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

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.

1 comment:

  1. The roasted vegetables sound wonderful. Healthy eating is delicious.

    Mary Squires