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| 8 Hives at CBO Today, Nicholas Thill from Honey Grove Apiaries, LLC stopped by with some beehives that will be housed at Country Blossoms Organics. We hope that having these hives on our farm will be beneficial to the bees and to our crops. We are very excited to support Honey Grove Apiaries, LLC in their mission to supply the community with their delicious, local honey, and we are equally excited for our plants to benefit from the bees! Just a reminder that Country Blossoms Organics LLC will be a vendor at the upcoming Lomira Farmer's Market. Opening day of the market will be on Saturday, June 13th, and will run each Saturday morning until October 10th from 8:00 AM-12:00 PM. If you are interested in participating in this year's farmer's market, we will be having a vendor meeting on Saturday, April 18th at 10:30 AM in the community room of the Lomira Municipal Building. If you have any questions, feel free to contact Jenny at jenpriesgen@gmail.com. |
Landscape
Monday, April 6, 2015
Bees!
Friday, April 3, 2015
What's Growing in the Garden?
As reported in earlier posts, we have started some seeds for our gardens already, but we have plans to start more seeds in the near future. We will also be direct-seeding much of our produce and herbs. Some of our produce are varieties that have grown well on the farm in the past, but we are trying some that are a little more unique to our farm, so we are excited to be experimenting with our gardens!
We are also beginning to compost more actively. We would like to thank The SweetSpot Bakehouse in Whitewater, WI for saving their used coffee grounds for use in our compost. Compost is one of the key elements in creating healthy soil, and it is a major part of organic farming.
Here is a basic list of the produce, herbs and flowers we have planned for this year. If you are interested in knowing more about specific varieties, feel free to e-mail us at countryblossomsorganics@gmail.com to inquire.
We are also beginning to compost more actively. We would like to thank The SweetSpot Bakehouse in Whitewater, WI for saving their used coffee grounds for use in our compost. Compost is one of the key elements in creating healthy soil, and it is a major part of organic farming.
Here is a basic list of the produce, herbs and flowers we have planned for this year. If you are interested in knowing more about specific varieties, feel free to e-mail us at countryblossomsorganics@gmail.com to inquire.
- Parsley
- Cilantro/Coriander
- Basil
- Dill
- Garlic--5 varieties
- Scapes
- Lettuce
- Spinach
- Kale
- Swiss Chard
- Pac Choi
- Tomatoes
- Peppers
- Radish
- Beets
- Beans
- Onions
- Carrots
- Sweet Corn
- Cucumbers
- Squash
- Pumpkins
- Melon
- Sunflowers
- Popcorn
- Marigolds
- Calendula
- Soybeans (on stalk)
- Broom Corn
Pricing for our products will be available soon.
Sunday, March 8, 2015
A Little Sun + A Little Soil...
Once the temperature gets above freezing, we start focusing on seeds! The crop plan has been in the works for a while now, but nothing makes the upcoming growing season come alive like the sorting of seeds and the planning of when to start them.
While we don't want to start anything too early, we know that some things just grow better in cooler weather. Parsley was started today, and in the next week or so, we'll be starting some kale, basil, and a few types of lettuce. I (Jenny) also started some microgreens for my own personal use. I frequently grow sprouts in a jar to use in my daily salads, but microgreens are something I haven't dabbled in yet. If you are interested in learning how to grow your own sprouts or microgreens at home, just send us an e-mail at countryblossomsorganics@gmail.com and I can give you a few suggestions.
We recently got back from the MOSES organic farming conference where we learned so many awesome things. We are making plans for repurposing some things around the farm to transform them into a greenhouse, some cold frames, and a vegetable washing station. In the next month, we will be meeting with other area farmers and crafters to discuss the upcoming Lomira Farmer's Market. The market will take place on Saturday mornings from June 13th-October 10th, 8:00 am-12:00 pm. It will be held in the parking lot of Transform Yourself Fitness LLC on Main St. in the Lomira, just north of Mc Donald's. You are welcome to e-mail us if you have any questions about the upcoming market.
While we don't want to start anything too early, we know that some things just grow better in cooler weather. Parsley was started today, and in the next week or so, we'll be starting some kale, basil, and a few types of lettuce. I (Jenny) also started some microgreens for my own personal use. I frequently grow sprouts in a jar to use in my daily salads, but microgreens are something I haven't dabbled in yet. If you are interested in learning how to grow your own sprouts or microgreens at home, just send us an e-mail at countryblossomsorganics@gmail.com and I can give you a few suggestions.
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| The awesome Halloween bucket is for mixing potting soil. Nothing strange going on here. |
We recently got back from the MOSES organic farming conference where we learned so many awesome things. We are making plans for repurposing some things around the farm to transform them into a greenhouse, some cold frames, and a vegetable washing station. In the next month, we will be meeting with other area farmers and crafters to discuss the upcoming Lomira Farmer's Market. The market will take place on Saturday mornings from June 13th-October 10th, 8:00 am-12:00 pm. It will be held in the parking lot of Transform Yourself Fitness LLC on Main St. in the Lomira, just north of Mc Donald's. You are welcome to e-mail us if you have any questions about the upcoming market.
Wednesday, February 11, 2015
Brrrrr....!!!
On this frosty morning, I can't help but think spring! We have been busy communicating with other farmers, helping organize the Lomira Farmer's Market, and planning our plots. The whole family is looking forward to attending the WI Garden Expo in Madison this Saturday, February 14th, and we know we will learn many great tips. I also know that this event will make us even more eager for spring! If you see a crew of people with 3 little kids (who are probably running away from us and creating all kinds of chaos), stop over and say hello!
Here is a nice resource on edible flowers. We are planning to grow many kinds of edible flowers at Country Blossoms, so if you're interested in learning more about these, feel free to drop us an e-mail.
Monday, December 29, 2014
Happy New Year!
The new year is just around the corner, and all of us at Country Blossoms would like to wish you and your family well in 2015. We were very blessed to be able to spend time with family and friends over the Christmas holiday, and we are looking ahead to an exciting year of learning and growing in the new year.
We are planning on attending the MOSES Organic Farming Conference in La Crosse at the end of February, and we are also planning to visit other area farms to see what is working for them. We are helping organize a brand new farmers market in Lomira, WI. Working with other farmers and crafters, we hope to bring some amazing foods and art into the community. Look for more information regarding the farmers market in the upcoming months!
I (Jenny) received an immersion blender for Christmas this year, and I am eagerly searching for simple recipes to use this baby in! I didn't need to look any further than the instruction/recipe booklet that came with the Cuisinart CSB-75 Hand Blender to find something that looks healthy and delicious. I may modify the recipe a bit in my own kitchen, but here is a copy of the recipe for you to try.
Yukon Gold Potato and Roasted Garlic Soup
A hearty soup that can also be served chilled like vichyssoise. Makes eight cups (8 servings)
1 ounce garlic cloves (8-12 cloves), peeled
2 teaspoons extra virgin olive oil
1⁄2 tablespoon unsalted butter
1 medium onion (5 ounces), peeled, cut into 1⁄2-inch pieces
1 carrot (2 ounces), peeled, cut into 1⁄2-inch pieces
1 rib celery (2 ounces), peeled, cut into 1⁄2-inch pieces
3-1⁄2 cups fat free, low-sodium chicken or vegetable stock
2 cups water
2 pounds Yukon Gold potatoes, peeled, cut into 1⁄2-inch slices
1 teaspoon herbes de Provence
1⁄2 cup evaporated fat free milk or half-and-half
1 teaspoon kosher salt
1⁄2 teaspoon ground white pepper
Preheat oven to 375°F. Place cloves of garlic in the center of a 12-inch square of foil, drizzle with 1 teaspoon of the olive oil and toss to coat. Wrap the foil around the garlic and fold or crimp to seal. Roast until garlic is tender, about 1 hour. Cool slightly before using. (Garlic may be roasted ahead, and will keep in a resealable container for 5 days in the refrigerator.)
While the garlic is roasting, heat remaining olive oil with butter in a 4-quart saucepan over medium heat. Add the onion, carrot, and celery.Reduce heat to low, cover loosely and cook until vegetables are tender but not browned, 8 to 10 minutes. Stir in the stock, water, potatoes, herbes de Provence, and roasted garlic. Raise heat and bring to a boil. Reduce heat to medium low and simmer, loosely covered, until potatoes are tender, about 20 minutes. Turn off heat and let stand for 2 to 3 minutes.
Insert the hand blender into the saucepan, making sure the protective guard is submerged. Blend on Low, using an up-and-down motion, moving the blender slowly throughout the saucepan, until well
combined, smooth, and no visible pieces of vegetables remain, about 1 to 1 1⁄2 minutes. Add half-and half, salt and pepper. Insert the hand blender and blend for an additional 15 to 20 seconds. Serve hot. Garnish with chopped fresh parsley if desired.
We are planning on attending the MOSES Organic Farming Conference in La Crosse at the end of February, and we are also planning to visit other area farms to see what is working for them. We are helping organize a brand new farmers market in Lomira, WI. Working with other farmers and crafters, we hope to bring some amazing foods and art into the community. Look for more information regarding the farmers market in the upcoming months!
I (Jenny) received an immersion blender for Christmas this year, and I am eagerly searching for simple recipes to use this baby in! I didn't need to look any further than the instruction/recipe booklet that came with the Cuisinart CSB-75 Hand Blender to find something that looks healthy and delicious. I may modify the recipe a bit in my own kitchen, but here is a copy of the recipe for you to try.
Yukon Gold Potato and Roasted Garlic Soup
A hearty soup that can also be served chilled like vichyssoise. Makes eight cups (8 servings)
1 ounce garlic cloves (8-12 cloves), peeled
2 teaspoons extra virgin olive oil
1⁄2 tablespoon unsalted butter
1 medium onion (5 ounces), peeled, cut into 1⁄2-inch pieces
1 carrot (2 ounces), peeled, cut into 1⁄2-inch pieces
1 rib celery (2 ounces), peeled, cut into 1⁄2-inch pieces
3-1⁄2 cups fat free, low-sodium chicken or vegetable stock
2 cups water
2 pounds Yukon Gold potatoes, peeled, cut into 1⁄2-inch slices
1 teaspoon herbes de Provence
1⁄2 cup evaporated fat free milk or half-and-half
1 teaspoon kosher salt
1⁄2 teaspoon ground white pepper
Preheat oven to 375°F. Place cloves of garlic in the center of a 12-inch square of foil, drizzle with 1 teaspoon of the olive oil and toss to coat. Wrap the foil around the garlic and fold or crimp to seal. Roast until garlic is tender, about 1 hour. Cool slightly before using. (Garlic may be roasted ahead, and will keep in a resealable container for 5 days in the refrigerator.)
While the garlic is roasting, heat remaining olive oil with butter in a 4-quart saucepan over medium heat. Add the onion, carrot, and celery.Reduce heat to low, cover loosely and cook until vegetables are tender but not browned, 8 to 10 minutes. Stir in the stock, water, potatoes, herbes de Provence, and roasted garlic. Raise heat and bring to a boil. Reduce heat to medium low and simmer, loosely covered, until potatoes are tender, about 20 minutes. Turn off heat and let stand for 2 to 3 minutes.
Insert the hand blender into the saucepan, making sure the protective guard is submerged. Blend on Low, using an up-and-down motion, moving the blender slowly throughout the saucepan, until well
combined, smooth, and no visible pieces of vegetables remain, about 1 to 1 1⁄2 minutes. Add half-and half, salt and pepper. Insert the hand blender and blend for an additional 15 to 20 seconds. Serve hot. Garnish with chopped fresh parsley if desired.
Saturday, November 29, 2014
What to do with those leftovers?!
With a refrigerator full of leftovers, I am always looking for some creative ways to change what we have into something a little more, let's say, interesting. I'm all about simple, and I know it tastes best when using high quality, organic ingredients. Since we had organic sweet potatoes on Thanksgiving, and our 1 year old daughter and I are the only ones who eat them in this house, I thought I'd post a simple, yet delicious looking recipe to help me "re-purpose" the leftovers that no one else seems to want to touch. Maybe I can talk my husband into just trying a tiny little bite?
Mashed Sweets from Greene on Greens by Burt Green, Workman Publishing Company, Inc, 1984
4 large sweet potatoes (about 2 pounds)
3 tablespoons unsalted butter
3 tablespoons heavy or whipping cream
2 tablespoons bourbon
Salt and freshly ground pepper
1. Cook the potatoes in their jackets in boiling salted water until tender, 45-50 minutes. Drain.
2. Carefully peel the potatoes and place them in a medium saucepan. Mash, over very low heat, with a potato masher until smooth. Beat in the butter, cream, bourbon, and salt and pepper to taste. Cook, stirring constantly, until warmed through. Serves 4.
Mashed Sweets from Greene on Greens by Burt Green, Workman Publishing Company, Inc, 1984
4 large sweet potatoes (about 2 pounds)
3 tablespoons unsalted butter
3 tablespoons heavy or whipping cream
2 tablespoons bourbon
Salt and freshly ground pepper
1. Cook the potatoes in their jackets in boiling salted water until tender, 45-50 minutes. Drain.
2. Carefully peel the potatoes and place them in a medium saucepan. Mash, over very low heat, with a potato masher until smooth. Beat in the butter, cream, bourbon, and salt and pepper to taste. Cook, stirring constantly, until warmed through. Serves 4.
Saturday, November 8, 2014
Are You Interested?
As we prepare for the upcoming winter months, we are looking ahead to the spring and the next growing season. We're looking through seed catalogs and reading plenty of literature, trying to find the perfect fruits, vegetables, herbs and flowers to compliment the garlic on our farm. If you are a business that uses fresh produce, herbs, or flowers, or you're an individual looking to make more of a connection with your food sources, please take this survey to let us know what types of crops and products you are interested in. We are looking to collaborate with existing businesses and with individuals interested in local, organic produce, crops and other products. We would love to discuss how we can help you meet your needs!
If you aren't looking to purchase these items from us, but you have a couple of spare minutes, take the survey anyway so we know what people in the area like to eat! We look forward to hearing from you.
If you aren't looking to purchase these items from us, but you have a couple of spare minutes, take the survey anyway so we know what people in the area like to eat! We look forward to hearing from you.
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