Thursday, February 6, 2014

Alley Market

Ever wonder what else the Artisan Alley Farmer’s Market has to offer besides Pauline’s fresh veggies? Check out the intern page to find out! Read more!

Bugs, Bugs, Bugs!

Hey veggie eaters! Nicki here, youngest intern at Lucky Market Garden. Pauline asked Audrey, Allie, and me to tell y'all about anything we found interesting, so click on the Intern Adventures tab to read all about it! Read more

Tuesday, January 21, 2014

Farm interns from Stetson University

In the fall of 2010 we had our first intern at our farm.  Lauren became like a member of our family, spending many hours out in the fields doing various farm activities, taking photos, counting squashes, transplanting and seeding.  A member of the Stetson Hatter Harvesters, she encouraged us to join the Stetson Farmers Market that eventually provided the seed of inspiration which grew into the Artisan Alley Farmer's Market.  Lauren got a taste of farming and a college credit, we got helping hands.  It was a big win win and we still are in touch with Lauren.  Thanks to that very positive experience we have continued to offer intern positions and have been extremely happy with all of our interns since:  Kristina, Maria and Audrey.  2014 has given us 2 new very promising interns:  Nicki and Ali and we are really excited about having them.   Stay tuned for posts by them sharing a slice of farm life from their eyes!   

Wednesday, September 18, 2013


As another hot summer simmers to an end, so comes the beginning of fall  my favorite farming time.  High temps in the low 90's are going to transition into the 80's.  Lettuce seeds will break their dormancy and germinate again.  We can begin to seed all the cool season veggies.  Yes I did say "all" .  For years we have stuck safely to our specialty greens.  We have grown a few other  veggies, green beans and cucumbers mainly, but stayed away from trying to manage a large diversity of  crops.   We have worked hard to build our expertise and a steady customer following focused on a few high demand  cash crops  with no regrets but now we are ready to offer more veggie  choices.   So we have stocked up on seeds to try....spinach, beets, radishes, carrots, broccoli, parsley, snow and English peas for this fall.   We even put in a small planting of tomatoes which are beginning to fruit!  The plan is to keep our local wholesale customers happy with the same great spring mix, pea tendrils, baby arugula etc that work well for them and to expand our offerings at  the farmers market booths (we retail at 3 markets on the west side of Volusia county) with  veggies that are difficult for our wholesale customers to keep from wilting on their shelves but  hold up well for the durations of  our fresh markets.   We are extremely grateful to our steady customers on the east side of the county and are excited about our first baby arugula deliveries of the fall which will begin in several weeks.  These small local businesses are our roots!  You can find out more about them on our FIND OUR PRODUCTS LOCALLY TAB.  We will be listing our 3 farmer's markets there as well with dates and times.  Stay tuned for more posts, delicious recipes, and updates as our harvest season begins! 

Wednesday, April 17, 2013

Spring Peas

The English peas have been very good this year. I have used  them to make an outstanding risotto meal. In the recipe tab you can find a copy of English pea and Fresh Mint Risotto, which is from Jim Denevan's cook book "Outstanding in the Field".

Wednesday, February 13, 2013

Recipe 6

Pumpkin Muffins with Jumbo Chocolate Chips

(Makes about 24 muffins)

2 Tsp soft butter
3 Eggs
2 cups sugar
1 cup soft cream cheese
2 cups cooked mashed pumpkin/winter squash
3-4 cups flour
1 tsp baking soda
2 tsp baking powder
1 tsp salt
2 tsp vanilla
1/2 cup jumbo semi sweet chocolate chips

Directions: Cream butter,sugar, and cream cheese. Add eggs, vanilla, and pumpkin. Sift in flour, salt, baking soda, baking powder, and spices. Mix in the chocolate chips. Bake at 400 F, for 20 minutes. When muffins are cooled decorate tops with sifted powder sugar and a touch of cocoa powder.

Sunday, February 10, 2013

Wild Sorrel: A Taste of Spring

  We have had our share of mornings with freezing temperatures & ice in our bird bath (yes, even in central Florida), but the signs of spring on the way are evident again:  longer daylight hours, trees budding out & wild sorrel emerging through patches of dry dead grass by the fences and among the other weeds trying to grow inbetween rows of baby lettuces & arugula.   I have always been curious about wild edibles & when a chef friend/customer of mine asked if I grew  sorrel for market, I told him I wasn't but had seen it growing wild on my farm.   I decided it was time to gather some & cook something with it.  I searched the internet and all my herb books & chose to try a sauce.   I adapted the recipe to fit the ingredients I had on hand & spooned it over tilapia, and steamed carrots.  I was skeptical until I had a bite.  I really couldn't imagine how good it would be, creamy but not too rich, a very tasty new dimension to my meal,  and so easy to cook up!   So weather & all providing, I will be gathering more wild sorrel for market to  spread the taste of spring.  I wncourage you to give it a try.  You can find my  own sorrel sauce recipe in my recipes page.  Scroll down to Recipe 5.  Happy spring everyone!