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

SOLD OUT

Hello All,

What a weekend we've had! Yesterday was our first day of market, and it was quite successful. We sold every vegetable we brought from the farm, and we even purchased some delicious peaches to supplement our CSA baskets. East Lake is a wonderful market, and it was so nice to see some old customers and meet new ones as well. Here are a few pictures from our first day of market:








This is what our table looked like towards the end of the day...





We were so happy to see Pearson Farm again as well as their always delicious peaches that come directly from Peach County (seriously).






I've also been busy making new t-shirts for Fresh Roots. They are now available for $10 each. Right now they are plain cotton t-shirts (available in small, medium and large). We should have some available in organic cotton soon as well as shopping bags with the logos. Check them out!





Who knew a farmer could model??

An lastly, this morning came with a few little surprises... New baby silkies! So far, three have hatched... and they are little poof balls of cuteness. We may get up to 5 babies...







We are very thankful to everyone that came out to market this weekend and supported ELF as well as us. Next week the market is hosting a dog adoption/rescue day at the market- bring your puppy and stop by and see us!

Contact us at freshrootsfarm@gmail.com if you're interested in a shirt.

Take Care,
Elizabeth