We have had a couple of freezes and so the peppers in the garden are no more but, we still have a few plants in the fall high tunnel. In addition to bell peppers, we have pablanos and anaheims for roasting for a few more weeks. Plus jalapenos, cayennes and garden salsa peppers. See you at Webb City Farmers Market on Saturday!
It’s back! Our farmhouse Mild Chili Seasoning Mix. Made with our own tomatoes, bell peppers, garlic, onions, and Habanero Anaheim pepper blend. Find it at Webb City Farmers Market today 4-7.
I love to hear how people are preparing our fresh produce! One of my favorite sources to get ideas from is CSA member Mary Kaiser. She and Ron prepared this recipe from Lidia’s Italy with our “Every green we grow” and sunflower shoots. Looks delicious and uses every last morsel!
Lettuce Risotto Continue reading
Welcome Back Current Members & Welcome New Members
CSA deliveries begin this Friday May 5 and Saturday May 6.
The season runs 26 weeks, May 5 – October 27.
The high tunnels have stayed pretty high and dry over the last couple of weeks but it’s a different story in the gardens. We have plenty of spring greens and the farm is green and beautiful. On the other hand, the wet weather has delayed seeding and transplanting but we’re always optimistic that sunshine and dry weather will return over the next several days to dry things up a bit. Here’s a reminder of the CSA pick up locations and times:
- Home delivery Friday afternoons
- Oak Street Natural Market Fridays 4-5:30
- Webb City Farmers Market Saturdays 9-12:00
- Here at the farm Friday afternoon and Saturday
Looking forward to connecting with you! Thank you for supporting our farm and local food systems. Again, we sincerely appreciate the trust you have placed with us as a supplier of your fresh produce.
Traditionally, spinach has only been available fresh from local farms March through May. In our community, spinach has been available on the farm and at the Farmers Market all winter! It’s producing exceptionally well right now in the high tunnels. Here in SWMO the plants will start to bolt when day length reaches 14 hours on May 9th. So there is still plenty of time to enjoy fresh spinach, harvested just a few hours before reaching your table.
Here at our farm, we grow a blend or four different types selected for flavor, texture and visual appeal. If you know me, you know that our produce not only has to be tasty, it also has to be pretty.
Try spinach in Spanikopita (Greek Spinach Pie). This dish is a really rich pie stuffed with spinach, onions, cheeses and herbs that are all enfolded in crispy, flaky phyllo dough. It takes a bit to prepare but it is well worth it! Excellent served for brunch. The garlic, onions, parsley and spinach are all available fresh and local at the Farmers Market. Sometimes goat feta cheese is available too! I hope to see you there this Saturday! Continue reading
Our Shiitake mushroom logs are a year old now and finally starting to produce well. It’s amazing to watch how quickly they pop out after a soaking rain! This Shiitake strain is called “Miss Happiness”. We sure are enjoying them!
Here’s just one tasty way to prepare Shiitakes. This recipe is an adaptation of one from our spawn supplier, Field and Forest Products. It uses other ingredients in season at the market like kale and green onions. You could also substitute market pecans for the almonds. Enjoy!
Slow Cooked Kale, Cannellini and Shiitake
Have you tried just harvested late winter radishes? They are so mild, crisp, tasty and beautiful. As I’m working in the high tunnel, I can’t help pulling them out of the soil and eating them right there!
If you haven’t tried them roasted, you are in for a real treat. They are really sweet! The next time you are at the Webb City Farmers Market pick up a bunch and try this simple recipe. Continue reading