That's the last handful of strawberry plants needed!! We are officially done planting strawberries!!! Woohoo!

We bought too many strawberry plants!! If you are interested in purchasing any we are offering them at .20 cents a piece, 5 plants for $1.

The cover crop is coming in!! It's so green, thanks rain, and beautiful. The cover crop is so good for the soil. It needs time to relax and rejuvenate. :) We wait patiently for it to grow, grow and grow and give the soil the amendments it needs to father delicious fruits and veggies!!

A lone Plumeria flower in the greenhouse. It's so beautiful!!

Strawberry Planting!! Click here to check out a facebook post of planting strawberries!!

Sometimes you just wanna get dirty, right?? We have the perfect opportunity for you then! We are planting strawberries and we want you to help!! Come out and get yo hands dirty, get yo feet dirty. Okay, most times we wear shoes but sometimes it's so muddy that it's easier to forgo them!

Check out our Facebook for more information!

So, it's time to plant strawberries again! This is the field where they will be planted. Jim is examining the soil because you cannot plant strawberry plants in soil that is saturated with water... basically they are unable to remove excess water quickly enough. The soil looks dry but in actuality it's just the surface that has crusted over. You can see from the picture there is lighter and the darker soil, the darker soil has simply been mixed up while the other hasn't.

So, what's my point? We need sunshine now to dry up the beds so we can plant strawberries. 

These have a projected transplant date for January but by the looks of them perhaps sooner. Do you know what they are? If you said Sweet Maui Onions then you are right. Ding. Ding. Ding. These onions are the ones best for caramelizing so brace yo self for an exercise in patience because onions take forever, I repeat, forever to caramelize!!

It's been cold! Right? To say it's freezing is not an over-exaggeration. The Green and Purple Beans experienced some frost and now have the battle scars to prove it. There is some slight discoloration of the leaves but overall the beans are still doing well.

So. Many. Butternuts. Did you know technically it's a fruit. Hmm, makes you wonder, what else tastes delicious and is something you thought was a vegetable but isn't.

November 23rd 2016 Weekly Newsletter

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

What did one strawberry say to the other?
If you weren't so sweet, we wouldn't be in this jam!

We have strawberries with more on the way!

November 17th 2016 Weekly Newsletter

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

 Yummy, yummy broccoli recipe. Click Here!

November 10th 2016 Weekly Newsletter

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

The best way to eat Kohlrabi is raw, as in a slaw. Check out this Kolhrabi Slaw.

 The buds on the purple beans are swelling! They will open and hopefully produce their first flower over the weekend!

Remember those prepared beds? Well, this that what's going in them. We are going to have cauliflower, kohlrabi, escarole, frisee and lettuce.

And! We got an inch and half of rain! Everything is looking green and vibrant. Unfortunately, the strawberries took the biggest blow. Since the rain was constant the berries never had time to dry thus leading to diseases such as rot, mold and mildew.

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!

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.

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!!

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!!

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.

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.

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

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.

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

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.

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.

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.

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.

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.

Life is good. Play time with some nap time thrown in. 

Crosby caught a mouse 2 minutes earlier so it was a well deserved nap.

Good work, Crosby.

Acorn Squash

This forest green, deeply ribbed squash resembles its namesake, the acorn. It has yellow-orange flesh and a tender-firm texture that holds up when cooked. Acorn’s mild flavor is versatile, making it a traditional choice for stuffing and baking. The hard rind is not good for eating, but helps the squash hold its shape when baked.

September 29th 2016 Weekly Newsletter

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

The corn silks are drying out and maturing. What does that mean? Corn in about a week!! We should
have corn by Saturday market.