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Powder Keg Farms is proud to be a part of the West Virginia Grown program. Farmer/producers may use the West Virginia Grown logo after they have qualified through the WV-Grown Authorization Program. The program assures a farm’s products are of the highest quality and meet the requirements of being a value added product. Value added products may be totally grown or produced in West Virginia (or may have at least 50 percent of the total value added by further processing).
We love our greens, and our customers do too! Watch this fun little video to see how we get them ready for eating.    Feeling privileged to participate in Wreaths Across America today. The organization coordinates wreath-laying ceremonies at more than 1,600 locations across the United States, at sea and abroad. Today, I am in Indiana laying wreaths in Concord Cemetery, which is southwest of my hometown of Churubusco. This is my first Wreaths Across America, and it is emotional. There are only about twenty of us at this tiny cemetery in the middle of cornfields, and no ancestors of our own. It is powerful to remember and to honor the sacrifices these and other soldiers and their families made. They gave their lives for our freedoms, freedoms which I try hard not take for granted. I am counting my blessings today and every day.
 This is wildly creative... Laura, a shareholder, recently shared about a birthday cake she made. Since the recipient avoids sugar, the frosting was made with a 50-50 mixture of PKF mashed squash and cream cheese! It looks delicious and seems like a genius idea! What do you do with your squash?
Apple pies are heading to CSA shareholders this week, and our caramel apples from a couple of weeks ago were also a big hit. Because, who doesn’t love apples...especially when mixed with a little sugar? Yummmmmmmmm. #PKF#PKFCSA #AppleSeason
Powder Keg Farms’ produce was featured this past Saturday in the Mountain Top Farm to Table Dinner at Durgon Farms. Hosted by New Biz Launchpad at Eastern WV Community & Technical College Foundation, dinner was prepared by Chef Marion Ohlinger for over 100 folks. It was fun to see how the chef utilized our ingredients for this seven-course meal—and the views of wonderful West Virginia from the mountain top of this Moorefield farm were simply spectacular. We were glad to be there representing PKF along with a few other friends of the farm. #PKF #FarmtoTable #EasternWVCTCFoundation #WV
Abby, a PKF shareholder, shared these photos with us of two things she made this week with her share of farm goodies.
The first dish is stuffed squash. Everything “inside” came from Powder Keg Farms’ garden and the squash from her own. To make it, she cuts the tops off the squash and scoops out the seeds, then scrapes out and the shell (save the flesh and use it inside or for something else) to a quarter-inch thick. Stuffing is chopped, then sautéed with onion and garlic. Throw in whatever veggies and fresh herbs you have on hand. Sturdy veggies like beans or mushrooms should be sautéed but tomatoes, zucchini and other tender veggies don’t require precooking. Place all the veggies, herbs plus parmesan cheese, pesto, salt and pepper and whatever else you’re adding into a mixing bowl. Toss to incorporate then stuff mixture into the squash shells. Cook in a shallow pan until the shell is soft and the inside is hot all the way through. If the top starts to get overdone, put the squash tops back on to protect them from burning. The picture is post-stuffed but pre-baked. These also freeze well if you want to make a big batch. The second dish was a quiche, which consists of whatever veggies and herbs she has on hand plus eggs and milk. For the crust, mix 1 cup flour, 1.5 teaspoon of baking powder, ¼ cup almond milk and ¼ cup EVOO, plus salt if you choose. Roll it out and press it into a pan. Chop up whatever veggies, herbs and/or protein are being used (be sure to cook proteins and sauté denser veggies) then sprinkle cheese of your choice on top. Whisk eggs and milk together, season with salt and pepper if desired, and pour over top. Cook until set. What will you make this week? |
AboutJust some wholesome food-lovin’ farmers sharing about life on the farm. Archives
March 2020
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