Videos and Photos

Our Generous Community!

The Ali family purchased their own home and the free-will donation basket at the farm stand raised over $500 to help support some of the expenses associated with their move and renovations.

Look at this beautiful card we received today!

What is this?

Any guesses what this is a picture of?

First hint: The tomato in the background.
Second hint: Carol had a huge grin on her face when she took the picture.
Third hint: Isn't Mother Nature amazing?

If you know what it is, tell us when you come to farm stand this weekend. If you don't know what it is, come to farm stand and ask us for the answer!

BLUEBERRIES
from WHEELER FARM in WALLINGFORD

Kale: this year we are growing three varieties of kale:

CURLY KALE (also known as Winterbor)

This is probably the most popular kale we sell. It is sturdy and sweet and can be used in anything and everything! When full size, you will want to strip the leaves from the stem; most people do not eat the stems, although you can chop them and add them to your stir fry or smoothie or, believe it or not, make pesto out of the stems.

If you are going to use Curly in your salads, you may want to "massage" it first to make it more tender and sweet. Personally we never massage our kale but we know it is a common technique of restaurants and better cooks then us! HERE is a link on this technique.

LACINATO KALE (also known as Tuscan, Black, or Dinosaur)

This is the variety most people imagine when they think of kale. This used to be our most popular variety but a few years ago curly took over the lead. Lacinato is the best kale for making kale chips! It can also be used in salads, stir fries, soups, pastas - really anything and everything (just like Curly). As is the case with other varieties. if full size, you will want to strip the leaves from the stems.

Do you have to massage Lacinato kale if you use it raw? We don't but many people do!

RED RUSSIAN KALE

What can we say about Red (or White) Russian Kale? It is the most tender, sweetest, and most popular among new kale lovers. It is also the variety most commonly used in salads - no massage necessary. Because it is so light and tender it is not the best kale for heavy cooking - if you are going to add it to soups or stews, do so at the very end of cook time. If you are going to add it to stir fry, do not over cook.

As in the other varieties of kale, you will want to strip the leaves from the stems when full size.

Yukon Gold Potatoes
We don't need to tell you how delicious Yukon Gold potatoes are - especially when they fresh dug!

GARLIC

PARSLEY

PATTY PAN SQUASH

A kind of summer squash, Patty Pans can be used just about any way you use zucchini or summer squash. They do great on the grill (sliced, chunked) as they are not as "watery" as other summer squashes. They also make great "vegetarian burgers" - slice, grill, and place on a burger roll with whatever fixings you enjoy.

We love to stuff these squashes - they are so beautiful and make a really impressive main or side dish or an appetizer.

HERE is the link to some recipes using Patty Pan Squash!

SCALLIONS

Everyone is familiar with scallions - also called green or spring onions. But we thought you may want to see how beautiful they are this time of year.

You can eat the entire scallion - from the white bulb to the green tips - raw in green salads, potato salads, pasta salads, or you can lightly saute them on the stove or grill.

Scallions have a wonderful light onion flavor but will never make you cry!

SWISS CHARD

Is there a more beautiful vegetable than Swiss Chard? Colorful (and completely and deliciously edible) stems and many shades of green leaves. Gorgeous!

Swiss Chard is in the same family as beets - and if you love Beet Greens, you will love Swiss Chard!

Since stalk and leaves cook at different rates, some people like to start the stalks first and then add the leaves at the end. Any way you cook them, they are a great treat!

HERE are some recipes.