Crop List: Spicy Cosmic Mix, Green Star Head Lettuce, Summer Squash, Cucumber, Tomatoes, Bok Choy, Radishes, Sunflowers, maybe Arugula, Sugar Snap Peas, Yellow Beans, Fillet Beans and/or Shell Peas We skirted a frost Sunday night. The forecast was in the 40's for the low. We hit 35 degrees at the farm. There were signs of a super light frost in the grass. So far no damage has presented itself on the plants, although we have noticed the vibrant green of summer is slipping away. The squash plants while still producing, are losing the vibrant green of mid-summer as a paler green with hints of yellow are showing. The tomatoes and basil are tucked in the greenhouses with heaters and have no clue of what is going on outside. We started the tomatoes in March this year. They are one of the first things we plant. They start in seed trays and are eventually transplanted to 4"cups. Around the last week of April they are transplanted into the ground in a greenhouse. Irrigation tape is hooked up to water them...and then they are off and growing! By mid-May they need to be trellised and pruned. We have one part time employee who trellises and weeds the greenhouses weekly. Harvest happens 2 times a week. We are so glad to be able to deliver precious tomatoes to all our CSA members. We know how these beauties are coveted, and enjoyed. Workshare Lunch: Polenta with Sauteed veggies and Tomato Basil Sauce The coolers at your site are stocked with Lifeline cheese and a selection of the beef and pork listed below. If you know you want something, please email me or tell your site host and I will make sure it is in the cooler, reserved for you. I don't send every cut every week, they simply won't all fit!
Beef Available: Tenderloin, New York Steak, Sirloin Steak, Round Roast, Liver, Ribs, Ground Beef, Patties, Hot Dogs and Bratwurst Pork Available: Shoulder Roast, Loin Roast, Spare Ribs, Breakfast Sausage, Chorizo and Fat WASH YOUR VEGGIES!! Bring Bags to pick-ups! If you can't make it to pick up your veggies, send a friend! Missed shares are forfeited for the week. Members get 20% off at the Farmer's Markets! The People's Market: Wednesdays 4-7 (Last Market 9/18) The Driggs Market: Fridays 9-1 (Last Market 9/21) Jackson Saturday Market: Saturdays 8-12 (Last Market 10/4) Questions? Comments? Recipes to share? dale@cosmicapple.com
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Crop List: Cosmic Mix, Radish, New Red Fire Head Lettuce, Summer Squash, Cucumber, Tomatoes, Sunflowers, Maybe Snow Pea, Sugar Snap Peas, Yellow Beans and/or Fillet Beans We are thrilled with the upcoming weather forecast. The garden will be also. Towards the end of August, I always get a bit giddy when I look at the extended forecast and there is still not a hint of frost to come. The garden is going to keep rocking until it freezes. This week looks hot and dry. So we will keep up last week's mantra...Harvest, water, repeat. The beans are just starting to come in this year. I am so happy. Last year we lost them to the weeds. I LOVE beans right out of the garden. They are truly one of my favorite flavors of summer. The sunflowers seem to be peaking this week. To help them last longer, cut the stems short enough so the flower head rests on the edge of your vase. Having something to rest on will keep them from getting droopy too quickly. Keep the water full and fresh and they should last a week. Just so you know what is coming....the winter squash is shaping up to be a stellar crop this year. And carrots. Oh. My. Get ready. There are a lot of carrots out there! The garlic is still in the shed curing. Happy eating!!! Workshare Lunch the week: Curried Zucchini Soup (with peas, beans and tomatoes too!) Recipe Ideas: Marinated Zucchini & Green Bean Salad or Beans and Bacon The coolers at your site are stocked with Lifeline cheese and a selection of the beef and pork listed below. If you know you want something, please email me or tell your site host and I will make sure it is in the cooler, reserved for you. I don't send every cut every week, they simply won't all fit!
Beef Available: Tenderloin, New York Steak, Sirloin Steak, Round Roast, Liver, Ribs, Ground Beef, Patties, Hot Dogs and Bratwurst Pork Available: Shoulder Roast, Loin Roast, Spare Ribs, Breakfast Sausage, Chorizo and Fat WASH YOUR VEGGIES!! Bring Bags to pick-ups! If you can't make it to pick up your veggies, send a friend! Missed shares are forfeited for the week. Members get 20% off at the Farmer's Markets! The People's Market: Wednesdays 4-7 The Driggs Market: Fridays 9-1 Jackson Saturday Market: Saturdays 8-12 Questions? Comments? Recipes to share? dale@cosmicapple.com Crop List: Cosmic Mix, Shell Peas, Romaine Head Lettuce, Summer Squash, Cucumbers, Tomatoes, Carrots, Basil, Sunflowers, Maybe Beans, Snow Peas and/or Sugar Snap Peas Harvest, water...repeat! The garden is yielding like crazy right now. We harvested 1130 cucumbers last week. We think it is a new record. It is so much fun to see all the produce coming in. I have to remember to hold my tongue everytime I walk in the wash station because Jennifer (our amazing veggie caretaker) is always in the midst of counting something and I don't want to interrupt her. What happens in that wash station anyway? The volunteer crew brings in the harvest on the East side of the building. Greens are cooled in big water tubs and then spun dry in a wash machine set to the eternal spin cycle. Roots are unmuddied outside by spraying them off. Squash is counted as it goes into crates. Each crate that is "done" weighs the same as all the others holding the same produce. For example, all the Cosmic Mix crates always weigh 7 lbs. The carrots come in at 15 lbs. And the tomatoes always weigh 20 lbs. Each bucket of sunflowers always has 40 stems in it. After each item is processed (ex: all the Cosmic Mix is in a crates that weigh 7 lbs. each) we tally up the weight of the harvest. The total weight gets written on a dry erase board. The produce then heads into the walk in cooler to cool down even more. Jed comes out of the field at some point around 11:30 to do the numbers. He looks at how many shares are going out on a given day, then takes the total pounds harvested and divides the weight by the share number. That's how we decide how many pounds (or counted #) of an item you get. Then the higher math begins. Jennifer (the aforementioned veggie caretaker, aka "wash station manager") pulls the veggies out of the walk in and begins to divide them by the numbers Jed gave her. Knowing how many shares are picked up at the farm, Wilson or Jackson she divides the veggies onto pallets destined for each pick up site. After they are divided they head back into the walk in. Lots of math. Lots of weighing. Lots of moving produce in and out of the walk in. And lots of love. I love walking into the wash station and seeing all the produce as it is moving through this process. It is hard to remember to let Jennifer concentrate when I want to talk about how beautiful something looks! And the amazing smells. I love being in the wash station when the herb of the week is coming out of the spin cycle. The scent of the mint last week was the most refreshing scent I could imagine on a hot day, and the whole building smelled wonderful. At 3 pm the truck driver arrives and the veggies are again pulled out of the walk in, then rolled out the West side of the building onto the truck to get to you! This is just a small part of the veggie process, but at this time of year there is a steady stream of produce moving through the wash station on its way to you!! Collecting questions!! What things do you want to know about the farm? Any topics that are of interest to you...veggies, animals, people, soil? Chances are if you are wondering about it someone else is too...but one of you has to ask me! Please email me (dale@cosmicapple.com) your questions and I will write about them in upcoming newsletters! Workshare Lunch the week: Summer Sauté over pasta (on the Summer Squash page) Recipe Ideas: Summer Squash Ribbons, Tomato Basil Zucchini Boats Recipe or Grilled Summer Squash The coolers at your site are stocked with Lifeline cheese and a selection of the beef and pork listed below. If you know you want something, please email me or tell your site host and I will make sure it is in the cooler, reserved for you. I don't send every cut every week, they simply won't all fit!
Beef Available: Tenderloin, New York Steak, Sirloin Steak, Round Roast, Liver, Ribs, Ground Beef, Patties, Hot Dogs and Bratwurst Pork Available: Shoulder Roast, Loin Roast, Spare Ribs, Breakfast Sausage, Chorizo, Grandpa Restuccia's Sausage, Canadian Bacon and Fat WASH YOUR VEGGIES!! Bring Bags to pick-ups! If you can't make it to pick up your veggies, send a friend! Missed shares are forfeited for the week. Members get 20% off at the Farmer's Markets! The People's Market: Wednesdays 4-7 The Driggs Market: Fridays 9-1 Jackson Saturday Market: Saturdays 8-12 Questions? Comments? Recipes to share? dale@cosmicapple.com Crop List: Cosmic Mix, Swiss Chard, Mint, Napa Cabbage, Tomatoes, Summer Squash, Garlic, Cucumbers, Maybe Snow Peas, and/or Sugar Snap Peas Tuesday will be (or was if you are a Thursday shareholder) a big day on the farm. We are going to get our annual garlic harvest in! Jed is currently hooking up the mower to the tractor. He will mow the tops of the plants leaving about a 5" stalk on them. Then he will come thru with our old school potato digger. This has a metal blade on the front shaped like a scoop. It digs just under the garlic and lifts the garlic out of the soil onto a conveyor belt. Most of the soil falls thru the belt. One of our kids, an employee or volunteer will ride on the digger keeping it unclogged. The garlic is then deposited on the ground behind the digger. This is where the hands come in. We work our way up the bed picking up all the garlic and doing a quick clean on the roots. Getting the big clumps of dirt off. We have 10 beds that are each 500' feet long to harvest. After the dirt is wiped off, the garlic is then stacked in piles. When it is all stacked we drive the trusty old blue pick up with the trailer up the beds. The garlic is stacked on the trailer. We then drive it up to our old horse barn where it will be carefully laid in rows so the curing process can begin. To cure, air must be able to circulate and the garlic must stay dry. The stalks dry down, essentially sealing the cloves so no infection can get in and rot them. We are lucky in the Tetons, the air here makes it easy to dry garlic. We do not have to invest in expensive circulation fans and climate controlled buildings. Rot and fungus are not a big concern. High altitude desert air is great for garlic. The garlic you are getting in your share is not yet cured. Use it up. Keep it in your fridge. The garlic later in the season can be stored long term on your counter after it is cured. We love garlic here at Cosmic Apple. I have been in awe of this plant since I started farming. I have also written more about it in the recipes. Follow the link below to the garlic page to learn all about the plant! Workshare Lunch: Zucchini cakes! Recipe Ideas: Yogurt, mint and cucumber dressing, Kimchi, Or last week's workshare lunch: chili mint stir fry with Napa cabbage! The coolers at your site are stocked with Lifeline cheese and a selection of the beef and pork listed below. If you know you want something, please email me or tell your site host and I will make sure it is in the cooler, reserved for you. I don't send every cut every week, they simply won't all fit!
Beef Available: Tenderloin, New York Steak, Sirloin Steak, Round Roast, Liver, Ribs, Ground Beef, Patties, Hot Dogs and Bratwurst Pork Available: Shoulder Roast, Loin Roast, Spare Ribs, Breakfast Sausage, Chorizo, Grandpa Restuccia's Sausage, Canadian Bacon and Fat WASH YOUR VEGGIES!! Bring Bags to pick-ups! If you can't make it to pick up your veggies, send a friend! Missed shares are forfeited for the week. Members get 20% off at the Farmer's Markets! The People's Market: Wednesdays 4-7 The Driggs Market: Fridays 9-1 Jackson Saturday Market: Saturdays 8-12 Questions? Comments? Recipes to share? dale@cosmicapple.com Crop List: Cosmic Mix, Collards, Summer Squash, Basil, Red Oak Lettuce, Maybe Tomatoes, Sugar Snap Peas, Snow Peas Holy Basil (Tulsi) and/or Cucumbers We are starting to harvest cucumbers this week. We are bringing in 2 different kinds. Traditional slicers and "pickling cukes". The pickling cukes grow better in this climate then the slicers. You can use them just like a traditional slicing cucumber. You should also know, my kids prefer to eat the pickling cukes. They eat cucumbers like apples, and eat a lot of them! They say the picklers taste better then the slicers...I agree with them. The skin is more tender. I know my one son has done a taste test, he takes these things seriously! Let us know what you think of them. Lammas is on Thursday this year. It is the day halfway between Summer Solstice and Fall Equinox. It was traditionally celebrated as the beginning of the harvest season. It represents a balance of hope and fear. Those seeds we so copiously spread before and around the Solstice are beginning to ripen. We are practicing letting go of the things we worked so hard to sow that didn't work out. The things the frost took, or the seeds that were not viable. We must now tend to the things we know will make it, put our energy into nurturing those things to fruition. We must protect these nutritious gems. The watering and weeding continues. We must acknowledge our hopes and fears for the rest of the season. Farming does not provide an opportunity to put our feet up and assume all is safe. We hope to have summer squash until at least September...but, here in the Tetons we could freeze anyday. Acknowledging that reality keeps us grounded and moving forward. We get to celebrate all the good things that will come out of the garden as the season progresses (so much to come!!) It brings joy to take a walk in the garden and see how things are ripening. We also get to acknowledge the days are getting shorter. It is a great time of year to savor the feeling of warmth on our skin, stand barefoot on the earth and slow down to enjoy a meal with friends. This is the time of year Jed and I dream about when looking at seed catalogs in the winter. We still have summer left, but we also get to start enjoying the harvest. What a great time of year! Workshare Lunch: Chili Mint Stir-Fry with summer squash, turnips and kale Recipe Idea: Quick and easy Collards (great as a side on on a burger!) The coolers at your site are stocked with Lifeline cheese and a selection of the beef and pork listed below. If you know you want something, please email me or tell your site host and I will make sure it is in the cooler, reserved for you. I don't send every cut every week, they simply won't all fit!
Beef Available: Tenderloin, New York Steak, Sirloin Steak, Round Roast, Liver, Ribs, Ground Beef, Patties, Hot Dogs and Bratwurst Pork Available: Shoulder Roast, Loin Roast, Spare Ribs, Breakfast Sausage, Chorizo, Grandpa Restuccia's Sausage, Canadian Bacon and Fat WASH YOUR VEGGIES!! Bring Bags to pick-ups! If you can't make it to pick up your veggies, send a friend! Missed shares are forfeited for the week. Members get 20% off at the Farmer's Markets! The People's Market: Wednesdays 4-7 The Driggs Market: Fridays 9-1 Jackson Saturday Market: Saturdays 8-12 Questions? Comments? Recipes to share? dale@cosmicapple.com Crop List: Cosmic Mix, Radish, Kale, Sage, Baby Carrots, Maybe Sugar Snaps, Tomatoes, Summer Squash and or Turnips I have been looking around at the mountains and I am astounded by the amount of snow still in the high country. In many places they are just little pockets of snow, but they are hanging on for so much longer this year! For me, it is a concrete reminder of how cold June was. It feels odd that some things are just coming on this late in July, but how quickly my human brain forgets the trials of June. Jed was joking that we are lucky to have a garden this year. Even though he was smiling....I don't think he was really joking. While the arrival of warm weather felt a bit more on schedule this year, the very cold snaps were out of the ordinary. We hit 26 degrees on June 9 and 10th. Then we had 2 more nights of frost on the 20th and 21st. The warmest night in June was 49 degrees and most nights hovered in the low 40's. When we get frosts past the beginning of June they are usually light and quick, like 2018's 4th of July frost! It will hit 31 for a couple of hours close to dawn. Pockets of the garden will show a bit of frost damage and the plants bounce back. But the night it got to 26 it settled in early and stayed past dawn. It is a bit of a miracle the summer squash survived. Everything that survived made it because it was covered with row cover, little and close to the ground. After the cold, came the hail. Which is completely normal for June in the Tetons. We did not get much hail this year, but enough to tell the story. We happened to take the row cover off of the summer squash the same day the storms came thru! Oh hindsight, you got me again. Look at your summer squash. Any brown "scabs" on the skin are from a piece of hail hitting it and causing damage to tender young fruits that had just set, before the storm. Plants can remind us of the weather history for a season. Cool right? Some of the Swiss Chard you received last week had some holes in the leaves, also hail damage. But it all still tastes great! The squash plants are now huge, green and glorious. And weeded! They look amazing and will be setting lots more fruit in this heat. The squash, tomatoes and sugar snaps are starting to come in. We will be rotating them around the sites until we have enough to give them to everyone at once. We keep very careful records to make sure everyone gets equal amounts! Workshare Lunch this week: Farm Curry over rice with kale, turnips, tomatoes, summer squash and sugar snap peas (on the Summer Squash Recipe page) Recipe idea: Sage Tahini Salad dressing or Bread dip with sage The coolers at your site are stocked with Lifeline cheese and a selection of the beef and pork listed below. If you know you want something, please email me or tell your site host and I will make sure it is in the cooler, reserved for you. I don't send every cut every week, they simply won't all fit!
Beef Available: Tenderloin, New York Steak, Sirloin Steak, Round Roast, Liver, Ribs, Ground Beef, Patties, Hot Dogs, Bratwurst and Heart Pork Available: Shoulder Roast, Spare Ribs, Breakfast Sausage, Chorizo, Grandpa Restuccia's Sausage, Canadian Bacon and Fat WASH YOUR VEGGIES!! Bring Bags to pick-ups! If you can't make it to pick up your veggies, send a friend! Missed shares are forfeited for the week. Members get 20% off at the Farmer's Markets! The People's Market: Wednesdays 4-7 The Driggs Market: Fridays 9-1 Jackson Saturday Market: Saturdays 8-12 Questions? Comments? Recipes to share? dale@cosmicapple.com Crop List: Cosmic Mix, Fresh Garlic, Oregano, Turnips, Iceberg Lettuce, Swiss Chard and Maybe Sugar Snap Peas We are in the strange veggie limbo land where spring crops are done, but the summer crops are not quite ripe yet. It happens every year. The tender spring greens are a thing of the past, but the peas, beans, tomatoes and summer squash are not quite yielding yet. The summer crops are getting very close. The plants are loving the heat...and the irrigation! Fresh garlic! What's the deal? This garlic has not been cured yet. It will not store for a long time like the garlic we give out in the fall. Keep it in the fridge. It is super juicy and the paper is still forming. You can use the stalks for veggie stock. Iceberg lettuce, yum! After years and years of eating tender baby greens Jed and I got excited about growing lettuce with some crunch! You can eat all the leaves on the head, not just the ones in the center. All the plants are loving the heat, including the weeds. We are hiring weeders. If you know anyone who wants work, we have a job! Please email me for more info. Workshare Lunch this week: Pesto over quinoa with turnips and bok choy. The quinoa is lighter feeling then pasta when it's hot! Recipe Idea: Super Simple Swiss Chard over a burger or French Chard Tart The coolers at your site are stocked with Lifeline cheese and a selection of the beef and pork listed below. If you know you want something, please email me or tell your site host and I will make sure it is in the cooler, reserved for you. I don't send every cut every week, they simply won't all fit!
Beef Available: Tenderloin, New York Steak, Sirloin Steak, Round Roast, Liver, Ribs, Ground Beef, Patties, Hot Dogs, Bratwurst and Heart Pork Available: Shoulder Roast, Spare Ribs, Breakfast Sausage, Chorizo, Grandpa Restuccia's Sausage, Canadian Bacon and Fat WASH YOUR VEGGIES!! Bring Bags to pick-ups! If you can't make it to pick up your veggies, send a friend! Missed shares are forfeited for the week. Members get 20% off at the Farmer's Markets! The People's Market: Wednesdays 4-7 The Driggs Market: Fridays 9-1 Jackson Saturday Market: Saturdays 8-12 Questions? Comments? Recipes to share? dale@cosmicapple.com Crop List: Cosmic Mix, Garlic Curls, Spinach, Collard Greens, Bok Choy and Head Lettuce Share #4! This is always the week it seems to all come together. Everyone seems to get the big picture of how the farm "works". The harvest goals become clearer, shareholders (that's you!) know how to get their veggies, the employees are getting comfortable in their roles. Long gone is the first week when we just had to jump into it and train everyone as we went. We have a great crew this year. I have been enjoying getting to know our new employees, and reconnecting with all the returning ones. This year our "crew" is: a Workshare Manager, a Wash Station Manager, a Market Manager, 4 market harvesters, 2 chore helpers, a truck driver, a tractor driver (she helps get a lot of weeding done!), a tomato caretaker, about 25 workshares and 6 site hosts. And they are all great people. Jed and I feel like the people attracted to work at the farm is one of our greatest blessings. Truth be told...we don't get out much. It is incredibly convenient that our social life comes to us. The farm draws in people with interesting stories, kind hearts and big smiles. It does quickly weed out those who don't love some hard work or a commitment to show up. Some folks come to the farm with a background in farming, some have never been in a garden, some are looking for a life change and some just got manipulated into it by a friend! We never know who is going to keep at it. Some of our volunteers have gone on to have their own farms. Jed and I both started volunteering on other farms as starry eyed youngsters. Our crew every year gets to be like family. They see Jed and I laugh, stressed out and tired. We all get to share in the joy of a big harvest and a daily meal together. They see our kids when they are as cute and curious as can be and when they are exhausted, unreasonable and just want to go home. Just like family, sometimes they get the real deal! Like I said before, the people who help us feed our community are one of the greatest blessings Jed and I could ever receive. Thank you to all, who do the hard work the to feed the People of the Tetons. Thanks for showing up everyday. Thanks for all you teach us! If you see any of these folks, they deserve gratitude that is hard to convey in a newsletter! Workshare Lunch this week: Super stir fry over rice with Garlic Curls, Collard and Bok Choy Recipe Idea: Roasted Garlic Curl hummus The coolers at your site are stocked with Lifeline cheese and a selection of the beef and pork listed below. If you know you want something, please email me or tell your site host and I will make sure it is in the cooler, reserved for you. I don't send every cut every week, they simply won't all fit!
Beef Available: Tenderloin, New York Steak, Sirloin Steak, Round Roast, Liver, Ribs, Ground Beef, Patties, Hot Dogs, Bratwurst and Heart Pork Available: Pork Chops, Shoulder Roast, Spare Ribs, Breakfast Sausage, Chorizo, Grandpa Restuccia's Sausage, Canadian Bacon and Fat WASH YOUR VEGGIES!! Bring Bags to pick-ups! If you can't make it to pick up your veggies, send a friend! Missed shares are forfeited for the week. Members get 20% off at the Farmer's Markets! The People's Market: Wednesdays 4-7 The Driggs Market: Fridays 9-1 Jackson Saturday Market: Saturdays 8-12 Questions? Comments? Recipes to share? dale@cosmicapple.com Crop List: Cosmic Mix, Spinach, Arugula, Bok Choy, Australe Head Lettuce, Kale, Spicy Mix, Garlic Curls, Maybe Turnips and Broccoli Raab Summer has arrived. The garden is growing fast right now! Last week I could only find a hint of a garlic curl on a garlic plant, and this week they are ready to harvest. Garlic curls are one of the oddest veggies we give out every year. But they have also become one of the most anticipated by returning members. Please follow the recipe link to the garlic curls page, and you too may fall in love with this veggie. The garlic curls always seem to ready by July 4th, no matter the spring weather. Some other things are still playing catch up. Sugar snap peas are a bit later than usual this year, but they are growing! We have begun irrigating the fields. It is amazing how fast things began to dry out as soon as the sun started shining. I love watching as the last bits of snow yield to the heat. We are lucky at the farm to have such a connection to our water source. We watch the snow fall all winter and then in the spring watch it melt and fill our creeks, rivers and irrigation systems. Pure Teton snow melt. What could possibly make veggies taste better?! Workshare Lunch this week: Burritos, with sauteed Bok Choy, radish, turnips and garlic curls. Recipe Idea: Grilled Garlic Curls, perfect for the 4th! The coolers at your site are stocked with Lifeline cheese and a selection of the beef and pork listed below. If you know you want something, please email me or tell your site host and I will make sure it is in the cooler, reserved for you. I don't send every cut every week, they simply won't all fit!
Beef Available: Tenderloin, New York Steak, Sirloin Steak, Round Roast, Liver, Ribs, Ground Beef, Patties, Hot Dogs, Bratwurst and Heart Pork Available: Pork Chops, Shoulder Roast, Spare Ribs, Breakfast Sausage, Chorizo, Grandpa Restuccia's Sausage, Canadian Bacon and Fat WASH YOUR VEGGIES!! Bring Bags to pick-ups! If you can't make it to pick up your veggies, send a friend! Missed shares are forfeited for the week. Members get 20% off at the Farmer's Markets! The People's Market: Wednesdays 4-7 The Driggs Market: Fridays 9-1 Jackson Saturday Market: Saturdays 8-12 Questions? Comments? Recipes to share? dale@cosmicapple.com Crop List: Cosmic Mix, Radish, Marjoram, Bok Choy, Pirat Head Lettuce, Spinach, Swiss Chard and Maybe Turnips We hope you all enjoyed the bounty of the first share. It was a good one! As you all know, it has been cool this past week in the Tetons. This has caused the veggies to take a break from growing, but the weather this week looks warm and perfect for the plants to take off! They have been slowly establishing their root systems this spring. With the forecasted sun and heat they will grow quickly! I am ready to feel the warmth of the sun too. The garden is mostly planted. At this point we will only be adding Cosmic Mix, head lettuce and bok choy. We have to keep planting these few items all summer to get a continuous harvest. N With the spring planting done, we will turn our energies to weeding and harvesting. We had fun getting the first share out last week. It went very smooth! I actually texted Jed to ask if his phone was broken, since he was not calling me with questions! It just all worked out. Last week also included starting the People's Market and Saturday Market. Please note! All members get 20% off at the farmer's markets. If you have guests coming, need a special ingredient or just a bit more come see us! On Sunday we had our annual Organic/Biodynamic inspection. Rest assured, we passed! We spent Sunday in the office pouring over seeding records, butcher receipts and harvest records with an inspector. The inspection takes about 1/2 a day and finishes with a walk around the farm. We managed to have every slip of paper, note or receipt he needed to see. It always feels good to know a third party agrees we are farming with the best practices. Thursday Shareholders!! July 4th pick up will be happening at the regularly scheduled time 5-7 pm on Thursday, July 4th at your pick up location. We cannot take a day off of our harvest schedule once it starts happening. We have asked the garden to yield to holidays and it just laughs at us. Workshare lunch this week: Dale's Mint Quinoa with Veggies. This week with Bok Choy, radish and turnips (recipe on Mint page) Recipe idea: Blistered Radishes with Parsley (on the Radish page) The coolers at your site are stocked with Lifeline cheese and a selection of the beef and pork listed below. If you know you want something, please email me or tell your site host and I will make sure it is in the cooler, reserved for you. I don't send every cut every week, they simply won't all fit!
Beef Available: Tenderloin, New York Steak, Sirloin Steak, Round Roast, Liver, Ribs, Ground Beef, Patties, Hot Dogs, Bratwurst and Heart Pork Available: Pork Chops, Shoulder Roast, Spare Ribs, Breakfast Sausage, Chorizo, Grandpa Restuccia's Sausage, Canadian Bacon and Fat WASH YOUR VEGGIES!! Bring Bags to pick-ups! If you can't make it to pick up your veggies, send a friend! Missed shares are forfeited for the week. Members get 20% off at the Farmer's Markets! The People's Market: Wednesdays 4-7 The Driggs Market: Fridays 9-1 Jackson Saturday Market: Saturdays 8-12 Questions? Comments? Recipes to share? dale@cosmicapple.com |
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