SPECIAL ANNOUNCEMENT

Dear Friends,

We appreciate your patience and support of us through the past month.  As of Saturday, September 29th, we will be attending the Amelia Island Market Place at 7th & Centre Street.  At present, we will no longer be attending the Amelia Farmers Market.  See you Saturday!

Warm Regards,

Freddie & Heather

The New Greenhouse is Running...

Today was a big celebration day for us!  Our new greenhouse is up and running.  Here are some pictures from our day.

Heather &  Sharon transplanting the first lettuces.

Fred Sr. calculating.

Fred & Sharon

I guess Freddie was the photographer!  We missed his picture.

*** Starring: Watercress ***

Watercress is our new crop.  Several customers were asking for it so thanks to them, we decided to give it a go.  We have enjoyed it very much in our sandwiches.  The peppery taste is very slight when combined with all of the fixings.  We love the crunch and freshness that it brings to the sandwich.

Watercress goes well mixed in salads.  Like Arugula, it gives some bites a bit of a punch.  We have also tried Watercress Soup, a potato based soup.  It is delicious and on a hot summer day, we liked it best chilled.

Watercress is known to be one of the Superfoods, ranked right up with Kale.  We grow two varieties.  The one above is the traditional variety that is most familiar.  The following picture (taken from www.amazon.com) is the other variety we grow.  It is not for the faint of heart!  Its peppery taste lingers in your mouth.

Braised Kale Greens

A recipe for our Southern cooks.

One of our customers brought this recipe back from the Greenbrier Resort in West Virginia.

2 lbs  Fresh Kale

1 lb  Bacon, diced small

1 medium Onion, julienne

8 oz can  Chicken Stock

2 cubes Chicken Bouillon

1/2 stick Butter

Tabasco, to taste

Salt & Black Pepper, to taste

Render bacon in hot skillet on medium high heat.  Bacon should almost be completely rendered.  Put in onions and cook for 10 minutes.  Season with salt and pepper.  Add stock/base and cook for 3 minutes.  Add enough water to cover bottom of pan.  Place the two lbs. of greens in skillet.  Add more water as needed.  Turn temperature down to low simmer.  Let cook covered.  Finish with 1/2 stick of soft butter.  Season with Tabasco, salt and pepper to taste.

Compliments of TAMARACK: The Best of West Virginia