Spring has sprung and it’s time to think about the garden! On April 17th, we started over 120 varieties of vegetables, herbs and flowers.. We will do… Read more “Spring Has Sprung at No View Farm – Rent A Garden Space is Back for 2019”
Gone Loco! Cafe, our Farm to Table, “COOPeratively Managed and Volunteer Owned” Local Foods Cafe is open on Thursday – Sunday from 8 am to 4 pm.… Read more “Come Visit Our Farm to Table Cafe – Gone Loco! Cafe@ No View Farm COOP”
No View Farm, Inn & Bakery is currently accepting new applications for Farm shares. It’s my 12th Year! Get your fresh organic products at a discount 15 to 40% off. Fresh off the farm or out of our farm kitchen. Prepayment Required..See more info below!
No View Farm & Bakery is currently accepting a limited amount of Community Supported Agriculture shares… and it’s been a rough year for this farmer with my knee injury sustained at work. Your support is essential for me to continue to farm.
Contact Annette Marin for more information!
207 364 6300 or email@example.com
No View Farm operates a Community Supported Agriculture project or CSA. The CSA forges a direct connection between the farm and the people who buy and use its products. By belonging to the CSA, members support organic farming practices that are healthful for people and the environment. They also have the…
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Help save a farm! No View Farm has farm shares available for purchase. $50 to $600. You receive up to 40% off on your prepaid goods. No prepacked boxes! You choose the products that you will use.
In mid winter, there is nothing like having something out of the fall garden to make a farmer anxious for spring plantings. Because of this recipe, more red cabbage seeds will be needed than previously planned.
This recipe was inspired by one that I saw in a magazine… like all good things in life, it takes a little time to marinade before all the goodness soaks in..
1 small red cabbage
1/4 cup white wine vinegar
1/4 cup organic sugar
1/4 cup soy sauce
1/4 cup worchestire sauce
4 cloves garlic, minced
1/2 tsp Italian seasoning
1/2 tsp Basil ( dry)
Sea salt and pepper to taste.
Cut cabbage in 1 inch thick slabs and place in a cookie sheet.
Wisk all other ingredients in a small bowl until sugar is dissolved. Spoon marinade over cabbage steaks, then flip the cabbage steaks, and spoon the remaining marinade over them. Refrigerate for at least 4 hours or overnight, keep basting the cabbage steaks when you think of it.
Place on a hot griddle or grill (be sure to oil first to avoid sticking).. cook each side around 8 minutes over low to medium heat. Keep basting with the marinade til it is all used up.
What do you do at No View when the cold wind blows and the air freezes in your nose? Leave the horses in the barn stall, and… Read more “It’s A Winter Wonderland”
While things are frosty and frozen outside, and I am contemplating the list of pre-winter chores I didn’t complete before earth received her white mantle of grace,… Read more “Mid December on the Farm”
It is the kind of sunny warm fall day we should be able to bottle and hide away for a couple of months. “In case of an… Read more “The Beauty of Nature”
Work never ends here, and I don’t mind… Sometimes a break from outside means being inside working on guest areas or just general cleaning…Washing dishes in hot… Read more “In the Inn”
After yesterday’s breeze, it was nice to walk through the pasture without having to chase my hat. The beautiful sunlight shows off all the brilliant leaves… Read more “The Fall is Falling”