Stormy Weather

Ah…preparing for a weekend of wild weather. While we certainly need the rain, let’s hope it doesn’t come all at one time, or bring destruction. My yard is starting to look a little parched, and the Harpeth River, a little low.

I will be running in the Country Music 1/2 Marathon Saturday morning and am hoping for a slight reprieve from Mother Nature. I credit my neighbor’s and my ability to get ourselves to this level of fitness with clean eating! Which, of course, includes, lots and lots of Doe Run Farm’s yummy produce.

Farm
Things are busy, busy on the farm, trying to get everything ready for the upcoming CSA season, and trying to get as much done as possible before the storms.

Judy and John are still planting blueberries along with thousands of vegetables this week. They planted about 4,000 vegetable plants, zucchini, summer squash, tomatoes, cucumbers, and tomatillos. The same number was scheduled for today, as long as the rain held off.

Judy attended an Earth Day Celebration Thursday, and talked to guests about Community Supported Agriculture and about Doe Run Farms being "Earth Friendly"

Doe Run had a great article written in the Huntsville Times Wednesday about the farm, and the article was titled "Earth Friendly"

One of the tractors had to be repaired this week, and parts had to be order since none were available nearby. A farm cannot do without a tractor; it's the workhorse of the farm.

Judy was invited to attend a Health Fair on Saturday morning. One of Doe Run’s CSA Volunteers will be manning the booth with her.

Judy is also seeding basil, dill, and lots of flowers this week

As time approaches for the CSA to begin, Doe Run has had a LOT of new registrants. It is a good thing they prepared another field for planting, this year they will need it!

Also, a talented CSA shareholder has designed a farm logo. It will appear soon on Doe Run’s delivery vehicles! Exciting stuff!

Recipe
Savory Summer Pie
1/2 (15 ounce) package refrigerated piecrusts
1 small red bell pepper, chopped
1/2 purple onion, chopped
2 cloves garlic, minced
2 tablespoons olive oil
2 tablespoons chopped fresh basil
4 eggs
1 cup half-and-half
1 teaspoon salt
1/2 teaspoon pepper
2 cups shredded Monterey Jack cheese
1/3 cup shredded Parmesan cheese
3 plum tomatoes, cut into 1/4-inch-thick slices

FIT pie crust into a 9-inch deep-dish tart pan; prick bottom and sides of pie crust with a fork.
BAKE at 425 degrees for 10 minutes. Remove from oven; set aside.
SAUTE bell pepper, onion, and garlic in hot oil in a large skillet 5 minutes or until tender; stir in basil.
WHISK together eggs and next 3 ingredients in a large bowl; stir in sauteed vegetables and cheeses. Pour into crust; top with tomato.
BAKE at 375 degrees for 40 to 45 minutes or until set; shielding edges with strips of aluminum foil after 30 minutes to prevent excessive browning. Let stand 5 minutes before serving.

Serve with a green salad and some fresh berries for a light summer meal.