Kale

If kale is new to you, here are a few yummy recipes. I LOVE kale. I could eat it everyday. I throw it in soups and I often just saute it. Hopefully these recipes will help get the creative juices going.

From Food Network:
Sauteed Kale Bobby Flay

 

Ingredients

1 1/2 pounds young kale, stems and leaves coarsely chopped
3 tablespoons olive oil
2 cloves garlic, finely sliced (you can also substitute green garlic instead)
1/2 cup vegetable stock or water
Salt and pepper
2 tablespoons red wine vinegar

Directions

Heat olive oil in a large saucepan over medium-high heat. Add the garlic and
cook until soft, but not colored. Raise heat to high, add the stock and kale and toss to combine. Cover and
cook for 5 minutes. Remove cover and continue to cook, stirring until all the liquid has evaporated. Season
with salt and pepper to taste and add vinegar.

Asian-Style Kale

The Washington Post, October 4, 2006

• • Cuisine: Asian
• • Course: Side Dish
• • Features: Fast, Healthy, Meatless

Summary:

This recipe is from Robyn Webb, a cooking instructor, who says she is particularly fond of using dino kale, but any kind can be substituted here. Serve this dish with marinated, grilled chicken and either steamed brown rice or cooked udon or soba noodles.
3 to 4 servings

Ingredients:

• • 3/4 pound (1 large bunch) kale*
• • 2 to 3 teaspoons sesame oil
• • 1 small shallot, minced
• • 1 to 2 clove garlic, minced
• • 1/4 cup (2 thin) minced scallions, both white and light green parts
• • 1 teaspoon finely grated ginger root
• • 1 tablespoon low-sodium soy sauce
• • 1 tablespoon toasted sesame seeds*, for garnish

Directions:

Wash the kale thoroughly to remove all grit. Discard the tough ribs, and coarsely chop the kale leaves.
In a large skillet or heavy wok, heat the sesame oil over medium heat. Add the shallot, garlic, scallions and ginger root and cook for about 1 minute to release the aromas. Add the kale a bunch at a time and cook 3 to 4 minutes, or until the leaves have softened a bit but the kale retains its shape. Remove from heat and add the soy sauce. Divide among individual plates, sprinkle with toasted sesame seeds, if using, and serve hot.
ABOUT COOKED KALE: Some people like their greens on the softer side. For this recipe, author Robyn Webb suggests two techniques to achieve that result:
After the 3 to 4 minutes' cooking time (but before the soy sauce is mixed in), add water, cover and let steam to desired texture. Continue the recipe with the soy sauce step as stated in the recipe directions.
The kale can first be plunged into boiling water and cooked for 3 to 4 minutes, then drained. Proceed with cooking the shallots and then add the kale as stated in the recipe directions.
NOTE: To toast sesame seeds: Heat them in a dry skillet over medium heat or in a 325-degree oven, shaking the pan frequently, until lightly browned and fragrant, 4 to 8 minutes. Watch carefully; they burn easily.

Recipe Source:

Adapted from Northern Virginia cooking instructor Robyn Webb.
67 calories, 4g fat, 1g saturated fat, n/a cholesterol, 174mg sodium, 7g carbohydrates, 2g dietary fiber, n/a sugar, 3g protein.

Tested by Bonnie S. Benwick for The Washington Post.
E-mail the Food Section at food@washpost.com with recipe questions.

 

 

Mashed Potato Cakes with Onion and Kale (from Cooking Light) 

 Ingredients

• 12  cups  water
• 1  bunch kale, trimmed (about 4 ounces)
• 2 2/3  cups  (1-inch) cubed Yukon gold or red potato (about 1 pound)
• 3/4  teaspoon  salt, divided
• 1  tablespoon  olive oil
• 1  tablespoon  butter or stick margarine
• 3  cups  diced onion
• 2  tablespoons  chopped fresh sage
• 1/4  cup  sliced green onions
• 1/4  teaspoon  freshly ground black pepper
• Cooking spray
• Sage sprigs (optional)

Preparation

Bring water to a boil in a Dutch oven; add kale. Cover and cook over medium heat 5 minutes or until tender. Remove kale with a slotted spoon, reserving cooking liquid. Chop kale and set aside.
Add potato to reserved cooking liquid in pan; bring to a boil. Reduce heat, and simmer 10 minutes or until tender. Drain; partially mash potatoes. Stir in kale and 1/4 teaspoon salt.
Preheat oven to 400°.
Heat oil and butter in a large nonstick skillet over medium-high heat. Add 1/2 teaspoon salt, diced onion, and chopped sage. Cook 13 minutes or until browned. Combine potato mixture, onion mixture, green onions, and pepper. Remove from heat; cool slightly. Divide potato mixture into 8 equal portions, shaping each into a 1/2-inch-thick patty. Place patties on a baking sheet coated with cooking spray. Bake at 400° for 20 minutes.
Preheat broiler.
Broil patties for 5 minutes or until browned. Garnish with sage sprigs, if desired.



 Baked Kale Chips 
(we haven't had these yet - but a TON of people we've talked to have and they LOVE them)

Ingredients:

1 bunch kale 1 tablespoon olive oil

1 teaspoon seasoned salt

Directions:

1.	Preheat an oven to 350 degrees F (175 degrees C). Line a non insulated cookie sheet with parchment paper.
2.	With a knife or kitchen shears carefully remove the leaves from the thick stems and tear into bite size pieces. Wash and thoroughly dry kale with a salad spinner. Drizzle kale with olive oil and sprinkle with seasoning salt.
3.	Bake until the edges brown but are not burnt, 10 to 15 minutes.

 

This fast stew retains the great charred flavor of the greens, and is much more substantial than a side dish. It also amplifies the taste of the classic combination of collards cooked with salt pork or smoky bacon.

Print Recipe

 

 

Green Garlic

If you're like me, you're a huge garlic fan, but you're wondering what the heck to do with green garlic.

Just in case you didn't know exactly what to do either -  I looked up some green garlic recipes and I found this site (http://www.mariquita.com/recipes/green.garlic.htm) Hope this helps :)  --> 

Simplest way to use green garlic: substitute for regular garlic, I chop it up like a green onion, then I use it sparingly raw, and abundantly cooked. The beginning of a soup, hummus or egg salad, thrown in with the onions at the beginning of many dishes that start with 'cook the chopped onions in oil or butter..." -Julia

Braised Chicken with Green Garlic
from Weir Cooking in the City by Joanne Weir

1 large chicken (about 4 pounds)
2 T butter
2 T olive oil
S and P
1 cup water
3-5 stalks green garlic, trimmed and cleaned as you would a leek, and chopped
1 1/4 cups white wine
1 1/2 cups chicken stock
Remove the wings from the chicken and discard. Cut the chicken into 8 pieces, each breast half cut crosswise into 2 pieces, 2 thighs, and 2 drumsticks.
Melt the butter in the olive oil in a large skillet over med-high heat. Working in batches if necessary, add the chicken, season with S and P, and cook until golden brown on one side, 6-8 minutes. Turn the chicken pieces and cook unti lgolden brown on the second side, another 6-8 minutes. Transfer chicken to aplatter; cover with foil, and keep warm. Pour the excess fat from the pan and discard.
Reduce the heat to medium, add the water and garlic, and cook until the garlic is soft and the water has almost evaporated, about 10 minutes. Add more water during cooking if necessary. Puree in a blender on high speed until very smooth; reserve.
Return the chicken to the pan and increase the heat to high. Add the white wine, chicken stock, and garlic paste and bring to a boil. Reduce the heat to low, cover , and simmer until the chicken can be easily skewered, 20-25 minutes. Season with S & P.
Transfer the chicken to a platter and cover with foil. Over high heat, reduce the sauce until slightly thickened. Pour the sauce over the chicken and serve.
Serves 6.

Green Garlic Scrambled Egg Toasts

recipe by Martin Bournhonesque

• 1 stalk green garlic for every 3 eggs (use brown ones for more eggy flavor).
• butter
• milk or cream
• dense wheat bread or levain

Chop green garlic like you would a scallion. Feel free to use all the green part as well as the white part. Beat eggs and add 2 tablespoons milk or cream to eggs. Slice bread thinly and leave near toaster.
Saute green garlic in desired amount of butter over medium flame for a minute or two. Add beaten egg mixture to pan and reduce flame to its lowest possible setting. Stir constantly. As the eggs heat up they will start to steam a little and maybe stick to the bottom of the pan. Add some salt and pepper. Take the pan off direct heat to slow the process down. . The longer it takes, the better it'll taste. It should take at least 10 minutes to cook 3-5 eggs this way. Throw the bread in the toaster. As the eggs finally congeal, spoon onto toast, and cut to desired size.

Green Garlic Mayonnaise

• 2 whole eggs
• 1/2 teaspoon salt
• 1 teaspoon or a little less dijon mustard
• 4 stalks green garlic, cleaned as you would leeks, white and pale green parts chopped roughly
• 3 teaspoons lemon juice or rice wine vinegar
• 2 teaspoons more rice or white wine vinegar
• 1 1/4 cups corn or other vegetable oil

Whirl all ingredients except oil in food processor with the metal blade. With machine running, add oil in thin steady stream through opening until all oil is completely incorporated. If the food pusher has that little hole, use it by pouring the oil into that, it works great.

Green Garlic Soup

The following soup is based on my ‘make any kind of vegetable soup' recipe, here's it's green garlic and potatoes. - Julia

• 1 pound green garlic
• 2 Tablespoons unsalted butter
• 2 Tablespoons cooking oil
• 1 pound potatoes, peeled and cut into 1-inch cubes
• Salt and pepper to taste
• 1 1/2 quarts broth (chicken or veggie)

Discard the darkest green leafy parts of the green garlic, leaving the white and pale and medium green parts. Cut each garlic in half lengthwise, then mince.
Melt the butter and oil in a large saucepan over moderate heat. Add the minced garlic and saute for about 5 minutes to soften. Add potatoes, season with salt and pepper, then add chicken broth. Bring to a simmer, cover and adjust heat to maintain a gentle simmer. Cook until potatoes are tender enough to mash with a wooden spoon, about 25-35 minutes.
Mash the potatoes into the broth, or puree in a food processor, then reheat. Taste and adjust seasoning before serving.
Serves 6
Raw Green Garlic Uses: mince and add to salads, pound into a paste to make green garlic aioli, use in salad dressings, sprinkle onto any creation using bread or noodles with cheese
Cooked Green Garlic Uses: Poach the last 4" of the tips and dress with a mustard vinaigrette, dice and saute the tender portions and add to an omelet or frittata, chop and add to stir frys, chop and add to soup.

Green Garlic Soup Au Gratin
8 Stalks Green Garlic
1 Tablespoon Olive Oil
1 Tablespoon Butter
2 Tablespoons Butter, plus 2 teaspoons Butter
8 sl Day-old Bread
1 1/4 c chicken or vegetable Broth
1/4 teaspoon Salt
1/4 teaspoon Ground Black Pepper
1/2 c Parmesan Cheese, grated

Remove and discard upper third of garlic stalks; (green leaf ends) thinly slice bulb. Heat olive oil and 1 T butter until beginning to foam. Add garlic; saute 1-2 minutes. Reduce heat, cover tightly, and cook 15-20 minutes, stirring occasionally. Spread bread with 2 T butter; oven toast until lightly golden. Add broth to garlic, season with salt and pepper and bring to a boil. Ladle into 2 oven-proof serving bowls; cover with toasted bread and top with cheese. Dot each with a teaspoon of butter. Bake at 450F for 10 minutes, until cheese has melted and begun to turn golden.

Summer Reading

I must be in the mood to procrastinate, because instead of reading about peasant agriculture and transnational peasant movements, I am blogging. I'll get to the other stuff in good time ;).

After having sent out the e-mails and writing the previous blog, it occurred to me that some of you may be interested in reading about farming, homesteading, and the like. So, I thought I'd share a few of our favorites with you.

First and foremost, if you're interested in reading about homesteading, please please please read books by Helen and Scott Nearing. They have written a number of amazing books, but probably the best to begin with is The Good Life. You can find out more information about these two at The Good Life Center at Forest Farm

Another good one is Sharing the Harvest by Elizabeth Henderson and Robyn Van En. Robyn Van En is attributed as bring the CSA movement to the U.S. (from Japan and Europe). You can also learn more about her at The Robyn Van En Center.

No sustainable farming library would be complete without Elliot Coleman's The New Organic Grower. This book is written for the gardening and farming audience. You can learn more about Elliot Coleman at his site Four Season Farm. Elliot Coleman is one of the leading farm-to-market folks in the country.

Another leading CSA farmer in the U.S. is Joel Salatin. His farm is based in Virginia and he serves members in the D.C. area as well. He's come to Raleigh a few times to give lectures. Sadly, Ben and I have been unable to see him, as his lectures are either too pricey for us or, in the case of his coming to Meredith College (when we could afford to see him), we were just unable to go. You can learn more about Joel at Polyface, Inc. He's written a number of books. One that I've been meaning to read, but just haven't gotten around to is Everything I Want to Do is Illegal: War Stories from the Local Food Front.

For lighter reading, I highly recommend Barbara Kingsolver's Animal, Vegetable, Miracle: A Year of Food Life. If you haven't read this yet, it is a MUST! Kingsolver spends a year of her life eating local (minus a few staples such as olive oil) and chronicles the journey she and her family go through in the process. I literally laughed out loud and cried as I read this book (and that does NOT happen often). You can learn more about Kingsolver and the book here.

Of course, if you have read Animal, Vegetable, Miracle, you've probably also read The Omnivore's Dilemma by Michael Pollan.He also published In Defense of Food: An Eater's Manifesto. The book that's on my summer reading list is Second Nature: A Gardener's Education. According to Amazon: "This isn't so much a how-to on gardening as a how-to on thinking about gardening. It follows the course of the natural year, from spring through winter, as [Pollan], an editor at Harper's , chronicles his growth as a gardener in Connecticut's rocky Housatonic Valley. Starting out as a "child of Thoreau," [Pollan] soon realized that society's concept of culture as the enemy of nature would get him a bumper crop of weeds and well-fed woodchucks but no vegetables to eat. Far more serviceable materially and philosophically, he now finds, is the metaphor of a garden, where nature and culture form a harmonious whole. [Pollan] finds ample time for musing on how his own tasks fit in with the overall scheme of existence; thus, there are chapters titled "Compost and Its Moral Imperatives" and "The Idea of a Garden." Although serious in import, the writing is never ponderous; [Pollan]'s wit flashes throughout, and particularly in anecdotes about his youth: one memorable incident has his father mowing his initials in the front yard after being reproached by a suburban neighbor about his overgrown lawn". It sounds like it will be a fun and interesting read :). You can learn more about Michael Pollan here.

Well, that should do it for now :). If you have any other books, magazines, websites, etc. you'd like to recommend, please comment below (or e-mail us at parker.patricia@gmail.com or shields.ben@gmail.com).

Thanks again for stopping by!

Patricia & Ben

CSA begins THIS week! :)

Hi y'all!

As usual, we have a few pictures to share from market. But before I do that, I'd also like to do something a little different and request CSA members, blog readers, and market customers submit a little something about themselves to be shared on the blog next week (or among the CSA members via e-mail if you'd prefer not to be on the blog). Of course, the first word in CSA is COMMUNITY and we'd like to do what we can to foster a community among other farmers, among CSA members, and among any others interested in what CSA and small family farm models are all about. Some of you already know each other. But a larger number of you don't. While you are likely to meet each other at CSA pick-ups, we would also like to offer an opportunity for everyone to know at least a little bit about each other. So, Ben and I thought it would be cool to have people (members, especially) submit a picture or two of yourselves (and families) and include a little snippit of information about yourselves. You can share whatever you feel comfortable sharing. A few things you could talk about include: where you're from, how long you've lived in the area, what brought you to the area, why you're interested in CSA sustainable farming practices, how you came to learn about it, and something interesting about yourself. This "something interesting about yourself" thing is something I've done in the classes I teach. I've had students share a number of things about themselves, for example, one student who is a swimmer, shared with the class that he has webbed toes. Other students tell the class about instruments or sports they play, languages they speak, places they've traveled, etc. If you're interested in participating in this sharing exercise, please submit your photo(s) and description to parker.patricia@gmail.com with the subject line reading "CSA sharing" and I will be sure to save your information to be posted. Please also include whether you would prefer your information be shared only among CSA members via e-mail or whether you're fine with your information being posted on the blog. Also, if you have any other suggestions for sharing information, including recipes, film screenings, cooking classes, etc., please let us know. Ben and I are so very excited to finally get the CSA rolling. As Ben stated in his e-mail earlier this week, the initial shares will begin a little small. However, we will make up for the small shares as the season continues and the harvests become more bountiful. Please feel free to e-mail or call us if you have any concerns or questions regarding your share size or content. Of course, we also welcome positive feedback ;).

Okay. Now it's picture time! Yesterday marked our one month anniversary setting up at the Western Wake Farmer's Market. It's been a real pleasure getting to know all of you. We are already learning about your families and about your lives. It has been a real pleasure talking with folks about vegetables, farming, gardening, recipe ideas, and well, life :). Thank you!

Our first week offering strawberries. Try just one, and you'll be hooked :).

 

We learned at our second time at market that it is illegal to use the word "organic" unless you are officially organic certified. That means you can't even say that you're produce is "non-certified organic" or even "not organic". The farmer and the market can be fined. It's understandable but also a bummer. We hope to be transparent enough that this certification (and pricey) business won't be necessary. This was our way of getting the message across that we do engage in organic practices without using the word. We're thinking about saying our produce is "sustainably grown" next week. What do y'all think?

Below: kale, turnip greens, Swiss chard, chiogga beets and greens, and scrumptious lettuce.

Strawberries (!!!), scarlet turnips, radishes, mezuna, mesclun, spinach and frisee'

Ben at the stand

and me at the stand...

Well, that's it for now. I hope y'all are having a beautiful and enjoyable Sunday afternoon. We look forward to hearing from you. I will not be accompanying Ben for the first two CSA pick-ups, as classes and then finals will be taking up the majority of my time. See you in May! :)

Thanks for stopping by!

Best wishes,

Patricia & Ben

Time Flies

Hi ya'll. It feels like the weeks are flying by! Before we know it, it will be SUMMER. Ah, summer. And then there will be so many different beautiful tomatoes, amazing summer squash (the flying saucer squash is my favorite, but I'm a sucker for all squash), eggplant, hot and sweet peppers, okra, green beans, sweet smelling herbs, rainbows of flowers...cue "Summer Breeze" :).

But in the meantime, I have great news. The waiting is almost over. Strawberries are on their way! I've been looking forward to eating strawberries since the end of strawberry season last year. There's nothing quite like farm fresh strawberries. Strawberries so sweet, they taste like they've already been dipped in sugar (which, I confess I did as a kid eating strawberries from the grocery store). I don't know if anyone else is as excited as I am, but I can't wait to eat strawberries, especially in a yummy mixed greens salad. Mmmmm hmmm.

In other news, this weekend marked our third week at market. It was a gorgeous day to be out. I feel so lucky that going to market is completely unlike "going to work". It's easy to get up in the morning to go spend a few hours surrounded by awesome people, great music, beautiful colors, and good food.

Well, as usual, I have a few pictures to share.  I hope you're enjoying this gorgeous weather as much as we are. Have a fantastic weekend and week. Thanks for stopping by!

Patricia

Hey Y'all, So I've been busy with the farm and market, working every day! We will be starting CSA pickups in a week on Tuesday, April 27th. Saturday pickup at market will start on Saturday, May 1st. March was colder than usual, which slowed growth on everything. Come April, daily temperatures shot up into the 70's and 80's, which has helped. April has been dry though, counteracting the higher temperatures. CSA share sizes will be on the smaller side for the first 2 or 3 weeks as we wait for crops to mature. Don't be alarmed, we will offset the smaller shares later when other crops come in.

Expect strawberries, lettuce, spinach, tatsoi and other delectable produce the first weeks of CSA, with sugar snap peas, scallions, bok choi, broccoli, carrot and cabbage in addition later in May. We will have recipes for you if you need some inspiration. We can't wait to get the CSA started!

We have mowed our cover crop of rye, vetch and clover to feed the soil and the microorganisms in the soil. Way down the page below the pics Patricia posted are a couple pics of the crop and Farmer Tom mowing it down. Soil health is the foundation for healthy vegetables, which is part of the foundation of healthy eating and being!  Your health begins in the earth!

Check the online store for availability, which is fairly slim this week. We will have Tuesday online order pickup at our house and 1911 NCSU delivery on Wednesday. Remember to have your orders placed by Monday evening.

Purchase of vegetables is made through our online store-
www.vendio.com/stores/bensproduce.

Current vegetable availability includes:
Arugula
Kale
Mizuna
Lettuce
Mesclun Lettuce
Scallions
Tatsoi

Eat Well and Be Well,
Ben

Market...

Ben weeding strawberries...

Lettuce in the field...

Ben weeding strawberries...

Heirloom Deer Tongue lettuce...

Charlie Parker, happy to be at the farm...

Market...

Ben and our friend Tarah at the second week of market, being silly...                                                                      

Beets in the field...

Market...

Ben in the light...

Our market stand...

Close up of our cover crop of rye, vetch and clover...

Larger view of the cover crop...

Farmer Tom mowing the cover crop...

A little braggin on my darlin

Hi ya'll. Here's a post that may be a little gushy, so stop reading if that's not your thing :).

As many of you already know, I think that there man to the left is pretty freakin amazing. There's no way I can go into all the ways he amazes me - and I'm sure most of you don't want to read that much anyway. So, what I want to do with this blog is explain how "Ben the Farmer" is amazing (and not "Ben my partner"). In effect, I'll be sparing you from even more gushiness :).

First, let me tell you a little bit about Ben's work ethic. He gets up between 5 and 6 am, drives to the farm (it's about a 30 minute commute), works all day, gets home sometime between 7 and 9 pm, we eat dinner together, then it's time for him to get in front of the computer and do research, purchase supplies, return e-mails, re-stock the online store and a number of other things. Then it's time for bed only to wake up and do it all over again. Everyday. EVERYDAY. Well, except for the brief break he took when we went to Tennessee to see my folks and other family during NC State's spring break.

I have to admit, that I can be a little selfish and get to harping on Ben that I don't see him nearly enough and try to get him away from the infernal computer at night. So I guess I'm not especially helpful in letting him get his work done. But I like to think of it as helping him relax ;). It wasn't until our first day at market last Saturday that I was able to actually SEE what he's been doing all that time behind the computer. When Ben and I set up the stand, I was amazed at how much thought and effort he'd put into the presentation of Ben's Produce. 


Doesn't it look BEAUTIFUL?! The price cards, the white cloths, the checkered table cloth, the baskets, the beautiful banner (thanks to our friend, April), and there's also an awesome sandwich chalk board (constructed by Ben) that's not in the picture. He even got fruit and veggie stickers to give to the kiddos (thanks to Tom). Our friends Tarah and Emily volunteered to help us at the stand - and given the huge crowd we had that first day, we certainly needed their help!

We first moved to Raleigh almost two years ago. I don't think we even knew how far we'd come until we got there. Ben quit his job at the Smithsonian Magazine in NYC to move to Raleigh with me and to begin farming. I quit my full-time teaching job at Middle Tennessee State University to come here to work on my PhD in Sociology at NC State. We both hit a number of rocky patches in that first year. But we got through it. And I know we got through it because of each other. I couldn't ask for a more supportive, caring, kind, and beautiful partner. Now I'm almost finished with classes (although there's a whole lot of other work ahead of me: 2 preliminary exams, defending my dissertation proposal, conducting research and writing my dissertation and then successfully defending it) and Ben and I (mostly Ben) have successfully started our first CSA (with a TON of help from Tom and Theresa of Double-T Farm). And of course, we couldn't do any of this without the support of all of you. Thank you so much!

Thanks for stopping by. And if you get a chance, please stop by to see us at market this Saturday.

Sincerely,
Patricia

First Day at Market

Hello all,

We had a phenomenal first day at Western Wake Farmers Market. We couldn't have asked for better weather or a better crowd of farm supporters. We sold out of nearly everything! We met some new friends, all wonderful people. Some old friends come out to see market to say hello or lend a hand (special thanks to Tarah, Emily, April and Tom and Theresa of Double-T Farm). Overall, it was a beautiful and wonderful day. We are elated to be there and thankful for it all.

The availability of vegetables is in a lull for a few weeks while we wait for our main spring crops to mature. Stay tuned for upcoming crops.

We have scaled back Tuesday online produce order pick up time at our house for the next few weeks. The Tuesday  pickup time is now from 5:30 pm to 7:30 pm. We will also change the Tuesday online produce order pick up location to our CSA pick up in 5-Points later in April when our CSA starts. That is across from High Point Village off Whitaker Mill Rd. The address is 1911 Bernard St, Raleigh NC. 27608.

This coming Tuesday, April  6th, we plan to have produce pickup at our house, 604 Sasser St., between 5:30 to 7:30 pm. The next NCSU delivery will be Wednesday, April 7th. Remember to have your orders placed by Monday evening.

A few of you occasionally may have trouble placing orders. Please make sure you receive an automated confirmation email a few minutes after you place your order. If you do not receive this email your order was not placed and we will not receive it. Please try again or email us your order to shields.ben@gmail.com or call Ben @ 919-800-8898. Also, we do not accept online payments, e.g. PayPal. We only accept payment of cash or checks at pickup.

Purchase of vegetables is made through our online store-
www.vendio.com/stores/bensproduce.

Current vegetable availability includes:
Arugula
Kale
Mizuna
Lettuce
Mesclun Lettuce
Scallions
Tatsoi

 Be Well and Eat Well,
Ben & Patricia