We are a small CSA/market garden located in a heavy developed area in the northwest of St Johns County. Our mission is to provide a fresh and healthy alternative for the community.
Submitted by KYV Farm on Wed, 2010-08-18 20:59
After a lot of work last season, we were ready for a break, planning to go somewhere with the family to get relax and charge batteries for next season, but what?, we didn't get to go anywhere. Francisco is been working at his roofing job all Summer and at the same time getting ready for the upcoming season, there is always a lot of things to plan and small projects to do.
Submitted by KYV Farm on Fri, 2010-02-19 00:18
Appreciated Members:
I would like to take sometime to communicate the happenings at the farm.
Submitted by KYV Farm on Sat, 2010-01-09 23:56
First of all I would like to give my deepest thanks to all of you guys that call or email us about the farm or if we need extra help. At this point is very little what we can do , last year after the frost that kill all my tomatoes I decide to beat the weather building new hoop houses, so we can enjoy tomatoes, peppers and cucumbers in the winter months, everything went according to plan and we start enjoying this crops until the mighty weather come back furious to teach me a lesson.
Submitted by KYV Farm on Wed, 2009-11-25 21:45
The baskets will include seasonal vegetables. If you are interested to join, you can reserve your space filling the membership form and sending the full payment.
We still have space available for new members.
*A Full Share will include in between 8-11 Kinds of vegetables in the basket, pick up or drop off every week.
*A Half Share will include the same as above, but pick up or drop off every other week.
Pick up & Drop off locations will be:
Thursday at the farm (10:00am- 6:00pm)
Submitted by KYV Farm on Sun, 2009-11-15 01:51
Kohl Rabi is a wonderful, unusual vegetable. Its flavor is a cross between a cabbage and a turnip with a earthy, somewhat sweet flavor. The tops can be cooked like turnip greens. Prepare leaves as you would any green. Peel the bulb and slice for sauteing, or cube for soups.
Submitted by hswoap on Fri, 2009-11-13 13:40
Great way to use turnips!
Submitted by hswoap on Thu, 2009-11-12 14:43
This open face sandwich is an easy way to use up any extra radishes you may have.
Submitted by socaviking on Tue, 2009-11-10 14:44
A variation of the classic tomato and cucumner vinaigrette salads my Danish mother used to make, I adapted it to use with the veggies I got.
Submitted by socaviking on Tue, 2009-11-10 14:17
Something to so with all the green tops of your vegetables. It seems a shame to waste them or just compost them.
Submitted by KYV Farm on Mon, 2009-11-09 01:24
Collards and kale, called non-heading cabbages, are close cousins of the cabbage and belong to the family of Brassica oleracea var acephala that means "cabbage without a head." They are also relatives of broccoli, Brussels sprouts, and cauliflower. Collards are a dieter's delight with their low calorie, low fat, and low sodium content. Across the nutrition scale, cooked collard greens offer more vitamins and minerals than raw. Though raw collards are still considered nutritious, cooking them breaks down their cell walls and releases higher levels of vitamins and minerals.
