tag:blogger.com,1999:blog-68850609324850579792024-03-05T11:40:16.350-08:00Fair Share Farm NewsThe on-going happenings at Fair Share Farmfarmer rebeccahttp://www.blogger.com/profile/15765670375667441470noreply@blogger.comBlogger735125tag:blogger.com,1999:blog-6885060932485057979.post-46576585386475573462020-12-17T07:37:00.000-08:002020-12-17T07:37:15.656-08:00Winter Festival at the Brookside Market this Saturday<p> </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjg6nIrUv2GsYPmFiEVC0ip5S5d-T4PC4xzggLgf9z5zSxCjAFch-ed7xdwuAn30GkmXpQDTa4QLL_3vI0zLsVe7k5H4p4r69-2FVfiib6IpF1GEAYPa1WuijemFvqukX_WuLXG2C4Lksgz/" style="margin-left: 1em; margin-right: 1em;"><img alt="" data-original-height="594" data-original-width="594" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjg6nIrUv2GsYPmFiEVC0ip5S5d-T4PC4xzggLgf9z5zSxCjAFch-ed7xdwuAn30GkmXpQDTa4QLL_3vI0zLsVe7k5H4p4r69-2FVfiib6IpF1GEAYPa1WuijemFvqukX_WuLXG2C4Lksgz/w400-h400/image.png" width="400" /></a></div><p></p><p class="MsoNormal">Season’s Greetings, Fair Sharers!<o:p></o:p></p><div class="separator" style="clear: both; text-align: center;">
<p class="MsoNormal" style="text-align: left;">Tom and I hope that this message finds you well. The farm crew is staying healthy while
preparing for this Saturday’s Holiday Market. </p>
<p class="MsoNormal" style="text-align: left;">We hope to see many of you there! It will be a festive and safe spot to stock
up for you winter meals and holiday celebrations. The work that each
producer puts into this event is substantial -somehow bringing a bounty of
fresh produce, free range and natural meats, plus an array of preserved and
artisanal products including vegan spreads, sprouts, coffee, vegetable
juices, artisan crafts, soaps and skin care products. For all the details on vendors: <a href="https://www.brooksidefarmersmarket.com">https://www.brooksidefarmersmarket.com</a><o:p></o:p></p>
<p class="MsoNormal" style="text-align: left;">We will be bringing a limited supply of spinach, sprouting
broccoli and eggs, along with our ferments and ferment juice. We are sorry that
there will be no bulk list this week, as our current on-line ordering system is
about to be replaced with a yet to be determined new one for 2021. You can
pre-order ferments in jars and bulk however, through our Square store at
<a href="http://fairsharefarm.square.site">fairsharefarm.square.site</a>. With health and wellness in the forefront of
everyone’s mind, consider giving the gift of a healthy microbiome this holiday
season! <o:p></o:p></p>
<p class="MsoNormal" style="text-align: left;">Whatever your holiday celebrations are this strange and
socially-distanced year, we wish you joy and wellness. Here’s hoping for a better and brighter 2021. </p><p class="MsoNormal" style="text-align: left;">See you Saturday!<o:p></o:p></p>
<p class="MsoNormal" style="text-align: left;">Rebecca and Tom</p><p class="MsoNormal" style="text-align: left;"><br /></p></div>tom the farmerhttp://www.blogger.com/profile/05466876463049917478noreply@blogger.com1tag:blogger.com,1999:blog-6885060932485057979.post-68743004034650841252020-11-10T17:54:00.001-08:002020-11-10T17:54:31.320-08:00In the Share: Week 16<p><i>In the Share: </i></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgsxrpiOkNyDNeMjusl4LslzCvhQ2wvP3aewW8pu1sPncboenbUVo_s0-1fnM24Yg0WHGsHdy-dsm_FVh4Ak9gg6TLBPzQRM0JPWjNUwhCoOB2kakHtYbnIk5tccNv8DAWm9cXJFA0-2_-b/s1024/IMG_0239.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="768" data-original-width="1024" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgsxrpiOkNyDNeMjusl4LslzCvhQ2wvP3aewW8pu1sPncboenbUVo_s0-1fnM24Yg0WHGsHdy-dsm_FVh4Ak9gg6TLBPzQRM0JPWjNUwhCoOB2kakHtYbnIk5tccNv8DAWm9cXJFA0-2_-b/w400-h300/IMG_0239.JPG" width="400" /></a></div><p>CELERY: A new crop for us! Our farmer friend Liz grows some spectacular celery and we decided to try to follow her lead. Celery’s long growing season means we start it in the green house in the summer, and plant it in the high tunnel in September so we can harvest it in November. It is doing great so far! We are cutting the outside stalks from the plant so that it will continue to grow. Eat it while it’s fresh for a crunchy treat. Let us know what you think. </p><p>SPINACH: Big, dark green leaves! </p><p>LETTUCE: Butterhead and red leaf varieties. </p><p>SALAD TURNIPS: While you can cook these turnips, these babies are great just raw and naked. </p><p>WATERMELON RADISHES: A beautiful storage radish with a pink interior. They will store for a couple months or more in a crisper, so you can save it for when you want an especially colorful dish. </p><p>SPROUTING BROCCOLI: Chop and cook with some spinach, garlic and oil, and you have a delicious and savory dish. </p><p>GARLIC: We dug these heads in July, cured them in the barn, and have been storing them in the cooler to keep their freshness. Enjoy. </p><p>PEA SHOOTS: Straight out of the cover crops, these shoots are sweet and fresh. The leaves are tender, while the stems are a bit tougher and are best chopped. Enjoy the same meal that we feed our soil! Can you spy the pea shoots?</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMitgF3VEpOT8mizWo3B9Sh0i-OO97N1Cx1eveFY8v5dVCjswjkC9WHKOTpl8WRi3Q2QQeeEcgp4Ma-ozkkZK_TSRBgP2nhTG5eFi4ffkurNTFTUnw8NGB0j7TbB7XfCEBEY0Frz-0ASCy/s1024/IMG_0225.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1024" data-original-width="768" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMitgF3VEpOT8mizWo3B9Sh0i-OO97N1Cx1eveFY8v5dVCjswjkC9WHKOTpl8WRi3Q2QQeeEcgp4Ma-ozkkZK_TSRBgP2nhTG5eFi4ffkurNTFTUnw8NGB0j7TbB7XfCEBEY0Frz-0ASCy/w300-h400/IMG_0225.JPG" width="300" /></a></div><br /><p><i>Farm report: </i></p><p>The last week of the CSA season is here! We hope you all enjoyed your shares this season. The farm thrived in the midst of a pandemic, thanks to the support from you!! THANK YOU!! </p><p>In a year like no other, the farm pivoted from a participatory CSA model to one that relied on a small crew of trained staff to deliver on our promise to feed the community. Since March, we have been big on social distancing and safety protocols to the point where perhaps some CSA members thought we were being overly cautious. But in the end we got through the entire season with no exposure to the virus on the farm. PHEW!! </p><p>Of course, the virus remains a threat and we are determined to stay vigilant through the coming winter. What is in store for next season is yet to be determined. As usual for us winter is a time for reflection and tinkering with things, so no doubt you will be hearing from us in the not-too-distant future with more thoughts from us and a survey for the membership. </p><p>After a week off for Thanksgiving, the farm crew will return to a full cooler of cabbages and radishes to be chopped and fermented. The fermentation kitchen allows us to provide work for our crew year round, which is critical to keep trained staff. Live culture ferments feed our guts with healthy microbes and provide winter salads in a jar during the dark side of the calendar. We encourage you to ask for Fair Share Farm Ferments wherever you shop. </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPDm99dNosTX0u_qNuiuTirjguMy0aJJlvVxNr9eQVP1Uzj0365rTRtId12EKlNoVd0pN8KDSzS3pz1OyqAB-SNqHVA_-zSkRVzIj1JL0GRUrSKy4itbLRDvuYpuAM4mnAjVcMUVO7Bx1N/s2048/IMG_0203.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="2048" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPDm99dNosTX0u_qNuiuTirjguMy0aJJlvVxNr9eQVP1Uzj0365rTRtId12EKlNoVd0pN8KDSzS3pz1OyqAB-SNqHVA_-zSkRVzIj1JL0GRUrSKy4itbLRDvuYpuAM4mnAjVcMUVO7Bx1N/w400-h300/IMG_0203.JPG" width="400" /></a></div><div><br /></div><div>The last two weeks gave us great weather to wrap up the field work. On Election Day, the crew planted the first 20 chestnut trees on the farm. Our theme, "A New Hope". </div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUfZBpGJ90Lwar99_MPoLo7_NkXirEgLneHV8XweRqeuYC3_so1roRLl7J1RHLaGjjcIlGUAEyryfIrC76UuNk-hCtkwDkcitzzOYJXXXizlONbdNy7J5y4fb-wr5e5CnnqL1aKtQ6tGoF/s1024/IMG_0153.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="768" data-original-width="1024" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUfZBpGJ90Lwar99_MPoLo7_NkXirEgLneHV8XweRqeuYC3_so1roRLl7J1RHLaGjjcIlGUAEyryfIrC76UuNk-hCtkwDkcitzzOYJXXXizlONbdNy7J5y4fb-wr5e5CnnqL1aKtQ6tGoF/w400-h300/IMG_0153.JPG" width="400" /></a></div><br /><div>The trees are all enclosed in tubes made from recycled milk jugs to protect them from deer. The tree planting was the latest step in the project that we began last fall, using permaculture principles to manage water on the farm. In the Spring we built berms that allow water to slowly move through the farm instead of rushing down our sloping fields. The next step is to create an alley-cropping system where trees are planted along the berms for perennial food crops and eventually shade for grazing livestock. Chickens, for instance, descend from forest dwelling birds and prefer the shade. Here’s the latest drone shot showing the berms and you can see the tree tubes on the left.</div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3AdFXjQk3M9h3ZMXujgU31ZZ8YHDgijJXIUqe6n3CRKFPM66_5acZt7CRt18mV9OoI3NggUYOy84SxYMUs00Li8no9QM3EY7-B8PsL05zllYWNHalr2j5e9C37Qm1FVfY3BFplvjWrfLu/s1024/IMG_0197.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="576" data-original-width="1024" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3AdFXjQk3M9h3ZMXujgU31ZZ8YHDgijJXIUqe6n3CRKFPM66_5acZt7CRt18mV9OoI3NggUYOy84SxYMUs00Li8no9QM3EY7-B8PsL05zllYWNHalr2j5e9C37Qm1FVfY3BFplvjWrfLu/w640-h360/IMG_0197.JPG" width="640" /></a></div><div><br /></div>We are still working on the final layout and how many trees we will plant. We will keep you posted, of course. Until then, we wish you a safe and healthy Thanksgiving. We are very thankful for the land that sustains us and the community that supports us! THANK YOU!!tom the farmerhttp://www.blogger.com/profile/05466876463049917478noreply@blogger.com0tag:blogger.com,1999:blog-6885060932485057979.post-83517227976979389842020-10-27T19:14:00.007-07:002020-10-27T19:20:51.865-07:00In the Share: Week 15<p> <i>In the Share: </i></p><div><i><br /></i></div><div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgm_ApRxN4tcb2CuXrJfb5xS-h2IG9GDWeXHg2CTZsWlscMtbyNhwBtMShbt0dmN-HL31x9ljuC_EUvM8C2u2uyulRw7Lt3YARLAQGqQJFsO5_RfW8bUNqn6JqCx_BnSuzzRDSkYHPgb05C/s2048/gailan+leaves.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1243" data-original-width="2048" height="243" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgm_ApRxN4tcb2CuXrJfb5xS-h2IG9GDWeXHg2CTZsWlscMtbyNhwBtMShbt0dmN-HL31x9ljuC_EUvM8C2u2uyulRw7Lt3YARLAQGqQJFsO5_RfW8bUNqn6JqCx_BnSuzzRDSkYHPgb05C/w400-h243/gailan+leaves.JPG" width="400" /></a></div><br /><div>GREENS CHOICE: CHARD, BOK CHOI, TAT SOI OR KALE* CHOICE: An asterisk on the kale because what we are calling kale is actually the luscious leaves of the sprouting broccoli plants seen above growing luxuriantly in the high tunnel. For all the kale lovers out there, these leaves are just as delicious… perhaps even more tender and sweet. </div><div><br /></div><div> LEEK/BULB FENNEL: We harvested all the remaining fennel and leeks from the field before the snow and will distribute what we have to the shares this week. They are a great combination to flavor any dish. Add them to a soup or stew or roast. </div><div><br /></div><div>BUTTERHEAD LETTUCE: Straight out of the high tunnel, these heads are full, tender and buttery. We like to mix some yogurt, mayo, olive oil, vinegar and grated cheese to dress these beauties. Blue cheese is a favorite in our home. </div><div><br /></div><div>RED LEAF LETTUCE: Also out of the high tunnel, the red leaf is at its peak. </div><div><br /></div><div>SWEET POTATOES: This year’s crop was among our least productive ever, but we do have a mix of orange and white ones for the shares this week only. The skinny ones are perfect for this spiced sweet potato recipe from our 2012 blog <a href="https://fairsharenews.blogspot.com/2012/11/what-to-do-with-your-share-week-27.html " target="_blank">https://fairsharenews.blogspot.com/2012/11/what-to-do-with-your-share-week-27.html </a></div><div><br /></div><div>RADISHES: Crisp and clean, these red radishes are sweet and juicy. Slice them thin to add to a sandwich, or grate onto a salad. </div><div><br /></div><div>ENDIVE: A versatile green for a fresh salad, or to add to any cooked dish. </div><div><br /></div><div>LAST OF THE SUMMER FRUITS: We have some tomatoes, tomatillos, jalapenos and other harvest items that need a home and will be distributing them in the shares this week. Enjoy this final taste of summer. </div><div><br /></div><div><i>Farm report: </i></div><div><br /></div><div>A rollercoaster of weather it has been these past two weeks. We hit 85 degrees last Thursday before dipping into the upper 20s yesterday morning with snow falling. </div><div> </div><div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmbbllNhLECx33tyXwyRFSrX9FH2VtATwt1GRZusacLPHHxgVte4gTnrOLIFrTgpec2f5e43PD_e5ov7KagWLwbN_ONQksD67zjQyfcX0MMrOUCoqY-v59xoxGq_qNEKLwGNahdQw5HjXc/s1024/snow+on+cover+crops.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="768" data-original-width="1024" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmbbllNhLECx33tyXwyRFSrX9FH2VtATwt1GRZusacLPHHxgVte4gTnrOLIFrTgpec2f5e43PD_e5ov7KagWLwbN_ONQksD67zjQyfcX0MMrOUCoqY-v59xoxGq_qNEKLwGNahdQw5HjXc/w400-h300/snow+on+cover+crops.JPG" width="400" /></a></div><br /></div><div>Thanks to the hard work of our awesome crew, we were prepared and were able to enjoy the snowy morning and doing a bit of "farming the desk". The high tunnel crops were warm and cozy with their rebuilt side wall, the last of the field crops tucked a full cooler, a big load of well-rotted hay delivered for mulching, and our first fire of the season in our woodstove. </div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvZcfFQ-452rJGq5maEMrfwDlFGxSiinNXIe6cwd1hNJ6mnl1LYjvd3gNkKCYcF0u4PejSdXnSAD4UyTyWxcgYRV6h4MmQ528pg33dXR3YB0lEVvT_p7iZmmVJg4o-x53fbTcwLtHz7Hto/s1024/hay+delivery.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="768" data-original-width="1024" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvZcfFQ-452rJGq5maEMrfwDlFGxSiinNXIe6cwd1hNJ6mnl1LYjvd3gNkKCYcF0u4PejSdXnSAD4UyTyWxcgYRV6h4MmQ528pg33dXR3YB0lEVvT_p7iZmmVJg4o-x53fbTcwLtHz7Hto/w400-h300/hay+delivery.JPG" width="400" /></a></div><br /><div>The field work for 2020 is far from complete. Stakes, row cover and irrigation tape need to come in for the winter. The garlic will be planted on Friday and hopefully mulched soon after. Plus, just in time for election day we will be planting 20 chestnut trees. </div><div><br /></div><div>The high tunnel will continue to provide for the last week's shares and intermittently throughout the winter. We should have a nice share of leafy greens and hopefully some salad turnips and celery for the final week. </div></div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBYRjgcUrer4cYUGyVERlsrYOSj7hUZYuz56ER3nHM6rBu9jTRq2zAEGywaDTth9Ejk2-iMAXVkomwq02zqwbVMnHrPY5tK4f57M6rOQqfYGVxFqbBxOZTc8qsMM_HoAYaKOq7xBpQWAAH/s1024/IMG_0102.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="768" data-original-width="1024" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBYRjgcUrer4cYUGyVERlsrYOSj7hUZYuz56ER3nHM6rBu9jTRq2zAEGywaDTth9Ejk2-iMAXVkomwq02zqwbVMnHrPY5tK4f57M6rOQqfYGVxFqbBxOZTc8qsMM_HoAYaKOq7xBpQWAAH/w400-h300/IMG_0102.JPG" width="400" /></a></div>tom the farmerhttp://www.blogger.com/profile/05466876463049917478noreply@blogger.com0tag:blogger.com,1999:blog-6885060932485057979.post-12959874378136580642020-10-13T18:06:00.000-07:002020-10-13T18:06:03.881-07:00In the Share: Week 14<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_ZialG6hEwAcu08G3fA-iKClWHLmRCjkh_hg_wQD00wmNbRI2oVDXwmwmLqyqZ_A1eL24G1FEKUvG_tHkWqDTfxenXOiUBZiaG0hYQSjm6kSHdP5XY7wwLCI-TY-iRdcJWIDwFylNK56d/s1024/leeks.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1024" data-original-width="768" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_ZialG6hEwAcu08G3fA-iKClWHLmRCjkh_hg_wQD00wmNbRI2oVDXwmwmLqyqZ_A1eL24G1FEKUvG_tHkWqDTfxenXOiUBZiaG0hYQSjm6kSHdP5XY7wwLCI-TY-iRdcJWIDwFylNK56d/w300-h400/leeks.JPG" width="300" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><br /></td></tr></tbody></table><i>In the Share: </i><p>LEEKS: Last night we sautéed leeks with garlic and fennel, added canned smoked clams, and served it over lentils which turned out to be a really quick, nutritious and delicious meal. </p><p>BULB FENNEL: Along with using it in the recipe above, it is great chopped into a fresh salad. </p><p>BUTTERHEAD LETTUCE: Lots of fixings for a great fall salad. I can’t get enough butterhead lettuce. </p><p>RED LEAF LETTUCE: These heads are sizing up as the days shorten and cool down a bit. </p><p>GARLIC: A head of storage garlic. Keep it in your crisper between uses as garlic wants to sprout this time of year.</p><p>SPROUTING BROCCOLI: This has become such a staple in our kitchen from now through to Spring. </p><p>SPINACH: We had our first harvest this week as we thinned the plants to six inches apart.
</p><p>KALE/CHARD/BOK CHOI CHOICE: Many greens are at their peak right now. Tonight a fried rice stir fry with bok choi makes a hearty meal out of our veggies and eggs. </p><p><i>Farm report: </i></p><p>We are making the most of the dry, warm weather to wrap up the end of the outdoor season. A freeze is in the forecast for Friday morning and the harvest is in earnest. We have filled the walkin cooler to the brim with Napa cabbage, daikon radishes, green cabbages and bok choy. The last of the outdoor CSA lettuces, fennel and bok choy are coming in and going out in this week’s shares. After this week, the bulk of the harvest will be coming from the high tunnel. </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgnmseXCt_bx2JLZUI3nO47bV9FzXmAOKtdwOphddV-DWOZwq0YnRZ0koc3mU5fnRg515OK_f5J8wTqWLcEgm8dUUmXJY1r92m5P70dXw3HWW5seiGJNvUBlAKAcNPnIk6Suft2SqRrJyh_/s1024/high+tunnel+%25282%2529.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="768" data-original-width="1024" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgnmseXCt_bx2JLZUI3nO47bV9FzXmAOKtdwOphddV-DWOZwq0YnRZ0koc3mU5fnRg515OK_f5J8wTqWLcEgm8dUUmXJY1r92m5P70dXw3HWW5seiGJNvUBlAKAcNPnIk6Suft2SqRrJyh_/w400-h300/high+tunnel+%25282%2529.JPG" width="400" /></a></div><p>Sprouting broccoli, spinach, Swiss Chard, lettuce, bok choi, tat soi, celery, turnips, onions and radishes are thriving inside. At the moment, inside is not so different than outside as we have a pretty big remodel going on. </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbnEXOo6Cq8Sdm1BoCGhZNJ-9L_tX-QeFVYLSL1E16__PUKTV5UxDE0b5kQG3tuABn3FltYGMA-xhk5328W_2GOtOcvW4H9j8n3gGrpv4bPddEjKGQapKxzkWZR0F7CLoI6gOWJ_nSh_HL/s1024/high+tunnel+curtain+replacement.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1024" data-original-width="768" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbnEXOo6Cq8Sdm1BoCGhZNJ-9L_tX-QeFVYLSL1E16__PUKTV5UxDE0b5kQG3tuABn3FltYGMA-xhk5328W_2GOtOcvW4H9j8n3gGrpv4bPddEjKGQapKxzkWZR0F7CLoI6gOWJ_nSh_HL/w300-h400/high+tunnel+curtain+replacement.JPG" width="300" /></a></div><p>Nine years ago when we built the high tunnel we used the standard Douglas fir boards for the bottom and top of the side walls. Sadly, with continual exposure to weather and constant humidity, it did not take very long for the wood to rot. When we looked at replacing the boards, we decided to spend more to get steel boards that have a longer lifespan. While we are happy with our decision, the work of attaching the steel to the structure has required some brute strength to drill countless holes through the steel. Luckily the crew has some muscle and after a bit of trial and error, we should be wrapping up the project tomorrow with time to spare before the freeze.</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCUlqK3rpPV9x-x95NS_2utq-gO8anHgasUm0lmyIw0MO052ooZlwg5otQrPSuG6NFn59VNn1cFuAdrZo1Uw7CITARSRucJXefz4SG5R35HzeiNp9ocqaEXZSd5TxqAnzsLn_Vqmx2eRVL/s1024/bok+choi.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="768" data-original-width="1024" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCUlqK3rpPV9x-x95NS_2utq-gO8anHgasUm0lmyIw0MO052ooZlwg5otQrPSuG6NFn59VNn1cFuAdrZo1Uw7CITARSRucJXefz4SG5R35HzeiNp9ocqaEXZSd5TxqAnzsLn_Vqmx2eRVL/w400-h300/bok+choi.JPG" width="400" /></a></div><p>The plants inside will appreciate cooler weather. They have quickly grown to a hefty size and need to slow down if we hope to hold them until the last week of the CSA in November. We don't begrudge the end of summer, but look forward to the crisp days to come as life retracts towards our winter rest. From here onward we must soak up the sun while we can and enjoy the beauty of the natural world around us.</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZ1spT-lrsotRfIaLqpmlpivaVzyUM00Cnp-_RsMnNLBOxJl0gKVVjekmzJ6lzhN3nR9f4PkZrP7bFT4iT8ULE71rRuBKCSSAVxrOLXBx14wN3efXs4iW-FYrt3vyAk-Fhoe_HB92_zMD4/s1024/frog+in+the+field.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1024" data-original-width="768" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZ1spT-lrsotRfIaLqpmlpivaVzyUM00Cnp-_RsMnNLBOxJl0gKVVjekmzJ6lzhN3nR9f4PkZrP7bFT4iT8ULE71rRuBKCSSAVxrOLXBx14wN3efXs4iW-FYrt3vyAk-Fhoe_HB92_zMD4/w300-h400/frog+in+the+field.JPG" width="300" /></a></div>tom the farmerhttp://www.blogger.com/profile/05466876463049917478noreply@blogger.com0tag:blogger.com,1999:blog-6885060932485057979.post-61476649428157320922020-09-29T18:03:00.000-07:002020-09-29T18:03:08.638-07:00In the Share: Week 13<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-yGBriETUol420cIwM_qDzxlTGmeWtRr3O2rQywKPahRImWLyOt4LoNyaT-hHoDmVCd6iBaDKZnx74RMKJ-WdjJoGm3t7V7_iH_nZn0K2zpZGtlClsYT6SPAmTg7dxWGMnNY9f6i1tPlp/s1024/napa.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1024" data-original-width="768" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-yGBriETUol420cIwM_qDzxlTGmeWtRr3O2rQywKPahRImWLyOt4LoNyaT-hHoDmVCd6iBaDKZnx74RMKJ-WdjJoGm3t7V7_iH_nZn0K2zpZGtlClsYT6SPAmTg7dxWGMnNY9f6i1tPlp/w300-h400/napa.JPG" width="300" /></a></div><p></p><i>In the Share: </i><div><br /></div><div>NAPA CABBAGE: The heart of a good kimchi, these are the ones in our ferments. You can make your own with ingredients from the share. A nice mix is to have your kimchi be about 75% napa, and 25% root vegetables and spices. Check out the blog from October 2008 for a recipe <a href="https://fairsharenews.blogspot.com/2008/10/what-to-do-with-your-share-week-22.html " target="_blank">https://fairsharenews.blogspot.com/2008/10/what-to-do-with-your-share-week-22.html </a></div><div><br /></div><div>ONIONS: Beautiful red onions. These onions store well and are multi-purpose. </div><div><br /></div><div>BOK CHOI: Fresh from the field, it will complement the napa in a kimchi. We used it in a nice stir-fry tonight. </div><div><br /></div><div> GREEN PEPPERS: The last of the season. Good addition to the potato salad recipe below. </div><div><br /></div><div>POTATOES: German potato salad always goes good this time of year. Check out our September 2009 blog for a recipe. https://fairsharenews.blogspot.com/2009/09/what-to-do-with-your-share-week-18.html </div><div><br /></div><div>SPROUTING BROCCOLI: This recipe <a href="http://www.fairsharefarm.com/archive/info/Newsletter/2006/v3%20I18%20September%2013.pdf">http://www.fairsharefarm.com/archive/info/Newsletter/2006/v3%20I18%20September%2013.pdf</a> from our September 2006 newsletter for a curry might also help you use up any eggplant or peppers you have on hand. </div><div><br /></div><div>PURPLE DAIKON RADISH: A great addition to a kimchi recipe. It is also wonderful and colorful when grated into a salad. </div><div><br /></div><div>HERB: We will be harvesting the last of several herbs before the frost hits this week. Selection will vary.
</div><div><br /></div><div><i>Farm report: </i></div><div><br /></div><div>Fall is officially here! The sun now begins its retreat to the darkness of winter. </div><div><br /></div><div> <div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9-Xx9xX5yzED22PoaYkWK2ypn-KyAe1OgdYmUtIVppPHgVpk_kCDc6oHZyutTod5pgoLBiYrfYuI-zyEOhXf1-MifSjqfrrSck2YZIq9iKoEeDEw4Jv8zvPygaB5ZnAnmH2cUmxViGNWh/s1024/equinox+sunrise+chickens.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="768" data-original-width="1024" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9-Xx9xX5yzED22PoaYkWK2ypn-KyAe1OgdYmUtIVppPHgVpk_kCDc6oHZyutTod5pgoLBiYrfYuI-zyEOhXf1-MifSjqfrrSck2YZIq9iKoEeDEw4Jv8zvPygaB5ZnAnmH2cUmxViGNWh/w400-h300/equinox+sunrise+chickens.JPG" width="400" /></a></div><br /></div><div> Fall brings frost and one may come as early as Friday morning. Amongst the many preparations for frost , we continue to care for the last of the monarch nursery. Several have made the transition in the last few days including both of the chrysalis that attached to our dining room chairs. </div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBf4osNpt6gJw2npwW5vDu_qBPmmHVRinOPjRJRhMGHCmYYt0Bi1FARpqHpldSFt5DhjPgt4J2sYSYWMx_u6jjymQzmH9Rd14VUOxD12ha3ZOps7Jz0pmJkIXnX5NwzEBth7cDVUDX6WT6/s768/butterfly+chair.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="768" data-original-width="768" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBf4osNpt6gJw2npwW5vDu_qBPmmHVRinOPjRJRhMGHCmYYt0Bi1FARpqHpldSFt5DhjPgt4J2sYSYWMx_u6jjymQzmH9Rd14VUOxD12ha3ZOps7Jz0pmJkIXnX5NwzEBth7cDVUDX6WT6/w400-h400/butterfly+chair.JPG" width="400" /></a></div><br /><div>The fields that were in crops this year are now blanketed in their winter cover crops. Rye, vetch, peas and oats are growing despite a lack of rain for most of September. We have missed most of the big downpours and are very dry at the moment. Luckily we continue to irrigate and the fall crops are doing well. </div><div><br /></div><div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWpgzaKDSn1kkrhl-Xdaz1gTAO8T1o8IXMHh3bOVxC1mQeqeD8NpKMmuddti1viZtNfJp3Kw3RwNoCBa2WupH2oTzYWyiLPt0bWJkaI2vaYL2ain6YanHTcvrti0Et_Ye4xiyukAUXcGiO/s1024/cover+crops.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="768" data-original-width="1024" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWpgzaKDSn1kkrhl-Xdaz1gTAO8T1o8IXMHh3bOVxC1mQeqeD8NpKMmuddti1viZtNfJp3Kw3RwNoCBa2WupH2oTzYWyiLPt0bWJkaI2vaYL2ain6YanHTcvrti0Et_Ye4xiyukAUXcGiO/w400-h300/cover+crops.JPG" width="400" /></a></div><br /></div>tom the farmerhttp://www.blogger.com/profile/05466876463049917478noreply@blogger.com0tag:blogger.com,1999:blog-6885060932485057979.post-3267708448174580132020-09-15T17:39:00.003-07:002020-09-15T17:39:40.676-07:00In the Share: Week 12<p> </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiy5MW7nVQybzem5ze6HNEPJVhxtvJhhJbRM-wu9tNuiCI2v2EPxojN1RPCk-7XP9bx5THM8j0-N8rB-HDdWNNdj_bs9-WeS89_5NoSuBZS_3Js6TapysmNRW8X4oLZNBygo3MwDTF7cOYn/s1024/lettuce.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1024" data-original-width="768" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiy5MW7nVQybzem5ze6HNEPJVhxtvJhhJbRM-wu9tNuiCI2v2EPxojN1RPCk-7XP9bx5THM8j0-N8rB-HDdWNNdj_bs9-WeS89_5NoSuBZS_3Js6TapysmNRW8X4oLZNBygo3MwDTF7cOYn/w300-h400/lettuce.JPG" width="300" /></a></div><i>In the Share: </i><div><br /></div><div>LETTUCE: We’ve been looking forward to the return of the lettuce harvest. This week’s varieties are crisp and crunchy. </div><div><br /></div><div>KALE: Such a versatile vegetable. This week we have been enjoying kale as a green addition to vegetable stew of potatoes and carrots. </div><div><br /></div><div>SPROUTING BROCCOLI: The crop is looking great, so expect broccoli in the shares for the rest of the CSA season. </div><div><br /></div><div>SWEET PEPPERS: We grilled out this past weekend and were reminded of how great these are off of the grill. </div><div><br /></div><div>EGGPLANT OR OKRA: The okra is waning with the recent cool down. Eggplant is also great on the grill. Marinate an hour or more with salt, vinegar and oil. Cook until charred and soft. </div><div><br /></div><div>CARROTS: Out of cold storage from the July harvest, they are sweet and were great on our fresh lettuce salad tonight. </div><div><br /></div><div>GARLIC: Chop it and add to some roasted eggplant or peppers. </div><div><br /></div><div>DAIKON RADISH: The CSA is getting the more petite variety we grow, not the foot long ones we use in the fermenting kitchen. To temper the heat of fresh daikon chop it up, add salt and let it set a bit. We like to cut the daikon into matchstick shape for raw snacking or as part of a stir fry. </div><div><br /></div><div><i>Farm Report: </i></div><div><br /></div><div>Today there was haze in the sky from the cataclysmic wildfires in the west, almost 2,000 miles away. I guess some of us needed a reminder of how interconnected we all are on this small planet. No wall can keep out the impact of global climate change. The longer we delay and deny in the face of overwhelming evidence, the more we will all suffer. </div><div><br /></div><div>Farmers have a front row seat to the changing climate as we work long hours in the open air. Extreme weather is an occupational hazard. When we see photos of farm workers harvesting under orange skies we feel that the debate should be over, it is time to get to work fixing the problem. </div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiK4TsvtpIcwaffvuyQ_bSjQwHM9JC4vwyTyJDey32NYDXbalYsW9jUBOqi8qjnmlCaVIKwivX8Xous8KTSw9RzHqCUr_VbsKA3TQ0CCcFeRPq3oHaXFPHBuslrdTVf23sSgIhhG_yoQ-Qb/s1024/cover+crop.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1024" data-original-width="768" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiK4TsvtpIcwaffvuyQ_bSjQwHM9JC4vwyTyJDey32NYDXbalYsW9jUBOqi8qjnmlCaVIKwivX8Xous8KTSw9RzHqCUr_VbsKA3TQ0CCcFeRPq3oHaXFPHBuslrdTVf23sSgIhhG_yoQ-Qb/w300-h400/cover+crop.JPG" width="300" /></a></div><br /><div>One way we combat climate change on the farm is by growing cover crops that increase the carbon stored in our soil’s organic matter. Pictured above is the beautiful crop of sorghum Sudan grass and Crotelaria that we incorporated into the soil this week. As it breaks down it will feed the garlic crop that we will plant in a month’s time. </div><div><br /></div><div>Our monarch nursery continues. Right now we have five caterpillars still growing, with twice that having transformed into chrysallis. It is amazing to watch the transformation which we have had the good fortune to catch twice. It is over in just a few minutes.</div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYhHIxmYQHcp_b_50TtqvRqnSDR3nhbxIhWhRs-HHfVjpjEPb5LQHVZ8crwZxywII35zuKXno1F7CljDLfO7Su1ZJ1JJQW_K_wE1ehog1SoFtzdkbewwRe97To3a73tho6tN4yWxBJVU9n/s1024/emerging+chrysalis.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1024" data-original-width="768" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYhHIxmYQHcp_b_50TtqvRqnSDR3nhbxIhWhRs-HHfVjpjEPb5LQHVZ8crwZxywII35zuKXno1F7CljDLfO7Su1ZJ1JJQW_K_wE1ehog1SoFtzdkbewwRe97To3a73tho6tN4yWxBJVU9n/w300-h400/emerging+chrysalis.JPG" width="300" /></a></div><div><br /></div><div>One managed to escape the nursery and set up shop under one of our chairs! I guess when the time comes, the chair will have to move to the porch for awhile.</div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmaCW6sKjPORsG-bvG6MeWwt_Wd3-OPbhClGVuvuu6WC7H4d6efoZYLVL5sJGBaqfUxDm5aT9nXygvELlaWemCAOAtcKDfK9BrmSDIy1UThsbn4CC2I94z3hUmX8lojbmAfiunLep6nDxq/s1024/chrysalis+chair.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1024" data-original-width="768" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmaCW6sKjPORsG-bvG6MeWwt_Wd3-OPbhClGVuvuu6WC7H4d6efoZYLVL5sJGBaqfUxDm5aT9nXygvELlaWemCAOAtcKDfK9BrmSDIy1UThsbn4CC2I94z3hUmX8lojbmAfiunLep6nDxq/w300-h400/chrysalis+chair.JPG" width="300" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: left;">By next writing, we should have had several emerging as butterflies. Fingers crossed!</div><br /><div><br /></div>tom the farmerhttp://www.blogger.com/profile/05466876463049917478noreply@blogger.com0tag:blogger.com,1999:blog-6885060932485057979.post-53611345233867882202020-09-01T17:54:00.009-07:002020-09-01T17:58:00.004-07:00In the Share: Week 11<p> </p><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitBQ5uv2jpZouYDwm0j0KuiMYDa7RJ4zQQgYCS9umHT_m6v9EYmmTu9KVnM9iRpBB2wJQCCjYQjut3CbDsjJ_iLAcYRxlRmu4kcOKMoTakN3r8iaWogU1-SFNka9SCoyjbNqoAjQQVhCO7/s1024/tropea.JPG" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="768" data-original-width="1024" height="308" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitBQ5uv2jpZouYDwm0j0KuiMYDa7RJ4zQQgYCS9umHT_m6v9EYmmTu9KVnM9iRpBB2wJQCCjYQjut3CbDsjJ_iLAcYRxlRmu4kcOKMoTakN3r8iaWogU1-SFNka9SCoyjbNqoAjQQVhCO7/w410-h308/tropea.JPG" width="410" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><br /></td></tr></tbody></table><br /><p></p><i>In the Share: </i><div><br /></div><div>TROPEA ONIONS: The venerated onion from the ancestral home of Farmer Tom's family. The Calabrese know how to grow some onions! We use the small ones when a recipe calls for a shallot. These are sweet, not storage onions, so use them up soon! </div><div><br /></div><div>TOMATOES: Enjoy these fruits of summer, as their harvest is slowing down. We have been topping our cooked dishes with a healthy garnish of fresh tomatoes. </div><div><br /></div><div>SWEET PEPPERS: There will be lots of ripe sweet peppers in your share this week. The Italian bulls horn type we grow are especially great in a fajita. <a href="http://www.fairsharefarm.com/archive/info/Newsletter/2005/v2%20I21w%20Oct%205.pdf ">http://www.fairsharefarm.com/archive/info/Newsletter/2005/v2%20I21w%20Oct%205.pdf </a></div><div><br /></div><div>KALE: Greens are back! Chop some thinly into a chiffonade <a href="https://themom100.com/2019/02/how-to-chiffonade-basil/ ">https://themom100.com/2019/02/how-to-chiffonade-basil/ </a>and toss it with some cooked potatoes, which is a great way to get your greens. </div><div><br /></div><div>POTATOES: A mix of Kennebec (white flesh) and German Butterball (golden). Cooking with a mix of the two adds a depth of flavor and beautiful color.
</div><div><br /></div><div>CUCUMBER: A few more of these before they end as summer winds down. </div><div><br /></div><div> ZUCCHINI/ZEPHYR SQUASH: Last week for these. Our meal for tonight was fried rice with onions, garlic and squash zoodles, a filling dish for hungry farmers. </div><div><br /></div><div>GARLIC CHIVE FLOWERS: Pull the white flowers and buds off of the top of the stalk and finish off your plating with a crunch. The green buds are full of fresh garlic flavor and are peaking right now.
</div><div><br /></div><div><i>Farm report: </i></div><div><br /></div><div>What a nice break from the humid heat of the last few weeks! My favorite month, September, arrived in fine form with some rain and clouds for the thousands of little plants growing for fall.
Last week we planted these overwintering onions next to the napa cabbage. </div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLnfiz0U3v1FaAylH4UpM0plNfq1D2JcqxIjrLKSQH4Ffnntveul93s0e366_3oVSvmg7_e2NgWcOD5YpzcVHjAfqZAjo9IOvdp_ZBzVZ_s63GSMGflyT7F29rm6X4ubqv_aGDlxnK0lW-/s1024/onions+napa.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="768" data-original-width="1024" height="307" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLnfiz0U3v1FaAylH4UpM0plNfq1D2JcqxIjrLKSQH4Ffnntveul93s0e366_3oVSvmg7_e2NgWcOD5YpzcVHjAfqZAjo9IOvdp_ZBzVZ_s63GSMGflyT7F29rm6X4ubqv_aGDlxnK0lW-/w410-h307/onions+napa.JPG" width="410" /></a></div><br /><div>We’ve always overwintered garlic, but overwintering onions is a more recent addition. Variety selection is key. If they survive the winter, they will size up early before the ones we start in the greenhouse in January have a chance. In the next month we will give them a blanket of hay mulch, but for now they are off to a good start. </div><div><br /></div><div>September is the month for monarchs as they fly through our fields of habitat on their way south to Mexico. The family farm has alot of milkweed of many different species: butterfly, tall green, spider, common and even one rare purple milkweed. The butterflies are everywhere right now flying by, mating, laying eggs on all the milkweed that they can find, and hatching caterpillars. </div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJ0l3W0Z2xQoO9Ph27zC3qYZYLUtBBsWz_-1qUOOBNbqxusVuekWH-68-3rGjXhXFssHN9LI5FWnXYt4La-6DHCwum9fEGqmxUUGMfmdbSczXGmJ72ANTamr6sFe1DOurHSgmi8_vSV3k2/s1024/monarchs.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="768" data-original-width="1024" height="308" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJ0l3W0Z2xQoO9Ph27zC3qYZYLUtBBsWz_-1qUOOBNbqxusVuekWH-68-3rGjXhXFssHN9LI5FWnXYt4La-6DHCwum9fEGqmxUUGMfmdbSczXGmJ72ANTamr6sFe1DOurHSgmi8_vSV3k2/w410-h308/monarchs.JPG" width="410" /></a></div><br /><div>If we pull a milkweed plant out of the field while weeding, <a href="https://weedid.missouri.edu/weedinfo.cfm?weed_id=19">honeyvine milkweed </a>is pretty common here, we inspect it for monarch eggs. If it has an egg, we place it in our makeshift caterpillar nursery. So far the baby monarchs are doing what all babies do best: eat, sleep and poop. But these babies also shed their skin four times, before creating a chrysalis and emerging a butterfly. Pretty cool. </div><div><br /></div><div>Our other nursery on the farm is going well. After the first week indoors, the new flock of laying hens got their first chance to walk on the grass and peck for bugs.</div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPWy2c10CQvr152m7RsAH2NjDHq2jm1msColqZ9smjL2Ymq08p8LCwcGtGmhxWW0RBfTZu1Onu8bc1eE0_hxrwkM58DgboGoyvxywMYqIlZBPg3fKsIcfQ9Euu45hRHH1bOZj3mlcPd3WO/s640/brooder.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="480" data-original-width="640" height="307" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPWy2c10CQvr152m7RsAH2NjDHq2jm1msColqZ9smjL2Ymq08p8LCwcGtGmhxWW0RBfTZu1Onu8bc1eE0_hxrwkM58DgboGoyvxywMYqIlZBPg3fKsIcfQ9Euu45hRHH1bOZj3mlcPd3WO/w410-h307/brooder.JPG" width="410" /></a></div><br /><div>Seems like everywhere we look there is new life, just in time for the end of summer, time to grow big and strong before winter arrives. The saying goes that "the farmer has to be an optimist, or he wouldn't still be a farmer." Yep, and same for the farmhers by the way! Who knows what insanity 2021 has in store for us all, but here on the farm we are nose-down raising next year's egg-layers, planting next year's onions and helping next year's butterflies along besides. Here's to a better tomorrow for all of the Earth's creatures! </div>tom the farmerhttp://www.blogger.com/profile/05466876463049917478noreply@blogger.com1tag:blogger.com,1999:blog-6885060932485057979.post-71270838852250600832020-08-18T17:46:00.001-07:002020-08-18T17:46:22.908-07:00In the Share: Week 10<p> <i>In the Share </i></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSecofqmFwH5rZJljTlnYyOn6K8cpEGEBs17JW6qhOTmTQp69HX5nPOeZw6JA_wcHA-tlSTfqXN1q4yLYMQ6qa_72y6cp3VPXqVqrtkXc5va3KTnubxuAsEa9HJaz9JGfkq9jSsAmGEBp7/s1024/garlic.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1024" data-original-width="768" height="328" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSecofqmFwH5rZJljTlnYyOn6K8cpEGEBs17JW6qhOTmTQp69HX5nPOeZw6JA_wcHA-tlSTfqXN1q4yLYMQ6qa_72y6cp3VPXqVqrtkXc5va3KTnubxuAsEa9HJaz9JGfkq9jSsAmGEBp7/w246-h328/garlic.JPG" width="246" /></a></div><div><div><br /></div><div>MUSIK GARLIC: Our hardneck garlic is at its peak right now. Use it fresh in the purslane salad recipe below. </div><div><br /></div><div>TOMATOES: A continuing mix of colors and varieties. </div><div><br /></div><div>CARROTS: These carrots are nice and sweet after a month in storage. Grate them fine into a salad, or snack away. </div><div><br /></div><div>SWEET PEPPERS: The August ripening is bringing red, yellow and orange sweet peppers to the shares.
</div><div><br /></div><div>ZUCCHINI AND YELLOW SQUASH: With these cooler days a casserole is in order for those summer squash. Here is a recipe from our 2017 newsletter http://www.fairsharefarm.com/archive/info/Newsletter/2007/v4%20I7%20June%2027.pdf
OKRA, </div><div><br /></div><div>EGGPLANT, SALSA PACK OR BEANS: Depending on your distribution day and our harvest, you will have a choice from this list. </div><div><br /></div><div>PURSLANE: Rebecca has been snacking on this in the field and now’s your chance. Check out Wiki for some great recipes https://en.wikipedia.org/wiki/Portulaca_oleracea. </div><div><br /></div><div>BASIL: This herb keeps coming back. Enjoy the taste of summer </div><div><br /></div><div><i>Farm Report</i></div><div><br /></div><div>The last two weeks have been a blur. It is peak farming season with the summer harvest coupled with planting and tending the fall crops. The purslane in your share is a byproduct of how busy we are. The fall cabbage was almost engulfed in what is often identified as a weed. </div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbCTffeKl5wasqN6WHLXeu9zRIMLDAuRhyphenhyphenrmJjYLO3dcaL3TXjZuTBvZfMXJUPjGzSiDekQ9Mi93SE0gPBu8aa5Gw0Zx-x0HQB5HOjCbjzchkZEWoQOR5h_VIV1MEWQIF8dcxb_zUDQPJA/s1024/cabbage+purslane.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="768" data-original-width="1024" height="308" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbCTffeKl5wasqN6WHLXeu9zRIMLDAuRhyphenhyphenrmJjYLO3dcaL3TXjZuTBvZfMXJUPjGzSiDekQ9Mi93SE0gPBu8aa5Gw0Zx-x0HQB5HOjCbjzchkZEWoQOR5h_VIV1MEWQIF8dcxb_zUDQPJA/w410-h308/cabbage+purslane.JPG" width="410" /></a></div><div><br /></div><div>Treating it as such, the crew tackled the field one morning and now it has since doubled in size. </div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0g4T3it5D0OpO8dDSFf83k3_MJqTh1pGb7u0vGsRnH40jJSfOrMsjYdkhEia_guxyOi1oKMXmlOyMC2FOx967KTTh2SvGC_vmnFlmBzrPPxWQn8Mec-mqxEWRsfAGW9J9qnsDN7OsfJG5/s1024/cabbage+hoed.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="768" data-original-width="1024" height="308" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0g4T3it5D0OpO8dDSFf83k3_MJqTh1pGb7u0vGsRnH40jJSfOrMsjYdkhEia_guxyOi1oKMXmlOyMC2FOx967KTTh2SvGC_vmnFlmBzrPPxWQn8Mec-mqxEWRsfAGW9J9qnsDN7OsfJG5/w410-h308/cabbage+hoed.JPG" width="410" /></a></div><div><br /></div><div>However, not all the cabbage survived the foot of rain back in late July, but in its place grew the purslane. Purslane is often disregarded, yet its roots go back to ancient human history. The Greeks, Native Americans, many have enjoyed its succulent, tangy flavor and spoke of its curative properties. </div><div><br /></div><div>The monarch butterflies are a common site at the moment. The last generations are underway as the southward migration has begun. We’ve been able to see a few cocoons hatch in person. One we rescued from the tomato patch and held in our house until a thunderstorm could pass. We feel fortunate to work in the fields as they flit by. Double so, when there are two. </div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEioeM8HX2_wQmdu4XchcXuIhnzOSyDKwqFpOWDb-fqYzRNIaYwltVlXpFeI-KcAcpky9C_KAsFa67U7iZfipu7ltANiXDBYBU4HQeyeOtDttSxvaZSDUNipCaozK85bMfOkH1-GotqW5Nou/s1024/monarch+mate.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1024" data-original-width="768" height="410" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEioeM8HX2_wQmdu4XchcXuIhnzOSyDKwqFpOWDb-fqYzRNIaYwltVlXpFeI-KcAcpky9C_KAsFa67U7iZfipu7ltANiXDBYBU4HQeyeOtDttSxvaZSDUNipCaozK85bMfOkH1-GotqW5Nou/w307-h410/monarch+mate.JPG" width="307" /></a></div><div><br /></div><div><br /></div><div>We encourage everyone to plant native flowering plants that provide nectar for the monarchs, and plant milkweed species especially since it is the only family of plants on which they will lay their eggs.
</div><div><br /></div><div>Speaking of eggs, this morning, 88 new fuzzballs arrived via our dependable servants at the US Postal Service. The day old chicks spent their first morning out of the shell in transit, but today they moved into their cozy brooder coop. </div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2SXpK7qUI2RtgGE0ZEyt5eO483Uv9UHpS6_2phtJZbyLL0e0Kwb6XuyLGtnGpCP7-QZrSDuxQdW3MqmWip6px3SGUj8KqMELprLU4p03_VtHL1czQspFJmRtbt_w0D96ytya9Rq-o4Sla/s1024/chicks+in+brooder.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="768" data-original-width="1024" height="307" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2SXpK7qUI2RtgGE0ZEyt5eO483Uv9UHpS6_2phtJZbyLL0e0Kwb6XuyLGtnGpCP7-QZrSDuxQdW3MqmWip6px3SGUj8KqMELprLU4p03_VtHL1czQspFJmRtbt_w0D96ytya9Rq-o4Sla/w410-h307/chicks+in+brooder.JPG" width="410" /></a></div><div><br /></div><div>These little girls will hopefully be laying lots of eggs come February and March 2021. Until then, they lift our spirits with their cuteness. </div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjuacIxXJlt_xPgY_8JQ1G6FMpGVk8RZFBdrkz1azChVdJqxrSrNOn3JNTz-pJ5F6mXVAfypnPEfeag6NyPCb-HMqU2ChkF5s9rVhH3sDDlhRk5K3Ov_XARGRR6KcZxO7yc2CzBYgFbORaJ/s1024/chicks+in+brooder+2.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1024" data-original-width="768" height="410" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjuacIxXJlt_xPgY_8JQ1G6FMpGVk8RZFBdrkz1azChVdJqxrSrNOn3JNTz-pJ5F6mXVAfypnPEfeag6NyPCb-HMqU2ChkF5s9rVhH3sDDlhRk5K3Ov_XARGRR6KcZxO7yc2CzBYgFbORaJ/w307-h410/chicks+in+brooder+2.JPG" width="307" /></a></div><div><br /></div></div>tom the farmerhttp://www.blogger.com/profile/05466876463049917478noreply@blogger.com0tag:blogger.com,1999:blog-6885060932485057979.post-17830553048135420472020-08-04T18:03:00.000-07:002020-08-04T18:03:02.062-07:00In the Share: Week 9<br /><i>In the Share</i><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgibrGSaaLQtBKHPGIJGih4z4P3P6Gbcim38DASQ80SxcFpOMvSTV-uubwq0QscH9iFqlQjAXUcA6ov8M1B3E3C1-C02OKSi2WJixR4okEX2dSOdmH_wFA3cQOuPtm97SfNXJR-XP8vbwo3/s1024/zucchini.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1024" data-original-width="768" height="410" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgibrGSaaLQtBKHPGIJGih4z4P3P6Gbcim38DASQ80SxcFpOMvSTV-uubwq0QscH9iFqlQjAXUcA6ov8M1B3E3C1-C02OKSi2WJixR4okEX2dSOdmH_wFA3cQOuPtm97SfNXJR-XP8vbwo3/w307-h410/zucchini.JPG" width="307" /></a></div><div><br /><div>ZUCCHINI and YELLOW SQUASH: Our second planting of squash is quite happy at the moment. Everyone should get both types in their share. We fry them up with sweet onions and sweet peppers for a really flavorful vegetable side dish. </div><div><br /></div><div>TOMATOES: Peak season is here and the selection is also at its finest. We find there is no better time to enjoy a fresh tomato than right now. Panzanella is a great way to have them, or in a <a href="https://fairsharenews.blogspot.com/2010/07/what-to-do-with-your-share-week-12.html">gazpacho</a>.
</div><div><br /></div><div>POTATOES: Mainly red potatoes this week. We will be digging some white and yellow ones as we clear out the patch too. My Cincinnati roots will give me a hankering for <a href="https://fairsharenews.blogspot.com/2009/09/what-to-do-with-your-share-week-18.html">German Potato Salad</a>. </div><div><br /></div><div>ONIONS: This will be the last of the Walla Walla’s. They are quite sweet and go well in all the recipes noted above! </div><div><br /></div><div>EGGPLANT OR OKRA: This has been a week of baba ganoush making. I made a large batch and froze it in pint containers. It is a really good, and quick, farm lunch. We use it as a spread on a sandwich that you can jazz up with whatever is seasonal. </div><div><br /></div><div>SALSA PACK: Fresh salsa is hard to beat and these ingredients are always a good combo. </div><div><br /></div><div>PEPPERS: They are starting to ripen and bring out their sweetness. Fry them up with some squash and onions. </div><div><br /></div><div>HERBS: Basil along with some rosemary sprigs. The fresh rosemary is especially nice on steamed potatoes with a little butter and salt. </div><div><br /></div><div><b>Farm report </b></div><div><br /></div><div>What lovely weather in which to work. Every time I curse our midwestern weather, it goes and changes. It's a very pleasant change both for all of us who work outside for a living and the plants and other animals that live on the farm. </div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQzEzWmu9cLkk8f8uyrcBVG3uoEjy1al5JUhsTIvsKCNJzTNDHti4owh-aeGeE2CfFtE5EwcfjVqvG9ZKep7WNoDAqkQTYdp6ul8YL1SnF5w-NpQByI1V-b9S4ubHZ8pFXH8etPkre3X8L/s1024/chickens+asparagus.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1024" data-original-width="768" height="512" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQzEzWmu9cLkk8f8uyrcBVG3uoEjy1al5JUhsTIvsKCNJzTNDHti4owh-aeGeE2CfFtE5EwcfjVqvG9ZKep7WNoDAqkQTYdp6ul8YL1SnF5w-NpQByI1V-b9S4ubHZ8pFXH8etPkre3X8L/w384-h512/chickens+asparagus.JPG" width="384" /></a></div><div><br /></div><div>We have been happily planting the fall crops in this weather. The last big rainfall was on the way as we finished putting in a big planting of kale, sprouting broccoli and napa cabbage. </div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPpyO6tIrldYe8Jq6x4ayTOaO5qbbcA8PhMHjDs7yby4hoKYF4HCHKk-yItn8ywPH-H2QH1VRGyocSTKPADvMQLJRKhrSuwBrzz-8pm-XBjv8vN9yptMTcwZgU8YBcSS-6fh7jlpzORx7q/s1024/brassica+1.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="768" data-original-width="1024" height="307" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPpyO6tIrldYe8Jq6x4ayTOaO5qbbcA8PhMHjDs7yby4hoKYF4HCHKk-yItn8ywPH-H2QH1VRGyocSTKPADvMQLJRKhrSuwBrzz-8pm-XBjv8vN9yptMTcwZgU8YBcSS-6fh7jlpzORx7q/w410-h307/brassica+1.JPG" width="410" /></a></div><div><br /></div><div><br /></div><div>A pretty heavy downpour came and watered them in for us!</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2Fvc_J3nXQsBbzN34nM3r2FkYLpeG8kMpOLs9HEDr5yXSfxAhzylhqdea1QqcmNUieS7DNLqQ4lIMBBKyX1fpxPsukkhAJCMkr28XHtokDE2PKnptTtBsvPTimuGOJROpEANr64MLy8Ud/s1024/brassica+3.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="768" data-original-width="1024" height="307" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2Fvc_J3nXQsBbzN34nM3r2FkYLpeG8kMpOLs9HEDr5yXSfxAhzylhqdea1QqcmNUieS7DNLqQ4lIMBBKyX1fpxPsukkhAJCMkr28XHtokDE2PKnptTtBsvPTimuGOJROpEANr64MLy8Ud/w410-h307/brassica+3.JPG" width="410" /></a></div><div><br /></div><div>After a few days of dry weather, we were able to mulch the patch.</div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEja7Lbxb3Se4ID6MCEpkD3tb5rPSedkXMPnuUEWYpwFWE9nKXCyS1ENPHwtsc_hQ08Tw_Es3YOnbkfpJI9r04zQAnWQ87hYo5bmIWO-zLO1BUj3K02c_MLmKeBYmOXfje87uUzfm9KlkS80/s1024/brassicas+4.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="768" data-original-width="1024" height="307" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEja7Lbxb3Se4ID6MCEpkD3tb5rPSedkXMPnuUEWYpwFWE9nKXCyS1ENPHwtsc_hQ08Tw_Es3YOnbkfpJI9r04zQAnWQ87hYo5bmIWO-zLO1BUj3K02c_MLmKeBYmOXfje87uUzfm9KlkS80/w410-h307/brassicas+4.JPG" width="410" /></a></div><div><br /></div><div>The last three days have been perfectly beautiful for outside work. Today we collected the tarp from where it has been killing fescue for the past month and placed it in the high tunnel. The dark, humid environment the tarp creates forces weed seeds to sprout and die while at the same time encouraging healthy soil life and decomposition of the cover crop. It will stay in there for the next month, until we are ready to plant for the winter season. </div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYqZozE0zdNuVVGmWIZuFpgZXiXwzj5haMbnLHDVG0UJ2YlRvxHJDQN5I42ZE1zgPrEfkrPOPi8iwRV8K0WxO2n6QliuEXuoRTIe8G44eIIk7tJCj6Upy1_iXOEhyLJGbf0smExb_vfhIT/s2048/IMG_9615.JPG" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="1536" data-original-width="2048" height="307" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYqZozE0zdNuVVGmWIZuFpgZXiXwzj5haMbnLHDVG0UJ2YlRvxHJDQN5I42ZE1zgPrEfkrPOPi8iwRV8K0WxO2n6QliuEXuoRTIe8G44eIIk7tJCj6Upy1_iXOEhyLJGbf0smExb_vfhIT/w410-h307/IMG_9615.JPG" width="410" /></a></div><div></div><div><br /></div><div>But let’s not talk of winter now, enjoy being outside and soaking up the sunshine. I think that’s what this guy has in mind (or, it might be a female, hard to say).</div></div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiEnBDmNy4iqty5e8M7ju_Gbr-h1zRSd5ndE_7dfUr3WhsuTZPLtcT6Fpv0cy5ymxVPBwct6r4d-spKgJAnI8qVHlTCnGlGTolSxTV5gPjBf0kgPJlw5o2l3lHIYcGtayAqqk8AsepdGdAW/s1024/bullfrog.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1024" data-original-width="768" height="512" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiEnBDmNy4iqty5e8M7ju_Gbr-h1zRSd5ndE_7dfUr3WhsuTZPLtcT6Fpv0cy5ymxVPBwct6r4d-spKgJAnI8qVHlTCnGlGTolSxTV5gPjBf0kgPJlw5o2l3lHIYcGtayAqqk8AsepdGdAW/w384-h512/bullfrog.JPG" width="384" /></a></div><div><br /></div>farmer rebeccahttp://www.blogger.com/profile/15765670375667441470noreply@blogger.com0tag:blogger.com,1999:blog-6885060932485057979.post-25428726654577981822020-07-21T18:17:00.001-07:002020-07-21T18:17:37.598-07:00In the Share: Week 8<i>In the Share </i><br />
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EGGPLANT These purple beauties are in abundance right now. We think the wind storm the KC area had several weeks ago rustled the flowers at just the right time and set a lot of fruit! If you are cooking out you can marinate them in oil/vinegar and grill them until browned and tender. Toss with some fresh onion slices, garlic and crushed nuts to make a tasty pasta topping.<br />
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TOMATOES A good amount this week as the patch is coming in nicely. We have had some cracking on the thin-skinned heirlooms. We plant many different varieties: heirlooms of all colors and plus red, yellow and pink hybrid varieties. Sometimes the shares may have tomatoes that are not yet ripe. Leave tomatoes that are still hard and green on your counter and wait for them to ripen.<br />
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CARROTS A one pound bunch of freshly dug carrots with a nice crunch and sweetness.<br />
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CUCUMBERS/SUMMER SQUASH Our first planting of these cucurbits are fading, but a second planting should be coming on later this week. Depending on your pickup day, it may be a choice or you might get some of each.<br />
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GARLIC These hardneck heads have been curing for a month and are at their peak. Enjoy some raw, chopped up in a fresh tomato salad.<br />
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SALSA PACK Chop the ingredients along with a medium tomato and you have a pint of fresh salsa to snack on before dinner, or add to your morning eggs.<br />
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GREEN BEANS The bean patch has produced quite well the last several weeks. Enjoy these hand-picked fruits for the last time this season. We like to sauté them in oil with garlic, and then turn down the heat to let them simmer and caramelize.<br />
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HERBS Summer savory, parsley, basil and fennel flowers are all ready for picking this week. Expect a mixed bunch with a selection from what is abundant. Tom says fennel flowers are the perfect remedy for “mask breath”.<br />
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Farm report<br />
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The summer went from the beginnings of a drought to flood warnings since we last wrote. Almost ten inches has fallen less than one week’s time. We were gladdened by the needed moisture. It appears the fields drank all of that rain in. Here’s one of our spots we’ve been preparing for fall at 11 am yesterday.<br />
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Here’s the same field at 3pm, just four hours later.<br />
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Hooray!!! That’s what I call, a well-drained soil!
Before the rains came we had been rushing around the fields planting for fall and then laying lots of irrigation tape.<br />
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We also managed to haul in the last of the spring onion crop, which is now drying well in the upper barn.<br />
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We continue to hope for a time when we can welcome the community back to the farm. Who knows when that will be, but in the meantime the fields continue to thrive with your support. Thank you for allowing your farmers to share air space with more bees than people for now.<br />
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<br />farmer rebeccahttp://www.blogger.com/profile/15765670375667441470noreply@blogger.com0tag:blogger.com,1999:blog-6885060932485057979.post-16951600404834330152020-07-07T18:31:00.003-07:002020-07-07T18:31:55.265-07:00In the Share: Week 7<i>In the Share </i><br />
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RED POTATOES: “New”potatoes are dug fresh and the skins have not yet cured. They aren’t for keeping, but man are they tasty.<br />
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ONIONS: These Desert Sunrise red onions are well cured and ready for all your allium needs. An overwintered onion, it can be strong.<br />
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CUCUMBERS: You might see a variety of cucumber types in your share, regular slicers and picklers. <br />
SUMMER SQUASH: Tonight our vegetable side dish is zucchini and onion with garlic and tomato sauce garnished with basil. It is a yummy addition to any meal.<br />
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BASIL BUNCH: This year we bought several basil varieties that are resistant to a mildew that has plagued our basil the last several years. This year’s crop is healthy and green. Some varieties are small leafed and others are large. All have a great basil flavor.<br />
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SALSA PACKS, GREEN BEANS OR OKRA: Most all of the summer crops are beginning to kick in this week at various stages of harvest.<br />
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GREEN PEPPERS: A green and a purple pepper to start the harvest. Grilling them with some onions and garlic creates a great side dish, omelet stuffing, meat topping or burrito addition.<br />
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TOMATO: These fruits of summer are just starting too. We grow a wide variety of hybrid and heirloom in a rainbow of colors. Enjoy!<br />
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<i>Farm report</i><br />
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It is the busiest time of year for us as we juggle all three seasons of crops in the field. The potato harvest today was a beautiful thing. The old timey plow opened the hills like a zipper. The soil was loose, dare near crumbly. This is remarkable given that all too often the potato harvest on our upland soils end up breaking plows in the hard dry ground. Instead, it was like buttah…<br />
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Nothing lifts a farmers spirits more than a good harvest. A second planting of cucumbers and squash should be coming in as the first one is tapering out.<br />
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The plants are producing well, but the pest pressure is getting to be too much. Hopefully it will take them awhile to find the new crop on the other side of the farm.<br />
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So far we have been keeping on track during this strange season. The month of July is long days filled with the summer harvests and plantings for fall. It is a lot to juggle in a normal year. Our strategy remains to stay focused on our work, keep social distancing and stay healthy and as sane as possible. Progress continues on the preparations for fall. First step, back in March, plant a cover crop. Several steps later, we have incorporated the cover crop, spread compost and minerals, shaped the beds and subsoiled. Now we are ready to begin planting.<br />
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With a little sweat and toil, this area and several others around the farm will be transformed into roots and greens for the fall harvest. tom the farmerhttp://www.blogger.com/profile/05466876463049917478noreply@blogger.com0tag:blogger.com,1999:blog-6885060932485057979.post-21086503796289431362020-06-23T18:40:00.001-07:002020-06-23T18:52:27.670-07:00In the Share: Week Six<div class="separator" style="clear: both; text-align: center;">
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<i>In the Share </i><br />
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CARROTS: First digging of the season. Enjoy the freshness and crunch of these beauties. We shred them into a salad to add color and sweetness.<br />
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BEETS: Try the <a href="https://fairsharenews.blogspot.com/2016/06/what-to-do-with-your-share-week-6.html." target="_blank">Beets with Butter and Maple Syrup recipe</a> from our June, 2016 blog.<br />
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GARLIC: Fresh as can be, it is great to have it in the shares again.<br />
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WALLA WALLA ONIONS: It is great to see the onions sizing up in the field. The Walla Walla’s are nice and sweet, a great addition to a fresh cucumber salad.<br />
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LETTUCE: Last of the heads until fall. This summer crisp type goes great on sandwiches.<br />
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SQUASH: For the last two nights we have used our zoodler to make some zucchini noodles and sautéed them with some onion and garlic. A little butter and salt is all you need to finish this tasty dish.<br />
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CUCUMBER: Don't forget to lightly salt your cucumbers after dicing to help them keep their crispness.<br />
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HERB MIX: A bunch of basil with a sprig or two of parsley or summer savory. You can chop the whole bunch up for a pesto, or garnish your dishes for the week.<br />
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<i>Farm report </i><br />
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Well, we are back. The farmer report was silent last time to keep the focus on healing the wounds of racism in our country. It won’t be done in a week, or a month, or a year, but we hope that everyone keeps the conversation going.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEityLd0PiYDgWjapDS7oaZmfk6LRKiQfGRIHxXJdOTxVFqnzko64jGPDH1nOSTbTy45hr6Sbcji5BPz31z5MKidQ1TBKxTwRKNLVCAoM0jAeo7_trrvFT0AFr_ErtEXOWAUsJwXVoRW4h44/s1600/potatoes+and+onions.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="768" data-original-width="1024" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEityLd0PiYDgWjapDS7oaZmfk6LRKiQfGRIHxXJdOTxVFqnzko64jGPDH1nOSTbTy45hr6Sbcji5BPz31z5MKidQ1TBKxTwRKNLVCAoM0jAeo7_trrvFT0AFr_ErtEXOWAUsJwXVoRW4h44/s400/potatoes+and+onions.JPG" width="400" /></a></div>
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<i style="text-align: center;">The view from the potato field today </i></div>
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On top of considering ways to actively fight racism in our community (“home of Jesse James”, so yes there’s a bit of work to do…) we have been giving a lot of thought to the prospect of re-opening the farm to the community amid the pandemic. Long story, short, <u>we have decided to postpone any changes in our current “stay-at-home” policy until the end of July.</u><br />
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So, there will be no CSA member farm shifts for July at the very least. It is a difficult decision to make because we know many of our families are feeling the cabin fever and would love to stretch their legs and run around the farm on a Saturday. Many CSA members have expressed concern for the farm and what a burden this puts on us with less help.<br />
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<i>Hens in the old strawberry patch </i></div>
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Our concern continues to be that even one positive case on the farm would be devastating. We would need to shut down at the peak of the season and quarantine ourselves when we are at our busiest. And there would still be chickens to feed, plants to water and crops to harvest.<br />
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<i>The pullets working on what will be the new strawberry patch </i></div>
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If the pandemic had arrived in 2006 or even 2016, when were over stretched and under staffed, we might have come to a different decision. Now, thanks to a leaner crop schedule and our current crew, we are keeping up despite it all. Actually, the 2020 farm crew rocks!! They are a shy bunch so don’t expect to see them plastered all over social media, but the farm is purring along thanks to Marlene, Lucas, Liz and Danielle. They are an experienced, efficient lot with plenty of integrity and grit and we love them all dearly.<br />
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<i>That's Liz on Monday when the crew demolished the garlic harvest.</i> </div>
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We hope that our CSA members do not take this to mean that we do not need them. On the contrary, we need the CSA more than ever. It continues to be very challenging to adapt to a new normal that is still revealing itself. The farm prospers because of the intent that so many have given to her rebirth. Who knows what the future looks like, regardless,we know as long as we have the support of the community, it will all work out. We will continue to explore ways to include the CSA in our work and we hope that one day we will be able to welcome you all back to the farm. Until then, we thank you all for your support. It means everything.<br />
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Before we go, we must mention that is National Pollinator Week! Every year we have increased our plantings of pollinator habitat or “insectories”. Pollinators are crucial to the production of many crops and native plants plus they are fascinating to observe. Please avoid pesticides in your gardens and buy organic to protect these essential workers.<br />
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<i>The insectory with flowering dill, cilantro, radishes </i></div>
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<i>among others in the now empty cabbage patch</i></div>
tom the farmerhttp://www.blogger.com/profile/05466876463049917478noreply@blogger.com0tag:blogger.com,1999:blog-6885060932485057979.post-64680807077307288832020-06-09T19:03:00.000-07:002020-06-09T19:03:37.170-07:00<i>In the Share </i><br />
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SUGAR SNAP PEAS: Fresh versus cooked can be a tough choice for these sweet pods. If fresh don’t forget to string them. If you cook them, sauté some onions and garlic scape in olive oil before adding the peas. Cook the peas a couple minutes, add some chopped herbs, cook a minute more.<br />
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NAPA CABBAGE: The heart of our kimchi recipe, this napa cabbage is also good cooked. It is a mild and tender green. I like to cut the stems in big chunks, giving any dish a hearty feel.<br />
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RED LEAF LETTUCE: The last red leaf of the spring.<br />
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ROMAINE LETTUCE: A small head of crunchy romaine. The red variety is Red Rosie.<br />
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SCALLIONS: Scallions go with most anything. Add them to a creamy salad dressing or to a lettuce and cabbage salad.<br />
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GREENS CHOICE: Sprouting broccoli, kale or chard.<br />
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HERB MIXED BUNCH: We will be picking parsley, summer savory, basil, oregano and maybe more as we prune the herbs this week. Oregano and summer savory are best cooked while the parsley and basil shine when fresh.<br />
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ROOTS MIX: A mix of radishes and turnips.<br />
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<i>Farm report </i><br />
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This week we are skipping the usual crop update and farmer complaints about the weather. Instead we take this time to reflect on racism in our country.<br />
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As a couple of white farmers we are not the experts on the topic, however, we feel very deeply that our democracy has yet to live up to its promise of equality and justice for all. We understand that all injustices come from the same sickness: racism, sexism, homophobia, environmental exploitation. <br />
We must create a new way of living with each other and the planet if we are to survive. The outpouring of support for the Black Lives Matter protests give us hope. Our thoughts are with those putting their bodies in the streets to demand change. tom the farmerhttp://www.blogger.com/profile/05466876463049917478noreply@blogger.com0tag:blogger.com,1999:blog-6885060932485057979.post-10399179646040698232020-05-26T19:02:00.001-07:002020-05-26T19:02:29.974-07:00In the Share: Week Four<div class="separator" style="clear: both; text-align: center;">
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<i>In the Share </i><br />
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STRAWBERRIES: Here they come! Enjoy these first pickings. Be sure to save some for use in strawberry salad dressing (see below).<br />
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CHARD OR KALE: So good for you, these spring greens are at their peak. Unlike their spring buddies in the high tunnel, these greens have been able to enjoy the outdoors for the last several months, and grow with direct sunlight. Enjoy the difference each crop brings.<br />
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ROMAINE LETTUCE: We love romaine lettuce. Crunchy for a sandwich, or in a wholesome salad.<br />
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RED LEAF LETTUCE: A favorite time of year for us is when the fresh Spring lettuces meet strawberry season.<br />
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ASPARAGUS: One last picking this week. Once the strawberries come on, it is time to stop picking the asparagus and let it grow ferns for the summer.<br />
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SPROUTING BROCCOLI: Great in a frittata, or raw in a crudité with a mustardy dip.<br />
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GARLIC SCAPES: The garlic is ready for the shares, in scape form. This flower stalk is a great in a strawberry dressing. <a href="https://fairsharenews.blogspot.com/search?q=garlic+scape+dressing" target="_blank">https://fairsharenews.blogspot.com/search?q=garlic+scape+dressing </a> Add extra strawberries and some mayo for an even creamier dressing.<br />
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SPRING ROOTS: A mix of turnips and radishes from the field.<br />
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<i>Farm report </i><br />
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The farm is flush with growth with the recent rains. After a month long dry spell in which whole days were spent laying irrigation, it feels good to have some damp. The new transplants and the ripening Spring crops are drinking up the moisture and growing before our eyes. The potatoes are ready for another hilling.<br />
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The Swiss Chard is ridiculously happy. Next door our insectary of flowers (not many flowering yet) and old seed has given us an early flush of roots, an unexpected bonus of radishes and turnips for the shares.<br />
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Rain means softer soil, and good conditions for turning under the cover crops in preparation for the sweet potato and fall crops. This was a particularly beautiful stand of ladino clover, crimson clover, sweet clover and barley.<br />
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If you have a chance, we encourage you to check out Farmer Tom’s presentation he gave on soil health for a recent Growing Growers workshop, which covers how we feed our soil the same way we feed our body, and what improvements we have made to the land during our 18 years of farming.
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<a href="https://www.youtube.com/watch?v=iwjrPgl89xo&t=140s" target="_blank">https://www.youtube.com/watch?v=iwjrPgl89xo&t=140s</a>tom the farmerhttp://www.blogger.com/profile/05466876463049917478noreply@blogger.com0tag:blogger.com,1999:blog-6885060932485057979.post-38202404143693278182020-05-12T18:54:00.001-07:002020-05-12T18:54:35.619-07:00In the Share: Week 3<div class="separator" style="clear: both; text-align: center;">
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<i>In the Share </i><br />
KALE: First picking from the field, these bunches highlight several varieties of kale that we grow. They all are a bit different, some smooth and some frilly. Let us know what you think.
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BUTTERHEAD LETUCE: It is lettuce heaven at the farm right now. The butterheads are living up to their name. Quarter is and have it as a wedge, or break it apart for lettuce wraps.<br />
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FRISEE ENDIVE: Another frilly vegetable in the share, this mild salad green adds flavor, texture and color to a salad.<br />
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RED LEAF LETTUCE: Rounding out the trio of salad greens, our dependable New Red Fire.<br />
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SPRING ONIONS: We started these onions last August. They are a variety that can overwinter, bringing us an early crop. Welcome back onions!<br />
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CILANTRO/DILL MIX: Chop the bunch together and add some oil and crushed nuts for a fresh, spring pesto.<br />
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ASPARAGUS: The amount you get will depend on your distribution location. The harvest slowed down with the recent frosts. We are looking for a flush once the warm weather returns.<br />
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SPROUTING BROCCOLI: Our outdoor planting is kicking into gear, giving us a bounty of early growth. The shoots are edible and tender. Have them raw with some dip or dressing.<br />
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<i>Farm Report </i><br />
While the share may look similar to recent ones, there is actually a big shift taking place, as our harvest moves to the field. The Spring fields look good which is a relief after what was a very cold and extremely windy start to the growing season. The hard work of repeatedly re-pinning wind-whipped covers is hopefully behind us now. The reward is big salads and nutritious greens for weeks to come.<br />
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The farm feels eerily normal at times despite the pandemic. We continue to wear masks inside the buildings and the washing and packing area, but out in the field today planting the summer crops one could almost forget the troubles of our world. It is not hard to stay six feet apart when you are putting in long rows of plants on the contour.<br />
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Today, we finally decided that the frosts are behind us and planted the majority of the summer crops: hundreds of tomatoes and peppers also eggplant, okra, basil and lots of flowers. Our new electric workhorse pulling it’s little trailer was the perfect vehicle for bringing the plants to the field.<br />
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In the midst of a flurry of harvest and planting, CSA member Andy arrived with his drone and got some great photos of the farm.<br />
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You can see our berms and swales running about every forty feet on the contour. Also visible are the tracks of the subsoiler that we have dragged 18 inches down running parallel to the berms. Our old pattern of rectangles is giving way to the undulations of the earth itself.<br />
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<br />tom the farmerhttp://www.blogger.com/profile/05466876463049917478noreply@blogger.com0tag:blogger.com,1999:blog-6885060932485057979.post-52126737587382937052020-04-28T18:27:00.003-07:002020-04-28T18:36:23.657-07:00In the Share: Week 2<div class="separator" style="clear: both; text-align: center;">
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<i>In the Share: </i><br />
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TAT SOI: As deep green as can be, tat soi is mild enough for a fresh salad, a stir fry, or even a kimchi. Some of this week’s bunches have some flowertops, all of which is very edible and add color to your dish.<br />
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RED LEAF LETTUCE The lettuce is starting to size up well. The “New Red Fire” variety is both crispy and tender.<br />
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BUTTERHEAD LETTUCE: A favorite around here. Cut it into wedges and dress with shredded root vegetables, nuts, raisins and dressing.<br />
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RADISH/SALAD TURNIP BUNCH: The radish is crisp and fresh, while the turnips are sweet and juicy. These are some of our best.<br />
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SPROUTING BROCCOLI: It seems to us that the broccoli is only getting sweeter. It is good both raw and cooked when topped with mustard vinaigrette.<br />
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ASPARAGUS: The asparagus plants are starting this season strong and we are happy to be able to get a bunch to everyone. Snap off the tough, white end and enjoy this spring treat. We dusted the spears with garlic and onion powder before frying in a little oil until crisp.<br />
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CILANTRO/DILL BUNCH: A fresh garnish for most anything you cook, we like to add it to yogurt to make a dressing/dip.<br />
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SPINACH OR CHARD: These two greens are actually in the same botanical family. Only spinach is recommended for fresh eating. This week’s chard is bagged, so there is not as much stem as with the bunches. So all you have to do is rinse it, cut it up, and add it to your pasta sauce, soup or potatoes.
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<i>Farm report: </i><br />
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Greetings from the farm! Our “home office” is the great outdoors which is a lot quieter these days without the community working with us. In the evening we go indoors and catch up on the news and our hearts sink, but during the day our spirits are lifted by the natural world that surrounds us.
The high tunnel has never been happier.<br />
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Turnips, red lettuce, spinach and sprouting broccoli fill the frame. All of what is in the share this week, except asparagus, is coming out of the high tunnel. After this share, the indoor pickings will be slim and we will need to rely on the outside fields to keep us fed. The freeze two weeks ago did do some damage. It may be a lighter share in two weeks as a result.<br />
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The freeze came under the covers. Some of the strawberry flowers were lost. Any with black centers won’t bear fruit. Luckily many more healthy flowers are blooming now.<br />
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The aerial shots were from the last transmissions of our first drone-SKYBOT-1. Too lightweight for a stiff wind, we lost the little guy in the pond. The pics do a good job of showing how we have changed from a rectangular farming system to one on the contour.<br />
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The swales are placed to move water throughout the farm, rather than letting it rush away and erode the soil. The space between the swales, (aka, the “alleys”) is where we will be growing our crops, pasturing livestock, planting perennials, and managing water.
We are glad we could get a view from above of what we have been doing. It helps us better visualize our progress.tom the farmerhttp://www.blogger.com/profile/05466876463049917478noreply@blogger.com1tag:blogger.com,1999:blog-6885060932485057979.post-90151768915464361052020-04-14T17:55:00.001-07:002020-04-14T17:57:55.305-07:00Fair Share Farm CSA---Week 1<div class="separator" style="clear: both; text-align: center;">
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IN THE SHARE:<br />
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SWISS CHARD: If you are new to chard be sure to chop and cook the stems first, and then the leaves. We add a quarter cup or so of vinegar while the chard is cooking, to help mellow it out. Green garlic is a nice addition too.<br />
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CABBAGE: The cabbages have been stored in our cooler since fall, awaiting their return to our tables. Grate it into a slaw, cook it with the potatoes, or add it to a soup.<br />
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POTATOES: These Kennebec potatoes were dug late last summer. We keep them cold and in the dark, fast asleep until now. We like them this time of year in a hash.<br />
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SPOUTING BROCCOLI OR BOK CHOI: The sweet taste of broccoli vs. the crunchiness of bok choi make this a tough choice.<br />
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LETTUCE: First little heads from the high tunnel.<br />
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SPINACH OR LETTUCE: We may have one or the other at each distribution site, farmers choice.<br />
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GREEN GARLIC: It’s great to have the chance to harvest some garlic again. Chop it fine and add to egg salad or other spreads.<br />
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CHIVES: Garnishing your meal with fresh chives connects you with the first growths of spring. Mix it with sour cream or yogurt to make a great dip, or into your morning scrambled eggs.
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FARM REPORT:<br />
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The farm is in week three of hunkering down due to the virus. We are staying home and away from others as much as possible. We are hand-washing, using sanitizer, physical distancing and other measures to ensure that we keep our community safe. Face masks arrived last week. We use them during post-harvest handling and at farmers markets and CSA pickup.<br />
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Compared to most, our lives have not changed much due to the virus. We work from home, grow food, with no kids and few social engagements. We are a crew of four which can easily keep our social distance across the fields. Less cars on our little country road have meant we hear more birds and frogs instead. So far we are all healthy. It is an embarrassment of riches during a worldwide pandemic.<br />
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We had thought perhaps that even Spring itself had gone into hiding. Bitter cold north winds blasted the farm on Easter weekend. The same storm that left a foot of snow in Wisconsin, led to 50 tornadoes across the South, gave us freezing temperatures and a relentless wind that turned our covers into tatters.<br />
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They were all patched and back on the next day, but it is too soon to tell how the crops will fare. The plants aren’t dead but they might be stunted.<br />
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Other crops are fine and happy for the moisture and cooler temps. The strawberry patch has been growing leaves, but no blossoms yet, luckily. May flowers bear June fruit, but they will probably start flowering in late April.<br />
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The onion transplants are adjusting to their new ground. They can handle cold nights and don’t need cover. You can also see here our new farming system on the contour with berms every 40 feet.<br />
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It has been fun learning to wrap ourselves around the berms and swales that we installed this winter. They attempt to solve the problem of uneven distribution of water on our farm. The berms slow down the movement of water down our slopes, preventing erosion and allowing more moisture to stay on the land and soak in. So far, they seem to be working.<br />
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Meanwhile, the hens are enjoying the fresh Spring growth of the cover crops and whatever insects might buzz their way.<br />
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We look forward to the day when we can welcome the community back to the farm to see it all in person. Until then, let’s stay home and be well.<br />
<br />tom the farmerhttp://www.blogger.com/profile/05466876463049917478noreply@blogger.com0tag:blogger.com,1999:blog-6885060932485057979.post-73638050904378017902019-11-12T18:41:00.001-08:002019-11-12T18:41:26.701-08:00In the Share: Week 16<div class="separator" style="clear: both; text-align: center;">
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BONITA SWEET POTATOES: The Bonita’s definitely live up to the word sweet. Also, be careful as they cook relatively quickly, so check them often for tenderness. Treat them as you would a white potato and make a unique salad.<br />
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SALAD TURNIPS AND RED RADISHES: Fresh and crispy, all you need is a little salt to enhance the flavor of these fresh roots.<br />
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BOK CHOY, SWISS CHARD OR SPROUTING BROCCOLI: .<br />
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SPINACH OR LETTUCE MIX: Fresh greens from the high tunnel. A tough choice, but no losers here. The spinach is full of body and flavor while the lettuce is tender and crunchy.<br />
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ROOTS MIX: A mix of carrots, beets, and two types of colorful radishes can make for a bright fresh slaw, or a yummy roast. More suggestions below.<br />
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BULB FENNEL OR LEEK: Great roasted with the root mix.<br />
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GARLIC: We store the garlic in a cool and dry cooler to keep it at peak quality. It goes with everything in the share.<br />
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DILL OR ROSEMARY: We still have some herbs in the high tunnel. Just the thing to garnish a slaw or cooked greens.<br />
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RECIPE: The root mix this week is a versatile group of vegetables. When used fresh, you simply have to clean and grate them together with some salt, garlic, and a dressing of your choice. That has been our angle the last few days. A finely chopped couple stalks of fennel really enhances the dish’s freshness.
On the other hand, all you have to do is clean and cut the vegetables into chunks, toss with a little salt, oil and herbs, and roast at 400 F for 30 to 45 minutes. Mix in some fennel and sweet potatoes for a real mix of flavors.<br />
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FARM REPORT:<br />
‘Tis the final week of the 2019 CSA season, and just in time as old man winter arrived last night. The low dipped to 5 degrees, although by the time the sun was up enough to take the photo it had reached a balmy 7.<br />
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This is perhaps the coldest weather this early in the fall that we have experienced in our 17 years of growing food on the Graff place. It was an abrupt change from the 65 degrees we enjoyed on Saturday during our hike across the farm.<br />
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In the high tunnel with two heavy layers of row cover, we still had some freezing. Most plants recovered but you may notice a bit of tinged stems and leaves in your share this week. They are all still completely edible and may be even sweeter due to the cold snap.<br />
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The cold has kept the farm crew indoors as much as possible. Between the high tunnel and the fermenting kitchen there is still plenty of space to work even when it is freezing outside. The cooler is full of cabbages and roots destined for pickles and krauts. Today we made green kimchi from the last field harvests of bok choy and tat soi. The kitchen is spacious enough that we move the winter packing work inside as well. Having year-round work is important for our employees and the farmers too. We look forward to watching the winter season from the big kitchen windows.<br />
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Finally, we thank our 100 CSA member families from the bottom of our dirty boots for joining us this season. Our farm is growing stronger every day due to your consistent support. We hope you have a happy, healthy winter season and look forward to feeding you again in the Spring.
We also encourage you all to support the Brookside Winter Market, which has a record number of vendors this season: <a href="https://www.brooksidefarmersmarket.com/" target="_blank">https://www.brooksidefarmersmarket.com/ </a> We hope to see you there!<br />
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tom the farmerhttp://www.blogger.com/profile/05466876463049917478noreply@blogger.com0tag:blogger.com,1999:blog-6885060932485057979.post-34157331089229714352019-10-29T18:26:00.003-07:002019-10-29T18:26:38.615-07:00In the Share: Week 15<div class="separator" style="clear: both; text-align: center;">
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SALAD TURNIPS: We can’t grow these turnips any better. Eat these fresh with a little salt for a wonderful appetizer or snack.<br />
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SPINACH: The spinach has flourished in the protection of the high tunnel. Enjoy it with some fresh cheese or with some free-range organic eggs.<br />
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CABBAGE: Fresh fall cabbage is always a treat. The harvest always coincides with the coming of cold autumn nights. To keep cabbage crisp and tender, salt it after cutting.<br />
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KALE AND BROCCOLI BUNCHES: Tender tops of the kale rescued from the field before the freeze. Bundled with some hefty sprouting broccoli, they make a great greens combo.<br />
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GARLIC: This softneck garlic stores best in the vegetable crisper. And if you have a garden, you can plant the larger cloves in your garden now to get a head of garlic next July.<br />
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LETTUCE/ARUGULA: Wednesday pickup will be lettuce, Satuday and Monday will get the arugula.<br />
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FARM REPORT<br />
With the onset of wintery weather, the best work environment on the farm is the high tunnel.<br />
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The first picking of the spinach crop is outstanding. If we are lucky, we will continue to pick it every few weeks throughout the winter into next Spring. For the next several months, our harvest field has been reduced to this 30 ft. by 96 ft. space. While buttoning up the end wall, we got a bird’s eye view.<br />
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Left to Right: Swiss Chard, sprouting broccoli, spinach, salad turnips, lettuce. Outside is another story, with the fields headed towards a winter slumber.<br />
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This was on a lovely fall day last week when we got out the big ladders and buttoned up the end of the high tunnel. Since then, we have just a few tasks left to complete before we can settle in to the winter routine. We could use a few more sunny, dry days to plant and mulch the garlic, wind up the remaining irrigation tape and chop down the sunflower stalks. As the season draws to a close, nature dresses herself in her own Halloween decorations.<br />
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<br />tom the farmerhttp://www.blogger.com/profile/05466876463049917478noreply@blogger.com1tag:blogger.com,1999:blog-6885060932485057979.post-58505977154483020532019-10-15T18:33:00.003-07:002019-10-15T18:39:23.608-07:00In the Share: Week 14<div class="separator" style="clear: both; text-align: center;">
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BULB FENNEL: Chop the white part of a couple stalks along with some fronds and add to any fresh salad.<br />
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SWEET POTATOES: Dug several weeks ago and cured in the greenhouse. We’ve cutting them into wedges and covering with a cumin, coriander, paprika and garlic rub. Toss in olive oil, then the spice mix, and bake at 425 30 minutes or until browned and tender.<br />
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LEEKS: Started in the greenhouse in February and in the ground since March, these slow growing cousins of onions are worth the wait. Check out this recipe from our first season in 2004. www.fairsharefarm.com/archive/info/Newsletter/2004/week_18_september22.pdf<br />
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LETTUCE: Big, leafy heads from the high tunnel.<br />
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ASIAN GREENS: It’s a great time of year for a fresh stir fry. Check out these recipes from our first blog of 2011 <a href="https://fairsharenews.blogspot.com/2011/05/welcome-to-vegetables.html" target="_blank">https://fairsharenews.blogspot.com/2011/05/welcome-to-vegetables.html </a><br />
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KALE OR CHARD: happy, leafy greens<br />
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GREEN PEPPERS: Summer’s swan song, a great stir fry addition.<br />
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SAGE: Chop the sage leaves fine and add them to the sweet potato rub described above.<br />
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RECIPE: Going through old blogs checking for leek recipes, I came across the final blog of 2016. <u><span style="color: #000120;"><a href="https://fairsharenews.blogspot.com/2016/10/what-to-do-with-your-share-week-24.html" target="_blank">https://fairsharenews.blogspot.com/2016/10/what-to-do-with-your-share-week-24.html</a></span></u>. Leeks and fennel were center stage, just as they are this week. It’s a nice tradition to carry on.<br />
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FARM REPORT:<br />
Just two weeks ago, the summer sizzled and the fields were full of flowers and a buzz with insects including a migrating monarch who is hopefully far to the south by now.<br />
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Saturday morning, frost laid a heavy blanket over the farm. In a few hours, the heat-loving plants were gone and our fields turned into a graveyard. Only the hardiest roots and leafy greens survive. In anticipation for the big event, the farm crew worked quickly to dig the sweet potatoes and pick crate after crate of green peppers.<br />
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Meanwhile, inside the protected high tunnel the plants are happily oblivious to the drama.<br />
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Nature puts on quite a show out here. You never know what you are going to see next. After one little shower last week, this was the view from the farm house.<br />
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<br />tom the farmerhttp://www.blogger.com/profile/05466876463049917478noreply@blogger.com0tag:blogger.com,1999:blog-6885060932485057979.post-76365275490573924072019-10-01T19:59:00.000-07:002019-10-01T19:59:06.205-07:00In the Share---Week 13
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1q7c21xxo-jWVGgUs-P68IwXcV3wlpZuDDQxCu2Q8zuxKtp-6lMwXcZtktJpId0yD6qAwxL5B6R6YrRM7tqvsGXQOncFZM-0DoWr5rP2v8FaeAZHC8YilSPHhyphenhyphenAdqX_rHA48u0RxDIR7S/s1600/IMG_6843.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1024" data-original-width="768" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1q7c21xxo-jWVGgUs-P68IwXcV3wlpZuDDQxCu2Q8zuxKtp-6lMwXcZtktJpId0yD6qAwxL5B6R6YrRM7tqvsGXQOncFZM-0DoWr5rP2v8FaeAZHC8YilSPHhyphenhyphenAdqX_rHA48u0RxDIR7S/s400/IMG_6843.JPG" width="300" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Zucchini and summer squash</td></tr>
</tbody></table>
<br />
SUMMER SQUASH: Our late summer planting is producing as well
as any patch we have ever had. Enjoy these in fritters (see below.)<br />
<br />
<br />
CARROTS: Their time in the cooler has only served to sweeten
them up. Enjoy these crunchy delights.<br />
<br />
<br />
LETTUCE: It’s been a scramble to keep the harvest the
lettuce before it “bolts,” something that is normally not a problem in October.<br />
<br />
<br />
GREENS CHOICE: The high tunnel chard and kale in the field
are thriving right now. Our regular use for these healthy greens is to chop it
fine and add it to our pasta sauce. We love the color and richness they add to
a dish.<br />
<br />
<br />
SWEET PEPPERS: They go with everything in the share.<br />
<br />
<br />
GARLIC: The last of the hard neck variety.<br />
<br />
<br />
SPROUTING BROCCOLI: Eat your broccoli!<br />
<br />
<br />
HERB CHOICE: <span style="mso-spacerun: yes;"> </span>A choice
of common chives or rosemary.<br />
<br />
<br />
When I was a kid we used to travel to South Bend, Indiana to
visit my dad’s father and sister. Aunt Betty would always make a batch of
zucchini fritters when we were there. Something about the wonderful aroma of
them that takes me back to those days. Viva Italia!<br />
<br />
<div style="margin-bottom: .0001pt; margin-bottom: 0in;">
<b><span style="color: black; line-height: 115%; mso-bidi-font-family: Calibri; mso-bidi-font-size: 9.5pt; mso-bidi-theme-font: minor-latin; mso-themecolor: text1;">Zucchini
Fritters</span></b></div>
<div style="margin-bottom: .0001pt; margin-bottom: 0in;">
<b><span style="color: black; line-height: 115%; mso-bidi-font-family: Calibri; mso-bidi-font-size: 9.5pt; mso-bidi-theme-font: minor-latin; mso-themecolor: text1;"><br />
Ingredients:<br />
</span></b><span style="color: black; line-height: 115%; mso-bidi-font-family: Calibri; mso-bidi-font-size: 9.5pt; mso-bidi-font-weight: bold; mso-bidi-theme-font: minor-latin; mso-themecolor: text1;">2 cups shredded zucchini<br />
2 cloves of garlic, chopped fine<br />
1/2 tsp salt<br />
2 eggs<br />
3/4 cup grated cheese (parmesan, goat cheese, mozzarella...)<br />
1/2 cup water<br />
flour to make a pancake-like batter (thick)<br style="mso-special-character: line-break;" />
<br style="mso-special-character: line-break;" />
</span></div>
<br />
<b><span style="color: black; line-height: 115%; mso-bidi-font-family: Calibri; mso-bidi-font-size: 9.5pt; mso-bidi-theme-font: minor-latin; mso-themecolor: text1;">Method:<br />
</span></b><span style="color: black; line-height: 115%; mso-bidi-font-family: Calibri; mso-bidi-font-size: 9.5pt; mso-bidi-font-weight: bold; mso-bidi-theme-font: minor-latin; mso-themecolor: text1;">Mix together all of the ingredients except the
flour. Add flour to form a thick batter.<br />
Heat 1/2 inch frying oil in a pan.<br />
With tablespoon, spoon batter into the oil to form patties. Fry until browned
on both sides.</span><br />
<br />
<br />
<br />
<span style="color: black; line-height: 115%; mso-bidi-font-family: Calibri; mso-bidi-font-size: 9.5pt; mso-bidi-font-weight: bold; mso-bidi-theme-font: minor-latin; mso-themecolor: text1;"><b>FARM REPORT:</b></span><br />
<br />
<span style="color: black; line-height: 115%; mso-bidi-font-family: Calibri; mso-bidi-font-size: 9.5pt; mso-bidi-font-weight: bold; mso-bidi-theme-font: minor-latin; mso-themecolor: text1;">The heat continues on this long
summer. We look forward to cooler temps over the next few days and hopefully
some more seasonal weather. Our fall plants that have been waiting for cooler
days and nights to mature as the days grow shorter. Here’s to a good October.</span><br />
<span style="color: black; line-height: 115%; mso-bidi-font-family: Calibri; mso-bidi-font-size: 9.5pt; mso-bidi-font-weight: bold; mso-bidi-theme-font: minor-latin; mso-themecolor: text1;"><br /></span>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4maHF6lTA5VtxUno8766Pufg9LoIFcKpi5AuFAvrId7BUqwjFlrMn3n5nIqEbxfbUrRTYk8RCav2H6JJ5k6Dz7gHk_-_kjEm5PSmErZQrvJ2S8ZKH1QrJmmIThqnzBz9vlmVEJd-HtzLG/s1600/IMG_6823.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1024" data-original-width="768" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4maHF6lTA5VtxUno8766Pufg9LoIFcKpi5AuFAvrId7BUqwjFlrMn3n5nIqEbxfbUrRTYk8RCav2H6JJ5k6Dz7gHk_-_kjEm5PSmErZQrvJ2S8ZKH1QrJmmIThqnzBz9vlmVEJd-HtzLG/s400/IMG_6823.JPG" width="300" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Equinox sunrise</td></tr>
</tbody></table>
<span style="color: black; line-height: 115%; mso-bidi-font-family: Calibri; mso-bidi-font-size: 9.5pt; mso-bidi-font-weight: bold; mso-bidi-theme-font: minor-latin; mso-themecolor: text1;"><br /></span>
<br />
<span style="color: black; line-height: 115%; mso-bidi-font-family: Calibri; mso-bidi-font-size: 9.5pt; mso-bidi-font-weight: bold; mso-bidi-theme-font: minor-latin; mso-themecolor: text1;">Work days have turned to days
of harvest, collecting irrigation equipment from the field, mulching, and
fortifying the high tunnel for the winter. </span><br />
<span style="color: black; line-height: 115%; mso-bidi-font-family: Calibri; mso-bidi-font-size: 9.5pt; mso-bidi-font-weight: bold; mso-bidi-theme-font: minor-latin; mso-themecolor: text1;"><br /></span>
<br />
<span style="color: black; line-height: 115%; mso-bidi-font-family: Calibri; mso-bidi-font-size: 9.5pt; mso-bidi-font-weight: bold; mso-bidi-theme-font: minor-latin; mso-themecolor: text1;">On the adjacent Graff Property
land the Indian grass is being combined to collect the seed. It has been a
great year to see this stand of native grass thrive and produce seed to help
establish other farms andconservation areas.</span><br />
<span style="color: black; line-height: 115%; mso-bidi-font-family: Calibri; mso-bidi-font-size: 9.5pt; mso-bidi-font-weight: bold; mso-bidi-theme-font: minor-latin; mso-themecolor: text1;"><br /></span>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiayg5eUgAWIUqS-71zLfXomQKK2hdd9jm08Mf6tk2020058mUPQKGsAivZEoGIAwYT-IipyuD612hbzbvjBp-RV0NQMN5oMTv6zFiERWE5G3Jy4iI-uuOCfco_FAtwFfKeq24RFwbXjVDJ/s1600/IMG_6921.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1024" data-original-width="768" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiayg5eUgAWIUqS-71zLfXomQKK2hdd9jm08Mf6tk2020058mUPQKGsAivZEoGIAwYT-IipyuD612hbzbvjBp-RV0NQMN5oMTv6zFiERWE5G3Jy4iI-uuOCfco_FAtwFfKeq24RFwbXjVDJ/s400/IMG_6921.JPG" width="300" /></a></div>
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiayg5eUgAWIUqS-71zLfXomQKK2hdd9jm08Mf6tk2020058mUPQKGsAivZEoGIAwYT-IipyuD612hbzbvjBp-RV0NQMN5oMTv6zFiERWE5G3Jy4iI-uuOCfco_FAtwFfKeq24RFwbXjVDJ/s1600/IMG_6921.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><br /></a><br />tom the farmerhttp://www.blogger.com/profile/05466876463049917478noreply@blogger.com0tag:blogger.com,1999:blog-6885060932485057979.post-35482559524746764862019-09-17T17:00:00.000-07:002019-09-17T17:00:00.995-07:00In the Share - Week 12<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhD8uIDiu1wtunkmYZnxwAziH_nW8ls23H5CB4VaR-WK1_bob5Asaogo8M4Y1cy-6pw0DJ7VIHHVCfJq0ERMOT3FxkSRKAg5_ziOo4oYKt3T_5NzQjEvxw40so9Pw9_p7IuW4FqT6j4-X6m/s1600/okra+%25282%2529.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1024" data-original-width="768" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhD8uIDiu1wtunkmYZnxwAziH_nW8ls23H5CB4VaR-WK1_bob5Asaogo8M4Y1cy-6pw0DJ7VIHHVCfJq0ERMOT3FxkSRKAg5_ziOo4oYKt3T_5NzQjEvxw40so9Pw9_p7IuW4FqT6j4-X6m/s400/okra+%25282%2529.JPG" width="300" /></a></div>
<br />
OKRA/EGGPLANT/SALSA PACK CHOICE: If you like okra, you are in the right place this week as this Ethiopian transplant is thriving. It’s an itchy crop to pick, but the beautiful view is reward enough.<br />
<br />
TOMATOES: We are flush in ripe tomatoes right now, but the harvest is on the downslope. This will be the last chance to take advantage of bulk list seconds and the abundant share.<br />
<br />
SPROUTING BROCCOLI: The side shoots are sprouting, so we should have a regular harvest of this CSA favorite. It’s nice to have a vegetable that can simply be chopped and cooked, a real fast food.<br />
<br />
SWEET PEPPERS: They might be getting even sweeter!<br />
<br />
SUMMER SQUASH: Our late summer planting is happy as can be right now and a treat to harvest. We’ve been zoodling at night and saving some to stuff our morning eggs.<br />
<br />
RADISHES: Adding a little spice to the share, the radish’s fire is a manifestation of the heat it has been growing in. Salting them will take some of the heat away. They are perfect right now for a radish and butter
sandwich.<br />
<br />
LETTUCE: So far the lettuce is holding. Enjoy these heat tolerant heads while we got them.<br />
<br />
CAULIFLOWER: These plants are too darn hot and are on the small side. The flavor is still quite nice.<br />
<br />
FENNEL HEADS&SEEDS: The herb fennel has established itself on our herb bed with very little cultivation on our part. Many of the seed heads are plumped out, fresh and at their peak flavor. They are edible and delicious.<br />
<br />
FARM REPORT<br />
<br />
The heat has returned and with it the summer plants are ripening loads of fruit. The zucchini and yellow squash are picture perfect right now.<br />
<br />
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<br />
Pepper s continue to dazzle the eyes of the harvester.<br />
<br />
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<br />
Likewise, the tomatoes gave us one last week of tonnage.<br />
<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTBVpkyuiGtK4k3HKyX9LIUg_i1ifLQRMBAohUrHw-Y6G7vHneQyFB0t1g7R0bJTC4Ch5FaXHGMoa0mHAuc5PeFVjxY4iF4ZKtZ68hOBCaQHWq3rsaE4CclXBAK5nvSYDY8RR1A5lUye1b/s1600/tomato+crate.JPG" imageanchor="1" style="-webkit-text-stroke-width: 0px; color: #0066cc; font-family: Times New Roman; font-size: 16px; font-style: normal; font-variant: normal; font-weight: 400; letter-spacing: normal; margin-left: 1em; margin-right: 1em; orphans: 2; text-align: center; text-decoration: underline; text-indent: 0px; text-transform: none; white-space: normal; word-spacing: 0px;"><img border="0" data-original-height="768" data-original-width="1024" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTBVpkyuiGtK4k3HKyX9LIUg_i1ifLQRMBAohUrHw-Y6G7vHneQyFB0t1g7R0bJTC4Ch5FaXHGMoa0mHAuc5PeFVjxY4iF4ZKtZ68hOBCaQHWq3rsaE4CclXBAK5nvSYDY8RR1A5lUye1b/s400/tomato+crate.JPG" width="400" /></a></div>
<br />
<br />
The potluck and open house went as planned through the muggy weather. We enjoyed welcoming the die-hard picnickers who braved the heat. It was nice to catch up with those we knew from the CSA and farmers market, plus we met some new folks who had found us through social media. The potluck dinner was delicious as always. One of the Prairie Birthday fruit share members made a tasty wild plum chutney that went really well with the Parker Farms bratwurst.<br />
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<div>
<br /></div>
<div>
I love that the ingredient list says "EVERY SPICE" Delicious and funny!</div>
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<br />tom the farmerhttp://www.blogger.com/profile/05466876463049917478noreply@blogger.com1tag:blogger.com,1999:blog-6885060932485057979.post-50830891389097187032019-09-03T18:19:00.001-07:002019-09-03T18:19:45.597-07:00Fair Share Farm CSA---Week 11<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2kn7L_LeUF9w2cp1Hbexqw8BHkx36N0-6GQLxFLCDzj4nyuIkaNznb1jiaP2civ6vLkH42bgltDISTx_x1IIwRiPccyhP6C3IGUDHMGz7IFH8LN-g5QgdgVHZIzI_qbvfKGH8tl-VbV9z/s1600/sweet+peppers+%25282%2529.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1024" data-original-width="768" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2kn7L_LeUF9w2cp1Hbexqw8BHkx36N0-6GQLxFLCDzj4nyuIkaNznb1jiaP2civ6vLkH42bgltDISTx_x1IIwRiPccyhP6C3IGUDHMGz7IFH8LN-g5QgdgVHZIzI_qbvfKGH8tl-VbV9z/s400/sweet+peppers+%25282%2529.JPG" width="300" /></a></div>
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SWEET PEPPERS: A nice crop this year! We grow mostly Italian frying peppers that are great fresh or cooked.<br />
<br />
TOMATOES: This week we have been bringing in a bumper crop. Our second planting is kicking in and you will see a lot of red fruits in the shares. These Bella Rosa plants are tolerant of hot summers. They are a firm tomato and take longer to ripen, but if you are patient they repay you with great flavor.<br />
<br />
RED ONIONS: Small onions are prevalent this year. The crop was stunted this Spring due to lots of rain and poor drainage. But when life gives you small onions, make like they are a shallot.<br />
<br />
GREENS CHOICE: KALE OR ARUGULA: The fall greens are starting to produce, thanks to the cool weather and nice rain. This is a great time of year for a kale salad, or mixing the tomatoes with some arugula.<br />
<br />
POTATOES: Freshly dug potatoes are the best. This week we diced them up and fried them into a hash with peppers and onions.<br />
<br />
SPROUTING BROCCOLI: I always like this time of year because you can eat fresh veggies from two different seasons. The sprouting broccoli is a first cutting and tender. Good fresh or cooked.<br />
<br />
EGGPLANT or SALSA PACK: The eggplant and tomatillo contest is going strong. Both have made lots of fruit and both are loved by about half the membership.<br />
<br />
HERB MIX: Basil and garlic chive flower bunch. Keep the whole bunch in a glass of water on your kitchen counter and snip away for garnishes or make a yummy pesto.<br />
<br />
FARM REPORT:<br />
Our current abundance of summer fruits is a good problem to have. Sweaty work brings them out of the field to your tables. CSA is getting a hefty amount of big beautiful fruits in all shapes and colors. The red Italian frying peppers are so sweet you want to just eat them like an apple.<br />
<br />
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<br />
Flowers are also abundant. Between all of the insectaries we planted and the wild coreopsis taking over the edges of the fields, we hear a happy buzzing wherever we go.<br />
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Meanwhile, the fall crops are looking good in the far field.<br />
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That’s a cover crop next to a crazy amount of Napa cabbage on the left and radishes, turnips, bok choy and arugula on the right.<br />
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The little chicks are now 3 weeks old and getting their first taste of the outdoors. Farmer Luke built a fantastic little run for them to have a safe yard to explore.<br />
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Plan to see these little cuties if you have a work shift coming up or, better yet!, see them at the:<br />
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<b><span style="font-size: large;">Fair Share Farm Open House and Potluck </span></b><br />
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Sunday, September 15, 2019 at 3 PM – 6 PM<br />
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Bring a dish and join us at the farm for our annual potluck and open house. All are welcome, including our 100 CSA member families, market customers, friends and family.
The potluck provides for us all to eat well and enjoy an afternoon together on the farm. Activities start at 3 pm with farm and kitchen tours, a scavenger hunt and lawn games. Take a walk through our native grasses and soak up the country quiet.<br />
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Potluck dinner at 5 pm.
Bring a dish to share with a list of ingredients, plus any other picnic attire you would like (camp chairs, blankets, lawn games, musical instruments). We will provide compostable dinner ware, non-alcoholic drinks, Parker Farm dogs and burgers and vegetarian chili.<br />
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Please RSVP through email or <a href="https://www.facebook.com/events/720065258435316/" target="_blank">facebook event.</a> See you there!!tom the farmerhttp://www.blogger.com/profile/05466876463049917478noreply@blogger.com0tag:blogger.com,1999:blog-6885060932485057979.post-53795248714830757892019-08-20T17:42:00.002-07:002019-08-20T17:42:33.312-07:00In the Share: Week 10<br />
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GREEN BEANS: Enjoy round 2 of green beans for this year. Our favorite thing to do on the farm is a good harvest, but we may be approaching too much of a good thing!<br />
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KALE: A new planting, this is the first picking, so leaves are fresh as can be - great for a kale salad.<br />
<a href="http://fairsharenews.blogspot.com/2015/05/what-to-do-with-your-share-week-2.html">http://fairsharenews.blogspot.com/2015/05/what-to-do-with-your-share-week-2.html </a><br />
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TOMATOES: Our second planting of tomatoes are kicking in. They are a bit non-descript, round, red and firm. However, once fully ripe and slightly soft, they have great tomato flavor.<br />
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GARLIC: One head of hard neck garlic<br />
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SWEET PEPPERS: The long red peppers are sweet fresh. Their thin walls make them perfect for frying.<br />
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CARROTS: These tasty roots have sweetened up while stored in our walkin cooler.<br />
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EGGPLANT OR SALSA PACK: Tough choice. Hope you have a chance to try each of them a couple times this summer.<br />
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CUCUMBER OR SQUASH: This round of cucurbits is waning, but still tasty. If you haven’t yet this year made some gazpacho we recommend it.<br />
<a href="https://fairsharenews.blogspot.com/2010/07/what-to-do-with-your-share-week-12.html">https://fairsharenews.blogspot.com/2010/07/what-to-do-with-your-share-week-12.html </a><br />
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BASIL OR SUMMER SAVORY: The herbs of summer continue.<br />
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PURSLANE: This is the weirdest vegetable you will be getting in your CSA share this season. The leaves of this succulent are mild and sometimes even citrusy. When cooked it can serve as a thickener, but we recommend simply adding it to any fresh salad you might make this time of year.<br />
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The purslane in the share is from an area that we have fallowed from vegetable production the last few years. Since our last cultivation of this plot, the purslane has thrived. When a “weed” is prominent in a field it is often an indication of the condition of the soil. Purslane is said to indicate a rich soil<br />
<a href="https://permaculturenews.org/2017/04/14/using-weeds-read-soil-basic-concepts-get-started/">https://permaculturenews.org/2017/04/14/using-weeds-read-soil-basic-concepts-get-started/ </a><br />
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FARM REPORT<br />
Summer is at its peak this week. The green beans are overwhelmingly us with the enormity of the harvest. Our nimble crew of three brought in the majority, with some help from the CSA.<br />
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It looks like Rebecca is the only one picking the beans, but no, there were others! Everyone in the CSA will get a pound this week. The remaining 50+ pounds are on the bulk list. Don't delay your order as this week will be the only opportunity to put some of these in some pickles or freezer bags for those who want to preserve some of the summer harvest.<br />
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Whilst out in the fields, we sometimes get the reward of viewing wildlife up close.<br />
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Leopard frogs are fairly common on the farm and can eat as many as 100 insects per night. When the weather turns dry, our irrigated fields provide good habitat for amphibians of all kinds. Their presence reminds us to treat their home with care. Their porous skin allows toxins to enter their bodies easily. Growing food organically is the least we can do to protect these beautiful creatures.<br />
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Summer is also the hay-making season. Since 2012 the Graff family has worked to establish a native, perennial grasses on the land that surrounds our fields. The bluestems and Indian grasses provide year-round cover, habitat for wildlife and income through seed sales. Hay is cut and baled in areas with poorer stands of pure seed, but plenty nice enough for quality winter food for our neighbors’ cattle or weed-free mulch for our crops. Six of these big beauties are destined for our fields in 2020.<br />
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<br />tom the farmerhttp://www.blogger.com/profile/05466876463049917478noreply@blogger.com0tag:blogger.com,1999:blog-6885060932485057979.post-921742857662545362019-08-06T16:55:00.002-07:002019-08-06T17:00:10.049-07:00In the Share: Week 9<br />
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EGGPLANT OR SALSA PACK: If you haven’t been eating your eggplant you are missing a treat. Today member Dani Hurst brought some homemade baba ganoush. Bake or roast your eggplant until soft enough to puree with some olive oil, lemon juice, mayo or tahini, salt and garlic. Yum!<br />
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TOMATOES: We are so happy to be able to provide a nice share of tomatoes this year. We have been making a lot of panzanella salad. A great use for some stale bread, soaking up the dressing and tomato juice. And using cheese and bread from the CSA really adds to the flavor.<br />
<a href="https://cooking.nytimes.com/recipes/1017518-panzanella-with-mozzarella-and-herbs">https://cooking.nytimes.com/recipes/1017518-panzanella-with-mozzarella-and-herbs </a><br />
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SWEET PEPPERS: First ripe peppers of the season! They are starting to ripen and we have a lot of fruit in the patch right now. These peppers are good in a panzanella, fried with onion, or just munched on whole.<br />
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CUCUMBERS OR SQUASH: Another week or so of the cucurbits. Enjoy these summer fruits.<br />
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GREEN BEANS: How much you get this week will depend on our harvests. They have just now reached the point of needing a picking. We had some fresh beans today at lunch and enjoyed them with some baba ganoush, a nice paring.<br />
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DESIREE POTATOES: Freshly dug on Saturday by the CSA. Blushed on the outside, creamy gold on the inside.<br />
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SWEET ONIONS: The wet Spring has kept them smaller than usual, but they are still sweet.<br />
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HERB: Basil, herb celery, or summer savory/thyme. The basil is essential for panzanella. The latter two herbs go especially great with potatoes.<br />
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FARM REPORT<br />
Last week we were able to get away for a few hours and have a date night in the city. We visited the Stonehenge exhibit at Union Station and were especially taken with the role of the first farmers in the construction of the monument.<br />
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To bring agriculture to Salisbury, they brought their pigs, stone axes and pebble hammers.<br />
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The first job for the first farmers was to clear the fields by cutting down the trees with their beautiful stone adzes. All farm land sits within an ecosystem and often degrades it in the process. One cannot deny the role of agriculture in the demise of our planet’s ecosystems. As the inheritor of this legacy, we have an obligation to find a better way. We don't have all of the answers by any means, but we start by studying nature. <br />
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Meanwhile, the fields are looking good. We have a bumper bean crop, the tomatoes are ripening lusciously and the farm is full of flowers.<br />
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<i>Tithonia, </i>or Mexican sunflower, is one of my favorites. All sorts of native bees and butterflies eat its pollen and nectar. It reminds me of the vivid colors of Mexico. <br />
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The fall high tunnel is eating its dinner of cowpeas.<br />
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After a mow we made the raised beds with our electric Allis Chalmers G, watered it, and then covered it with the silage tarp. Occultation provides a moist dark environment that makes weed seeds sprout and then die in the darkness, but the real benefit is making a perfect environment for the soil organisms to get to work turning the cover crop into a nutrient-dense food for the leafy greens and roots that we will plant in September. Until then, happy eating soil friends!tom the farmerhttp://www.blogger.com/profile/05466876463049917478noreply@blogger.com0