Archive for the ‘For Sale’ Category

Since it’s a rather slow time of year, we’ve decided to partner up with a well-known, talented artist. My Mom!

She’s offering her hand-painted, 8-inch terra cotta flower pots for sale, in partnership with Collingwood Farm, for $30/each. Perfect for your beautiful spring flowers!

We currently have two “Colorful Hens” pots available.

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 And two “Pink Flowers” pots available.

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For sale for local pick-up at our place, only.

email collingwoodfarm@gmail.com if interested!

Thanks,

Linde

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  1. Baby Beet Greens
  2. Kale
  3. Mustard Greens
  4. Radishes (Don’t mind the appearance, I just hadn’t washed them yet!)
  5. Peas
  6. Mixed Greens
  7. Basil
  8. Green Onions

No chemicals, and no GMO! Just hardwork and love went into these veggies!!

We have lots of extras, so most of the above is available for purchase! Come and get it!

-Linde

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005 CSA Week 2:

  • English Breakfast Radishes
  • Easter Egg Radishes
  • Green Onions
  • Chives
  • Kale
  • Arugula
  • Mustard Greens
  • Mixed Baby Greens
  • Snow Peas

Tomato Plant Sale Blow-Out!

We have some odds and ends tomato plants. They’re beautiful, and headed to the compost bin if we don’t have any takers! I’ll give them to you for $1.00! (Remember, they’re heirloom, and chemical free!) You can’t beat that deal!

Be sure to check our “For Sale” tab! We have other goodies!

And a special THANK YOU!:

To my sister-in-law, and new volunteer farm hand, Anne, who has done an AWESOME job weeding, now that I’m back at work, and falling behind… 🙂 Thank you ANNE!

(She also makes some MEAN salmon!!)

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And just for fun…

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-Linde

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028$2.00/bunch

So are the mixed greens. A spicy mix of green and red lettuce, mustard greens, and arugula. Yum!

$4.00 for 1/4lb–

about what you get in a bag at the grocery store. Only ours are fresher and tastier!

Sweet peas next week!

Drop us a line if you’re interested!

Radish Salad Recipe

2 teaspoons white wine vinegar
2 teaspoons canola oil or 2 teaspoons corn oil
1 teaspoon caraway seed
2 teaspoons chopped fresh oregano
1 garlic clove, minced
1 pinch sugar
1 pinch salt
1 pinch pepper
15 -20 medium radishes (or shaved) or 15 -20 large radishes, trimmed and sliced thin (or shaved)

Directions:

1
In a small bowl, combine vinegar, oil, caraway, oregano, garlic, sugar, salt and pepper.
2
In a large bowl, toss radishes with vinegar-oil mixture.
3
Cover and refrigerate at least 1 hour before serving.

(Original recipe at food.com)

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It’s tomato planting time!017

We still have a limited quantity of 10 varieties of tomato plants available. You won’t be able to buy these at any garden center!

They’re GMO-free, and grown in organic soil with no chemicals. And only $3.00/plant.

Remaining varieties are:

  • Romanesco
  • Rutgers
  • Eva Purple Heart
  • Evergreen
  • Mortgage lifter
  • Pink Ox heart
  • Stupice
  • Cabin
  • German Johnson
  •  German Lunchbox

You can find complete descriptions of these plants, from my earlier post, by clicking here.

We also have very limited quantity of basil, peppers and eggplant seedlings.

We’ll be home planting most of the weekend, so send a message or call me at 216-903-2184 if you’re interested!

-Linde

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It’s rhubarb time again, which means it’s really Spring! Hooray! And in celebration, I have a quick, Springy recipe to share. I used our fresh rhubarb, and frozen strawberries from last year to make it. Rich said it tastes like a strawberry nutrigrain bar. (Only better, because we know what’s in it!) And it’s quick and simple to make!

We have a limited supply of rhubarb available for $4.00/bunch. Just enough to make yourself this yummy dessert! 🙂

 

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Original recipe source was found on Pinterest.

Ingredients
  • 2 cups fresh or frozen unsweetened rhubarb, cut into 1-inch pieces
  • 2 cups sliced fresh strawberries
  • 1 tablespoon lemon juice
  • 1/2 cup sugar
  • 2 tablespoons cornstarch
  • Crust
  • 1 1/2 cups all-purpose flour
  • 1 1/2 cups uncooked quick-cooking oats
  • 1 cup firmly packed brown sugar
  • 3/4 cup butter, softened
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
Instructions
  1. Combine rhubarb, strawberries and lemon juice in 2-quart saucepan. Cover; cook over medium heat, stirring occasionally, until fruit is tender (8 to 12 minutes).
  2. Combine 1/2 cup sugar and cornstarch in small bowl. Stir into fruit mixture. Continue cooking, stirring constantly, until mixture comes to a boil (about 1 minute). Continue boiling until thickened (1 minute). Remove from heat. Set aside.
  3. Heat oven to 350°F. Combine all crust ingredients in large bowl. Beat at low speed, scraping bowl often, until mixture resembles coarse crumbs. Reserve 1 1/2 cups crumb mixture. Press remaining crumb mixture onto bottom of greased 13×9-inch baking pan. Spread filling over crust. Sprinkle with reserved crumb mixture.
  4. Bake for 30 to 35 minutes or until golden brown. Cool completely.

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Should be full of seeds in the next few days!

If any of the locals are interested in purchasing seedlings from us again this year, please let me know so I can have enough of what you want. We have many varieties of different vegetables, so just ask! Check out our “For Sale” tab for more information.

-Linde

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