Upstate Locally Grown
Clemson Market

Clear wine Bottles filled with spicey and mild peppers, peppercorns,garlic cloves, basil and rosemary perserved in distilled vinegar. Each bottled in uniquely different. Bottles are corked and sealed. Although very edible, most customers use for decoration. Makes grat Christmas gifts.
close

Clear wine Bottles filled with spicey and mild peppers, peppercorns,garlic cloves, basil and rosemary perserved in distilled vinegar. Each bottled ... more

Young, tender with green tops and small white bulbs. Treat as green onions or scallions. More pungent and flavorable than dried garlic.
close

Young, tender with green tops and small white bulbs. Treat as green onions or scallions. More pungent and flavorable than ... more

This is for 1 pound of medium to large green tomatoes. This is the first picking of our tomato crops. All are grown pesticide and chemical free. Recipe: OVEN FRIED GREEN TOMATOES Ingredients: •4 to 6 green tomatoes, cut in 1/4-inch thick slices •2 eggs, beaten • 2/3 cup evaporated milk • 1/3 cup water •salt and pepper •1 1/2 cups all-purpose flour Preparation: Sprinkle tomato slices with salt and pepper on both sides. In a shallow bowl mix beaten eggs, milk, and water. Put the all-purpose flour in a shallow bowl. Dip each slice into egg mixture, then into flour.* Dip each slice into egg and then into the flour again. Arrange tomatoes in large, shallow, greased baking pans, or bake in 1 pan, in batches. Tomatoes should not touch. Bake uncovered in 400° oven 20 minutes, turning halfway through. For crunchier coating, dip slices the second time into egg mixture then into seasoned bread crumbs or corn flake crumbs, with a little Parmesan cheese, if desired
close

This is for 1 pound of medium to large green tomatoes. This is the first picking of our tomato crops. ... more

One of the earliest greens, collards are a wonderful source of vitamins and other nutrients.Chopped and bagged.
close

One of the earliest greens, collards are a wonderful source of vitamins and other nutrients.Chopped and bagged. more

Just the right balance of mild and spicy greens for salads or cooking. "Farmer's Choice" Broccoli Raab, Lamb's Quarters, Garlic greens, Thyme,marjoram, mint, and tiny onions. Toss on some perilla seeds, lemon and olive oil, and you are in for a health treat!
close

Just the right balance of mild and spicy greens for salads or cooking. "Farmer's Choice" Broccoli Raab, Lamb's Quarters, Garlic ... more

Spicey tender leaves add zest to salads or can be sauteed very lightly with other greens.

Purple Shisho is the wrap for sushi, but it has multipule uses in cooking. Use it as you would Basil, as in in Pesto. Chop them fine and add them to fresh salads or to any stews and ratatouille! "For those of you who don't know what to do with Beefsteak/perilla leaves, they are a suitable replacement for basil in most recipes, including pesto and pizza." Other Names: sesame leaves, Ao Shiso, Beefsteak plant, Ji Soo, Perilla, Purple Perilla, Shiso, Wild basil, Wild red basil,Chinese basil , Purple mint, Rattlesnake weed, Summer coleus • one animal study suggests that perilla oil may reduce colon lesions observed in colitis and that it is more effective than EPA or DHA ; • researchers comparing breast tissue samples of women suffering from breast cancer, to those with benign breast disease found that higher concentrations of alpha-linolenic acid were associated with a reduced risk of cancer ; • in laboratory rats, a comparison of the effects of perilla oil, tournesol oil, olive oil and beef fat showed that perilla oil prevented excessive growth of fatty tissue ; • in asthma sufferers, perilla oil suppresses certain biochemicals associated with the disease and appears to be beneficial in treating it. Perilla smells funny, which is no wonder since you will usually find it in cow pastures. Rub leaves on your skin and clothes on hikes to repel ticks. Also a good companion plant for tomatoes.
close

Purple Shisho is the wrap for sushi, but it has multipule uses in cooking. Use it as you would Basil, ... more

This herb STIMULATES THE SENSES like no other! The fragrance is heavenly! Have you ever brushed by a rosemary bush? MMMMMMM! *Try it in a BATH SACHET under the running water as you fill the tub, relax in the water for a while, and you will feel refreshed and ready to go! *Sprinkle a few leaves of fresh rosemary ON CHICKEN, and, walah! You are a gourmet cook! *Add three branches to a BOUQUET for a heavenly fragrant flower arrangement! *Put a little in a pot of water for TEA and you are refreshed by the aroma, the wonderful flavor, and the fantastic way the oils in your tummy make you feel great all over! *Evergreen rosemary is available all year round, AND IS A WONDERFUL ADDITION TO WEDDING GREENERY OR WREATHS.
close

This herb STIMULATES THE SENSES like no other! The fragrance is heavenly! Have you ever brushed by a rosemary bush? ... more

Japanese Honeysuckle: Use for tea or potpourri dried. Makes a tasty tea. Much information available says that honeysuckle flowers are healing; and, in fact, they have been in use for centuries that way. We have gotten away from eating what is all around us, to instead rely on manufactured "food" that has very little nutritional value. To our ancestors, eating the flowers and leaves from what grew wild around them was an every day experience. Most times, these wild edibles are superior in nutrition and health-building qualities when compared to field-grown, domesticated edibles. Enjoy a taste treat with your honeysuckle flowers, and, remember, not every kind of flower is edible; know what you are eating.
close

Japanese Honeysuckle: Use for tea or potpourri dried. Makes a tasty tea. Much information available says that honeysuckle flowers are ... more

Japanese Honeysuckle: Use for garnish or tea fresh, tea or potpourri dried. Much information available says that honeysuckle flowers are healing; and, in fact, they have been in use for centuries that way. We have gotten away from eating what is all around us, to instead rely on manufactured "food" that has very little nutritional value. To our ancestors, eating the flowers and leaves from what grew wild around them was an every day experience. Most times, these wild edibles are superior in nutrition and health-building qualities when compared to field-grown, domesticated edibles. Enjoy a taste treat with your honeysuckle flowers, and, remember, not every kind of flower is edible; know what you are eating.
close

Japanese Honeysuckle: Use for garnish or tea fresh, tea or potpourri dried. Much information available says that honeysuckle flowers are ... more

stuffed Jalapenos Ingredients 12 fresh jalapeno peppers, halved lengthwise and seeded 1 (8 ounce) package whipped cream cheese 12 slices bacon, cut in half Directions 1. Preheat oven to 400 degrees F (200 degrees C). 2. Stuff each jalapeno half with whipped cream cheese. Wrap a half slice of bacon around each stuffed jalapeno half. 3. Arrange wrapped jalapeno halves in a single layer on a medium baking sheet. Bake in the preheated oven 45 minutes, or until bacon is evenly browned and crisp.
close

stuffed Jalapenos Ingredients 12 fresh jalapeno peppers, halved lengthwise and seeded 1 (8 ounce) package whipped cream cheese 12 slices ... more

Large red and green leaves are distinctive, tender and tasty. Excellent mixed with other varities of kale or sauteed by themselves with olive oil. Full of nutrients
close

Large red and green leaves are distinctive, tender and tasty. Excellent mixed with other varities of kale or sauteed by ... more

Young tender leaves. Organically grown. Very tasty source of nutrients.
close

Young tender leaves. Organically grown. Very tasty source of nutrients. more

Beautiful light green curley leaves. The young leaves are tender and delicious. Great taste and full of nutrients.

Live Growing wheatgrass that you can harvest two or more times. When the leaves are about 7 to 8 inches tall, cut the wheatgrass with a pair of scissors or knife. Cut the wheatgrass as close as possible to the soil. The nutrients are concentrated close to the bottom. Keep watered and in indirect sunlight to enjoy a second harvest.
close

Live Growing wheatgrass that you can harvest two or more times. When the leaves are about 7 to 8 inches ... more

Bottled at the Happy Cow Creamery in Pelzer, SC, free of horomones and antibiotics, this whole milk is procesed at a lower temperature. Important enzymes are still available, which make this milk better for your health than conventionally processed milk. The cows are rotated onto green pasture year-round, which makes for very happy, high producing cows.
close

Bottled at the Happy Cow Creamery in Pelzer, SC, free of horomones and antibiotics, this whole milk is procesed at ... more

Bottled at the Happy Cow Creamery in Pelzer, SC, free of horomones and antibiotics, this whole milk is procesed at a lower temperature. Important enzymes are still available, which make this milk better for your health than conventionally processed milk. The cows are rotated onto green pasture year-round, which makes for very happy, high producing cows.
close

Bottled at the Happy Cow Creamery in Pelzer, SC, free of horomones and antibiotics, this whole milk is procesed at ... more

Same Happy Cow whole Milk with real strawberries for flavor. A taste treat.
close

Same Happy Cow whole Milk with real strawberries for flavor. A taste treat. more

Bottled at the Happy Cow Creamery in Pelzer, SC, free of horomones and antibiotics, this buttermilk is procesed at a lower temperature. Important enzymes are still available, which make this milk better for your health than conventionally processed milk. The cows are rotated onto green pasture year-round, which makes for very happy, high producing cows.
close

Bottled at the Happy Cow Creamery in Pelzer, SC, free of horomones and antibiotics, this buttermilk is procesed at a ... more

Bottled at the Happy Cow Creamery in Pelzer, SC, free of horomones and antibiotics, this whole milk is procesed at a lower temperature. Important enzymes are still available, which make this milk better for your health than conventionally processed milk. The cows are rotated onto green pasture year-round, which makes for very happy, high producing cows.
close

Bottled at the Happy Cow Creamery in Pelzer, SC, free of horomones and antibiotics, this whole milk is procesed at ... more

Buttermilk biscuits are a favorite around here! Bottled at the Happy Cow Creamery in Pelzer, SC, free of horomones and antibiotics, this buttermilk is procesed at a lower temperature. Important enzymes are still available, which make this milk better for your health than conventionally processed milk. The cows are rotated onto green pasture year-round, which makes for very happy, high producing cows.
close

Buttermilk biscuits are a favorite around here! Bottled at the Happy Cow Creamery in Pelzer, SC, free of horomones and ... more

Happy Cow Milk still has all the goodness of pastures...and fresh air. Happy Cow Cows graze 12 months of the year!
close

Happy Cow Milk still has all the goodness of pastures...and fresh air. Happy Cow Cows graze 12 months of the ... more

Fresh, fragrant sprig of spearmint for garnish. Adjust the numbers for the number of sprigs you would like.
close

Fresh, fragrant sprig of spearmint for garnish. Adjust the numbers for the number of sprigs you would like. more

Dried spearmint ready to brew into a delicious, refreshing tea. Organically grown. Brew up a cup or a pot, put your feet up and sip. Relax to the Max!
close

Dried spearmint ready to brew into a delicious, refreshing tea. Organically grown. Brew up a cup or a pot, put ... more

Made with the freshest of ingredients and as many local products as we can find. Wonderful for a hostess gift and order one for yourself, too!
close

Made with the freshest of ingredients and as many local products as we can find. Wonderful for a hostess gift ... more

Beautiful purple/black leaves. Organically grown using no chemicals or pesticides. Great tasting and a good source of vitamins and nutrients. This mustard is the top of the line.
close

Beautiful purple/black leaves. Organically grown using no chemicals or pesticides. Great tasting and a good source of vitamins and nutrients. ... more

Chemical free and great tasting. white bulbs with green stems. Great "recipe for Scallion Pesto":http://hubpages.com/hub/Sweet_potato_fritters_with_scallion_pesto_recipe_A_delicious_and_elegant_starter
close

Chemical free and great tasting. white bulbs with green stems. Great "recipe for Scallion Pesto":http://hubpages.com/hub/Sweet_potato_fritters_with_scallion_pesto_recipe_A_delicious_and_elegant_starter more

OVEN FRIED GREEN TOMATOES Ingredients: •4 to 6 green tomatoes, cut in 1/4-inch thick slices •2 eggs, beaten • 2/3 cup evaporated milk • 1/3 cup water •salt and pepper •1 1/2 cups all-purpose flour Preparation: Sprinkle tomato slices with salt and pepper on both sides. In a shallow bowl mix beaten eggs, milk, and water. Put the all-purpose flour in a shallow bowl. Dip each slice into egg mixture, then into flour.* Dip each slice into egg and then into the flour again. Arrange tomatoes in large, shallow, greased baking pans, or bake in 1 pan, in batches. Tomatoes should not touch. Bake uncovered in 400° oven 20 minutes, turning halfway through. For crunchier coating, dip slices the second time into egg mixture then into seasoned bread crumbs or corn flake crumbs, with a little Parmesan cheese, if desired
close

OVEN FRIED GREEN TOMATOES Ingredients: •4 to 6 green tomatoes, cut in 1/4-inch thick slices •2 eggs, beaten • 2/3 ... more

Recipie: Click on "Nutritional Info" Raised the organic way with no chemicals applied on Bar-T Ranch in Honea Path. 2012 crop, fresh, pure, and delicious! These pecans have an amazing, buttery taste.
close

Recipie: Click on "Nutritional Info" Raised the organic way with no chemicals applied on Bar-T Ranch in Honea Path. 2012 ... more

Recipie: Click on "Nutritional Info" Raised the organic way with no chemicals applied on Bar-T Ranch in Honea Path. 2012 crop, fresh, pure, and delicious! These pecans have an amazing, buttery taste.
close

Recipie: Click on "Nutritional Info" Raised the organic way with no chemicals applied on Bar-T Ranch in Honea Path. 2012 ... more

Deep dish made with lots and lots of local pecans and dark, rich chocolate.

DEEP Dish. Made with local organic apples, Rhubarb,black walnuts and raisins.

DEEP dish.Made with goat cheese, blue cheese, parmesan and cheddar.Our best seller.
close

DEEP dish.Made with goat cheese, blue cheese, parmesan and cheddar.Our best seller. more

DEEP dish pie made with lots and lots of local pecans. Made fresh on request.

Deep dish. Made with locally grown ,organic pumpkins. A delicious holiday treat. Made fresh the day before pick up.

DEEP dish pie.Made with our organic potatoes while they last. Very good.
close

DEEP dish pie.Made with our organic potatoes while they last. Very good. more

Grows well in shade or sun. Decorative glossy leaves makes a beautiful ground cover or climbing a fence. Small flowers in April. 5 leaf Akebia tea has been in use around the world for centuries. Use alone as a tea substitute or in combination with other teas for a refreshing drink. Recent studies have proven its medicinal usefullness. "Complete description of uses":http://www.pfaf.org/database/plants.php?Akebia+quinata in Plants For a Future. The information here should not be considered medical advice, and you should always consult a physician before beginning any herbal tea therapy.
close

Grows well in shade or sun. Decorative glossy leaves makes a beautiful ground cover or climbing a fence. Small flowers ... more

Larger sized; average 3/4 lb apeice tender skined, freshly dug and so delicious in potato salads and as mashed even with tender skin on! REXCIPE: MASHED POTATOES WITH CREAM CHEESE Ingredients 2 1/2 pounds Yukon Gold potatoes, peeled, diced into 2-inch pieces 6 ounces cream cheese, softened 1/4 cup butter, softened 1/2 cup half and half, warmed Salt and pepper to taste Preparation: 1 Put potatoes into a saucepan. Add water until potatoes are covered. 2 Bring to a boil, reduce heat and simmer, covered, 15-20 minutes or until fork tender. Drain thoroughly. 3 Rice potatoes into a large bowl. 4 Add remaining ingredients and stir until thoroughly blended. Serve warm
close

Larger sized; average 3/4 lb apeice tender skined, freshly dug and so delicious in potato salads and as mashed even ... more

Bake small yellow potatoes in olive oil, rosemary and some smashed garlic, salt and pepper. Yum, yum. 1 pound of new fresh dug Yukon Gold Potatoes. Outstanding flavor. Grown free of chemicals and pesticides.
close

Bake small yellow potatoes in olive oil, rosemary and some smashed garlic, salt and pepper. Yum, yum. 1 pound of ... more

Lots of recycled leaves, straw, and litter went into this compost, but now it is black gold. This compost is measured dry weight, (Dusty)giving you more to the bag. We measure out 3 five gallon buckets full of concentrated compost. Comes in 3 feed bags that you can re-use, perhaps to make compost tea. Please keep in a dry place till use.
close

Lots of recycled leaves, straw, and litter went into this compost, but now it is black gold. This compost is ... more

Fresh Green Beans with Garlic About This Recipe "Good Beans!! lots of taste" Ingredients 1 lb fresh green beans 2 teaspoons butter or 2 teaspoons olive oil 1 small onions, thinly sliced 2 cloves garlic, chopped 1 tablespoon fresh thyme (or 1/2 tsp dried) or 1 tablespoon oregano ( or 1/2 tsp dried) salt cayenne pepper hazelnuts ( or your favourite) Directions Trim beans, boil for 4 or 5 minutes until tender crisp- Drain In a cast iron fry pan or saucepan, melt butter add onion and garlic and cook over medium low heat. Stir occasionslly until onion is just tender Stir in beans, tyme salt and cayenne, Heat through. Add nuts just before serving.
close

Fresh Green Beans with Garlic About This Recipe "Good Beans!! lots of taste" Ingredients 1 lb fresh green beans 2 ... more

1 1/2 pounds zucchini, halved 1 1/2 cups dry bread crumbs 2 ounces shredded Cheddar cheese 1/4 cup minced onion 2 tablespoons chopped fresh parsley 1 1/4 teaspoons salt 1/4 cup grated Parmesan cheese, divided 2 eggs, beaten 2 tablespoons butter, diced Directions 1. Preheat oven to 350 degrees F (175 degrees C). 2. Bring a large pot of salted water to a boil. Add zucchini and cook until tender, about 15 minutes; drain. Scoop out the flesh of the zucchini, making a 'boat'. 3. In a medium bowl combined zucchini flesh, bread crumbs, Cheddar cheese, onion, parsley, salt, most of the Parmesan cheese and egg. Fill zucchini boats with mixture. Dot tops with butter and sprinkle with remaining Parmesan cheese. 4. Bake in preheated oven for 30 minutes. SOME ALTERNATIVES: 1 I didn't cook them in the boiling water. I hollowed them and scooped the pulp out raw. Chopped the pulp and sauted it in a little olive oil. Then added the bread crumbs and browned them in the pan with the zucchini pulp. I added a little oregano and basil, and cooled the filling. I then added about 2oz of cheddar cheese and 2oz mozzarella. Stuffed the raw "boats", sprinkled with parm. cheese, put in a baking pan with a little water on the bottom and baked in a hot oven. They held their shape nicely, but were tender. I omitted the onion, salt, eggs, and butter. My three childred loved them, and were actually fighting over the last one! 2 Like others before me, I made this a bit differently. I didn't boil the zucchini. Instead, I cut it in half, scooped out the seeds and tossed them. Then I scooped out the pulp and chopped it up, leaving a semi-thin shell. I sauted the pulp in olive oil with garlic and onion. Next, I added some fresh basil, fresh parsley and dried oregano. For color, I tossed in diced fresh tomato. Next, I added about 1 tbsp. butter, bread crumbs, shredded cheddar and mozzarella cheeses. Stuff the zucchini halves. Then I put them in a baking dish with some water in the bottom and baked them at 350 for 30 min. I thik next time I'll use fewer bread crumbs and try adding in more tomato and maybe even some fresh spinach. 3 I used yellow squash and reduced the boiling time a bit. Like another reviewer, I sauted the inside of the squash with onion, garlic, mushroom, red pepper, fresh corn, fresh basil, oregano , and parsley. I reduced the bread crumbs a bit to compensate. These were filling delicious. Photo and recipe ADAPTED FROM http://allrecipes.com/Recipe/Stuffed-Zucchini-I/Detail.aspx?src=rss
close

1 1/2 pounds zucchini, halved 1 1/2 cups dry bread crumbs 2 ounces shredded Cheddar cheese 1/4 cup minced onion ... more

Organically grown and picked on delivery day. Use fresh or dried.

Very hot and flavorful made with the hottest of peppers. This is not for the faint of heart.

A mild delicate flavor with just a hint of heat.

Made from the freshest of ingredients and local eggs. Of course, no preservatives.
close

Made from the freshest of ingredients and local eggs. Of course, no preservatives. more

Made from the freshest of ingredients and local eggs. Of course, no preservatives.
close

Made from the freshest of ingredients and local eggs. Of course, no preservatives. more

Made from the freshest of ingredients and local eggs. Of course, no preservatives.
close

Made from the freshest of ingredients and local eggs. Of course, no preservatives. more

Made from the freshest of ingredients and local eggs. Of course, no preservatives.
close

Made from the freshest of ingredients and local eggs. Of course, no preservatives. more

Perilla seeds have many uses. Planted, they make new perilla plants. Used as a condiment, they add a basil-like spice to a meal. The oil is used in cooking, in case you would like to press them for that use. :0)
close

Perilla seeds have many uses. Planted, they make new perilla plants. Used as a condiment, they add a basil-like spice ... more

It is also sometimes called purple mint, Japanese basil or wild coleus, although it is not actually any of the three. PERILLA PESTO Makes about 1 cup. Ingredients: 3-4 cups fresh perilla leaves 1/2 cup (or less, if you prefer) olive oil 1/3 cup toasted pine nuts (plus extra for garnish) 1-2 garlic cloves (1 if it’s a large clove…2 if they’re small cloves) 1-2 tsp of coarse kosher salt to taste Directions: Combine first 4 ingredients in food processor (or blender). Blend until paste forms, stopping often to push down leaves. Transfer to small bowl. Add salt; stir until blended. (Can be made 1 day ahead. Top with 1/2 inch olive oil and chill.). Toss with your favorite pasta. Of course, this tastes best FRESH! Enjoy!
close

It is also sometimes called purple mint, Japanese basil or wild coleus, although it is not actually any of the ... more

Coriander seeds have a bit of a spicy, citrus flavor. Coriander seeds can be planted, of course, however, they make a fine condiment for fish, meat, and more. Grown on Putney FArm sans chemicals, hand collected and air dried. Coriander is one of the oldest herbs and spices on record. Coriander was mentioned in the Bible, and the seeds have been found in ruins dating back to 5000 B.C. about.com
close

Coriander seeds have a bit of a spicy, citrus flavor. Coriander seeds can be planted, of course, however, they make ... more

Made with fresh tomatoes, corn, okra, green beans and basil. All vegetables are hand cut and processed in our state of the art processing facility. We use no chemicals of artificial preservatives.
close

Made with fresh tomatoes, corn, okra, green beans and basil. All vegetables are hand cut and processed in our state ... more

Fresh spearmint for teas, garnish or recipes. Keep fresh on counter in a glass with water.
close

Fresh spearmint for teas, garnish or recipes. Keep fresh on counter in a glass with water. more

Large tender leaves. Organically grown and a great source of nutrients.
close

Large tender leaves. Organically grown and a great source of nutrients. more

First fruits of the season. Small sized and tender, organically grown, of course. Recipe: ROASTED VEGETABLE MELANGE (most of these ingredients are available on this market) 2 sm. yellow straight neck squash 2 sm. zucchini 2 med. sized red peppers 2 med. sized yellow or green peppers 1/2 lb. mushrooms 1 med. red onion 1/4 c. salad or olive oil 1 1/2 tsp. fresh chopped thyme or 1/4 tsp. dried thyme 1/2 tsp. cracked pepper Salt to taste Preheat oven to 350 degrees. Cut squash, zucchini, and peppers into 2x1/2 inch strips. Slice red onion. If mushrooms are large, cut into quarters. Place vegetables into roasting pan. Add olive oil or salad oil, thyme, pepper and mix well. Cook about 20 minutes or until tender and crisp. Stir occasionally. Add salt to taste. (8 servings - about 105 calories) http://www.cooks.com/rec/view/0,1850,144172-242205,00.html
close

First fruits of the season. Small sized and tender, organically grown, of course. Recipe: ROASTED VEGETABLE MELANGE (most of these ... more

First fruits of the season. Small sized and tender, organically grown, of course. Recipe: SUMMER SQUASH RECIPE Sara’s Great Frittata Recipe: 2 lbs summer squash* Salt Green onions(healthy fistful chopped*) Basil leaves(fistful again)* 2 garlic cloves* 4 eggs* 1/4 Cup oil 1 Cup flour 2 tsp. baking powder 1/2 Cup parnesan/pecorino cheese* *_ starred items are available this week on your Locally Grown Market_ The summer squash, green onions, and basil make a wonderful frittata. In the main bowl of a food processor, grate about two pounds of summer squash. Put the squash in a colander and lightly salt. Leave to drain, and put the chopping blade in the food processor. Add a healthy fistful of onions and the leaves from a bunch of basil. Toss in a couple garlic cloves if you have them, and pulse until well chopped. In a big bowl, mix around a cup of flour with a couple teaspoons of baking powder and about a half cup of grated parmesan or pecorino romano cheese. Lightly beat four eggs and a quarter cup of oil (if you’re feeling decadent and there are no vegetarians in the crowd, add a couple spoonfuls of bacon grease). Put the grated squash in a thin clean dishtowel or heavy duty paper towel and squeeze out excess liquid. Combine all the ingredients in the big bowl. You should have a thick, fragrant batter. Pour the batter into a greased 13×9 baking pan and sprinkle a little more cheese on top. Bake at 375 degrees until golden, about 30-45 minutes (it depends on the moistureleft in the squash). When cool, cut into squares and serve. These make great appetizers or savory treats at a tea or coffee! http://www.mariquita.com/recipes/summer%20squash.html
close

First fruits of the season. Small sized and tender, organically grown, of course. Recipe: SUMMER SQUASH RECIPE Sara’s Great Frittata ... more

Patty pans go by many names. Depending on where you’re from, you might call them sunburst squash, scallop squash, button squash, or white squash. I call them patty pans. It’s much more fun that way. Mix with other squash, sauté or steam with a little onion and a dash of seasoning mix, and you have an excellent side dish. Or, try this quick and simple recipe from Food Renegade.com •5 or 6 medium patty pan squash, sliced •1/4 C melted butter or ghee from grass-fed cows (where to find grass-fed butter & ghee) •1 bunch fresh basil, chopped (see: how to harvest basil) •sea salt (where to find REAL sea salt) The How-To Begin by preheating your oven to 350F degrees and prepping the veggies — cutting your patty pan squash into 1/4 inch slices and chopping your fresh basil. Layer the patty pan slices at the bottom of a 2 quart baking dish and lightly drizzle with melted butter or ghee. Scatter some freshly cut basil on top and lightly sprinkle with sea salt. Continue forming these layers of patty pan squash, butter/ghee, basil, and salt until you’ve used all your squash and basil. Cover the dish and bake it in the 350F degree oven for 30 minutes, or until the squash is tender. Remove from the oven and serve as a delectable side. In this case, it’s paired with butter-braised bite-sized pieces of strip steak. ENJOY!
close

Patty pans go by many names. Depending on where you’re from, you might call them sunburst squash, scallop squash, button ... more

New crop. Organically grown. Sweet and delisious. A great source of nutrients. Small to medium sized.

Large leafy greens are an excellent souce of nutrients. No chemicals. Guaranteed fresh. Colors are amazing.

Heart shaped and juicy! The first of the crop to ripen! *For best flavor, never refrigerate a tomato*. Heirlooms have been passed down from one generation of seed savers to the next, because they are so special that these folks took the time and trouble to grow this variety and save the seed. They passed the seeds on to folks they cared about, and we are passing the luscious fresh picked vine ripened flavor on to you.
close

Heart shaped and juicy! The first of the crop to ripen! *For best flavor, never refrigerate a tomato*. Heirlooms have ... more

Live Growing wheatgrass that you can harvest two or more times. When the leaves are about 7 to 8 inches tall, cut the wheatgrass with a pair of scissors or knife. Cut the wheatgrass as close as possible to the soil. The nutrients are concentrated close to the bottom. Keep watered and in indirect sunlight to enjoy a second harvest.
close

Live Growing wheatgrass that you can harvest two or more times. When the leaves are about 7 to 8 inches ... more

Black zucchini, young, tender, and chemical free.

Black zucchini grown large for stuffing and baking. Recipes abound for stuffed zucchini and summer squash, and we hav a copuple of our own under "recipes". Zucchini is still delicious when large, and the seeds plus flesh that are scooped out can be mixed with tomatoes, eggs mushrooms, bread crumbs or rice, and various cheeses to bake for a main dish meatless meal. A great make-ahead idea; just split a large zucchini, stuf and bake, serve one half and freeze the other half for a later meal.
close

Black zucchini grown large for stuffing and baking. Recipes abound for stuffed zucchini and summer squash, and we hav a ... more