Crop List: Cosmic Mix, Kale, Carrots, Cucumber, Tomatoes, Summer Squash, Basil, Maybe Sunflowers and/or Beans

It is Monday afternoon and it is raining. A steady downpour. The farm needs it. Our forests need it. I am grateful. 
For us, the question is what comes after the rain? The moisture is expected to move out tonight, taking the clouds with it. This means an opportunity for cold temps to settle in. Jed and I had a gently heated debate of "who read what temps where" this weekend. I was confident we would be fine, the forecast I read called for a low of 39. His sources said 33. We finally compared what weather apps we were looking at. It turns out we both have NOAA, but are getting different predictions for Victor! Neither of us can figure out why. Today on Monday, after checking several sites the temps predicted have narrowed in on 33-35 in Victor. If it hits 32 things will change quickly in the garden. Some plants may be damaged at 33-35, because there always seem to be little pockets that get colder. 
We will not recover the many of the sensitive plants with frost protection at this point in the season. It would take us half a day to get it done, and it does not guarantee anything. We will take a deep breath (several!) and release tensions surrounding things we can not control. Don't get me wrong, I'd love to see the garden stay frost free until mid September! Every time I think of the garden today I am envisioning a warm still blanket of air settling over the farm.
The above was written Monday afternoon....the Tuesday morning update is: We hit a low of 33. Frost was pretty widespread. We will see what bounces back. In the meantime. Savor the cucumbers, sunflowers, beans and squash we harvested on Monday. It may be the end of them. A cold snap means carrots will begin to get really sweet and are ready to start harvesting!!!

Important farm info, please read!:
--Our pick ups run from 5-7 pm. If you arrive before 5, please be prepared for your site host to not be ready for you. Be prepared to wait until 5. The shares are getting big and it takes more time to set up. Also, our pick ups end at 7:00. Our site hosts are all volunteers. Please respect their time. Arrive before 7:01.
--I will take egg cartons. ONLY one dozen size (no cartons for 6 or 18 eggs), ONLY paperboard (no plastic or Styrofoam).
--If you are splitting a full share, please remember you may not use our scales to split the share in half. It congests the line. You received a price break to split a full share and part of the deal was sending only one person to the pick ups and splitting the share away from our tables.
Thanks to all our awesome members for helping to keep the pick ups running smooth!!

Lunch this week: The curry I said I'd make last week (oops) and Burritos
Recipe Ideas: Sweet Carrot Raita, Holly Pratt's salad (carrot page), Carrots au Gratin

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 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, Ribeye, New York, Sirloin Steak, Eye of the Round Steak, Round Roast, Sirloin Tip Roast, Tri-Tip, Flat Iron Roast, Brisket, Flank Steak, Skirt, Hanging Tender, Baby Back Ribs, Short Ribs, Liver, Ground Beef, Patties, Stew, Kabobs, Hot Dogs and Bratwurst
​Pork Available: Neck Bones 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 one on the 23rd)
The Driggs Market: Fridays 9-1 (last one on 10/2)
Jackson Hole Farmer's Market: Saturdays 8-1 (last one on the 26th)
Farm to Fork Festival: October 3rd 11-4  Center for the Arts
Questions? Comments? Recipes to share? dale@cosmicapple.com

Crop List: Romaine Lettuce, New Red Sails Lettuce, Tomatoes, Sage, Broccoli, Cabbage, ​Cucumbers, Fennel, Maybe Summer Squash, Beans and/or Sunflowers

It is Monday afternoon as I write this. I am peaking at the radar when I get mini-breaks today. There are some thunderstorms building and I am calling them in our direction. We could really use some rain. It has not rained in Victor in over 4 weeks. We got a bit of drizzle but not enough to actually wet anything. I have seen Jackson and Driggs get some rain but it has been missing us every time. The garden is in good shape thanks to our great irrigation system, but it would be nice to see the trees and the surrounding forests rejuvenated a bit! Knowing how dry it is makes wishing for thunderstorms tricky. I pray for rain, but could hold off on lightning. The heat has been great in the garden, but we do think the smoke slows the plants down. It is just more difficult to photosynthesize when there are so many particulates blocking the sun's rays!
Cosmic Mix is taking a break this week. Our head lettuce all ripened at once! We will have more Cosmic Mix in the future.
We have our annual organic/Biodynamic inspection on Wednesday afternoon this week. We will begin with giving the inspector a farm tour as he makes notes and asks us many questions about our operations. We will then shift to going over the paperwork. The inspector will not be coming to our office this year and it will be Jed's first ever Zoom meeting! Even with Coronavirus, our work is not possible to do virtually, except for the inspection! So this will be a new experience. We figured it would happen to us at some point! Good thing our oldest is a teenager so we have in house tech support.
The inspection usually takes several hours as we review all of our inputs (seeds, feed, bedding, soap, soil starting mix, animal medications, animal minerals...) to make sure everything we add is up to organic standards. We will then go over all of our outputs (butcher receipts, harvest records, share records...) to make sure we can trace everything we claim to grow back to the beginning. The Romaine lettuce you get today?...we can show the inspector where the seed came from, the day it was planted, what was in the soil we planted it in, the day it was transplanted, where it was in the garden, the day it was harvested, how much was harvested and how it was distributed (CSA or Market). These are not the romantic details folks think of when they envision living on an organic farm!
We have been at this long enough that keeping track of everything is just part of how the farm works. We also want to do it. We want to be certified organic and Biodynamic. We truly trust how the Organic program works for small growers. Yes, we believe big-ag can get away with some stuff, but on the small scale, we really trust the Organic label when applied to small farms that have been inspected. We trust less when small growers tell us they "grow organically but choose to not get certified." We have heard this over and over again, and when we start talking to them in depth about their growing practices....they are not up to Organic standards. It is exhausting, defeating and confusing for the consumers. So thank you for supporting farms who take the time to get certified. We work hard to make it happen because we believe in it, and it holds us accountable for our actions.
I better go get my paperwork organized!

Lunch this week: Summer Saute' over pasta and Farm Curry (both on the Summer Squash page)
Recipe Ideas: Broccoli with Asian Style Dressing, Shaved Fennel Salad, Fennel and Potato Gratin

Crop List: Cosmic Mix, Tomatoes, Basil, Iceberg Lettuce, Garlic, Arugula, Maybe Cucumbers, Summer Squash and/or Sunflowers

​Cosmic Apple By the Numbers 
What are some of the measurable things we know about Cosmic Apple? Here are some figures to make the farm a more tangible place! Facts, measurables and numbers!
 The farm is at an elevation of 6300' and is comprised of 50 acres total. 5 acres are fallow. We planted them for many years and now they are resting before becoming pasture again. The garden is 12 acres. 14 acres are also in pasture for the 6 cows. 1/2 acre for the breeding pigs, 2 1/2 acres in buildings, sheds and greenhouses, and 16 acres in non-production for the natural influence and as a buffer to protect from chemical drift from the neighbors. This buffer is required by Organic Ag regulations.
The 13 acre veggie garden is divided into 5 sections. Each section has beds which are 500 feet long. A football field is 360 feet long! It is no small task to weed one bed. We have about 90 beds this year. Each bed has 1-4 rows of plants in it. 8 rows of potatoes. 10 rows of garlic, which were harvested. 12 rows of sunflowers.  9 beds of summer and winter squash. 8 rows of onions. 18 rows of carrots. And many more rows of other things!
We irrigate the garden and pastures with a hand line of irrigation pipe. We move it two times a day. It takes about 45 minutes for each move. There are 30 lengths of pipe and they put down about 2” of water every 12 hours.
We have 2 breeding pigs...who are not breeding right now. Come on you two!
We have 75 new hens who will begin laying in early October. There are about 70 hens in the old flock, who are still giving us a small number of eggs...about a day.
For cows we have a total of 6. 1 Brown Swiss (Bertha), 2 Jerseys (Annie and Butternut), 1 Angus/Jersey (Ms. Moo Moo Face) 1 Angus (Solstice) and 1 Highlander (Red Rosie). Butternut is a bull and we are hoping all 5 female cows are pregnant. Annie will be the first to calve in mid-October.
2 cats, Dumbledore and Zedd, keep the non counted mice and chislers in check.
The farm is run by Jed and Dale. We have 3 children (Dagan, Axel and Roxanne) and 1 dog (Cosmo).The farm employs 13 people: 4 full time Field Crew, 3 part time Field Crew, 1 wash station manager, 1 truck driver, 1 market manager, 1 tomato greenhouse manager,  2 very part time folks who do chores (so Jed can have a few shifts off!). And 6 site hosts who are volunteers!
We do 2 CSA deliveries a week, supplying about 230 shares each week. If each full share feeds 4 people, then we are feeding 920 individuals each week. Based on current populations of Teton Counties (ID and WY) we feed about 2.73% of the people of the Tetons, just through the CSA! We also do 3 markets a week.
When we harvest something like bok choy or head lettuce, we need 248 heads to get enough for one CSA delivery. We need about 500 total to do all the deliveries in one week. 
We have 5 tractors; the newest one is from 1965! (Jed, why do we have so many tractors?) Our favorite tractor implement is the water-wheel trans-planter. It allows us to plant up to 1000 plants in 9 minutes with 5 people.
Our goal is to put out 16 weeks of shares every year. Most years average around 17-18. One year the fall was really tough and we only managed 15 weeks.
Last year we harvested 35,448.83 pounds of produce from the garden and greenhouses.
Some items we count instead of weigh. In 2019 we also harvested:
9425 heads of lettuce, cabbage and bok choy.
11,823 bulbs of garlic and 10,108 garlic curls
 1668 winter squash.
5029 ​sunflowers.
We know of 4 weddings that are a result of meeting at Cosmic Apple!
Cosmic Apple is started in 1996. This is our 24th season of growing for our community!
Whew. That was fun!

Lunch this week: Curried Zucchini Soup
Recipe Ideas: Summer Squash Boats, Greek Stewed Zucchini, Roasted Tomato Basil Pesto 

Crop List: Cosmic Mix, Tomatoes, Summer Squash, Basil, Collards, Shelling Peas, Red Oak Lettuce, Garlic, Maybe Cucumbers +/or Sunflowers

August! The pace of the farm always picks up this month and goes strong until the first hard freeze. As I type this newsletter the crew is working really hard in hot weather to get the garlic in. The whole crop was dug with an undercutter bar on the tractor. It must then be picked up, soil knocked off the roots, stacked in piles, then loaded on a trailer. It is then transferred to the "old horse barn" where it will dry and cure. It is a dusty dry job, but the garlic needs to be harvested when it is dry. Moisture slows the curing and will tempt rot. Garlic is one of the more labor intensive crops we grow, but it grows so good here! We will save about a third of the crop to be our seed this fall for 2021's crop. (Over the years I have written more about the life cycle of garlic and added it to the recipe page.)
We are in the middle...of a lot right now! Our employees work May 1st- October 31st, so we just hit the half way point in the season with them. Our goal every year is to have at least 16 weeks of shares...most years we make it to 17 or 18 depending on how fast we can empty the garden out and how long nice fall weather lingers. Share #8 puts us in the middle of that goal! We also just passed Lammas a "cross quarter day" on August 2nd, the day half way between Summer Solstice and Fall Equinox. We now begin to really reap what we sowed. We know we can depend on our amazing employees who are now trained and committed to this growing season and the work of feeding their community. The garden is on a steep upward trend to its peak of fruition. The fire in the sky is burning strong and bright right now to keep us going. Fire season is upon us in the Tetons as we have reached the dry part of the year. It is the time of the year you can feel the burn of the season! Tempers flare as people can feel hot, tired and cranky. We all strive to savor the last month of summer and squeeze it all in. On the farm we start to make choices about which crops will make it and need our attention immediately, and which crops need to be tilled in because of poor germination or no time to weed. It is the time of year to buckle down and start choosing where our energy will go and what we want to reap for the long term.

Farm lunch this week: Polenta with collards, peas and tomatoes. Gazpacho Soup
Recipe Ideas: Chilled Cucumber Mint Soup. Slice Tomatoes thin, put on a plate sprinkle with chopped Basil and drizzle a bit of Balsamic Vinegar over the whole plate... add salt and pepper and the appetizer is ready! Simple Perfect Peas with Butter and Salt

Crop List: Cosmic Mix, Tomatoes, Marjoram, Turnips, Kale, Cucumbers, Fresh Garlic, maybe Summer Squash and/or Sunflowers

The cucurbit family is beginning to yield! Cucumbers, Zucchini, Patty Pan and Yellow Crooknecks are all beginning to show themselves. We have 4 rows dedicated to these beauties. We keep them covered until all threat of frost is gone (does that ever really happen around here?). They are usually beginning to flower when we uncover them. They have gorgeous big showy yellow flowers. The first  fruits off of each plant can be a bit funky. Generally one end of the squash is smaller and soft.  This is because of improper or poor flower fertilization. It is hard for the insects to do their job when the plants are covered.
Once the plants are free of the row cover the insects help grow our food. We depend on them and are grateful to hear them buzzing around the garden. It is always a joy to watch the bees crawling in and out of the flowers. A single cucurbit plant grows male and female flowers. The male flower pollen is needed to fertilize the female flower, the stem of the female flower becomes the fruit. The bit of dried brown papery residue on the end of your cucumber or summer squash is the dried flower.
Our cucumbers don't look like the ones in the store! We grow a variety of "pickling" cucumbers because they produce a lot, in a short amount of time...in other words, they work for a Teton summer! We also chose this variety for its flavor. The skin is nice and thin. My kids want nothing to do with traditional slicing cucumbers when they have the choice of eating the "pickling cukes". You can use them just like a regular cucumber after you wash the little spikes off of them. We eat them like apples. They are the best trail snack on a hot day! Cucumbers are 95% water and are one of the best foods to eat to hydrate yourself. We went camping last weekend with another family and our middle son was so excited about the cucumbers coming in that he picked 20 for the trip. All 6 kids with us were thrilled to be eating whole cucumbers on the banks of a high mountain lake and they finished them all!
Zucchinis are famous for getting huge when they are missed during harvesting. It can be easy to neglect a fruit when you are harvesting and when you come back it is the size of a small wiffle ball bat. We harvest every Monday and Thursday. What those plants do in the days between is incredible. Pounds are put on!
Our workers have to wear protective clothing to pick the squash plants. The stems and leaves are really spiky and hurt! Some people can have an allergic reaction to the plants but are fine eating the fruits. Without gloves and long sleeves you must move slow and look really hard to find the fruits. The protective layers allow you to move the leaves to get a better view...and we don't have time to go slow!
The summer squash (zuchinni, yellow crookneck and patty pan) and the cucumbers are just starting to come in. They will keep producing until we get a freeze. These veggies symbolize of August for me! They also mark the turning point of things becoming more heavy from the garden. It's not just leafy greens any more! 

Farm lunch this week: Veggie (Squash, turnips and Kale) Burritos with Idaho Salsa
Recipe Ideas: Lemon Marjoram Vinaigrette (you can sub Marjoram for oregano in any recipe! This is actually on the Oregano page...but use marjoram instead!), Garlicky Greens (using Kale), Zucchini with Garlic and Tomatoes (add some marjoram!)

Crop List: Cosmic Mix, Napa Cabbage, Tomatoes, Winter Savory, Swiss Chard, Radish and Sugar Snap Peas

Jed and I both of fell into farming. Farming was more of a calling then a conscious choice. One of the reasons we both became enamored with it was the simplicity of it, that we were meeting a basic need of the community. We were drawn to the purity of the work. The song lyric by Bob Dylan always spoke to the virtue we found in farming, "His clothes are dirty but his, his hands are clean". We saw farming as something we loved to do, and as work that could make the world a better place. There are so many jobs that fit this description, but for Jed and I, farming was our path. For us farming was also always a social justice cause. Tied to environment, food rights and people's access to real food. 
This spring has felt incredibly exciting to me although I could have done without the layer of Covid on top! Racial Justice was pushed to the forefront. The uprising around the murders of George Floyd, Breonna Taylor, Ahmaud Arbery, Tamir Rice and countless others caused many white people to begin to reckon with racism in our county. As with many huge problems, I felt powerless. Time and money are not things I have in excess to put behind social change. I needed to stay present for my family and the farm, not be drawn off in another direction.
Gratefully, there is inner work to be done. While continuing to address my own biases and working to change them I finally remembered the farm is a vehicle for social change. 
The farm has a place in the food system in the Tetons and in world. As farmers, we must work to understand systemic racism and how it relates to the food system. As Cosmic Apple we must examine our business and eradicate any ways we are perpetuating systemic racism. After receiving a nudge from Slow Food in the Tetons, we are committing to 6 concrete things we can do.
#1. Commit to Knowledge
We acknowledge the food system in this country was built upon the backs of Black, Indigenous and People of Color (BIPOC). We refuse to accept the whitewashing of history. We will instead seek the voices of BIPOC to guide us towards the work that needs to be done to remove racism from the food system. We will apologize if we act from ignorance and be grateful to learn as we actively move towards a more just world. Each of our employees choose a book from this list to add to the farm library. (I would also recommend Billionaire Wilderness by Justin Farrell, while not about food it is about the income gap in Teton County, WY and racism is at play) We hope to begin a dialogue around the information gained and explore how it relates to the farm and what things we can do differently to create more equality.
#2. Donate $523 yearly (the equivalent of 1 Share) to help BIPOC farmers
Realizing the history of slavery and systemic racism has made it more difficult for BIPOC to purchase and hold onto land, we will donate money to organizations working to change that. (For more info on the history of black landownership listen here Episode 4+5) We may also use this money to help young BIPOC farmers with farm training, issues associated with farm worker rights or for issues associated with food justice. We will find the organizations through Civil Eats.
#3. Act to challenge racism in the food and farming communities and beyond
We vow to speak up when we witness any form of racism in action. We will challenge ourselves to continuously look at our business and ourselves to see how we can do better in relation to BIPOC. We stand with and believe Black Lives Matter.
These are the first 3 actions we are taking. We have 3 more we are working on and are eager to share them with you in future newsletters. It feels great to have a direction to go towards creating change, even though we realize these are just the beginning steps. I know 2020 for many has been hard, and it has not been all sunflowers here either, but the potential changes to grow out of this year may be tremendously positive. I choose to hold onto hope and keep moving forward, while growing vegetables for the People of the Tetons!

Farm lunch this week: Simple stir fry with Napa, Sugar Snap Peas and Tomatoes over rice.
Recipe Ideas: ​Napa Cabbage Salad, Swiss Chard with Eggs on Sourdough, Chard Patties

Crop List: Cosmic Mix, Kale, Sugar Snap Peas, Basil, Head Lettuce, maybe Tomatoes, Bok Choy and/or Turnips

I like week 5 of the shares, we are now in a routine and the garden is starting  to yield things that crunch when you bite them. We are on our full schedule now, 2 days of CSA pick ups and 3 markets. Things begin to shift to autopilot at this point in the season. We are in the flow of summer! We are all finding our niches and getting the job done. The plants seem to grow inches overnight and there is a constant curiosity about what will be ready next. The tomato harvests are getting a bit bigger each week! We are also rotating the turnips and radishes through the sites.
We applied the first round of Biodynamic Preparation 501 to the garden this morning. 501 is the horn silica prep. We stir it in water to activate it and then put it in backpack sprayers to apply it to the field in a fine mist, it is applied early in the day and the morning light shining thru the crystal mist is a special thing to experience. Some Biodynamic farmer's refer to it as "making rainbows". As you are walking and spraying the colors of the plants and soil really seem enhanced through the mist. It is a peaceful time in the morning as the farm is waking up and it is a nice way to move your body early in the day. The sprayers are a bit heavy as you start, but keep getting lighter as you spray. 
The 501 enhances light metabolism, stimulates photosynthesis, promotes nitrogen fixing and the formation of chlorophyll. 501 also optimizes fruiting. It is one of the required treatments for our farm to be certified Biodynamic. This prep also influences color, aroma, and the flavor of crops...we think for the better! 

Farm lunch this week: Sauteed Bok Choy, Kale, Turnips and Sugar Snap peas with coconut milk, soy sauce and ginger over rice noodles
Recipe Ideas: Sugar Snap Peas with Basil and Lemon, Kale Dip with Snap Peas, Snap Pea and Turnip Salad, Lemon Butter Basil Turnips,  

Crop List: Cosmic Mix, Garlic Curls, Mirlo Head Lettuce, Bok Choy, Dill, Turnips, Maybe Swiss Chard, Collards, Tomatoes and/or Radish

Summ-ah-time!!! Oh it feels so good to look at a weather forecast that is only calling for warm dry weather.​ These are the days I dream of when I am perusing seed catalogs mid-winter. The warm dry weather has us anticipating vegetation mildly browning and drying by the end of the week. The Big Hole Mountains are still holding a little bit of snow visible from Victor. It will most likely be gone by the end of the week. I love watching the lingering snow disappear while thinking about our water. Cosmic Apple's irrigation water comes from Teton Pass. Some of the snow you may have skied on melts into Game Creek, which is where our "irrigation district" gets its water. Fresh pure snow melt. We think it is one of the reasons our veggies taste so good! Clean water is something we cherish. Think about how much water veggies retain. The crunch in that Bok Choy?...that is all snow melt!
Many things are getting close to ripe in the garden. Sugar Snap peas just need some time to plump up. The tomatoes are trickling in. We may not have enough red delicacies in the first couple of harvests to spread them CSA wide. Please rest assured we keep accurate records to make sure everyone gets the same amount as the season progresses. We will soon be removing row cover from the zucchinis, yellow squash and cucumbers so the flowers can be pollinated and the plants can start yielding!
The weeding continues. We will have some extra hands to help this week and hope to get a big chunk done. We also bought a really cool tractor implement this year to help weed. Two people ride on it and move the arms as these things that remind me of jellyfish spin and remove weeds. I have named it the Green Machine, although it's real name is the Eco-Weeder. Here is a link if you want to see it in action: http://www.hillsidecultivator.com/?page_id=39 (the video shows the single model, but we have a two seater!) Something that amazes me is this video was filmed at a place called Shenk's Berry farm. It is 10 minutes from where I grew up. I used to pick berries there as a kid. My mom still gets berries from them to make jam! We have purchased another implement from them in the past. It amazes me how little interest I had in farming as a kid (top secret info...I started going to college with an interest in fashion design. HA!). Now when I go home I am enamored by the small farms, the ingenuity to come out of the history of farming there, and the old barns. Gosh, I love old barns. I wonder what treasures are hidden in them. How many old barns are harboring half built weeding machines? I am so glad the Green Machine was fully developed, it is fun to have a tie to the homeland. And it is even more fun to have a weeded garden!
​
 
Farm lunch this week: Roasted Garlic Curl hummus on sandwiches with radish, bok choy, Lifeline cheese and lettuce. 
Recipe Idea: Chard Patties, Super Simple Chard (this is a great hamburger topping!), Easy glazed Turnips, Beer Baked Turnips

Crop List: Cosmic Mix, Kale, Garlic Curls, Oregano, Bok Choy and Spinach

It seems everyone I run into in town has been asking me how the weather has been affecting the farm with a stern look of concern. The weather has been great, alternating between warm temperatures and soothing rain. The garden is growing wonderfully. The plants seem to get bigger each day. The grass is still soft and green on my bare feet. The cows are happy on pasture. Our last variety of lilacs are still blooming. Every once in a while I get a whiff of sage in the air. Jed gets a break from moving irrigation pipe when we get enough precipitation. All of these delights help us appreciate the rain.
As much as we love the rain for the garden, it can be a bit trying on our morale. Hands get really cold harvesting in the rain, and dexterity is important when using knives or shears. It takes a lot of energy just walking in heavy, wet, muddy rain gear. The lush garden soil clings to boots making them feel like 1980's ski boots. (Those were really heavy for those of you who didn't get the chance to rock '80's ski gear beyond Gaper Day) When the soil is really wet we can't weed, but the weeds keep growing! It is nice to have a break from that task, but falling behind is no fun either. The thing about the rough weather, is we just love the pleasant weather that much more when the sun shines upon us.
I know last week I spent some time raving about our employees, but I need to do it again. Even with the cold wet weather they were all smiling at lunch on Monday. I love these people. Please send them some gratitude. They work really hard in all kinds of weather to get you your share.
So now that you know the garden is growing amazingly and filled with amazing people, you may be wondering what veggies are out there! I can tell you what we planted, but I offer no guarantee as to what comes to fruition. Mother Nature is really the one in charge around here.  Some years weather, pests or weeds makes a crop unharvestable.  But since I am a lover of hopes and dreams I will share the list of ours for the 2020 year!
In the garden this year....
Potatoes, Garlic, Beans, Zucchini, Yellow Squash, Pickling Cucumbers, Cucumbers, Sugar Dumpling Squash, Delicata Squash, Orange Summer Squash, Cosmic Mix, Spicy Mix, Spinach, Arugula, Turnips, Radish, Carrots, Parsnips, Broccoli, Kale, Sunflowers, Sugar Snap Peas, Snow Peas, Fava Beans, Shell Peas, Onions, Shallots, Beets, Kohlrabi, Cauliflower, Cabbage, Napa Cabbage, Bok Choy, Dill, Cilantro, Broccoli Raab, Swiss Chard and Perennial Herbs. The greenhouses are sheltering our Tomatoes and Basil!
Wow! That all sounds so good. 
Reminder....check out our recipe pages if you are not sure how to use something. Hint, hint...garlic curls are awesome!!!

Farm lunch this week: Tempeh Stir Fry with Kale, Bok Choy and Garlic Curls. Pesto with Quinoa, Bok Choy and Kale
Recipe Idea: Gingered Kale and Bok Choy, Emily's Overnight Kale Salad, Kale and Oregano Pesto, Roasted Garlic Curl Hummus