Nature Hills Farm Cheese Courses
Nature Hills Farm teaches course in cheesemaking and other homesteading skills.Look for classes on beekeeping, breadmaking, soap making, and caring for chickens or a family cow. We love teaching others how to be self sustainable, and to include sustainable agriculture practices to their gardening practices.
Nature Hills Farm Products
Nature Hills Farm is proud to announce the addition of Raw milk to our offerings. We recently received our certification through USDA and now sell our raw Jersy milk from our farm. We also offer a wide variety of farm fresh products, including Artisan farmstead cheese, free-range eggs, organic produce and raw honey.
Join our CSA now!
We have now started taking orders for our Summer 2012 CSA. Spaces are limited so sign up now..
Tuesday, March 19, 2013
Wednesday, February 13, 2013
Wednesday, October 3, 2012
This is the final week for Summer Shares. We will start
fall season for those that have signed up next week at the final Wednesday market. The rest of the season will be a Saturday pick-up at the year-round market located at IFA unless other arrangements are made. We decided that would be the best option instead of coming out to the farm in the fall months when weather can be a bit uncertain.
For those that would like to participate, in Fall season but haven’t signed up let me know so we can plan to have enough baskets made. So just to be clear, there will be no more farm pick-ups for fall season unless additional arrangements are made.
We do not have a winter season currently planned, but will keep you informed on a spring and summer season. Thank you for your support and understanding when things didn’t go exactly as planned. We had a great season and look forward to working with you all again in the future. Please share any of your suggestions with us and leave positive comments at localharvest.com or our website!
Wednesday, September 26, 2012
Herb pack-savory, chives, oregano, mint,
A few suggestions:
To eat butternut squash, either steam with the skin on in microwave or roast with foil in the oven.
If you do not cook with fresh herbs, dry herbs for winter use. I have used my dehydrator and hung some to dry, they turned out great and have so much more flavor than store bought.
Some of the kale and cabbage has a little bug that will come right off if you soak it in cold water. You can make kale chips by baking the kale with a little olive oil, salt, and pepper.
We handpicked the pine nuts in the west desert this last week. You can eat them raw or rinse them in water, add a little salt and cook in the microwave until they start to pop. Or you can always make pesto!
The melons are small, but we had a few growing in the garden and thought we would throw one in the baskets for an extra treat. They are very tasty.
Wednesday, September 19, 2012
Eggplant (lavender and white),
It doesn’t seem possible that summer is winding down, but we are noticing it in the produce and the air.
This is the last week of the fruit share, and we have 2 more weeks of summer vegetable shares too. Several of you have signed up for the 7-week season for fall. You will see things like, potatoes, greens, winter squash, pomegranates, apples and pumpkins in the fall season. We can still accept a few more for the fall season, so let us know if you are planning on it.
A few fun tips I have come across for preserving:
-Freeze tomatoes whole! Take out of freezer and then make your sauces or salsas.
- Dry anything, apples, pears, peppers, celery and squash, all good when eaten later or added to soups or stews.
-Make up your sauces and freeze pesto, marinara, even salsa freezes good.
If you have any recipes or tips you would like to share, let me know. Thanks
Wednesday, September 12, 2012
Golden Zucchini or crookneck,
Eggplant (lavender and white),
Hot peppers-Serrano, mariachi, Anaheim,
Soy bean and purple bean (trial bean),
We hope everyone has enjoyed the abundance of fresh fruit and vegetables we have had this year. We have been very blessed this season to have success in all the crops we have attempted. Let us know if there is something you would like to see us plant for next season!
We included a couple long purple beans for you to taste, it was just a trial crop and we didn’t plant too many, but we wanted everyone to taste them and let us know what you think.
This weekend is the last cheese-making course I have scheduled for this year, I will start up again in January. Let me know if you are interested in attending.
Wednesday, September 5, 2012
I can’t believe we are already to week 14, it has been a great season for produce and we have definitely learned a lot about running a CSA! I would love any input or suggestions you have about he produce, variety and the amounts you received.
-Was there enough variety?
-Was the amount too much or too little?
-How was the quality of the organic produce you received?
There is still plenty of produce to come this season and we have already planted several items for the Fall season. I have had many of you request to sign up for the Fall season, so I have applications ready to give out this week. It is a shorter season, but will be filled with plenty of wonderful veggies and fruit to get you started on your winter season.
Thanks for your support and loyalty as we have worked our way through this first season, we look forward to feeding your families again