Saturday, November 5, 2011

Colvin Family Farm - Week 25

Large Shares this week include (as seen left to right, top to bottom):

  • Lettuce
  • Cauliflower
  • Broccoli
  • Sweet Potatoes
  • Bock Choy
  • Green Tomatoes
  • Brussell Sprouts
  • Collard Greens
  • Parsley

And there you have it! One year of delicious, home grown, all natural vegetables straight from the Colvins! I am certainly looking forward to next May, when we can expect to see all of our favorites at each of our favorite stops. More fun foods are in store for us all next year. If you haven't tried a CSA yet, come and see for yourself!

Saturday, October 29, 2011

Colvin Family Farm - Week 24

Large Shares this week include (as seen left to right, top to bottom):

  • Mixed Greens
  • Sweet Potatoes
  • Cabbage
  • Cauliflower
  • Tomatoes
  • Lettuce
  • Bock Choy

Tip from the Colvins: If you have any veggies that come packaged with unwanted bugs, submerge the affected veggies in cold, salted water and this should effectively, naturally, cleanse the your goods from critters.

The chill keeps coming, but so do the vegetables! Thank you for all your hard work Colvin family!

Monday, October 24, 2011

Colvin Family Farm -- Week 23

Large Shares this week include (as seen left to right, top to bottom):

  • Lettuce
  • Arugula
  • Broccoli
  • Stevia
  • Tomatoes
  • Hot peppers
  • Cauliflower
  • Squash (various types)
  • Sweet potatoes
Stevia is an herb often used as a natural sweetener, and it is said that one leaf is about 30-45 times as sweet as ordinary sugar. Even so, it has a negligible effect on blood sugar levels, so it makes a great sweet alternative for diabetics. Try putting a leaf in your hot tea sometime!

Wednesday, October 19, 2011

Colvin Family Farm - Week 22

Large Shares this week (Mum's not included):
  • Broccoli
  • Squash (zucchini, yellow, patty pan)
  • Tomatoes
  • Grape Tomatoes
  • Cabbage
  • Sweet Potatoes

After going out to the farm for the festival on Saturday, I have renewed respect for how much effort the Colvins go through every week to bring us vegetables! It's a drive! Thank you guys for your hard work and faithfulness! 

See you next week!

CSA Fall Festival and Potluck!

Hey everyone! This is a special extensive post about the Fall Festivities hosted on the Colvin's property recently. Everyone had a blast and here is the report of what happened:

Most guests arrived mid afternoon and we toured the grounds, all the while looking at the veggies that we have come to love!

As we talked and traveled, we watched as families talked and kids were at play. Everyone there seemed like family, even though this was the first time many of us had met.

The kids also had a chance to hunt for goodies and Mr. Colvin started hay rides to a breathtaking view and waterfall on his property!

After the fun and games, everyone brought out their best and brightest recipes, which left us all very satisfied and very full! There was great food and conversation all around!

Finally, we enjoyed a warm fire, brought to us by the Colvin boys, and some great smores!

Of note are Titus Colvin's eggs that I was able to get a sneak peak at in his incubator. They were much quieter when I saw them than they probably are now!

Colvin family: I'm sure that all the CSA members share with me in thanking you again for opening up your home to us in hospitality and love and sharing your blessings with us. We are all grateful!

See the rest of the photos I took here: Colvin CSA Festival!

Saturday, October 1, 2011

Colvin Family Farm - Week 20

Week 20's Harvest (in larger quantities, of course!)

Large Shares this week:
  • Mustard greens
  • Squash (butternut, eight-ball, zucchini, yellow, patty pan)
  • Tomatoes
  • Cherry Tomatoes
  • Bell peppers
  • Potatoes
  • Basil
  • Green onions
  • Hot peppers (not pictured)

Check out this video for another way to dry basil, if the hanging upside-down trick doesn't work for you:

See you next week!

Saturday, September 24, 2011

Colvin Family Farm - Week 19

It's getting close to harvest time! Check out this weeks offerings!

Large Shares included:
  • Zucchini, Patty pan and Yellow Squash
  • Broccoli
  • Sweet Potato Greens
  • Collard or Turnip greens
  • Red and Yellow Peppers
  • Hot Peppers
  • Basil
  • Potatoes
  • Regular and Cherry Tomatoes
Small Shares included much of the same, but received Mustard Greens instead of Collard or Turnip Greens.

We'll see you again next week!

Saturday, September 17, 2011

Colvin Family Farm - Week 18

The vegetable blogs are back up and running! See what is included in this week's share, pictured left to right, top to bottom:
  • Sage
  • Lettuce
  • Mustard greens
  • Grape tomatoes
  • Butternut squash
  • Tomatoes
  • Baby Hubbard squash
  • Mixed squash (Pattypan seen here; you may have received yellow & green squash as well)
  • Bell Peppers
  • Hot peppers [not pictured, sorry!]
  • Potatoes [also not pictured]

Tip from the Colvins: If there is too much sage for you to cook with at one time, you can either chop it up and freeze it, or hang the whole bunch upside-down to dry in a dark place!

Enjoy! Check back next week, as we will be updating more regularly from now on!

Saturday, July 2, 2011

Colvin Family Farm--Week 8

Large Share
Summer Squash 2 LB
New Potatoes 2 LB
Lettuce 1 head
Radicchio 1 head
Broccoli 3 LBS
Slicing Onions 1 LB
Basil 1 Bunch
Cabbage 1 medium head

Small Share
Summer Squash 1 LB
Potatoes/or snap beans/or cucumbers 1 LB
Lettuce 1 head
Radicchio 1 head
Broccoli 1 1/2 LBS
Slicing Onions 1 LB
Basil 1 Bunch
Cabbage 1 small head

All shares will vary somewhat with contents, weighs, shapes and sizes of produce!

This week Mary Constantine from the Knoxville News Sentinel came out to the farm and taped Momma cooking two recipes. This one is an easy Zucchini Pizza!
And in this one Momma cooks her "fried vegetable medley."

This week Basil has made it's appearance in shares! Here is an easy Basil Pesto recipe to try!

Basil Pesto:
1 1/2 cups tightly packed fresh basil leaves
2 garlic cloves
3 tablespoons toasted nuts
1/4 cup extra-virgin olive oil
3 tablespoons freshly grated Parmesan Cheese
Salt and freshly ground pepper

1. Combine the basil, garlic, and pine nuts in a food processor fitted with a metal blade. Process until finely chopped.

2. Add the oil through the feed tube with the motor running and continue processing until you have a smooth paste. Briefly mix in the cheese and salt and pepper to taste.

3. Set aside for at least 20 minutes to allow the flavors to develop if you are going to use the pesto immediately. Otherwise, spoon it into an airtight container and pour in enough oil to completely cover the pesto and exclude any air. Seal and store in the refrigerator for up to 1 week, or in the freezer for up to 6 months. Momma likes to set aside an ice cube tray for pesto, and freezes it in cubes. Once they are solid she pops them into a freezer bag, and has loose chunks of frozen pesto so she can get out however much she wants without having to thaw the whole batch.

Sauteed Summer Squash
Using your squash share; cut up a mixture of zucchini and yellow squash in 1/4 inch slices. I cut the zucchini and larger yellow squash into fourths than slice. Also slice onions in 1/4 inch slices and halve.

Put a small amount of butter/olive oil mixture in a skillet, heat. Add vegetables. Saute until aldante (the perfect consistency "squeaks" when you chew it). Sprinkle with salt and pepper to taste. Serve immediately

Colvin Family Easy Slaw
3 Cups cabbage, shredded or cut fine
1/2 Cup carrots, shredded
1/8 Cup green pepper, chopped

1. Combine prepared vegetables
2. Blend w/dressing
3. chill

Slaw Dressing:
1 Cup mayonnaise
2 Tablespoons raw honey
2 Tablespoons Apple Cider Vinegar
1 Teaspoon prepared mustard
1 Teaspoon celery seed.
Blend ingredients well and pour over mixed vegetables.

How To Freeze Broccoli

Wash, soak heads of broccoli 1/2 hour in salted water (1/4 cup salt per gallon of water) to rid the florets of any insects. Rinse, drain. To blanch uniformly, cut broccoli in serving strips, leaving heads 1 to 1-1/2 inches in diameter. Blanch in water brought to a boil 3 minutes. Cool immediately in ice water. Drain well and put in freezer bags. Freeze flat on a cookie tray to keep them flat.

Saturday, June 18, 2011

Share contents do vary according to size, and some just differ from each other!
This week we packed, Beets or Kohlrabi (leafy green bulbs), Summer Squashes (zucchini [long & round], yellow straightneck), Snap Peas, Ugly Cucumbers, Strawberry Jam, Lettuce, Sweet Onions and Spinach!

Poor Man's Zucchini "Crab" Cakes
1 ½ cup shredded zucchini, patted dry
1 cup bread crumbs
2 tbsp grated onion
2 tbsp all- purpose flour
1 tbsp mayonnaise
1 tsp old bay seasoning
2 eggs slightly beaten
Oil for frying

Combine all the ingredients. Heat oil for frying and drop by rounded spoonful into oil and fry until crisp brown. Serve with tarter sauce.

1 tablespoon celery seeds
1 tablespoon whole black peppercorns
6 bay leaves
1/2 teaspoon whole cardamoms
1/2 teaspoon mustard seeds
4 whole cloves
1 teaspoon sweet Hungarian paprika
1/4 teaspoon mace
In a spice grinder or small food processor, combine all of the ingredients. Grind well and store in a small glass jar. Best if used within 6 months (date your jar).

Roasted Spring Onions
4 large or 8 small spring Onions
1 tablespoon canola oil
1/2 cup chicken stock
kosher salt
freshly ground black pepper
Toss onions with oil and slice the big ones in half down the stalk. Place in baking pan and add chicken stock. Sprinkle with salt. Cover with foil and bake at 350 degrees for 30-35 minutes. For crispiness, remove the foil for the last 10 minutes or so. Easy, easy!

Grilled Vegetables
Choose a variety of vegetables such as onions, squash (any variety) turnips, kohlrabi, beets, carrots and new potatoes when they come in…just about anything except greens! Cut them up in uniform cubes so they will cook in the same relative amount of time.
   Next preheat the grill to high and spray your grill pan. We bought an expensive grill pan last year at Walmart. I soon found out we needed two of them to feed our family. The next time I was at the thrift store I spied a broiler pan that looked remarkably like a grilling pan. Soooo, now we have two! I can quickly grill our vegetables evenly…in fact I like the broiler pan better since it has higher sides!
   Brush the vegetables with olive oil, and sprinkle with your favorite herbs. We like garlic powder and season salt.
   When the grill is heated, put the vegetables on and lower your flame a bit. Keep an eye on them, turning a few times until “tender”. Serve hot.

Val’s Simple Squash Casserole

Cook until tender:
3 cups squash, sliced or diced
1 onion, chopped
Drain. Salt and pepper to taste.
1 egg, beaten
½ cup milk, mixed with egg
½ cup grated cheddar cheese
2 cup cracker or bread crumbs mixed with ½ cup butter, melted
½ bread crumb mixture to squash. Mix well.
Top Casserole with the remaining crumb mixture. Bake 45 minutes at 300 degrees.


Boil about 4 eggs (This depends how many you are serving. Plan on boiling 1 egg per person.)  While eggs are boiling, fry about 10 strips of bacon. Drain well. Wash enough spinach to meet your family’s needs. Tear it into a serving bowl. After eggs have cooled a bit, cut into small pieces. Next chop the bacon. Sprinkle both over the spinach. Prepare dressing. Do not skip this dressing, as it is a special part of the salad.

1 lemon juiced (1 T.)
2 t. yellow mustard
½ cup mayonnaise
dash of salt, pepper, nutmeg to taste

Mix ingredients in a small bowl and serve with spinach salad. Stores well in the frig for weeks, so I double it.

Healthy Southern “Fried” Squash Medley

In a large bowl dice yellow squash, zucchini, patty pan/scalloped squash, fresh onions, new potatoes (when available, if not, use what you have). Judge for yourself the amount needed to serve your family.

In a separate bowl combine cornmeal (not self rising) a dash of garlic powder and salt.

Once again in a separate bowl “scramble” the amount of eggs it will take to dampen your all your diced vegetables.

Now comes the fun part! Pour the eggs over the  vegetables and toss. (I used my clean hands as we had a very large bowl.) Next pour the cornmeal mixture over the vegetables and toss again.

Preheat the oven to about 400 degrees. I bake ours in a stoneware “cookie pan” and also a HUGE cast iron frying pan. It is best to have just a single layer. Put a small amount of canola or olive oil in the bottom and pour your vegetable mixture in. Bake until tender and golden, turning occasionally.

P.S. If you are in a hurry, put them on an eye of your stove and fry. Like several of my own recipes the ingredients I use varies with the season. One favorite addition is okra. J Be creative and experiment!

Friday, June 10, 2011

What's In Your Box? Week 5

Again I have to apologize for the quality of the picture, but I think I learned last week that it's better to just get it on here when I can rather than wait until I get covered up elsewhere and forget!
This week we've got some new items showing up in shares--sweet cooking onions, summer squashes, beet greens, and some shares have napa cabbages!

I think the only things you might have trouble recognizing are "pattypan squash" (the scalloped white "thing" in the top right of this picture), Beet Greens (which look similar to chard, but they have skinnier stems that are red). Dill is in both share sizes this week, and Snap Peas are really in! We have been harvesting lots of them, so the amounts are reflected in shares.

If you have any questions about your share, please let me know--I'm going to do my best to get recipes for zucchini bread, Napa Coleslaw, how to freeze snap peas etc.. live soon enough to use this weeks' share. If there's a vegetable you want help learning how to use, just ask and we'll feature recipes/instructions for it!

Saturday, May 28, 2011

What's in your box? CSA Share Week 3

Contents do vary according to share size--if you have something that's not pictured, and want to ask questions about them, contact us! or comment on this post!
Some of the pictures are fuzzy--I didn't have very good lighting in the packing shed when I took them--if you want to view a larger version of the picture, just click on it!

Spinach--Great in salads, quiches, steamed, sauteed, and soups!

Broccoli--Only in the large shares this week.

Everybody received a sack of Red or Green Kale--great made into kale chips, sauteed or steamed!

Green Romaine & Red "frilly" lettuces.

Bok Choy--Large Shares only

Cilantro--small shares received Dill (it looks ferny and smells like a [dill] pickle). The dill is good in a salad, and cooked with fish etc.. I can't tell you what to do with the Cilantro because I hate it :)

Arugula--Spicy flavor, good tossed in salads (for added zest), and in pasta (like lasagna)

Green Onions--We eat them dipped in ranch salad dressing, folks saute them with their greens, or make an omelet.

Please share recipes you used this week in the comments section of this post--Thanks!

Saturday, May 21, 2011

This Weeks' Share

Contents do vary according to share size--if you have something that's not pictured, and want to ask questions about them, contact us! 
Please forgive me for any typos--it is late on the tail end of an extremely busy week!

Strawberries--large shares only this week. We have no idea if they will come back for another bountiful week in shares, so enjoy them while, when and if you get them!

Spinach-- was put in both size shares. Great Sauteed, in salads, or a family favorite is a Spinach Quiche!

Pea Greens--Grown by request, (and with a rather pessimistic attitude) we were delighted while harvesting these to find that they actually taste good! They would be great in a salad, sauteed, or thrown in a stir fry!

Lettuce mix--we love our salad blend! Some shares received baby butterhead lettuce in place of these bags of mix. In either case, we suggest you wash them before eating as they were packed late last night and have what we would call "extra minerals!"

Green Onions--They are so mild and sweet this time of year! Great with a salad (or of course pinto beans), sauteed with your greens, or thrown in an omelet!

Mixed Greens--Our own blend of Mustard, Turnip Collard & Kale, we sell this special blend as "mixed steaming greens" (for some reason), but they are actually best (in my opinion) when sauteed with minced garlic!

 Bok Choy--Some shares received loosleaf bok choy (in red & greens). These are great (again) sauteed with garlic, steamed, stir fried, juiced, or yes, grilled!

Now--here are some recipes Mom sent out last year on using bok choy and other greens. Many of them are now customer favorites! Please share your own recipes, and advice on how to use your share by commenting on this blogpost!

From the kitchen of ....The Farmers' Wife!

   “This week you’ll find Bok Choy Chinese Cabbage in your shares. Like I’ve written before, these greens are versatile! Adam’s favorite way to eat Bok Choy is explained in one of the first letters I wrote you with Sautéed Swiss Chard. I experimented with a new recipe this week that my great Aunt from New Hampshire sent me. Since the directions were sparse, I now know how to make it better. I like the sweet/sour taste, but Farmer Steve says he would leave the sugar out. Experiment and have fun!

Bok Choi Salad
½ cup slivered or sliced almonds
1 package of Ramen Noodles, crunched and without seasoning packet
¼ cup sesame seeds
¼ cup butter
1 small head of Joy Choi Cabbage (or any variety of Chinese cabbage)
3 green onions
Melt butter and add first 4 ingredients. Brown carefully not letting seeds burn. Next cut up cabbage and onions, set aside.
¼ cup oil
2 Tablespoons vinegar (I used apple cider vinegar)
¼ cup sugar (I used natural cane crystals)
1 Tablespoon Soy Sauce (I used natural Tamari)

45 minutes before serving mix all ingredients thoroughly. Cool in the refrigerator, stirring if needed.  Option- Add cooled, diced cooked chicken to make a complete meal.

    Farmer Steve enjoys stir fry also and we hope you will too. Below I share my basic stir fry recipe with you…each one I make is a little different, depending on what I have on hand. I believe it’s important for a CSA shareholder to learn many new ways to prepare vegetables so they don’t go to waste. It’s an exciting challenge!  This recipe will help you on the day you clean out the refrigerator and prepare for a new share to come home. On the other hand, this also is a great meal to prepare ahead of time. It cooks in minutes once preparation work is done. Quantities in this recipe are basic guidelines. The Chinese cabbage is the filler, so adjust how much you will need when you actually start cooking. Leftovers can be easily sautéed later for another meal. Chinese cooking, like partnering with our farm, is an experience!  IMPORTANT: cut the ginger in slices that can be easily removed after cooking. It was a family joke as a child to see who bit the ginger slice! I was always on the lookout after the first time I found it the hard way!                     
Basic Stir Fry
3 Tablespoons oil, roughly divided
2 cups of boneless meat (chicken, pork, beef, or shrimp) cut in thin strips
2 thin slices of fresh ginger (can use powdered if fresh is unavailable)
About 2 cups of bouillon the same flavor as the meat
3-4 Tablespoons Cornstarch
          A variety of vegetables cut in the same thickness: Onions, (a must) broccoli, snap or snow peas, mushrooms, green beans, cauliflower, sprouted lentils or mung beans, carrots, summer squash, baby corn, green/red peppers, tomatoes, Chinese Cabbage, etc.

          Cut your choice of meat into small pieces. This is put into a small bowl (sometimes with a 1/3 cup of soy sauce, 1 teaspoon of garlic powder, and two tablespoons of cider vinegar to marinade). Using a large round tray (adapt to fit what you have). Put your small bowl of meat in the middle of your tray. Now, cut the vegetables in bite sized chunks of similar thickness. I start with the seasoning vegetables like ginger and onions. I put these on the tray at 12:00. Next, I cut the vegetable that takes the longest to cook, usually carrots. Then in descending order of cooking time, place the vegetables around the tray to the mushrooms or tomatoes if they are available. Each vegetable is placed on the tray around like a clock face…the carrots usually are at 1, and the mushrooms are around 11. If this is cut up ahead of time, cover with a damp towel or plastic wrap and place in the refrigerator until cooking time.
     Our family likes this on a bed of rice, so I start my rice cooker around 45 minutes before supper. When the table is set and the rice is about done, heat your wok or large skillet up on HIGH. Add 1 T oil, then meat. When the meat has lost its color, remove to your small bowl again. Next, add the remaining oil and your seasoning vegetables (ginger and onions). Sauté for about one minute. Add vegetables in order on your tray, stirring constantly and leaving a few minutes between the carrots and the next vegetable until all vegetables (except tomatoes if you are using them) are being stirred. When your arm grows weary, add the bouillon water. Cover and let steam to desired tenderness, remembering Chinese stir fries are cooked al dente!  Add your bowl of meat and its juices. Add tomatoes at this point if you are using them.  Lastly, add cornstarch as needed to broth to thicken gravy. Serve immediately over a bed of rice or Chow Mein Noodles.

Basic Steamed Kale

Remove stems, wash well in cool water. Tear or cut into pieces and place in a large covered pot with as little water as possible on medium heat. Simmer for about 8 minutes, or to taste. Since you used as little water as possible there shouldn’t be too much to drain off. I simply serve ours with a slotted spoon. Some of the family likes a small pat of butter on their serving while others prefer raw vinegar…experiment!

   One thing I stressed last year and will again this year is that ALL GREENS ARE INTERCHANGEABLE
. If you don’t have enough of one green called for in a recipe, add to or substitute another from your share. This past fall I gleaned our fields and had a mixture of collards, kale, Swiss Chard, turnip, beet and other greens that I simply chopped coarsely and mixed together before freezing them. We ate greens all winter long…simply steamed, in soups, mixed with pasta, and tucked into casseroles.

   This is my latest experiment in the farm kitchen…it doesn’t have a name yet, so I’ll have to pause a minute here to name it….whallaaaaaaaaaa!                                       serves 2 heartily

Green Eggs & Ham
4 eggs, cracked and scrambled in a bowl
3 green onions, chopped
2 handfuls of spinach, Swiss Chard, or other mixed green
6 small shitake mushrooms (optional)
crumbled cooked bacon/chopped bits of ham (optional)

Chop raw bacon or ham into small pieces. In a small frying pan fry bacon or brown ham (Add a bit of oil if using ham.)
When the bacon is crisp add the green onion. Saute a minute or so to soften to eldante. Add your greens with a small amount of mushroom juice (I used canned) or water. Stir fry until limp. Lastly add your eggs, (Adjust the amount of eggs to your preference.) and scramble them to your desired doneness. Serve warm with a slice of our homemade bread and jam! J

Here is another recipe given to me by a shareholder last year. It calls for a little known grain that we enjoy as a break from pasta, rice, and potatoes as a side. I like to experiment, so do a bit of research for yourself on different grains such as  millet, quinoa, red and brown rice and other grains. This recipe has roots in Gullah goodness!

Millety Greens
2 Tablespoons canola or olive oil
1 large onion, chopped
1 large clove garlic, minced
Pinch of ground cloves
1 pounds smoked pork neck bones or ham hocks
6 cups homemade chicken stock or canned broth
2 pounds greens (such as mustard, collards, Swiss Chard)
1 ½ cups hulled millet seeds
Chopped fresh parsley, for garnish

1.  Heat oil in a large pot over medium heat. Add the onion; cook 1 minute. Add the garlic and cloves; cook until lightly browned, about 4 minutes
2.   Add the pork pieces to the onion mixture. Toss to coat, and stir in the chicken stock. Heat to boiling. Reduce heat, cover, and simmer 1 hour.
3.  Add the greens to the pork mixture; cook, covered, 5 minutes. Stir well, recover a, and continue to cook 25 minutes.
4.  Meanwhile, place the millet in a large heavy skillet and stir over medium high heat until the seeds turn golden, about 5 minutes. The millet will pop slightly as it browns. Remove from the heat.
5.  Stir the millet into the greens mixture. Continue to cook, covered, over medium-low heat until the millet is very tender and most liquid has been absorbed, about 30 minutes. Remove the pork bones. Return the meat to the pot and cook, uncovered, until all liquid has been absorbed, about 5 minutes longer. Served sprinkled with fresh parsley if desired. Serves 6

Friday, April 1, 2011

March/April Update

Hello folks!
Spring amazes me each year--no matter how much you're outdoors, and how closely you watch each small change when it happens, suddenly it will dawn on you that Spring has crept up on you again! This Spring is definitely cool, and wet, which has set us behind schedule with working the ground, and even set us back from our seeding and transplanting schedules. What seeds and plants we've put out, have been slow, almost reluctant to come up, and we are in the midst of anxious moments wondering if things will work as they should--this time of year is always like that, but things always seem to work fine--even if it's a week or three late!

Thanks go to all of those who have helped us posting our flyers around East, TN--we have really been getting a lot of interest from folks, and we appreciate your effort! If you would like several of our flyers, let us know and we'll mail you enough to keep you busy! If each of you gave out one flyer, we'd have....well, lots more out there!

For a complete update, go check out our March/April picture folder we just uploaded to our facebook page!

I hope you all enjoy this newsletter, and we here at the farm wish you all a warm, dry, and productive Spring!

Adam Colvin

March/April at Colvin Family Farm:

Strawberries in January

We're excited about how well our strawberries are looking! Most all of one variety already have fruit and blossoms all over them!

Right Now 2

Planting onions--we've put out more than 50,000 plants already! Our goal is to be able to supply all of our market locations with as many naturally raised onions & potatoes as the market can use all of the way through season (normally these two crops are hard to find on a regular basis) and have them at a price that most normal families can afford.

Dad Grading for the new greenhouse

Dad grading the site for our new 20x60 greenhouse.

Outside Right Now!

Dad's kept busy working on our new greenhouse--this picture shows the frame up, and the roll-up curtains on. The curtains are made of material that is basically a clear tarp--it lasts for years, whereas if we used normal greenhouse plastic for the curtains (as we've done in the past) it lasts for week(s)!

Putting the plastic on!

This morning we put the plastic on--it's always interesting pulling $500 worth of plastic over a greenhouse, and hoping that it won't blow away while you staple it on!

Inside the greenhouse

As you can see Dad framed in a large door on the other end. If during the off season, we need to work on a vehicle or tractor, we can drive it under cover!

Dad stapling the plastic on the greenhouse

Dad, stapling the plastic down on the new greenhouse. So that the staples don't just pull right back out through the plastic, you have to staple through a strap of "webbing" material that is strong enough that the staples won't pull through.

Inside the other greenhouse

Enough about the new greenhouse--here's a peek inside the other greenhouse! Right now it's busting the seams with transplants--this shot shows cabbage, broccoli, cauliflower, celery, lettuces, chives, peppers, eggplant & more!

Lettuce Plugs

A closeup shot of some baby lettuce transplants.

Celery transplants

A shot of our Celery transplants--we're excited about giving this crop a try!

Blue Violets

Blue violets are some of my favorite Spring flowers! I love how this shot turned out!

Flowering Quince Bush

Momma has a beautiful flowering quince bush in the backyard.

Flowering quince bush

A closeup of the flowering quince blossoms--they really are pretty after the dull greys and browns of Winter!

Rainbow cloud

My camera didn't pick up the colors very well, but this is a cloud rainbow us boys watched for over an hour over one of the fields. Check out this link to see better pictures of cloud rainbows and information on how they form.

Truck stuck

We had a delivery of fertilizer a couple of weeks ago, and the driver wouldn't listen to us when we told him where to drive--he eventually got stuck four or five different times, and we eventually (three hours later) got him out. I still can't believe that we got him out! It took Dad a day with the box scrape to level the front yard/side field back out!

We have more pictures and updates just uploaded to our Facebook page--if you want to see the rest of the pictures click here!