Crooked Carrot Farm - 12/1/07

Welcome to December!

It's a wet start but the crops are happy and our farm stand is fully stocked. Don't let the wet weather keep you from visiting.

Currently In The Farmstand:

Radishes (new this week)
Kohlrabi
Carrots
Bell Peppers
Collard Greens
Swiss Chard
Green Onions
Tomatoes
Salad Mix

Braising Greens
Squash
Fresh Basil
Garlic
Turnips with greens
Lavender Packs
Handmade soaps (all soaps are in stock)
· lavender mint
· oatmeal chamomile
· rosemary mint
· orange scrub
· grapefruit
· unscented carrot

In the Shade House (plants):
Thyme
Cilantro
Lemon Balm
Oregano
Parsley
Sage
Epazote
Chives

In the Field:
Broccoli
Cauliflower
Cabbage
Beets
Fennel

In the Kitchen:

While most radishes are eaten raw they can also be braised and served as a side dish. Radishes are a great source of vitamin C, folic acid and potassium. They also rank high in Vitamin B6, riboflavin, magnesium, copper and calcium. All of this is packed into 20 calories for one cup of sliced red radish bulbs!

If you want to try your hand at braising these little gems try this quick dish.

Trim the leaves from the radishes (leave a little bit of the green stem), scrub them and cut them into bite sized pieces.

Melt 2-3 teaspoons of butter or olive oil in a small saute pan. Add the radishes and sprinkle with about 1 teaspoon of freshly chopped thyme (or a generous pinch of dried thyme), salt and freshly ground pepper.

Add just enough water to cover and simmer until radishes are tender (about 2 - 3 minutes).

Remove to a serving dish and serve with additional butter (if desired).

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.

Merry Christmas
The Furlongs

http://www.crookedcarrot.com/

Crooked Carrot Update 11/24/07

We hope everyone had a great Thanksgiving.

Thanks to everyone that came out to the farmstand. We are waiting on a few supplies to come in and they are delayed due to the holiday. We will get the farm stand stocked as best we can but some items will not be available until early or mid week.

The lavender paks are going to have to increase in price slightly because of supplies and material costs. We are sorry to have to raise them so quickly and we appreciate the great response they have received. While the lavender paks are in stock now, once these are gone there won't be any more until mid December. The new cost of the lavender paks is $3.75 each (which includes tax).

Currently In The Farmstand:

Kohlrabi (new this week)
Collard Greens (coming mid week)
Swiss Chard (coming mid week)
Green Onions
Tomatoes
Peppers
Salad Mix
Squash
Fresh basil
Jalapeno peppers
Garlic
Turnips with greens
Lavender Paks
Handmade soaps (all soaps are in stock)
· lavender mint
· oatmeal chamomile
· rosemary mint
· orange scrub
· grapefruit
· unscented carrot

In the Shade House (plants):
Thyme
Mini windowbox basil
Cilantro
Lemon Balm
Oregano
Parsley
Sage
Epazote
Chives

In the Field:
Broccoli
Cauliflower
Cabbage
Beets
Fennel

In the Kitchen:
Kohlrabi is a little odd looking but it's mild sweet flavor makes it work a try. To find the best kohlrabi, look for small, firm green or purple orbs just slightly larger than a golf ball. It keeps best in a plastic bag in your refrigerator. While you can prepare kohlrabi any way that you might prepare a turnip, I think it is best eaten raw. If needed, peel like a potato then slice it into thin wedges and sprinkle with salt or grate it into your salad.

Julienne Kohlrabi with Mustard Vinaigrette

16 ounces kohlrabi (sliced into julienne strips)

2 T red wine vinegar or lemon juice
2 green onions, finely diced
1 clove garlic
salt and pepper to taste
1 T Dijon mustard
2 T sour cream
1/3 cup extra virgin olive oil
2 T snipped fresh chives
1 T snipped fresh parsley

Combine the vinegar (or lemon juice), onions, garlic and 1/4 tsp salt in a small bowl and allow to stand for 15 minutes.

Vigorously whisk in the mustard, sour cream and oil until think and smooth.

Grind in a little pepper, then stir in the herbs. Taste and adjust seasoning if needed.

Toss the sliced kohlrabi with enough vinaigrette to moisten. Allow to chill for 1 hour before serving.

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.

Have a great week.
The Furlongs

www.crookedcarrot.com

Crooked Carrot Update 11/17/07

Can you believe that Thanksgiving is less than a week away? We have much to be thankful for here. Did you know that the winter after the first Thanksgiving, the pilgrims were reduced to a daily ration of five kernels of corn a piece. What a dream the pilgrims had and what a sacrifice they made for our freedom. Don't forget to be thankful this season!
This incredible Scratchboard Illustration is by Michael Halbert.

We are thankful that God allows us to continue to farm and that you all come out and enjoy our bounty.

Currently In The Farmstand:

1. Tomatoes (new this week)


2. Carrots


3. Bell peppers


4. Salad Mix


5. Squash


6. Fresh basil


7. Jalapeno peppers


8. Garlic


9. Turnips with greens


10. Lavender Packs


11. Handmade soaps (all soaps are in stock)
    · lavender mint
    · oatmeal chamomile
    · rosemary mint
    · orange scrub
    · grapefruit
    · unscented carrot

In the Shade House (plants):

1. Thyme (new this week)


2. Mini windowbox basil


3. Cilantro


4. Lemon Balm


5. Oregano


6. Parsley


7. Sage


8. Epazote


9. Chives

In the Field:

1. Broccoli


2. Cabbage


3. Beets


4. Fennel


5. Kohlrabi

In the Kitchen:

Our cherry tomatoes make a great addition to your Thanksgiving meal. Try slicing them in a salad, slicing and tossing them with green beans or how about just plain on a vegetable platter.

We will do our best to stock them every morning between now and Thanksgiving.

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 visiting our farmstand.
Have a great week!
The Furlongs

http://www.crookedcarrot.com/

Crooked Carrot Update 11/10/07

We are a day late getting this out but the harvest is all done and the farm stand is stocked.

We have had a great response to our lavender packs - thank you! We have some great unbleached muslin packs coming up. They make fun stocking stuffers!

The carrots are finally here and in celebration we have a carrot recipe today (for those of you who don't juice all your carrots!) Here’s what is available in the farmstand and shade house. As the weeks go by the list will grow. See below for what is expected and when.

Currently In The Farmstand:
1. Carrots (new this week)
2. Bell peppers (new this week)
3. Salad Mix
4. Squash
5. Fresh basil
6. Jalapeno peppers
7. Garlic
8. Turnips with greens
9. Handmade soaps
· lavender mint
· oatmeal chamomile
· rosemary mint
· orange scrub
· grapefruit
· unscented carrot
10. Lavender Packs

In the Shade House (plants):
1. Mini windowbox basil
2. Cilantro
3. Lemon Balm
4. Oregano
5. Parsley
6. Sage
7. Epazote
8. Chives

In the Field:
1. Tomatoes
2. Broccoli
3. Cabbage
4. Beets
5. Fennel
6. Kohlrabi

In the Kitchen:

Carrot Slaw

6 med carrots
3/4 cup celery, diced
1/4 cup onion, diced
1/3 cup raisins
1/2 cup apple, unpeeled and diced
1/2 cup mayonnaise
salt and pepper to taste

Grate the carrots. Toss with the celery, onion, raisins, and
apple. Mix in the mayonnaise, season well with sale and pepper, and chill
before serving.


Maple Lemon Carrots
1/2 cup water
5 med carrots, sliced
1/4 tsp lemon juice
2 T maple syrup
2 T fresh rosemary, chopped
salt and pepper to taste

Bring water to boil in a medium saucepan. Add the carrots and simmer until carrots are almost cooked tender. Stir in the remaining ingredients and simmer on low for about 5 more minutes.


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 visiting our farmstand.
Have a great week!
The Furlongs
www.crookedcarrot.com

Crooked Carrot Farm – November 1, 2007

Fresh cut sunflowers are still available (sold by the stem) – these flowers are hardy and make a great autumn addition to your home. We have them priced at $1.00/stem.

Check out our Lavender Cool Paks. Our cool packs are hand made with a cotton cover and filled with buckwheat, organic lavender buds and organic chamomile. Keep them in the freezer so there are ready to go whenever you have a headache, tired eyes, a need for relaxation or an area that just needs a little special attention. Great for kids and adults.Paks are $3.00 each or 2 for $5.00.

Currently In the Farmstand:
1. Green Onions (new this week)

2. Braising Greens (new this week)

3. Sunflowers

4. Salad Mix

5. Squash
6. Fresh basil
7. Jalapeno peppers
8. Garlic
9. Turnips with greens
10. Handmade soaps
· lavender mint
· oatmeal chamomile
· rosemary mint
· orange scrub
· grapefruit
· unscented carrot

In The Shade House (plants):
1. Chives (new this week)

2. Mini windowbox basil
3. Cilantro
4. Lemon Balm
5. Oregano
6. Parsley
7. Sage
8. Epazote

In The Field:
1. Tomatoes
2. Broccoli
3. Cabbage
4. Bell peppers
5. Green onions
6. Beets
7. Carrots
8. Fennel

9. Kohlrabi

In the Kitchen:
Greens are a great source of vitamins, minerals, and fiber - they liven up dishes, add texture and flavor to help round out the meal and make it nutritionally complete. Braising greens are great alone or in soups, stews, and wilted winter salads.

Our mix is a beautiful blend of baby cooking greens, whose bite-sized baby leaves don't require cutting and create an impressive presentation. The mix includes Mizuna, Red Russian Kale, Komatsuna, Red Giant Mustard, and Tatsoi.

To prepare our 12 ounce bag of braising greens: Heat 1-2 T olive oil in a skillet or wok until hot but not smoking. Add greens & 4 cloves minced garlic; stir-fry for 1 minute. Add ½ cup vegetable broth and bring to boil. Reduce heat and simmer 5 minutes, reducing liquid by half; add more both if needed. Leaves should be soft but not wilted. These are great alone or for a change, try adding some crisp bread crumbs and/or diced tomatoes sprinkled on top of the greens to add a contrast of texture.

Farmstand 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 visiting our farmstand.

Have a great week!

The Furlongs

www.crookedcarrot.com

Crooked Carrot Update - October 26, 2007

The farmstand is open!

Don’t miss the great fall addition to your table – fresh cut sunflowers are ready to buy (sold by the stem).

We are glad you are all enjoying the soap! We will do out best to keep you with the soap demand – if your favorite is gone it will be back as quick as we can make, cure and wrap it. We can take special orders for Christmas if you would like to be sure to have your favorites scent to give as gifts.




Here’s what is available in the farmstand and shade house. As the weeks go by the list will grow. See below for what is expected and when.

Currently In the Farmstand:

1. Sunflowers
2. Salad Mix
3. Squash
4. Fresh basil
5. Jalapeno peppers
6. Garlic
7. Turnips with greens
8. Handmade soaps

• lavender mint
• oatmeal chamomile
• rosemary mint
• orange scrub
• grapefruit
• unscented carrot

In the Shade House (plants):

1. Mini windowbox basil
2. Cilantro
3. Lemon Balm
4. Oregano
5. Parsley
6. Sage
7. Epazote

In the weeks to come:

1. Tomatoes
2. Broccoli
3. Cabbage
4. Bell peppers
5. Green onions
6. Beets
7. Carrots
8. Braising greens
9. Chives (plants)


In the Kitchen:

Now is the time to make ahead and freeze your pesto – the fresh garden taste can take your through winter until the basil starts to grow again. Basil doesn’t like it when it freezes!

Basil Pesto
1 1/2 cup fresh basil leaves
5 cloves garlic (peeled)
1/4 cup nuts (we use pine nuts, walnuts or a combination)
1/4 cup freshly grated Parmesan cheese
1/4 cup freshly squeezed lemon juice


Put the basil. garlic, nuts and parmesan cheese in a blender. Turn the blender on low and drizzle the lemon juice while blending. If it seems a little too thick you can add some olive oil.


Roasted Turnips
1 1/2 pounds turnips, peeled and quartered
Salt and freshly ground pepper
Canola or olive oil
3 small bay leaves
2 rosemary sprigs or 6 thyme sprigs


Preheat oven to 375◦F. Lightly oil a shallow roasting pan or baking dish. Boil the turnips in salted water for 3 minutes and drain well.

Toss with enough oil to coat them lightly. Sprinkle with salt and pepper. Place the turnips and fresh herb sprigs in baking dish and bake, uncovered, until tender when pierced and slightly browned (about 25 – 30 minutes).

This recipe works well with other root vegetables – you can mix and match turnips, carrots, potatoes, onions, garlic, etc. Don't throw away the greens! You can quickly sauté them with a little olive oil and garlic for a tasty side dish (you may want to cut them into smaller pieces before sautéing).


Farmstand 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.


Have a great week!

The Furlongs
www.crookedcarrot.com

Crooked Carrot Update - October 19, 2007

The farmstand is open! Thanks to everyone who came by this past week! Your purchases of produce and soap have been so encouraging. We are excited as the weather cools to have so much more to offer.

Here’s what is available in the farmstand and shade house. As the weeks go by the list will grow. See below for what is expected and when.

In the Farmstand:
1. Salad Mix
2. Mini Summer Squash
3. Cucumbers
4. Fresh basil
5. Jalapeno peppers
6. Garlic
7. Turnips with Greens
8. Handmade soaps

• lavender mint
• oatmeal chamomile
• rosemary mint
• orange scrub
• unscented carrot
• grapefruit
  

In the Shade House (plants):
1. Mini windowbox basil
2. Purple basil
3. Cilantro
4. Epazote
5. Sage
6. Parsley

In the weeks to come:
1. Tomatoes
2. Bell peppers
3. Green onions
4. Beets
5. Sunflowers
6. Carrots
7. Braising greens
8. Chives (plants)

Here is one our family favorite dressings for those fresh salad greens that are now available!

Garlic Vinaigrette

1 cup olive oil (or mixture of olive and canola)
2 tsp pepper
2 tsp salt
1 lemon, juiced
2 T Worcestershire sauce
15–20 cloves garlic, minced
1 cup balsamic vinegar

· Combine all ingredients
· Refrigerate

The Farmstand:
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 dollar to make things easier for you (and us) as we do not make change. Checks are accepted.

Have a great week!

The Furlongs

www.crookedcarrot.com