Labor Day

[2016 CSA Week 13] [August 30]

Labor Day weekend is here and it sure came fast! Labor day is quickly approaching for Abby as well. Thanks for all your well wishes about the upcoming day. We may or may not be gone  during CSA  this week, but we have a great family that will help us out while we are welcoming the new farmer into the mix. Kacie will be at both the CSA pick up on Weds. and the farmer's market/CSA pick up on Saturday. It will be her first time flying solo on this mission and may need you to check yourselves in. Our thanks, in advance, to you all. We will keep you posted!

Enjoy the holiday weekend and your weekly share of veggies!

This week's share...

  • carrots
  • squash/zucchini
  • tomatoes
  • lettuce
  • celery
  • red onions
  • peppers(hotand sweet)/cukes/eggplant/beans

Panzanella Salad, Fellow Farming Friend's Eggplant

[2016 CSA Week 12] [August 23]

Every year some crops do better than others. This year our eggplants are just poking along, not really giving us any fruit to speak of even though the plants are looking beautiful. Maybe it was the strange weather... the drought, the heat, not really sure. We decided to trade a bit of one of our fall crops to fellow farmers from Terra Organics (another farm here in Contoocook) for some of their certified organic eggplant. It is a good feeling having one farmer help out another. 

This week is a good week for a panzanella salad. Toss chunked bread with a bit of whatever odd amounts of vegetables you have kicking around such as beans, greens, and fresh tomato then top with a garlicky salad dressing. Below is a great recipe for it, but we use any veggies we have on hand.

We have flowers for sale, along with Maple Syrup. If you are interested in bulk tomatoes for making sauce/soup/canning let us know in advance and we can set up time for pick up.

This week's share...

  • Beans
  • Potatoes
  • Tomatoes
  • Peppers/Cucumber
  • Summer Squash/Zucchini
  • Swiss Chard/Greens of some kind
  • Onions
  • Garlic
  • Eggplant
  • Herbs

TUSCAN PANZANELLA from Moosewood

Panzanella
1 medium zucchini
1 medium summer squash
1 each red and yellow pepper
1 tablespoon olive oil
Slice and brush vegetables with oil and roast at 450 degrees
 
12-16 asparagus stemmed
1 cup sugar snaps
Blanch 2 minutes    
When these are not available substitute other veggies - green beans, broccoli, roasted carrots, roasted beets, roasted onion.  Use your imagination.
 
2 cups chopped tomato
8 cups mescaline mix     

Mix all vegetables together and set aside.
 
Oil and vinegar mixture
2 tablespoons olive oil
2 tablespoons red wine vinegar
salt/pepper
2 teaspoons basil, or thyme or parsley (1 or a combination)

Mix and toss with vegetables.

Cut 1 large loaf of crusty French or Italian bread and serve separately as a topping for salad. 


 

Creamy Garlic Parmesan Dressing

2 garlic cloves minced
1 cup olive oil
1/4 cup red wine vinegar
1/2 cup grated parmesan cheese
1/2 teaspoon salt   1/2 teaspoon pepper
1/2 cup milk

Combine all and serve separately.

Onions!

[2016 CSA Week 11]

The onions are starting to be pulled and spread out for curing. We have over 3,800 feet planted...that's a lot of onions.  Thanks to our neighbors for the use of their barn to space them out. Last year's onions cured beautifully in their barn and were able to keep them well into the spring for the farmer's market. 

We are so fortunate to have a great community surrounding us and supporting us. We wouldn't be here without all of you, our neighbors and our family. Thanks for everything you do in large and little ways. You keep us going!

We have maple syrup and fresh flowers for sale. Run out of veggies for the week and looking for more? We have been stocking a fridge and table at Beech Hill Farm with lettuce, tomatoes, garlic and other goodies we have on hand. Swing by their ice cream barn and purchase the veggies while you get an ice cream. 

This week's share...

  • Scallions/Onions
  • Salad Greens/Lettuce
  • Zucchini/Summer Squash
  • Cucumbers
  • Tomatoes
  • Peppers/Eggplants
  • Herbs
  • Maybe beans?

Hash browns in the making

[2016 CSA Week 10]

Our original high tunnel is getting a face lift! Time to take off the old ragged plastic and put on a new batch while tweaking the framework just a bit.

Our original high tunnel is getting a face lift! Time to take off the old ragged plastic and put on a new batch while tweaking the framework just a bit.

New potatoes this week. A white fleshed, red skinned spud called Sangre. They are great boiled, baked, fried, hash browned, anyway you like it. 

Also new this week, Ailsa Craig onions. A rather large, sweet onion. Great carmelized, raw in salads/salsa or thrown on the grill to top burgers. Some folks like them as a blooming onion, but I have never attempted it!

Want to take part in the baby pool? Free baby potatoes to the winner! Abby's date is approaching!We will  have a chart in the barn if you are interesting in the guessing game. 

This week's share...

  • Potatoes
  • Tomatoes
  • Cucumber
  • Lettuce
  • Kale/Chard?
  • Beans?
  • Peppers and Eggplant are starting to come in, finally.
  • Attack of the squash and zucchini coming back at you. You can always shred it up and pop it in the freezer to make bread and muffins later in the winter. 

Zucchini 20 ways

[2016 CSA Week 9]

It was fantastic to get some rain, everything needed it. 

We have an abundance of squash/zucchini right now due to multiple plantings all rolling in at once. I did a few family favorite recipes at the bottom of the newsletter for you to enjoy with your zucchini standbys. 

The tomatoes are starting to come in now. YES! So happy. Not everyone may get one this week, but we will keep track. 

Our fresh flowers are coming in as well. We will have pick your own available or some premade bouquets. Maple syrup is for sale too. The syrup is made a few houses away by our CSA members, Nathan and Sons. Have you ever used maple syrup in your ice coffee? Really good. 

This week's share...

  • Lettuce
  • summer Squash/Zucchini
  • Snow Peas/Beans
  • Kale/Chard
  • Basil/Herbs

Possibly: 
Tomatoes/Eggplant/Peppers/Scallions/Salad Greens

Maple Syrup and Flowers will be for sale.


Sue's Zucchini Drop Cookies

( yummy, cake like textured cookie)

  • 1 C peeled and grated zucchini
  • 1 C sugar
  • 1/2 C softened butter
  • 1 egg
  • 1 tsp vanilla
  • 2 C flour
  • 1 tsp. baking soda
  • 1/2 tsp salt
  • 1 tsp cinnamon
  • 1/2 tsp nutmeg
  • 1 C chopped walnuts
  • chocolate chips optional

Mix dry ingredients, set aside. Beat sugar and butter, add egg and vanilla. Add dry ingredients to wet. Mix in zucchini, nuts, and chocolate chips. 

Drop onto greased cookie sheet. Bake at 375 for 8-10 minutes. 


Jeff's Zucchini Burgers

  • 1 1/4 LB zucchini/summer squash (peeled if large)
  • 2 eggs beaten
  • 1/2 C grated parmesan or feta cheese
  • 3 scallions (we didn't use and it was great)
  • 4 TBL fresh dill chopped
  • 1 clove garlic, minced
  • breadcrumbs
  • 1 large onion chopped
  • salt and pepper
  • (we also used some shredded carrot which was a good addition)

Peel and grate squash, allowing some of moisture to drain. Sauté chopped onion and garlic in olive oil. Mix with squash. When cool, add eggs, cheese, scallion if using, salt and pepper. Add enough bread crumbs for consistency. Form into patties and fry in oil. Can also be lightly fried in oil then place on cookie sheets in oven to finish cooking. 

New Potatoes

[2016 CSA Week 8]

We started to dig the early spuds. Every year I forget just how yummy new potatoes are. Our early potato is the variety "Satina", a yellow fleshed spud that is great for boiling or mashing. We had ours simply boiled with butter, salt and pepper, and they quickly disappeared from the pan. Hope you enjoy them too.

The basil is coming in strong right now, so we will be doing basil and garlic in this week's share. Whip up a batch of pesto and store some in the freezer for winter, if you have any leftovers! 

Please remember to let us know if you won't make it to pick up. We are happy to bag the share up for you to pick up later in the evening/next morning, but if you know you won't be around, please email. We want to be able to pass along the unused shares to the food pantry instead of the compost. Thanks!  

This week's share...

  • Potatoes
  • Garlic
  • Zucchini/Summer Squash
  • Cucumber
  • Lettuce
  • Salad Mix
  • Chinese Cabbage/Cabbage
  • Kale/Chard
  • Snow Peas
  • Hot Peppers
  • Herbs

Battle of the bug

[2016 CSA Week 7]

Organic farmers always have issues with bugs. Once they get in, they sure are hard to get out. One year may be better than another, but it is always a battle. There just is no quick fix (or spray) for them. This year we got hit hard by the flea beetle and the striped cucumber beetle, causing set backs in both harvests. We have been battling the bugs on our salad greens this year with the addition of insect netting, a great investment. We wish we could cover This week we finally have some cabbage and Chinese cabbage for you. Time for cole slaw! 

This week's share...

  • Cabbage/Chinese cabbage: chinese cabbage can be cooked or used raw. I hear it works great as a wrap for sandwiches and can be used for kimchi.
  • Kale/Chard
  • Radish
  • Lettuce
  • Cucumber/Squash/Zucchini
  • Baby carrots/beets
  • Peas (although the heat has slowed down their production, hopefully the rain and slightly cooler temps will help them along) It may be only for full shares or as an option.
  • Possibility of new potatoes this week or next
  • Herbs
     
  • Maple syrup for sale

A few new crops coming in...

tomsinside.jpg
cherrytomsoutside.jpg

With warmer temps on the way this week, we are hoping to have some more fruit production in the cukes, summer squash and zucchini. It has been a rather pokey start for these summer loves as they need warm nights and days to set fruit. The plants also got hit pretty hard by the cucumber beetles, which delayed them from the get go. You should be getting them before you know it because our second planting is quickly catching up with our first.

The tomato plants are growing and growing! They have been mulched and trellised and pruned. We are hoping for fruit in a few more weeks. This year we have all our large tomato crop under cover in our high tunnel and an additional patch outside of cherry/plum tomatoes for pick your own.

We are hoping to dig the first of our garlic crop. The taste of fresh dug garlic is something great. If you can't use it all up right away, it may be best to keep it on your counter instead of tucking it into the backs of your cupboard, allowing it to have enough air flow. Use just like you would the garlic in the store, it just needs curing before putting in a cupboard. 

Our latest love in the kitchen is something simple. Herb Mayo. I chop up whatever herbs I have kicking around such as the rosemary and oregano, but also the dill and basil, some green bits from the scallions and some thyme that I have by our walkway at home and then I mix it in some good ol' Helman's Mayonnaise. Fantastic way to jazz up your sandwich or dip some spuds/beans/carrots in. Quick and easy too. Seems like it would be equally good with yogurt and/or sour cream. Herbs can also be frozen in ice cube trays mixed with olive oil for use down the road. 

This week's share...

  • Garlic
  • Green Beans
  • Kale/Chard
  • Peas depending on how they size up
  • Lettuce
  • Salad Mix
  • Cuke/Summer Squash/Zucchini
  • Carrots
  • Radish
  • Herbs
  • Possibly scallions this week or next

Stop and smell the basil

[2016 CSA Week 5]

Hope you all enjoyed the long weekend, it was a beauty! We spent a little time dipping in a pool for our nephew's birthday, a lovely way to pass a Sunday afternoon. 

The heat and irrigation system have been helping those tomato plants perk along. I spotted our first cherry tomato ripening this weekend, so hopefully it won't be too long! We have baby cukes, summer squash and zucchini on the plants as well. For now, I hope you have been enjoying the greens, carrots and other veggies available for early summer.

Thanks to everyone who have been letting us know in advance about not being able to pick up their shares! 

This week's share...

  • Snow/snap peas
  • Carrots
  • Lettuce/salad mix
  • Scallions
  • Herbs (possibly the basil!)
  • Possibly some Radish too
  • Hopefully the start of cucumbers and/or zucchini/summer squash this week or next

Rain, rain.

[2016 CSA Week 4]

Farmers have always been at the mercy of the weather, and many of our investments involve mitigating the extremes. Lately it's been extremely dry, but we're thankful for our irrigation system, which we've been running non-stop.  It's a drip system, which puts the moisture right at the base of the plants, limits evaporation, and saves water.

This week's share:

  • Lettuce
  • Carrots
  • Salad greens
  • Hakurei (salad) turnips  -- like sweet radishes
  • Garlic scapes
  • Scallions
  • Peas -- edible podded snap and snow peas
  • Herbs -- dill is now ready to pick

For those of you who want to make garlic scape pesto for freezing, we have bulk scapes available for $4 / lb (that's our wholesale price for 1 lb or more).  Let us know by email if you'd like to reserve some.  They'll be first come first serve.

Garlic Scapes, Green Beans and a Rhubarb recipe...

[2016 CSA Week 3]

New this week are garlic scapes. These are the flower shoots of the garlic plant that is harvested in order to put energy into making larger bulbs. The scape is an odd but beautiful looking veggie that can be used in place of the garlic cloves you are used to having. Many folks make a garlic scape pesto which is delish.

Here is our two year old, Maggie, playing in the garlic patch, which I have the feeling felt like a forest to her small body. 

Here is our two year old, Maggie, playing in the garlic patch, which I have the feeling felt like a forest to her small body. 

The first round of green beans are coming in, starting out in a smaller portion. Many of you may think it early for beans and it is. We believe in crop rotation here at the farm. Instead of planting just tomatoes or cucumbers in our high tunnels year after year, we are giving the soil a break by planting beans. Allowing for a boost in nitrogen for the soil and next crop down the road. No worries, we are lucky enough to have multiple structures on our farm to cover up our cukes and tomatoes for the growing season! Enjoy the early beans. They are tender and make a great snack or addition to a salad or stir fry.

We ventured over to Musterfield Farm in Sutton on Saturday to celebrate the great dads in our family. It is a beautiful spot and a great event to keep in mind for next year. We all packed picnic fixings, listened to some good local music and let all our kiddos run around. I made Almond Rhubarb Picnic Bars, by Smitten Kitchen, and they were amazing. Easy to make. Easy to eat. I didn't add any jam on top and did end up peeling the rhubarb a bit to take the "stringy-ness" out of the stalks.

This week's share...

  • Lettuce
  • Garlic Scapes
  • Green Beans
  • Radish
  • Hopefully carrots if they have sized up a bit
  • Herbs

Some Rhubarb will be available if not for the share then for sale, we will see how much we have in the field.

 

Stay cool! 

Week two... small but tasty.

[2016 CSA Week 2]

Hope you all enjoyed your first pick up. We were thrilled to meet new faces and catch up with past members. This week will be a smaller share for you. We are in between our winter/early spring plantings and the summer rounds of goods are not ready to be picked. There is a lot underway for your share this year though, so please be patient.

We have been busy at the farm this week getting loads of plants in the ground. Kale and chard, peppers, cauliflower, lettuce, leeks and more. I seeded another round of carrots (our forth seeding so far), beets, peas, beans and salad greens.The cucumbers and tomatoes have been trellised in the high and low tunnels and they are looking great. 

New this week is Pac Choi. An Asian green that is used in stir fries, soups and Asian salads. The entire part of the plant can be used, minus the stubby part at the bottom. I personally love the crunchy and juicy stems to this plant. It is great sauteed with a ginger and sesame sauce or I like to add it into my go to peanut noodle salad. 

This week's share...

  • Lettuce
  • A choice of a green (i.e. salad mix, chard, kale)
  • Pac Choi 
  • Herbs

Garlic scapes and green beans will be coming shortly! 

First pick up this week!!

[2016 CSA Week 1]

Pick up starts this week! We are looking forward to seeing our returning members and meeting all you newbies that are taking the plunge into our CSA for the summer. 

A few details to start out the season:

Wednesday pick up runs 4-7:00 at our farm. We are located across the street from Beech Hill Farm in a small barn structure.Parking is along the grass line, and stay clear of the stone walls due to poison ivy. 

Saturday has a choice of pick up at our farm (10-1) or at the Contoocook Farmers Market (9-Noon). Saturday folks please reply to this email and let us know which location you choose.

When you pick up, one of us grateful farmers will be there to sign you in and talk you through the steps of pick up. Saturday members who pick up at the farm are a self serve system after the first week, as we have the farmer's market to attend to along with a two year old. We appreciate your understanding on this. 

We do have plastic bags for your produce, but would much rather have you stash a box or reusable cloth bags in the car for your pick up. The less waste, the better.

If you cannot pick up on your chosen day, please let us know a day or two in advance if you want to switch days. We will bag up shares and put your last name on the bag, leaving them in gray bins for you to pick up..Any shares not picked up by Thursday morning (for Weds folks) or Sunday morning (for Saturday folks), will have shares sent along to the NH Gleans program. They will then distribute it to local food pantries in need that day. We try to be accomadating for your scheduling and vacations, but really appreciate the heads up so good food doesn't go to waste. If you are headed off on vacation, you can always have a friend, neighbor or coworker pick up your share. 

We do wash our greens before pick up, but think it wise for you to take the time to wash them at home. Stray dirt, weeds and legged friends sometimes have a way of sneaking in there. 

I send along a newsletter every week giving farm updates, pics, expected crops for your share and some loved recipes. If someone you split your share with has not passed along their email, let us know. We can add them to the list. 

Thanks for investing in your local, organic farmers. We have a great team of farmers this year ready to work for you (not pictured, our mamas who watch the toddler farmer for us).We love what we do and love sharing it with you, our community. Here's to a great season!

This week's share...

  • Lettuce
  • Greens (salad mix with the addition of sorrel, a tangy lemon flavored green)
  • Sunflower shoots
  • Herbs
  • First pickings of baby carrots

Blakeney's Bakery will be at Wednesday pick up with baked goods for sale along with their bread shares!! Yum. 

This is the last week!

[ 2015 CSA Week 20 ]

Many of you have been asking if we are offering a fall/winter CSA this year.  We will not, but you can still find us at the Contoocook Farmers Market every Saturday morning.  We're outside at the train depot (9am-noon) until the end of the month.  November-May we're at the Hopkinton Town Hall (near the Cracker Barrel store) 10am-1pm.

As a CSA member you'll still have some benefits through the winter.  We'll let you know when popular crops (like spinach or lettuce) are available, so you can get to the market early for them.  We also offer bulk discounts on certain items.  If you're interested in large quantities of anything, just ask us.

We like to use the slower winter months to reflect on the past year, and try to improve our methods.  We really appreciate any feedback you can give us.  If there are aspects of the CSA you think we can improve -- new crops, more/less of a crop, pick-up times, newsletter information, etc -- please let us know.  Email us, talk to us, leave an anonymous note in the farm stand cashbox: however you like to get in touch, we want your input.

Thanks for joining the farm this year.  CSA stands for community supported agriculture.  You're the community and the support that makes our agriculture possible.

We hope to continue to see you at the market or around town through springtime.  Be healthy and happy!

Your grateful farmers,
Abby and Dan, Maggie too!

This week's share

(an assortment of)....
Potatoes
Onions
Root Crops (carrots, beets, turnips, radish)
Garlic
Squash
Chard, celery, Brussels sprouts, and cabbage

Two pick ups left!

[ 2015 CSA Week 19 ]

Three years ago we were surrounded by family and friends, pumpkins and flowers, twinkle lights and music. We tied the knot in the field behind our barn overlooking the foliage and the pond. We feasted on our vegetables and gave gourds out as party favors. It was one fantastic celebration. We have shared many great memories here at the farm and are looking forward to many more bountiful years here, together.

We will see you this week and next week for the last pick ups of the season!

This Week's Share...

Winter Squash
Onions
Carrots
Potatoes
Cabbage/Kohlrabi
Watermelon Radish/Turnip
Beets/Chard/Peppers?
Pumpkins/Gourds?

Saying goodbye to some veggies and hello to others

[ 2015 CSA Week 18 ]

We had our first frost on Saturday night, September 26, just before the super, harvest moon eclipse.  The field tomatoes are totally wiped out now, as are the flowers.  We salvaged a good amount of peppers, and we've still got some eggplant and tomatoes in the greenhouse.  Even under the protection of the greenhouse, though, the tomatoes ripen very slowly, and, honestly, they just don't taste as good in the fall, so we're ripping those out to make way for winter hardy greens.  

There will be lots of green tomatoes coming off the vines.  There are lots of good recipes you can find for things like green tomato relish, fried green tomatoes, roasted green tomatoes, etc.

We cooked up a butternut squash this week, and it was pretty good.  We think they'll continue to improve over the next couple of weeks, as the starches turn into sugars.  They'll be available this week.  You can decide whether you want to try them now or let them sit in your cupboard for a while.

For those of you who haven't yet tried the watermelon radish -- they're a mild tasting storage variety, so they'll keep for months in your fridge.  While not very striking on the outside, the inside is a beautiful pink (hence the name).  We like to peel and grate it to add pizzazz to salads.

This Week's Share...

Watermelon Radish
Turnips
Brussels Sprouts
Carrots
Onions
Garlic
Peppers
Winter squash
Celery
Green tomatoes

Super moon chickens

Super moon chickens

Time to take a leek!

[ 2015 CSA Week 17 ]

With the first day of fall upon us, we thought you might want some fall decoration for your porch steps. Pumpkins this week! All the pumpkins (excluding the yellow ones) are edible. You won't want to eat them for a month or so, best to enjoy their beauty for a while. I am a sucker for pumpkins and want them all over my home. 

We harvested the butternut squash Sunday, Tom Brady style. Passing the squash from farmer to farmer, saying Nut, nut instead of hut, hut. Butternut needs about a month to cure, so you will get that towards the end of the CSA (which is Oct. 16th). This week you will get a choice of spaghetti squash or delicata. The spaghetti squash is a big favorite for those who are trying to cut back on the carbs and gluten, but for those that like gluten it still tastes good! 

We harvested some of our leeks and some potatoes. Maybe potato leek soup is on the menu this week? Leeks fresh from the farm can be a little dirty in the layers. Check out this link for how to wash them.  We are feeling a bit leeky to have this crop turn out so well. 

This week's share...

Pumpkins (gourds next week)
Leeks
Potatoes
Spaghetti or Delicata Squash
Beans/Eggplant/Chard
Tomatoes
(what is left)
Peppers
Onions
Carrots

Flowers and Maple Syrup for sale

leeks.jpg

A change in the air

[ 2015 CSA Week 16 ]

The farmers had a rough week last week. We felt as though we were in a mad rush to get onions and squash under cover from the elements and there was far too much that needed to be done. The acorn squash that looked beautiful when plucked from the vines, got sun scald in the hot weather. They have quite the ugly spot, but who doesn't get a little sunburn now and then? The squash still tastes delicious, but should be used soon.  Sadly we lost our loyal farm dog, George, on Wednesday night to complications from something being lodged in his throat. It was a great loss for us and we miss him following us around the farm and house getting into mischief.
There has been a shift in the air, and we are feeling like the clouds will lift a bit from us and the sky.

Much of the winter squash was spread out in the first high tunnel to cure and some more work on the second high tunnel has been completed. We even got some help from our "girls" at the farm (as you can see in the photo).

We are digging potatoes this week, since we fixed the bolt on the potato digger. Papa Cacho fingerlings are on the table this week.  They are maroon skinned, white fleshed tinged with pink. Like all fingerlings, they are great roasted but also good boiled up.

Pumpkins and gourds will be coming this week or next! I am ready for some fall beauty on my steps.

This week's share...

Acorn, Delicata or Spaghetti Squash.
Cabbage/Kohlrabi
Tomatoes
Peppers
Onions
Garlic
Carrots
Potatoes

Flowers and Maple Syrup for sale
The start of our eggs will be for sale as well. The girls are producing about 6 eggs a day.

Winter Squash

[ 2015 CSA Week 15 ]

Hoping you all had a great Labor Day weekend. It was sunny and glorious.

Work on the high tunnel is going strong, along with the harvesting and the weeds! We have started to clip the winter squash out in the field and have pulled more beds of onions to start curing as well. With rain in sight later in the week, we are hoping to be able to get them out of the field very soon. We also have visions of greens being seeded and transplanted into the high tunnels. Just need a few more hours in our days lately!

We will start handing out the first of the winter squash this week. Either Delicata or Acorn squash will be first as they don't need as much time in storage for their starches to convert to sugars. That being said, we will sample them for dinner and let you know if they should beautify your counter for a week before eating or if they are good for your dinner plate now. Check out these links for ideas on how to use your squash:

There are some great ideas that I have never thought of. Question is, will I have time to make pumpkin seed brittle? That might have to wait for winter.

Remember we have local maple syrup for sale. It is a great combination with your winter squash. A dollop of butter in the seed cavity and a drizzle of syrup topped with salt, pepper and a bit of crushed herbs. Classic!

This Week's Share...

Acorn/Delicata Squash
Potatoes
Carrots
Onions
Broccoli/Cabbage/Kohlrabi
Peppers (hot and sweet)
Tomatoes
Eggplant/Celery/Zucchini

Greens (whatever is out in those fields!)
Herbs
PYO husk cherries
from now until frost (anytime you need them).
Flowers and Syrup for sale

It was a good run, but the cucumbers are over. There are some left out on the vines but they are quite iffy looking and taste pretty bitter. I will check the vines again next week after the rain and see if they are doing any better.

Delicata Squash

Delicata Squash

September!

[2015 CSA Week 14]

Summer is starting to wrap up (not that you feel it with this week's weather); and some of the crops are winding down while others are starting to pick up. The tomatoes have a bit more life in them, but they are not looking as good for sure.The peppers, once ripe, get a peculiar ugly spot on them that needs a little attention. We will be picking them either mostly green or with the ugly spot on it that you can easily cut away. It is a bit of a mystery to us that we will look into come winter when things wind down. We will be giving you herbs, garlic and onions this week so you can get your sauce and salsa making up and running. Time to get that freezer and pantry stocked for winter months.

Pumpkins and winter squash are downright gorgeous and I am ready to get them in before a furry monster finds them first! The storage crops are going to be playing more of a main role in the shares in the weeks to come. Potatoes, carrots, kohlrabi,  onions and garlic. 

We have plenty of extra basil, peppers,and tomatoes that you can purchase for an even larger batch of sauce. We also have maple syrup and flowers for sale. If you have any spare pint boxes from the CSA that are clean and taking up space on your counter, we can reuse them! There will still be pick up on Saturday this week, even though it is Labor Day weekend. 

This week's share

Broccoli
Peppers
Tomatoes
Onions
Garlic
Carrots
Eggplant/Squash/Cukes
Kale/Chard/Celery
Herbs
PYO Husk Cherry Tomatoes (a tangy, sweet fruit for jams and chutneys)