Favorite Ways to Use Microgreens

Microgreens. Tiny little baby plants, which are full of flavor and nutrition. They're cute too. Typically used raw they are very, very versatile. 

With Eggs

If you have been following me for any given amount of time you've probably seen my post 800,000 pictures of eggs and microgreens. This is undoubtedly my favorite way to use them. My morning plate most often has a bed of Zesty Mix! microgreens, topped with 3 over-easy eggs and hot sauce. It's an easy way to start the day with veg. Top a frittata, toss in with scrambled eggs, tuck into a breakfast burrito - they are a perfect companion to eggs.

Sandwiches and Wraps

Tuck the tiny tasty micros into a taco, wrap or sandwich. Or top an open-faced sandwich, as I have pictured. We love micros with all variety of taco and burrito! You could make a wrap entirely of micros and it would be grand. Try layer in a BLT.

I'll just tuck this in with tacos...top all fashion of "bowls" that are so popular. We love atop our Korean Beef.

Meats and Seafood

A customer sent us this dinner pic (I don't know why they didn't have us over?!) and it is on point. A juicy steak or chop and a bed of micros pairs well. Some scallops or walleye can make a great companion too.

With Salad

Microgreens are fantastic on top of a salad, easy peasy. They could certainly serve a a small side salad too, as pictured above. Don't forget taco salad. Or sprinkled on a pasta salad.

All in all microgreens are SO very versatile, just try them with your particular favorite dishes and you are sure to find a good pairing. I've only added them to about one item where I thought they didn't really pair well, but it wasn't bad. We'll sprinkle on just about everything! 

Aim for 1 cup of raw greens, or a 1/2 cup cooked each and every day - studies show it keeps our brains younger! Microgreens are an easy way to keep greens in the diet, add flavor and nutrition...and feel a little fancy when you sprinkle them around. 

P.S. Pro tip...you could take this same advice for pea shoots!! 

Freezing Rhubarb

Rhubarb is chock full of vitamin C, fiber, vitamin K, and several B-complex vitamins, rhubarb is low in calories (about 13 per half-cup serving). However, because it is so tart, recipes often call for sweetener to be added, which can raise the amount of calories.

Rhubarb Quick Tips

•One pound of fresh rhubarb = about 3 cups chopped or 2 cups cooked.
•Remove leaves and store rhubarb stalks in a plastic bag in the fridge for about a week. If stalks get limp, stand them in a cup/sink of cold water for an hour.
•Not into canning? Chopped rhubarb can be frozen for up to six months (or so).
•Because of its acidity, rhubarb will turn your pan brown unless you cook it in a stainless steel or enamel-coated cast iron (non-reactive pans).

Freezing Rhubarb is Easy!

Give your rhubarb a rinse, to remove any dirt or grass.
Trim off ends and any bad spots.

Chop into pieces about an inch long and spread out on a cookie sheet in a single (or there abouts) layer. Pop those sheet pans into the freezer! Once the rhubarb is frozen transfer into a freezer container of your choice. If using freezer baggies, or tupperware, use within 3-6 months. I prefer vacuum seal bags and aim to use within one year.

You may want to portion the rhubarb into amount for your favorite recipes. You can even note that recipe on your container. A triple batch of strawberry rhubarb jam calls for 6 cups, so I always do a few in that amount. Don't forget to write the date on the bag!

Rhubarb may also be canned, dehydrated or freeze dried.

Using Frozen Rhubarb

When we use frozen rhubarb we just throw directly into the recipe, no need to thaw. It may be a bit watery when thawed. Nothing coming out of the freezer is going to be like the fresh product, but it's going to taste great and do the job!!

6 Ways to Prep for Preserving Now

Preserving season is already upon us!! What?! Wait?! you might be saying, but it is. I've harvested willow bark and stinging nettles, both for tinctures, thus far and it's time for me to harvest more stinging nettle for teas and infusions. Asparagus is already here, rhubarb is just around the corner, someone out there is likely picking radishes and it just rolls on and picks up from there!

Last week I pulled strawberries and rhubarb out of the freezer to make jam - delicious abundance. This week I'll roast the last butternut squash. You never regret taking the time to preserve.

So, how can you get ready for the coming season, or seasons, of preserving? Here are a few ways...

1. Clean out your freezer!

This is a big goal for me right now. (That I'm totally behind on...we need to eat more tomatoes!) I like to get my large chest freezer kinda tidied up and cleaned out for the beginning of the season. It's no good to stack new items on top of old items - things get lost. Sometimes that's good when you come across a surprise package of asparagus (or bacon), but when you find a bag of strawberries from 2014...

Don't have a freezer? Get one!! (We have three. Two mainly for meat.) Soooo handy. I like to can, so things are energy dependent and perishable, but there are many things that are simply easier to stick in the freezer - fruit, rhubarb, peppers, celery, greens, corn, bone broth, peas...

2. Tidy your pantry.

Whether you have a whole pantry room in your basement, a closet, or a cupboard in your kitchen, give it a look-see. Clean it up. Get familiar with what left to help you prioritize for the seasons ahead.

This helps me see what I'm not using. Haven't gone through a ton of green beans, so not a huge priority - tend to eat them mostly fresh.

2. What have you run out of?

Just to organize your brain for preserving season, and plan your shopping/gardening. Clearly you use these items the most and want to preserve more this season. Spend your time preserving what you really use - this is where it will save you money and bring more enjoyment!

For the first time in years I actually froze enough celery! Yay! I dried celery leaf as back up when I run out. We're out of jam, and salsa...more of those this year.

3. What's high priority? What do you spend the most money on?

Kinda what we talked about above. Know where you are going to source these important items (market, specific farmer, maybe this takes precedence in your garden). Again, this is what's going to save you money and bring more enjoyment.

We go through a lot of tomatoes, so this always is high on the list. Now, with a little one in tow, freezing and canning fruit (to round out our apple diet) is high on my list. What fruit we don't grow I buy in bulk from a local co-op, or other small farms.

5. Get your tools sorted.

Handy tools include a pressure canner and a water bath canner, along with canning funnels and tongs, etc., as well as a dehydrator (or two). Make sure to get your own lined up and ready, or perhaps go in on items with a friend, family member or neighbor - make it a social event!

If you don't have any of these items, perhaps pick one as a place to start. Dehydrators are great for many, many items; we primarily use them for herbs, apple rings and mushrooms, as well as extra onions in the winter sometimes. Water bath canning is for high acid items - applesauce, tomato stuff, jams, pickled items - and can be less time consuming than pressure canning. But, I think a pressure canner is essential - broth, meats, veggies.

The Living Earth Center in Mankato has all of these items to loan out as well!

6. Get your sources sorted.

As the season rolls on think about where you're going to purchase or trade for your high priority, and other, items. Thinking you are going to need a 5 gallon bucket of peas, instead of the quarts at the market tables? Talk to your farmers ahead of time about large quantities, or to find out who has your favorite tomatoes, etc. Are you growing these items? Buying them at market? Ordering through a co-op? When it comes to meat (I consider sticking a whole hog in the freezer part of my preserving plan.) you need to think ahead for bulk quantities (best bang for your buck).

Don't know where to find something? Ask your friendly local farmers! The Mankato Farmers Market has already opened and New Ulm's market begins at the end of June.

Okay, go get started!

During this rain day I'm going to put a pound or two of asparagus in the freezer and dry some nettles!

What are you excited to preserve this season?

Will this be your first year preserving? What questions do you have?

Prepping & Planting Potatoes!

It's aaaaalmost time to set these spuds in the ground and let them work their magic. I love love love freshly dug taters for dinner! These will keep us eating good from July through to about March! 

My Potato Plans

We will be planting 40 lbs of seed potatoes, or 150' of potatoes. I have 5 lbs of Natascha (new to me, my fav is Mountain Rose, but it was out of stock), as our early variety, which we will dig and eat fresh during the summer. As our mid-season variety we have Kennebec, a standard for us, which we will dig and eat fresh during the fall; at some point digging the rest to cure for storage. Lastly we have Green Mountain, an heirloom storage variety I just love; it does well on our site (clay-loam) and stores great. We'll plant 20lbs of Green Mountain to dig and cure in the Fall, for our winter storage potatoes and for our Winter CSA customers. 

I plant the early varieties at 8" and the late variety at 10", nestled in the bottom of a 6-8" trench. After planting cover with a couple inches of soil, filling the rest of the trench in later, as the plants grow. It's nice to mulch potatoes, if you are able, as they are water hogs and love the extra moisture. While most veggies in the garden like 1" per week, potatoes like 2".

After 17 days waking up/sprouting.

Greensprouting/Chitting Potatoes

The potatoes pictured are just over halfway through the Chitting process - I chit you not this works great. ;) When our potatoes arrived just over 2 weeks ago we began to "wake them up" by bringing them into the basement (60-65°) and keeping them in complete darkness. During this time they start to put out little white sprouts (like taters that sit in your pantry too long).

After 2 weeks they were moved to the spare bedroom to sturdy up for planting. Left open, as pictured, in a space with indirect light, these shoots will begin to green up and get tougher. This get them ready for planting, sturdying up so they are less likely to break off when being handled.

Click on over to our Facebook page, check out the videos section. I have two videos from when the seed potatoes arrived from The Maine Potato Lady, and from their transition to light. I'll post another at planting time.

As you can see in the pics some sprouts are longer than others. You don't want them to get too long, but each variety may act a little different and, of course, it will depend on the temps in your house as well. If you have longer sprouts you just need to be careful when planting.

Nice sturdy little shoots.

Planting Time

After about 4 weeks in the house these guys will be itching to get in the ground (like all of us itching to get our hands in the dirt!). So, in about two weeks, when the sprouts are nice and sturdy and ground temp is around a nice 60° (no need to rush folks) we will plant them out. A good phenological sign is when the dandelions are blooming (not the ones on the South side of the house).

Do you have to greensprout them? No, certainly not, but it has worked well for me. It gives the potatoes a head start in the garden and potentially can create higher yields. I like that, as with our heavier soil, which can somewhat restrict set growth, it's nice to have an advantage.

Well that's potatoes for tonight! I'm trying to post more on facebook, and a bit here, about what we're planting, how were growing and cooking, so follow along on facebook and if there is anything you are wondering about please holler!!

Sowing Seeds

An update with what we have seeded in the greenhouse, and in the garden!

Many folks are asking about more gardening and food preservation questions - let us know what you're looking for and we'll try and walk you through what we do as the season goes on!

It's good to see all this spring green - inside and outside of the greenhouse.

Onions, lettuce, peppers, basil, pea shoots.

What's Growing in the Greenhouse

onions
celery
lettuce
peppers
tomatoes
tomatillos
ground cherries
kale
chard
herbs: sage, ashwaganda, parsley, basil, rosemary
(Items I don't grow anymore that I would have started by now - leeks, other herbs.)

Some seeds I sow into small pots, then transplant the out into
larger plugs or pots. Sage, rosemary, basil, beet greens, chard pictured.

I still have a couple rounds of pea shoots, the last seeding of microgreens and a last cutting of winter lettuce (personal) growing in the greenhouse as well.

Microgreens, celery, ground cherries, pea shoots.

More pea shoots, tomatillos, early basil, kale, parsley, many tomatoes!

Early Spring Crops

When the soil is ready to be worked, mid-late April, There are many items you can get into the ground to get the garden greening up. If you've planted garlic, or rhubarb, it's already poking up and greening your garden!

Last Sunday, April 5th I planted spinach! This is the earliest I have ever been in the field. Don't despair if you are not ready, you have plenty of time to plant. I never depend on getting in the field before April 20th, and I don't get warm season goodies (tomatoes, squash) in until the end of May. Sunday the soil was at 54° - great for spinach - I'm waiting for 60° for my peas, potatoes, onions. I usually plant onions and potatoes around May 1, but it may be earlier this year! My lettuce is ready to head outside as soon as the real cool temps (20s) pass.

As soon as you can work the soil there are many crops you can plant - cool season crops, root crops, greens. Spinach, lettuce and radishes are nice items to start with, as they have shorter seasons and you can plant another crop after them. It's good to get peas in on the early side, so you get a crop before the heat of the season comes in. Any root crops can go in early too - parsnips, carrots, beets, turnips, etc. Carrots and beets can be planted in multiple successions through July; do a late crop for storage roots.

Here's one reference for you - Minnesota Vegetable Planting Dates Chart

What I plan to seed/transplant in April - spinach (direct seed), lettuce (transplants, but can be direct seeded well), peas (direct seed), kale (transplants), chard (transplants).

I'll have some transplants at the store a little later on - stay tuned for updates. I recommend Shellee's Greenhouse, in Madelia, as a great source for garden transplants! A great small business that supports the community, we also grow organic transplants for Shellee - including heirloom tomatoes, peppers, tomatillos, ground cherries, basil, cucumbers and celery.

Lettuce transplants!

Celery plants headed to Shellee's Greenhouse, Madelia.

Hundreds of tomato babies! Some for the farm,
most for Shellee's Greenhouse, Madeila.

March Produce (What real food looks like)

Here's a glimpse at what we are still eating farm fresh and what March (practically April) food looks like. Fresh storage produce is still abundant; although, we are getting down to the bottom of our bins.

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Real food is imperfectly perfect.

Carrots are a little hairy and sprouty, drying out some. These have simply been stored in plastic bags in the refrigerator. A little colder could have keep them a little better.

Onions are still nice and firm, some are starting to sprout a bit on the inside, no biggie. We simply keep these in baskets in our basement. It's not the ideal condition, but it's what we have. If my onions to start to get real sprouty, and I have a lot left, I'll slice and dehydrate them (you can also chop and freeze).

I've got potato aliens taking over the basement! These are on their last legs. As you can see they have lost a lot of moisture and are starting to get wrinkly and softer. We store these in our basement, along with the onions; they would prefer it cooler and more humid, but this is what we have. I'll make mashed potatoes to freeze when I have many extra like this, but we only have about 7 lbs left.

Thelma sanders acorn squash looking pretty as the day she came off the vine. Some get wrinkly, just cook 'em up, or bake and freeze the puree. While they are past their prime for flavor, I have had these last a year in the pantry - winter squash is your easy preserving friends. Again, just stored in the basement, only stacking 1-2 layers high.

Butternut squash stores just as grand, there are always wrinkly ones too. I try to bake and freeze these guys...if they go too far they just end up going to the chickens or pigs (one reason why animals are essential on the homestead!).

Beets are stored like carrots. Harder to tell, but they are getting a little soft - lost moisture.

Apples, still munching away on these daily. Some are firmer than others, all are still delicious. Many are wrinkly, some a little brown at the center, but quite usable. Last rounds of applesauce, apple butter, and fresh cider, are getting made to use these "beauties" up.

March produce doesn't always look picture perfect, but this is what REAL food looks like. I'd rather be eating this food - grown by us, or someone we know - than have perfect looking food. 

Grocery bills are lowered during fresh garden season, and all winter, by eating fresh, growing our own, and preserving the harvest. We're healthier for it and more connected to our land, as well as our own bodies. When you eat fresh and healthy like this you feel good - it feeds you body and soul.

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Still eating fresh from the freezer - shell peas, peppers, chard, kale, tomatoes, venison, beef, chicken/chicken stock, pork, frozen soup, strawberries, blueberries, raspberries, celery, garlic, lard.

Still eating dehydrated items from the pantry - herbs (basil, sage, oregano, parsley, nettles and more), onions, celery leaf, mushrooms.

Still eating canned items from the pantry - tomatoes, broth, green beans, jams, applesauce...and whatever else I'm forgetting.

Take stock at this time! What have you run out of? What are you missing? What do you need to grow/preserve more of this season?

What's In Store: Week of March 23

Back in Stock!!!

Apple Cider - $7/half gallon 

Just pure apple cider, from our organic apples. No preservatives or colorings. A limited number of jugs are available - in stock this week & next. Drink fresh, or freeze for later.

Freshly harvested

Salad greens!! (A good week for these!)
Zesty Mix & Mizuna (mild) Microgreens
Pea Shoots - 2 oz & 1/2 lb bags (John prefers these for salads!)

Farm Staples

Applesauce - $6/quart
Applesauce Shares are always in season! A case of 12 for $65
Apple Butter
Eggs - quantity limited (Time to think about picking up Easter Eggs.)

Temporary Hours Continue

Monday - Friday 9:00 am - 7:00 pm
Saturday 9:00 am - Noon
Sunday Closed

Last Few Weeks of Winter Greens

I just planted another round of microgreens and pea shoots for two weeks from now - I'll keep going as long as the greenhouse doesn't get too hot and I have space with spring transplants.

I just harvested from the last new batch of salad greens. We'll get 2-3 cutting out of this, so salad greens will be done in about 2 weeks. Get them while they are here!

What's in Store? Week of Jan. 22

***Our snowblower broke, so currently its a drive in/back out situation.***

Salad greens week!!!

Check out our Farm Store tab for more details.

What's in Store This Week:

Garlic
Winter Squash Last call!
Apples: Haralson, Honeygold, Regent, Fireside, Connell Red
Herbal Tinctures: Stinging Nettles, Chaga, Ashwaganda *NEW!
Applesauce
Apple Butter
Raw Apple Cider *Last call! 9 half gallons left - great to use fresh or freeze
Microgreens
Pea Shoots
Salad Greens *Limited. Reminder - greens come in every couple weeks or so, as they grow/regrow...depending on how much sun we get!

Cider Pre-Order by Jan. 10!

**Cider Pressing**
Pre-order cider for pick up next week, during store hours, or by appointment. $7/half gallon - use within 2-3 weeks, or freeze for long-term keeping. Pre-order by Friday, January 10.

Pick up during store hours - W/Th 4-7, F/Sat 9-12 - or by appointment. A limited amount will be available for sale at the store as well.

Straight, fresh, clean raw cider - no preservatives. Drink fresh, make popsicles for the littles, make your own hard cider, mix an adult beverage and more. Keeps long-term in the freezer.

Pre-orders help us know how much to press! We will be pressing next weekend, so please order by Friday - comment below, message, text Brooke at 507-412-7605, or email info@alternativerootsfarm.com

This will be one of our final, or maybe our final pressing, not sure! 

Order Your Holiday Apples!

For baking crisps and pies, baked oatmeal and baked apples, simply healthy snack for loved ones, family and guests over the holidays. Local apples are perfect to round out your holiday (and everyday) cooking.

Order table apples, or baking apples, for pick up at our on-farm store, or delivery by arrangement/availability. Please holler with any questions at all - info@alternativerootsfarm.com or text/call 507-412-7605. November dates are listed, Dec. dates will be added later on.

 ORDER HERE


••Table Apples (1st quality fresh eating apples)
••Baking Apples (2nd quality apples for processing, cooking (and fresh eating with some trimming))

Varieties in stock for holiday apple orders - Sweet Sixteen, McIntosh, Honeygold, Regent, Cortland, Haralson, Mystery 2, Connell Red/Fireside. Varieties are subject to availability.

Orders will be a mix, unless you have special requests, see order form.

••Table Apple Options
3lb bags $6.50 available in the farm store, no need to preorder
10lbs $20
20 lbs $38

••Baking Apple Options
10 lbs $10
20 lbs $17
Bushel (40 lbs) $37.50


ORDER HERE

Alternative Roots Farm Store & Hours

11197 130th St, Madelia
Many other items available for purchase at the farm store - garlic, acorn & butternut squash, eggs, raw apple cider, beets, microgreens, pea shoots, salad greens, applesauce, apple butter, dried apple rings.
Wednesdays 4:00-7:00
Thursdays 4:00-7:00
Fridays 9:00-12:00
Or by appt.


HOLLER WITH QUESTIONS! Thank you so very much!!

Fall CSA Shares Available

Fall CSA Options   ::   Online Order Form

“Going to Alternative Roots Farm to pick up our Fall Share is something we really look forward to. It’s fun to see the animals! The vegetables are great and beautifully displayed. Heading out to the farm makes us “town folks” feel like we are part of the harvest season.” -Yvonne & Lee, CSA members

It’s that time of year again! Join us for our fourth season of Fall CSA. Enjoy the bounty of the season, fresh from the farm. This year our Fall Shares focus on the basics and best of the apple season.

In the past we have had a larger Full size, and a Mini Share; this year there is one more medium sized Fall Share and a new Apple Lovers Share. Join us for our Fall CSA, or swing by the Farm Store!

Fall CSA Shares are picked up at the farm between 4:00-7:00 pm on the dates specified.

Shares are done “market style” where you bag up your items—please bring your own container(s).


Wednesday, October 2  |  Hunter’s Moon Share  |  $45
Apples—fresh eating and baking, apple butter, applesauce, apple rings, acorn squash, butternut squash, garlic, onions, pea shoots, potatoes, kale/chard. Add on items will be available in the farm store.

Wednesday, October 30  |  Snow Moon Share  |  $45
Apples—fresh eating and baking, apple butter, applesauce, apple rings, acorn squash, butternut squash, garlic, onions, pea shoots/microgreens, kale/chard, potatoes. Add on items will be available in the farm store.

All items subject to availability, items may change based on abundance, or availability of other produce.

Apple Lovers Share  |  $30
Apples 4# bag, 2 apple butter, 2 applesauce, apple rings.

     Available Oct. 2 and 30, along with Fall CSA, or anytime in October by preorder appointment!

Online Order Form

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Apple Season Farm Store Hours

The A.R.F. Farm Store is now open! 

Store Hours

Wednesday 4:00-7:00

Thursday 4:00-7:00

Friday 9:00-12:00

Saturday 9:00-2:00 (mid-August-October)

Our farm is located 12 miles South of New Ulm, 23 miles West of Mankato and 8 miles North of Madelia, 1.5 miles off Hwy 15, at 11197 130th St, Madelia, MN 56062.

Turn in where you see our farm sign, and the open/closed sign; the Farm Store is located in the large rounded quonset hut.

What's in Store?

A mix of seasonal items, eggs and canned goods. Apples and apple cider during apple season! Summer greens - kale and chard - garlic, onions, cucumbers, basil and herbs, tomatoes - always changing with the seasons. During the winter (Oct-Mar) watch for baby winter salad greens, microgreens and pea shoots from our passive solar deep winter greenhouse.

Canned items include our ever popular no-sugar applesauce and apple butter, as well as strawberry jam, strawberry-rhubarb jam, and more.

Snapshot of mid-August: Apples, apple cider, eggs, cucumbers, zucchini, chard, kale, onions, basil, herbs, garlic, tomatoes, applesauce, apple butter, jams, herbal wellness.

Shopping Tips

•We take cash or check, please come prepared to pay exact change.
•Please bring reusable shopping bags to keep waste down. Plastic bags are available in store also.
•Contact us ahead of time for special orders, large orders, or out of hours appointments.

Farm Store Hours & New Items

We are so grateful to everyone who stopped to shop at our farm store in the first two weeks being open!! Folks enjoyed our first sales crop of raspberries, along with greens, eggs, jams and more.

Farm store is closed this week, but we'll re-open Wednesday August 7th with regular hours (below). Mid-August we'll add Saturday hours, for apple season!!

Watch for our FIRST APPLES OF THE SEASON next week! Pristine apples are delish!

Pristine are wonderfully tart, crisp, juicy and firm, with flavor and sweetness under the tartness.

What's Coming

Apples start with Pristine next week and continue regularly with Zestar! beginning mid-August. Watch for fresh garlic appearing over the next couple weeks. The first tomato has been picked, so tomatoes will be regular soon. Follow on facebook for updates!

Farm Store Hours

Wednesday 4:00-7:00
Thursday 4:00-7:00
Friday 9:00-12:00
Saturday *beginning August 17 9:00-2:00

Please come prepared to pay exact change cash or check. We're generally around, but the store runs on an honor system. Bring bags to keep plastic use down!

Coming Soon!

Farm Share Options Coming Soon!

We offer different share options that provide you with a discount on a little larger purchase of various items. Perfect for enjoying the best of each season and stocking the pantry or freezer!

Fall Apple Share Sign Up

Opening shortly! Beginning in September enjoy 6 weeks of seasonal organic/transitional organic apples. Pick up at the Saturday Mankato farmers market or on farm (12 miles South of New Ulm, 8 miles North of Madelia). More info: 2019 Shares.

$54.00 :: 24 lbs/4 lb Bag x 6 weeks

Tomato Shares

10 or 20 lbs boxes of organic, heirloom tomatoes for canning. For purchase during the season as available - join the wait list to be notified.

$28  ||  10 lbs  30% discount
$52  ||  20 lbs  35% discount

Pesto Shares

Includes 2 lbs of fresh, organic basil and 4 heads of organic garlic. Delivered as available in August/September. Eat it fresh and stock up your freezer.Add into scrambled eggs, pastas, spread on sandwiches or garlic bread or pizza. Delish! For purchase during the season as available - join the wait list to be notified.

$23.00  ||  2 lbs basil & 4 bulbs of garlic

Fall CSA Shares

Fall CSA Shares will be offered once in September, twice in October. Sign up for one, or all three, dates - coming soon. An on-farm market will also be available during Fall CSA pick up.

Full details coming soon!

Now Available!

Applesauce Shares  -  Apple Butter Shares

Applesauce Shares - A case of 12 quarts for $65. A popular option for the kiddos!

Apple Butter Shares - A six pack of butter to stock your pantry, $26.

Clean eating treats made with no extra sugar - just local honey!

Rhubarb time!

Spring is sprouting up, and blossoming forth, all over the place! That means it's almost rhubarb time!

This brief delicious season is the right time to enjoy rhubarb crisp, making jam and freezing chopped rhubarb for year-round use.

Rhubarb is chock full of vitamin C, fiber, vitamin K, and several B-complex vitamins, rhubarb is low in calories (about 13 per half-cup serving). However, because it is so tart, recipes often call for sweetener to be added, which can raise the amount of calories.

Rhubarb is excellent for canning and easy to freeze. Here are some rhubarb tips:

•One pound of fresh rhubarb = about 3 cups chopped or 2 cups cooked.
•Removing leaves and store rhubarb stalks in a plastic bag in the fridge for about a week. If stalks get limp, stand them in a cup of cold water for an hour.
•Not into canning? Chopped rhubarb can be frozen for up to six months (or so).
Because of its acidity, rhubarb will turn your pan brown unless you cook it in a stainless steel or enamel-coated cast iron (non-reactive pans).


Try a recipe or two!

Rhubarb-Yogurt Tart

Strawberry-Rhubarb Crisp Bars

Rhubarb Simple Syrup

Rhubarb Crisp