When we heard that ginger could be grown in this climate we were shocked; when planted it we were skeptical; when we saw it begin to send up shoots we were astonished.
Ginger is in this week's share and we were more than happy to unearth these little rhizomes. As we stated to our members, to get really great big amounts of ginger, we'd need to allow it to grow in the ground for a lot longer; and being that our climate won't allow for that, the majority of the ginger we included in the share this week is on the more 'adolescent' side for the plant. Baby Ginger is still very tasty and can be used in all the same ways as normal ginger, although it will be much more tender, less stringy and a little less pungent.
Members this week received Celery, tomatoes, ginger, cilantro, lettuce, bell peppers and onions.
Read more below to see a link to tons of great ginger recipes and our weekly email to members...
We've been waiting for this moment ever since last year's watermelons waited until November to ripen! We planted a number of varieties of melon and canteloupe this year in hopes that we'd have better success.. and we did! Two of the first Heirloom varieties we got in the ground were Takii Gem and Blacktail Mountain. Both are equally delicious and ridiculously pleasing to see ripen in the fields.
Members this week received either 1 large or 2 small/medium Takii Gem or Blacktail Mountain melons, a couple Bell Peppers, Heirloom Tomatoes, Swiss Chard, Thyme, and Purple String Beans.
Red More below to see a great recipe and our weekly email to members...
Turmeric! It's unbelievable that we're even able to grow this in our region, but we learned that given the right environment you can grow it throughout the warm months in Cleveland. We planted ours in early June and are now harvesting little knobs attached to these beautiful tropical leaves. (see pictures below)
In this week's share members received two bell peppers, 2 medium or 1 giant eggplant, a bunch of Chiogga beets, a head of buttercrunch lettuce, a pint of cherry tomatoes, a bag of yellow onions, a 1/2 pint of sugar snap peas, a huge bag of basil and a couple plants worth of fresh turmeric rhizomes and stalks.
Our second and late planting of heirloom brandywine plants are healthier than anything we have growing at the farm and we were excited to prune off some big green tomatoes for members this week. Included in the weekly email is a recipe we can't wait to try for fried green tomatoes!
This week's share included a hug bunch of heirloom fennel, a tri-color bag of sweet/green bell peppers, heirloom brandywine and cherry tomatoes, a huge paper bag of purple and yellow beans, serrano and hungarian hot wax peppers, Easter Egg radishes, and a hug bunch of parsley.
'Read More' below to see our weekly email and try recipes for fried green tomatoes...
Cilantro!! I've personally struggled for many years trying to grow healthy cilantro plants that don't bolt right after getting a few measly leaves. This year we've mastered it.. can't say how, but i think it's just consistent water (go figure) and this weird cooler weather we've been having.
That being said, we also have our first fall harvest of sugar snap peas ready and available for our members!
This week's share included a beautiful eggplant, a bunch of leeks, a pint of mixed heirloom cherry/grape tomatoes, a stuffed 1/2 pint of sugar snap peas, a huge bunch of cilantro, a bell pepper, serrano peppers, and mixed salad greens.
'Read More' below to see our weekly email to members...
Our baby carrots are ready!.. We don't specifically grow baby carrots, but throughout the season we like to continually thin them to allow other carrots some breathing room and to be able to offer baby carrots for market. That being said, many of our 'baby' carrots were somewhat on the medium-normal carrot range this week. We grow a variety of beautiful carrot colors including white, red and purple along with the normal orange.
This week's share included heirloom fennel, French yellow beans, heirloom tomatoes, a big sweet bell and several green bell peppers, dandelion greens, Easter Egg radishes, and baby carrots... click 'Read More' to see our weekly email to members!
This week we harvested our first round of beautiful dark purple Barbarella eggplants! We also harvested our first Tiger Melons and were surprised by how mild they were for the amount of aroma coming off of them. We suggest pairing them with a sweet aged balsamic or sliced thin in a salad with other fruits.
This week, members received an eggplant, beautiful Swiss chard, Easter Egg radishes, a large bag of mixed salad greens, golden beets, a pint of mixed heirloom cherry tomatoes, a huge bag of basil, a tiger melon and 5 jalapeños.
Because the greens of these radishes were so healthy we included a recipe for radish green pesto in the weekly email... click 'Read More' to see our weekly email to members as well as recipes!
This week's share included the first of our cured onions, we love being able to offer some of the freshest storage onions every year, they are super potent and delicious!
Members received a big bag of heirloom Brandywine tomatoes, a bag of storage yellow onions, a heaping quart of purple beans, a beautiful Barbarella eggplant, a few green bell peppers and a head of red lettuce...
'Read More' below to see our weekly email to members as well as a recipe for Eggplant, Tomato and Mozzarella stacks!...
We are co-hosting a local and organic food event this Monday at Bon Vivant in Larchmere. The event will feature vegan and vegetarian eats prepared by ourselves and Michael Bayramian and local beer and wine via a cash bar. Read more about our event in the flyer below and reserve your seats today!! It's going to be a blast and we can't wait to see everyone!
Please feel free to contact Michael at 406-224-5855 or email@example.com or any of us at firstname.lastname@example.org for more information or to reserve your seats.
We have PEACHES!! This is a monumental weekend to us, as it is our first ever peach harvest. We were able to include two amazing peaches in each share this week.
Included in this week's share was a big bag of basil, a quart of edamame, a bag of spicy salad mix, a container of live wheatgrass, three heads of garlic, two juicy peaches and either a medium brandywine or a mixed variety of cherry and grape tomatoes.
'Read More' below for recipes and our weekly email to members...