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.


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.


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!



Herb and Scallion Rice

We ran across this lovely and simple, recipe in a Martha Stewart magazine. We love it and thought you might also!

Isn’t it beautiful?

It is so simple. Get your blender out and blend the following until smooth:

1 2/3 c water

1/2 c packed fresh cilantro

1/4 c packed fresh mint

2 scallions

1 garlic clove

Heat 1 T olive oil in a saucepan. Add 1 cup Jasmine rice and stir to coat. Cook until slightly toasted, 1 to 2 minutes. Add  the herb mixture and 1 t salt. Bring to a simmer. Reduce heat to low, and cook, covered, for 20 minutes. Remove from heat, and let stand, covered, for 10 minutes. Fluff with a fork before serving.

That’s all there is to it!

We always double the recipe now when we make this. It’s such a nice side dish with many things and it’s fantastic added to tomato soup. I’m thinking some chopped, dried tomatoes added to it would be wonderful also.


Since I’ve found myself with an abundance of mint right now I decided to make a few batches of the puree and put them in the freezer. I can’t wait to pull this out some cold winter day and have it with a steaming bowl of roasted tomato soup…ahh the taste of summer will return!!