Despite a really long winter, I’m amazed every day at the beauty springing forth around me.
These guys were so hot today they were hanging out on the outside of the hive.
And they’re loving the crabapple!
A visit to my mother’s garden.
It may feel like winter today but gardening season is just around the corner and we’ve got a greenhouse full of plants that are ready to go.
A wide selection of herbs like this lovely pineapple mint,
Some cool weather edibles like lettuce and kale.
A tempting selection of peppers (hot and sweet), tomatoes (cherry, paste, heirlooms, and hybrids), and strawberries.
We’ll also have some fun and beautiful perennial plants ready to go.
Instead of just having one day of plant sales here at the farm, we’ve decided to have several days with open hours during these next couple weeks before market starts. If you’re out and about and in need of some plants, stop by during the hours listed below. And for taking the time to drive out here, we’ll be offering a 15% discount on all plant sales here at the farm.
Friday, April 19th from 1:00-6:00 pm
Saturday, April 20th from 2:00-6:00 pm
Tuesday, April 23rd from 1:00-6:00 pm
Friday, April 26th from 1:00-6:00 pm
If you can’t make it to the farm you can find us at the following 2 events in April.
Earth Day– Sunday, April 21st from 12-4 pm at Antelope Park
Natures Market-Saturday, April 27th from 10:00 am-3:00 pm at Pioneers Park
After these events we will be at the Haymarket Farmers Market at 7th and P every Saturday morning, 8-noon, starting May 4th and running through the second Saturday in October.
Hope to see you at one of these!
I do believe spring has finally arrived and it has ushered in a faster pace of life and a whole new level of craziness around here. The last snowman has been made…hopefully!
Yard cleanup has commenced. Oh yes, my heroes!
A new generation of gardener is in training…okay, maybe we’ll give this one another year or two!
The greenhouse is full of beautiful little plants holding the promise of beauty and deliciousness.
And daily, more tiny starts are moved from the depths of our basement up to the bright light of the greenhouse where they pause for a few days before being tucked into their final homes in the garden.
Every year I eagerly await the first tasty morsels from our gardens and this year one of the first things that will be available is kale, which is the “cool” vegetable of the year. If you ever peruse recipes via blogs, magazines, or Pinterest, you may have noticed that kale is EVERYWHERE. We Americans like to latch onto trendy foods and it appears that this is the year for kale. I can’t think of a more deserving vegetable! It’s easy to grow, good for you and can be used in so many different ways. If you’ve every wondered what in the world to do with kale here’s a recipe to get you started. It’s main ingredient is quinoa, another cool food right now, so serving this dish should really elevate you in the culinary ranks.
Quinoa and Kale Patties
1 c. quinoa rinsed, cooked with 2 c water and cooled to room temperature (2 1/2 c. cooked)
4 eggs whisked
1/3 c Parmesan or Pecorino cheese
3 spring onions, sliced thin
3 cloves garlic minced
1/2 t salt
1 c. steamed kale, drained and chopped
1 c bread crumbs
Mix all ingredients and let sit for a few minutes to absorb the moisture.
Heat 1 t olive oil in a large skillet over medium heat. Form small patties out of the mixture and cook until lightly browned on both sides. Serve with any of the following:
Any leftovers can easily be reheated on the stove top.
Oh, can I please have one of each?!
Samantha accompanied me today on my annual pilgrimage to Bluebird Nursery in Clarkson, NE.
It took some serious willpower to not go home with a truckload of these beauties!
We did end up with a few flats of loveliness that will, in time, make it into our bouquets. Stay tuned!