Blue Skys Farm

chemical-free vegetables, herbs, and flowers--all grown in Cranston, Rhode Island

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Blue Skys News: products & market schedule, April 30

May 1, 2015 By Blue Skys Farm

Visit us this coming week:

Farm Fresh Rhode Island Winter Farmers Market
Hope Artiste Village
1005 Main St, Pawtucket
Saturday, 9am–1pm
(ends May 9)

Thundermist Health Center Farmers Market
450 Clinton St, Woonsocket
(inside lobby, 1st floor)
Tuesday, 3–6pm

What we’ll be selling:

  • Baby Arugula
  • Spinach
  • Mixed Greens (from Pak Express Farm)
  • Lettuce Mix (new)
  • French Breakfast Radish (ooh la la!!)
  • Onions (from Zephyr Farm)
  • Carrots (from Scratch Farm)
  • Eggs (from Pak Express Farm)
  • Potted Herbs
  • Tomato Seedlings
  • Seeds (from Small State Seeds)

 

______________________________________________________

 

Creamed Greens Recipe

It’s leafy greens season! Get the most of your greens by learning many different ways of preparing them. This recipe for creamed greens is delicious, and a great way to get greens into people who wouldn’t normally eat them! As an added bonus, the natural healthy fats in the butter and cream actually help our bodies to absorb the nutrients in the greens, making this a surprisingly healthy and nutrient-dense dish. (source: Liz Wolfe, Eat the Yolks)This recipe is an adaption of a recipe for creamed kale, from the Primal Blueprint Cookbook by Mark Sisson.

Ingredients:

  • 1 bunch leafy greens such as kale, collards, Swiss chard, spinach, or arugula (or a mix of some!)—thick stems removed and coarsley chopped
  • 3–4 tablespoons unsalted butter or ghee
  • 1 cup heavy cream
  • salt and pepper
  • freshly grated nutmeg (optional)
Melt butter in a large skillet or a saucepan over a medium-low heat. Add greens and cover to slightly steam, for about 4 to 5 minutes (less time for lighter greens like spinach or arugula; more time for heartier greens like kale or collards). Check kale and stir or turn it to cook evenly, making sure kale and butter don’t burn at the bottom of the pan. When kale is limp and about halfway cooked, pour cream all over kale and turn up heat to medium for 1 to 2 minutes. When cream is bubbling, reduce heat so that it just slightly simmers uncovered. Cook for another 3 to 5 minutes, stirring once or twice. Kale is done when it is tender and cream is thickened and reduced by about half. Season to taste with sea salt, black pepper, and nutmeg.Serves 2–4.

Filed Under: Farmers' Markets, Recipes

Read more in the Archives about Our Products

arugula ashwaganda root beans bouquets carrots celeriac celosia crooked neck summer squash dahlia dahlias eggplant escarole farm volunteers flowers Golden Beets gold of bacau roma pole beans greens herbs high tunnel hoop house lavender leeks lemon balm lisianthus nettles onions parsley Peony peppers potatoes radishes red bourdeaux spinach rocks Sanctuary Herbs of Providence shallots spinach squash Statice sunchokes sunflowers swiss chard tomatoes tropea onions turnip wreaths

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Where to Find Us

summer:
Pawtuxet Village Farmer's Market
Rhodes on the Pawtuxet
60 Rhodes Place, Cranston
Saturdays, 9am–12pm

winter:
Pawtucket Wintertime Farmers Market
Hope Artiste Village
1005 Main St., Pawtucket
Saturdays, 9am–1pm

Farm Fresh RI's Mobile Market

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Blue Skys Farm
“The care of the Earth is our most ancient and most worthy, and after all our most pleasing responsibility. To cherish what remains of it and to foster its renewal is our only hope.” ― Wendell Berry

Farm Address:
35 Pippin Orchard Rd.
Cranston, Rhode Island 02921

Mailing Address:
242 John Mowry Road
Smithfield, Rhode Island 02917

Call Christina: 781-603-4894
Click here to email Christina

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