Save the Date!
Saturday, May 5 & Sunday, May 6
Classes & Events
April 14, 10-11 AM
April 14, 1-2:30 PM
April 21, 10-11 AM
Growing Culinary Herbs
April 28, 10-11 AM
Square Foot Gardening
May 5 & 6, All day
May 5, 10-11 AM
May 12, 10-11 AM
June 9 - 10-11 AM
($15 materials fee,
this class only)
All classes are FREE but space is limited.
Come Visit Us!
Monday - Friday
10 AM to 5 PM
Saturday 10 AM to 5 PM
Sunday 12 PM to 4 PM
Spring Hours begin Monday, April 16th
Monday - Friday
9 AM to 6 PM
Saturday 9 AM to 5 PM
Sunday 10 AM to 5 PM
Greetings from the Farm!
I can now say with complete certainty that no two springs are ever the same! The warm temperatures last month caused the season to break a month early, while last year we needed an ark to get into the fields by May. This yo-yo spring is causing nature to respond accordingly, pushing everything hard and fast. And since no one is quite sure of the impact, we will continue to put one foot in front of the other, practicing patience and perseverance.
Harvest Shop Happenings
At the Farm, "we be food". In early Spring, ""we be herbs". The Greenhouse air is scented with the fragrant blend of culinary, medicinal, and aromatic herb plants. In the Harvest Shop, we have everything you need to grow, use, display, and dry these versatile additions to your garden. Come experience the richness of fine lavender, and while you're here, choose a fresh mint or zesty cilantro to add to your Spring salad!
| The Gardener's Greenhouse |
Ornamentals & Edibles
If growing your own food is something you've always wanted to do but didn't really know where to start, the Tait Farm Greenhouse is here to help. In addition to an abundance of enthusiasm and our collective growing experience to share with you, we now have bare root strawberries and asparagus crowns; a delicious selection of cold-hardy veggie seedlings; a tasteful array of herbs; and the best fruit shrubs and trees for your backyard garden.
| Field Notes |
What's "Growing On" in the Fields
The list of crops that we have already planted out and seeded in the fields is staggering considering it is just mid-April. Beets, kale, chard, spinach, peas, carrots... went into the fields nearly a month ago. They had to be irrigated in March and survive some very cold nights, but adaptation to extremes is probably our new normal. The high tunnels are beginning to pump out the greens and we expect to be singing in our salad bowls very soon!
CSA Information Day, Saturday, April 14, 1-2:30 PM
Come learn about our Community Supported Agriculture Program known as "Community Harvest" (2011 CBICC Quality of Life Award Recipient). There will be a short tour of our agriculture and a discussion about membership.
|The Happy Valley Gardener |Answers to your gardening questions
At the Tait Farm Greenhouse, we are passionate about offering our customers both inspiration and information to ensure the most successful gardening experience possible. We have found that an informal class setting is quite an enjoyable way to do just that. Listed below are the Gardening Classes we will be offering this spring at the farm - free of charge but space is limited so please call for a reservation - (814) 466-3411. Hope to see you there!
April 14 - Preparing the Garden
April 21 - Growing Culinary Herbs
April 28 - Square Foot Gardening
May 5 - Growing Great Tomatoes
May 12 - Fabulous Floral Planters
Feel free to submit your gardening questions to TFGardener@comcast.net.
Bon AppeTait!A Recipe from Tait Farm Foods
This light pasta salad stars the much anticipated spring vegetables and herbs: asparagus, peas, chives and parsley. Paired with our Lemon Vinaigrette, it makes a refreshing light luncheon dish on its own, as well as a delicious side dish for grilled salmon and chicken.
Pasta Primavera Salad
8 oz. shaped pasta (we like farfalle or mini penne)
8 oz. asparagus spears, cut into one inch pieces (2 cups)
1 cup (6 oz.) peas, thawed (or use fresh from the garden)
¼ cup chopped fresh parsley
2 TBS. fresh chives, snipped
4oz. (more to taste) Tait Farm Lemon Vinaigrette
freshly shaved pecorino romano cheese
Blanch (boil) the asparagus pieces (and peas if using fresh) in salted water for two minutes. Immediately plunge into iced cold water. Drain well. Boil the pasta according to the directions on the package. Drain and rinse well under cold running water. Combine the pasta, asparagus, peas, and herbs. Lightly dress the salad with the Lemon Vinaigrette. Set aside for ten minutes. Taste for seasoning; adding more vinaigrette, salt and pepper if necessary. Serve immediately, adding shaved pecorino romano cheese. Serves 4