The Market is Open

When Fall comes I really get into the learning mood. It is the first time I have come up for air from summer harvesting and fall planting and my mind is starting to reflect on how to farm better. I am hungry for knowledge, because as I am bustling through the year I am filing away my failures, my fast fixes, my oh my gosh what have I done moments, and my successes. Now is the time of year I really start focusing on those issues. I have already started to educate myself and am really looking forward to more in the future. Ray and I took a organic blueberry class this weekend and learned a ton of information. Particularly about our soil type and how to improve it. Plus we learned that organic certification may not be as hard as we thought it would be. As much as we want to plant blueberries this year, it will probably be at least another year, before we can get the soil right for these bushes to come onto the farm. Ray and I will be attending one of my favorite authors seminar in December- Jean Martin Fortier, in both Tennessee and Arkansas – where we will learn how to get more in the ground and the tools that help with that process. I am excited to see his processes as he grows a ton of food on 1.5 acres, enough to support his family and feed his community. I love that there is so much information out there now on how to become a successful farmer. As I continue to navigate my way through being a green (new)converted farmer, I really appreciate the folks who are willing to educate me through this process.
See you on Friday,
Angela

The Market is Open

So, you may have noticed how disorganized we were last week. I want to explain what happened and apologize. I had a class on Friday morning that went long and was unable to get home for the market. Hannah was going to take care of things on the farm- because she is so capable and can do wonders. However, the kids had left a candle unattended and a fire started while they were outside watering the garden. Hannah found the fire and was able to get it out on her own, but it rattled her (as it would have me too). She called me after it was out, and I called the Fire Dept out just to make sure it was completely out. I wanted to say that thank you to all of our customers that came out last week and were so understanding when your items were not there. We really do try our best to make sure we have everything that we say we will have, but sometimes things are out of our hands. Life just happens sometimes! I truly appreciate how much you all have cared for our family and the understanding that you show when we have done our best and still failed. Everything is fine in the house. It is still a bit smokey, but we have all been served a lesson in awareness of our surroundings. Thank you again for all of your support. See you on Thursday,
Angela

The Market isOpen

One sign of oncoming Fall is the planting of Garlic and Onions for a Summer crop. On this long weekend, we have added compost, and chicken litter to our ground. I tilled it in and Hannah and I planted 400 square feet of one or our most favorite crops. All of our crops (broccoli, spinach, peas, kale, beets, carrots and radishes) are in now and all we have to do is wait for them to mature and harvest. Personally I would rather grow in the Fall and Spring. The temps are so much easier to accomplish tasks in. Just this weekend we have shored up some of our leaking water issues, planted, and moved sheep.
See you all on Friday,
Angela

The Market is Open

I feel so blessed to be a part of this town. A place that has really embraced our farm and the farmers that have taken part in the online market and the traditional market. I am so impressed with our farmers that are building a local foods community with the food they grow and the positive way in which they are interacting with our town.
I feel a special relationship with each of our farmers. I know that if I have questions, or concerns that I can go to each and every one of them and get the most helpful answer. I am starting to see the farmers build community among each other. Friendships are growing, resource list are getting longer, and we are really learning from each other. I certainly do not take that for granted. Behind the scenes I think we are starting to grow new farmers with this group too. It will start slow, but I am seeing more interest in farming. There have been lots of ideas and goals put forth by this enthusiastic group to grow and develop. Our farmers/growers have a vision of local food right here in our area. I can’t wait to see where we go and how we are going to bring you more food, flowers, and locally grown items in the coming years.
See you on Friday,
Angela

The Market is Open

I am so excited that the leaves on the trees are starting to change. This is my favorite season. Hannah and I bought apples this weekend from the Amish and we are planning to can apple butter, applesauce and to freeze apple pie filling for the holidays. I love the art of preserving food. We have a huge stockpile of pickles to make us through the winter.
If anyone knows of someone with extra apples this year I would love to talk to them about posting apples here on our website. It may be a good way to add a few dollars to their pockets for Christmas.
I look forward to seeing everyone on Friday,
Angela

The Market is Open

Sorry for the late start, Hannah and I are at Murray State visiting their Agriculture Program. See everyone on Friday,
Angela

The Market is Open

What a glorious weekend we had. Such wonderful temps and sunny days. We are coming into my favorite season. Hannah and I will be planting fools in the coming weeks. All of our fall and winter veggies are going into our high tunnels. The only thing that will be growing outside will be our Brussel Sprouts because they always taste better with a little frost on them. Tony with Rock View Farms has beaten me again. He already has everything planted and ready to go in his tunnel. He will be first out the gate this fall with all of your Broccoli, cabbage, peas, and cauliflower. I can’t wait for the leaves to turn and for fall weather to set in.
See you all on Friday,
Angela

The Market is Open

The market is open on this glorious holiday weekend. I hope everyone is out and enjoying themselves. I know we are!
See you on Friday,
Angela

The Market is Open

This is the last week for the Caldwell County Farmers Market. I can hardly believe it has been 10 weeks. We have been asking our customers to fill out a survey of their experiences at the market to include things we have done right, and ways we can improve for next year. Our board will be getting together in the next month discussing these surveys and how our next years market will improve. We already know that we will be extending the start and end times. Beginning earlier next year and ending a bit later. I would love for everyone to stop by Thursday and fill out one of these surveys and share with us your vision for the traditional market. In addition, we will have all of our Non-profits that have been with us during the year coming out once again. I really appreciate the way Princeton has come out to support this traditional market. I am always amazed at the participation and love ya’ll show for your community.
See you on Friday,
Angela

The Market is Open

We have been enjoying the Okra this month. Ours is really coming in hot and heavy. It is amazing to me how tall these plants get. I go from bending over to harvest them to needing one the boys to go pick because they are over my head these days. I thought I would include the recipe for Lady and Son’s Okra today. It is a comfort food in our home, and I hope it will become in yours too.
Ingredients
4 slices bacon, diced into small pieces
1 small onion, peeled and chopped
2 cloves garlic, minced
2 (15-ounce) cans diced tomatoes
1 tablespoon chicken base
1 tablespoon sugar
2 cups fresh okra, cut into 1-inch pieces (may use frozen, if fresh not available)
Fresh ground black pepper
Directions
Cook bacon slightly. Saute onion and garlic with bacon until tender. Add tomatoes, chicken base, sugar and pepper. Stir well and let simmer for about 20 minutes. Adjust seasoning if needed. Meanwhile wash okra and remove fuzz if using fresh and cut into pieces. Add the okra and simmer until okra is done, about 20 more minutes (less if using frozen okra.)

Recipe courtesy of Paula Deen
I look forward to seeing everyone on Friday,
Angela