Septembe 20, 2008

Welcome to Fall!

Quite a bit has happened since we last sent out a blog (but not out in the fields because it has been so hot).

Seedlings are being transplanted into the ground and we are looking forward to a great harvest. We are not planting at Crooked Carrot this fall. All of our farming is currently at Agriptopia (northwest corner of Higley and Ray). While Agritopia has always grown their produce organically, we are now in the process of becoming a certified organic farm. That is exciting for us.

We don't have an exact date that the farm stand will open here in Agritopia but we are estimating mid October. Even more great produce than what was available at Crooked Carrot but grown with the same care and attention.

We will send out another blog when we have exact dates for the opening. In the meantime, Agritopia has an e-mail alert of their own and you can get on that e-mail list by sending a request to gayle@agritopia.com. We are setting up an Agritopia blog and will let you know when that is available, but for now it is still via e-mails.

If you haven't visited us here at Agritopia, please do. It is a beautiful, peaceful farm.

We are not closing our Crooked Carrrot Farm down. We expect to plant there in the spring but everything is still fairly tentative. Our farm stand at Crooked Carrot will not be open at all this fall - we are sorry for any inconvenience but the drive to Agritopia will be well worth it.

We hope you all had a great summer and we look forward to seeing many of you here at our new home.

The Furlongs

Update

Can you believe June starts tomorrow?



Sadly enough our season has come to an end. Our farm stand will close this weekend. We will be open all day Saturday and Sunday with the following produce available:

• cabbage


• garlic


• carrots


• squash (costata romanesco, zephyr, raven)


• tomatoes


• green onions


• bulb onions


• cucumbers


• beets


• fennel

Clark has been hired on as the head farmer at The Farm @ Agritopia in Gilbert. Agritopia is a housing development located at the northwest corner of Higley and Ray that has incorporated a farm into the development. He will be managing both Agritopia and Crooked Carrot farms as one. We haven't quite worked out how the farmstand at Crooked Carrot will fit into this yet. It is our desire, if practical, to reopen the stand in the fall.

For those of you who live close or are willing to make the drive, the Agritopia farm stand is currently open on Saturdays from 8:00 - 1:00. You can check out their website at:

The Farm at Agritopia

Also please sign up for Agritopia's e-mail updates. Just send an e-mail to Gayle at gayle@agritopia.com.

We appreciate all our loyal customers this past year - we hope to see many of you at Agritopia. Please feel free to e-mail us with any questions. We will keep you posted through our blog about what is going on at Crooked Carrot Farm.

Thank you~

The Furlongs

Update

New Summer Hours:

Closed Monday

Tuesday 7:30am - 12:30pm

Wednesday 7:30am - 12:30pm

Thursday 7:30am - 12:30pm

Friday 7:30am - 12:30pm

Saturday 7:30am - 12:30pm

Sunday 7:30am - 12:30pm

Thank you from coming out in this heat!

The Furlongs

Update

Wow - it has been a while since we have sent out a blog. We've been a busy family and farm. You may have noticed the continuining improvements to the front corner of our farm. We welcome Greene Nursery as they are a big help with out compost and other farm related items.

We are continuing to tweak our farm stand hours of operation. We want to provide safety for our honor system while also allowing for ease of access for you all. While we will be open at dawn today (Saturday), our hours are still 10 AM until 6 PM daily, closed Mondays.

If the box is open with the "CLOSED" sign in place please do not leave money. If need be you can swing by and pay again when the farm stand is open or you can send us a check to:

Crooked Carrot Farm

1541 S. Malabar Lane

Gilbert AZ 85296

Thanks for your patience. It is our intent to stay open until mid/late June.

Harvesting This Week

Broccoli

Spring onions

Green Onions

Cabbage

Carrots

Squash (zucchini, raven, zephyr)

Garlic

Beets

Fennel

Radishes

Growing In The Fields
Tomatoes
Eggplants
Cucumbers
Peppers (bell and hot)
Okra
Melons

Farm Stand Info
The farmstand is self-serve and open 10 AM until 6 PM, closed Monday. We make an effort to stock the stand most every morning so that you will have the freshest veggies and herbs. We round all our prices down to the nearest quarter to make things easier for you (and us) as we do not make change. Checks are accepted.


Thank you for supporting our farm stand and giving us the opportunity to farm!

Have a great second half of May.

The Furlongs

Update

You may have noticed a few changes at the farm. Unfortunately, the honor box in the farmstand has been broken into three times in the past week. We are in the process of changing the farmstand hours so that someone can be around when the stand is open. If the honor box is open and unlocked please do not leave money in it - if you really need the veggies you can take them and then pay us the next time you come.


Our tentative hours are set at 10 AM till 6 PM daily, closed Monday. We apologize for the recent inconsistencies in hours and veggies.


If you've been by recently you have noticed the new sign for Greene Nursery on our property. Derick Greene, the owner, is leasing the corner of our property to retail his plants and trees. His nursery is located just up the street from us on Rattlesnake Rd. He should be open for business any day now. If your looking for a landscape plant check out Greene Nursery.


Many have asked when the tomatoes will be ready. The plants are about thigh high and are sporting marble size toms. You can probably expect a few full size ones by mid May.


Harvesting This Week:
Salad Mix
Carrots
Radishes
Broccoli
Cabbage (red & green)
Green Onions
Beets w/greens
Green Onions
Cauliflower
Baby summer squash (limited amount)



In the Hoop House (2" and/or 4" pots):
thyme
oregano
mint
chives
Mexican mint marigold (can be used as substitute for french tarragon)
tomato plants
eggplant plants



Growing In The Fields:
Kohlrabi
Bulb Onions
Cucumbers
Garlic
Tomatoes
Peppers
Eggplant
Squash
Okra
Melons (several varieties) and more....



Farm Stand Info:
The farmstand is self-serve and open from 10 AM until 6 PM daily, closed Monday. We make an effort to stock the stand most every morning so that you will have the freshest veggies and herbs. We round all our prices down to the nearest quarter to make things easier for you (and us) as we do not make change. Checks are accepted.


Thank you for your patience and for your continued support of our farm stand.



Have a great week!


The Furlongs

http://www.crookedcarrot.com/

Update

Harvesting This Week:

Salad Mix
Carrots
Fennel
Braising Greens
Radishes
Broccoli
Cabbage (red & green)
Swiss Chard
Green Onions

Spinach

Beets w/greens

Green Onions

Cauliflower (later in the week)

In the Hoop House (2" and/or 4" pots):

thyme

oregano

mint

chives

Mexican mint marigold (can be used as substitute for french tarragon)

tomato plants

eggplant plants

Handmade Soaps:

Grapefruit

Oatmeal Chamomile (out of stock)
Orange Scrub
Lavender Mint (out of stock)
Rosemary Mint (out of stock)
Rose Geranium

Unscented Carrot

Growing In The Fields:

Kohlrabi

Bulb Onions

Cucumbers

Garlic

Sugar Snap Peas

Tomatoes

Peppers

Eggplant

Squash

Melons (several varieties) and more....

Farm Stand Info:

The farmstand is self-serve and open dawn to dusk. We make an effort to stock the stand most every morning so that you will have the freshest veggies and herbs. We round all our prices down to the nearest quarter to make things easier for you (and us) as we do

not make change. Checks are accepted.

Thank you for supporting our farm stand.

Have a great week!

The Furlongs

Update

Welcome back to the blog -

This weekend we are participating in the Slow Food Farm tour on Sunday. Slow foods is an organization that educates people about how their food choices affect the rest of the world and is dedicated to supporting and celebrating the food traditions of the many cultures living in the United States. To find out more about this non-profit organization visit thier website at: www.slowfoodphoenix.org

Are these weeds crazy or what? We are working hard to keep them knocked down but they are fighters and keep coming back for more.

Okay - so we get asked "What's the best time to come to the farmstand when it is heavily stocked?" That's hard to answer because other than Sunday, we harvest most days and do our best to keep everything that is ready to go in the farm stand fresh and ready to buy. We know it is frustrating when you drive out and your favorites aren't there!

Harvesting This Week:
Salad Mix

Carrots

Fennel

Braising Greens

Radishes

Broccoli
Turnips w/greens

Cabbage (red & green)

Swiss Chard

Green Onions
Mini Spinach
Beets w/greens

Handmade Soaps:
Grapefruit (available 4/1...no fooling)

Oatmeal Chamomile (out of stock)

Orange Scrub

Lavender Mint

Rosemary Mint

Rose Geranium
Unscented Carrot

Growing In The Fields:
Kohlrabi
Bulb Onions
Cauliflower
Cucumbers
Garlic
Sugar Snap Peas
Tomatoes
Peppers
Eggplant
Squash
Melons (several varieties)
and more....

Farm Stand Info:
The farmstand is self-serve and open dawn to dusk. We make an effort to stock the stand most every morning so that you will have the freshest veggies and herbs. We round all our prices down to the nearest quarter to make things easier for you (and us) as we do not make change. Checks are accepted.

Thank you for supporting our farm - we appreciate your loyalty and your business!

The Furlongs

www.crookedcarrot.com

Update

Are you ready for Easter? What a great week we have coming up.

We've been doing some tractor work trying to keep up on the weeds and take advantage of the great composting weather we have been having. During the tractor work we found a family of bunnies, so any one wondering why there is one little pile of wood chips left standing by itself.....well, it's the bunnies home. By the way, thanks to Derick Greene of Greene Nursery and his workers for the tractor help.

Harvesting This Week:

Salad Mix
Carrots
Fennel
Braising Greens
Radishes
Broccoli

Turnips w/greens
Cabbage (red & green)
Swiss Chard
Kohlrabi

Green Garlic

Mini Spinach

Beets w/greens

Handmade Soaps:

Grapefruit (available 3/17)
Oatmeal Chamomile
Orange Scrub (out of stock until 3/24)
Lavender Mint
Rosemary Mint
Rose Geranium

Unscented Carrot

Growing In The Fields:

Green Onions

Bulb Onions

Cauliflower

Cucumbers

Garlic

Sugar Snap Peas

Tomatoes

Peppers

Eggplant

Squash

Melons (several varieties)

and more....

Farm Stand Info:

The farmstand is self-serve and open dawn to dusk. We make an effort to stock the stand most every morning so that you will have the freshest veggies and herbs. We round all our prices down to the nearest quarter to make things easier for you (and us) as we do not make change. Checks are accepted.

Thank you for supporting our farm.

We appreciate your business.

The Furlongs

www.crookedcarrot.com

Update

Welcome to March everyone. Hasn't the weather been great this week - everything is growing like crazy (especially the weeds!). In typical Arizona style....it got pretty hot, we wondered if there would be a spring and then we knock on the door of a hard freeze....it's crazy!

We hope you have been finding everything you want when you come to the farmstand. The out of stock soaps will be in stock starting March 17 (barring anything unforseen ).

Harvesting This Week:
Salad Mix

Brussel Sprouts

Carrots

Fennel

Braising Greens

Radishes

Green Onions

Broccoli
Turnips w/greens

Cabbage (red & green)

Swiss Chard

Kohlrabi
Green Garlic
Collard Greens

Fresh Parsley

Beets w/greens

Mini Spinach

Handmade Soaps:

Grapefruit (out of stock until 3/17)

Oatmeal Chamomile

Orange Scrub (out of stock until 3/17)

Lavender Mint

Rosemary Mint

Rose Geranium

Unscented Carrot

Growing In The Fields:
Bulb Onions
Cauliflower
Garlic
Sugar Snap Peas
Tomatoes
Peppers
Eggplant
Squash
and more....

In the Kitchen:
Okay so this isn't really a recipe but I wanted to share it anyway. We had some goat cheese - it's something we don't really have around the house but this week we had some. It seemed a little strong on a cracker so I put a little bit on a radish and.....YUM! It's the perfect little appetizer anytime! We can supply the radishes but you need to come up with the goat cheese.

Farm Stand Info:
The farmstand is self-serve and open dawn to dusk. We make an effort to stock the stand most every morning so that you will have the freshest veggies and herbs. We round all our prices down to the nearest quarter to make things easier for you (and us) as we do not make change. Checks are accepted.



Thank you for supporting our farm.

The Furlongs

www.crookedcarrot.com

Update

Harvesting This Week:
Salad Mix
Beets

Brussel Sprouts

Spinach

Carrots (later in the week)

Fennel

Cauliflower
Braising Greens

Radishes

Green Onions

Broccoli
Cabbage (red & green)

Swiss Chard

Kohlrabi
Green Garlic
Collard Greens

Handmade Soaps:

Grapefruit (temporarily out)

Oatmeal Chamomile

Orange Scrub (temporarily out)

Lavender Mint

Rosemary Mint

Rose Geranium

Unscented Carrot

Growing In The Fields:

Arugula

Turnips w/ greens
Bulb Onions

Garlic

Sugar Snap Peas
Tomatoes
Peppers
Eggplant
and more....


Farm Stand Info:

The farmstand is self-serve and open dawn to dusk. We make an effort to stock the stand most every morning so that you will have the freshest veggies and herbs. We round all our prices down to the nearest quarter to make things easier for you (and us) as we do not make change. Checks are accepted.

Thank you for supporting our farm.

The Furlongs

www.crookedcarrot.com

Update

Harvesting This Week:

Salad Mix
Brussel Sprouts
Carrots
Fennel
Cauliflower

Braising Greens
Radishes
Green Onions
Broccoli

Turnips w/greens
Cabbage (red & green)
Arugula
Swiss Chard
Kohlrabi

Green Garlic

Collard Greens

Handmade Soaps:
Grapefruit
Oatmeal
Chamomile
Orange Scrub
Lavender Mint
Rosemary Mint
Rose Geranium
Unscented Carrot

Growing In The Fields:
Beets
Spinach
Bulb Onions
Garlic
Sugar Snap Peas

Tomatoes

Peppers

Eggplant

and more....

In the Kitchen:

The variety of Swiss Chard that we grow has stems of many colors including gold, pink, orange, purple, red, and white ... with bright and pastel variations. The taste is milder than ordinary chard, with each color just a little bit different. Just because the taste is milder doesn’t mean the nutrition is! Swiss chard is a superstar among vegetables and is a great source of vitamin K, vitamin A, vitamin C, magnesium, manganese, potassium, iron, vitamin E, and dietary fiber. Swiss chard also emerges as a very good or good source of copper, calcium, vitamin B2, vitamin B6, protein, phosphorous, vitamin B1, zinc, folate, biotin, niacin and pantothenic acid.

Choose chard that is held in a chilled display (like our cooler!) as this will help to ensure that it has a crunchier texture and sweeter taste. The stalks should look crisp and be unblemished.


To store, place unwashed chard in the refrigerator in a plastic bag. It will keep fresh for several days. If you purchase a lot of chard you can blanch the leaves and then freeze them. Before cooking, wash the chard well to remove any sand or soil that may be hidden in the leaves. Trim the bottom end of the stalk.

Do not cook chard in an aluminum pot since the oxalates contained in the chard will react with the metal and cause the pot to discolor. Since the stalks are thicker in texture, they will take longer to cook than the leaves, so their cooking should be started a few minutes earlier. Chard is best when it is quick boiled (as opposed to steaming or sauté) because boiling helps to free the oxalic acids it contains and makes the chard less bitter and more sweet.

Try wrapping swiss chard leaves around your favorite grain (rice, barley, couscous, etc.) and roll into a neat little package. Bake in a medium-heat oven and enjoy.

Farm Stand Info:

The farmstand is self-serve and open dawn to dusk. We make an effort to stock the stand most every morning so that you will have the freshest veggies and herbs. We round all our prices down to the nearest quarter to make things easier for you (and us) as we do not make change. Checks are accepted.





Thank you for supporting our farm.


The Furlongs




www.crookedcarrot.com

Update

Available for Harvesting This Week:
Salad Mix

Brussel Sprouts

Carrots

Fennel

Cauliflower (back again this week)

Braising Greens

Radishes

Green Onions

Broccoli
Turnips w/greens

Cabbage (red & green)

Arugula

Swiss Chard

Kohlrabi
Green Garlic

Handmade Soaps:

Grapefruit

Oatmeal

Chamomile

Orange Scrub

Lavender Mint

Rosemary Mint

Rose Geranium

Unscented Carrot

Growing In The Fields:

Beets

Spinach

Bulb Onions

Garlic

Sugar Snap Peas

and more....

In the Kitchen:
The broccoli is very abundant right now and there aren't many cold days left for cream of broccoli soup! This variety of broccoli has a sweet gourmet flavor so it is quite versatile (soups, stir-fry, lightly steamed). It freezes well if you want to stock up for summer. Plus broccoli is one of the most nutritious of the commonly eaten vegetables, loaded with vitamin A, vitamin C, riboflavin, calcium, potassium, iron and fiber.

Farm Stand Info:
The farmstand is self-serve and open dawn to dusk. We make an effort to stock the stand most every morning so that you will have the freshest veggies and herbs. We round all our prices down to the nearest quarter to make things easier for you (and us) as we do not make change. Checks are accepted.

We hope to see you at the farm stand soon.

The Furlongs

www.crookedcarrot.com

Update

Available for Harvesting This Week:

Salad Mix
Brussel Sprouts
Carrots
Fennel
Collard Greens (limited amount)
Braising Greens
Radishes
Green Onions
Broccoli

Turnips w/greens
Cabbage (red & green)
Arugula
Swiss Chard
Kohlrabi

Green Garlic (new - see below for more info)

Handmade Soaps:
Grapefruit
Oatmeal Chamomile
Orange Scrub
Lavender Mint
Rosemary Mint
Rose Geranium
Unscented Carrot

Growing In The Fields:
Beets
Spinach
Bulb Onions
Garlic
Sugar Snap Peas
Cauliflower
and more....

In the Kitchen

Green Garlic:

We separate the garlic cloves for planting in the fall but a few double or triple cloves ultimately end up being planted. These need to be thinned in the spring so that the heads will size up. Here are some tips for using green garlic in the kitchen from gourmetsleuth.com.

Culinary Uses

In general green garlic can be used in any recipe that calls for mature garlic. The end product will produce a delicate flavor, more mild than matured raw garlic.

Raw Green Garlic
Mince and add to salads
Pound it into a paste to make green-garlic aioli
Use in salad dressings

Cooked Green Garlic
Poach the last 4" of the tips and dress with a mustard vinaigrette
Blanch in water or vegetable stock and puree it. Add the puree to a custard or soufflé.
Dice and sauté the tender portions and add to an omelet or frittata
Chop and add to stir-frys
Chop and add to homemade potato soup

Farm Stand Info

The farmstand is self-serve and open dawn to dusk. We make an effort to stock the stand most every morning so that you will have the freshest veggies and herbs. We round all our prices down to the nearest quarter to make things easier for you (and us) as we do not make change. Checks are accepted.

We hope to see you at the farm stand soon.

The Furlongs

www.crookedcarrot.com

Update

We hopefully have our blog problem figured out and this has found it's way into your e-mail inbox.

Available for Harvesting This Week:

Salad Mix

Brussel Sprouts

Carrots

Fennel

Collard Greens (limited amount)

Braising Greens

Radishes

Green Onions

Broccoli (more later in the week)

Turnips w/ greens

Cabbage

Arugula

Swiss Chard (limited amount)

Kohlrabi

Handmade Soaps

Grapefruit

Oatmeal Chamomile

Orange Scrub

Lavender Mint

Rosemary Mint

Rose Geranium

Unscented Carrot

Growing In The Fields:

Beets

Spinach
Bulb Onions

Garlic

Sugar Snap Peas

and more....

In the Kitchen

Yes, they are finally here and by the fact that we can't keep them in the farm stand we are guessing that you are enjoying them! For those of you who may shy away from the brussel sprout here is a recipe that is sure to please - we all enjoyed it.....even the most suspect of the little sprout ate them all up!

Roasted Brussel Sprouts

1. Preheat oven to 400 degrees F.

2. Remove rough knobby stems

3. Slice in half lengthwise

4. Drizzle with extra virgin olive oil, salt and fresh ground pepper.

5. Place cut side down on baking sheet.

6. Bake in preheated oven about 15 minutes

7. Add minced garlic about 5 minutes before sprouts are done, mix the garlic in with tongs.

8. Cut side should be brown and crispy in places.

9. ENJOY!

Farm Stand Info

The farmstand is self-serve and open dawn to dusk. We make an effort to stock the stand most every morning so that you will have the freshest veggies and herbs. We round all our prices down to the nearest quarter to make things easier for you (and us) as we do not make change. Checks are accepted.

We hope to see you at the farm stand soon.

The Furlongs

www.crookedcarrot.com

1/26/08

Somehow our blog did not go out last week - hopefully this one will find it's way into all of your boxes and you will see some produce that you can't wait to try!

Wow! The broccoli sure goes fast when we get it in the farm stand. Please don't be discouraged if you aren't there when there is any broccoli - we have planted quite a bit more and it should be ready to harvest soon.

We appreciate all of you who stick with us through the abundant harvests and the not so abundant harvests!

Available for Harvesting This Week:
Kohlrabi
Carrots
Fennel
Braising Greens
Radishes
Green Onions
Broccoli
Cauliflower
Turnips w/ greens
Cabbage
Arugula

Handmade Soaps
Grapefruit
Oatmeal Chamomile
Orange Scrub
Lavender Mint
Rosemary Mint
Rose Geranium
Unscented Carrot



Growing in The Fields:

Beets

Brussel Sprouts

Spinach

Bulb Onions

Garlic

Sugar Snap Peas

and more....

Thanks for shopping at our farm stand!

The Furlongs

www.crookedcarrot.com

1/12/08

Available for Harvesting This Week:
Carrots
Fennel
Collard Greens
Braising Greens
Radishes
Green Onions
Broccoli
Cauliflower
Turnips w/ greens
Cabbage
Arugula

Handmade Soaps
Grapefruit
Oatmeal Chamomile
Orange Scrub
Lavender Mint
Rosemary Mint
Rose Geranium
Unscented Carrot

Growing In The Fields:
Beets
Brussel Sprouts
Spinach
Kohlrabi
Bulb Onions
Garlic
Sugar Snap Peas
and more....

Something For The Kitchen:

Boy did we have lots of fennel this week and when that happens I have to look outside the box to try new things....this week was a great find. The whole family liked this one. It can be eaten as a salad, on a sandwich or on top of hot pasta or rice.

Fennel Compote with Black Olives and Walnuts

2 medium fennel bulbs, trimmed and diced
3 T fresh lemon juice
6 green onions, sliced thinly (or white bulb onion, diced)
salt and pepper to taste
1/2 cup walnuts, chopped and toasted*
3 T fresh parsley leaves, chopped (1 T dried parsley)
1/4 black olives, chopped
1/4 cup extra virgin olive oil

In a medium bowl, stir the chopped fennel together with the lemon juice. Stir in the remaining ingredients.

Taste to adjust the seasonings. Can be served immediately or chilled.

*walnuts can be lightly toasted in a skillet over low heat.

Over the Christmas break Clark had a little extra time on his hands to tinker in the kitchen and came up with the strangely addicting pesto. It is just as good on sandwiches and fresh bread as it is on pasta. The first bite gives you quite a kick but then you can't stop thinking about it and wanting more!

Arugula Pesto

2 cups of packed arugula leaves
1/2 cup of walnuts
1/2 cup fresh Parmesan cheese
1/2 cup extra virgin olive oil
6 garlic cloves, unpeeled
1/2 garlic clove peeled and minced

Brown 6 garlic cloves with their peels on in a skillet over medium high heat until the garlic is lightly browned in places, about 10 minutes. Remove the garlic from the pan, cool, and remove the skins.

Toast the nuts in a pan over medium heat until lightly brown, or heat in a microwave on high heat for a minute or two until you get that roasted flavor. In our microwave it takes 2 minutes.

Combine the arugula, walnuts, roasted and raw garlic into a food processor. Pulse while drizzling the olive oil into the processor. Remove the mixture from the processor and put it into a bowl.

Stir in the Parmesan cheese.

Mix with freshly prepared pasta of your choice. You may need to add a little bit of water or more olive oil to mix the pesto more evenly with the pasta.

Makes enough pesto sauce for an ample serving of pasta for four people.


Farm Stand Info
The farmstand is self-serve and open dawn to dusk. We make an effort to stock the stand most every morning so that you will have the freshest veggies and herbs. We round all our prices down to the nearest quarter to make things easier for you (and us) as we do not make change. Checks are accepted.

We hope to see you at the farm stand soon.

The Furlongs

www.crookedcarrot.com

1/4/08

Welcome to 2008!


The Farm Stand is open again and it has had a good winter cleaning.


While the weather is still chilly things are growing slowly. We will still be harvesting every morning but not everything will be available every day. That's the exciting part about shopping at a local farm!


Available For Harvesting This Week:
Carrots
Beets
Turnips w/ greens
Radishes
Cabbage
Broccoli
Fennel
Braising Greens
Arugula
Salad Mix (limited amount)

Handmade Soaps
Grapefruit
Oatmeal Chamomile
Orange Scrub
Lavender Mint
Rosemary Mint
Unscented Carrot
Rose Geranium



Growing in The Fields:
Cauliflower
Brussel Sprouts
Spinach
Kohlrabi
Green Onions
Bulb Onions
Garlic
Sugar Snap Peas
and more....

Farm Stand Info:
The farmstand is self-serve and open dawn to dusk. We make an effort to stock the stand most every morning so that you will have the freshest veggies and herbs. We round all our prices down to the nearest quarter to make things easier for you (and us) as we do not make change. Checks are accepted.

Thank you for shopping at our farm stand!

The Furlongs

www.crookedcarrot.com