We used to take our food supply for granted, picking it from a waste-high case in a grocery aisle, giving little thought to where it came from, who grew it and what it took to do that. It wasn’t until we started harvesting our own broccoli that I realized it is actually an edible flower. In fact, there are many edible flowers; nasturtium, bachelor’s buttons, dandelions, clovers, chives, lavender to name a few. To see a longer list, click here.
I don’t know if I’d put this broccoli in a vase on the table, but it sure is pretty to look at as I pick it for an afternoon meal.
Aside from the nutritional benefits of freshly grown organic vegetables, it does something for the soul to walk around in the garden and see the plants a little bigger than the day before, reaching for the sun, so hopeful and full of life.
Whatever is going on today for you, I suspect it will be a little better if you stop to pick some flowers, maybe even eat them once you’re done enjoying looking at them and enjoying their fragrance a while!
This is our first celery grown here at Mercy Hill Farm. We’re very excited. Here’s why: Celery contains antioxidants, vitamins, anti-inflammatory support unparalleled by other edible plants, but only if it’s fresh and organically grown.
Find out more about how to buy, store and consume this amazing vegetable here: The World’s Healthiest Foods
06/27/14 – These beauties are Brandywine heirloom variety plants, about 8 weeks old and loving these warm nights we’ve been having lately. The distinctive leaves are a lot like a potato plant. Brandywines are a large tomato, some as large a 1 1/2 lbs each. Great slicing tomato for sandwiches, or if you need an organic doorstop.
Give them another 5 or 6 weeks and we should have some on the farm table for sale. Go tomato power!
Don’t forget the farm fresh eggs! It’s a great way to start the day. This is a chive omelet getting ready to power a whole lot of mowing, digging, planting and whatnot around the farm. Yes, those purple thingies are the chive flower buds. Mmm.. Buds.
Springtime here on the farm, not a lot of things growing in the garden yet. We’ve started tomatoes, peppers and other earlies inside of course, but outside, it’s mostly about the garlic, which gets planted in fall, stays warm under a bed of straw all winter, but look at it now!
We’re a wee bit anxious to see green again. How about you?
Today we’re starting our longest season crops indoors; things like bell peppers, jalapeños, bunching onions, broccoli, oregano and sage.
If we can’t have green outside, we’re going to at least have some inside. Looking forward to offering these and many more at our farmstand this summer.
The new hens are nearly ready to lay enough fresh eggs to sell again. We’re collecting nearly two dozen a day now, but they’re still kinda small. It won’t be long now. Look for another announcement and the return of the sign out front by the road saying: “EGGS!”
January 15, 2014
The new girls are 22 weeks old and layed their first egg today! Thanks for your patience. Within a few weeks we should have some fresh eggs for sale again.
The new batch of egg layers is growing fast. Here they are trying out their new high roosts for the first time.
Here’s one just two months ago, on the low roosts:
They are about five times the weight they were two months ago. We should have fresh eggs again soon!
Ah. Don’t you just love Brussels in fall?
These beauties are dense nutrition, full of vitamins, fiber-rich and also, very tasty. They are also standing up well to the hard freezes we’ve had here the past week or so. I think these ones will go in a nice brussel slaw with some bacon & onions.
How do you like your brussels?