Week 20
We did our best frost hustle on Friday, but there is only so much one can do at this point. We double covered a few things in the field and harvested extra of some other things, but I think it is okay to say good bye to some stuff. It is time.
We had some excitement on the farm this past week. We dug sweet potatoes and harvested lemon grass. We have grown a very small amount of sweet potatoes for ourselves the past few years. This is not sweet potato growing country and we planted them in a hoop house. We have had a little success, enough to keep trying, but also a lot of culls and damaged potatoes. This year we tried a few heirloom varieties that we have never tried before and planted enough to have some to sell. At first glance they look really good. We put them in crates and rigged up a curing chamber for them which has a higher temp and higher humidity than we could provide otherwise. They will cure until the beginning of November and then hopefully they will still look nice when we wash them and taste sweet. A freshly dug sweet potato isn't very sweet. The sugars develop in the curing process. The idea for lemongrass came from reading a CSA blog for a farm in Oregon. It also had to be grown in a hoop house. The house at our house has a weird, narrow bed that runs up one side of the house. It can be difficult to justify growing things for fun in the house because it is prime real estate but organic lemongrass is hard to find. It did really well and fit in the narrow bed that probably would have just been left empty. We are putting a little bit of it in the boxes this week. Below are two of my favorite recipes that use lemongrass. I have also been making lemongrass tea with the leaves. Lemongrass freezes great if you wrap it tightly in plastic.
Tom Kha Gai - For most of you this will involve a trip to an Asian market. Hong Phat on College typically has both galangal and kaffir lime leaves. Galangal looks a bit like ginger but larger and smells of pine. Neither is very expensive and both can be frozen and saved for another dish. They also happen to carry my favorite brand of fish sauce - Red Boat. It has been a while, but I have also bought lime leaves at the halal market on Martin and at the store on the West side across from Mud Bay. I make my own stock so I don't bother with the stock reductions she mentions and it always tastes great.
Congee with Pork Meatballs - I make this same dish without the meatballs and sub leftover chicken or turkey as well. The fried garlic is tasty but fried shallots and shallot oil are great too. It is my favorite winter comfort food.
If you find yourself in need of fresh vegetables, we will be open on Wednesday for one more week and then on Saturdays from 9am until 3pm until the last Saturday in November.
I thanked you last week but I will say it again. We really appreciate you supporting our farm.
Spinach - So good!
Butterkin Squash - Cute to look at and good to eat. If you are really missing a squash that we normally give (we have given acorns, kabochas, pie pumpkins in the past) we should have a few of all of them on hand if you want to trade.
Rutabaga - This old fashioned veggie is actually very easy to use. Cooked it reminds us a bit of broccoli stems. It is great just steamed (takes a while to cook) and mashed with butter. I usually roast everything and roasted rutabagas are good (they taste a little stronger roasted), but I enjoy them steamed and mashed best. They go great with other root veggies and potatoes in hash browns or a gratin
Pepper
Lettuce
Rainbow Carrots
Lemongrass
Zucchini - Large Only
Sunday, October 14, 2018
Sunday, October 7, 2018
Week 19
I am sure that if you have learned nothing else about me, you have figured out that food runs my life. What I eat, how I prepare it and who I share it with mean so much to me. This carries over into our farm. I feel so appreciative that you trust us enough to grow food for you and your families. I hope you all enjoyed the vegetables we packed for you each week. When you pull something out of your box and admire it or comment on how you are looking forward to eating it, it thrills me. Honestly, it provides both Kelly and I with so much satisfaction. We would still love farming without that part, but it makes the hard days easier to swallow and the good days better.
As most of you know, this is our last year at Shincke Road and while we do know we will still be farming and selling vegetables next year we don't know exactly what it will look like. The farm share is one of the big question marks. Having you pick up the farm has been convenient for us, but it has also just felt much more personal than stashing a bunch of boxes on a porch. Personally handing you your vegetable has been more satisfying than I think either of us realized when we chose to only have on farm pick-up. However, change is inevitable and not necessarily bad. We will keep you posted on our decision and welcome your input if you have ideas about the future of the farm share.
Thank you all so much for supporting local agriculture. Every year has its challenges and you may not realize it, but you have weathered them us and helped make our farm a success.
I am including a few squash recipes. We have hosted a farmer squash potluck a couple times where everyone brings a dish with winter squash in it. Farmer potlucks, particularly those held in the slow season, always have great food. Among my favorites are the empanadas I made last year. The recipe, which I can't find in its entirety on the Internet, was from a vegan cookbook called Vedge. I have a favorite empanada dough that isn't vegan so I used that. The sauce, a green romesco will make you a fan of green peppers. The filling uses about one and a half pounds of cubed butternut, tossed with oil, salt, pepper and a half teaspoon or so (I like both of those spices a lot and used a little more) of both ground cumin and coriander. Roast at 400 degrees until tender and then mash while still warm. Let it cool and then fill your empanadas. I have experimented with vegetarian dumplings and pot stickers over the years and these winter squash dumplings are the best I have had. I like to fry food when people come over and pakoras are usually a hit. While it isn't a traditional choice, they are fantastic with very small pieces of delicata and kale. Other delicious dishes I don't have the recipes for include some black bean and squash enchiladas, some cheese, squash gougres and squash gnocchi which were bit heavier than potato ones but still yummy. Just cooking a squash and eating it with some butter is fantastic but if you feel like doing something different, there are a lot of options out there.
Head Lettuce - Small Share
Baby Lettuces - Large Share
Russet Potatoes
Daikon Radish - We are planning to leave the greens on these because for once we can. Usually we see horrible aphids on them and it was a pleasant surprise to lift the cover and not see aphids.
Cherry Tomatoes - Just a half pint for fun...field cherries are not usually a thing this time of year.
Yellow Onion - These should keep really well. If you still have a sweet onion that we gave you, use that first, its days are numbered.
Butternut Squash
Kale
I am sure that if you have learned nothing else about me, you have figured out that food runs my life. What I eat, how I prepare it and who I share it with mean so much to me. This carries over into our farm. I feel so appreciative that you trust us enough to grow food for you and your families. I hope you all enjoyed the vegetables we packed for you each week. When you pull something out of your box and admire it or comment on how you are looking forward to eating it, it thrills me. Honestly, it provides both Kelly and I with so much satisfaction. We would still love farming without that part, but it makes the hard days easier to swallow and the good days better.
As most of you know, this is our last year at Shincke Road and while we do know we will still be farming and selling vegetables next year we don't know exactly what it will look like. The farm share is one of the big question marks. Having you pick up the farm has been convenient for us, but it has also just felt much more personal than stashing a bunch of boxes on a porch. Personally handing you your vegetable has been more satisfying than I think either of us realized when we chose to only have on farm pick-up. However, change is inevitable and not necessarily bad. We will keep you posted on our decision and welcome your input if you have ideas about the future of the farm share.
Thank you all so much for supporting local agriculture. Every year has its challenges and you may not realize it, but you have weathered them us and helped make our farm a success.
I am including a few squash recipes. We have hosted a farmer squash potluck a couple times where everyone brings a dish with winter squash in it. Farmer potlucks, particularly those held in the slow season, always have great food. Among my favorites are the empanadas I made last year. The recipe, which I can't find in its entirety on the Internet, was from a vegan cookbook called Vedge. I have a favorite empanada dough that isn't vegan so I used that. The sauce, a green romesco will make you a fan of green peppers. The filling uses about one and a half pounds of cubed butternut, tossed with oil, salt, pepper and a half teaspoon or so (I like both of those spices a lot and used a little more) of both ground cumin and coriander. Roast at 400 degrees until tender and then mash while still warm. Let it cool and then fill your empanadas. I have experimented with vegetarian dumplings and pot stickers over the years and these winter squash dumplings are the best I have had. I like to fry food when people come over and pakoras are usually a hit. While it isn't a traditional choice, they are fantastic with very small pieces of delicata and kale. Other delicious dishes I don't have the recipes for include some black bean and squash enchiladas, some cheese, squash gougres and squash gnocchi which were bit heavier than potato ones but still yummy. Just cooking a squash and eating it with some butter is fantastic but if you feel like doing something different, there are a lot of options out there.
Head Lettuce - Small Share
Baby Lettuces - Large Share
Russet Potatoes
Daikon Radish - We are planning to leave the greens on these because for once we can. Usually we see horrible aphids on them and it was a pleasant surprise to lift the cover and not see aphids.
Cherry Tomatoes - Just a half pint for fun...field cherries are not usually a thing this time of year.
Yellow Onion - These should keep really well. If you still have a sweet onion that we gave you, use that first, its days are numbered.
Butternut Squash
Kale
Sunday, September 30, 2018
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.
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 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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