Starting up soon: 5 kinds of lettuce, more beets and chard, Tuscan kale, turnips, and spinach.

Soon to come: New baby girl!

Cucumbers and Tomatoes

Long row of Collards

More collards...

Cucumbers

Mustard Greens and Swiss Chard

Swiss Chard

• tender green beans
  

  Heirloom Zucchini & Golden Scallop Squash

• heirloom zucchini
• golden scallop squash
• scallions
• daikon radish
• 6 kinds of microgreens (arugula, mustard, radish, pea, kale, and broccoli).

Always fresh picked. We get up at 4:00 a.m. and pick to ensure that you get the very freshest local produce possible.

Liberty Oak Farms   *  311 Oak Lane  *  Liberty Hill, Texas    *   

                                                   512-294-0588

Cheyanne - Our first boarding horses

Cheyanne came to us as one of our first boarding horses.  She arrived with a 7 inch gash across her forehead from falling inside the trailer on the way to the farm.  The vet didn’t expect her to live, glad he was wrong.  After about six months her owner sold her to daughter Melanie.  Melanie kept her about a year and sold her to a young rider and she left our farm.  A year after that, she was for sale again and I bought her back.  If all goes as planned, Cheyanne will have a baby next spring.  She was bred to our neighbors champion quarter horse stallion WA Crème Brulee, AQHA Prelino .  Watson Arabians

Spur - 5 year old mini-gelding

Spur is five year old mini gelding he has cataracts in both eyes. The vet thinks it was due to an infection he got in utero, or right after he was born. He is a ham for attention and would probably stand on his head for a treat. He is gentle around kids and has loved being with his new best friend Moses.

                            ~ ~ ~

Moses is a 12 year old pony we inherited from a boarder.  He is the pony ride pony, safe around all the kids, and loves to eat, so we have to be careful he doesn’t overeat.  His world has always been filled with big horses until Spur arrived. Now they play like a couple of young colts, running, nipping, and scratching each others withers

Moses, a 12 year old pony

                             ~ ~ ~

Mac belongs to Jenna and is a big, big gelding.  For the past year, Mac and Moses have been together like brothers.  Now joined by Spur, they act like three brothers enjoying their summer vacation.

Mac, Moses and Spur hanging out

• 2 Tbsp oil
• 1 large onion, chopped
• ½ bag baby carrots, coarsely chopped (about 1 ½ cups)
• ½ tsp ground cumin
• 3 large vegetable bouillon cubes
• 1 package (1 lb) red lentils, picked over and rinsed
• ½ tsp salt
• ¼ tsp hot pepper sauce

Directions:

1. In a large, deep pot, heat oil over medium-high heat. Add onion, carrots and cumin; cook 5 minutes or until softened.  Add bouillon cubes and 8 cups water. Bring to a simmer.

2. Add lentils. Cover, reduce heat, to medium-low and cook 10 minutes.  Uncover pot. Raise heat to high; stir in kale and salt.

3. Cook 5 minutes, uncovered, stirring occasionally, or until kale is tender.  Remove from heat; stir in hot sauce and serve warm.

                When grown in a soil, the second stage of a seed’s development involves establishment of its roots and the opening of its first leaves, called cotyledons.  Greens harvested at this stage are called microgreens. These are harvested in their infancy, and are only allowed to grow in the soil for a week or two.  They have all the health benefits of sprouts with the added advantage of trace minerals brought up from the soil they are grown in.  At this stage their texture, appearance, and flavor are much more like a salad green than a sprout.

Here’s what we will have at the Cedar Park Farmers Market this Saturday — April 23rd

Come see us!

Asian Mix: contains red bok choi, Tokyo bekana (a cousin of bok choi), radish, and amaranth

Micro Mix: contains purple cabbage, broccoli, endive, and amaranth

Spicy Mix: contains radish, mustard, and arugula

Spring Pea Mix: contains pea, endive, and radish

·         2 tablespoons extra-virgin olive oil

·         1 medium yellow onion, diced

·         3 garlic cloves, smashed and peeled

·         2 1/2 pounds collard greens, stems discarded and leaves torn into 2-inch pieces

·         Coarse salt and ground pepper

·         1 can (28 ounces) whole peeled tomatoes

·         1 smoked ham hock

·         1 can (15 ounces) black-eyed peas, rinsed and drained

·         Cooked rice, for serving

Directions

1.       In a large Dutch oven or heavy pot, heat oil over medium. Add onion and garlic and cook until onion softens, about 4 minutes. Add greens, cover, and cook until mostly wilted, about 4 minutes. Uncover and cook, stirring, until completely wilted, 2 minutes. Season with salt and pepper.

2.      Add tomatoes, breaking them apart as you go. Add ham hock and 3 cups water and bring to a boil; reduce to a medium simmer. Partially cover and cook, stirring occasionally, until greens are tender and ham separates from bone, about 2 1/2 hours, adding more water if needed.

3.      Remove ham from pot and let rest until cool enough to handle. Discard skin and bone; dice meat. Return ham to pot; stir in beans. Season with salt and pepper. Serve collards with rice.

Come see us!!  The Lakeline Mall Parking lot between Sears & Dillards

• Kale
• Collards
• Radishes (3 varieties-Cherry Belle, French Breakfast and Shunkyo)
• Lettuce (5 varieties- Salad Bowl (green leaf); Red Salad Bowl (red leaf); Red Sails (red leaf); Buttercrunch (bibb/butterhead); Jericho (romaine)

Soon after that, sugar snap peas and broccoli.

Wonderful fresh, healthy produce locally grown to feed your family.

Grab the family and come see us!