Ricky Kent and Danielle Monique, along with a great staff, run and own Sheila Bird Farm. Sheila Bird is Danielle’s mother after whom the farm is named. Their farm is located just over the border in Colorado, off of Owl Canyon Road. Ricky and Danielle sell their vegetables at the Laramie Farmers Market.  They have a wonderful selection of fresh produce.

“We feel that the best way to support your community agriculture is by buying from local growers at your farmers market.  We invite those who share our passion for eating clean greens and our love for our community to join their friends and family at the market, not just because it’s the place to be on a summer Friday in Laramie, but also because when you shop at the market you support your local growers, ranchers and artisans keeping your community strong.” - Danielle Monique

Colorado Growing Season:

We have two more months of growing season down there than we do in Laramie, and much warmer nights, which allows us to grow and harvest a wide range of produce.  We start all our veggies from seed in our greenhouse here in town, and then transplant them down at the farm.  We buy our seed, mostly organic, from Johnny’s Seeds, Territorial Seed Co., and Seed Savers Exchange.

Eat Your Veggies:

Ricky Kent, the man behind watering hose, the wheelbarrow, and the table at the farmers market, says, “We grow damn near everything, veggie wise,” with the help of one full time employee, one part time employee, and a diligent hive of honey bees nearby that pollinate the farm.  And of course we couldn’t do it without good friends who help us sell our harvest at the Farmers Market

Organic Practices:

At Sheila Bird Farms we are committed to employing organic practices, such as crop rotation, cover crops, and the use of beneficial insects to control pests.  We use absolutely NO chemical agents (pesticides/herbicides/fungicides).  We have had the soil and water at the farm tested, and both tests came back clean and clear.  However, because of our small size and the prohibitive expense of being certified organic, we don’t yet have the official seal.

In addition to the farmers market, you can find our veggies at Big Hollow Food Co-Op and in many of the delicious meals served up at Sweet Melissa’s; as well as other local eateries.

“July is the only time of year when country people lock their cars in the church parking lot so people won’t leave squash on the front seat.”  - Garrison Keillor

Some Veggie Recipes:

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Rick’s Favorite Greens

2 bunches greens (kale, chard, spinach, mustard or mix)

3 T. olive oil

2 T. minced garlic

¼ cup chopped onion

sea salt to taste

fresh ground pepper to taste

Sauté garlic and onion in olive oil in deep frying pan.  Add clean/dried off leaves of greens (stems removed) and sauté turning with salad tongs until slightly wilted.  Season with salt and pepper and top with toasted sesame seeds or Gomasio (available at Big Hollow Food Co-op).

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Raw Turnip Salad

4 raw turnips (white), washed, peeled and grated

1/8 cup olive oil

1/8 cup fresh lemon juice or more to taste

small handful of either dill, cilantro or basil chopped

sea salt and pepper to taste

Mix all together and enjoy!  You’ll never look at turnips the same way.  Delicious!

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Kale Slaw

(Moscow Food Co-op specialty)

(wheat free & vegan)

2 medium bunches kale (stemmed, rinsed & cut in thin strips)

4-6 carrots (shredded)

1 cup red cabbage (cut in thin strips)

Dressing:

2/3 cup cashews (finely chopped)

2 tsp. garlic (minced)

1 T. ginger (minced)

1 can chopped green chilies

1 ½ T. tamari

¾ cup Veganaisse (or Mayo)

Prepare veggies and place in large bowl.  Mix dressing ingredients together in small bowl and pour over salad.  Toss well.  Serves 4-6.

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Radish Butter

(Local Flavors by Deborah Madison)

6 radishes (the same or a mix)

4 T. butter or alternative

1 tsp. finely grated lemon zest

sea salt to taste

Wash & trim all the radishes.   If the leaves are tender and fresh set them aside with stems removed.  Slice the radishes into thin rounds, then crosswise into narrow strips.  Chop ½ cup leaves.  Mix butter with lemon zest until soft, stir in chopped radishes, leaves and salt to toast.  Spread on sandwiches or on crusty baguette.

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307.742.8745 (H)

307.760.3271 (C)

www.sheilabirdfarms.com  Coming soon!

sheilabirdfarms.blogspot.com