|all i can say is AZ SWEET BABY ONIONS - wow, they are so beautiful growing in the field right now and DELICIOUS! i harvested some yesterday, came right home, sliced some up, put them in a salad, and had to go and slice some more they were so wonderful!|
Stella's Horny Toad Farms Newsletter April 15th
What Stella is Bringing to Market
Horny Toad Farms CSA
Healthy Recipes (featuring AZ Sweet Baby Onions)
Living Green Conference May 22nd Book Recommendations
you for supporting your local, ALL natural family farmer.
Farms is a pesticide-free farm committed to natural, organic, and
permaculture farming methods. We also grow our food with a lot of LOVE!
Stella will have her usual great selection of greens,
roots, citrus, herbs, and will also be bringing up seedlings for you
home gardeners or aspiring gardeners!
Stella will be bringing up:
Varieties of Head Lettuce, Romaine, Spring Lettuce Mix, Spinach, Chard, Kales, Mustards, Baby Fennel, and more Greens
ROOTS/BELOW GROUND: AZ Sweet Baby Onions, Beets, Carrots, Turnips, Radishes, Onions,
Potatoes, Rutabega, Daikon radish, Green Itoi Onions, Young Green
Garlic (looks like green onions)
Grapefruit pink and white, AZ Sweet Oranges, and Lemons.
HERBS: Parsley, Mint, Spearmint, Dill and Cilantro and more
and a few more surprises!
Carefree 9am - 1pm FRI, Roadrunner 8 - 1, SAT, Tempe Market THUR 4 - 8pm, Ahwatukee 8am - Noon SUN, Downtown Public Market Wed eve and Sat am. Hope to see you there!
HORNY TOAD FARMS CSA!
Join Stella's CSA - Community Supported
Agriculture - groups. Organize 10 or more folks to order a produce box
from Stella once a week, usually for a 3 month commitment and we will
delivery to a group location such as a school, church, nonprofit
organization, or business. See Stella for more info. Great way to get
veggies into your daily life, try new things, and be healthier! CSAs
are a convenient, inexpensive and easy way to stay healthy and strong! Prices average around $20 a week for 8 - 12 items.Living Green Conference May 22nd
With all of the earth changes, an unstable economy and diminishing resources, NOW is the time to come together in community and learn how to be more self-sufficient and less dependant on "the system".
The Phoenix Permaculture Guild presents the Living Green Conference on Saturday, May 22 at the Phoenix Zoo Conference Center Pavilion.
Enjoy a day-long event full of powerful presentations designed to educate and promote sustainable practices and environmental awareness
in the way we live, work and play. This unique conference features
numerous authors and speakers traveling from afar to share great wisdom
and practical experience on various aspects of sustainability. Enjoy a
fabulous vegetarian lunch catered by Green Restaurant (for $8).
This is NOT an EXPO, nor is it about green building, rather a more intimate gathering (350 capacity) for those who truly care about ways we can reduce our environmental impact and LIVE GREENER in their everyday life - no matter how "green" you think you are already.
Learn valuable insights from top experts such as:
Crissy Trask, author of It's Easy Being Green: A Handbook for Earth-Friendly Living (80,000+ copies sold)
Brad Lancaster, author of the best-selling, award-winning book, Rainwater Harvesting for Drylands and Beyond
Benjamin Fahrer, internationally recognized Permaculture designer and educator at the Esalen Institute in Big Sur
Michael Gregory, author of The Urban Agrarian: A Harvest of Nature, a Harvest of Spirit
Bill McDorman, Author of Basic Seed Saving, native plant consultant and passionate lecturer in the mountain west
Jo Miller, co-author of Earth-Friendly Desert Gardening, and is the Environmental
Program Manager for the city of Glendale
...Plus, several other incredible presenters, and dozens of eco-friendly vendors & local organizations.
Learn practical ways in how to SAVE $$, improve our quality of life, and live more in balance with nature.
$55.00 sign up soon, we expect to sell out!
More info and registration available at: www.LivingGreenconference.com
Shaved Fennel in Lemon Broth
Use your AZ Sweet Baby Onions in all of these vegetarian recipes!
Vegetarian Times Issue: July 1, 2009
Fresh fennel has a delicate crunch and a mild lemon-anise flavor that���s
perfect in cold summer soups. Shaving fennel into paper-thin strips is
a snap with a mandolin, but you can also do it with a knife. Simply
quarter the fennel bulb, then cut each quarter into thin slices. Enjoy
this soup on its own, or with sprouted or cooked wild rice stirred in
for a heartier dish.
* 1/2 cup olive oil
* 1/4 cup lemon juice
* 1/2 clove garlic, minced (1/2 tsp.)
* 1 small fennel bulb, shaved (1/2 lb.)
* 1 AZ sweet baby onion, finely chopped, for garnish (2 Tbs.)
1. Blend oil, lemon juice, garlic, and 3 cups water in blender until
smooth and no large droplets of olive oil remain. Season with salt and
pepper, if desired.
2. Divide soup among 4 serving bowls. Top each serving with 1/4 cup shaved fennel and 1 & 1/2 tsp. green onion.
Dandelion Greens with Spicy Vinaigrette
Vegetarian Times Issue: March 1, 2003
Green salads were not usually part of the African-American culinary
lexicon, but because they could be foraged, dandelion greens became an
exception. Select the smallest, tenderest leaves for this salad.
1 lb. young dandelion greens
3 AZ Sweet Baby onion, thinly sliced
3 Tbs. olive oil
1 Tbs. red wine vinegar
Pinch sugar (or agave, or honey)
4 dashes hot pepper sauce, or to taste
Salt and freshly ground black pepper to taste
1. Wash greens. Discard any discolored or fibrous ones, and tear into
bite-sized pieces. Spin dry, and place with onion in nonreactive salad
2. Combine remaining ingredients in small jar, cover and shake well to
mix thoroughly. Adjust seasonings, pour over greens, toss and serve
Pickled Daikon Cubes with Carrots and Jalape��os
Vegetarian Times Issue: July 1, 2008 This recipe is inspired by the
daikon kimchee pickles that are served at the start of a Korean meal.
These pickles are great served on the side or sliced up in sandwiches
or salads. They can be eaten as soon as they���re chilled, but the
flavors improve after a few days.
Makes 3 1/2 cups
* 1 small daikon radish, peeled and cut into 1/2 -inch cubes (2 1/4 cups)
* 2 small carrots, peeled and cut into 1/4-inch rounds (1 cup)
* 1 AZ sweet baby onions, thinly sliced (1/2 cup)
* 1 small red jalape��o chile, thinly sliced (1 Tbs.)
* 1 clove garlic, peeled and crushed
* 2 tsp. salt
* 1 cup apple cider vinegar
* 1/4 cup sugar, stevia, agave, honey or other sweetener
1. Place daikon radish, carrots, onion, jalape��o, and garlic in
large bowl and toss with salt. Let stand 1 hour, and then drain well.
Transfer to 4-cup jar or plastic container.
2. Bring vinegar, sugar, and �� cup water to a simmer in small
saucepan over high heat. Stir until sugar dissolves. Pour vinegar
mixture over vegetables. Cover, and refrigerate 3 hours.
I am reading 2 books at the moment, and they are both wonderful. Check them out of your local library.
Vegetable, Animal, Miracle Barbara Kingsolver
This is an easier read than Michael Pollan's Omnivore's Dilemma - learn all about our food systems and local eating in a fun, entertaining way! Good insight into farming and gardening.
If you saw the movie or if you didn't, you'll enjoy this book that is inspiring and educational.