The Taste of Local Produce Sometimes it is the simple Summer memories that end up lasting a life time . I enjoyed a trip down memory lane Last night while standing around at my brother and his familys bonfire watching their kids, my nephews kids , plus all the kids friends running around with just a flashlight and lots of imagination around their family farm. I remembered a time many many years ago doing the same thing on the same farm . Even though we worked hard, we enjoyed the freedom of open fields and lots of room to roam . Now we get to see the next generation doing the same. Living on the farm requires lots of collaboration to be able to do everything that needs to be done It is all hands on deck so to speak and if you llive near a farm as a child this may be your first job growing up as well . That evening made me think about how many family members are involved in just one recipe .This weeks recipe is a collection of produce grown by different family members on our parents family farm . The fields were prepared by my brother (Jay ), nephew (Cody). Corn Crops , onions, zucchini Plannned Planted and grown by our Dad and Mom (Corn Acre Farms) . Sweet Peppers planted and tended by my sister (The Farmers Daughter). Heritage Tomatoes and Mint and Hot Pepper grown and tended by our Daughter Leigha and I . Greenhouse maintenance and heating done by the guys (Rick , Cody, Jay and Dad and Jason). The harvesting has been a group effort by all incuding the young members of the farm family my brother and his wifes children and my nephews children . Alot of hands and time go into making a great meal that everyone devours in 15 minutes (haha). Family Summer Succotash 2 tbsp olive oil 3 red onions , halved - Corn Acre Farms (our Parents) 3 green Peppers cut into chunks - The Farmers Daughter (my sister) 3 small zucchini cut into 3/4 inch pieces - Corn Acre Farms 1 hot pepper - Wendys Market 1 cup fresh corn kernels - Corn Acre Farms 1 cup heritage tomatoes - Wendys MArket 3 tbsp coarsely chopped mint - Wendys MArket 1. Heat the oil in a lge skillet over medium heat . Place the onions cut side down in the skillet and then add the zucchini , peppers and add 1 tbsp water to skillet. Cover and cook 6 minutes or until veggies are tender. 2. Add the corn, tomatoes and a bit of lemon juice. Cook uncovered for 3 minutes or until juice thickens . Stir in the mint and a season as desired . Serves 4 Enjoy! This Weeks members recieve a bag of fresh mint . Sometimes the question is asked about why does local food seem to cost more in some cases . Quality food requires a huge effort , time, money for superior seeds, equipment, and fair wages for labour, plus more . . But one of the very important things is the fact we have to be sustainalble farms to be able to encourage the next generation is able to make a living off the farm so that we can ensure family farms in our future . HAve a Great Week & Thanks for supporting Local Producers Rick & Wendy & Leigha
Posted on: Mon, 11 Aug 2014 00:17:42 +0000
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