This page contains news, event information, and other items added by the market managers. We will try to post entries as often as possible. If you need specific information that you cannot find here, please email firstname.lastname@example.org for assistance. Thanks!
The market is open!
The market is open.
If you regularly pick up in Manhattan, get your order in before Friday night and I will have it bagged up for you on Saturday at the Winter Market. If you ordered last week, I will have those orders ready for you too. We will have a normal delivery to Manhattan on Wednesday November 11th between 5 and 5:30 at CICO park. We will deliver in Clay Center on Tuesday.
We will be at the Manhattan Winter Farmers Market on Saturday with one of the largest locally grown produce offerings. We will have Red and Yellow Tomatoes, Colored Bell Peppers, Lunchbox Peppers, Jalapenos, Cilantro, Green Onions, Swiss Chard, Red and Green Bok Choy, 4 varieties of head lettuce, Collard Greens, 4 varieties of Kale, Napa Cabbage, Spinach, Orange, Purple and Yellow Carrots, Orange and Purple Sweet Potatoes, 4 types of Turnips, Black Radishes, Watermelon Radishes, Red and white Radishes, Green, Purple and White Daikon Radishes, Garlic and a selection of Jams and Jellies.
If you can’t make it to the market, place your orders by 10 pm on Saturday.
The market is open!
The market is open. Today we had our first freeze of the season. What does that mean for your produce, nothing right now. It was a very light freeze and everything in the high tunnels is going to be just fine. When we start seeing freezing weather, you will start to taste the difference. The produce will start to taste sweeter.
There are several items that are available for the first time this year. Napa Cabbage, Yellow Turnips, Green onions, orange carrots, purple carrots, and spinach. The first winter market in Manhattan is this week, November 7th. So deliveries to MHK will be to the winter market in Pottorf Hall. We will do deliveries to Clay Center and Wakefield on Tuesdays as usual.
We will then deliver to Manhattan again on Wednesday November 11 and 25th, then to the winter markets on the 7th and 21st.
I will get out a schedule for the rest of the season soon.
Orders are due by Saturday at 10:00.
Beef and (insert any veggie), The market is open
The market is open. I get asked how do I use (insert name of vegetable) I usually say by putting it in a stir-fry. Here is one of our families favorite recipes. We use any meat and any vegetables. In the picture below we use purple and green daikon, bell pepper, onion, and bok choy.
Give it a try if you like.
We have been busy digging sweet potatoes and weeding spinach and prepping other crops for the winter. The spinach looks awesome. I am very hopeful that it will keep growing and we will be ready to harvest a limited supply starting in Early November and full production by Thanksgiving.
Orders are due by 10 pm on Saturday.
Have a good weekend.
Ingredients3 tablespoons cornstarch,divided 1/2 cup water, plus 2 tablespoons water, divided 1/2 teaspoon garlic powder 1 lb boneless round steak 1 lb charcoal chuck steak, cut into thin 3-inch strips ( we have used stew meat, pork chops, chicken and even turkey) 2 tablespoons vegetable oil, divided 4 cups broccoli florets (we use any veggies we have on hand, bell peppers, carrots, radishes, turnips, daikon radishes, or bok choy) 1 small onion, cut into wedges 1/3 cup reduced sodium soy sauce 2 tablespoons brown sugar 1 teaspoon ground ginger hot cooked rice
DirectionsIn a bowl, combine 2 tablespoons cornstarch, 2 tablespoons water and garlic powder until smooth. Add beef and toss. In a large skillet or wok over medium high heat, stir-fry beef in 1 tablespoon oil until beef reaches desired doneness; remove and keep warm. Stir-fry broccoli and onion in remaining oil for 4-5 minutes. Return beef to pan. Combine soy sauce, brown sugar, ginger and remaining cornstarch and water until smooth; add to the pan. Cook and stir for 2 minutes. Serve over rice.
The market is open, sorry for the delay.
With everything going on this week, I completely forgot about opening the market, 12 hours late is better than never! I will keep it open until noonish on Sunday, if that will help anyone out.
It is really busy here on the farm, out with the old, in with the new. That is my motto! I have prepped the ground for another 1000 seedlings, but I need to get them in the ground. This is inside our biggest high tunnel, but it needs to happen soon. I also need to start putting up low tunnels. We are going to have over 400 feet of low tunnels this winter. They were so successful last year, I decided to try a few new crops in them. I still am picking lots of peppers from outside and the inside ones are loaded too. We need to finish digging the remaining 400 feet of sweet potatoes, plant garlic, move high tunnels and get the winter root vegetables harvested and put away for winter sales. Oh throw in 2 more cross country meets for our oldest and my plans are made!
We are adding lettuce back in this week. It is really good. It is some of the best we have had. Kale, collard greens and swiss chard are great. Napa cabbage will be ready in a few weeks.
Please keep those orders coming in and we will happily get them filled and delivered.
Jay and Linda
The market is open!
Orders will be due by Saturday at 10:00 pm.
Welcome Back to RVP
I know you have been wondering if the RVP market is going to be open this fall and winter and the answer is yes.
We will be opening the market on Wednesday evening/Thursday morning as usual. The market will remain open until Saturday night at 10 pm. I will harvest your orders and deliver on Tuesday in Clay Center and Wakefield and on Wednesday evening from 5-5:30 at the CICO market in Manhattan during the month of OCTOBER for sure. Please note, I will not be setting up a booth on those evenings, I will just be doing deliveries. I am doing this because we will miss the Saturday markets on Oct 10,24 and 31st for cross country. We will reevaluate after that for Manhattan.
We have been busy planting and getting ready for the winter markets. I have some of the best looking crops I have had in a long time. We have added some new products, as I hope you will see.
Please note that the lettuce, carrots and some root vegetables are not ready to harvest. I did put them on the market, but they will be available soon.
If you have any questions, please direct them to email@example.com
Jay and Linda
Last week for RVP
This will be the last week for RVP until the new plantings start to produce. It will be the end of April until things are big enough to pick. This break will give us a chance to get many of our crops in an allow us to take our oldest to a few cattle shows in the area.
The kales and collards started to bolt. So we went ahead and tore them all out. We got tomatoes transplanted on 3/18. If all goes well, we will be picking by the end of May.
We have also seeded radishes, turnips, beets, kale, tatsoi, arugula, swiss chard, spinach, carrots, dill, cilantro, tatsoi, tokyo bekana, potatoes and over 9,000 onions. We also have lettuce to transplant this weekend along with broccoli and cauliflower. We will be transplanting zucchini and little cucumbers in 10-12 days. We have been very busy. We are starting hundreds of seedlings every week and transplanting many too. Spring is here!
We have a winter market in Manhattan on Saturday. So I hope to see you then.
The market is open, but the tank is running on "E"
We are quickly running out of produce and that is ok with me. It is time to get started on this years plantings. With a beautiful 8 day forecast, I am really getting excited for this season. We have 1 case of onions, 1800-2000 plants coming next week and then 2 cases the week after that. Everyone will be planted by hand with care. It is all in a days work. We have a good start with tomatoes, lettuce, broccoli, cauliflower so far and we will be starting 360-400 peppers this weekend along with many other crops. If possible, I will be moving some seedlings out to the high tunnels to start hardening off and to make room for the next batch of seedlings to get started.
The market is open, but I am all out of lettuce and the kale needs a few weeks to grow. We do have a decent supply of Collard greens, spinach and green onions along with root vegetables.
Have a great week. Orders are due by Saturday at 10:00pm.
The market is open...
Things are really starting to take off at our farm. We have over 600 tomatoes growing, and 360 lettuce plugs started. On Thursday, I will be starting kales, broccoli, cauliflower and kolharbi. Next week we will start peppers and much more. We will probably need to increase our grow lights!
We have also started direct seeding crops. The first planting of carrots has already been planted.
With the weather coming in this weekend and the beginning of next week, it will be interesting.
The market will be open til 10:00 pm on Saturday, with delivery on Tuesday (if the weather allows it).
THe market is open
We are busy planting. Tomatoes have been started and are starting to get their first true leaves. Broccoli, Cauliflower, lettuce and much more will be started soon.
We don’t have lots of produce left, but we do have some. Orders are due on Saturday by 10pm.