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

Sunday, October 9, 2011

October Greeting

Well I admit I fell of the blog canoe this summer, into the swirling current of "things to do." Aside from harvesting, weeding, and attending markets, we've been corralling turkeys & chickens, battling bobcats, javelina, & gophers, doing the"fall clean-up," and pickling, canning, and preserving for winter. There's been a little resting in there too! The dark mornings are helping us to sleep a little more, and the early evenings surprise us when there's no more light to work in.

We got a frost last night at the house, and it got down to 33.5 at the farm! The frost was spotty, and if the weather warms up next week, we may have more peppers, okra, tomatoes & eggplant to spare!

Pickled Okra

Three more Prescott Farmers Markets left for the season!! It's the last month to stock up on local food! Just because the markets are over doesn't mean you have to stop enjoying local food, grown by someone you know!

-Storage crops like onions, winter squash, pumpkins, and root vegetables are a simple way to go. Onions and garlic store well in a cool, dark place with low moisture & good ventilation. Winter squash will store for months on the counter top. Carrots and beets will keep for months too if they are topped, patted dry, and put in a plastic bag in the crisper of the fridge. The taste and texture will undoubtedly still rival the store carrots!

-Dry sliced tomatoes in a dehydrator or on a screen in the sun with cheese cloth over it. Dried tomatoes can be whipped up into a quick sauce by simmering in water on the stove, and adding water and spices until desired consistency is reached.

-Fresh herbs are so easy to dry, and so much more pungent, that you'll wonder why you ever bought the crispy, weak stuff at the store! Just hang in small bunches in a place out of direct sun with adequate ventilation, then store in jars when dry!

Thanks for all the support this season, and we hope to see you at the last markets of the year!

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