At the PFM on May 9, the WVU Extension Office made hummus with the kids at the market. It was delicious and was so easy to make that we wanted to share the recipe with you!
15.5 ounce can garbanzo beans, drained
1 clove garlic, crushed
2 teaspoons ground cumin
1/2 teaspoon salt
1 Tablespoon olive oil
1. In a mixer or food processor, mix the beans until smooth.
2. Add the rest of the ingredients.
3. Blend everything together until smooth. If the hummus is too thick, simply add reserved juice from the beans until it's the right consistency.
Let us know in the comments below if you make the hummus yourself and how you liked it!
3 cups sugar
2 teaspoons ground cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon ground nutmeg
1/4 teaspoon salt
Place apples in slow cooker in thirds, layering sugar between each layer.
Add rest of ingredients on top and pack them down as well as you can.
Cover and cook on high for 1 hour.
Reduce heat to low. Open and give it a stir. Keep covered and cook 8 hours or until thick and dark brown, stirring occasionally. (You can do this overnight and can in the morning).
Uncover and cook for the last hour on low.
If a smoother apple butter is desired, you may puree in blender or food mill.
Place in sterile jars with lids and process for 10 minutes in hot water bath or you can freeze.
One of our vendors, Margo White, has beef for sale.
<<It's time to BBQ! We have a nice AWA grassfed steer ready to butcher. Whole or half is $3.50 per pound for hanging weight. A half beef is about 180-210# will cost approx. $725-790 depending on the actual hanging weight. Fill your freezer with healthy grassfed beef. Please message me or call 304 586-4477>>
Linda Miller and Stephanie Appleton run Mil-ton Farms. Mil for
Miller. Ton for Appleton. They are a family operated farm located
near Ona, West Virginia. They sell pasture raised hormone
free pork, chicken, eggs and lamb. They also provide a few vegetables and greens also sell wonderful baked goods. They have been one of our most dedicated vendors for several years, Linda also serves on our board of directors. Come see them at the market on Saturdays!
You can follow their updates on FB at https://www.facebook.com/pages/Mil-Ton-Farms/300950742991 or give them a call at (304) 736-5246.
Checking in from Johnnie Farms. We have had another fencing mishap. This one was thankfully not as dramatic as the loose pigs. Fencing continues to be an issue for us as for all farmers. We are thanking our lucky stars the garden hasn't been decimated by the lovely livestock !!
This time we were home. As you can see from the picture the goats decided to have a hay-day and breakout to enjoy the nice clover we have growing in the yard. We had to call in Max, our herding border collie to help round them up.
Round them up he did, right around the tree....LOL!
Our good friend and not so distant neighbor Margo, from Margo's Garden at the Market, coined the perfect caption for our picture. Instead of ring around the roses it's ring around the tree. They must have circled that tree three or four times before we could get them headed back to the pasture. At least they listen, well kinda, sorta. Going to count my blessings they are easier than the pigs to get back in most of the time.
Enjoy the summer and tune in for more adventures from your local farmers and friends at the Putnam Farmer's Market. Remember nothing is better than eating fresh and eating local..............even the animals agree!
What does everyone want when it is blazing hot and the sun is beating down on
you all day? I know, I know……….it’s something frozen and
sweet! We at Johnnie Farms try to make healthy frozen concoctions
for our family, after all we have a growing teenage son who is in the
Rodeo. He is hot and dirty most of the time after working with our
We try to purchase most of the items from the local market or our
friends. Fresh and local is the best way to go! It makes such a
difference in the quality and taste. And we know the farming practices
used so it is an added bonus. Want to know how your fresh local produce is
grown? Just ask the farmer when you come to the market, they will be glad
to share that information with you!
One of our favorite healthy treats involves yogurt and fresh fruit.
There are so many options, which do you choose? Popsicles?
Smoothies? Parfaits? Ahhh the choices. Let’s go with smoothies
for this recipe. It’s adaptable, so we can make the other items with just
a few modifications.
Fresh Fruit Smoothies
Add to blender:
2 cups of your favorite fruit or fruit mixture—washed and peeled if needed
(we use blue berries or a mix of banana’s and strawberries or peaches)
½ cup of orange juice or ¼ cup locally sourced honey (it is supposed to help
allergies in the spring and fall)
1 small container of vanilla or unflavored yogurt (or you can use the flavor
of the fruit you are using—blueberry yogurt)
½ cup of milk
1 cup of ice cubes
----Note---you can substitute 2 cups of frozen yogurt or ice cream for the
milk and ice cubes)
Blend on until thoroughly mixed. Immediately pour into glasses and
Freeze any leftovers in popsicle or ice cube trays for a fresh, healthy, cool
snack later in the day!
Summertime means fresh, local and seasonal fruits and vegetables are just a short drive or walk from someone’s garden to your dining table. The thoughts of all those great colorful things you can make with items from your local farmer’s market is the thing a cook’s dream is made of.
There are multiple ways to incorporate locally grown items into your everyday meals. Believe me when I say your family will notice the difference and be thankful for the fresh items. They just have so much more flavor than the store bought things that are trucked across the country or flown in on a jet
One of our favorite summertime recipes at Johnnie Farms is so easy. You can
just throw it together and put it on the grill or in the oven and go on about your daily routine. I even converted my mother-in-law to eating this healthy dish! I hope you enjoy it as much as we do with some grilled chicken and a loaf of French bread and a big pitcher of sweet tea……perfect porch food after a hot day in the sun!
Oven roasted vegetables with herbs
3-4 large potatoes peeled, washed and cut into 2” cubes
4 large carrots peeled, washed and cut into 1” pieces
A baggie of just picked garden peas---any kind is fine but we like sugar snap
1 small squash washed and cut into ½” thick rounds
Place all these items into a 13x9 inch pan (we use a corelle or glass pan)
Drizzle with olive oil (we use about 1/4 to 1/3 cup)---stir veggies to coat
Sprinkle with salt and pepper
Use a few springs of fresh thyme on top of the mixture
Add a few sprigs of fresh rosemary cut into smaller sections sprinkled over the top of the mixture
Bake at 350 degrees for about an hour.
This dish is so flavorful and healthy, it rarely lasts past the first round at dinner. You can interchange the vegetables to what is available and fresh at the market. The key is to make sure you have uniform pieces and that you keep an eye on it if the vegetables you use cook up fast (like broccoli or parsnips).
Let’s talk about summertime at Johnnie Farms……….the warm breezes, the lush
vegetation, dinners out on the porch watching the farm animals run and play in the fields as the breezes smell of the sweet blooming flowers.
Sounds lovely doesn’t it? It is, it truly is a blessing. There is nothing more serene than having all the farm chores taken care of, the cooking and canning completed and the house clean and ready for guests. It gives everyone a sense of relaxation and makes the entire family want to go outside while they eat, play and run around the yard.
The farm animals are the same way. We look at our livestock as sort of
pets. They love to be brushed, talked to, petted, scratched under their
chins and fed the extras from the garden. Watching them roll, run and play
in the field with each other is a special treat……….until someone decides to make a break for it. Freedom, sweet freedom……it beckons like nothing else.
Let’s talk now about a little jail break we have from one of the lush green
pastures for a little jaunt over to the neighbors across the hard road (yes the
hard road!!) We purchased a few wee little piggies from our friends over
at Renegade Farm. They were so little and cute, just balls of wiry hair
and little grunts. Then they started to grow and become obnoxious little
teenagers. The girls were the worst. They were from the same
litter. The boy, he remains sweet and friendly and is preparing for his
debut at the Putnam County Fair in a few weeks. Back to the girls….those
two just love to run together. Across the field, under the fence, in the other
pasture, up onto the front porch, in the flower gardens, on the back porch, in
the horse stalls, and roll into the little mud holes that dot the fields.
All was good, we let them explore, after all a little extra dirt never hurt
anyone. Then out of the blue, we come home to a phone call from the
business down the road and across the street. “Do you all own two girl
pigs? If you do they are out!” Hmmmm, I believe we are now
known as incompetent farmers who can’t even keep a pig in a poke or yard or
field. We are now working hard on the fences and thinking electric fence
may be the way to go with these two. Stay tuned for more adventures of
Penny and Penelope…the rotten ones!
Artie and Joeyell Chestnut are the owners of Chestnut Farms in Leon, WV. They raise several different vegetables and berries. Blackberries, raspberries, cucumbers, tomatoes, peas, potatoes, garlic, onions and more. They have a high tunnel so will be able to provide crops later in the season that other producers. They joined the Putnam Farmers Market in 2013 and will be bringing produce in July.
We are currently growing Yukon Gold Potatoes, Radishes, Beets, Shallots, Garlic, Napa Cabbage, Mini Bok Choy, Sweet Banana Peppers, Green Peppers, Tomatoes, Grape Tomatoes, Cherry Tomatoes, Cabbage, Broccoli, Peas, Cauliflower, Brussels Sprouts, Kale, Pickling Cucumbers,