Cricket Song Farm

Cricket Song Farm

Tuesday, June 30, 2015


My booth August of 2011
(photo used by permission)
Just to let you know, ALL the produce we take to market is grown by us and governed by our own HIGH standards. 
This year is a bit scrambled, I will be attend the Market closest to where I am at..... at the moment.  For instance if I am down at the farm and pick on a Friday, I will hit the Friday night and Saturday Markets on my way back up north.  Look for me at the Provo Park or at the Town Center in Spanish Fork.  If I happen to stay at the farm for the Weekend you will find me at Cedar City in the IFA parking lot.  And of course when I am in Roosevelt look for me at the City Park.
Sorry, it is a bit like looking for a needle in a haystack!
Summer CSA deliveries in Roosevelt will begin in mid July. 

Friday, June 26, 2015

Farm to Fork Restaurant

In Taos New Mexico just as you are coming into town is a quaint little restaurant featuring organically grown farm produce.  They also source products from 20 other local farmers.  Of course we had to stop in for breakfast.  It was delicious. Organic egg frittata filled with fresh vegetables, new potatoes, bacon and a yummy sauce all provided by fellow farmers just down the road. I tip my Farmer's Hat to you, it was a great dining experience!  

After breakfast we went for a stroll through the whimsical yard and beautiful garden

No chemicals or sprays used here, just good old fashioned pulling weeds by hand.

If you are ever in the area be sure to stop in for a bite.  They also have a wide variety of baked goods.  

Monday, June 22, 2015


Whew, I harvested 3 large piles of Rhubarb on my last trip to the farm.  Ended up with 60 pounds!  Called my sister to see if she wanted to take it to market, but she was was way up in a tree harvesting cherries.  She had to get them picked that evening and didn't have time to make the trip up to get the rhubarb.
 I hauled 3 big bins full back up with me and cut and bagged the Rhubarb putting 10, one gallon sized bags in the freezer.  I will be making jam, lots of jam, pies, etc. later.  Rhubarb freezes extremely well, just cut in about 1 inch chunks, bag in a heavy duty freezer bag and remove as much air as possible before freezing.
There are many good recipes for making rhubarb jam mixed with all kinds of different fruit and ingredients on the Internet.  I do however, want to share one of our families favorite ways to use rhubarb.
Hot Rhubarb Compote
Simply chop rhubarb into small chunks and put in a sauce pan.  Add sugar to taste and a little water....not to much.  Cook until Rhubarb has softened, and has a thick consistency, drizzle over a good french vanilla ice cream.  YUM!
This is also great over pancakes or waffles.

Just a reminder as Farmer's are hauling their produce to Market.  Please support your

local growers! 
 Some markets allow farmers or middle-men to bring in produce from other states, or from the far reaches of the corner of your state, traveling over 400 miles one way!   When you support your local growers, monies spent stay in your area or community supporting local businesses and those around you. Support your small local growers so they can continue to grow you the freshest, most nutrient dense fruits and veges available.  A product picked just hours or minutes before market still has all the vitamins and minerals your body needs.
So be good to yourself and your community!


Wednesday, June 3, 2015

Italian Spinach and Parmesan Cheese Balls

I hope every one's garden is producing an abundance of Spinach.  This recipe for spinach balls is delicious served over spinach noodles and covered in home-made Alfredo sauce.

Or  fill a 9x13 baking dish with the boiled Spinach balls, cover with tomato or pasta sauce and grated Parmesan  cheese.  Bake for 30 mins.

Chop several large bundles of spinach into bite size pieces.  Saute in a hot skillet with splash of olive oil.  Saute until wilted but not soggy.  Remove from skillet and have chopped mushrooms and onions ready to put into the hot skillet. ( Can be made with or without these )
In a large mixing bowl combine wilted Spinach, 2 eggs beaten, 1/2 c. Italian Bread Crumbs, 1/2 cup grated Parmesan and 1/2 Ramono cheese, 2 Tbs. olive oil or butter.
  Add sauteed mushrooms and onions.
It should be the consistency as pictured above. (will hold it's shape)  if not add more bread crumbs
 or a bit of flour to thicken.
Drop by large spoon fulls into a bowl containing flour and roll it around coating well.  Set on parchment paper placed on a large baking sheet.  Refrigerate for 20 or so minutes while you are waiting for a large pot of water to boil.  Drop several at a time into boiling water.  When they float to the top remove and drain.  To finish cooking, place in a lightly greased baking dish, drizzle with olive oil and sprinkle with grated Parmesan Cheese.  Put under the broiler until toasty golden brown turn and brown both sides.

Sorry didn't take a picture of the finished ones.  Just a word of advice, even though you may feed your family home-grown food from the garden and backyard, it certainly doesn't mean your children's friends will appreciate your efforts or this recipe.  That is except one of my teenage son's friend.  After happily consuming a large number of home-made goat cheese and chopped sage stuffed, battered and fried zucchini blossoms, several cucumbers and a couple of  Delicious Heirloom Tomatoes he exclaimed, "Boy you guy's certainly do eat weird, but it sure does taste good!"

Try these they are delicious!