Veggies Available Now

Grown Right Here On The Farm

Farm Stand Hours:

Open 7 Days a Week

9am to 6pm 

Updated 9/27/16 OUR OWN

Cucumbers Tomatoes
Leeks Kale
Watermelon Onions

Potatoes

Broccoli

Red orange Green Peppers
Cherry Tomatoes Summer Squash
Beets Salad Greens
Carrots Zucchini
Lettuce Garlic

Heirloom Tomatoes 

Green Beans

Jalapeño & Poblano    Peppers

Rutabaga 

Eggplant

Acorn Squash 

Shallots

Wax Beans

GilfeatherTurnips

kabocha Squash

BarryNEW! PHAT CATS BISTRO BROWNIES, COOKIES, AND SCONES!

We also stock local eggs, meat, milk, cream, honey, coffee, tea, maple syrup, and granola!

 


 

Field Report

Heron Pond News 9/25/16

Posted by Andre Cantelmo :: Sunday, September 25 :: 10:38am

It seems that the calendar and the weather are in tune this week. As the first days of fall set in the cool weather has us in sweatshirts for our morning meeting. This is great working weather and the crew has been stepping up to the plate. Winter squash is being wind-rowed, winter greens planted, and this week we all get to share in the first of the fall broccoli. 

It is time for us to clean out our store rooms and start the push towards bringing it all in winter food. We start with potatoes and normally finish with carrots picking up many of your other favorites along the way. 
See you this week!
Locally yours,
Andre 
Time to sign up for Winter CSA!
The cool has set in this week, allowing our winter foods to start to get that sweet flavor we all love. With three weeks left in the summer share it is time to turn our thoughts towards what kind of nest will we have for winter. Hope you will join us in the cozy one we are building.

It’s hard to think about hearty soups and the smell of roasted dinners filling the house when it’s 90 degrees outside but on the farm we are busy making sure you will have that food in the colder months ahead. The goal of Community Supported Agriculture is to get money to farms when they need it most, at the beginning of a season. The winter share is a little different, by the time we are signing you up most of the labor and money has been spent getting the food in the ground. This year we have been hit hard by the drought. Every vegetable we sell costs us more to produce because of the labor and money it takes to move water. We are asking that if possible when you sign up for the winter share you consider paying in full right away.

As you’ve seen this summer in the farm stand, despite the drought and tight budget our produce quality and variety has been great if we do say so ourselves. The winter share will be no different. Our winter crops are looking great in the field!

Sign up today on our website or at the farm stand or at one of our Farmer’s Market booths.

NEW! Partial share! Due to your requests we are now offering smaller sized share, all the greens that you get in a full share but lighter on the roots and storage crops.

Full Share: The full share is great if you cook most of your meals at home. You can see on our website photos and a week by week list of what our shareholders got last winter under the CSA tab, click on “What’s in a winter share
 
 

Spiced Sweet Potato And Roasted Broccoli Toasts

 

The broccoli can be cooked early in the day, but toast the bread just before assembling so it doesn’t dry out.

Preparation

Sweet Potato Mash

  • Combine sweet potato, chile (if using), orange juice, and 1 cup water in a small saucepan; season with salt and pepper. Bring to a boil, reduce heat, and simmer until sweet potato is very soft and liquid has evaporated, 20–25 minutes. Remove from heat and mash. Let cool slightly.
  • Do Ahead: Sweet potato mash can be made 3 days ahead. Cover and chill.

Broccoli And Assembly

  • Preheat oven to 425°. Toss broccoli and 2 Tbsp. oil on a rimmed baking sheet; season with salt and pepper. Roast until tender, 15–20 minutes. Let cool, then coarsely chop.
  • Meanwhile, brush both sides of bread with 2 Tbsp. oil total and toast on a baking sheet until golden brown, 6–8 minutes.
  • Toss broccoli, nuts, lemon juice, half of basil and mint, and remaining 4 Tbsp. oil in a large bowl; season with salt and pepper.
  • Spread toasts with sweet potato, top with broccoli mixture and remaining basil and mint, and sprinkle with sea salt. Cut into pieces.
  • Recipe by Dan Kluger
  • Photograph by William Abranowicz

Thank you Sarah George! Be sure to check out her site!
Don’t miss Sarah’s online Fall Cleanse Program, loaded with delicious seasonal recipes! 
This step-by-step program will give you all the tools you need to cleanse in a safe and natural way so you can feel lighter, clearer and full of energy. 
Click HERE to learn more. 

CSA Share 9/18/16
                        
 

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