Hello! and welcome to this week's newsletter!
Spring on the farm is showing itself full of promise, just as it is everywhere. Migrating birds share their melodious magic, and vibrant colors appear everywhere as bulbs emerge, bees get humming, seeds germinate and flowers blossom!
Whether it's with or without paprika, Deviled Eggs are always a hit at get togethers. Click here for a tip in making traditional deviled eggs Eastery!
|Swiss Chard in Compost Pile|
It's always fun finding surprises in the compost heap. A few weeks ago, Swiss Chard prolifically grew all over this 8' wide pile. Just after these photos were taken, some night creatures treated themselves to "delectables" found inside the compost heap. They visit regularly, so we seldom get to harvest the volunteers growing in the compost pile.
Have you planted an herb garden? Lots of lush bunches cut fresh from the garden will bring those wonderful aromas to your kitchen throughout the summer and autumn months. Joann and Rolo pick up a nice assortment of potted herbs each week from the Farmers Market.
|Basil and Caladiums|
Pesticide-free Spinach is trickling in (at this time, you might want to phone to reserve it). We also have a very small field of Flat Leaf Kale. Reservations are suggested for this pesticide-free crop as well. Usually we plant only the curly leaf. We have found that the Flat Leaf wilts a little more quickly. When you get it home, please plop it in cold water. It will come back as vigorously as our other greens, ready for cooking or back in the refrigerator.
We're still busy harvesting cruciferous vegetables! To read all about Cruciferous Veggies and see our farm photos, just click here.
Please phone ahead if you are interested in canning tomatoes. We will purchase your produce when the prices are best.
Please phone if you would like us to bring greens to the satellite locations. It's our way of ensuring the freshest, best quality produce available.
Time's Moneyland Magazine suggests freezing meals in advance - for convenience, nutritional value, and to save money. "Food-Skills-for-Self-Sufficiency.com" has some great tips. Click Here to get started.
Let's talk about roasting (or oven baking) vegetables. This is one of our favorite ways of preparing veggies. Jack enjoys roasting to obtain rich flavors, and then integrating into our meals. When it comes to oven-baking veggies, Experimenting is what it is all about. Find the right "doneness" for your taste. Utilize a number of spices and herbs - or do it plain. Try slicing the veggies in a number of ways - cubing, diced, sliced, slivers. Olive Oil enhances the flavors, but sometimes I like the vegetables without anything else added. We've been experimenting the past few weeks, adding photos and ideas to get you started. Just click here for more information.
Gran'ma Angie thanks you for the bags! She hopes you will keep on bringing 'em. Thanks for "recycling" your plastic bags with us! It helps us keep prices down.
From the Farmers Market:
Beautiful HUGE Red Peppers
Red and Green Bell Peppers
Red and Green Jalapenos (be sure to remove the seeds!)
Sweet Cubanella Peppers
Florida Red Skin Potatoes
Red and White onions
Romaine (sweet and super fresh!)
Wonderful Fresh Herbs in 4" pots
From the Farm:
Beasley's Pesticide Free Spinach
Beasley's Pesticide Free Flat Leaf Kale
Beasley's Pesticide Free Savoy Cabbage
Beasley's Pesticide Free Beets
Beasley's Pesticide Free Swiss Chard
Beasley's Pesticide Free Collards
NOTE: We will not be at our Sunday location in observance of Easter. The Produce Barn will also be closed on Easter Sunday.
Easter Sunday - Rolo will NOT be at the Towne Square Market Place in Spring Hill near Chili's on Hwy 19 from 8AM-3PM. He will return the following Sunday.
this is to have succeeded.
- Ralph Waldo Emerson -