One of the Best Gifts I’ve Ever Given My Mom

Blendtec Designer Series

My mother adores her kitchen appliances. I buy her one every year for her birthday if I can find something she doesn’t already have that I know she could use. She has two toaster ovens, a George Foreman grill, a pressure cooker, and just about anything else you could imagine for a kitchen. I noticed that her blender looks a bit old though. Her birthday was coming up, so I decided to pick her up something that will motivate her to try more recipes that involve using a blender.

I spent an entire afternoon reading blender reviews and trying to figure out which model to get her. I ended up splurging on a brand new Blendtec Designer Series that turned out to be absolutely fantastic. If you haven’t used a state of the art blender, let me tell you there are dozens of settings you would never even have thought of. It’s all automated. You simply put the stuff you want blended into the blending jar, choose one of the presets, and it knows exactly how long to blend and how much force to use.

After I gave my mom the blender and she tried it for the first time, she was hooked. We were both hooked actually, because since then I’ve gone over her house the past three nights in a row and have tried out two new soup recipes and made a total of five different kinds of smoothies. Maybe I’m getting carried away a bit, but I just love it! I’m glad I read all of those blender reviews, because the time I spent really paid off. Although the blender wasn’t cheap, my mom loves and appreciates it, and that’s what matters to me the most, plus I get to use it whenever I want!

minted pea and bacon soupThe first recipe we made was a super delicious minted pea and bacon soup. We really enjoyed preparing it, mostly because we were just excited to have a new toy in the kitchen and that we had an excuse to use it. In fact, we used the blendertoo much. We made so many smoothies that most of it went into the fridge and may never see the light of day, at least not as long as we keep having this much fun blending things. There’s something so satisfying about watching the blades work through ingredients so effortlessly. The frozen fruit chunks and ice we put in the blender didn’t budge the blades whatsoever. The motor is really powerful, far better than any I’ve ever seen. I imagine this is the kind they use at places like Tropical Smoothie.

The next recipe we made, spicy butternut squash, carrot and ginger soup, was just as easy and fun and came out just as good as the pea soup. My dad walked by and saw us using the new blender again and said, “I don’t know what you girls are up to, but I like it already!” We’re planning to make some different sauces and recipes this week with it. It’s safe to say that we have found the inspiration to start making our own sauces and cooking from scratch more often. We already cook a lot, but it feels great using new equipment.

If you don’t have a good blender, then you’re missing out. Blenders have really come a long way over the past decade or so. The Blendtec Designer Series we have is ideal for us, but there are plenty of other great brands out there to choose from. The sooner you get one, the sooner you can start churning through recipes left and right like us!

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5 Strawberry Banana Mango Smoothie Recipes

Strawberry Banana Mango

Mangoes are so good, I usually just eat them straight, by themselves, with a spoon.  I scoop the mango meat out of the mango skin as if I am scooping ice cream out of a container.

But sometimes I like to add a slice of mango to my smoothies, for a little extra flavor.  They go well with banana, and also with other tropical fruits like pineapple or papaya.  They are also a nice thing to add to a basic strawberry smoothie.

I usually use fresh mango in my mango smoothies, but I sometimes buy frozen mango pieces.  They are fairly cheap to buy this way, and they add to the nice texture of the smoothie.  I don’t like to add ice to my smoothies, so I usually add some kind of frozen fruit instead.  Sometimes that frozen fruit is strawberries, blueberries, or a frozen banana, but I also like to use frozen peaces or frozen mango pieces.  Sometimes a bag of mixed fruit slices will also contain some mango.

Fresh mango is my favorite option, but it is not cheap, and sometimes it is hard to find a ripe mango.  A mango should be a little bit soft when you use it.  Allow it to be nicely ripe, before you add it to a smoothie.  The flavor will be more sweet and full that way.  And the mango will be juicier, too.


Strawberry Mango SmoothieThis first recipe is really good.  It is fairly simple, too.  The protein powder is optional; the smoothie tastes great either way.

Strawberry Mango Smoothie

  1. 1.5 cups unsweetened almond milk
  2. 1 large banana
  3. 8 strawberries
  4. half a fresh mango
  5. 1 scoop protein powder (optional)

Mango SmoothieThe next recipe is super easy.  If you want to make a quick smoothie with only 3 ingredients, and you want the smoothie to be excellent, then try this one.

Super Easy Mango Smoothie

  1. 1 cup unsweetened almond milk
  2. 1 banana
  3. 1 cup frozen mango pieces

Ginger Mango SmoothieThis ginger smoothie is really good.  If you like ginger, you will love this one.  Some ginger smoothie recipes only have half a teaspoon or one teaspoon of ginger in them.  But this one has a full tablespoon.
If you want to be cautious, try just a teaspoon of ginger to start with, then add a second teaspoon after, if you like it.

Ginger Mango Smoothie

  1. 1.5 cups almond milk
  2. 1 small banana
  3. 1 mango
  4. 1 tablespoon fresh grated ginger

Strawberry Orange Mango SmoothieStrawberries, oranges, and mangoes all remind me of sunshine.  And they are all supremely healthy and tasty.  Try all three together, in this recipe.

Strawberry Orange Mango Smoothie

  1. 1 cup filtered water
  2. 1 banana
  3. 1 orange
  4. half a mango
  5. 8 strawberries
  6. 1 scoop non-dairy protein powder (optional)

All I can say here is, yumm…


Pineapple Mango Smoothie

Pink Pineapple Mango Smoothie

  1. 1 cup almond milk
  2. half a banana
  3. half a mango
  4. half cup pineapple
  5. half cup strawberries

All the above recipes are based on almond milk, and banana.  But if you want to use rice milk or soy milk, those work well too.  I also like to use hemp milk, sometimes.

Try making your own nut milk; it is really easy.  Just soak a half cup of raw nuts for 8 hours, then add them to the smoothie.  For a little extra flavor, you can add vanilla.  Try doing this with almonds, but don’t stop there.  Try cashews, sesame seeds, sunflower seeds, hemp hearts, and any other kind of nut of seed that you like.  Each one adds a really different flavor and texture.  If you don’t like the seed ‘pulp’, then you can strain it out after you make your milk.

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How to Grow Acorn Squash

Acorn Squash

Acorn Squash Introduction

Acorn squash, aka Table Queen, is a variety of the Winter Squash and is a very welcomed addition to many gardeners’ meal selection. The squash produces dark green fruits that are shaped like an acorn, hence the name.

The variety of winter squash does not mean it is grown in the winter. Its ability to survive throughout the winter before the invention of refrigeration has led to it being called winter squash.

Acorn squash have a very thick skin unlike its cousin the summer squash whose very thin skin would not allow it to last through the winter.

So what makes squash such a popular dish? Well, squash is a healthy, low-calorie, no-fat food that is high in beta-carotene. In addition to that, it is also high in fiber and a good source of vitamin A and C, and minerals such as phosphorus and potassium.

Most people prefer acorn squashed cooked, but it is gaining popularity as a raw vegetable.

Acorn Squash Facts

  • Days to germination: 7 to 12 days
  • Days to harvest: 80 to 100 days
  • Light requirements: Full sun
  • Water requirements: Regular watering
  • Soil: Loose, fertile and well-draining soil
  • Container: Only in very large pots, but definitely suitable

Starting from Seed

Indoor planting

The nice thing about growing acorn squash from seed is you do not have to wait for the outside growing season. You can start planting your seeds indoors during the off months and transplant them outside when the soil is warm enough and there is no chance of frost..

If the plan is to start growing the acorn squash inside, you will need to start approximately. 3 to 4 weeks before you think the last frost will occur. If you start sooner than the 4 weeks, the squash seedling will probably outgrow the small seed trays.

Acorn squash seedlings are fidgety little buggers and they do not like to have their roots disturbed once they start growing, which basically means they are not over fond of being transplanted. If To avoid having to trasnplant, you may want to consider using a larger pot that is at least 3 inches across. You only need to place the seeds about an inch into the soil and it is important to keep the pots in a warm place until the seeds sprout.

Sowing 3 seeds per pot is a good idea and then thin the healthiest one to transplant, if transplanting is the plan.

Outdoor Planting

Acorn Squash - Outdoor PlantingIf the plan is to bypass the indoors and just plant outside, there are few things you will need to take into consideration.

Acorn squash grows best when the temperature of the soil remains over 65 degrees F. (18 degrees C).

Also, for best results, make sure the soil has been tilled to about 8 inches. This gives the roots the room they need to grow properly.

It is possible to get 2 crops per year of your squash, but to do so you must plant at least 12 weeks before you think the first frost will arrive in the fall.

But also remember you should wait in the spring for 2 weeks after the frost has left the ground and the soil temperature is up.

Containers

Acorn Squash are one of the smaller varieties of squash allowing to plant in a container that is not too large. Your best bet would be choosing a container around 5 gallons in size (pot sizes guide).

These containers can be bought at any garden store.

Transplanting

So you did decide to start the planting indoors and it is now time to get the squash outside. Make sure you wait at least 2 weeks after the last frost and the soil has warmed up to at least 65 degrees F.

Acorn Squash is not the littlest of plants, so you will need to leave a fair bit of space between each one when planting. A good recommendation would be a 3 foot diameter around each plant. So if you have a small garden, you will not be able to plant very many.

Garden Growing

Acorn Squash does not have to start indoors, especially in areas where the soil never sees frost or falls below 65 degrees F. But for those areas that do not meet the criteria above, it might not be a bad idea to start indoors to maximize your growing season. Check above under indoor planting for details.

As mentioned above, try and keep a 3 foot diameter around each squash plant. These types of squash are vine growers, with large leaves that will shade the soil below them. They will also need a fair bit of sun and most soil, so look for a place in your garden that has these qualities.

The seeds should be sowed about an inch below the surface and make sure to give them a very good watering once planted. The soil should only be moist not soaked, do not want to drown the little guys.

To get started, take your hoe and build up a mound that is smoothed flat on the top and approximately 8 and 15” across. To make sure that your seeds have a healthy home to grow, make sure your soil is either filled with compose or you have add fertilizer for your garden such as Miracle Grows.

If you are monitoring your pH leve it should be between 5.5 and 6.8. Be careful on how much fertilizer you use, you do not want to burn your plants.

Acorn Squash love to eat as they grow so make sure you keep the soil rich with compost or a good all purpose fertilizer.

There will be a period of time after planting that you will need to keep the mound well weeded and the soil moist until the large leaves of the squash plant are able to grow and shade the ground.  Once that happens, maintenance becomes fairly easy.

As your squash is growing wit will be important to protect them from the moist soil. One suggestion is to take a coffee can lid, or any lid for that matter, and place them under the growing squash.

If you planted multiple seeds in each mound and the seeds have started to grow, thin out the weaker growths and leave yourself 2 or 3 of the strongest.

Acorn Squash Bugs and Diseases

Like any plant or vegetables, the acorn squash can be susceptible to disease or rot. The best thing you can do is be proactive. Mildew can form on the leaves if the water is allowed to pool there, so try and not use a lawn sprinkler to water your squash.

To avoid the rot place something between the soil and the fruit, like a coffee lid (mentioned above).

Rotating your crops is a big help in keeping the insects and molds to a minimum. It is a good idea to not plant your acorn squash in the same place for about 3 years.

Squash Vine Borer

Probably not the greatest danger to your squash but a significant one is the Squash Vine Borer or for those who like the scientific term, the “Melittia satyriniformis”.

This nasty little bugger tunnels through the stem not allowing the required nutrients to be transferred throughout the plant. This weakens the plant allowing for secondary infections to occur that may kill the plant.

It does not take large numbers of these insects to do the job and you will probably not notice they are even there until it is too late when the plant starts to wilt.

Squash Bug

The Squash Bug damage generally occurs at the foliage parts of the plant and feed on the fruits and stems of the plant especially the vine crops.

They have ‘piercing-sucking’ instrument which allows them suck the nutrients effectively.

As a result the plants suffer severe damage and the symptoms show up in wilting and dried or black leaves.

Both young and adult phases are harmful for the harvest.

They suck all necessary nutrients from the plant and upset the flow of water and other elements which in turn results in wilting.

However wilting is the last stage of damage caused by the Squash Bug.

Initially yellowish specks appear on the foliage which gradually turns brown over time. Small plants are often unable to stand the pressure of damage and get killed easily.

Striped Cucumber Beetle

Striped cucumber beetles often fly from their hibernating sites early in the season, even before plants emerge. As soon as the cucumber, squash, pumpkin, melons and related seedlings push up through the soil, beetles can eat off the stems and cotyledons, frequently killing them. Adults later feed on the leaves, vines and fruits of plants that survive. Sometimes, deep pits are gnawed into the rind, making the produce unfit for consumption or market.

Damage is also caused by the larvae feeding on the roots of host plants, which weakens the plant and makes it susceptible to other problems. Adults also feed on beans, peas, corn and blossoms of other plants.

Most important, these beetles are vectors of a serious cucurbit disease known as bacterial wilt. Plants infected with the disease wilt quickly with leaves drying out prior to plant death. The causative bacteria, Erwinia tracheiphilia (E.F. Smith), overwinters in the bodies of hibernating beetles. These beetles introduce the bacteria into the plants through the fecal contamination of feeding wounds. This is the only natural method of infection known. Beetles also spread squash mosaic virus.

Harvesting Acorn Squash

If you take your fingernail and try to puncture the skin and you can’t, then you know your squash is ready. But don’t be too concerned about catching it at the right time, as squash can sit on the vine ripe for several weeks.

Even an early frost that may kill the vine should not harm a ripened squash. Either cut or snap the squash from the vine but try and leave a little bit of the stem on the squash to help hold some moisture.

It doesn’t really matter if you damage the vine, because it will die at the first frost anyways.

Storing Acorn Squash

If you store the squash in cool, but not too dry, place the acorn squash’s lifespan will be several months. Make sure the area is not too dry or too warm as both conditions will dry the squash out.

Even though squash likes cool places, it does not like to be less than 50 degrees F (or 10 Degrees C). So for Squash that has not been cooked or cut, you should try and refrigerate.

Once you have cooked the squash, you can freeze it or leave it in the fridge up to approximately 4 days.

The average of your acorn squash will normally be between 1 and 3 pounds and each vine will produce up to 5. Acorn squash is not really edible until it has fully matured, so try not and pick them when they are smaller and not mature.

You will only get one crop of acorn squash a year so there will be no picking throughout the planting season. Remember all squash will be picked all at once.

It will be very important you decide how much you want and plant only what you need, you do not want to be wasting good food.

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The Perfect Solution To A Whole Food Breakfast

Whole Food Breakfast

No matter how hectic your family life is, you should never miss breakfast. Healthy breakfast food has many advantages for your health, such as provision of energy for concentration; weight control; disease prevention, and many others. The key to a healthy breakfast is being prepared with nutrient-laden foods that you can easily put together when you get up every morning.

If you’re looking for a solution to a whole food breakfast, here are a few suggestions to ensure that you wake up to a healthy meal in the morning:

Healthy Breakfast Smoothies

Breakfast Smoothies

Smoothies are some of the easiest on-the-go breakfast meals you can make. On average, a healthy breakfast smoothie will take you less than ten minutes to prepare. An easy smoothie recipe that packs lots of healthy nutrients includes one cup of strawberries, a banana, a cup of low-fat yogurt, honey, and crushed ice. You may or may not add protein powder. With this tasty smoothie, you’ll have eaten three of your fruit servings for the day.

Whole-grain Cereal

Whole-grain CerealA bowl of whole-grain breakfast cereal is another perfect solution to a whole food breakfast. When it comes to breakfast cereals, the choice is usually between nutrition and taste. Breakfast cereals with lots of colors and artificial flavors tend to taste better than toasted whole-grain cereals with natural flavors. However, the latter have a higher nutrition value than the former. So if you care about your health, choose toasted whole-grain cereals for your breakfast.

The biggest advantage with cereal is that it has the shortest preparation time (less than five minutes on average). Most times, you simply need to add low-fat milk to a bowl of cereal and top it off with some frozen fruit too and you’re off to a nutritious start of the day.

Whole-grain Pita with Cheese

Whole-grain PitaAnother easy breakfast meal comprises whole-grain pita with tomato and cheese, along with an apple. This healthy breakfast meal gives you a mix of ‘good’ fat, protein, carbohydrates, and fiber in the fruit. Simply add a piece of low-fat cheese to your whole-grain pita with a slice of tomato into your microwave for approximately five minutes. You can complete with a cup of tea or fresh orange juice for more vitamins.

Oatmeal

OatmealOatmeal is a heart-healthy food that contains a high amount of complex carbohydrates that slowly release energy throughout the day. In addition to keeping you full most of the day, oatmeal is easy to make: preparation time is less than 10 minutes and you may add milk if you want. You can also add blueberries or a few slices of apple. There are many ways you can have your oatmeal; just be creative and try out different things, provided you choose steel-cut oatmeal.

In all, you should aim at one serving of a whole grain cereal, a serving of a high calcium food, and a serving of high protein food. There are many alternatives here, so make sure your breakfast includes variety every day.

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How to get rid of cucumber beetles naturally

Cucumber Beetle Damage

The cucumber beetle is so named because it feeds off cucumber plants (among other vining fruits) and can seriously damage or even kill the plants.

Its body is even shaped like a cucumber even though it is significantly smaller. It also feeds off the plants and fruits of watermelon, muskmelon, pumpkin, squash and gourd.

The stripes on the back of one type of cucumber beetle resemble the stripes on some varieties of watermelon and some cucumber rinds. The other type of this beetle has spotted backs.

Cucumber Beetle Damage

The cucumber beetle comes out of hibernation every spring in southern states when the soil temperature reaches about 65 degrees, Farenheit. In states further north, the beetle migrates from the south and arrives in June.

Whether it migrates or hibernates, it is looking for food to eat about the same time that sprouts of these vining plants are just pushing up through the soil’s crusty surface. The sprouting seedlings provide a tender, succulent meal for the hungry cucumber beetle.

This insect also causes damage through the bacteria it carries inside its body that comes in contact with the plants and the soil through the beetle’s feces. If the bacteria gets inside the plant’s system, it can cause its leaves to wilt.

The bacteria multiply rapidly and can move from an infected plant to healthy plants. The larvae of the cucumber beetle feeds off the plants’ roots and stems, and the adult cucumber beetle feeds off the larger plants’ leaves and blossoms. This insect also eats the rinds of the cucumber, muskmelon, watermelon, pumpkin, gourd, and squash.

Results of the Damage

If the beetle has infected the internal systems of the cucumber, watermelon and muskmelon plants and caused the leaves to wilt, the plants cannot be saved, cutting into crop yields and profits. Yields are also affected negatively when the beetles have eaten sprouts, blossoms, roots and stems of the plants.

Infested plants will not produce as much as healthy plants. Beetles that feed off the rinds of watermelons, cucumbers and muskmelons ruin the appearance of those fruits, making it impossible to sell them at farmers markets and to retailers. Profits take a direct hit.

Prevention both Natural and Artificial

Inspect the soil to look for eggs prior to planting. Introduce lacewings and ladybugs, which feast on the eggs, into your garden at the site.

Plant your cucumbers, squashes and melons a little later in the season than your neighbors so any beetles in the area will be attracted to their gardens. As soon as you plant your seedlings, or if you plant seeds in your garden, as soon as they sprout, cover the seedlings with screens, cones or garden row covers.

Constant inspection of your plants from the minute they begin to poke up through the soil is essential. As the plants grow, be sure to inspect the undersides of leaves and stems because the beetles are shade loving insects.

Gardeners can buy a device to place near their plants that serve to lure beetles into them and trap them on a sticky surface similar to fly paper.

Sprays are available made from pyrethrum, which is an extract of the chrysanthemum painted daisy flower. If any of the plants indicate evidence of bacterial wilting, pull them up and destroy them immediately before the healthy plants around them are infected.

Do not put infected plants into your compost pile, which is another way bacteria is spread, perpetuating the problem. Destroying them also prevents them from attracting more of these pests into your garden.

Conclusion

Any covers place upon the plants squash, pumpkins, melons, cucumbers and gourds must be removed as soon as blossoms appear so the plants can pollinate.

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How to Make Compost at Home

How to Make Compost at Home

How to Make Compost at Home – How does the saying go “Time to get your hands dirty”? Gardening can (is) a lot of fun and enjoyment but if you are planning on staying clean while doing it, me thinks you need to think this out again. And I hate to say it, but making compost can be one of the dirtiest jobs of all. So let’s get started.

What is Compost

CompostWhen you combine your household wastes and mix it with items that are biodegradable, such as manure, add a little water, some air and nitrogen, you end up with something called compost.

In its finished state, it is a soil mixture that is dark and will crumble in your hand. It is used as fertilizer or mulch and will also condition your soil.

Out of the mulch come microorganisms that are essential to your plants health and well being.

What Goes into Compost

What Goes into CompostIf you are new to composting, I think you may be surprised what can be added to your compost. I know I was when I first started.

Your compost materials are broken down into 2 categories and labelled as “Green’s” or “Brown’s”.

Greens are your nitrogen’s and moisture and will rot very quickly. Your Brown’s are your waste items that will take a lot longer to rot.

Remember above we mentioned that air was an important component to making compost, well the “Brown’s” will provide the pockets of air required. The Brown’s will also provide the needed carbon and fiber.

Green’s

  • Grass cuttings
  • Vegetable peelings
  • Leaves
  • Fruit
  • Tea bags
  • Weeds
  • Trimmings from hedges
  • Potting soil that has grown old
  • Twigs
  • Coffee filters with coffee grounds
  • Weeds that have not went to seed
  • Plant stalks

Brown’s

  •  Cardboard boxes
  • Newspapers (scrunched up)
  • Toilet roll tubes
  • Egg shells (crushed)
  • Shredded paper
  • Twigs and hedge clippings

What Does NOT go into compost

We have listed above what you can put in your compost; here is a list of what you should NOT put in your compost:

  • Weeds that have went to seed
  • Dead animals
  • Pet feces
  • Bread and grains
  • Meat
  • Grease
  • Cooking oil
  • Oily foods
  • Diseased plants

Making Quality Compost

First off, it is not hard to make good compost; you just need to be careful that you get the right mix of your Green’s and Brown’s. So now we will get into how to make compost at home.

Start out by mixing your Brown’s and Green’s in a ratio of about 3:1 (3 – Brown, 1 – Green). “Now that sounds easing enough, but how do I make sure the ratio is 3:1”? Again, glad you asked. So, how about you get a pile of your Green’s put them in your compost area and then add 3 times equal parts of your Brown’s.

If you can make this pile about 3 feet high it should also give you a base of about 3 feet. The more you have of the mixture, the quicker and easier it will break down.

You may want to help the process along by adding an existing pile of compost to your newly started pile.

There is no worry about the mixture having an odor or smell to it if you have mixed it properly. Look for an earthy smell not a rotting smell.

So how do you know if you have the right combination? Good Question, I never thought you would ask. If your mixture looks a little too dry, then add more Green’s.

Also, there will be a need to add moisture to your compost when starting out. When we say moisture, we don’t mean that you want to soak the pile with water. As the pile moistens it should feel sponge. That tells you there is enough moisture.

By keeping the pile moist, you are quickening the breakdown of your Green’s and Brown’s into compost.

Then the opposite, if your mixture looks a little too wet then add more Brown’s. Pretty simple, eh?

At least once a week you will need to take a shovel or pitch fork and turn over your compost. This will loosen up the mixture allowing more air to flow. This will help in quickening the process.

How Long To Become Compost

This is a tricky question and there are many factors that come into play here. First thing that needs to be considered is the amount and mixture of of your Brown’s and Green’s. Then you need to consider the weather and the conditions of your surroundings. The average time for the mixture to be ready as compost is probably between 6 and 9 months. By this time the original ingredients shouldn’t be recognized, you will not have compost.

Compost Location

As the title of the movie starring James Caan would suggest, try to hide your compost in plain sight; as close to your garden as possible but not where it becomes a distraction. What has not been mentioned yet in this article is that your compost should be placed in some sort of bin, or closed in area like a fenced off area. This will be covered in another article.

Conclusion

As you can see, making compost is quite easy and requires not too much of your time, but it will cause you to get your hands dirty 🙂 We have tried to show you how to make compost at home, so now it’s your turn. Go get started!!

I hope you have found this article interesting and informative. I take great pride in this website and will try my hardest to give you the best possible content.

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2016 Summer Shares Now Available!

Corn

Season #7!!!

Becoming a CSA member at Annie’s means that you are purchasing a vegetable share for a period of 22 weeks. This year shares will begin May 18 and will end October 16. Shares can either be weekly deliveries or every other week. If you are looking for more than vegetables, Annie’s also has shares that will provide you with fruit, raspberries, strawberries, apples, and honey. You can also try our Staples Shares which features Hansen’s milk, butter, S&C Organic eggs, and fresh bread from Dough and Joe Bakery.

Taking a few weeks off to go on vacation during the summer? That’s okay. Just give us a call and tell us the time you will be gone and no deliveries will be made during that time. You can resume when you return and we will double your share or extend your share into November. Annie’s will also take the time to make your share fit your dietary needs. We don’t want you to receive produce you are unable to consume. Therefore, if you have allergies to certain types of foods, let us know and we will not include them. Or possibly you just are not able to consume some types of produce, or you really cannot stomach a certain type of produce. Please let us know and we will be happy to accommodate you in creating a produce share that fits your needs.

Buying locally not only keeps monies within your community but it allows you the opportunity to know who is growing your food and how they are growing it. All of our produce is naturally raised with organic practices. Annie’s was USDA GAP (Good Agriculture Practices) certified in 2010.

We look forward to having you join our CSA and if you are ever in the area, be sure to stop in. We will be glad to give you a tour!

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Welcome to Annie’s Gardens and Greens!

Thanks for stopping by and checking out our website

In November of 2013, I closed the doors to Annie’s GreenGrocery in Calmar, and December 29, 2014 I sold the building to Jason Sparrow.

Last year was my first year of growing produce only for the CSA. I had intentions of keeping the roadside stand going, but due to all of the rain we had, my produce did not grow very well at first. The year may have started off on a soggy note, but as the summer went on things began to pick up and I had plenty of items to fill my CSA bags.

Annie’s grows heirloom vegetables. Heirlooms are the original seed, meaning that if you save the seed you will end up with the same plant that you started out with. Hybrids are plants that take two different plants and their qualities and make it into a “better” plant. However, you cannot save hybrid seed as it will go back to one of the original plants.

I have always been very conscience about Genetically Modified Organisms (GMO) and do not use any kind of GMO seeds. Several years ago, I made the decision to raise all of our seeds in organic soil and compost. We do not fertilize with chemicals but use only compost. This makes for a very healthy plant.

It is my hope that 2016 will be a better growing season and that I can reopen the roadside stand.

Be sure to stop in and chat a while and remember to ENJOY!!

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