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