Restoring and Preserving  Alstede Farms commemorated the opening of a fourth location, Alstede Fresh at Lindeken Farms, with a grand opening weekend on April 1st & 2nd. The grand opening included free samples, giveaway’s and an “all-smiles” guest appearance by the Stanlick Family, the original operators of Lindeken Farms. (Pictured is the Alstede & Stanlick… Read More »

Rising food prices have everyone thinking of creative ways to stretch their meal budget. One of the easiest ways to start saving on your grocery bill is by purchasing locally and in-season. Foods that are grown locally are fresher and retain more nutrients, they also taste better, as they are picked and consumed nearby the… Read More »

Community Supported Agriculture (CSA) is a way of connecting families to farmers and increasing local food accessibility. Although there are disparities as to when the first CSA was developed, some believe the model was adapted from a 1920’s European philosopher, while others believe it may have been developed in the 1970s either in Europe or… Read More »

Hospitality and Events at Alstede Farms are a unique and fun experience. Where else can you host your special event while experiencing a day in the life of a real working farm? Patti Gavornik is our Hospitality Supervisor at Alstede Farms and is ready to help you create an unforgettable event with us. Patti brings… Read More »

Carrots and parsnips are cool-season, root veggies that we plant in early spring and fall. Carrots that have been planted in spring will be available typically from June through November and then longer with cold storage. Parsnips are available, typically, in April & May and then again in October through December.  Root vegetables are low… Read More »

Onions are an aromatic root vegetables and are in season now and that makes us so happy. We grow several varieties of onions here on 3 acres on our farm including; red, yellow, white and shallots. We start onions from seed in our greenhouses in late winter. They sprout and grow and when temperatures are… Read More »

We were delighted to have  interviewed Caroline on her last day of her marketing internship on our farm earlier this month. Enjoy Caroline’s perspective of life before, during and after her internship at Alstede Farms. Before Caroline, a local high school graduate and current University student interned with us throughout the summer. Caroline has always… Read More »

The amazing tomato is our eating in season feature of the week. Botanically known as a fruit, culinary speaking we refer to tomatoes as vegetables. Tomatoes can be classified according to their harvest time or by their characteristic type. That means you may hear the term early, mid season or late being used in addition… Read More »

Garlic is one of those things that is so very loved by some and not so much by others, a true dichotomy if you start asking around. Here’s an example of that divide, even in our culinary specialist Miss Jenn’s’ own family, as her parents cooked with garlic daily while growing up.  Now she and… Read More »

Peach blossoms typically have five pink petals, but they are occasionally known to be white.  Peaches are either freestones or clingstones, the difference being the flesh separating easily from the pit or not. Freestone peaches flesh is easily separated from the pit, while the other is not.  Peaches have fuzzy skin. Peaches with smooth skin… Read More »

Leeks are in the allium family related to onions, garlic, chives, shallots, ramps and scallions. One taste and you will be able to tell that very easily. Leeks have a sweet, milder onion flavor that works so well as a base for soups, stews, pasta dishes. It’s a long bulbous vegetable with white flesh and… Read More »

Asparagus is a nutrient-dense perennial vegetable and a member of the lily family. It is only harvested during spring months in our area, so when it’s available be sure not miss the chance to savor some of these tender veggies. Remember that eating in season and eating local is more sustainable and tastes best! We… Read More »