Farm Stand today 3-6pm, weather permitting

Weather permitting, we will still be having our weekly Farm Stand today from 3-6pm! Our bounty of delicious vegetables will include heirloom head lettuce, beets, turnips, rainbow chard, mustard greens, arugula, collard greens, and a variety of herbs. We accept cash, credit, and EBT. Stop by the farm to pick up some of our harvest! Check out the recipe below for a delicious seasonal salad using our vegetables!Please check our Facebook and Twitter pages for updates on our Farm Stand. We will send out an announcement if we decide to postpone due to rain. Roasted Beet and Turnip SaladIngredients 2 small beets or 1 large, greens removed and saved for another use 2 small turnips or 1 large, greens removed and saved for another use Olive Oil 1 teaspoon red wine vinegar Salt and Pepper 1 Tablespoon chopped fresh dill or mint 1/2 cup walnuts, roasted Directions 1. Preheat oven to 400° F. 2. Scrub roots and remove greens. Drizzle the roots with olive oil and season with salt and pepper. Wrap the roots in aluminum foil and crimp the sides closed, put them on a baking tray and put it in the oven. Cook the beets and turnips until they are tender – 45 minutes or more, depending on the size of the roots. 3. While the roots are in the oven, prepare a vinaigrette with 1 tablespoon of olive oil and a teaspoon of red wine vinegar. Add the dill and shake it up. Another surprisingly good option is mint. 4. When the roots are cool enough to handle, you can slip their skins off by rubbing them with a paper towel. This is step that isn’t absolutely necessary, but the skin can sometimes be a bit off flavor or bitter. If the peel doesn’t come off easily after roasting, it may not be necessary to take it off. Slice up the roots while they are still warm (they absorb the vinaigrette better when warm), and pour the vinaigrette over them. Top with the walnuts and season with salt and pepper. *Feta cheese or soft goat cheese is also delicious with this salad!*