plant sales at the farm-15% early season discount!

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.

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A wide selection of herbs like this lovely pineapple mint,

IMG_1932-blogrosemary, various thymes, lavenders, chives, oregano, parsley, sage, cilantro, and dill. Several varieties of basil will be ready soon.

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Some cool weather edibles like lettuce and kale.

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A tempting selection of peppers (hot and sweet), tomatoes (cherry, paste, heirlooms, and hybrids), and strawberries.

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We’ll also have some fun and beautiful perennial plants ready to go.

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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!

 

Cherry Tomato Soup

When life gives you an overabundance of cherry tomatoes…make tomato soup!

I’ve never made soup with cherry tomatoes  but since I found myself with a mass quantity of them this week I thought I’d give it a try. First, I put them in the oven with a large chopped onion and then drizzled olive oil over all. Garlic would be great in the mix also. I did discover that these little babies turn into little exploding grenades after they’ve been roasted for a while! Use caution when stirring.

I roasted them until lightly browned, like this. Aren’t they beautiful!

After removing from the oven let them cool slightly. Depending on how thick you want your soup you can drain off some of the liquid at this point. If you drain it all you’ll have something more like sauce. Add some butter if you’d like (I used 4 T for 5 cups soup)  and salt to taste. I also put a generous drizzle of honey in mine. This is where you need a really good blender. With all those little peels in there you’ve got to have a blender that will blend them up thoroughly. I have a Bosch and it worked perfectly.

After a few minutes of blending this is what it looked like. Give it a taste and see if you need to add additional salt or honey. Basil blended in now would be great also.

The finished product!

And now, if you walk around the house bragging about how wonderful this tastes, you will find yourself with nothing left to put in the freezer! Oh well, I’ve got several more flats of cherry tomatoes to go!

Enjoy!!

 

 

Dried Tomato, Basil and Orzo Salad

Here’s a super quick and easy salad that captures the best of summer flavors…tomato and basil. It’s quickly become a favorite around here this summer. Give it a try, I think you’ll like it!

Ingredients:

2 cups uncooked orzo pasta

1/2 c chopped fresh basil leaves

1/3 cup chopped, dried tomatoes

2 T olive oil

1/4 c grated Parmesan cheese

1/2 t salt

1/2 t ground black pepper

First of all, the original recipe called for oil packed dried tomatoes but I just use our dried tomatoes, crushed, and with a little oil poured over them.

Cook the orzo in a large pot of boiling water for 8-10 minutes or until al dente. Drain and set aside.

Place basil and tomatoes in a food processor and pulse 4 or 5 times until blended.

This is what our basil-tomato mixture looks like.

In a large bowl, toss together the orzo, basil-tomato mixture, olive oil, Parmesan cheese, salt and pepper. Serve warm or chilled.

A pesto primer

It’s that season, when the tomatoes are at their peak and the basil is growing faster then we can cut so it’s time to make our year’s supply of pesto. Here’s a little photo tutorial in case (gasp!) you’ve never made it!

First you have my lovely daughter pick a huge bucket of basil for you….wait…no, you’re supposed to come and buy that from us at market!

At this point you have to decide if you need to wash your basil. Ideally your basil has been well mulched and you just got a lovely rain to wash it right before it was picked…okay, so this year hasn’t been ideal. Maybe we should wash it.

Then of course you get to pick all the leaves off the stems. This is the hardest part of the job…well, not really hard, just a little time consuming. But the fragrance in the air will make it all worth it.

Garlic would be the next ingredient to gather. Mine of course looks rather ratty since we tend to sell the good stuff and use the “not so pretty” stuff. Oh well, it all tastes great.

Some sort of nuts is the next critical ingredient. Pine nuts are the typical pesto nut but for the sake of cost we usually use almonds or walnuts. I know, you pesto snobs out there are probably about to have heart failure at this point but considering how much of this we make, I prefer the cheaper ones.

All of these ingredients, along with some olive oil, salt, lemon juice and Parmesan cheese are all blended together until fairly smooth. Doesn’t this look yummy?!

I usually put all the ingredients in except the oil and then poor the oil in while the food processor is running, but for the sake of picture taking, we just dumped it all in.

Once blended we spread it on a cookie sheet and freeze. After it’s frozen, scrape it off, break it into chunks and put it in quart size freezer bags. This is so great to pull out in the winter and put it on pasta, spread it on homemade pizza, or add a dollop of it to tomato soup or anything else you want to spice up with a bit of basil flavor.

Here’s the actual recipe:

 

Basil Pesto

2 1/2 c fresh basil leaves

1/2 c parsley-this is optional but helps it keep its nice green color

1/2 c olive oil

1 T chopped garlic

1/4 t sea salt

1 T lemon juice

1/2 c walnuts, almonds or pine nuts

2 T Parmesan cheese-we usually don’t add this until we’re ready to use it or not at all

Place all in food processor and blend. Use immediately or freeze.

Just so you’ll know, I never actually follow the recipe. Exact measurements are not critical for this, just enjoy!

It’s just worm poo

With all  my big helpers gone this morning I took my youngest out to help plant basil.

After I marked the planting holes I instructed her to put a handful of worm castings in each one before planting.

About halfway through the job she comments, “You know mom, this looks just like dirt.”

Me, “yeah, I know, but it’s just  worm poo.”

A moments silence and then “WHAAAAAT, I PUT MY HANDS IN WORM POOP?”

Okay, so I thought she knew what worm castings were. With her being the youngest of several I guess sometimes I just assume she knows some things that I’ve forgotten to teach her.