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
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
We are off to a bountiful start to spring!
We are now open Monday and Tuesday 11-5.
Sign up here to receive notification of produce availability and or to place special orders. Or call or text Karen at 970-980-9395.
Available today: Radishes, 8 lettuce blend, zesty salad mix, green and red head lettuce, romaine lettuce, kale, parsley, cilantro and eggs. Spinach by special order.
Hard Red Winter Wheatgrass
I am currently obsessed with wheatgrass. It has a fresh, pleasantly bitter, mild sweet flavor when juiced. But beyond that, wheatgrass is one of the healthiest substances you can find on earth. Wheatgrass juice contains up to 70% chlorophyll, which is an important blood builder. It helps to increase production of hemoglobin, normalize blood pressure, lower blood cholesterol and cleanse toxins from your body. Chlorophyll is known to relieve joint inflammation and because wheatgrass contains large amounts of chlorophyll, experts believe that it is effective in treating arthritis. Continue reading
We’ve been creating in the kitchen again. For the holidays we candied our own farm grown Khing Yai Ginger in organic cane sugar and then dipped it in organic dark chocolate! Continue reading
If you haven’t tried baby ginger you are in for a treat. The baby ginger harvest has just started here at OakWoods Farm. Fresh locally grown baby ginger is very different from the mature ginger that you purchase at the store. The beautiful pink and cream colored rhizomes are very tender and mild; there is no need to peel it, you can simply chop and use. In contrast, mature ginger has a tough skin, and fibrous center and is very strong but stores well.
The Ginger and Turmeric are absolutely thriving under Doug’s gentle attention. Although we have grown Ginger before, Turmeric is a new crop for us. It’s beautiful… We are excited about the harvest! Both are tropical plants with tremendous health benefits. And, we treat them with special care. Organic, disease free rhizomes from Hawaii are sprouted indoors on heat mats in our chilly weather in March and April! This year, they are planted out in High Tunnel 2 in June when the soil is nice and warm. By planting in a high tunnel, we expect to extend the harvest season of fresh, local Baby Ginger and Turmeric for you well into November and December. I’ll be sure to let you know when we expect to start the harvest.
And… there are always the goats! The lady cows are also starting to calve so we expect a full farm!
Currently, there are also late season Tomatoes, Peppers and Eggplant growing in our fall high tunnel. I know that it seems crazy to be thinking about fall but farmers are always planing for the next harvest season. In addition to our current summer season produce, we expect to add lots of fresh, local produce to kickoff of the Winter Market at Webb City Farmers Market this fall!