Thursday, October 8, 2015

Brunswick Pumpkin Festival

This weekend Brunswick Farmers Market is going to be having the second annual Pumpkin Festival.  This year the Pumpkin Festival will run for two days, Saturday 10am- 5pm, and Sunday 10am- 4pm, at the Heritage Farm, 4613 Laurel Road, home of the Brunswick Area Historical Society.  There will be free parking, free entry, free face painting and free grab bags for the kids.  And this year it is going to be big, over 80 vendors will be selling a variety of items such as vegetables, fruits, baked goods, popcorn, bread, pasta, lots and lots of pumpkins, flowers, mums, jams and jellies, caramel apples, dog treats, jewelry, wood crafted games and other items, gift items and holiday items.  There will also be live music and some of the vendors will be bringing their farm animals along to add to the fun.

We will have all our regular items for sale plus some other special items just returning for the Pumpkin Festival, such as Kale Bread, Garlic Rigatoni Pasta, Garlic Pasta Shells, Beet and Kale Rigatoni, Lemon Pepper Poppy Seed Rigatoni, Leeks, Shallots, Apple Nut Bread, Colored Carrots, and More!!

We will also have gift baskets available at the market so if you are looking for a great gift for someone we have what you are looking for.  The gift baskets are only $25 and include 4 bags of pasta, 2 jellies, jams or butters, 3 recipe cards, of course the basket, and tissue paper, to from card, and bow color of choice.  I will have some already made up at the market or I can make up personalized baskets at the market, just for you!

More about the Pumpkin Festival.

Garlic Pasta

Just bagged up some garlic rigatoni and garlic pasta shells for the Pumpkin Festival this weekend.

If you have never had my garlic pasta, I make it with my own fresh garlic so it is nice and garlicky.   

Sunday, September 13, 2015

Homegrown Tea

Today's market at Brunswick was cold and windy.  When I got home I felt all stuffy and chilly from being outside for half the day in the cold.  So I figured, perfect day to make some tea, and after I did I felt so much better.

Chamomile flowers dried
Water (of coarse)

I take a tea ball and fill it with chamomile, spearmint and basil.  I mostly use chamomile and spearmint.  I add the tea ball to the water in the pan, and bring it to a boil.  Once it begins to boil I add the garlic (about one clove, cut into slivers), and remove the pan from heat and cover.  Let it sit for at least 15 minutes.  Fill the mug, add the honey, and enjoy.

I have never been a tea person, but once I started to grow my own herbs and made my own tea out of everything I grew myself, to me it seemed so much better than the store bought stuff.

Saturday, September 12, 2015

Market Pictures

Just thought I would do a quick post with some pictures I took today, of our table at Valley City Farmers Market.

 We will still be selling at Valley City Farmers Market till at least the first week of October, and some other vendors should be joining us also.  Hope to see everyone there!  Also we are still up at Brunswick Farmers Market till the Pumpkin Festival, which is on October 10th and 11th.

Monday, July 13, 2015

Purple and Green Kohlrabi

Purple and Green Kohlrabi

Cooking Kohlrabi
Both the leaves and the bulb can be eaten.  Leaves can be used just as you would kale or collards.

I think that the purple and green kohlrabi taste the same, they also look the same inside.  The only difference that I noticed is I think it is easier to peel the purple kohlrabi than the green.  If you slice off the ends and then slice it in half, you can almost peel of the skin by hand, there will still be a little bit of strings left and you can then use a potato peeler to easily peel the rest off. 

 Many people say that kohlrabi tastes like cabbage, and it is a member of the cabbage family.  I think it cooks like, and can be used similar to potatoes and turnips, except it does not take as long to cook as potatoes do.

Kohlrabi can be eaten raw, boiled, sauteed, steamed, baked, boiled, grilled, or roasted.  
It is great for just snacking on raw, or can be grated and added raw to salads.
They can also be added to soups or stews.  
They can be boiled and mashed together with potatoes or turnips.  
We sliced some up the other day and grilled them with some other veggies and olive oil, when they were just browned, it almost tasted like a french fry.

I should still have kohlrabi available at my markets for at least the next couple weeks.  I am going to be starting some more plants from seeds very soon, so once my spring planting is gone, I hope to have some more available again in late summer.

Tuesday, June 23, 2015

What We Have Growing

I walked around the farm the other day when I was out there picking and took some pictures of some veggies we have growing.  Most of which should be available soon.

Red Malabar Spinach
This is not actually a true spinach plant, instead it is a heat loving vine, which can be used in place of spinach.  It can be used just like you would spinach, can also be stir-fried, or added to salads.

Bleu De Solaise Leek

Zebrune Shallot Onion

Purple Peacock Broccoli
A broccoli kale cross.  Can not wait to be able to harvest some of this.

Some of our tomato plants, even though it has been really wet they seem to still be doing ok.

Scarlet Kale
It is such a beautiful kale, with large leaves for a purple kale.  I have been picking this for the last few weeks, which I have been adding to my mixed kale bunches.

Thursday, June 18, 2015

What's For Dinner?

Here is what I had for dinner tonight.

Breaded walleye and beans with scallions and basil butter, and on the side a Lettuce Salad.

Almost everything we either grew or caught.  The lettuce of course is ours, and so are the beans (frozen from last year) the scallions and basil butter.  The walleye we caught from Lake Erie.


I will post the recipe for the Lettuce Salad soon.  Right now I have to go to bed since I have a very early day tomorrow of picking for Saturdays market, hope to see everyone there!

Brunswick Farmers Market

We had our first farmers market, for this year, at Brunswick this past Sunday.  Here are a couple of pictures from the market of our stand.

This Saturday and Sunday we should have available:
Just Lettuce Mix
Lettuce and Greens Salad Mix
Lettuce and Romaine Salad Mix
Lettuce and Endive Salad Mix
Looseleaf Lettuce Mix
Spicy Salad Mix
Ark of Taste Mix

Mixed Kale Bunches
Mixed Mustard Green Bunches
Swiss Chard Bunches
Collard Bunches
Bel Fiore Radicchio
Bagged Mixed Kale
Bagged Mustard Greens
Garlic Scapes
Scallion Bunches
Radish Bunches
Purple and Green Kohlrabi

Vegetable, Herb, and Flower Plants
Herb Hanging Baskets
Edible Flower Hanging Baskets
Tea Herb Hanging Baskets
Vegetable Hanging Baskets
Dahlia Hanging Baskets
Dahlia Tubers and Plants


Micro Greens
I also wanted to let everyone know that I just started a bunch of micro greens the other day.  They most likely will not be ready for this weeks markets, but the following week I should begin bringing micro greens to the markets once again.

As far as pasta goes, if you have been to one of our markets, you may have noticed I do not have pasta for sale yet.  No fear I will be starting to make some very soon.  Just been so busy lately I have not been able to start making it, but I am hoping to be able to whip up some pasta this coming week for next weeks markets.

Thursday, June 11, 2015

Pasta with Mustard Greens

Pasta with Mustard Greens

2 (8 oz. bags) kale rigatoni
8- 10 mustard green leaves (chopped)
2 scallions (chopped)
4- 5 garlic scapes (chopped)
1 lb. ground pork sausage
1/2 cup milk
4 tablespoons butter
1/2 cup parmesan cheese

Cooking Instructions:
Cook pasta according to package directions, and set aside.  Brown ground pork sausage with 2 tablespoons butter in a large pan until no longer pink.  Add scallions, garlic scapes, milk and remaining (2 tablespoons) butter; cook for approx 5- 10 minutes longer.  Then add cooked pasta, parmesan cheese, and mustard greens, cook for few more minutes, until the the mustard greens just begin to wilt.  Serve warm, and if desired you can top with parmesan cheese on top. 

Note: You could also use heavy cream in this recipe instead of the milk.  I just used the milk because when I made this I did not have any heavy cream.  If you are going to use the heavy cream I would add 1 cup in place of 1/2 cup milk.

Planting, Planting, and More Planting

We have been doing a lot of planting lately.  Yesterday we planted around 200 tomato plants and about 150 basil plants.  Below is a picture of most of our tomatoes, behind the tomatoes are hot peppers.

Scarlet Kale
A beautiful purple curly kale.
I will be bringing a bunch of this kale along with other varieties, to take to the markets this weekend and will be sold in mixed kale bunches.

Purple Kohlrabi
It is just starting to look like kohlrabi, I am hoping that I will be able to start picking some of the markets starting next week, we will see. 

Purple Peacock Broccoli
I am so excited to see how these turn out, it is a cross between broccoli and kale, so it sounds like a really useful and beautiful plant.
I got my seeds from Wild Garden Seeds, here is their description from their catalog:  "Our contribution to ongoing broccoli evolution; green beads, sweet purple stems, toothy red veined leaves that will make you think it’s Red Russian kale. Young leaves are salad-rate, and mature leaves are as sweet as any lightly steamed kale. Floret stems erupt first as loose heads of broccoli, followed by prodigious side shoots. These are sweet and non-biting as raw “dippers” and salad additions. This “eat everything brockali” comes from crosses between ‘Green Goliath’ broccoli and two kales. Farm Original Variety!"


Just wanted to let everyone know that Brunswick Farmers Market starts this Sunday.

Brunswick Farmers Market
11am - 3pm
Starting June 14th and runs thru October
Located at Brunswick Heritage Farm, 4613 Laurel Road, Brunswick, Ohio


Now Available
Mixed Kale Bunches
Mixed Mustard Green Bunches
Scallion Bunches
Bagged Kale
Bagged Mustard Greens
Garlic Scapes
Just Lettuce Mix
Lettuce and Greens Salad Mix
Lettuce and Romaine Salad Mix
Spicy Salad Mix
Lettuce and Endive Salad Mix
Loose Leaf Lettuce Mix
Ark of Taste Salad Mix
Herb, Vegetable, and Flower Plants
Dahlia Tubers

Coming Soon
Green and Purple Kohlrabi
Radish Bunches
Swiss Chard Bunches


Sunday, June 7, 2015

First Farmers Market of the Year

Yesterday (Saturday June 6th) was our first farmers market of the year at Valley City.  It feels so good to finally start going to the markets again.  Summer goes by way to fast and winter lasts too long.

We had plants (vegetables, dahlias, herbs), kale, mustard greens, scallions, and lots of lettuce.

You can come see us at Valley City Farmers Market from now thru October on 
Saturdays from 9am to 12 pm. 
 The market is located at:
Liverpool Township Depot, 6615 Center Road, Valley City, Ohio

It is now strawberry season at the market, so if you have a taste for fresh local strawberries, you will have to swing by the market soon and check out our fellow vendors.  You may also see other goodies such as bakery, cut flowers, plants, bird boxes, honey, rhubarb and more.
Also here are some more pictures from the farm:

The above is as picture of our bean area, only one row is coming up, but the rest will be up soon.  In this area I have planted, Dragon Tongue Beans (my personal favorite, yellow with purple stripes), purple beans, yellow beans, Rattlesnake Beans (green with purple stripes), yard long beans (green and red), half runner beans, and Tongue of Fire Beans (Green with red stripes).  Wow, that is a lot of beans!  I hope every one likes and is ready for some beans!

Sunday, May 31, 2015

Farm Pictures

Kohlrabi, mustard greens (under row cover) and kale, with strawberries and and onions in the background. 

Onions and leeks under black fabric, with strawberries and greens in the background.

Beans and summer squash just planted.

Rows of greens, such as swiss chard (under row cover), kale, sprouting broccoli, collards, Purple Peacock (kale and broccoli mix), and parsley.

Plants at home most of which will be going into the ground soon.

 Lettuce and greens most of which are ready to be picked now.