This Week's Box

Holiday Box - November 16, 2011

2011-11-17T05:20:00.000-08:00

The holiday box went out yesterday. It was definitely a two-box pickup. I was so busy I forgot to take pictures in the beginning but luckily Kathleen reminded me around 5:45. So many of the veggies had already been picked up but you can still get an idea of what was here.

Toby & Zane - these guys know their veggies!


The spicy pepper and herb section.

Some of the veggies toward the end of pick up.


Sheryl washing parsnips

The rain on Monday was a big one. I didn't re-set the rain gauge so I'm not sure how much rain we got but it had to be close to 2". It made digging the root crops a bit of a challenge. Sheryl and I had a lot of washing to do and got much of it done Tuesday. The remainder of the harvest was done yesterday. Nick, Sheryl and I wrapped up the harvest just as members started to arrive at 3:30. Here's what we distributed:

A bunch of leeks
A daikon radish (or 2)
A nice bunch of beets with the tops or a bag of baby beets. These will be great roasted. Don't forget to remove the tops and store separately from the root.
A nice bunch of carrots - also with tops.
Up to 2 lbs. of parsnips. We hope you enjoy these. They've been in the field since April and have had a lot of care over the year. Some are really large which was so exciting for us to see. And they smell fantastic.
A kohl rabi
One rutabaga and 2 turnips
A bunch of brussels sprouts or a bag of broccoli
A bag of salad mix - this is mizuna, tatsoi and yukina savoy and lettuce
Either kale or mustard
A head of napa cabbage
1 pound of sweet peppers - these are still nice and firm - they were recently pulled from the hoop
One or 2 acorn squash and a butternut squash or hubbard squash
A pound of garlic
A pound of onions
5 pounds of potatoes
Up to 15 spicy peppers - the pablanos are beauties!
Herbs including rosemary, thyme, chocolate mint and sage
Either a bunch of parsley or a bunch of celery - the celery is smaller than you are probably used to but it packs a punch in the flavor department.
Up to 4 stems of amaranth - use this as a decoration - it will drop seeds (which are edible) so be aware of that in your choice of location. Some people were recommending a festive entry-way display.

Have a great Thanksgiving. There really is so much to be thankful for.

Hope to see you all next year!

Fall - Week 4, Nov. 9, 2011

2011-11-10T04:50:00.000-08:00

It was another bountiful harvest yesterday. Here's what we included in the box:

Tatsoi - sautee this like you would choi
Senposai - this is a mix between cabbage and mustard. It looks a lot like collards. We sautee but you could do almost anything with it - soup, wraps, etc.
Tomatillos - the last for the season. They've been in storage & I tried to sort the bad ones out but check to make sure they're firm before you use them. Give them a good rinse as well.
Sweet peppers
Spicy Peppers
Salad mix - a mix of mizuna, baby lettuce (romaine), tatsoi and yukina savoy. Yum.
Beets
Beet greens or chard
Parsley
Daikon radish
Leeks
Baby bok choi
Garlic
Kohl Rabi - we peel, slice & eat fresh with a little salt. This is "Gigante" so it's supposed to be HUGE (5 - 10 pounds) but it's not that large. So don't worry about it being too big.
Potatoes
Herbs including rosemary, thyme, mint & sage

Enjoy! Next week is the Holiday Distribution. If you did not receive an e-mail from me earlier this week about the projected box contents, please let me know.

Fall, Week 3, Nov. 2

2011-11-04T04:36:00.000-07:00

We were still able to distribute a few tomatoes and a lot of peppers this week. We'll see how long they hold up in storage - maybe we'll have some next week as well.

The box this week contained the following:

Red Choi
Potatoes
Mustard
Lettuce
Broccoli
Carrots
Sweet Peppers
Spicy Peppers
1 pint tomatoes
Onions
Garlic
Chard
Sorrel
Dill
Various herbs
Optional sunflower head
Optional chives

Fall, Week 2, October 26

2011-10-27T04:38:00.000-07:00

Our new weather forecast - it's raining so it must be Wednesday. At least the rain helps keep the veggies crisp - almost like a grocery store mister.

Up next week: scorzonera, salsify or parsnips. Maybe some sorrel.

Today's box contents:

Snowman Baby Bok Choy - some have small flower buds/blooms which are edible.
A bunch of rutabaga or turnips.
Winter squash
Leeks
A quart of tomatillos
Up to a pound of sweet peppers
A bunch of broccoli
A bag of lettuce
2 pints of tomatoes (one cherry, one slicing)
Collards or kale
2 heads of garlic
Up to 10 spicy peppers
A bag of spinach - this is very tasty raw
A handful of parsley
A few sprigs rosemary
A sunflower head - roast the seeds, they're very tasty
thyme and sage

Enjoy - the tomatoes have now been pulled from the hoop house so whatever we can serve over the next week or so will be it until next July or so. We might have a few peppers through the end of November, depending on whether we pull those plants from the small hoop.

Fall - Week 1, October 19

2011-10-20T06:28:00.000-07:00

Yesterday's box contained quite a bounty. I am posting the contents post-distribution because some people like to be reminded of the names of the greens.

Also, if you feel overwhelmed with things, here are a few tips:
1. Root crops (carrots, beets, leeks, turnips, rutabaga, etc.) will keep for a long time - like months - if kept in an airtight bag in the fridge. Make sure to remove the greens ASAP. Most greens are edible and very tasty. I toss the root into a zip loc baggie and sometimes add just a bit of water, just to keep them hydrated (like a sprinkle, not a lot) and zip them up and toss in my crisper.
2. Potatoes, onions and squash like a dry, cool area. Around 50 degrees is ideal. It should be dark with normal humidity - if it's too humid, the squash will rot. I generally leave the squash in the garage (unless it freezes) and the potatoes and onions are in a dark place like a lower cabinet in an open bin in my kitchen. Don't store in non-vented plastic bags for longer than it takes to get them home.
3. Cabbage - you can wrap cabbages, including Napa Cabbage, in a few layers of saran wrap and keep it in the fridge for a long time - again at least a month. I've kept Dutch Late Flat cabbage for 4 - 5 months this way. I haven't done this with Napa and, because it's more tender, I don't think it would keep that long. But we do have some in the fridge that's been there for a month and it's still good. If the outer leaves start to go, just peel them off and you should be able to get down to tasty cabbage.
4. Greens - kale, chard, yukina savoy, choi, etc. Store these in an airtight bag in the fridge and they should keep for a week or two or more. The more tender, the shorter their storage life. So lettuce won't keep as long as winterbor kale and lacinato kale and collards will keep for a long time. Again, if they're a bit dehydrated for whatever reason, you can soak them in cold water for 20 minutes or so and they should bounce back nicely. Sometimes the cold (or hot), dry air will wick the moisture from the plants and a nice soaking will do wonders.
5. Peppers, tomatoes, eggplant - we won't have these for too much longer. But in general, I keep tomatoes, eggplant and hot peppers on the counter. Bell peppers store well in the fridge.
6. If you're totally overwhelmed with the bounty, try freezing items. Greens can be blanched and bagged in freezer bags. Many people roast veggies and freeze for later use. Broccoli is also great to blanch and freeze. Or you can always make a soup or veggie stock. I have posted recipes for stock on the recipe blog in the past. Some people make veggie quiche and freeze it. It's a nice treat to pull something like this from the freezer in the middle of winter.

On to the box contents for yesterday:

A head of broccoli. I did notice some cabbage worms on a few of the heads. If you soak in salt water prior to cooking, the worms should release from the broccoli. In general, the entire brassica family (which includes cabbage, kale, arugula, collards, most of the asian greens, broccoli, etc) are subject to these worms.
A bunch of beets. Don't forget - the beet greens are very tasty!
3 lbs of potatoes - these are Adirondack Blue which are tasty and do hold their color when cooked.
A large bag of Yukina Savoy - this can be eaten like spinach - either fresh or sauteed. I think it's better if you cut it into smaller pieces before cooking (at least in half) but we do not remove the stems.
Napa cabbage or choi - some of these were huge (6 lbs +). Napa cabbage is good in soups, fresh in salads, or sauteed. It is also the main ingredient used in kim chi.
A bunch of arugula
2 1/2 lbs. of tomatoes. Enjoy - they're coming from the hoop house so they will need to go soon.
1 1/2 lbs. of sweet peppers. Again - make sure they're sweet before you use them in your spaghetti or other dish. You have to taste each pepper because peppers from the same plant could be sweet or spicy due to the busy bees.
5 - 7 spicy peppers
A handful of parsley
3 large sprigs rosemary
Daikon radish
A bunch of chard
1/2 lb. of onions
A box of eggplant, summer squash or cherry tomatoes or small peppers
An optional sunflower
Optional mixed salad greens - this was left from Saturday and is a bit wilted (dried out). Give it a soak if you're interested in it. It's a mix of tatsoi, mizuna, arugula, lettuce, chinese lettuce, and yukina savoy.
Cut flowers - u-pick - up to 15 stems. Get them before the frost does.
Herbs - a little of each - sage, thyme & oregano.

This is a big box. As the fruits move on, the boxes will be a bit smaller. Enjoy these last tastes of summer!

Week 20 - October 12 & 15

2011-10-14T16:56:00.000-07:00

This is the last week of the summer session. Thanks to you all for participating in our farm. Saturday's box contains the following

Leeks
Carrots
Potatoes - These are Adirondack Blue which are beautiful when cooked. They do retain their color. They're also very tasty.
Collards or kale
Choi (different types)
Salad mix which includes baby tatsoi, yukina savoy, mizuna, lettuce, arugula and chinese lettuce
Eggplant
Tomatoes
Radishes or broccoli or summer squash
Sweet peppers
Spicy peppers
Basil
Parsley
Dill
Garlic
U-pick flowers
Various herbs including rosemary, thyme, oregano

Enjoy it!

Week 19 - Summer Session

2011-10-14T16:50:00.000-07:00

This week includes the following:

Daikon radish or turnips or radishes
Kale
Dill
Onions
Potatoes
Garlic
Tomatoes
Tomatillos
Choi or Napa cabbage
Lettuce
Rosemary
Broccoli or eggplant or squash
Sweet peppers
Spicy peppers
Parsley
Various herbs including mint, thyme, oregano, chives

Week 18, 9/28 & 10/1

2011-09-27T17:59:00.000-07:00

The harvest for tomorrow is still underway but here's the plan:

Napa cabbage or choi - Last Saturday we distributed a lot of Napa Cabbage and will do so again tomorrow. You might consider making kim chi with it. Some of the heads are HUGE - take a smaller one if the larger ones are overwhelming for you. You can use this fresh in a salad or sautee it or use it to make kim chi.
Maybe lettuce - not Wed. but if we don't distribute napa cabbage Sat then we'll hand out lettuce then.
A bunch of radishes (white or red, some are longer) or a daikon radish. The daikon is also huge - some up to a foot or more in length. They are actually tasty raw now. Some people use in soups. Some people roast. Some people grate it and add to tuna or other salads for a little spicy additive. We use in kim chi or eat it raw. Enjoy!
Some beets. They are quite sweet now. Some are small but they're still tasty.
Potatoes - watch for green skins. If there are any, peel them off before you cook them. Most are not green but green skins in root crops are not good to eat and can be carcinogenic..
Some beans. The beans have slowed down but are still producing and are still tasty even when huge. Try them. Maybe one more week to enjoy the fruits of summer.
Choice of either eggplant or summer squash or tomatillos or something else - the fruiting veggies are slowing down with this cold weather. We're still offering what we are able to harvest. (the summer squash is coming from the hoop - an experimental planting that's doing pretty well)
Sweet peppers
Spicy peppers
Senposai - this is a mix between mustard and cabbage but I don't find it as spicy as mustard. The leaves, when mature, are huge. It's relatively sweet. Maybe you can make cabbage rolls with this or saute it like any other green. Soup is always an option.
A bunch of chard
A head or 2 of garlic
A bunch of arugula. You can eat it fresh or sauteed or try making pesto or using it to make pizza. Yum!
Tomatoes - The tomatoes in the field are almost done as the plants don't like this continuously wet weather. But the tomatoes in the hoop are still producing. This is good. We'll continue to have some fresh tomatoes for at least a few weeks. Hope you enjoy!
Basil, parsley & cilantro
A sunflower for seeds - try soaking these in a brine (3/8 c. of kosher salt to 8 c. water) for 8 hours then drain and dry in the oven on a very low temp. The temp can be higher but make sure to stir them often as they will burn quickly. Some people also toast in a skillet. If you've roasted pumpkin seeds before, this is the same process. Eat the shell and all. Quite tasty and nutritious.
Herbs - a mix of various herbs as available
Flowers - It's a bit mucky in the flower patch but the flowers are still doing well.

I'll try to post a picture tomorrow when the harvest is all together.

Week 17, 9/21 & 9/24

2011-09-21T17:49:00.000-07:00

This week's box contains the following:

A bunch of kale
A bunch of chard
A bunch of arugula
A large bag of lettuce - this is going to need to be soaked in a sink to fully clean it.
Some cabbage - these are small heads of famosa cabbage which is a savoyed cabbage.
Either tomatillos or eggplant
Beans - we shelled some of the larger yard-long beans for lunch today. Then I sauteed them in some oil. They were kind of dry - like a cooked fava - and crunchy. It added a nice texture to the slaw and kale.
Tomatoes
Sweet peppers
Spicy peppers
Winter squash - either acorn or spaghetti or carnival. There will be only one more serving of squash this season. The squash didn't do well at all. At least we have some.
A head of garlic
A large bunch of choi
A large handful each of cilantro
A large handful of basil
A large handful of parsley
Herbs - tarragon, thyme, oregano, & sage
U-Pick flowers - enjoy them before the frost!

Thanks!

Summer - Week 16, 9/14 & 9/17

2011-09-14T06:28:00.000-07:00

Hello all. When you pull into the driveway today, try to stay on the gravel area for as much as possible. Pull in to a parking spot and then back all the way out to the gravel before turning. It's pretty sloppy and the ruts are becoming deeper as people turn around in the grass. Thanks.

If you are short on a veggie or have any requests for next week, let me know. We harvested winter squash a few weeks ago. Unfortunately there is not a lot of it due to the early hot, dry weather, followed by the extremely wet weather. And what did make it is small. I will probably have enough for everyone to have 2 squash and will start distributing them next week or so.

Today's share is still being harvested and is projected to contain:

Lettuce - Romaine, Buttercrisp or baby salad mix
Beans
Collards or kale - some of this is from the hoop. Those plants are huge and tender. Kale = Winterbor or Red Russian. Saturday might also include Lacinato (Dinosaur). Collards = Variegated or Champion.
Onions
Garlic
Sweet Peppers
Spicy Peppers
Tomatoes
Eggplant or squash or okra or tomatillos (depending on availability). The summer squash is now done.
Komatsuna Summerfest or choi or tat soi
Basil
Parsley
Melons - If you've already had 2 (or 1 if you're a half-share member), please leave the melons for other members (unless the board says otherwise).
Sorrel. I used about 1 cup of this in a beef stew the other night in place of lemon zest. It wasn't quite as strong as zest but worked nicely.
Maybe beets or carrots
Herbs - including some cilantro that is flowering but is still good for salsa. Some might include seed pods (green coriander). Sage, Oregano, rosemary.
U-Pick flowers - Up to 20 stems from the flower garden.

Summer - Week 15

2011-09-07T05:30:00.000-07:00

We're in that time, before the frost, when the heat-lovers are still producing and the leafy veggies are coming into their own. We hope you enjoy it. I have a suspicion that we'll have an early frost this year.

Here's the plan for this week:

FunJen asian lettuce - this is a mild brassica. It was bred as a "lettucey cabbage" so I'm going to treat it as a lettuce. It has a more pronounced flavor than lettuce but is tender and tasty.
A bunch of arugula
A pint of cherry tomatoes
Up to two pounds of beans - still your choice of Northeaster (long, flat bean), Purple Podded Pole bean, Gita (yard long bean) or Fortex (long, round green bean). All beans can be treated and cooked as you would a green bean. Lately we've been blanching our beans (drop into boiling water for 2 minutes then drain) and then tossing into a skillet with a little oil and soy sauce - until the soy sauce kind of carmelizes and coats the bean. Very tasty this way.
Summer squash or cucumbers or both, if there is enough.
Spicy peppers
Okra or eggplant
Sweet peppers - again, watch the Jimmy Nardellos (long either red or red and green peppers). They're supposed to be sweet and most are but a few are still REALLY hot. Taste them up by the stem or try a seed.
Basil - enough for pesto
A heads of garlic (2 if they're small)
A melon - we'll see if there are enough for everyone this week. They're almost done.
Chard - this is beautiful right now. It's coming out of the hoop and is quite tender.
Tat soi
Slicing tomatoes or maybe some San Marzano roma tomatoes
Herbs as available on the table - most likely mint, thyme, oregano and rosemary
U-Pick flowers - 15 - 20 stems

Summer - Week 14 (8/31 & 9/3)

2011-08-31T10:11:00.000-07:00

OK, greens-lovers. Here we go! There's still a nice amount of fruit in the field but the cooler temperatures are really kicking the leafy veggies into high gear. The seasons are changing.

Today's box will contain the following:

A head (or 2 if small) of lettuce - either romain or buttercrisp
A bunch of arugula (plus an additional handful, if you'd like)
A nice bunch of choi - most people know this as Bok Choi which is one type of choi. We grow 3 or 4 varities of choi here. To prepare, we cut into 3/4" pieces (stems, leaves and all) and sautee with a little garlic and soy sauce and maybe some ginger. It's also tasty with curry.
A bag of Yukina Savoy (treat like spinach - either eat fresh or sauteed. I think this would make a great spinach salad - with warm bacon dressing, a hard boiled egg and some red onion.)
3 - 5 tomatoes (up to 5 lbs)
A box of eggplant or okra or tomatillos
A serving of either sweet or spicy peppers (or a mix, if you'd like)
Up to 2 1/4 lbs. of green beans
1 pound of summer squash
1 or 2 cucumbers
A bunch of savory - this is the lemon-tasting leaf - use fresh in a salad or sprinkle on top of fish (maybe wilt it first) or another similar use.
Enough basil for pesto
A head of garlic
A handful of parsley
A melon, if you didn't get one last week. We'll keep taking turns until everyone gets one (the flood took out a lot of feet of melons)
15 - 20 u-pick flowers
Herbs - sage, thyme, oregano, mint, etc. as available on the table

Week 13 - August 24 & 27

2011-08-27T17:23:00.000-07:00

This week was heavy on fruits and light on greens. A welcome change for some.

Get ready for more greens for next week - arugula, choi, chinese cabbage, etc. are growing nicely and almost ready to harvest! The fruits will probably slow down as the temperatures continue to decline.

Here's the list for this week:

Either carrots or beet greens
Either chard or collards or kale
1 3/4 lb. summer squash
A bunch of lettuce
2 pounds of potatoes (these are "new" potatoes so the skins are very tender)
3/4 pounds of cucumbers. They're almost finished due to downy mildew
A pint of cherry tomatoes
Either okra or eggplant or tomatillos
1 pound onions
3 - 4 sweet peppers or up to 5 spicy peppers
3 - 4 pounds heirloom tomatoes from tomato alley
2 pounds green beans
Enough basil for pesto
A bunch of parsley
Herbs to include rosemary, sage, oregano, thyme, mint
15 - 20 stems of flowers - u-pick

Week 12 (August 17 & 20) - Summer session

2011-08-23T05:43:00.000-07:00

Here are some photos from last week's distribution. This week will be similar - lots of beans & tomatoes & squash!

August 3 & August 6

2011-08-05T05:28:00.000-07:00

The water from last week's 8" rainfall has receded but it's still very wet out there. Here's what we harvested Wednesday.

Chard or Mustard
Collards or kale
1 1/2 lbs. tomatoes
2/3 lb. beans or box eggplant or box okra
Bunch of cilantro or parsley
Bunch of beets or 1 lb. carrots
2 heads of cabbage (to store this, wrap tightly in saran wrap and wrap a second time. It will store for months in your refrigerator this way) If your cabbage is piling up, try making kim chi or sauer kraut. Stuffed cabbage is good too.
2 lbs. summer squash
A head of garlic
2 lb. potatoes
A handful of basil
A large sprig of rosemary
U-Pick flowers (small bunch) or 3 sunflowers
Other herbs as available (thyme, oregano, etc.)

Enjoy!

Saturday members will most likely receive a bunch of lettuce and summer savory, since they were not accessible in the garden last week (too wet) and items similar to those above.

July 27 & 30

2011-07-27T05:49:00.000-07:00

We're beginning today's harvest - here's the plan:

New item of the week - a little sorrel. This is a tangy, kind of citrusy-green - think lemons in a leaf. The leaves are smallish and tender right now. Typically this is served in the spring but we planted it a little later so are able to offer this now. Chop up and add to a fresh salad or saute and pair with fish. There's also a nice recipe in Deborah Madison's book "Local Flavors" which calls for 4 cups of chopped sorrel, risoto, chicken stock, etc. - not sure if you'll have that much but it brings ideas forward on how to use this green.
Some lettuce - not a lot but maybe enough for a small side salad.
A head of cabbage
About a quart of potatoes - again, these are "new" potatoes this week which means that they're fresh out of the ground. The skins are not cured as storage potatoes are so they're very tender. You can just wash and cook. If you want to store the potatoes for weeks, lay them out in a dark, dry spot. In general, store potatoes in a dark, dry, cool spot. If exposed to light, they'll develop green skin which contains toxins. So, if you ever have a green potato, peel off the green patches.
A nice bunch of kale - this is Winterbor kale and is a frilly-type of kale. Pretty tasty right now. As the nights grow colder, all of the greens will increase in sweetness.
A bunch of scallions - they've sized up nicely!
A bunch of carrots
Some zucchini - at least a pound, probably two.
Some basil - probably enough to make pesto with
Some tomatoes. These are still coming from the hoop house. The smaller varieties ripen first - the big beefsteak varieties are starting. I picked a Mortgage Lifter Sunday that weighed 2 1/8 lbs. and was as big as Hannah's face! Anyway - the tomatoes in the field are starting to show signs of ripening so pretty soon everyone will have about a quart of tomatoes per week. If you're interested in the varieties, there is a board on the table which compiled pictures and descriptions of the various tomatoes we're growing. There are roughly 33 varieties - all but one are heirloom varieties, some are Ark of Taste.
A bunch of parsley
Either cucumbers, beans, eggplant or peppers. There might be enough cukes so that everyone receives one but if not, you'll have a choice of the above. The beans are just starting, along with the eggplant in the hoop and peppers in the hoop. The eggplant and peppers in the field are still about 3 - 4 weeks from harvest.
A bunch of mustard
Herbs - thyme, mint, coriander, probably oregano, maybe tarragon, maybe sage.
Flowers - this will be the first week for u-pick flowers! You may pick up to 10 stems. Soon the number will increase as the flowers mature. In general, please take a small to medium size bouquet - so if you're taking really large flowers, maybe take fewer than if you're taking tiny little flowers (for example, a sunflower bouquet might be one or two stems if there are multiple blooms on it or it might be 5 or 6 stems). Please take care to cut the stems instead of trying to break the flowers off - the plant roots are sensitive and disturbing them can finish off the plant. There are shears on the front table which you can use - please be careful not to cut yourself! If you would like help, please ask. In general, I pick the flowers when they are at lease 1/2 open and go back to the next flower bud's stem. Larkspur is picked when it is 2/3 open (up the stem). Watch out for the Cleome - it has little spikes on the stem! Cleome is the large purplish globe-like flower to the south of the patch. Enjoy - there are many butterflies and other beautiful creatures out there!

Pics to be added when available.

July 20 & 23

2011-07-27T05:20:00.000-07:00

Here's last week's box contents. New potatoes - yum!

Week 6 - Summer

2011-07-07T04:50:00.000-07:00

A picture of the board should be available tomorrow. Here's the basic contents for this week's box:

1 pound of fava beans. Hope you're enjoying them - they contain high amounts of protein for a fresh bean and are quite tasty. They're still pretty small so the inner shells can be eaten or removed - your choice. We're shelling the beans, remove the beans and then par boiling them for 2 minutes, max. They you can squeeze the inner bean out of the shell and eat. If you'd like to shell a lot of them and then toss in a skillet with some salt, pepper and olive oil, it is a tasty treat. I've also read that people use them in place of avacado for a bean guacamole. They're very common in Egypt so think about those spices if you want to use them creatively (corriander, cumin, cinnamon, etc).
A box of peas - the report is that these are almost done producing. Peas and favas don't like the heat.
A few tomatoes or maybe a summer squash - I don't know how many Sheryl and Nick were able to find but they're starting. I have a feeling you either got 1 tomato or 1 squash. Enjoy the first bites of these beauties! The tomatoes are from the hoop and the squash was transplanted out early. Don't worry, there will be tons in a few weeks.
A nice bunch of carrots
A nice bunch of onions
A bag of lettuce
A bunch of either kale or collards
A bunch of beet greens (Bull's Blood - are they pretty!) or a bunch of swiss chard
A bunch of radishes or a bunch of sprouting broccoli or one kohl rabi. We peel the kohl rabi, slice it and sprinkle with a little salt - sometimes a little lime juice but I find it nice with just a little salt. It will be sweeter in the fall but is still tasty now.
A sprig of basil
2 sprigs of rosemary
A little thyme, mint and oregano.

Hope you're staying cool. Enjoy!

Week 5 - Summer session

2011-06-29T11:39:00.000-07:00

It's Fava Time! We shelled the beans out of the husk then par boiled the pods in salt water. You can then drain and squeeze out of the shell or eat it all. They're young so the shell is pretty tasty still.

From now on I'm planning to post a picture of the white board. Maybe that will help me save a bit of time with this posting process.

Enjoy!

Week 3 - Summer session

2011-06-19T05:55:00.000-07:00

This posting is a bit late but I thought I'd put it up anyway.

We built our new hoop yesterday. It is substantially complete and quite a structure. Thanks to all Saturday members for your patience dealing with the change in traffic pattern and commotion during your pick up.

I've decided to distribute in the buffet style from now on. A lot of members have told me they prefer to see the labels on the veggies when they pick up and also like to bring their own bags so they don't have to deal with a box. So, that's the plan. If you don't want an item, please take your allotted portion and place it on the "extras" pile and someone else will take it.

Saturday's box included:

A bunch of onions
A bunch of carrots
A bag of lettuce
A bunch of kale
A bunch of collards
A bag of mustard
A quart of garlic scapes - these are very good in a pesto. Just chop them up into quarter-inch to half-inch pieces (stems and all), toss into your food processor along with a little salt, olive oil, some cheese, and maybe some pine nuts and whip it up. Also good sauteed. These are only available for one week, maybe 1 1/2 weeks, so don't miss them.
A pint of peas or 4 beets
Choice of a bunch of sprouting garlic, a box of broccoli or cauliflower or fava bean shoots. The fava shoots are very good sauteed. There are some black ants in them (aphids sometimes move in to the beans and the ants follow to harvest the sugar that the plant gives off from the aphid holes). Just soak the favas a few times and the ants should let go and you should be set.
A small amount each of: sage, oregano, thyme, pineapple mint and lavender.

Thanks!

Week 2 - Summer session

2011-06-08T09:59:00.000-07:00

Hello there. The temperature is predicted to be between 92 & 96 degrees today with a heat index in excess of 100. In an attempt to help keep the veggies fresh, we are keeping them stored in bulk today, under a damp sheet. Many were hydro-cooled this morning. Some are sitting in water. So, today will be self-serve. If you can bring your own bag to pack in, that would be helpful.

A couple of reminders:

Pick up on Wed is 2 - 6:30. Sat = 10 - 1. If you come early, I might not have the herbs picked because I do this at the last minute.
People drive fast down Scio Church Road. Please be careful and turn on your indicator light a good distance before our house. If you miss our drive, play it safe and drive down to Centennial to turn around. It's also a passing zone in front of our house so if you are turning right out of our drive, be sure to look to your right to make sure no one is passing another car going west. This happens commonly during rush hour as people are zooming home. Also, please enter from the west and exit to the east.

Check the white board for a list of instructions.

Saturday's box might be a bit different but here's the plan:

A bunch of either beets OR carrots. To clean the carrots, simply use a green scrubbie. If you peel them, you won't have much left. Also, to keep them crisp, remove the tops and store in water in the fridge.
A bunch of either cauliflower or broccoli or peas (most likely these will be in a quart-sized box on the table. Please leave the box or bring it back next week. The cauliflower is purplish - this happens when it's exposed to the sun. It is also kind of leggy but it's still tasty. The sprouting broccoli has white flowers. The stems are long but should still be good - some might require a bit more cooking than others.
A bag of lettuce
A bunch of green choi
A bunch of arugula. This contains blooms which are tasty. You can saute arugula - it is a high source of protein for a green. It is spicy right now.
A bunch of green onions. These are baby red onions. The entire stalk can be eaten.
A bunch of either collards or kale. The collard leaves are smoother than the kale leaves. Check out a recipe I posted last year which contains raisins, juice from an orange, and collards. It is a nice change from sauteed greens and might be more appealing for young children who sometimes find greens to be bitter.
A bunch of radishes
Various herbs to include oregano, thyme, maybe chives, maybe lavendar, mint, etc.

Week 1 - Summer!

2011-06-01T16:48:00.000-07:00

Hello everyone and welcome to week 1 of our summer distribution. The box was a bit lighter than normal but, considering the conditions the past few months, much better than expected. Some of the veggies are eaten by flea beetles but we hope you will eat them and enjoy them. Once they're chopped up and cooked, the holes aren't so noticeable.

Saturday's box will vary slightly from today's box. There is generally some variation between boxes from week to week but all in all, they even out.

A little yukina savoy - in a bag. Try this raw, added to your salad. It is very tasty and a nice addition. It looks a little like spinach
A large bag of lettuce
Either sprouting broccoli (banded, white flowers) or kale or collards. The sprouting broccoli does not form heads - it sends up large shoots. The entire shoot is edible and should be eaten. We ate it raw, dipped in a bit of mustard/lemon dressing.
A large bunch of green choi (this is basically bok choi, just a smaller version). It is very mild and is excellent sauteed - red band
A small bag of mustard - this is a mix of red, green and red veined mustard. Sat. members will have something else.
A small bunch of red choi. This is in pretty bad shape per the flea beetles. Try chopping it up and sauteeing. It's still tasty.
A small bunch of either beets or carrots. The carrot tops can be used for veggie stock or soup stock. They should be removed to store the carrots as they will continue to draw moisture from the root. Same with the beet tops. The beet tops are very tasty sauteed.
A bag of nettles. These contain stingers. If you don't want to be stung, wear gloves to clean. You can either sautee or make tea or make a soup. I'll post a recipe re. soup in the next hour or so.
A bunch of parsley - best way to store is in a cup in water on the counter
A bunch of chives - also best to store in a cup in water on the counter. The blooms are tasty fried. They are also pretty.
A small handful of thyme, sage, chocolate mint, rosemary, and cilantro.

Enjoy!

Spring Season - Week 10

2011-05-28T05:05:00.000-07:00

The last week for our spring season. Thank you to everyone who participated - we hope you enjoyed it!

A bunch of kale or collards
A bunch of green onions
A bag of yukina savoy
A bunch of parsley - taboulaah time again
A large bunch of cilantro
A bag of lettuce
A few smallish beets. The greens are large and will be great!
A bag of nettles - these are very good for you. They have stingers on them but after you cook them, they're fine. The stinging increases blood flow but if you don't want to experience this, wear gloves during preparation. Dave made an excellent nettles soup.
A bag of spinach
Optional turnips
Rosemary, thyme, oregano and tarragon

Spring Season - Week 9

2011-05-28T05:01:00.000-07:00

A bag of spinach
A bunch of turnips
Kale or collards
Lettuce
Beet thinnings - don't forget, the greens are really tasty sauteed
A bag of yukina savoy - very tasty fresh or sauteed
A large bunch of cilantro
A large bunch of parsley - try making taboulaah
Optional: leeks, radishes, oregano, thyme, chives

Spring Season - Week 8

2011-05-28T04:59:00.000-07:00

A bag of spinach
A bag of lettuce
A nice bunch of kale or collards
A large bunch of mustard
A large bunch of arugula
A nice bunch of turnips
A large bunch of radishes
A large bag of choi
Herbs as available

May 4 - Spring Season Week 7

2011-05-04T11:27:00.000-07:00

It's May already! Today's box is full and here's what you'll receive:

A bag of Yukina Savoy - this is very tasty fresh. It looks like spinach but is actually closer to tat soi.
Lettuce - a large bag full
A bunch of swiss chard
A bunch of kale
A bunch of mustard
A bunch of green onions (which are purple) or leeks - re. the onions, you can eat the entire onion. Both leeks and onions are very tasty sauteed.
A nice bunch of radishes

On the table you'll find:

A bunch of broccoli raab. This is tasty and the blooms are edible.
A bunch of parsley
A bunch of cilantro
A bunch of edible flowers, including arugula and brassica blooms. Place these on your table as an edible centerpiece. The arugula blooms are especially tasty and kind of nutty.

Week 6 - Spring Season

2011-04-28T07:21:00.000-07:00

This week's box contained the following:

A bag of lettuce - this contains chick weed which is edible and quite nutritious.
A bag of spinach
A large bag of green choi
A bag of red choi
A bunch of either collards or kale
Your choice of a bunch of mustard or a bunch of broccoli raab
A bunch of turnips
A bunch of radishes

Herbs include parsley, cilantro and a nice bunch of chives

Enjoy and keep thinking about drier weather.

Week 5 - Spring Season

2011-04-20T11:05:00.000-07:00

Hi all -
Last week's weather was so favorable for planting that I didn't get around to posting about the box contents. Here's this week's list:

A bunch of radishes - combination of Cherry Belle, Shunkyo (semi-long) and Hailstone.
A bunch of turnips - these are Hakurei. They're a smaller turnip which grows quickly and is sweet. Try them raw with a little salt. Nathan eats them like an apple and can't get enough of them. They're also good to add to stir frys - kind of like a water chestnut.
Arugula - red band
Spinach - bag
Swiss Chard - blue band
A large bunch of Kale - green band. This includes some large stems. If you saute them first for a while (add some water to steam) then add the leaves, the stems will soften and are tasty. Some are too woody to eat but most are great.
Lettuce - leaf lettuce in a bag
Choi - some of this includes flowers - cut them and put them in a vase or eat them. They're tasty and pretty. You can sprinkle them into a salad for a nice burst of color.

Optional items will include parsley, thyme and sage.

April 6 - Spring Season Week 3

2011-04-06T13:09:00.000-07:00

More tasty spring greens!

The box contains the following:

A bag of leaf lettuce
A bag of spinach
A large bunch of kale - either Lacinato, Red Russian or Siberian. The Lacinato is darker green and smaller-leaved. It takes a bit more time to cook than the other two varieties.
A bag of mache a/k/a corn salad - sprinkle this on your salad
A large bunch of chard
A bunch of radishes. These are small but they're starting to bolt. Saute the greens. If there's a radish, enjoy it. They were planted at the end of October and never sized up. We should have "real" radishes in one to two weeks.
A bag of Asian greens
A bunch of mustard

On the table you'll find the options of thyme, parsley, sage, a little arugula and extra mustard.

Enjoy!

March 30 - Spring Season Week 2

2011-03-30T13:01:00.000-07:00

Greens!

This week's box is full of tasty greens. It includes the following:

A bunch of either kale or collards - green band
A bunch of swiss chard - blue band
A bag of asian greens - smallish choi and some tat soi or red choi
A bunch of tatsoi. This is now bolting (starting to flower) but you can still eat the entire plant.
A bag of lettuce
A bag of mache. This is small but it's so tasty that I'm still handing it out. Think of it like sprouts and sprinkle on your salad.
A bag of spinach. Kind of nutty.
A bunch of mustard - yellow band
Some carrots loose in the box. They're small but still tasty.
A handful of chives
A few sprigs thyme
A spring of rosemary - I cut back the plants so the sprigs are larger than normal. A little goes a long way and it saves well if you let it dry.
A few sprigs of parsley. This is very sweet - you might want to eat it right away.

Extras:

A handful of carrots - these froze. I uncovered them and then it got too cold this week. They were in the field. You can cut off the tops and eat what's left, if you'd like.
A handful of tatsoi
One bunch of chard. Take it if you'd like.

Spring Season - Week 1

2011-03-22T09:09:00.000-07:00

It's Distribution time!

General notes: Root crops are generally washed, unless they come out of dry soil and aren't too dirty. If the greens are really dirty, I'll wash them. But, if they're just a little dirty, I generally don't wash them because they keep longer in the fridge if they're dry - just put them in a plastic bag and toss in the crisper. Alternatively, if you wash them, spin them and store in your spinner, they'll also keep for a long time.

We hope you enjoy these veggies. Tomorrow's box will include the following:

A bunch of leeks - These are Scotland Leeks which wintered over in the field. The tops and roots are trimmed up. They'll keep well if you keep them in your crisper, in a bag. Use in place of onions. Wash the greens as they tend to hold dirt - but it's all edible and the greens are a nice addition to soups.
Spinach - probably in a bag
Lettuce - leaf lettuce, also in a bag.
Carrots - these are Bolero which are storage carrots. They kept well in the ground over the winter (in the hoop). They are squat and tasty. Varying sizes. All good.
A bunch of mustard. Eat fresh or sauteed. Try making pesto with it. Yellow band.
Tatsoi - this is starting to go to bloom. The entire plant, blooms, stalks and leaves, is tasty. Eat raw or saute. This is milder than either kale or broccoli and full of water. Blue band.
A bunch of kale - either Red Russian or Siberian. Green band.
Maybe a very little mache. It's small but I think this is as big as it gets. Will also be in a bag.
Herbs as available - check the table.

Holiday Box

2010-11-19T04:51:00.000-08:00

It's hard to believe that this box marks the last of the season. Despite record lows of 18 degrees a few weeks ago, the veggies held on and we packed the boxes with the following:

An acorn or a butternut squash
4 lbs. of German Butterball potatoes - great for roasting
A head of either Napa, Dutch Late, Famosa (savoy) or Early Jersey Wakefield cabbage
A bunch of either red choi or joi choi
2 large daikon radishes - I've heard some people say they combine this with cabbage for slaw or with tuna for a spicy salad. Some have also been cooking and eating the tops.
1 kohl rabi
A bunch of carrots - if there are tops on the carrots, try using them when you make your soup stock. I often use them when I'm making the gravy stock - throw the giblets in a pot with water, onions, and whatever veggie tops are available, including leek tops, and simmer for a few hours until you're ready to make gravy.
A bunch of lacinato kale
A bunch of chard - for all of the greens, if you save the stems are a nice addition when you make your turkey soup stock
A bunch of small beets - some of the bunches had nice greens
A bunch of leeks
A rutabaga - some had brussels sprouts or broccoli/cauliflower in place of a rutabaga
A few small turnips - the white ones are Hakurei and the purple & white are Purple Top. Again, greens are edible.
A bunch of arugula or a combo bunch of arugula and mustard
Either a sachet of celery or parsley
Either a pie pumpkin or a Blue Hubbard Squash
Drying spicy peppers
4 - 6 tomatoes
A handful of red onions
A few sweet peppers that held on in storage
Herbs, including thyme, sage, cilantro, and rosemary

We hope that you enjoyed the season and look forward to seeing you next year.

Happy holidays to you!

Extended Season - Week Three, November 3, 2010

2010-11-03T07:03:00.000-07:00

Despite record lows Sunday and Monday, the veggies are still growing. Some were frozen solid yesterday morning when I picked so I had to wait until later in the afternoon to harvest everything. The lettuce is currently icy and I don't know if it will spring back enough to make it into today's box but here's the plan:

Kale - either Lacinato or Siberian
Choi - it was a bit frozen so it's not perfect but it's still in good shape
1 bunch mustard
1 bunch arugula
1 bunch chard
A small amount of cabbage (red or early)
1 daikon radish
A bag of salad mix (again, if it made it through last night)
A quart or more of tomatoes
Some sweet peppers
Some spicy peppers
A squash - probably acorn
A few leeks
A head of garlic
Misc. herbs that didn't freeze

Extended Season - Week Two, October 27, 2010

2010-10-27T12:08:00.000-07:00

Today's Box includes the following:

A bag of baby salad greens
A bunch of mustard
A bunch of arugula
A bunch of lacinato kale
A bunch of chard - beautiful rainbow, ruby and green chard
A butternut squash
2 pounds of potatoes
3 large green onions. Eat the tops and all
A quart of tomatoes
A large head of napa cabbage
2 large sweet peppers (these have sticky sap on them - wash off. I noticed aphids on the plants today).
5 or so spicy peppers
A small head of broccoli
A head of garlic
Herbs including celery, a little basil, a little rosemary, chives, sage, thyme, pineapple mint and oregano

Enjoy & see you next week!

Extended Season - Week One, October 20, 2010

2010-10-20T17:19:00.000-07:00

Thanks for participating in this extended season. Here's what's in the box today:

1 Quart + a few more of tomatoes
A handful or more of green tomatoes
1 daikon radish (try using these like potatoes - use when baking a roast and they'll take on the flavors of the meat with a bit of their own flavor as well. I hear the greens are also tasty. Also one member suggested grating it and adding to tuna fish with some salt and pepper.)
Either acorn squash or spaghetti squash
Either kohl rabi or a few turnips
A bag of spinach
A bag of brussels sprout tops - either steam these or saute or boil like cabbage. Interesting change for greens.
A bunch of chard
A bunch of arugula
A nice amount of bok choi
A few red onions
A head of garlic
3 - 4 sweet peppers
5 - 10 spicy peppers
1 or 2 radishes (this is a mix of Shunkyo (long and red), French Breakfast and Cherry Belle).
A small bunch of carrots
U-pick flowers
Herbs including sage, thyme, parsley, garlic chives, chocolate mint, and rosemary

Have a great week!

Week 20 - October 13 & 16

2010-10-12T04:58:00.000-07:00

It's hard to believe that this is the last week of general distributions. Thanks for your participation this year!

If you'd like to purchase 3 more boxes, let me know. Space is limited to 20 boxes - $30 per box with pick up here at the farm on Wednesdays between 2 & 6:30. This will be October 20, 27 and November 2.

The holiday box will be distributed November 17 between 2 & 6:30. If you haven't talked with your share partner about how to share your box, please do.

Please return boxes and bring a bag or two this week so you can leave the box here. I'll need all boxes for the holiday distribution. Thanks!

This week's box will contain the following:

A bunch of red onions
An acorn squash
2 pounds of potatoes
A bunch of chard - blue band
A bunch of joi choi
A bunch of either kale or collards - green band
A box of tomatoes + a handful more
Some sweet peppers
Some spicy peppers. If you want a large amount, let me know.
Either arugula or mustard greens or both if there's enough- yellow band
A few beets - don't forget that the leaves are very tasty - either sauteed or fresh. Also, if the beets are piling up, there's always the raw beet salad that you can make and serve as an appetizer. Check the recipe blog. Of course they're very sweet and tasty either sauteed or gently boiled until fork-tender.
Garlic
U-pick flowers
Maybe some green beans. If I don't pick them, please feel free to do so.
Optional green tomatoes - a handful

Week 19 - October 6 & 9

2010-10-06T04:58:00.000-07:00

Saturday members - don't forget - this is MI, MI State football weekend. Traffic central here in Ann Arbor!

Also - please try to remember to return any boxes that have accumulated over the summer and, if this is your last week for pick up, try to bring a box or bags to take your veggies home.

Next week is the last week of general distributions. The Holiday Box will be distributed Wednesday, November 17 between 2 & 6:30. If you are a half-share member, please contact your share partner to coordinate pick up/sharing of your box.

On to this week's contents:

1 kohl rabi (Wed.) or a bunch of beets or turnips (Sat)
A bunch of leeks
A bunch of kale
A bunch of chard
One small head of joi choi and one small head of red choi
A few egg plant - these are the last of this year's crop
A head of garlic
A bunch of mustard greens
A bunch of arugula
One squash - either spaghetti or acorn or jack-o-lantern (which is also edible)
Sweet peppers
Spicy peppers (we pulled the plants this past weekend in anticipation of the frost. So they'll be going from fresh to drying over the next few weeks but I'll still put them out)
A box of tomatoes
2 pounds of potatoes
Maybe a small amount of baby lettuce mix which would include different types of lettuce, baby beet greens and a little spinach.
Herbs as available. I'll put out some cilantro this week in addition to what we generally offer.
U-pick fresh flowers - it looks like we might still have them next week as well, depending on whether it frosts or not.
If you want to search for beans, there might still be some out in the field - u-pick.

Enjoy! P.S. - if there's too much in the box, you can leave some on the table for others to take.

Week 18 - September 29 & October 2

2010-09-29T04:35:00.000-07:00

This week's Box is projected to contain:

Your choice of butternut squash or acorn squash or jack-o-lantern - the jack-o-lantern is also edible. Try roasting any of these seeds. I soak in salt water for a few hours, strain and then roast at 180 for about an hour.
A box of tomatoes
A bunch of leeks or a very large green onion. The tops are edible, especially the green onion tops. Try using the leek tops for soup stock.
A bunch of carrots
Either Napa Cabbage or a head of Wakefield Cabbage or other cabbage
A bunch of chard
A bunch of arugula - yellow band or in a bag
A bunch of beets or a kohl rabi
A head of garlic
Radishes if available
A bunch of kale or collards - green band
Either a bunch of tatsoi or joi choi - these are very tasty sauteed - a mild asian green.
Spicy peppers - maybe sweet as well.
U-pick flowers from either the east garden or the red zinnias in the front garden.
Herbs as available.

Feel free to gather up some tomatillos from the far side of the east garden, past the beans. Also feel free to pick a pound or so of green beans. The trellis snapped the other day but the beans are still accessible.

Week 17 - September 22 & 25

2010-09-21T19:07:00.001-07:00

This week's Box is projected to contain:

2 lbs. potatoes
A box of tomatoes
1 lb. beans (maybe less, maybe more)
Your choice of either summer squash, okra or eggplant
A bunch of mustard greens - red band or in a bag?
A bunch of arugula - yellow band or in a bag
A couple of turnips - these are good raw - peel them, slice them and eat with a little salt or a little lime juice. Or you can saute in a stir fry.
One red onion
A head of garlic
Wednesday's box = 2 radishes
A bunch of chard - blue band
A bunch of collards - green band
Spicy peppers - maybe sweet as well.
U-pick flowers from either the east garden or the red zinnias in the front garden.
Herbs as available.

Tomatillos are falling off the plants. If you'd like to pick some up to make salsa verde, feel free to do so. They're in the far side of the east garden, past the beans.

Week 16 - September 15 & 18

2010-09-14T06:21:00.000-07:00

Week 16 already! Please note, the last regular distribution will be October 13 & 16. The Holiday Box will be distributed Wednesday, November 17 from 2 - 7.

This week's box will contain the following. Check the white board for quantities. Saturday's box weighed about 21 lbs and contained Wakefield Cabbage instead of Napa:

A pumpkin or acorn or butternut squash. If you had a pumpkin last week, please opt for another type of squash.
Hopefully beans - I haven't picked yet and I know they're slowing down.
A box of tomatoes.
Either eggplant or okra or, if enough, both - check the board.
A bunch of kale - green band
A bunch of chard - blue band
A bunch of arugula - bag
A bunch of chinese cabbage (Napa) - loose in box
A daikon radish
Sweet and spicy peppers, as available
A melon. I think we have enough for everyone to have one more melon. They are primarily Cream of Saskatchewan and Sugar Baby but there are some green musk melons in there as well. This really is the last week for them.
A bunch of New Zealand Spinach - loose in box
A head of garlic
U-pick flowers from the east garden - up to 20. Please cut them, don't try to snap them off because the roots can be damaged and the plant will die (it's really dry).
Herbs - thyme, basil, probably some celery or parsley, sage, lavendar, probably rosemary, etc.

Let me know if you want more of one of the greens that are in the box.

Week 15 - September 8 & 11

2010-09-08T04:48:00.001-07:00

It certainly feels like fall now. The fields are definitely noticing the change.

This week's box will contain the following. Check the white board for quantities:

A bunch of Napa Cabbage
A bunch of Joi Choi or Tatsoi. Neither the Napa nor the choi are marked with a band for identification. The Napa is a bit hairy on the leaves. The chois are smooth. The Tatsoi has dark green spoon-sized leaves and the Joi Choi has long smooth white stalks with smooth leaves. All have flea beetle holes in the leaves.
A few carrots
A bunch of green beans. This is a mix of types and they grow to be quite large. The large flat beans are Northeaster and are really good. Unless there's a large bean in the pod, the bean should be quite tasty.
A box of tomatoes
A few sweet peppers - I will leave these in a box on the ground so you can see the types that we grow. They range from yellow to red to chocolate to long green or red.
A few spicy peppers - on the table. Let me know if you'd like more and we can pick some together.
A bunch of New Zealand spinach. I sauteed this with the napa cabbage this past week (along with a clove of garlic and a few of the mini-onions) and I think this is our current favorite veggie.
A pie pumpkin - from a box on the ground. These are Sugar Sweet pie pumpkins. Cut in half, take out the seeds, place face down on a baking tray with some water and bake for about 40 minutes at 350, until fork tender. Try not to let the water completely evaporate. If a recipe calls for canned pumpkin, use this in equal amounts instead. You can freeze it in cup-sized amounts to use later. Or make a pie. Or cook it with a little milk or sour cream and add a little salt or garlic or curry and serve it as side dish, similar to mashed potatoes. We do this with all squash (acorn, butternut, pumpkins, etc).
A melon - this is the last week for melons. Not sure whether there will be enough for everyone or not and some are on the decline so this might be a "take if you want to risk it" item this week.
A bunch of arugula. This is a bit spicy but nice.
A box of either okra or eggplant.
A head of garlic
U-Pick flowers (up to 20). Please make sure to cut the flowers - if you try to snap them off the plant can be damaged and will die. The red handled pruners should be on the board.
Herbs - we have lots of basil that needs to be picked so if you'd like to take a bunch, let me know. On the table will be basil, sage, thyme, probably some chives, maybe some pineapple sage, rosemary, etc. Check the notes for quantities.

Week 15 -

2010-09-08T04:48:00.000-07:00

Week 14 - September 1 & 4

2010-08-31T18:32:00.000-07:00

It's hard to believe that it's already September! Our new hoop is up and we have no other words to describe it except for AMAZING! The stars aligned - the weather was cool, many (68 +) volunteers came out to help with the build and food, the wind died down to pull plastic. The after party was energetic and fun. What a day and celebration. Check it out if you have time. There are a few finishing touches still to do but all in all, it's relatively complete.

This weeks box is projected to contain:

- A bunch of kale or collards. The kale is Lacinato kale (also known as dinosaur kale). If you have time to check out the plants, they're quite beautiful. They're in the west garden, to the north, just south of the apple tree. They look like palm trees. Try making vegetarian lasagna with this or kale chips (although it's a bit of effort for not a lot of punch) or saute.
- A spaghetti squash - pre-cook this in the oven and serve. Cut in half, put face down in a baking tray with some water, cook at 350 for about an hour until fork tender. Scoop out. Serve as a side dish with salt and pepper and a little butter or on top of nacho chips as a layer for nachos or as a base for meat sauce. Yummy.
- A melon - maybe 2 if they're really small - Either Cream of Saskatchewan (yellow watermelon), Ambrosia (cantaloupe), or Rocky Ford (green musk melon)
- A bunch of New Zealand Spinach - interesting fresh or sauteed.
- A bunch of beans (check the board)
- A box of tomatoes
- Some salad tomatoes or cherry tomatoes
- Some tomatillos. I have the Salsa Verde recipe posted on the recipe blog but that just covers the spicy portion of a green salsa. If you make that and then mix in some tomatillos that have been blanched and mixed up in your blender (maybe a 50/50 ratio, depending upon your tolerance for spice), you'll have an excellent green salsa. Of course, if you really like spice, skip the tomatillos altogether and just make the serrano pepper mixture - yum.
- Either a box of eggplant or okra. I noticed there were a lot of boxes of okra left on Saturday. If you don't like okra, please let me know and I'll figure out what to substitute. We really like it sauteed until it's crispy - you need to weed out the big (woody) stalks, if they're in there. I'm trying to keep them out.
- Maybe 1 or 2 summer squash - I haven't picked them yet so I'm not sure what's there.
- A head of Napa Cabbage. This is good sliced thinly and used fresh in an asian salad. Google it - you'll find lots of ideas. I've had it mixed with crispy noodles. It's also good sauteed like bok choy. Or, if you're really into food preservation, this is what they use to make kim chi with. If it's limp at all, just soak it in cold water for 20 minutes or so (hydro-cool it) and it should pop back to it's crispy self. Same with beets, carrots, and other greens.
- A few carrots - these are big so they should go a long way. Try shredding them into a cabbage salad or slicing them julienne style and blanching them then sauteing with thyme and salt in a little peanut oil.
- Serve-yourself potatoes. Not sure which type yet. They might be freshly dug which means they might have fresh dirt on them. But this is when they're most tender - just scrub them up a little and cook. If they're freshly dug the skins are so thin that you really don't have to peel them. Even if you make mashed potatoes. They might be a little lumpy due to extra skins but it is said that there are a lot of minerals in the skin. Also, if we serve fingerlings, you don't have to peel them - just clean and roast.
Various herbs
Various Spicy Peppers - The spicy peppers are starting to come into their glory so there will be more available in the coming weeks. The Ghost Peppers haven't ripened yet but if you're interested in one, please let me know. I'll keep those separate from the others. Also, be careful of the tiny Thai peppers. They're very spicy.
Some Sweet Peppers - These include yellow, red, chocolate, green bell and long green (Jimmy Nardello) peppers. If they're in your box, they're sweet. Try to keep the spicy peppers that you take from the table separate from your box contents because some of the anaheims (spicy long smooth green peppers) are easy to confuse with the Jimmy Nardellos (sweet long crinkly green peppers).

Week 13 - August 25 & 28

2010-08-25T04:59:00.000-07:00

This is build week - by this time next week the view to the east will be different. If you'd like to lend a hand Saturday, we'll be starting at 8. Light breakfast, lunch and dinner will be provided. You don't have to stay all day - just let us know how long (which meals) you plan to be here for.

Saturday will be a busy day. So, if you're sending someone to pick up for you, try to give them some instructions because I'm not sure if I'll be around to help people pick up. There's a white board on the left side of the porch where I'm posting the announcements now so they can check that.

I'm still putting together the boxes for today but this is the plan:
- 2 or 3 cucumbers - these aren't the best - some are a bit twisted, some have ends that aren't fully formed, etc. This is what happens with Downy Mildew. This is probably the last week for cukes.
- 2 summer squash - these, too are almost done
- A bunch of New Zealand Spinach
- 2 beets - the tops can be sauteed and are tasty. These are Chiogga beets.
- One Melon - Either Rocky Ford (green), Ambrosia (orange cantaloupe), Cream of Saskatchewan (white melon), or Sugar Sweet (red melon).
- A bunch of kale
- A bunch of chard
- A bag of okra - take this out and store in your kitchen. I don't refrigerate it.
- Two or so onions - some of these are cocktail size, some are larger. We just harvested these Monday. They were planted from seed so they did grow, at least a little. The purple ones are Mini-Purplette are only size up to golf-ball size. The white are Olympic White. Anyway - I'll be distributing the little guys first so you might get a handful of them. The larger ones keep longer so you'll receive them in weeks to come.
- A head of garlic.

Self-serve items - Check the white board for quantities but this is the plan:
- Either spaghetti squash or eggplant - check the notes on the white board about this
- A box of tomatoes
- A handful of cherry tomatoes or salad tomatoes - check notes
- A handful of tomatillos - There's a salsa verde recipe that I posted a while back for an awesome green, spicy salsa. These also make a great sauce for pork.
- Up to 2 lbs. of green beans. You don't have to take them all but you can if you'll use them.
- Herbs - Basil (store this in a jar in water on your counter like you would flowers. It doesn't keep well in the fridge), lavender, thyme, sage, mint, etc. - Check to see what's out.

No egg sales on Wed. because we're serving egg salad sandwiches Saturday for the build. I might have some for sale Saturday. If so, I'll leave them on the porch somewhere (check the white board).

Week 12 - August 18 & 21

2010-08-17T18:07:00.001-07:00

This is birthday week for Dave and I - Dave is the 19th and mine is the 21st. Our parents timed it right to enjoy a summer feast!

Don't forget - next week, August 28, we'll be building our second hoop with the assistance of Jeff McCabe, Lisa Gottlieb and volunteers that they recruit and we recruit. We'll have some breakfast snacks, a nice lunch and a celebratory dinner. The build will begin at 8 and hopefully we'll have plastic on by 6. Come for all or part of the day. If you come, please stay for dinner. We've decided to throw a joint party that evening to say thanks to all of the volunteers that have helped support Jeff & Lisa's efforts along with our efforts. Whether you've volunteered here or not, we appreciate your support, encouragement and enthusiasm. We'll have some sort of barbecue, some beer, hopefully music (although we don't have a sound system so anyone who has one that is willing to lend it to us for the evening - that would be great) and a festive atmosphere to meet with other members and community members who support local agriculture. I also thought it would be nice to invite people to bring any info they have about their own businesses that they'd like to share. Some members might have an interest in other members' passions. I haven't figured out how to share this info but if you'd be interested in sharing your passion, please let me know and I'll set up some sort of list, at minimum. Please let me know if you're coming (how many adults/children) and feel free to bring a guest.

On to this week's box - it weighs approx. 20 lbs., depending on the melon as some are bigger than others:

As far as I know, bugs shouldn't be an issue today. A few of the heads of cabbage had some cabbage worms but I think I got them out. Go ahead and soak in salt water if you see droppings.

- One small or 2 smaller heads of cabbage - either Famosa (savoy leaf), Red Ruby, or Early Jersey Wakefield (oval in shape, sometimes cylindrical, green)
- One bunch chard - some is a bit holey - may need additional sorting/washing this week
- 2 - 3 summer squash. These are larger than in the past. Try grilling them - I posted our method on the recipe blog. These are slowing down.
- 1 - 2 cukes - As stated last week, the cukes now have downy mildew (along with the melons, unfortunately). Cukes probably will only last another 1 week unless the new product I purchased (Serenade) works.
- One head garlic
- One or two onions
- One box of potatoes or you may have to serve yourself from a crate on the ground as I'm out of larger boxes. Russian Banana this week - these are fingerlings which are the highest value potatoes (along with the French Fingerlings which are still in the ground) that we grow.
- A choice of eggplant or okra. Some of the okra is large and I've packaged these in the same boxes - try using these biggies for gumbo or another dish that you cook for some time. I lightly boiled some today and used it as a topping to make nachos - along with some spaghetti squash, cheese, serrano peppers, left over goat sausage, paste tomatoes and a little sour cream - what a lunch! I've tried to sautee large okra and it's too woody. But it seems to break down when boiled. I'd love to hear comments from you okra experts out there.
- One box tomatoes (from table) - please leave the large boxes at the farm - we're running low on these. Many of these are ARK varieties - all are heirloom and most are rare. The green tomatoes that are in the boxes are ripe - these make excellent sauces as they're a bit tangy. They're also good sliced. If you give them a gentle squeeze and the flesh gives a little, they're ripe. Don't wait too long to eat them!
- One or two sweet peppers - again, many of the peppers are ARK varieties, heirloom and rare. These might be on the table to serve yourself as well.
- A melon - this is either Cream of Saskatchewan (creamy inside and green striped outside), Rocky Ford (green outside and green muskmelon), or Cantalope (orange inside and yellowish outside). There's one Sugar Sweet - if it's not ripe, please let me know. The melons have been hit hard with Downy Mildew and other fungi - hopefully they'll hold out for a couple more weeks this year.

Optional/Self-serve items:
- 1 1/2 lbs. beans (if you want more, I'll most likely have it available for purchase this week). These will be in a bucket on the ground. Please weigh them out using the scale. There are bags on the shelf on the left.
- I'll leave out some New Zealand Spinach - this is good sauteed or add the leaves to a salad. Take a handful (3 or 4 stalks, depending on size)
- For Wed. - either 1 beet or 1 turnip. The beets are either Chiogga or Detroit Red. The turnips are Hakkurei. Sorry there's not more - each row flooded out half way the last time we got 2" of rain (about 3 weeks ago).
- Flowers - check the table to see how many. If you'd like to pick your own, please feel free to go out and pick 10 stems or so.
- Herbs - read the notes - Rosemary, basil, thyme, sage, mint, maybe chives, etc.
- A little celery - 2 or 3 stems per person. This will be on the table. It is strong, compared to what I've purchased in stores. It doesn't receive a lot of water so the flavor is very concentrated - the scent is amazing. Use this to flavor your dishes.
- Maybe some tomatillos. Try 10 or so to make some salsa verde - tasty.
- 5 - 7 cherry tomatoes
- Spicy peppers - a handful (5 - 7)
- Maybe a couple of carrots - check the notes.

Extras:
- Odds and ends in the tomato realm - some on the table, some on the ground. Some look funny but if you just cut off the parts that look scaley, you end up with a fabulous tomato. Don't overlook the "green" tomatoes - if they're soft to the touch, they're ripe and really worth trying. We made really good catsup Sunday with a mixed box of Green Sausage, German Green, and Dr. Wyche's Yellow, along with some red tomatoes. Wow! We also made a nice curry sauce tonight using the "green" tomatoes - 2 large German Green and zip - what a taste explosion.
- Maybe some split heads of cabbage - good for soup or slaw

For sale (this is Wednesday's availability - check to see what's out for Saturday):
1 box combo roma tomatoes - $20 - maybe another, depending upon what I find tomorrow. Tomatoes by the box are first come first served as I have had some people reserve and then decide they want to wait a week. So now, if you're ready, please buy them.
Garlic - $5/bunch. I don't have this separated by variety - it's a mix.

Week 11 - August 11 & 14

2010-08-10T19:04:00.000-07:00

Don't forget - work day Saturday from 9 - 12. If you can come, bring weeding gear (hoe or hand weeders are great), bug spray, long sleeves (to keep the bugs off), and long pants (same). If you have a sharp knife (I like our straight edge steak knives) or bypass pruners, that can be helpful too if you work on pruning the tomatoes. We might harvest potatoes, etc.

As far as I know, bugs shouldn't be an issue today. I saw a couple of cabbage worms in the kale but it's pretty clean. As always, you can soak the broccoli in salt water if you would like but it should be pretty bug-free (if we have any).

Check out the Summer Squash Soup with Salsa Verde recipe which Sheryl forwarded. It's excellent!

This week's box weighs approx. 16 - 19 lbs. which includes 1/2 a melon.

- One head of cabbage - either Famosa (savoy leaf), Red Ruby, or Early Jersey Wakefield (oval in shape, sometimes cylindrical, green)
- One bunch kale - either Lacinato (dinosaur) or Siberian Improved
- 4 - 6 squash. These are larger than in the past. Try grilling them - I posted our method on the recipe blog
- 4 - 5 cukes - The cukes now have downy mildew (along with the melons, unfortunately). Cukes probably will only last another 2 weeks unless the new product I purchased (Serenade) works.
- One head garlic
- One or two onions
- One pile or box of potatoes (from table). Please leave the large boxes - I'm running out.
- Not sure if there will be eggplant for each box. If not, choice of eggplant or okra
- One box tomatoes (from table) - please leave the large boxes at the farm - we're running low on these. Many of these are ARK varieties - all are heirloom and most are rare.
- One or two sweet peppers - again, many of the peppers are ARK varieties, heirloom and rare.

Optional/Self-serve items:
- 1 1/4 lbs. beans (if you want more, I'll most likely have it available for purchase this week). These will be in a bucket on the ground. Please weigh them out using the scale. There are bags on the shelf on the left.
- I'll leave out some New Zealand Spinach - this is good sauteed or add the leaves to a salad.
- I'll leave out a box of chard - take a lb. if you'd like. I know a lot of people are getting tired of greens so thought I'd cut back this week.
- Either beets on Wed. or carrots on Sat. - there aren't many - I dug up the remaining stragglers before I replanted the west garden with fall crops.
- Flowers - check the table to see how many
- Herbs - read the notes
- Spicy peppers

Extras:
- There's a ton of large summer squash - they're good for baking - the thicker skinned squash lends a little crunch to your baked dishes (cupcakes, breads, cakes, etc). They're also decent for grilling. Of course if you have chickens, they love them.
- Odds and ends in the tomato realm - some on the table, some on the ground.
- Maybe some split heads of cabbage - good for soup or slaw

For sale (this is Wednesday's availability - check to see what's out for Saturday):
1 box combo romas and "normal" sized tomatoes - $20
2 boxes heirloom tomatoes - $20/box. They're big - you should unpack the top 2 or 3 layers at home (or transfer them to another box) as soon as possible.
Extra beans - $1.50/lb. (price may change week to week depending on how long it takes to pick a pound)
Garlic - $5/bunch,. I don't have this separated by variety - it's a mix.
1 box pickling cukes - $20 - get 'em before the Downy Mildew does!

Week 10 - August 4 & 7

2010-08-04T05:28:00.000-07:00

Today's box has been prepared by Sheryl & Kristina - we're up north for 3 days and will be back this evening. Thanks for rockin' out the harvest in our absence!

As far as I know, bugs shouldn't be an issue today. As always, you can soak the broccoli in salt water if you would like but it should be pretty bug-free.

Today's box weighs approx. 13 lbs. Saturday's box is approx. 15 lbs.

Check out the Summer Squash Soup with Salsa Verde recipe which Sheryl forwarded. It's excellent!

- One head of cabbage - either Famosa (savoy leaf), Red Ruby, or Early Perfection (oval in shape, sometimes cylindrical, green)
- One bunch chard
- One bunch collards
- 6 squash
- 3 cukes
- One head garlic
- One or two onions
- One pile of potatoes (from table)
- One eggplant
- Your choice of beans or okra or broccoli (from table)
- One box tomatoes (from table) - please leave the large boxes at the farm - we're running low on these
- One bunch green (romaine) and red leaf lettuce

Optional items:
- Flowers - check the table to see how many
- Herbs - read the notes
- Spicy peppers

Extras:
- Check to see what's out. I hear from the west garden are nearing the end. There are some split heads of cabbage, a few sweet peppers, extra summer squash, etc.

Week 9 - July 28 & 31

2010-07-28T04:42:00.000-07:00

Hello there -

Special Note - Bulk items available now: Chard - $2/lb, Garlic - $1 for 3 heads, Cucumbers - $20/ 3/4 bushel box. Please let me know if you'd like to purchase any of this and we'll prepare the quantity for you to pick up when you pick up your box.

Here's the list for the week - enjoy!
This week's box weighs approx. 14 lbs.

One large bunch of carrots - these are Sugarsnax and are very long
Nice bunch of Lacinato (or Dino) kale
Large bunch of chard - blue band
5 or 6 summer squash - combo of 8 Ball, Starship Pattypan, Cozelle, Baby Bush, Tigress, Yellow Neck and Straight Neck (yes, we have a lot of squash)
3 or 4 cukes - Adam or Marketmore
one head garlic
2 or 3 onions
1 box of tomatoes (on the table)
1 bunch lettuce
1 or two sweet peppers (in the box)
A few stalks of New Zealand Spinach - loose in the box. This is good sauteed. I cut up the stalk and all into 2" pieces and sauteed. The leaves are very tasty, the stalks are crunchy and a little bitter but are still good. Some people like to discard the stalks.
1 eggplant. Try making baba ganoosh (sp?) or ratatouille or eggplant parmesan. Or use in a stir fry. If you use squash or eggplant or cucumbers in either a salad or to cook with, it is recommended to salt them and let them sit in a colander for 30 minutes or so. The salt will bring out excess water and the veggies won't be as mushy in your dish.

Optional/Choice Items include:

Possibly some spicy peppers. These will be on the table. Please be sure you know what you're taking (don't assume they're sweet).
A box of Either - beans (a mix of Northeaster (flat and surprisingly sweet) and Kentucky Wonder), or okra or cabbage or broccoli. Okra is good sauteed with a little salt - cut into 1/3" pieces and brown. Also good with eggs.
Herbs - Basil (lots), rosemary (some), thyme, sage, mint, tarragon, and/or lavendar
Flowers - Probably 5 to 8 stems - check the notes. If these aren't out and you'd like some, please find me and I'll help.

Week 8 - July 21 & 24

2010-07-20T18:01:00.000-07:00

Hello there -

Here's the list for the week - enjoy!
This week's box weighs about 15 lbs.

One large bunch of carrots - these are Sugarsnax and are very long
Smaller bunch of collards
Large bunch of chard
5 or 6 summer squash - combo of 8 Ball, Starship Pattypan, Cozelle, Baby Bush, Tigress, Yellow Neck and Straight Neck (yes, we have a lot of squash)
3 or 4 cukes - Adam or Marketmore
one head garlic
2 onions
1 box of tomatoes (on the table)
1 head of cabbage for Wednesday. Saturday might be lettuce - not sure. The cabbage will be either Early Cabbage which is green and dense or Famosa which is a savoyed cabbage (crinkly leaves)
1 or two sweet peppers (in the box)

Optional/Choice Items include:

Possibly some spicy peppers. Please be sure you know what you're taking (don't assume they're sweet).
A box of Either - beans (a mix of Northeaster (flat and surprisingly sweet) and Kentucky Wonder), eggplant or New Zealand spinach. The New Zealand spinach is good sauteed. I cut up the stalk and all into 2" pieces and sauteed. The leaves are very tasty, the stalks are crunchy and a little bitter but are still good. Some people like to discard the stalks. If you take eggplant, try making baba ganoosh (sp?) or ratatouille or eggplant parmesan.
There will probably be a little broccoli out - not sure
Herbs - Basil (lots), rosemary (some), thyme, oregano, mint, tarragon, and/or lavendar
Flowers - Probably 3 to 5 stems - check the notes. If these aren't out and you'd like some, please find me and I'll help.

Week 7 - July 14 & 17, 2010

2010-07-13T17:22:00.000-07:00

Hi all - here's the plan for this week:Flowers and herbs not shown in this picture.

Wednesday's box weighs about 14 lbs.

A large bunch of chard - blue band
A decent amount of kale - green band
A relatively large bunch of beets. I'm pulling these now as they're reaching the end of their growing cycle. They don't like the heat. So there's a mix of small and large in the box today. I also included the greens although some are a bit chewed up. I know some people like them so I kept them on the beets. Throw them away if you have had enough.
A large bunch of carrots - these will again be in a bucket on the ground. Please take a bunch. These are either Nelson or Sugar Snax.
A nice bunch of lettuce - either Black Seeded Simpson or Avenue.
A few onions - these are freshly dug so you should let them dry in a dark area - let the stems dry until they fall off (or use right away, which is best, in my opinion).
About 6 summer squash per box. These include yellow crook neck, straight crook neck (yellow), cozelle (green), baby bush (green), zephyr (yellow and green - half and half) and eight ball (a little ball - very cute) and Starship (a patty pan that looks like a space ship).
3 or so cukes. Some are short (about 5" long and slightly spiky) - this is Adam. The others are longer and darker green - this is Marketmore. Both are parthenocarpic which means they are self-pollinating. They were started early in the hoop. Some were transplanted out to the field and are producing. Oh, the joys of the hoop!
Probably 1 or 2 tomatoes per box (might be on the table). Again, these wouldn't be available without the hoop. The tomatoes in the field won't be ready for 2 - 3 weeks.
One head of garlic. Again - this isn't fully cured. If the stem is on, let it stay until it dries up and falls off. Or, use this right away. Fresh garlic is very tasty.
Purslane (in Wednesday member's box - Saturday members received this last distribution). See the "What's Going On" blog for an idea on how to use this. Also, I'll post a recipe that Michelle contributed re. a potato and purslane salad.
A box of potatoes. These are a mix of Yukon Gold, Adirondack Blue, Kennebeck (red), Russian Bannana and Butterball. Very tasty. We harvested some potatoes from plants that were done and will harvest a few more for Saturday. For those of you who are half-share members, I'll hand these out again on an alternating week from this week - but probably not next week since they're still growing. These are very tasty and very fresh. I highly recommend trying these before those in your pantry. If you don't use them right away, keep them in a cool, dark place. They're not cured yet so the skins are soft and will scrape easily.
The box option (on the table) will include a choice of beans, peppers or broccoli.
Herbs - on the table - basil, sage, thyme, mint, tarragon, rosemary, lavender, etc. as available.
Flowers, as available - take a small bunch. There should be a mix of snap dragons, coleus, larkspur, calendula, yarrow, lavender, edible marigolds, and maybe a few sunflowers.
Extra chard for Wed. Take a large bunch if you'd like. It's in a box on the ground. Sat. will be something else - check the notes.

Week 6 - July 7 & 10, 2010

2010-07-06T18:27:00.000-07:00

Hello there -
It's been very hot and dry over the past few weeks. So, the veggies are turning. We're still harvesting for tomorrow but here's the plan:

A large bunch of chard - blue band
A decent amount of collards - green band
A relatively large bunch of beets. I'm pulling these now as they're reaching the end of their growing cycle. They don't like the heat. So there's a mix of small and large in the box today. I also included the greens although some are a bit chewed up. I know some people like them so I kept them on the beets. Throw them away if you have had enough.
A relatively large bunch of carrots - these will again be in a bucket on the ground. Please take a bunch. These are either Nelson or Sugar Snax.
A nice bunch of lettuce - either Black Seeded Simpson or Avenue. This has been growing in the east garden in a dry area. See if you notice the distinct flavor - this isn't full of water so it's got a lot of flavor for a lettuce. Don't eat the large stems (base of the plant) - they are bitter.
A few onions - these are freshly dug so you should let them dry in a dark area (or use right away).
Probably 1 or 2 summer squash per box (maybe more, depending upon how they grow). These include yellow crook neck, straight crook neck (yellow), cozelle (green), baby bush (green), zephyr (yellow and green - half and half) and eight ball (a little ball - very cute).
The box option (on the table) will include a choice of cucumbers, peppers, tomatoes, cucumbers or broccoli. Maybe some peas but they're slowing down now. If I have enough of any of these, you'll get one in the box. The fruits are coming from the hoop. There are a lot of baby cukes along with tomatoes and peppers. It won't be long now before each box has some of these.
Maybe some new potatoes
A head of garlic. This hasn't dried so it's still dirty. Keep it in a dark place which is open (not a closed bag or something like that). It will dry and then you can peel off the dirty outer layer and it will keep for some time. Or use it up right away.
Herbs - on the table - basil, sage, thyme, mint, tarragon, rosemary, lavender, etc. as available.
Flowers, as available - take a small bunch. There should be a mix of snap dragons, coleus, larkspur, calendula, yarrow, lavender, edible marigolds, and maybe a few sunflowers.
Wednesday group - I have some green tomatoes in a bowl - take a bunch if you'd like. We pulled some plants which were over-crowded and saved some of the tomatoes. You can make pickled green tomatoes or fry them up.
Extra chard for Wed. Take a large bunch if you'd like. It's in a box on the ground. Sat. will be something else - check the notes.

Week 5 - June 30 & July 3

2010-06-29T14:32:00.000-07:00

I forgot to include the box of peas, herbs and flowers for this picture.

Happy 4th of July week to all!

This week's box contains the following:

1 Kohl rabi. You can peel these with a knife (like you would a turnip) and slice and sprinkle with a little salt. Or you can chop and add to a stir fry for a little texture - kind of like a water chestnut but not quite as crunchy. They're sweeter in the fall (as are all brassicas) but also pretty good now. Another way to use these is to make a kohl rabi salad - use a mayonnaise-based dressing, dice the kohl rabi and mix with chopped apple and carrots and a little bacon.
A small bunch of carrots. These are in water in a 5 gallon bucket. Take one banded bunch. These are a combination of Sugar Snax and Nelson. The skins are thin so you should be able to wash them with a green scrubbie in order to peel them - this will save you a bit of carrot. I generally grate them when I add to a salad - spreads the carrot around more.
Either peas or broccoli or summer squash - on the table. If we have enough of each, I'll add to each box.
A bunch of kale.
Lettuce - Yellow band or in a bag. The bunch is green leaf lettuce (Black Simpson). Also in the box are some thinnings of romaine lettuce. Some has headed up but others are small. It includes the roots and is a bit dirty. We tried to clean it up but if you want to leave it here (don't want to deal with it) - just place it on the table. It is tasty though.
6 or 7 beets & tops. Saute the tops and either cook or eat the beets raw. If you need help with how to cook, please let me know. The bunch might include Chiogga, Detroit Red, or Touchstone Gold. Probably only a few more weeks for beets - until fall.
A large bunch of chard - probably green this week. This will be in a box on the ground for Wednesday group.
Two or three onions - probably smallish - red or white. If the tops are included you can use them in cooking. Try these when you make your potato salad this weekend.

On the table:

Herbs including chocolate mint, pineapple mint, rosemary, basil, thyme, oregano, cilantro, sage, and french tarragon.
Some flowers, as available. Take a small handful - this will probably include yarrow, lavendar, calendula, and some snap dragons.
Arugula - this is really the last week for a while.

Possible Additions:

Peppers - either a few spicy peppers or some sweet peppers. I'll see what's ready. Make sure you know what you're taking if the spicy ones are out. I'll label them but be careful, when the habeneros or other spicy peppers are out, that you don't take one thinking it's sweet.

Week 4 - June 23 & 26

2010-06-22T15:05:00.000-07:00

This week's box contains the following:

A nice bunch of tat soi - the last until fall - yellow band (see last week for comments).
1 Kohl rabi. A few of these have split but you can still peel them and use them. Saturday's box might not include these - depends if they grow. If not, I'll add something else. You can peel these with a knife (like you would a turnip) and slice and sprinkle with a little salt. Or you chop and add to a stir fry for a little texture - kind of like a water chestnut but not quite as crunchy. They're sweeter in the fall (as are all brassicas) but also pretty good now.
1 carrot. I know - only one. These are Sugar Snax. They're starting to gain in size so I went through and pulled out a few. Try grating these with the medium sized hole on your box grater and adding to salad. It will add some color and the carrot will go further. Returning members might be happy to see that these are nice and long. Last year I grew Danver's Half long - they're shorties and I'm not growing them this year.
Either peas or broccoli - on the table.
A bunch of arugula - we might have one more week of this but after that it will be a while - on the table for Wed. and should be in the box Sat.
A bunch of collards. Some are very large bunches. There will also be extra on the table so help yourself. If you don't want it all, you can put some back. You might want to blanch and freeze a little for winter.
Lettuce - Yellow band or in a bag - this will be on the table for Wed. and should be in the box Sat.
4 or 5 beets - blue band.
A large bunch of chard - combo of Argenta, Rainbow and Bright Lights.

On the table:

Herbs including chocolate mint, pineapple mint, rosemary, basil, thyme, oregano, cilantro and sage.
I might put out some jars of lavender. I don't know if I have enough jelly jars to fill one for each member but maybe you can take 1/2 a jar each. You can use the lavender for cooking (herbs de provence mix with rosemary and thyme) or dry them and make a sachet for your drawers. Or just place them on your table and enjoy the fragrance.

Extras on the Extra Table:

Wednesday members - I pulled the last of the mustard so you can take some. I might be able to hold it over until Sat. but I'm not sure.
I cut the carrot tops and kohl rabi tops off of the veggies. I'll leave the greens on the table so if you'd like them for soup stock, help yourself. Whenever I make split pea soup or chicken noodle soup I add these tops to the stock. The carrot tops add a lot of flavor and can be simmered for a long time. Any tops of grees add another dimension and vitamins to the water. I discard them when I strain the stock. Check the recipe for chicken stock on the blog for more info.

Week 3 - June 16 & 19

2010-06-14T19:29:00.000-07:00

The new item this week will be garlic scapes. These are curly tops from the garlic plant. The plant sends out a seed shoot and you cut them off so that the plant can concentrate on making a bulb instead of making seeds. Here's a link for ideas on how to use these: http://www.ehow.com/how_2325835_use-garlic-scapes-shoots-recipes.html. Many people have recommended garlic scape pesto - raw garlic scapes used in place of basil or other green item using basically the same recipe you would use for basil pesto or nettle pesto or whatever. Enjoy!

This week's box includes the following:

A nice bunch of chard - blue band. This will most likely be Fordhook Giant which is a green chard.
A bunch of either kale (Siberian Improved which is a smoother leafed kale or Lacinato which is a savoy or crinkled leaf) or collards - green band
A bag of lettuce - might be banded
A bunch of tatsoi/joi choi cabbage - red band. These are small versions of bok choi. They're full of water and are very tasty either fresh or added into a stir fry or sauteed. I think they'd probably be excellent in combination with the garlic scapes - all sauteed together.
4 or 5 beets. You might have a Chiogga (red and white rings when you slice) or Detroit Red. They are young and can be peeled and eaten raw or you can take off the tops and just cover with water in a sauce pan - bring to a boil and then simmer until tender (up to an hour for large beets but maybe 30 minutes for smaller beets). After they are tender, run under cool water and rub the beets. The skins will slip off and you can serve with dinner. The greens are good sauteed.
Arugula - Yellow band - this may include blooms. You can eat the flowers and buds and leaves. Excellent source of protein for a green. Eat fresh or cooked.

Optional (on the table to take)

A box of broccoli or a box of peas. The peas are either Coral Shelling (don't eat the shell) or Sugar Snap (use the whole pea, shell and all).
Herbs - a bunch of EITHER basil or parsley, one or two sprigs rosemary, one or two sprigs chocolate or pineapple mint, 2 or 3 sprigs cilantro, a small handful of thyme, oregano, and sage.

I'm going to put the following on the extras table:

Mustard greens - Yellow Band - this is getting really spicy so I thought I'd let you spice lovers take it if you'd like
Maybe arugula blooms
Maybe some spinach - it's bolting now so there might be a little I can cut but it's going to be tilled under soon.

Bug Info. - There might be a few small slugs on the lettuce or mustard so just keep an eye out for them.

Week 2 - June 9 & 12

2010-06-09T05:11:00.000-07:00

This week's box includes the following:

A nice bunch of chard - blue band. This is a combo of Bright Lights, Argenta and Rainbow so you should notice some beautiful colors.
A small bunch of kale - young Siberian Improved - green band
A small bunch of spinach - Saturday members may not have this - red band - I suggest eating this fresh, tossed into a salad.
A large bunch of lettuce - this is a lettuce mix and includes oak leaf, red leaf, dear tongue and green leaf. Yellow band
4 or 5 smallish beets. They are young and can be peeled and eaten raw or you can take off the tops and just cover with water in a sauce pan - bring to a boil and then simmer until tender (up to an hour for large beets but maybe 30 minutes for smaller beets). After they are tender, run under cool water and rub the beets. The skins will slip off and you can serve with dinner. The greens are good sauteed.
A nice bunch of radishes - this is a combo of French Breakfast, Cherry Belle and Rudolph. If there's a white radish, it's a hailstone. You can sautee the whole radish - greens and root - in a little butter and sprinkle with salt and pepper. Of course you can eat the radish root raw - add a little salt. Or slice and toss in a salad. Dave made a wonderful rice stir fry last night with sauteed radish and greens, rice, soy, and eggs which are cooked in a little sesame oil and then tossed into the rice at the end.
Mustard Greens - blue band
Arugula - Yellow band - this may include blooms. You can eat the flowers and buds and leaves. Excellent source of protein for a green. Eat fresh or cooked.

Optional (on the table to take)

Maybe a few shelling peas - These are Coral Shelling Peas. Break open the shell and eat the pea. They might not make it to the table - or even out of the box.
A head of broccoli - sorry, I don't have a head for each box. But, I'll leave out what is ready. If you got a head last week, please don't take one this week. We'll go on like this for a few weeks (sharing and alternating with broccoli until there's more available). So if there's a head here, please take one if you'd like.
Herbs - one sprig basil, one sprig rosemary, one or two sprigs chocolate or peppermint mint, 2 or 3 sprigs cilantro, a small handful of thyme, oregano, basil, sage. I'll put out the Bergamot sage this week - it's very tasty with pork - slice it and add to a dry rub for ribs or top a roast with it or saute and then add eggs (same with thyme). I'll also put out a little lavender - you can dry the lavender, thyme and rosemary and make your own Herbs de Provence mixture - very tasty when sprinkled on ribs with a little salt and grilled.

For more ideas on how to use greens, please see the most recent posting on the recipe blog - click on the link above and look for greens. Marnie Reid contributed that post. If anyone has a recipe to share or other ideas for members, please type it out and I can paste it to the blog. Thanks, Marnie, for your contribution!

Bug Info. - There might be a few small slugs on the lettuce or mustard so just keep an eye out for them.

Week One - June 2 & 5, 2010

2010-06-01T18:46:00.000-07:00

This week's box includes the following:

A small bunch of beet greens - blue band - these are thinnings from the beet rows. You might have some very young beets and you could probably scrub off the peels with a green scrubbie and eat the young beets raw. Otherwise, mix the greens into a salad or saute with other greens
A nice bunch of green leaf lettuce - red band
Swiss chard - blue band - again, you can eat these raw in salad or saute with other greens
Mustard Greens - green band. We like these in small quantities in salad - they're kind of spicy. Good for soups. Or sautee and use as a bed for fish, top it over rice, etc.
Collards - yellow band. We saute these and serve as a side dish. Also check the collards recipe on the recipe blog (raisins and fresh-squeezed orange juice).
Arugula - yellow band. Some bunches include buds/blooms. These are edible and pretty nutty. Last year I placed a bunch on the table as an edible center piece. Everyone munched away - healthier and just as addictive as chips! When the plants really bolt, I'll hand out more blooms.
Spinach - this is in a bag. There's not a lot but enough to mix into your salad to add a bit of texture and additional flavor/iron.
A few onions - some may have blooms. Try frying the blooms in oil and salting them - tasty. Also, the onions are young and you should be able to use the entire stalk for cooking - especially easy to use for soup stock.
Herbs - rosemary, chives, sage, thyme and oregano, spearmint and lemon balm - check the table to see how much to take

The irises peaked last week but if anyone really wants one, please let me know and I'll cut one for you. It's going to be a few weeks or more before the flowers kick in.

Bug Info. - There might be a few small snails on the lettuce and mustard greens. If you eat these raw you might want to add some salt to your soaking water to get these off. Other than that, there might be some holes in the brassica plants but that's primarily due to flea beetles and they are most likely not in your veggies.

Pre-season Distribution 2010

2010-05-26T09:19:00.000-07:00

Hi there -
Because not everything is quite ready, we will not start official distributions until next week. But, I did have enough to offer a limited number of boxes. So, 15 people signed up for this distribution - $20 for the box. I called it a mini-box but it's not really that mini.

To cook greens, check the recipe blog under a posting called Basic Greens recipe.

What to do when you come:
1. Pick up a box.
2. Check your name off the list, indicating you've picked up a box. Your name is not on the box this year.
3. Read the informational sheet to find out what and how much to take from the green table.
4. Pick up items from the table on the left.
5. Check your box. If there's anything you don't want, place it on the extra's table.
6. Take an extra item if you'd like.
7. Return your box from last week (if applicable). Some people find it easier to bring their own bag at pick up. That way you don't have to store a box all week and remember to bring it back.

You will find a table on the left which is covered in a green cloth - this holds any items that are not in your box - so today you'll find the flowers, herbs and a pile of nettles and a pile of lambsquarter. There should also be an instruction sheet posted which will remind you about what to do and how much to take. On the right is a black table. This includes extras. Today there are a few mustard green bunches and maybe an extra lettuce. This is where you should place any item from your box that you don't want and, if there are items there, take one. Don't take everything though because people coming after you might want something. If you're one of the last people to pick up, feel free to take as much as you'd like. Over time, the contents of this table will grow.
Returning members will notice that the boxes this year are smaller than last. Last year I rarely filled the boxes and they just took up too much room. So, I think these will work a bit better. I'm closing them and stacking them. Since the boxes are wax-coated, the produce should remain hydrated. Let me know how the produce holds up. If it's really wilted you should be able to soak it in cold water and it should snap back but please let me know if you have any comments.

Here's a picture of today's contents.

The box includes the following:
1. A bunch of mustard greens (green band)
2. A bunch of arugula (red band)- some people saute arugula but I like it fresh. It's kind of peppery today - the recent heat has brought on the spice.
3. A bunch of either kale or collards and their buds (blue band) - some bunches are heavy on buds and others are heavy on greens. The buds are tasty either fresh or cooked like broccoli. The flowers are pretty in a salad. This is probably one of the last pickings from this crop. It all wintered over and we've been eating it since March but now it's starting to go to seed so we'll pull the plants soon.
4. A bunch of chard (yellow band) - you can eat this fresh or sauteed.
5. A bunch of green leaf lettuce (yellow band)

On the table to the left you have the option to choose:
6. Either a bunch of nettles or a bunch of lambs quarter (both yellow)
7. A sprig or two of each of: thyme, oregano, and sage
8. A few sprigs of mint and lemon balm. The mint and lemon balm are in the glass vase - one is yellower than the other (the lemon balm). We mix these into yogurt and eat with chick peas or seasoned goat meat (like a gyro) or make tea or use with pork.
9. One sprig of rosemary (they're small because rosemary is a pretty slow grower here).
10. One iris
11. A small bunch of chives. The flowers are pretty in a vase and last a long time. You can also eat them - they're really tasty fried in oil with a sprinkle of salt - not quite as bad (fat content)as a blooming onion and very very tasty. Of course the entire chive can be eaten.

We hope you enjoy your box! Please let me know if you have any comments or questions.

May 27 & 30, 2009

2009-10-24T13:55:00.002-07:00

Your Pre-Packaged Box this week includes:
• Kale – ¾ lb.
• Collards ¾ lb.
• Lettuce – 6 oz.
• Spinach – 4 oz.
• Mustard Greens – ½ lb.
• Sage – 1 bunch
• Thyme – 1 bunch
• Oregano – 1 bunch
• Chives – 1 small bunch
• A few radishes (French Breakfast and Cherry Belle)

Optional Items – Please take:
• 1 Iris
• 3 daisies
• 1 Standing Phlox
• 1 bunch Lilly of the Valley
• 6 – 7 sprigs of parsley
• 10 – 15 turnip greens
• A bag of nettles – warning – these will give you a small sting which goes away in a few hours. Wear gloves when preparing if you don’t want to get “stung”.

June 3 & 6, 2009

2009-10-24T13:55:00.001-07:00

Your Pre-Packaged Box this week includes:
• Kale – almost 1 lb., tied with yarn
• Collards – small bunch, tied with yarn
• Lettuce – ¾ lb. in bag
• Spinach – some
• Mesclun Salad mix & Arugula - some
• Mustard Greens – 5 oz.
• Various blooms – 4 oz. – this is a combo of kale, broccoli raab, and pak choi blooms. Treat them as you would broccoli – either raw or cooked
• Chinese cabbage – 10 oz., tied with yarn – the blooms are included and are tasty
• Bay leaves – 2 or 3, small Optional Items – Please take:
• 1 Bearded Iris
• 1 Siberian Iris
• Flowers that are in a jelly jar – this includes:
o 1 sprig sage (taller with purple bloom)
o Some daisies
o A small bunch of chives
o 1 or 2 sprigs of oregano
• A handful of radishes (French Breakfast and Cherry Belle)
• A few sprigs of parsley
• Some beet greens – 6 or 7
• Some thyme – take as much as you would like

June 10 & 13, 2009

2009-10-24T13:54:00.000-07:00

Saturday’s box will include a different Chinese Cabbage (more like bok choi)

Your Pre-Packaged Box this week includes:
• Kale – about 2 lbs., tied with yarn
• Collards – about 1 lb., tied with yarn
• Lettuce – ¾ lb. in bag
• Spinach – some
• Mesclun Salad mix & Arugula - some
• Mustard Greens – 1 bag
• Various blooms – 4 oz. – this is a combo of kale, broccoli raab, and pak choi blooms. Treat them as you would broccoli – either raw or cooked
• Chinese cabbage – about 1 ¼ lb., tied with yarn – the blooms are included and are tasty
• 1 Kohl rabi and 1 turnip
• A small bunch of cilantro
• 2 or 3 onions • A bunch of radishes – (French Breakfast, Cherry Belle, and 1 Minowase)

Optional Items – Please take:
• 1 Bearded Iris
• Herbs – take any that you would like – there’s oregano, thyme, parsley, and sage.

Notes: Re the kohl rabi – you can peel the bulb and slice it and eat it fresh with a little salt or lime juice (I eat it plain). You can also cook the greens like you would kale. Re. the turnip – you can also peel the bulb and eat it raw. Both bulbs can also be sautéed and added to a dish in place of mushrooms or water chestnuts. They’re sweeter cooked but are good raw as well!

June 17 & 20, 2009

2009-10-24T13:53:00.001-07:00

BUG INFO – Watch out for aphids on the green mustard and dill. Please soak in salt water prior to using if you want to remove them. Also, there might be a cabbage worm or two in the kale/collards. I’m not pre-soaking this yet but if you see some poop, there’s probably a bug in there.

Your Pre-Packaged Box this week includes:
• Kale – about 1 ½ lbs – tied with white yarn.
• Collards – about 1 lb – tied with red yarn
• Lettuce – 1 lb, bagged
• Spinach – none – tilled under and planted corn in its place
• Swiss Chard - bagged
• Green Onions – 2 - 3
• Kohl Rabi – 1, purple
• A handful of radishes (French Breakfast and Cherry Belle – this is the last of them until fall)
• Sugar Snap peas – a small baggie
• Chinese Cabbage – tied with green yarn
• Salad mix – small baggie
• Various blooms – small baggie

Optional Items – Please take:
• Mustard Greens
• A small bouquet of mixed flowers
• Some parsley
• A handful or two of basil
• A sprig of dill
• Optional herbs – sage, thyme, oregano
• A turnip or two

June 24 & 27, 2009

2009-10-24T13:52:00.000-07:00

BUG INFO – Watch out for aphids on the green mustard and dill. Please soak in salt water prior to using if you want to remove them. Also, there might be a cabbage worm or two in the kale/collards. I’m not pre-soaking this yet but if you see some poop, there’s probably a bug in there.

Your Pre-Packaged Box this week includes:
• Kale – about 1 ½ lbs – tied with blue rubber band.
• Collards – about 1 lb – tied with red rubber band
• Lettuce – 1 lb, bagged
• Spinach – none – tilled under and planted corn in its place
• Swiss Chard – green rubber band
• Green Onions – 2 - 3
• Kohl Rabi – 1, purple or green
• Sugar Snap peas – a small baggie
• Shelling peas – a small baggie (crack in half and eat the peas. The shells are tough and we don’t eat them.)
• 2 Beets
• 2-4 Rutabaga – these are longer than turnips and have a really gnarly root. Also, the flesh of rutabaga is more yellow than turnip.
• 2-3 turnips (these have more purple on top, are rounder, and have a smaller root than the rutabaga. Very white flesh compared to rutabaga)

Optional Items – Please take:
• Chinese Cabbage – in a box on the ground – take a large bunch
• Mustard Greens
• A handful or two of basil
• A sprig of dill
• Optional herbs – sage, thyme, oregano, mint

July 1 & 4, 2009

2009-10-24T13:51:00.000-07:00

Your Pre-Packaged Box this week includes:
• Kale – about 1 ½ lbs – tied with green rubber band.
• Collards – about 1 lb – tied with red rubber band
• Lettuce – bagged
• Swiss Chard – yellow rubber band
• Green Onions – 3 - 4
• Kohl Rabi – 1, purple
• Sugar Snap peas – a small baggie
• Shelling peas – a large baggie (crack in half and eat the peas. The shells are tough and we don’t eat them.)
• 2 Beets
• A few rutabaga – these are longer than turnips and have a really gnarly root. Also, the flesh of rutabaga is more yellow than turnip.
• A few turnips (these have more purple on top, are rounder, and have a smaller root than the rutabaga. Very white flesh compared to rutabaga)
• A baggie of basil
• A few small carrots – they’re small but will add a bit of color to your salad
• You might have broccoli in your box

Optional Items – Please take:
• Optional herbs – sage, thyme, oregano, mint & dill

July 8 & 11, 2009

2009-10-24T13:50:00.001-07:00

BUG INFO – There are more cabbage bugs on the collards and might be a few in the broccoli heads and kale. You might want to soak in salt water if this bothers you. FYI.

Your Pre-Packaged Box this week includes:
• Kale – about 1 1/2 lbs – tied with green rubber band.
• Collards – about 1 1/4 lbs – tied with red rubber band
• Lettuce – bagged
• Swiss Chard – yellow rubber band
• Green Onions – 4
• Sugar Snap peas – a small baggie
• Shelling peas – a large baggie (crack in half and eat the peas. The shells are tough and we don’t eat them.)
• 3 - 4 Beets
• A few rutabaga – these are longer than turnips and have a really gnarly root. Also, the flesh of rutabaga is more yellow than turnip.
• A few turnips (these have more purple on top, are rounder, and have a smaller root than the rutabaga. Very white flesh compared to rutabaga)
• A baggie of basil
• 4 – 5 small carrots – they’re small but sweet. I grate them into my salads to help them go further or just slice them and serve raw
• A small head of broccoli
• One bulb of fennel
• A red onion

Optional Items – Please take:
• Optional herbs – sage, thyme, oregano, mint, dill & green coriander
• A couple of jalapenos
• Don’t miss the Arugula blooms – eat the buds and the flowers. They’re nutty. You can add to salads or eat as a snack.
• A few rhubarb (4 – 5) stalks

July 15 & 18, 2009

2009-10-24T13:48:00.000-07:00

BUG INFO – There are more cabbage bugs on the collards and might be a few in the broccoli heads and kale. You might want to soak in salt water if this bothers you. FYI.

Your Pre-Packaged Box this week includes:
• Kale – about 1 lb – tied with green rubber band.
• Collards – about 1 lb – tied with red rubber band
• Swiss Chard – yellow rubber band
• Red onions – about 4
• Sugar Snap peas – a bag
• 3 - 4 Beets
• A few rutabaga – these are longer than turnips and have a really gnarly root. Also, the flesh of rutabaga is more yellow than turnip.
• A few turnips (these have more purple on top, are rounder, and have a smaller root than the rutabaga. Very white flesh compared to rutabaga)
• A small bunch of carrots – these include thinnings, or baby carrots
• 1 or 2 green peppers. I took these off the plant to help the plants grow so they’re not completely developed in terms of flavor. Let me know what you think of the taste

Optional Items – Please take:
• Lettuce – I’m going to pull this in the next few days – it’s getting bitter
• Arugula
• Extra beet greens
• Mustard
• Rutabaga greens – vegetable stock?
• Turnip greens – vegetable stock?
• Optional herbs – sage, thyme, oregano, mint, dill, rosemary, basil
• A couple of jalapenos or a cayenne pepper

July 29 & August 1, 2009

2009-10-24T13:47:00.000-07:00

BUG INFO – There aren’t too many bugs on – check the carrots for black spots at the top & cut out if they’re there. Also, there might be some dead flea beetles in the kale/collards – I sprayed with Pyrethrin 2 days ago.

NOTE: Please ignore the labels on the baggies. You should check inside to see what’s in the bag.

Your Pre-Packaged Box this week includes:
• Kale – about ¾ lb – tied with green rubber band.
• Collards – about 1/3 lb – tied with red rubber band
• One or 2 cooking onions
• A small bunch of green onions
• A nice bunch of medium sized carrots – try sautéing these in oil with some salt & a little water to steam them.
• 2 or 3 sweet peppers (not bagged) – may include a green, sweet banana and/or gypsy pepper
• A bag of spicy peppers which may include: jalapeno, pablano (large green spicy pepper), cayenne (skinny red pepper), or mole (longer thin greenish-purple pepper – about 8” long)
• A little over a pound of green and yellow wax beans (in bag)
• A baggie of basil
• 6 or 7 summer squash (cozelle (green), crook neck (yellow) and early prolific (yellow))
• About 6 cucumbers
• 1 or 2 tomatoes – Either Brandywine (darker), Early Girl, San Marzano (roma), or Delicious
• A small bag of salad greens which includes lettuce, Arugula and beet thinnings

Optional/extra Items – Please take:
• Optional herbs – sage, thyme, oregano, mint, dill, lavender
• Snap peas
• A baseball bat (large squash)
• Extra summer squash
• A bouquet of flowers – calendula, snap dragons, zinnias or sunflowers
• There are 4 Little Finger egg plants and 2 Okra – take them if you’d like.

August 5 & 8, 2009

2009-10-24T13:45:00.000-07:00

BUG INFO – There aren’t too many bugs on – check the carrots for black spots at the top & cut out if they’re there. Also, there might be some dead flea beetles in the kale/collards – I sprayed with Pyrethrin a few days ago.

NOTE: Please ignore the labels on the baggies. You should check inside to see what’s in the bag.

Your Pre-Packaged Box this week includes:
• Kale – about 1 lb – tied with green rubber band.
• Collards – None for today
• One or 2 cooking onions
• A nice bunch of green onions
• A bunch of small carrots – try sautéing these in oil with some salt & a little water to steam them.
• A pound of swiss chard
• A little over a pound of green and yellow wax beans (in bag)
• A baggie of basil
• 6 -8 summer squash (cozelle (green), crook neck (yellow) and early prolific (yellow))
• About 6 cucumbers
• 1 or 2 tomatoes – Either Brandywine (darker), Early Girl, San Marzano (smaller roma), Amish Paste (large roma) or Delicious
• A bag of salad greens which includes lettuce, Arugula and beet thinnings. It’s heavy on the Arugula today.

Optional/extra Items – Please take:
• 2 or 3 sweet peppers (not bagged) – may include a green, sweet banana and/or gypsy pepper
• Some spicy peppers which may include: jalapeno, pablano (large green spicy pepper), cayenne (skinny red pepper), or mole (longer thin greenish-purple pepper – about 8” long)
• Optional herbs – sage, thyme, oregano, mint, dill, lavender
• Snap peas
• A baseball bat (large squash)
• Extra summer squash
• A bouquet of flowers – calendula, snap dragons, zinnias or sunflowers
• Possibly Little Finger Eggplant or a few Okra

August 12 & 15, 2009

2009-10-24T13:44:00.000-07:00

BUG INFO – Not much to speak of, here.

NOTE: Please ignore the labels on the baggies. You should check inside to see what’s in the bag.

Your Pre-Packaged Box this week includes:
• Kale – about ¾ lb – tied with red rubber band or Collards (yellow rubber band)
• A bunch of medium-sized carrots – try sautéing these in oil with some salt & a little water to steam them.
• 3 or 4 sweet peppers (not bagged) – may include a green, sweet banana and/or gypsy pepper
• A bunch of swiss chard – blue rubber band
• ½ head of cabbage (I split these as they’re the only ones we have right now)
• A small bag of Broccoli
• About 1 ¼ pounds of green and yellow wax beans (in bag)
• 6 or 7 summer squash (cozelle (green), crook neck (yellow) and early prolific (yellow))
• About 6 cucumbers
• A bag of salad greens which includes a few types of lettuce and Arugula
• Eggplant

Optional/extra Items – Please take:
• Optional herbs – sage, thyme, oregano, mint, dill, lavender
• Basil
• Tomatoes – take 2 slicers and 4 romas - Either Brandywine (darker), Early Girl, San Marzano (roma), or Delicious
• Spicy peppers which may include: jalapeno, pablano (large green spicy pepper), cayenne (skinny red pepper), or mole (longer thin greenish-purple pepper – about 8” long)
• A baseball bat (large squash)
• Peas
• Extra summer squash
• A bouquet of flowers – calendula, snap dragons, zinnias or sunflowers
• Okra – take them if you’d like.

August 19 & 22, 2009

2009-10-24T13:43:00.002-07:00

BUG INFO – Not much to speak of, here.

NOTE: Please ignore the labels on the baggies. You should check inside to see what’s in the bag.

Your Pre-Packaged Box this week includes:
• Kale – None this week – giving the plants, and members, a break
• A bunch of medium-sized carrots – try sautéing these in oil with some salt & a little water to steam them.
• 4 – 8 sweet peppers (not bagged) – may include a green, sweet banana and/or gypsy pepper
• A double amount of swiss chard
• A small bag of Broccoli
• About 1 ¼ pounds of green and yellow wax beans (in bag)
• 6 or 7 summer squash (cozelle (green), crook neck (yellow) and early prolific (yellow))
• One cucumber
• A bag of salad greens which includes a few types of lettuce and Arugula
• Eggplant – 1 – 4, depending on size
• About 6 or so okra
• Two cooking onions

Optional/extra Items – Please take:
• Optional herbs – sage, thyme, oregano, mint, dill, lavender
• Basil
• Tomatoes – check the table to see how many to take - Either Brandywine (darker), Early Girl, San Marzano (roma), Amish Paste (roma) or Delicious
• Spicy peppers which may include: jalapeno, pablano (large green spicy pepper), cayenne (skinny red pepper), or mole (longer thin greenish-purple pepper – about 8” long)
• A baseball bat (large squash)
• Extra summer squash
• A bouquet of flowers – calendula, snap dragons, zinnias or sunflowers
• A melon (or ½, depending on what’s there)

August 26 & 29, 2009

2009-10-24T13:43:00.001-07:00

BUG INFO – Watch for bores in the turnips/root veggies (small white worms). Cut them out along with any brown spots.
NOTE: Please ignore the labels on the baggies. You should check inside to see what’s in the bag.

Your Pre-Packaged Box this week includes:
• Onions – I’m dividing up the onion stash. So, you won’t be receiving weekly onions from here on (maybe a few in the holiday box). Keep these in a cool dark place. If you want to store a large quantity of onions for a long time (months), put them in a nylon and tie a knot between each onion and hang them in a dark closet.
• Yukon Gold potatoes – about 2 pounds. This is all of this variety. As the others mature, we’ll harvest those.
• 3 summer turnips – Hakurei – This is what Johnny’s Seeds says about these turnips. The mild flavor of the roots and greens lends a nice touch to summer soups, salads and steamed or sautéed vegetables. Best when under 2” in diameter.
• 3 – 4 beets – these are Detroit Red and are thinnings from the west beet patch.
• 5 – 6 heads of garlic. This is Inchelium Red and is the only variety of the 3 that grew. It’s small but tasty. It needs to continue drying so that it doesn’t mold. I have Saturday’s share hanging in a closet from a hanger.
• A nice bunch of carrots – I’m now removing the tops – let me know if you’d like some in your box one week or if you’d like them on the table. I’m composting them now.
• 4 – 8 sweet peppers (not bagged) – may include a green, sweet banana and/or gypsy pepper
• A double amount of swiss chard
• Between 1 & 2 pounds of green and yellow wax beans (in bag)
• 6 to 8 summer squash – we suggest using these in place of cucumbers. The small ones are good sliced with salt or in a fresh salad
• A bag of salad greens which includes a few types of lettuce and Arugula
• Eggplant – a lot (maybe up to 8 small)
• About 6 or so okra

Optional/extra Items – Please take:
• Optional herbs – sage, thyme, oregano, rosemary
• Basil
• Tomatoes – check the table to see how many to take - Either Brandywine (darker), Early Girl, San Marzano (roma), Amish Paste (roma) or Delicious
• Spicy peppers which may include: jalapeno, pablano (large green spicy pepper), cayenne (skinny red pepper), or mole (longer thin greenish-purple pepper – about 8” long)
• A baseball bat (large squash) /Extra summer squash
• A bouquet of flowers – calendula, snap dragons, zinnias or sunflowers
• A melon – either a cantaloupe or a watermelon, depending on what’s there

September 2 & 5, 2009

2009-10-24T13:41:00.000-07:00

BUG INFO – Watch for bores in the turnips/root veggies (small white worms). Cut them out along with any brown spots.
Please wash the tomatoes and basil. The tomatoes were sprayed with copper a couple of days ago. The basil wasn’t sprayed but may have some overspray on it.
The broccoli might have cabbage worms. Soak in salt water.

Your Pre-Packaged Box this week includes:
• 3 beets – these are Detroit Red and are thinnings from the west beet patch.
• A nice bunch of carrots – I’m now removing the tops – let me know if you’d like some in your box one week or if you’d like them on the table. I’m composting them now.
• 3 – 6 sweet peppers (not bagged) – may include a green, sweet banana and/or gypsy pepper
• A bunch of swiss chard
• A bunch of kale
• 4 - 5 or so summer squash – we suggest using these in place of cucumbers. The small ones are good sliced with salt or in a fresh salad
• A bag of salad greens which includes a few types of lettuce and Arugula
• Eggplant
• Broccoli
• 1 Kohl Rabi

Optional/extra Items – Please take:
• Optional herbs – sage, thyme, oregano, rosemary
• About 4 or 5 okra
• 3 or 4summer turnips – Hakurei – This is what Johnny’s Seeds says about these turnips. The mild flavor of the roots and greens lends a nice touch to summer soups, salads and steamed or sautéed vegetables. Best when under 2” in diameter.
• Peas
• Tomatillos
• Basil
• Green tomatoes
• Tomatoes – check the table to see how many to take - Either Brandywine (darker), Early Girl, San Marzano (roma), Amish Paste (roma) or Delicious
• Spicy peppers which may include: jalapeno, pablano (large green spicy pepper), cayenne (skinny red pepper), or mole (longer thin greenish-purple pepper – about 8” long)
• A baseball bat (large squash) /Extra summer squash
• A melon – either a cantaloupe or a watermelon, depending on what’s there
• I didn’t have time to pick flowers – please feel free to go out and cut your own!

September 9 & 12, 2009

2009-10-24T13:39:00.000-07:00

Please remove the potatoes from the plastic bags this evening. They won’t keep well in plastic.

BUG INFO – Watch for bores in the turnips/root veggies (small white worms). Cut them out along with any brown spots.
Please wash the tomatoes and basil. The tomatoes were sprayed with copper about a week ago. The basil wasn’t sprayed but may have some overspray on it.
The broccoli might have cabbage worms. Soak in salt water.

Your Pre-Packaged Box this week includes:
• A nice bunch of carrots – I’m now removing the tops – let me know if you’d like some in your box one week or if you’d like them on the table. I’m composting them now.
• 2 - 4 sweet peppers (not bagged) – may include a green, sweet banana and/or gypsy pepper
• A bunch of swiss chard
• A bunch of collards
• 2 summer squash – we suggest using these in place of cucumbers. The small ones are good sliced with salt or in a fresh salad
• A bag of salad greens which includes a few types of lettuce
• A bag of Arugula and mesclun salad mix
• About 4 ½ pounds of potatoes. This is a mix of Kennebek (white), Sangre (red skinned), Fingerling (longer, red skinned), and Adirondack Blue (blue).
• 3 to 4 turnips
• 3 to 4 beets
• A baggie of sugar snap peas
• 1 kohl rabi

Optional/extra Items – Please take:
• Optional herbs – sage, thyme, oregano, rosemary
• Eggplant
• About 1 pound of green beans. These got a bit large – they didn’t let me know they decided to start growing again – they’re OK though.
• Basil
• Tomatoes – check the table to see how many to take - Either Brandywine (darker), Early Girl, San Marzano (roma), Amish Paste (roma) or Delicious
• Spicy peppers which may include: jalapeno, pablano (large green spicy pepper), cayenne (skinny red pepper), or mole (longer thin greenish-purple pepper – about 8” long). If you want to pick more spicy peppers, feel free to do so.
• Extra summer squash
• A melon – either a cantaloupe or a watermelon, depending on what’s there
• Today is mix and match flower day – help yourself to 8 or so stems of flowers.

September 16 & 19, 2009

2009-10-24T13:37:00.001-07:00

Pick-Up Information – Sept 16 & 19

Please remove the potatoes from the plastic bags this evening. They won’t keep well in plastic.

BUG INFO – Watch for bores in the turnips/root veggies (small white worms). Cut them out along with any brown spots.
Please wash the tomatoes. I spread ashes on the west garden tomatoes to deter the slugs.
I wouldn’t compost the tomatoes or the kale due to possible fungi issues.

Your Pre-Packaged Box this week includes:
• A bunch of carrots – I’m now removing the tops – let me know if you’d like some in your box one week or if you’d like them on the table. I’m composting them now.
• 2 - 4 sweet peppers (not bagged) – may include a green, sweet banana and/or gypsy pepper
• A bunch of swiss chard
• 2 - 3 summer squash – we suggest using these in place of cucumbers. The small ones are good sliced with salt or in a fresh salad
• A bunch of salad greens which includes a few types of lettuce - banded
• A bunch of Arugula and mesclun salad mix - banded
• About 4 ½ pounds of potatoes. These are Kennebek (white) and some are huge.
• 3 to 4 turnips
• 3 to 4 beets
• A baggie of sugar snap peas
• Eggplant
• 1 kohl rabi

Optional/extra Items – Please take:
• 1 squash (blue ballet) – this is a winter squash and should keep for a few months in a dry, dark location
• Optional herbs – sage, thyme, oregano, rosemary, chocolate mint, chives
• About 1 pound of green beans. These got a bit large – they didn’t let me know they decided to start growing again – they’re OK though.
• Basil
• A bunch of kale
• Tomatoes – check the table to see how many to take - Either Brandywine (darker), Early Girl, San Marzano (roma), Amish Paste (roma) or Delicious
• Spicy peppers which may include: jalapeno, pablano (large green spicy pepper), cayenne (skinny red pepper), or mole (longer thin greenish-purple pepper – about 8” long). If you want to pick more spicy peppers, feel free to do so.
• Extra summer squash
• A melon – either a cantaloupe or a watermelon, depending on what’s there
• Please feel free to pick your own flowers today if there aren’t any out.

September 23 & 26, 2009

2009-10-24T13:34:00.000-07:00

BUG INFO – There might be some bores in the turnips/root veggies (small white worms). Cut them out along with any brown spots.

I wouldn’t compost the tomatoes or the kale due to possible fungi issues.

Your Pre-Packaged Box this week includes:
• A bunch of carrots – I’m now removing the tops – let me know if you’d like some in your box one week or if you’d like them on the table. I’m composting them now.
• 2 - 4 sweet peppers (not bagged) – 2 bell peppers and a few banana peppers and possibly a gypsy pepper.
• A bunch of kale
• 2 - 3 summer squash – we suggest using these in place of cucumbers. The small ones are good sliced with salt or in a fresh salad
• A bunch of salad greens which includes a few types of lettuce - banded
• A bunch of Arugula and mesclun salad mix - banded
• 3 to 4 turnips
• 2 beets
• A bag of sugar snap peas. Some are big. Just shell those and eat the pea.
• 1 kohl rabi
• Broccoli – these are side shoots. The leaves are tasty as well.

Optional/extra Items – Please take:
• 1 pie pumpkin. You can cook this and freeze it in 1 – 2 cup portions. Then, when you go to make pie, you’ll have your pumpkin. Or make pumpkin soup or pureed pumpkin.
• There are gourds on the table. The huge ones are a cross between a summer squash and acorn squash. The seeds are good but flesh is kind of bland. They’re a nice decoration.
• Eggplant
• Okra
• Optional herbs – sage, thyme, oregano, rosemary, chocolate mint, chives
• Feel free to pick some green beans
• Basil
• A bunch of collards
• Tomatoes – check the table to see how many to take - Either Brandywine (darker), Early Girl, San Marzano (roma), Amish Paste (roma) or Delicious
• Spicy peppers which may include: jalapeno, pablano (large green spicy pepper), cayenne (skinny red pepper), or mole (longer thin greenish-purple pepper – about 8” long). If you want to pick more spicy peppers, feel free to do so. There are now some thai peppers on the table!
• Extra summer squash
• A water melon, if available
• Please feel free to pick your own flowers today if there aren’t any out.

September 30 & October 3, 2009

2009-10-24T13:32:00.000-07:00

Pick-Up Information – Sept. 30 & Oct. 3

BUG INFO – Not many.

I wouldn’t compost the tomatoes or the kale due to possible fungi issues.

I left the tops on everything today – you might want to use these to make soup stock.

Your Pre-Packaged Box this week includes:
• A bunch of carrots
• 2 – 4 sweet peppers (not bagged) – 2 bell peppers and a few banana peppers and possibly a gypsy pepper.
• A bunch of collards
• 2 summer squash – probably the last of the season
• A bunch of salad greens - banded
• A bunch of Arugula - banded
• 3 to 4 turnips
• 2 -3 beets
• A bag of sugar snap peas. Some are big. Just shell those and eat the pea.
• 1 kohl rabi
• Broccoli – these are side shoots. The leaves are tasty as well.
• A delicata squash – these are small, oval squash with green and white stripes. Last week I said they might be just decorative but we cooked one and they’re pretty tasty. We baked it. The skin is very hard so be careful when you’re slicing it in half.
• A blue ballet squash – small bluish turban-shaped squash
• A basil plant – pesto time – it’s a bit wilted but it might plump up again if you cut the stems and soak in water or take the leaves off and soak in water before use. If you’re using for cooking, it won’t matter.
• 1 eggplant – maybe the last of the season
• 2 cooking onions. I just picked these yesterday so they still need to dry a bit. Just set them apart from other things in a dark, cool area and they’ll dry out. Let the ends dry up and fall off, don’t pull them off. Or, use them right away .

Optional/extra Items – Please take:
• There are gourds on the table. The huge ones are a cross between a summer squash and acorn squash. The seeds are good but flesh is kind of bland. They’re a nice decoration.
• Optional herbs – sage, thyme, oregano, chives
• Shelling peas – take a handful
• Feel free to pick some green beans
• Tomatoes – help yourself to about 8 – 10 romas, and 4 – 8 slicers.
• Spicy peppers which may include: jalapeno, pablano (large green spicy pepper), cayenne (skinny red pepper), or mole (longer thin greenish-purple pepper – about 8” long). If you want to pick more spicy peppers, feel free to do so. There might be some thai peppers on the table!
• Take the flowers that are there or go out and pick your own.

2009-10-24T13:29:00.000-07:00

Pick-Up Information –Oct. 7 & 10 – Our last until the Holiday Box – Thanks for being a part of our Farm!

BUG INFO – Watch for a bug in the cabbage.

I wouldn’t compost the tomatoes or the kale due to possible fungi issues.

I left the tops on everything today – you might want to use these to make soup stock.

Your Pre-Packaged Box this week includes:
• A bunch of carrots
• 2 – 4 sweet peppers (not bagged) – 2 bell peppers and a few banana peppers and possibly a gypsy pepper.
• A bunch of chard
• A head of cabbage
• A bunch of salad greens - banded
• A bunch of Arugula - banded
• 3 to 4 turnips
• 4 - 5 beets
• A bag of sugar snap peas. Some are big. Just shell those and eat the pea.
• 1 kohl rabi
• Broccoli – these are side shoots. The leaves are tasty as well.
• 2 cooking onions. I just picked these yesterday so they still need to dry a bit. Just set them apart from other things in a dark, cool area and they’ll dry out. Let the ends dry up and fall off, don’t pull them off. Or, use them right away .
• 6 fingerling potatoes

Optional/extra Items – Please take:
• There are gourds on the table. The huge ones are a cross between a summer squash and acorn squash. The seeds are good but flesh is kind of bland. They’re a nice decoration.
• A pumpkin
• Optional herbs – sage, thyme, oregano, rosemary, fennel
• Basil
• Shelling peas – take a handful
• Green Beans – they’re kind of big but you could use them for soup
• Tomatoes – help yourself to about 8 – 10 romas
• Spicy peppers which may include: jalapeno, pablano (large green spicy pepper), cayenne (skinny red pepper), or mole (longer thin greenish-purple pepper – about 8” long). If you want to pick more spicy peppers, feel free to do so. There might be some thai peppers on the table!
• The flowers are about done but you are welcome to take what you can find

October 23, 2009 - Week 1 Extended Season

2009-10-24T13:17:00.000-07:00

Pick-Up Information –Oct. 23 – Extended Season

BUG INFO – There might be a cabbage worm or two on the broccoli and possibly a borer in a turnip (small white worm). You can soak the broccoli in salt water and just inspect the turnips and cut around any tunnel. Also – I have seen slugs in the lettuce.

I wouldn’t compost the kale due to possible fungi issues.

I again left the tops on everything today – you might want to use these to make soup stock.

Your Pre-Packaged Box this week includes:

A bunch of carrots
A large batch of sweet peppers (not bagged) – They’ve been in the garage for a few weeks so some are a little softer than just-picked. But, they’re really good sautéed – try them with a little onion on a brat!
A bunch of kale
A bunch of salad greens - banded
A bunch of spicy salad mix (Arugula, spinach, etc.) - banded
4 or so turnips – eat fresh or make a mash with salt and pepper
4 beets – the greens are great sautéed.
1 kohl rabi – if these are stringy inside, they’re not very good – they should have more of an apple-like texture – not as sweet as an apple but sweeter than a turnip. Eat fresh with a little salt and maybe a little lime juice (same with the turnip)
Broccoli – these are side shoots. The leaves are tasty as well. Broccoli after the frost – it just doesn’t get any better
2 or 3 cooking onions. I just picked these yesterday so they still need to dry a bit. Just set them apart from other things in a dark, cool area and they’ll dry out. Let the ends dry up and fall off, don’t pull them off. Or, use them right away J.
A pie pumpkin – you can eat this like squash or make soup with it also – it’s not strictly for pies
A small baggie of Brussels sprouts
About 20 roma tomatoes. These aren’t perfect but they’re still tasty and are great for sauce. Just throw them in boiling water and when the first one splits, take them all out, throw them in cold water, slip the skins off then cut off any additional bad spots and use for cooking. Or, cut off the bad spots and use fresh.
A bag of tomatillos. These are great for green fresh salsa or salsa verde (spicy and good with pork). I take off the husks, boil for 10 minutes then blend in a blender and use in the recipe. They’re a bit like a cross between a tomato and a lime. Good combined with the serrano peppers.
A few radishes

Optional/extra Items – Please take:

Optional herbs – sage, thyme, oregano, cilantro, mint
Spicy peppers which may include: jalapeno, pablano (large green spicy pepper), cayenne (skinny red pepper), mole (longer thin greenish-purple pepper – about 8” long), and serrano.

Suggestion: In terms of fragility, the tomatoes won’t keep for very long. If you keep your squash (and pumpkins) in a cool, dry, dark place (like the garage if it doesn’t freeze) or your root cellar, they should keep for a few months (same with potatoes, onions, etc., if you have them). The peppers and tomatillos should keep well in the crisper of the fridge (a week?). If you take the tops off the carrots, turnips, beets and kohl rabi and seal in an airtight container, these will keep for weeks if not months in the fridge.