Wednesday, May 20, 2015

Planting Pictures, and How to Control Flea Bettles

Just thought I would post some pictures from the other day when me and Frank got some planting done.  We planted all plants, some kale, mustard greens and kohlrabi.  These pictures are from last Thursday May 14th. 

Frank is getting the hoops into the ground so that we can lay down the row cover.  You can barely see Frank and you can not see the hoops in the ground, but oh, well.

  Here we had just finished getting the row cover down when it was starting to get dark.  Just in time.  The row cover is covering a row of mustard greens.  It is a thin row cover, the purpose of it is not to keep the plants warm like you would usually use row cover for, but instead to keep insects (mostly flea beetles) from completely destroying the greens.  Flea beetles can be a real pain to deal with.  If you do not do something to protect plants such as mustard greens and eggplant, they can almost completely eat the plant to nothing.  The funny thing is flea beetles are just very, very tiny black bugs, it is unbelievable how much damage such a small bug can do.  So if your mustard greens, eggplant, radishes, turnips, kale, collards, kohlrabi, or a few other veggies, are getting eaten, and you see very little black bugs that jump really quick as soon as you try to touch them, you probably have a flea beetle problem.  Next time I am out there (today or tomorrow) I am going to have to make some sticky traps to put under the row cover.  No matter how fast you put the row cover up, and how tight you seal it there will be some flea beetles under there, and the sticky traps can help to get rid of them.  I will have to take some pictures and do a post on how I make my own traps.  

Wednesday, May 13, 2015

More Plant Pictures

Here are a few pictures I took about a week ago of some of my plants.  I have been transplanting like crazy and I have plants everywhere.  I can not wait till I can get some more of these plants in the ground.

Some kale plants that should hopefully be going in the ground very soon now.

Rhubarb plants that I started from seed last year.

Strawberry plants which are now in the ground.

Wednesday, April 8, 2015


Just thought I would post a few pictures. 

Some of my new strawberry plants that will be going into the ground this year, so hopefully I will have strawberries to sell next year.

A pallet full of potting soil, and my hoophouse behind it.

My hoophouse and my new shelf which I built a frame around and covered with plastic so I have more room for plants that need to stay warm. 

Inside my hoophouse.  Flats of greens above, and pots of rhubarb (that I started from seed last year) below.

Rhubarb plants I started from seed last year.

Up close of young rhubarb plants started from seed last year.

Saturday, February 28, 2015

Chicken Noodle Soup

I have not done a post in a very long time, so since the other day I make a really good chicken noodle soup out of all our canned foods I figured I would do a post about my homemade chicken noodle soup.

All I had to do was throw everything together and heat it up.  First went in the two jars of turkey broth, which was made from the left over bones from our Thanksgiving turkey.  I also added vegetable broth, which was made from celery, potatoes, garlic and turkey broth, and about a pint of water.  Then I added the corn, and cut up about half the can of garlic scapes and added them too.  I then added the liquid from the canned chicken, cut up the chicken into bite size pieces and threw it in.  Last I added the beans since they are canned and already soft and I did not want to them to boil for too long.  I cooked up the pasta separately and added it to the bowl before eating.

That was it, and it was soooo good!

Left to Right
Pickled Garlic Scapes, Corn, Canned Chicken Breasts, Mixed Beans, Vegetable Stock, and Two Cans of Turkey Stock and in the front Garlic Rigatoni Pasta

Saturday, November 29, 2014

More Thanksgiving Pictures

Here are a few more pictures from our Thanksgiving.

I brought home our farm fresh turkey on Tuesday along with some very large celery.
Next to me on the stove is my cooked pumpkin that I used for our pumpkin pie and my onion bread cut up and drying for the stuffing.

 My dad pulling our turkey out of the salt brine.

 Turkey all done and being cut.

Thanksgiving 2014

I hope everyone had a wonderful Thanksgiving!

Here are pictures from what we cooked this year for Thanksgiving.  I tried a bunch of new recipes this year.  I will be posting some of the recipes soon. 

Stuffed Winter Squash
I made this early, since we ate dinner pretty late, this was our lunch.

Spaghetti Squash with Pesto and Kale

Winter Squash, Turnips, and Radishes

Garlic Potatoes Gratin

Onion Bread Stuffing
 made with my homemade onion bread

Sweet Corn

Mixed Beans

 Homemade Gravy

Blue Potatoes
or if you ask me purple potatoes

Pasta Salad
with a mixture of my homemade spinach, regular, and whole wheat shells

and of course our turkey!

Happy Thanksgiving!

Sunday, October 26, 2014

Recipe- Goat Cheese Pasta with Micro Greens

Goat Cheese Pasta with Micro Greens

1 (8 oz.) package kale rigatoni
1 (8 oz.) package rosemary garlic rigatoni
1 lb. smoked kielbasa (sliced)
1/4 cup goat milk cheese
2 tablespoons parmesan cheese
1 container brown mustard micro greens (approx. 1 cup)
1 container sunflower micro greens (approx. 1 cup)
4 medium cloves garlic (minced)
8 medium turnips (sliced) and about 1 cup turnip greens (chopped)
2 tablespoons butter

Cook pasta according to package directions. Strain and add goat milk cheese and parmesan cheese, set aside.  To a large frying pan add butter, kielbasa and turnip roots.  Cook over medium heat until turnips are slightly browned and softened, and kielbasa is slightly browned.  Then add garlic and turnip greens, cook until greens start to wilt, then add micro greens and cook until just wilted (will not take very long).  Remove from heat, add pasta, combine and serve.

Note:  If you do not have any turnip greens or micro greens you and change things up by adding any type of greens that you like, maybe some arugula or kale.  You can also use any type of rigatoni pasta you like, but I would suggest a thicker type of pasta for this recipe, which is why I used the rigatoni.

Digging Dahlias

I almost have all my dahlias dug for the winter.  Yesterday I finished up digging most of the rest of my tubers.  Here is a picture of almost half of my dahlias, that I dug out about a week ago.  Overall I was pretty happy with the tubers that I ended up digging.  Considering that we had a bad growing year, too much water then too dry, I ended up digging out some large, nice looking tubers.

I can not wait till next year when I can have this again.

Wednesday, October 15, 2014

Brunswick Pumpkin Festival 2014

Just wanted to do a quick post with some pictures of our table, from the first pumpkin festival at Brunswick farmers market this past Sunday.  I also wanted to thank all our customers that stopped by on Sunday, and all our customers from both Valley City and Brunswick farmers markets.  It is hard to believe that both of our farmers markets have already come to an end for the year.

Real Veggies Farm, Brunswick Pumpkin Festival 2014

Tuesday, October 7, 2014

Pumpkin Festival - Brunswick Farmers Market

This weekend is going our last market of the year, and it is going to be a big one.  This past weekend was the last weekend for Valley City farmers market, but we still have one more market for the year at Brunswick.  The last market is going to be this Sunday October 12th, and it is going to be a huge pumpkin festival!   The time is going to be extended from 10am to 5pm, and we should have around 80 vendors at the market.  Most of our regular vendors will be there, plus we will be joined but many more vendors from another market. 

Some of what you will find at the market includes:
~Pumpkins, Corn Stalks, Straw
~ Gourmet Popcorn
~ Hot & Cold Cider
~ Free Face Painting
~ Free Kids  Crafts & Goodie Bags
~ Crafts (Including Fall and Christmas Crafts)
~ Apples
~ Chocolates & Treats
~ Old Fashion Soda
~ Homemade Bakery
~ Home Jams
~ Local Honey
~ Mums
~ And Much More!

We (Real Veggies Farm) are hoping to have available:
~ 15 different varieties of micro greens

Micro greens just after they were planted, or course they will look a lot better than this on Sunday

~ A large variety of our pastas
~ Radish Bunches
~ Turnip Thinnings
~ Bagged Kale
~ Baby Pac Choi
~ Heirloom Tomatoes
~ Scallion Bunches
~ Winter Squash
~ Zucchini and Summer Squash
~ Beans
~ Cut Flower Dahlias
~ Onion Bread
You can look for us at our normal spot at the market, near the big  red barn, next to the milk house.

Brunswick Pumpkin Festival
October 12, 2014
10am- 5pm
At Brunswick Heritage Farm
4613 Laurel Road
Brunswick, Ohio
Rain or Shine we will be there!

Wednesday, September 17, 2014

Fresh Cut Herbs

If you are interested in making your own basil butter, you can come down to our markets and pick up some of our many types of basil, just look for my newly built herb display unit.

Right now we have the following basils available:
~Blue Spice Basil (one of my personal favorites, has a very unique beautiful vanilla like smell, a little milder than regular basil)
~Lemon Basil (adds a wonderful lemon flavor to dishes which you would normally add lemon, for example chicken dishes, or pasta)
~Lime Basil (can be used similar to lemon basil)
~Cinnamon Basil (has a stronger anise like flavor)
~Sweet Basil
~Genovese Red Freddy Basil (a new one for this year and also one of my favorites, beautiful large purple leaves)
~Mixed Basil Bunches

Other herbs include:
~Wild Oregano

This year we lost a lot of our different types of herbs due to all the rains this spring, so there are quite a few different kinds that we do not have this year, but hopefully we will have a larger variety next year.

Basil Butter

I have had a lot of basil this year and have been trying to find ways to use it all up.  One of the things I have been making out of my basil is basil butter.  I have a ton of it frozen already and so far I think I like the basil butter better than pesto.  Pesto of course has a much stronger basil taste, while basil butter adds a milder more pleasant basil flavor.  I love it on toast, or you can also add it to whatever dish you may be cooking in place of regular butter.  If you make a lot of it up like I have been you can just freeze it.
Mixed basil leaves ready to be made into basil butter.
This is a mixture of sweet, lemon, lime, blue spice, cinnamon, and genovese red freddy basil.

How to make Basil Butter:
1 1/2 cups loosely packed basil leaves (you can use a mix of whatever types of basils you want, when I make mine I just mix everything together)
1/2 pound of butter, softened
1 teaspoon lemon juice
1 teaspoon pepper
1/4 teaspoon garlic powder
1/4 teaspoon salt

In a food processor, chop basil.  Add butter, lemon juice, pepper, garlic and salt.  Blend until smooth.  Drop tablespoons onto a baking sheet, and freeze, or you can also wrap in wax paper, form into sticks, lay out on baking sheet, and freeze.  After frozen you can place frozen butter into freezer bags.  Can be used on toast, to flavor chicken, fish, vegetables, or basically any way you would use regular butter or pesto.

 Basil butter ready to be frozen on baking sheet.

Some basil butter ready to be frozen in sticks.