Joan Walker,278 Old NC 20 Hwy, Alexander, NC 28701
Microgreens have quickly become one of my new favorite things to grow (and eat!) and will be a frequent component of weekly boxes. Microgreens are quick-growing, miniature versions of regular greens and veggies. They may be small, but they are mighty from a nutritional standpoint; containing higher concentrations of antioxidants,…
Gluten Free Crust (or use your favorite pie crust recipe): 2 cups almond flour Pinch of salt and/or pepper 2 tablespoons melted butter or oil coconut oil 1 large egg Pre-heat oven to 350° Mix dry ingredients in a large bowl or food processor. Knead in butter or oil and…
One of my favorite ways to eat greens like mustard and kale is in baked fritters. This recipe is super easy and customizable so add in whatever flavoring you prefer -- I like them with curry and some spicy peppers! Preheat oven to 375 degrees, coat a sheet pan with oil…
This year I'm excited to be growing LOTS of varieties of vegetables, fruits and flowers (not to mention pastured eggs!) Here's what in the works for Fiddlesticks Farm this year: Salad blend Microgreens Pea shoots Sunflower shoots Radish Kale Mustard greens Pak choi Fennel Napa cabbage Kohlrabi Chard Broccolini Spinach…
Back when I was a hobby gardener, winter was a time I dreamed about gardening. I'd pour over seed catalogs and think about which handful of new varieties I might try out, then round about March I'd start prepping beds and await patiently for our last frost date to roll…
Summer is winding down but that doesn't mean there's not plenty of work to do and bounty to harvest on the farm! October is seeing nice big harvests of napa cabbage, salad greens, fennel, cilantro, spinach, radishes and more. Two weeks ago marked the inaugural weekly farm boxes and first…
Ingredients 1 Tablespoon butter 1 cup onion, chopped 3 Tablespoons all-purpose flour 1/2 teaspoon curry powder 1/4 teaspoon cumin 1/4 teaspoon ground nutmeg 2 garlic cloves, crushed 1 cup peeled and cubed sweet potato 1/4 teaspoon salt 2 14-oz cans of nonfat and low-sodium chicken broth or vegetable stock 1…
I hear some folks aren't quite sure if they like eggplant or how to prepare it; but let me tell you, cooks in India have it right when they call the eggplant "The King of Vegetables". The key to cooking eggplant is to add lots of flavor. I call it…
Pulling new potatoes out of the ground is like discovering buried treasure. After watching the plants grow for months and hoping that tuber development is going well; to see those multicolored little nuggets of deliciousness emerge is downright magical. Indigenous Peruvians have developed over 4,000 🤯 distinct types of potatoes…
I used to think I didn't like fennel because I've never been a huge fan of anything licorice flavored. That is until a few years ago when I visited Northern Italy and had a heavenly dish of fennel slow-cooked in broth and butter with garlic and herbs, transforming the hard bulb…