Thursday, October 27, 2016

With the plethora of recipes out there and people who give way to high of ratings for recipes... it's like what's really good out there? This recipe is vouched for, by me, and it's delicious!

Do you like quinoa? broccoli? kale? and curry? It's the curry that makes it taste amazing. Anyways, give it a try yourself. You'll thank me later.

Happy eating! :)

Click on this link to get the recipe : Get your health on with this recipe!

Wednesday, October 26, 2016

October 27th 2016 Weekly Newsletter

Click above to see what produce we are currently packing into the CSA shares and any news from the farm.

Monday, October 24, 2016

Corn. More sweet, delicious, knock your socks off corn coming your way shortly. If you didn't get any the first time make sure you get your hands on at least one ear this time around. Oh boy, was it tasty. I can't wait for some more!!

Friday, October 21, 2016

It might not look like much but this land has been prepped for transplants and in a few weeks time this will be filled with beets, spinach, lettuce and carrots!!

Wednesday, October 19, 2016

October 20th 2016 Weekly Newsletter

Click above to see what produce we are currently packing into the CSA shares and any news from the farm.

Get yo self ready for some cabbage because it's ready. It's the right size, shape, firmness and color. I can't wait. I love to eat this cabbage as a slaw laid all over some pork tacos. Yum, yum, yum.

Monday, October 17, 2016

We've got new life out in the field! At the top we have Red and Green Butter Lettuce and on the bottom we have Kohlrabi.

Friday, October 14, 2016

Picking strawberries for market tomorrow!! We have the most hard-working, dedicated crew anyone can ask for! You guys are the best. Thanks.

Wednesday, October 12, 2016

October 13th 2016 Weekly Newsletter

Click above to see what produce we are currently packing into the CSA shares and any news from the farm.

Tuesday, October 11, 2016

Purple and Green Beans going strong. Here they are getting a drink of water with our efficient drip tape watering system.

Sunday, October 9, 2016

Cabbage heads form in the center of the plant. Feel the heads as they form. Initially they will be soft, and will give when you squeeze it. As the head matures, it will get larger, and become firm to feel. Cut cabbage heads when they are full and firm. The one on the left is slightly less mature than the one on the right.

Friday, October 7, 2016

It saddens me to write that we lost our latest Broccoli crop. Don't despair we have more Broccoli coming. You might be wondering who's the culprit? It's Voles. Voles are a small rodent, a relative of the mouse but twice as big. It's strange because we planted Broccoli and Cauliflower in the same bed and the Voles didn't touch the Cauliflower. I suppose they have preferences.

Thursday, October 6, 2016

Quinoa with Cabbage and Green Beans

Here’s an easy dish to highlight super-nutritious quinoa. With a flavorful sauté of onion, cabbage, and green beans, this needs very little in the way of seasoning. Serve with a simple bean dish and a colorful salad or slaw for an easygoing meal.  

  • 1 cup raw quinoa (any variety)
  • 2 cups vegetable broth or water with 1 vegetable bouillon cube
  • 2 tablespoons olive oil
  • 1 large red or yellow onion, quartered and thinly sliced
  • 8 to 10 ounces fresh slender green beans, trimmed and cut into
    1-inch lengths (use thawed organic green beans if fresh are
    out of season, or as a shortcut)
  • 4 cups thinly shredded green cabbage (regular, savoy, or nappa)
  • 2 tablespoons minced fresh dill, or more, to taste
  • 1 tablespoon poppy or sesame seeds, optional
  • Salt and freshly ground pepper to taste

Rinse the quinoa in a fine sieve and combine in a saucepan with the broth. Bring to a slow boil, then lower the heat, cover, and simmer until the water is absorbed, about 15 minutes.
Meanwhile, heat the oil in a large skillet or stir-fry pan. Add the onion and sauté over medium-low heat until translucent. Layer the cabbage and green beans over the onions, cover, and cook for 5 minutes.
Uncover, turn the heat up to medium-high, and sauté, stirring frequently until all the vegetables are lightly and evenly browned.
Transfer the cooked quinoa to the skillet and stir it in. Sauté for 3 to 4 minutes longer, stirring often. Add the dill and optional poppy seeds, season with salt and pepper, and serve.

Remember that bean sprout from a while back? Well, here it is a week later. Growing strong and looking good. They will be vulnerable to frost up until the moment of harvest. So fingers, toes and whatever you can think of crossed to bring luck!! This particular bean is a green bean but we also have purple beans, romano beans and yellow wax beans.

Wednesday, October 5, 2016

October 6th 2016 Weekly Newsletter

Click above to see what produce we are currently packing into the CSA shares and any news from the farm.

Sunday, October 2, 2016

Ever hear of Red Kuri Squash? Well, this here is it! It's a thick skinned pink colored winter squash. Kinda looks like a small pumpkin without the ridges. And here's a fun fact the word “kuri” translates to mean chestnut in Japanese, the main flavor profile found in the Red Kuri squash.