Thursday, March 31, 2011


One of our new herbs that we are growing this year is Stevia. It is a sugar substitute with very sweet leaves.

What family does Stevia belong to?

Submit your correct answer by Friday April 1, 2011 by 8 pm to receive a $1.00 off coupon to be used at any farmer's market we attend. Good for 1 month.

Tuesday, March 29, 2011


Rabbit Stew


A couple of Rabbits
Olive Oil
Garlic, Onions and Chillies (if you like it HOT)
A couple of pints of chicken stock
Salt and Pepper to taste


Joint the Rabbits into back legs front legs and saddle cut the saddle in to two pieces discard the rib cage (or use for stock).

Chop the carrots into large chunks. 

Start heating the chicken stock ..bring it to the boil and turn down to a very slow simmer.

Using a heavy based frying pan sweat the garlic (crush and chop it) onions (roughly chop them) and chillies (finely chop them) in a liberal splash of olive oil..once tender transfer to a heavy based stew pot.

Turn up the heat on the frying pan, add another liberal splash of olive oil, sear the rabbit joints in the frying pan.
(Don't go overboard on the frying just enough to give a nice light brown colour).

Once seared transfer the Rabbit joints to the stew pot pour the hot chicken stock over the rabbit.
Season to taste with salt and pepper.

Add the chopped carrots, bring the whole lot back up to the boil.

Turn down the heat to a low simmer, stir the stew, cover and leave to simmer for about an hour.
Then add the potatoes (cubed) bring the stew back up to a slow simmer stir it and leave for about another 45 minutes of an hour or until the potatoes are tender.

Serve with crusty bread and green vegetables.

Monday, March 28, 2011

Spring is officially here....

So that means the snow needs to stay away, we have had enough! We are hoping all the snow is done...I am actually praying and begging all the snow is done! Warmer temperatures seem to be on their way!

Sunday was a day full of planting and transplanting.
Eric Jr and I spent today starting to clean up the yard and flower beds. Eric Sr and Julianna spent today in the greenhouse.

Wednesday we will be taking a batch of approximately 50 rabbits to the butcher! Just in time for the opening of Ithaca Farmer's Market this Saturday from 9-3 at Steamboat Landing. Please come see us and enjoy the Ithaca Market. Hopefully it will be a great day!

And now begins our Farmer's Market season where every Saturday we will be at a market sometimes 2! I will be updating the website to let you know what markets we will be at this year and their times!

Wednesday, March 23, 2011


First off, I would like to start by apologizing. I have not kept up this week with posts. We are falling behind on the farm and I have not been doing posts like I should.

On a positive note, plants are growing great! We will be transplanting marigolds, gazenia's and pansies into 6-packs soon. Our first planting of herbs is growing great and will need to be transplanted soon. We also have our first crop of Broccoli that has popped!

This week we will be planting Dwarf Sunflowers, 2nd planting of marigolds, 2nd planting of some more herbs, and some other items.

Thursday, March 17, 2011



There is a lot of folklore and traditions that go along with this holiday. One of those is the symbol of the shamrock.

  This stems from an Irish Tale that tells how St. Patrick used the three-leaf shamrock to explain the _________.

Fill in the blank! Submit your correct answer by Friday 18, 2011 by 8 pm to receive a $1.00 off coupon to be used at any farmer's market we attend. Good for 1 month.

Tuesday, March 15, 2011


Zucchini Soup with Herbs


  • 10 cups zucchini chunks
  • 4 tablespoons margarine
  • 2 large potatoes, peeled and chopped
  • 1 onion, chopped
  • 1 cup chicken broth
  • 1 tablespoon chopped fresh tarragon
  • 1 tablespoon dried savory
  • 1 tablespoon fresh basil
  • 1 tablespoon chopped fresh parsley
  • 1 cup milk


  1. Heat the butter in a large saucepan. Add the zucchini, potatoes and onion. Cover and cook for 2 minutes on high heat, shaking pan occasionally to prevent sticking on bottom.
  2. Add chicken broth. Lower heat to medium low. Simmer until potatoes are tender, about 15 to 20 minutes.
  3. Add the freshly chopped herbs and milk. Heat. Serve hot with a spoonful of sour cream on top of each serving.

Monday, March 14, 2011

Weekend in Review and Week ahead

Farm Days- March 2010
Where to begin? Friday night we were at the Oakdale Mall helping set up the Otsiningo Farmers Market table. Saturday we had market at the Cornell Cooperative Extension building on Upper Front St. in Binghamton. We came home and worked in the greenhouse seeding more herbs.Then worked on our lists of what needs to be done this year, what order and who's doing what! Sunday we were planning on being in the greenhouse all day seeding and transplanting, but it was freezing. We took the kids out for a little bit and Eric Jr got soaking wet from playing with his trucks in the water that was sitting on the ground from all the rain and snow melting. So we decided to take them in so that he wouldn't get sick.

All in all it was a pretty good weekend. Realization is that it is the beginning of the season and like I told my mom, "Let the games begin." This is the time of us not having time to do anything outside of working on the farm.

Week ahead:
Seed, transplant, build shelves, work on refinishing the building that is going to be our new "Store/stand," start working on stuff for market (tents, signage, recipe cards), and package some more of the dried herb shakers.

We have the stall auction and Ithaca Market Clean up on Saturday.

The start of Ithaca Market is coming up, Saturday April 2nd is the first market there. Make sure you mark your calenders!

Ithaca Farmers Market- April 2010
Last year it was packed. It took some people almost 2 hours of waiting in line in their cars before they could get in to the market. Although it was really nice out, 70 degrees according to my records. This year hopefully we won't have a foot of snow on the ground.

Saturday, March 12, 2011



Due to the fact that no one else entered to win a FREE chicken...which is crazy to me! Michele Lopresti is the winner.

I hope that as we do more things like this more of you will join in.

Friday, March 11, 2011


As we all know Sunday March 13th, is Daylight Saving Time (DST). To some of this it is a blessing, to some it is a curse, to some it is annoying, to others it is exciting. As for us...we look forward to having more light to work on the farm, but as Eric said to me this morning..."Yay, two more hours of work!"

Being that we do this this weekend, I decided to do today's post on Daylight Saving Time (DST)


The actual definition of Daylight Saving Time (DST) is the practice of temporarily advancing clocks during the summertime so that afternoons have more daylight and mornings have less.

Typically, clocks are adjusted forward one hour near the start of spring and adjusted back in Autumn.

The United States adopted this practice in 1918. This practice was first proposed by George Vernon Hudson. The early goal was to reduce the usage of lighting. April 30,1916 Germany and it's allies in World War I were the first to use DST as a way to conserve coal during wartime. Not long after that many other countries followed suit.

There has always been controversy when it comes to this. Many people say it benefits retailing, sports and other outdoor activities. But in truth it hurts evening activities. And the goal of reducing lighting actually has not been confirmed there have been many studies done with only a few showing maybe 1% decrease in usage.

All in all- REMEMBER- turn your clocks ahead on March 13th one hour before you go to bed! Unless of course you want to be late for work or other activities that you have to do on Monday.

Thursday, March 10, 2011

Clarification and Edits

I would just like to clarify a few things in our Chemicals-No Chemicals post.

We only buy in produce and fruit for the Otsiningo Market.
We do not take that product to the Ithaca Farmer's Market.


Every Thursday I sit here and try to figure out what the trivia question should be.  I have been thinking about this since about 7 am and have come up with nothing. So I decided I am going to do something kind of simple.


Submit your answers by 3/11/11 at 8 pm and receive a $1.00 off coupon valid for 1 month. 

Wednesday, March 9, 2011



                                                   THE SUPERVISOR!
Add caption

Tuesday, March 8, 2011


Thai Basil Chicken with Cashews

2 tablespoons lager-style beer, like Tsingtao
1 tablespoon oyster sauce
1/4 teaspoon ground white pepper (or black pepper)
12 ounces boneless, skinless chicken breasts, cut into 1/2-inch cubes
1/4 cup chicken broth
1 tablespoon lager-style beer, like Tsingtao
1 teaspoon soy sauce
1 tablespoon fish sauce (or add an additional 1 1/2 teaspoons soy sauce)
1/4 teaspoon sugar
2 tablespoons vegetable, canola or peanut oil
2 teaspoons chopped garlic
4 ounces asparagus, trimmed and cut into 1-inch pieces
1 teaspoon cornstarch, dissolved in 2 teaspoons water
1 fresh jalapeno chili, thinly sliced into rings (optional)
1/4 cup lightly packed Thai basil or sweet basil leaves.
1/2 cup roasted cashews


1. Combine the marinade ingredients in a bowl. Add the chicken and stir to coat. Let stand for 15 minutes.
2. Combine the sauce ingredients in a small bowl and set aside.
3. Place a wok or wide saute pan over high heat until hot. Add the oil, swirling to coat the sides. Add the garlic and cook until fragrant, about 10 seconds. Add the chicken and asparagus and cook, stirring constantly until the chicken is no longer pink, about 2 minutes. Add the sauce and bring to boil. Add the cornstarch solution and cook, stirring, until sauce thickens, about 1 minute. Remove pan from heat and stir in jalapeno chili, basil leaves and cashews.

Monday, March 7, 2011

The Tease

Most of us woke up this morning, we looked out the window took a long look and let out a huge sigh!  We were right there with you doing the same thing.

We got at least a foot of snow if not more out here. The weight of the snow on the greenhouse is scary. It is starting to bend it a little. My van was completely covered in snow besides a little area where the handles are. Eric was plowing at 5 am so he could go to work at Cardinal Cafe in Newark Valley. It is only 10 minutes away if that. But getting out and getting there was a pain. Then he trekked through the snow doing chores.

So much for thinking spring is on the way. March is so deceiving and annoying. The first day of spring is March 20th. So when March 1st hits we all get excited, anxious and ready to begin our seasons. The weather starts to show signs of getting warm and snow letting up. Last week with all that rain we were crossing our fingers, thinking, hoping and praying that it was over. Then this happens. Then we just get agitated and annoyed!

We still can go in the greenhouse and pretend that it is warm. When the sun shines, it is 60-70 degrees in there. People ask where we went on vacation when we start markets and we tell them "The Greenhouse." Yes we get a lot of strange looks, but we definitely get tan early.

Saturday, March 5, 2011


So we haven't had a lot of interaction with our customers online. I am trying everything to get you guys to comment, respond, anything! We love to hear from you and we need your input so we can improve what we do.  So after racking our brains to figure out how to get you guys to respond. We decided to do a giveaway.

We are going to be giving a free fryer chicken away. All you have to do is 3 easy things!
1- Become a fan on Facebook
2-Follow the blog either by Google Connect or by email (both options are on the side of the blog)
3- Share this post on Facebook!

Submit one comment for each thing you do. Make sure to leave your email address with each comment so that I can contact you when you win! So in total you will be entered 3 times if you do all three. You will have until Friday 3/11/10 at 8 pm to submit your entries. I will then generate a winner via The winner must be able to pick up the chicken at a farmer's market that we attend.

Friday, March 4, 2011



  • Cumin is native to the East Mediterranean area.
  • It is the dried seed of the herb Cuminum Cyminum
  • Member of the parsley family
  • Grows to 30-50 cm tall
  • Cumin seeds resemble Caraway seeds
  • Can be used ground or whole seeds

       - Superstition during the middle ages cited cumin as keeping chickens and lovers from wandering
       - It was also believed a happy life awaited the bride and groom who carried cumin seed throughout the wedding ceremony.

- South Asia- Cumin tea (dry seeds boiled in hot water) is used to distinguish false labor (due to gas) from real labor.
-Sri Lanka- Toasting cumin seeds and then boiling them in water makes a tea used to soothe acute stomach problems.
-Cumin aids digestion by stimulating enzymes to break down food.

Thursday, March 3, 2011


This trivia question is dedicated to our Paw-Paw loving customers! Yes, the weird looking fruit we get from Cornell Orchards that tastes like a mango/banana and you either love it or hate it!

How long does it take for a Paw-Paw tree to start flowering?
How long given the right conditions before it starts producing fruit?

Submit your answers by Friday 3/4/11 at 8 pm. All correct answers will receive a $1.00 off coupon good for 1 month! Good Luck!

Wednesday, March 2, 2011

Wordless Wednesday

Ithaca Farmer's Market last year! 
Starts again this year April 2nd, mark your calenders, save the date! Can't wait!

Tuesday, March 1, 2011


Rosemary Roasted Potatoes


  • 1 1/2 pounds small potatoes
  • 1/8 cup good olive oil
  • 3/4 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 1 tablespoons minced garlic (3 cloves)
  • 2 tablespoons minced fresh rosemary leaves


Preheat the oven to 400 degrees F.
Cut the potatoes in half or quarters and place in a bowl with the olive oil, salt, pepper, garlic and rosemary; toss until the potatoes are well coated. Dump the potatoes on a baking sheet and spread out into 1 layer; roast in the oven for at least 1 hour, or until browned and crisp. Flip twice with a spatula during cooking to ensure even browning.
Remove the potatoes from the oven, season to taste, and serve.

I found this recipe on the food network and it is to die for! I love rosemary and potatoes, 2 of my favorite things!