Finch Creek Farm
1420 Finch Rd.
Winder, Georgia 30680
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Finch Creek Farm!
Finch Creek Farm is preparing for our summer season. Farmer Cass has turned over the soil and began planting seedlings in the greenhouse and began row and hill planting of all of our wonderful vegetables for farmers markets, C.S.A. customers, as well as the restaurants that we provide our produce. We will have a huge variety of beans, squash, cucumbers, onions, potatoes, peppers, tomatoes, herbs, radishes, and of course our usual kale, arugula, and lettuces.
We have sold out of our CSA shares for the summer season. Will start Fall and Winter shares in September. Stay tuned for information. However, if you are concerned about getting produce, we will be at several area markets throughout the week.. See our farmers market page for details.
We are so excited to provide vegetables for our customers. Below are some pictures of our plants & vegetables available through the various seasons and some ideas on how to use them.
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Our kale has just ended for a while. There will be more a little later. Can't wait cause I have really grown to love kale. It has a lot of diverse ways to cook it and it is really a great flavor.
There are so many ways to enjoy it!
I love it simple steamed with a splash of olive oil and seasoning. However, you can use it in any dish that you would use spinach such as creamed Kale. It is great also in soups such as minestrone!
Another way is to make kale chips by brushing with olive oil, garlic and salt, and crushed red pepper flakes to taste, laying them on a cookie sheet, and baking at 350 degrees for one minute on each side.
Another way, if you love smoothies, add some raw, de-stemmed kale to whatever kind of smoothie you usually make, strawberry banana or mango, and you will have to added tons of nutrition and great green color, but the flavor doesn't change.
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Zucchini is one thing I cannot wait to taste again. It is a regular in the boxes.
It is fabulous steamed, grilled, in salads,in Zucchini bread, in a stir fry, raw with ranch dip, and much more.
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Squash is also a summer/fall vegetable so it will be a staple in our summer boxes. Below is a picture and recipe of my favorite way to use it for lunch:
This is my healthy version of a Creamy Summer Squash Soup. First I cut up 4 or 5 squash and a half of an onion, sauteed with a tablespoon of butter with pepper and a small amount of salt, once tender I added some organic chicken broth, about a cup, and let it come to a boil, then I simmered it for about 25 minutes. Once cooked add to a blender or food processor and puree. Add back to pan. My version uses instead of heavy cream, a cup of organic skim milk, you can use 2% or 1% or whatever you are used to, and then to add creaminess, I add a tablespoon of goat cheese (I think lowfat sour cream or plain yogurt would work okay too), and stir in at a low heat until it is incorporated. Season to taste with nutmeg, salt, and pepper. Can top with a sprig of parsley or in my case cilantro, and another dollop of goat cheese. Delicious hot or if you like, cold.
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It is fabulous steamed, grilled, in salads,in Zucchini bread, in a stir fry, raw with ranch dip, and much more.
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Squash is also a summer/fall vegetable so it will be a staple in our summer boxes. Below is a picture and recipe of my favorite way to use it for lunch:
This is my healthy version of a Creamy Summer Squash Soup. First I cut up 4 or 5 squash and a half of an onion, sauteed with a tablespoon of butter with pepper and a small amount of salt, once tender I added some organic chicken broth, about a cup, and let it come to a boil, then I simmered it for about 25 minutes. Once cooked add to a blender or food processor and puree. Add back to pan. My version uses instead of heavy cream, a cup of organic skim milk, you can use 2% or 1% or whatever you are used to, and then to add creaminess, I add a tablespoon of goat cheese (I think lowfat sour cream or plain yogurt would work okay too), and stir in at a low heat until it is incorporated. Season to taste with nutmeg, salt, and pepper. Can top with a sprig of parsley or in my case cilantro, and another dollop of goat cheese. Delicious hot or if you like, cold.
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We will have tons of Green beans during the summer growing season. Here are pictures of bushels of our pole bean, yellow wax, and italian roma varieties. But we have also had bush beans. All are great steamed or boiled, and are great for canning, especiallly the yellow wax, which are one of the types used in three bean salad.
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These are one of the variety of onions that are growing as we speak, White Ebenezers. They are sweet and add great flavor to any dish or can be grilled
or cooked whole.
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Take a look at the other pictures peppered throughout the website!
I had so much fun taking pictures of all the abundant life at the farm. I particularly enjoyed hearing the birds chirping, seeing the bees at work in the zucchini and squash blooms, and getting down in the dirt to really catch the essence of the vegetables in order to share
that with all of you in my pictures.
-Kerin Fraunfelder
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These are one of the variety of onions that are growing as we speak, White Ebenezers. They are sweet and add great flavor to any dish or can be grilled
or cooked whole.
________________________________________________________
Take a look at the other pictures peppered throughout the website!
I had so much fun taking pictures of all the abundant life at the farm. I particularly enjoyed hearing the birds chirping, seeing the bees at work in the zucchini and squash blooms, and getting down in the dirt to really catch the essence of the vegetables in order to share
that with all of you in my pictures.
-Kerin Fraunfelder
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Please check out Antebellum Restaurant in Flowery Branch. Since our relationship began, they have featured many of our veggies, most especially the squash, okra, zucchini, tomatoes, green beans, sweet pototoes, collard and mustard greens. Most recently they feature our arugula, red leaf and buttercrunch lettuces, mustard greens, and radishes, which they pickle and are delicious.
The food is fabulous! The service and atmosphere is excellent, and it is always a fun time! It is one of our favorite restaurants! Be sure to tell them how much you enjoyed our veggies. Check out Their website: http://antebellumrestaurant.com/.. If you have not been to this restaurant, please check it out, it is a great place for date night and so worth a longer drive!
We are working on relationships with a few more restaurants to provide them with produce this summer. These will be announced soon.
To contact us: Call 770-314-9300
Email: info@finchcreekfarm.com
or fill out form below
Finch Creek Farm, Inc
