SPROUTS ARE HERE!!

Our mung sprouts are hand processed (which is why they have long tails which are removed by the mechanical machinery used in mass production) and no chemicals are used to induce "fatness" or "whiteness".  We use traditional methods, not machines.  Furthermore, our mung sprouts are grown from organic seed and at room temperature (which is not the usual case for mass-produced, commercial bean sprouts).  We like to harvest the sprouts early, which decreases the volume and makes them shorter but increases the "sweetness" (lack of bitterness).  They undergo a minimum of 10 complete water changes as well as a final rinse and soak before packaging.

The alfalfa sprouts are similarly hand processed, free of production chemicals and grown from organic seed.  They are laboriously tended, rinsed every 6 hours and greened for two days in our orchid greenhouse.  Because of the longer growing period, our alfalfa sprouts undergo 26 complete water changes!

We use alfalfa sprouts with cream cheese as a snack and mung bean sprouts in stir fries and salads.



FARM GARDEN:
We "naturally" raise  vegetables in our small garden, and occasionally have some specialty fruits (quince and asian pears) from our small orchard.

We specialize in the odd and asian produce that we like to eat, as well as mostly heirloom varieties of more common vegetables.


We have NO GMO varieties.  We only till with hand tools (and let the worms do most of the work), we mulch heavily with wheat straw (which adds organic material to the soil), we control acidity with ground limestone, fertilize with wood ashes and NEVER spray the vegetables with insecticide (even so-called "organic" ones) after the seedling stage or after the transplant is set out in the garden.  After all, we eat what we sell!
We sell some vegetables and an occasional orchid at the Cumberland County Farmers Market (by the Fairgrounds and in Fairfield Glade)
For more information on that market, click HERE
OFFERINGS AND COMING ATTRACTIONS:
German Stiffneck is curing !
 
Garlic needs to be cured for a few weeks before the outer wrappers dry enough to ensure a producr that stores well.  As a result, if you plan on keeping the garlic for more than a few days, the time and conditions of the cure can be critical.
We've already pulled the Gourmet German Red Stiffneck  that has been our staple garlic for several years, now.  It's hanging from the rafters of our curing area, and should be ready to market in a week or so (given our dry weather). 
The size of the bulbs appears to be average (median 4.9 cm), but the wrappers seem to be thick and unblemished (meaning that the bulbs should store for a longer time than last year).
But, the question of flavor (which, after all, is the most important) will have to wait a week or so before we know whether our unusual weather has produced a weakly flavored crop or one of merit.  Every new year has its surprises.  
Our Garlic will be ready for market somewhat earlier this year, thanks to our unusually warm winter, but will it be better?  Time will tell.

Persian Star is still in the ground (as of 6/7) but about to be pulled.  Last year we acquired some fabled Metechi seed garlic at the cost of over $1.50 per clove!  There will be none available for sale this season, but at least 20 bulbs appear to be doing well and should produce some surplus next year.
We are setting up at the Fairgrounds site on Tuesdays and Saturdays and at the Fairfield Glade site (parking lot where the Rec. Center used to be) on Wednesday afternoons from 1 PM until about 4 PM.   And, of course, there will always be the Japanese dendrobium orchids and a smattering of other exotic orchids not found at Wallmart or Lowes.
with any questions about Farmers Market sales of Veggies or Orchids.
BACK TO ORCHIDS?
Ruby Chard is Here!!!
  "Swiss Chard" is grown for the stems, which are usually served baked and creamed in Europe. The leaves are usually discarded.  Ruby Chard, however, has relatively thin stems and is prized for the leaves. 
This leafy vegetable is my favorite, and the only one I freeze for the winter. While in season (most of the summer, if the rodents and grasshoppers don't get the upper hand), Ruby Chard can be prepared using one of my favorite  recipes (served both hot and cold).    As an introduction to this delicious and healthy green, I highly recommend that you ask for a copy of "Ruby Chard with Currants and Pine Nuts" when you buy a bunch.  It goes VERY well with pork or beef.  Lately, I've also been making blanched Ruby Chard braised with a little garlic and a Tbsp. or two of mirin, then tossed with browned sausage and pasta.  YUM!

The 2012 crop is doing well, but due to increased home consumption and the fact that our dogs seem to love it as a vegetable additive in their home-made dog food, our sale offerings will be very limited (only two or three cups per day). 

A 'cup" contains about ten to twelve stalks and produces about two servings of cooked ruby chard.

For more on our garlic, visit the "garlic" page.