Let Us Eat Fresh!

(Pun totally intended J) At yesterday’s market we were able to bring in the FRESH salad fixin’s! After last week’s heat we decided to pre-bag our lettuce and greens and have them chilling in a cooler. It worked! We had fresh lettuce and greens even at the end of the day!

This week we added:

KALE (in the Red Russian and Siberian varieties)

HEAD LETTUCE (butter crunch and red head)

The rainstorm that came through at 6:30 and lasted a couple hours made us a little nervous but then the sun came out and made for a pleasant day. There wasn’t quite the foot traffic of last week but it was still our best week yet. The fact that it was a bit slower allowed us to have more time to visit with customers and we really enjoyed getting to know them more and share with them about our garden produce and bread.

Thanks to all those that stopped by, chatted and picked up some of our goods! We hope to see you again soon!


Always Learning Something New

We were thankful for the beautiful, sunny, warm weather yesterday! There was a wonderful turn out and we enjoyed seeing returning and new customers 🙂

We are really rookies at this and learn something new every week. This week we learned just how badly our FRESH produce does not like the heat. We were excited to add fresh baby greens to our list of yummy salad components (baby lettuce, spinach, beet greens and radishes). They looked beautiful…for the first 2 hours. We will be improving our packaging, storing and transport methods to provide you with FRESH, quality produce.

Once again, a big “thank you” to those that came out and supported us local entrepreneurs! We hope to see you next week!0615160808a

Rain or Shine

Special thanks to all the Farmer’s Market “faithfuls” out there who came to the market yesterday even though it rained most of the day. It was chilly and slow but thanks to the brave souls that stopped by we were still able to sell out of most of the things we brought 🙂0608160747

Killdeer and Garden update

Our resident killdeer has laid yet another egg in our spinach patch 🙂


And in other news, we have peas beginning to climb the trellis, the egg plants are in the ground and our lettuce mix is looking quite yummy! In addition to the lettuce, beet greens and spinach (available last week) we hope to add some radishes and more greens 🙂


Another Good Day at the Market

We thank those that came out once again to support vendors at the market and especially for our return customers! Please write us and let us know what you think of our bread and produce and what fun and yummy things you make with it!

Yesterday, I was blessed to have the help of our neighbor, Lizzie! The three of us ladies plan to represent Tug’s Market Garden every Wednesday 🙂 We are learning a lot and slowing bringing more goods to the Watertown Farmer’s Market.

Rhubarb Recipes

Mom’s Easy Rhubarb Cobbler

Yields 8-10 servings

1 cup sugar

1 cup brown sugar

¼ cup flour

6 cups rhubarb (chopped in 1/4 to 1/2 inch cubes)

1 package yellow cake mix

½ cup butter, melted

1 egg (slightly beaten)

Preheat oven to 350*F. Stir together chopped rhubarb, sugar, brown sugar, and flour. (If using frozen rhubarb, mix while still frozen and add 1 extra table spoons flour). Pour mixture into a 9×13 pan. In a medium mixing bowl mix together dry yellow cake mix, melted butter and egg. (It will make a thick batter). Smear it over the top of the rhubarb mixture and bake in the oven at 350* for 50-60 minutes.


*Mine was a bit overdone…I have issues with my gas stove at times. And it was on the dry side, as I made the mistake of thawing and draining my frozen rhubarb.

Rhubarb Kisel (Кисель – a thick Russian drink served cold or hot)

Yields 4 servings

4 cups chopped rhubarb

2 tbls sugar (add more to taste if using tart rhubarb)

½ a lemon (for zest)

4 cups water

2 tbls corn starch

Fresh mint (optional, cinnamon may also be added as an alternative)

Place chopped rhubarb and water into sauce pan and bring to a boil. Boil for 10 minutes. Strain out the rhubarb pulp by pouring the liquid though a strainer into a separate container. Use a spoon to press the rhubarb in the strainer so as to remove as much juice as possible. Return liquid to the pan and add sugar, zest from1/2 a lemon, and a squeeze of lemon juice. In a small bowl, dissolve the starch in ½ cup cold water and then stir it into the liquid. Bring it to a boil, stirring constantly. Remove from the heat and let cool. It may be served warm or cold. Mint leaves may be added to each cup for extra flavor.