The “back pasture” We are hoping to put it into a conservation easement later this year! News from the farm…What a week it’s been! We had some really hot days last week that gave way to a much cooler and wetter earlier part of this week. The cooler weather is certainly […]
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What’s Happening Now?You are receiving this email as a courtesy update as a previous Full Sun Farm customer. Please subscribe to our newsletter to continue receiving updates.SubscribeAs everyone is well aware at this point, the coronavirus has forced us into a new, more sheltered way of life, and the farmer’s […]
What to Expect from Full Sun Farm in the next ...
News from the farm…Here we are at the end of April enjoying the slightly warmer days and getting the farm ready for big changes in the next 3 weeks. It seems that Spring has just recently arrived, but we’re starting to think about summer now. We’ve planted and sown the […]
April 28, 2020 newsletter
It is a beautiful spring, even as us humans are struggling. Work on the farm, in the soil, keeps me just about grounded these days, that and not looking at my phone constantly. So many changes for everyone. Yet what bigger change could there be than the changing of the […]
Growing Food is NOT Cancelled!
The pictures above are just a few of the sure signs of spring we are enjoying on the farm. The cover crop is growing fast and soon we won’t be able to to see Charlie as he runs through it. The anemones, always the first flowers to bloom in our […]
Spring is here!
The Strawberries are in the ground! The over-wintering flowers are in the ground. We have garlic and onions to go, but not for another couple of weeks will we be getting those int he ground. We have some more lettuces to plant, mostly in the tunnels, but we’re tempted to […]
News from the Farm – October 1, 2016
Cook’s Best Recipes serves 4 1 pound of carrots, peeled and ends trimmed, sliced on the diagonal, ¼ inch thick 2 tsb. unsalted butter ½ tsb. Salt 2 tbs. brown sugar 11/2 tbs. Dijon mustard Ground black pepper 2 tbs. chopped chives In a skillet bring carrots, 2 tablespoons water, […]
QUICK COOKED CARROTS WITH A MUSTARD-BROWN SUGAR GLAZE
The Enchanted Broccoli Forest Cook Book by Mollie Katzen. One might well argue that she writes the best vegetarian recipes of all. Makes 2 cups – Good on green salads 1 cup orange juice ¼ cup red wine vinegar ½ cup vegetable oil 1 tbs. tamari sauce 2 tbs. Chinese […]
CREAMY MUSTARD DRESSING
Potatoes 2# Red Leaf Lettuce Carrots Jester Winter Squash Sugarloaf Radicchio Red or D’avignon Radish Swiss Chard Napa Cabbage
What’s in Your Box – October 1, 2016
101 Classic Cookbooks serves 4 to 6 This is a Portuguese recipe where cabbage is often substituted for the kale. 1 bunch of kate (about a pound) 2 pounds of potatoes 2 quarts of water 1 tsb. salt Extra-virgin olive oil Remove the stems from the kale, wash the leaves, […]
KALE AND POTATO SOUP
She is from the Dominican Republic. Serves up to 8 This dish is served chilled. 2 pounds carrots, peeled 3 green bell peppers, cut into one inch squares 3 yellow onions, cut into one inch wedges ¾ cup cider vinegar ¾ cup sugar 1 cup tomato puree 1 tsb. Mustard […]
JULIA ALVAREZ’S SWEET AND SOUR CARROTS
Frank Stitt’s Soutnern Table Makes 2 cupa This goes well on grilled chicken, fish or vegetables 2 pounds of ripe tomatoes, cored, halved and seeded if you like Olive oil for brushing 1 shallot, finely minced 1 tbs. cider vinegar 1 tbs. balsamic vinegar Kosher salt and freshly group black […]