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