Week 18
The past week didn't exactly go as planned. Being short on crew and some stumbling blocks slowed us down. The icing on the cake was that when Kelly went to load the walk-in at our house yesterday it was beeping and reading 23 degrees. On the positive side we somehow didn't loose much produce.
It was impossible not to enjoy the beautiful weather last week, even if it wasn't quite as productive as we had hoped it would be.
Lettuce
Carrots
Scarlet Turnips - I bunched these for Monday's boxes this morning. They are so pretty! The Scarlet Queen turnips are a new crop for us. They grew a lot of them at the farm Kelly worked on many years ago, but he tired of telling people at market they weren't beets and so we have never grown them. I had never eaten one until this spring when I sampled one at the Co-op and thought they were great. They are crisper than the white turnips you had in your boxes in the spring but still mild and wonderful raw. You can also braise them, roast them or add them to soup/stew. They really sweeten up when cooked. They don't need to be peeled. The greens are edible as well. I am using some of the culls in my lettuce wraps tonight.
Delicata Squash
Shallots
Cabbage
Herb
Other Item - Large Only - I won't lie...I have no idea what this item might be. It might end up just being more of an above item.
Sunday, September 30, 2018
Sunday, September 23, 2018
Week 17
We ended our summer with a back yard fire, a glass of rose, some fried green tomatoes and pasta dish filled with zucchini and basil. It was as delightful as it sounds...other than the fact that it started raining as soon as we sat down. Fortunately it was a warm evening and it was a light rain, so we didn't let it stop us. We started fall with slice bacon and brussel sprout pizza garnished with a balsamic reduction at Vics. It was delicious and I look forward to making it at home. It looks like a beautiful stretch of fall weather predicted this week and no frost in the forecast. At this point every cherry tomato is a bonus. I suspect this will be the last round. You will have delicata squash in your box to look forward to next week.
Happy autumn to all of you!
Lettuce
Broccoli
Cucumber
Red Onion
Potatoes
Sweet Pepper - The cherry tomato sautee with ricotta and toast that I talked about earlier this year started a thing for me. For lunch today I had some toast spread with ricotta and topped with some roasted peppers marinated in a basil vinaigrette. Roasted peppers and grilled peppers with the skin left on are favorites around here. We eat a ton this time of year and also freeze a bunch of them.
Cherry Tomatoes
Carrots - Large Only
Pea Tendrils - Large Only - These are typically a spring thing that we occasionally eat ourselves but don't typically sell. However, we left our last planting of snap peas trellised for quite a while after we where done harvesting them and the peas that where on there reached full maturity and dried down. We then took it down, mowed debris and disked it in. Some of the field was seeded to fall spinach and some was left empty, but still got watered a bit because it was next to the spinach. Viola! A bed of pea shoots. These should be pretty tender - I have been snacking on them. You can eat them raw or saute them. They have an earthy pea flavor.
We ended our summer with a back yard fire, a glass of rose, some fried green tomatoes and pasta dish filled with zucchini and basil. It was as delightful as it sounds...other than the fact that it started raining as soon as we sat down. Fortunately it was a warm evening and it was a light rain, so we didn't let it stop us. We started fall with slice bacon and brussel sprout pizza garnished with a balsamic reduction at Vics. It was delicious and I look forward to making it at home. It looks like a beautiful stretch of fall weather predicted this week and no frost in the forecast. At this point every cherry tomato is a bonus. I suspect this will be the last round. You will have delicata squash in your box to look forward to next week.
Happy autumn to all of you!
Lettuce
Broccoli
Cucumber
Red Onion
Potatoes
Sweet Pepper - The cherry tomato sautee with ricotta and toast that I talked about earlier this year started a thing for me. For lunch today I had some toast spread with ricotta and topped with some roasted peppers marinated in a basil vinaigrette. Roasted peppers and grilled peppers with the skin left on are favorites around here. We eat a ton this time of year and also freeze a bunch of them.
Cherry Tomatoes
Carrots - Large Only
Pea Tendrils - Large Only - These are typically a spring thing that we occasionally eat ourselves but don't typically sell. However, we left our last planting of snap peas trellised for quite a while after we where done harvesting them and the peas that where on there reached full maturity and dried down. We then took it down, mowed debris and disked it in. Some of the field was seeded to fall spinach and some was left empty, but still got watered a bit because it was next to the spinach. Viola! A bed of pea shoots. These should be pretty tender - I have been snacking on them. You can eat them raw or saute them. They have an earthy pea flavor.
Sunday, September 16, 2018
Week 16
Last night we had an unusually early dinner. I was still sitting at the table after eating when Kelly got up to grab a glass of water. I asked him for the time and he responded "7:59, are you asking because you are thinking we should go to Sophie's Scoops?" We are two peas in a pod when it comes to food because that was exactly why I was asking and there had been no mention of ice cream or gelato at any point previous. When Sophie saw us she asked enthusiastically about the squash they used for their pumpkin gelato last year. I would rather put the pumpkin spice thing on hold for a few more weeks(Starbucks I am talking to you). However, since we are in the business of selling veggies, we set up a squash delivery on the way out and will be dropping some off on Tuesday. Go in, get some pumpkin spice gelato and support three local business, us, Sophie's and Tunawerth dairy. Or, wait a few weeks. That sounds okay with me.
Along those lines there was a lot of debate about squash in your boxes this week. To squash or not to squash. I think we reached a good middle ground - spaghetti squash. The squash that is a winter squash but doesn't taste like one. You will receive a squash most weeks from here on out. Don't worry about eating them right away. They will store well into the winter in a dry place.
With any luck and a bit of sunshine all the squash will be tucked into the barn for the winter by this time next week.
Lettuce
Carrots
Cauliflower - Not exactly sure if we will harvest enough for everyone. If it isn't in your box this week we will get you one next week.
Onions - If you don't have cauliflower you will have onions and vice versa for next week.
Zucchini
Spaghetti Squash - Yes, you can make marinara and serve your squash that way. I would much rather toss it with butter, garlic, parsley or sage, salt and pepper and Parmesan. There are lots of creative takes on what to do with it so if you aren't sold on the marinara way look around the Internet a bit. Here is a very simple recipe using butter and ginger.
Bok Choy
Garlic
Green Beans - Small Only
Arugula - Large Only
Poblanos - Large Only
Last night we had an unusually early dinner. I was still sitting at the table after eating when Kelly got up to grab a glass of water. I asked him for the time and he responded "7:59, are you asking because you are thinking we should go to Sophie's Scoops?" We are two peas in a pod when it comes to food because that was exactly why I was asking and there had been no mention of ice cream or gelato at any point previous. When Sophie saw us she asked enthusiastically about the squash they used for their pumpkin gelato last year. I would rather put the pumpkin spice thing on hold for a few more weeks(Starbucks I am talking to you). However, since we are in the business of selling veggies, we set up a squash delivery on the way out and will be dropping some off on Tuesday. Go in, get some pumpkin spice gelato and support three local business, us, Sophie's and Tunawerth dairy. Or, wait a few weeks. That sounds okay with me.
Along those lines there was a lot of debate about squash in your boxes this week. To squash or not to squash. I think we reached a good middle ground - spaghetti squash. The squash that is a winter squash but doesn't taste like one. You will receive a squash most weeks from here on out. Don't worry about eating them right away. They will store well into the winter in a dry place.
With any luck and a bit of sunshine all the squash will be tucked into the barn for the winter by this time next week.
Lettuce
Carrots
Cauliflower - Not exactly sure if we will harvest enough for everyone. If it isn't in your box this week we will get you one next week.
Onions - If you don't have cauliflower you will have onions and vice versa for next week.
Zucchini
Spaghetti Squash - Yes, you can make marinara and serve your squash that way. I would much rather toss it with butter, garlic, parsley or sage, salt and pepper and Parmesan. There are lots of creative takes on what to do with it so if you aren't sold on the marinara way look around the Internet a bit. Here is a very simple recipe using butter and ginger.
Bok Choy
Garlic
Green Beans - Small Only
Arugula - Large Only
Poblanos - Large Only
Sunday, September 9, 2018
Week 15
Yesterday at market Kelly had someone approach our stand and announce that they were vegan and say that they only want to support farms that don't kill or exploit animals and asked if we kill or exploit animals. To which Kelly answered with one word, yes. Of course, we don't think of it as exploitation, but I think it was obvious this person wasn't looking to have a conversation on the topic, more of a confrontation and Kelly was probably wise to keep the answer simple. However, I am always interested at where we draw the line when it comes to killing/eating/using animals and where others choose to draw the line. It is a fairly complicated topic and one I don't think a lot of people spend enough time thinking about. For us, our use of animals goes beyond just providing food for ourselves. It is also a part of our income. Having pigs allows us to use the land at our house which isn't suitable for growing vegetables. It is also a method of diversification. Even if we got rid of our chickens and our pigs we still wouldn't be the farm for the person who talked to Kelly yesterday. Very few organic farms are, as most use some sort of animal by products in their fields. We use a product called Perfect Blend in all our fields. It is a processed, bagged, pelleted poultry manure that we put out when we are prepping beds. Our onions and corn get side dressed (when the fertilizer is put in a furrow right next to the plant as opposed to broadcast in the field) with feather meal(higher nitrogen then most organic fertilizers). On occasion we also use a fish emulsion to side dress in our drip line and bone meal as a source of phosphorus. You have probably never thought to ask if your vegetables are vegetarian. There is a term for farming in a vegan friendly way...veganic, yup, that is a real word. As far as I know there isn't a farm locally that doesn't use some sort of animal by product in their production system. At the end of the day we all make choices about what we are comfortable eating and all draw the line somewhere different. As much as I prefer to only eat meat that either we raise or friends raise I am never going to go to Mexico and not eat taco al pastor on the side of the road. I don't think it is the most ethical policy, but it is the one I am going with at the moment.
We started hauling squash out of the field last week, earlier than usual. It comes out of the field so much cleaner when the weather is nice that we just decided to go for it. All we got to was spaghetti squash but I think we are going to try to get the kabochas this afternoon/evening. They have soft corky stems that soak up the water.
Finally, I made something really easy and really tasty last week. If you haven't eaten your kale or don't know what to do with your collards this could be a good choice. I was skeptical as it was cooking. I looked so watery and I doubted it would be flavorful. However, it was great. It only used one pan and it took a half hour from the time I walked in the door until the time we sat down for dinner. It is an Anna Jones recipe for a kale, tomato and lemon one pot pasta that has been floating around my house since last summer. I followed the recipe exactly, which I almost never do, and it was perfect.
Salad Mix
Carrots
Beets - With the changing weather, roast beets and carrots might be in order this week.
Sweet Peppers
Collards
Cherry Tomatoes
Green Beans - Large Only - Hope to get everyone green beans one more time.
Cucumber - Large Only
Yesterday at market Kelly had someone approach our stand and announce that they were vegan and say that they only want to support farms that don't kill or exploit animals and asked if we kill or exploit animals. To which Kelly answered with one word, yes. Of course, we don't think of it as exploitation, but I think it was obvious this person wasn't looking to have a conversation on the topic, more of a confrontation and Kelly was probably wise to keep the answer simple. However, I am always interested at where we draw the line when it comes to killing/eating/using animals and where others choose to draw the line. It is a fairly complicated topic and one I don't think a lot of people spend enough time thinking about. For us, our use of animals goes beyond just providing food for ourselves. It is also a part of our income. Having pigs allows us to use the land at our house which isn't suitable for growing vegetables. It is also a method of diversification. Even if we got rid of our chickens and our pigs we still wouldn't be the farm for the person who talked to Kelly yesterday. Very few organic farms are, as most use some sort of animal by products in their fields. We use a product called Perfect Blend in all our fields. It is a processed, bagged, pelleted poultry manure that we put out when we are prepping beds. Our onions and corn get side dressed (when the fertilizer is put in a furrow right next to the plant as opposed to broadcast in the field) with feather meal(higher nitrogen then most organic fertilizers). On occasion we also use a fish emulsion to side dress in our drip line and bone meal as a source of phosphorus. You have probably never thought to ask if your vegetables are vegetarian. There is a term for farming in a vegan friendly way...veganic, yup, that is a real word. As far as I know there isn't a farm locally that doesn't use some sort of animal by product in their production system. At the end of the day we all make choices about what we are comfortable eating and all draw the line somewhere different. As much as I prefer to only eat meat that either we raise or friends raise I am never going to go to Mexico and not eat taco al pastor on the side of the road. I don't think it is the most ethical policy, but it is the one I am going with at the moment.
We started hauling squash out of the field last week, earlier than usual. It comes out of the field so much cleaner when the weather is nice that we just decided to go for it. All we got to was spaghetti squash but I think we are going to try to get the kabochas this afternoon/evening. They have soft corky stems that soak up the water.
Finally, I made something really easy and really tasty last week. If you haven't eaten your kale or don't know what to do with your collards this could be a good choice. I was skeptical as it was cooking. I looked so watery and I doubted it would be flavorful. However, it was great. It only used one pan and it took a half hour from the time I walked in the door until the time we sat down for dinner. It is an Anna Jones recipe for a kale, tomato and lemon one pot pasta that has been floating around my house since last summer. I followed the recipe exactly, which I almost never do, and it was perfect.
Salad Mix
Carrots
Beets - With the changing weather, roast beets and carrots might be in order this week.
Sweet Peppers
Collards
Cherry Tomatoes
Green Beans - Large Only - Hope to get everyone green beans one more time.
Cucumber - Large Only
Sunday, September 2, 2018
Week 14
The last of our onions are curing and we almost made it through fall carrots. We bought a new seeder a couple years ago that singulates the seeds much better than our old one. We thought it would be the end of hand thinning. However, as is often the case, it hasn't been that simple. It took us all of last year to figure it out. We had multiple plantings with really poor germination. As a result, we have switched the setting so it drops more seed per inch than we really want to germinate. As a result sometimes, make that most of the time, we still have to thin. It is an improvement just not the silver bullet we hoped for.
All our little farm guys are getting big. The pigs are at the point where I really don't like it when they try to chew on my knees or my boots. They have grown so fast. The chicks that hatched out unexpectedly (wait, what, I thought and eagle got you and suddenly there you are with 14 chicks!) are entering the awkward teenage years and our meat birds should be leaving the broader area and heading outside in a week. Earl, the friendliest and most likely to chew on you is in the front. He loves a good back rub.
Melon season is about over and some of the saddest guys are the pigs who have been getting the culls. French Toast isn't sharing! For the full experience you should turn your volume up.
Lettuce
Zucchini
Poblano Peppers
Sweet Onion
Kale - White Russian - This needs a bag ASAP. It is so tender.
Cherry Tomatoes - Our slicing tomato scene is looking pretty bleak but the cherries are still cranking.
Cucumber
Herb Choice - Large Only
Sweet Pepper - Large Only
The last of our onions are curing and we almost made it through fall carrots. We bought a new seeder a couple years ago that singulates the seeds much better than our old one. We thought it would be the end of hand thinning. However, as is often the case, it hasn't been that simple. It took us all of last year to figure it out. We had multiple plantings with really poor germination. As a result, we have switched the setting so it drops more seed per inch than we really want to germinate. As a result sometimes, make that most of the time, we still have to thin. It is an improvement just not the silver bullet we hoped for.
All our little farm guys are getting big. The pigs are at the point where I really don't like it when they try to chew on my knees or my boots. They have grown so fast. The chicks that hatched out unexpectedly (wait, what, I thought and eagle got you and suddenly there you are with 14 chicks!) are entering the awkward teenage years and our meat birds should be leaving the broader area and heading outside in a week. Earl, the friendliest and most likely to chew on you is in the front. He loves a good back rub.
Melon season is about over and some of the saddest guys are the pigs who have been getting the culls. French Toast isn't sharing! For the full experience you should turn your volume up.
Lettuce
Zucchini
Poblano Peppers
Sweet Onion
Kale - White Russian - This needs a bag ASAP. It is so tender.
Cherry Tomatoes - Our slicing tomato scene is looking pretty bleak but the cherries are still cranking.
Cucumber
Herb Choice - Large Only
Sweet Pepper - Large Only
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