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Beetles, Bones & Bouquets, Corydon, IN (2026)

06/10/2026

🍚🥬 Farm-to-Table Stir Fry 🥕

One of our favorite ways to enjoy local food is by bringing together ingredients from several small farms and makers in our community.

This meal featured:
🌾 Jasmine rice
🐔 Chicken breast from Schafer Farms
🎃 Yellow squash from Fallen Maple Farm
🥬 Homegrown Napa cabbage, purple carrots and garlic from Beetles, Bones & Bouquets
🌶️ Kimchi from OhChae

We started by cooking the rice, then stir-fried the squash, garlic and Napa cabbage until soft. We added some cauliflower we got at market too from Schroeder Farm.

The chicken was cooked after being marinated in soy sauce, chili crisp and sesame oil and combined with the vegetables before being topped with flavorful kimchi.

It’s a simple reminder that some of the best meals come from supporting local farmers and makers. Fresh ingredients, fewer food miles, and a direct connection to the people growing your food.

What local ingredients have you been cooking with lately?

06/09/2026

🌿 Passionflower Success Story! 🌿

Last year, one of our customers purchased a native maypop passionflower, Passiflora incarnata, from us. They recently shared these photos showing how vigorously it returned this season, climbing high into a nearby tree and putting on an impressive display!

Native to our region, Passiflora incarnata is a unique perennial vine with some of the most fascinating flowers you’ll find in the garden. The intricate blooms attract a wide variety of pollinators, including native bees, butterflies, and hummingbirds. It is also an important host plant for several butterfly species, including the beautiful Gulf Fritillary and Variegated Fritillary.

As an added bonus, maypop produces edible fruits in late summer. The egg-shaped fruits develop a tropical aroma when ripe and can be eaten fresh or used in jams, jellies, and beverages.

We will have Passiflora incarnata available later this month. If you’re looking to add a native vine that supports wildlife, provides beautiful blooms, and offers edible fruit, this is a fantastic choice!

🌿🦋💜

06/08/2026

“Flowers smile before they die. They teach us how to exit with grace.”

We had a very light rain early this morning. I came to the garden and decided to do some weeding in the Salvia bed. I found it vibrant and buzzing with the little lives of Natives bees foraging it in a frenzy.

On the way back from the Salvia bed, I paused to look at the Ranunculus, Anemone, and Pansy bed. Two short months ago, we were giddy with excitement as these blooms sprung forth from their corms, stretching and waking in the chill of early Spring. For a little over two months, these flowers bloomed beautiful and bright- offering up dozens and dozens of blooms which we sold to Florists and lovingly crafted into beautiful bouquets that made so many of you smile.

As I paused to gaze at my friends, I noted with a familiar ache what we had started to suspect weeks ago. Our ephemeral friends were fading. Their delicate edges tattered and fraying into a pale brown. I felt a catch in my throat as they stood boldly, still so lovely in their final days. The garden is a wonderful teacher if only we will slow down and listen to her words of wisdom. Today, she reminded me that we are all ephemeral- very short, distinct lives punctuating the grand expanse of eternity. But like the elegant Spring ephemerals, we do not have to face the end of our season with despair- we can go out with brightness and loveliness, smiling in the face of our mortality.

- Miranda

06/07/2026

The problem is the solution. 🌱

Today’s weeds are tomorrow’s compost. As we turned the compost pile, we added organic weeds that were competing with our crops for nutrients and water. Instead of viewing them as waste, we’re cycling those nutrients back into the soil to grow future flowers, vegetables, and native plants.

Last year’s compost pile even left us with a volunteer sunflower patch growing at its base. And, much to Miranda’s dismay, I rescued and potted up about 30 volunteer tomato seedlings from the pile before turning it. I prefer to think of them as mystery surprise tomatoes. 🍅😆

Several swallowtail butterflies also stopped by to enjoy the freshly turned compost while we worked. 🦋

Nature has a way of turning problems into solutions when we let it.

06/06/2026

Last night’s dinner was homemade venison gyros topped with a fresh tzatziki sauce made from our own Kentucky Colonel mint and Bouquet dill straight from the garden. 🌿

The venison came from a deer harvested several years ago and stored properly in the freezer. At around five years old, it still tasted excellent and was a great reminder that harvested food doesn’t have to go to waste when cared for correctly.

We also harvested some of our garlic from the garden to use in the meal. 🧄 Garlic harvest season is just getting started, and we’re excited to see how the crop turns out this year. We planted 15+ different garlic varieties, ranging from hardneck to softneck types, each with its own flavor, storage qualities, and culinary uses.

There’s something satisfying about a meal that comes almost entirely from your own efforts: homegrown herbs, garden garlic, and wild game shared around the table.

Come see us at New Albany Farmers Market today until noon! We will be harvesting garlic soon, and we only have 2 bouquets left after 1 hour!

06/05/2026

🌿 Native Plant Lovers, We Heard You! 🌿

Many of you have asked where you can find more native plants locally, and we’re excited to share that we’ve started supplying some of our native plants to Hess Landscape Nursery!

Right now, you’ll find our Spotted Bee Balm (Monarda punctata) and Scarlet Bee Balm (Monarda didyma) available there. These beautiful native wildflowers support bees, butterflies, hummingbirds, and a wide variety of beneficial insects while adding vibrant color to the landscape.

We also restocked our heirloom tomatoes, herbs and peppers 🌶️ 🍅 🌿

We’re passionate about increasing biodiversity in Southern Indiana and the Louisville area, and this is just the beginning. We are gearing up to grow more native plants than ever before, with additional species planned for this fall and even more exciting offerings next season.

While you check out their nursery, be sure to check out their wide range of perennials, herbs, bananas, trees, shade plants, berry bushes, annuals and more!

Thank you for supporting locally grown plants and helping create habitat for pollinators and wildlife. If you’ve been wanting to add natives to your garden, now is a great time to get started!

🌼 Locally grown
🐝 Pollinator friendly
🦋 Supports biodiversity
🌿 More native species coming this fall

06/05/2026

Listen to Farmer Joe talk about growing cut flowers like cosmos!

06/04/2026

🥬🍳 Farm Market Egg Roll Bowl 🍳🥬

One of our favorite ways to turn local ingredients into a quick, nourishing meal!

This version features produce from our farm and ingredients sourced from fellow vendors at the local farmers market.

Ingredients
• 1 lb ground beef
• 5 farm-fresh eggs
• 2 heads Napa cabbage, chopped
• 1 bunch rainbow Swiss chard, chopped
• 1 onion, diced
• 4–6 cloves garlic, minced
• 2 cups jasmine rice
• Beef drippings or cooking fat from the beef
• 1–2 Tbsp sesame oil
• 2–3 Tbsp soy sauce or tamari
• 1 Tbsp rice vinegar
• Freshly ground black pepper
• Kimchi, for topping
• Green onions and sesame seeds (optional)

Directions

1. Cook the jasmine rice and stir in a little beef drippings for extra flavor.
2. Brown the ground beef; add the eggs and cook until combined.
3. In a large skillet, sauté the onion and garlic in sesame oil until fragrant.
4. Add the Napa cabbage and Swiss chard; cook until softened but still vibrant.
5. Stir in the soy sauce, rice vinegar, and black pepper.
6. Combine the rice, beef, eggs, and vegetables.
7. Top with kimchi, green onions, and sesame seeds.

The result is a hearty, nutrient-dense meal packed with vegetables, protein, and flavor. The Napa cabbage and Swiss chard came straight from our fields, while the kimchi and beef were purchased from fellow local vendors.

We love meals like this because they show how easy it can be to support multiple small farms with a single dinner. Every ingredient has a story, and every purchase helps keep local food systems thriving.

🌱 Grown locally
🥬 Seasonal vegetables
🐄 Local meat
🥚 Farm-fresh eggs
🛒 Farmers market ingredients

When you shop local, you’re not just buying food; you’re investing in your community, your local economy, and the farmers working hard to grow it.

The beef is from Schafer Farms and the kimchi is from OhChae, Korean Fusion Cuisine.

06/03/2026

🌸 The flower season is in full swing at Beetles, Bones & Bouquets! 🌸

Our spring cut flowers are putting on a show right now. Snapdragons are reaching for the sky, Bells of Ireland are adding their unique green spires, and Canterbury Bells are adding beautiful color and charm to our bouquets. The foxglove we harvested is even sending up more spikes! The photos show a glimpse of what’s blooming now, along with an example of a custom bouquet we recently created.

Every bouquet is arranged using flowers we grow ourselves right here in Southern Indiana. We are also excited to be supplying flowers to two local flower shops this season. Thank you to everyone who has supported locally grown flowers and helped us continue growing.

Looking ahead, our Rudbeckia cultivars are not far behind and should be joining the bouquet lineup soon, bringing even more color and texture to our summer arrangements.

Looking for flowers for a birthday, anniversary, graduation, dinner party, or just because? We offer custom bouquet orders and local delivery. Message us and we will be happy to create something special.

You can also find us this weekend at our markets with fresh-cut flowers, organically grown produce, native plants, herbs, vegetables, and more.

Thank you for supporting local agriculture and helping us continue our mission of enhancing biodiversity one flower at a time.

🌿💐

05/31/2026

🌿 Rainbow Swiss Chard Farm Breakfast Skillet 🌿

Looking for a simple way to enjoy fresh, organically grown Swiss chard? Here’s one of our favorite farm-to-table recipes using eggs from our ducks and chickens and a bunch of colorful rainbow chard.

Ingredients: 📝

1 bunch organic Rainbow Swiss Chard, stems and leaves separated
1 tablespoon olive oil
2–3 cloves garlic, minced
4-5 fresh eggs
Splash of heavy whipping cream (about 2 tablespoons)
Salt and pepper to taste
Nutritional yeast to taste
Zest of 1 lemon
Juice of ½ lemon
Feta cheese for topping

Directions: 👀

1. Heat olive oil in a skillet over medium heat.
2. Add garlic and chopped Swiss chard stems. Sauté for 3–5 minutes until softened.
3. Whisk together eggs and heavy cream.
4. Add chopped chard leaves to the skillet and cook until they begin to wilt.
5. Pour in the egg mixture and season with salt, pepper and nutritional yeast.
6. Stir gently as the eggs cook, combining everything together.
7. Add lemon zest and lemon juice.
8. Continue cooking until the eggs are fully set and the greens are tender.
9. Remove from heat and top with crumbled feta cheese.

Why We Love It

🥬 Rainbow Swiss Chard
-Rich in vitamins A, C, and K
-Excellent source of magnesium and potassium
-Contains antioxidants that support overall health
-One of the most nutrient-dense leafy greens you can grow

🥚 Eggs
-High-quality complete protein
-Rich in choline, important for brain function
-Contain vitamins D, B12, and selenium
-Help keep you feeling full and satisfied

🧄 Garlic
-Contains beneficial sulfur compounds such as allicin
-Adds flavor without needing extra ingredients
-Traditionally valued for its antioxidant properties

🍋 Lemon
-Adds brightness and vitamin C
-Helps balance the richness of the eggs and feta

Next Time We Might Try…

-Cooking the garlic and chard stems in bacon grease instead of olive oil for a richer, smoky flavor.
-Adding crumbled breakfast sausage to make it even heartier and boost the protein.
-Tossing in a few onions or mushrooms while sautéing the stems.
-Serving alongside fresh sourdough toast or roasted potatoes.

This is one of those simple meals that lets fresh ingredients shine. The colorful stems, tender greens, creamy eggs, tangy lemon, and salty feta make a delicious breakfast, lunch, or light dinner.

We will have Swiss chard and other greens at the next market for weeks to come! $3.5 each or 2/$6!

🌿🥚🍋

Beetles, Bones & Bouquets

06/10/2026

06/09/2026

06/08/2026

06/07/2026

06/06/2026

06/05/2026

06/05/2026

06/04/2026

06/03/2026

05/31/2026

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