• We will be shrinking the timeframe and pickup location for our CSA’s. Last year our CSA customers picked up at the farmer’s markets, which made it difficult for us to change to more productive markets. This year we will have pickup at our home in Joliet and a shorter CSA share period from May 14th through July 2nd for a total of 8 weeks. It will consist of spring crops only. More details are available on our CSA page.
• We will be going to more markets in the spring, but we will be closing for the year earlier. With 2 little ones and the heat of the summer, we feel it is wise to end the July 4th weekend. We are currently investigating the following markets: New Lenox, Homer Glen, Naperville, Tinley Park, and Kankakee. If there is a market that you would like to see us at, let us know.
• With the change of the period we will be at market, we will be growing the following: Lettuce, Broccoli Raab, Broccoli, Radishes, Beets, Carrots, Onions, Spinach, Endive, Kohlrabi, Cabbage, Zucchini, Cucumbers, Alfalfa and Mung Bean Sprouts, Corn, Garlic, and Herbs.
• We are including pincushions into our product line. Check out our store on Etsy to see what is available.

We are still farming a half acre in Lockport as well as at our home in Joliet. The plants have already been started inside and we are planting more today.

Beet Red Salad
Ingredients

4 medium beets
2 large red potatoes
4 carrots
2 tablespoons mayonnaise, or to taste
1 tablespoon prepared yellow mustard, or to taste
Directions

Fill a large pot with water, and add beets. Bring to a boil over medium-high heat, and cook for about 30 minutes. Add potatoes to the water, and continue to cook for another 30 minutes. Add carrots, and continue boiling until everything is soft, about 15 minutes. Drain, and let the vegetables cool until cool enough to handle.
Cut vegetables into cubes, and place them in a serving bowl. Stir in mayonnaise and mustard until everything is well coated. Serve warm.

Lettuce 4 oz: Loose leaf ($2.00)
Spinach 4 oz: Loose leaf ($2.00)
Endive 4 oz: Loose leaf, it can be used as a lettuce or cooked ($2.00)
Radishes: These are 1″ to 3″ round radishes with the tops still on them. You can cut the radishes and put them into a salad, then use the leaves in the soup listed before($2.00 bunch of 10)
Parsley 3/4 oz: Great for soups and turkey roasts, gives the broth a rich taste to it ($2.00)
Chives 3/4 oz: Besides potatoes, we use on top of omelets or hispanic rice, best fresh ($2.00)
Dill 3/4 oz: We use in tuna salad ($2.00)
Green Onions: We use the as a salad topping, many other uses ($2.00 bunch of 10)
Rosemary 3/4 oz: We use for meats to give them a unique taste, nowhere near the dry stuff available elsewhere ($2.00)

Any three $2 items are $5. All grown chemical pesticide free.

Come and see our booth with the largest radish you have ever seen.

Lettuce 4 oz: Loose leaf and first picking of spring ($2.00)
Spinach 4 oz: Loose leaf and first picking of spring ($2.00)
Endive 4 oz: Loose leaf, it can be used as a lettuce or cooked ($2.00)
Radishes: These are 1″ round radishes with the tops still on them. You can cut the radishes and put them into a salad, then use the leaves in the soup listed before($1.00 bunch of 10, $2.00 container of 20 radish bottoms)
Parsley 3/4 oz: Great for soups and turkey roasts, gives the broth a rich taste to it ($2.00)
Chives 3/4 oz: Besides potatoes, we use on top of omelets or hispanic rice, best fresh ($2.00)
Rosemary 3/4 oz: We use for meats to give them a unique taste, nowhere near the dry stuff available elsewhere ($2.00)

Any three $2 items are $5. All grown chemical pesticide free.

Here is what we have available:

Lettuce 8 oz: Loose leaf and first picking of spring ($1.00)
Spinach 8 oz: Loose leaf and first picking of spring ($1.00)
Endive 8 oz: Loose leaf, it can be used as a lettuce or cooked ($1.00)
Radishes: These are 1″ round radishes with the tops still on them. You can cut the radishes and put them into a salad, then use the leaves in the soup listed before($1.00 bunch of 10, $1.50 container of 20 radish bottoms)
Parsley 3/4 oz: Great for soups and turkey roasts, gives the broth a rich taste to it ($2.00)
Chives 3/4 oz: Besides potatoes, we use on top of omelets or hispanic rice, best fresh ($2.00)
Rosemary 3/4 oz: We use for meats to give them a unique taste, nowhere near the dry stuff available elsewhere ($2.00)

Any three $2 items are $5. All grown chemical pesticide free.

Here is what we have available:

Parsley 3/4 oz: Great for soups and turkey roasts, gives the broth a rich taste to it ($2.00)
Chives 3/4 oz: Besides potatoes, we use on top of omelets or hispanic rice, best fresh ($2.00)
Rosemary 3/4 oz: We use for meats to give them a unique taste, nowhere near the dry stuff available elsewhere ($2.00)
Spring Onion Tops 2 oz: these work great in salads or in the soup listed before. We don’t have too many currently, but will have more soon ($2.00)
Lettuce 4 oz: Loose leaf and first picking of spring ($2.00)
Spinach 4 oz: Loose leaf and first picking of spring, these work in the soup listed before as a substitute for radish leaves ($2.00)
Radishes Bunch of 10: These are 1″ round radishes with the tops still on them. You can cut the radishes and put them into a salad, then use the leaves in the soup listed before($1.25 special pricing)

Any three $2 items are $5. All grown chemical pesticide free.

As you know, this is our first year in business and we’re just learning what is a reasonable size/price. We had a request for some of our herbs and have realized the sizes listed were too big. The herbs listed as 3 oz should have been listed as 1 or 1/2 oz instead. The picture above gives you an idea what an ounce of rosemary, chives and parsley.

On a positive note, we will be having radishes and lettuce available next week. The few that we have eaten have been delicious. This weekend is the last weekend we will be having strawberry plants and broccoli raab available. We won’t be selling strawberries, but they are looking great as well this year. The garlic also looks great as well, they will be available in July. We have wild dill, cilantro and tomatoes come up as well.

Chicken & Radish Soup

6 oz Chicken
6 oz Radish Leaves
4 cups Chicken Broth
2 Tb Soy Sauce
2 Tb Spring Onions
2 tsp Sugar

- Remove radish stems
- Blanch leaves for a few seconds in boiling water until they are just wilted
- Pour cold water over leaves
- Slice chicken and onions into small bite-size pieces
- Boil chicken for 2 min
- Bring broth to a simmer
- Add soy sauce and sugar
- Add chicken and leaves
- Bring soup to simmer and add onions
- Serve hot

Radish plants with some true leaves, we have a couple thousand more plants at the farm:

Strawberry plants along the house, last year we had to pick them before the feral cats got to them. I’m thinking of ways to protect them this year, I may put a translucent fabric over the plants.

Our front yard has garlic, asparagus, chives, rosemary, parsley, oregano, peas, lettuce and a little wild dill:

Closer view of front yard:

Another day’s harvest of brocolli raab, we’re increasing the size we’re selling to 8 oz for $1.50. We had 4 oz last night mixed with asparagus, onions and garlic, we recommend it with sweeter vegetables such as carrots or corn.