If you would like to more about the National Sustainable Agriculture Coalition and their ongoing effort to fix FSMA, please visit sustainableagriculture.net.
Wednesday, November 27, 2013
Friday, November 8, 2013
Monday, November 4, 2013
Whole Wheat Crackers - From Scratch!
Whole Wheat Crackers – From Scratch!
Ingredients
- 2 cups freshly ground whole wheat flour
- 1/4 tsp baking soda
- 1/2 cup butter
- 1 Tbsp honey
- 1/3 cup buttermilk or 1/3 cup milk (almond, soy, etc) mixed with 1 Tbsp apple cider vinegar
- Herbs (optional)
- Sea Salt (optional)
Instructions
- Preheat oven to 375.
- Measure our your buttermilk and set aside. If you do not have buttermilk, measure out your milk and combine with the vinegar, let this stand while you mix your other ingredients.
- Combine flour, soda, and butter. Mix with wire beaters, or with a pastry cutter, until the mixture resembles coarse grounds.
- Add honey and buttermilk/milk and continue to mix until well blended.
- Place dough onto oiled counter and knead into a ball.
- Roll out dough thinly on a baking sheet, cut into squares, use a fork to perforate each square, and sprinkle with herbs and sea salt.
- Place in oven for 12 to 15 minutes. Cooking time will depend on the thickness of your crackers.
- Remove from oven and allow to cool.
Be creative with your crackers! Add rosemary, garlic, sage, thyme, basil or top them with finely grated asiago or parmesan cheese. If you can imagine it you can make it with this simple recipe.
Whole Wheat Crackers - From Scratch!
Friday, November 1, 2013
You mean those aren't really baby carrots?!
Ahhh, America. Where we take a perfectly good vegetable, slice and dice it until it no longer resembles itself, slap an adorable – but false - moniker on it, and create a “convenient” alternative to the original. Because, who has time to wash, peel and cut up a carrot themselves?!
We, Americans, eat with our eyes. Don’t believe me? Check out those supermarket tomatoes, beautiful aren’t they? Shiny, strikingly red, perfectly round, now take a bite. Not quite what you were expecting? That’s due to the fact that the tomato you find in the supermarket has been bred for industrialized growing, picking, and shipping, not necessarily eating.
In our quest to create a more efficient and cheap food system we have further alienated people from where their food truly comes from. Carrots are a great example of this growing problem. For instance, carrots are not only orange, they are also: purple, yellow, red and white. If you have ever grown your own you also know that they do not have the same length, circumference and shape as one another. You might have even found one that looks like this before:
Carrots are rich in antioxidants, minerals and ß-Carotene, which is partially metabolized into Vitamin A in humans. Vitamin A helps us to see better, leading to the myth that by consuming large amounts of carrots will enable you to see in the dark. In truth, if you consume too many carrots you will develop carotenosis, a benign condition in which the skin turns orange.
If you have planted carrots for the fall – you can cover them and leave them in the ground for a while. Continue to harvest them after the first frost – they’ll get sweeter and sweeter!
Carrots are great as a raw snack, but are also used around the world in a variety of cooked dishes.
Check out the video below which takes you through the entire process of creating a bag of baby carrots.
You mean those aren't really baby carrots?!
Wednesday, October 30, 2013
Butternut Squash
It’s not a secret that Butternut Squash is one of my favorite winter squashes. Versatile, it can lend itself to both sweet and savory dishes. Roasted, stewed, pureed into soup, baked into pies, really it becomes a staple in our house this time of year.
My favorite and go to recipe is simple and delicious.
Roasted Butternut Squash with Sea Salt
Ingredients
- butternut squash, peeled, cored and cut into 1 in cubes
- olive oil
- sea salt
Instructions
- Preheat oven to 425
- Peel your squash with a vegetable peeler. If you have trouble with the rind, drop the squash into boiling water for approximately 4 minutes.
- Remove seeds and cut the squash into 1 in cubes
- Combine olive oil and sea salt in a large bowl
- Add squash and toss to coat.
- Spread in a single layer on a baking sheet
- Check and turn squash after 15 minutes.
- Continue to cook until done.
Butternut Squash
Friday, October 25, 2013
Last CSA Pickup!
Title: Last CSA Pickup!
Location: The Farm
Description: Our last CSA pickup of the season! CSA members, please remember to bring back your boxes!
Date: 2013-10-28
Last CSA Pickup!
Apple Snitz!
This afternoon I popped trays of sliced apples into our dehydrator.
I love to have dried apples on hand. They make a great snack option and you can use them to make a variety of traditional recipes such as Schnitz un Knepp.
Drying apples can be accomplished in a variety of ways. I use our Excalibur dehydrator. If you choose to use a dehydrator be sure to follow your specific machines directions for temperature and time. For myself, I simply wash, core and slice the apples 1/4 to 3/8 ” thick and set my dehydrator for 135 degrees.
You can also dry apples in the sun. This method will take 3 to 4 days when the temperatures range from 98 to 100 degrees. Cover the fruit with a cloth at night or bring inside to protect from bugs. Freeze the dried product for 24 to 72 hours to protect from insect contamination.
Using your oven is a quick and easy way to dry apples. Set the temperature to 140 degrees, and leave the door open slightly. For best results, put a fan in front of the open door to blow air across to remove moisture. The fruit should be dry within 2 to 3 hours.
When your apples are dried, store them in an airtight container and use within 1 year. I store my apples in 1/2 gallon mason jars and seal them with our vacuum sealer, but any container with an airtight seal can be used. My biggest challenge is getting them from the dehydrator to the jars before the kids eat them all!
Apple Snitz!
Monday, October 21, 2013
Monday, October 14, 2013
Sunday, September 22, 2013
Monday, September 16, 2013
Monday, September 9, 2013
Friday, August 30, 2013
Wednesday, August 28, 2013
Market 8.28.13
We are open today from 10 to 5! We have some great produce, including:
cantelope
watermelon
tomatoes
cucumbers
carrots
zucchini
eggplant
sweet onions
green onions
lettuce
swiss chard
kale
assorted sweet peppers
assorted hot peppers
butternut squash
spaghetti squash
Remeber Friday is our last market day of the summer! We will be open on Mondays during our CSA pickup time from 5:00 to 6:30 September through October.
Market 8.28.13
Friday, August 23, 2013
Friday, August 16, 2013
Wednesday, August 14, 2013
Market 8.14.13
Available today:
- tomatoes: cherry, grape, sungold, slicers, heirloom & paste
- leaf lettuce
- kale
- swiss chard
- cucumbers
- zucchini
- yellow squash
- hot peppers: chili, cayenne, hungarian wax, jalapeño
- sweet peppers: bell, mole, banana
- potatoes: red & yukon gold
- green beans
- eggplant
- onions: green & walla-walla
- radishes
- beets
- Baked Goods
- Maple Mist Farm maple syrup & maple sugar
- pickles, relishes & jams
Market 8.14.13
Tuesday, August 13, 2013
Market 8.13.13
Available today:
- tomatoes: cherry, grape, sungold, slicers, heirloom & paste
- leaf lettuce
- kale
- swiss chard
- cucumbers
- zucchini
- yellow squash
- hot peppers: chili, cayenne, hungarian wax, jalapeño
- sweet peppers: bell, mole, banana
- potatoes: red & yukon gold
- green beans
- eggplant
- onions: green & walla-walla
- radishes
- beets
- Baked Goods
- Maple Mist Farm maple syrup & maple sugar
- pickles, relishes & jams
Market 8.13.13
Saturday, August 10, 2013
Market 8.10.13
Available today:
- tomatoes
- lettuce
- kale
- swiss chard
- cucumbers
- zucchini
- yellow squash
- beets
- radishes
- potatoes (red & yukon gold)
- blackberries
- peppers (sweet & hot)
- eggplant
- baked goods
- fresh & dried herbs
- maple syrup & sugar
- pickles, relishes & jams
Market 8.10.13
Friday, August 9, 2013
Tuesday, August 6, 2013
Market 8.6.13
Available in the market today:
- lettuce
- kale
- swiss chard
- beets
- cucumbers
- zucchini
- yellow squash
- sweet peppers
- hot peppers
- potatoes
- tomatoes: heirloom, slicers, yellow, cherry, grape & paste
- fresh herbs
- dried herbs
- baked goods
- Maple Mist Farm maple syrup & sugar
We are now taking orders for canner tomatoes ($1.50/lb) and pickling cucumbers.
Only 2 spots left in our Fall CSA!
Market 8.6.13
Friday, August 2, 2013
Wednesday, July 31, 2013
Market 7.31.13
The following is available today:
- Kale
- Swiss chard
- Cucumbers
- Pickling cucumbers
- Zucchini
- Yellow squash
- Cucumbers
- Kohlrabi
- Cabbage
- Assorted sweet peppers
- Assorted hot peppers
- Onions
- Green onions
- Heirloom tomatoes
- Cherry tomatoes
- Grape tomatoes
- Slicing tomatoes
- Yellow tomatoes
- Roma & Amish Paste tomatoes
- fresh herbs: rosemary, sage, basil, cilantro, dill, lemon balm
- dried herbs & herbal teas
- Maple Mist Farm maple syrup & maple sugar
- The Yellow Barn Bakery baked goods & granola
- Fresh wheat bread
- Hershberger Cannery pickles, relishes, & applesauce
- Blueberry & Strawberry Jam
Market 7.31.13
Tuesday, July 30, 2013
Beginnings & Endings.
It’s hard to believe but there are only 4 more weeks left of our market season! We will be ending our weekly hours on Saturday, August 31st this year.
However, you can still enjoy the fresh, local produce from our market by joining our CSA! Pick up will be on Mondays from 4 to 6:30pm. We will also be open for other purchases during that time. Please take a moment to read more about our Fall CSA by using the CSA tab in the menu above, or by using the link to the shareholder agreement below.
Fall CSA signups begin now. Please use the following link to view our shareholder agreement and application:
2013 Fall CSA Shareholder Agreement
Beginnings & Endings.
Recipe: Green Tomato Relish
Green Tomato Relish
Ingredients
- 24 large green tomatoes
- 3 red bell peppers, halved and seeded
- 3 green bell peppers, halved and seeded
- 12 large onions
- 3 tablespoons celery seed
- 3 tablespoons mustard seed
- 1 tablespoon salt
- 5 cups white sugar
- 2 cups cider vinegar
Instructions
- In a food processor or grinder, coarsely grind tomatoes, red bell peppers, green bell peppers, and onions. (You may need to do this in batches.) Line a large colander with cheesecloth, place in sink or in a large bowl, and pour in tomato mixture to drain for 1 hour.
- In a large, non-aluminum stockpot, combine tomato mixture, celery seed, mustard seed, salt, sugar, and vinegar. Bring to a boil and simmer over low heat 5 minutes, stirring frequently.
- Sterilize enough jars and lids to hold relish (12 one-pint jars, or 6 one-quart jars). Pack relish into sterilized jars, making sure there are no spaces or air pockets. Fill jars all the way to top. Screw on lids.
- Place a rack in the bottom of a large stockpot and fill halfway with boiling water. Carefully lower jars into pot using a holder. Leave a 2 inch space between jars. Pour in more boiling water if necessary, until tops of jars are covered by 2 inches of water. Bring water to a full boil, then cover and process for 30 minutes.
- Remove jars from pot and place on cloth-covered or wood surface, several inches apart, until cool. Once cool, press top of each lid with finger, ensuring that seal is tight (lid does not move up or down at all). Relish can be stored for up to a year.
Recipe: Green Tomato Relish
Market 7.30.13
Available today:
- green tomatoes
- tomatoes
- onions
- cucumbers
- zucchini
- yellow squash
- hot peppers
- sweet peppers
- lettuce
- kale
- swiss chard
- beets
- radishes
- cabbage
- kohlrabi
- carrots
- fresh herbs: cilantro, dill, basil, oregano, thyme, lemon balm, parsley, sage, rosemary, marjoram
- dried herbs & teas
- The Yellow Barn Bakery granola & baked goods
- The Russo House Bakery waffle cones & pizza crusts
- Fresh Whole Wheat bread
- Pickles & Relishes
- Apple Sauce
- Maple Mist Farm maple sugar & syrup
Market 7.30.13
Monday, July 29, 2013
Saturday, July 27, 2013
Friday, July 26, 2013
Market 7.26.13
Available in the market today:
- green beans
- tomatoes (heirloom, slicing, paste, cherry & grape)
- lettuce
- kale
- swiss chard
- zucchini
- yellow squash
- peppers (assorted hot & sweet)
- cucumbers (slicing, burpless & pickling)
- green onions
- walla-walla candy onions
- beets
- radishes
- kohlrabi
- cabbage
- fresh herbs: cilantro, basil, rosemary, sage, thyme, oregano, summer savory, lemon balm, spearmint
- dried herbs
- herbal teas
- Maple Mist Farm maple sugar & maple syrup
- The Yellow Barn Bakery baked goods & granola
- The Russo House Bakery
- Hershberger Cannery pickles & relishes
Market 7.26.13
Wednesday, July 24, 2013
Recipe: Rosemary-Lemon-Pineapple Punch
Rosemary-Lemon-Pineapple Punch
Author:
Serves: 12
This is so refreshing on these hot summer days!
Ingredients
- 46-oz. can unsweetened pineapple juice
- 3/4 to 1 c. sugar
- 1-1/2 c. freshly-squeezed lemon juice
- 2 c. water
- 4 or 5 fresh rosemary springs, gently crushed
- 1 ltr. ginger ale, chilled
Instructions
- Combine all ingredients, except ginger ale, in a large saucepan; bring to a boil. Remove from heat,cover, and set aside for 15 minutes.
- Remove rosemary and chill mixture.
- When ready to serve, add chilled ginger ale and stir to blend.
- Garnish servings with fresh rosemary sprigs if desired.
- Serves approximately 12.
Recipe: Rosemary-Lemon-Pineapple Punch
Recipe: Grilled Veggie Sandwich
Grilled Veggie Sandwich
Serves: 1
Ingredients
- butter
- 2 slices of toast
- cucumbers, squash, onions, peppers, tomatoes, thinly sliced
- cheese, thinly sliced
Instructions
- Butter one side of each bread slice while grill or skillet is heating.
- Place one slice of bread, butter-side-down, on grill or skillet.
- Layer vegetables and cheese over bread.
- Top with remaining bread slice, butter-side-up. Grill until golden, turn and continue to grill until cheese has melted and second slice of bread is golden. Serves one.
Recipe: Grilled Veggie Sandwich
Market 7.24.13
Available in the market today:
- green beans
- tomatoes (heirloom, slicing, paste, cherry & grape)
- lettuce
- kale
- swiss chard
- zucchini
- yellow squash
- peppers (assorted hot & sweet)
- cucumbers (slicing, burpless & pickling)
- green onions
- walla-walla candy onions
- beets
- radishes
- kohlrabi
- cabbage
- fresh herbs: cilantro, basil, rosemary, sage, thyme, oregano, summer savory, lemon balm, spearmint
- dried herbs
- herbal teas
- Maple Mist Farm maple sugar & maple syrup
- The Yellow Barn Bakery baked goods & granola
- The Russo House Bakery
- Hershberger Cannery pickles & relishes
Market 7.24.13
Tuesday, July 23, 2013
County Fair
It’s county fair time here in Knox County!
As a girl, this was the pinnacle of my summer. I was a 4-H member for 10 years, showing lambs and horses at the fair, and taking projects that ranged from insect collecting to sewing. As a 4-Her the fair was not only the culmination of the work we had done, but it was also (aside from 4-H camp) a time to see friends from all over the county. It’s still a big reunion for Jay and I as we take the kids to the fair each year.
The fair has always been very important to me. I’ve technically only missed one fair since I was born – at that was the year I was living in Montana. I even went the year I broke my back, back brace and all.
I encourage you all to head down to the county fairgrounds this week and spend some time walking through the Junior Fair barns and 4-H exhibits. Stop and visit with the kids, ask them about their livestock, their projects, what they’ve learned and why it is important to them. It should restore your faith in the next generation!
You can find all the information you need about the fair here: knoxcountyfair.org
Hope to see you at The Farm & at the fair this week!
Wyatt on the carousel for the first time!
County Fair
Market 7.23.13
Available in the market today:
- green beans
- lettuce
- kale
- swiss chard
- walla walla onions
- green onions
- radishes
- beets
- cucumbers
- zucchini
- summer squash
- tomatoes: heirloom, yellow, slicing, cherry & grape
- fresh herbs: basil, cilantro, thyme, oregano, curry, hyssop, parsley, dill, lemon balm, rosemary, summer savory
- dried herbs
- Maple Mist Farm maple sugar & maple syrup
- The Yellow Barn Bakery: granola and baked goods
- The Russo House Bakery
- Hershberger Cannery pickles & relishes
Market 7.23.13
Saturday, July 20, 2013
Market 7.20.13
Available in the market today:
- blueberries
- tomatoes
- leaf lettuce
- swiss chard
- kale
- beets
- zucchini
- yellow squash
- cucumbers
- green beans
- green onions
- white onions
- candy onions
- peppers (green & assorted hot)
- fresh herbs: basil, cilantro, dill, lemon mint, lemon balm, rosemary, sage, thyme, oregano, curry, hyssop, lovage, parsley
- dried herbs & herbal teas
- Maple Mist Farm maple syrup & maple sugar
- The Russo House Bakery
- The Yellow Barn Bakery granola & baked goods including peach muffins made with local peaches!
- Pickles, relishes, & no-sugar apple sauce
We still have a few herb plants available. Be sure to check our recipe page for some great new ways to use farm fresh produce!
Market 7.20.13
Friday, July 19, 2013
Market 7.19.13
Available in the market today:
- blueberries
- tomatoes
- leaf lettuce
- swiss chard
- kale
- beets
- zucchini
- yellow squash
- cucumbers
- green beans
- green onions
- white onions
- candy onions
- peppers (green & assorted hot)
- radishes
- kohlrabi
- carrots
- fresh herbs: basil, cilantro, dill, lemon mint, lemon balm, rosemary, sage, thyme, oregano, curry, hyssop, lovage, parsley
- dried herbs & herbal teas
- Maple Mist Farm maple syrup & maple sugar
- The Russo House Bakery
- The Yellow Barn Bakery granola & baked goods
- Pickles, relishes, & no-sugar apple sauce
We still have a few herb plants available. Be sure to check our recipe page for some great new ways to use farm fresh produce!
Market 7.19.13
Wednesday, July 17, 2013
Market 7.17.13
Too hot to cook? Fresh, chemical free produce is perfect for raw food recipes & your grill!
Available in the market today:
- blueberries
- tomatoes
- leaf lettuce
- swiss chard
- kale
- beets
- zucchini
- yellow squash
- cucumbers
- green onions
- white onions
- candy onions
- peppers (green & assorted hot)
- radishes
- kohlrabi
- carrots
- fresh herbs: basil, cilantro, dill, lemon mint, lemon balm, rosemary, sage, thyme, oregano, curry, hyssop, lovage, parsley
- dried herbs & herbal teas
- Maple Mist Farm maple syrup & maple sugar
- The Russo House Bakery
- The Yellow Barn Bakery granola & baked goods
- Pickles, relishes, & no-sugar apple sauce
We still have a few herb plants available. Be sure to check our recipe page for some great new ways to use farm fresh produce!
Market 7.17.13
Tuesday, July 16, 2013
Recipe: Steamed Kohlrabi with Lemon Butter
Recipe: Steamed Kohlrabi with Lemon Butter
Ingredients
- 1 bunch kohlrabi
- 2 Tbsp butter
- 1 Tbsp lemon juice
- 1 clove garlic, minced
- 1 Tbsp fresh parsley
- salt & pepper to taste
Instructions
- Trim kohlrabi, but do not peel. Steam over simmering water, covered, 40 minutes or till tender.
- Cool slightly, then peel and chop
- In saucepan, melt butter over medium heat, stir in lemon juice, garlic, and parsley. Cook 2 minutes. Add kohlrabi; toss to coat. Season with salt and pepper.
Recipe: Steamed Kohlrabi with Lemon Butter
Market 7.16.13
Come beat the heat with some farm fresh produce!
Available in the market today:
- blueberries
- tomatoes
- leaf lettuce
- swiss chard
- kale
- beets
- zucchini
- yellow squash
- cucumbers
- green onions
- white onions
- candy onions
- peppers (green & assorted hot)
- radishes
- kohlrabi
- carrots
- fresh herbs: basil, cilantro, dill, lemon mint, lemon balm, rosemary, sage, thyme, oregano, curry, hyssop, lovage, parsley
- dried herbs & herbal teas
- Maple Mist Farm maple syrup & maple sugar
- The Russo House Bakery
- The Yellow Barn Bakery granola & baked goods
- Pickles, relishes, & no-sugar apple sauce
We still have a few herb plants available. Be sure to check our recipe page for some great new ways to use farm fresh produce!
Market 7.16.13
Saturday, July 13, 2013
Market 7.13.13
The following will be available in the market today:
- blueberries
- tomatoes
- kale
- swiss chard
- green beans
- zucchini
- summer squash
- new potatoes
- beets
- large sweet onions
- white onions
- garlic scapes
- green peppers
- assorted peppers
- cucumbers
- carrots
- fresh herbs: basil, cilantro, curry, rosemary, sage, thyme, oregano, parsley, lemon balm, spearmint, & more.
- dried herbs & teas
- Maple Mist Farm maple sugar & syrup
- The Yellow Barn Bakery granola & baked goods
- The Russo House Bakery molasses cookies
- Hershberger Cannery pickles, relishes, & applesauce
- Parsley plants available today as well! Large, healthy and ready for your kitchen herb garden.
Market 7.13.13
Friday, July 12, 2013
Market 7.12.13
The following are available today in the market:
- blueberries
- leaf lettuce
- swiss chard
- kale
- green onions
- sweet onions
- radishes
- beets
- tomatoes
- potatoes
- green beans
- cucumbers
- zucchini
- squash
- peppers
- fresh herbs: cilantro, basil, rosemary, sage, thyme, lemon balm, lemon mint, spearmint, summer savory, parsley, oregano, garlic chives, curry
- We also have a few herb plants for sale as well! Take home a beautiful potted parsley plant today!
- Maple Mist Farm maple sugar & syrup
- The Yellow Barn Bakery granola & baked goods (all made with seasonal fruit!)
- The Russo House Bakery pizza crusts, molasses cookies & waffle cones
- Hershberger Cannery Pickles, Relishes, & Sugar free Applesauce
- Bailiwick Farms herbal teas & dried herbs
- Fresh Eggs
Market 7.12.13
Wednesday, July 10, 2013
Market 7.10.13
Available in the market today:
- blueberries
- tomatoes
- red potatoes
- leaf lettuce
- kale
- swiss chard
- beets
- onions
- sweet onions
- green beans
- green peppers
- cucumbers
- zucchini (several varieties)
- yellow summer squash
- zephyr squash
- radishes
- fresh herbs: basil, cilantro, dill, lemon balm, lemon mint, sage, lovage, curry, rosemary, thyme, summer savory, & more
- dried herbs
- herbal teas
- Maple Mist Farm organic maple sugar & maple syrup
- Whole grain bread
- Yellow Barn Bakery granola & baked goods
- The Russo House Bakery cookies, ice cream cones & pizza crusts
New Arrivals: Herb Plants! Parsley & More! Also tomato plants.
Market 7.10.13
Tuesday, July 9, 2013
Potato Salad with Curry
Potato Salad with Curry
Cuisine: Farm to Table
Author:
A variation on a summer classic.
Ingredients
- salt for boiling water
- 2 pounds of new potatoes in skins
- 1 1/2 cups mayonnaise
- 6 Curry leaves roughly chopped
- black pepper
- mixed lettuce or other salad greens to serve
Instructions
- Place potatoes in a pan of salted water and boil for 15 min or until tender. Drain and place in large bowl to cool slightly.
- Mix the mayonnaise with the chopped curry and black pepper. Stir these into the potatoes while still warm. Leave to cool.
- Serve on a bed of salad leaves.
Potato Salad with Curry
Market 7.9.13
Available in the market today:
- blueberries
- tomatoes
- leaf lettuce
- kale
- swiss chard
- beets
- onions
- sweet onions
- green beans
- green peppers
- cucumbers
- zucchini (several varieties)
- yellow summer squash
- zephyr squash
- radishes
- fresh herbs: basil, cilantro, dill, lemon balm, lemon mint, sage, lovage, curry, rosemary, thyme, summer savory, & more
- dried herbs
- herbal teas
- Maple Mist Farm organic maple sugar & maple syrup
- Whole grain bread
- Yellow Barn Bakery granola & baked goods
- The Russo House Bakery cookies, ice cream cones & pizza crusts
Market 7.9.13
Saturday, July 6, 2013
Market 7.6.13
In the market today:
- blueberries
- tomatoes
- red potatoes
- candy onions
- green onions
- garlic scapes
- leaf lettuce
- swiss chard
- kale
- cucumbers
- zucchini (several varieties)
- yellow summer squash
- zephyr squash
- green peppers
- garden shelling peas
- sugar snap peas
- green beans
- beets
- radishes
- fresh herbs: rosemary, parsley, basil, thyme, oregano, dill, cilantro, lemon balm, lemon mint, spearmint, peppermint, hyssop, lovage
- dried herbs
- Bailiwick Farm herbal teas
- potted herb plants (only a few left! and they are half price today!)
- Maple Mist Farm maple sugar & maple syrup
- Yellow Barn Bakery granola, muffins & bread
- The Russo House Bakery molasses cookies & waffle cones
- Hershberger Cannery pickles, relishes & applesauce
Market 7.6.13
Contact
Please take a moment to join our mailing list. It is the easiest way to find out what is available in the market each day, and you will receive our weekly newsletter with updates from The Farm, in season products, and recipes! [contact-form]
Address: 11749 Kenyon Road, Mt Vernon, Ohio
Phone: 740-501-4187
Email: info@thefarmonkenyonroad.com
Contact
Friday, July 5, 2013
Market 7.5.13
Today in the market:
tomatoes
mixed leaf lettuce
kale
swiss chard
zucchini ( several varieties)
yellow summer squash
zephyr squash
cucumbers – on sale!
sweet onions
green onions
red potatoes
radishes
beets
Sugar Snap peas
blueberries
fresh herbs: basil, cilantro, dill, rosemary, thyme, oregano *we will pick these to order, please ask when you come in!*
dried herbs & herbal teas from Bailiwick Farm
Yellow Barn Bakery granola, blueberry streudel & brownies
The Russo House Bakery pizza crust & waffle cones
Maple Mist Farm Maple Syrup & Sugar
herb plants — 1/2 price today!
Market 7.5.13
Wednesday, July 3, 2013
Market 7.3.13
Today in the market:
tomatoes
mixed leaf lettuce
kale
swiss chard
zucchini ( several varieties)
yellow summer squash
zephyr squash
cucumbers – on sale!
sweet onions
green onions
red potatoes
radishes
beets
Sugar Snap peas
fresh herbs: basil, cilantro, dill, rosemary, thyme, oregano *we will pick these to order, please ask when you come in!*
dried herbs & herbal teas from Bailiwick Farm
Yellow Barn Bakery granola, blueberry streudel & brownies
The Russo House Bakery pizza crust & waffle cones
Maple Mist Farm Maple Syrup & Sugar
herb plants — 1/2 price today!
Market 7.3.13
Bailiwick Farm
Josh & Becky Wentworth-Kuhn are small growers out of Mt. Vernon, Ohio. On Bailiwick Farm, they specialize in naturally grown herbs, plants, and vegetables with an emphasis on healing medicinals. They are most happy when learning about old and forgotten uses for both the common place and lesser know herbs. If you have questions or concerns, they can be reached here: bailiwickfarm@gmail.com
Bailiwick Farm
Lemon Balm Sorbet
Lemon Balm Sorbet
Recipe Type: Desert
Cuisine: Farm to Table
Author:
That perfect ending to a summer day. Light, refreshing, and just the right amount of sweet.
Ingredients
- 4 cups water
- handful of fresh lemon balm
- handful of fresh spearmint
- juice of 2 oranges
- 1 Tbsp fresh lemon zest, finely grated or minced
- 1 3/4 cup granulated sugar
Instructions
- Place all ingredients in a large pan over high heat. Bring to boil, stirring often, to dissolve the sugar.
- Remove pan from heat and cover.
- Steep lemon balm and spearmint for 10 minutes.
- Remove lid and allow the mixture to cool to room temperature.
- Strain the liquid and discard the leaves.
- Pour mixture into an ice cream maker and freeze according to manufacturer’s directions.
- Serve immediately or freeze in an airtight container.
Lemon Balm Sorbet
Tuesday, July 2, 2013
7.2.13
Available in the market today:
- tomatoes
- mixed leaf lettuce
- kale
- swiss chard
- zucchini ( several varieties)
- yellow summer squash
- zephyr squash
- cucumbers – on sale!
- sweet onions
- green onions
- red potatoes
- radishes
- beets
- broccoli
- English Garden peas (shelling)
- Sugar Snap peas
- fresh herbs: basil, cilantro, dill, rosemary, thyme, oregano *we will pick these to order, please ask when you come in!*
- dried herbs & herbal teas from Bailiwick Farm
- Yellow Barn Bakery granola & baked goods
- The Russo House Bakery pizza crust & waffle cones
- Maple Mist Farm Maple Syrup & Sugar
- herb plants — 1/2 price today!
7.2.13
Saturday, June 29, 2013
From My Grandfather, On His Birthday.
Memories are such precious things. They allow us to live again with our family, listen to their voices, note their postures, their facial expressions, and wait, wait, there is something more, three little words, my mother’s words, “It’s supper time.” I want to hear them again, loud and clear. “It’s supper time”!
The following is a story from my grandfather. He has been sending memories of his days growing up on the family farm in Nebraska, and I want to share them with you.
SAME TIME NEXT YEAR
Be on good terms with nature and things will always work out fine. At least that is what I was always told. And so it was with potatoes. A Cunningham family potato historical vignette is what this is.
“Bill have you got your spuds planted yet?” This would have been a reasonable question raised in the spring, say at the Sexton Grocery Store and Post Office, in Nickerson. Nickerson, Nebraska to be clear. Bill, my father, could have responded with a polite, not yet and carried his groceries to the pick-up and journey home. Or he might have summarized where the Cunningham family was in fulfilling the annual, family ritual. It was just that: annual, family, and ritual. In the spring, Saturdays were preferred potato planting dates. Kids would be out of school, and so it was with us. Space was set aside in our vegetable garden for potatoes and if the area was large it was called a patch, a potato patch. “Seed” potatoes were acquired, probably from the Co-op, in Nickerson or Winslow or Hooper. For clarity, let it be known that the “potato industry” at our farm was in Dad’s hands, from planting in the spring through digging in the fall. Skippy, the family dog, small, black and white, with bright eyes was always on the scene, stretched out, paws folded, with an ‘I am in charge’ look about him. More will be said about Skippy elsewhere but be assured that Skippy was in good standing among all of us but especially with William, Bill or Willie, whichever name you liked best.
Here is how the planting day went. The seed potatoes before planting were stored in a deep cellar. On planting day they were brought up to the kitchen porch where they were washed, sprouted and sliced. Most every family member became involved in the overall ritual. Sprouts grew out of the eyes of the seed potatoes and had to be removed before slicing. Seed preparation at our house was done most often by my mother. She examined each potato, broke the sprouts off, washed it and then cut it into pieces, each piece having one eye. Before the actual planting was started, the surface of the ground was smoothed and sometimes dampened early in the morning. Rows were made with hoes, straight of course, and planting would begin. The pieces of the seed potatoes were placed in the rows, one by one, eight to ten inches apart. All of us planted. Using a hoe, Grandpa Charlie covered the seeded row with dirt. He followed by using a garden roller to compress the ground to avoid erosion in case of rain. It seldom rained in those years, the very dry years. In fact I do not recall even a sprinkle. It was hard work bending over all the time and fatigue seemed to arrive early. I know. Brother Russ, and to some extent, brother Rolland, and I planted several years in the late 1930s and early 1940s. We were on hand, too, to harvest the crop in the fall. There were rituals then as well.
Earlier it was noted that straight rows were important. Indeed they were, a matter of pride, that applied to field corn and soy beans as well as radishes, lettuce, onions and other vegetable garden items. My mother’s family members were sure to comment on our rows, should they drop by, which they always seemed to do. As a rule, they brought a pie or a cake or a batch of cookies. Danes did that kind of thing.
A further word about rows. Farmers in the period of my growing up sometimes “checked” their corn rather listing it creating beautiful patterns in the fields. Special rolls of smooth wire with evenly spaced wire knots were mounted on two row corn planters. The wire passed through drop mechanisms which dropped three or four kernels of seed corn each time the drop mechanism was tripped. Great care was taken to make sure that rows were started evenly to allow two way cultivation to occur. The by product was beauty. Farmers became artists. As the corn grew it was cultivated two ways. Checked corn fields were beautiful.
Think for a moment of a twenty acre field of corn on a hill side where you could see straight horizontal, vertical and diagonal lines of corn in the spring time. Farmers from our neighborhood who checked their corn were sure to get compliments after church, at the co-op, the grocery store or the tavern in Nickerson. We checked our field corn for a few years, until managing the wire became too slow and too burdensome to continue. By now the checked corn technologies have rusted away and linger only in the minds of a few who remember. Like me.
Memories are such precious things. They allow us to live again with our family, listen to their voices, note their postures, their facial expressions, and wait, wait, there is something more, three little words, my mother’s words, “It’s supper time.” I want to hear them again, loud and clear. “It’s supper time”! Bye for now.
Why not write your potato story, hear those voices and feel the warmth you have preserved, for you, and those who choose to read your glimpses from the past.
From My Grandfather, On His Birthday.
6.29.13
In the market today:
- tomatoes
- leaf lettuce
- kale
- French Sorrel
- purslane
- swiss chard
- fresh herbs: basil, spicy basil, cilantro, garlic chives, rosemary, thyme, sage, spearmint, lemon mint, peppermint, oregano, summer savory, catnip
- dried herbs: yellow yarrow, wild yarrow, wild bergamot, spearmint
- green onions
- onions
- carrots
- Peas: English Garden shelling, Sugar Snap, & Oregon Giant Snow Peas
- cucumbers (2 varieties)
- zucchini (several varieties)
- yellow summer squash
- fresh baked whole grain bread
- The Russo House Bakery waffle cones & cookies
- Yellow Barn Bakery granola & baked goods
- Maple Mist Farm maple syrup & sugar
- Hershberger Cannery Pickles & Relishes
6.29.13
Friday, June 28, 2013
6.28.13
In the market today:
- leaf lettuce
- kale
- French Sorrel
- purslane
- swiss chard
- fresh herbs: basil, spicy basil, cilantro, garlic chives, rosemary, thyme, sage, spearmint, lemon mint, peppermint, oregano, summer savory, catnip
- dried herbs: yellow yarrow, wild yarrow, wild bergamot, spearmint
- green onions
- onions
- Peas: English Garden shelling, Sugar Snap, & Oregon Giant Snow Peas
- cucumbers (2 varieties)
- zucchini (several varieties)
- yellow summer squash
- tomatoes
- mulberries, strawberries, and maybe black raspberries (they are just starting to ripen here)
- fresh baked whole grain bread
- The Russo House Bakery waffle cones & cookies
- Yellow Barn Bakery granola & baked goods
- Maple Mist Farm maple syrup & sugar
- Hershberger Cannery Pickles & Relishes
6.28.13
Tuesday, June 25, 2013
6.25.13
In the market today:
- tomatoes
- leaf lettuce
- head lettuce
- kale
- greens (Purslane & French Sorell)
- fresh herbs
- dried herbs
- cucumber
- zucchini
- yellow squash
- green onions
- onions
- beets
- radishes
- swiss chard
- English Garden Shelling peas
- snap peas
- snow peas
- cabbage
maybe carrots & green beans & strawberries- potted herb plants
- Maple Mist Farm maple syrup & sugar
- The Yellow Barn Bakery Granola & baked goods
- The Russo House Bakery waffle cones (pizza crusts will be delivered on Wednesday)
- fresh eggs
- whole wheat bread
*Still accepting CSA shares, sign up on line or at the market — pickups start next week!
*Would you like to have this list delivered directly to your inbox? Sign up for our mailing list by emailing info@thefarmonkenyonroad.com
6.25.13
Saturday, June 22, 2013
6.22.13
Available in the market today:
We have a wonderful array of herbs today. Fresh cut, dried, and live plants!
- tomatoes
- head lettuce
- leaf lettuce
- kale
- mustard greens
- onions (walla walla)
- cucumbers
- zucchini
- radishes
- beets
- Oregon Giant snow peas
- sugar snap peas
- garden peas
- fresh herbs
- strawberries (just a couple of quarts)
- mulberries
- Maple Mist maple sugar & syrup
- The Russo House Bakery waffle cones & molasses cookies
- The Yellow Barn Bakery granola, blueberry muffins, & banana bread
- Whole Grain Bread
- Potted Herb plants!
6.22.13
Friday, June 21, 2013
Community.
“A community is the mental and spiritual condition of knowing that the place is shared, and that the people who share the place define and limit the possibilities of each other’s lives. It is the knowledge that people have of each other, their concern for each other, their trust in each other, the freedom with which they come and go among themselves.”
― Wendell Berry
At no time in my life have I been more aware of the importance – no, the necessity – of community, than I am at this moment. Wendall Berry says it so well, “It is the knowledge that people have of each other, their concern for each other, their trust in each other”.
During the past two years, I’ve come to know many of you as friends, kindred spirits, mentors, and role models. Our shared passions for local foods, agriculture, nutrition, family, the do-it-yourself attitude and traditional skills has created a community in and of itself. The geography has little to do with it, as we come from many places, spaces, and people. Instead, it is a community of values, ideas, passions and compassion for one another. I’m honored to be a part of this community.
We’re not in this to make a profit, we’re in this to make a difference.
When we started this venture, I had but one clear goal, I wanted to make a difference. I spent most of my academic career studying rural America and pondering its future. In my twenties I was worried about the future of the small family farm: urbanization, the corporatization of agriculture, and the rising age of farmers all seemed to forecast a bleak future. In my thirties, I’m ready to do something about it.
During that decade the Local Foods Movement came to my attention. At first a grassroots effort, the movement has made a place for itself. I’m encouraged by the increase in the number of small farms, the continued development of the local foods system, and the new generation of farmers who are coming from all walks of life.
One of the most satisfying elements of the work I have been doing has been the chance to encourage and aid other like-minded farmers. We’ve been selective in the farms we’ve partnered with because issues of sustainability, soil health, quality of product, and appreciation for our roles as stewards of the land are very important to us. A community has developed amongst our farmers; we share ideas, plans, equipment and support one another through the hard times and the good. It’s a throwback to days gone by when people were more dependent on one another to get the larger jobs done, before GPS guided tractors and 64 row planters.
I hope that when you visit our farm you feel a part of this community. Because, I feel a connection to each of you. And in it’s most basic form, isn’t that what community truly is, those connections we create between one another?
Community.
Mulberry Jam
Mulberry Jam
Recipe Type: traditional jam
Author:
A traditional Mulberry Jam recipe from Canning Jars, Etc.
Ingredients
- mulberries
- sugar
- lemon juice
- 1/2 teaspoon ginger (optional)
Instructions
- My mother’s recipe relies on the natural pectin in the fruit. Mulberries are not particularly high in natural pectin, so you want to include some berries that still have a bit of a pinkish tinge to them
- Wash, crush, and measure berries. For each cup of berries add 1 cup sugar and 1 Tablespoon of lemon juice. You may also add an optional 1/2 teaspoon of ginger. Cook to 220°F. Fill hot jars leaving 1/4 inch headspace. Add lids and process for 10 minutes in a water bath.
Mulberry Jam
Herbal Wisdom: Hyssop
We are thrilled to have partnered with Bailiwick Herbs this year. Not only are they bringing in some fantastic fresh and dried herbs to the market but they are also bringing their extensive knowledge of both culinary and medicinal herbs.
Personally, I’m fascinated by herbs – as I am with all traditional skills and wisdom. However, I do not know as much as I would like to know about them. For that reason, I’m starting a new post series on Herbal Wisdom. As I learn more from Josh and Becky at Bailiwick Herbs I’ll be passing that knowledge along to you.
Today’s herb is Hyssop.
Fresh Hyssop has a floral-mint aroma and flavor. Use the fresh flowers or greens in salads, pastas, or summer soups. You can also use it as a replacement for mint in robust recipes. It’s a great change up from sage in your browned butter sauces, or anywhere that sage is called for. On a sweeter note, you can infuse hyssop into a custard for pudding or ice cream, pulverize with sugar for jams or candies, or cook with fruit for syrups or sauces!
From Botanical.com
Hyssop is a name of Greek origin. The Hyssopos of Dioscorides was named from azob (a holy herb), because it was used for cleaning sacred places. It is alluded to in the Scriptures: ‘Purge me with Hyssop, and I shall be clean.’—Cultivation—It is an evergreen, bushy herb, growing 1 to 2 feet high, with square stem, linear leaves and flowers in whorls, six- to fifteen-flowered. Is a native of Southern Europe not indigenous to Britain, though stated to be naturalized on the ruins of Beaulieu Abbey in the New Forest. Hyssop is cultivated for the use of its flower-tops, which are steeped in water to make an infusion, which is sometimes employed as an expectorant. There are three varieties, known respectively by their blue, red and white flowers, which are in bloom from June to October, and are sometimes employed as edging plants. Grown with catmint, it makes a lovely border, backed with Lavender and Rosemary. As a kitchen herb, it is mostly used for broths and decoctions, occasionally for salad. For medicinal use the flower-tops should be cut in August.
It may be propagated by seeds, sown in April, or by dividing the plants in spring and autumn, or by cuttings, made in spring and inserted in a shady situation. Plants raised from seeds or cuttings, should, when large enough, be planted out about 1 foot apart each way, and kept watered till established. They succeed best in a warm aspect and in a light, rather dry soil. The plants require cutting in, occasionally, but do not need much further attention.
—Medicinal Action and Uses—Expectorant, diaphoretic, stimulant, pectoral, carminative. The healing virtues of the plant are due to a particular volatile oil, which is stimulative, carminative and sudorific. It admirably promotes expectoration, and in chronic catarrh its diaphoretic and stimulant properties combine to render it of especial value. It is usually given as a warm infusion, taken frequently and mixed with Horehound. Hyssop Tea is also a grateful drink, well adapted to improve the tone of a feeble stomach, being brewed with the green tops of the herb, which are sometimes boiled in soup to be given for asthma. In America, an infusion of the leaves is used externally for the relief of muscular rheumatism, and also for bruises and discoloured contusions, and the green herb, bruised and applied, will heal cuts promptly.
The infusion has an agreeable flavour and is used by herbalists in pulmonary diseases.
It was once much employed as a carminative in flatulence and hysterical complaints, but is now seldom employed.
A tea made with the fresh green tops, and drunk several times daily, is one of the oldfashioned country remedies for rheumatism that is still employed. Hyssop baths have also been recommended as part of the cure, but the quantity used would need to be considerable.
Herbal Wisdom: Hyssop
In the Market 6.21.13
In the market today:
Produce:
tomatoes
head lettuce
leaf lettuce
kale
beets
radishes
green onions
onions
cucumbers
zucchini
spinach
swiss chard
mustard greens
Herbs
Hyssop*
Oregano
Sage
Summer Savory
Lovage
Garlic Chives
Curled Parsley
Rosemary
Basil
Thyme
Cilantro
Fruit
Mulberries
Baked Goods & Syrups
The Russo House Bakery pizza crusts & waffle cones
The Yellow Barn Bakery granola & baked goods
Maple Mist Farm Maple Syrup & Sugar
*Fresh Hyssop has a floral-mint aroma and flavor. Use the fresh flowers or greens in salads, pastas, or summer soups. You can also use it as a replacement for mint in robust recipes. It’s a great change up from sage in your browned butter sauces, or anywhere that sage is called for. On a sweeter note, you can infuse hyssop into a custard for pudding or ice cream, pulverize with sugar for jams or candies, or cook with fruit for syrups or sauces!
In the Market 6.21.13
Thursday, June 20, 2013
The Russo House Bakery
The Russo House Bakery is simply me having fun in my kitchen making the same foods for my customers that I make for my own family- same recipes, same ingredients. Because I am health conscious, the ingredients I used are minimally processed. My products are made with freshly milled flour, milled from chemical free, non GMO wheat berries. The sugar I use in my pizza crust and cones is unrefined cane sugar and is also non GMO.
My Products:
- Pizza Crust
I scale my dough to 8oz. per crust (or just a tad more). The dough is sold par-baked and ready for your favorite toppings. To finish my pizza I bake it at a high heat (435 degrees F) until the cheese is golden brown. Because my crusts freeze well, they are the perfect thing to have on hand for that impromptu get together or midnight snack. One of my many favorite topping combinations are eggplant and spinach. I like to cook slices of eggplant in some olive oil and place them directly on the sauce. Then I top the eggplant with raw spinach, topping the whole thing off with cheese.
- Waffle Cones
I began making ice cream cones when I received my waffle cone iron as a Christmas gift from my mother in law. I have since made close to 1000 cones (including 400 mini cones for a private party). Cones are made and rolled individually by hand. When I get around to making homemade ice cream, it truly is the perfect match.
- Molasses Cookies
I have to give my husband credit for this recipe. He made these for me while I was expecting our second child. It really hit the spot! After sharing them with my midwife, she became a huge fan of these cookies as well. Now my whole family looks forward to enjoying them whenever they are up for grabs. Sucanat and unsulfured blackstrap molasses (loaded with minerals) are the only sugars used in this recipe, keeping this cookie out of my “junk food” category.
The Russo House Bakery
CSA Shareholder Agreement & Purchase
PICK-UP
Pick-Up days are very important. To ensure the freshest produce we will only harvest prior to your designated pick-up day. You must pick up your share on the day designated each week. If you do not pick up your share and make no arrangements to have someone else pick it up for you, then you forfeit your share that week and it will be donated to local charities. There will be no refund for unclaimed shares.
______________ Tuesdays from 10 to 12 pm at The Farm on Kenyon Road
_______________ Saturdays from 9 am-noon at the Granville Farmers Market.
- You may email this form back to us, drop it off at the farm, or mail to:
The Farm on Kenyon Road
c/o Christine Laymon
11919 Kenyon Road
Mount Vernon, Ohio 43050
QUESTIONS?
If you have any questions, please do not hesitate to call us at 740-501-4187 or email us at info@thefarmonkenyonroad.com Chrissie will be able to answer any questions you may have. This is an exciting opportunity and we encourage your interest and questions.
CSA Shareholder Agreement & Purchase
Wednesday, June 19, 2013
6.19.13
Today the market will offer:
- leaf lettuce
- head lettuce
- kale
- spinach
- beets
- radishes
- green onions
- garden peas
- edible pod peas (Sugar Sprint & Oregon Giant Snow peas)
- swiss chard
- garlic scapes
- zucchini
- cucumbers
- tomatoes
- strawberries (we are at the end of our season)
- fresh herbs (sage, thyme, oregano, cilantro, basil, lemon mint, lemon balm, parsley, catnip)
- Whole Grain bread
- The Russo House pizza crusts (will be delivered today after 11:00), and waffle cones
- The Yellow Barn Bakery granola & baked goods
- Maple Mist Farm maple syrup & sugar
- Sweet grass braids
6.19.13
Tuesday, June 18, 2013
Weeding the garden is like. . .
Yesterday I worked as if I were possessed. It felt as if some unseen force were propelling me from one task to another. My energy was boundless, my nerves a wreck.
You know that instant gratification you get from vacuuming or mopping your floor? There is an immediate and noticeable change (for the better hopefully). That is the way it felt yesterday to mow, weed eat, rototill, hoe, and pull weeds. Each task I completed made that area look better, which made the next look worse, and therefore I felt that I had to keep going and going.
When I was little my mom had a sign hanging in our mudroom that read “Cleaning the house while the children are growing is like shoveling snow while it is still snowing.” Amen. I often feel like as I clean the house there are four tiny tornadoes following at my heels. It could make a person just want to throw up their hands and give up. The same can be said about tending your organic garden. You weed diligently, and your row looks spectacular, you keep going through each row. After a few you look back over your work, your chest puffed out, a triumphant grin. And then you see it, in the first row, hundreds, no thousands, no millions of small green leaves poking up out of the ground. It’s a defeating feeling to realize that you will have to begin again before you have even finished.
The first few years of a new garden bed or area can be the worst. Some weed seeds can survive for several years in the soil before germinating. So that even when you think you have them beat…..
Before you reach for your herbicide, blow torch, or scythe, there are a few less violent alternatives. Personally, I’m a huge fan of mulch – not the black plastic kind. I have yet to be charmed by plastic mulch, we tried some last year and ended up ripping all of it out early in the season. Although black plastic mulch may keep the weeds down and give your garden a neat appearance, it gives nothing back to the soil, and prevents any natural rejuvenation from occurring. I am in favor of natural, organic composted mulches which not only help with weed control but feed the plants and soil as well. In fact if you come by the farm today you will see that 4 massive piles have been distributed along the edges of our gardens, which we will then be spreading along our rows. This mulch is a highly composted mix of horse manure, soil & tree grindings. Mulching will eliminate a large amount of your weeding, and those weeds that grow up through the mulch are very easily removed, because of the way their roots grow and the lack of soil compaction. You can also mulch with wood chips, straw, grass clippings, old newspaper, cardboard, etc. There are some great books out there on the subject if you would like to learn more.
Weeding the garden is like. . .
6.18.13
In the market today:
- head lettuce
- leaf lettuce
- assorted greens
- kale
- swiss chard
- green onions
- garlic scapes
- radishes
- beets
- cucumbers
- zucchini
- tomatoes
- garden or English peas
- edible pod peas
- strawberries
- fresh herbs (sage, cilantro, parsley, mint, lemon mint, lemon balm, thyme, summer savory, catnip, wild beigmont)
- The Russo House Bakery pizza crusts & waffle cones
- Yellow Barn Bakery granola & baked goods
- Whole grain bread
- Maple Mist Farm maple syrup
6.18.13
Sunday, June 16, 2013
Happy Father's Day. A Thank You.
Today is the perfect day to acknowledge two father’s in my life and thank them for all they do. My father, and my husband.
Without these two men I would not be the person I am, nor would I be doing what I am doing.
Growing up on a small family farm, I worked alongside my father. We planted gardens, cared for cattle, sheep, chickens, geese, rabbits and horses. We cleaned out barns, baled hay, fixed fences, and delivered babies. There were days when I’m sure I was less than appreciative of the tasks he gave me – like changing a pickup tire in the pouring rain, or stacking hay in 90 + degree heat and 110% humidity. And looking back I realize that I survived those days, the ones where I would have given my right arm to be reading a book under a tree rather than doing chores, and that the shared time with my dad is something I would never trade. A teacher by profession, every moment was ripe for a lesson, he gave my sisters and I a very strong background in biology and the science of the natural world just in the time we spent with him outdoors. And he does the same for his grandchildren.
My father has worked countless hours in our new hoop house this year. I would be hard pressed to get everything accomplished without my dad’s help.
My husband is simply amazing. He works harder than any person I have ever known in my life. He built our house, our barns, our fences, our market, and our high tunnels. And even though he has his own work and projects he takes time to help me clear fields, fix fences, move livestock, and more.
He spends hours slowly walking with our children in the woods and fields teaching them to find mushrooms, track deer, identify plants, hunt for arrowheads, to hunt, to fish, and most of all he has taught them how to have fun and appreciate the land.
woo-hoo first day of the fair!
I’m so thankful for these fathers and the countless other fathers who have been a part of our family’s life.
Happy Father's Day. A Thank You.
We are happy to announce that we will be offering Summer CSA shares starting in July. Official details will be available this week.
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