Friday, October 24, 2014

Farmer's Market - October 25th

A chill is in the air and the Blue Skys hoop house has transitioned from summer to fall as well.  Spinach and lettuce now take the place of tomato and pepper plants. 



















One holdover from summer is a late crop of wax beans.  The have been protected in the hoop house, (along with hoops and agricultural fabric, seen below) to keep the temps up.  Be sure to get to the market early as supply is limited.  You won't find many local sources of wax beans this time of year. 



















Megan finished her painting of the hoop house doors.  Very nice!









Here is a closer view of the painting.



















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This week we will be bringing the following items to market.

Mountain Gold Wax Beans
Sweet Peppers
Red Ace, Chioggia and Golden Beets
Christina's Salad Mix
Arugula
White Russian and Tuscano Kale
Bright Lights Swiss Chard 
Leaf Celery
Pumpkins
Onions
Shallots

Tom, the Mushroom Farmer
Oyster Mushrooms

Scratch Farm
Leeks
Celeriac
Carrots
Spinach
Broccoli
Cabbage
Sunchokes
Peppers
Tomatillos
Potatoes
Sweet Potatoes
Red Onions
Garlic

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The Friday crew...Terry, Kim and Christina!  















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My wonderful husband, Eddie, will be taking my place at the market as I will be working at Cluck! tomorrow.  Come on by after the market and say hello and do a bit of shopping.  You can see the chickens, the bee hive and find some great gift items for the upcoming holidays. 

Cluck!  399 Broadway, Providence Rhode Island

Friday, October 17, 2014

Farmer's Market - October 18th

A BEAUTIFUL day at the farm!  The harvest was plentiful and the sun was shining. 

The golden beets look particularly good this week.  Couldn't resist taking a photo.  














Here is a photo of the 2014 Blue Skys Farm crew.  From left to right, yours truly, Mark and Megan.  It's a good look I'm sporting today, eh?   The boots with shorts really make the outfit.  :-) 


















Megan will soon be heading back to California soon (sad) but she is leaving us with some artwork on the doors of our first hoop house. 


















Ground has been broken on our second hoop house.  Here is what it looks like so far.  


















A photo of our favorite mushroom farmer, Thomas! 


















Thomas had a great harvest this week and we will have 20 bags of his oyster mushrooms for sale.  Both grey and pink oyster mushrooms are available. 

In addition we will be bringing the following items to market this week:

Bourdeau Spinach
Arugula
Tuscano Kale
White Russian Kale
Rainbow Lacinato Kale
Bright Lights Swiss Chard
Salad Mix
Red Ace Beets
Golden Beets
Garlic
Onions
Shallots 
Watermelon Radishes
French Breakfast Radishes
Salad Turnips
Sweet Peppers
Ghost Peppers
Padron Peppers
Tomatoes (the last of them)
Pumpkins
Flowers!
Herbal Teas
Dried Culinary Herbs
 
Scratch Farm 
 Celeriac
Purple Carrots
Carrots
Spinach
Cabbage
 Potato
Peppers
Broccoli
Sweet Potato
Eggplant
Tomatillo
Husk Cherries
Hot Peppers

Please note that all items we bring to market are grown in beautiful Cranston, Rhode Island and are chemical- and pesticide-free.  

Hope to see you at the market!

Farmer Kim

 

Friday, October 10, 2014

Farmer's Market - October 11th

This week we will be bringing the following items to market:

Tuscano Kale
Rainbow Lacinato Kale
White Russian Kale
Bright Lights Swiss Chard
Salad Mix
Arugula
Red Spinach
Red Ace Beets
Golden Beets
Chioggia Beets
Galic
Onions
Shallots 
Watermelon Radishes
French Breakfast Radishes
Salad Turnips
Tomatoes
Pumpkins
Flowers!
Herbal Teas
Dried Culinary Herbs

Scratch Farm
Leeks
Celeriac
Carrots
Purple and White Potatoes
Spinach

Farmer Tom's Mushrooms
Oyster Mushrooms
Hen of the Woods Mushrooms

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Coming Soon!  Farm Photos!

Hope to see you at the market.

Farmer Kim

Friday, October 3, 2014

Farmer's Market - October 4th


This week we have French Breakfast radishes at the market.  They can be enjoyed either raw or cooked. 

Bon Appetit has a simple recipe for Roasted Radishes with Brown Butter, Lemon, and Radish Tops that you may want to try






In addition, we will be bringing the following items to market:

Watermelon Radishes
Golden Beets
Red Ace Beets
Small-Leaf Bright Lights Swiss Chard
Tuscano, White Russian & Rainbow Lacinato Kale
Arugula
Christina's Salad Mix
Hakurei Turnips
Onions
Garlic
Shallots
Mini Pumpkins
Baby Eggplant
Sweet Peppers
Purple Jalapeno Peppers

Scratch Farm
Carrots
Leeks
Celeriac
Husk Cherries
Spinach

Big Train Farm
Broccoli
 Peppers
Bok Choi

Farmer Tom's Mushrooms
Pink Oyster
Grey Oyster
Hen of the Woods

Please note that all items that we bring to market are chemical- and pesticide-free and are grown in beautiful Cranston, Rhode Island. 
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Photo from the farm:

Erica & Megan

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Still have zucchini and summer squash that you don't know what to do with?  You have to try this recipe for Oven-Baked Zucchini Parmesan Crisps.  They are so good!  We had them as a side dish for sandwiches and they were a big hit.  I just wish it were the beginning of the zucchini crop rather than the end.  

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Hope to see you at the market.

Farmer Kim

Friday, September 26, 2014

Farmer's Market - September 29th

Beautiful day at the farm and it is should extend into this weekend.   Come on down and visit us at the farmer's market and see what we have grown for you, our wonderful customers.

We've got a particularly nice harvest of White Russian Kale.  The leaves are huge (over 12") and almost perfect.  Seems that the grasshoppers are leaving this crop alone (thankfully). 

White Russian Kale is a Siberian variety that is tender and has a sweet flavor.  This kale can be eaten raw but can also be blanched and used in soups, stews, casseroles and side dishes.  It holds up to reheating, keep its flavor and color nicely. 





We will also be introducing a new alium and it's name is scallots.  What is a scallot you ask?  It is a red shallot that has not bulbed and still has its greens.  So essentially it is the scallion version of a shallot.  Give it a try.  We think you will like it. 








We will be bringing the following items to market this week:

Beets
(Golden, Red Ace & Chioggia)
Potatoes
(Yellow and Blue)
Hakurei Turnips
(with greens)
Watermelon Radishes 
(with greens)
Sweet Peppers
Hot Peppers
Tomatoes
Baby Eggplant
Kale
(White Russian & Tuscano)
Bright Lights Swiss Chard
Christina's Salad Mix
Scallots
Shallots
Onions
Garlic

Scratch Farm
 Carrots
Cabbage
(Red and Green)
Spinach
Leeks
Husk Cherries
Celeriac

Farmer Tom's
Oyster Mushrooms

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Need an idea of what to do with Hakurei Turnips?  Try this recipe! 

Roasted Hakurei Turnips with Israeli Couscous Salad
(makes 3-4 servings)

1 bunch hakurei turnips with fresh-looking greens
1 cup Israeli couscous
1 garlic clove, minced
pinch of optional red chili flakes
1/4 cup chopped red onion
juice from half a lemon
4-5 tablespoons extra-virgin olive oil
salt and pepper to taste

Preheat oven to 425 degrees. Trim radishes from greens leaving a small stub of the stems attached.  Wash both well to remove dirt. Halve each turnip, keeping the long tails intact. Finely chop the greens.  Toss the turnips with 1-2 tablespoons of olive oil, pinches of salt and pepper, and the optional chili flakes. Place flat side-down on a roasting pan. Roast for 5-10 minutes, or just until the bottoms are lightly browned. Toss around in the pan with tongs, and continue roasting another 3-5 minutes. Remove from heat and let cool.

Meanwhile, bring a pot of 3 cups water to a bowl and add the couscous. Continue to boil for 8-10 minutes until couscous is tender. Drain.

Heat 1-2 tablespoons of olive oil over medium-high flame and add the garlic. Once fragrant, toss in the leaves and a pinch of salt and pepper. Sautee until just wilted, 1-2 minutes. Transfer to a bowl and let cool.
Combine the chopped onion with the cooled couscous and greens. Add fresh lemon juice, an extra tablespoon or so of olive oil, and salt and pepper to taste. Serve with the roasted radishes on top.

**For photographs and additional information please see the blog Not Eating Out in New York, the source of this recipe .  

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See you at the market!

Farmer Kim