Mother's Day, Gardening and Memories

Even though April showers forgot to turn off in May (!!) we do have May flowers and other great plants in our greenhouses, all ready to share with you to brighten even the cloudiest day.
​Despite the rain, I love spring. Walking through our greenhouses and seeing all the different plants is a great way to both start and end my day. 

My love of plants comes naturally: both of my Grandmothers had lots of plants surrounding their houses. One Grandmother had every type of plant you could think of to grow as a houseplant, and was always collecting slips of plants from friends to add to her collection. My other Grandmother taught me a lot about the wild flowers and their names and uses as we walked along the pathways at their cottage. And I remember seeing a picture  of myself when I was young surrounded by amazing flower gardens that my Mom made. Over time the flower gardens switched to large vegetable gardens, and then to multiple fields of vegetables and a full blown market garden business (Corn Acre Farms). So began my life long journey and passion with plants. 

I am so very glad to have been able to share all this with my daughter, and even more excited that she has carried on the love of plants by starting our seeds and nuturing them for all of you to enjoy. With her help, we have been able to expand this year and offer so many more varieties of flowers, herbs, and vegetable plants. We focus on many heritage varieties of tomatoes and look to the past when picking out our selection of seeds for our flowers. A look around our greenhouses will sure to send you on a trip down memory lane with names like larkspur, zinnias and cosmos.
 
If you have never grown any plants before then now is the time. Start with a cherry tomato. A few marigolds and a basil make great companion plants ... and now your off!

I think it is also important for all of us to take the time and introduce a child to the amazing world of plants. Even if it starts with picking a bouquet of dandelions. 
 
Dandelions are in the recipe of the week. You can eat the leaves, buds and bud stalks, flowers, heart, and the young root of dandelions. 

The Recipe of the Week
 
Mushrooms Stuffed with Dandelion Hearts

Dandelion hearts - In your yard or ours! 
Cremini mushrooms - Carlton Mushrooms
Sunflower oil - Kricklewood Farm
Rosemary - Wendys MArket
salt and pepper
 
Bring the hearts to a boil and cook for 5 minutes to remove bitterness. Take the Hearts and mix with sunflower oil, rosemary, and salt and pepper. Take mushrooms and fill with the hearts. Bake in oven for 15 - 20 minutes at 350. 

Enjoy!

Have a Great Week.

Rick & Wendy & Leigha 
Thanks for supporting Local Producers.

Visit us at the market.
We're open Thursday through Saturday, 11 am – 6 pm, Sunday 'til 5 pm
(After the long weekend, it will be 7 days a week.)

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