Welcome to Phocas Farms!  We are a small, family-owned farm located in Edmond, OK.  We grow vegetables through eco-friendly methods which we offer through membership in our CSA (Community Supported Agriculture) program and direct to you from our farm.

We look forward to bringing healthy, nutritious food to you and your family!

Saint Phocas

News From the Farm

  • Sweet Potato Harvest

    In the midst of the farm's fall chores last week was the harvest of the sweet potato trials.  OSU-Stillwater brought a potato digger to the farm and helped us to harvest our sweet potatoes.  

      

    The tops of the sweet potatoes must be removed before the potato digger goes through the field.  Otherwise, the green tops will jam the machine. 

    Our one and only, Steve Hill, covered in weed-eaten sweet potato tops. 

    Potato digger turning up lovely sweet potatoes.

    Sweet Potatoes after the digger went through the row.

    This is our abundant crop of harvested sweet potatoes.  We have two varieties of white sweet potatoes and three varieties of orange sweet potatoes.  This will help us determine which varieties to grow in the future.

    The sweet potatoes must be cured before they are ready to eat and store.  We look forward to bringing you these sweet gems just before Thanksgiving. 

     

  • Fall/Winter 2013 CSA Preparation Begins

    FALL IS HERE!  With the cooling of the days and nights here in Oklahoma and the beginning of our Fall Farm-To-School program and Fall/Winter CSA Membership, Phocas Farms is in full swing planting our cool weather crops. 

     

    Brassicas (broccoli, cauliflower, brussel sprouts, cabbage) will be a part of the Farm-To-School program produce this fall, as well as a part of the share received by our loyal CSA members.

     

    Sweet potatoes will be harvested in October, cured or hardened-off for storage purposes, and ready to distribute to our CSA members in November, just in time for Thanksgiving dinner.

     

    The okra is still in full growdom (a new word for your farming dictionary).  Look at the size of that okra.  This summer's downpour of rain did the okra well.  Nothing more beautiful in the vegetable garden.  The flowers remind me of beautiful white hibiscus blooms.

     

    The Swiss Chard is peeking through the ground in the hoop house.  Can't wait for that spinach-like veggie to stir-fry up some greens.

     

    Beautiful kale.  Dreaming of Kale Chips.

     

    The carrots are just peeking through the ground.  These sweet gems will be a part of the diets of the children reaping the nutritious benefits of Edmond's Farm-to-School program, as well as enjoyed by our CSA members.

     

    The turnips are beautiful...succession planted...will be harvested throughout most of the Fall/Winter CSA season.  Turnip hash??  Check out this yummy recipe here.

     

    Be sure to get your membership reservation and forms into Steve by October 1st.  We're looking forward to seeing your smiling faces again soon.

     

    From our farm to your table, have a blessed day!

     

     

     

     

     

     

  • Here's What's Happening at Phocas Farms . . . . .

    Phocas Farms is in full swing.  If it's happening, it's happening here!

     

    The onions have been harvested.

     

    The zucchini is ready to pick.

     

    The Department of Agriculture brings guests to tour the farm.

     

    We've posted many new recipes recently.  Be sure to check the Recipe section of the website for new ways to prepare your Phocas Farms produce.

     

    FROM OUR FARM TO YOUR TABLE,  HAVE A BLESSED DAY!

  • Cooking with Herbs

    You've been receiving some tasty herbs in your CSA Share Bag for the past several weeks.  If you're wondering what to do with your herbs, here's some suggestions and information that might help.

    MINT

    1. Add chopped mint leaves to egg dishes or to peas.
    2. Mint enhances veggies such as carrots and potatoes, as well as black beans, meat and fish.
    3. Try sprinkling fresh mint leaves in your salad. . . . a delightful, refreshing experience. Or, try this recipe from Mother Earth News for Cucumber Mint Salad.
    4. Add fresh mint sprigs to iced tea, water or lemonade, or try this recipe for Lime Mint Slush.
    5. Add fresh mint to mixed fruit, as in this recipe for Minty Fruit Bowl.
    6. Keep mint in the refrigerator, wrapped in paper towels and enclosed in a plastic, or in a vase of water on your kitchen counter.

    BASIL 

    1. Basil stimulates the appetite and helps curb flatulence, perhaps the reason why it works so well with garlic.
    2. Basil tea is said to help with nausea and stomach distress due to gas.
    3. For the most intense flavor, basil should be added at the end of the cooking process.  Prolonged heat will cause basil's volatile oils to dissipate.
    4. When substituting fresh basil for dried, triple the amount.
    5. Basil doesn't like to be refrigerated.  It will last the longest placed in a vase of water on your kitchen counter.
    6. You might want to try Summertime Bruschetta for an appetizer or salad accompaniment.

    PARSLEY

    1. Parsley is also good for digestion and to freshen your breath after eating garlic or spicy foods.
    2. Try these recipes using fresh parsley: Garlic and Herb Pasta, Herbed Croutons

    SAGE

    1. Deep-fry the leaves and serve as an appetizer, or use as a garnish for poultry, meat dishes, or pasta.  Try Fried Sage Leaves and Oven Fries with Crisp Sage Leaves from our Phocas Farms Recipe section.
    2. Lay two sage leaves over a long slice of sweet potato and wrap with a slice or prosciutto or bacon.  Roast for 20 minutes or so with some olive oil.
    3. Roast butternut squash on a thick bed of sage.
    4. Take half a chicken breast, place 2 or 3 sage leaves on top, wrap in bacon or prosciutto, pack in foil, bake at 350 degrees.
    5. Freeze in ice cubes for summer drinks.
    6. Sage tea is a great remedy for sore throat.
    7. Make orange sage marinade: Blend together 1/4 cup unsweetened orange juice, 2 tablespoons lemon juice, 1 tablespoon minced fresh sage, 3 tablespoons brown sugar, 1 teaspoon salt, 1/4 teaspoon pepper and 1/2 cup Dijon mustard in a large bowl.  Then, marinade up to 3 pounds of boneless chicken or pork pieces in the mix for 1 - 3 hours before grilling or broiling them.
    8. Season baked chicken: Lightly coat a whole chicken or chicken pieces with oil or melted butter.  Then, sprinkle on chopped fresh sage, rosemary and marjoram with salt and pepper to suit your taste before baking the chicken.
    9. Sage Sausage Patties, and Apple Sage Chutney are recipes you'll want to try.

    OREGANO

    1. Store fresh oregano in a plastic bag in the refrigerator for up to 3 days.  If you place a damp paper towel in the bag with the fresh oregano and leave some air in the bag, it may extend the life up to one week.  You can also extend the life of fresh cut oregano by storing whole stems with leaves in a glass of water and a plastic bag loosely tented over the glass.
    2. Fresh oregano may be frozen.  Wash and dry oregano sprigs. Strip whole leaves from the stems and place in a plastic bag loosely without crushing, but remove all air.  Keep in a location where it will not get crushed.  Freeze.  No need to thaw before using.
    3. To dry oregano, tie sprigs into a bunch and hang in a cool dark place with good ventilation.  Once dried, seal tightly and store away from sunlight.
    4. Oregano goes well in just about any tomato dish.  It also complements meats and vegetables with dominant flavors such as chili, spaghetti sauce, pizza, zucchini, broccoli, cauliflower, eggplant and lamb.
    5. 1 tablespoon fresh oregano = 1 teaspoon dried.
    6. Try grouprecipes.com recipes for Cheesy Oregano Chicken Rolls and Orange-Oregano Dressing.

     

     

RSS Feed

Phocas Farm Events

JuneJuly 2014August
SunMonTueWedThuFriSat
293012345
6789101112
13141516171819
20212223242526
272829303112
3456789

About Our Name

We are named for Saint Phocas the Gardener - the patron saint of Gardeners.  He was an inn keeper, gardener, and eventually a martyr.  Saint Phocas used his surplus crops to feed the poor.  We want our farm name to continually remind us of our priorities in life. 

Archives

JOIN US ON PINTEREST

PHOCAS FARMS can now be seen on PINTEREST.  Click here for delicious ways to prepare your Phocas Farms veggies and lots more.

 

 

 

Phocas Farms extends a heart-felt Thank You to our sponsors:

Dr. Brad Fielding/Campus Optical