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Form the Fields 5.31.2017

Posted 5/31/2017 11:45pm by Joe Baughman.

Hi All,
I hope that you all enjoyed a great holiday weekend. I know I did. It was busy as we sold at 3 farmers markets on Saturday and had company in on Sunday and Monday cooked out on the grill and enjoyed listening to the race on the radio. We are still behind on our plantings and feeling the pressure of summer creeping in. The short week does not help but I think the break is good for everyone. I once had a farmer tell me if you ain’t behind you ain’t a farmer. I’m starting to believe there is some truth to that statement. With still 1/3 of our potato planting left, all of or sweet potato planting, and the entire winter squash planting we are definitely feeling the pressure. Next week the forecast looks to be a little drier and perhaps we can make some progress. Most of the crops we have left are the winter storage corps that help supplement the winter farmers markets that we sell at. Due to the wet springs we have had the past 3 years we have really struggled to get these corps planted on time. They are fairly large undertakings compared to some of the other succession plantings we do throughout the spring and summer. With a little luck and some long hours we hope to get it done in the next few weeks.

Planted this week: The 2nd third of or potato corp. we transplanted Basil, cabbage, broccoli, and dill. Seed were red and gold beets, radishes, cucumbers.

In the shares: Greens Salad Mix (a mix of lettuce, spicy greens, and spinach), Kohlrabi (see this week’s recipe), Asparagus (only the half shares will receive this week. Full shares next week) carrots, and chard for the full shares only, scallions (aka green onions), cucumbers and zucchini (we will be mixing these up a bit as we do not have enough of either for all shares, Garlic Scapes. If you are not familiar with these they come off the garlic plant. Dice them up and use them as you would garlic. They are milder than the garlic bulb/clove. See the recipes on our web site for garlic scape uses.


From the Fields of Freedom Valley Farm 8.16.17August 16th, 2017

Hi All,It seems the summer weather has returned the past 2 days. The heat and humidity have been up for sure. I was really getting used to those 80 degree days and really liking the 55 degree mornings

New recipe: Classic RatatouilleAugust 16th, 2017

Olive OilEggplant (1” cubes)Zucchini (1” cubes)Onions (1” cubes)Green Bell Peppers (1” squares)Tomatoes (peeled, seeded, and coarsely cubed) Garlic (peeled and finely chopped)W

New recipe: Grilled Jalapeno PoppersAugust 9th, 2017

Fresh Jalapeno PeppersCheese (cheddar, cream, cheese, or any type that melts well)Bacon (1-slice for each pepper)Toothpicks Cut the top or stem end off the pepper. With a small paring knife clean out

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Freedom Valley Farm - Season Extension from Local Growers Guild on Vimeo.