Willoway FarmBlog/Farmcast - Willoway Farm: Recent Episodes
Willoway Farm
Small Farm in southeast Wisconsin growing vegetables, native fruits, native nuts, flowers, herbs, & domestic fruits. A weekly podcast sharing farm activities, CSA (Community Supported Agriculture) support, prose & verse, interviews, ambient soundscapes, events and more.
Garlic Scapes : - Just Like the garlic clove, garlic scares have great detoxification, anti inflammatory, and nutritional value.
-They are high in vitamin C, calcium, and help strengthen the immune system
PREVENTION- Garlic Scapes help prevent heart disease, cancer, and high blood pressure.
-try it in story fry , hummus or chopped salad
Garlic Scape Pesto:
1 cup of basil, 1 cup garlic scape(or substitute with two full cups of basil), 1/2tsp sea salt and black pepper, 1/4 cup pine nuts, 1/4 cup parmesan cheese, 1/2 cup of extra virgin olive oil, juice of 1/2 lemon (optional)
Place the ingredients in a food processor. Add salt, pepper, pine nuts and cheese.
Snow Peas: -PACKED with Vitamin C
-Great source of vitamin A and fiber
-May even help with fertility!
-These are a must try for stir fry.
Also in your basket- Chard, Kale, Lettuce mix with edible Nasturtium Flowers, Lettuce head, cabbage or golden beets
With Chard and Kale we cut the leaf from the stems. The stems are edible but take longer to sauté then the greens. Chard takes about 3-5 minutes and kale takes 5-8 minutes to salute and be ready for eating. The stems can be sauce longer with your other choice veggies. Kale is great in a salad using vinegars to wilt it -google balsamic vinegar,kale, parmesan, walnuts -or some nuts and you will find variety of choices for kale vinegar salad. Greens can be stored in plastic bags or your favorite tupperware to prolong shelf life. We give all crops harvested (except tomatoes, some herbs, and a few misc others) a cool down bath in water to help hold the shelf life of the greens. Kale and chard often goes in our egg breakfasts with many other ingredients.
*PLEASE REMEMBER TO RETURN YOUR BASKETS WHEN RETURING TO PICK UP LOCATION*
####Tickets are still available for the Dinners on the Farm with Braise Restaurant July 30th and August 13th with musical guest The Freques! ####
Jacqui of Willoway Farm is interviewed by Jackie Beyer. Jacqui talks about her journey into organic gardening with adventures on the way up to present day!
Brief Podcast announcing Info for Urban Ecology Center Local Farmer Open House, whats available from farm & upcoming events
Willoway Farm takes their Farmcast over to 3Sisters Community Farm to talk with farmers Kelly & Jeff.
December is here and Daniel and I (Jacqueline) at the farm turn inward to work on websites, brochures, seed inventory, seed want list, workshop to be. The high tunnel is still sporting greens and early seeding of flowers. The small greenhouses are about to get a once over with adding compost and yanking any unwanted brush and weeds left over from fall growth. The snow has come, gone yet snowfall potential is not nearly over.
Above is a picture of Daniel’s new project, one among many others. Some of you might had seen the bubble from last spring/summer 2014. Over the summer Dan completed the concrete floor and cantilever and now being winter he can take the time to further work on what will be his workshop. He again has wrapped his workspace. He also will be putting plastic on the first/bottom floor helping to keep the 2nd floor warmer. Dan will custom frame the windows for the workshop. Bit by bit walls will be added to it. Thinking ahead our house and even our wash/packing building will too be wrapped in plastic. The plastic around the home will be our trial period for a future greenhouse attached to our house.
This fall more tulips, daffodils and Dutch iris were planted so hopefully spring show itself sooner then spring 2014. Then if I get it planted early we should have a nice batch of ranunculus blooms. Our high tunnel is still housing kale, lettuce mix, some mustard greens, lemon thyme and cardoon; we are picking at for ourselves. We are excited for next spring when we plant tomatoes, peppers, dahlias and sweet peas in the high tunnel…excited to be in a space filled with fruit, herbs and flowers.
There will be much more we do this winter as we settle into the planning months. Please do check out our new website : www.willowayfarm.com
You can now pay online for your CSA –We have Vegetable, Flower and Egg CSA shares available. CSA programs can be gifted. Giving fresh and nutritious food and flowers to a friend plus supporting the local economy sounds win /win to me. Please do note we have new drop off locations:
Kelley’s Drive By Market in Cedarburg
Waxwing on Oakland in Shorewood
Company Brewing 735 E. Center in the Riverwest Area
A home residence on the eastside on Farwell just south of Locust.
Besides these other veteran pick up locations:
Slow Pokes Local Food in Grafton, Outpost in Mequon, Bavette La Boucherie in the Third Ward , The South Shore’s Farmer’s Market, Residence in the Village of Fredonia and on Farm.
please stayed tuned for our next farmcast on https://soundcloud.com/willoway/tracks
Be well and celebrate Winter Solstice this year!