Sorrel Sauce with Yogurt

Sorrel Sauce with Yogurt

Fresh vegetables French sorrel wiarton farmers' market polka dot hen produce
French sorrel has a delicious lemony tang.

Deborah Madison

About 2c sorrel leaves, washed 

1 clove garlic, crushed

1/3c yogurt or sour cream

slivered chives or garlic chives

Sea salt

Remove large stems if sorrel leaves are mature, otherwise, tear leaves into large pieces. Put sorrel, yogurt and garlic in a food processor and puree until smooth. Stir in the chives and season with salt. Cover and refrigerate until ready to use. Delicious on grilled veggies and fish, also good on lentils or potatoes.

Embrace the Cabbage

fresh cabbage sliced in half polka dot hen produce
Cabbage: get to know your winter veggies

How to Eat Local in the Winter and Enjoy It

Seasonal eating stories seem so one-sided. It’s easy to celebrate the first asparagus of spring, the first tender green chives, overwintered spinach’s fresh sweet leaves.

But what about when it’s February and you’re only half-way through a winter of trying to eat locally and seasonally? It can look grim. Now is the winter of our discontent.

It doesn’t have to be like that. Continue reading “Embrace the Cabbage”

Spring – It Is About Time

daffodil fresh wiarton
Early bloomers brave the blustery spring weather.

Spring is here. No really. I think this time it’s going to stay.

Not like all those other times we had our hopes dashed. Don’t even talk to me about April when the most snow we saw all season fell. Of course, we had taken the snow blower off the tractor.

As the snow piled up, I watched all of my precious crop planning get backed up further and further. The temperatures stayed too cold to work in the unheated green house. And it continued to snow. Continue reading “Spring – It Is About Time”

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Polka Dot Hen Produce

It can be hard these days to find food you can trust. 

We are all looking for food that will best nourish our bodies while least harming the environment. Food that hasn’t been sitting on a truck for days on end while its nutrients diminish to nothing.

We had the same difficulty finding the delicious fresh vegetables that we grew up eating, so we started growing our own. 

Summer squash Bird's Nest Garden Farm
Summer squash thriving in the no-till garden at Bird’s Nest Garden Farm

 

We are entering our 28th year of growing vegetables from seed to plate, proudly entering our fifth year of selling those vegetables to our local community. 

PTTR7686

This year we will be selling produce in a different way. Here’s how 2020 is shaping up.

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