Our Top Picks for Spring... While Daydreaming in Winter

Where we are in Iowa, we've missed out on a couple of  'predicted' snowstorms recently. There was the news hype on the latest blizzard (that didn't happen) and then the big disappointment at our house. We would be looking out the window constantly for the chance to see little flurries but instead see brown grass. No such luck on our snowstorm.

So today, our little 'dusting' turned out to be maybe five inches, and its still snowing!

We need all of the moisture we can get for the upcoming Spring season.

Especially for these treasures that we will be growing at our farm this Spring!
These are just a few of our heirloom and newer varieties that we will have in the CSA program and at markets.

Enjoy! 

Minnesota Midget Melon

Jacob's Cattle Bean

Jade Cauliflower

Baby Bell Pepper

January King Cabbage 

 

 

 

 

 

 

 

 

 

 

 

Happy Valentine's Day... with a Lilly Pulitzer project

When you think of Valentine's, usually there are thoughts of pinks and reds, flowers, and chocolates.


Personally, Valentine's is one of my favorite days.

Well last Sunday, I was restless and in need of a little project.

I had some vintage Lilly Pulitzer fabrics that I've had for while now. As you know, Lilly Pulitzer is known for her fun, bold, and interesting patterns. These particular fabrics are in a pink and green color scheme and have flowers (poppies, coneflowers, dogwood, lily of the valley & others). If you look closely, some blocks have cats too!

I wanted to make sure I had the perfect block pattern because the fabrics are a little busy. I decided on a simple pinwheel with a contrasting white fabric. I made this into a baby quilt for my etsy shop. I will use a pink backing fabric and send this to Jenny for quilting.

After that happens, I will put on the finishing touches and list on Etsy.com. 

Next up, I need to find a use for some blue and green Lilly fabrics....

Happy Valentine's Day!

The First Sign of Spring...

This month is just flying by.
February can be a hectic month, especially for seed starting. Some of our very first seedlings to emerge are- believe it or not- artichokes. This was one of those 'projects' where we wanted to see if we could actually grow artichokes in Iowa. We'll find out... but I'm pretty determined. Adam introduced me to roasted artichokes drizzled with butter and since then, every now and then, we'll buy one at the grocery store.

We also have herbs planted but those seem to take a little longer. In the next couple of days, we will be sowing the cool season vegetables such as broccoli, cabbage, brussels sprouts, and more. As Spring gets closer, then we will be starting the tomatoes and peppers (my favorites!).

I'm so ready for the taste of some fresh, straight from the garden Iowa produce.
In the meantime, we'll have to tide ourselves over with some canned goodies like the pizza sauce, salsa, and pickles from last year's gardens.

Let the craziness begin...

Rhubarb- Midwesterners Unite!

Rhubarb is another crop that we're going to be growing at Heritage Hill Farm.  
We are waiting for our crowns to arrive from the seed company. Once they do, we will plant them in a safe place so that every Spring we can patiently wait for them to emerge.

 
Its going to be a small wait for them to establish, but we made sure to purchase the older, more mature grades of the varieties. 

Rhubarb is something that Midwesterners rally around, especially the further North you go. You could even call it a conversation starter. Every late Spring and Summer, people look forward to their rhubarb crisp and the dynamic dual of strawberry and rhubarb for pies and jam. I believe some towns in Minnesota even celebrate with festivals. This is a plant that doesn't do well in the hotter Southern states.

Growing up, I didn't understand why people bothered with it. It was tart, tangy, and looked kind of strange when it was growing. For some reason, back in the day, I thought that people who ate large amounts of it were crabby, tart, and mean. Maybe I was afraid of it. But I'm fessing up- now I happen to look forward to the tart and tangy, especially when it's in a jam. Funny how someone's tastes can change.

Here's how to grow and harvest it-
Growing rhubarb is relatively easy. It does best in a well drained soil and will produce more stalks as it becomes more established. Rhubarb is typically planted by plants, crowns to be exact, in early Spring.

During the first couple of years do not harvest heavily. The idea behind this practice, that's commonly applied to other perennial crops, is that the plant should be spending its early years establishing itself. Think of all of the important energy going to the future, instead of a traumatic heavy early harvest.

Harvesting usually happens when there is a slight pink- red tinge to the stalks and they are about an inch thick. It is best to twist the stalks (from the crown) as cleanly as possible. Be sure to not leave any broken stalks on the plants because this can encourage bacterial and fungal problems.

To harvest, cut off and discard the leaves. Do not use as they are actually poisonous. Then slice and use in jams, pies, crisps, muffins, and other great baking projects. Another juicy tidbit is that rhubarb freezes quite nicely.
Enjoy!