Happy Earth Day! We appreciate all you do to make our food system more sustainable. In buying local organic food, you are doing good not only for your body, but for the planet as well. It is a small step, but it means a lot to us small farmers and business owners.
Our vegetable offerings are very low due to
A colder winter and the wet and cold spring. We hope the temperatures continue to rise and encourage the veggies to grow faster! So get what veggies you can, and stock up on the meat and eggs offered – along with some Dozen Bakery bread you have many delicious meals!
We have a wonderful selection of herb and vegetable plants, as surely you are all as anxious for spring to get started as we are! We have a great variety of heirloom tomato plants this year, all organically grown with lots of TLC by our friend Tana Comer at Eaton Creek Organics. These are no big box store plant starts – these are high quality, thriving plants that are sure to bring you much delicious eating this summer!
What better way to celebrate the Earth than buying some plants and getting your hands in the dirt! If you have any questions about something in particular please let us know!
This week we plan on being on the grass down at the parking lot. We are really thankful to Trinity Presbyterian Church for allowing us to set up on their property, going on 10 years now! We are ever appreciative of their support.
We really look forward to seeing you!
Thanks for your support, and we will see you on Wednesday!
John and Tally
Kohlrabi is great raw in a salad, but it’s also really satisfying cooked in this hearty way!
4 kohlrabi bulbs, peeled
1 tablespoon olive oil
1 clove garlic, minced
salt and pepper to taste
1/3 cup grated Parmesan cheese
Preheat an oven to 450 degrees F
Cut the kohlrabi into 1/4 inch thick slices, then cut each of the slices in half. Combine olive oil, garlic, salt and pepper in a large bowl. Toss kohlrabi slices in the olive oil mixture to coat. Spread kohlrabi in a single layer on a baking sheet.
Bake in the preheated oven until browned, 15 to 20 minutes, stirring occasionally in order to brown evenly. Remove from oven and sprinkle with Parmesan cheese. Return to the oven to allow the Parmesan cheese to brown, about 5 minutes. Serve immediately.