Thursday, May 21, 2015

Pawtuxet Village Farmer's Market - May 23rd

Where we'll be:

Pawtuxet Village Farmers Market
Rhodes on the Pawtuxet
60 Rhodes Pl, Cranston
Saturday, 9am–12pm

Thundermist Health Center Farmers Market
450 Clinton St, Woonsocket
(inside lobby, 1st floor)
Tuesday, 3–6pm
This week we will be bringing the following items to market:

Snow Peas
Lettuce Mix
Hakurei Turnip
Spinach
Baby Kale Mix
Rhubarb
Potted Herbs
Potted Tomatoes

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What are they and what do I do with them? 

Hakurei Turnip





















A member of the Brassica family, this turnip is also known as a salad turnip.  It has the crisp texture of a radish, but without the bite.  It is often eaten raw, but as I learned at the market last week, they are also amazing cooked as well.  One of our customers mentioned that she liked to saute them for a few minutes with some butter.  Once the turnips soften a bit, add the turnip greens to the heat to wilt.  Towards the end of cooking, add salt and pepper to taste and the topper is to add a little honey,  The results are AMAZING!  I would highly recommend trying these turnips.  You will not be disappointed. 

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Life at the Farm



Snow peas are here!

Our beautiful Oregon Giant snow pea plants are finally producing pods!



Tomato plants are in the ground in our newest hoop house and they are looking great!

We single stem our tomatoes in order to fit the maximum number of plants within a minimum soil footprint. 



The peonies are growing like crazy.  In three weeks time, this perennial flower, have gone from barely noticeable, to almost 3 feet tall. 







See you at the market!

Farmer Kim

Thursday, May 14, 2015

Pawtuxet Village Farmer's Market - May 16th

Where we'll be:

Pawtuxet Village Farmers Market
Rhodes on the Pawtuxet
60 Rhodes Pl, Cranston
Saturday, 9am–12pm

Thundermist Health Center Farmers Market
450 Clinton St, Woonsocket
(inside lobby, 1st floor)
Tuesday, 3–6pm
Hi all!

This week, both Christina and I (Kim) will be at the market.  We are looking forward to seeing everyone and selling our produce and plants.  This week we will be bringing the following items:

Lettuce Mix
French Breakfast Radishes
Zlata Radshes
Spinach
Baby Kale Mix
Rhubarb
Potted Herbs
Potted Tomatoes*

* We had some folks ask if we would have any Super Sweet 100s.  Unfortunately, this year we will not have any SS 100s.

*  Sungold Tomates:  We sold out quickly last week.  We have a limited amount remaining so be sure to get the the market early if you are looking to purchase this variety.

*  We do have a new grape tomato variety that we think you will enjoy,  It is an Italian heirloom tomato called Pomodoro.  It is a red grape tomato that grows on a compact busy plant (indeterminate).

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Life at the farm:

The lower field are quickly filling up with annuals.

Kale, carrots, beets, arugula, salad mix, kohlrabi, shallots, onions and sunflowers are just a few of the crops that are coming along nicely. 

The fields are DRY though.  Mother Nature has not provided us with much water so the irrigation was turned on this afternoon to give the crops a much needed drink.




Rhubarb is one of the perennial crops we have in the lower field.   We will be bringing some to the market this weekend.

Perennial flower crops include lavender, cone flower, peonies and lilies.

Perennial herb crops include tarragon, sage, mint, oregano and chives.







Baby sunflowers!













Lots, and lots, of onions and shallots have been planted over the past 2 weeks.  Over 3,000 of them!

It is very important that onions get in the ground as soon as possible in the season to ensure the best possible bulb growth.

You may have heard of the term "long day onions" and wondered what it means.  Well, it means that the variety of onions that grow best in New England are dependent on day length to initiate bulb growth.  Days with 14 to 16 hours of day light are required before an onion plant will switch from concentrating its energy on leaf growth to focusing on bulb growth.  Therefore, the more "long days" that the onion plant is in the ground, the more opportunity there is for bulb to grow.




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See you at the market!

Farmer Kim  :-)

Thursday, May 7, 2015

Blue Skys News: products & market schedule, May 7

Visit us this coming week:

Pawtuxet Village Farmers Market
Rhodes on the Pawtuxet
60 Rhodes Pl, Cranston
Saturday, 9am–12pm
FIRST ONE!

Farm Fresh Rhode Island Winter Farmers Market
Hope Artiste Village
1005 Main St, Pawtucket
Saturday, 9am–1pm
LAST ONE!

Thundermist Health Center Farmers Market
450 Clinton St, Woonsocket
(inside lobby, 1st floor)
Tuesday, 3–6pm

What we'll be selling:
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Zlata, the Polish Radish


This unique and unusual variety of radish is native to Poland. Its skin is a light tan to bright yellow; the inner flesh is bright white.

Crunchy, juicy, and somewhat spicy (though not too strong), the Zlata radish is most frequently served as an appetizer or a snacking vegetable. It can also be sliced and added to a variety of dishes such as egg dishes, meats, and vegetable side dishes.

Fun fact: "Zlata" means "gold" in Czech.


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The farm crew today: Sam and Kim planting cilantro

See you at the markets!

Thursday, April 30, 2015

Blue Skys News: products & market schedule, April 30

Visit us this coming week:

Farm Fresh Rhode Island Winter Farmers Market
Hope Artiste Village
1005 Main St, Pawtucket
Saturday, 9am–1pm
(ends May 9)

Thundermist Health Center Farmers Market
450 Clinton St, Woonsocket
(inside lobby, 1st floor)
Tuesday, 3–6pm

What we'll be selling:

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Creamed Greens Recipe


It’s leafy greens season! Get the most of your greens by learning many different ways of preparing them. This recipe for creamed greens is delicious, and a great way to get greens into people who wouldn’t normally eat them! As an added bonus, the natural healthy fats in the butter and cream actually help our bodies to absorb the nutrients in the greens, making this a surprisingly healthy and nutrient-dense dish. (source: Liz Wolfe, Eat the Yolks)

This recipe is an adaption of a recipe for creamed kale, from the Primal Blueprint Cookbook by Mark Sisson.

Ingredients:
  • 1 bunch leafy greens such as kale, collards, Swiss chard, spinach, or arugula (or a mix of some!)—thick stems removed and coarsley chopped
  • 3–4 tablespoons unsalted butter or ghee
  • 1 cup heavy cream
  • salt and pepper
  • freshly grated nutmeg (optional)
Melt butter in a large skillet or a saucepan over a medium-low heat. Add greens and cover to slightly steam, for about 4 to 5 minutes (less time for lighter greens like spinach or arugula; more time for heartier greens like kale or collards). Check kale and stir or turn it to cook evenly, making sure kale and butter don’t burn at the bottom of the pan. When kale is limp and about halfway cooked, pour cream all over kale and turn up heat to medium for 1 to 2 minutes. When cream is bubbling, reduce heat so that it just slightly simmers uncovered. Cook for another 3 to 5 minutes, stirring once or twice. Kale is done when it is tender and cream is thickened and reduced by about half. Season to taste with sea salt, black pepper, and nutmeg.

Serves 2–4.

Thursday, April 23, 2015

Blue Skys News: products & market schedule, April 23

Visit us this coming week:

Farm Fresh Rhode Island Winter Farmers Market
Hope Artiste Village
1005 Main St, Pawtucket
Saturday, 9am–1pm
(ends May 9)

Thundermist Health Center Farmers Market
450 Clinton St, Woonsocket
(inside lobby, 1st floor)
Tuesday, 3–6pm

What we'll be selling:

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French Breakfast Radishes

 

French Breakfast radishes
Photo from Edible Rhody
French Breakfast is a spring radish prized for its sweet, mild flavor and succulent crunch.

Raw, these radishes are great for a snack—on their own, or they're perfect for dipping.

In France they are sliced lengthwise, spread with butter and salted, or placed atop a buttered baguette for a tartine (open-faced sandwich).

A British suggestion is to make a spicy salad from the greens with vinaigrette.

Or, slice the roots and leaves for a stir-fry, or sauté them in butter.

Learn more about them here: The French Breakfast radish makes a handy snack | The Washington Post 

We'd love to hear (and see) what you do with our radishes, and other goodies! Post pics on social media, tag us or hastag #blueskysfarm, and we may feature your photo here!

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Farm crew: Mark and Samantha with volunteers Ann and Jerry!

See you at the markets!