Rosemary Olive Oil
Plain old bread (french)
Local Spelting Bee
No Brioche and baguettes this week, but they will return when the weather cools down a bit. Looking ahead to the 14th, we’re going to have some special experimental loaves made with local ingredients from Sugar Creek Malt Co!
Fresh Basil linguine
Homegrown Tomato fettuccine
Porcini mushroom spelt linguine
Send a note to email@example.com or text 317-515-0865 if you’d like to reserve something. See you tomorrow evening!
The big news for Tuesday is Brioche! We’ll have it for the first time this season. We’ll also have sourdough, einkorn sourdough, Local Spelting Bee, plain ole bread,and baguettes.
For pasta, we’ll be making basil linguine, tomato fettuccine, plain angel hair, and an experimental batch of spelt linguine.
Quantities of everything are limited, but we are glad to reserve whatever you’d like! Please send us an email to firstname.lastname@example.org, or text Bill at 317-515-0865 and let us know what we can set aside for you. We’re also glad to take requests for future markets.
Join us from 5pm to 8pm on the square in Lebanon! We’ll be bringing bread and pasta by bike in Bill’s new, handmade trailer.
Due to the high cost of processing fees, we’ve decided not to take orders online. We don’t want you to pay more for our products than you should! We are glad to set aside anything you’d like if you call/text us at 317-515-0865 or email email@example.com. We can accept contact-less paypal payments at the market (processing fees apply). All our bread and pasta is now pre-packaged.
We look forward to seeing you at the market! The forecast is for a beautiful evening.
We will be bringing bread and pasta to both the Lebanon City Market (Tuesday evenings) each week. All loaves and pastas will be pre-packaged.
For customers who would like to minimize contact even more, we are offering pre-orders and online payments. All the info is here and you can contact us at firstname.lastname@example.org any time.
Thank you so much! We’re looking forward to seeing everyone!
The market is nearly over, and pasta will likely not be available again until next season. If you want to stock up for the winter, you can pre-order for pickup at the last three markets at the link below. Pre-order pasta:
Saw-whet Farm Pasta Pre-Order!
There is a small chance that we may occasionally have fresh pasta and bread available over the winter. If you would like to be informed if we do, you can subscribe to our newsletter by clicking right here.
The last chance to order a Midget White Turkey from our farm is here!
Click over to HERE for more info or to order.
PASTA pre-orders are now closed. We will have plenty available at the market on 9/28!
We may be occasionally have fresh pasta and bread available over the winter. If you would like to be informed when we do, you can subscribe to our newsletter by clicking right here.
Spring is definitely in full swing now. Lambs are bouncing around the pastures, green onions are finding their way into everything we eat, and we’re selling at markets.
Six lambs have been born – two sets of twins and two singles – within the past ten days. One last ewe, Zoe, who was our latest lamber last year too, is left to go.
Lambs are cute. It is undeniable. They don’t enjoy snuggling the way baby goats do, but I still give them lots of hugs.
The latest brood of baby chickens hatched this weekend. We have five mama hens with babies of various sizes running about. One more hen is sitting on eggs, and I think that will be the last we indulge this year.
Early May sent us too much rain. The garden was flooded in a few areas, but it seems that we only lost a few potato plants. When the sun came out, though, the whole garden started to grow. It feels like we’re behind in planting – being delayed by wet, wet soil, but tomatoes are in (the most important garden crop!), and I hope to plant other warm weather items this week…peppers, beans, stupid cucumbers.Even though much of the last few weeks was gray and dreary, I was rewarded with the delight of the locust flowers in bloom. Part of our field is covered with black locust trees, and the spring flowers are fragrant and delightful. I love their light, sweet perfume as much as lilacs. One evening, I even saw an Oriole fluttering about the top of a locust tree, enjoying a meal of nectar.
For all its work and rain, Spring certainly has some beautiful surprises.
Bill is in the kitchen making breakfast of farm-fresh eggs with some goat cheese we froze last summer, and a few stalks of asparagus that didn’t notice we tilled up their bed to make room for carrots.
The land is really starting to turn green in a significant way. We’ve been rotating the sheep and goats through a couple different pastures now that there is enough food to keep them busy for a few days. No lambs yet (soon??), but the three goat kids are growing strong.
The main garden is still a bit bare. There are wee cold-tolerant plants (kale, beets, broccoli, lettuce) in a few rows, and many succession plantings of radishes. I hope the first ones will be ready for our first market on May 5! Today I’ll be planting even more radishes and beets, as well as transplanting onions and leeks.
Most of the exciting stuff is currently contained in the greenhouse. Cabbages abound! We’ve been snacking on bok choi for a few weeks (it’s a healthy and yum addition to pizza, eggs, and stir fry, or a delicious side dish). We even have our very first tomato buds! There are only four tomato plants potted in the greenhouse, but as addicts, we’ll take whatever tomatoes we can get!
Finally, all our early potato varieties have been planted – about 150 pounds of seed! We’ve put in some old favorites like Red Norland, and are testing some new varieties as well.
Hi. I’m JoAnna, and I am a zucchini snob. Before I became a zucchini snob, I wouldn’t touch the stuff. I’d had too many mass-served meals with sides of slimy squash, grown and cooked without love. The thought of eating squash made me squirmy. But then, I tried a Costata Romanesca zucchini and my life was changed. This Italian heirloom variety has amazing flavor (variously described online as “the best flavor,” and “favored for flavor”) and a delightful, never slimy texture. You can recognize it from the light ridges and pockmarks on the dark green skin. The leaves of the plant are also enormous, which is totally fun.
If you’ve never seen this sort of zucchini around, it might be because the yields on the plant are significantly lower than more modern varieties, making the variety less profitable. Personally, I’ll trade quality for quantity any day. My favorite way to eat this zucchini is in spaghetti sauce. Just slice the zucchini into rounds about 3/4 inch thick and quarter the slices so you have little chunks. Saute in olive oil with a little salt, garlic and maybe red pepper flakes, until soft. Toss into your sauce and simmer for a few minutes. Eat over pasta and be happy!