September 27th, 2012

Apples

Cucumber

Kale

Chard

Collards –great for soup greens

Tomatoes

Parsley and thyme bundles

Carrots

Rutabaga

Turnips

Summer Squash


We also have pumpkins and gourds for sale; just email Lissa if you want some. 

September 20,2012

Stir fry veggie package :

Pac Choi

Bok Choi

Green Onions

Cabbage

Asian Eggplant

Peppers (including a red for some heat)

Daikon Radish

Watermelon Radish

Rainbow Swiss Chard/Kale

You will also get:

Cucumbers

Apples

Tomatoes

September 13,2012

Kale

Chard

Apples

Summer Squash

Cucumbers

Peppers (hots and sweets) 

Carrots









Eggs 

Basil

August 30, 2012

Tomatoes – cherry and large

 

Peppers – sweet and hots for those who like hots

 

Cucumbers

 

Kale

 

Summer Squash

Beans




Corn 
Eggs






 
IF ANYONE IS INTERESTED IN LARGE QUANTITIES OF TOMATOES SEND LISSA A QUICK EMAIL

August 23, 2012

Apples

Beans

Carrots

Cucumbers

Green Onions

Peppers

Summer Squash

Tomatoes

***Corn if enough is ripe…. if people don’t get it this week they will the following week

August 16th, 2012

TOMATOES

 The word tomato derives from the ancient Mayan word “xtomatl”.  Tomatoes which are native to Peru were not introduced to Europe until the 16^th century.  The tomato is now widely used across the world.  You should enjoy the tomatoes while they are in season; they are very cold sensitive and will be done growing by fall.

 

CUCUMBERS

First cultivated in India over 3,000 years age and even Iceland grows cucumbers.  They are surprisingly rich in vitamin E and about 95 percent water.  They are enjoyed raw in salads or dips as well as pickled.  They came in hundreds of varieties and colors but all should be stored in the fridge.

 

 

PEPPERS

They are native to South and Central America; following Columbus’s voyage they quickly spread through Europe.  Capsaicin is the chemical that gives peppers the heat; they range from habenaro which are really hot to bell peppers which have almost no heat at all.  Peppers are nutritionally significant; they contain vitamins A, C, and E.  Peppers can be enjoyed raw, cooked and are easily preserved by drying. 

BEANS

They are high in protein which makes them a staple for most vegetarians.  They can be dried and used for soups or eaten raw.  Beans retain more nutrients when they are cooked uncut.  They are highly perishable, but to prolong their shelf life store in fridge in a paper bag. Dried beans however can be stored for years…but you will want to use them sooner.

 

SUMMER SQUASH

 Summer squash is a very fast growing vegetable; once it starts, one plant can produce a lot of squash.  It is about 94 percent and very low in calories; it is a great source of vitamin A and C as well as potassium and calcium.  It is easily digested; nourishing and can replace lost fluids; which is perfect for the middle of summer when you are losing a lot of fluids.

GREEN ONIONS

First cultivated in India over 3,000 years age and even Iceland grows cucumbers.  They are surprisingly rich in vitamin E and about 95 percent water.  They are enjoyed raw in salads or dips as well as pickled.  They came in hundreds of varieties and colors but all should be stored in the fridge.

STATE FAIR APPLES







EGGS

August 9th, 2012

Summer Squash:

 Summer squash is a very fast growing vegetable; once it starts, one plant can produce a lot of squash.  It is about 94 percent and very low in calories; it is a great source of vitamin A and C as well as potassium and calcium.  It is easily digested; nourishing and can replace lost fluids; which is perfect for the middle of summer when you are losing a lot of fluids.

 

Beets:

Very high in vitamins A and C as well as the carotenes.  Beet greens contain a lot of iron and calcium; so don’t forget to eat the greens as well.  They will retain integrity for up to three months if stored in optimum conditions; however the greens will diminish quickly.  The greens can be cut and wrapped in a damp paper towel and stored in the fridge.  Store the beet root in a plastic bag in the fridge.

 

Onions

The pungency of an onion reflects the amount of sulfer in the soil when the onion was grown.  The onion can have a very strong flavor when eaten raw but is much sweeter when cooked.  It adds a ton of flavor to any dish and is used a lot in all sort of cuisines. Bulb onions will store for several months in a cool dry place.

 Tomatoes

 The word tomato derives from the ancient Mayan word “xtomatl”.  Tomatoes which are native to Peru were not introduced to Europe until the 16^th century.  The tomato is now widely used across the world.  You should enjoy the tomatoes while they are in season; they are very cold sensitive and will be done growing by fall.

 

Cucumbers

First cultivated in India over 3,000 years age and even Iceland grows cucumbers.  They are surprisingly rich in vitamin E and about 95 percent water.  They are enjoyed raw in salads or dips as well as pickled.  They came in hundreds of varieties and colors but all should be stored in the fridge.

Peppers

They are native to South and Central America; following Columbus’s voyage they quickly spread through Europe.  Capsaicin is the chemical that gives peppers the heat; they range from habenaro which are really hot to bell peppers which have almost no heat at all.  Peppers are nutritionally significant; they contain vitamins A, C, and E.  Peppers can be enjoyed raw, cooked and are easily preserved by drying. 
  
 Oriole Apples

August 2nd, 2012

CABBAGE: It is the most globally cultivated plant and is eaten in almost every country around the world.  It has only 15 calories per one cup serving due to it being 90 percent water.  It does however retain a lot of vitamin A, C, calcium, potassium and magnesium.  Properly stored cabbage can last up to 3 months; store plastic bag in fridge. Try boiling cabbage for five minutes with chopped onions and add to mashed potatoes.

CUCUMBER:  First cultivated in India over 3,000 years age and even Iceland grows cucumbers.  They are surprisingly rich in vitamin E and about 95 percent water.  They are enjoyed raw in salads or dips as well as pickled.  They came in hundreds of varieties and colors but all should be stored in the fridge.

KALE:  Oldest member of the cabbage family and was a favorite in ancient Rome.  The largest consumer of kale in this country is Pizza Hut…not for eating; it is only used to decorate their salad bars.  It is a vastly superior to most vegetables nutritionally.  It has the highest protein content of all cultivated vegetables; it also contains high levels of vitamin A,C , B, and calcium.  IT can be eaten raw or cooked; great in salads or stir-frys.  Wrap in damp towel in plastic bag in fridge.

ONIONS:  The pungency of an onion reflects the amount of sulfer in the soil when the onion was grown.  The onion can have a very strong flavor when eaten raw but is much sweeter when cooked.  It adds a ton of flavor to any dish and is used a lot in all sorts of cuisines. Bulb onions will store for several months in a cool dry place.

SUMMER SQUASH:  Summer squash is a very fast growing vegetable; once it starts, one plant can produce a lot of squash.  It is about 94 percent and very low in calories; it is a great source of vitamin A and C as well as potassium and calcium.  It is easily digested; nourishing and can replace lost fluids; which is perfect for the middle of summer when you are losing a lot of fluids.

*you can expect a lot of summer squash/ zucchini this week so check the "Recipes" tab for creative ways to eat it.

SWISS CHARD:  Indigenous to the Mediterranean; it has gone through periods of popularity and disdain.  It is slowly regaining popularity as the latest super food. It is high in vitamin C, E, A, and minerals like iron and calcium. Chard can be eaten raw in salads or cooked in stir-fries.  Try it chopped finely in your morning eggs.  Chard is a great thing to freeze and add to your winter soups; just blanch for 3-4 minutes, drain and bag it up.  Like all other greens it should be stored in the refrigerator wrapped in a damp towel.

TOMATOES:  The word tomato derives from the ancient Mayan word “xtomatl”.  Tomatoes which

are native to Peru were not introduced to Europe until the 16^th century.  The tomato is now widely used across the world.  You should enjoy the tomatoes while they are in season; they are very cold sensitive and will be done growing by fall.

 

PEPPERS:  They are native to South and Central America; following Columbus’s voyage they quickly spread through Europe.  Capsaicin is the chemical that gives peppers the heat; they range from habenero which are really hot to bell peppers which have almost no heat at all.  Peppers are nutritionally significant; they contain vitamins A, C, and E.  Peppers can be enjoyed raw, cooked and are easily preserved by drying. 


Due to the heat the chickens are not laying as much so you will only receive a half dozen eggs this week. 

July 26th, 2012

TOMATOES:  The word tomato derives from the ancient Mayan word “xtomatl”.  Tomatoes which are native to Peru were not introduced to Europe until the 16^th century.  The tomato is now widely used across the world.  You should enjoy the tomatoes while they are in season; they are very cold sensitive and will be done growing by fall.
 

SUMMER SQUASH:  Summer squash is a very fast growing vegetable; once it starts, one plant can produce a lot of squash.  It is about 94 percent and very low in calories; it is a great source of vitamin A and C as well as potassium and calcium.  It is easily digested; nourishing and can replace lost fluids; which is perfect for the middle of summer when you are losing a lot of fluids.

PEPPERS:  They are native to South and Central America; following Columbus’s voyage they quickly spread through Europe.  Capsaicin is the chemical that gives peppers the heat; they range from habenaro which are really hot to bell peppers which have almost no heat at all.  Peppers are nutritionally significant; they contain vitamins A, C, and E.  Peppers can be enjoyed raw, cooked and are easily preserved by drying. 

SWISS CHARD:  Indigenous to the Mediterranean; it has gone through periods of popularity and disdain.  It is slowly regaining popularity as the latest super food. It is high in vitamin C, E, A, and minerals like iron and calcium. Chard can be eaten raw in salads or cooked in stir-fries.  Try it chopped finely in your morning eggs.  Chard is a great thing to freeze and add to your winter soups; just blanch for 3-4 minutes, drain and bag it up.  Like all other greens it should be stored in the refrigerator wrapped in a damp towel.
 

KALE:  Oldest member of the cabbage family and was a favorite in ancient Rome.  The largest consumer of kale in this country is Pizza Hut…not for eating; it is only used to decorate their salad bars.  It is a vastly superior to most vegetables nutritionally.  It has the highest protein content of all cultivated vegetables; it also contains high levels of vitamin A,C , B, and calcium.  IT can be eaten raw or cooked; great in salads or stir-frys.  Wrap in damp towel in plastic bag in fridge.

 

CUCUMBER:  First cultivated in India over 3,000 years age and even Iceland grows cucumbers.  They are surprisingly rich in vitamin E and about 95 percent water.  They are enjoyed raw in salads or dips as well as pickled.  They came in hundreds of varieties and colors but all should be stored in the fridge.  

BEANS: They are high in protein which makes them a staple for most vegetarians.  They can be dried and used for soups or eaten raw.  Beans retain more nutrients when they are cooked uncut.  They are highly perishable, but to prolong their shelf life store in fridge in a paper bag. Dried beans however can be stored for years…but you will want to use them sooner.

You will also be getting cilantro...so make some salsa to get you through these hot summer days.

July 19th, 2012

 BEANS: They are high in protein which makes them a staple for most vegetarians.  They can be dried and used for soups or eaten raw.  Beans retain more nutrients when they are cooked uncut.  They are highly perishable, but to prolong their shelf life store in fridge in a paper bag. Dried beans however can be stored for years…but you will want to use them sooner. 

 SUMMER SQUASH:  Summer squash is a very fast growing vegetable; once it starts, one plant can produce a lot of squash.  It is about 94 percent and very low in calories; it is a great source of vitamin A and C as well as potassium and calcium.  It is easily digested; nourishing and can replace lost fluids; which is perfect for the middle of summer when you are losing a lot of fluids.

PEPPERS:  They are native to South and Central America; following Columbus’s voyage they quickly spread through Europe.  Capsaicin is the chemical that gives peppers the heat; they range from habenaro which are really hot to bell peppers which have almost no heat at all.  Peppers are nutritionally significant; they contain vitamins A, C, and E.  Peppers can be enjoyed raw, cooked and are easily preserved by drying. 

SWISS CHARD:  Indigenous to the Mediterranean; it has gone through periods of popularity and disdain.  It is slowly regaining popularity as the latest super food. It is high in vitamin C, E, A, and minerals like iron and calcium. Chard can be eaten raw in salads or cooked in stir-fries.  Try it chopped finely in your morning eggs.  Chard is a great thing to freeze and add to your winter soups; just blanch for 3-4 minutes, drain and bag it up.  Like all other greens it should be stored in the refrigerator wrapped in a damp towel.

KALE:  Oldest member of the cabbage family and was a favorite in ancient Rome.  The largest consumer of kale in this country is Pizza Hut…not for eating; it is only used to decorate their salad bars.  It is a vastly superior to most vegetables nutritionally.  It has the highest protein content of all cultivated vegetables; it also contains high levels of vitamin A,C , B, and calcium.  IT can be eaten raw or cooked; great in salads or stir-frys.  Wrap in damp towel in plastic bag in fridge.

TURNIPS:  They are ancient and used globally!  A nutritional root vegetable that is an excellent source of vitamins A, C, and B complex, as well as potassium, magnesium, and calcium.  They are also believed to prevent cancer…so eat up.  

TOMATOES:  The word tomato derives from the ancient Mayan word “xtomatl”.  Tomatoes which are native to Peru were not introduced to Europe until the 16^th century.  The tomato is now widely used across the world.  You should enjoy the tomatoes while they are in season; they are very cold sensitive and will be done growing by fall. 

You can also expect eggs this week

 

We have really nice amounts of basil if anyone wants to make a big batch of pesto...

also have cilantro…