| Upcoming Programs at the Farm | |
Please join us...
SIGN YOUR CHILD UP NOW! There are still a few spots left in our Summer Programs!
Pickled Pink: Food Preservation Workshop
Sunday, July 25th, 9am-3pm
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| Recipes |
Do you have a recipe you'd like to share? It's okay if you've found it on another website, we'll give that site credit! :) Don't be shy -- let us know!
Looking for ideas on how to prepare Farm produce?! We have a wealth of possibilities for you! See our Recipe pages. |
Compost at the farm
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Feel free to add to our compost pile! Just look for the pile labeled " Add compost here"!
If possible, please bury your scraps and/or cover them with leaves from the nearby leaf pile. And remember no meat scraps, no whole bread loaves. Biodegradable serving-ware from picnics or parties needs staff approval |
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Summer CSA Distribution Days
Tuesdays 3-7 PM
Thursdays 3-7 PM
Saturdays 8 AM-12 noon |
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What's in the share this week...
 Please note: this list is prepared the week before you receive your share. Some guesswork is involved! We do our best to predict which crops will be ready to harvest, but sometimes crops are on the list that are not in the share, and sometimes crops will be in the share even though they're not on the list.
- Lettuce
- Garlic Scapes
- Scallions
- Endive
- Escarole
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- Napa Cabbage
- Kale or Chard (Farmer's Choice)
- Carrots
- Radishes
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Pick-Your-Own Crops
 You are welcome to harvest the PYO portion of the share during any
daylight hours, 7 days a week. Please check the board at the little
red kiosk for information on amounts and locations. Remember, you can
pick one time per week but it doesn't necessarily have to be at the
same time you are picking up your share.- Snow Peas
- Sugar Snap Peas
- Perennial Herbs
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Sauteed Radishes
Last week, shareholder Sarah kindly wrote in... "I am hoping to get radishes this week so I can make a recipe with them that I love. I don't like raw radishes, but I love this and it is a perfect side dish."
1 bunch of radishes 
2 tbsp of butter 2 garlic cloves minced
Wash and slice thinly 1 bunch of radishes, sauté in a pan over med-high heat with 2 tbsp of butter and 2 cloves of garlic minced until radishes brown. It brings out a delicious sweetness in the radishes and they don't have the same "bite" as they do raw.
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Happy summer! June 21st officially marks the start of summer. For some it begins with the Memorial Day holiday, for others it is the sound of thunderstorms in the late afternoon, and for others still it is the taste of a certain fresh picked fruit or vegetable.
You might have noticed that there were strawberries for tasting over the last week or two. We hesitated to put them on the PYO list here, as we were waiting to see if any strawberries would ripen in large numbers. Unfortunately, it seems that they have ripened little by little. It is now evident that the freezing temperatures of mid May killed a lot of the flowering buds on this year's crop, so what we have are the remaining buds which were slower to mature. We are sad not to see as many strawberries as we had hoped but we look forward to the ripening rows of raspberries!
June is crunch time for the farm staff. It's the time of year when all things converge. Up until this point, preparing the beds for planting, seeding in the greenhouse and transplanting were our primary focus. But come June, we have all this to do plus we begin harvesting several mornings a week (but after all, that's why we are here).
Oh, and then there's weeding...
Unless you have been to the farm on a weekday morning, you might not recognize the efforts of our invaluable weeding crew. This year we are joined by Kenny, Ruby, Jeremy and Caitlin. Since the beginning of June, they have been hard at work helping us stay ahead of the healthy weed population here on the farm. The crew has quickly learned the value of emergency weeding, but also the merits of preemptively weeding crops before they get out of hand! With so many of our crops in the ground for a long time, repeated weeding can be the best way to insure a good fall crop.
Why so many weeds? Within soil lies an immense repository of seeds waiting until the conditions are right for germination. This is known as a seed bank, or a weed seed bank. Every time one plant goes to seed, it produces thousands of seeds. If allowed to go to maturity, those thousands of seeds will produce thousands of seeds of their own, and if each of those goes on to.....well, I think you get the point. Unfortunately, time is on their side! The seeds can (and will) wait years until the conditions are right for them to grow. Really the only way for us to kill weeds is to let them germinate. But until they start growing, they reside in the seed bank within our soil, biding their time.
So a trip around the farm will show you that these four hard working folks (plus a handful of volunteers) have their work cut out for them; job security at its finest! In fact, one of our crew has deemed our farm's weed seed bank as the Goldman Sachs of (seed) banks... too big to fail!
With persistence, humor, many hands and a few tractors we do our best to bring you what's on your table. If only crops grew like weeds!
For the farm staff,
Andy
Andy Scherer, Farm Manager
Jericho Bicknell, Education and Outreach Coordinator
Amanda Cather, Special Projects Coordinator
Amy Cook, Assistant Grower
Dede Dussault, Student Intern
Debra Guttormsen, Administration and Bookkeeper
Paula Jordan, Learning Garden Educator
Claire Kozower, Executive Director
Alex Lennon-Simon, Learning Garden Educator
Marla Rhodes, Development Assistant
Dan Roberts, Assistant Grower
Erinn Roberts, Assistant Farm Manager |
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