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Note: Our pre-sold fall share is under way. Along with this harvest, we will continue to offer additional produce during this season. Get on our mailing list below :)
Your order will be in a bag or box with your last name on it next to our red pack shed at the farm.
We are using cloth bags and reusable boxes when possible instead of plastic and ask that you repack your share into your own container(s). Here's what else to know:
- Order as much or as little as you like.
- Ordering any amount gives you free access to the U-pick garden in front of our house. Pick flower bouquets, herbs for your kitchen, and some ground cherries for eating.
- All produce needs to be washed before you eat it. (Though we do endeavor to make it squeaky clean!)
- You may pay by check, cash or Venmo (@Annie-Hasz) instead of ordering here, but confirm your order with me first by emailing email@example.com
- We will pick your order fresh for you Thursday morning!
- If you need to pick up Friday or Saturday because of your schedule, that's cool. Just communicate and we'll work with you :)
Sauce 2021: pint size
Broad Wing Farm Spaghetti Sauce! With a mix of our heirlooms, campari tomatoes & cherry tomatoes, onions, rosemary, garlic, basil, & thyme. No sugar added but dang...it's sweet anyway! Thanks to the sweetness of the tomatoes cooked down deliciously by Bauman's cannery.
Ketchup - 2021
What a relief to have our own delicious ketchup again! And just in time for fall sweet potatoes and potatoes. Ketchup seems to be required for us to really enjoy our roasted sweet potatoes. This Ketchup is sweetened with white grape juice instead of sugar & is a perfect mix of sweet ketchup flavor with a tangy vinegar bite.
Broad Wing Farm Heirloom Tomato Salsa 2021 batch Medium Hot
Heirloom, Cherry and Campari Tomatoes, German Extra Hardy Hardneck Garlic, Onions, Tomatillos, Sweet Italian Frying Pepper Mix, Jalapeno Peppers, Cilantro, Salt, Organic Apple Cider Vinegar. No added sugar.
This salsa has a complex rich roasted flavor with a gentle heat. Add minced hot peppers if you want to crank it up to Medium or Hot! Add fresh chopped cilantro to make it super fresh. We eat it with chips, on tacos, and use it alongside mayonnaise as a dip for our roasted sweet potatoes.
Veggies for this week
Dill - one bunch
Ferny, cooling, refreshing...perfect for a sauce with yogurt, to mince and mix with salad, to use in pickling.
Beets, Red: 2 lb
Topped red beets. Medium to large. Great for grilling and for roasting when it cools down later this week. Also grated beet salads and pickled beets!
Garlic, 1 lb
Our hard-neck German Extra Hardy Garlic that I've been growing and selecting for more years than we've been farming here! Dense cloves. Goes in every pesto, sautee, soup and in our hot sauce and our fire cider.
Garlic, 1/4 lb
German Extra Hardy Garlic: large cloves in a hardneck garlic that I've been saving and selecting since 2012. Garlic is the king of the kitchen, making almost every savory dish taste better. Our garlic is now cured, meaning it is lower-moisture with a dried paper skin and ready to store. Keep in a dark cool spot in your kitchen.
Sweet Potato, Orange Beauregard 10 lb
A 10 lb case of Beauregard: stock up! We can roast about 5 lb to share with a group of family or friends at one meal.
Sweet Potatoes, Orange Beauregard, 2 lb
Sweet, moist-fleshed orange Beauregard is the classic sweet potato that we all love.
Corn Shock Bundles
A bundle of our dried decorative corn shocks! We picked the popcorn and have bundled shocks for you to use to get autumnal and Halloween-ready.
Kale, Curly - bunch!
I love curly kale!
And this a first picking from our new curly kale plants in our high tunnel. So, very tender!
My kale chip recipe usually goes like this:
-Get 3 bunches of curly kale and rip the leaves off the stems into 2-3" pieces. Drizzle olive oil on top of the kale pieces in a bowl and massage the oil into the kale. Sprinkle salt to your liking on top of the kale. Add nutritional yeast if you like. Spread out on a cookie sheet and low and low bake in the oven at about 250 degrees, checking for crispness and doneness after 30 - 45 minutes...stir around and continue low and slow baking until all are crisp and dry and snackable.
-Get 3 (plus!) bunches of kale and rip into pieces.
-Blend a mix of olive oil, tahini, yogurt, salt, nutritional yeast, a couple garlic scapes. In pepper season, I would add sweet peppers to this. If I wanted spicy kale chips, I would add spicy peppers to this mix. Massage this sauce into the kale and spread out on a baking sheet, and do as above.
In order to lure my little one into really enjoying his kale, I sautee it with carmelized onions and make sure there's a good amount of butter (or coconut oil), a generous dash of soy sauce, and a quick drizzle of maple syrup. Seems to work. The adults are eating way more greens too.
Beets, Chioggia & Gold 2 lb
Gold and chioggia beets are a bit milder than red beets, having all of the sweetness and less of the "wow this also tastes like dirt!" quality. That quality is actually an identified compound, and it turns some people off of beets. I like all the colors...but if you are a beet skeptic, try this gorgeous candy-striped (pink and white!) chioggia!
Chard - bunch
Brilliantly bright chard in bunches from the field. Rainbow or Ruby Red.
Butternut Squash, one squash
Each butternut is about 1.5 - 2 lb. Try roasting in chunks with sweet potatoes and onions and even apples. Make soup with your favorite broth. I sometimes steam them in small chunks and then incorporate that into a pasta dish -- the butternut adds to the creaminess and sweetness of the buttery sauce.
Lemongrass - 1 bunch
Yes, it looks like grass and it smells like lemony heaven. I was recently gifted a tea blend with lemongrass as a main ingredient and served chilled it was the perfect antidote to summer heat. So uplifting. Great for Thai cooking and also for making iced tea with a twist.
Butternut Squash, 18 lb case
Want to stock up on butternuts? A half bushel box full of butternut squash.
King Harry Potatoes - 2 lb
King Harry are large white potatoes that are our favorite for roasting, potato salads and also mashing.
King Harry Potatoes; 5 lb bag
These are our favorite, the finest russet-type King Harry Potatoes, cured and ready for you. Moderately moist and waxy texture. Grown from certified organic seed. Good baked and boiled.
Adirondack Blue Potatoes - 2 lb
Blue skin and blue-purple flesh. True gems of the soil. They taste good too!
"Bonita" White Sweet Potato, 1 lb
Starchy and sweet. We adore these sweet potatoes which are slightly drier than orange-fleshed sweets.
Carrots, one bunch
Beautiful young spring carrots with greens. Our favorite spring variety called Mokum is sweet, crisp and great for snacking.
Carrot, 2 lb
Because one pound of carrots isn't enough. These are topped carrots -- just the sweet orange roots.
Shiitake mushrooms, 1 lb
Get a good price on these shiitakes when you buy a pound at a time!
Shiitake Mushrooms - 1/2 lb
"Broad, umbrella shaped, firm cap. Wide open veils, tan gills and curved stems. Meaty texture, earthy umami flavor, one of the most popular and versatile mushrooms worldwide. Remove whole stem before cooking, but you need don’t toss them: add the fibrous stem to soup stock. They can be used chopped or whole. Stir-fries, pastas, soups, entrees and sides. Great sauteed with steaks, chops, and burgers." - grown by our besties at Primordia Mushoom Farm.
Price is per half pound.
Grassfed Lamb: deposit for whole lamb
Make a deposit to reserve your whole lamb for this fall.
Here's the info on our flock:
These lambs were born in winter 2020-2021 and graze all through the grass-growing seasons, eating hay in the winter to supplement. They are from our friend's flock, a flock which we have contributed to and mixed animals with over the years! These lambs eat not only grass but a wide range of forbs and herbs in their pasture and we give them kelp, salt, and other basic mineral supplements to ensure their health. We wormed them naturally mixing up garlic, mugwort and black walnut leaves. The flock gets a new slice of our 6 acre pasture every couple days, keeping them and the grass in best condition.
We will have lamb available the first week of January this year. We are selling them as whole lambs, meaning you get to order the cuts you prefer and the type of processing. We get a mixture of roasts, ground lamb, ribs, cubed stew meat, and chops. Since we starting raising them ourselves lamb has become our favorite meat and with a meal of potatoes, lamb burgers and tomatoes and salad we can eat food that was 100% raised on the farm.
We charge $6.60 per pound, hanging weight and a $65 butchering fee. If you would also like the pelt or sheepskin, you can buy one for $75 if you are already buying a whole lamb. We're expecting our lambs to have hanging weights between 35 and 50 lb.
We are now asking for $100 deposits for the lamb as we arrange butcher dates. You can also pay your deposit with cash or check.
You'll need about 2 cubic feet of freezer space for the cuts from one whole lamb.
You can split the lamb with someone else, but just have one person pay and communicate with us or the butcher about processing and cuts.
Hanging weight is the weight of the animal minus the pelt, the feet, organs and other inedible parts. The total weight of your cuts will be slightly less than the hanging weight due to deboning & trimming.
We will sell pelts separately as well later in the season for $100 each.