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Flying Pig Garden

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Reserve Your Preserves Today!

Next week is a big week for the Flying Pig Farm.... all that work that Sonia and Steve have been doing in the garden are paying off and you get to enjoy the fruits of their labor.  To make this as easy and organized as possible,  if we may ask you to send Sonia an email at flyingpiggardens@gmail.com, requesting what you would like and quantities. Even if you have mentioned to Sonia you would like something, please reconfirmed with an email and not just tell her at the studio or leave a message on the machine. Heres the list of goodies coming in and yum do they sound awesome.  Cost for jam is canning jar$5.00:

  • apricot
  • blueberry
  • cherry
  • sweet cheer/rhubarb
  • tart cherry/rhubarb
  • plum with Grand Marnier
  • plum

Pickles, salsa and relish are $4.00Pickles-300x300

  • kosher dill pickles
  • pickle relish
  • salsa
  • peach salsa

For some of these items , quantities are very limited. Sonia will fill orders as they come until supplies are gone.   Also returning the jars with the rings would be a nice thing to do, as they cost around $1.00 and can be reused!

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Yummy Tomatoes and Peppers Coming Monday!

Sonia has a bunch of tomatoes to bring in on Monday, along with some hot peppers. Theyheirloomtomatoes will be available in between class sessions.  To help everyone out, if you can please come in 10 minutes before the hour, so classes don't need to get interrupted in the middle of class that would be great!  Thanks for your

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Life and Summer's too Short!

As the saying goes,  life's too short not to enjoy it!  Sonia has made the decision to close the Flying Pig Garden for a while.  As much as she loves providing veggies for the Studio clients, it takes a lot of work to get all those garden goodies ready to share.  After a heart to heart with Steve, they have decided summer is to short and fleeting to try to get all that produce together in her time off.   Sonia will be busy canning, making salsa (when the tomato's are ready) and pickling items for sale later this summer.   We will let you know when those will be available!  For now get out and support your local farmers market, Plowboy and other stores in town that sell local valley grown produce.  There are a lot of people out there growing amazing food and they deserve our support!

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This week at the Flying Pig Garden!

Sonia reports we should have some goodies on Monday at the Studio, weather permitting!  We are hope you are enjoying this rain as much as the garden!  Here is a list of what will be available: spinach; chard; salad greens; peas (limited!); carrots. Might even have some red Romaine...  ALSO, if you have jars from last year, the canning and jam season is starting and Sonia could use any jars you have from last years purchase.  If you have extra jars floating around and not using them she could use those too!  Just drop them by the studio.  

 

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This week from the Flying Pig Garden!

Sonia says she should have;  spinach, salad greens; stir-fry greens (mizuna, arugula, various choi's, chrysanthemum greens); chard; maybe peas (limited amounts); arugula; and hopefully a few more pak choi!  This weeks tasty greens will be available after 9 am on Monday.  If you can't make it in, email Sonia and she can try to reserve some for you! flyingpiggardens@gmail.com

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News From Flying Pig Garden!

Sonia wanted everyone to know that she will have new and fresh produce available every Monday at the studio.   We will try to send you an idea prior to Monday what is coming for that week.  If you want to place an order for something or need it on a different day, please email Sonia at flyingpiggardens@gmail.com.   If you want something and can't make it on Monday to pick up let her know also, she can hold it for you a day.   There may be a few items left on Tuesday, but so far it seems to be going pretty quickly.  For those who received some yummy greens this week, we hope you enjoyed them!

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Get Your Yummy Greens!

The Flying Pig Garden, is open for business (yay) and harvest is huge!   Monday July 8th and Tuesday July 9th Sonia will be MP900382801bringing the first harvest of the summer greens!  Yum!  This harvest will include, LOTS of salad greens and chard, arugula, spinach, asian greens/ stir fry greens, rosemary; tarragon; Yukina savoy (type of bok choi); Pac Choi (ditto); Bok Choi; Asian greens (for salad or stir fry),  Peas are blooming, so we may get into those in the next several weeks. She will have these available for sale after 9 am.   With all these wonderful greens if you haven't tried a green smoothie now would be an awesome time try.  We've includes a basic smoothie recipe that you can change-up as you want, as additional fruits and veggies come into season.  

Basic’s on Green Smoothies, from Lisa Bova Health and Wellness Coach. 

You don’t need a fancy blender to make great smoothies.  Although they do help, here are a couple hints on making smoothies with any blender, I have even used my Cusinart immersion blend in a pinch.  The key to making a delicious green smoothie is to blend, blend, blend! Contrary to what most people think, you don’t have to have a high-speed blender to make a decent green smoothie. (Although it is definitely easier!) Start with 2 cups of your favorite liquid and 1 cup of greens. If you don’t have a high-speed blender with a powerful motor, begin by blending your greens and liquid before adding any fruit or supplements. This will ensure that your greens are completely liquefied because no one likes chunks in their green smoothies.

Another key to creating a proper texture is to use frozen fruit and no ice. Most blenders can’t blend ice completely so you end up with icy chunks in your smoothie. Instead, frozen fruit blends to create a creamy texture and natural sweetness without the chunks.

Frozen bananas in particular are a great way to bulk up a smoothie. Simply peel ripe bananas, chop them up, and freeze them overnight. I always keep a batch of these in my freezer for smoothies

Basic Green Smoothie Recipegreen smoothie

Ingredients: 

  • 1 cup of raw greens (kale, chard, collards, spinach, etc)
  • 2 cups liquid (non-dairy milk, fresh juice, coconut water, green tea, or water)
  • 1 frozen banana (remove the peel, cut into 1-inch slices, and freeze overnight)
  • 1 cup of frozen berries (strawberries, blueberries, raspberries, and/or blackberries)
  • when you get the hang of this change it to 2 cups raw greens, 1 cup liquid and one cup fruit. 

Have fun and play with it!

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Winding the season down!

  The Flying Pig Garden is winding down for the season.  There may be a couple more items coming in and we will let you know, but the harvest is done and the garden is being put to bed for the winter.  We hope that you found a new veggie you liked or tried a new way of doing an old favorite for the garden.  Thank you to everyone who purchased some goodies!  Also, thank you to Steve and Sonia for sharing their love of veggies with all of us!  Today I listened to Dr. John Douillard from Boulder say you should eat 2/3 of each meal as veggies, 1/3 is protein and carbs.  With the help of The Flying Pig Garden many of us were able to do just that!  So, keep eatin' those veggies and start looking towards grounding foods for fall and winter.  Grounding foods are those found in root vegetables.  Roasted veggies or a root soup are great ways to get those moist grounding foods in our bodies as the season dries out and winter winds start to come our way soon!  What are your favorite ways to enjoy our fall veggies?  Let us know or post a recipe here on our blog!

 

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More Jams and Veggies

Wow, the Flying Pig Gardens is brimming with its fall harvest.  Sonia has been busy all summer making jams, tenderly nurturing, kale, tomatoes, potatoes and veggies galore.  Now they are ready for you to enjoy.  If you would like to place an order with Sonia please email her at flyingpiggardens@gmail.com and let her know what veggies you would like, there's kale, greens, potatoes, leeks and beets.  Right now there is plum, plum with a kick, cherry and a couple blueberry jams left.   Please check with her on availability and make arrangements for pickup. Don't forget to bring the jars and rings back and get 50 cents back!

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