Located at the base of Buckhorn Mountain at 6700' elevation, Buckhorn Gardens is a small, organic vegetable farm 13mi. south of Montrose, Colorado. Our farm is an active part of a 12,000 acre ranch; however, we only manage 3 acres with intensive vegetable gardening.

Wednesday, May 27, 2009


9 inch unbaked pie shell
1 and 1/2 cups shredded cheddar cheese
6 beaten eggs
1 cup milk, added to eggs
1 bag spinach, kale or chard chopped
1 head tatsoi, mizuna or small bok choi chopped
1 bunch scallions and/or green garlic chopped
1 cup shiitake mushroom chopped
1 bunch any herb

Saute mushrooms, onions, garlic, greens and herbs until soft. Add to pie shell followed by cheese and then egg mixture. 35-40 minutes at 400 degrees.

The greens just keep on coming. This week we started to harvest some greens from outside. We were a little worried after about 5 minutes of a heavy hail storm on Tuesday, but most everything still looked great. For the last 4 weeks most of our veggies have been coming from Polaris (we finally named our first high tunnel, which is on the north side). The next few weeks we will be phasing out the cool season crops from in the high tunnel and start harvesting them from outside. However, we still have a few veggies in Polaris that have just started to produce, like snow and snap peas which we will have this week and carrots for possibly next week.

As for the rain, well we wish it rained like this more often! We have spent the rainy days planting in the greenhouses. In the dome we transplanted some citrus trees, planted our honey fig and some hot peppers. We also trellised our melons which already have baby melons! Mars is completely filled with tomatoes, peppers, eggplant, basil,okra, sweet potatoes, more melons, pole beans, cucumbers and some squash. In Polaris we have transplanted artichokes and now we need to start taking out the spinach and other greens to make room for more melons and tomatoes. In between the rain showers we planted over 180 strawberries, transplanted more tatsoi and mizuna and of course weeded. Any volunteers to help weed?

Wednesday, May 20, 2009

Well, week 4 is here and guess what, more greens! More spinach, kale, chard, perpetual spinach, mustard greens and salad greens. Our salad greens consist of lettuce, kale, chard, mustard greens, mizuna, tatsoi, beet greens, pea shoots, arugula and sometimes spinach. This is our spring mix and it will change depending on the season. During the summer when its hotter the mix is mostly lettuce. Last week we had some new veggies like broccoli, Japanese summer turnips, radishes and beets. This week more of the same, however this will be the last week we have parsnips until late fall.

Last week we covered Mars, our second high tunnel with plastic. Just one more to build! So far we have planted over a hundred tomato plants in Mars. We will also be transplanting artichokes, sweet potatoes, hot peppers, bell peppers, eggplant, okra, melons, cucumbers and some summer squash into our high tunnels. Our first high tunnel still needs a name, any suggestions? Outside we have been laying weed barrier in pathways. First we tackle the weeds with the weedwacker and then cover them up forever! There has been lots of bed prepping too, for strawberries, lettuce and celery transplants. Have a good week...
We always have so much fun when the school groups come out! Last Friday we had the Ridgway 4th and 5th graders. This was their second time on the farm. Last fall they came out to dig potatoes and pull weeds. Last Friday they came out again and helped us plant potatoes, shallots, onion sets and of course helped us pull more weeds. Man, did it show that they were experienced. Everyone walked in the paths and not in the beds. Planting went smoothly and everyone seemed as they had been pulling weeds for a long time. Favorite activities as always were feeding the chickens and finding left over veggies from the year before! Thank you Ridgway 4th and 5th. We are looking forward to your next visit.

Wednesday, May 6, 2009

I can't take credit for this picture, this was all Darren! We hope everyone enjoyed the vegetables last week. This week will be a similar choice as of last week. More chinese cabbage, bok choy, spinach, green garlic, scallions, parsnips, and many greens. Some salad greens will also be in the rotation this week, along with alfafa sprouts. America is new kind of spinach that is now in the rotation. It is a super thick, deep green, savoy leafed spinach that I thought was succulant tasting. We have added some recipes to the blog and will keep adding them under the recipe post. Next week you can look forward to some radishes and possibly beets and turnips.

Kassy arrived from Oklahoma last week. We have kept her busy with lots of outside seeding and weeding. Yesterday we seeded radish, turnips, parsnips, beets, carrots, broccoli raab and more salad greens. Today we started planting the 100# of potatoes. Thats 12 different varieties! Yumm I can't wait for the new potatoes (the little ones we "steal" from the plant before they are fully developed).

Here are a few pictures from last weeks harvest.

Spring Rolls
1/4# snow peas, turnips or beets
8 shiitake mushroom, julienne
1 carrot, julienne
3 scallions or green garlic, chopped
1 head napa cabbage, shredded
1 cup bean sprouts
1 cup spinach, kale or chard chopped
1/4# tofu, meat, fish or keep it just raw veggies
1 bunch cilantro
2 tablespoons sesame oil
1 teaspoon hot pepper flakes
20 or so spring roll wraps

Heat oil in wok. Add mushrooms and tofu/meat with pepper flakes. Remove from heat, stir in the scallion/ green garlic and cilantro. Place in a colander to drain and cool. Fill a large bowl with hot water. Dip a wrap in the water for 1 second or until soft. Add veggies and cooked items and roll up like a burrito. We like to dip them into a peanut sauce made from a mixture of rice vinegar, sesame oil and peanut butter.

Spinach and Rice (Spanakorizo)
1/3 cup olive oil
2 onions, chopped
2 pounds fresh spinach, rinsed and destemmed
1 (8 ounce) can tomato sauce
2 cups water
1 teaspoon dill
1 teaspoon parsley
to taste, salt and pepper
1/2 cup uncooked white rice
Feta cheese, crumbled, optional garnish
freshly squeezed lemon juice, optional garnish

Heat olive oil in a large skillet over medium-high heat. Saute onions in the oil until soft and translucent. Add spinach, and cook stirring for a few minutes. Then, pour in the tomato sauce and water. Bring to a boil, and season with parsley, dill, salt and pepper.
Stir in rice, reduce heat to low, and simmer uncovered for 20 to 25 minutes (or until rice is tender). Add more water if necessary.

Mustard or any other Green, Nepalese-style
3 tablespoons peanut or grapeseed oil (olive oil has too low a smoking point for this recipe)
1 pound greens, cleaned and coarsely chopped
1 teaspoon crushed red pepper, or to taste
1 tablespoon ground cumin
1 teaspoon ground turmeric

Heat the oil until almost smoking. Add the greens and stir to prevent burning. Once wilted, add the spices. Stir thoroughly, turn the heat to low, cover, and cook for about 5-15 minutes.
Add a little hot water if the greens start to burn. Make sure all water has evaporated before serving.

Chard with Pine Nuts and Raisins
2 bunches Swiss chard,
3 tablespoons olive oil
3 tablespoons butter
1 teaspoon thyme
1 teaspoon marjoram
1/4 cup raisins
1/4 cup pine nuts

Put the raisins in a small bowl and cover them with hot water. Let them soak until you are ready to add them to the dish. Cut chard into 1/2 inch pieces. Put the butter and oil in a large saute pan and melt over a low heat. While the butter is melting, use a small frying pan to toast the pine nuts. Heat the pan over a medium heat. Add the nuts, and toast, stirring frequently until they begin to brown slightly. When the pan with the oil is heated, add the thyme and marjoram. Stir and add the chard promptly. As soon as the chard is down to a manageable volume, add the drained raisins. Turn the heat very low and cover for just a few minutes until the chard wilts completely. Taste the chard, and add salt and pepper as desired. Immediately prior to serving, stir in the pine nuts.

Herb Dressing
1 teaspoon dijon mustard
2 tablespoons plus 1 teaspoon wine vineger
1/2 cup extra virgin olive oil (we prefer grape seed oil)
1 tablespoon flax oil
1 teaspoon finely chopped fresh herbs, such as parsley, oregano, rosemary, thyme or basil

Mix mustard and vinegar. Add oil in a thin stream until well mixed. Stir in flax oil and herbs.

Kimchi (Korean Sauerkraut)
1 head chinese cabbage, shredded
1 bunch scallions, chopped
1 bunch green garlic or 3 cloves, minced
1 bunch radish, grated (optional)
1 cup carrot, grated
1 tablespoon grated ginger
1/2 tablespoon dried chile flakes (or more)
1 tablespoon sea salt
4 tablespoons whey (if not available, use an additional 1 tablespoon salt)

Place veggies, ginger, garlic, red chile flakes, sea salt and whey in a bowl and pound with a wooden pounder to release juices. Place in a quart size, wide mouth mason jar and press down firmly until juices come to the top of the cabbage. The top of the veggies should be at least 1 inch below the top of the jar. Cover tightly and keep at room temperature for about 3 days before transferring to cold storage. Eat anytime after the 3 days but the longer it stores the stronger it gets!

Miso Broth with Greens
1 bunch scallions, baby leeks and or green garlic
3 thin slices fresh ginger root
5 cups dashi stock or vegetable or chicken stock
1 bunch greens, bok choy, chard and/or kale
2-3 small carrots, cut jubilee
7 ounces firm tofu, cut into 1 inch cubes
4 tablespoons red miso (or more to taste)
red chiles for some heat

Add scallions, ginger and carrots to stock. Heat mixture until gently boiling, then lower and simmer for 10 minutes. Add greens and cook for a few minutes. Mix 3 tablespoons of the miso with a little of the hot soup in a bowl, then stir it into the soup. Taste soup and add more miso to taste.

Chinese Cabbage Asian Stir Fry

2 tablespoons peanut oil
1/2 teaspoon red pepper flakes (or more)
1 head chinese cabbage, shredded
1 tablespoon garlic, minced
1 tablespoon rice wine
1 tablespoon soy sauce
1 teaspoon sesame oil
1 tablespoon ginger, minced
1 tablespoon toasted sesame oil

Stir together rice wine, soy sauce, sesame oil and ginger. Set aside. Heat oil in wok over medium-high heat. Add garlic and pepper flakes and stir fry until aromatic but not scorched. Add cabbage and stir fry until limp not mushy. Add sauce mixture, stirring in 1-2 minutes, until liquid is absorbed. Sprinkle with sesame seeds.

Balsamic Dressing
3 tablespoons balsamic vinegar
2 tablespoons fresh lemon juice
1 tablespoon dijon mustard
2-6 cloves garlic, chopped
1/4 cup salad oil (I like grape seed oil)

We add everything to a mason jar and shake thoroughly. Enjoy on a spinach salad!