Week 20
Last year we grew a very small bed of fennel as an experiment. We seeded it so that it would be ready late in the season when we were loosing variety on the stand. We really liked having it and decided to plant a larger bed this year so that we could give some to the farm share and have some for the stand. I seeded it as late as I thought I could and then it didn't get the water it needed when it was little. For a while I wasn't sure if it would plump up to full size before we had a hard frost but fortunately we have had a mild fall. Some people don't care for the licorice flavor but if you are a little on the fence about it the best thing to do is to mix it with something. I love to caramelize it with onions. It softens the flavor and brings out the sweetness. It is also great in a slaw with cabbage and apples.
You also have one of our favorite winter squash varieties in your box today - orange kabocha. It isn't the squash we eat the most of (delicata) but it is my go to squash for baking pies, cakes and breads. I also love it for soup. It has a velvety texture and is super sweet. It is also a good squash to use for Thai curries or braised squash. I am including a recipe below that is similar to one I use however I like to leave the peel on the squash. It helps it hold its shape and I hate peeling them.
Thank you all for your support! We hope you enjoyed all the produce you received this year.
Carrot
Fennel
Potato
Orange Kabocha Squash
Cipollini Red Onions
Broccoli
Bunched Green
Green Cabbage - Large Only
Braised Kabocha Squash
Monday, October 20, 2014
Monday, October 13, 2014
Week 19
Hard to believe that for some of you it is your last week and for others the end is just a week away. Fall came so late that it seems too early to end the farm share. One of our farmer friends who started farming around the same time as us was telling me that she is so sick of her partner telling people that pretty soon things will slow down. It is true for us as well that things don't slow down quite the way they use to in years past. We have become a lot better at extending the season both in the fall and in the spring. In addition, we all put a lot more time into planning by looking over our harvest records, production plans and staring at spread sheets for hours on end than we use to (although I will admit we are not as good at it or as thorough as we should be). We love the challenge of trying to do better each year and we have a long list of items that need some improvement. That said it has been a fantastic year. The carrot shortage was a little tough but stopped short of being a complete disaster. We had a fine tomato year but in general we need to be better at growing them. We really need to get better at remembering to grab a change of clothes so we aren't a complete mess when you pick up your boxes! We did a good job with our peas this year (remember June peas, so long ago). Our garlic looks great, we had fantastic yields on our winter squash and the weather this fall has been awesome for both the vegetables and our morale.
None of this would matter if you all didn't support us. The farm share has become a big part of our overall farm plan and we hope to continue to slowly expand it as the farm grows. One thing we spend very little time on is advertising. You all do it for us and we appreciate you for it. So many of you joined because your friend or neighbor flaunted their shiny produce. We are so lucky to have you all.
One thing I hope to always be able to do is personally hand out boxes rather than have a drop off spot. I don't always get a chance to chat with people but here and there I get to hear about what you all do with the vegetables your receive. I think it is fun and it gives me lots of ideas. Even if it doesn't sound like something I want to make it is great to have different suggestions for other customers.
We will be at the stand on Saturdays from 9-4 until the end of November and Wednesday afternoons as well. Come by, say hi and get some veggies.
Carrots
Shallots
Parsnip
Rutabaga
Watermelon Radishes
Bell Pepper
Winter Squash - choice of butternut, spaghetti or pie pumpkin
Cauliflower - hoping to give you all romanesco or purple cauliflower
Kale - Large Only
Last year, one of the farm share members mentioned she had made root vegetable latkes. What a great idea, I thought. They became a popular side dish at our house last year. The recipe below only uses parsnips but you should feel free add a little rutabaga and/or some potatoes.
Parsnip Pancakes
We made this recipe a couple times last winter and enjoyed it as a change of pace.
Winter Squash Carbonara
Spaghetti Squash
The best way to appreciate spaghetti squash is to go into thinking that it is its own thing. It isn't spaghetti and it tastes nothing like a traditional sweet winter squash. However, its mild flavor is pleasant and goes with just about anything. I think it is great in place of rice with a rich coconut curry on top.
Stuffed Squash
If you have ever asked me what to do with an acorn or a delicata you have probably heard me say they are good stuffed. For those of you who prefer a recipe one of your fellow farm share members took the time to record how she made the squash and shared it with us.
Hard to believe that for some of you it is your last week and for others the end is just a week away. Fall came so late that it seems too early to end the farm share. One of our farmer friends who started farming around the same time as us was telling me that she is so sick of her partner telling people that pretty soon things will slow down. It is true for us as well that things don't slow down quite the way they use to in years past. We have become a lot better at extending the season both in the fall and in the spring. In addition, we all put a lot more time into planning by looking over our harvest records, production plans and staring at spread sheets for hours on end than we use to (although I will admit we are not as good at it or as thorough as we should be). We love the challenge of trying to do better each year and we have a long list of items that need some improvement. That said it has been a fantastic year. The carrot shortage was a little tough but stopped short of being a complete disaster. We had a fine tomato year but in general we need to be better at growing them. We really need to get better at remembering to grab a change of clothes so we aren't a complete mess when you pick up your boxes! We did a good job with our peas this year (remember June peas, so long ago). Our garlic looks great, we had fantastic yields on our winter squash and the weather this fall has been awesome for both the vegetables and our morale.
None of this would matter if you all didn't support us. The farm share has become a big part of our overall farm plan and we hope to continue to slowly expand it as the farm grows. One thing we spend very little time on is advertising. You all do it for us and we appreciate you for it. So many of you joined because your friend or neighbor flaunted their shiny produce. We are so lucky to have you all.
One thing I hope to always be able to do is personally hand out boxes rather than have a drop off spot. I don't always get a chance to chat with people but here and there I get to hear about what you all do with the vegetables your receive. I think it is fun and it gives me lots of ideas. Even if it doesn't sound like something I want to make it is great to have different suggestions for other customers.
We will be at the stand on Saturdays from 9-4 until the end of November and Wednesday afternoons as well. Come by, say hi and get some veggies.
Carrots
Shallots
Parsnip
Rutabaga
Watermelon Radishes
Bell Pepper
Winter Squash - choice of butternut, spaghetti or pie pumpkin
Cauliflower - hoping to give you all romanesco or purple cauliflower
Kale - Large Only
Last year, one of the farm share members mentioned she had made root vegetable latkes. What a great idea, I thought. They became a popular side dish at our house last year. The recipe below only uses parsnips but you should feel free add a little rutabaga and/or some potatoes.
Parsnip Pancakes
We made this recipe a couple times last winter and enjoyed it as a change of pace.
Winter Squash Carbonara
Spaghetti Squash
The best way to appreciate spaghetti squash is to go into thinking that it is its own thing. It isn't spaghetti and it tastes nothing like a traditional sweet winter squash. However, its mild flavor is pleasant and goes with just about anything. I think it is great in place of rice with a rich coconut curry on top.
Stuffed Squash
If you have ever asked me what to do with an acorn or a delicata you have probably heard me say they are good stuffed. For those of you who prefer a recipe one of your fellow farm share members took the time to record how she made the squash and shared it with us.
3 acorn squash (or any other squash)
Bunch of dark leafy greens (kales, chards, collards, etc)
1 onion (yellow, purple, sweet)
1 shallot or 3 garlic cloves
1 leek
4 sausages (Italian, andouille, or vegetarian fieldroast )
3 cups cooked rice or other grain.
1 cup grated parmesan cheese
Salt, pepper to taste
Alternate ingredients: panko bread crumbs, chopped nuts (walnuts, pecans, etc)
Directions:
Halve squash and cut a thin section off remaining rounded base (so it will sit steady on a plate)
Bake squash open face down on a lightly greased baking sheet at 350o F for about 30 – 45 minutes.
While squash are baking…
In a large skillet or heavy pot, sauté chopped onion, garlic, leek, and sausage. If you like the ribs from the leafy greens chop and add to onion mixture. When onions are translucent, add salt and pepper to taste, and mix well. Add in chopped green leaves. Sauté until greens are wilted. Add grain, mix well. Set aside.
Grate parmesan cheese.
When squash is done, remove from oven. If needed, to make room for greens mixture, scoop out some squash meat and mix with sautéed greens. Then pack each squash with several spoonfuls of the mixture. Sprinkle tops with parmesan cheese (and panko, nuts etc, if you added this to your list) and return to oven. Bake until cheese is melted, roughly 10 minutes
Greens mix is fabulous by itself also!
Monday, October 6, 2014
Week 18
Last week when I was putting yokatta na down on the list I googled it to see if I could find something more to say about it than "similar to bok choy" or to recommend you stir-fry it. What came up was mostly other CSA newsletters. It is interesting to see what other farms write about and it reminded me of Kelly's friend who gave us a lecture(really it was just a conversation but it felt a bit like a lecture) about cultivating an image on social media. I found the whole conversation rather irritating but truthfully we are all cultivating an image, me included, every time we write something about ourselves that other people read. I try to present the farm and farming as I think it really is - a mix of pure joy and horrific disappointment! I want you all to realize what goes into growing the food you eat but I want to stop short of anyone feeling sorry for us. After all, we are incredibly lucky that we get to choose to do something we enjoy so much even if some days are a little less enjoyable.
I have written about this time of year before. It is a relief to have the majority of work behind us for the season but it also leaves us feeling a little sad that all the work is behind us. Planting something, tending to it and then harvesting it is a little more satisfying than rolling up drip tape and organizing irrigation parts into different boxes. There are still some fun projects to be done including digging fall carrots and planting garlic. Yesterday, Kelly spent the day on the tractor. Most of our summer fields got mowed and disked. The fields look a lot better without a bunch dead plants and weeds about to go to seed. Some of the fields were mowed, disked and cover cropped before the last rains and that cover crop is just beginning to establish itself.
The boxes look good today. Hope you enjoy them.
Rainbow Carrots
Beets
Potatoes
Silver Bell - This is one of the new squashes we grew this year. We have only eaten one of them and hopefully it was typical of what to expect. It has a golden orange flesh that is smooth and sweet. It is a selection from blue banana squash from the 1950s that Ferry Morse Seed Company introduced. It turns pink in storage.
Leeks - Some of you will have a variety called Bulgarian Giant. The long shank means that they should be very clean. If it seems like you have some dirt in the leek I find the best way to clean them is to cut them in half all the to the base but leave the base in tact. Then you can swish them around in a bowl of water without them falling apart.
Lettuce
Purple Top Turnips - traditional fall/winter variety
Collards - Large Only
Broccoli - Large Only
Last week when I was putting yokatta na down on the list I googled it to see if I could find something more to say about it than "similar to bok choy" or to recommend you stir-fry it. What came up was mostly other CSA newsletters. It is interesting to see what other farms write about and it reminded me of Kelly's friend who gave us a lecture(really it was just a conversation but it felt a bit like a lecture) about cultivating an image on social media. I found the whole conversation rather irritating but truthfully we are all cultivating an image, me included, every time we write something about ourselves that other people read. I try to present the farm and farming as I think it really is - a mix of pure joy and horrific disappointment! I want you all to realize what goes into growing the food you eat but I want to stop short of anyone feeling sorry for us. After all, we are incredibly lucky that we get to choose to do something we enjoy so much even if some days are a little less enjoyable.
I have written about this time of year before. It is a relief to have the majority of work behind us for the season but it also leaves us feeling a little sad that all the work is behind us. Planting something, tending to it and then harvesting it is a little more satisfying than rolling up drip tape and organizing irrigation parts into different boxes. There are still some fun projects to be done including digging fall carrots and planting garlic. Yesterday, Kelly spent the day on the tractor. Most of our summer fields got mowed and disked. The fields look a lot better without a bunch dead plants and weeds about to go to seed. Some of the fields were mowed, disked and cover cropped before the last rains and that cover crop is just beginning to establish itself.
The boxes look good today. Hope you enjoy them.
Rainbow Carrots
Beets
Potatoes
Silver Bell - This is one of the new squashes we grew this year. We have only eaten one of them and hopefully it was typical of what to expect. It has a golden orange flesh that is smooth and sweet. It is a selection from blue banana squash from the 1950s that Ferry Morse Seed Company introduced. It turns pink in storage.
Leeks - Some of you will have a variety called Bulgarian Giant. The long shank means that they should be very clean. If it seems like you have some dirt in the leek I find the best way to clean them is to cut them in half all the to the base but leave the base in tact. Then you can swish them around in a bowl of water without them falling apart.
Lettuce
Purple Top Turnips - traditional fall/winter variety
Collards - Large Only
Broccoli - Large Only
Monday, September 29, 2014
Week 17
We have one customer that only comes two or three times a year always in search of green tomatoes. He is from the south and he loves them. On his first visit of the year we usually tell him to come back later in the season because in July we are still hopeful that the big green tomatoes on the plant will turn red. In August we go through and cut the growth points off of the tomatoes in hopes of concentrating the plants energy into ripening tomatoes. This time of year we are happy to sell green tomatoes except that this year we don't have very many left on the plant! We are going to pick the plants clean today and see if we have enough for everyone. I grew up eating slices of green tomatoes pan fried in butter and eaten with fried eggs and toast and also fermented with lots of garlic and made into half sour pickles. Fried with eggs is still my favorite way to eat them. I cook them until they brown a bit and are tender than slide them on a plate and top them with a fried egg. Every year I hope to make half sours but I have never got around to it. Once a year or so I also will make them with either panko bread crumbs or a corn meal crust to go with some baked chicken. When you don't get many ripe tomatoes green tomatoes can seem like kind of a let down or like something you feel obligated to eat when what you really wanted was a bumper crop of ripe fruit. However, I think a green tomato, when not compared to a red tomato is awesome. It has distinct flavor that isn't like anything else.
Carrots
Acorn Squash - The acorn squash we grow is really sweet and shouldn't need any sugar to make it delicious. Like the delicata you had last week it is easy to cut, quick to cook and great on its own or stuffed.
Garlic
Poblano Peppers - These are great roasted and added to things like corn chowder, mac and cheese, a meat chili or a white bean chili. They can also be sliced and sautéed. They can be cut in half and stuffed or they can be used whole for chile rellenos. Like the green tomatoes, I am not sure how many everyone will be getting.
Hakuri
Yokatta Na - an Asian green most similar to bok choy
Green Tomato
Cauliflower-Large Only
Next week will bring more winter squash, shallots and perhaps some root vegetables. If you still have your delicata squash from last week don't worry about it. All the squash we give you will keep for months just sitting on your kitchen counter.
We have one customer that only comes two or three times a year always in search of green tomatoes. He is from the south and he loves them. On his first visit of the year we usually tell him to come back later in the season because in July we are still hopeful that the big green tomatoes on the plant will turn red. In August we go through and cut the growth points off of the tomatoes in hopes of concentrating the plants energy into ripening tomatoes. This time of year we are happy to sell green tomatoes except that this year we don't have very many left on the plant! We are going to pick the plants clean today and see if we have enough for everyone. I grew up eating slices of green tomatoes pan fried in butter and eaten with fried eggs and toast and also fermented with lots of garlic and made into half sour pickles. Fried with eggs is still my favorite way to eat them. I cook them until they brown a bit and are tender than slide them on a plate and top them with a fried egg. Every year I hope to make half sours but I have never got around to it. Once a year or so I also will make them with either panko bread crumbs or a corn meal crust to go with some baked chicken. When you don't get many ripe tomatoes green tomatoes can seem like kind of a let down or like something you feel obligated to eat when what you really wanted was a bumper crop of ripe fruit. However, I think a green tomato, when not compared to a red tomato is awesome. It has distinct flavor that isn't like anything else.
Carrots
Acorn Squash - The acorn squash we grow is really sweet and shouldn't need any sugar to make it delicious. Like the delicata you had last week it is easy to cut, quick to cook and great on its own or stuffed.
Garlic
Poblano Peppers - These are great roasted and added to things like corn chowder, mac and cheese, a meat chili or a white bean chili. They can also be sliced and sautéed. They can be cut in half and stuffed or they can be used whole for chile rellenos. Like the green tomatoes, I am not sure how many everyone will be getting.
Hakuri
Yokatta Na - an Asian green most similar to bok choy
Green Tomato
Cauliflower-Large Only
Next week will bring more winter squash, shallots and perhaps some root vegetables. If you still have your delicata squash from last week don't worry about it. All the squash we give you will keep for months just sitting on your kitchen counter.
Monday, September 22, 2014
Week 16
There are few things more beautiful than a sunny fall afternoon. The warmth, the dryness in the air and a light breeze rustling the leaves all reminds me of growing up in New England. I hope you all had a chance to enjoy the weekend.
We are still hauling squash. Some years it is done in one push and others it is dragged out with a couple truck loads at the end of each day. I don't know that one is really better than the other. The nights have been mild and I am not worried about the squash but like any large project it is nice to just get it done.
Some of you seemed burdened by the cabbage you got last week. I know, they look big and when you start shredding them they expand and take over your kitchen counter. It breaks my heart just a little to think you don't love cabbage- it is such a wonderful vegetable and one of the few that I eat all year round and always enjoy. I will include a couple recipes at the end because I have a feeling many of you still have the one you got last week rolling around your produce drawer!
We are starting off squash season with delicata squash. It is the only winter squash we have eaten thus far and it was fantastic. I just sliced it into "fries" and roasted them.
Delicata Squash
Broccoli
Sweet Peppers
Hot Pepper
Cucumbers
Cherry Tomatoes
Tomatoes
Radish
Kale
Lettuce-Large Only
Potatoes-Large Only
We like this red cabbage dish. I usually use less clove and I often add a little extra lemon juice. Sometimes I will add a bit of red wine vinegar and a tablespoon or so of sugar to make it more like sweet and sour cabbage.
Red Cabbage with Cranberries
Cabbage and apples go great together. In the dish below they are cooked but they are also great together raw in a slaw/chopped salad type of thing.
Braised Green Cabbage with Apples
There are few things more beautiful than a sunny fall afternoon. The warmth, the dryness in the air and a light breeze rustling the leaves all reminds me of growing up in New England. I hope you all had a chance to enjoy the weekend.
We are still hauling squash. Some years it is done in one push and others it is dragged out with a couple truck loads at the end of each day. I don't know that one is really better than the other. The nights have been mild and I am not worried about the squash but like any large project it is nice to just get it done.
Some of you seemed burdened by the cabbage you got last week. I know, they look big and when you start shredding them they expand and take over your kitchen counter. It breaks my heart just a little to think you don't love cabbage- it is such a wonderful vegetable and one of the few that I eat all year round and always enjoy. I will include a couple recipes at the end because I have a feeling many of you still have the one you got last week rolling around your produce drawer!
We are starting off squash season with delicata squash. It is the only winter squash we have eaten thus far and it was fantastic. I just sliced it into "fries" and roasted them.
Delicata Squash
Broccoli
Sweet Peppers
Hot Pepper
Cucumbers
Cherry Tomatoes
Tomatoes
Radish
Kale
Lettuce-Large Only
Potatoes-Large Only
We like this red cabbage dish. I usually use less clove and I often add a little extra lemon juice. Sometimes I will add a bit of red wine vinegar and a tablespoon or so of sugar to make it more like sweet and sour cabbage.
Red Cabbage with Cranberries
Cabbage and apples go great together. In the dish below they are cooked but they are also great together raw in a slaw/chopped salad type of thing.
Braised Green Cabbage with Apples
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| Squash and Dry Beans |
Monday, September 15, 2014
Week 15
It has been a crazy week. I dropped Kelly off at the airport on Tuesday and he flew to Tennessee to help my dad, who purchased a house just down the road from us in June, move out here. Fortunately, my dad had hired a moving company so Kelly just helped with a few odds and ends and they headed out on Thursday. They split the driving and arrived last night. I enjoyed the challenge of keeping up with everything on the farm but am so thankful to have Kelly back for harvest this morning. I am also incredibly thankful that the man who has no interest in leaving the farm to do anything offered to drive my dad half way across the country. While Kelly was gone we saw some cold nights and the push to get all the winter squash out of the fields has begun. Your box is showing signs of the changing seasons. Next week we will fully embrace fall and include winter squash. This week there will be some on the trade table for those of you looking to get started early.
Purple Diakon Radish - New for us this year and it is gorgeous.
Green Chard - I had hoped to harvest and assortment of greens today and let you choose one but I think they would all just wilt the minute we put them on the stand if the weather forecast is correct. Instead, I chose my current favorite. It is chard that tastes like spinach when cooked!
Kohlrabi - We haven't grown kohlrabi in a couple years and it is nice to see its whimsical looking bulbs in the field this year.
Cabbage
Parsley
Sweet Onion
Zucchini - Along with the cherry tomatoes the last hurrah of summer.
Cherry Tomatoes
Purple Carrots - Large Only
Cauliflower - Large Only
It has been a crazy week. I dropped Kelly off at the airport on Tuesday and he flew to Tennessee to help my dad, who purchased a house just down the road from us in June, move out here. Fortunately, my dad had hired a moving company so Kelly just helped with a few odds and ends and they headed out on Thursday. They split the driving and arrived last night. I enjoyed the challenge of keeping up with everything on the farm but am so thankful to have Kelly back for harvest this morning. I am also incredibly thankful that the man who has no interest in leaving the farm to do anything offered to drive my dad half way across the country. While Kelly was gone we saw some cold nights and the push to get all the winter squash out of the fields has begun. Your box is showing signs of the changing seasons. Next week we will fully embrace fall and include winter squash. This week there will be some on the trade table for those of you looking to get started early.
Purple Diakon Radish - New for us this year and it is gorgeous.
Green Chard - I had hoped to harvest and assortment of greens today and let you choose one but I think they would all just wilt the minute we put them on the stand if the weather forecast is correct. Instead, I chose my current favorite. It is chard that tastes like spinach when cooked!
Kohlrabi - We haven't grown kohlrabi in a couple years and it is nice to see its whimsical looking bulbs in the field this year.
Cabbage
Parsley
Sweet Onion
Zucchini - Along with the cherry tomatoes the last hurrah of summer.
Cherry Tomatoes
Purple Carrots - Large Only
Cauliflower - Large Only
Monday, September 8, 2014
Week 14
Last year we attempted to grow a couple new winter squash for the farm share. Those of you who have been with us for a few years may have noticed you get the same assortment of squash each year. We have a good reason for that - they are our favorites. Last year's attempt ended with one variety that refused to cure and ripen until after the farm share was over and another that ended up being ridiculously large. This year's attempt is going better - all three look good. Of course, looks aren't everything and the real test will be when we cook them up. We hauled some squash out of the field last week and it is fun to see our barn starting to fill with fall color.
This week we are going to include what will probably be your last round of zucchini. The weather is still great but production is beginning to slow down. I think we will see a drop in production with the tomatoes shortly.
Carrots are back this week. It has not been our best carrot year. As you pull into the parking lot you can see our fall carrots in the front field by the road. Hopefully they will do well and we will finish the year in abundance.
Carrots
Zucchini
Slicing Tomato
Cherry Tomato
Summer (aka Japanese) Turnips
Head Lettuce
Sun Jewel Melon
Senposai - Large Only - A new green breed in Japan that is a cross between cabbage and Japanese Mustard Spinach. The large tender leaf has a mild taste and can be eaten raw or cooked (sweeter when cooked).
Here is a recipe I have been wanting to make all summer and haven't. I am determined to give it a try before zucchini season is over. The recipe is posted on a food blog but it is from the Jerusalem cookbook. It is spiced with mint, cilantro and cumin.
Turkey and Zucchini Burgers
Last year we attempted to grow a couple new winter squash for the farm share. Those of you who have been with us for a few years may have noticed you get the same assortment of squash each year. We have a good reason for that - they are our favorites. Last year's attempt ended with one variety that refused to cure and ripen until after the farm share was over and another that ended up being ridiculously large. This year's attempt is going better - all three look good. Of course, looks aren't everything and the real test will be when we cook them up. We hauled some squash out of the field last week and it is fun to see our barn starting to fill with fall color.
This week we are going to include what will probably be your last round of zucchini. The weather is still great but production is beginning to slow down. I think we will see a drop in production with the tomatoes shortly.
Carrots are back this week. It has not been our best carrot year. As you pull into the parking lot you can see our fall carrots in the front field by the road. Hopefully they will do well and we will finish the year in abundance.
Carrots
Zucchini
Slicing Tomato
Cherry Tomato
Summer (aka Japanese) Turnips
Head Lettuce
Sun Jewel Melon
Senposai - Large Only - A new green breed in Japan that is a cross between cabbage and Japanese Mustard Spinach. The large tender leaf has a mild taste and can be eaten raw or cooked (sweeter when cooked).
Here is a recipe I have been wanting to make all summer and haven't. I am determined to give it a try before zucchini season is over. The recipe is posted on a food blog but it is from the Jerusalem cookbook. It is spiced with mint, cilantro and cumin.
Turkey and Zucchini Burgers
Monday, September 1, 2014
Week 13
Growing up in a resort town, Labor Day marked the end of summer. The throngs of tourists crowded onto the ferry and headed home. The residents prepared for another school year and more importantly in our small island town, a new football season. It was hard to live on Nantucket and be indifferent towards football. I spent many Saturdays sitting on the cold metal bleachers with my friends. The year I graduated high school was probably the last time I cared at all about who won a football game. That was until I moved out here to live with Kelly. If we are around the house, or working in the washroom on a Sunday (or a Monday, or Thursday) the radio will be tuned into the Seahawks game and I have to admit over the years I have actually started to look forward to listening to them. For one, it is a sign that fall is coming, that sleeping in is around the corner, that sitting on the couch with a cup of coffee and watching it get light out will be more than just a thought any day now. Football, as it did many years ago, now reminds me again of fall. We will be ditching our radio for the first game in favor of hanging out with some friends and watching it on television. A football game is also a perfect excuse to eat football food. We have meat birds in our orchard that will be ready to slaughter soon along with a freezer that still has a bunch of wings from last year's birds in it. To go with the wings I am going to make some baked potato skins. I know they haven't been a big deal since 1990 but since that may have been the last time I had them and because we are growing russet potatoes for the first time this year I am going to make some. You have russet potatoes in your boxes today. We didn't grow them for potato skins, we grew them because I was curious. Would a russet we grew ourselves taste any different than one from the grocery store? I dug one plant last week and there were some nice decent sized potatoes as well as some smaller ones (mini baked potato skins - so cute). They looked really nice but I haven't had a chance to cook any yet. We hope you enjoy your vegetables.
Lettuce
Mixed Bell Peppers
Broccoli
Russet Potatoes
Sungold Cherry Tomatoes
Kale - The kale this time of year is very tender.
Cucumbers
Tuscan Melon - Large Only Some of you received one of these last week. The remainder of large shares will get on this week
Eggplant - Large Only
Arugula - Large Only
Growing up in a resort town, Labor Day marked the end of summer. The throngs of tourists crowded onto the ferry and headed home. The residents prepared for another school year and more importantly in our small island town, a new football season. It was hard to live on Nantucket and be indifferent towards football. I spent many Saturdays sitting on the cold metal bleachers with my friends. The year I graduated high school was probably the last time I cared at all about who won a football game. That was until I moved out here to live with Kelly. If we are around the house, or working in the washroom on a Sunday (or a Monday, or Thursday) the radio will be tuned into the Seahawks game and I have to admit over the years I have actually started to look forward to listening to them. For one, it is a sign that fall is coming, that sleeping in is around the corner, that sitting on the couch with a cup of coffee and watching it get light out will be more than just a thought any day now. Football, as it did many years ago, now reminds me again of fall. We will be ditching our radio for the first game in favor of hanging out with some friends and watching it on television. A football game is also a perfect excuse to eat football food. We have meat birds in our orchard that will be ready to slaughter soon along with a freezer that still has a bunch of wings from last year's birds in it. To go with the wings I am going to make some baked potato skins. I know they haven't been a big deal since 1990 but since that may have been the last time I had them and because we are growing russet potatoes for the first time this year I am going to make some. You have russet potatoes in your boxes today. We didn't grow them for potato skins, we grew them because I was curious. Would a russet we grew ourselves taste any different than one from the grocery store? I dug one plant last week and there were some nice decent sized potatoes as well as some smaller ones (mini baked potato skins - so cute). They looked really nice but I haven't had a chance to cook any yet. We hope you enjoy your vegetables.
Lettuce
Mixed Bell Peppers
Broccoli
Russet Potatoes
Sungold Cherry Tomatoes
Kale - The kale this time of year is very tender.
Cucumbers
Tuscan Melon - Large Only Some of you received one of these last week. The remainder of large shares will get on this week
Eggplant - Large Only
Arugula - Large Only
 |
| We pulled our first winter squash out of the field last week - pie pumpkins. |
 |
| There are still many signs of summer around the farm as well. |
Monday, August 25, 2014
Week 12
When the stand starts to wind down in the fall we often get questions about where we buy produce in the winter. I know we live in our own little bubble and so I try to craft my response in such away that doesn't make us look like a couple of crazy freaks. First I say that we don't typically buy much produce (that is the part that most people find a little extreme) and then I follow it by saying that we buy lots of avocados and oranges in the winter hoping that that makes us seem a little more normal. I use to find this concept a little crazy myself. About four years ago I bought one tomato for some sandwiches that I was making for us and another couple. Kelly still talks about it like I committed some sort of crime! I do get restless in the middle of winter but when I scan the produce isle looking for something that inspires me I usually go home with avocados and some citrus. We have plenty to eat in the winter out of the garden in terms of nutrition but it can get get a bit boring and that is why we try to put some food up. At the beginning of last week I decided we would try to get one thing put up for the winter every day of the week. It can be difficult to stay motivated in the evening but for the most part the challenge was fun and we did a good job. We froze green and colored peppers. We froze corn. We finished canning all the crushed tomatoes we need for year (about 24 quarts) and made six blenders worth of tomatillo salsa . We dried a bunch of sungold tomatoes, made ketchup(10 pounds of tomatoes turned into 4 cups of ketchup!) and pickled some Italian peppers that we grew for the first time this year. I would still like to get a few bread and butter pickles canned and we still have to roast and freeze colored bells and poblanos, dry some chile peppers and make hot sauce. Over the years we have realized what we will eat and while frozen snow peas or canned green beans might add variety to our diet they don't get eaten. The best way I know to get through winter without missing tomatoes or cucumbers is to eat so many of them that you don't want to look at another one for months! I am doing my best to make that happen but I have to admit I am unsure I can eat enough tomatoes to get sick of them!
Carrots
Lettuce
Romano Beans - very pretty and very tasty
Cherry Tomatoes
Slicing Tomatoes
Sweet Onion
Swiss Chard
Zucchini - Large Only
Corn - Large Only…maybe
A farm share customer shared this recipe with me. It is delicious. Zucchini noodles have become popular with rise of the paleo diet. I didn't think I liked raw zucchini but this salad is great, full of flavor. I skipped the red pepper and added cherry tomatoes. It says to use a mandolin for the squash but a making ribbons with a vegetable peeler works fine.
Zucchini and Corn Salad
When the stand starts to wind down in the fall we often get questions about where we buy produce in the winter. I know we live in our own little bubble and so I try to craft my response in such away that doesn't make us look like a couple of crazy freaks. First I say that we don't typically buy much produce (that is the part that most people find a little extreme) and then I follow it by saying that we buy lots of avocados and oranges in the winter hoping that that makes us seem a little more normal. I use to find this concept a little crazy myself. About four years ago I bought one tomato for some sandwiches that I was making for us and another couple. Kelly still talks about it like I committed some sort of crime! I do get restless in the middle of winter but when I scan the produce isle looking for something that inspires me I usually go home with avocados and some citrus. We have plenty to eat in the winter out of the garden in terms of nutrition but it can get get a bit boring and that is why we try to put some food up. At the beginning of last week I decided we would try to get one thing put up for the winter every day of the week. It can be difficult to stay motivated in the evening but for the most part the challenge was fun and we did a good job. We froze green and colored peppers. We froze corn. We finished canning all the crushed tomatoes we need for year (about 24 quarts) and made six blenders worth of tomatillo salsa . We dried a bunch of sungold tomatoes, made ketchup(10 pounds of tomatoes turned into 4 cups of ketchup!) and pickled some Italian peppers that we grew for the first time this year. I would still like to get a few bread and butter pickles canned and we still have to roast and freeze colored bells and poblanos, dry some chile peppers and make hot sauce. Over the years we have realized what we will eat and while frozen snow peas or canned green beans might add variety to our diet they don't get eaten. The best way I know to get through winter without missing tomatoes or cucumbers is to eat so many of them that you don't want to look at another one for months! I am doing my best to make that happen but I have to admit I am unsure I can eat enough tomatoes to get sick of them!
Carrots
Lettuce
Romano Beans - very pretty and very tasty
Cherry Tomatoes
Slicing Tomatoes
Sweet Onion
Swiss Chard
Zucchini - Large Only
Corn - Large Only…maybe
A farm share customer shared this recipe with me. It is delicious. Zucchini noodles have become popular with rise of the paleo diet. I didn't think I liked raw zucchini but this salad is great, full of flavor. I skipped the red pepper and added cherry tomatoes. It says to use a mandolin for the squash but a making ribbons with a vegetable peeler works fine.
Zucchini and Corn Salad
Monday, August 18, 2014
Week 11
We pulled all the onions we were able to last week before the rains came. The ones that got left in the field will be out by tomorrow. It will feel great to have them all out. We were having some fungal issues (downy mildew) and the rain wasn't helpful in that regard but everything else in the garden loved it as did Kelly who had a break from worrying about water. Once the onions are out we will start to think about potatoes and winter squash. Normally we pull squash out of the field right around the time we finish cleaning and bagging onions but the squash looks to be a bit ahead of schedule this year. Also ahead of schedule this year are melons. We had every intention of trying to get home at a reasonable hour on Friday. We left melon harvest for the last chore of the day. I pulled up to the field with a knife for sampling and three crates. We started cutting and eating melons and I quickly realized that we needed way more than the three crates I had grabbed. We piled the truck high with Korean melons, piel de sapo melons, three kinds of watermelon and galia melons. In the garden, there are few things more joyful than standing in the field tasting melon after melon. It feels like summer and this year it actually happened during summer! Typically we harvest watermelons September.
We love our field tasting of melon, covered in juice with sticky fingers and cheeks and we hope you enjoy your melon even if you choose to eat it in a more civilized fashion!
Happy summer, it is fading fast.
Carrots
Lettuce
Bell Pepper - green or purple
Melon - most likely watermelon
Cucumber
Potatoes - purple skin and flesh or red skin and pink flesh
Slicing Tomato
Corn
Eggplant - Small Only, some this week and some next week
Kale - Large Only
Broccoli - Large Only
We pulled all the onions we were able to last week before the rains came. The ones that got left in the field will be out by tomorrow. It will feel great to have them all out. We were having some fungal issues (downy mildew) and the rain wasn't helpful in that regard but everything else in the garden loved it as did Kelly who had a break from worrying about water. Once the onions are out we will start to think about potatoes and winter squash. Normally we pull squash out of the field right around the time we finish cleaning and bagging onions but the squash looks to be a bit ahead of schedule this year. Also ahead of schedule this year are melons. We had every intention of trying to get home at a reasonable hour on Friday. We left melon harvest for the last chore of the day. I pulled up to the field with a knife for sampling and three crates. We started cutting and eating melons and I quickly realized that we needed way more than the three crates I had grabbed. We piled the truck high with Korean melons, piel de sapo melons, three kinds of watermelon and galia melons. In the garden, there are few things more joyful than standing in the field tasting melon after melon. It feels like summer and this year it actually happened during summer! Typically we harvest watermelons September.
We love our field tasting of melon, covered in juice with sticky fingers and cheeks and we hope you enjoy your melon even if you choose to eat it in a more civilized fashion!
Happy summer, it is fading fast.
Carrots
Lettuce
Bell Pepper - green or purple
Melon - most likely watermelon
Cucumber
Potatoes - purple skin and flesh or red skin and pink flesh
Slicing Tomato
Corn
Eggplant - Small Only, some this week and some next week
Kale - Large Only
Broccoli - Large Only
Monday, August 11, 2014
Week 10
Looks like we have some scrambling to do this morning. The first priority is to harvest before the heat hits. The second is to start pulling onions like mad. A good portion of the onions have tops that have fallen over, a sign of maturity. Last year we pulled the onions out in stages. Once they started falling over we would pull the mature ones out of the field every couple days. After we pull them out of the ground we crate them up and take them to the metal barn at our house to finish drying/curing. We lay them out on pallets and put fans on them. Once they are dry we cut the tops and bag them into 40 pound mesh bags. We grow at least three varieties of sweet onions, storage onions and red onions along with two varieties of shallots and one cipollini. They get sorted by variety when we are setting them out to cure. Last year it was difficult to know just how much space we needed for each variety and it got a little disorganized. That brings us to this year. We decided to leave them in the ground until there was a chance of rain. A few days ago that chance was on Wednesday and then yesterday it was pushed forward to Tuesday and then this morning it is tonight. The forecast looks like it should be for somewhere else - a high of 99 today with a chance of thunderstorms tonight.
Those of you who know Kelly and I well may be surprised to find out we got married yesterday! Those of you who don't know us may be surprised to find out we weren't already married! It was a very low key event. Kelly and a couple friends whipped up a pergola in the back yard last week (why I was running around like a headless chicken among a sea of boxes and produce when you came to pick up your share last Monday). We had a a grand total of four guests, enough food to feed about 20 and tons flowers from the garden. It was great. Today, it is back to work. See you this afternoon.
Lettuce
Summer Squash Medley
Tomatillo
Cilantro
Basil
Garlic
Sun Jewel Melon - Some shares this week, some next week.
Eggplant - Large Only
Cherry Tomatoes
Tomatoes
Looks like we have some scrambling to do this morning. The first priority is to harvest before the heat hits. The second is to start pulling onions like mad. A good portion of the onions have tops that have fallen over, a sign of maturity. Last year we pulled the onions out in stages. Once they started falling over we would pull the mature ones out of the field every couple days. After we pull them out of the ground we crate them up and take them to the metal barn at our house to finish drying/curing. We lay them out on pallets and put fans on them. Once they are dry we cut the tops and bag them into 40 pound mesh bags. We grow at least three varieties of sweet onions, storage onions and red onions along with two varieties of shallots and one cipollini. They get sorted by variety when we are setting them out to cure. Last year it was difficult to know just how much space we needed for each variety and it got a little disorganized. That brings us to this year. We decided to leave them in the ground until there was a chance of rain. A few days ago that chance was on Wednesday and then yesterday it was pushed forward to Tuesday and then this morning it is tonight. The forecast looks like it should be for somewhere else - a high of 99 today with a chance of thunderstorms tonight.
Those of you who know Kelly and I well may be surprised to find out we got married yesterday! Those of you who don't know us may be surprised to find out we weren't already married! It was a very low key event. Kelly and a couple friends whipped up a pergola in the back yard last week (why I was running around like a headless chicken among a sea of boxes and produce when you came to pick up your share last Monday). We had a a grand total of four guests, enough food to feed about 20 and tons flowers from the garden. It was great. Today, it is back to work. See you this afternoon.
Lettuce
Summer Squash Medley
Tomatillo
Cilantro
Basil
Garlic
Sun Jewel Melon - Some shares this week, some next week.
Eggplant - Large Only
Cherry Tomatoes
Tomatoes
Monday, August 4, 2014
Week 9
Saturday evening, just after the stand closed, our neighbor rode by on his bike. I thought to myself that I hadn't seen him in a while. A moment later I turned around to see him talking with Kelly. He had spied a large package of sausages and a big bowl of potato salad in his fridge before he left his house and as he was riding by it occurred to him to ask us if we wanted to come over for a bite. Getting to know the neighbors has been one of the best parts of the farm and it is something that may not have happened if we didn't sell directly off the farm. There are three houses on Shincke Road that look out over the pond across the street. It took us a while to get to know the three couples. I am sure they thought we were out of our minds when they saw us trying to grow vegetables. Admittedly we did a lot of ridiculous things when we started but in our defense we were just making do with what we had - limited knowledge and limited resources. I think that after seeing us out there day after day and seeing the mess we started out with slowly improve they realized that we were in it for the long haul. Over time we got to know them and they have all become dear friends. Dinner turned out to be the perfect summer meal. We ate outside. The sausages were great, the potato salad had a little curry powder and peas from their garden in it which reminded me I really need to get out of my potato salad rut (mayo, celery seed, scallion, egg and S&P - boring, right?). I blanched some green and yellow beans, chopped some tomato and doused it with a basil vinaigrette. Sometimes I forget how good green beans are cooked and in a salad. We left around dusk, went back over to the farm to turn off water and as I walked towards the spigot I was reminded of just how lucky we are to do what we do and live where we live. It was a nice feeling because there were a couple times last week in the heat of the day when I was doing a task that was taking me about twice as long as I thought it should that I had the complete opposite feeling. Good company, nice weather and a tasty meal was a happy way to end the week.
Lettuce
Beets
Sweet Onions - big and juicy
Broccoli
Green Beans/Wax Beans
Cucumber
Parsley
Cherry Tomato - Small Only
Slicing Tomato - Large Only
Green Pepper - Large Only
Several herbs taste great with green beans - basil, tarragon and parsley are all good choices. Below is a very simple and easy recipe. If you don't have pine nuts the recipe will still be good.
Green Beans with Parsley, Lemon and Garlic
One of your fellow farm share members mentioned her partner makes a delicious Russian salad with green beans and a walnut dressing. I couldn't wait for her to bring the recipe so I found one on line. I didn't get a chance to make it but it looks interesting. While searching for the recipe I discovered that it is from Georgia which is a region with fantastic food.
Green Bean and Walnut Salad
Saturday evening, just after the stand closed, our neighbor rode by on his bike. I thought to myself that I hadn't seen him in a while. A moment later I turned around to see him talking with Kelly. He had spied a large package of sausages and a big bowl of potato salad in his fridge before he left his house and as he was riding by it occurred to him to ask us if we wanted to come over for a bite. Getting to know the neighbors has been one of the best parts of the farm and it is something that may not have happened if we didn't sell directly off the farm. There are three houses on Shincke Road that look out over the pond across the street. It took us a while to get to know the three couples. I am sure they thought we were out of our minds when they saw us trying to grow vegetables. Admittedly we did a lot of ridiculous things when we started but in our defense we were just making do with what we had - limited knowledge and limited resources. I think that after seeing us out there day after day and seeing the mess we started out with slowly improve they realized that we were in it for the long haul. Over time we got to know them and they have all become dear friends. Dinner turned out to be the perfect summer meal. We ate outside. The sausages were great, the potato salad had a little curry powder and peas from their garden in it which reminded me I really need to get out of my potato salad rut (mayo, celery seed, scallion, egg and S&P - boring, right?). I blanched some green and yellow beans, chopped some tomato and doused it with a basil vinaigrette. Sometimes I forget how good green beans are cooked and in a salad. We left around dusk, went back over to the farm to turn off water and as I walked towards the spigot I was reminded of just how lucky we are to do what we do and live where we live. It was a nice feeling because there were a couple times last week in the heat of the day when I was doing a task that was taking me about twice as long as I thought it should that I had the complete opposite feeling. Good company, nice weather and a tasty meal was a happy way to end the week.
Lettuce
Beets
Sweet Onions - big and juicy
Broccoli
Green Beans/Wax Beans
Cucumber
Parsley
Cherry Tomato - Small Only
Slicing Tomato - Large Only
Green Pepper - Large Only
Several herbs taste great with green beans - basil, tarragon and parsley are all good choices. Below is a very simple and easy recipe. If you don't have pine nuts the recipe will still be good.
Green Beans with Parsley, Lemon and Garlic
One of your fellow farm share members mentioned her partner makes a delicious Russian salad with green beans and a walnut dressing. I couldn't wait for her to bring the recipe so I found one on line. I didn't get a chance to make it but it looks interesting. While searching for the recipe I discovered that it is from Georgia which is a region with fantastic food.
Green Bean and Walnut Salad
Monday, July 28, 2014
Week 8
Sometimes putting up food for the winter becomes as all consuming as farming. We got started early this year in hopes that spreading it out makes it a little easier. We boiled down our first round of crushed tomatoes over the weekend. We will put it in jars and process it tonight. Ruth Matson sums it up well in her August entry in the Cooking by the Garden Calendar.
It sounds wickedly ungrateful to Nature and I hate to confess it, but bountiful August is far from my favorite months in the garden. The kitchen I don't mind so much; it's airy and the house is cool. But the garden! Relentless sun, whirring, biting insects, back and disposition stranded from endless stooping and squatting for interminable picking! I keep wishing so many things wouldn't reach fruition at the same time. April, May, June, July, they're hard work too, but there's always the rich promise of harvest to egg us on. And here it is, the harvest, its thrill beclouded by the urgency of what to do with it all.
She sums it up well although we are fortunate not to have the biting insect problem!
The cauliflower planting is small with several different varieties. As a result there is not gong to be a large single harvest. Everyone will get cauliflower but some of you will get it this week and some of you will get it next week.
Lettuce
Carrots
Potatoes
Cucumbers
Cauliflower - Everyone over the next two weeks
Slicing Tomatoes - Small Only
Green Cabbage - Small Only
Basil - Large Only
Green Beans - Large Only
Cherry Tomatoes - Large Only
The following recipe is adapted from the cookbook Jerusalem by Sami Tamini and Yotam Ottolenghi and is simple and delicious. I am going to skip the measurements and just give you a general idea.
Fried Tomatoes with Garlic
Chop some parsley and garlic up. Slice your tomato/tomatoes up into thick slices. Heat olive oil in a pan. Add your tomatoes, season with salt and pepper. Cook for about a minute then flip over. Sprinkle with garlic and parsley (I used a lot, the recipe also calls for chopped chile pepper but I didn't have any) and cook for a minute. Flip one more time, cook for just a few seconds and then transfer to a plate and poor juices over the top. You want the tomatoes to be warm and soft but not mushy. They suggest serving it with bread. The pan juices are great.
Roasted Cherry Tomatoes
I love roasted cherry tomatoes. If I have the time, I cut them in half and place them cut side up on a cookie sheet and roast at a lower temperature for a long time so they dehydrate a little. Roasting them whole at a higher temperature is easier. I love to throw these in pasta or toss with grilled veggies. There are many ways to go about roasting cherry tomatoes. Here is one way from the Barefoot Contessa
Roasted Cherry Tomatoes
Sometimes putting up food for the winter becomes as all consuming as farming. We got started early this year in hopes that spreading it out makes it a little easier. We boiled down our first round of crushed tomatoes over the weekend. We will put it in jars and process it tonight. Ruth Matson sums it up well in her August entry in the Cooking by the Garden Calendar.
It sounds wickedly ungrateful to Nature and I hate to confess it, but bountiful August is far from my favorite months in the garden. The kitchen I don't mind so much; it's airy and the house is cool. But the garden! Relentless sun, whirring, biting insects, back and disposition stranded from endless stooping and squatting for interminable picking! I keep wishing so many things wouldn't reach fruition at the same time. April, May, June, July, they're hard work too, but there's always the rich promise of harvest to egg us on. And here it is, the harvest, its thrill beclouded by the urgency of what to do with it all.
She sums it up well although we are fortunate not to have the biting insect problem!
The cauliflower planting is small with several different varieties. As a result there is not gong to be a large single harvest. Everyone will get cauliflower but some of you will get it this week and some of you will get it next week.
Lettuce
Carrots
Potatoes
Cucumbers
Cauliflower - Everyone over the next two weeks
Slicing Tomatoes - Small Only
Green Cabbage - Small Only
Basil - Large Only
Green Beans - Large Only
Cherry Tomatoes - Large Only
The following recipe is adapted from the cookbook Jerusalem by Sami Tamini and Yotam Ottolenghi and is simple and delicious. I am going to skip the measurements and just give you a general idea.
Fried Tomatoes with Garlic
Chop some parsley and garlic up. Slice your tomato/tomatoes up into thick slices. Heat olive oil in a pan. Add your tomatoes, season with salt and pepper. Cook for about a minute then flip over. Sprinkle with garlic and parsley (I used a lot, the recipe also calls for chopped chile pepper but I didn't have any) and cook for a minute. Flip one more time, cook for just a few seconds and then transfer to a plate and poor juices over the top. You want the tomatoes to be warm and soft but not mushy. They suggest serving it with bread. The pan juices are great.
Roasted Cherry Tomatoes
I love roasted cherry tomatoes. If I have the time, I cut them in half and place them cut side up on a cookie sheet and roast at a lower temperature for a long time so they dehydrate a little. Roasting them whole at a higher temperature is easier. I love to throw these in pasta or toss with grilled veggies. There are many ways to go about roasting cherry tomatoes. Here is one way from the Barefoot Contessa
Roasted Cherry Tomatoes
Monday, July 21, 2014
Week 7
We delivered the last of the snap peas to the Co-op Sunday morning. It was a good run. In fact it has been a fantastic season so far. Our stand sales are up significantly as is our whole sale. It feels great. Well, until I look at the tomatoes in our greenhouse on South Bay Road. We have tomatoes in two spots and until a few weeks ago I was so excited about the ones on South Bay. They have thick stalks and are loaded with fruit. The ones on Shincke Road looked far less robust but it can all change in an instant. We just noticed some of the tomatoes at South Bay appear to have some sort of disease. We will send one off to WSU for testing tomorrow. Really, tomato disease two years in a row? Have you ever been sick and looked at the Internet and self diagnosed yourself with some sort of rare, incurable disease? You can get the same kind of paranoia looking up plant diseases on the Internet. If my Internet diagnosis is correct we are going to loose a lot of the plants. Suddenly, I am thankful for our okay looking tomatoes at Shincke and thankful we didn't have all our tomatoes planted in one spot. We tried grafting a few tomatoes this spring. It is similar to grafting apples. You use a root stock that is vigorous and has good disease resistance and then you use a tomato that makes delicious tomatoes for the the top. The seed for the rootstock was pricey so I didn't do very many and then we had a few die due to inexperience. We ended up planting out only about eight plants at South Bay. It will be interesting to see how they fare.
The other two crops we had trouble with last year were garlic and potatoes. All of our garlic is out and hanging and we are really happy with it. You have potatoes in your boxes today and so far so good other than the fact that the deer are eating the heck out of the plants. Potatoes usually don't take a turn for the worse until they get a bit more mature so we are keeping our fingers crossed. These are considered new potatoes and have a thin skin. You don't need to peel them and they taste great no matter how you cook them. Feel free to keep it simple, they are delicious steamed and cook quickly. They won't store so cook them up soon.
Carrots - Purple Haze
Potatoes
Zucchini/Summer Squash
Tropea Onions - Italian sweet onion that has a torpedo shape
Cherry Tomatoes
Broccoli
Lettuce - Small Only
Red Cabbage - Large Only
Salad Mix - Large Only
Slicing Tomato - Large Only
We delivered the last of the snap peas to the Co-op Sunday morning. It was a good run. In fact it has been a fantastic season so far. Our stand sales are up significantly as is our whole sale. It feels great. Well, until I look at the tomatoes in our greenhouse on South Bay Road. We have tomatoes in two spots and until a few weeks ago I was so excited about the ones on South Bay. They have thick stalks and are loaded with fruit. The ones on Shincke Road looked far less robust but it can all change in an instant. We just noticed some of the tomatoes at South Bay appear to have some sort of disease. We will send one off to WSU for testing tomorrow. Really, tomato disease two years in a row? Have you ever been sick and looked at the Internet and self diagnosed yourself with some sort of rare, incurable disease? You can get the same kind of paranoia looking up plant diseases on the Internet. If my Internet diagnosis is correct we are going to loose a lot of the plants. Suddenly, I am thankful for our okay looking tomatoes at Shincke and thankful we didn't have all our tomatoes planted in one spot. We tried grafting a few tomatoes this spring. It is similar to grafting apples. You use a root stock that is vigorous and has good disease resistance and then you use a tomato that makes delicious tomatoes for the the top. The seed for the rootstock was pricey so I didn't do very many and then we had a few die due to inexperience. We ended up planting out only about eight plants at South Bay. It will be interesting to see how they fare.
The other two crops we had trouble with last year were garlic and potatoes. All of our garlic is out and hanging and we are really happy with it. You have potatoes in your boxes today and so far so good other than the fact that the deer are eating the heck out of the plants. Potatoes usually don't take a turn for the worse until they get a bit more mature so we are keeping our fingers crossed. These are considered new potatoes and have a thin skin. You don't need to peel them and they taste great no matter how you cook them. Feel free to keep it simple, they are delicious steamed and cook quickly. They won't store so cook them up soon.
Carrots - Purple Haze
Potatoes
Zucchini/Summer Squash
Tropea Onions - Italian sweet onion that has a torpedo shape
Cherry Tomatoes
Broccoli
Lettuce - Small Only
Red Cabbage - Large Only
Salad Mix - Large Only
Slicing Tomato - Large Only
Monday, July 14, 2014
Week 6
We did our weekly farm walk about to make a list for the week last night and I am floored at how much stuff has grown, particularly the weeds. My favorite sighting was a melon already as big as my fist. We are going to go out on a limb and say you are all getting cherry tomatoes tomorrow in celebration of and because of the fantastic weather (if you like hot and sunny) that we have been having. I had my first tomato sandwich of the season today and it was great. I also decided to try a customer's recommendation. He eats cucumber, peanut butter and mayonnaise sandwiches. I bet some of you feel a little nauseous just reading that. Anyway, I love mayonnaise and cucumbers and peanut butter isn't bad so why not give it a try. Well, it wasn't horrible but I wouldn't recommend you using your cucumber to make one! Instead perhaps you should use those beets from last week(I know some of you haven't eaten them yet) and make a cucumber, beet and goat cheese sandwich. A couple slices on some tuna fish or egg salad sounds good to me but if I was you I would leave the peanut butter in the cupboard.
I meant to take another picture of the winter squash. It has also grown an amazing amount in the last week. We have one variety, new to us this year, called Hubba Hubba. It has a hubbard squash shape but is suppose to be smaller. I saw one plant today that had already set 10 fruits. Hopefully it is delicious because it seems to be prolific. Plus, I am getting a kick out of saying hubba hubba in a deep voice every time I walk by the row of squash.
We wish you a week of good eating.
Carrots
Cucumbers
Scallions
Swiss Chard
Green Beans
Cherry Tomatoes
Raspberries - Large Only
Lettuce - Large Only
We did our weekly farm walk about to make a list for the week last night and I am floored at how much stuff has grown, particularly the weeds. My favorite sighting was a melon already as big as my fist. We are going to go out on a limb and say you are all getting cherry tomatoes tomorrow in celebration of and because of the fantastic weather (if you like hot and sunny) that we have been having. I had my first tomato sandwich of the season today and it was great. I also decided to try a customer's recommendation. He eats cucumber, peanut butter and mayonnaise sandwiches. I bet some of you feel a little nauseous just reading that. Anyway, I love mayonnaise and cucumbers and peanut butter isn't bad so why not give it a try. Well, it wasn't horrible but I wouldn't recommend you using your cucumber to make one! Instead perhaps you should use those beets from last week(I know some of you haven't eaten them yet) and make a cucumber, beet and goat cheese sandwich. A couple slices on some tuna fish or egg salad sounds good to me but if I was you I would leave the peanut butter in the cupboard.
I meant to take another picture of the winter squash. It has also grown an amazing amount in the last week. We have one variety, new to us this year, called Hubba Hubba. It has a hubbard squash shape but is suppose to be smaller. I saw one plant today that had already set 10 fruits. Hopefully it is delicious because it seems to be prolific. Plus, I am getting a kick out of saying hubba hubba in a deep voice every time I walk by the row of squash.
We wish you a week of good eating.
Carrots
Cucumbers
Scallions
Swiss Chard
Green Beans
Cherry Tomatoes
Raspberries - Large Only
Lettuce - Large Only
Monday, July 7, 2014
Week 5
In my kitchen as a child there was a small antique wood framed slate chalkboard on the wall. I always loved it and when I spotted a small chalkboard at a yard sale when I first moved to town I picked it up and hung it in our kitchen. When I bought it someone had written the word fall and drawn a tree with swirling leaves. I liked it and have kept up the seasonal theme, sort of. At the moment there is still a winter quote on it from Albert Camus.
I wrote it on there during the dreariest days of winter to be taken literally but of course Camus meant it more metaphorically. Spring has come and gone and I need a summer quote. This is most likely the last week of peas in bountiful quantities and it looks like we will be picking beans by the end of the week. Cherry tomatoes are just starting to pick. Tomorrow marks our last seeding of fall cabbages and broccoli for transplant. Sometimes I feel like farming is like riding a train screaming through the countryside with things passing in a blur.
In my kitchen as a child there was a small antique wood framed slate chalkboard on the wall. I always loved it and when I spotted a small chalkboard at a yard sale when I first moved to town I picked it up and hung it in our kitchen. When I bought it someone had written the word fall and drawn a tree with swirling leaves. I liked it and have kept up the seasonal theme, sort of. At the moment there is still a winter quote on it from Albert Camus.
In the midst of winter, I found there was, within me, an invincible summer
I wrote it on there during the dreariest days of winter to be taken literally but of course Camus meant it more metaphorically. Spring has come and gone and I need a summer quote. This is most likely the last week of peas in bountiful quantities and it looks like we will be picking beans by the end of the week. Cherry tomatoes are just starting to pick. Tomorrow marks our last seeding of fall cabbages and broccoli for transplant. Sometimes I feel like farming is like riding a train screaming through the countryside with things passing in a blur.
Last week we uncovered the winter squash which we managed to plant at all three of the gardens we lease. I took this picture of the squash at Shincke road yesterday.
If any of you would like to take a walk around the gardens on Shincke, you are welcome to do so any Monday you pick-up your box. Kelly or I would be happy to join you(if you come after 5:00) if you want company and commentary.
Beets
Head Lettuce
Cilantro - There is a recipe below for a lentil salad we love this time of year that calls for cilantro. I also have been making a dressing that is similar to Caesar but I leave out the mustard, trade the lemon juice for lime juice and add a bunch of cilantro. As with Caesar dressing the egg yolk makes it rich and creamy.
Snap Peas
Onions- Most likely some small Walla Wallas that we are going to bunch
Raspberries
Garlic
Summer Squash - Large Only
Cauliflower - Large Only
Last night we made this salad with wheat bulgar because it it what we had on hand. I always add extra cilantro because we love it. It is really versatile and the lime zest is a nice change of pace from the lemon flavor that one usually finds in lentil salads. It is good warm or cold.
Monday, June 30, 2014
Week 4
Last winter I decided I would spend some time looking through my collection of old cookbooks and pull out a few retro recipes for the farm share. I always enjoy looking at them. In addition to the recipes it is always a bit of a history lesson. Ones from the two world wars are particularly interesting as is the commentary about homemaking and the rise of industrial agriculture and prepared foods after the wars. One of my favorites is Cooking by the Garden Calendar, published in 1955 and written by Ruth A. Matson. I bought it at a junk store in Maine the summer I met Kelly. The June chapter is called Eat 'Em Young. I know July is just around the corner but I really enjoy how the June chapter starts so I thought I would share it with you.
"Luckily, there's a spigot at the corner of the garage nearest the salad garden, so I can indulge myself in the supreme delight of pulling a radish or a carrot or a scallion and munching it while the cool of the moist earth still suffuses it. There is a moment when the pleasures of eating and of growing merge into one splendid ecstasy.
I feel it in myself as I've seen it on the faces of like-minded lovers of the good earth, watching the gleam of satisfaction as some ardent gardener gazes on the straight, well-weeded rows of young growth. He bends unhurriedly to pull a Cherry Belle, turns it to contemplate its glorious scarlet from every angle, brushes off the clinging earth-absently wiping his hand on the side of his jeans-and at last bites into the crisp root. At this moment his face is rapt. It has the glow of contentment with the future which will bring countless other moments."
It is a little over the top but it rings true. The sheen of a young red radish is almost iridescent when you pull it out of the ground and while I quickly grow tired of them the first few are amazing in their beauty and a welcome change from all the spring green. Carrots are even better. Sometimes, we even do a little dance. We celebrate the arrival of each vegetable.
I am including a cabbage recipe at the end from a different cookbook and will occasionally share a recipe from my collection. The main problem is that most of them look horrible! Cook peas for 20 minutes. Yikes. Having people over for dinner, while then, just dress up your mushy peas with a white sauce. There are a lot of recipes for vegetables in white sauce. Not necessarily bad, but not particularly exciting.
What is exciting this week? Zucchini, I can't get enough of it lately. We had some Zucchini fritters last week with fried eggs on a night I was too tired to cook a big meal and they were delicious. I will put a link to the recipe below.
Carrots
Mixed Zucchini/Summer Squash
Snow Peas
Raspberries
Lettuce
Broccoli
Cucumber
Cabbage
Kale-Large Only
Snap Peas-Large Only
Red Hot Slaw - We had this last night with dinner. I use to make a wilted slaw with a hot dressing but it never was wilted enough by just pouring the dressing on it. Tossing the cabbage in the skillet for 30 seconds until it softened a bit worked great. I didn't add much salt and didn't actually measure anything. We liked the lemon juice but I think cider vinegar would be good too.
4 slices bacon
2 tablespoons minced onion
1/4 cup lemon juice
1 tablespoon sugar
3/4 teaspoon salt
Dash of pepper
4 cups finely shredded cabbage
Cook 1 slice bacon until it curls. Set aside. Dice remaining bacon and cook until crisp. Saute onion in bacon fat. Add lemon juice, sugar, salt and pepper. Combine with cabbage. Heat thoroughly. Put cabbage mixture in serving dish. Garnish with bacon curl in center and lemon wedges around the outside.
The TIME Reader's Book of Recipes, 1949
Two hundred and thirty favorite recipes of the women who read TIME magazine
Zucchini Fritters
I added carrots and scallions and they turned out great. I loved that they were more vegetable than fritter and that you just cook them in a frying pan like a pancake instead of deep frying them.
Last winter I decided I would spend some time looking through my collection of old cookbooks and pull out a few retro recipes for the farm share. I always enjoy looking at them. In addition to the recipes it is always a bit of a history lesson. Ones from the two world wars are particularly interesting as is the commentary about homemaking and the rise of industrial agriculture and prepared foods after the wars. One of my favorites is Cooking by the Garden Calendar, published in 1955 and written by Ruth A. Matson. I bought it at a junk store in Maine the summer I met Kelly. The June chapter is called Eat 'Em Young. I know July is just around the corner but I really enjoy how the June chapter starts so I thought I would share it with you.
"Luckily, there's a spigot at the corner of the garage nearest the salad garden, so I can indulge myself in the supreme delight of pulling a radish or a carrot or a scallion and munching it while the cool of the moist earth still suffuses it. There is a moment when the pleasures of eating and of growing merge into one splendid ecstasy.
I feel it in myself as I've seen it on the faces of like-minded lovers of the good earth, watching the gleam of satisfaction as some ardent gardener gazes on the straight, well-weeded rows of young growth. He bends unhurriedly to pull a Cherry Belle, turns it to contemplate its glorious scarlet from every angle, brushes off the clinging earth-absently wiping his hand on the side of his jeans-and at last bites into the crisp root. At this moment his face is rapt. It has the glow of contentment with the future which will bring countless other moments."
It is a little over the top but it rings true. The sheen of a young red radish is almost iridescent when you pull it out of the ground and while I quickly grow tired of them the first few are amazing in their beauty and a welcome change from all the spring green. Carrots are even better. Sometimes, we even do a little dance. We celebrate the arrival of each vegetable.
I am including a cabbage recipe at the end from a different cookbook and will occasionally share a recipe from my collection. The main problem is that most of them look horrible! Cook peas for 20 minutes. Yikes. Having people over for dinner, while then, just dress up your mushy peas with a white sauce. There are a lot of recipes for vegetables in white sauce. Not necessarily bad, but not particularly exciting.
What is exciting this week? Zucchini, I can't get enough of it lately. We had some Zucchini fritters last week with fried eggs on a night I was too tired to cook a big meal and they were delicious. I will put a link to the recipe below.
Carrots
Mixed Zucchini/Summer Squash
Snow Peas
Raspberries
Lettuce
Broccoli
Cucumber
Cabbage
Kale-Large Only
Snap Peas-Large Only
Red Hot Slaw - We had this last night with dinner. I use to make a wilted slaw with a hot dressing but it never was wilted enough by just pouring the dressing on it. Tossing the cabbage in the skillet for 30 seconds until it softened a bit worked great. I didn't add much salt and didn't actually measure anything. We liked the lemon juice but I think cider vinegar would be good too.
4 slices bacon
2 tablespoons minced onion
1/4 cup lemon juice
1 tablespoon sugar
3/4 teaspoon salt
Dash of pepper
4 cups finely shredded cabbage
Cook 1 slice bacon until it curls. Set aside. Dice remaining bacon and cook until crisp. Saute onion in bacon fat. Add lemon juice, sugar, salt and pepper. Combine with cabbage. Heat thoroughly. Put cabbage mixture in serving dish. Garnish with bacon curl in center and lemon wedges around the outside.
The TIME Reader's Book of Recipes, 1949
Two hundred and thirty favorite recipes of the women who read TIME magazine
Zucchini Fritters
I added carrots and scallions and they turned out great. I loved that they were more vegetable than fritter and that you just cook them in a frying pan like a pancake instead of deep frying them.
Monday, June 23, 2014
Week 3
Kelly and I have a fair amount of friendly debates about what should go in the boxes each week. There are several factors that determine if a vegetable is included in the box. We ask ourselves several questions. Do we have enough for everyone this week? Will we have more of a surplus next week? When was it in the boxes last? How is the item usually received? Did a lot of people trade that item the last time we gave it? Certain crops, like peas, are only here for a short period of time so you get them every week. Which brings us to scallions. I don't know that they are exciting enough to go in the boxes two weeks in a row but Kelly makes a good point when he says that this is the only time of year we have them and they are easy to use. Fine, Kelly wins that one! Scallions for everyone and lots of other good stuff too.
Summer arrived on Saturday both on the calendar and in the arrival of a warming weather pattern. The first day of summer marks our last seeding of cucumbers and summer squash. This week we will transplant out our first round of fall brassicas (cabbage, cauliflower, broccoli, kale and so on). We have a large seeding of our second round of fall brassicas to finish seeding tomorrow and Kelly amended the front field by the stand for fall carrots last week. Things are humming along and we are trying to keep up. When I look around the fields it seems like we are being moderately successful at staying on schedule. Phew.
Carrots
Head Lettuce
Peas - most likely snaps but there will be some shell and snow peas on the trade table.
Garlic
Scallions
Cucumber
Summer Turnips
Bunched Arugula - Large Only
I love the food blog that the following recipe comes from - the food always looks so beautiful. I love using snap peas in spring rolls and lettuce wraps. These ones looked like a nice change of pace from how I usually make them and mint is always great with peas.
Snap Pea and Avocado Lettuce Wrap
We don't usually cook the summer turnips. However, one of the produce buyers at the Oly food coop mentioned she likes to put them in miso soup and garnish it with some of the sliced greens. Yummy. I googled miso and Japanese turnips after making the soup and thought the recipe below looked good. You don't have three pounds of turnips so you will have to adjust the recipe a bit.
Sauteed Japanese Turnips with Miso
Kelly and I have a fair amount of friendly debates about what should go in the boxes each week. There are several factors that determine if a vegetable is included in the box. We ask ourselves several questions. Do we have enough for everyone this week? Will we have more of a surplus next week? When was it in the boxes last? How is the item usually received? Did a lot of people trade that item the last time we gave it? Certain crops, like peas, are only here for a short period of time so you get them every week. Which brings us to scallions. I don't know that they are exciting enough to go in the boxes two weeks in a row but Kelly makes a good point when he says that this is the only time of year we have them and they are easy to use. Fine, Kelly wins that one! Scallions for everyone and lots of other good stuff too.
Summer arrived on Saturday both on the calendar and in the arrival of a warming weather pattern. The first day of summer marks our last seeding of cucumbers and summer squash. This week we will transplant out our first round of fall brassicas (cabbage, cauliflower, broccoli, kale and so on). We have a large seeding of our second round of fall brassicas to finish seeding tomorrow and Kelly amended the front field by the stand for fall carrots last week. Things are humming along and we are trying to keep up. When I look around the fields it seems like we are being moderately successful at staying on schedule. Phew.
Carrots
Head Lettuce
Peas - most likely snaps but there will be some shell and snow peas on the trade table.
Garlic
Scallions
Cucumber
Summer Turnips
Bunched Arugula - Large Only
I love the food blog that the following recipe comes from - the food always looks so beautiful. I love using snap peas in spring rolls and lettuce wraps. These ones looked like a nice change of pace from how I usually make them and mint is always great with peas.
Snap Pea and Avocado Lettuce Wrap
We don't usually cook the summer turnips. However, one of the produce buyers at the Oly food coop mentioned she likes to put them in miso soup and garnish it with some of the sliced greens. Yummy. I googled miso and Japanese turnips after making the soup and thought the recipe below looked good. You don't have three pounds of turnips so you will have to adjust the recipe a bit.
Sauteed Japanese Turnips with Miso
Monday, June 16, 2014
Week 2
Did everyone eat all their veggies? I know at least a few of you did because I saw you at the stand on Saturday. We hope you enjoyed the produce you received last week.
Two years ago we started growing early cucumbers in a unheated greenhouse and we were hooked on the process immediately.
Did everyone eat all their veggies? I know at least a few of you did because I saw you at the stand on Saturday. We hope you enjoyed the produce you received last week.
Two years ago we started growing early cucumbers in a unheated greenhouse and we were hooked on the process immediately.
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It is a little time consuming to trellis and prune them but we have found a very early variety that we really like as well as a longer, thin skinned Asian cucumber that does well trellised. We use orange bailing twine, some nifty clips we found online and black ground cloth to control weeds. This year, we ate our first cucumber in the middle of May. For those of you who aren't familiar with growing cucumbers in the Pacific Northwest, we are happy when we are harvesting field cucumbers before July. Perhaps we are motivated because we don't buy things like cucumbers in the store, or because it gives us a longer season to sell cucumbers but mostly we just find it fun. We didn't include cucumbers in your box this week because there is so much good stuff more typical of this time of year coming out of the fields. You can look forward to them next week.
Carrots
Snap Peas
Rainbow Chard
Head Lettuce
Bok Choy - I included a recipe below for bok choy but you can include it in many things - fried rice, chicken soup or you can chop it up and use it in salads.
Dill - We were at Wobbly Cart Farm for a pot luck last night and our friend Teva made a yummy dish using orzo, roasted carrots and dill. I don't often eat cooked carrots but I really enjoyed it. I think it would be great with beets added (if you don't mind hot pink orzo) or you could just roast carrots and beets together and toss with a bit of dill right before serving - no orzo needed.
Beets
Scallions
Broccoli
See you soon.
Monday, June 9, 2014
Week 1
We often have a few really nice days in May that lull me into thinking summer is around the corner. Then, the next thing I know the cold, rainy weather is back. As we approach mid June I wonder if we are in the clear. We have moved through almost all of our first planting of carrots and we are already harvesting out of our second planting of cabbage. The broccoli actually has nice heads(never a guarantee with spring broccoli). The peas are picking and one of the new garlics we planted last fall is ready to harvest. The field zucchinis have cute little zucchinis on them and lots of cheery orange flowers. We are off and running in a fantastic way. It is one of the better spring harvests we have had. Oh sure, I could tell you about what isn't going great but hey this is the first box of the season. It is way too early for me to be complaining!
We think this box is a great start to your season. I hope you enjoy it and it makes you look forward to next week. We thank you for your support.
Carrots
Spinach - The spinach is out of our fourth and last succession of spring spinach. It is a cold weather crop and we typically only grow it in late winter and spring. It was my favorite vegetable as a kid and I am hoping one of these years we get a nice fall crop planted. I just came across some bolt resistant/heat tolerant varieties in a paper published by Oregon State and am hoping to find some seed for this year.
Snap Peas - You can eat the whole pod.
Kale
Radishes - Like spinach, radishes are fast growing, hearty and only around for a little bit longer. Unlike spinach we usually have a nice fall crop of them as well.
Green Cabbage - Yummy shredded with some radishes, carrots, snap peas and dressed with a miso-sesame dressing or sautéed with a little butter.
Strawberries - Large Only
Cilantro - Large Only
See you this afternoon.
We often have a few really nice days in May that lull me into thinking summer is around the corner. Then, the next thing I know the cold, rainy weather is back. As we approach mid June I wonder if we are in the clear. We have moved through almost all of our first planting of carrots and we are already harvesting out of our second planting of cabbage. The broccoli actually has nice heads(never a guarantee with spring broccoli). The peas are picking and one of the new garlics we planted last fall is ready to harvest. The field zucchinis have cute little zucchinis on them and lots of cheery orange flowers. We are off and running in a fantastic way. It is one of the better spring harvests we have had. Oh sure, I could tell you about what isn't going great but hey this is the first box of the season. It is way too early for me to be complaining!
We think this box is a great start to your season. I hope you enjoy it and it makes you look forward to next week. We thank you for your support.
Carrots
Spinach - The spinach is out of our fourth and last succession of spring spinach. It is a cold weather crop and we typically only grow it in late winter and spring. It was my favorite vegetable as a kid and I am hoping one of these years we get a nice fall crop planted. I just came across some bolt resistant/heat tolerant varieties in a paper published by Oregon State and am hoping to find some seed for this year.
Snap Peas - You can eat the whole pod.
Kale
Radishes - Like spinach, radishes are fast growing, hearty and only around for a little bit longer. Unlike spinach we usually have a nice fall crop of them as well.
Green Cabbage - Yummy shredded with some radishes, carrots, snap peas and dressed with a miso-sesame dressing or sautéed with a little butter.
Strawberries - Large Only
Cilantro - Large Only
See you this afternoon.
Monday, March 3, 2014
As I send out our annual CSA/Farm Share email and look through the blog I am reminded of just how quickly the season goes. Right now cucumbers seem like a far off dream but I know that before we can blink we will be standing in the cucumber patch munching on our first cucumber and in another blink I will be surrounded by five gallon buckets (what we use to harvest into) full of them. There is so much to think about this time of year but we are beginning to transition into more doing. We are so excited to get started and there are many things I am looking forward to growing this year.
An early thank you is in order for all of you who decide to join the farm share for the season. You are an important part of our operation and your early financial contribution allows us to be set up with everything we need (seeds, amendments, equipment…) to get off to a good start.
Thank you for supporting local, small-scale agriculture.
An early thank you is in order for all of you who decide to join the farm share for the season. You are an important part of our operation and your early financial contribution allows us to be set up with everything we need (seeds, amendments, equipment…) to get off to a good start.
Thank you for supporting local, small-scale agriculture.
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