Hi folks, over the next 3 weeks we will have an abundance of garlic scapes. They an be made into pesto, pickled, bbq, sautéed, chopped and used raw in salads of all types and creative cooks can probably find other uses. There is large bunches available or in bulk at the Farmstand.
post by: Debbie Fields June 22, 2019
post by: Debbie Fields June 14, 2019
We have garlic scapes, green garlic, first cutting Asian greens mix and beautiful Solanova lettuces in the frig. Last week for tomato plants.
post by: Debbie Fields June 1, 2019
We've got plants! Every year we sell what is left of the vegetable starts that we use on the farm. They are all well adapted to our climate and have been outside for a couple weeks now.
Varieties available include:
Tomatoes - Juliet, a small red with good flavor both fresh and cooked.
New Girl, an extra early variety, medium sized and prolific
Genuine, a large heirloom type
Cucumber, market more slicing
Squash, summer zephyr and Raven zucchini
post by: Debbie Fields May 31, 2019
The Farmstand is open from Thursday to Sunday during daylight hours. Rhubarb, green garlic, Arugula, Lettuce mix and beautiful heads of red lettuce are available.
post by: Debbie Fields April 2, 2019
In the summer of 2015 with the help of Central Oregon Monarch Watch, a group of wonderful volunteers cleared a weedy patch of ground next to our parking area and planted a Milkweed patch. That first year they grew to be about a foot tall, the second year to 3 feet tall and last summer they were 4 feet tall with a large set of seed pods. We saved that seed and have now done germination tests with over 80% successful germ. If you are interested in starting your own Monarch way station we have seed for sale now, $1 for 50 seeds or we will have plants available in June.
Watching the butterflies come, for us was in June and July, is one of the pleasures of life. Increasing milkweed habitat can help increase the number of Monarchs.
post by: Debbie Fields March 27, 2019
Well it's been a wild winter. Snow has finally melted off the fields but there are large piles of snow around the greenhouses. Two small houses did collapse under the weight of heavy snow. Lucky for us we had decided to take a more relaxed approach to farming and had planned for a later start this year. As part of our relaxed approach, the CSA will take 3 weeks off during the season and change to a pack your own bag system. The CSA is open to returning customers and folks in our neighborhood. We will continue to have our Farmstand open to all as soon as we have produce available.
We will be participating with OSU Extension on a berry research project this season. We are excited to have expert help to improve our raspberry and strawberry crops. We will have test plots both in our unheated tunnels and outside in the field.
Starting this season garlic and herb powders will now be available year around. They won't be ground and mixed until being ordered so will as flavorful and pungent as ever. We have Garlic, Garlic Basil, Seasonal Seasoning and Mira Poix available right now.
We're looking forward to more spring like weather and seeing the farm come alive in its yearly cycle.
post by: Debbie Fields November 17, 2018
The Farmstand will be open for a couple more weeks with 5lb bags of golden carrots for $5, leeks for $3/bunch and 1 lb bags of garlic for $10. Last chance to stock up!
post by: Debbie Fields September 15, 2018
As fall is approaching with cooler temperature it sweetens up many of our crops. This weekend we will have a nice full refrigerator of carrots, beets, kale, fennel, summer squash, cucumbers and eggplant. On the table are red, yellow and blue potatoes and 3 varieties of garlic. We also have seed garlic available for fall planting.
post by: Debbie Fields August 19, 2018
By local Bend author Sarah Rishforth: http://sararishforth.com
Arcadia Publishing: https://www.arcadiapublishing.com/Products/9781467139007
post by: Debbie Fields August 9, 2018
We've just packed the frig with chiogga and red beets, cucumbers, carrots, snow peas, summer squash, kale, lettuce mix and romanesco cauliflower. On the table is potatoes and Chesnock Red and Kettle River garlic.