The dew on these salad greens is a welcome site this morning. It’s been an unusually dry spring here in New England and we were happy to have a thunder storm hit here last night.
This salad bed is a mix of kale, spinach, chard, lettuce. beets, radishes and bok choy I started indoors in a tray at the end of March.
We transplanted them into a cold frame 4 weeks later, where they’ve been ever since. The frame protected them from the frost, bugs and critters very well. Now that all danger of frost is passed, I’ve kept the frame on them, leaving the top off, just to reduce the likelihood of the plants getting eaten by pests.
We get 3 – 5 healthy salads a week from this 2×3′ frame built from scrap wood and shrink wrap. Because of the wide row, dense planting, there is no weeding and the soil retains moisture very well.
For very little effort, and a very tiny space, we can enjoy fresh organic greens for salads and brazing from April to November. (Withought the cold frame, these greens would only survive from late May to late August)
Tip: If you want to enjoy the full flavor of your freshly grown greens, pick them a few hours prior to eating, wash them well, shake off excess water and place them on a cookie sheet in the refrigerator for at least an hour, but not more than four hours. Allowing them to cool off like this will make them sweeter and more flavorful than eating greens right after picking.
Perhaps it was the stress of traveling all the way from Pennsylvania to New Hampshire, or maybe we’re just a very boring farm – but these three have been laid out prone, sleeping soundly for more than 12 hours now.
Eventually, boredom or hunger will surely awaken them. Then the fun begins!
Beer can chicken made with one of our local farm-raised broilers. All I can say is I wish I had a way to transmit the aroma on the internet. (iSmell?) The beer basically steams the meat from the inside while the oven roasts the outside, keeping it moist and juicy, and all the fat drains off below and away from the bird.
Anyway, we raised 50 of these this year. If you are interested (and I know some of you are) here’s the pricing:
5.5 lb whole broilers – $15.95 ea
7.0 lb whole broilers – $19.95 ea
While supplies last, so get clucking!
Call us at 1-603-569-7701 to arrange pickup.
PS: Stay tuned for pork, bacon and ham. (not beer can pork)
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!”