Growing vegetables free of pesticides, herbicides, chemical fertilizers, and GMOs in Skull Valley, Arizona.


Winter Prescott Farmers Market -- Walgreen's parking lot at the corner of Gail Gardener & Willow Creek Road -- Saturdays 10 AM - 2 PM -- November -April. Our farm will be here again starting in February 2015.

Summer Prescott Farmers Market -- Yavapai College parking lot -- Saturdays 7:30 AM - 12 Noon -- May 10th - October 25th


Flagstaff Community Market -- city hall parking lot, unde the solar panels --Sundays 8:00 AM - 12 Noon -- May 25th - October 12th


Want to stop by and pick up veggies from the farm? Please give us a call before you come!


Contact Us: Reach us by email at or by phone at (928) 235-2044 or find us on Facebook

Thursday, June 23, 2011

What's Fresh this week:

Red & Gold Beets




Italian Flat Leaf Parsley

Curly & Lacinato Kale

Baby Chard

Swiss Chard


Summer Squash

You may notice that I am including two new sections in the weekly email/posting: "From the Field" and "From the Kitchen." This organization was not my brilliant idea, but borrowed from Keppers Pottery & Produce blog, a small farm in Wisconsin that is run by the daughter & son-in-law of two of our regular customers in Prescott. Their website is great to surf around and see what other small farmers are doing around the country: Keppers Pottery & Produce.

If any of you come across other great small farmer's websites please share them with us, as we love to see what other farmers are doing!

From the Field: A warm week it has been! We planted our peppers and some eggplant out this week, and they couldn't be happier in the heat. We are growing four varieties of sweet bell peppers and three varieties of spicy chilies.

We have harvested all of the garlic, and it is curing in racks inside. "Curing" is the drying process where all the green leaves help dry up the papers between the bulbs. Proper curing helps garlic keep longer, peel better, and avoid molding.

This morning we harvested the first few of the TONS of dry onions in the field. These too need curing before clipping the dried tops and roots for the market.

I have been continually hilling the leeks with straw, and we should have some within a few weeks. Hilling blanches the shaft, creating the sweet, desirable white part.

We have also been hilling the potatoes, which have begun flowering! Potato flowers are beautiful and fleeting. They signal that the plant has begun to form tubers underground.

From the Kitchen:

We've been enjoying fresh goat cheese this week, from Settler Valley Ranch (available through the Prescott College CSA or a herdshare agreement with Tanya). We've been putting it on everything, but here's a little recipe that I like to make.

Balsamic Beets, Chard, & Red Onion, topped with Goat Cheese:

1 bunch red beets

1/2 bunch Swiss Chard (or you can use the beet greens instead)

1 Red Onion, thinly sliced into rings then halved

3+ cloves minced garlic

Balsamic Vinegar

1/2 cup Goat Cheese

Salt & Pepper to taste

Put whole or half beets in a steam basket until skins slip off, or peel before hand. Steam until just tender.

While they beets are steaming, cut the chard into bite-size pieces, slice the onions, and mince the garlic.

Place a little butter or olive oil in a sauce pan and simmer onions until they are light pink and sweet. Add garlic & enough balsamic vinegar to make it saucy.

When the beets are tender and cooled enough to handle, quarter them and add to the pan.

Beets should be soft enough to poke with a fork, then add the Swiss chard.

Cover the pan with a lid to steam the chard just until it turns bright green, then remove from heat.

Add salt & pepper to taste.

Before serving, add a few dollops of goat cheese on top, so the heat melts it ever so slightly.


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