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!

 

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!

Asparagus

Ah yes, it truly is spring when fresh asparagus is available in abundance.

If you are one of those lucky people who love asparagus, here is our favorite way to fix it.

The basic ingredients.

Roasted Asparagus Gremolata

Okay, first of all what is gremolata? For you culinary types maybe this isn’t a new word for you but I had to look it up. By definition on a Google search, it is simply a mixture of finely minced garlic, chopped parsley and grated lemon peel, which is what makes this dish taste really great. Of course, it’s got asparagus in it also so it’s gotta be good!

1/4 c chopped fresh parsley

1 t grated fresh lemon peel

2 t minced fresh garlic

2# fresh asparagus trimmed

2 T olive oil

2 t salt (we used less)

Preheat oven to 450. Combine parsley, lemon peel and garlic. Set aside. Dry asparagus. Coat a 12×16 baking pan with the oil. Place asparagus in the pan and roll it around to coat it. Don’t crowd. Roast, shaking the pan occasionally so the asparagus browns evenly, for 8-10 minutes or until firm-tender. Remove from oven and sprinkle with garlic mixture and salt. Makes 4-6 servings.

Ready for the oven.

Ready to eat!