Farmstand OPEN this Sat Mar 20

Birch Moon Farm and Herbals

42 Cooleyville Rd, 2 houses east (towards rt 202) of the Shutesbury Library

AGAIN THIS SATURDAY,

MARCH 20, 9-2

We will have freshly dug carrots for sale!

3 lb. for $5      5 lb for $7      10 lb for $12

onions $2/ lb,  fresh spinach $8/ lb

Come by the farm THIS Saturday March 20
between 9 AM and 2 PM.
No checks. No credit cards. Thanks!

Call with any questions! We will have more as the season progresses, and plant starts for sale later in Spring!

413-259-1183

Or click on  “Sign me up!” to recieve (automatically) emails with produce sale dates and updates!

CARROTS, ONIONS and SPINACH for sale!

Birch Moon Farm and Herbals

42 Cooleyville Rd, 2 houses east (towards rt 202) of the Shutesbury Library

THIS SATURDAY, MARCH 13, 9-2

We will have lots of freshly dug carrots for sale!

3 lb. for $5      5 lb for $7      10 lb for $12

onions $2/ lb fresh spinach $8/ lb


Come by the farm THIS Saturday March 13
between 9 AM and 2 PM.
No checks. No credit cards. Thanks!

Call with any questions! We will have more as the season progresses, and plant starts for sale later in Spring!

413-259-1183

Gingersnap Granola!

Today we made Gingersnap granola!

It was really easy and everyone loved it.

~

Granola

(we use all organic ingredients)            Preheat oven to 250 degrees F

3 cups organic rolled oats

1 cup sunflower seeds

1/2 cup sesame seeds

1 cup chopped pecans (or try almonds or pumpkin seeds, whatever you have)

Mix those together in a bowl. In a separate (small) bowl or measuring cup mix:

3/4 cup sunflower oil (or any light veggie oil)

1/4-1/2 cup honey (or maple syrup – I did 1/4 c. honey, 1/8 c. maple syrup and a drizzle of molasses!)

1 Tbls. vanilla extract

Mix and pour over oat mixture, then stir in :

1/3 cup shredded unsweetened coconut

pinch of salt (optional)

2 tsp. powdered cinnamon

1 tsp. powdered ginger

1/4 tsp. powdered cloves

Stir together, taste and adjust spices if needed, then put in a large roasting pan and bake 35-45 minutes, stirring regularly, until it becomes a nice golden brown.  After you take it out of the oven you can add  1/2 cup raisins or freshly ground flax seeds if you like. Cool in pan then store in glass jars. Stores best in the freezer but it doesn’t last long enough in our home to make it anywhere but the counter…

Great on yogurt or ice cream, with local, grassfed, raw milk, or just plain. We eat ours with Side Hill Farm yogurt – plain – because I put a little extra sweetener in this than I usually do for our family’s granola. Hope you enjoy this! And the recipe is pretty flexible, so omit the spices, add apricots instead of raisins, try different nuts… it pretty-much always tastes good as long as you don’t burn it!

Immune Building Herbal Chai Recipe

This delicious and immune-boosting tea recipe came from the herb mentor website (which is a great place to learn about herbs and their uses…) I simmer a pot on the stove for about an hour, covered, since they are all roots and seeds and woody herbs…

Immune Building Autumn Chai Recipe (altered slightly)

4 cups water

2 cinnamon sticks

1 Tbls. fresh ginger, grated

1 whole nutmeg, chopped (or 1 tsp. ground works fine)

1 Tbls. cardamom pods (again I substitute 1 Tbls. powdered cardamom if that’s all I have)

5 tongues of astragalus root

1 Tbls. dried burdock root

1 Tbls. dried dandelion root

1/2 tsp. whole cloves

1/4 tsp. black peppercorns

1/2 tsp. anise seeds

1/2 tsp whole allspice

1/2 tsp dried echinacea root

So put them all in a pot and simmer (covered) 30 minutes at least, more if you can wait. Your whole house will not only smell delicious but aromatheripically (not a real word, I know..) it will help kill any sick germs floating around your house (and nasal passages for that matter).

There are great places around the Pioneer Valley to get good quality herbs (besides through me):

Acadia Herbals, Northampton, MA

Goldthread Apothecary, Florence, MA

Or by Mail:

Jeans Greens, Castleton, NY 518-479-0471

Mountain Rose Herbs, Eugene, OR

Welcome and Winter farming!

Welcome to

Birch Moon

Farm & Herbals


We will be sharing our

farming and gardening projects,

recipes (both food and herbal),

produce lists as veggies become available for sale,

seasonal adventures and celebrations,

sewing, crafts, photos and I’m sure lots more!

If you would like to receive these emails regularly please click on this link and find the “ Sign me up!” button on the top right corner under  “EMAIL SUBSCRIPTION“. This way you will automatically receive an email as each post comes out (which wont be too often since a farm does require outside work…) But I especially recommend signing up if you want to know when spinach becomes available, or when we have beautiful heads of lettuce ready to eat!

Happy Mid-February!

The moon is ready (Feb 21st) so we started our onions, leeks, broccoli, lettuce, kale, and some early Sungold cherry tomatoes (for the greenhouse)!

January 21st we had started some really early kale, lettuce and broccoli plants for our winter greenhouse…… they go out into the greenhouse during the day and inside at night. Soon we will plant them out and make insulation boxes around them for night time warmth.

Quinn and I did a little weeding in the Winter Greenhouse the other day… the temperature in there must have dropped 20 degrees when the sun went behind the trees. I’m glad I took my afternoon garden nap before I worked! The air in there is SO beautiful… a welcome change from winter’s cold, dry air.

I want to share a recipe for an amazing GREEN drink (I made today). It is great when you are sick or are just trying to avoid dairy but need something satisfying and creamy 🙂   It also helps to alkalize the body and balance out all our sugar habits (wheat included). Organic ingredients only, of course…

Avocado Lime Shake

juice of 1 lime

juice of 1 grapefruit

1/2 can of coconut milk (almond milk works great but is not as creamy)

1 avocado

1 tsp. spirulina or greens powder if you have it

1-2 cups raw spinach (mesclun mix works well too)

ice cubes (optional)

blend it all in a blender then drink!

In summer add I a cucumber and some fresh mint leaves. In winter I omit the ice and add a little vanilla extract. A peppery mesclun mix adds a neat flavor…

Well that’s all for today, more to come soon!