Closed Wednesday(s) For Now

Just a quick reminder that our farmstand will be closed tomorrow (Wednesday, March 20th 2019). It’s that time of year again, things are sooo dry, plants and people are slowing down and we are shuttering Wednesday afternoon farmstands for the rest of this season.

We will still be open Saturdays 10 AM to 12 noon with salad mix, tomatoes, herbs and other treats. Our apologies to anyone who has a hard time making it to us on Saturday mornings, try and find a friend to shop for you! (Perhaps the comments section under this post on our Facebook page might be a place for you to request or help out a shopping buddy.)

A quick shout out to the restaurant chefs who recently used our produce on their menus:

Thanks everyone! See you Saturday 10am!

The Wonder of Bok Choy

Saturday farmstand! 10 AM – 12 noon.

We will have beautiful baby bok choy — a delicate, very mild flavored Asian cabbage type green. It is so easy to cook with its tender leaves and crunchy stems. It is high in B and C vitamins. Chop the head into quarters and rinse it well to remove any soil particles. Then drizzle the quarters with oil and throw it on the grill — or chop and sauté it on high heat in a pan with your favorite spices and enjoy those crunchy stems, or steam it, or chop it up and throw it in a soup. It is mild enough in flavor to use the leaves as a substitution for spinach in some dishes. This Asian cooking green is a versatile veggie and we have plenty of it at the farm right now.

In addition to baby bok choy, we have lots of sweet salad mix, bunched arugula, cucumbers, loads and loads of cherry tomatoes including black plums, slicing tomatoes, heirloom tomatoes, freshly harvested baby ginger and baby turmeric, Italian basil, cilantro, dill, lemon basil, holy basil, garlic chives, onions, scallions, baby carrots, sweet potatoes, beautiful escarole, sweet tamarind, all our seasoning and spicy peppers and papaya.

Also vegan ice cream. Hopefully goat cheese next weekend.

We have made an executive decision to stop our Wednesday farmstands for the season. Harvests and crowds are both getting smaller. Sorry for the short notice! The schedule is now Saturdays, 10am — 12 noon.

Calling All Goat Cheese Locavores

We have them! Fiddlewood Farm goat cheese is back today!! 3-4:30pm at ARTfarm!

ARTfarm Wednesday: fresh salad mix, fresh goat cheese, fresh faces

The possibilities are endless: Fiddlewood Farms fresh goat cheese in a wreath of fresh dill from ARTfarm.

For Wednesday 3-4:30pm, we will have everything you need to make the most delicious salad that you have ever eaten. Join us at 3 PM and feast your eyes upon: lots of beautiful sweet salad mix, cucumbers, sweet cherry tomatoes, heirloom and slicer tomatoes, seasoning and spicy type peppers, baby turmeric, Italian basil, Thai basil, garlic chives, dill, baby bok choy and escarole, goat cheese, sweet tamarind pods, and Feel I’s vegan ice cream.

Wednesday farmstands will soon be both a thing of the past AND something to look forward to for next season. In the next few weeks we will phase them out and look forward to seeing everyone on Saturday mornings only.

Here are your fresh faces:

Super farmer Jen V. and baby “Itza“

Quite Crunchy Cukes, Goat Cheese!! 10am-12 noon

ARTfarm Saturday cucumbers continue! Nice young sweet salad mix, teen spicy salad greens, arugula, loads and loads of cherry tomatoes, slicing tomatoes, heirloom tomatoes, fresh harvested baby ginger and turmeric, all of our seasoning and spicy peppers, a small amount of green bell peppers, scallions, onions, lots of baby bok choy, dandelion greens, escarole, radishes, carrots, chunks of winter squash, Italian basil, dill, parsley, garlic chives, some fresh picked sweet tamarind pods, and a few papayas.

Fiddlewood Farms is back in action. We have fresh goat cheese today! And I-Sha’s vegan creamy coconut based ice creams in various local fruit flavors!

ARTfarm Wednesday 3-4:30pm – Hugel is Huge

The ARTfarm is drying up like a forgotten piece of toast on a hot pan. It is dry and the unrelenting winds are like a hairdryer, causing the plants (and farmers) to shrivel and cry piteously. Tomatoes are getting smaller and everything is becoming an apocalyptic nightmare.

However, the Hugel beds are pumping out cucumbers with relentless optimism. They are green, juicy, crunchy and sweet. Cue the Superman music!

It’s a worm! It’s mundane! It’s… Super Farmer! Able to leap a pile of composting wood chips in a single bound! Able to deliver juicy delicious produce from a dry and arid planet!

Enter SuperFarmer Luca, renewed by a meal of sweet cucumbers. He resumes feeding increased compost (homemade non-synthetic fertilizer) to our row crops, refreshing them in their hour of need and prolonging their lives on the edge of survival.

Wednesday farmstand 3-4:30pm: lots of heroic sweet salad mix, lots of cherry tomatoes at their peak of sweetness, and lots of beautiful life-saving thin skinned extra crunchy Asian cucumbers! Waning harvests of slicing tomatoes and heirlooms, yet loads of our four types of seasoning peppers, Thai chilies, Serrano peppers, baby ginger and turmeric, some large sweet potatoes, some very small butternut squash, Italian basil, Thai basil, cilantro, dill, garlic chives, scallions, baby carrots, radishes, dandelion greens, escarole, and broccoli leaves!!!!!!!! Whoooooooshhh!!!

One Potato, Two Potato, Sweet potato, More! 10am -12 Saturday

Our red jacketed sweet potatoes have a bright orange flesh and sweet warm flavor.

This will be our last crop of sweet potatoes for a couple of years, we have been beset by weevils and need to wait out these bugs.

South Shore Saturday morning 10am to 12 noon: sweet salad mix and arugula, beautiful thin skin no-peel Asian cucumbers, heirloom tomatoes, lots of cherry tomatoes, slicing tomatoes, sweet dry buttery (like a good avocado) Thai pumpkin chunks, Italian “Long of Naples” winter squash chunks, Italian basil, garlic chives, dill, Thai basil, loads of massive orange-fleshed sweet potatoes, all of our seasoning peppers and hot peppers, lots of baby ginger and baby turmeric, escarole, dandelion greens, scallions, onions, carrots, broccoli greens, baby bok choi, green papaya to eat green or allow to ripen (3-5 days).

There is superficial damage on the sweet potatoes from potato weevils, a subterranean pest that wiped out our crop last year. You may find a happy little weevil (who loves organically produced food as much as you do) as you clean and chop these potatoes. This will be the last crop of sweet potatoes from us for a couple of years. Rather than spray harmful pesticides, we will stop supplying the bugs their favorite food and wait for the weevil population to give up; and then we will replant this delicious crop.


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