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Posted 9/18/2016 9:30pm by Elaine L. Lemmon.

Our heirloom tomatoes are coming on strong! Now is the time to get your organic tomatoes in bulk so you can make sauce, salsa, and soup. We'd be delighted to take your order or have you stop in this coming Saturday. Here are the details:

Order now for pick up starting at 5:30pm Monday, September 19 or Tuesday, September 20. Simply email me the number of pounds you'd like by Monday at 1pm for Monday evening pick up, and Tuesday by 1pm for Tuesday evening pick up.

OR stop by the farm and hand select your heirlooms from our bountiful porch market that we will have set up on Saturday, September 24th, 9:30am-1:30pm.* Our market will have other produce to choose from like sweet and hot peppers, herbs, cherry tomatoes, greens, okra, and more!

Pricing for bulk heirloom tomatoes is as follows:

Up to 5lbs - $3.00/lb
Over 5lbs - $2.75/lb
Over 10lbs - $2.50/lb
Over 20lbs - $2.00/lb
Seconds - $1.50/lb

*If you register for our Winter CSA at our market on Saturday 9/24, you'll get $10.00 off your market day purchase.

Elaine L. Lemmon - Farmer/Owner
Everblossom Farm

Our mission is to provide you with superior quality food and maintain our farms environmental and economic health, while respecting the beauty of the physical and spiritual aspects of our farm and community.

Posted 7/24/2016 10:03am by Elaine L. Lemmon.

Happy Sunday, Everyone! This is Everblossom Share Member Deanna taking over the blog today. Summer is in full swing here on the farm. It’s blue skies all around, and this abundant sunshine is doing wonders for the crops - we’re all in for a treat! While we may not love the heat too much, the tomatoes surely do. Who’s ready for cool cucumbers and golden colored sweet carrots? Yeah, you are. 


The Everblossom crew works incredibly hard to bring these amazing ingredients to your table. This hot, dry weather creates some challenges for farmers, namely when the rain doesn’t seem to cry from the sky and drought sets in. The team here is resilient, working around the clock to irrigate during the evenings and nights once the blazing sun disappears. As a result of their determination, rows and rows of vegetable candy as far as the eye can see. I’ve been enjoying all these goodies this summer and I’d like to pause for just a moment and express my personal gratitude and give a round of applause to this impressive farm. 


There’s something special about the pace of summer. The heat forces us to slow down and I’d like to think that our senses become heightened during this season. The aroma of basil, the campfire smoke that lingers in the air and sticks to our cotton t-shirts, the feel of delicate raspberries in the palm of our hands, the burnt orange and crimson of summer tomatoes, and the entirety of this seasonal taste lingering on our palates. Folks, I hope you’re soaking it all up!




If for some reason you grow tired of eating these ruby jeweled candies straight from the container, scones are a great addition to those weekend brunches with friends and family.



Who needs flowers when you have bouquets of thick, brilliantly green basil leaves?




Add a little sunset color to your salads with these beautiful tomatoes!


Also, just a reminder to stay hydrated out there during this summer heat. 


Melons are can do this!


Posted 2/9/2016 1:12pm by Elaine L. Lemmon.

We've extended our early bird discount!
Register for a standard share before March 1st and you'll get $10 off.
Use coupon code "Earlybird".

Posted 1/13/2016 3:01pm by Elaine L. Lemmon.


Our Summer 2016 CSA
is officially open for registration!

 Click here to become a member.

Use coupon code Earlybird by Jan. 31 to save money on a standard share.

Love our BYOB shares where you shop online to customize your box?
Register by January 31 and we'll give you money to shop.

Posted 12/4/2015 9:07am by Elaine L. Lemmon.

We know that after Thanksgiving you might still be a little tired from all of the meal prep, especially when December can be such a busy month with shopping and work, so we found some quick and easy one pan recipes to get you through the weeks. Lets face it, with it getting dark out sooner in the day we're all tricked into going to bed earlier, at least the interns are.They're delicious and the clean up time is drastically reduced because everything cooks in just one pot!




  • 1/4 cup smooth peanut butter
  • 1/4 cup water
  • 1/4 teaspoon toasted sesame oil
  • 2 tablespoons soy sauce
  • 2 teaspoons sambal oelek
  • 2 teaspoons rice vinegar
  • 4 skinless chicken thighs
  • 1 bunch Broccolini


Preheat broiler. Mix together peanut butter, water, sesame oil, soy sauce, sambal oelek, and rice vinegar. Toss chicken thighs and Broccolini in sauce, and place on a rimmed baking sheet. Broil 10 inches from heat until chicken is cooked through, about 10 minutes (watch to make sure it doesn't burn).






  • 3 tablespoons vegetable oil, such as safflower
  • 1/3 cup all-purpose flour
  • 2 red bell peppers (ribs and seeds removed), chopped
  • 1 medium onion, chopped
  • 4 garlic cloves, chopped
  • 1 teaspoon dried oregano
  • Coarse salt and ground pepper
  • 1 package (10 ounces) frozen, cut okra
  • 8 ounces smoked (precooked) andouille sausage, halved lengthwise and sliced 1 inch thick
  • 1 rotisserie chicken (about 2 1/2 pounds), skin and bones removed, meat shredded (about 4 cups)
  • Store-bought or homemade cornbread, for serving (optional)


  1. In a 5-quart Dutch oven or heavy-bottomed pot, heat oil over medium. Add flour, and cook, whisking constantly, until pale golden, 5 to 7 minutes. Stir in bell peppers, onion, garlic, and oregano; season with salt and pepper. Cook, stirring occasionally, until vegetables are crisp-tender, 10 to 12 minutes.

  2. Add 4 cups water; stir in okra and sausage. Bring to a boil. Stir in shredded chicken, and warm through, 1 to 2 minutes. Season with salt and pepper; if desired, serve with cornbread.




  • 3 pounds beef chuck, trimmed of visible fat and cut into 1 1/2-inch cubes
  • 1/3 cup tomato paste
  • 3 tablespoons balsamic vinegar
  • 2 tablespoons all-purpose flour
  • Coarse salt and ground pepper
  • 1 pound medium onions (about 2), cut into 1-inch chunks
  • 1 pound small white or red new potatoes (about 6), well scrubbed, halved if large
  • 1 pound carrots, cut into 1 1/2-inch lengths
  • 6 garlic cloves, smashed
  • 2 bay leaves


  1. Preheat oven to 350 degrees. In a Dutch oven (5-quart) with a tight-fitting lid, combine beef, tomato paste, vinegar, and flour; season with salt and pepper.

  2. Add onions, potatoes, carrots, garlic, bay leaves, and 3 cups water. Bring to a boil. Cover, transfer to oven, and cook until meat is fork-tender, 2 to 2 1/2 hours. Remove bay leaves and, if desired, season with salt and pepper before serving



  • 2 tablespoons extra-virgin olive oil
  • 2 shallots, diced small
  • 2 garlic cloves, minced
  • 1 teaspoon fresh thyme, leaves
  • 1 1/2 cups Arborio rice
  • Coarse salt and ground pepper
  • 1/2 cup dry white wine
  • 1 medium butternut squash (2 pounds), peeled and diced medium (4 cups)
  • 4 cups low-sodium vegetable broth
  • 1 bunch black (Tuscan) or curly kale, tough stems removed, cut crosswise into 1/2-inch-thick strips
  • Grated Parmesan, for serving


Preheat oven to 400 degrees. In a medium Dutch oven or heavy ovenproof pot with a tight-fitting lid, heat oil over medium-high. Add shallots and cook, stirring occasionally, until soft, about 3 minutes. Add garlic and thyme and cook until fragrant, about 1 minute. Add rice and cook, stirring frequently, until opaque, about 3 minutes; season with salt and pepper. Add wine and cook, stirring, until completely absorbed, about 2 minutes. Add squash and broth; bring mixture to a boil. Stir in kale. Cover, transfer to oven, and bake until rice is tender and most of liquid is absorbed, about 20 minutes. To serve, sprinkle with Parmesan.


Don't forget to let us know how your renditions of these turn out! Tag us, email us, tweet us, whatever you'd like, just enjoy your dinners.

*all recipes taken from where you can find more one pot recipes to get you through the week


Posted 12/3/2015 9:47am by Elaine L. Lemmon.

“What the heck am I going to do with all of these dried cayenne peppers?” you’re probably asking yourself this winter. Well, Jessalyn the intern did not spend a whole season dehydrating these awesome spicy peppers for them to go to waste, so read on for some great ideas about using your dried cayennes this winter!


1. Chili: spice up your Super Bowl chili this year with some heat from Everblossom Farm. Check out this recipe for cayenne chili con carne:

2. Nuts: this party snack has a bonus — you can use your maple sugar, too!

3. Dessert: this spicy Mexican dish is a real treat.

4. Chicken: pasta and chicken is always a great combination, but it’s even better with some cayenne!

5. Pretzels: spice up another snack food with our dried peppers.

6.One Pot Dinners: Grace, the other intern, tested out this quick and easy recipe(you only use one pot!) by adding in some cayenne peppers to give it an extra spicy kick at the end. Everyone loved it and so will your family on a busy cold night.


Remember, dried spices are much more potent than fresh. Check out this link for some help converting between the two:


It might be cold outside, but let us know how your hot adventures in the kitchen work out!

Posted 12/1/2015 10:09am by Elaine L. Lemmon.



We all know that maple sugar is delicious when you eat it by the spoonful — not that we’re condoning that, of course. Or saying that we’ve done that. (We absolutely have.)


To help you avoid this “spoonful-of-sugar” dilemma, we’ve compiled a quick list of some ways to use maple sugar this winter!


1. Coffee and tea: maple sugar will totally change your morning caffeine. Try it with a warm cup of Little Amps coffee, some cream, and enjoy a delectable cold morning treat!

2. Oatmeal: add maple sugar to your morning oatmeal to sweeten up your day! Try adding raisins or cranberries for some extra nutrients.

3. Toast: instead of cinnamon sugar, try maple sugar on your toast for a sweet treat that’s delicious at any time of the day or night.

4. Pancakes and waffles: change your weekend brunch game completely with a simple maple sugar glaze — mix maple sugar and a little whole milk to create a sticky glaze that will make your breakfast foods even better.

5. Yogurt: stir a little maple sugar in your mid-afternoon snack for some yummy winter flavor.

6. Bacon: yeah, you read that right. Coat some fresh cooked bacon in maple sugar — trust us, it’ll be good.

           Bacon Bonus: use some of the dried cayennes from Everblossom Farm for an extra spicy              kick!

7. BBQ: use maple sugar to make an incredible barbecue sauce. We know you’ve always wanted a secret recipe that your friends and family will beg for!

8. Apple crisp: make a normal apple crisp, but try using maple sugar instead of brown sugar for the crumbly topping!

9. Popcorn: mix some maple sugar into your freshly melted butter for an incredible homemade sweet popcorn — pop in a classic holiday movie, and you’re all set!

10. Donuts: for those of you who are a little more adventurous in the kitchen, try making baked donuts using maple sugar instead of normal sugar, and then top them as you please! We recommend maple glaze and (you guessed it), some more bacon.


Enjoy your maple flavored holiday season, and as always, send us pictures and comments about how you use your maple sugar!

Posted 11/18/2015 11:18am by Elaine L. Lemmon.

The holiday season is finally here!  I don’t know about you, but as soon as Halloween is over (or even before), I start getting excited for Thanksgiving.  It’s an awesome day spent with food, food, and family.  I mean, family and food.  I mean, family and friends!  And food.  The food is important.

So how can we make one of the best days of the year even better?  By going green, of course!  Everblossom has compiled a quick list of easy tips for a green Thanksgiving, that’s also easy for you and your loved ones.  

  1. Eat organic — and sustainable!  Shake up your traditional Thanksgiving meal by making it organic.
  2. Look for locally sourced ingredients — find your local farmer (perhaps Elaine Lemmon?) and get to know them.  They can be a huge help with finding ingredients and planning great main and side dishes for the big meal.
  3. Look for seasonal foods — again, ask your farmer for advice, or just use whatever’s in your latest CSA box!
  4. Get an organic, free-range turkey — or even more radical, go vegetarian.  But only if your in-laws won’t mutiny!
  5. Use “real” dishes — if that sounds like too much dish-washing for your holiday tastes, try to use recyclable or compostable disposable dishes!
  6. Work ahead, cook ahead — this will make it easier for yourself on Thanksgiving day, and lets you plan the meal in greater detail.  Lots of delicious dishes can be prepped for or frozen before the holiday.  
  7. Compost your food waste — it’s easy and green!  You could even use the compost to start a garden when warmer weather rolls around.
  8. Get psyched about leftovers — you can revamp your dishes with lots of different creative additions from your CSA share!

From everybody here at Everblossom Farm, we hope you have a healthy, delicious, green Thanksgiving!  

Posted 11/15/2015 12:13pm by Elaine L. Lemmon.

 What the heck is that funky looking red and white leaf thing in your box this week?  Why, it’s a radicchio!  

    What the heck is a radicchio, you ask?  We’re here to tell you!  It’s a delicious leaf vegetable with a spicy taste that mellows when grilled or roasted.  It’s low calorie and filled with lots of vitamins, minerals, and antioxidants.  Keep reading for some recipes that you can try with this little-known delight…

Radicchio, Goat Cheese, and Hazelnut Salad



  • 1/4 cup extra-virgin olive oil
  • 3 tablespoons red-wine vinegar
  • 1 1/2 teaspoons sugar
  • Coarse salt and ground pepper
  • 2 heads radicchio (about 1 pound total), torn
  • 1/3 cup blanched hazelnuts or almonds, or walnuts, toasted and coarsely chopped
  • 1 cup crumbled fresh goat cheese (4 ounces)


In a large bowl, whisk together oil, vinegar, and sugar; season with salt and pepper. Add radicchio and hazelnuts and toss to combine. Serve salad topped with cheese.


Perfectly Grilled Radicchio

4 heads radicchio
12 garlic cloves, minced
2 teaspoons crushed red pepper flakes
3 tablespoons fresh thyme leaves
2 cups extra-virgin olive oil
1/2 cup balsamic vinegar
1 pound mozzarella, cut into 16 pieces
Salt and freshly ground black pepper


Cut the radicchio in quarters lengthwise, being sure to keep some of the stem attached to each quarter. Trim off any dark bits of stem. Submerge the radicchio quarters in ice water for 1 hour to remove some bitterness. Put a plate on top of the radicchio to keep them under water.

In a medium bowl, combine all ingredients except the mozzarella. Mix well.

Prepare a hot fire in your grill, or heat a cast iron grill pan over medium-high heat.

Drain the radicchio and place them on paper towels to absorb remaining water. Open up the leaves and spoon the olive oil mixture inside. Place the radicchio quarters on a baking sheet and pour the remaining marinade mixture. Season generously with salt and pepper.

Grill the radicchio until browned on the outside but still raw in the center, 3 to 5 minutes, turning occasionally. Be careful, as the oil mixture may flame up.

When the radicchio begins to brown, pull from the grill, open up a section of each portion and place a slice of mozzarella inside. Place quarters back onto the sheet pan and place the pan directly on the grill for 5 minutes to melt the cheese. Drizzle any leftover dressing over the top of the grilled radicchio and serve warm.

If making radicchio in advance: Before the party, have the radicchio drained and marinated in the vinaigrette in the refrigerator.

Roasted Butternut Squash, Radicchio, and Onion Recipe

  • 1 medium butternut squash (about 2 pounds), peeled and cut into chunks
  • 1 large onion, peeled and cut into wedges through the root
  • 1 head radicchio, cut into wedges through the root
  • Olive oil
  • Salt and black pepper
  • 1/2 cup pine nuts
  • 1/4 cup chopped parsley
  • Grated parmesan or pecorino cheese to taste, about 1/4 cup to 1/3 cup
  • Balsamic vinegar to taste, about a tablespoon

  1.  Preheat the oven to 400°F. Toss the squash chunks, onion and radicchio wedges in olive oil and salt them well. Arrange in one layer on baking sheets (you may need two) and put in the oven.  Roast the vegetables until their edges are nicely caramelized, turning the radicchio and onion wedges over about halfway through the roasting. The radicchio, onion, and squash will roast at different speeds. So periodically you'll have to remove the finished vegetables and let the others remain in the oven to finish roasting. As a guideline, roast the radicchio for about 25 minutes, turning halfway. Roast the onions about 35 minutes, again, turning halfway. Roast the squash pieces for 45 minutes, but do not turn. In all cases do not remove from the oven until you see browning on the edges.
  2.  While the vegetables are roasting, toast the pine nuts.  Heat a small pan on medium high heat.  Add the pine nuts in a single layer. Cook until lightly toasted. Remove from heat to a bowl to keep the nuts from burning.
  3. Once all the vegetables are cool enough to handle, roughly chop the radicchio and onion into manageable pieces. Place the radicchio, onion, and butternut squash in a large serving bowl. Add the pine nuts and parsley. Add black pepper to taste.  Drizzle with balsamic vinegar. Stir gently to combine, taking care not to squish the soft roasted squash.

To serve, sprinkle with some grated Parmesan or pecorino cheese.


Enjoy your radicchios this week, everybody!

*all recipes taken from and



Posted 11/14/2015 7:26pm by Elaine L. Lemmon.

 I bet a lot of you are thinking the same thing: what IS this cabbage-like vegetable I found in my CSA box?  Well, it is a type of cabbage — Napa cabbage, to be exact!  This delicious vegetable originates in East Asia, and it’s used in a lot of delicious Asian cuisine.  In fact, it’s sometimes called Chinese cabbage.  How can you use it this week?  We have some recipe suggestions for you! 

Fresh Rolls With Peanut Sauce

Fresh Rolls

1lb of brown rice noodles, cooked or soaked according to package directions
1 8 oz package brown rice spring roll wrappers
2 cups assorted vegetables, thinly sliced or grated
fresh cilantro, thai basil, or mint, optional

Peanut Sauce

1 can coconut milk
4 tablespoons peanut butter
1 tablespoon grated ginger
1 tablespoon minced onion
1 tablespoon minced garlic
1 tablespoon tamari, gluten free if necessary
1 tablespoon toasted sesame oil
1 tablespoon honey or maple syrup
1 tsp turmeric
dash of cayenne (or more if you like)

Prepare spring rolls.  Set up a work area near the stove with noodles and prepared vegetables. Heat an inch of water in a low, wide saucepan. The water should be hot, but not so hot you can’t dip your finger in. If it cools off, just reheat it. Place spring roll wrapper in water until softened. Place wrapper on clean countertop.  Top with 1/4 cup noodles and 2 tablespoons veggies. Fold sides in, then roll tightly.  Place spring roll seam side down on a serving platter. Repeat for remaining wrappers.

Prepare peanut sauce.  Bring 1/3 can of coconut milk to a boil over medium high heat, add garlic, ginger, and onion, cook for 1-2 minutes until coconut milk is reduced by half.  Reduce heat to medium and add remaining ingredients.  Stir with a whisk until combined, and cook for about 5 minutes until sauce is thickened.  Remove from heat.  Serve cool.


Grilled Napa Cabbage With Chinese Mustard Glaze And Scallions



  • 3 tablespoons hot Chinese mustard
  • 1 tablespoon agave nectar
  • 1 tablespoon extra-virgin olive oil
  • 1/4 teaspoon finely grated garlic
  • 2 tablespoons chopped fresh basil leaves
  • 2 small heads napa cabbage (about 2 pounds total)
  • 1 large bunch scallions, roots trimmed (if scallions are thick, cut them in half lengthwise)


  1. Heat grill to high. Mix together mustard, agave nectar, 1 teaspoon oil, the garlic, and basil. Cut cabbage lengthwise into quarters, leaving core intact. Brush cabbage and scallions with remaining 2 teaspoons oil.

  2. Grill cabbage, flat side down, 3 minutes. Flip, and continue to grill until charred. Remove from grill. Add scallions to grill, and cook until partially charred, flipping halfway through cooking, about 2 minutes total.

  3. Brush cabbage and scallions on all sides with mustard glaze. Cut scallions lengthwise into thirds. Arrange cabbage on a platter, and top with scallions.

These recipes seem a little complicated or time consuming for your taste?  Try making your favorite cole slaw — but use Napa cabbage instead of regular cabbage!  

Send us photos of your favorite ways to use this delicious veggie, and enjoy!  


*recipes adapted from and


Summer 2016 CSA starts in May!


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