It’s hard to believe we’re already halfway through spring. The sun keeps inching northward along the horizon, and the trees are nearly fully leafed out now—except for the late risers like ash and black walnut, who always take their time. We were just noticing that it’s only a couple of months until summer solstice!
Mid‑Spring Opening Begins Tomorrow
Our mid‑spring opening starts tomorrow, Friday, April 24, and runs through Sunday, May 10.
Hours: 1PM–5PM daily
Special Gathering: Saturday, May 2, 9AM–6PM
We’ve updated our offering list and will refresh it each Wednesday so you can see what’s available as the season unfolds. We’ll also be at the Nicholasville Farmers Market this Saturday, April 25, from 9AM–1PM.
What’s Coming Out of the Garden
We’ve just begun harvesting broccolini and kale – small amounts, but enough to share. Slow Cooker Italian Chicken and Broccoli Bowls made an appearance in our kitchen this week, and the recipe is included below if you’d like to give it a try. Kale smoothies have also been a steady delight.
Broccoli and cauliflower heads are starting to form, and we may have some available next weekend if the weather cooperates. We’ll keep you posted.
Transplants, Weather Watching, and Greenhouse Shuffle
Tomatoes, eggplant, stevia, bergamot, and more are heading to the garden this week. They’ve outgrown the greenhouse and are ready to stretch their roots. We’re hopeful the danger of frost has passed, but we’re not letting our guard down just yet. The row cover is still standing by.
Sunday and Monday nights had us on pins and needles as temperatures dipped into the high 30s. No frost this time. A small exhale.
Once the greenhouse is cleared out over the next few days, we’ll start another round of herbs and cucumbers in the seed room. Out in the garden, we have more potatoes to plant, along with beans, okra, corn, and squash. New acorn squash seeds arrived this week, and we’re already dreaming of fall recipes—but for now, we’re content with what’s growing, tending, and coming into form.
Come Visit
We hope you’ll stop by, either here at the farm or at the market. We’re always glad to chat, walk the path, and show you what’s waking up and taking shape this week.
Slow Cooker Italian Chicken and Broccoli Bowls
Ingredients
2 cups low-sodium chicken broth
1 1/2 cups long-grain brown rice
1 cup water
1 medium yellow onion, diced
2 cloves garlic, minced
1 teaspoon dried Italian herb blend, or 1/2 teaspoon dried thyme plus 1/2 teaspoon dried oregano
1 teaspoon kosher salt, plus more as needed
1/2 teaspoon red pepper flakes (optional)
1 pound boneless, skinless chicken thighs, cut into 1-inch chunks
1 (15-ounce) can cannellini beans, drained and rinsed
1/2 cup grated Parmesan cheese, plus more for serving
1 large broccoli crown (about 12 ounces), cut into large florets (we used our broccolini)
Directions
1. Place the broth, rice, water, onion, garlic, herbs, 1 teaspoon salt, and pepper flakes if using in a 5-quart or larger slow cooker and stir to combine. Spread out the rice mixture so that it is in an even layer and submerged in liquid. Season the chicken with salt and place in an even layer over the rice. Cover and cook 3 hours on the LOW setting.
2. Add the beans and cheese, stir to combine, and spread back into an even layer. Place the broccoli over the rice in an even layer. Cover and cook until the rice is tender, 1 to 1 1/2 hours more on the LOW setting. Serve topped with more Parmesan.
Nutrition
Amount per serving
Serving size: Serves 6
Calories: 414
Total Fat: 7.7g
Saturated Fat: 2.9g
Sodium: 558.3mg
Total Carbohydrate: 56.9g
Dietary Fiber: 6.3g
Sugars: 1.8g
Protein: 29.8g
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