Crop List: Cosmic Mix, Spinach, Baby Kale, Pea Shoots and Oregano
Greens cutting marathon is a go this week at the farm. Our greens are grown in 500 foot long beds with 4 rows per bed. When it is time to harvest we use sheep shears, which are like big scissors and cut the row. As we harvest we gather handfuls of greens and attempt to pull out any weeds we see. We are incredibly grateful for thoroughly weeded beds and do the best we can when the weeds get ahead of us. The greens are placed into a bucket that has been lined with a large mesh bag. A full bucket weighs about 9 pounds. When the bucket bag combo is full the bag is pulled from the bucket and placed into a crate in the garden cart. We always harvest the tender greens first thing in the morning before it gets too hot and hope to have them done by coffee break around 9:30. This week we have so many to cut, we are hoping to be done by lunch. Yay for cooler weather!
When we are done harvesting the cart is pulled back to the wash station. Our head veggie caretaker (a.k.a. The Wash Station Manager) processes the greens. She pulls them off the cart and puts the full bag into a cold water tub. The tub cools the greens and replaces any moisture lost during harvest. The bags are swished around and moved to a second tub. This process breaks up any big soil clumps that snuck in, but mostly cools and helps to preserve your greens. (Remember to wash your veggies! We don't do that for you!)
The bags are then gently lifted out of the water, drained and placed into a washing machine. We have an old washer that will live the rest of its life on spin cycle. It's our giant salad spinner. This removes the excess water. The greens are placed on a wire table and mixed by hand. This is how we know the Cosmic Mix and Spicy Mix are evenly amalgamated. When the blending is complete the greens go into a crate and are filled up until they weigh exactly 7.15 pounds each. The full crates are then divided onto pallets destined for 1 of three pick up locations and ready for you to weigh your share!
Early in the season is the only time we can cut so many delicate greens. They take a copious amount of time and when the rest of the garden is producing our time is spread to thin. This week we are harvesting Cosmic Mix, Spinach, Pea Shoots and Baby Kale in this manner. Oregano is mostly the same process, we just use smaller clippers for the stronger stems. As you enjoy these early season delights know they were hand harvested, cooled and packed just for you!
Please check out these available farm positions and spread the word!
Market Helper- Wednesdays at the People's Market and/or Saturdays at the Jackson Farmer's Market. Paid position. Ride over in the truck or meet us at the market. Help get veggies to the people! This is a fun, social, fast paced job. Email firstname.lastname@example.org
Field Crew- 4 or 5 days a week. 7-4 each day. Be a farmer! Help with planting, weeding, harvesting and anything else that needs done.
Volunteer-If you (or someone you know!) is curious about high altitude gardening becoming a garden helper may be just right. We are only asking folks to commit to 1 morning a week for one month, that's 20-25 hours for one month! It feels really good to have volunteers back on the farm, we missed them!! Lunch and veggies are provided! Follow the link below to check it out!
Lunch this Week: Burritos with sautéed spinach and baby kale. Sautéed greens with rice and peanut sauce (Recipe on the Bok Choy page).
Recipe Ideas: Spinach and Artichoke Dip, Kale and Oregano Pesto or Lemon Garlic Oregano Dressing
The coolers at your site are stocked with 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: Ground Beef
Pork Available: Grandpa's Sausage, Breakfast Sausage, Pork Chops, Shoulder Roast, Bacon, Tenderloin, Spare Ribs, Neck Bones (make the real deal Ramen!) 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 10% off at the Farmer's Markets!
The Driggs Market: Fridays 9-1
JH Farmer's Market: Saturdays 8-12 (starts July 1st)
The People's Market: Wednesdays 4-7
Questions? Comments? Recipes to share? email@example.com