If you like tuna salad and you like wasabi (or horseradish flavors), you will LOVE this super easy to make Open Face Tuna Sandwich with Wasabi Mustard Microgreens. I toasted a slice of homemade sourdough bread, spread some homemade fresh mayo (made using our farm fresh eggs), placed dehydrated tomato slices (made from our summer tomato harvest), spread a thick layer of tuna salad and topped it with wasabi mustard microgreens piled high on top.  Fresh. Delicious. FLAVOR BOMBASTIC.

If you need some wasabi mustard microgreens, be sure to come see us on Saturday when we pop up in the parking lot at 95 NM-344 (the old Independent Newspaper Building, where From The Ashes Comes Amore and Desert Edge Barbershop are located). As long as the weather cooperates--and right now it's looking great--we'll be there from 11am - 1pm or when we sell out, whichever comes first.

Make sure you also make time to check out From The Ashes Comes Amore. They usually have delicious pastries & coffee to enjoy on Saturday and an incredible selection of used books, herbs, and boutique items.

See all the details in the event flyer image below. Be sure to stop by the From The Ashes Comes Amore boutique shop while you're visiting with us. Lots of neat stuff to see there. Plus, I heard they're going to have freshly made danishes and croissants. We had one last week that was simply Aaaaamazing.

It's currently the OFF season (sort of) for us. Right now, we're growing Microgreens & Lettuce. We are planning to have pop-ups through the winter and spring and we will increase our offerings as more produce becomes available during the cold season.

Reflecting on the 2023 growing season, I can sum it up with just one word: CRAZY!
It started out great and we had our earliest set of tomatoes ever in the high tunnel. We even had ripe tomatoes before the end of June; but right after that temperatures skyrocketed for weeks without rain. All of our plants suffered due to the heat even though we have shade cloth and drip irrigation and we mulch. Most plants just don't do great with consecutive WEEKS of 100+ degree temperatures.  We lost more tomato plants than we ever have.

It's not all complaints and bad news, though. After the heat died back (and after Farmer's Market Season was over) we had the hugest harvests of tomatoes that we've ever had. I learned how to make some really incredible recipes with the glut of green tomatoes at the end of the season. And we had a ton of ripe tomatoes for our freezer & also dehydrated lots for the pantry. OH my...if you've never had dehydrated tomatoes on your sandwich in the middle of winter, you are missing out. They plump right up once in contact with mustard or mayo (or moisture from lettuce, etc.) .  Blew my mind, they are SOOOO good.

The crazy weather also served as a teacher to help me select what I believe will be more hardy varieties for this coming year. While we won't be growing 75 different varieties of tomatoes for plant starts this year, there will still be A LOT of amazing varieties to choose from--the best of last year and some new ones we want to trial this year. There will also be new several fabulous, exciting new additions to our plant start offerings for: cucumbers, squash, peppers, herbs, and flowers.

As for the summer growing season, stay tuned for our adventures in 2024. We are really excited about the possibilities. We hope you'll have fun growing with us. 🌼

 The holidays are over and I definitely need to cut back on the bread & potatoes.

So, how do you make a fast & easy, delicious, nutrition-packed, healthy breakfast without either bread or potatoes?  My answer is this No-Bread Bird's Nest Skillet. For size reference, the skillet in the pic is 6 inches.

Simply saute lightly in olive oil: finely sliced onion, sliced/chopped fresh cabbage, and green chile for a couple minutes. You can also add other sliced/chopped greens such as: spinach, kale, chard or bok choy, etc. Chopped zucchini also works really well.

Once your cabbage and/or other greens are slightly warmed and brightly colored, add as much microgreens as you like and toss around for 30 seconds to 1 minute on medium heat; then, make a well (hole) in the center and crack an egg into it; cover the egg with a small, clear glass lid so you can watch the egg cooking, trying not to take the lid off too often. Once the egg is cooked to your liking, you can add fresh pico (or salsa). Other delicious optional add-ons: a smidge of finely grated cheddar or crumbles of goat cheese or queso fresco. Enjoy. It is YUMMMMMOlicious.

DATES: Saturday, 1/13/2024 *and* Sunday, 1/14/24
TIME: Each day from 11am - 1pm or we sell out, whichever comes first.
LOCATION:  In the parking lot at 95 NM-344, Edgewood, NM.
That's the old "Independent Newspaper" building; it's where From The Ashes Comes Amore and the Desert Edge Barbershop are. YES--we have spoken with and received written permission from the property owner.

WHAT will we have available:
Limited amounts each day-->Farm Fresh Lettuce and Microgreens. Microgreen varieties will include: Sunflower, Pea, Broccoli, Rambo Radish, Wasabi Mustard, Sandia Spicy Mix, and East Mountains Mix.
I will also have a limited number of Gaillardia seed packets available for sale. Gaillardia (pictured above growing on our farm in 2023) is also known as Blanket Flower and it is a wonderful, beautiful perennial flower.

Is it ORGANIC?
SowThankful Farm is not certified organic. There are very strict USDA RULES about labeling products as organic and that comes with lots of hoops and a hefty price tag for the certification process. Additionally, there's a lot of ummm "uncertainty" about the integrity of the "organic" labeling system -- reference: https://www.newyorker.com/.../the-great-organic-food-fraud 
There are other articles out there if one spends some time researching, including this one: https://reason.com/2023/02/04/the-usda-cant-stop-organic-food-fraud/ 
And this one: https://modernfarmer.com/2023/10/can-you-trust-organic-label/
And there are others.
For the amount we produce (we grow crops on less than 3/4 acre at this time) it's not worth the hassle and expense for the certification. I can tell you this: We do NOT use any synthetic chemical fertilizers. We do NOT use any synthetic chemical pesticides. I started growing food because I don't want to consume pesticides and other nasty synthetic chemicals. We eat the same lettuce, veggies & produce that we sell.