructions
  1. Cut stem and blossom ends from squash, and then cut into slices lengthwise (not coins)
  2. Place on cookie sheet and brush with olive oil.
  3. Sprinkle with salt, pepper and thyme.
  4. Broil until soft and starting to brown (can also do this on the grill!)
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