April 30th, 2013
April 7th, 2013
April 5th, 2013
After a short hiatus, we now have Sunsugar Cherry tomato plants. Come and get them while they’re in stock!
February 21st, 2013
It’s finally here, we now have Naylor Bucks! This year Naylor Festival will be May 18 and 19 and June 1 and 2. Come and get what you need to build up those Naylor bucks!
Planting Day 2013 will be March 2, weather permitting. It’s a great time to bring your questions for answers as Johnny will be on hand. If you were wondering what we’re planting check it out:
Bella Rosa Aristotle Yellow Crookneck Ambra Bush Snap Bean Red Lasoda
BHN 964 Giant Marconi Yellow Straightneck Maxibel (Haricot Vert) Snap Bean
Brandymaster Pink Gypsy Sweet
Early Girl Spanish Spice Aphrodite Canteloupe
Florida 91 Stiletto
Marglobe Summer Sweet
Mountain Spring Super Heavyweight
Sunsugar Ancho San Luis
Supersweet 100 Cayennetta
February 7th, 2013
Come in today to get your Jersey King Hybrid male 2 year root stock. For the crazy few out there, we have the Purple Passion root stock.
January 11th, 2013
We’ve all been waiting for it and it has finally happened. Leeks have arrived at Naylors. The leeks come in bundles of ~60 plants.
December 20th, 2012
We have received our first shipment of potatoes for the season. This year we will carry Red Lasoda, Yukon Gold, and White Kennibec potatoes. Come in soon to get them planted!
November 14th, 2012
We have received the initial shipment of onions. This years varieties are Texas Super Sweet (1015Y), Yellow Granex (Vidalia), Southern Belle Red, and Red Creole onions. We will receive another shipment of onions Friday which will contain all the listed varieties above including Leeks. Any questions feel free to call or email us!
(Added Southern Belle Red and fixed oni0n Sets)
(Sorry for all the emails)
November 4th, 2012
The time has come to start harvesting your kale. If this is your first time growing kale, try one of these delicious recipes:
Baked Parmesan Kale Chips
Servings: 6 • Serving Size: 1/6th • Old Points: 1 pt • Points+: 1 pt
Calories: 50.2 • Fat: 2.8 g • Protein: 3.6 g • Carb: 3.4 g • Fiber: 1.1 g • Sugar: 0.7 g
Sodium: 126 mg (without salt)
- 1 bunch kale (12 oz after removed from stems)
- 1 tsp olive oil (spray)
- a sprinkle of sea salt or kosher
- 1/2 cup shredded Parmesan cheese
Preheat oven to 350°F. Lightly spray two large baking sheets with oil.
Wash and thoroughly dry kale. Remove the leaves from the thick stems and tear into bite sized pieces.
Place on baking sheets, spray with olive oil and sprinkle with salt.
Bake about 10-12 minutes, turning and moving them around as they shrink to make sure they evenly crisp up.
Top with shredded parmesan cheese, keeping a close eye on them, bake an additional 5 to 6 minutes until the edges are crisp but not burnt. Time will vary depending on your oven.
Cajun Kale Soup
- 6 cup(s) lightly packed chopped green curly kale, stem and ribs removed
- 2 tablespoon(s) canola or olive oil
- 1 medium red onion, finely chopped
- 1 large celery rib, thinly sliced
- 3 clove(s) garlic, finely chopped
- 1 medium green bell pepper, seeded and chopped
- 1 medium red bell pepper, seeded and chopped
- 8 ounce(s) (2 to 3 links) andouille sausage, thinly sliced
- 1 tablespoon(s) dried thyme
- 1/4 teaspoon(s) allspice
- 1 can(s) (15-ounce) chopped or diced tomatoes
- 4 cup(s) chicken broth
- 1/4 teaspoon(s) ground black pepper
- 1/2 teaspoon(s) salt, plus more to taste
- 1 teaspoon(s) agave nectar or honey (optional)
- 4 cup(s) slightly undercooked brown rice
- Bring 10 cups of water to a boil in large Dutch oven or heavy pot. Add kale and boil 5 minutes. Drain in colander and set aside.
- In the large pot, warm oil over medium-high heat. Add onion and celery and cook until onion is translucent, 4 minutes, stirring occasionally. Add garlic, peppers, and sausage, and cook until peppers soften, 5 minutes. Mix in thyme and allspice, stir, and cook 1 minute.
- Add tomatoes, broth, cooked kale, and black pepper. Bring to a boil, reduce heat to low, and simmer, covered, until greens are almost tender, 20 minutes. Add salt to taste, and agave or honey, if desired. (If freezing, stop here and add rice after defrosting.)
- If serving immediately, add rice and continue to simmer soup, uncovered, until kale is tender and rice is fully cooked, 10 to 15 minutes.
October 29th, 2012
This past September, we planted out raised beds for the second time. Today, the plants are still doing great. Check out some of our awesome vegetable plants.