Today: Mar 23 , 2019

Whipstone: Maintaining the Greens
Featured

16 June 2018   Shanti Rade

A farm, a flood and a film.

Editor's note: At the Prescott Film Festival, one of the featured local films was Sean Openshaw’s on Whipstone Farms - and  the monsoon floods from 2017.

You can watch that here:

"...so fun seeing our film on the big screen last week at the Prescott Film Festival..." Shanti Rade said.

After watching the film, we spoke with Shanti Rade and received permission to republish her weekly newsletter. It’s a great perspective on local farming, great produce and salt-of-the-earth people. 

If you are interested in buying fresh produce from Whipstone Farm, look for them at the local Farmers Market. If you want to learn more about Whipstone Farm, check out their website!   

Enjoy!


We have spent this last week doing maintenance and not planting (for a change).  We pruned and strung tomatoes, added netting to the lisianthus, pulled weeds, weeds and more weeds.  Covered, uncovered, moved sandbags, and did I mentioned weeding?

We have a new crop this week - spigariello is an Italian green with the taste somewhere between kale and broccoli.  This crop is new to us too, so we are still figuring out how best we like to cook it.  We have beautiful salanova (mini heads of butter lettuce) also the spring onions are sweet and sizing up, tri-colored beets are looking good and tasting great.  We've got edible flowers back again and we are bringing the first batch of summer squash to market.  

I wish I had a picture of this one - but alas I don't - we have gorgeous Canterbury bells/campanula.  These long last flowers come in a mix ov white, purple, and lavender.  The flowers on each stalk continue to open in the vase and can last two weeks or more! 

we have lots of beautiful scabiosa this week -
sold in straight bunches and featured in our mixed bouquets

We have been pulling and hanging lots of flowers for drying lately.   After we discovered how fun wreath making was last winter - we are looking at many flowers in a new light to see if we can preserve them and use them in another season.  Sometimes in the busiest season it feels hard to make the time, but I know our future selves are thanking us for doing this.  Plus we have two whole truckloads of the grapevine prunings we rescued that we will need to fill with dried flowers come winter!

At the market this week

Vegetables

spring salad mix
mesclun mix 
arugula
spinach
kale - lacinato and green curly
swiss chard
head lettuce and salanova
bok choy
tatsoi
radishes
Japanese turnips
broccolini 
cabbage
collard greens
mustard greens
cucumbers (limited)
summer squash
carrots 
red beets with tops
tri-colored beets
snow peas 
sugar snap peas (very limited)
garlic scapes
green garlic
spring onions
cilantro
chives
dill
mint 
garlic chives
parsley
basil
edible flowers 

Flowers 

Mixed bouquets
mason jar bouquets
campanula/canterbury bells
sweet peas (last week!!!!)
delphinium
scabiosa

Other stuff
dried chiles
hot sauce
pickled things
chickens are on permanent strike for summer - so no eggs for quite a while

where and when to find us:

  • Self serve farm stand, at the farm, open every day, daylight hours
  • Prescott Farmers Market SUMMER - Yavapai College - 1100 E Sheldon St. Prescott,  Saturdays 7:30- Noon through October
  • Flagstaff Community Market - City Hall Parking Lot - Aspen Ave., Sundays 8-Noon

recipes

grilled steak with crispy garlic scapes and miso butter
springtime pesto with Rita Rubin
Broccolini with lemon
Butter dipped radishes

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