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

Monday, July 18, 2011

On Weather & Friends

Squiggly Leek Flower

On Weather July is cranking out the heat! The thermometer at the farm read low of 42 and high of 99 this past week! While I have seen a few tomatoes setting fruit, these extremes are sure to test their adaptability. Tomatoes usually are darn comfortable once the nights are consistently above 50. Clouds are building today, with them comes humidity that will hold a few degrees of warmth in its slippery grasp when the sun downs.

Have you noticed when you talk with a farmer, or over hear two farmers chatting, that the weather tends to dominate the conversation? Whoever told you it was dull to make idle talk about the weather sure never grew a garden! For us, weather changes our plans, both for good and bad, and always humbles.
Last week we had a good series of monsoon rains at the farm. Two beds of white onions rotted in the field because we didn't have time to harvest before the rain hit. The only thing worse than a rotten onion is not knowing it is rotten until you stick your thumb into the slimy skin (and maybe rotten potatoes). This week, the dry nights have been cold, causing the kale to take on a delicious-coming-of-fall flavor despite it being high July. Sweet greens for lunch!

On Friends
We had a bizarre week last week, in beauty and chaos. First, I must thank Caleb (twice!), his mom, and Becca for making the trek from Flagstaff to our petite acre. It means a whole lot to us to have people acknowledge, and be interested in what we do out here. You all were lucky to visit on calm days of no travesty.

Second, I must thank neighbors Brig, Willie, and James for visiting on the crazy day. After an unsuccessful rental of a push rototiller, Matt rented a tractor-mounted tiller to clean our old beds get new ready for much belated planting. With a 24-hr rental window, it means get as much done as possible, and hit no stumbling blocks. Well, as it goes, Matt ran over a 20-foot stick of rebar (1/2 steel) that neither of us saw in in the field. "Sucked it up like a string of spaghetti" as Matt put it, all the way around the tiller axle. With daylight waning, we needed to return it in the morning in good condition, and this was definitely a stumbling block. With a fire ban in effect, torching it free was not a good option.
As it goes too, Brig and Willie are on the volunteer Skull Valley Fire Crew and just so happened to have on hand a big bolt cutter! Matt, Willie, and James worked together to get the rebar unspun in no time, tiller undamaged. Whew! How strange that chaos and order go along together, leapfrogging one another with their unannounced fear and joy.

Before the storm last night!

Friday, July 8, 2011

What's Fresh this week:

Red & Gold Beets


Italian Flat Leaf Parsley

Sweet Yellow Onions



Swiss Chard


Summer Squash

Squash Blossoms

Green Onions

From the Field: Now is the time to get fall crops in, even though those cool golden days seem far away. There have been some setbacks for us in getting our plantings in on time this season, but we have been planting feverishly this week, and will continue to do so in the coming weeks.

With seeds in the ground, we wait nervously for how well they will germinate, and once up, if they'll survive the ants and gophers.

Matt and I are both excited about what we're learning along the process of starting a small farm: what tools we need to make the job easier; more accurate timing for succession plantings; and varieties that work well here for example.

Our earliest potato variety, Purple Viking, is starting to yellow and die back, signaling the harvest is near! Matt loves these all-around potatoes for their funky purple and pink swirly skin, and delicate pure white flesh. Keep an eye out for them in the next couple of weeks!

From the Kitchen:

Simply Roasted Veggies
You can roast any vegetable in the oven for a sweet, soft, outrageously delicious dish. For all roasted dishes, I usually put the oven at 350F, and set the timer for 30 minutes. I find a baking dish or cast iron skillet works best, fill it with chopped veggies, and drizzle olive oil over all. I will work the oil onto all surfaces by stirring with a spoon.
Go simple with just a pinch of salt, or get creative with spice mixes, such as cumin and Italian parsley, or rosemary and tarragon.

After 30-40 minutes, I check the softness after that, looking for veggies soft enough to poke a fork into, but before they start to burn.

-Try sweet yellow onions, either quartered or small ones whole with carrots and beets. They'll only make you cry because of their sweet, mellow flavor.
-The brilliant sweetness of leeks comes out when roasted. Just slice them in inch-long sections, swirl them in olive oil, and sprinkle with salt, pepper, and dried sage.