A month ago two students approached me about visiting the garden to capture footage for a short film they were producing. Carmen and Lulu turned out to be more professional and dedicated than I expected! They visited us multiple times to experience different aspects of what we do and they surprised me with very . . . → Read More: The Film, Greening Up: South Florida’s Young Farmers
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I will miss them, but it’s time to take a brake from chicken keeper. I suppose that having a baby has added a . . . → Read More: Bye Bye Chickens Hungarian Black, Thai Chili, Red Rocket and Padron, the Spanish variety typically used for tapas.
Here we are, end of February, peak of the season. At this time of the year the majority of our crops are doing great because growing conditions are optimum. There are exceptions of course, and some of them monumental, . . . → Read More: Farm Open House
A couple of weeks ago someone contacted me about sourcing produce and eggs for their pop-up brunch. Well, actually the story starts further back… Back in November of 2012 that same someone contacted me about sourcing produce for their pop-up restaurant. . . . → Read More: Ruthie’s Pop Up Brunch in Wynwood It’s kind of funny that I’m writing a post about the peak of tomato season during a weekend with the least favorable weather for tomatoes. In fact, I have a feeling that after this wet cold front the tomato production at my garden will steeply decline. Regardless, it’s been a fantastic year for tomatoes . . . → Read More: Peak Tomatoes
Last February I wrote a blog post about saving Jicama seeds and almost one year later I am finally reaping what I sowed. Well, the truth is the CSA members are reaping what I sowed.
. . . → Read More: Jicama is Ready December is a blur to me. After being pregnant for nine months, my baby, who was due on December 14th, was more than 2 weeks late. She was born at home, big and healthy, on January 2nd and we are overwhelmed with happiness to finally hold her. In the meantime, crops in the garden . . . → Read More: Back in Business A couple of weeks ago when we first harvested Chinese leeks for the CSA shares, there was an abundance of leeks in our fridge and they don’t tend to last very long. We’d been using them to spice up everything from mashed potatoes to soups, but we wanted to use them all up in . . . → Read More: Asian Pesto |
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