Attack of the Killer Tomatoessss

Hello All,

I thought I would let everyone know what's currently growing on the farm. We've officially entered the summer season as far as vegetables go. Now you can find more hearty vegetables on the farm as opposed to the thinner greens we grow during spring. Take a look...


Our first melon of the season.. and lots and lots of tomatoes...







I'm very excited about the Bell Peppers.. they are so photogenic...




Here are the cucumber plants-




And we planted more arugula .. it should be ready soon.




And good news! Our salad mix grew back, so we should have just enough for one more harvest for market this Saturday. Come on out and get a bag o'greens!



Our squash and potatoes are still growing...





And these are one of my favorite surprises of the summer... We never know how tall they will get. These are about 6 1/2 ft.




Also, these stickers have been very popular at market..





We hope you're enjoying summer and all the wonderful food it brings!
Take Care,
Elizabeth and Hall

Follow Us on Twitter

Hello Everyone,

Fresh Roots Farm is now on Twitter! You can follow us @freshrootsfarm1. We'll keep everyone posted on the newest vegetables and happenings on the farm.



Keep in Touch!
Elizabeth

Wedding Day at the Farm

Hello Everyone,

We've had quite the week at Fresh Roots! Katie and Brion Kennedy were married yesterday in the garden, and it was an absolutely beautiful celebration. We feel very lucky that we got to celebrate their wedding day at the farm. Here's a few pictures of the decorations:







Congrats and best wishes to Brion and Katie!


Market and CSA's are continuing to go very well. The spring crops are almost finished and we are making plenty of room for tomatoes, squash, cucumbers, eggplants... and lots more! Here's what our CSA baskets have looked like the past couple of weeks:






And the baby chicks are getting bigger and bigger :)






Also, check out this recipe ...

VEGETABLE QUICHE

1 ready made pie crust
1 1/2 c. (6 oz.) grated Swiss or Gruyere cheese
1 tbsp. flour
1 c. diced or sliced cooked vegetables in any combination: Broccoli, cauliflower, zucchini, green beans,
spinach
5 eggs
2 c. (1 pt.) half & half
1 1/2 tsp. salt
2 tbsp. chopped, fresh dill

Mix the cheese and flour and sprinkle into pie pan. Spread the vegetables on top. Beat eggs with half & half; add salt and dill and pour this mixture over vegetables. Bake in a preheated moderate oven (350 degrees) for 1 hour or until puffed and brown. Cool 15 minutes before cutting.

Hope you are all staying cool in this heat!
Take Care,
Elizabeth