Arugula

Farm News/Communication

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Posted 4/5/2011 1:54pm by Allison Mills Neal & Matthew Neal.
We hope everyone faired okay from all of the winds and rains yesterday.  We got about 1.75 inches of rain during the day and managed to not have any wind damage even though that wind really came blowing through for about 5 minutes. 
The day before on Sunday. The Garden Field grounds had dried up just enough for Matthew and I to do our first direct seeding of vegetable seed for the year, not counting the potatoes that we planted back on March 22 and the Parsley back in February.  We got carrots, beets, peas, and cilantro seed planted!  I am hoping that by the end of the week we will start getting our transplants (Arugula's Star Transplants = originally direct seeded organic vegetable seed in our own farm made planting compost and placed within wooden trays.) transferred into the ground of Cabbage, Broccoli, Onions, Lettuce, Radicchio, Endive, French Sorrel, Kohlrabi, Chard, Salad Burnett, Hyssop,& Cardoons. These vegetables are very ready to be placed into their final home in the grounded soil.  The next round of transplants will be Leeks, Celery, Celeriac, Caraway, Rhubarb, Sage, & Echinacea. 

If you need a reminder of how the On-Farm pick-ups work or if you need to remember how to order please click here to read about
On-Farm pick-ups.  
**Remember... you can only order by phone 931-682-3314 or fax 931-682-9175 **


Available Organic Items for Thursday April 7th On-Farm pick-ups
:
The most exciting new item for the week is the Red Kale Broccolini.  These are the top shoots of overwintered Red Kale and they are delicious.  This is a red stemmed vegetable that has long tender stalks topped with a bouquet of tiny buds reminiscent of miniature broccoli heads.  The flavor is sweet with taste of Broccoli and subtle, peppery edge of Kale and the texture is slightly crunchy.  These are great steamed, sauteed, or eaten raw.  As the window for this type of Broccolini top shoot will only occur over a short period of time, this might be the only week for this offering so take advantage. I could not help to just eat on them when I was out in the field this morning.  
The French Sorrel has become a good size to start picking, so that will be another great new green to eat on too. French Sorrel is the leafy green herb excellent for soups, salads and sautees.  The young new leaves can be used with lettuce or other greens in salads.  French Sorrel has that distinctive citrus zing.  There are many fun and exciting traditional recipes that go along with French Sorrel.  There is "Green Sauce", and the renowned French provincial Soupe aux herbs just to name a couple.  Chopped Sorrel mixed with oil, vinegar, salt and pepper is a neat combination with hard boiled eggs and toast.
*We might have Asparagus for Thursday.  It is starting to pop up out of the ground, but the quantity might not be enough since it is just starting.  I will offer it as a listing, but we might not have enough to go around so it will be on a first order first serve basis.  We should have good amounts of asparagus in the weeks to come. 
If you have never had Rutabagas please give them a try as they really are a tasty and nutritious early Spring Root vegetables.  They turn a nice golden color when braised or sauteed.  They can even be whipped or mashed like potatoes.  They are also great roasted with olive oil, honey, and seasoning.  Don't forget that the top greens can be used too, just like you would with collards or any other Brassica Green.
Remember that we do have the best organic eggs around so be sure to order a dozen of those if you enjoy eggs.

Red Broccolini                                                      Bulk 1 lb  = $4.00
Young White Russian Kale                                     Bulk 1/2 lb = $2.50
Catalogna Emerald Endive "Dandelion"                   Bulk 1/2 lb = $2.50
Sylvetta & Rouquetta Arugula                                 Bulk 1/2 lb =$4.00
French Sorrel                                                       Bulk 1/4 lb = $3.00 
Eggs **                                                                  Dozen = $5.00  
Young Champion Collard Greens                            Bulk 1/2 lb =$3.00
Asparagus *                                                             Bulk 1/2 lb = $2.50
Fresh Greek Oregano                                             Bulk .1 lb  = $1.00
Joan Rutabaga Root and Young Greens                  Bulk 1 lb = $2.00
Greek Oregano Plant for Planting         Quart cup with Dirt and Plant = $6.00

 **Eggs will always be on a first order first serve basis, for this week we should have about 10 dozen available.  
   
*We might have Asparagus for Thursday.  It is starting to pop up out of the ground, but the quantity might not be enough since it is just starting.  I will offer it as a listing, but we might not have enough to go around, so it will be on a first order first serve basis.  We should have good amounts of asparagus in the weeks to come though!

Thanks,
Allison Mills Neal
Posted 3/29/2011 1:03pm by Allison Mills Neal & Matthew Neal.
Hello and Good Day to All.

If you need a reminder of how the On-Farm pick-ups work or if you need to remember how to order please click here to read about
On-Farm pick-ups.  
**Remember... you can only order by phone 931-682-3314 or fax 931-682-9175 **


Available Organic Items for Thursday March 31st On-Farm pick-ups
:
We are offering the same items as last week. The carrots are last of the season carrots, meaning, they have overwintered out in the field all winter so they are not as perfect perfect as fall carrots or the new spring carrots that will soon be planted for late spring early summer harvest. Nonetheless, they are fairly great and we have been eating on them all winter long and still are eating on them.  I generally like to cut the top inch and 1/2 off.  Sometimes there will be one or two that are not as crunchy raw, but can still be great sauteed, braised, shredded, pureed, or I would imagine juiced.  We are offering these carrots at 1/2 price per pound, since they are last of the season carrots. They have stored a lot of nutrients over the winter so they are still good to incorporate in to weekly meals. 
The rutabagas have some nice and young green tops on them that can be enjoyed as well as the rutabaga root itself.   If you have never had Rutabagas please give them a try as they really are a healthy and nutritious early Spring Root vegetable.  They turn a nice golden color when braised or sauteed.  They can even be whipped or mashed like potatoes.  They are also great roasted with olive oil, honey, and seasoning.
I cannot say how much we enoyed braised vegetables this week by the French method.  Braised Escarole Endive is a real treat, if you have never had it.  Lemon Juice, Butter, Salt, and Pepper is all you need to make braised endive and it kind of melts in your mouth.
 We also enjoyed braised carrots and rutabagas, that I then was able to turn into a pureed sauce for homemade noodles the next evening.  
*The Spinach will be limited this week as the quantity for picking will be down,so it will be sold on a first order first serve basis, with a 2 quantity limit.  Instead of spinach just try another green to add to your salads, or cookings as you cannot go wrong with any of the spring greens.   


Young White Russian Kale                                     Bulk 1/2 lb = $2.50
Young Red Russian Kale                                        Bulk 1/2 lb = $2.50
Savoy and Non-Savoyed Spinach *                         Bulk 1/2 lb =$4.50
Catalogna Emerald Endive "Dandelion"                   Bulk 1/2 lb = $2.50
Batavian Escarole Endive Heads                             Bulk 1/2 lb =$2.50
Sylvetta & Rouquetta Arugula                                 Bulk 1/2 lb =$4.00
Eggs **                                                                  Dozen = $5.00  
Young Champion Collard Greens                            Bulk 1/2 lb =$3.00
Fresh Greek Oregano                                             Bulk .1 lb  = $1.00
Carrot Mix of Danver Orange & Gladstone Yellow  Bulk 1 lb = $1.50 (already 1/2 off cost) 
Joan Rutabaga Root and Young Greens                  Bulk 1 lb = $2.00
Greek Oregano Plant for Planting                           Quart cup with Dirt and Plant = $6.00
Silver Maple 3rd year Bareroot Tree (~5 ft tall)      Tree = $10.00

 **Eggs will always be on a first order first serve basis, for this week we should have about 10 dozen available.  Limit  2 dozen per customer. 
   

Thanks,
Allison Mills Neal
Posted 3/29/2011 12:54pm by Allison Mills Neal & Matthew Neal.
Hello and Good Day to All.

If you need a reminder of how the On-Farm pick-ups work or if you need to remember how to order please click here to read about
On-Farm pick-ups.  
**Remember... you can only order by phone 931-682-3314 or fax 931-682-9175 **


Available Organic Items for Thursday March 31st On-Farm pick-ups
:
We are offering the same items as last week. The carrots are last of the season carrots, meaning, they have overwintered out in the field all winter so they are not as perfect perfect as fall carrots or the new spring carrots that will soon be planted for late spring early summer harvest. Nonetheless, they are fairly great and we have been eating on them all winter long and still are eating on them.  I generally like to cut the top inch and 1/2 off.  Sometimes there will be one or two that are not as crunchy raw, but can still be great sauteed, braised, shredded, pureed, or I would imagine juiced.  We are offering these carrots at 1/2 price per pound, since they are last of the season carrots. They have stored a lot of nutrients over the winter so they are still good to incorporate in to weekly meals. 
The rutabagas have some nice and young green tops on them that can be enjoyed as well as the rutabaga root itself.   If you have never had Rutabagas please give them a try as they really are a healthy and nutritious early Spring Root vegetable.  They turn a nice golden color when braised or sauteed.  They can even be whipped or mashed like potatoes.  They are also great roasted with olive oil, honey, and seasoning.
I cannot say how much we enoyed braised vegetables this week by the French method.  Braised Escarole Endive is a real treat, if you have never had it.  Lemon Juice, Butter, Salt, and Pepper is all you need to make braised endive and it kind of melts in your mouth.
 We also enjoyed braised carrots and rutabagas, that I then was able to turn into a pureed sauce for homemade noodles the next evening.  
*The Spinach will be limited this week as the quantity for picking will be down,so it will be sold on a first order first serve basis, with a 2 quantity limit.  Instead of spinach just try another green to add to your salads, or cookings as you cannot go wrong with any of the spring greens.   


Young White Russian Kale                                     Bulk 1/2 lb = $2.50
Young Red Russian Kale                                        Bulk 1/2 lb = $2.50
Savoy and Non-Savoyed Spinach *                         Bulk 1/2 lb =$4.50
Catalogna Emerald Endive "Dandelion"                   Bulk 1/2 lb = $2.50
Batavian Escarole Endive Heads                             Bulk 1/2 lb =$2.50
Sylvetta & Rouquetta Arugula                                 Bulk 1/2 lb =$4.00
Eggs **                                                                  Dozen = $5.00  
Young Champion Collard Greens                            Bulk 1/2 lb =$3.00
Fresh Greek Oregano                                             Bulk .1 lb  = $1.00
Carrot Mix of Danver Orange & Gladstone Yellow  Bulk 1 lb = $1.50 (already 1/2 off cost) 
Joan Rutabaga Root and Young Greens                  Bulk 1 lb = $2.00
Greek Oregano Plant for Planting                           Quart cup with Dirt and Plant = $6.00
Silver Maple 3rd year Bareroot Tree (~5 ft tall)      Tree = $10.00

 **Eggs will always be on a first order first serve basis, for this week we should have about 10 dozen available.  Limit  2 dozen per customer. 
   

Thanks,
Allison Mills Neal
Posted 3/22/2011 10:47am by Allison Mills Neal & Matthew Neal.

I am sure everyone has welcomed in this ideal first week of spring we have had this year. 
The early bloom peach trees up in our orchard seem to be in full bloom and the grasses are finally beginning to really green up and seem lush enough to sleep on. 
If you need a reminder of how the On-Farm pick-ups work or if you need to remember how to order please click here to read about
On-Farm pick-ups.
Remember that you can only order by phone 931-682-3314 or fax 931-682-9175


Available Organic Items for Thursday the 24th On-Farm pick-ups
:
We are offering the same items as last week, plus the addition of rutabagas, carrots and fresh oregano.  The carrots are last of the season carrots, meaning, they have overwintered out in the field all winter so they are not as perfect perfect as fall carrots or the new spring carrots that will soon be planted for late spring early summer harvest. Nontheless, they  are great and we have been eating on them all winter long and still are eating on them.  I generally like to cut the top inch and 1/2 off.  Sometimes there will be one or two that are not as crunchy raw, but can still be great sauteed, shredded, pureed, or I would imagine juiced.  We are offering these carrtos at 1/2 price per pound, since they are last of the season carrots. They have stored a lot of nutrients over the winter so they are still good to incorporate in to weekly meals.  The rutabagas have some nice and young green tops on them that can be enjoyed as well as the rutabaga root itself.   You cannot go wrong with any of the Greens, as they all can be enjoyed in many mixes of combination.


Young White Russian Kale                                     Bulk 1/2 lb = $3.00
Young Red Russian Kale                                        Bulk 1/2 lb = $3.00
Savoy and Non-Savoyed Spinach                          Bulk 1/2 lb =$4.50
Catalogna Emerald Endive "Dandelion"                   Bulk 1/2 lb = $4.00
Batavian Escarole Endive Heads                             Bulk 1/2 lb =$4.00
Sylvetta & Rouquetta Arugula                                 Bulk 1/2 lb =$4.00
Eggs **                                                                  Dozen = $5.00  
Young Champion Collard Greens                            Bulk 1/2 lb =$3.00
Fresh Greek Oregano                                             Bulk .1 lb  = $1.50
Carrot Mix of Danver Orange & Gladstone Yellow  Bulk 1 lb = $1.50 (already 1/2 off cost) 
Joan Rutabaga Root and Young Greens                  Bulk 1 lb = $2.25
Greek Oregano Plant for Planting                           Quart cup with Dirt and Plant = $6.00
Silver Maple 3rd year Bareroot Tree (~5 ft tall)      Tree = $10.00

 **Eggs will always be on a first order first serve basis, for this week we should have about 9 dozen available.  Limit  2 dozen per customer    

Thanks,
Allison Mills Neal

Posted 3/15/2011 12:34pm by Allison Mills Neal & Matthew Neal.

Hello to all that re-signed up for the mailing list.

Part of the function of this mailing list this year is to allow for any of you to know when we will be having available organic seasonal produce for on-farm pick-up. 
The way the On-Farm ordering/pick-up will function this year will be that an e-mail will be sent out on Tuesdays when there will be produce available for pick-up that current week.  As it is really hard to meet everyone's schedule, it makes it very difficult to decide what should be the best time for on-farm pick-ups.  We know we only want to designate one time per week for this and I think we are going to go with Thursday evenings from 5:00-6:00pm.  Remember, if you are not a close by neighbor, the most ideal notion would be to get together a produce pick-up group that could allow for a rotational pick-up schedule for each person in that group. For example,  if there were four people in a group each person in that group would only have to drive to the farm once a month.   
To place an order, after getting this e-mail showing you the available organic produce, you will just call our office phone 931-682-3314 and leave a message telling the type and qty of produce items that you will be picking up.    If you have access to a fax and that is easier for you, we can also receive a Faxed order at 931-682-9175.
The reason you can not order by e-mail is that I will only have access to a computer on Tuesday mornings when I am sending out the produce e-mail.  Therefore, the only way we can receive your order will be by phone or fax.   
We hope you will enjoy our seasonal and limited produce this year and will look forward to seeing you.



Available Organic Items available for Thursday March the 17th:

All of the greens at this time of the year are very very tasty and sweet, as it is the perfect weather for winter hardy greens.  The Endives are at their prime and would be highly reccomended.  The Batavian Escarole is a good substitute for lettuce as it is at it's sweetness.  The kale is about 5-7 inches long and is neat size to work with as it does not need to be chopped if being blanched or sauteed.
Greens and Eggs are always a great combination! If you get an Oregano plant now, then you can enjoy fresh oregano all year long.   

Young White Russian Kale                                Bulk 1/2 lb = $3.00
Young Red Russian Kale                                   Bulk 1/2 lb = $3.00
Savoy and Non-Savoyed Spinach                        Bulk 1/2 lb =$4.50
Catalogna Emerald Endive "Dandelion"               Bulk 1/2 lb = $4.00
Batavian Escarole Endive Heads                         Bulk 1/2 lb =$4.00
Sylvetta & Rouquetta Arugula                              Bulk 1/2 lb =$4.00
Eggs **                                                              Dozen = $5.00  
Young Champion Collard Greens                        Bulk 1/2 lb =$3.00
Greek Oregano Plant for Planting                        Quart cup with Dirt and Plant = $6.00
Silver Maple 3rd year Bareroot Tree (~5 ft tall)    Tree = $10.00

 **Eggs will always be on a first order first serve basis, for this week we should have about 10 dozen available.  Limit  2 dozen per customer    

Posted 2/11/2011 3:48pm by Allison Mills Neal & Matthew Neal.

Good Winter Weathers to you and to all a good cold day forest walk and to all a good warm night by the fire.

What a true winter we have had this year from the start.  The set in cold even started before the winter solstice this year as it was frigid starting on the fifth of December. Despite this extremely cold winter season we are having, we have been able to have enough volume of vegetables to keep us happy and feed here at the farm.  It is a great feeling to go out in the field to dig up Rutabagas and Carrots that overwinter just fine out in the freeze and thaw laden dirt.  There are still edible greens out in the fields like Kale, Spinach, Arugula, Cabbage, and Escarole that we have been enjoying and not to mention the storage produce like dried beans, dried herbs, winter squash, and tomatoes we have been making delicious winter meals with.  This gives one a good idea of what true winter vegetables are for Tennessee, that is if you are trying to keep your winter produce eating seasonal.

We are now in the early starts of the new year of 2011 and we would like to let you know what this year will be for Arugula’s Star Farm.

As our farm is always aspiring to achieve the long terms goals and plans we mention throughout our website we just did not have enough daylight hours through the last year, not to mention the set back from the May 2010 Flood, to complete all we wanted and needed to accomplish at the farm as to be able to move on to the growings of more and to be a larger force of agricultural good for our local communities and cities.  The May 2010 Flood also has caused us to feel obligated to put a large % of our growing fields in a perennial grass/legume cover crop to help re-build the top layer of precious soil that was swept away.

With this said, we will not be offering a CSA, or the On-line Produce Store for Elmington Park deliveries, nor will we be selling to Whole Foods in Green Hills.  We are limiting ourselves to an acre of organic vegetable production this year and will only have limited amounts of seasonal produce for On-Farm pick-ups.

Arugula's Star Farm's mailing list has grown over the last three years to almost 500 and we have decided that as people come and go, we are going to discontinue this list and start from fresh.  So, if you truly have loved our organic produce and would be interested in knowing about what exciting offerings or establishments that could come into fruition in a couple of years down the road, or if you think you are a candidate for seasonal On-Farm fruit & vegetable pick-ups in 2011 you can simply re-sign up by clicking here Mailing List or by going to our website and signing up for our Mailing List.

Lastly, Arugula’s Star Farm would like to invite you to participate in an On-Farm 100% genuinely organic meal in the 2011 year.  (TRULY ORGANIC, as not to be confused with the pretend “local or natural or same as organic” spill one is often given on products or told when you are ordering a dish at an eatery)

Once the weather becomes descent, probably around late March or early April, we will start having openings for these on-farm casual, but quality dinner or lunch meal bookings once every month or so.  There would be one Full Table of 8-10 people and this full table could either be for a private group of 8-10 people who know each other, or for singles, couples, or trios that we will put together to form the Full Table. 

The meal will always be dictated by what is growing in the garden plot; it will always be in the out of doors; it will always be different, tasteful, and all organic; and it will always be prepared by organic farmer/personal cook Allison Mills Neal.  The average cost will be around $60.00/per person.    

If you are interested in participating in one of these on-farm meals or you know someone that would, please e-mail us at allie@ArugulasStarFarm.com with a quick line telling us your interest, your name, e-mail, and phone number.  This information will allow us to be able to contact you when we have the dinner meal dates set and more information, so then you can make a booking request.  We will send out the dinner meal dates a couple months in advance, so you will have plenty of time to set this aside on your calendar.

We will probably stick to weekends (either Friday or Saturday evenings, or Saturday or Sunday lunch), so if you can already pull together a group and a weekend date of preference then do not hesitate to go ahead and include your preference date or dates in you original e-mail of interest.

Thanks for your time and interest,

Allison and Matthew Neal from here at Arugula's Star Farm

Posted 11/14/2010 9:56pm by Allison Mills Neal & Matthew Neal.
Good Late Sunday evening or Early Monday Morning to you. 
As the Thanksgiving Holiday is coming up, Arugula's Star Farm will not be making a delivery the week of Thanksgiving.  Therefore, this week's offering will be the last chance to stock up on your favorite certified organic and local vegetables before Thanksgiving.  This week's great news is that for Wednesday the 17th's delivery there will be some great new vegetables we will be harvesting out of the field.  If you will take a look at the Arugula's Star Farm On-Line Produce Store you will see vegetables of Chinese Cabbage, Rutabagas, Spinach, Romaine Lettuce, Carrots, Endive, and more.  For the new items like the Rutabagas, Chinese Cabbage, Romaine Lettuce, and Frisee Endive there are some good hints on preparation if you will just click on the More Info button in the square of the specific vegetable you are interested in.   I still hope that if you did not get to try the delicious greens dish form last week that had Broccoli Raab, Collards, and Escarole in it, that you would. You can take a look back at last weeks newsletter under What's New at out website, to recall the simple suggested recipe.  The Broccoli Raab has one of the most mild, sweet, and pleasent blanched greens flavors ever.  We hope everyone orders up and has their fill of delicious vegetables before and throughout the Thanksgiving holiday.

Thanks so Much,
Allie
Posted 11/7/2010 2:40pm by Allison Mills Neal & Matthew Neal.
Good day to all one this perfect weather Fall Day.  We finally had two nights out here in the low 20's, Friday and Saturday nights, so on Friday we made sure all vegetables that could have been damaged were all tucked away under protective blankets.  It looks like the temperatures at night will be back up to not freezing for this coming week. 
We cannot say how many delicious green dishes we have had this week.  If you are wanting something perfect for a cool fall evening meal that is hardy, healthy, and down home soothing, get a Bunch of Broccoli Raab and a Bunch of Collards and Batavian Endive Escarole.  Blanch these in a large pot for 5-6 minutes, putting thick stems in first, as they prefer a few more minutes than the leafy section.  Then darin by pouring into colander and set aside.  Then sautee in the dry pot on medium heat 1/2 butter & 1/2 olive oil, onion, salt, and cayenne pepper (cover with lid to sweat down the onions) Next toss in the blanched greens and add a cider or wine vinegar of your choice.  Stir around to let all flavors meld and to make sure the greens are back to being nice and warm.  Serve this with some cheese, toast, and a poached egg and oh it really is delicious. 
The Escarole has gotten to a stage in which it really has a nice flavor even raw, as not just I but Matthew as well has been eating it in raw salads and enjoying it!  Also, do not forget about the wonderful addition of Arugula to salads, as it adds it's most interesting and distinctive flavor not likely to be forgotten.  A mix of Batavian Endive Escarole, Spinach, and Arugula Greens makes for a really great salad base in which then you can add all kinds of other toppings.... vinegars, oils, fruits, other vegetables, meats, cheese, grains, & eggs...the sky is the limit really.
This week at delivery we might have some Chinese Cabbage Heads and Large Rutabaga Roots that will not be listed at the On-Line Store.  If we indeed decide to harvest some of these items you can just add them on at delivery. 
Please take a look to see what you might enjoy from the Arugula's Star Farm On-Line Produce Store this week for the November the 10th Elmington Park Delivery from 8:45-10:00 or On-Farm pick-up in the afternoon from 4:45-5:45.

Thanks as always,
All of us few here at Arugula's Star Farm


 
Posted 11/1/2010 10:37am by Allison Mills Neal & Matthew Neal.
Good Day to everyone, as we are now in the 11th month of the year.  This week our On-Line Store is really packed full with all kinds of delicious and healthy vegetables.  There is Broccoli Raab (a recipe and information on blanching you will find by clicking more information when ordering), Carrots, Sugar Snap Peas, Spinach, Arugula, Rutabaga, Kale, Escarole Endive, and Collards.  All so Green and Robust with the crunchiness of Snap Peas and Carrots, what more could you want for some great early November Meals.  We hope you will find something great and Genuinely Certified Organic at the On-Line Produce Store.
We will be looking forward to your order for the Wednesday the 3rd Delivery in town at Elmington Park, or On-Farm.

Thanks,
Allison
Posted 10/25/2010 3:44pm by Allison Mills Neal & Matthew Neal.
Just letting everyone know that we will not be making our normal delivery this week on 10-27-10.
Enjoy the rain, and maybe we will be seeing you next week.

Thanks,
Arugula's Star Farm

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