Archives for posts with tag: Garden

Enjoy Local Seasonal Food with Delicious Farm to Table Meals


Organic Farmer and Small Farm Owner Maya Dailey, of Maya’s Farm, shares delicious and simple recipes for seasonal, local produce that anyone can create and enjoy!

Maya’s Simmered Farm Fresh Veggies with a Side of Eggs


Fresh, Local, Organically Grown Produce from your Local Small Farm

Some Great Ingredients for this Dish include:

Spring Onions, Bell Peppers, Cauliflower, Carrots, Garlic, Turnips, Chard.


Take your ingredients, wash and chop into small pieces.


Place all ingredients into a sauce pan and simmer on low.


Stir and add water as needed.


Cover and let simmer for about 20 to 30 minutes or until the ingredients and soft and saucy.


Gather some farm fresh, local, free range eggs.


Fry in a pan with oil and coarse salt.


Serve up simmered veggies on a plate.

Place the eggs beside it and Enjoy!

Also excellent served with a side of dandelion greens – check out a great recipe here.

Check out more farm to table recipes from Maya here.

Wisdom Nectar Tea pairing recommendation: Purifying and Rejuvenating.  Enjoy a crisp minty flavor with your veggies.  Feel refreshed energized and nourished with great food and tea full of nutrients and minerals!

Share Food, Be Happy!


Enjoy this beautiful, delicious and simple Spring Fennel Puree/Soup created by local Phoenix, Arizona Chef Sasha Levine

Fennel Puree/Soup

fennel puree

Ingredients: 1/2 medium onion – julienned (cut into long thin strips) 1 stalk green garlic – sliced 8 fennel roots – peeled & sliced 2 baby fennel – sliced 1 Tablespoon butter 1 Tablespoon extra virgin olive oil Salt & pepper Splash of cream, squeeze of lemon Directions:

Saute onions and green garlic in the butter & extra virgin olive oil – season with salt.  Cook until soft & slightly translucent.  Add fennel root & fennel, cook down until tender.  Add water or chicken stock & cover.  Simmer 5 minutes covered.  Add fresh cracked pepper, a splash of cream, & a squeeze of lemon.  Puree until silky.  Garnish with fennel & chopped fennel tops.  Great with fish & pork.


Thank you Farmer’s & Chefs a like for Cultivating, Preparing & Sharing the Joys of Food with the World!

Love the Local Organic Produce?  Sign Up for Maya’s Farm CSA Share – Several Convenient Pick-ups around the Valley –

“Plant Your Seeds.  Protect Your Gardens.  Protect Your Whole Body.”

Today the little one in our lives shared a little insight.

We were creating a flyer.  I asked her, “What would you like to tell people?”

She said: “Plant your seeds, Protect your gardens, Protect your whole body.”

She paused for a moment… and asked me, “Did you write all that down?”

I smiled and said, “Yes.”


July in Toronto is in full bloom with Yarrow, Hibiscus, Echinacea, and Roses

Click to Learn More about the Benefits of Herbs 🙂

Reaching out of front yard gardens, the fragrance beckoning us to explore the inner most essence of Rose.  

The tilted, yellow, conical-crown is arrayed with pink-purple petals and boasts the most outrageously powerful immunity booster known to Grannies the world over; Echinacea. 

The amazing variety of hibiscus multiplies as we wonder down shady streets.  Soft blooms of white with pink centers, pale-orange with crimson, soft blue violet turning white toward the center with yellow stamens. 

But the most fragrant, quintessentially summer flower is the humble yarrow.  Yarrow grows wild in every ditch in North America: pink, white, lavender, yellow, all with the feather-like leaf from which its name arises.  

All the great medicine traditions from the ancient Chinese to the Native American used yarrow. A perfect nighttime tea for toning the liver or quieting a fever, waiting to be plucked from our own backyards.

These photos and notes are from a journey to visit friends and family in Canada.  We hope you enjoyed this saunter with us – and may be inspired to learn of the subtle herbal qualities of plants all around you. 🙂

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