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Blue Moon Acres Buckingham, PA
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16 followers
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Blue Moon Acres Buckingham, PA's posts

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Mezza ruby red chard is here! This mezza has green leafs with stunning red stems and veining, with the same earthy flavor you'd expect from full-sized chard. Mezza sized makes for great a presence on the plate. Chefs, order yours this week!
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Here’s the buzz on Herbarium’s Lavender Salve: It’s made with shea butter, beeswax, grape seed oil, lavender oil and vitamin E. It soothes your dry, cracked skin and refreshes, restores, and re-hydrates the skin naturally! Learn more at bit.ly/ShopHerbarium
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We’re starting to see more and more beautiful spring salads and we couldn’t be happier! This one from Chris Beischer is no exception: Endive and Sugar Snap Pea Salad, Parmesan Dressing and Blue Moon micro herbs.
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With succulent, thread-like leaves; slim, pinkish stems; and mild taste, micro saltwort is one of our most unique greens. Pairs well with soups and salads. It's also known as Okahijiki or Batis. Available now to our chefs!
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Re-introducing Micro Lemon Balm for our chefs! Not only does this delectable microgreen pair well with soups, salads, entrees, and appetizers, it also goes well with deserts: ice cream, sorbet, and fruit salad. Teardrop shaped leaves with serrated edges and delicate lemon flavor. An excellent substitute for mint! First harvest the week of April 24th.
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Our Herbarium Lemon Verbena Herbal Tea is handmade, Certified Organic and a tried & true remedy to calm the stomach and soothe nerves. You can find it online at bit.ly/ShopHerbarium
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When it comes to modern Mediterranean, we look to Marlow Bistro. Their new spring menu is so enticing… and we love the way they showcase our micro greens!
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NEW Introducing Mezza Red Dragon Mizuna! Light green coloring with deep red veining and a very mild mustard taste makes this mezza one of our most versatile. Dynamic, jagged-edged true leaves are perfect for adding contrast to your dish. Available the week of April 17th!
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Micro Red Purslane is back, and our first harvest will be the week of April 10th! Chefs love their spatulate-shaped leaves with green tops and red underbellies. The mild grassy taste with succulent texture lends itself to a variety of cuisines. Excellent with salads, soups, and entrees, or served with your favorite appetizer!
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A Lyons family homecoming meal: tilapia with a lemon caper sauce topped with our micro parsley and a Blue Moon black rice salad with pecans and cranberries.
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