• Skip to primary navigation
  • Skip to main content
  • Skip to footer
  • Beef
  • Hay
  • Antiques & Gifts
  • Apparel
Front Porch Farm

Front Porch Farm

naturally grown vegetables, local fruit, and quality antiques in Stevens County, Washington

  • Food
  • Produce
  • Farmers Markets
  • Visit
  • Contact

summertime on the menu!

Farm-Tested Recipes · July 12, 2008 · Last Updated: March 24, 2019

I’m afraid that when there is much news to write on this farm blog, we’re too busy to write it.  And when we have time to write, the farm is in hibernation for the winter.  But while my baby girl is playing quietly I thought I would pop on to let you know that we didn’t blow away in Thursday’s windstorm.  We’re still here, with everything that smacks of summer on the menu!

Yesterday we enjoyed fresh cabbage salsa, with chopped tomatoes (green tomatoes are best in cabbage salsa!), cilantro, Ancho Pablano & Bell & Jalapeno peppers, and grated cabbage and sweet onion.  Top it off with a little salt, pepper, sugar, vinegar, lemon and lime juice (the only things that don’t come from our garden!), and you’ve got the perfect complement to nachos or an entire Mexican meal.

Of course, last night I ate an entire tomato all by myself–sliced, with salt and pepper…  It was one of the Caspian Pink heirloom variety and oh was it delicious!  A few fresh basil leaves are the perfect complement to any tomato, of course.  Speaking of basil, I have to share our newest favorite basil and chard recipes…

Garlicky Baked Chicken with Chard and Basil

revised from Church Suppers

1 whole chicken, cut up
2 large heads garlic, chopped
4-6 stalks/leaves Swiss Chard, chopped
1/4 c. olive oil
3 T. fresh lemon juice
2 T. chopped fresh parsley
1 c. chopped fresh basil
1/4 tsp. freshly ground pepper
1/2 tsp. grated lemon rind

Preheat oven to 375.  Arrange chicken in baking dish.  Sprinkle the garlic cloves over the chicken.  Combine all remaining ingredients except lemon rind, and pour over the chicken.  Sprinkle lemon rind on top.  Bake, covered, for 40 minutes, or until chicken is tender.  Uncover and bake for 15 minutes longer.

Tomato Basil Pasta

Heat all ingredients thoroughly in skillet.  Add grated Parmesan cheese and milk or half and half, and reheat (don’t let milk boil).  Salt and pepper to taste.

summertime ingredients:
sliced summer squash and zucchini
diced tomatoes
chopped fresh basil leaves
cooked pasta
garlic scapes or minced garlic

winter ingredients:
cooked, diced chicken
whole olives
mushrooms
sun dried tomatoes
frozen basil leaves (when I have leftover basil, I freeze it to preserve the just-picked flavor–the leaves then crumble easily straight out of the freezer)
cooked pasta
minced garlic

Share
Tweet
Email
Print

Footer

@FrontPorchFarm on Instagram

Winter shop work, keeping busy making more trim fo Winter shop work, keeping busy making more trim for @hewescraftboats.
What do farmers do all winter? This year, we've be What do farmers do all winter? This year, we've been taking advantage of the fact that some of the training and conferences we've always wanted to attend are now virtual. This week, we're tuning in to @northwestfcs Young, Beginning, and Small Producers Virtual Conference. Today's topics? Financial management, DISC and effective communication, and business plans.
It is that season again. Uptime and profitability It is that season again.  Uptime and profitability start now.
"It is simply wonderful what a leverage upon socie "It is simply wonderful what a leverage upon society a few acres of land, a cow, a pig or two, and a span of horses gives a man. I'm ridiculously independent. I'd be the hardest sort of a man to dislodge or crush. I tell you, my friend, a farmer is like an oak, his roots strike deep in the soil, he draws a sufficiency of food from the earth itself, he breathes the free air around him, his thirst is quenched by heaven itself—and there's no tax on sunshine."

(David Grayson, Adventures in Contentment, 1907)

#bestnine #bestnine2020 #davidgrayson #farmingwa

In the Press

  • Spokane Talks: Ag Stories, Episode 2
  • Adapting with Ingenuity: Yields magazine feature story, Fall 2020
  • Feeding Our Communities: Avista Connections, June 2020

Front Porch Farm

896 Hwy 395 South
Addy, WA 99101

Follow the Farm on Social Media:
  • Facebook
  • Instagram
  • Twitter
  • YouTube

Open by Appointment

509-684-6226

Get the Latest News from the Farm

Front Porch Farm · 896 Hwy 395 South · Addy, WA 99101 · 509-684-6226

Text & Photos Copyright © 2021 Front Porch Farm · All Rights Reserved · Privacy Policy · Press

Professional Photographs by Hannah Acheson Photography · Logo Design by Sierra J.M. Sauskojus

frontporch.farm