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Timing is Everything
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New for 2017: starting the week of Jan 8th, we will be charging sales tax on all items in our online store. Thank you for your understanding. 
Timing is Everything

One of the most important aspects of farming in the winter is timing. Due to the incredibly slow growth of plants between mid-November and mid-February, a crop seeded October 1st might be ready to harvest in December while the same crop seeded just one week later might not be ready until early March.  A one week difference in seeding can make a two month difference in harvest. In order to combat this slow growth, our goal in winter growing is seed crops so that they reach maturity just as their growth slows dramatically, allowing harvests from a stockpile of mature plants throughout the winter.

This being our first winter of growing in North Idaho, we miscalculated and planted many crops too early, providing bountiful harvests in October and November, smaller harvests in December, and even smaller harvests still to come in January and February. Crop re-growth will accelerate rapidly with the return of 10-hour day length in mid-February. Until then, though, our offerings will be quite limited.

That said, we are absolutely committed to providing fresh organic produce to Bonner County in the winter. We are taking meticulous notes, learning from our mistakes, and aiming to provide a wider variety of crops and more consistency of offerings in future winters. Your continued support through these lean dead-of-winter months will allow us to improve our skills as winter farmers and reach our goal of feeding greater Sandpoint year-round.

This week we only have sweet winter carrots to offer. They make a great snack eaten raw, are a flavorful addition to any stir-fry, and can be used to dazzle house-guests in the creative “Carrot Soldier” recipe described below.


Rest assured, all of our products are triple washed and certified organic by the Idaho State Department of Agriculture.  We hope to feed you soon.

Katherine and Spencer,
Moose Meadow Farm
Happy New Year from ALL of us at Moose Meadow Farm!

Carrot Soldiers

1-2# carrots, cut into 2-3" lengths
1 large chunk of butter
two bay leaves
sea salt to taste
fresh ground pepper black pepper
  1. Find an appropriately sized sauce-pan in which the sliced carrots will fit snugly when stood up side-by-side, like soldiers in an army.
  2. With your carrots tightly packed, put the chunk of butter on top of the carrots, tuck the bay leaves between them and season well with salt and pepper.
  3. Add enough water to come half way up the carrots and place the pan on the stove on high heat. Bring to a boil, then turn the heat down and cover with a lid. Simmer for about 20 minutes or until carrots are cooked.
  4. Take the lid off and let the liquid reduce until there isn’t any left. This will take about half an hour. Let the carrots sizzle gently in the butter for about 5 minutes until the bottom of the carrots are sticky-brown. Serve warm!
Carrots
Bunch
$3.50
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ORDERING INFORMATION:
  1. Our online store is closed Monday-Wednesday.  Check back on Thursday for our fresh offerings. 
  2. Ordering is open Thursday-Sunday for delivery the following Tuesday or Wednesday.
  3. Order and pay online.  You will be prompted to choose a pick up day and location, either TUESDAY in Sandpoint at Evans Brothers Coffee Roasters 514 Church Street 3:30-5:30pm or WEDNESDAY in Clark Fork at Annie's Orchard espresso 54025 Hwy 200 3:30-5:30.  You will receive an email confirmation with your order and pick up location.
  4. Call (208-304-6492) or email us (moosemeadoworganic@gmail.com) if you're having trouble ordering, or would like to pay with cash or check.
Copyright © 2016 Moose Meadow Farm, All rights reserved.

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