News and Blog
We will not be back at the Rainbow Blossom Farmer's Market anymore this year. The weather has pretty much done us in. We have had a great year and are now making plans for an even greater year next year. I appreciate Jeremy and Sydney taking on the market for the last few weeks. He is now the new Sous Chef at Red Hog on Frankfort Ave so if you stop in there to eat, be sure to send him greetings.
I will be sending out occasional (maybe monthly) updates as we progress through the winter.
Thank you for your continued support. We hope you have a great winter and early spring and we will see you back at St. Matthew's on the second Saturday of May in 2020!!
p.s. We still have a lot of Ghost Peppers in good shape left. Would make great stocking stuffers for Christmas! Let me know.
One of my favorite English Carols has the line "Past three o clock, and a cold and frosty morning."
That's what it's been like the last few mornings out on the farm. Cold and frosty. But, we were able to harvest a lot of stuff before the "cold and frosty morning" set upon us and if you come to Rainbow Blossom on Lexington Rd today from noon-4:00 pm you will be singing carols of joy that in the first week of November you can still have heirloom tomatoes and egg plant as well as wonderful greens and winter squash and what will surely be the last of the flowers.
Come out today and visit with Jeremy and Sydney (remember they are both professional chefs --anxious to answer all your culinary questions) and continue to support local, organic food.
I can't seem to get in the rhythm of sending out an email for a Sunday market. That is until Beth says, "Have you sent the email?"
So here it is.
Jeremy and Sydney will be at Rainbow Blossom today from noon till 4:00. We have some beautiful tomatoes (Cherries and Big ones) as well as broccoli, kale, collards, winter squash, egg plant and , believe it or not, we still have plenty of GHOST PEPPERS!! Just in time for Halloween! I'm sure they would make great treats for your office Halloween party. Come load up and be ready to accept all the praise and gratitude from your work colleagues.
So far the frosts we have had have not taken down anything. Sounds like this coming weekend could be a different story if the forecast holds up. Killing frost is being predicted fro either Friday or Saturday. I'll let you know next week.
Hope you can make it out today. No rain. Sounds like it could be a beautiful day.
So far we have escaped without any frost damage! That means we still have some beautiful heirloom tomatoes. And all the other stuff we have been bringing to the Rainbow Blossom market the last couple weeks.
Jeremy and Sydney will be there from 12:00 noon till 4:00. Come support them. And, of course, you can always get your culinary questions answered from a couple of professional chefs.
Should be a nice day. Hope to see ya there.
Jeremy and Sydney will be attending our booth at Rainbow Blossom in St. Matthew's today from 12:00-4:00. Please stop by and get some amazing produce. We had a frost this morning and will probably have another one tomorrow morning. So, it may be the last chance to get some of our wonderful tomatoes. Heirloom slicers, cherry tomato mix and San Marzano will all be available. Also, we will have Okra, Egg Plant, Nappa Cabbage and many other things including flowers and of course, Ghost Peppers.
It's a beautiful fall day. Come this afternoon and enjoy being out in the fall sun.
Harmony Fields Farm will at the St. Matthew's Rainbow Blossom Store (on Lexington Rd.) tomorrow, Sunday, Oct 5 Noon to 4:00.
Over the last few weeks most of you have had the opportunity to meet Jeremy and he is going to be doing this market for us (Beth and I will probably be there a little after we get out of church). We are hoping and praying for rain to come tomorrow after the market.
These past few weeks have been incredibly challenging with abnormal, unseasonably hot weather. But the good news is that our healthy organic soil is still feeding the crops and Jeremy will have a lots of tomatoes, eggplant, winter squash, lettuce, beets, scallions, okra, swiss chard , flower bouquets and, of course, GHOST PEPPERS!!
Come out get your fill of great local, organic goodness. Spread the word. Let's make this first market for Jeremy a good one. He wants to farm and he has learned so much and is so good doing the farming stuff and now he will get his feet wet in selling and marketing.
So, come support us and give a young farmer a positive and encouraging experience. We need lots more organic farmers, especially young ones who will step up and keep this thing going. It's a good thing. And you are good people. Looking forward to a good experience for all tomorrow.
Today is the last day of the 2019 St. Matthew's Farmer's Market. It has been a good year. It has been a challenging year. It has been another year of great joy in renewing old friendships and establishing new ones. We look forward to seeing you one more time today between 8:00-12:00 noon.
I think we may have the most beautiful lettuce of the season available for you today. Also, lots of good tomatoes and eggplant and winter squash and peppers (including your last chance to get our epic ghost peppers!) and swiss chard and kale and collards and flowers and herbs and .......!
In other words, don't miss out on the goodness available today. Lots of it and it will have to hold you till May 2020.
Also this will be your last chance to get one of our wood products made from repurposed lumber off the farm. Herb boxes or compost boxes or birdhouses will all help you make it through the winter until we see you next spring. And, they also would make a great Christmas present for this special person in your life.
Even if you don't have a special person please know that we think of you as a special person. Your support of our farm is crucial to our ability to carry out our mission of being responsible stewards of the earth while providing healthy local organic food for you and your family.
I'll be in touch in the next week or two to let you know of our plans for the winter and our hopes for next year. Again, thank you for your support.
Only two more chances. Today and next Saturday. We have absolutely beautiful heirloom tomatoes today. And we also have a lot of San Marzano tomatoes. They are a paste tomato that don't have as much juice and seeds but a lot of pulp that make them great for making sauces. I'm surprised how many people aren't familiar with this variety. Last week a young lady stopped in and became very excited and animated when she saw we had San Marzanos. She immediately took out her phone, took a picture and posted on Instagram! She knew the value of finding local, organic San Marzanos.
Only two more chances for you to be overcome with joy to the point that you have to share it with the whole world. Instagram is how a new generation shares their joys with others. A whole lot faster than work of mouth.
We get a lot of joy out of serving you. We too post things on Instagram (harmonyfieldsfarmky) but we also use the good old fashioned word of mouth. Most of that comes from the interaction we have with you at the market. Only two more chances for us to do this and then it will be back to communicating via technology. No more face to face. No more seeing a young child's face light up when they pop that cherry tomato in their mouth and realize it's almost as sweet as candy. And that parent's face that lights up when they realize their vegetable phobic child has discovered the joy of local, organic food. I can't capture that on Instagram. It's witnessed in real life in real time and it is priceless.
Come by today and help us make some more real life, real time experiences. Whether it's loading up on some great produce, (and we have a lot and a lot of variety), buying that beautiful bouquet for someone special, or finally deciding that you can't face going into the fall and winter without one of our herb boxes sitting on your kitchen counter with fresh herbs available whenever the recipe calls for it. Or, maybe it's time to think about one of Beth's fathers hand crafted bird houses. Christmas is almost here and they would make a great present.
Only two more chances.
Come see us. Instagram only goes so far.
The harvest moon was so bright this morning that you almost didn't need any other light to see. The harvest moon is called so because it provides extra light at this time of year for harvest. Now that we grow vegetables year round, I guess it's not as important as in the past when people only grew seasonally.
Our harvest has been plentiful this week. More Tomatoes than last week and more Lettuce. We have been concerned that the hot weather would effect the Lettuce, so we have been providing a cooling shower of overhead irrigation in the afternoon to make them feel comfortable in this heat and humidity. So far it's working. Please stop by and check the gorgeous Heirloom Tomatoes we have this week. We also have Summer and Winter Squash and Zucchini. Egg Plant and Swiss Chard also join the offerings for today.
Counting today, there are only three more Saturdays for this market. It is always sad when it ends. Of course many vendors, including us sometimes, move on to other markets so that we can continue providing quality local organic produce and flowers and herbs. But it's not the same. The St. Matthew's market is a small community that exists only for a few hours each Saturday from May through September. Then it's gone. It will return next year and much will be the same. Most of the vendors will return but some may not. Most of the customers will return but some will have moved on to other places. The rhythms of life and death will claim others.
So this small community is a microcosm of the larger community known as the world. Some things change and some things stay the same. I hope that we, Harmony Fields Farm, will have the wisdom and courage to know those things we need to keep the same, such as our commitment to sustainable, regenerative organic agriculture, and have the courage to face the challenges of our culture and be able to adapt to changing needs.
Although we are sad for this market to come to an end, we are already excited about the potential for next year!
Come see us today.
(And our Chef Jeremy will here again to answer all of your culinary questions such as, "What do I do with _____."
We have enjoyed the cooler weather of the past few days as we anticipate higher temperatures returning next week. Tomatoes like warm temperatures, although it can get too hot for them if it stays over 100 for a few days. Our tomatoes seem to like the recent temperatures. They are going wild and we have an abundance of them to share with you today including : Cherokee Purple, Garden Peach, Cherokee Green, Green Tiger, Pink Boar Striped, Caiman, Jaune Flamme, Striped German, Striped Hollow and several other varieties. We also have our wonderful cherry tomatoes available for $3/pint or two for $5.
Some beautiful eggplant, both Black Beauty and Purple Japanese, will bring some great flavors to your dinner table this week. They sure are pretty. And they taste even better than they look.
Lettuce is back. Took a while to get it going and just as it was looking good a few weeks ago the dear decided to take the family out to the salad bar for dinner one night. But, now that we have our cool (actually hot -- it's electric fence) deer fence, the lettuces are rejoicing that they can send their delectable edible leaves sunward so that you can be the recipient of the miracle of photosynthesis. What we actually do is harvest the sun. We just try to stay out of it's way so it can do it's thing.
We harvested a bunch of Butternut Squash and are bringing some to the market today. I couldn't wait to try it out so I roasted some last night and then Jeremy concocted a sauce with maple syrup, fish sauce and hot pepper flakes. Yep, fish sauce. Unbelievably delicious. Beth posted a picture on Instagram (harmonyfieldsfarmky) so check it out.
And, of course we still have some ghost peppers. They go great with everything!
It's very rewarding to see the fruits of your labors come to fruition. It's nice to know that even if you are stymied by the weather (our incredibly wet spring) you can still produce incredible food. Or, as I said above, get out of the way and let the sun and the plants do their thing. That's what organic farming is all about. Build the soil naturally, as nature intended, and get out of the way. Let the soil provide the nutrition. You don't need petroleum based fertilizers. You don't need to herbicides that not only kill weeds but also the soil bacteria. You don't need pesticides. Cover things that are susceptible with netting. Build the soil to produce strong, hardy plants that can resist pest pressure. It's a lot of extra work but it enables us to get out of the way.
Sun, water, great soil -- that's the formula. And this formula produces the results that ends up on your table and in your belly. So, get out of the way. You don't need processed foods. You don't need additives with names you can't pronounce or understand. Just good old organic food straight from the field to you.
Thanks for supporting us. Without you we wouldn't be able to do this. It actually takes more work to get out of the way. But it is truly worth it.