The Harvest Bee Blog

Good Day, Friends: Well we made it and what a long, strange trip it's been. As I was gathering thoughts for this last newsletter the first song that came to mind was "The End" by the Doors. I had to tell brain to stop. Too morbid. Then The Verve's "Bittersweet Symphony" took over and I was like, "Ok, a little more appropriate, but still too mellow. I need something more celebratory." So The Verve's version of Bittersweet morphed into the techno version. Ooohhhh, yea! Boom! It is bittersweet to be sure because as much as the field and myself are looking forward to a little down time, we have enjoyed so very much sharing food from The Hive with all of you this season. Last week I briefly touched upon some of the obstacles experienced during the season and throughout out the last 21 weeks these newsletters were intended to highlight some semblance of an experience of what farming can be like, especially a first year farm. More than words, though, we hope that the food ultimately was the true voice, the true expression of the love and admiration all of the organisms associated with this piece of land hold for each and everyone of you wonderful people. In the end, the soil gave us more than 50 varieties of fruits and vegetables! I, as many of you, probably would have liked more of some of those varieties (or less) or possibly some crops that were not included. In the future, as the soil continues to build, we plan to grown even more varities of food, for sure. None the less, when grown properly, with respect and sustainability in mind, the land, wherever you grow, will always give us exactly what it is supposed to. You, as CSA members, experienced perhaps the most critical lesson an organic and sustainable farmer can learn, to take what the land provides. That is not at all easy and that is why you deserve so much credit for taking up that mantle. CSAs across the country and all over the world really can collectively bring honesty and integrity back to the way we produce food and care for the environment. By supporting local, sustainable farms, CSA members and the public at large are directly taking Carbon that is increasing global climate change out of our atmosphere and putting it back into the soil where it helps grow food. How about that for solving Global Warming? Whether you believe in climate change or not, the fact remains that less Carbon in the air and more in the soil is ALWAYS a good thing for our environment and where as conventional farming removes Carbon FROM the soil daily, organic and bio-dynamic farming methods encourage transferring Carbon back INTO the soil. So, while the food is great and obviously what we all want, it is about so much more than that! Or put another way, as Carla Olla told me last week, "Thank you you, I only had to go to Whole Foods twice this season!" The was both hilarious and humbling. It seems to have heated up significantly, especially at night, just within the last few days. (I feel bad for a piece of bread become toast). Although this is the last official week of the CSA, food will still be coming out of the ground, including some varieties that have not yet been included in any shares yet this season. We will not do a CSA next week, but we intend to continue to participate at the Shoppes at Vanderbilt Farmers Market up until June, at least. Please stop by and see us and expect to receive some discounts. When the Mangoes and Lychees, along with some other new and current crops are ready you will definitely be notified so that we can share them with you as an expression of our gratitude for your commitment to us this season. The pick-ups for any subsequent weeks/shares of food that we do offer will run as they have all season unless you notify us otherwise. We will make as easy as possible. As we approach the summer, we also understand that many of you will be vacationing. Thus, if we do offer food during a week you may be out of town, please just let us know and we will accommodate you accordingly. Mangoes and Lychees, for example, will be fruiting for several weeks so, just because you may be out of town one week does not mean we can't get you those fruits another time. In this week's shares you will find the following: Kale Mix Baby Cabbage or Lettuce (we have some recently transplanted heads that are enjoying the shade of some Okra we just planted) Carrots or eggplant Jalapenos Leeks, Spring Onions, or Shallots Pack of herbs Here is a pretty simple and delicious recipe for stuffed Jalapenos. The recipe is meant to serve 6-12 people so halve it, at least, but these girls are fairly large too. Stuffed Jalapenos: http://cooking.nytimes.com/recipes/1015129-stuffed-jalapenos Finally, a note regarding next season's CSA...We do hope that you will consider joining the program again next season. If you choose not to, we understand and we are none the less grateful for your participation this season. If you do intend to re-join, however, please let me know so I can reserve a spot for you immediately. No down payment needed, just a verbal commitment for now. Sign-ups will begin in early June and all current members, as well as anyone on the waiting list from this past season will be receiving first notice prior to any public announcements. Honestly, based on the number of people who are on the waiting list and those of you who have already expressed a commitment for next season, we do not plan to market the CSA publicly at this time. Please know that as a returning member you will ALWAYS be assured a spot for the next season so, do not worry about the list filling up. Again, we just ask for a heads up prior to the actual sign-up period. Any returning members/families will receive a $25.00 discount for the price of next season's share. As we are not increasing the price for next season, that means if you signed-up for a half share, the price will be $350.00 for the season (essentially, you are getting a free week of food). Do not worry about paying the full price up front in June, either. We will accept half payment in June and the remaining balance can be paid by August. We hope that such a payment plan will make it easier for any interested parties. Soon enough, May will become June, July 4th will pass, August will be upon us and we'll be singing, "Summer time's done, come and gone, my oh my!" When you hear those US Blues, the first seeds of next season will begin to be sown and the Fall will be here. Time keeps on tickin' so, enjoy the moment and be safe in all of your endeavors. Take some time and toast the summer and our slow season here in SW Florida. Know that you all hold a very special place in my heart. From the bottom of my heart and throughout every fabric of the soil, bless you all. See you all when we see ya! -- "Onen", The Bees

Good Day, Friends: It's cliche', I know. Don't live in the past or the future. Enjoy and embrace the present. We hear it all the time, yet how often do we find ourselves immersed in another moment besides the present? It is only human to do so, of course, but, late yesterday afternoon I was reminded, why it is so important to stay grounded in the moment. As I was weeding out a patch of carrots that I expect to make their appearance in next week's shares, unofficially the last official week of the CSA, the sun was beginning to set on another beautiful day of work in the field. Neil Young's "Don't Let it Bring You Down" came over the radio and I quickly found myself frozen in the soil. Maybe it was just that cocktail of hands being entrenched in the Earth, serenity in the sky, and beautiful music...I dunno. Either way, it hit me like a sack of dirty potatoes that this farm season really is coming to an end, specifically the CSA season. I have enjoyed this ride we've taken together in so many ways. Yet, I felt a little sadness stirring within realizing that the end of this season was so much closer than than the beginning. Implementing yoga into my life (although admittedly not as much as I would have liked during the season) has undoubtedly helped me to stay significantly more grounded while farming than in years past. Still, I sincerely believe I need to grow more to do better in setting aside the worries and fears associated with running a CSA. The more I stay present, the more enjoyment I extract from the whole process and progress of working with a new piece of farm land and sharing food and moments with you all. The reality, though, is that while there is so much excitement in growing and harvesting fresh food for such incredible people, in full disclosure, during the day to day or week to week operations in the field, in order to make sure there is a healthy abundance of food for everyone involved in the CSA there exists this pressure to fulfill expectations for all involved or at least my own (I am found guilty of setting those expectations too high too often). You ask yourself, "Oh, man, we are only on week 4. How am I going to make it to week 21?" or "Shoot, she hates cilantro. What else doe she hate?" or "Are they sick of salad mixes yet?" or will this Broccoli EVER COME?!?!?! The list goes on and you get the point. Without even noticing, you can totally let some beautiful moments completely pass by while stuck in this foolishness of worry: a hens nostalgic cluck, or a lady bug nestling on a tomato plant, or a bee hovering on a flower right next to you totally minding her own business, yet existing right within your circle. None of these moments are ever taken for granted, yet are they totally appreciated? I admit I should have done better to appreciate each of these moments and many more throughout the season because it all goes by so fast and before you know it, those moments are, to quote Phish, "finally swept away." Wee 1 quickly becomes week 21 and you be like whoa! In the end, this group of members has been so undeniably present with each week's shares. No one has complained and what suggestions were provided along the way greatly helped...that type of support is always needed and nothing short of inspirational. All the kind words, warm hugs, social media posts, Christmas cookies, cards, help with putting together lectures, visits to the farm, help with weeding, and so much more...they are all greatly appreciated and firmly cemented in my mind each and every day. I thought about all this during that moment of clarity yesterday and realized that you all help me to stay more grounded in the moment. I need that, not just in making a CSA work on a more comfortable level, but to do better in truly cherishing what I have right in front of me, in that space and time, in all aspects of my life. You get a little soil (NOT DIRT!) under those finger nails and get close to nature and it is realized that there is a place for the past and the future on our journeys and navigation through life, but really all we have is this, right now. I am always committed to growing and learning and I do try to focus on the task at hand as much as I can, but farming will never be a me thing...ever. It is always about the organisms that surround me in the field, the people that support this venture, and the natural forces that encircle all of this. It is completely communal and altogether holistic. So, for those moments that I failed you all by dwelling or worrying too much, I truly apologize and even when I have expressed gratitude I always hope to show more. Please know that giving the best to you in return for you all giving so much to the farm will always drive the work I do. I know that most small scale, family sized farms feel likewise. You are the best group of CSA members I have ever worked with and supporting this first season on new soil will set a foundation for me as a farmer long into the future, wherever and whatever I grow. The soil has a ways to go to reach the apex of balance needed to produce the variety of vegetables and fruits I intend to. Yet, it has also come a long way from where it was when we first tilled the land and what it did provide this season and continues to provide, I am happy and thankful for. I hope you all are, as well. In this week's shares you will find the following: Beans Cucumbers 1 Bunch of Shallots 1 Bunch of Greens 1 Bag Salad Mix (Lettuce is pretty much toast, but the baby mixes are still kickin') 1 Pack of herbs The soil has really provided nice results on some late season trial Alliums (onions, leeks, shallots). This week, shallots steal the stage. Here is a recipe for an easy homemade salad dressing using those shallots and can be sued on your salad mix: *Mustard and Shallot Salad Dressing: http://cooking.nytimes.com/recipes/1016831-mustard-shallot-vinaigrette Or if you have not used your taters yet, here is a recipe for a Shallot and Potato Salad: *French Potato Salad: http://cooking.nytimes.com/recipes/9354-french-potato-salad-with-shallots All the pressure and hard work, physical and mental exertion, and everything else that goes into growing food is both the yin and the yang of this crazy life. I guess, ultimately and for better or for worse, I would not have it any other way because that is the true definition of beauty...perfection as it is, not as we would like it to be. You all are perfect and we'll see ya when we see ya! -- "Onen", The Bees ?

Good Day, Friends: It has been a very unbalanced week, indeed. Most of you know that late last week I and many of my friends lost a good childhood friend of ours. Some members in this group knew him and were close with his family, also. Of course, it is always difficult to cope with the loss of loved ones and I recognize that some of you have also recently lost people and animals close to you over the past few months. I sympathize with those losses. Brett was a kind and loving soul among many other things and his family played a crucial role in my life during my teenage years. In fact, I owe a lot to his father, who recognized that I had some very severe sight seeing issues going on at the time and helped get me my first pair of contacts. (Man is it amazing how much easier the game of soccer can be when you can actually see the ball). Having lost several very close people in my life, I tend to now consider myself someone who generally has a pretty good grasp on accepting and rationalizing death and staying grounded in those moments. My intent is not to minimize the affect of losing loved ones for anyone else, but rather to contemplate how each loss moving forward really seems to bring out different emotions, feelings, questions, and if we are lucky, possibly some answers. After a week of sadness, laughter, appreciation, and remembrance I think I have come to grasp the meaning of this loss as it applies to not only my personal journey, but my journey as a farmer, as well. Sadness is always going to be a very deep seeded feeling when it comes to physical presences departing from our world. However, because of who Brett was, it was so damn difficult not to remember and reminisce about the abundance of hilarious episodes we all got ourselves into back in high school and even into college. It is really scary how much it feels like only yesterday these acts of craziness occurred. They are all so vivid. I think all of his friends feel this way and it was wonderful to share these stories with each other last week. Sharing those memories brought those of us who have been out of touch for awhile back together and those of us still very close even closer. That is what makes his passing difficult, it feels like something from the past was just taken away from us, a youthful sense of naivety and amusement, that we perhaps took for granted....until now. Sunday changed all of that. As the potatoes that are going to be included in this week's shares were being pulled out of the ground I was able to stop and appreciate my first successful crop of potatoes ever. I then realized that the leeks also included this week shares were also going to be another first for me. I immediately recalled how just last week I notified you of the unsuccessful crops of broccoli and cauliflower and that was hard to swallow because those veggies have done well in years past and I really wanted those to show up in your shares. Conversely, the land provided two other crops of vegetables that were seemingly always intended to replace those failed broccolis and cauliflowers. What's more is that even though the the broccoli never came to head, the large, abundant leaves of the plant actually provided the shade that made these potatoes possible in the face of the heat we have had throughout the Winter. Happiness and gratitude trumped sadness and loss and the land, I think, always had this intention of teaching me a valuable lesson at just the right time. That is exactly how I began to see the events of losing a loved one. The relationship of give and take, the notion of yes, we can sit here and miss the people and animals we lose. That is of course, human. Yet we also must truly appreciate what those figures in our lives provided us and be grateful, not just for the good times, but really for the life lesson itself of understanding the dynamic flow of give and take that permeates throughout our lives and among the relationship we cherish between those of us still on Earth. The land really has so much to offer: food, education, love, etc. I am very grateful for how this land speaks to me and uplifts me in so many different ways. Harvesting is always one of my least favorite activities because it is really just a whole lot of taking, which is why I read a Native American blessing of appreciation prior to each harvest. I feel a little more comfortable harvesting now, knowing that I make an honest commitment as a bio-dynamic farmer to put as much back in the soil as I take. I hope to more diligently apply this same attitude to the rest of my life and to my relationships by not taking for granted just how important it is to balance both sides of this yin and yang, to making an honest and concerted effort to be as active in giving as in taking in my relationships. In essence, I hope to become a bio-dynamic person, not just a bio-dynamic farmer! As always, thank you land for grounding me and reestablishing a sense of balance in my life and THANK YOU ALL for showing such a sincere devotion and willingness to take whatever food we pull out each week. That blind faith is so incredibly admirable and perhaps more than ever I recognize and appreciate the relationship you all have created between farmer and friend.Conscience devotion to giving and taking in relationships is important, but to do so naturally and blindly is perhaps the ultimate goal. You all have achieved that it was I can only hope to emulate. In this week's share you will find the following: -Potatoes -Leeks -Brassica Mix -Green Leaf or Red leaf Lettuce (I really do think this is the last of the season now!) -Coriander flower (This is the flower of the cilantro plant that is great to add into soups as an herb or thrown on a salad. Very good source of Vitamins, iron, and manganese and has a slightly more citrusy flavor than coriander or cilantro itself. Its also very attractive). Here is a recipe for a potato and leek soup, which of course utilizes two of your share's components this week. I recommend halving the recipe, though. *Potato and Leek Soup: http://www.foodnetwork.com/recipes/ina-garten/roasted-potato-leek-soup-recipe.html Again, thank you all for your kindness and generosity. I have learned something from this group each and every week this season and I am grateful to be able to be surrounded by each of you. See ya all when we see ya! "Onen," The Bees

Good Day, Friends: Simply cannot believe that we are already to week 18... Before the Health Summit lecture the presenter asked me why it is I farm. In response, I explained to him the best I could my passion for farming. As I was transplanting some new crops of tomatoes in the field yesterday it came across my mind that what I did not explain to this person was why it is I farm the WAY I do, which is to say, focusing on staying smaller and local. The reason is simple, because I absolutely cherish the whole environment of shaking hands with, fist bumping, and hugging the people who eat the food I grow, people that I come to know personally and can honestly say are just great, great people doing wonderful things for our society. While, I may not necessarily know each person who buys food at the market, I at least can see their faces when they purchase their goodies, as opposed to having some large conglomerate of a farm factory, shipping food away to people that I have no idea who they are or what they do. That disconnect and lack of companionship created by large scale food operations is, among many things, incredibly bland and altogether unappealing to me. Juxtaposed with this bland way of distributing food is, of course, the intimacy of the CSA model. Over the course of an entire CSA season, farmers can really get to know their members and even those of you who I knew before the season began, it has been an honor to become even more familiar with you, truly admiring and respecting the ways each of you enhance our community that supersede just supporting local farmers. I plan to maintain this CSA model of growing food for however long I farm if not for any other reason than because that bonding and surrounding oneself with really good people is motivation and encouragement that lifts me up when obstacles arise, as well as lift me higher when things are gravy! That bond sustains me in both farming AND life, in general. More often than not, I am thinking about this when I am in the field, along with tons of other weird and crazy ideas and thoughts. A few quick crop notes: As the temperature heats up, many types of vegetable crop varieties begin to bolt. Some root crops like the onions and fennel you are receiving this week will likely die off unless we pull them earlier rather than let them grow to maturity. So, they will not be quite as large as some earlier varieties, but still more than enough to fill your bellies. Also, this will most likely be the last week of lettuce, which also bolts rather quickly in warm temperatures. So, we hope you don't mind that we doubled up on the including both a salad mix AND a head of lettuce. They should last longer than a week in your fridge so that you don't have to worry about using it all up at once. On a sadder note, it does not look like Broccoli and Cauliflower are going to make it this season. We just never had a long enough cold spell to allow the heads to form. The plants still look healthy, but even if they begin to head now the warmth will encourage them to grow to flower way to fast, thus making them really inedible. We apologize for this inconvenience. In this week's shares you will find the following: Salad Mix 1 Head of Lettuce Eggplant Mix (Asian, Black Beauty, Kermit the Frog) Fennel 1 Bunch Scallions/Bunching onions 1 Pack of Parsley To continue on with the pickling theme we discussed last week, a recipe for pickled eggplant (you can use your parsley this week in the recipe, too) is included here, as well as one for eggplant burgers, which really highlights its incredible and uncanny smoky flavor. Either or both will hopefully encourage you to try a different take on what many consider to be an intimidating vegetable. People seem to have a love/hate relationship with eggplant, but often times I have encountered those that claim to hate the vegetable explore alternative recipes for it...preferably a way that really brings out its smokiness...and all of a sudden they begin to change their minds. Either way, have fun with these beauties and perhaps, if you are not an eggplant lover you may be persuaded otherwise. Pickled Eggplant: http://www.foodnetwork.com/recipes/michael-chiarello/pickled-grilled-eggplant-recipe.html#! Eggplant Burgers: http://www.foodnetwork.com/recipes/michael-chiarello/pickled-grilled-eggplant-recipe.html#! Thank you all for showing a commitment to knowing your local farmers. In the end, it is that sense of community that really makes this adventure so rewarding. See ya all when we see ya! Onen, The Bees

Good Day, Friends: We have been asked by many people the last week or so how long do we plan to grow this season. The answer is a little complicated because we definitely intent to grow through the 1st week of May, which would technically be the last week of the CSA. However, I have also told you CSAers that my intent is to throw in at least 1 or 2 complimentary weeks of food for all the support you have provided this farm throughout out the season and for that to happen, we need the weather to cooperate and if it does, we would look to grow right into June. We know that the longer we can grow the more people can continue to sustain themselves off of local, sustainable food (or at least produce). We understand this desire, this need from people and we will do the best we can to continue offering food from The Hive for as long as we can, but not at the expense of straining the soil. At some point it (and we) will need to rest and when that time comes we will let our wonderful supporters know. One reason I bring this up now is because following (and during) the lecture this past Sunday, several attendees inquired what their options are for finding local, sustainable, farm fresh food when options are limited, either because maybe there are no local organic farms offering a particular staple (dairy, for example) or during the off season/summer when most local produce farms shut down for awhile. Unfortunately, the answer to the first is that grocery stores really are the only option for finding food sources not supplied by local farms. Thankfully, some local grocery stores offer staples other than produce from reputable farms and businesses that may not necessarily exist within Collier County, but are at least local enough to the area that they can send their products to us via these grocery stores. Unfortunately, though, the truth of the matter is that we are just not yet at the point in this local food movement here in SW Florida where strictly supporting and sustaining ourselves from local products is viable, especially if you are not a vegetarian or vegan. As such, I always encourage people just to make sure they do a little research on some of the common "organically certified" products they find at the stores before purchasing. You may find that some of these products may not be as organic as you would think and/or are produced by very large conventional businesses, which begs the question of how organic can they really be? There are some honest and delicious large companies that offer quality products. Find those. Buy those. Enjoy those. Regarding produce consumption...as we head into the final months of our growing season, my recommendation to customers and consumers has always been to consider stocking up on what produce local farms are still offering and attempting to pickle and preserve this food. Most, if not all produce can be stored in some way and these methods are really not all that difficult. In fact, often times it is really a fun time preparing food for storage, especially when doing it as a family. In has this rusting, throw back feel of working with food as Natives did. Of course, using this food in various ways and consuming it throughout the off season really can bring a sense of comfort to our bodies knowing that we are still really close with the food we are consuming, even if it is spreading some tomato jam on a slice of toast with a drizzle of olive oil, rather than slicing those tomatoes fresh the day you purchased them. We have a pretty short off season so, you really do not need to do a whole lot of preserving and there are some awesome local fruits that people will be offering around SW Florida to provide that fresh feel to our souls, but expanding our repertoire of how to connect with this food can be truly fulfilling. Please share whatever ideas you all may have for ways you might have preserved in the past, too! In this week's shares you will find the following: Kale Mix 1 Head of Lettuce 1 Bunch Carrots 1 Head of Cabbage Bush Beans 1 Pack of herbs Here is a wonderful and easy recipe for pickled carrots that also includes cabbage as a way for you all to try your hand at preserving local, farm fresh food (Use more carrots and less cabbage, if you want). Also, so many of you have sent or posted photos of the amazing things you are doing with the food you have receiving each week. It is awesome to see people having fun with their food and enjoying it! I would love for you to actually send me the recipes, too, not just for my own liking, but it is my intent to eventually offer a CSA style cookbook for future CSA members and seasons, especially when the website gets up and running. It will be just another vehicle in which members can become more confident with the food in each week's distributions and showcasing what you members are doing yourselves would be a great way to set this up, in my opinion. So, please, send those recipes our way! Pickled Carrots: http://cooking.nytimes.com/recipes/1017277-pikliz Enjoy the rest of your week's and we will see you when we see you! "Onen", The Bees

Good Day, Friends: Well, Easter is over and that usually means the end of the season is a mere sniff away, not just the farm season, but the general work season for most of us, too. Market traffic will begin to slow, restaurants will empty out, hospitals will begin to decrease their censuses (maybe), yoga classes will begin to slim, and all of us natives will begin to actually come out of our habitats and move around town more freely! We will, of course, miss the seasonal faces, both familiar and new ones we have met this year, that visit the market and support the farm. We wish you safe summer travels and will be excited to see you come next growing season. Yet, in full disclosure, I think many of us Neapolitans, farmers and otherwise, are excited to take a few breaths of relaxation, catch up on some reading, hit up da beach mon, and basically just reset and retool for a few weeks or so. As quickly as we lay down the mulch and sow a cover crop of legumes to nurture the soil through the summer months, early August will arrive and the first seeds of the next farm season will be sown. It really is such a quick turn around that living in the moment and really embracing that short period of rest truly is critical to maintaining our energy and focus where it needs to be to make it through these 7-9 months of sun up to sun down, full speed ahead work weeks. For now, we still have at least a month to a month and a half of growing good veggies and soon much of our summer bearing fruit will emerge (Mangoes lookin' plentiful, lychees should be in abundance, along with bananas and other tropical fruits. Even the citrus is throwing out new, late-season blossoms!). Although we have no idea how much the fruit trees will produce this first season, we know that the more love they get the more successful they will be. As such, the early mornings and multiple cups of coffee will persist. Weather permitting, we will continue growing and harvesting our crops until early June. That would still give us 2 good full months of letting the main field and soil sit and build up its vitality. Focus can then be turned to sprucing up the fruit trees (specifically the mature ones), while diverting attention to making minor repairs to various tools, as well as creating/finishing some aesthetic projects for the land (completing the chicken coop and getting more hens, creating our medicine wheel garden, etc), along with other standard off-season duties. With the seasonal market closing early May, which coincides with the last week of the CSA, we have not yet decided where we will be selling our fruits and veggies, however long they may bear. We may continue at the market for the summer season for as long as we can or we may just seek an alternative way to offer whatever food is coming off the land. We will keep you posted, though. For all the support you have shown us this season we definitely want the CSA members to have the first dibs on the summer fruits of the land. One last note, many of you already are aware of the Health Summit at Food and Thought this weekend. Originally, our lecture on Bio-Dynamic farming was scheduled for 4:00 Sunday afternoon (April 3rd). However, it is now at 5:00. We would love to see you there. The focus will specifically touch upon how conventional food industries have tarnished organics, thus leading to the rise of Bio-Dynamic farming, as well as the similarities and differences between organic (in principle) and Bio-Dynamic farming methods. The more familiar faces I see the less likely I will have to use that whole picturing everyone in underwear thing (just-kidding). Seriously, though, it would be awesome to have people to point to who have had some experience with eating and supporting Bio-Dynamic farms, specifically from The Hive. So, come on out if you can! In this week's shares you will find the following: -Salad Mix -1 Bunch of Greens (Broccoli Greens, Collards, Chard, or Kale) -1 Bunch Radish -1 Bunch Turnips (Possibly the only crop of the season, but better late than never) -Cucumbers -1 pack of purslane (superfood similar to Moringa) or Soursop tea leaves Here is a simple recipe for both the radishes and turnips, which really highlight the flavors of these beautiful root crops, as well as another recipe for a different take on consuming your veggies by turning them into muffins! Braised Radishes and Turnips: http://cooking.nytimes.com/recipes/1014365-braised-turnips-and-radishes Turnip/Blueberry Muffins: http://www.familycookbookproject.com/recipe/3200081/turnip-blueberry-muffins.html Thank you all for not only what you do for this farm, but for our community during these crazy seasonal months. Soon we all will collectively take a sigh of relief. See ya all when we see ya! "Onen", The Bee

Good Morning, Friends: When the body is aching and exhausted from days and days of sun up to sun down work, some mornings are just flat out harder to pull your body out of bed than others. Sometimes, the thought of the soon to be flow of java running through the system just doesn't cut it. Waking up to the glow of this month's Full Moon, though, and being able to spend some time before with the stillness of of this amazing Moon sky before the sun shows her face really can do wonders for the mind, body, and soul as energy is mustered to push forward with the impending days work. Gazing at this early morning sky, cup of coffee in hand and a little Native American flute to enhance the mood, I have been able to find an even better connection with farming, not just because of the natural beauty of this portrait, but also because of the messages that this moon provides specifically for the farmer. One of the differences between Bio-Dynamic farming and basic organic farming is the association between astrological cycles and various farming activities. Truly, this is not just some hippie, whacky, funky, meaningless brouhaha. Farming according to nature's cycles is as old as agriculture itself. It is how Native Americans engaged in agriculture for a long time and it worked wonders for them. It is only within the last century that farming took a naughty and disconnected turn from this age-old, time tested approach to sustaining soil and growing food. So, for example, during the Full Moon, usually precipitation is a little higher, which means rain can be expected at some point during this moon phase. Sunday morning Mother Nature provided that moisture for the field. It is also a great time for seeding, as germination occurs more quickly. These past few days we seeded a lot of warm loving Asian Greens, peppers, okra, and other goodies. This colder weather the past few days also allowed us to try one last go at some root crops, like beets, fennel, and turnips. If the colder weather had been associated with the new moon, where germination may not be so quick, we probably could not have been able to give this root crop seed sowing a go. We'll keep our fingers crossed for a late season harvest of roots and if so, we have this March Moon Phase to thank! Another recommended activity associated with the Full Moon is crop feeding, specifically with the farm made worm compost tea we use at The Hive. Magically and gratefully, however, we have not fed the plants in almost 3 weeks now, which means that the soil seems to be really starting to take form in terms of nutrient content and vitality. The goal really is to minimize feeding altogether and although we are a long way away from reaching that goal, it really is exciting that a season's long worth of focusing on building up the soil seems to be paying off. These examples only scratch the surface of the connections between Mother Nature's natural cycles and the farming practices we use to grow real food. Yet, it is these examples that really bring the farmer and the land closer in union. Certainly, it is not hard to connect with nature and nature's spirits simply by planting a plant or sowing a seed. However, when you can find a connection that unionizes science, nature, and the spiritual world, a deeper connection that is difficult to explain but beautiful to obtain really is manifested. Bio-Dynamic farming encourages and stresses this connection in its specific layout of the principles it demands from farmer, which in turn creates a more pure form of food and without a doubt a more pure form of farming. These last few days I really can attest to that! In this week's shares you will find the following: -Brassica Braising Mix (Broccoli Greens, Collard Greens, Kale) -Head of Lettuce -Bell Peppers -Zucchini (We know it's 2 weeks in a row, but honestly, we can't be certain that we will get much more) -Green Onion, Dill, or Oregano Many of you have wondered the difference between some of the mixes and this week's mix is definitely one that is great for braising or cooking down. Here is recipe for the greens, which if you want to make it totally vegetarian, substitute the bacon for the zucchini or bell peppers! Mushrooms would also be a great substitution or addition! It is very filling so, don't hesitate to make this a meal in and of itself. https://thesouthinmymouth.wordpress.com/tag/killed-greens/ One last event associated with the Full Moon, a higher presence of slugs and snails. Normally, this would not necessarily get us giddy. Because we have hens now, though, they love those little critters. Hence, Sunday was spent forming some new beds for this week's plantings and as we turned the soil we gathered those slugs and snails and fed them to the hens who were so happy...or so we think! Have a safe and Happy Easter however you may spend it and see ya all when we see ya! Onen, The Bees

Good Mornin' Friends: In college I was always taught the less you say the better. So, I apologize ahead of time for informing that advice today ??. I owe so much to this group for what you have meant to this first year of biodynamic farming for me. When I first became interested in this whole farming, local organic food extravaganza, the obvious disconnect between people and real food lit a fire within me and inspired me in a way that I can honestly say I had never felt. That inspiration, thanks to authors, activists, and farmers like Michael Pollen, Wendell Berry, and Joel Salatin, among others, came at a time when I really struggled with finding where my place was and would be in this world. I walk with gratitude every day, even when the pathway can become somewhat convoluted, that the spirits found their way to me and guided me to the pathway I currently tread. In fact, it is when the journey seems so twisted that I often find the most clarity. Going into this journey the struggle between organic food and conventional food was well under way and I knew that farming in and of itself would not and could not be the sole part to play in this battle. Activism is crucial in order to really make a difference, passive or active depending on the circumstances. What I did not expect was a battle to unfold between organic and organic itself. We have the USDA to thank for that with their deceit in labeling organic food and misguiding people to think that that USDA seal of approval actually qualifies as authentic food. In reality, all the label does is charge small, honest growers an exorbitant price for an inspection carried out by someone who most likely has never farmed before while alternatively, thanks to the various loopholes involved, allowing the big guys (and small farmers, too) to use not just organic sprays, but synthetic chemicals, as well. I urge you to take time to actually research the ownership of most of the "organic" products at supermarkets. You will find that most of these brands are owned by big time conventional companies, but by placing a USDA label on their product and a pretty farm photo on their box they get away with what is for all intents and purposes a real big hoax. Anyways, that misguided approach to growing and sharing food is what led me to "Biodynamics." Even though I was confident that I upheld what the true spirit of organic certification intended, I knew the activist part of me could not justify any sort of connection or link with such a distorted movement. And to that point, there are many small USDA certified farms who do a stand up job of upholding truth in their approach to growing food, too. For me, though, I was done and at that moment of knowing I to make a bold change in breaking away, the journey definitely became twisted. I realized I had to basically start from scratch despite having put almost 5 years into building my first farm and that scared me considerably. Slowly but surely, over the past year or so, the journey has become less twisted, but I feel so much more free knowing that the farming I believe in and most people want to believe in can be associated with a more honest movement of growing real, organic food. (I appreciate that some of you enjoy these newsletters, but in full disclosure, sometimes I find in these writings that I am actually or probably trying more to reassure myself as I strive for clarity and purpose as much as I am attempting to share information with and educate others. Thank you all for letting me ramble ??). This has already been long enough, but here is a link I wanted to share with you all that briefly outlines what exactly the term "biodynamics" implies. It really is not just some fancy word, but rather a guiding light and specific principle of how food was intended to grow that needs to be followed in order to qualify for using that term. When you get right down to the nitty gritty, it really is farming as Natives did, which is why Native American culture is so important and intriguing to me and always has been since I grew up in the heart of Iroquois Nation in Western New York. It's been a hoot, this season, sharing these Biodynamic principles with people at the market and beyond and I truly hope you all and many others will continue to share in this camaraderie of standing up for honest growing! http://www.cornucopia.org/2016/02/going-back-to-the-future-is-biodynamic-agriculture-the-newest-trend-in-organic/ In your shares this week you will find the following: •Arugula or Kale Mix •Cabbage •Zucchini •Bush Beans •Cilantro or Parsley Here is a wonderful recipe for Zucchini pasta that is so easy it will make you dance! And another recipe for a Zucchini flan that is equally as easy and totally delicious! Pasta: http://cooking.nytimes.com/recipes/1016436-zucchini-pasta Flan: http://cooking.nytimes.com/recipes/1017582-zucchini-flan Again, thank you for letting us "ramble on, sing my song, and find my way" in farming. See all at pick-ups! Onen, The Bees

Good Morning, Friends: As the pollen season continues to wreak havoc on those of us with allergies, I couldn't help but think about the yin and yang of the whole thing. What is causing some of us to literally blow the insides out of our noses and mouths (I literally just sneezed/coughed raisin bran all over this computer screen) and turning all our cars yellow is the same thing that is creating a euphoric dance party for other creatures like insects and birds! That yin and yang is fundamentally at the heart of farming altogether. Grubs = bad for plants, but fodder for our hens. Fennel = good for our tummies, but bad when planted next to virtually any other plant. Aphids = bad for greens, but feast for lady bugs. Bees = vicious when they feel their honey as at risk, but calm as butter when nestled among the flowers. And so on. Going into this season and working this new piece of land I had formulated (somewhat naively) an idea of how much food could be produced. While the land has gradually increased in production throughout the season, we are barely scratching the surface of what we believe it will provide. So, that things have not exactly gone as planned can obviously weigh on the farmer or anyone. Yet, when we can stop and balance those feelings with the truth that we are always right we are supposed to be, it seems appropriate to revel in the delight that truly, we walk in beauty right where we are. Every evening, the last thing I do before leaving the land is recite a Native American poem titled just that, "In Beauty May I Walk". The point being that no matter what challenged the day has brought, in the end everything is perfectly imperfect. Indeed, immersed in this ecosystem really is the essence of life on a micro level. And about life....taking this whole yin/yang concept to a macro level, I have been so deeply touched by many of you who have shared various life stories and events throughout this season. Sharing food with people, in general, is a wonderfully fulfilling activity, whether that be with those who buy food at the market, with a chef, or with anyone. CSAs, however, just seem to intensify this relationship in ways that cannot really be explained. It's not just about food, it never is. Farmers realize that when engaged in a CSA. It's really about the food acting as a vehicle in bringing people together, especially when there just seems to be too many things trying to divide us.....politics and caucuses and primaries, ahem, ahem! Your stories humble me, of course, but they also inspire me and I cherish those moments when stronger bonds are formed both now and in the future. If words cannot describe the feelings, I can only hope that the food in some way expresses what the relationship between the farmers and CSAer truly means. In this week's expression of humility and inspiration you will find the following: •Braising Mix (this one will be much better for sautéing, but can be eaten raw, too. •Lettuce •Snap Peas •Cucumbers •Edible Flowers Here is an absolutely delicious and simple recipe for a fresh cucumber salad, great to ready for the warmer weather: http://www.foodnetwork.com/recipes/ina-garten/creamy-cucumber-salad-recipe.html Thank you all. To end I just want to let you know that at this point in the CSA season I think our relationships have developed enough to where I now basically associate each of you with a vegetable or fruit, which is comical when walking through the field and looking at a head of lettuce and saying, "Oh, that's so and so!"......er something??So, if you want to know what you are, just ask! See you all at pick-ups! Onen, The Bees

Good Morning, Friends: Often times, this season, and in seasons past when I was involved with another farm, people would sometimes make comments at the farmers market that suggested or assumed that we were in competition with other local organic farms. Sometimes these comments were serious and sometimes they were sarcastic. Either way, they really couldn't be further from the truth. I owe a great deal of gratitude to other farmers around town that have set a standard I believe other aspiring and young farmers can also learn from. Many of you already know that Frank Oakes was incredibly influential in my decision to join the farming profession almost a decade ago and that relationship with Food and Thought and the people that help operate their beautiful farm continues today despite the departure of Frank's bodily presence on Earth. We have shared a great many laments together regarding the ups and downs of this season, specifically. It definitely helps that we farmers can lean on one another, if not for anything else but emotional support during crazy times. Furthermore, Jameson Johnson, their manager, was crucial in connecting us with some hard to get and uncanny fruit trees in organic form that would have been hard to find without his assistance. Nick Batty, the owner of Inyoni Organic Farm, another small local organic farm, is also a friend of mine, whom long before I became a farmer I purchased veggies from at local farmers markets. The many talks we had at those markets were very inspiring in my farming pursuits. This past Monday, it was a pleasure to share a tour of the Hive and the new fruit grove with him and one of his young farmers, Christy. It really, in many ways, brought my journey in full circle. To have an experienced farmer like Nick marvel at the current progress of the potatoes in the field was humbling. He was so excited when he dug around a few plants and found the beginnings of some tiny taters budding (so far so good and are still praying to the tater spirits for a harvest at the end of this month if all goes well!). His excitement in turn created some excitement for me as he exclaimed that he would now seek to try to grow potatoes himself next season using some of the tips we've used at The Hive. We're not stealing secrets, but rather sharing knowledge so that together, we can provide as much local, organic food as possible...more than what we could do if we stood alone. Of course, that is not to say all of us small farms act as some sort of conglomerate, but rather as committed farmers with similar beliefs in many ways, but also some very different view on how to approach this whole growing thing so that ideas can continually bounce off one another like a bag of bouncing balls being dropped all over the floor or like that weird bouncing ball game on the old Atari computers. Anyone have any idea what I am talking about? Anyways, the point is, there is a very small community in Naples of local, organic farmers, but a growing population of more conscience eaters. Working together rather than against one another, we can encourage growth in each of our approaches to farming so that ultimately, you, the people, truly get the best and realest food possible. Suffice to say, you deserve that authenticity in what you feed your body, mind, and soul. In this week's shares you will find the following to feed your BMS: -Bananas -Baby Kale Mix -Head of Lettuce -Fennel -Bean or Snap Peas -Pack of herbs Here is a recipe for braised fennel, which you could also adapt by adding the finished dish, along with some sauteed onions and mushrooms to some pizza dough for a quick vegetarian pizza. Halve the recipe if just cooking for 2. http://cooking.nytimes.com/recipes/11426-braised-fennel-with-meyer-lemon-and-parmesan Enjoy the rest of the first week of March and see you all at pick-ups! As always, thank you all for your support for real food! Onen, The Bees

Good Morning, Friends: It felt like Christmas in February this past week with so many kind and thoughtful gestures from many of you: books, instagram posts highlighting ways you are using the food you receive, well-wishes and emails, and even a farm visit/tour from 2 of our members who are showing enthusiasm for growing food themselves! These and many other acts that you all show in support of growing local, organic food are both humbling and flame starting; they really play a crucial role in motivating the farmer to find that little bit of extra energy that may be shaded out by any possible feelings of tiredness or even exhaustion, especially as we find ourselves totally immersed in the crunch time of the growing season. Just when you want to put down the tools and wash up, one can find that next level of commitment in the field knowing that the love and passion for growing food is hardly confined to the field where that food is growing, but rather extends to all corners of Naples and beyond! I say 'crunch time' because right now (and happy CSA hump week by the way), we are just past the half way point of a typical growing season here in SW Florida and seemingly past the the coldest part of the year (and simultaneously hopeful that the weird weather that has been ever-present since November is finally gone). So, much of what we were growing (or tried to grow) since the season began is being taken out of the fields and replaced with new greens (kales, collards, chards, and lettuce/mixes), as well as warm weather loving plants like new beans, eggplants, cucumbers, zucchini, peppers, and yes, tomatoes (we know many of you are anxiously awaiting them and we are very sorry that first plants have struggled so much). There are still some root crops in the ground so, we hope to be bringing you more varieties of carrots, beets, and radishes before it gets too warm. Also, broccoli, cauliflower, and other brassicas still remain in the growing stages and have not yet crowned, but as long as the temperatures do not spike they should start producing heads shortly. As we have explained to many of you, we really are less than thrilled with the early season results from the greens and lettuces, but we are keeping our fingers crossed for a better second half of the season specifically regarding those crops and now that we moved our cucumbers and zucchini to pots to give them better soil content we intend to be harvesting bringing those to you soon. Of course, we can only guess what the weather will bring, but we definitely are keeping our hopes high that the back end of the season not only produces a more diverse array of food than what you have seen so far, but also much higher yields so we can really fatten ya'all up as we head towards summer. Oh I almost forgot!!!! So far the potatoes are looking lovely and towards the end of March/early April we think we may be able to get a couple weeks of nice, new potatoes for everyone. That excites us because you really rarely find locally grown, organic potatoes anywhere! I have shared the struggles that Mother Nature has provided this season with you, but it is equally important, I believe, that people understand or are educated on when certain crops are typically grown and in what conditions they thrive in so that you have a better idea of what eating locally really means at it pertains to SW Florida. I will try to continue that discussion throughout the rest of the season, maybe highlighting just a few crops at a time, rather than all the crops I listed above. Obvious, at least to most connoisseurs of the local food movement, are the roles that abnormal weather patterns and working a new piece of land play. Not so obvious, though, may be the direct effects of these variables in influencing the growth of farm fresh food. In the end, we know what CSA members care about the most if making sure they get a return on the investment they've made and that is of course, our commitment to you all. We are just so thankful to have a group of members who have hearts bigger than any beet we could grown or lemon we could juice. I know I talk a lot, but honestly, I could never have envisioned starting a new farming venture with so many beautiful people. So at the expense of sounding redundant at the expense of sounding redundant at the expense of sounding redundant (just kidding), thank you all so very much, not just for your support as CSA members but for your support for a movement and an energy that resonates far beyond what we are trying to build with Harvest Bee! Please, as always feel free to ask any questions about when or how or if a specific variety of fruit or vegetable can be grown or any other question you may have about farming, in general. In this week's shares you will find the following: -Beets -Beans -Lettuce -Salad Mix -Packet of Herbs There are just so many awesome recipes for beets to choose from thanks to the sweetness of this root crop variety. So, we decided to include 2 recipes that take a not so common twist on this delicious vegetable. This one is for a Beet Soup or Beet Borscht: http://cooking.nytimes.com/recipes/1017682-mushroom-and-beet-borscht And the second one is for a Beet Red Velvet Cake...yes you read that correctly and it is soooooo good: http://cooking.nytimes.com/recipes/1016333-beet-red-velvet-cake Thank you, as always, and see you at pick-ups! "Onen," The Bees

Good Morning, Friends; A revelation came to me in the middle of the night during the most recent uncanny storm of the winter that swooped through early Monday night/Tuesday morning. I laid awake for hours, or thought is seemed, as I could hear the thunder booming and see the lightening flashing off the coast. Eerily did that storm approach, as if it was almost saying to us farmers, "Ha, just when you thought the weather was settling after the bouts of storms that passed through a few weeks ago, here I come!" and I am saying, "Just hurry up and get it over with." Then came the horrendous alarm over the phone for a possible tornado. That's when it hit me...the meaning of Faith, especially when it comes to farming. I know that we all come from different religious or spiritual backgrounds or maybe some choose to not believe in these at all. To each their own and those beliefs or non-beliefs are to be respected by all because we truly are on our own journeys. That being said, I do not intend share a definition faith based on any specific religious or spiritual principles, but rather from a general and holistic stand point. Faith, I realized that night, was entirely about love. Faith may or may not be the answer to what cannot be explained, as we so often here in religious circles. But I think it goes way deeper than that. Faith is not blind. It is very real and very visible. It is the belief that when things can go real shitty, when you know you have tried hard, but now you have to try even harder to make something work and are willing to do that because you just have so much love for what you are working towards and/or creating and that you know it is worth every ounce of energy you put into it and then finding the energy you didn't think you had to go even further. Faith is trusting that everything really will work out, not because of some erroneous belief and that it just has to. That kind of simplistic thinking, I believe, allows too much room for complacency and I, as much as anyone, admit guilt in having succumbed to that in the past and even in the present. When things get difficult, sometimes you do want to just throw your hands up and your shovels down and walk away. Then the love kicks in, as if it was there the whole time, just waiting for you to let go and let it in and let it do its thing. Thus, ultimately, faith...at least in this farmer's mind...it the true belief that even when everything around you seems to be crashing and burning, or wilting and cracking in the end, love will win and the food will grow, the people shall eat! Ok, now I am sounding like a Karl Marx trooper. Anyways....(too much coffee, or not enough?) Of course, this idea of faith can be applied to all areas of life, other professions, extracurricular activities, relationships with loved ones. With so much, nastiness popping up on the daily news and certainly with Mother Nature being a little tough on the fields down here this season it's easy to ask, and I quote the boy band Hanson (don't make fun of me 'cause I used to truly dance to this song): "Where's the Love? Well, it is there. Always hovering. Always hugging. Just waiting to show us all how much more powerful it is than any strange storm patterns or serious war. And so, we farm on focusing on only what needs to be done at this exact moment to spur the growth of plants, bees, and hens and allowing love to reign supreme. And to what really matters, I guess ;-). In this week's shares you will find the following: Kale Mix of Arugula Swiss Chard Red Leaf Lettuce Spring Onions Green Sweet Bell Peppers 1 Pack of Herbs Here is a real simple recipe for some stuffed bell Peppers tat incorporates the Swiss Chard, as well. http://cooking.nytimes.com/recipes/1015231-stuffed-peppers-with-red-rice-chard-and-feta Thank you all for your faith in what small farmers do and see you at pick-ups :-) "Onen," The Bees

Good Evening, Friends This week's email is going to be very short because a bizzy bee of ours at The Hive decided he was a little uncomfortable with me weeding too close to their house and nailed a a nice honey bee Cupid's arrow stinger right below my right eye, thus making the sight rather distorted on one side of my face. Those of you have known about our bees for awhile also know that this is not the first time the bees have been upset with us, but we still love them nonetheless. It really is amazing to see how peaceful and comfortable the bees are scattered throughout the field, resting on the flowers of various plants, but one step too close to home base and WHAM!!! Down goes the farmer. But oh how we need these little workers and the symbiosis between the benefits the bees provide and the functioning and fertility of the land cannot be understated. On account of it being Valentine's Day and all it would seem appropriate to draw the comparison between the sometimes painful territorial reactions from our bees and how our own lovers and loved ones react toward us when we get a little too close or too annoying and he or she may not necessarily be in the mood for company. That's why we love each other, though, right? It's now about how hard we sting, but how strong that love prevails even after the sting....er something like that. ANYWAYS.... Please take time at your convenience to read this short article regarding CSAs and how much they really help us small farmers. It perfectly conveys the camaraderie between farmer and consumer created by CSA programs and really expresses why we love you all so much. As I have said before, sometimes other people just explain things much better than I could ever hope to so, I hope you find this article educational. In this week's shares you will find the following: •Mandarin Oranges •Sapodilla Fruit •Bunching Greens (Kale, Chard, Collards, or Mustards) •Salad Mix •Edible Flowers or Oregano Here is a description of the Sapodilla, it is somewhat similar in texture and ripeness to the Black Sapote, but totally different flavor and color. Very good sources of Vitamin A and C, as well a good source of tannins. They grow great in our region and these are some of our first harvests from the new fruit grove we have added to The Hive recently. Sapodilla Description: http://www.tfgsf.com/?page_id=560 Sapodilla Recipes: http://www.virtualherbarium.org/tropicalfruit/sapodilla-recipes.html Have a great rest of the week and Rosie weekend and we will see you all at pick-ups! "Onen," The Bees

Good Evening, Friends: Many of you have really shown a sincere level of concern and support for us though the last few weeks of weird weather patterns. This article was found in today's New York Times and really provides a clear and concise explanation of how these recent storms and more specifically, the irregular rain patterns have affected some of our crops: http://mobile.nytimes.com/2016/02/02/science/does-a-crack-in-a-carrot-spell-ruin-for-the-root-vegetable.html?smprod=nytcore-iphone&smid=nytcore-iphone-share&_r=0&referer= As stated last week, flooding, fortunately, has not been an issue and a lot of that can be attributed to the benefits of the mulching we did back during the summer. The mulch really raised the field, as well as built up a lot of organic material within the soil. However, the irregular rains have definitely caused several of our crops to produce heavily cracked fruits, not so much with the carrots, but definitely the bananas, eggplant and tomatoes. That is a major reason why you have yet to see those varieties in your shares so far. We encourage you to read the article. For all intents and purposes, these cracked veggies are not necessarily bad. Unfortunately, conventional food practices have led people to believe in a certain idea of what good produce looks like. In full disclosure, what people seem to be picking up on is that the more "perfect" their veggies actually appear the more likely it has been sprayed with some chemical either during the growth process or before being transported. Often times, it is the chefs we work with who graciously accept the blemished fruits of our labor (pun intended), but the more the general masses can be educated on why sometimes the food farmers produce might not look perfect, yet are none the less delicious and nutritious, the quicker we can really begin to remedy the very severe problem of food waste, both in out country and around the world! People's commitment to becoming more educated about our food pathways really inspires us as farmers and CSA members everywhere, you all included, truly play a special and significant role in changing the paradigm of the human/food relationship. Our plants say "Thank You!" In this week's shares you will find the following: •Arugula or Salad Mix •Meyer Lemons •Baby Bananas (Picked before cracking could really effect them) •Carrots (not cracked) •Cilantro, Dill, or Edible flowers If you receive bananas somewhat on the green side they should ripen w/i a few days in a brown paper bag. Here is a recipe for a delicious carrot, lemon soup from Melissa Clark at NYT. It also uses the cilantro, as well: http://cooking.nytimes.com/recipes/1015360-lemony-carrot-and-cauliflower-soup Have a great rest of your week and we will see you at pick-ups! "Onen", The Bees

Mother Nature, oh how you humble us all. In yoga class last night, taught by one of our CSA members, Bettina, a very insightful and totally relevant story about a weed and a tree was shared by her and it totally resonated with me both personally and with regards to farming. The gist of the story entailed an arrogant tree looking down upon a humble weed, with the tree stating that because he was older, stronger, and better he did not believe the weed belonged in his space. Unsurprisingly, Mother Nature came along and wiped out the foundation of the tree and down that tree went while the weed survived. With the obvious notion of the resiliency of weeds in organic farming aside, the message that really sinks in is that whether its farming or life, in general, how futile do we seriously become when we waste so much time on wrongfully assuming we have so much more power or control than we really do? (I am sure many of us have relatives and/or friends who just experienced the blizzard that just rolled through the Northeast and they can surely attest to who really is in control). Back to farming and Mother Nature...while this mix of rain, wind, cold, warm, etc has not completely stopped our farming pursuits it has definitely slowed it. The wind over the last two weeks effected the plants by uprooting many of the peppers and eggplant plants that we have so patiently been waiting to blossom. Those plants that had started to blossom, including the tomatoes, the wind blew many of those blossoms off the limbs. The amount of rain, including the rain that is coming down as this letter is being written and what we expect to fall into tomorrow, is not causing any flooding issues, but it is stressing the plants out due to the lack of sun/water balance. Despite these shortcomings, many rows were vigorously replanted these past two weeks and the uprooted plants were staked up and hopefully, will reroot even stronger! And a very bright sign for the future...all of the potatoes that were sown a few weeks ago seemed to have sprouted in their beds so, that should be a nice treat come early March, we hope! Much more in the fields is coming along, too. We hope fennel, lettuce heads, swiss chard, stronger kale varieties, and scallions will be ready shortly among other vegetable varieties. Furthermore, with the addition of a bounty of mature fruit trees this past week, we intend to be sharing the harvests of these trees with all of you as we approach summer. (More on this later....but essentially, even if these fruit trees produce after the last week of CSA shares are distributed, we will be offering you free shares of the fruit as they come along as a sincere token of gratitude for your support this season). As for this week's distributions, it will truly be a farmer's choice. Rather than include the same crops in every share this week we will be picking and choosing from a wide variety of crops so that each share will be different from the next. The reason for this is to try not to stress one crop or another too much while we work through these crazy weather patterns. If you have any questions on anything in your shares please feel free to ask. Those of you picking up at Juicelation will all be getting the same contents and they will have the list to explain what those contents are. If you are picking up at the farm or at the market your contents will be explained there. We truly appreciate your patience and hope your are getting a valuable experience in farming...organic farming...if not anything else. We do hope you are enjoying the food itself, as well. Many of you have expressed a sincere enjoyment of trying new, local/native food varieties and we think that is wonderful and really lays the basis for why we love the CSA, The more people, chefs, farmers and all other local foodies can work together to understand and support food that the soil enjoys producing relative to our growing zone the more we all benefit in the end. Stay dry and warm, drink some good coffee, and we can't wait to see you all at pick-ups! Onen, The Bees P.S: Juicelation will be making some awesome vegetarian pulled pork tacos with some jackfruit we provided to them this week. Definitely consider trying them out...just another example of people attempting to do some pretty creative work with local, non-typical food varieties.