Feeds:
Posts
Comments

Posts Tagged ‘turnips’

We are approaching the time of year when we give thanks. Reflecting on all we have to be thankful for is a wonderful practice. A big THANK YOU to all the folks – big and small, human and non-human – who co-create and conspire to bring us a bounty of food to eat every day.

I am incredibly grateful, if not in awe, of my own little farming family. It’s amazing to watch small children be as competent + knowledgeable as any adult in almost every area of our little farming operation. It’s even more amazing to be working alongside my awesome children each and every day. We are blessed.

12080144_842594985861190_4464557410181099735_o

We’ve had a veritable ABUNDANCE of veggies in the last two weeks! From our Wednesday on-farm market the last week of September 2015.

This is also a time to reconnect with our roots and with the teachings of those who inhabited this land before colonization, the First Peoples.

12096044_783823141726730_5913981898070114267_n

The abundance of Fall produce is the perfect time to re-commit to another year of good health by securing yourself a spot in our CSA for the 2016 season. By signing up you commit to: feeding yourself and your family FRESH, ecologically-grown food you can trust; eating well by enjoying the fruits of our labour every week; a healthier community by buying local and by supporting our farming family.

You can also help build a strong local food system within our CSA program by being a part of our “core planning group” and providing input in to our planning for next season.

12113356_843514732435882_7070717492435251249_o

A reminder for those who might have missed it: We have a new pickup time at Take Back The Farm for the rest of the season – 4:30-6:30 on Thursdays.

I came across an interesting article this week about the plight of small-scale local farmers – from the farmer’s perspective – on growing for a local, ecological market … Manure and Markets.

Our harvest list is very similar this week as last week so if you need information on certain veggies or are looking for recipe ideas you can reference last week’s blog post, Looking Towards The Future.

What we are harvesting this week:

Rainbow Beets – red, chiogga (candy cane), golden

beets'n'andreaWild Rainbow Salad Mix (the lettuce is just gorgeous and sooooo tasty right now!)

CSA member J shared this simple yet beautiful salad. Our mixes are perfect to just put into a large bowl and add whatever dressing you prefer. Can't get easier than that.

CSA member J shared this simple yet beautiful salad. Our mixes are perfect to just put in to a large bowl and add whatever dressing you prefer. Can’t get easier than that. A plethora of taste to please the palate!

Rainbow Kale + Leafy Green mixes

Snap Beans – dragon, purple, blu jay, fillet

Broccoli florets

And hopefully a few Cauliflower, too. This is 'Cheddar'.

And hopefully a few Cauliflower, too. This is ‘Cheddar’ – fresh in the field, complete with insect poo.

Green Tomatoes

Dried Basil + other dried herbs

Tomatillos

11224099_10153542008366280_2831436949346858097_nCalendula Seeds

Parsley

Rainbow Radishes – including some specialties like Ostergruss, Watermelon, Shunkyo, and Black Spanish.

In limited supply:

Cherry + Beefsteak tomatoes

12079167_841914705929218_4146689582207124006_n12074560_841931599260862_3080383775136600842_nOnions

Salsify + Scorzonera – yummy root alternatives to parsnips + carrots

Sage Smudge Sticks

Okra

Hot Peppers

Sweet Peppers

Squash

Summer Squash

12112123_843514609102561_7647757285823941487_n

Summer Squash in a raised bed; Carrots in the forefront.

Eggplant

Sun-dried Tomatoes – only a couple of bags available at each location

Hickory Nuts – only a couple of bags available at each location

Bee pollen + Pickles – until supplies run out

Horseradish root – you can also plant this root in your garden for a perennial supply

Turnips – almost done until the next batch are ready

bunching turnips

We have super awesome dedicated farm friends.

Scallions

Fennel

And there will certainly be surprises, like perhaps Sunchokes…..

What is to come before the end of the season…..crops we are still hoping will produce before the end of the season – Cauliflower (orange, purple, green), Brussel Sprouts, Leeks, and Rutabagas – as well as more Beets, Turnips, Salad (Hakurei) Turnips, and Kohlrabi. How long the season goes will depend on the weather. If the weather holds and we still have veggies we will keep bringing them until we can’t anymore.

A great salad preserving share from Facebook – Mason jar salads to-go! Farm friend Marie W has tried these and said they worked wonderfully so we had to share!

A snapshot of the abundance we’ve had and shared and the abundance still to come….

12068700_843514572435898_7978232200822047070_o

Advertisements

Read Full Post »

As the sunlight hours shorten and the nights get cooler we look towards rest and towards the seasons that lay ahead ….. If you enjoyed being a part of our CSA this season and know that you want to sign up again next year we are accepting membership renewals and new members for the 2016 season. There will be changes to the program and to some of the current locations but the deposit is still only $200. We will provide the updated information as soon as the changes are confirmed.

12010556_10153573730401280_7158511151458770415_o

Veggie offerings at Take Back The Farm in late September.

We will also be forming a “core planning group” of devoted local foodies who want to create the best CSA experience possible. This group will help us with our planning by providing input and suggestions for future seasons. The time commitment will be small and can be in person or over email. If you are interested in being a part of our core planning group please let us know.

Wednesday night market at the farm.

Wednesday night veggie market at our farm in late September.

***An important note for those who pick up at Take Back The Farm*** – the store is transitioning to their Winter hours starting next week (Thursday October 1st) and we will be transitioning with them. Please note – Thursday pickup at Take Back The Farm is changing to between 4:30 to 6:30 pm until the end of the season.

Now on to the produce we have available for you this week!

Special treats, while supplies last:

Onions – grown by Brandner Farms in Ruthven

Sun-dried Candy Tomatoes

Sage Smudge Sticks

Foraged Hickory Nuts – hand-harvested + hand-shelled by farm child Oddy. The Flavour Is Worth The Hassle ; Recipes for Hickory Nut Cake, Pie, Refrigerator Cookies, Apple Crisp, and Wild Rice Stuffing.

Okra (red and green)

Hot Peppers (red rocket, maya, black hungarian)

Tomatillos

Squash and Pie Pumpkins

Summer Squash

Chinese Eggplant

Bee Pollen – small and large sizes

Pickles

Fresh Garlic – we found a bit more but this really is the last of the Garlic

fennel

Fennel – bulbs + fronds

Beefsteak Tomatoes + Cherry Tomatoes Next week we can make available the last of the tomatoes but they will be green. These can be used as green tomatoes or left in a windowsill or warm place and they will ripen up. Please let us know if you want green tomatoes because if there is no demand for them we won’t take the time to pick and to transport them. Some ideas for how to use green tomatoes can be found HERE.

Fresh Horseradish Root – the main ingredient in the spicy sushi condiment of Wasabi. We have kept these unwashed to better preserve the root. Simple Horseradish Condiment, Holiday Horseradish Recipes, Serious Eats.

Salsify + Scorzonera – These delicate delicacies can refrigerated in a perforated plastic bag for up to a week. Do not wash before use, best consumed fresh. Nutritional Information HERE. Some recipes ideas – GrowVeg, Slaw + Pancakes, Garlic Soup, Fritters + Tempura + Gratin, Forgotten Plants. See what Chef Ben from The Iron Kettle made with Salsify and Scorzonera…

salsify chef pics

From Chef Ben from The Iron Kettle B&B : “Poached in milk, sauteed in butter with baby zucchini, served as a side dish to duck confit.” He also suggests peeling the whole root with a vegetable peeler and deep frying it. The blossoms are edible and smell like vanilla.

Some meal ideas that use up a variety of your CSA veggies include the Ratatouille dinner we had on the farm this week. All ingredients except the wild rice were grown on our farm.

list the ingredients and link to the recipe

Garlic, Onions, Eggplant, Summer Squash, Tomatoes, Peppers, Parsley, Basil, Thyme.

This share from a farm friend uses Summer Squash, Onions, Peppers, Broccoli, Collards/Kale/Chard, Garlic, and Pesto – CSA Pasta Recipe

Scrambled eggs are a favourite way to use a variety of veggies too!

12027186_840952042692151_6266547437040675977_o

Available in larger quantities from the gardens this week ….

Turnips

From farm friend Siobhan:

From farm friend Siobhan: “Turnips and garlic from Locally Germinated lacto-fermenting to become those yummy Lebanese turnips you get in your shwarma.”

Wild Rainbow Salad Mix with assorted edible Flowers, Sweet Peppers, Rainbow Radishes (an early surprise!).

Wild Rainbow Salad Mix with assorted edible Flowers, Sweet Peppers, Rainbow Radishes (an early surprise!).

Fresh Herbs like Basil, Thyme, Oregano, Sage, and Rosemary. Idea for a nut-free pesto.

Dried Herbs  – We air-dry our herbs and leave them whole in order to preserve their flavour. Only crush them when you are ready to cook with them. Serious chefs know that crushing or grinding, even with your hands, provides the best flavour. After you purchase our dried herbs we recommend you store them in airtight glass jars to further preserve their delicate flavour.

From http://dish.allrecipes.com/dried-herbs-and-spices/ – “You can tell if a dried herb is still useful for cooking by rubbing a small amount between your fingers and smelling. If the herb still gives off a strong scent, it’s good. A weak or faint smell means it’s probably time to replace it.”

Rainbow Kale

Collards

Rainbow Chard

Rainbow Beets

Rainbow Beans

Broccoli Florets

Our produce has been featured by The Beacon Alehouse in Amherstburg. Here’s a salad with our farm-grown Peppers + Fennel, also featuring Ontario Feta and a Fire-Roasted Tomato Vinaigrette. They have also been using our Kale and Chard in their dishes.

12032896_10153573660321280_9003175840742056723_o

With many more blessings and veggies to come before the season is done….

Sunchokes blowin' in the wind

Sunchokes blowin’ in the wind.

Read Full Post »

We are entering a time of balance, when night and day are *almost* equal. The Autumnal or Fall Equinox. A time when plants and veggies are still growing but much slower, the weeds are slower, too, and the insects are few. Dates to maturity for crops is a guessing game at this time of year but rather than “the end”, it’s merely the beginning of the end but there is still plenty to come.

On the harvest list this week (items vary depending upon location) :

We’ve got more Bartlett Pears and Asian Pears!

A treat this week from Stoney Point - Pears + Apples from 60 year old trees that were planted from heirlooms brought over from Italy and never sprayed! Hand-picked by Jean Tremblay, here's what he shared on Facebook: "So you pick pears for three hours and drop some off to a Magician and he does this... Benjamin Leblanc-Beaudoin at The Iron Kettle Bed & Breakfast - A Pinot Grigio vanilla poached Stoney Point Pear with Chantill, and a biscotti crumble." Priced at $1 a pound you can't go wrong!

A treat this week from Stoney Point – Pears + Apples from 60 year old trees that were planted from heirlooms brought over from Italy and never sprayed! Hand-picked by Jean Tremblay, here’s what he shared on Facebook: “So you pick pears for three hours and drop some off to a Magician and he does this… Benjamin Leblanc-Beaudoin at The Iron Kettle Bed & Breakfast – A Pinot Grigio vanilla poached Stoney Point Pear with Chantill, and a biscotti crumble.” Priced at $1 a pound you can’t go wrong!

Dragon Beans + Blu Jay Snap Beans

Parsley

Summer Squash

Sweet Peppers – We’ve been freezing the purple peppers to use as pizza toppings this Winter!

10636811_836110693176286_4967715130349824733_o

Rainbow Kale and Rainbow Chard. Easy to freeze for the Winter! Just put whole leaves – stems and all – in a freezer bag and enjoy Kale and Chard all Winter long in smoothies, soups, stews, stir fries and more! A great way to use up your credits.

Okra (red + green)

Hot Peppers

Scallions

Broccoli Florets!

12042644_836110799842942_6100962416493668030_n

Wild Rainbow Salad Mix with Sunchoke Blossoms

Calendula Seeds – we’ve been including these in our salad mixes and we are offering the seeds for you to be able to grow your own! Wonderful dried to make healing salves and teas for sensitive skin, especially as a diaper rash cream – make your own medicine!

Calendula Blossoms

Calendula Blossoms

Pie Pumpkins and Squash

Eggplant

Fennel

Cherry Tomatoes

Sundried Tomatoes – dried to crunchy perfection these are a treat just as they are. Made using the sweetest of tomatoes, they can also be soaked in water and re-hydrated if needed for a certain recipe.

Turnips – a farm friend made the *most* delicious Turnip curry for us and we are waiting on the photo and recipe to share because it was the most delicious way we’ve ever eaten Turnips!

We have small amounts of frozen Sea Buckthorn if anyone is interested, please let us know in advance.

From around the farm this week…..

Oddy: "No, I don't want to go inside! I want to prune this Tree!"

Oddy: “No, I don’t want to go inside! I want to prune this Tree!”

Bird's Nest Fungus; Leopard Frog; Red-Underwing Moth; Unidentified Spider with prey

Bird’s Nest Fungus; Leopard Frog; Red-Underwing Moth (Oddy thinks this is the laziest name ever); Unidentified Spider with prey

From Facebook….

From a member: "Your kale made it in my homemade chicken noodle! It was yummy!"

From a member: “Your kale made it in my homemade chicken noodle! It was yummy!”

Happy Equinox Everyone! May you all find your Peaceful Place…..

peace

Read Full Post »

Our new favourite farm motto song! (I do love me some Brian Wilson.) Please tell us all about your favourite veg-table!

From around the farm this week ….

Monarchs have hatched out and are hanging around with us while we work, this one is sipping on a cracked Black Cherry Tomato.

11958200_830843003703055_5139214276639898949_oAnd we found another, much larger, Cecropia, this one on an Apple Tree.

cecropiaWe’ve planted the last of the lettuce seeds for the season, where these…..

11145910_10153542007401280_1133688028356184826_o…can turn into this….

All of these items were sourced from our farm. We only have a small family patch of Strawberries and 1 small nut Tree though, sorry folks!

All of these items were sourced from our farm. We only have a small family patch of Strawberries and 1 small nut Tree though, sorry folks!

and you can add some of these….

11230778_10153542009366280_3729898860282356554_n

Scallions

and some of this…

12002907_10153542008496280_8801369182473410349_n

Broccoli

and some of this…

What we're calling Broccoflower because it's part Broccoli-part Cauliflower

What we’re calling Broccoflower because it’s part Broccoli-part Cauliflower.

and shred up some of these….

Beets and Turnips

Beets and Turnips

Purple Top Turnip beauties

Purple Top Turnip beauties

And if you’re adventurous you can add Kale….

Kale or Palm Trees?

Kale or Palm Trees?

Collards are also bouncing back.

Collards are also bouncing back.

Or you can add Tomatillos (learn more about these delights from last year’s post), Cherry Tomatoes (get ’em while you can!), Sweet Snacking Peppers (the best!), or Dragon Beans! And how would everyone like if we started carrying those delicious Portabello Mushrooms again? Yum! The Pears and Apples were a hit and a nice surprise, let’s hope we can find more little-known sources of unsprayed fruit in the future!

12000986_10153542009871280_357533499521888888_oWith the Kale making a comeback I wanted to share a recipe a member shared with us – easy and simple – 3 Cups of Kale, 3 Garlic Cloves, mix with oil and salt in a food processor and you’ve got delicious Pesto. The last of the Basil will also be available if you want to make a more traditional Pesto. If you didn’t get your Garlic yet now is the time as we’re almost sold out for the season!

The Parsley is looking lovely right now so why not try this beautiful gluten-free and vegan Tabbouleh? The recipe can be found at http://mayihavethatrecipe.com/2015/03/18/not-just-for-passover-recipes-quinoa-tabbouleh/ Or you can google any variation on the Tabbouleh recipe – it’s a farm favourite and we make a huge batch that lasts days! The lemony flavour gets better as it sits and flavours the rest of the dish so it’s meal that tastes better as a leftover.

Quinoa-tabule-passover-620x438Our market table setups from this week….

ShopEco on Tuesday at our new indoor location.

ShopEco on Tuesday at our new indoor location. From their Facebook page.

At our on-farm Wednesday market.

At our on-farm Wednesday market.

Until next time!

887374_10153541937176280_2902099427974995312_o

Read Full Post »

On the pick list this week (items will vary depending upon your location) :

Broccoli, Chinese Eggplant (with Chevron-shaped markings), 'Cocozelle' Summer Squash

Broccoli, Chinese Eggplant (with Chevron-shaped markings), ‘Cocozelle‘ Summer Squash

Sweet Peppers, Squash, Tomatoes, Salad Turnips, Fennel, Cabbage.

Sweet Peppers, Squash, Tomatoes, Salad Turnips, Fennel, Cabbage.

squash crop

Farm friend Amanda Paulin made these cute stuffed Squash for a romantic dinner.

From Chef Ben at the Iron Kettle in Comber, who uses simple ingredients and makes them beautiful. Most of the ingredients come from our farm. On the left - Salad Mix, Salad Turnip, Asian Pear, Heirloom Tomato, Carrot, with a Balsamic Vinegar + Olive oil dressing. On the right - Salad mix with edible Calendula Blossoms, Carrot, Radish and a dash of Balsamic vinegar.

From Chef Ben at the Iron Kettle in Comber, who uses simple ingredients and makes them beautiful. Most of the ingredients come from our farm. On the left – Salad Mix, Salad Turnip, Asian Pear, Heirloom Tomato, Carrot, with a Balsamic Vinegar + Olive oil dressing. On the right – Salad mix with edible Calendula Blossoms, Carrot, Radish and a dash of Balsamic vinegar.

A treat this week from Stoney Point - Pears + Apples from 60 year old trees that were planted from heirlooms brought over from Italy and never sprayed! Hand-picked by Jean Tremblay, here's what he shared on Facebook:

A treat this week from Stoney Point – Pears + Apples from 60 year old trees that were planted from heirlooms brought over from Italy and never sprayed! Hand-picked by Jean Tremblay, here’s what he shared on Facebook: “So you pick pears for three hours and drop some off to a Magician and he does this… Benjamin Leblanc-Beaudoin at The Iron Kettle Bed & Breakfast – A Pinot Grigio vanilla poached Stoney Point Pear with Chantill, and a biscotti crumble.” Priced at $1 a pound you can’t go wrong!

Also available this week but without the fanfare of pictures: Parsley, Rainbow Kale,  Purple Top Turnips (regular ones, not the salad ones), Beets, Beans, Scallions, Garlic, Basil + Herbs…..and who knows what surprises!

Praying Mantis in a Kale and Brussel Sprouts patch; Monarch that had to be chased down to be photographed! Seems that many Monarchs have hatched out in the last week as we've been seeing quite a few of them.

Praying Mantis in a Kale and Brussel Sprouts patch; Monarch that had to be chased down to be photographed! Seems that many Monarchs have hatched out in the last week as we’ve been seeing quite a few of them.

Spider-eating Wasp; Orb Weaver Spider

Spider-eating Wasp; Orb Weaver Spider

Read Full Post »

….we have planted the last of the seeds for the season – carrots, beets, turnips, radishes, winter radishes, lettuce, and kohlrabi. Sadly, despite all of our efforts, the brassicas and bok choy seedlings were devoured so there won’t be late season cabbage, broccoli, or cauliflower.

bedsIt’s also the end of field cucumbers for the season though they didn’t perform very well this year, and the end of tomatoes is sadly coming closer then we’d like it to.

I had a bit too much fun photographing these gorgeous heirloom tomatoes.

I had a bit too much fun photographing these gorgeous heirloom ‘Copia’ tomatoes.

There is only a little bit of fennel left but there is more coming later. If you haven’t tried it yet then you have time to try this recipe that a member shared with us.

Fennel Fronds Pesto
Ingredients:
2 cups fennel fronds, stemmed removed and packed
1/2 cup almond flour or slivered almonds
2 tbsp hemp hearts
4 cloves garlic, minced
1/3 – 1/2 cup olive oil
1/2 tsp sea salt
1/2 tsp garlic powder
Directions:
  1. Add all ingredients into a high powered blender and blend until smooth.

There will be small amounts of rainbow kale and rainbow chard again, perfect time to try this recipe from chef Dan at the Beacon Alehouse

Caprese salad on a bed of kale and chard, with heirloom tomatoes, fresh basil, boconcini cheese, and a balsamic reduction.

Caprese salad on a bed of kale and chard, with heirloom tomatoes, fresh basil, bocconcini cheese, and a balsamic reduction.

Also available this week: delicious salad mixes, broccoli, parsley, beans, salad turnips, sweet snacking peppers, eggplant, slicing and sauce tomatoes, very limited amounts of cherry tomatoes (for the rest of the season), limited amount of onions as our stock has almost run out (this was a trial year for growing onions so we didn’t grow very many but they performed very well so they will get more space in the gardens next season!), limited amounts of scallions, a variety of squash (if I find the time this week I will post a full list of what varieties you might find throughout the rest of the season), herbs such as rosemary, oregano, thyme, sage, and basil – this is a great time to order extra basil for making large batches of pesto that you can freeze for the winter just send us an email and we’ll make sure to bring you extra. No picture but we found big and beautiful purple top turnips as well this week! And of course we’ll have garlic. In case you’re not convinced of the power of locally-grown garlic here’s an article we shared on facebook this week about garlic grown in China….http://www.realfarmacy.com/bleached-chemical-garlic-china-how-to-spot/

And as a follow up from last week’s talk of the health benefits of colourful vegetables – Surprising Health Benefits of Purple Carrots.

Last week's market displays.

Last week’s market displays.

Coming soon….

Can we make Halloween cool in September? We'll see....

Can we make Halloween cool in September? We’ll see….we will see….

As an experiment we are going to try cooking up some rainbow chard root – if you’ll remember it’s the same plant as beet but with an “ugly” root – stay tuned for those results because if it’s yummy….you’ll be seeing this new root soon enough!

As a final note, some folks are getting concerned that they may not be able to use up their credits before the end of the season. Please feel free to ask me or whomever is at the market tables what you can buy in larger quantities and easily preserve for the winter. There are always pickles and honey, too. But also, please let us know if there is something you want to see us bring in larger quantities that you can buy in bulk or just some veggies you’d like to see more of. Some examples are potatoes, sweet potatoes, storage onions, portabello’s. We will see what we can source locally that is ecologically-grown and what other growers may have in abundance. Let us know what you’d like to see and we will do our best to bring it in!

Dried herbs ready to be jarred and used for winter cooking.

Dried herbs ready to be jarred and used for winter cooking.

ps. I had the twelve days of Christmas song in my head as a title but nothing clever to go with it, sorry folks!

Read Full Post »

We are going on 8 weeks with too much rain, 8 weeks ago is when we were supposed to plant the Beets and the Turnips that you’d be eating this week. 8 weeks with too much rain and we’ve had to cross off Cantaloupes, Honey Dew Melons and 2,000 Squash from the “to plant” list. 8 weeks with too much rain and the full effects of that are still to be seen fully but are already apparent in the unhappy (yet still growing) Tomatoes and Cucumbers. The only crops growing well, and extremely well, are the Kales and Chard and we can’t do a market or a CSA with only Kale and Chard. And so … we pause … and let the land drain and let the crops thrive and grow with the heat. We will be at the Belle River Farmers Market tomorrow (Sunday July 19th) but we will NOT be at ShopEco on Tuesday July 21st nor at Take Back The Farm on Thursday July 23rd and we will be taking a break from the Belle River Farmers Market on Sunday July 26th.

trenches

A modified plow along with the human-power of J and Mr. Muscles dug these trenches so that our fields could finally start draining.

We did manage to work up a small garden and plant Beets and Turnips this afternoon – small success! As a back up plan we are trying a straw-bale garden based on the success of one of our farm friends and we transplanted Tomatillos and planted a few Summer Squash in to it.

IMG_7692

Do I thank our work share folks and volunteers and employee and family every week? If I haven’t then I need to start doing so. We have an amazing group of farm friends who pull through every time we need help – thank you to every one of our very special farm friends, we couldn’t do it without you!

That includes…..Tyler and Katrina Strickler of Union Herbs who’ve been providing the CSA with the lovely Basil and ever-fragrant Rosemary, Thyme, Oregano, and more! They are based in Ruthven, ON and follow organic methods for their growing. They are trying their hand at small-scale gardening and decided that herbs were a good place to start. We’re very happy to be able to provide these quality herbs to our CSA members thanks to Union Herbs!

finalUHlogosm

Around the farm this week….

Andrea is training Cucumbers (coming soon!) and Pumpkins that are full of Blossoms as we prepare to take a weed-wacker and lawn-mower in there to keep down the weeds. Only the weeds seem to grow with all this Rain!

Andrea is training Cucumbers (coming soon!) and Pumpkins (full of Blossoms) as we prepare to take a weed-wacker and lawn-mower in these areas to keep down the weeds. Only the weeds seem to thrive with all this cool-weather and Rain!

In bloom….

Edible Lillies and other pretty pollen-rich food sources.

Edible Lillies and other pretty pollen-rich food sources.

The good and the bad….

A white caterpillar moth's chrysalis; ladybug larvae feasting on aphids

A white caterpillar moth’s chrysalis; ladybug larvae feasting on aphids

Coming soon….

Around the Farm - Coming Soon! Top L to R: Napa Cabbage, Red Cabbage, Pea Blossom, Red Onions, Spanish Onions.

Top L to R: Napa Cabbage, Red Cabbage, Pea Blossom, Red Onions, Spanish Onions.

Have a lovely week friends, we’ll see you on the flip side!11717531_802328803221142_8468885833243725272_o

Read Full Post »

Older Posts »