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

Friday, September 19, 2014

Farmer's Market - September 20th

It is really starting to feel like fall out there this week.  Days are getting shorter and the temperatures are dropping.  Flowers are starting to slow down but do not fear, we will still be bringing a beautiful assortment to the market.



As for produce, we will be bringing the following items to market:

Arugula
Tuscano Kale 
(aka dinosaur or black kale)
Rainbow Lacinato Kale
Christina's Salad Mix
Bright Light's Swiss Chard
Red & Yellow Onions
Cipollini Onions*
Garlic
Red Shallots
Italian Sweet Frying Peppers
Sweet Orange Bell Peppers
 Baby Eggplant
Red Ace Beets
Golden Beets
Chioggia Beets**
Radishes
Tomatoes
Purple Potatoes 
Fresh-Cut Rosemary, Spearmint, Cutting Celery and Parsley
 Farmer Tom's 
Oyster Mushrooms

Scratch Farm's
Celeriac
 Leeks
Spinach
Tomatoes
Sweet Peppers
Purple Potatoes
White Potatoes
Husk Cherries
Salad Turnips 


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Here's a recipe that I will be trying now that "soup weather" has returned.  

Smoky Greens and Beans
Bon Appitit, November 2009

INGREDIENTS
  • 2 tablespoons olive oil
  • 1 large onion, chopped
  • 2 garlic cloves, chopped
  • 1 14 1/2-ounce can diced tomatoes in juice
  • 1 1/2 teaspoons smoked paprika
  • 1 14 1/2-ounce can vegetable broth
  • 8 cups coarsely chopped assorted greens (such as kale, mustard greens, and collard greens about 8 ounces)
  • 1 15-ounce can cannellini (white kidney beans), drained
  • Grated Manchego or Parmesan cheese (optional)
PREPARATION
  • Heat oil in heavy large pot over medium-high heat. Add onion and sauté until soft and beginning to brown, about 6 minutes. Add garlic; stir 1 minute. Add tomatoes with juice and paprika; stir 1 minute. Add broth and greens; bring to boil, stirring often. Reduce heat to medium-low, cover, and simmer until greens are wilted and tender, stirring occasionally, about 15 minutes. Stir in beans and simmer 1 minute to heat through. Divide among bowls; sprinkle with cheese, if desired.
Nutritional Information 
One serving contains the following: 
Calories (kcal) 207.8
% Calories from Fat 35.3 
Fat (g) 8.2 
Saturated Fat (g) 1.0 
Cholesterol (mg) 0 
Carbohydrates (g) 26.8 
Dietary Fiber (g) 6.4
Total Sugars (g) 7.0
Net Carbs (g) 20.4
Protein (g) 7.4
 
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Ever wonder what could be making big holes in your garden greens such as kale or swiss chard?  Look no further than the jumping herbivore, the grasshopper.  The grasshoppers at the farm are about an inch in length and are especially happy making a meal of our kale crops as seen below.


Seeing so many grasshoppers today, I realized how little I knew about these insects.  I found an interesting article, 10 Fascinating Facts About Grasshoppers that some of you may find interesting as well.  Please refer to the article for more details.  

1.  Grasshoppers and locusts are the same thing.
2.  Grasshoppers have ears on their bellies.
3.  Although grasshoppers can hear, they can't distinguish pitches very well.
4.  Grasshoppers make noise through stridulating or crepitating.
5.  Grasshoppers can fly.
6.  Grasshoppers jump by catapulting themselves into the air.  
7.  Grasshoppers cause billions of dollars in damage to food crops annually, worldwide.
8.  Grasshoppers provide an important source of protein to people in many parts of the world.  
9.  Grasshoppers existed long before dinosaurs.
10.  Grasshoppers sometimes "spit" brown liquid to defend themselves.  

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Hope to see you at the market.  

Farmer Kim