Welcome to Homegrown Bites by Jake's Run!

Tasty food, lamb meat, jams and jellies, fresh produce, and crochet accessories.


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The 2016 CSA registration is open.

Happy New Year!  So far this winter, we’ve built a shelter for the cow and goat, installed a new watering system for the chickens and ducks, and dramatically increased the land area for the chickens (They’re allowed to free-range, but we have many predators, so their area is predator-proofed for their protection).

Our “To Do” list still includes to build a greenhouse, but it’s now time to open the 2016 season.  We’re scouring our seed catalogs and planning the garden layout.  This is the time to let you know if there’s anything you’d like for us to grow so we can include it.

To reserve your share of this year’s garden, please visit our “CSA – How to Join” tab.

We look forward to meeting you 🙂


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Hello, Fall!

The Fall crops have finally matured enough to be harvested. We’re loving this awesome weather after such a terrible summer. Each afternoon we take a walk to the back of the property where the fall crops were planted. The trees surround us with a rainbow of colors. Fall is my favorite time of year. Cool days, cooler nights, campfires, and sweatshirts are the best!

There’s no place like home 🙂


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Jalapeño Jelly :)

We’ve had a great crop of jalapeños this year. So, I thought I’d attempt jalapeño jelly for the first time. It was no more difficult than any other jelly, but since my skin is pretty sensitive to jalapeños and I had to stir it for 10 minutes while it boiled, my hands are burning. 

I’ve never tried it, but I’ve heard it’s good served over a warm block of cream cheese. We’ll see…

  


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Red Pepper Flakes

When we have extra cayenne peppers we dry them and process them into red pepper flakes.  

A quart of pepper flakes will last us a LONG time.

  1. Wash the peppers and allow to dry. 
  2. Remove tops. 
  3. Line a baking sheet with parchment paper. 
  4. Place in oven on lowest temp (we have an old gas oven with a pilot light that keeps the perfect temp for drying). 
  5. When dried completely, place in air tight storage container until you have enough to process.
  6. * Place dried peppers in food processor and process until desired consistency is achieved (some people use a blender, but I like the consistency from our food processor). *remember that cayenne can irritate your eyes and skin. Use caution and try to avoid breathing in the dust produced by this step. It WILL make you cough, sneeze, nose run, eyes water, etc. 
  7. When desired consistency has been achieved, place flakes in air tight container. Remember to avoid breathing in the dust. 
  8. Pepper flakes are now ready to use. 


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Ready for Fall!

Although the weather has been terrible this year, we’re planting to end the year with a bang! Spinach, kale, chard, peas, squash, sweet potatoes, pumpkins, zucchini, broccoli, beets, acorn squash, spaghetti squash, butternut squash and cabbage are all in the ground. 

Peas and spinach

  

Chard is coming up nicely.

  

The kale looks beautiful!

  

Yellow squash should arrive on the new plants soon

 

222 freshly planted and watered broccoli and cabbage plants.

 


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Deliveries have begun

The first deliveries of the season went out yesterday!  It’s so nice to meet new friends and visit with the ones we made last year. We’re so proud to be able to feed families with local, healthy, fresh produce. 

The season always begins with greens. This week’s delivery contains farm fresh eggs, broccoli and lots of greens:  Two types of kale, beet greens, and Swiss chard. 

We’ll be coming around to visit with everyone soon!