Happy New Year!

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      Woah guys. It’s cold out there. We did our best to cover our crops, but we’re finding that the only way to securely grow throughout the winter in North Florida is to grow with a high tunnel. We may only get a few frosts a year, but that cold weather can really wipe a farm out. So fingers crossed we have something to harvest next week.

But we’re looking ahead! We’ve passed the Winter Solstice, so from here on out the days will be getting longer. YAY. We are putting our Thursday farmstand on hiatus for now, but starting January 25 we are adding a second Saturday Farmstand in addtion to our Thursday farmstand. So now you’ll have two chances to visit us during the week to pick up fresh veggies. And make sure to read on below for our Spring workshop schedule!

 
 

Upcoming Events!!!

 

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Organic Gardening 101: Seed Starting

Saturday, January 25
10am-12pm at Ten-Speed Greens
$15 registration, $20 at workshop
Register here

Are you flipping through seed catalogs dreaming of heirloom peppers and tomatoes? Learn how to start them at home at Organic Gardening 101: Seed Starting. We’ll take you through all the steps, from making potting soil to germination to transplanting.

 

Mushroom Log Workshop

 

IMG_5865Saturday, February 8
10am-1pm at Ten-Speed Greens
$25 registration
Register here

Did you miss our last mushroom log workshop in October? Now you have another chance to learn to grow gourmet mushrooms at home. Scott Danztler from Bent Tree Farm will be teaching this workshop, and participants will get to take home a log.

Last Minute Gift Ideas

Prevent Shopping Panic!

 

Are you freaking out because you don’t know what to give your friends and family for Christmas?? We’re here to help! We have gift certificates, CSA subscriptions, t-shirts, tote bags, jams, pickles, and hot sauce for you to give! This THURSDAY FARMSTAND from 3pm-dusk is your last chance before Christmas to take home some goodies. And of course we’ll have fresh veggies for you to take home. See you tomorrow!

 

Spring CSA Signup

 

Hey guys, it’s time for Spring CSAs! You can prepay for veggies and pick them up once a week at the farm. This week our members got Swiss chard, carrots, green onions, turnips, radishes, arugula, and herbs. YUM. This is a great way to start your new year off right by eating healthy AND supporting a local business. We have two subscription options- one month and three months. Check out our website for more CSA info, and reserve your spot today!

 

Thursday Farmstand

 

Come see what we have to offer at our Thursday FARMSTAND this week. We are the only farmers market that harvests to order, which means you show up, tell us what you want and we pick it. This week we have carrots, beets, Swiss chard, lettuce, arugula, salad mix, pac choi, green onions, cilantro, dill, and more. Visit us at the farm 3pm-dusk!

 
 

Gypsy Soup Recipe

Gypsy Soup from the Moosewood Cookbook

3 – 4 tablespoons of olive oil\

2 cups chopped onion

2 cloves crushed garlic

2 cups chopped, peeled sweet potatoes or winter squash

½ cup chopped celery

1 cup chopped fresh tomatoes

¾ cup chopped sweet peppers

1 ½ cups cooked chickpeas

3 cups stock or water

2 teaspoons paprika

1 teaspoon turmeric

1 teaspoon basil

1 teaspoon salt

Dash of cinnamon

Dash of cayenne

1 bay leaf

1 tablespoon tamari (soy sauce)

In a soup kettle or large saucepan sauté onions, garlic, celery and sweet potatoes in olive oil for about 5 minutes. Add seasonings, except tamari, and the stock or water. Simmer, covered, fifteen minutes. Add remaining vegetables and chickpeas. Simmer another 10 minutes for so – until all the vegetables are as tender as you like them. Note: The vegetables used in this soup are flexible. Any orange vegetable can be combined with green…. For example, peas or green beans could replace the peppers. Carrots can be used instead of, or in addition to the squash or sweet potatoes. Note from Kate. For the January Free Workshops, I usually double this recipe. I also add more vegetables and chickpeas. I use sweet potatoes, never squash and always include carrots and both red and green peppers. I also add more stock to compensate for the additional vegetables.

 

Recipes for the Holidays

Stay Warm with Pac Choi Soup

 

You know what we have a lot of right now? PAC CHOI. Is that the same as bok choy, you ask? Not quite. Pac choi has more leaf and less stem, and the variety we plant is purple and beautiful. With vegetables, the darker the color the more antioxidants. Our pac choi is packed with them. Visit our FARMSTAND tomorrow and take some home with you to try this soup recipe.

 

Pac Choi and Beef Noodle Soup

 

Ingredients:

  • 4-inch piece fresh ginger
  • 2 Tbs. canola oil
  • 1 yellow onion, thinly sliced
  • 4 cinnamon sticks
  • 1 whole star anise
  • 5 garlic cloves, crushed and thinly sliced
  • 2 tsp. Asian chili garlic paste
  • 4 cups chicken stock or low-sodium chicken broth
  • 1/2 cup soy sauce
  • 2 lb. beef blade steak, trimmed and cut into slices 1/4 inch thick
  • 5 baby bok choy, about 1 1/2 lb. total
  • 1 Tbs. kosher salt, plus more, to taste
  • 1 1/2 lb. fresh Chinese wheat noodles
  • 4 green onions, thinly sliced

Directions:

1. Peel the ginger, cut it into thin slices and crush each slice with the flat side of a chef’s knife.
2. In a large Dutch oven, over medium-high heat, warm the oil. Add the onion and sauté until softened, about 3 minutes. Add the cinnamon sticks and star anise and cook, stirring constantly, until fragrant and the cinnamon sticks begin to uncurl, about 2 minutes. Add the crushed ginger, garlic and chili paste and cook, stirring constantly, about 45 seconds. Add the stock, soy sauce and 4 1/2 cups water.
3. Increase the heat to high, cover and bring to a boil. Stir in the beef and return to a boil. Reduce the heat to low, cover partially and simmer until the beef is very tender, about 1 1/2 hours.
4. Meanwhile, trim the bottom ends of the bok choy and slice into small chunks. In a large saucepan over high heat, bring 4 quarts water to a boil. Stir in the 1 Tbs. salt and the noodles, return to a boil and cook until the noodles are tender, about 3 minutes. Drain the noodles, rinse well under warm running water and drain well again. Divide the noodles evenly among 6 to 8 warmed bowls.
5. Using a slotted spoon, remove and discard the cinnamon sticks, star anise and ginger from the broth. Add the bok choy and cook until just tender-crisp, about 5 minutes. Add half of the green onions and stir to combine.
6. Taste the soup and adjust the seasonings with salt. Ladle the soup over the noodles, distributing the beef and bok choy equally. Garnish with the remaining green onions and serve immediately. Serves 6 to 8.

Hope Everyone Enjoyed Their Thanksgiving

Thursday Farmstand Up and Running Again

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Have you been by to check out our Thursday farmstand? True, it does get dark early these days; and yes, it can be a rush to make it before dark. But MAN OH MAN is it worth it! First of all, you get to meet Claire and Danielle (we’re really nice). Second of all, you get to visit our farm and walk around to look at your food growing before it’s harvested. Third of all, we harvest most of our food to order, so this is guaranteed the freshest market in town. Come by and see us this and every Thursday at 400 W 6th Ave, 3pm-dusk. See you tomorrow!

Open Volunteer Hours

volunteersHave you been wanting to grow your own garden but you aren’t sure how to get started? One of the best ways to learn is by doing, and luckily for you there is an urban farm in Tallahassee where you can get first hand experience planting, harvesting, and processing. We’re glad to answer any questions you have, and we always send out volunteers home with food. Volunteer hours are Monday and Wednesday 9am-12pm.

 

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Ten-Speed Greens Home Delivery

Did you know that the Red Hills Online Market now offers home delivery? That means you can order all the Ten-Speed Greens produce you want, pay online, and then have it delivered to your door. Not only that, but you can order with 35 other farmers who sell meat, cheese, bread, jam and honey. Register to be a shopper, and we hope to be doing business with you soon!

 

Life at the Farm

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We got a new roots washing station so now we can hose down all our radishes, carrots, turnips and beets without making such a mess in our wash tent. Mmmmm, roasted roots anyone?

Happy Thanksgiving Weekend

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Eat Local for Thanksgiving

 

Here is a challenge issued by Ten-Speed Greens– Can you include 5 local ingredients in your Thanksgiving meal? It’s not that hard, there are plenty of fabulous veggies growing right now that will fit right in on your holiday table. Claire is making turnip gratin with our hakureis, and cooking the greens Southern style. Danielle is making roasted beets and sweet potatoes. We’ll both have a gorgeous local salad topped with watermelon radishes. Eating seasonally is easier than you think! Your last chance farmers market is Wednesday at Lake Ella. We won’t be there, but make sure to support your local farmers when shopping for your holiday feast.

 

Thursday Farmstand CANCELED This Week

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Hey it’s Thanksgiving! Instead of selling produce we’ll be stuffing our guts with farm fresh food. Happy Thanksgiving everyone!

Thursday Evening Farmstand

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Did you know that we are growing perfect turnips? They are called hakurei turnips and they are white and round and so good raw that you can eat them like an apple. They’re sweet and slightly peppery and crunchy and delicious. Did you know you can buy them at our market stand today? Come see us each Thursday 3pm-dusk and we will harvest some just for you, as well as lettuce, salad mix, beets, swiss chard, kale, and watermelon radishes.

 

Also Shop with the Red Hills Online Market

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 Can’t make it to our farm-stand on Thursdays? We also sell on the Red Hills Online Market, an online farmers market that sells local products. You can buy our vegetables, as well as produce, meat, eggs, cheese, bread, honey and jam from 35 other farmers. It’s one stop local shopping, and you know the money you spend goes straight back to producers within 100 miles of Tallahassee.  And it just got even easier– now, you can have your order delivered right to your door! Order Sunday morning through Wednesday morning, and for a small delivery fee, you food will show up at your house on Thursday afternoons. Support your local farmers!

Help Us Find More People for our CSA

Help Us Find More People for our CSA

IMG_56957377a4We’re expanding our CSA! Right now we have about 15 folks signed up for our November CSA– can you help us add 10 more households for December? This is how it works: You pay up front for one month’s worth of vegetables, then come to the farm and pick up $20 worth of produce once a week during that month. You receive whatever’s fresh. This week’s CSA members got beets, Swiss chard, watermelon radishes, cilantro, and lettuce. Other goodies to expect throughout the winter include: spinach, salad mix, arugula, hakurei turnips, french breakfast radishes, carrots, broccoli, cauliflower, and herbs. Want to sign up? Email tenspeedgreens@gmail.com!

 

Life at the Farm

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Get Rich or Pie Tryin’ was a huge success. We had lots of entries, and after careful deliberation, our judges chose Danielle and Kayla’s ChocoPecan Pie and Bloom Zine’s Turnip the Beets Pie. Thanks to everyone who came, we had an awesome time.

Pie Contest Sunday

small_purple_1Pie Contest Sunday

Two categories- savory and sweet. Three judges. Two winners. Are you ready for judgement? Enter Get Rich or Pie Tryin’ and see if your pie has got what it takes to be a winner. Hint- pies made with local ingredients get bonus points in our judging rubric. Other things to consider are crust quality, aesthetics, and filling consistency. The winners of each category will receive a December CSA share, valued at $60. It looks like the competition will be fierce, y’all, so bring your game pie this Sunday November 17 at 3pm. Good luck!

 

And Don’t Forget About Signing up for our December CSA

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Our fall CSA is going really well y’all! So well, in fact, that we want to sign up more people. We’re taking up to 25 members for this month. Some things you can look forward to receiving in your share: beets, lettuce, arugula, salad mix, kale, turnips, radishes, fennel, cilantro, broccoli, and carrots. WOW. There are only three weeks of pick up in December, so your veggies for the month will cost $60. Email tenspeedgreens@gmail.com for more info.

Land Update

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After last week’s announcement, we had an outpouring of support for our farm. We heard lots of suggestions about re-locating that we will need to discuss and sift through, so if you don’t hear back from us right away please know that we are definitely taking everything under consideration. So THANK YOU!! Until we decide anything definite, we will keep plugging along with the farming life, and we will keep you updated with any news.

Thursday Evening Farm Stand

IMG_5568fd1d13Thursday Evening Farm Stand

We have lots of folks ask us how they can buy our produce, and now is your opportunity to visit the farm and take home some fresh veggies while you’re at it. Our Thursday farmstand starts today from 3:30pm till dusk, and you can peruse our selection of salad mix, arugula, lettuce, turnips, pac choi, mustart greens, kale, herbs, hot peppers, jams, and hot sauce. Come over and see us!

Get Rich or Pie Trying

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Get ready y’all, this will probably be better than Thanksgiving. Come out to the farm to enter a pie contest. Two categories: Savory and Sweet, and judgement is decided by our esteemed Pie Judges. Winner of each category receives a December CSA from Ten-Speed Greens, a value worth $60!