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Garlic Bulbs and Scapes
We are growing both hardneck and softneck garlic this year. Hardneck generally has larger cloves and is a bit more flavorful. Both verieties are delicious added to almost any dish.
Garlic scapes are the greens part of the garlic, harvested earlier in the season than the bulb, and with a more pleasantly mild flavor. Is great as an easy pesto to spread on toast or as a simple pasta.
wE lOVE gREEN BEANS SO MUCH AND wE ALWAYS FREEZE EXTRA TO HOLD US UNTIL THE NEXT SEASON. BUT THERE IS NOTHING LIKE FRESH GREENBEANS STRAIGHT FROM THE GARDEN. Before cooking green beans, remove the stem end with a knife or snap them off with your fingers (bEN AND I BOTH ENJOYED THIS AS KIDs WITH OUR MOMS AND GRANDMOTHERS, AND NOW OUR KIDS GET TO ENJOY IT WITH US). We like to keep green beans simple, blanching them for a QUICK Green Bean AND POTATOE CASEROLE.
sTORAGE- iS SIMPLE, JUST PUT THE SEALED BAG THEY COME IN INSIDE YOUR REFRIGERATOR. tHEY SHOULD STORE WELL FOR AT LEAST A WEEK.
rECIPES lINKS bELOW
STORAGE- KOHLRABI LEAVES AS WELL AS THE BULBS ARE DELICIOUS EATEN RAW OR COOKED. TO STORE KOHRABI LEAVES CUT THEM OFF THE BULB AND STORE THEM SEALED IN PLASTIC BAG IN THE REFRIGERATOR. THEY CAN BE USED MUCH LIKE SPINACH LEAVES. STORE THE BULBS JUST LIKE THE LEAVES, BUT ADD AN ABSORBANT CLOTH OR PAPER TOWEL. IF STORED PROPERLY IN YOUR CRISPER DRAWER YOUR BULBS SHOULD LAST ABOUT A WEEK.
Recipe Links Below
JALEPENO PEPPERS MAY NOT BE FOR EVERYONE, BUT THEY DO ADD A KICK TO ALOT OF DIFFERENT RECIPES, AND THOSE PARTICULAR DISHES WOULD TASTE PRETTY BLAND WITHOUT THEM. I CAN'T EVEN IMAGINE EATING SALSA WITHOUT JALAPENO PEPPERS.
STORAGE- PUT THE WHOLE JALEPENO PEPPER INSIDE A PAPER BAG OR WRAP IT IN A PAPER TOWEL, AND PUT IT INSIDE YOUR CRISPER DRAWER. IT SHOULD STORE WELL THAT WAY FOR ABOUT A WEEK.
RECIPE LINK BELOW
Kale is a versatile leafy green -- it's great blanched, sauted, or dressed raw as a salad. Kale is also delicious in soups, on pizza, in whole-grain salads, or even roasted as ‘chips.' wE GROW RED RUSSIAN kALE (PICTURED), AND A DINOSAUR kALE VARIETY.
Storage- FOR BABY kALE IS JUST TO SIMPLY PUT IN YOUR REFRIGERATOR. iT WILL COME TO YOU ALREAD SEALED INSIDE A PLASTIC BAG, WASHED, AND THOROUGHLY DRIED. hOWEVER IF YOU RECIEVE A LARGER KALE IT WILL BE BUNCHED AND YOU WILL NEED TO PUT IT IN A SEALED CONTAINER INSIDE YOUR FRIDGE.
RECIPE lINK BELOW
WE GROW 3 DIFFERENT KINDS OF LETTUCE, BUTTERCRUNCH, MUIR, AND A RED VERIETY. WE GENERALY ADD THEM ALL TO OUR SALAD MIX ALONG WITH OTHER GREENS, FOR OPTIMUM FLAVOR AND NUTRITION.
Storage-FOR lETTUCE IS JUST TO SIMPLY PUT IN YOUR REFRIGERATOR. iT WILL COME TO YOU ALREADy SEALED INSIDE A PLASTIC BAG, WASHED, AND THOROUGHLY DRIEd, Because lettuce will stay fresh longer when it's stored dry.
Recipe Link Below
Microgreens are young vegetable greens that fall somewhere between sprouts and baby leaf vegetables. They have an intense aromatic flavor and concentrated nutrient content and come in a variety of colors and textures. tHEY are also a great source of beneficial plant compounds like antioxidants. when antioxidant levels WERE measured in microgreens THEY WERE up to 40 times higher than those recorded for more mature leaves. if YOU HAVE A PARTICULAR KIND YOU ARE INTERESTED IN LET US KNOW AND WE CAN SEE WHAT WE CAN DO. mICROGREENS ARE OFTEN JUICED, OR USED AS GARNISHES ON SANDWICHES OR PIZZAS, OR you can ADD IT TO ANY SALAD.
Storage-FOR MICROGREENS IS JUST TO SIMPLY PUT IN YOUR REFRIGERATOR. iT WILL COME TO YOU ALREAD SEALED INSIDE A PLASTIC BAG, WASHED, AND THOROUGHLY DRIED.
rECIPES FOR MICROGREENS BELOW
spring onions are freshly harvested, and mellower and sweeter than cured storage onions. We sell both spring, and storage onions. You can slice spring onions lengthwise (with greens attached) and grill or roast them. They’re perfect for salsas. Try them thinly sliced, macerated (marinated) in vinegar or lemon and then added to salads.
Storage- spring onions will keep in a bag in your fridge for 1-2 weeks. Storage onions can be kept in your crisper drawer.
RECIPE LINKS bELOW
Snap peas are sweet and crisp, we enjoy them raw straight out of the garden. though they are also wonderful sauteed, seared, stir-fried, or blanched until just tender. To remove the “string”, just snap off the stem end with your fingers and pull the string off. You can slice them and add them to a salad or chop them up for a pasta primavera with yogurt sauce.
Storage- peas are best when they are crisp. The best way we've found to store them is refrigerated in a plastic bag with a cloth or paper towel (just so it's clean and absorbent) on either side of the peas. Make Sure to Leave the plastic bag partially open.
Recipe Links Below
SWEET PEPPERS CAN GO WITH ALMOST ANY DISH. WE HAVE A GREAT VIDALIA CHOPPER THAT MAKES IT REALLY SIMPLE TO DICE ALL THE PEPPERS AND STORE THEM IN A SEALED CONTAINER, THAT WAY I CAN GET THEM OUT ANYTIME I NEED THEM IN A RECIPE OR TO TOP SOMETHING LIKE PIZZA OR PASTA WITH THEM IT SUPER SIMPLE AND QUICK. WHEN WE FIND OURSELVES WITH AN OVER ABUNDANCE OF PEPPERS, ITS SIMPLE TO JUST DICE, SEAL, AND FREEZE.
STORAGE- WE STORE WHOLE PEPPERS IN THE FRIDGE WRAPPED IN A PAPERTOWEL OR PAPER BAG AND INSIDE THE CRISPER DRAWER. try to store them away from ethylene-producing fruit which will make them spoil faster. THEY SHOULD LAST ABOUT A WEEK.
POTATOES ARE SUCH A VERSATILE VEGETABLE. OUR SON HAS CELIAC DISEASE, SO THEY REPLACE ALOT OF OUR STARCHES. YOU CAN MAKE FRENCH FRIES, MASHED POTATOES, SCALLOPED POTATOES, POTATOES AND GREEN BEANS, POTATO SALAD AND SO MUCH MORE!
STORAGE- STORE POTATOES IN A DARK DRY PLACE, NOT IN THE REFRIGERATOR.
Recipe Links Below
Storage- You can store pumpkins on your counter, until they start to get a little soft. You can make a pumpkin puree (recipe below) and freeze the leftovers. Pumpkins puree is always in our freezer. We measure it out into 1-2 cup portions and store it in freezer storage containers inside our freezer. We put pumpkin puree in pancakes, waffles, muffins, pies, breads.
Recipe Links Below