We're hiring!

 
Vegetable farmer transplanting crops in the field
 

We’re hiring!

Come work with us this summer!

Part-time job available at West End Farm

Position Title: Field Crew Member

Position Details:

  • Job type: Part-time, seasonal (mid-August through mid-November)

  • Schedule: 1-2 days per week, primarily Saturdays and/or Mondays. Some flexibility is available for the right candidate.

  • Start date: mid-August

Farm Summary: West End Farm LLC is a diversified specialty-crop farm that provides local food to the southeast Nebraska community. The farm raises over 50 different vegetables, herbs, berries, and melons, and also sells honey from beehives on the farm, as well as value-added food products. Products are marketed directly to consumers via a Community Supported Agriculture (produce subscription) program and at the Beatrice Farmers Market. The farm is a tobacco-free and drug-free environment.

Responsibilities: Primary duties include transplanting plant starts, weeding by hand and with hoes, harvesting vegetables, and washing/packing produce. Other farm tasks as assigned.

Qualifications:

  • Ability to perform repetitive physical work with endurance

  • Strong attention to detail in a fast-paced agricultural environment

  • Ability to follow directions and work independently

  • Willingness to work in all types of weather, including cold, heat, and rain

  • Ability to lift 25 pounds regularly and 40 pounds occasionally

  • Punctuality, efficiency, and time management skills

Compensation and benefits: $12-$14 per hour, depending on experience, paid monthly. Workers’ compensation coverage. Access to free excess produce.

To apply: Send a resume and 3 references to Katie at westendfarmne@gmail.com

Tim's Jalapeño Poppers

For part of the time I lived in Indiana, I stayed with a lovely couple who were both excellent and adventurous cooks. One of Tim’s many specialties was his bacon-wrapped, stuffed jalapeños. I’ve made these several times since for birthday meals or get-togethers with friends. These make great appetizers for football games or grilling parties.

Here’s my most recent batch, fresh out of the oven. (You can see I wrapped the bacon a little too tightly around the jalapeños and the cheese oozed out the ends. Oops. Still delicious!) If you’ve got some vegetarians around, just skip the bacon, like the ones on the far right. Or, if you don’t want to wrap the bacon around the jalapeños, you can precook the bacon and chop it into small pieces to mix into the cheese filling.

INGREDIENTS:

  • 10-12 jalapeños (or no-heat jalapenos)

  • 1 block of cream cheese

  • 1 small piece of a hard cheese, grated (I happened to find a container of pre-grated Asiago)

  • 1/2 package of bacon

DIRECTIONS:

Preheat oven to 400 degrees. Cut jalapeños in half the long way (wearing gloves!) and remove seeds and membranes. Put jalapeño halves and the equivalent number of bacon strips on a baking sheet in the oven to begin baking. Meanwhile, put cream cheese into microwave-safe bowl and microwave for a few seconds at a time until softened enough to stir. Stir in grated cheese, approximately 1/2 - 1 cup of grated cheese). Pull jalapeños out of the oven. Cool to touch, then use a spoon to fill each jalapeño half with cheese filling. Pull bacon out of the oven and cool to touch. Wrap a strip of bacon loosely around each jalapeño, with the end tucked underneath. Place wrapped jalapeños back on baking sheet and bake until bacon is crispy, about 30 minutes.

Other optional additions to the cheese filling: minced onions or garlic, chopped chives or garlic chives

Caprese

There is no better way to capture the flavors of summer than this super easy and super beautiful dish. I took this to a family reunion potluck last weekend and returned with only 3 slices of tomato left!

 
Caprese: slices of tomato, cheese, and basil
 

INGREDIENTS

  • 3 or 4 tomatoes, sliced 1/4” thick (use both red and yellow tomatoes for extra color)

  • Small package fresh mozzarella, sliced 1/4” thick (I found some at Sunmart/Family Fare)

  • 1/3 cup fresh basil leaves

  • 1/3 cup balsamic vinegar

  • 1/2 tsp honey

DIRECTIONS

Prepare the balsamic glaze: In a small saucepan, bring balsamic vinegar and honey to a boil, then reduce heat and simmer for about 15 minutes while preparing the rest of the dish. Stir occasionally. Glaze is done when it has reduced about 50% and lightly coats the back of a spoon. If you get impatient, it’s ok—it will thicken some more as it cools.

Arrange alternating slices of tomatoes and cheese on a platter (I like to arrange them around a bowl of mixed cherry tomatoes). Stick basil leaves between some layers of tomatoes and cheese. Drizzle with the balsamic glaze. Serve immediately.

NOTES

You can also sprinkle with salt and pepper, and/or drizzle with olive oil right before serving, but I opted to keep things simple. You can omit the balsamic glaze for an even simpler dish.

Arranging hint: to fill a larger platter, cut the tomato and cheese slices in half to create semicircles and arrange with the flat side down.

Shakshuka

Shakshuka is a traditional breakfast dish from the Mediterranean. This can be baked in a cast iron skillet in the oven, or simply made in a large frying pan (with a lid) on the stove. 

I like to make this as a quick mid-summer supper. The base ingredients are tomatoes, onions, and eggs, and from there you can add other ingredients and spices as you like.

 
Shakshuka in frying pan with eggs, tomatoes, and parsley
 

INGREDIENTS

  • 3 Tbsp oil

  • 1 onion, diced (or use chopped green onions, added at the same time as the eggs)

  • 1 bell pepper, seeds removed, diced

  • 2 cloves garlic, minced (or substitute one bunch garlic scapes, chopped)

  • 1/2 tsp turmeric powder

  • 1/2 tsp cumin

  • 1/2 tsp ground coriander

  • 1/2 tsp paprika

  • dash cayenne powder or chili powder or pinch red pepper flakes (optional)

  • Salt and pepper to taste

  • 6 cups diced fresh tomatoes or cherry tomatoes

  • 1/2 cup tomato sauce (or leftover spaghetti sauce, or marinara sauce, etc) (optional)

  • 1/4 cup chopped parsley (or substitute cilantro or mint)

  • 6 eggs

DIRECTIONS

Heat oil in frying pan. Add bell pepper and onion and cook 5 minutes or until onions are translucent. Add garlic and spices and cook another minute. Add tomatoes and tomato sauce and cook for about 15 minutes to reduce and thicken. Taste and add more spices as needed. Reduce heat to a simmer. Use a large spoon to make 6 evenly spaced indentations in the mixture. Gently crack an egg into each indentation. Cover the pan and cook about 8 minutes, or until eggs are poached to your liking. Sprinkle the chopped parsley on top and serve with toast, pita, naan, or challah bread.

Optional additions: feta or goat cheese, sliced avocado, cooked sweet potatoes, chopped fresh jalapenos, etc