Boulder Belt Eco-Farm

  (Eaton, Ohio)
We Sell the Best, Compost the Rest
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Boulder Belt Farm Share Inititiative vol 2 issue 2 (week 2)

It's Wednesday once again and that means it is Farm Share Day!!! It is also the day That the farm store officially opens which really doesn't mean much to you members.

I would like to talk about a couple of things. One there is kitchen equipment you need (if you do not have it already) the most important tool a CSA?FSI member needs is a salad spinner. if you don't own one go to my blog and on the right side bar are several items I am selling via Amazon. On the top line of the Amazon box is the Zyliss Salad spinner. I have owned one for over 10 years and use it almost every day (this time of year, several times a day). This is a big thing about eating whole foods, you have to have the right kitchen equipment to cope, otherwise it can get nightmarish-cut fingers, wet lettuce, etc.. Other things a whole foods kitchen should have
a micro plane-You can get these at any hardware or kitchen supply stores
A food processor. I am a Cuisinart girl but most do the trick.
A good vegetable peeler. For Christmas I got a ceramic peeler and it is the best. It will peel carrots and parsnips with ease and does a great job on the hard skin of Butternut squash (perhaps the best test of any peeler-if it goes through squash it will handle about anything else). Got it at Jungle Jim's along with a ceramic knife (for way too much as I see the same set advertised in the paper for 1/3 what I paid)
A good paring knife-I am in love with ceramic knives but stainless steel is also excellent. Ceramic will keep and edge for years whereas SS needs to be sharpened at least once a month (my SS field knife get sharpened daily, sometimes more often, but than that blade has to go through soil and rocks). BTW, the sharper the knife the safer the knife. At any rate, paring knives come in very very handy, you will use one a lot so perhaps you should get 2 or 3.
A good chef's knife-I used to believe that one needed to buy only the top of the line but an accident at a fraternity house where I cooked between the boys (likely extremely drunk and high) and my $300 chef's knife proved me wrong. They broke my knife and I couple not replace it on their dime with another top of the line knife so I had to get a fad cheaper model and It works well and 17 years later I still use the knife.

I know there are a few other items that are essential but they are not coming to mind right now. But what I listed is what I use, pretty much, daily

Life on the farm is busy-we plant, we harvest, we hoe/weed, we mow grass, Eugene tills beds, we water seedlings in cold frames and hoop houses, time is taken to train Betty on the ways of farm dog life-staying out of beds (which she has good days and bad days), catching critters (she got her first rabbit yesterday. You may think bunnies are cute but not when they eat an entire 50' bed of spinach that was supposed to be harvested for the FSI members. Rabbits, left unchecked, can do an amazing amount of damage to a several acre sized market garden. Add in deer and take away to dogs and in a matter of a week they can destroy around 75% to 85%), being cute (okay, she has that skill sewed up). This week we will get the rest of the onions seedlings planted (this is literally like planting blades of grass), along with cucumber, zucchini and Galia melon seedlings that will go into the last hoop house we erected. This will mean, if all goes right, that we will enjoy cukes, zukes and melons a good 8 weeks before they are in true season around here. When I say "If all goes right" I mean we have had armies of voles invade newly planted hoop houses and eat the heads off of every seedling planted earlier in the day. It is really maddening and depressing to find all the days of work (it takes a minimum of 15 days to get the seeds to grow into seedlings before they go out into the houses) destroyed over night. There are also insects that will kill freshly planted seedlings such as cut worms.

But all is not lost, 1) Betty and Nate (along with our resident snakes) have done some great control of the vole population sine the snows melted back in Feb. B) we will protect the seedlings by popping "Cut worm collars" made from old drip tape lines over them. What we do is take 6" pieces of drip tape split them in half length-wise and put them over the plants so only the tips of the leaves are showing. This thwarts bunnies, voles and cut worms (as well as reuses what other wise would be put into recycling) and ever since we have used this technique we have very low losses of our seedlings. This is one of the many ways we attempt to lower the risk we are all into with this Farming/FSI thing.

I have been thinking about the Pot-luck dinner/Farm tour and I think May 2nd would be a great day to have it. We will provide Chicken from the birds we raised last summer and have stored in the freezer, home brewed beer and home made wine along with salad and salad dressing. You bring a dish that will feed 6 people (ideally made with local ingredients, but this is not a requirement) plus flatware, plates, drinking vessels. last year I had planned on doing this sort of thing monthly but after the first dinner had few to no takers most months so this year I have scrapped the idea of a monthly event. But if you guys want to do a local foods dinner every month I am game. If you think your life will be too busy to swing this sort of thing that is fine too. Let me know if having a monthly dinner would be of interest, otherwise we will likely not do another until late summer/early Fall. I will need you all to RSVP Yes or No before April 30th about this upcoming event.

Recipe

Potato and leek Soup
2 ways
2 pounds of potatoes, scrubbed and cut into smallish cubes
2 leeks cut into slices
1 TBL butter or olive oil
1/2 tsp fresh thyme
1/2 to 1 tsp salt

In a 4 quart (or bigger) pot add the cubed taters and enough water to cover them buy an inch. Put that on the stove, cover and bring just to a boil (about 5 to 7 minutes over medium heat). While that is going on, in a 2 gallon heated pan add the fat and the leeks. Stir the leeks constantly and after a minute of so start smashing the leek rounds so that the layers separate. When the potatoes just start to boil add them AND the water they are in, to the cooking leeks. Add the salt and thyme. Let this simmer for 1/2 hour to an hour. When everything seems cooked enough get out a blender or food processor and put half the soup in and blend it for about 30 seconds until smooth (you will likely have to do this in 2, maybe 3 batches). Add the blended soup back to the soup pot, taste, adjust the seasoning and the soup is ready to serve.

This is vegan style. If you want Decadent Style than start with cut up bacon-put that in a hot pan and cook stirring constantly. When the bacon is crispy, remove and add some butter and the leeks. Continue as above. After you have added the processed leeks and potatoes back to the soup add a cup (or more) of heavy cream, cook on low heat for an additional 10 minutes and serve.

What's in the Share


Lettuce-5 to 6 heads of lettuce in the bag
Spring Mix
Broccoli Raab-this is the first time we have ever grown or eaten this. I asked at the farmers market how to prepare and was told either steam it like other greens (think spinach) or sauté it in olive oil with a bit of onion, garlic. While this is called broccoli Raab it is a much closer relative of the turnip and the greens taste somewhat like turnip greens (not a personal favorite of mine but I rather like this stuff). This is what makes CSA's a wonderful thing-the adventure in food, having to try new things.
Radishes-this week a big bunch of beautiful heirloom D'Avignon radishes
Parsnip
Potatoes-a 3 pound bag of  either Yukon Gold or Kennebec white (there will be a label on the bag. And just because the package looks like what you would find at the grocery store be assured we grew these taters-we simply have invested in packaging supplies)
2 or 3 leeks
Chives-use to top the tater and leek soup or in a salad or a dip
Thyme-for the soup

There may be a few other items stuck in the shares as well, like last week and the acorn and delicata squash.

The shares will be ready any time after 4pm. If you will not be picking up today please let me know by this afternoon so your share is not sitting out in warm conditions for 4+ hours


Lucy Goodman
Boulder Belt Eco-Farm
Eaton, OH
http://www.boulderbeltfarm.com


 
 

Boulder Belt Farm Share Initiative Week 26

The first and last newsletter of the month. Weird, but true because the month of October starts mid week. To all of you who have done this all season, congrats, you have made it almost all the way. In my experience as a CSA farmer this is somewhat rare. In past years we have had up to 50% of our full season members drop out by now. This would start by a few missed share usually in July and by mid September the member(s) would pretty much quit coming to farm (or when we did drop points, the drop point) to get their food. Sometimes they would would let me know what was going on but most of the time they did not. This meant we were making shares that would not be used by the intended people. Very frustrating. I am so happy this has not been the case at all this season. On that note I need to hear from the following people ASAP about next month; Kristan/Earlham, Heather Kardeen and Bea, -Are you in or out for October? Let me know no later than this evening (Tuesday).                       

Life of the farm just keeps going and going. We put up the first of several hoop houses yesterday. It will start out life protecting tomatoes and green beans but by December it will be too cold for those crops and they will be cleared out and something will go in probably in late winter as it is about impossible to get a crop started in an unheated hoop house in December, unless it is warmish and sunny during December. Than we can start spinach or spring mix for March/April harvests. Those maters in that hoophouse should be ready to harvest the end of October and definitely by November, same with the green beans.

The summer season is pretty much over for us-we still have peppers and eggplant in the ground and producing but the melons and tomatoes are pretty much over (except for the maters in the hoop house which have yet to produce anything. Oh, and the tomato volunteers that are covered with green and just now ripening fruits but may not make it through a 36 degree night). I suspect the basil will be gone after a night in the mid 30's (the prediction for Wednesday night/Thursday morning). But cold weather is fine with us as we have shifted to crops that can take the cold and still produce well (as a matter of fact most of the leafy greens prefer cold nights). And if it gets a bit too nippy we have frost protection for the more tender crops still in the ground. the mid 30's will be hard of the peppers which are too numerous to put hoop houses over and too large for row cover so I believe the plan there will be to harvest as many peppers as possible and hope for the best. in past years the peppers have been able to deal with some near freezing temps without too much damage and it may not get nearly as cold as they predict. I note that this morning it is is the low 50's and it is supposed to be in the low 40's so they were off by about 10 degrees (in our favor).

Yesterday evening we spent time digging taters. We got in Pontiac Reds (the potatoes you guys have been getting most weeks for a couple of months, now), Russian banana, a yellow fingerling spud, great for roasting or salads. not great for mashed taters. And German Butterball. The Butterballs are a wonderfully round yellow spud that is a nice all purpose potato. It also is a potato we have grown for only 2 years now and have discovered that if you do not get these spuds out in a timely manner they decide to put out roots and leaves and make more taters. This would be wonderful if we had another 3 months of frost free weather ahead of us but now that is is firmly autumn and winter is on it's way these taters don't stand of chance of producing a crop (actually they do as Eugene has collected all the sprouting butterballs and will plant them in a hoop house where they just might be able to over winter). At any rate, this has never happened to us with any other variety of potato we have grown (and we have grown around 10 to 15 different varieties over the past 15 years) and I guess in the future we will have to remember to get these tubers out of the ground ASAP after they are ready. You see with potatoes, most can be left in the ground for weeks after the plants die back. As long as the ground does not freeze or get water logged (flooded) the taters should be alright (grubs are another factor-they will eat any and all taters they can get too). but we find the butterballs if left in the ground for more than a couple of weeks after the plants die back will try to make babies. All potatoes will eventually do this but most need to be left in the ground for several months or over winter to go into the reproduction mode. Actually the second reproduction mode as the plants make seed balls during the summer that will also turn into potato plants if planted. It is through the seed balls we get new varieties of potatoes. Yukon Gold was developed this way. Some day Boulder Belt may come up with a new variety of spud that is commercially viable as we do plant the seed balls to see what we get. So far we have gotten nothing new or unique. But we keep trying because we find plant breeding fascinating.

We still have a few openings (5/five) for the winter share. Let me know ASAP if you want to keep getting local food through January. Cost is $300, payable by Halloween for food every other week. I wanna give you members first crack at this offer before allowing non members to sign up. Thanks to those of you who have already let me know, yes or no, about the Winter Share Program

We can always use you clean, not full of rips and holes, plastic and paper shopping bags-got a big wad of them taking up space in your home and you don't want to landfill them? We will happily take them off your hands. Other things we are looking far are pint and quart canning jars (no lids needed). If you have any that are just taking up space bring 'em to the farm. If you can and need the jars keep them-oh and on that note if you do can and ever need widemouth lids (no rings) we can supply you with 'em for free as we have about 1500 new unused lids we got from a friend (and there is more where those came from). Anyhoo, if want some let me know and I will toss some in your share. And the final thing we are looking for are dogs and cats-we have lost one old dog and have another close to death and we really need a minimum of 3 dogs to keep the crops safe from deer, groundhogs and other critters. We also need a good mouser or two. If you know of any medium to large breed (mutts are best but preferably no Chow or Pitbull mixes) puppies up to 6 months old that need a good home let us know. Same with kittens.

                                           
Dressing/Stuffing
1 loaf of bread cubed and allowed to go stale over night. If you did not give yourself enough time pop the cubed bread (put it on a baking sheet) into a 350F oven for 10 minutes to dry out. It will take more than 10 minutes to dry the bread but it should be stirred every 10 minutes until it gets to where you want it.
1 quart chicken or vegetable stock or water
1 medium yellow onion chopped
3 (or more) ribs of celery chopped
2 to 3 apples chopped
1 or 2 pears chopped
1 cup of nuts, chopped (walnuts are best but any will do)
1/2 cup of raisins
2 cloves of garlic minced (more or less-to taste)
1/2 pound mushrooms sliced
1 tsp fresh sage (can use dried)
1 tsp fresh rosemary (can use dried)
1/4 cup fresh Italian/flat leaf parsley
1/2 cup melted butter or olive oil
Salt to taste
Pepper to taste

In a large frying pan melt 1/2 the butter (or oil) and saute the onion, mushrooms, garlic and celery until tender. In a large mixing bowl put together the bread, cooked veggies, herbs, salt and pepper, fruit,  melted butter/oil and liquid and mix together. At this point you can either stuff your holiday bird or pork chops or put the dressing into a greased baking dish, cover and bake for about 45 minutes and than serve

What's in the Share this Week

Blue Lake Green Beans-these will be on the big side but will still be tender and delicious
Butterball potatoes-expect about a pound of these plus Russian banana fingerlings (the not round taters).                                                                                               should be good mashed or boiled. I really have not used a lot of these as we are just now doing a real harvest and last year was the year to build up seed stock so I did not get a chance to cook any. not to mention it was a really bad year for them last year so... The Fingerlings are another one that we have grown for only a couple of years but these i know about because we have grown another type of fingerling, French Fingerling, for over 10 years and all fingerling taters have a waxy flesh that is perfect for roasting and boiling for salads.
Spring mix-This is the crop that got me into market farming. I was looking for a decent salad mix after using a local organic mix at a restaurant where I cooked for several years. I could not find a commercial salad mix that was at all decent (not even the organic mixes) so I decided to develop my own spring mix 15 years ago and I gotta say you will find none better. if it were not for spring mix I would not have become the locavore farmer I am today. Enjoy.
Kale-a nice 3/4 pound bag of White Russian Kale (there seems to be a Russian Theme developing with this share)
Radishes-A small bunch of D'avignon (long red and white) and Easter Egg (round red, white or purple) radishes. perfect for your salad
Red Onion-a couple of medium red onions. These are a beautiful all purpose onion.
Sage-herb of the week is sage. This is great for poultry dishes as well as pork. It is a strong herb so use it sparingly and unlike many much more delicate fresh herbs it can be used at the beginning of cooking and hold up. It is also good in herbed bread and biscuits.
Peppers-Last week I warned you all that there will be a future pepper explosion. that time has come. Expect a minimum of 4 huge ripe peppers in your share this week. Perhaps more. Remember these are super easy to freeze and would be great for stuffing.
Eggplant-I expect this to be the last week for eggplant. Aubergines do not like cold weather at all and will either die outright when temps get into the 30's or at the very least pout and refuse to produce more fruit.
Pears-2 to 3 pounds of Kieffer pears, yum yum.
Garlic-I dunno what kind will be in your share, one of the 3 kinds we grow, but it will be good as always.
Winter Squash-You will get 1 to 2 winter squashes in you share. I am not sure what kind at this point but it will either be Butternut (beige) Acorn (dark green), Delicata (oblong, ivory white with green or orange stripes) Sunshine (round and orange) or Cushaw (large, white with green stripes. All of them cook the same way-cut in half                                                         lengthwise, remove the seeds (which are wonderful roasted) and bake on a baking sheet in a 350 oven for 20 to 45 minutes depending on the squash and its size. Squash is done when it is no longer hard to the touch.


Lucy Goodman
Boulder Belt Eco-Farm
Eaton, OH
http://www.boulderbeltfarm.com


 
 
 

Boulder Belt Farm Share Initiative, Week 22

Greetings,

I am up extra early because today is the day we take our chickens in for processing. I will miss the birds but I will not miss the extra work they demanded, at least 2 hours a day that could have been spent mowing, cleaning garlic and onions, weeding, etc.. After today we will have more time to devote to the produce AND we will have sublime poultry to eat for the next 12 months or so. The chickens were useful for eating all the damaged and beginning to rot produce we had-they went through a lot of melons and tomatoes for us that would have ended up on the compost. Composting that sort of stuff is not a bad thing at all. bad produce makes up at least 50% of our compost. But allowing the chickens to eat that stuff  turned it into chicken poop which is very valuable stuff for our compost piles. I have also noticed things are a lot cleaner, compost material wise, when we have chickens. I guess because it is a lot more entertaining to feed the chickens than a compost pile.

You guys missed a great farm tour we had around 25 people from around Ohio attended and we talked strawberries and raspberries for a couple of hours. Unlike the casual farm tours we dour with you farm share members monthly this one had a moderator who formally introduced us, kept us from straying too far off topic and kept us on time during the tour. We gotten nothing but very positive feed back from the participants. I will admit we give good farm tour. I believe this is the 10th time we have done an official farm tour. There are some photos of the event on our blog http://boulderbelt.blogspot.com and even more on my facebook account-if you do facebook and are not already my FB friend become my FB friend today and take a gander at all the farm tour photos (and lots of other farm photos and video).

The cold weather we are having this week does have have an effect on the crops. We re covering a lot of the warm weather crops and may be out of basil after 3 nights in the 40's. the basil has a double cover on it but I have not looked at it since the cold has arrived and it likely will have black spots all over. All we can do is hope for warmer nights (like in the 60's at the lowest) and cut back the plants and hope they can grow out of it. We may be in luck and find there has been very little damage done because they have been protected but in the past 48F has brought on damage to even protected plants. Now while the warm loving crops are not all that happy with this cool weather the cold loving crops are quite happy (though they would like some rain instead of irrigated well water)

It's a new month and we do have some new members and some old members that have decided to drop out. Reminder that pick-up is after 4pm on whichever day you opted to use (Tuesday or Thursday) in the store. the food will be in the fridge and/or on the table by the fridge (sometimes there are bags of things like tomatoes which should never be refrigerated).

The monthly potluck dinner and farm tour will be Sunday, Sept 20th starting at 6ish. RSVP about this (yes or no) in the next two weeks so we have a head count.

If you have not brought us some reusable bags it is by no means too late. If you are new to this we ask members to drop off at least 2 reusable shopping bags (bigger is better) so we can pack your shares into something other than plastic shopping bags. Please write your name on the bags.  Oh, and if you have a pile of such not very reusable plastic shopping bags sitting around your house or dorm we will take them as long as they are clean and reuse them at the farmers market and in our store for customers that do not bring their own.

Recipe
Potato and Leek Soup


2 leeks cut into 1/2" rounds
1 pound taters cut into small pieces
1/2 teaspoon fresh thyme
1 or 2 cloves of garlic either put through a press or chopped very fine
2 cups milk ( you can replace this with water if you are a non dairy drinker or use soy milk)
5 strips of bacon (vegetarians omit this ingredient and replace with a tablespoon of olive oil)
salt to taste

In a large pot (at least 3 gallons) put on med heat and let it heat up. When hot add the bacon and cook until crisp. when bacon is done remove it and drain it on paper and add the leeks and cook those in the bacon grease over medium heat. If using olive oil than put the oil into a hot pan and cook the leeks in that fat. While the leeks are cooking boil the potatoes in a separate pot. the taters need to simmer for about 10 minutes, which is about how long the leeks have to cook to get soft. When the potatoes are soft add them AND their cooking water to the pot that has the cooking leeks. About 3 minutes before this happens add the garlic to the leeks.

Let the leeks and potatoes cook for about 10 minutes than add the milk, thyme and salt and cook another 15 minutes. For a nice thick soup I put about 1/3 of the soup through a blender or food processor right before serving.


What's in the Share This Week

Potatoes-around a 1.5 pounds of mixed taters
Eggplant-black and purple and probably some of the mini white and purple striped aubergines
Green beans-about a pound of blue lake green beans
Tomatoes-a pound of mixed cherry types and fewer than 4 pounds of the big maters. I am giving you guys a break from tomato overwhelmation.
Leeks-2 leeks this week. the leeks are huge and wonderful, the best fall leeks we have ever grown.
Onion-two pounds of a mix of red onions and sweet onions.
Raspberries-A 1/2 pint of yummy red raspberries from our everbearing heritage plants, as opposed to the summer bearing latham plants that gave us such abundance in June and July
Mystery Greens-these are coming up in the fall white Russian kale. We have no idea what they are or where they came from but they are tasty-they seem to be a very mild mustard and would good either raw or lightly steamed
Thyme-a small bunch of thyme
Arugula-at least 1/4 pound of arugula this week, probably more as we have two beds producing it at the moment.
Garlic-3 corms of our hard necked garlic
Peppers-mostly purple peppers this week as the green peppers are beginning to ripen and I want to leave as many on the plants to get ripe as possible



 
 

Boulder Belt Farm Share Initiative, Week 16

It's week 16 of the farm Share initiative for many of you. Many CSA type programs go for less time than that. And here we do our Farm Share Initiative virtually year round. And that brings me to the question, are any of you interested in a winter farm Share? I am thinking charging $100 per month for two pick-ups a month. This would probably run 3 months. The shares would be quite a bit larger than what you get in summer. Something like 50% to 75% larger. Right now I don't know how many members we could supply for this as we are just beginning to harvest some winter items and other have not even been planted yet (that is done August and September) And yet other things like winter squashes are just beginning to set fruit. There is no rush on this as this program would not start until mid November but is something to think about.

It is very dry here. We have gotten basically zero rain since July 4th (and that was not a great big rain). The farm still is green and things are growing. I would not say it is exactly thriving at this point but things are a long way from dying. We do irrigate but that is no replacement for a amount good rainfall. Also our pump is giving us problems and kicks off on a whim. This has started happening several times a day and means Eugene must spend about 1/2 hour getting it to run again every time it kicks off. I think we are looking at a new pump in the very near future which will be costly but we can replace the pump we currently have with one that is designed to pump 75K+ gallons of water a day.

Yeah, a small farm uses a lot of water and we are using the most efficient method for delivering water to the plants-drip irrigation under mulch. Imagine how much water bigger farms that use those big sprinklers use. Sprinklers get about 50% of the water to the plants vs drip irrigation that gets 95% of the water to the plants. The rest of the water evaporates into the air. Wotta a waste and yet this is how most farms in the USA irrigate their farms (but the big commodities, corn and soy, are rarely irrigated). Generally, only smaller farms use drip irrigation, probably because of the difficulties of setting up a system for a 100+ acre farm. But this can be done. I was told about 13 years ago that row covers are useless on all but the smallest farms and now they are routinely used on large fruit and vegetable farms. I suspect soon we will start seeing the big produce farms out in California making use of a lot of drip irrigation and other water saving techniques as they are in a huge drought and have been pretty much banned from using what water is left.

So I have a problem with you all (but it's a good problem). It is getting harder and harder to keep your shares down to 8 to 12 items as we are going into the season of great bounty and food diversity. I want you all to sample everything we grow. This week you get 13 items and may end up with 14. I know some of you will welcome an increase in food but I have been doing this CSA thing long enough to know most members have a bit of difficulty using everything in their share and feel great "food guilt"  if they cannot use all of their share. So I keep it limited to no more than 12 to 15 items. If we were to go the route of truly giving you equal shares in the market garden and did not have other markets you guys would be getting something like 150 pounds of food a week and in August that would double (or even triple). And this is with, say, 40 members. The first year did a CSA this is exactly what we did and it overwhelmed our members and everybody quit. I remember the shares generally weighed about 40 pounds. The market garden was about 1 acre and we had no real idea about what we are doing as we had been farming for less than 5 years at the time. Now we know what we are doing, have a lot bigger garden on much better land and are able to produce far more per acre than we could 11 years ago.

Thanks to all of you who have brought reusable bags. I believe we are at about 1/3 of the members now-lets get to 100% by the end of the month.

Recipe
Mashed Taters with Garlic


1 to 2 pounds of pontiac red taters
1/2 cup 1/2 and 1/2
butter
1 to 2 cloves of garlic
salt to taste

Wash the potatoes and cut into largish pieces, peel the skins if you want. Put into a pan of cold water and and bring to a boil. When they are cooked through and soft mash them with a potato masher or a potato ricer if you are lucky enough to own one. Never use a food processor to mash taters, you will get a glue like substance that is pretty inedible. Add the garlic by either putting it through a press or my favorite way using a micro-planer to finely grate it straight into the taters. next add the butter, incorporate, than the 1/2 and 1/2 than the salt. The taters are now ready to serve


Here is what is in this week's share

Tomatoes- you get about 2 pounds of small red and yellow tomatoes, the same kinds as last week
Snow peas-this should be the last of the snow peas. the vines started producing again, i guess because it has been so cool
Garlic-2 corms of hard necked garlic
Strawberries-yummy berries
Zucchini-a mixed bag of zukes from the bright yellow patty pan to the lively green striped Costata Romanesque
Chard-a nice bag of bright lights chard
Red Giant Mustard/kale-The red giant mustard you find in our spring mix, eventually it will insist on growing to full size and that is when I cut it for mustard-this is sweet and peppery, just like a really good Chinese mustard (which it is). Thursday Shares get a kale medley
Ailsa Craig Onion-a wonderful mild sweet onion. This onion is named for the big rock in Scotland which is where the british open was played this past week.  they can get up to 5 pounds in size though it looks like our biggest will be about 2 pounds. This is best used raw in salads or on sandwiches. When cooked they get rather insipid. In a couple of months you will start to get good cooking onions in your shares
Green pepper-you will get a couple of green peppers this week.
Potatoes-1.5 to 2 pounds of  mainly Pontiac red potatoes
Tarragon-herb of the week
Garlic chives-these have a wonderful garlic flavor
Haricot verts-these are a true french filet bean. very delicate. Cook for no more than 7 minutes. You get about 1/2 pound.
 
 
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