Vegetables: You Choose Them. We Deliver Them.

peas, peaches, golden beets, carrots, butterhead lettuce 

It's that time of year to join our Buying Club! 

So what's the deal with this Buying Club?

 Who's it for? 

Is it just like a CSA? 

....Are questions I get often and I am here to provide you with answers!
And then...I hope you'll join us.  

eggplant, artichoke, husk cherries, tigger melon, lima beans, golden midget heirloom watermelon, heirloom tomatoes

What's the deal with this Buying Club? 

Our buying club is an opportunity for you to have the freedom to choose the fruits and vegetables you get each week or enjoy the element of surprise with out an entire season commitment upfront (unless you're into that...we offer a full season with 4 flex weeks). Above all I want to provide you with safe and healthy food that you enjoy and that's FUN!  

You can also choose to have your items delivered to your house for a flat fee of $4.99, pick up on the farm or pick up at one of the tailgate markets we go to each week. 

Who's the Buying Club for? 

• People who want to support and buy locally but want to do it on their terms
• People who have a garden but need to fill in with what they can't/aren't growing like peaches!
• People who love the idea of delivery and coming home from work to fresh veggies waiting for them on the front steps.
• People who are in need of an office gift (welcome back or congrats on your promotion), a hostess gift, a welcome to the neighborhood gift, etc.  These are available 7 days a week with 48 hours notice. 

Is it just like a CSA? 

Well yes and no...yes, in the respect that you're supporting a local farm and farm family.  We are not like a CSA in that you choose: what, how often, and where.  So if you're a small family, one person, a home gardener, someone who travels often or someone who may just want a week off from cooking every once in a while we're a fun option that you'll look forward to.  

With us, order a month subscription and then take a week off. Or order week to week choosing your own items. Or maybe you're making peach jam this week and need 8 quarts of peaches. You can order 8 quarts of peaches.

The Buying Club runs from June-Thanksgiving. 

Head over to our webpage and check out more Buying Club page details and to join HERE!

And/Or 

Visit our online store to purchase your first week, month, 

or season (season includes 4 flex weeks) HERE!

On Your Plate in 2015

So it's seed selection time...some are already ordered. Other orders are sitting in the shopping cart as I make final revisions and others have yet to be finished. Out of curiosity I always love to look at "lists" that predict everything about the new year...especially, since I'm in the food business: food lists.

So after looking looking through a few lists predicting the "top" or "most trendy" foods I was pleasantly surprised by a few, shocked by some (insects in food as added protein were on several lists), and interested to research some others (farro and some of the grains on many of lists I think deserve farmers' attention).

Here's a list...of the "lists":

1. So all the "lists" agree on 2 things: fermented foods (I mean who doesn't love a good pickle...or sauerkraut) and fats/butter.  My question is when was butter ever on the "out?"

now for the vegetables (in no particular order).....

• Cabbage

MindBodyGreen looks into the crystal ball and says we'll be seeing more and more cabbage at restaurants.  You know I'm over joyed by this since cabbage is at the top of my favorite vegetable list.

• Peas

TIME says as people look for more protein in their diet peas are a great non-GMO option to fulfill that need. I have said it before...I live on shelling peas in the spring.  Eating them though out the day, all day during the spring. There are few things more delicious to me than a fresh shelling pea.

• Vegetable "Mash-Ups"

Entrepreneur takes a look at vegetable crosses like Kalettes (kale crossed with brussels sprouts) or Broccoflower (broccoli crossed with cauliflower) to be trendy.

• Cauliflower

People asked Pinterest for the top food trends and cauliflower made the list.  Cauliflower is such a versatile vegetable.  Plain, as rice, as pizza crust and the list goes on...just check out Pinterest for proof.  A friend of mine actually told me it's her secret ingredient in her pumpkin pie. Who know?!

Also on lists are grains like Millet and Farro and a rise in demand for local meats.

I think 2015 will be an exciting year to see what our customers are seeking out to prepare. 

Home cooks are some of the most inventive, curious, and brave food creators out there...I know because you tell me about your food adventures each week!

Kalette Quiche

kalettes off the stalk

Kalettes which where originally introduced as Flower Sprouts which I liked to call Krussels (such a fun word) are what the professional rankers of the world are saying will be in the top "trendy vegetables" of 2015...some actually put in the top 10 of 2014.  Recently I have seen Kalettes popping up here and there - I actually saw them on The Kitchn's instagram way back in early spring. 

I still had a few left in the field so before it became nightmare-ishly cold I picked an armful and off to the house I went. 

kalettes on the stalk

While Kalettes are a cross between brussels sprouts and kale I think they taste more brussels sprout than kale.  But they are really nice satueed like kale or paired with bacon like brussels sprouts.

Due to my recent egg farming operation I had a surplus of "ugly" eggs in the fridge. So what other option did I have than to make a quiche?

Kalette Quiche

9 eggs
1/2 cup milk
3 strips of bacon, cooked until crispy and bacon grease saved
salt and pepper
1-2 stalks of Kalettes
1 pie crust

Either make your favorite scratch crust or grab a frozen pie shell.

Cook bacon until crispy. Set to the side on a paper towel.

You're going to cook your kalettes in the same pan as the bacon. You want to have about 2-3 tablespoons of bacon grease for cooking the Kalettes so if there's too much spoon some out.

After washing and snapping the little kalettes from the stalk saute in the "bacon pan" until they are tender.

Whisk eggs with milk, salt and pepper. Pour into pie shell. Crumble the bacon into the egg mixture. And finally add your cooked Kalettes.

Bake for 35 minutes at 350.