17675 SW 14th Street, Martell, Nebraska 68404 Google Map 402.794.4025
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Vegetable and Meat Availability

 

Our Availability Chart helps our customers know what vegetables and meat we produce and approximately what time of the year we might have them.

Product Jan Feb Mar Apr May Jun Jul Aug Sep Oct Nov Dec
Free Range Pastured Eggs
Micro Greens
Spinach note  
      
Greens: Salad Mix  
Radish note   
Bok Choy   
Hakurei Turnips   
Scallions (Green Onion)   
Carrots   
Lettuce   
Greens: Braising Mix   
Onion   
Greens: Spicy Greens   
  
Kale   
Swiss Chard    
 
Cucumber    
   
Dill    
  
Beets    
Pastured Poultry    
  
Cabbage     
Sugar Snap Peas     
     
Snow Peas     
     
Cilantro     
Fennel     
   
Parsley     
  
Basil     
   
Broccoli     
  
Garlic Scape     
     
Summer Squash     
   
Zucchini     
   
Tomato     
  
Tomato, Cherry     
  
Garlic     
Pepper: Bell or Sweet     
  
Green Beans     
   
Potato      
Eggplant      
  
Pepper: Hot      
  
Melons      
   
Leek       
  
Winter Squash       
Cauliflower        
 
Sweet Potato        
 
Parsnip         

New recipe: Winter Greens & Goat Cheese with PastaApril 11th, 2016

Recipe courtesy of Chef April Neujean, Edible Schoolyard NOLA Yield: Serves 12 Ingredients: 1 lb. Whole Wheat Pasta ½ Cup plus 2 Tablespoons Extra-Virgin Olive Oil 2 cloves Garlic, minced 2 c

New recipe: Spring Spinach Salad with Honey Onion DressingApril 11th, 2016

1 big bag fresh spinach (about 10-12 oz), stems removed  1/2 c. toasted walnut or pecan halves  1 cup grated carrots  1/2 c. sliced radishes  1/4 c. chopped scallions  1/3-1/2

New recipe: Spring Quiche, adapted from Simply In SeasonApril 11th, 2016

3 eggs 1 cup milk, light cream, or evaporated milk ½  tsp. salt ¼ tsp. pepper Beat together and set aside. 9-inch pie crust or crumb crust or potato crust (see below).Prep

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