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Crop List: Cosmic Mix, Spinach, Kale, Pea Shoots, Turnips, Thyme and Garlic Curls The first order of business this week is a moment of incredible gratitude for our crew and volunteers on Monday. It was cold and wet. The "feels like temperature" was 30 degrees. They spent the entire morning (4.5 hours!) in the mud, on their knees harvesting greens. It kept raining. Moving in heavy rain gear takes so much more energy. Did I mention it was cold? They did it though. They got the harvest in! Monday morning's conditions were the type they try to emulate in ninja races and TV reality shows. Whatever. Our crew works in all weather to feed people real food. No hype. No camera crews. No drama. No medals. Just a serious commitment to getting real food to the People of the Tetons...in all kinds of weather. So, take a deep breath and say it with me: THANK YOU CREW!!! Last fall I posed the question "what do you want me to write about in the newsletters". The biggest response was folks wanting to know how the farm works, how we harvest things and/or what the day to day farming operations look like. I can do that! How does that Cosmic Mix get to your plate? Jed seeds Cosmic Mix directly into the garden about every 14 days. It is covered with row cover to keep nibbling bugs out and help with cool nights. It takes about 4-6 weeks of growth to be ready to harvest. Every Monday and Wednesday morning is Cosmic Mix harvest. First thing in the morning, before the temps rise and wind picks up. Our crew meets and is ready to begin every day at 7 am. Our crew manager, Jacy, loads a garden cart with yellow crates, 5 gallon buckets, shears, harvest bags and a tarp. When the crew reaches the row to be harvested each person gets a bucket, a bag and shears. The "harvest bag" is actually just a mesh laundry bag! The kind you can buy at Target for delicates. We line the bucket with the bag. The shears are sheep shears for cutting fleece from sheep. We've been using them for 30 years and they are the best tool we've found for the job. They are like big industrial scissors. The row cover is lifted off the tender greens. Each person kneels in front of the greens and begins cutting handfuls of greens and putting them in their bucket/bag. We leapfrog each other down the bed filling the bags in our buckets, picking out weeds as we go. When a bag is full it is walked back to the garden cart, stacked in a yellow crate and the tarp is thrown over the whole cart to protect from sun and wind. Each of our beds is 500' long. We cut the whole bed. Our goal is to finish and have the greens in the wash station by 9:30 am (aka coffee break!). We don't break until the greens are in! The full cart is brought into Nat, our wash station manager. She then pulls each full bag from the crate and dunks it in cold water. We have two 100 gallon stock tanks (that have never seen livestock!) for processing greens. A bag goes into the first tank and is swished around and dunked. It is then carefully lifted and drained...Nat has to be careful to not grab and crush tender handfuls of greens at this stage. The bag goes into the second tub. This process gets rid of some of the mud clumps and most importantly cools the greens coming out of the field which preserves them longer for you! Here's the fun part! When the bag is lifted and drained from the second tub it goes into an old top loading washer. We put 2 bags in for each "load" and just use the spin cycle. It's our giant salad spinner! Old washers are simple, generally free, easy to fix and they get the job done! After the Cosmic Mix is spun dry, Nat dumps the bags onto our tables. She then goes through and "mixes" the mix by hand to make sure we achieve the true Cosmic Mix, breaking up any clumps of greens, spreading it all out so you get a beautiful representation of what grew that week. The final step is figuring out how much we harvested! The mix is placed into clean yellow crates. Every single crate is weighed to seven pounds exactly, and gets a cool, wet towel on top. We count the total number of crates and do the math. Some days (later in the fall and some super hot spells in the summer) we don't get as much as we wanted. A small harvest is around 50#. We try to bring in around 75# per harvest. We think our largest harvest ever was 180#! We divide the total weight by the number of CSA shares going out and that's how we decide what to write on the white boards for you to weigh. We use this exact process for spinach, arugula, spicy mix, most herbs, sorrel, baby kale and all the little leafy green things. Recipe Ideas: Roasted Garlic Curl Hummus; Grilled Garlic Curls (2 ways!); Garlicky Greens (use garlic curls instead of cloves) or Kale Turnip & Turkey Sausage Soup We have lots of extra goodies available at your pick up. Dinner just got easier!
The coolers at your site are stocked with a selection of Lifeline Cheese, Cosmic Apple Eggs, Pork and Beef (availability listed below). If you want something specific, please email me and I will make sure it is in the cooler, reserved just for you. I don't send every cut every week, they simply won't all fit, but I love putting together special orders! Pork Available: Grandpa’s Sausage, Breakfast Sausage, Bacon, Boneless Chops, Shoulder Roast, Spare Ribs, Boneless Pork Loin, Neck Bones, Back Fat, Leaf Fat, Hock, Liver, Heart and Kidney Beef Available: Tenderloin, New York Steak, Rib Eye Steak, Sirloin Steak, Eye of the Round Steak, Skirt Steak, Tri-tip, Patties, Stew Meat, Heart, Ground Beef, Short Ribs, Brisket, Round Roast, Sirloin Tip Roast, Liver, Kidney, Marrow Bones, Knuckle Bones, Fat and Tongue 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 People's Market: Wednesdays, 4-7 Center for the Arts The Driggs Market: Fridays 9-1, Driggs City Center Jackson Hole Farmer's Market: NO MARKET 7/4! Saturdays 8-12, Jackson Town Square Questions? Comments? Recipes to share? [email protected]
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Crop List: Cosmic Mix, Red Butterhead Lettuce, Bok Choy, Swiss Chard, Arugula, Green Onions and Basil It is starting to really feel like summer on the farm. I'm done obsessively checking the weather for frosts. They seem to be behind us for the near future. Which is a big relief! The garden is really taking off! Everything is growing quickly. Which of course means the weeds are growing fast too. Our crew is working really hard at staying on top of cultivating. Harvesting happens first thing every morning before the day gets hot and the greens wilt. Once the harvest is in, we turn our attention to weeding. We have some great tools for weed removal, but our favorite is the stirrup or hula hoe. It can be used standing up straight, with good posture, so it prevents back pain! It is shaped just like a stirrup on a horse saddle. The bottom part is a blade that we drag through the soil. It undercuts weeds and gets the job done, while standing instead of kneeling. Weeding is the number one time consuming job on the farm. Luckily the payoff is big. The more we get weeded, the more we get to harvest. We are very grateful for our crew and volunteers that put the time in to take care of our garden! Besides the amazing work they do...they are just cool people and we get to hang out with them! Week #3 and we already have basil in the share again! The basil looks incredible this year. In 2024 we decided to mulch our greenhouses with straw in-between the rows of basil and tomatoes. We also began experimenting with cover crops. Mulching and cover crops suppress weeds and keep moisture in the soil for longer. The tomatoes did great and we didn't have to weed as much. The basil did not do so great. But like all things in the garden...we had to double check the variables because there were some other minor things we adjusted that year too. So we mulched again in 2025. And we decided the basil is not happy with mulch. It might keep the soil temperature to cold for it. We're not sure the exact reason...but no more mulch! The basil already looks about the same size it was in August last year, but even healthier! I don't want to jinx it...but you might want to find a favorite pesto recipe. Pesto freezes great for the winter. It's shaping up to be a great basil year...which can translate to a great basil winter if you store what you can't eat now. A simple internet search for how to preserve basil will set you up with lots of ideas. I think the easiest are: 1. Making pesto and freezing in ice cube trays (transfer to bag after frozen), then you have portioned out cubes. 2. You can skip the whole pesto process and use a food processor with only basil and a bit of olive oil. Process until you have a paste. Freeze it with the same ice cube method mentioned above. 3. Make herbed butter. Recipe on our "basil" page, follow the link below. 4. Dry it! Herbs dry so easy in our climate. I just spread an herb out on a baking sheet and put it out of direct sunlight for a few days (you can use your oven too). When they are dry, crumble them into an airtight jar. (works for mint, oregano, sage, thyme and marjoram too!) If any of these methods seem overwhelming, there are detailed recipes online. Just search whichever one floats your boat! Or get serious about consuming fresh basil...a great summer goal! Recipe Ideas: Swiss Chard with Pine Nuts, Parmesan and Basil; Basil Marinade; Bok Choy, Swiss chard With Noodles; Green Onion Dip We have lots of extra goodies available at your pick up. Dinner just got easier!
The coolers at your site are stocked with a selection of Lifeline Cheese, Cosmic Apple Eggs, Pork and Beef (availability listed below). If you want something specific, please email me and I will make sure it is in the cooler, reserved just for you. I don't send every cut every week, they simply won't all fit, but I love putting together special orders! Pork Available: Tenderloin, Grandpa’s Sausage, Breakfast Sausage, Bacon, Boneless Chops, Shoulder Roast, Spare Ribs, Boneless Pork Loin, Neck Bones, Back Fat, Leaf Fat, Hock, Liver, Heart and Kidney Beef Available: Tenderloin, New York Steak, Rib Eye Steak, Sirloin Steak, Eye of the Round Steak, Skirt Steak, Tri-tip, Patties, Stew Meat, Heart, Ground Beef, Short Ribs, Brisket, Round Roast, Sirloin Tip Roast, Liver, Kidney, Marrow Bones, Knuckle Bones, Fat and Tongue 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 People's Market: Wednesdays, 4-7 Center for the Arts The Driggs Market: Fridays 9-1, Driggs City Center Jackson Hole Farmer's Market: Saturdays 8-12, Jackson Town Square Questions? Comments? Recipes to share? [email protected] Crop List: Cosmic Mix, Bok Choy, Pea Shoots and Oregano 30 Years of Gettin' Cosmic!! Cosmic Apple Gardens has been growing food for the People of the Tetons for 30 years! Since 1996. This feels big and special. We are planning a celebration for the whole community and we want you there. 30 years feels like a milestone to recognize, share and reflect upon. I'm sure I'll get nostalgic in the newsletters this year. Maybe I'll include some farm history lessons. We haven't had a party in a loooong time. We used to do them every summer. And then there was the summer of 2009. (notice how I instantly got nostalgic and am already going straight into history?) Jed was at a Saturday market and we had our annual party happening that evening. The truck broke down on the town square of Jackson. We couldn't just leave the truck there, full of leftover veggies to be towed away, Jed couldn't get home without it and we were terrified of what a towing bill would look like for that rig. Amazingly one of our volunteers, (Chad G!) walked by finding Jed working on the truck and drove him back and forth to NAPA until he could get operational and on the road. Jed pulled into the farm as the first guests were arriving. I had to set up for the party, with a 4 month old and 2 year old...by myself. I might have become a bit cranky and not in a party mood. I was hot, tired, smelly, the kids needed me badly and I was supposed into shift to hostess mode. We were nowhere near ready as people were arriving. I decided in that moment I was done with parties! Those precious Saturday afternoons needed to be spent at home, doing laundry, NOT dragging the kids around the farm trying to accomplish what I could barely do holding a baby with another one clinging to my leg. We needed to work hard to carve out family time, and the parties had to go. We were sad, but knew it was the right call. The party phase of our life was taking a break! A beautiful thing did come out of that party. As we were giving the farm tour, my son ripped off his clothes and dashed down a strawberry row. There were three year old twins on the tour with us. They looked at each other, decided they liked the idea, ripped their clothes off and took off after my son. Naked party kids in the garden! The other mom and I looked at each other and said "maybe we should get them together to play"? Those 2 boys and my 2 boys grew up together and are still best of friends. (They'll all be at the party!) The mom became one of my dearest friends, and we got to raise our kids together. Thank goodness for uninhibited toddlers. Now our oldest is 19! We have an adult, who will be able to stay up later then us at this celebration! We have family coming in from the East Coast to join us too! Seriously, it's a big deal. But this party is really for you, our community! All the folks who have grown with us for 30 years! Or maybe it's your first year discovering us? We want you to celebrate too! This whole season feels special. We did it. 30 years!!! We are living our dream. Growing nutritious great tasting food for you and your loved ones. Taking care of our favorite spot on Earth. Improving the soil every year. Interacting with the BEST customers in the universe. For 30 years, we've been blessed to be your farmers. Thank you. Save the date, and join us! Let's dance. August 9th, 2026 Dinner with Jackson Hole Farmer's Market. Tickets available. FREE community wide concert featuring The Deadlocks following dinner. This week's Recipe ideas: Oregano Greek Dressing, Veggies and Peanut sauce over Rice (Bok Choy page); Bok Choy & Pea Shoots Sesame Noodles We have lots of extra goodies available at your pick up. Dinner just got easier!
The coolers at your site are stocked with a selection of Lifeline Cheese, Cosmic Apple Eggs, Pork and Beef (availability listed below). If you want something specific, please email me and I will make sure it is in the cooler, reserved just for you. I don't send every cut every week, they simply won't all fit, but I love putting together special orders! Pork Available: Tenderloin, Grandpa’s Sausage, Breakfast Sausage, Bacon, Boneless Chops, Shoulder Roast, Spare Ribs, Boneless Pork Loin, Neck Bones, Back Fat, Leaf Fat, Hock, Liver, Heart and Kidney Beef Available: Tenderloin, New York Steak, Rib Eye Steak, Sirloin Steak, Eye of the Round Steak, Skirt Steak, Tri-tip, Patties, Stew Meat, Heart, Ground Beef, Short Ribs, Brisket, Round Roast, Sirloin Tip Roast, Liver, Kidney, Marrow Bones, Knuckle Bones, Fat and Tongue 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 People's Market: Wednesdays, 4-7 Center for the Arts The Driggs Market: Fridays 9-1, Driggs City Center Jackson Hole Farmer's Market: (Starts 6/20) Saturdays 8-12, Jackson Town Square Questions? Comments? Recipes to share? [email protected] Crop List: Cosmic Mix, Spicy Mix, Arugula, Basil and Chives Yay!!! We are back! With veggies for the People of the Tetons! Welcome. We are glad you are here and ready to wake up your taste buds. Remember what fresh things taste like? I think I forget every year. It might be phycological so I am not so sad all winter. Fresh tender greens sure do make me feel alive, grateful and excited to eat again. The first taste of them every spring is celebration inducing! This spring weather has been a wild ride. Temps in the 60's in March had us all prematurely excited and then May returned for a normal run with A LOT of nights below freezing. We did not loose any plants, but the things we had in the garden paused their growth. We've been waiting and watching...with a bit of coaxing. Making the call to start the CSA was trickier then usual this year, the cool wet weather in the middle of this week will slow everything down again. We wanted to start because if we waited the Spicy Mix would have been overripe and wasted. Right now it's perfect and was our motivating factor. The shares always start light and green. Many more things are coming and the shares will get progressively bigger as the season goes on! We hope as the season progresses your kitchen creativity is sparked and you savor eating food with real flavor and nutrition. Each week I'll share a couple ideas of how I like to use what's in season. Please explore our recipe page if you need inspiration! Also, when at the pick ups, if you are not sure how to use something, ask the site host or the person next to you in line. Our CSA members LOVE to share cooking tips and ideas. I have learned so much from you all! Recipe ideas: Lemony Chive Basil Vinaigrette; Italian Arugula Salad; I love the spicy mix on top of a burger. My other favorite is to put my morning eggs on top of a plate of spicy mix with a little bit of olive oil and balsamic vinegar drizzle. Chives-use the whole green stem and the purple flower! Help Wanted! Volunteer site host in Wilson on Thursdays. Hang out with some of the coolest people at Owen Bircher Park and help them get veggies! We will trade 1 Full Share of the Harvest. This is a great gig for someone seeking lots of organic produce, willing to work trade to help the farm out, and no pass driving included! PLEASE spread the word!
We have lots of extra goodies available at your pick up. Dinner just got easier! The coolers at your site are stocked with a selection of Lifeline Cheese, Cosmic Apple Eggs, Pork and Beef (availability listed below). If you want something specific, please email me and I will make sure it is in the cooler, reserved just for you. I don't send every cut every week, they simply won't all fit, but I love putting together special orders! Pork Available: Tenderloin, Grandpa’s Sausage, Breakfast Sausage, Bacon, Boneless Chops, Shoulder Roast, Spare Ribs, Boneless Pork Loin, Neck Bones, Back Fat, Leaf Fat, Hock, Liver, Heart and Kidney Beef Available: Tenderloin, New York Steak, Rib Eye Steak, Sirloin Steak, Eye of the Round Steak, Skirt Steak, Tri-tip, Patties, Stew Meat, Heart, Ground Beef, Short Ribs, Brisket, Round Roast, Sirloin Tip Roast, Liver, Kidney, Marrow Bones, Knuckle Bones, Fat and Tongue 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 People's Market: Wednesdays, 4-7 Center for the Arts The Driggs Market: Fridays 9-1 Jackson Hole Farmer's Market: (Starts 6/20) Saturdays 8-12 Questions? Comments? Recipes to share? [email protected] |
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Victor, ID 83455 |