We're All Ears!

Although the heat has been turned up for a while now, this week is the official first of the summer. The crops are going looking good as we continue to put in hours and hours of hard work to make sure we produce the best product we can. With that comes lots and lots of tomato’s, zucchini, greens beans (oh the taste of fresh green beans cooked in bacon with potatoes) and of course sweet corn! Check out these photo’s of our early corn. It’s going to be ready hopefully within the next couple weeks and we can’t wait to have some.

To tide you over here is a yummy looking recipe I stumbled across in Southern Living Magazine.

I believe I’m going to give it a whirl tonight. Sacrficing heating up the house with the oven will be worth it. It looks super easy and let’s face it… Cheese, corn and bread can’t be all that bad!

Fresh Corn-and-Asiago Cheese Bread Pudding

1 1/2 cups milk

1 cup whipping cream

3 large eggs

1/2 teaspoon salt

1/2 teaspoon freshly ground pepper

1 (12-oz.) French bread loaf, cut into 1-inch cubes (8 cups)
4 cups fresh corn kernels
1 1/2 cups (6 oz.) shredded Asiago cheese

1. Whisk together first 5 ingredients in a large bowl; add bread, tossing to coat. Let stand 30 minutes.

2. Preheat oven to 375°. Stir corn and cheese into bread mixture; spoon into a well-buttered 13- x 9-inch baking dish. Bake at 375° for 45 minutes or until set and golden brown.

Off and Running!

Wowza! What a great week we had last week. Time flies when you’re having fun and working like crazy people. Last week we stretched ourselves to the limit by going to several different locations to promote the farm and sell our fresh grown produce but it was completely worth it! I mentioned last week that we were heading to Columbia to the Farm to Table Festival on Mizzou’s campus. We met lots of people, reconnected with old friends and the best part is that we had the chance to tell them all about what we do. We were even fortunate enough to have the photo of our booth on the cover of The Missourian newspaper. Check out the photo!
Even through more rain over the past few days, the crops are still growing well. The pumpkins are starting to peep through the soil and we’re looking forward to the tomatos coming in full force. Here are a couple pics of Tomato Berries. They’re a new variety we’re trying out this year. Cute little guys aren’t they? They look like strawberries, a favorite fruit around here, but taste like tomatoes. Tasty!

Ready to Rock!

This is by far one of our favorite times of the year. The past couple week’s we’ve been running 90 to nothing, hence the gap in blogging, and gearing up for what we would call the super bowl of our year otherwise known as PRODUCE SEASON! This is the time of the year of 23 second phone calls about 15 times a day, eating on the run, sweating, suntans and little sleep. While other’s vacation during the summer we’re planting, picking and packing our goods for deliveries and markets. Some days I really feel like we’ve lost our minds but it’s completely worth it. Especially when our customer’s enjoy their first Fahrmeier Farms tomato, make a big batch of salsa using our peppers, onions, tomatoes and herbs or enjoy one of our fresh picked berries.
This week we will be at the Farm to Table event at the University of Missouri- Columbia (MIZ- ZOU! Sorry...had to get that in there!) promoting and selling our veggies and goods. We’re hosting a wedding at the winery at the farm and will be at our usual farmer’s markets in KC this weekend too. It’s so much fun meeting lots of new people and telling them about our farm and what we do.

Above is a pic of Bret working the fields and prepping to plant more pumpkins...Yes, it's already time to think about the fall.