• September

    • All Pepper Varieties
    • Apples (all varieties)
    • Bartlett and Anjou Pears
    • Blueberries
    • Carrots
    • Corn
    • Grapes
    • Melons
    • Plums
    • Pumpkins
    • Squash
    • Tomatoes
  • October

    • Apples
    • Broccolli
    • Cranberries
    • Grapes
    • Lettuce
    • Pumpkins
    • Squash
    • Sweet Potatoes
    • Yams
  • November

    • Carrots
    • Greenhouse Cucumbers
    • Greenhouse Tomatoes
    • Grenhouse herbs
    • Potatoes
  • December

    • Beans
    • Brussel sprouts
    • Cranberries
    • Parsnips
    • Pomegranates
    • Sweet potatoes
    • Winter Squash
  • January

    • Brussel Sprouts
    • Cabbage
    • Carrots
    • Parsnips
    • Potatoes
    • Winter Squash

Seasons & Recipes

Paella

  • 3/4 lb Shrimp 21/25 peeled and deveined
  • 3/4 lb Scallops 10/20 count
  • 1 lb Mussels
  • 1 lb Clams
  • 1/2 lb Chicken boneless, skinless and diced
  • 1 Red Pepper
  • 1 Green Pepper
  • 1/2 cup White Onion diced
  • 1/2 cup Artichoke
  • 1/2 cup Frozen Peas
  • 1/2 cup Diced Tomato
  • 1/2 cup Dry White Wine
  • 1/2 tsp Saffron
  • 1/2 tbsp Olive Oil
  • 1 cup Long Grain Rice
  • 3 cups Chicken Stock

Preheat frying pan and add olive oil.

Saute onions in oil until light brown.

Add rice and saute with onions. Stir for one minute.

Add wine and saffron then stir until the wine is absorbed.

Stir in peppers.

Add 2 cups of the chicken stock, 1/4 cup at a time until the rice absorbes the stock, this may take a while.

Add the last cup of stock.

Add chicken and stir in.

Add shrimp, scallops, clams, mussels and tuck them into the rice.

Bake in the oven for 15 minutes or until the mussels and the clams open.

Add peas, artichoke and tomato then bake for an additional 2 minutes.

Bring to the table in the pan and enjoy.