Welcome

We grow a large variety of vegetables, raspberries, bedding plants, herbs.  Our booth at the market changes with the season starting out mostly with plants and then, produce slowly takes over the space.  We offer a large selection, specializing in peppers, tomatoes, eggplant, watermelon and cantaloupe.  In the fall pumpkins, squash and gourds are available.  Our main growing season is May through October.

Our products are available at the following Lincoln farmers markets.  Saturday at the Haymarket, Sunday at the Old Cheney Road farmers market.   We also take orders by phone or email.

We began Selling at markets 25 years ago with the help of our teenage children.  Now our grandchildren help with the garden and in our booth.  They have learned to communicate with customers, count money back without the use of a calculator and how to earn money using their own hands.

We love to see our loyal customers returning each year.  It makes us feel great when we hear them say how much they enjoy our products.  We started with one card table 25 years ago and use two banquet tables plus a pickup loaded with melons, cantaloupe, pumpkins and squash.

 

News

Thank you to all our customers of the 2011 season and will look forward to seeing all our customers when the 2012 season starts.  Bob & Ruth Johnson

 Recipe  of the Month:

Baked Sweet Potato Fries

Ingredients

  • Olive Oil, for tossing
  • 5 sweet potatoes, peeled and sliced into 1/4-inch long slices, then 1/4-wide inch strips, using a crinkle cut knife
  • Oil
  • 1 tablespoon House Seasoning (recipe follows)
  • 1/2 teaspoon paprika

Directions

Preheat oven to 450 degrees F.

Line a sheet tray with parchment. In a large bowl toss sweet potatoes with just enough oil to coat. Sprinkle with House Seasoning and paprika. Spread sweet potatoes in single layer on prepared baking sheet, being sure not to overcrowd. Bake until sweet potatoes are tender and golden brown, turning occasionally, about 20 minutes. Let cool 5 to 10 minutes before serving.

House Seasoning:

  • 1 cup salt
  • 1/4 cup black pepper
  • 1/4 cup garlic powder

  Email - This e-mail address is being protected from spambots. You need JavaScript enabled to view it