Well its turned a little cooler so some hot crops are slowing down a little. Woodchuck is still eating my brassicas. I’m trying a new Deer/Critter repellent here and at the big property where , the deer are almost wiping me out. Its all organic but apparently stinks to high heaven. So, if you smell […]

Hello all thanks for reading the directions carefully. I have some notes/recipe ideas below this blog for sorrel and new zealand spinach. These 2 are huge hits in Chicago, are gaining popularity and we love them! Also, sooooo many different things to do with your summer squash. I live on it! I never peel it […]

Hello all I meant to send this link for sorrel this farm did a nice job of listing other folks recipes http://www.mariquita.com/recipes/sorrel.html New Zealand Spinach : process when you get it, pull leaves off, rinse, repeat, strain or spin, put back in a baggy or use. Round Zukkini REcipes: http://www.yummly.com/recipes/round-zucchini Thanks, M

It’s been hot!! Here’s what’s in the bags Full: Early Wonder Beet Genovese Basil Sorrel( try the pesto or juice) Floridor Summer Squash (don’t peel, slice and grill, sautee, quick pickle, halve then stuff and bake) Mix: collard, swiss chard, some kale Candy onions Eggs HALF Floridor Summer Squash (don’t peel, slice and grill, sautee, […]

Another great weather week! did you know turnips can be french fried, caramelized, or sliced and used in place of chips? Full Shares Mizuna Arugula Fennel Fronds Turnips New Zealand Spinach Mars Onions Golden Zukkini Eggs Half Shares: Mizuna Arugula Turnips Basil Onions Eggs Thanks for your support!! M

I really really want you to have ALL that is picked for you so, please please please read directions carefully 2 half shares did not take the turnips(its okay if you don’t want them) they are in a bag in the door of your fridge. thanks. Any concerns, don’t hesitate to email me. l. Take […]

It was great meeting all of you Sunday!! I hope you loved your goodies! I’m not sure if I’ll have egg s this Sunday or not for you, ha. Chickens are molting, we will see. So, it will be a surprise. Remember, you get them 6 times per year. Well , the woodchuck ate 90 […]

Fennel Fronds: You can use them like you do fresh dill. They’re milder and subtler. I often add them at the last minute to sauces for fish, seafood and even potatoes. For example, heat olive oil, lemon juice, snipped fennel fronds and, optionally, capers and green olives until just warmed through, and spoon over roasted, […]