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“Cincinatti Market”
“D’Avignon”
“Zlata”
“Plum Purple”
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Your urban farm.
For us, the most important thing about this business is getting to know you—our customers and our community. We are not a big farm, we are a family farm. We operate this farm, the farm feeds you, and you support our family. Thank you.
How To Eat It
- Artichokes—The Roman Thistle
- Beets
- Brussels Sprouts
- Cabbage—Cauliflower without the College Education
- Cardoon—Stalking the Thistle
- Celeriac
- The Chicory Family—Endive, Escarole, Radicchio, and Dandelions
- How to Cook Kale (or Collards, or Chard, etc.)
- Cooking Greens
- Cucumbers—Some Like It Hot
- Fava—The Only Old-World Bean
- Fennel
- Garlic Scapes
- Green Garlic—The Onion Family’s Spring Treat
- Kohlrabi—Edible Spaceship
- Mint
- Pea Shoots
- Pumpkin Pie
- Pumpkin Soups, from Simple to Dramatic
- Purslane
- Radishes
- Rapini—It’s All in the Name
- Salsify
- Shelling Beans—The Taste of Indian Summer
- Sorrel—Sour and Sprightly
- Spaghetti Squash
- Squash Blossoms
- Summer Squashes—So Much More Than Zucchini
- Stinging Nettles—A Delicious Spring Tonic
- Winter Squash
- Breaking Into Winter Squash
Eggs:
Last August, we had a chicken massacre. A stray dog killed all of our pullets that would have become our laying flock this year. As a result, we only have older hens. They do lay eggs, but they aren't as productive as the youngsters. This year we will only have eggs available for our CSA subscribers, via an Egg Subscription. We have a total of 40 1/2 dozen egg shares available for the Summer and Fall. If you are a CSA subscriber and want to be sure of getting eggs every week, you can buy an Egg Subscription of either 1/2 dozen or 1 dozen eggs every week. Please contact us for more information.
Why Blog?
I have always tried to write a newsletter for our subscribers every week, and we've had subscribers now for ten years. That's a lot of newsletters, a lot of trips to Kinko's and a lot of paper. During the summer there are times when I just can't get to the whole newsletter project—writing is one thing, but then the printing, the extra errand, etc. get in the way. So, in the lovely spring of 2007 I decided to try something different, and the Farmblog was born. It took me a couple of weeks to find a flow and figure out how to configure everything, but now I love it. It is easy for me to compose my thoughts, I don't have a fixed space to fill or be constrained by, and if I don't have time to write an essay, I can just get the pertinent subscriber information out there—list of produce, how to cook everything, etc. When I do have time, I can wax eloquent about various topics like kids on the farm, or water rights. Did you know that you can post comments as well? Click on the comment button to add a cooking idea, recipe, or just share your thoughts. This blog is for everyone and I hope it will make it easy for everyone to share in our food community. Shelley
