Scroll Down to get on our e-mail list to receive an approximately once-weekly note about the farm and our vegetable offerings as well as our herbalism classes, simply enter your name and email at the bottom of the page.
Click here to read about the Rooted Home Herbalism class and drop us a note at email@example.com if you'd like to hear more about classes like this.
Note: Our 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 (@Annie-Hasz) or Venmo instead of ordering here, but confirm your order with me first by emailing firstname.lastname@example.org
- 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 :)
Veggies for this week
Poblano peppers, 1 lb
Poblanos are a mild Mexican hot pepper, great in spaghetti sauces, delicious stuffed (cheese! rice!), Their flavor is at its best when roasted.
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.
Campari - 10 lb - sale!
We have a late summer abundance on these cocktail tomatoes, meaty and full of flavor!
Raspberries - one pint
Our very own raspberries, grown with deep organic matter and lots of love. Golden and Red!
Raspberries: 6 pint flat
6 pints of red and golden raspberries! Perfect for raspberry jam or for freezing for smoothies and baking.
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!
Tomatoes : seconds for canning and sauce, 10 lb
A mix of slicers and heirlooms with splits or other minor blemishes.
Eggplant, Ping Tung
Oh eggplant! Not everyone's cup of tea, but once you love it you fall hard. I slice this long skinny eggplant in rounds, toss in oil and salt and roast. It develops a sweetness and a richness that's hard to say no to. $3.29 per pound
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.
Red Beets, 5 lb
Red beet roots of medium size for pickling or a big roasting tray. (Note: the accompanying photo comes from last season's giant mid-summer beet harvest and does not correlate to the medium beet size you will receive!!!)
Napa Cabbage, one head
A medium-sized napa cabbage picked this week. Good for salad and stirfry and soup! And of course, Kimchi.
Mesclun/Spring Mix! - 1/2 lb bag
High quality salad mix, despite the hot hot heat!
This week: a mix of red oakleaf lettuce, green romaine, light green oakleaf, a frilly summer crisp, green deer tongue and more.
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 during fall of this year; the exact dates TBD. 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.