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Stella's Horny Toad Farms Newsletter April 15th

From: rawgirl A.
Sent on: Thursday, April 15, 2010 11:50 AM
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

Thank you for supporting your local, ALL natural family farmer.

Horny Toad 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:
GREENS: 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!

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: 

Use your AZ Sweet Baby Onions in all of these vegetarian recipes!

Shaved Fennel in Lemon Broth

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.

Ingredient List

Serves 4

    * 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.

Ingredient List

Serves 4
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 bowl.
2. Combine remaining ingredients in small jar, cover and shake well to mix thoroughly. Adjust seasonings, pour over greens, toss and serve immediately.

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.

Ingredient List

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.
Food, Inc
If you saw the movie or if you didn't, you'll enjoy this book that is inspiring and educational.

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