The Weblog

This page contains news of the farms and ordering information. If you have signed up for an Account with with us, you will receive this page each week as an email on Sunday evenings.



 
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Fresh Harvest for May 6th




Market News

Hello!

It’s lettuce week, ya’ll! We’ve got yummy varieties for you this week, so enjoy the warming weather and eat salad! Even a delicious iceberg type – the real deal and so much better than you can get in a grocery store!

We also have lots of herb plants left – beautiful basil plants, which you can never have enough of, and some new dill, cilantro and rosemary!

The Bloomy Rind is off this week. Meanwhile, please support our other vendors! We are thankful to have them around!

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

Recipes


Sweet Potato and Avocado Green Salad

A simple and satisfying salad that uses up our delicious produce!

SWEET POTATO
1 large or 2 small organic sweet potatoes (~200 g), skin on, halved then sliced into 1/4-inch rounds
1 Tbsp (15 ml) avocado or coconut oil (or water)
Pinch sea salt

DRESSING
1/4 cup (60 g) tahini (sesame seed paste)
2 Tbsp (30 ml) lemon juice
1 Tbsp (15 ml) maple syrup (omit if you prefer a less sweet dressing)
Pinch sea salt
Water to thin (4-6 Tbsp)

SALAD
5 cups greens of choice
1 ripe avocado, cubed
optional: 2 Tbsp hemp seeds

Instructions
Preheat oven to 375 degrees F (190 C) and line a baking sheet with parchment paper. Add sweet potatoes, toss in a bit of oil (or water) and salt, and spread into an even layer.
Bake 15 minutes. Then flip/toss to ensure even baking. Bake 5-10 minutes more or until tender and golden brown.
In the meantime, prepare dressing by adding tahini, lemon juice, maple syrup, and salt to a small mixing bowl. Whisk to combine. Then add water a little at a time until a semi-thick, pourable dressing is achieved.
Taste and adjust flavor as needed, adding more lemon for acidity, salt for saltiness, or maple syrup for sweetness. Set aside.
Assemble salad by adding greens to a serving bowl and topping with roasted sweet potato and avocado. Sprinkle on hemp seeds (optional), and serve with dressing.
Leftovers keep (stored separately) in the refrigerator up to 3 days. Dressing will stay for 5-7 days.

Fresh Harvest - Get Plants for Your Garden!




Market News

Hello!

There are a few vegetables left on the market for you!

There are plenty of lovely plants for your garden – it is that time of year! The basil and herb plants are just beautiful, and we have a really great variety of peppers!

You have until Tuesday night to place your order.

Thanks for all your support!
We really look forward to seeing you!

Thanks for your support, and we will see you on Wednesday!

John and Tally

Recipes

Fresh Harvest for April 29th




Market News

Hello!

Looks like Spring may finally be here. We hope for no more frosty nights or extended rainy days.

With all this cold and wet, the field crops are behind this year. The past few winters have been so mild we have become spoiled with early veggies – but not this year! Pickings are slim! But, the veggies are trickling in – especially the greens and lettuces, so we are able to offer you a nice selection this week.

Produce will kick in soon enough as the weather warms and settles. We appreciate your patience!

We have a wonderful selection of pepper plants this week, as well as a beautiful selection of herbs and basil plants!

The pepper plants are 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!

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

Recipes

Fresh Harvest - Make A Salad, Plant Some Plants!




Market News

Hello!

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

Recipes


Roasted Kohlrabi

Kohlrabi is great raw in a salad, but it’s also really satisfying cooked in this hearty way!

Ingredients
4 kohlrabi bulbs, peeled
1 tablespoon olive oil
1 clove garlic, minced

salt and pepper to taste
1/3 cup grated Parmesan cheese
Directions
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.

Fresh Harvest This Week!




Market News

Hello!

We are on this week – Back to the regular schedule and we hope you join us!

There are lots of sweet potatoes left on the market, as well as a great selection of meats, eggs, and other products from our amazing vendors.

It may not seem like it tonight, but planting time is approaching so if you are ready for you tomato and herb plants, we have our first round of those available as well!

We are looking forward to a great season ahead, and are so thankful to you all to supporting us!

Thank you and we will see you soon!
John and Tally

Recipes

Fresh Harvest - We're back! With Heirloom Tomato Plants!




Market News

Hello!

Well, it took us a while but we are back!! This transition into spring has been a doozy, and was a big setback to most of our planned spring crops. The months of March and April are challenging to keep productive anyway, but with the especially cold winter and wet and chilly follow up weather, crops were hard to get started and even harder to get to want to grow!

That being said, we are still rather low on produce, so there is not much offered in that category. We hope by even next week to have more available for you! Don’t lose hope – the good stuff is truly right around the corner!

Meanwhile, we did want to start offering you the 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 -10 kinds to be exact! 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!

In the coming weeks we will continue to have plants for you – eggplant and peppers, and different varieties of basil. If you have any questions about something in particular please let us know!

Please enjoy the offerings from our other vendors! Bear Creek Farm and Wedge Oak Farm have a great selection up with lots of new items and specials! The Bloomy Rind has a wonderful curated variety of artisinal cheeses.
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

Recipes


Sweet Potato and Kale Sheet Pan Salad with Lemon Balsamic Vinegarette

A delicious and easy dinner to throw together!

2medium sweet potatoes, about 1 1/2 pounds
Kosher salt and freshly ground black pepper, to taste
116-oz. can of chickpeas, rinsed and drained
1/2 red onion, cut into 1/4-inch thick slices
1/3 cup sliced almonds
1/2 bunch of kale, stems discarded, leaves sliced into 1/2-inch ribbons (about 4 cups in total)
1/4 cup crumbled aged cheddar
1 small, crispy apple (such as Honeycrisp), halved, cored, and cut into 1/8-inch slices

For lemon-balsamic vinaigrette:

2tablespoons balsamic vinegar
1tablespoon lemon juice from 1 large lemon (reserving extra juice)
1teaspoon dijon mustard
6tablespoons extra-virgin olive oil
Pinch of sugar (optional)

Heat oven to 425° F. Place a parchment-lined sheet pan in the oven while it heats. To make the vinaigrette, whisk together all of the vinaigrette ingredients. Adjust seasoning and acidity with more salt and lemon juice to taste; add a pinch of sugar, if needed, to round out the flavors. Cut sweet potato in half crosswise, then in half again lengthwise. Cut into thin wedges (about 1/4-inch thick). In a large bowl, toss sweet potatoes wedges with salt and 2 tablespoons vinaigrette. In a separate bowl, toss chickpeas and red onion with a pinch of salt and 1 tablespoon vinaigrette. When oven is ready, remove sheet pan and distribute the sweet potatoes in a single, even layer (careful, it’ll be hot!); you want them to have contact with the sheet pan for better browning. Add the chickpeas and onions to the sheet pan, nestling them amongst the sweet potatoes (it’s fine if some them are layered on top of the sweet potatoes). Roast for about 25 to 30 minutes, or until the sweet potatoes are just tender. Add the almonds, and continue roasting for another 5 to 7 minutes, or until the almonds are lightly toasted. Don’t worry if the tips of the red onions get a little charred; they’re delicious that way. Meanwhile, rinse out the large bowl that held the sweet potatoes; add the kale. Using your hands, toss the kale with 1 to 2 tablespoons vinaigrette (or as much as needed to lightly, evenly dress the kale), salt, and pepper. Let the sweet potatoes cool for about 5 to 10 minutes, then toss in the kale, aged cheddar, and apple. Toss with extra vinaigrette if needed, and adjust seasoning and acidity, to taste. Save any remaining vinaigrette to refresh leftover salad.

Fresh Harvest Closed for a Bit Longer!




Market News

Hello!

Happy Easter! We hope everyone enjoyed a peaceful day with friends or family, and the little bit of sun!

We are still on hold and will not be delivering this week.

We are looking forward to strawberries coming in, and they should be ready towards the end of April! We will also by then have a nice selection of spring veggies for you.

We will have herb plants for sale for your garden – basil of different varieties, thyme, oregano, and more! Also tomato plants!

We know it is disappointing to have to visit the vegetable aisle of a grocery store, but please know we will be back soon!

We are looking forward to a great season ahead, and are so thankful to you all to supporting us!

Thanks you and we will see you soon!
John and Tally

Recipes

Fresh Harvest SPRING EQUINOX UPDATE!




Market News

Hello!

We are celebrating the first day of Spring today by sending you a short letter just updating you on our delivery schedule!

Sorry to be so quiet on our end, but this extra wet spring weather has had us on our toes. Vegetables have been a bit low as we transition form one season to another. For those two reasons, we will be taking the rest of March off.

We hope to be back at deliveries with a regular schedule in April.

We know it is disappointing to have to visit the vegetable aisle of a grocery store, but please know we will be back soon!

We are looking forward to a great season ahead, and are so thankful to you all to supporting us!

Thanks you and we will see you soon!
John and Tally

Recipes

Fresh harvest for March 4th - NO DELIVERY THIS WEEK




Market News

Hello!

Happy Spring! It has sure been nice getting some time with the sun after the extr-ordinary amount of rain! The fields are still quite saturated and getting the early crops in the ground will be a bit delayed this spring for sure!

We are taking this week, March 4th, off of deliveries. Turns out there is quite a bit of catch up to do and vehicles to repair, and we are hoping some time off now will allow us to enter into the coming spring (and strawberry!) season with all our ducks in a row!

We apologize for any disappointment and inconvenience! We will miss seeing your smiling faces, and so appreciate all your patience and support!

Thanks you and we will see you soon!
John and Tally

Recipes

Fresh Harvest Order Reminder!




Market News

Hello!

Don’t forget to order! Last order for two weeks!

There is still lots of good stuff on the market page,including more spinach, so head on over!

Thanks for all your support – we look forward to seeing you on Wednesday!

John and Tally

Recipes