Newsletters

August Newsletter
I didn't get a July Newsletter done. The farm has had a good summer but personally the summer has been rough. We lost my father in law after numerous hospital stays. It's hard to take care of someone that is 2 hours away but thank goodness for family members and good neighbors. Also thank goodness for my family and great employees who stepped up and took care of business when I had to be gone. I appreciate our customers who have been patient when things got mixed up. Fall will be here soon and we look forward to a new season both on the farm and personally.

Fall is just around the corner. The Pumpkin Patch will be open before we know it. Summer vegetables are starting to wind down. The fall crops will be ready soon and then cool season vegetables will be ready to harvest. I hope we will have tomatoes until frost as well as squash, cucumbers, okra, and peppers. My buddy in Florida is gearing up to provide us great summer vegetables when ours are done.

Here's some info on Squash and Zucchini
Summer squash is a general term for 70 different types of fast- growing, tender-skinned, soft-fleshed squash. Zucchini is the most famous, followed by yellow squash (either straight or crookneck), and scallops (or patty pan) which look like flying saucers. If you get a giant-sized zucchini, use it for making zucchini bread. It will be too tough and seedy for other recipes. To store: Store squash unwashed in a perforated plastic bag in the vegetable bin. In the refrigerator they keep for about a week.
To prep: Rinse under water to remove the dirt or prickles, and slice off the stem and blossom ends. Then slice or chop. Scrape out seeds from baseball bat sized zucchinis before using them to bake.
To use: Slice tender, young summer squash raw into salads. Try them in stir-fry or with pasta. Lightly steam (4-5 minutes) and dress them with fresh herbs or pesto. Or coat squash lightly in oil and roast at 350 degrees whole or sliced in half for 15-45 minutes. Stuff whole squash with your favorite stuffings. Bread them and make zuke fries.
To freeze: You can freeze grated zucchini for use in breads and muffins. Squeeze as much liquid out as possible before adding to the freezer bag.

We have been blessed that no crazy Momma pigs have been under our house lately. We do have lots of new baby pigs but they aren't at my house. Visit the Pumpkin Patch to see all of the animals.

We are still making Home/Office Deliveries even though there are less as the Rolling Markets gets back out. If you need anything, just check the availability and place an order.  Here the link to see what we have https://legarefarms.com/pages/home-delivery

Calendar. 
Celadon Flea and Farmers Market 8/29 10-2
Boltons Landing Market 8/29 3-5 pm
James Island Farmers Market 9/3 6-8 pm
Camp Road Market Epworth Church 9/11 10-1
Pumpkin Patch weekends 10/2-10/31

Feature of the Month
Save money on Legare Farms meat by purchasing a Butchers Club membership. Butchers Club members get 20% off retail prices. https://legarefarms.com/collections/meats/products/butcher-s-club

Special of the Month
Mention the Newsletter for a free dozen eggs.

Recipe of the Month 
Slowly Deviled Beef
2 lbs lean stew beef, cut in 1 inch cubes
1/2 envelopes Sloppy Joe Seasoning Mix
1 can tomato paste (6oz.)
1 cup coarsely chopped onion
1 onion, sliced
1/2 cup water
2 tablespoons vinegar
Place beef in slow cooker. Stir together all remaining ingredients and pour over beef. Stir to mix. Cover and cook 4 1/2 to 5 hours on high setting. Do not uncover or stir until almost done (lifting cover will greatly ingrease cooking time). Serve over cooked noodles or rice. Can also be cooked in 2 quart casserole for 2 to 2 1/2 hours in a 325* oven.

Call us or email if you have questions. We are social distancing but still love to hear from you.

Helen Legare-Floyd
Legare Farms 
2620 Hanscombe Pt Rd
Johns Island, SC 29455
843-559-0788
info@legarefarms.com
www.legarefarms.com
www/facebook.com/legarefarms

April Newsletter
April came and went before I could even think about it. It was a whirlwind month. I use to think we couldn't be any busier in the spring than when we were in the nursery business but spring seems to be crazier than ever now. It may have something to do with my age because I can't do what I once could and it's very frustrating. We sent Rent A Chicks out and got both rounds of chicks back in April, we continued to do home deliveries, we started running the Rolling Markets again, and all the time harvesting and planting. Babies are popping up everywhere. We have a new lamb that is almost solid black except for a little white on his face. It could be her face, not sure yet because Momma won't let me get too close yet. I'm sure May will continue to be a crazy busy time but at least we're having some beautiful weather.

April didn't bring many rain showers this year so we could use some rain. In the perfect world it would rain every night just enough to soak into the ground but not flood us out. This would keep us from having to run irrigation which cost money and causes headaches. If it rained at night then we could work a full day. However a rainy afternoon at home can be nice sometimes. 

We started the CSA Weekly Vegetable program deliveries this week. Everything went fairly smoothly. I love to see the old members and catch up with them but also enjoy getting to know the new members. It can be a challenge for me and my crew to remember who gets eggs and who doesn't, who has extras added on, and who might be out of town this week but over all I think we do pretty good. We still have room for a few more members so if you're interested, we can do a prorated amount and get you started right away. Call me and I'll get you signed up.

Like I mentioned earlier we are starting to run the Rolling Markets again, although we only have one on the road right now. We are reworking our schedule of stops from last year when we stopped running and started doing Home Deliveries. We are at Grand Oaks on Wednesdays 4:30-6:30 every week. One neighborhood(Canterbury Woods) that we use to go will not allow us to come there anymore. I'm looking for a new stop close by but haven't made a decision yet. We pretty much have our late afternoons filled at least for now but if you work somewhere that might be a good daytime stop, please let me know. See the calendar below for some other locations and events we will be attending.

We are still making Home/Office Deliveries. If you need anything, just check the availability and place an order. We are doing all deliveries on Tuesdays now. Here the link to see what we have https://legarefarms.com/pages/home-delivery

Calendar. 
James Island Farmers Market 5/7 6-8 pm
Camp Road Market Epworth Church 5/8 10-1
Wando Lakes S/D Mt Pleasant  5/8 10-12
Celadon Flea and Farmers Market 5/30 10-2
Boltons Landing Market 5/30 3-5 pm
Summer Camp 6-8 year olds July 12-16
Summer Camp 9-11 year olds July 19-25
400th Year Thanksgiving Dinner  November

Feature of the Month
Chuck roast are what's for dinner. We have some great chuck roast available now. See below for a recipe.

Special of the Month
Last chance to get homemade pies before they go up in price. Pumpkin and sweet potato pies are $12 but going to $14 and tomato pies are $15 going to $17. Order by 5/15/21.

Recipe of the Month 
This is one of my favorite things!!
Sunday Pot Roast
Salt and freshly ground black pepper
One 3- to 5-pound chuck roast 
2 or 3 tablespoons olive oil
2 whole onions, peeled and halved
6 to 8 whole carrots, unpeeled, cut into 2-inch pieces
1 cup red wine, optional
3 cups beef broth
2 or 3 sprigs fresh rosemary
2 or 3 sprigs fresh thyme
Preheat the oven to 275 degrees F.
Generously salt and pepper the chuck roast.
Heat the olive oil in large pot or Dutch oven over medium-high heat. Add the halved onions to the pot, browning them on both sides. Remove the onions to a plate.
Throw the carrots into the same very hot pot and toss them around a bit until slightly browned, about a minute or so. Reserve the carrots with the onions.
If needed, add a bit more olive oil to the very hot pot. Place the meat in the pot and sear it for about a minute on all sides until it is nice and brown all over. Remove the roast to a plate.
With the burner still on high, use either red wine or beef broth (about 1 cup) to deglaze the pot, scraping the bottom with a whisk. Place the roast back into the pot and add enough beef stock to cover the meat halfway.
Add in the onions and the carrots, along with the fresh herbs.
Put the lid on, then roast for 3 hours for a 3-pound roast. For a 4 to 5-pound roast, plan on 4 hours. The roast is ready when it's fall-apart tender.

Call us or email if you have questions. We are social distancing but still love to hear from you.