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.
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
It’s the end of our third CSA season. Thank you again for participating and supporting our farm! Doug and I appreciate the investment you make into our farm every year and the trust you have placed with us as a supplier of your fresh produce. Continue reading
I was lucky to be able to attend a Lacto-Fermentation presentation by Dan Kuebler at the 2016 Midwest Winter Production Conference. I learned that fermentation is a natural preservation method that has been around for 2000+ years. It is preferable to canning because it produces and preserves the beneficial live cultures that enhance our intestinal flora. It also increases the nutrient content and digestibility of the vegetables. Simple ingredients, easy to make, and best of all, it tastes great!
Homemade Sauerkraut in a Canning Jar
Here’s an idea shared by CSA members Ron and Mary. They are avid and creative cooks and I’m always interested in trying their suggestions. This is simply greek yogurt, strawberries, Rhubarb Chutney (Martha Stewart), and almonds.