Extend the Season with November and December Shares

We are currently in our 17th week of the 20 week regular season. That means only 3 short weeks left! For those wishing to extend we have the November Share, Bulk Order, and December Shares available. It’s a great time to check and see if you’ve already registered and ask your coordinator to add the share(s) for you if you still need to sign up*.

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Grape Cupcakes

by Jocelyn Cook

Here we go with the grapes… Grape Cupcakes!!! Last weeks share includedGrape Cupcakes beautiful, seeded grapes. One of my favorite to cook with. On the Facebook page we saw shared examples of pizzas, jams, and even these luscious cupcakes featuring the grapes. Here’s the recipe for the cupcakes submitted by member Jocelyn Cook.

First, reduce grapes:
Wash, place in a covered pan on low for an hour. Remove from heat, let sit covered for 2hrs then refrigerate.When cooled, using a mesh strainer, pour contents in and strain, removing grape skins and seed fragments.Set aside.

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Stuffed Baked Apples

by Jocelyn Cook
This baked apple recipe was submitted by member Jocelyn Cook. The apples are stuffed with cinnamon, dates, cashews, and oatmeal and are just spilling over with fall goodness. Throw some in the oven today and let the scent fill your whole house.
3 medium FDC apples, cored
1 cup rolled oats
1 tsp cinnamon
1/8 tsp freshly ground nutmeg
4 Medjool dates, pitted and chopped
1 tbsp ground chia seeds
1/4 cup cashews, chopped
1.5 cups almond milk
1 tsp vanilla
1 tbsp FDC honey, plus more for garnish
1. Preheat oven to 350F. Wash and core apples. You want to make the hole about an inch in diameter, so there is enough room for stuffing. Place cored apples in a lightly oiled rimmed baking dish
2. In a mixing bowl, whisk together the rest of the ingredients.
3. Fill apples with the oatmeal mixture (pack it down slightly) and then spoon the leftover oatmeal + all liquid into the dish, surrounding the apples.
4. Bake, uncovered, for approximately 45 minutes. To test for doneness, pierce apple with a knife. If it slides through fairly easy it’s done. The almond milk should also be absorbed and the oatmeal fairly firm. Serve with drizzle of honey.
**NOTE: I prepared through step 3 the night before, then baked in the morning. Also, because the apples are smaller in size I cored then sliced in half opposed to stuffing the way I normally would with larger apples

Swiss Chard Saute

by Beth Wheeler

I couldn’t delay any longer expressing my appreciation to the Farm Direct Coop team for all they do. Finding Farm Direct Coop has literally saved my Summer. Having been an avid gardener for decades, I was expecting a sad season when I realized putting in a garden while my house was on the market this Spring just didn’t make sense. Discovering your brilliant format has been a heartwarming joy.

The variety has been more fun than I expected as I play my own version of “Chopped” each week. While I failed at Callaloo, the Swiss Chard combined with your onions, garlic, tomato, and marinated feta was a smashing success. From the pantry, I added butter and oil, a small bit of chicken stock, Marblehead Salt, pepper, and sesame seeds. So tasty!

Recipe follows below.

Huge appreciation and kudos ladies!
Beth Wheeler

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Chewy Raspberry Apple Granola Bars

Fall seems to be nipping at the heals of summer, chasing it away in favor of baked goods, apples, and light sweaters. Embrace the seasonal shift with this weeks fruit share and throw some perfectly chewy apple raspberry granola bars in the oven. They are so easy to make and qualify as breakfast, snack, or even dessert! Continue reading