Order Form for Vegetable Garden Plants

Click here for the order form!

Here’s our latest farm venture: growing vegetable starts for your garden! We’ll be growing 15 different types of vegetables from seed to garden-ready plant for you to plop down in your garden. If you’ve never had a garden before, don’t worry! These little guys will be easy to plant; just dig a hole and put the whole thing in. We’ll be growing them in soil squares, rather than plastic pots, so transplanting is a breeze. We can also help you plan your garden to help you make sure all of your plants will have enough space.

If you aren’t sure how many plants to get, we have some suggestions for you! We’ve put together two garden kits: a “smaller family kit” for 1-2 people, and a “traditional family kit” for 3-5 people. If you have picky eaters in your family, let us know and we can substitute some other plants for those less desirable ones! Here’s what we put together:

Small Family Garden: (1-2 people) This plant package includes: 3 beet plants, 2 broccoli plants, 1 brussel sprout plant, 1 cabbage plant, 2 celery plants, 10 white onion starts, 5 red onion starts, 1 pepper plant, 1 summer squash plant, 1 winter squash plant, 1 tomato plant, 1 cherry tomato plant, and 1 watermelon plant.

Traditional Family Garden: (4-5 people) Thislant package includes: 6 beet plants, 4 broccoli plants, 1 brussel sprout plant, 2 cabbage plants, 3 celery plants, 20 white onion starts, 20 red onion starts, 3 pepper plants, 1 pumpkin plant, 1 zucchini plant, 2 summer squash plants, 1 winter squash plant, 2 tomato plants, 1 cherry tomato plant, and 2 watermelon plants.

If you’d like to purchase vegetable garden plants from us you can use our order form linked above! Return the form with a 50% deposit as soon as you can, preferably by April 1st. Your plants will be ready for pick up on Memorial Day, Monday, May 28th, after noon. If you can’t make it that day we can hold them until a better time!

Thank you for your interest, and happy Spring!!

A big weekend for the farm and inn

It’s only 11:30 am on Saturday, but already it’s been a big weekend for the farm and the inn!

Yesterday we welcomed our first official guests. It was a lot of fun, a great way to meet some interesting new people, and a good learning experience. Hopefully we can make the next guests’ stay even better!

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We also made an important sale on the farm. Our first baby goats born on the farm three weeks ago were sold, with their mother, to a man with a few other small goats. He has a goat play ground! I’m sure all three girls will really enjoy themselves there. Importantly, their absence opens up space for the next babies that will be born in just a few weeks! We will miss those rascals, though.

Tomorrow is the third annual Bloomfield Rotary Club “Soup-er Bowl”. We will be bringing a Rustic Vegetable Lamb Stew, representing our farm and inn. Check out the recipe below!

I have a feeling things are going to really start picking up soon!

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Rustic Vegetable Lamb Soup
1 Tbsp butter
1.5 lb boneless cut of lamb, trimmed and cut into small cubes (preferably Chicory Farm Dorper lamb!)
3 small onions, quartered
4 cups chicken stock
2 large potatoes, cut into chunks
2 carrots, thinly sliced
1 cup shredded cabbage
Sprig of fresh thyme, or 1/2 Tbsp dried thyme
1 tsp dried sage
1 Tbsp butter
2 Tbsp chopped fresh parsley, or 1 Tbsp dried parsley
Salt and pepper to taste

1. Heat butter in a large pan. Add the lamb and brown on all sides. Remove lamb and set aside.
2. Add the onions to the pan and cook until browned, about 4-5 minutes. Return the lamb to the pan and add stock, bringing to a boil. Reduce heat, cover and simmer for 1 hour.
3. Add the potatoes, carrots, cabbage, thyme, and sage, continuing to cook for another 40 minutes, or until the lamb and potatoes are tender. Remove from heat and let stand until the fat settles in the surface of the soup, about 5 minutes.
4. Skim off fat. Strain some of the liquid from the soup into a clean pot and whisk the butter and parsley in. Pour back into soup and serve.

We’re almost there…!

Just a few days ago on Friday, 2/10/12, our website finally launched! I created it using a wix.com template, and with my cousin Jim’s help we linked our domain, http://www.chicoryfarminn.com! It’s still under construction, but the basics are there and we’re looking forward to getting ourselves out there.

On March 1st we are opening our doors to the b&b officially for the first time! My father’s business, Doug Turnbull Manufacturing, is hosting an open house to showcase their new building. We hope to have all three of our guest rooms full for this event. Right now we’re working on the last minute renovations, like tiling the bathroom floor of the honeymoon suite, and staining the wood around the two bathtubs. I know we can finish in time, and I can’t wait to see the finished results!

Our inaugural baby goats

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Meet little Alice, one of our two first baby goats born at Chicory Farm! She and her slightly smaller sister, Ethel (8.5 lbs vs. 6.5 lbs) were born January 31st to Laura.  Their father was Theodore Roosevelt, a Cashmere goat.  Alice and Ethel may be small, but they’re already frolicking around and climbing on anything they can get their little hooves on.  More babies are scheduled to start arriving in March and April!  In all, we believe we currently have 12 pregnant goats, and 10 pregnant sheep.

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