Rhubarb, a Last Taste of Spring

Definitely one of the lesser known vegetables, rhubarb is tart, tart, tart. Just about any rhubarb recipe you encounter will also have a good amount of sugar in the ingredients list. Next time you pick some up, try a bite of it raw and you'll know why. Although rhubarb is most often found in pies and crisps, sometimes in breads, and occasionally as a sauce (my favorite), I've also heard of plenty of people eating it raw dipped in sugar. For those that favor this method, there's usually a story about hiding in grandmother's garden among the tall rhubarb leaves, with the sugar bowl.

History and Nutrition:

Wikipedia tells us that rhubarb has been enjoyed for thousands of years in China and Russia. As an import, it's value topped expensive spices like cinnamon in medieval Europe, but it didn't appear in the states until the early eighteen hundreds. Rhubarb's biggest nutritional contribution is Vitamin K (45% of your daily allowance) and Vitamin C (16%). It also tallies up a notable amount of Calcium (10%), Potassium(10%), andManganese (12%), among other nutrients. The leaves are, in fact, poisonous. That's why you will never see them for sale, we always chop them off first.

Recipe: Rhubarb Sauce

New to the flavors of rhubarb? I definitely recommend trying this recipe for Rhubarb Sauce. It's incredibly simple, you get to put it on vanilla ice cream, and it would be impossible to feature the flavor of this unique vegetable to a higher degree.

• 1 Cup Sugar
• 1/2 Cup Water
• 2 lbs Kirbygrown Rhubarb, trimmed, washed, and cut into small chunks.

Preparation: In a saucepan simmer sugar and water until sugar is dissolved. Add rhubarb and simmer for 15 minutes,  stirring occasionally. Adjust sugar to taste.

Set aside to cool for about twenty minutes, then serve warm over vanilla (or strawberry!) ice cream, or simply in a cup by itself. It's also a great breakfast chilled, with vanilla yogurt.

sauce

Variations: Stir in 1tsp vanilla extract before serving to balance out the rhubarb with some mellow sweetness. For another delicious variation, add 1 cup of fresh, chopped Kirbygrown strawberries or whole raspberries right after you take the sauce off the stove.

If you've tried all of the the usual rhubarb options and you're looking for something new, check out some of the ideas at epicurious. The sweet/sour/savory chutney paired with a pork tenderloin is definitely on my to-do list! Have any favorite uses for rhubarb, or stories of grandma's garden? Let us know, we'd love to hear about it!

Featured Artisan for June: Deborah Wilson

Deborah Wilson, from Waterport, NY, makes her pottery by hand from stoneware clay. The pieces are thrown on a wheel or constructed from slabs. The glazes she uses are non-toxic and durable (dishwasher, microwave and oven safe). Her pieces are meant for functional, everyday use, and their fun, vibrant colors make them even more enjoyable. Deborah likes to find inspiration for her designs from nature.

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We asked Deborah toshare a little bit about what it's like to be a potter....

What is your favorite part about creating pottery? DW: "My two favorite stages of the process are the actual forming, where I get to interact with clay; after 25 years I've never lost my love for this wonderful, infinitely malleable, expressive material. The other part I love is opening a warm kiln full of glaze fired pots and seeing how the pieces were transformed  in the firing process."

What do you enjoy about being an artisan in WNY? DW: "I enjoy living and working in a more relaxed semi-rural environment after many years of being a city potter. There's a great appreciation of handmade work in this community. There aren't many other potters locally, so I enjoy being able to teach the craft to students who otherwise wouldn't have the opportunity."

Is there a particular thing that inspires your work? DW: "Most of my pottery is designed to be used for a practical purpose. I'm striving for a good combination of functionality and beauty in my pieces. I'm inspired by the colors and forms of nature. I love the subtle variations and "happy accidents" that can happen with glazes."

Thank you, Deborah,  for sharing your art and your process with us!

By Jessica Young and Stacey Kirby

A Memorial Day Update!

I have to admit, I did not have high hopes for the weather this Memorial Day weekend (pretty sure I'm not alone on that)! But it has been so nice, aside from those brief, spotty showers Saturday morning. The sunshine is a boon for barbecues, gardeners and garden centers alike. We need a little break from the wet to relax by the grill, visit with friends and family, and to add a little beauty around our houses - colorful annuals, hardy perennials, and a tomato or six.

Out on the farm, we've been lucky enough to continue planting in most areas. There are a few fields that look more like a swamp then a field, but the high, sandy soil here on the Ridge is a huge benefit. When asked about the weather, Farmer Tim will answer, "First it was challenging, then it was frustrating, and now it's just unbelievable." Things are still growing though! Yesterday we saw the first bloom on the pea plants - fresh peas in about three weeks!

In the market right now, we have fresh Kirbygrown asparagus, spinach and rhubarb. We also have three varieties of CA Apples: Empire; AC Mac; and Crispin. (CA stands for controlled atmosphere, a method of storage that keeps the apples unbelievably crisp.) I had a Mac for lunch earlier and it was great! The apples are absolutely delicious with Kutter's cheddar, available in our cooler right now.

Walking around in the greenhouse area is so pleasant today. It's warm in the sun with a little breeze, and there are flowers everywhere. Peony, foxglove, lupine, poppy, columbine and coral bells are just a few perennials in bloom. We have container gardens of various sizes for sale, perfect for Memorial Day, or brightening up your porch or deck. Stop by soon, some varieties are selling out!

Asparagus Season!

History and Nutrition

The brief season of our first vegetable is full of enthusiastic fans, and for good reason! Asparagus has been enjoyed as far back as 3000 B.C, as documented in an Egyptian frieze. Beloved by kings, early physicians, and ancient epicureans alike, asparagus has a lot to offer the modern vegetable eater! 4-5 grams protein and 3 grams of fiber per cup, an excellent source of folic acid and a very good source of vitamins B1, B2, B3 and B6, not to mention it's high rating on a scale of deliciousness. Grilled, satueed, steamed, boiled, roasted, or broiled asparagus is delicious with just about anything. Beef, chicken, eggs, salads, pasta... The flavor of asparagus pairs especially well with garlic, rosemary, tarragon, thyme and lemon.

Try this simple recipe!

• Cut 1 pound of fresh, rinsed, Kirbygrown asparagus into even pieces.
• Heat 1 Tablespoon of olive oil in a pan on medium.
• Add one clove of fresh, minced garlic and saute briefly, then toss in your asparagus.
• Cover and cook for 5-10 minutes, stirring now and then, until the asparagus is crisp tender. (My asparagus of medium thickness was done in 8 minutes.)
• Sprinkle with 1/4 tsp salt or to taste, and serve! I recommend a garnish of chive flowers or purple violas.

Variation: Toss with the juice of 1/2 a lemon.

Storage and Peparation Tips:

1. It's best to use asparagus within a few days of purchasing to get full flavor and nutritional benefits.
2. To store asaparagus, wrap the ends in wet paper towel and then put the entire bunch in a plastic bag. You want to contain a little moisture so the stalks don't get dried out.
3. Asparagus loves growing in the sandy soil of our Ridge Road farm, so make sure you rinse it well to avoid crunching on grains of sand.
4. Break off the white woody end before cooking to remove the fibrous part of the plant that grows under the soil.

More recipes to come!

Field Update 5/9/11

Peaches - Our early peach varieties are in full bloom right now! When you drive by the farm you'll see rows of cloudy pink - those are the peaches and they smell fantastic. Peaches won't be ready until July, but Spring is still a crucial time of year for our peach crop.  A hard frost wiping out thousands of peaches is a very real danger through the month of May, which would mean the end to delicious Kirbygrown peaches for 2011. How can you tell if it gets too cold? The morning after a cold break Mr. Kirby will go out to the orchard and open up a blossom. If the center is black, the fruit has been killed. This is also true of strawberry blossoms. As of this moment our peach crop is looking great - let's hope Mother Nature is kind this season!

Asparagus - On a hot day you can practically watch the asparagus grow. This cold wet Spring we've had so far has slowed it down. Our first picking came in last week but it will be a few days before we pick again. If you're planning to come by for asparagus before the weekend, call ahead to be sure we have it in. We also take orders by phone, which is always a good idea for large quantities (asparagus freezes and pickles well). Check our facebook page for updates!

Rhubarb - we'll be picking some nice big stalks this weekend. Rhubarb pie anyone? Or sauce! Yum.

Spinach & Beets - if we continue to get warm sunshine for a while (cross your fingers!) we'll have spinach and beets in two weeks.

MAY Perennial of the Month

It's too cold out there for planting annuals, but stop by the market this weekend (our displays will be complete by Saturday, May 7th) and find a gorgeous spring blooming perennial for your garden! These hardy plants will survive a WNY winter so you know they won't mind a little Spring chill in the air.

Perennial Manager Jaime Brennan tells us about Amsonia hubrichtii, Thread-leaf Blue Star, the perennial of the month here at Kirby's:

"The Perennial Plant Association has chosen Amsonia hubrichtii, Thread-leaf Blue Star to be recognized  for 2011. This beautiful and graceful perennial is also a native plant. Long lived, bug and pest free, it's flowers emerge in May and June with clusters of steel blue. The long narrow leaves give the plant a look of a bottle brush that turns to a golden yellow in the fall.

Amsonia is a beautiful addition to any garden. It keeps a nice bush shape and I have seen many early butterflies enjoying it's blooms in our garden along the east side of the greenhouse. Stop by to meet Amsonia today!"

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Some examples of perennials that are blooming in our displays right now:

(Mouseover for the name of each plant. Click for a larger image)

New Annuals for 2011

Every year we add a handful of new and interesting plants to our selection of Annual bedding plants. Sometimes they can get lost among the many beautiful varieties that fill our greenhouse. It's great to have this space to feature them. We hope you enjoy!

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"Zion" Osteospernum

Beautiful sunset-like colors.

Likes full sun or part sun.

Height: 16"

Care: Remove spent flowers. Allow soil to dry between waterings.

Uses: Containers, borders, rock gardens

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"Butterfly Deep Rose" Penta

Attracts butterflies.

Likes full sun,

Height: 18" - 24"

Care: Heat tolerant, drought tolerant, fertilize regularly.

Uses: Containers, borders, garden beds

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"Mini Famous" Calibrachoa Double Salmon, Pink, or Blue

Likes full sun or part sun. Produces lots of flowers!

Height: 4", Trailing

Care: Keep soil moist on hot days. Fertilize regularly.

Uses: Containers, window boxes

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"Beth's Blue" Star Flower

Likes full sun

Height: 12" - 14"

Care: Heat tolerant, deadheading not necessary, fertilize regularly.

Uses: Containers, landscapes

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"Fiber Optic Grass" Scirpus cernus

Creates a unique texture!

Likes full sun or part shade. 

Height: 10" - 14"

Care: Heat tolerant, fertilize regularly.

Uses: Landscapes and containers

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"Picobella Carmine" Petunia

Likes full sun or part shade. Attracts butterflies and hummingbirds!

Height: 8" - 10"

Care: Heat tolerant, remove spent flowers, fertilize regularly.

ses: Containers, landscapes

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"Butterfly Deep Rose" Penta

Likes full sun, attracts butterflies.

Height: 18" - 24"

Space: 10"

Care: Heat tolerant, drought tolerant, fertilize regularly.

Uses: Containers, borders, garden beds

A Wet and Muddy Spring

  Oh 2011, what a Spring! The rain has long overstayed it's welcome, and according to this week's forecast it hasn't caught on yet. We've all been effected. Many gardens are still unplanted, lawns look more like pastures or swamps, and many an event was rained out. It could even be a matter of seasonal depression. Don't we suffer enough with these long, grey, windy winters? It makes us even more thankful for the few days of sun and warmth that we've had so far.

Enough complaining, you know what I'm really here to talk about. How are the crops coming along? In this part of the world, if you aren't farming then your neighbor or your cousin is, so plenty of people are talking about the rain and mud keeping tractors out of the fields. Sections that should be sprouting corn or soybeans right now are grassy wetlands instead. And some fields that were planted have been tilled and planted again, the first seeds rotting in the soil.

We are lucky to have well drained, sandy soil here. Our farmland in Albion has a few low, wet spots but most of it is high and hilly. Because of the quality of the land, we've been able to keep things going pretty well. But even so, it hasn't been easy.

Farmer Tim Kirby corrected my quote today when we sat down to talk about the weather. "Challenging, frustrating, and depressing," he said. "Everything is upside down, in chaos. But we're trying to make it an organized chaos."

"Cloudy wet conditions like these are the perfect storm for fungus and mold," he went on. Crops are most susceptible when in bloom and in the final stages of ripening, and some varieties are more vulnerable then others. Remember those sweet juicy donut peaches? Keep your fingers crossed, we might not see a lot of those.

Low temperatures are delaying things, there's no doubt about it. Most crops are very dependent on 'heat units' for growth, and this means a shorter season since those cold Autumn frosts will be right on schedule. Fruit trees are one exception to this rule. "As a perennial crop, they are not driven by heat units." Mr. Kirby was happy to add.

The good news: We'll have a nice continuous sweet corn season because Mr. Kirby has not missed a planting. All of our vegetables are in the ground (tomatoes, peppers, cucumbers, and pickles) so you can count on us to have a wide variety of high quality produce, as always. We have a few tricks up our sleeve yet!

CSA Pricing Options

Last week we met with a small group of people interested in our new CSA program.

It was a wonderful meeting. We had a great time sharing information and then hearing their feedback on several issues that we were still figuring out. A great big thank you to them! Our biggest question was price for a CSA share. With the help of our meeting participants, we came up with several solutions.

We will be accepting membership applications until May 22nd or up to 50 shares, whichever comes first.

>Half or Full Share

From the beginning we have offered a half share or a full share and they are just what they sound like. A Full Share will provide 4-6 people with most of the produce they need for the week. A Half Share will provide 1-3 people with most of the produce they need for the week.

>Make One or Two Payments

We appreciate the difference between paying a small amount each week (normal grocery shopping) and paying for a season of produce all at once. Lighten the load by breaking it up into two payments, one due on May 22^nd, and the second one due by July 22^nd. There is a $5 payment fee (to cover administrative expenses) if you choose two payments. If you choose to pay in full, that payment is due when you register, no later then May 22^nd.

> A Shorter Season

You can purchase a June-October 22 week share (instead of June-November 26 week share). Some people are most interested in the abundance of Summer when they purchase a CSA share. Save some money by purchasing the shorter season... of course your welcome to come in any time for apples, squash, pumpkins, etc, etc.

Click here to view a pdf illustrating examples of what's available to a CSA member throughout the season. Click here for pricing and FAQs.

Spring Color at Kirby's

Click on any photo to see the full image.

Photography by Stacey Kirby

2011 CSA Pricing

UPDATE: After hearing from our customers we took another look at our prices. We hope the new options available (as listed in this post) make a CSA share a more viable option for you! Prices are corrected below. ____________________________________________________________

Thank you for being patient as we calculated the pricing for our CSA shares. Whew, that's a lot of numbers to crunch!

A Full share will provide 4-6 people with most of the produce they will need for the week. The cost is $650 $625.

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A Half Share will supply 1-3 people with most of the produce they will need for the week. The cost is $390 $320.

>>Our CSA Meeting is coming up next WEDNESDAY, APril 13th at 7pm. Please come by with your questions and ideas! We can't wait to hear from you.

Is CSA Right For You?

CSA Informational Meeting

Wednesday, April 13 at 7:00 pm

Location: Our greenhouse at the Market (map).

We hope you can make it to our first meeting! Topics for discussion include our farming practices and what you can expect from a CSA share with Kirby's. Then we will open the floor to questions! Your feedback will help us make decisions throughout the season, starting with our first meeting.

A few details about our CSA Shares

• There are 50 Shares available
• All produce we grow will be included as permitted by Mother Nature, including fruit!
• Choose a Half Share or a Full Share.
• A share can be paid for in one or two payments.
• Your first payment is required to reserve your share.
• Shares will include additional market benefits.
• Members must commit to picking up their share on Tuesday 1pm - 7pm or Saturday 1pm - 7pm.

We are still in the process of calculating a price. We will publish that information by Friday April 8th.

Click here to visit our page on localharvest.org for more information, including a list of the fruits and vegetables we grow and a description of our farm.  And, if you are new to the idea of Community Supported Agriculture, check out this article at Local Harvest.

News! Kirby's CSA Program

We spent this afternoon hammering out the structure of our brand new CSA program. There is still more work to do, but we are all very excited to offer 50 CSA shares! for the 2011 season.

If you don't know much about CSA, (which stands for Community Supported Agriculture) check out the articles at localharvest.org. This is a wonderful site with so much information on what's available from small farms across the country. (We used it when we visited California last year and enjoyed some really fantastic produce.) We've also used it for sourcing locally grown beef and pork. Kirby's has our very own listing, and if you have an opportunity we would love for you to share your experiences at Kirby's by reviewing us on the site. We need to see some green stars on there!

Stay tuned to learn more about Kirby's CSA shares! We'll be posting more details soon. If you have any questions feel free to email or message us on facebook.

Spring, Phase 2

Seeds to sprouts, dormant twigs to unfurling leaves, a yellow bud to a tiny flower- these first stages are the most exciting, as the blank canvas of soil begins to show the first vibrant brushstrokes of new life.

Last week hundreds of tomato and pepper plants were seeded, destined to bloom and fruit in the field. By now the seeds should be sending tiny, tiny shoots towards the sun. Meanwhile, the tomato plant pictured is a good five inches tall. It was seeded back in early February. This six week head start is what makes our Patio Tomatoes such an exciting purchase for our customers in the Spring. Fresh tomatoes will be on their table a month before they're picked in the field.

I stepped into the perennial house while I was at the greenhouses and shot this aquilegia, one of the first plants to come out of dormancy. Many of the perennials in there are still hiding under the dirt, waiting for whatever signal Mother Nature sends before they poke their little green leaves out of the ground. But this early-summer-blooming combine is already leafy and green.

Bacopa (below)is one of the few annuals showing any color. At this time, we're plucking flowers off almost all of the annuals. It's important for the plants to spend their energy on building strong root systems and vigorous foliage, instead of on flowers. And we get to take home tiny little bouquets of insane color to brighten our houses.

Bacopa however has so many tiny flowers that we don't bother, bringing you this little bit of sunshine!

I love primroses at this time of year. Their bright, sunny, colors are one of the loudest reminders that Spring is almost here! When you're walking around the perennial area this summer, an unassuming cluster of long green leaves is all you'll see in these pots. But remember these colorful  flowers, plant them in your garden, and you will be well rewarded next year!

Next week we'll share updates about new perennials we're planting this season. See you then!

Squash Bisque

This is a squash soup I put together one fall, with left over roasted squash. The parsnip adds a little complexity with a hint of spicy sweetness, but feel free to leave it out if you're not a fan of parsnips. For a non-dairy squash soup with more of an exotic flair, try our Curried Butternut Soup with Coconut.

Ingredients

• 1 small onion
• 2 cloves garlic
• A good swirl of Olive Oil
• 1 cup Roasted Squash, mashed
• 1 small Parsnip, grated
• 2 cups Chicken Stock
• 1 cup Half and Half
• 2 Tbsp Apple Cider

Over medium hear, sautee onion in olive oil until golden. Add garlic and parsnip. Continue to cook for a minute, until the garlic is lightly golden. Pour in the chicken stock and apple cider. Stir in the squash and simmer 5 - 10 minutes. Reduce temperature to low and gently stir in the cream. Cook until heated through. Enjoy!

Serving suggestion: For a smoother soup, puree with an immersion blender, or carefully in a regular blender.

I made this for Christmas Eve dinner one year with a swirl of homemade creme fraiche on top. The end result was beautiful little bowls of elegant and earthy, savory with a little sweetness. Creme fraiche, which is kind of like a thin sour cream I guess,  is easy to make and it's fun having a delicious and unusual ingredient in the fridge.

Spring...

For months now Kirby's Farm Market (and this blog) have been deep in winter hibernation. The last basket of apples was sold, the last Christmas tree was taken to a happy home, and everything was packed away. If you stepped in our front door this very minute, you wouldn't recognize the place. (The annual Amazing Transformation is coming soon...if you're interested I might even post before and after pictures!)

What happened next on the farm? Taking Mac for a couple hundred walks to keep him sane, he misses you all so much! Skiing, of the cross country variety. Lots of hot soup. Board games.  Annnnd, Mr. & Mrs. Kirby took a well deserved vacation in sunny Florida. Of course they visited a strawberry farm and a regional market, ate lots of fresh oranges and other produce, saw manatees and dolphins... I'm just a little jealous.  When they got back the seed catalogs came out and soon the UPS truck was showing up with packages that made gentle little rattling noises. Sweet Corn, tomatoes, and peppers oh my! But we're getting ahead of ourselves. The fields are frozen and the peach I was just imagining biting into is hardly a little nub on a bare and leafless branch...

But it is the first week of March, not January. Dare we even say it? This on-again-off-again sun and warmth is a tease all on it's own, but the sunshine and the goings-on at Kirby's are in agreement. The hoses are neatly coiled, palettes of soil are waiting, thousands of pots are stacked in boxes.

And green things are growing. I would like the honor of informing you that Spring is coming.

We may have weeks of snow and ice left to go in Western New York, but under a big roof in hundreds of little pots, we have geraniums! Petunias! Fuchsias! Green... after a long winter of grey, brown and white, with a rare glimpse of blue thrown in, we are very happy to bring you this first glimpse of green. And we can't wait to open the doors in May, and show you every color in the rainbow.

As the snow falls this month and you scrape yet another layer of ice off your steps, stop back and let us give you a glimpse of what's coming... warmth, sunshine, and growing things. We'll have photos of new annuals and combinations we're carrying this year, progress pics, and a little competition for our customers. With prizes! See you soon!

Like us on Facebook to get  updates, and exclusive deals and specials throughout the year.

End of the Year Sales

Today marks the beginning of the end of the season for us here at Kirby's! There are only five more days left until we close for the winter at 2pm on Friday, December 24th. It is traditional for us to run sales the last week of the year. As a special Holiday thank you, our Poinsettias are 25 % off. It's time to stock up on homegrown produce for the winter! As of today, our Kirbygrown apples are all 25% off.  While you're here, don't forget the keeping potatoes from Rush's - they'll store very well and last for months.

All gift shop items  and jams are 20% off.  Finish up your Christmas shopping and save a little money at the same time!

We hope you're enjoying the holiday season, see you soon!

The Twelve Days of Gift Hunting

Are you starting to feel the crunch? Today is December 12th and sadly, we no longer have twelve days until Christmas. The deadline no longer creeps, it looms. In addition to deadlines, we have  the usual WNY winter weather, long lines, crazy traffic at the malls, and the guarantee of at least one challenging person on our list to contend with. Kirby's Farm Market is here to help! As I posted on facebook today, there are definitely benefits to taking your holiday shopping to the country.

* We have gobs of talented crafters out here creating quality gifts (by quality I mean the made-with-love-talent-and-pride type of quality). If you don't have time for homemade, then handmade and local is the next best thing. (More on these talented people in a moment.)

*There may be a lot of myths about the country but this one is true - we're all pretty laid back! Traffic is a tad more low key and lines are just a bit shorter (non-existent!) out here on the very Western edge of Monroe County. In the market the sound of Christmas music is relaxing, the glow of little lights and scent of balsam candles soothing.... sip a cup of hot, mulled cider as you wander, browsing in our gift shop.

*And finally, you know you can find something unique at Kirby's for just about anyone on your list.  I have twelve suggestions.....

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1. In the year that Tranquility Herbals has been around, we've seen a huge variety of herbal products come into the market. Jaime (Kirby) Brennan has been studying the art of herbology and applying it to the benefit of our every day lives. Nourishing teas to relax or invigorate, rubs for aching muscles, and a wonderful lip balm, just for a few examples. Show someone that you care about their health and well being by putting an herbal gift under the tree this year!

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2. Men! They like to eat. For the men on your list we have a variety of mustards from Nunda, NY-  Peppercorn, Tangy, and Honey Brew are just a few options. Seawards Chocolates are always a good bet whether they like milk, white or dark, caramel, sponge, or assorted.We also have over 35 types of jams, butters, and preserves. From Apple to Quince, we've got your morning toast covered.

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3. A Taste of NY! We will definitely start this gift off with a nice stash of Kirbygrown apples, and Kutter's cheddar is always a perfectly complement to a  crisp, empire. Maple Syrup will be perfect alongside New Hope Mills Buttermilk Pancake Mix. Finish off this treasure trove of delicious NYS flavor with a jar of Doan's Honey and some Maple Sugar Candy.

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4. A Day at the Spa - you might not expect to create a Spa package at a farm market, but the price tag will be the most pleasant surprise. A bar of luxurious goat's milk soap from Nanny Naturals, a hand-knit washcloth, Miracle Grains facial scrub and herbal facial steam from Tranquility Herbals, comes to a grand total of $20. Every bit of it is made in Orleans County.

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5. Afternoon Tea - we now carry a selection of 25 different teas from Tranquility Herbals. Unique gifts for the tea-lover on your list includes a collapsible infuser (strainer),  a variety of lidded cups with tea infuser included, the "perfect scoop" to measure out loose leaf tea, and tea sets and mugs in hues of green and blue from local potter Deborah Wilson. Throw in a decorative and indestructible teabag saucer for good measure.

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6. Windchimes! Definitely a unique gift.  I will be the first to admit that while we all know someone with half a dozen windchimes in their backyard, not everyone appreciates the musical partnership of mother nature and a set of metal pipes.  All we ask is that you stop by and play around with the dozens of windchimes we carry from Woodstock (another NY based company). Not only will the joyful poking and prodding of something that makes a lot of noise remind you of your childhood, the results of Woodstock's creative material combinations may just win you over. Prices start under $10 with an adorable set that is also perfect as a tree ornament!

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7. Holiday Color - a splash of red, an armful of blooms, poinsettias make excellent holiday gifts for the people on your list that don't really need anything. Easy to care for with extremely long lasting 'flowers', they'll brighten any room.  We still have a good selection of poinsettias in our greenhouse, but don't wait too long! Certain colors are selling out.

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8. For the organized person on your list (or maybe someone that could use a little more organization in their life) we have beautiful stationary. Notepads of all sizes, all under $5 and perfect for stocking stuffers or as a little gift. Tiny pocket sized; medium purse sized with matching pencil; and one with a magnet, perfect for jotting notes in the kitchen. We also have special calenders designed to sort out the events of the week, and big desk calenders, handy folders for phone numbers... even recipe cards! All with great art, all under $20.

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9. For new arrivals - An adorable package from Tranquility Herbals created for new mothers and their little ones! Contains a hand-knit, organic washcloth, Rosy Bottom Salve, all-natural Baby Powder, and Cradle Cap Oil.

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10. Scent with Love - Our collection of scented items has really grown this year.  We were excited to add Sandy Creek Candles of Kendall, NY in 2009 and 100% Essential Oils of Aura Cacia this year. Sandy Creek crafts wonderfully scented votive and jar soy candles that last 50% longer then traditional paraffin candles.  Holiday scents are Balsam, Cinnamon Strudel and Christmas Cabin. Or put together a little package of diffuser reeds, essential oil and a vessel of your choice for another way to scent the holidays. It's as easy as that!

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11. Sweet and Simple - pair any of our festive mugs with a carton of delicious hot chocolate mix from Aspen. We have 10 holiday mugs to choose from, as well as a selection of mugs that will be great for any season.

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12. Haven't heard the right one yet? A gift certificate from Kirby's Farm Market is like giving someone hundreds of opportunities to choose from. Whether they decide on a gorgeous flowering plant next Spring, a basket of the world's juiciest, freshest fruits in Summer (no, I'm not biased), or a wagonful of gourds and pumpkins in the Fall, we are here to show them the joys of homegrown. With four gorgeous WNY seasons, and hundreds of varieties of fruits and vegetables to choose from, they'll have a lot of fun with that little piece of paper. Gift Certificates are available at Kirby's in any amount.

* We would be happy to help you but together a special gift package. Place an order over the phone (585)637-2600 or at the market, and we'll have it ready for you by Christmas!

Happy Holidays!

Deck the Halls

Every November we go out into the cold to gather beautiful little bits of nature, stashing them away until it's time to make wreaths for the holiday season. Rosehips, Juniper, Boxwood, Holly, as well as whatever seedpods we come across,  are carefully gathered. Bunched together with Pine, Balsam, and Fir or Eucalyptus, this great variety of everlasting materials creates wreathes of amazing texture and color. One of our favorite tasks of the season is working with these aromatic boughs to create unique wreaths and swags, ready for your doorway.

We also decorate our wreaths, both plain and mixed greens, with an array of sparkly and natural ornaments. Little bluebirds or cardinals, glittery sticks and leaves, silver or gold balls and colorful bows. With palettes of silver and blue, green and gold, red and gold, or the natural tones of pine cones, we have wreaths available to suit many tastes.

Do you have a special request? Place an order and we'll make a wreath just for you! (585)637-2600.

O Tannenbaum!

Walking outside in our Christmas Tree display with snowflakes falling all around and a dusting of white on every bough will put anyone in the Christmas spirit! We have so many beautiful trees to choose from. Over two hundred full, and  nicely shaped Frasiers, Douglas Firs and Concolors.