chinese cabbage

cabbage, chinese cabbage, eggplant, peppers, planting party, seedlings, summer squash, tat soi, tomatoes

Seedlings Galore!


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Howdy do, folks?! It’s been busy as can be out here at the farm. Ben and I have been making soil blocks, seeding flats, planting seedlings and direct seeding root veggies. Of course, that also means Ben’s been prepping a whole heck of a lot of ground to get it ready so we can plant. I also finally tried my hand at the tiller to till up soil for our newest edition – the flower garden (so pumped!!!).

We’ve had lots of folks stop by since our last planting party to help us out on the farm in one way or another. Beth and the kids have been keeping up with the chickens (the kids LOVE gathering the eggs each morning), our neighbors Andy, Amanda and Duffie have been by to give us furniture (they got a new set) and keep us company, our friend Craig has been dropping off quite a lot of flower bulbs from his garden, Kevin came out to help Ben pot up some of the summer seedlings, and David came out to help Ben and I plant more potatoes (they’re all in!!!) and weed and mulch some. Whew! I think that’s everyone, but please don’t be mad at me if I forgot to mention you.

As you know from our previous post, we’re having a planting party this Sunday the 10th from 1-5pm. We’ve had a few folks email us to let us know they’ll be stopping by to pitch in a hand and have a picnic with us too. Please come out if you’re interested! Many hands make light work! It’s true!

Alrighty. I just wanted to let y’all know we’re gearing up (and have been for quite a while) for a fantastic season and I thought I’d show you some of the seedlings that we’ll be planting in the next couple of weeks or so. Just to warn you, these pictures aren’t very diverse. They’re mostly pictures of a number of different varieties of the same veggies (e.g., multiple varieties of tomatoes, tomatillos, peppers, eggplant, squash, brassicas more generally, etc.) – but I thought it might help to demonstrate what we’re doing out here if I bombard y’all with some pictures of everything. Plus, you’ll be able to see the crazy awesome varieties we’re planting this year (and these pictures are not really representative – there’s even more to come!).

Okay. I guess I’ll get to it then. We hope to see you Sunday. And we hope you enjoy the pictures!



bok choy, broccoli, cabbage, carrots, chinese cabbage, collards, CSA, green onions, greens, kale, lettuce, mustard, radishes, recipe ideas, spinach, sweet potatoes, swiss chard, tatsoi, turnips

Holidays! Holidays! Holidays!


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Hello and Welcome!

A big thanks to our new customers from the neighborhood who stopped by Tuesday night to pick up some produce! The holidays are upon us! We’re headed to Tennessee to see Patricia’s family and some friends there. It will be a needed break for us, though I will be working some. I’ll be fine-tuning our farm and CSA plan for the coming year. It’s very exciting, thought provoking and a lot of work! Anyhow, we’ll be announcing the CSA soon!

During these cold winter months, please be aware the weather may postpone our harvest of your produce. In response to this, we may postpone pickups by a day or two. We will provide primary notice of pickup changes via email (especially for those of you who place orders) as well as via blog and online store. Thank you for being flexible with us!

Next Tuesday, December 22nd, we will have produce pickup at our house, 604 Sasser St., between 4pm to 7:30pm. We will not have produce pickup Tuesday, December 29th. We will return with pickup Tuesday, January 5th.

Purchase of vegetables is made through our online store www.vendio.com/stores/bensproduce.

Community Supported Agriculture:
Information coming soon!

Current vegetable availability includes:
bok choy
cabbage
carrots
chinese cabbage
collards
green onions
kale
lettuce
mustard greens
radishes
spinach
sweet potatoes
swiss chard
tatsoi
turnips

No longer offered:
broccoli
mixed greens

Future winter vegetables will also include:
arugula
baby beets
broccoli raab
brussels sprout
mixed baby lettuce & greens

Recipes:

Quick White Bean Stew with Swiss Chard and Tomatoes

– serves 2 to 3 –

Ingredients

2 pounds Swiss chard, larger stems removed, and leaves chopped
1/4 cup extra-virgin olive oil
3 garlic cloves, thinly sliced
1/4 teaspoon crushed red pepper
1 cup canned tomatoes, chopped
1 16-ounce can cannellini beans, drained and rinsed
Salt and pepper
Grated Parmesan

Procedure

1. Fill a large pot halfway up with water. Bring to a boil and then toss in the swiss chard leaves. Reduce heat to a simmer and cook for 8 minutes. Drain the chard in a colander.

2. Wipe out any excess water in the pot. Then pour in the olive oil and turn the heat to medium. Add the garlic and crushed red pepper and cook for 1 minutes, stirring occasionally.

3. Add the tomatoes, turn the heat to medium-high, and when the mixture comes to a boil add the beans. Cook for 3 minutes, stirring often.

4. Reduce heat to a simmer and add the chard. Cook for 5 minutes. Season with salt and pepper to taste. Add some grated Parmesan to finish. Enjoy!

Golumpki’s or Stuffed Cabbage Rolls

We made these the other day with our cabbage, carrots and turnips and they turned out phenomenal! Give these a whirl, you might like them.

– serves 4 –

Ingredients

1Tbsp Olive oil
1 leek or onion
2 med. turnip, cubed small
2 med. carrots, cubed small
1 celery stalk, finely chopped
1 cup cooked rice
16 oz cooked ground meat
1/2 cup bread crumbs
2 eggs
2 Tbsp chopped parsley
1 Tbsp lemon juice
pinch ground coriander
salt & pepper
1 cabbage head

Sauce:
1 onion finely chopped
1 cup broth or stock
1 Tbsp olive oil
2 cups crushed tomatoes

1. Brown ground meat.

2. To make the filling, heat the oil in a frying pan over medium low heat. Add leek or onion, turnip, carrots and celery and cook, stirring often, for about 5 minutes, until softened.

3. Remove from heat and stir in meat, rice, bread crumbs, egg, parsley, lemon juice and ground coriander. Season with salt & pepper.

4. Preheat oven to 325 F. Oil a 9×13 baking dish. Cook the whole cabbage in boiling water for 2-3 minutes, until pliable. Drain and rinse under cold water. Peel off whole leaves to stuff. Pat dry.

5. Lay leaves flat and make a pile in the middle of each, about 1/3 to 2/3 cup depending on the size of the leaf. Roll up each leaf, folding the sides to enclose the filling in a neat parcel. Place the rolls, seam side down, in the baking dish. Pour in stock. Bake for 40 – 50 minutes.

6. Meanwhile, heat the oil for the sauce in a frying pan over medium heat. Add the onion and garlic and cook, stirring occasionally, until softened. Stir in the crushed tomatoes. Reduce the heat to med-low and simmer about 10 minutes, until slightly thickened.

7. Using slotted spoon, serve stuffed cabbage rolls topped with the tomato sauce. Enjoy!

Happy holidays and many thanks!

Ben & Patricia