Happy New Year from the farm!

We hope your toes are thawing from that recent cold spell, and that your spirits are happily chugging along as we roll into the second half of January!

We've put together our 2013 class schedule- adding lots of requests from our wonderful customers.  

Stay tuned, as we're adding classes often, and you can find out about them here or on our Facebook page.

Worth a Read...

If you didn't get one for the holidays, now is a great time to pick up my favorite leisure reading, the 2013 Farmers Almanac.We had a recently retired gentleman whose next phase of life involves lots of time fishing, come in and snag a copy to help him pick the best days to schedule fishing (versus golf).

Rest assured, we're here to help with those kinds of challenges!

New Year - What's in your Garden?

For those of you reeling from holiday over-indulgence, we've got plenty of organic winter vegetables (varieties of kale, chard, broccoli, cauliflower), along with artichokes and asparagus, ready to be planted.

We also have organic strawberries, tomatoes, and peppers starting in our hothouse on site.  You can expect them to be ready at the end of February. For those of you who have a hard time waiting, consider amending your soil and plant some quick-growing peas to get ready!

 

I'll save our biggest news for last: all of the amazing fruit trees that have just been planted.  Nectarines, peaches, apples, plums... now is the perfect time to dig and plant these sweethearts - getting your very first home orchard underway.

Spear-This! If you're Planting Asparagus...

Here's a hint on asparagus: you'll want to plan them about 8" below the soil line, adding soil as they grow upward, until they're an established plant.  You can expect it to take about a year to start harvesting spears, but in the meantime, enjoy the awesome leafy plant.

photo {via}

Sauces Galore

This week we asked our amazing community for recipes for simple and quick sauces and dressing to accompany home-grown veggies.

Here's one from Robin, who, like us, fondly remembers Kung Food in Bankers Hill (it was located on 5th & Quince).

Kung Food-Style Tofu Salad Dressing & Dip

• 14 -16 oz silken or medium tofu (medium gives it a bit more body for dip)
• ¼ cup water
• 1.5 T cider vinegar
• 2T lemon juice
• 2 tsp soy sauce (or to taste)
• ½ tsp salt
• 1 heaping T tahini (you can use a bit more for richness)
• 2 green onions, chopped
• 1 T fresh parsley (you can use less or none)
• 1 large clove garlic

Throw it all in a blender and blend till smooth. Lasts about a week in the fridge. Dee-lish!

Add your suggestion here - and see the other mouthwatering (and simple!) brilliance from other city farmers.

To receive our eNewsletter in your inbox, subscribe here (never sent more than twice a month).