Sat, 19 Mar 2011 03:35:57 -0800WeeblyTue, 15 Mar 2011 19:51:32 -0800http://www.bowiewoodsgarden.com/1/post/2011/03/spring-2011.htmlWe're getting geared up for the spring season here in the Bowie Woods!  So far we've planted beets, bok choy, radishes, potatoes, onions (red & yellow), shallots, & spring onions in the garden.

In the greenhouse, we've started our summer seedlings.  This year will be raising a variety of heirloom tomatoes, squash, peppers, & more.  Pics coming soon!

All of our ]]>Mon, 24 May 2010 08:49:16 -0800http://www.bowiewoodsgarden.com/1/post/2010/05/coming-soon.htmlThe garden is growing magnificently!  Should have some Swiss Chard (all colors!) this week at the Uptown Greenville Umbrella Market!  Coming soon...new potatoes (red & yukon gold) and zucchini (round and gold)!  Visit www.locavore-market.com to order produce from our garden as well as products from other local farmers!]]>Mon, 26 Apr 2010 21:51:13 -0800http://www.bowiewoodsgarden.com/1/post/2010/04/new-pics-in-the-photo-gallery.htmlWe posted some new pictures of the garden in the photo gallery.  I'm going to try and update these every week or two so you can watch the plants' development.  I hope you find it interesting!]]>Sat, 27 Mar 2010 12:15:14 -0800http://www.bowiewoodsgarden.com/1/post/2010/03/busy-busy.htmlWe're busy planting our spring garden here in the Bowie Woods. 

We're planting potatoes (Yukon Gold and Pontiac Red), onions, radish, swiss chard, lettuce, spinach, mesclun mix and more!

Also getting our transplants for the summer ready including heirloom tomatoes, peppers, and squash/zucchini.

Should start to harvest our spring veggies in about 30 days...so around May 1st. 

Beginning in April, you can still get other local products including meat, eggs, produce, bread, honey, jams/jellies and more thru our sister site: www.locavore-market.com]]>Thu, 04 Mar 2010 19:27:49 -0800http://www.bowiewoodsgarden.com/1/post/2010/03/getting-ready-for-spring.htmlI don't know about you, but spring just can't get here fast enough.  All this cold, wet weather has really put us behind in the garden.  We just need a few nice days in a row so we can get to work.

The good news is that our new online farmer's market and delivery service...Locavore Market...is coming together.  Should have the virtual store up and running in the next 3-4 weeks!

Become a Fan on Facebook:  http://www.facebook.com/pages/Locavore-Market/331027684053
Follow us on Twitter: http://twitter.com/Locavore_Market]]>Fri, 22 Jan 2010 14:59:24 -0800http://www.bowiewoodsgarden.com/1/post/2010/01/plans-for-the-2010-growing-season.htmlWe have big plans for the 2010 growing season! 

We are beginning a new project called Locavore Market.  We are partnering with other local producers to provide residents with a large variety of products including meat, poultry, bread, jams/jellies, pickles & more! 

In addition to greater variety, Locavore Market will also be offering home/office delivery as well as drop-off at local markets throughout the city of Greenville.

Visit www.locavore-market.com for more information.  The market will be open for business beginning April 2010. 

Thanks for your continued support of local agriculture in Eastern NC!]]>Sat, 18 Jul 2009 10:56:25 -0800http://www.bowiewoodsgarden.com/1/post/2009/07/recommended-reading.htmlI highly recommend Michael Pollan's book In Defense of Food. He discusses a lot of interesting food-related topics with his usual wit and humor.  While the book touches on the debate between organic vs. local, it takes it a step further by drawing a distinction between "food" and "food products".  He also offers an interesting perspective on our culture's obsession with nutrients and not food.  He suggests that this way of seeing food as mere nutrients, not whole foods, is what has been most detrimental to the way our society eats.  It is this paradigm (that nutrients are most important) which has allowed the proliferation of processed foods. 

Here's one of my favorite quotes discussing the importance and potential impact of buying local, sustainably grown food:
          ...before the resurgence of the farmer's market, the rise of the organic movement, 
            and the renaissance of local agriculture now under way across the country, 
           stepping outside the conventional food system simply was not a realistic option
           for most people. Now it is.  We are entering a post-industrial era of
           food...the  more eaters who vote with their forks for a different kind of food, the
           more commonplace and accessible such food will become....Eaters have real
           choices now and those choices have real consequences, for our health, the
           health of the land and the health of our food culture--all of which...are
           inextricably linked.

]]>Sat, 11 Jul 2009 17:43:19 -0800http://www.bowiewoodsgarden.com/1/post/2009/07/squash-recipes.htmlHere's a couple of ideas on how to use summer squash and zucchini:

Oven-Roasted Squash

 - 1 medium zucchini

- 1 medium yellow squash

- 1 small onion

- 2 T olive oil

- 1/2 teaspoon poultry seasoning

- salt and pepper (to taste)

Preheat oven to 425.  Toss veggies with olive oil in a mixing bowl until evenly coated.

Combine poultry seasoning with salt and pepper and sprinkle over veggies. Toss to coat and then spread evenly on a baking sheet.

Roast for 20-25 minutes, turning with tongs halfway through cooking time. 

Stuffed Patty Pan Squash (vegan)

-4 medium-sized patty pan squash
-1 small onion, chopped fine
-1 stalk celery, chopped fine
-1/2 bell pepper, chopped fine
-2 cloves minced garlic
-1 tsp. thyme
-1/8 tsp. cayenne
-1/8 tsp. black pepper
-1/2 tsp. oregano
-1/2 tsp. basil
-1/2 tsp. fennel seed
-1/4 tsp. rubbed sage
-1/2 tsp. salt (optional)
-1 can (15 ounces) great northern beans (or other white beans), rinsed and drained

Place the squash flat side down in a large pot. Add about 1 inch of water, cover, and bring to a boil. Cook for about 8 minutes, until a fork easily pierces the top of the squash. Remove from the pot and set aside to cool.

When cool enough to handle, slice off the top of the squash and use a melon baller to scoop out the flesh from the inside. Be sure to leave a wall of at least 1/4-inch of flesh on all sides of the squash. Turn them upside down to drain, and dice the scooped out flesh coarsely.

Preheat the oven to 375 F. Sauté the onions, celery and bell pepper in a large, non-stick skillet for about 5 minutes until soft; add garlic, diced squash, and remaining seasonings and cook for another 2 minutes. Add the white beans and cook on low heat for about 5 minutes.

Place the squash in an 8x8-inch baking pan. Spoon the stuffing into each shell; be sure to really pack it into the shell, and don't be afraid to over-stuff them. Pile any stuffing that remains into the center of the baking pan, right between the squash.

Bake for about 20 minutes or until the tops begin to brown. Serve with additional stuffing. Serves 2 as a main dish or 4 as a side

]]>Fri, 10 Jul 2009 11:32:42 -0800http://www.bowiewoodsgarden.com/1/post/2009/07/tomatoes-arugula-squashzucchini.htmlThis Saturday we'll have cherry tomatoes, arugula, summer squash & zucchini.  Visit us at the Tipsy Teapot from 9am-noon.

]]>Tue, 30 Jun 2009 09:56:02 -0800http://www.bowiewoodsgarden.com/1/post/2009/06/tipsy-teapot-this-thursday-noon-2pm.htmlDue to the holiday this weekend, the farmer's market at the Tipsy Teapot will not be open saturday.  Get squash for your July 4th cook-out early! Visit us this Thursday, July 2nd at the Tipsy Teapot from noon-2pm!

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