2017 Shares are now open!
It’s December! Temperatures are finally hitting freezing at night and we are planning our 2017 planting! Crazy right? We don’t think so! Cabbages, onions and leek seeds were just started in the greenhouse yesterday for 2017. Grow tunnels are getting planned for early spring harvests and new heirloom varieties are in the layout this year. It’s Christmas time and we are thinking about gardens once again.
If you have any veggie suggestions for 2017 send us a message and we will see about adding them into our mix!
A peek of just a few new veggies this year;
Prosperosa Eggplant, Green Copia Tomato, Dragon Langerie Bean, Rossa di Milano Onion, Pusa Rudhira Carrot, Red Express Cabbage, Golden Delicious Winter Squash, Bumblebee Tomatoes, Crosby’s Egyptian Beet, and dozens of other new varieties, plus the old favorites!
Feel free to stop by through the winter months for fresh greens, eggs and winter squash.
Once again, we really appreciate your friendship and support!
We wish you the Merriest of Christmases and a Happy New Year!
Sadly this is the last week of shares for fall. It has been wonderful getting to know our new people and catching up with those who have been supporting us for a while, we really truly appreciate every one of you. You all are wonderful. We did go a little crazy with this final basket just because its our last for the year and we love to spoil you!
- Butternut squash
- sun chokes
- baby leeks
- salad turnips
- pie pumpkin
- cayenne pepper (little goes a long way)
- gypsy pepper
- green bell pepper
If you don’t want the quince, please don’t take any (it’s the fuzzy looking pear) of course we always encourage you to step our of your culinary comfort zone and try new things, you just might find something that you never would have thought you would like.
There will still be produce available every week until we freeze, please feel free to stop by and say hi.
Don’t forget to look for the sign up for spring shares when it gets posted later, spots are limited.
Please bring our baskets back!
Wash turnips and remove and leaves. set aside for later. steam the turnips until soft, about 2-3 minutes, add the leaves and steam until wilted. Remove from heat, add lemon zest and olive oil, to tastes. and a squeeze of lemon juice over the top,
super easy use of salad turnips and pretty tasty too.
It is almost Halloween
just 12 days left
time to spook the house up
and look your best
pumpkin carving, show your skill
lighting them up will cause a thrill
trick or treating is to come
with cute little goblins and witches on the run
just 12 days left
you had better hurry
before all the candy’s gone in a flurry
Very heavy basket this week with lots of variety. basically, something from every category. Root crop, greens, vines, and tree produce. I think that’s a first this year! So what will you see in your basket…..
- sweet potato
- bell pepper
- cherry tomatoes
- Serrano pepper
- winter squash
And please if you do have one of your baskets we would really like to have them back. started out at 25 now we are down to 6.
Also please bring back the jar that had the cider in it. I need it back soon.
you guys are awesome thanks for supporting us
Happy fall ya’ll! Boy do we have a treat for you this week! NO PEPPERS! that’s right we spared you a week with absolutely no peppers. Just kidding, that’s not the real treat. All though I am serious about there being no peppers. No the real treat is Ali pressed a ton of apples to make you apple cider! And oh my goodness it is really good.
There is a lot of other fun things in your basket this week for example:
- Tart Pomegranates
- Baby Potatoes
- Red Apples
- Green Onion
- Lettuce Mix
- Banana Squash section (because they are just so big)
- Buttercup Squash
- Swiss Chard
- Rosemary Sprigs
- Pressed Cider
Lots of fun new things to experiment with. Maybe make a dixie salad with the pomegranates and apples, or buttercup ravioli with browned butter and rosemary, or balsamic apple salad. oh so many things to create.
We love to hear feedback from you, either with a recipe that you made, or how to make the shares even better.
Also if you don’t think you will use the apple cider please don’t take it, it’s a lot of work to make.
if you do decide to take it, please bring my jars back when you are done .
- 1 cup of butter room temperature
- 1 tsp cinnamon
- 1/4 tsp nutmeg
- 1/3 cup pumpkin purée
- 1 Tbsp maple syrup
- 2 Tbsp honey
- 1 tsp vanilla
Whip butter until fluffy. Add cinnamon, nutmeg and 1 Tbsp pumpkin purée. Mix until just blended. Add another Tbsp of pumpkin and mix again. Add the rest of the pumpkin, maple syrup, honey and vanilla. And mix until blended.
Use it on bagels, toast, zucchini bread, anything you would normally use butter on. Great fall twist
Pumpkin can be adjusted to your taste as well.
Not much has been happening this week. At least nothing exciting enough worth mentioning that is. With the days getting cooler that means sadly, the tomatoes are just about finished and ready to be pulled so enjoy the ones we can give you. But on the plus side that also means it’s more the season for a fire in the fire pit, hot chocolate or tea in your hands and being wrapped up in a blanket enjoying the cooler nights. Shares this week were a bit of a struggle. We are still trying to keep the unique factor going by adding at least one new thing each week, but with the in between weather we have been having were the cool season crops aren’t doing much and the warm season crops aren’t doing much we had to get a little creative…
- Half a dozen garlic
- Acorn squash
- Salad mix
- Asian greens
- Lots of peppers (sorry about that)
- Torpedo onion
- Carving pumpkin
Also if you have any of our baskets we would really like to have them back. we are down to our last few.thanks in advance.
For the lemon dressing
- Juice of 1 lemon (about 3 tablespoons
- 1 teaspoon Dijon mustard
- 1-2 teaspoons of pure maple sugar
- 6 tablespoons extra virgin olive oil
- 1 teaspoon dried oregano
- pinch of sea salt
To prepare the dressing, combine everything in a glass mason jar and shake well to emulsify. Adjust the flavor to your taste
For the salad
- Assorted baby kale, spinach, or chard, as desired
- 1/2 ripe pear sliced, per serving
- 1 oz. crumbled feta, per serving
To prepare the salad toss each serving of salad with 1-2 tablespoon of dressing and allow to marinate for about 10 minutes. top each serving with pear and feta cheese and serve immediately.
A good variation of this would be to grill the pear.
HAPPY FALL Y’ALL! Whew the was a cold rain we got caught in while picking produce for shares. But on the plus side I don’t have to water anything today. Some of you told me that you liked variety in the baskets and we are doing are best to deliver just that for you. Of course there is also repeat items (because that’s just what is growing in the garden right now) like tomatoes and peppers. Also before I forget to mention it to you, the pears that you are getting this week are ripe and very delicate so please be careful when you transfer items to your bag so they don’t bruise. plus the parsley and sweet stevia are in the same bag (cut down on plastic waste this way).
What’s in you share this week:
- Handful of stuffing peppers
- Sweet potato
- Delicata squash
- Mixed bag of lettuce
- 2 varieties of baby kale
- ruby lettuce
- butter crunch lettuce
- romaine lettuce
- Bell pepper
- Green onions
- Red pears
- Bay leaves
- Sweet herb stevia
We would love to hear what fantastic recipes you use with the produce you get.
What a FANTASTIC rain we had this week! And what a great way to kick-start the first day of autumn! So with shares this week…..I was left to my own devices MMWAAA HA HA HA! While Ali was getting a ton (literally over a ton actually) of awesome pumpkins and gourds. Hopefully you love your basket this week and all the fun stuff that’s in it. There is a few things we haven’t ever done before and I have never had to do shares by myself before either….so…..here you go
- Baby Beets
- Kale/ Boc choy
- Cow beans
- Garden salsa pepper
- Bell peppers
- Indian Corn
you can eat the pistachios raw or soak them in a brine then bake them (instructions to be posted later)
with the Indian corn you can use it as a decoration or grind it up into corn meal and used
happy first day of fall ya’ll