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!

 

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Tomato Cucumber Salad

For any of you who have known us for more then a week, you probably already have this recipe, but for those who don’t, here it is. It is, hands down, our all time favorite way to combine tomatoes and cucumbers. Those new fresh onions are just perfect in it also. We even have the dill for it!

Dilled Tomato and Cucumber Salad

2-3 medium cucumbers, sliced 1/8″ thick

1 pint cherry tomatoes, halved

1 medium sweet onion, thinly sliced

2 T fresh snipped dill or 3/4 t dried dill weed

2 T salad oil

1 T vinegar

2 t sugar

1 1/2 t salt

Place first three ingredients in a bowl.

Combine dill, oil, vinegar, sugar, salt and pepper; pour over vegetables and toss. Refrigerate until ready to serve. 6 servings.

ENJOY!!!

Fennel Slaw

Everyone is always asking what to do with fennel and sometimes I have a hard time with it too so thought I should try something new with it. From Farm-Fresh Recipes by Janet Majure. This was GREAT!

 

Fennel Slaw

2 T cider vinegar

1/3 c mayonnaise (we used vegenaise)

1/2 t black pepper

2 t sugar

1 1/2 T chopped fresh dill

1/2 t grated lemon peel

salt to taste

1 1/2 # fennel bulb

Whisk vinegar, Mayonnaise, pepper, sugar, dill, lemon peel, and salt together. Cut off and discard fennel stalks (or put in a salad!). Halve fennel through root end; discard core and any discolored outer leaves. Thinly slice fennel. Toss fennel with enough dressing to coat. Serve.