Friday, August 29, 2014

Farmer's Market - August 30th

It is the last market in August and the shallots have arrived!  We are very excited about this years' shallot harvest.  They are the biggest shallots we have ever grown!  Be sure to get some for yourself before they sell out. 

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

Topless (woo woo) Red Ace Beets (on sale too!)
Golden Beets
Cippolini Onions
Copra Onions 
Garlic
Purple Kohlrabi
Bright Lights Swiss Chard
Tuscano Kale
Rainbow Lacinato Kale
Gold of Bacau Pole Beans
Fortex Pole Beans
Sungold Cherry Tomatoes
Suyo Cucumbers
Pickling Cucumbers
Sweet Italian Frying Peppers
Christina's Custom Salad Mix
Fresh Cut Mint and Parsley
Summer Squash and Zucchini*
Leeks*
Eggplant*
Carrots*
Cantaloupe*
Red and Green Bell Peppers**

*Grown by Scratch Farm
**Grown by Big Train Farm

Sunflower photos!

















Sunflowers and bees. The perfect combination.  As you can imagine, we are blessed with an incredible amount of bees on the farm. 


Did you know that more than fifteen billion dollars a year in U.S. crops are pollinated by bees?  Keeping bee populations safe is critical for American tables stocked with high quality produce and our agricultural sector running smoothly. 

See the NRDC's Why We Need Bees:  Nature's Tiny Workers Put Food On Our Tables




Hope to see you at the market.  :-)

Farmer Kim

Friday, August 22, 2014

Farmer's Market - August 23rd

Okay, is it just me that can't believe that next weekend is Labor Day weekend?  Where did the summer go?  The saving grace is that we are in the prime of the season.  Who can resist the amazing flavor of a fresh-picked tomato or cucumber?  We will be bringing both of these summer favorites to market tomorrow but of course that is not all.  In addition, we will be bringing the following items to market:

Blue Potatoes
Caraflex Cabbage
Purple Kohlrabi
Farmer Tom's Pink Oyster Mushrooms
Fortex Pole Beans
Gold of Bacau Pole Beans
Suyo Cucumbers
Lemon Cucumbers
Pickling Cucumbers
Slicing Cucumbers
Sweet Italian Frying Peppers
Patty Pan Squash
Zucchini
Tomatoes
Golden Beets
Red Ace Beets
Cipolini Onions
Prince Onions
Garlic
Christina's Custom Salad Mix
Tuscano (aka Dinosaur) Kale
"Bulk" Basil (1.5 pound bags, perfect for making pesto!)

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Beets.

We have some beauties coming to market and you will want to pick up a bunch (or two).

"What would I do with them?", you ask.

Take a look at some of these recipes for some beet inspiration. 






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We have a new farm dog at Blue Skys Farm and his name is Cinnamon.  He is the pride and joy of our volunteer Erica and we fell in love with him immediately and I think you may too!

This little cutie even made friends with Big Train Farm's own Sally Lee while he was visiting.  It was a sight to watch them play.  I think that both dogs will sleep well tonight. 

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Hope to see you at the market!

Farmer Kim

Friday, August 15, 2014

Farmer's Market - August 16th


Don't these flowers just make you smile? 

These beauties are called Gomphrena and are also known as Globe Amaranth. 











New this week, Fortex Pole Beans.  Johnny's Select Seeds describes these beans as firm-textured pods that are completely string-less and delicious at all lengths. 









Pink Oyster Mushrooms!  

Have you ever heard of such a thing?  

Farmer Tom says that the pink variety is meatier in both taste and texture.  Beautiful and tasty, how can you beat that?

Don't miss out.  Be sure to come to the market early to get some for yourself. 







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

Blue Potatoes 
Farmer Tom's Pink Oyster Mushrooms
Fortex Pole Beans
Gold of Bacau Pole Beans
Yellow Wax Beans
Suyo Cucumbers
Lemon Cucumbers
Pickling Cucumbers
Slicing Cucumbers
Sweet Italian Frying Peppers
Patty Pan Squash
Zucchini
Tomatoes!!!
Golden Beets
Red Ace Beets
Cipolini Onions
Garlic
Christina's Custom Salad Mix
Tuscano (aka Dinosaur) Kale
Bright Lights Swiss Chard

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This week only!

Spend $20 with us and we will give you a Blue Skys Farm Petite Bouquet free of charge. 

As with our produce, Blue Skys Farm flowers are also grown, chemical- and pesticide-free, by us, in beautiful Cranston, Rhode Island. 









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Did you think I would just mention 'blue potatoes' without saying a little bit about them?  Of course not!  In addition to being very unique, blue potatoes, contain a substance called anthocyanins.  Anthocyanins are powerful antioxidants that help to decrease the risk of cardiovascular disease, stroke and cancer.  Pretty cool, eh?  

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Hope to see you at the market.

Farmer Kim

Friday, August 8, 2014

Farmer's Market - August 9th

Do you know what this vegetable is?


This beauty if purple kohlrabi.  It is a member of the Brassica family, which also includes the vegetables cabbage, broccoli and kale.  Nutritionally, it is a very good source of dietary fiber, Vitamins B6 and C, Potassium, Copper and Manganese.  Kohlrabi may be eaten either raw or cooked.  Here are some recipes you may want to try. 


I bet you didn't think there were so many things you could do with kohlrabi, eh?

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

Purple Kohlrabi (bet you didn't see that one coming!)
Cippolini Onions
Garlic
Suyo Cucumbers
Lemon Cucumbers
Pickling Cucumbers
Slicing Cucumbers
Sun Gold Cherry Tomatoes
Juilet & Golden Rave Roma Tomatoes
Indigo Rose Tomatoes
Tuscano Kale
Bright Lights Swiss Chard
Christina's Custom Salad Mix
Red Ace Beets (with small, but good looking, greens)
Golden Beets (also with good looking greens)
Yellow Wax Beans
Gold of Bacau Pole Beans
Rubbarb

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Can't forget the flowers!  As always, Christina has a wonderful assortment of flowers to bring to market.  You can arrange your own bouquet or you can purchase one of our $5 or $10 bouquets.  This week it was Megan who put together these beautiful bouquets.  

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Hope to see you at the market!

Farmer Kim

Friday, August 1, 2014

Farmer's Market - August 2nd

Nice day at the farm.  We sure hope that tomorrow's weather will be as pleasant (dry).  Here is a photo taken by Christina today.  It is of Megan and Mark are hard at work harvesting cippolini onions.  Wait until you see these onions!  Some are about 4 inches in diameter!  We are curing these onions in the greenhouses and we should see them at the market in a couple of weeks.


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

Green Zebra Tomatoes
Golden Rave Tomatoes
Juliet Tomatoes
Sun Gold Tomatoes
Indigo Rose Tomatoes
Caraflex Cabbage
Tuscano Kale
Bright Lights Swiss Chard
Christina's Custom Salad Mix
Summer Copra Onions
Summer Cippolini Onions
Purple Scallions
Red Beets
Golden Beets
Purple Kholrabi
Gold of Bacau Pole Beans
Wax Beans
 Farmer Tom's Oyster Mushrooms

Fresh-Cut Herbs including:
  Cutting Celery
Parsley
Basil
Rosemary
Oregano 

And of course, Christina's beautiful flowers!  

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Blue Skys Farm has been very lucky over the years to had several great people offer their time to help us with various tasks.  This year, Erica is one of those people.  She can weed with the best of them and has a great talent for arranging flowers.  In fact, the five and ten dollar arrangements that we will be bringing to the market this week were arranged by Erica.  Be sure to take a look at them when you see us at the market.  I believe that you will be impressed.  

Here are some photos that Erica took at the farm.


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And if that wasn't enough, Erica is also an avid cook.  She shared this recipe with us and I look forward to trying it this weekend.  

Grilled Pizza with Feta & Blue Sky Swiss Chard

Saute 1/2 an onion and 2 cloves garlic in a bit of olive oil and a small pat of butter.

Roll out 1 lb. of dough with flour and stretch it out on baking sheet. Brush olive oil on both sides of dough and put in the freezer for 10-15 min or in the fridge for 30-45 min. Remove when the dough is hard enough not to fall through the grill grates. ;)

While the dough is chilling, slice the lovely rainbow swiss chard and cook the stems first in the olive oil/butter mixture. Add a bit of chicken broth (or veggie broth) and cover for about 5 minutes until the stems are soft. Then add the rest of the chard and cook until wilted. You can also add in some spinach if you like! When it's done, season with pepper and garlic powder. Add red pepper flakes, if you dare.

Heat grill to Med/Low setting.

Put dough on grill (directly on the grates). Close lid and cook for about 5 minutes, checking 1 time to make sure it's not burning. Could be about 10-12 minutes total, depending on your grill. 

Have the toppings ready next to the grill and when the first side is done to your liking, flip quickly and add the toppings to the first (the cooked) side. Sprinkle some feta on top and close the lid for another 5 minutes.

Slide off with a pizza peel or 2 grill spatulas and enjoy!
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Please note that there will also be a recipe tasting at this week's market.  Jess Watts of Little Falls Cafe will be utilizing Blue Skys Farm herbs in several recipes including Holy Basil Tomato Soup, Caprese Salad and nutritious and delicious Smoothies. 
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Hope to see you at the market!  
Farmer Kim