This has been a long and stressful week, with many things going wrong. Enjoy the produce, since most crops are doing well. There are many important notes on upcoming items below, please read. Continue reading
The garlic harvest is in! This is always a major pulse of work at the height of long summer days, and we’re thrilled to have it done and looking so good. Garlic was an important crop for us during our market days, and we still grow lots of varieties in quantities that will be ample for the CSA. 2012 and 2013 were dreadful years for garlic, but we now seem to be back on track. We are planning to include garlic in every distribution from now until the end of the season. Please see our garlic page for more information about the various varieties we grow, seen here hanging in our barn to cure properly.
June was a month of glorious weather, the temperatures comfortably average and the rainfall just right. We will need to remind ourselves of just how pleasant this stretch was, when the true heat of summer arrives. How often does it actually rain about once a week and roughly an inch +/- at a time? Only quibble was with the timing, which often made it too wet for our Sunday morning crew to help with hoeing. Both crops and weeds grew very well, so we were quite busy. We did, however, take a little time for photography, so there are lots of pictures this month.
We’re working on plans for a few more farm events. More details coming, but here’s a first preview:
Tasting in the field: wander farm, tasting fresh produce from the plants, BYOB, possibly with live dulcimer/fiddle music. Friday 8/15, 7 p.m. until dark.
Member potluck: enjoy the significant cooking skills of our members, a success the past few years. Saturday 9/27, noon.
Share-cooking demonstration for summer items, similar to this event. Contact us if interested and we’ll schedule it.
Farm inspection for members (to replace organic inspection). Contact us if interested and we’ll schedule it. It would be especially neat to have someone write up their experience for other members, to share the inspection results with everyone. Continue reading
Another week, another busy stretch. Garlic harvest is about to start in earnest, let us know if you wish to take part in this interesting but time-consuming task over the next few weeks, in exchange for some extra heads. We have harvested the first two varieties so far, and all the signs are pointing towards an excellent garlic year…a very big relief after two sub-standard garlic years.
Welcome to summer. Long, hot days on the farm under continued good growing conditions result in copious vegetables and somewhat stressed farmers. The peas are taking over where the strawberries left off as a harvest time sink. Planting, weeding, mulching, and other tasks continue to more than absorb what time and energy we have available.
This weekend we hosted a fun event, inspired by this earlier post, to demonstrate easy & tasty ways of preparing an early-summer full share. With our two attending households, we walked the fields on a beautiful afternoon and harvested the share’s contents together, a great chance for kids to get their hands on the source of their food. Then we laid the contents out on a table, took a photo, and after a brief discussion, dove into the cooking. The time stamps on the photos show that exactly 63 minutes after arranging the fresh share on the table, with an attentive audience, we’d prepared everything in the share into a diverse and tasty set of dishes that we enjoyed together. If the two of us can prepare a whole share in an hour, so can you! Harvesting the share on a glorious June afternoon. Continue reading
We’re enjoying the days with highs in the 70s in mid-June, and the soil moisture has been nicely recharged for now. However, the weeds are growing like mad, and the crops would like to see some sun before damp conditions cause disease to take hold. A well-timed WWOOFer (farm-stay visitor) is helping us this week, meaning that we have high hopes of getting caught up on weeding & more.
Given the positive response to May’s “Using share #2’s spring vegetables” post, we’re going to do it again with a twist. Next week’s share #6 will mark the transition to early summer vegetables, replacing spring items with beets, cabbage, chard, & kohlrabi. This Saturday, we’re going to host a “how to use your share” cooking event on the farm, assembling a full share #6 and preparing the whole share together with attendees to demonstrate various ways of using these ingredients and our diverse herbs. We’ll also demonstrate the making of ricotta cheese, the easiest way to use our fresh goat’s milk. When everything’s ready, we’ll enjoy a fun tasting meal with whomever attends. This is a great chance for members to learn more about the produce in their shares and how to use it. Continue reading