Crop List: Cosmic Mix, Bok Choy, Spinach, Radish, Mint and Roxy Head Lettuce

When I wrote last week's newsletter we were watching the temperatures and the impending snow showers. We did get a frost Tuesday, June 18th that affected some of the greens, the arugula suffered the most. Today I am attempting to keep the house cool and watching the lawn brown! Yay!!! Summer has arrived. It feels so good to be warm to the bone! I am craving salad...to be able to eat a big salad for lunch on hot day is one the ultimate refreshments for me. I love to smoother mine in homemade dressing, feta, olives, hard boiled egg, left over meat and or nuts to make it more of a meal. I am so happy to include radishes and bok choy into my meals...some texture after a spring of greens.
Let's talk salad dressings, it's salad season, and making your own dressing is easy, less expensive then store bought, healthier (bye, bye seed oils!) and a great way to explore less used herbs. Once you start making your own dressings...you probably won't go back to store bought.
My basis for all dressings is the oil to vinegar ratio of 3 parts oil to 1 part vinegar. From there you can add any herbs you want and keep it really simple.
My favorite Mint Dressing
1 c. packed mint
1/3 c. lemon juice
1 ½ c. olive oil
½ c. apple cider vinegar
1 T. sugar
​Put mint, lemon juice, vinegar and sugar in blender. Blend until well mixed and mint is finely chopped. Turn blender on and add oil. 
As you gain confidence, you can switch your oils and vinegars. Sesame oil and Rice Vinegar for an Asian inspired flavor with cilantro! Olive oil and red wine vinegar with oregano to go Greek!
We have an incredible collection of salad dressing recipes (there is a whole button just for dressings!) on our recipe page.

We will have veggies for you at our normal times and places on July 4th!! We know this is complicated for some, but we have not been able to convince the garden to take a day off.

Lunch this Week: Sautéed cut up pork chop with bok choy and radish over rice with Gingery-Butter Sauce (recipe on Bok Choy page)
Recipe Ideas: Spinach Artichoke dip, Wilted Spinach with Warm Feta Dressing, Blistered Radish with Parsley.
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Click the button below to access our collection of Cosmic Apple CSA inspired recipes!

Crop List: Cosmic Mix, Spicy Mix, Arugula, Pea Shoots, Baby Kale and Baby Garlic

Hello! Welcome! We hope you are ready for some seriously tasty green things. Food like you have not been able to eat all winter. Fresh, Teton grown goodness. The crew was working very hard on Monday morning to begin our harvest season. By lunch time, it paid off. We ate a meal of just harvested Spicy mix, baby kale and pea shoots. I felt so incredibly blessed to be eating food that tasted alive again, greens that have texture and flavor.
It has been a cool, wet spring...a more normal Spring in the Tetons. The garden is planted and poised to take off. We have so much planted for you this year. Thank you for joining us to share this year's harvest. As many of you returning CSA members know, we will start off with lots of light leafy green things. The shares will get bigger and heavier as the season progresses. This time of year is nature's way of telling us to lighten up after a winter of heavy eating. I think of all the salad this time of year as a palate cleanser for the upcoming abundance. It's a way to re-set our digestion before eating the more complex combinations the garden will eventually yield. Our plates are green and the hills are green! The season of hope is upon us. May the dreams you plant this spring come to fruition.

In other news...maybe you heard? Teton Pass is closed. So sorry to break that news to you! We are planning to keep the same pick up times. Our volunteers are pitching in extra so we can reroute the truck through Jackson and then to Wilson. We are harvesting a bit earlier so we can get the truck on the road earlier. And currently our drivers (Jed and Dale for the month of June!) are happy we still have a way in and out of Jackson. We are grateful to everyone for being gracious to each other as we all navigate this new situation. The outpouring of support for commuters has been beautiful to witness. We currently have our fingers crossed that when the temporary re-route is opened our truck will meet the criteria to drive the pass again. Until then...the spirit of Mountain Folk will prevail! The steadfast ability to get things done while watching out for one another. 

Use your baby garlic like a leek. Cut the roots off and chop the stalk until it turns into leaves.
Lunch this Week: Spicy Mix, Rice, Ground Beef, Pea Shoots with Peanut-coconut sauce.
Recipe Ideas: Italian Arugula Salad, The Ultimate Dressing, Emily's Overnight Kale Salad​
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Click the button below to access our collection of Cosmic Apple CSA inspired recipes!

Crop List: Beets, Carrots, Kale, Huckleberry Gold Potatoes, Wild Purple Potatoes, Garlic, Basil, Leeks, Tomatoes, Maybe Daikon Radish, Watermelon Radish, Onions, Shallots and/or Winter Squash

This is our last share for the 2023 growing season. Thank you for joining us for this amazing season. It was an incredible growing year. This will be a year to remember with fondness, as a year that just "worked". The weather seemed to cooperate everyday in a way that helped the plants thrive. We missed the late June, mid-July and early August frost this year! Hail was noticeably absent. Rain arrived at convenient times to take a break from irrigating, and we were never stressed about loosing our water either.
Our crew this year! Oh our dear crew. We were blessed to have wonderful employees and site hosts to work with this year. Low drama (yes! it can happen!). I wish we had a stage so they could collectively take a bow for all the hard work they did this season. They deserve a standing ovation. They did it. They grew tons (yes, literally) of food for our community and we are all better because of their commitment to getting the produce to the People! Thank you crew. Jed and I sincerely appreciate each of you.
The Highs and Lows of 2023
I love sharing secrets with you...last year I had to work to balance the highs and lows. 2022 was a tough growing year, and it was tempting to lament more then reaching to find the good. This year is so different. When Jed and I were reviewing the season we both kept getting excited about the bounty! I am confident you can come up with your own list, but this is ours.
The Lows: Carrots, Cabbage and Winter Squash. The carrots are on us. We just could not get them weeded this year. The timing never worked out with people, irrigation or 10 other reasons. I mentioned a couple newsletters back, when we did make it out there to weed, the carrots were extremely tedious. The tops were tiny and the weeds were HUGE. It was hard to find the carrots we needed to protect and they wanted to come up with the weeds. The carrots we have been enjoying still taste incredible. We just wish they were a bit bigger and there were more. I heard our manager telling any employees who return next year that they are to remind us about the need to get the carrots weeded in a timely manner!
Cabbage. We have been trying some different varieties to figure out what works best. We haven't figured it out yet. We also think the soil is not as good where the cabbage was planted this year as the rest of the garden. There was some Cosmic Mix and Bok Choy in the same area that was not very happy. We also went for a closer spacing so it would be less footage to weed, but it seemed to make the cabbage unhappy.
The winter squash didn't do so well this year. We don't know why. The summer squash was abundant. They are all next to each other and were treated the same. The winter squash we did get are lovely, but it would have been nice to see the plants set more fruits.
The Highs: Summer Squash, The Onion family, Tomatoes, Sugar Snap Peas, Basil, Swiss Chard, Kale, Garlic, Beets, Sunflowers, Turnips and Potatoes.
The summer squash was abundant for a nice long time. Some serious weight came out of those rows this summer. 
Onions! And Leeks! And Shallots! This feels like a big win this year. I was at a potluck on Sunday and another gardener was rejoicing because she grew onions from seed this year for the first time ever. I could hear in her voice her joy and reminded myself that yes, onions are tricky to grow here and we did it too! Fist bumps all around.
Tomatoes. I don't ever remember giving out as many tomatoes as we did this year. They started out a bit slow and one of the greenhouses was really struggling. We gave it some extra TLC and when they were ready, the red things were pouring out of them! Actually, our Tomato Queen was working really hard carrying hundreds of pounds from the greenhouses to the wash station...but I like the image of tomatoes self pouring from the greenhouses.
The basil did great this year too. We better managed the cover crop this year and the basil seemed to benefit greatly.
The sugar snaps were large and consistent when they were being harvested. 
Swiss Chard! I also don't remember a year that we had such large leaves on the chard. It was huge, and not damaged by hail. It looked like a tropical plant in the garden, the bright reds, yellows and whites surrounded by green were stunning.
The Kale was prolific like the Chard. They grew together in the garden, so maybe they were cheering each other on?
Beets! They got weeded this year! The beet lovers amongst you have been commenting on how happy they are to see beets again. Me too!
Garlic...we tend to do well with garlic. It loves our climate and is a steady crop for us. This crop looks good this year, it cured well and will hopefully last you for a few weeks depending on how fast you go through it.
Potatoes. Ummm, Idaho rules. Our license plates don't say "Famous Potatoes" for no reason. The potato digger is out and in full swing. The crop coming in looks great. We won't really know how they did until we get to the end of the week and can tally the weight, but the plants have been healthy and doing well all summer. The ones we have dug so far have been consistent and abundant. 
Turnips...Whether you love them, dread them or are somewhere in the middle, they loved us this year! We planted the same amount as last year, crazy right?
Sunflowers. We didn't get any of these last year due to an experiment that didn't go well. They made up for it this year. The blooms were all nice and big. We will always be food farmers first and foremost, but it sure is fun to have something so beautiful on the table during a meal. They bring me a lot of joy and I hope you too.
2024
Remember to sign up for 2024 this week and you will get an Organic Cotton hat or t-shirt. Also, please consider a donation to help purchase shares for the Teton Valley Food Pantry. Any amount helps. You can just add it to your payment. And THANK YOU!!
Special Orders?
​Do you want to stock up on some meat or cheese before we stop seeing each other every week? Just send me an email with what you would like and I am happy to put an order together for you to make sure you get what you want. Even if it is only one item...or more! I am happy to do it.
Fare thee well...
From our whole hearts we hope this season nourished you. We hope you were able to delight in the highs of the season, and understand the lows. We hope you were able to share meals with those you love in this magical place we all call home. We hope eating food from our farm helped you feel connected to our beautiful community and drew your roots to this place a little bit deeper. We wish you the absolute best winter. May you breathe fresh air and feel the sun on your face. May the dark time of year embrace you and provide you solitude and rest. May you continue to feel nourished.
Until we see you again, thank you for trusting us to grow your food. 
With love and gratitude, 
Dale and Jed

Lunch this Week: Vichyssoise; Pasta with butter, garlic, tomatoes and parsley
Recipe Ideas: Ginger Miso Soup w/ daikon, collards and carrots (use Kale instead of collards); Carrot and Daikon Salad; Kale & Sausage Soup #2; Oven Roasted Carrots & Kale; Wilted Greens and Basil; Roasted Beets and Kale; Colcannon #2; Dale’s Oven Fries; Butter Lake Root Bake!​​
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The coolers at your site are stocked with a selection of the 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!
Hunters and Huntresses: We have pork fat for your wild game sausage making. Let me know if you want to order any and I can send it to your pick up location.
​Pork Available: Grandpa's Sausage, Breakfast Sausage, Pork Chops, Shoulder Roast, 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 (Last one 9/29)
JH Farmer's Market: Saturdays 8-12 (Last one 9/30)
The People's Market: Wednesdays 4-7 (Last one 9/27)
Farm To Fork Festival: October 7th, Center for the Arts​ 1-4 pm
Questions? Comments? Recipes to share? [email protected]

Crop List: Cosmic Mix, Rainbow Carrots, Tomatoes, Beets, Yukon Gold Potatoes, Red Onion, Parsley, Maybe Delicata Squash, Broccoli, Cauliflower and/or Summer Squash

​I am writing the newsletter enjoying the summer vibe of tank tops and bare feet. I am assuring myself it will be okay if I have to turn the heater on to warm the house by Friday of this week. The Fall Equinox is on Thursday...I suppose I am ready. I feel the seasonal pull of wanting the garden emptied out as fast as possible. It is time to wrap it up, empty it out, clean it up and tuck it away. We still have not had a hard killing frost at the farm! Just some mild (never once predicted in the weather) light frosts. The plants have dramatically slowed down because of the short days and much cooler nights. It is time to say goodbye to our thriving summer garden and welcome the release fall provides for us.
Speaking of letting go...I have let go of what carrots "should" look like this year. We planted a beautiful cover crop to benefit the soil in between our carrot rows. Turns out mice love living in a cover crop! They can hide from the raptors easily when it is lush, green and cover "cropy". Why would they go anywhere else if moving over 2 feet allows them to nibble the best Organic and Biodynamic carrots around? We also know we did not weed the carrots like we wanted to. It was an incredible struggle to get to them all year and they were extremely tedious when we did make it out there. The weeds provided even more cover for the mice. Just wash your carrots well and chop the tops off. The rest of the carrots were underground and unmolested until our hands pulled them from the earth. Looking on the bright side...it makes me really happy for the raptors, foxes and coyotes. When we mow all the weeds and cover crops when we are done harvesting, the bigger critters will be able to feast on mice fattened on the best veggies in the Tetons! We are sending our desire to improve everyone's quality of life right up the food chain!

Free Cosmic T-shirt or Hat!
We have started our 2024 CSA membership drive! If you sign up for 2024's CSA at a pick up location before the 2023 CSA ends, you will receive a free organic cotton t-shirt or hat! Your site host will have sign-up sheets, one is attached to your email or you can get one here: 2024 Sign Up Form
Signing up early to gets you the best prices and guarantees the pick up location/day you really want...and did I mention the free swag?! Shirts available in Men's, Women's, Kid's, Toddler and Baby Onesies! We also got some new shirts this year!!! We still have some sizes in our classic purple tee, but the sizes we sold out of were replaced with black shirts with our logo in bright yellow. It was just time to mix it up a bit!  Hats are cap style or trucker style. We benefit by you signing up now also...remember CSA's are mutually beneficial to you and your farmers! We get money to do winter projects and we will have money to purchase seeds before the growing season starts.
If you purchase a share online, you must show your receipt to the site host to get some swag. To pay at the pick up please print out the form attached to your email, follow the link below or fill out a form in person and bring a check or cash. Paying online will incur a 4% card fee. Cash or check saves you money. NO VENMO FOR SHARE PURCHASES.
Speaking of Cosmic Merch...I have not mentioned it, BUT we have awesome Organic Hoodies, Mugs and Water bottles too. If you want anything, you can purchase it online and we will happily bring it to your pick up site and refund the shipping cost. (We can't give these out with a share purchase, but they sure are cool!)​
Link to check out all merch: Merch Here!
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We will go until week 17! If anything changes we will let you know, but right now our goal is still to get the garden completely harvested by the end of next week. 

Also, please consider a donation to help purchase shares for the Teton Valley Food Pantry. Any amount helps. You can just add it to your payment. And THANK YOU!!

​Do you want to stock up on some meat or cheese before we stop seeing you every week? Just send me an email with what you would like and I am happy to put an order together for you to make sure you get what you want. Even if it is only a couple to a few items...or more! I am happy to do it.

Lunch this Week: Onion, carrot and cauliflower sauté over rice with butter/soy sauce and ginger; Merav's Carrot soup
Recipe Ideas:​ Baked Carrot Beet Burgers;  Fermented Ginger Carrots; Carrots, Potatoes Roasted with Onions & Garlic; Sweet Carrot Raita; Chimichurri Sauce (Parsley page)
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The coolers at your site are stocked with a selection of the 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!
Hunters and Huntresses: We have pork fat for your wild game sausage making. Let me know if you want to order any and I can send it to your pick up location.
​Pork Available: Grandpa's Sausage, Breakfast Sausage, Pork Chops, Shoulder Roast, 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 (Last one 9/29)
JH Farmer's Market: Saturdays 8-12 (Last one 9/30)
The People's Market: Wednesdays 4-7 (Last one 9/27)
Farm To Fork Festival: October 7th, Center for the Arts​ 1-4 pm
Questions? Comments? Recipes to share? [email protected]

Lunch this Week: Pad Bai with Tomatoes, Broccoli and Basil; Burritos with carrots, potatoes and fresh tomatoes.
Recipe Ideas: Oven Roasted Beets & Potatoes; Carrots, Potatoes Roasted with Onions & Garlic; Roasted Carrot and Tomato Soup with Basil​
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The coolers at your site are stocked with a selection of the 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!
Hunters and Huntresses: We have pork fat for your wild game sausage making. Let me know if you want to order any and I can send it to your pick up location.
​Pork Available: Grandpa's Sausage, Breakfast Sausage, Pork Chops, Shoulder Roast, 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 (Last one 9/29)
JH Farmer's Market: Saturdays 8-12 (Last one 9/30)
The People's Market: Wednesdays 4-7 (Last one 9/27)
Farm To Fork Festival: October 7th, Center for the Arts​ 1-4 pm
Questions? Comments? Recipes to share? [email protected]

Crop List: Turnips, Summer Squash, Tomatoes, Dill, Shallots, Huckleberry Gold Potatoes, Carrots Maybe Cucumbers, Sugar Snaps and/or Cabbage

Share 13's newsletter had me romantically waxing about how there was not a frost in the forecast! Of course the night I sent it out it dropped down to 39 degrees. Which is not generally cold enough to harm anything in the garden. Jed and I both commented that it felt cold. The forecast was calling for 40 and the house thermometer was assuring us of 43. The moisture content must have been perfect (or terrible) and a cold spot must have just parked it over the farm. The cucumber plants got pretty toasted and may be done for the year. They still have some green, so if it really warms up they may bounce back a bit, but we'll have to see. The rest of the garden looks good and we are looking towards the fall crops as we realize what share # we are on!
How long will the shares go?! We don't know! It just depends on how long it takes us to empty the garden out. We will definitely go until September 26th and 28th (Share #17), and we'll keep you posted about anything after that.
Last week I put out the call for questions. I received so many great ones! Thank you to all who submitted inquiries. So many of these made me smile and feel loved. I appreciate how excited you are to use your veggies. There are so many good questions that made me think. I fully admit to looking for an easy out in writing a newsletter...I needed inspiration. The sheer number of questions turned it into the longest newsletter I ever wrote!

Q: Who was decorating our Bok Choi with all the lovely window pane effects, and how do you stay in balance with them since they also enjoy sharing our produce? Do you spend a lot of time just hand picking off bugs?? 
A: Flea Beetles. They like to nibble on the green leafy things like Bok Choy, Arugula and Spicy Mix. The best thing we can do is keep the soil really healthy. Plants that have everything they need are unwelcoming to pests. Fascinating, right?! The other thing we do is use row cover. When we direct seed and can get the row cover on right away it really cuts down on bugs. When we transplant (crops like Bok Choy) the bugs seem to find the plants before we are done planting! We don't spend any time picking bugs off. Most of them come off when we dunk the plants in a big tub of water to cool the veggies and help them transport to you in better shape. 
Q: Just curious how the team spends the winter- I am sure there is tons of planning involved but also wondering if that is when you and the family can take a vacation?!!
A: The best and worst part of farming in the Tetons is how long the winters are! We don't have much staff in the winter. One or two folks who do some chore shifts so Jed can get a break. Since we have animals, we need to milk and feed them twice a day. We usually do an afternoon check to make sure their waters are still thawed and snow removal takes a good amount of time. We do spend a good amount of time planning and seed ordering! We try to go skiing once a week as a family. In the 17 years since the kids came along we have managed 2 big winter vacations (longer then 4 days). Once to see family and once to take the kids to a beach where it was actually warm enough to swim. Having animals makes it hard to leave. Sometimes Jed leaves with the kids, and I watch the farm, or we switch. It really depends on who is working with us if we can get the chores covered for travel.
Q: What are your farm wish-list items? New pieces of equipment? Plans for future farm infrastructure investments? Operations and logistics are what interest me.
A: We really need to rebuild the cow sheds and do some excavation work around the cow yard. Like everything, time and money are the limiting factors. I would love Jed to have a tractor with a heated cab (or even a cab!) for snow plowing. We wouldn't mind some robot employees programed to weed.
Q: Oooooh. What’s the name of your truck?
A: Babe. Because she is boxy and still foxy! She told me her name. I didn't argue.
Q: How do you determine what to plant?  For instance, this year we've had an over abundance of turnips and no kohlrabi.  Some items seems obvious, but others, not so much.
A: We pretty much plant the same thing every year with a few exceptions. We take turns with the crops that not everyone loves. Kohlrabi is one of these. It will be rotated back in eventually. I'm so glad you love it enough to ask!!! We are having a bumper turnip year!
Q: Best way to store different types of produce for longest fridge life. Especially greens, things like chard, herbs, etc.
A: Green things like to be in bags in the fridge. This keeps them from drying out and getting limp. They need to be away from cold spots that can freeze and turn them to mush. 
Q: Farm lunches for school kids.. thoughts on peoples favorite lunches to pack for school using cosmic goodness? 
A: If I really knew the answer to this one...I'd sell it and retire! We homeschool, and the reason might be because packing lunches 5 days a week is more then I can handle! When we are on the go my peeps will eat sandwiches. Summer varieties: Cosmic Mix, sliced turkey, mayo, mustard, cucumbers, tomato and basil or cilantro. In the winter we love using a mandolin and slicing carrots and onions paper thin and piling on sandwiches. My crew also loves a good dip (yogurt dill, hummus or some goat cheese) and sliced up veggies for dipping.
Q: Best pizza sauce using cosmic tomatoes (all varieties)? 
A: We just make an all purpose red sauce in the fall with all the tomatoes that don't make the grade to be distributed. We have not experimented with seeking out the best sauce. If you have been experimenting, let us know if you found a good one!
Q: Is there a standard size at which a Bok choy transitions from baby Bok to adult Bok?
A: There is no standard. Some varieties are ripe when they are small and intended to be harvested when they are small, some are ripe when they are big. I would call a Bok Choy small if it is under 8 inches, but that is just an off the cuff guess.
Q: For those of who have never visited the farm, when is the best time? Should we make an arrangement prior to visiting to be sure as not to interrupt a busy day or workflow? I’d love to see where these amazing harvests come from!
A: Yes! Please come visit the farm! We do love an email the day before (or more) so we know you are coming over. This is your farm and you are all welcome any time! If I get enough notice I can sometimes get my daughter to give you a tour, she loves doing so! The farm is pretty busy all the time, but we love it when folks come to visit. We will do our best to say hi and answer a few questions. Our Spring Plant Sales and our Fall Root Sales always feel festive and have lots of folks wandering about. Please come check it out!
Q: What is your water source? How do you preserve and protect this in dry years?
A: Our water source is snow melt from the Tetons! We think it is one of the reasons our produce is so amazing, we have really pure water. The water melts from the West side of the range and feeds Game Creek. There is a diversion that puts some water into an underground irrigation system built by the early farmers in the valley. Our system (known as the Trail Creek Irrigation Company) is gravity fed so we don't need pumps to move it. One of the reasons we wanted to farm where we are is because there is generally water and good pressure all year. We can't do anything to control our water rights, or how much water we have access to. The water laws in the West are a bit terrifying when you start digging into them and the future may be tough as more and more people demand this resource we all need to live. I truly don't know the answer to problems we may all face in the future. We do try to cover crop and never have bare soil. The cover crops help the soil retain moisture.
Q: What are the greatest risks for the farm? Land ownership? Increasing operations cost, property taxes, fire, water, etc?
A: Dale: I think the thing that scares me the most is Jed or I getting hurt. I really don't know how one of us would keep the farm going if one of us was out of the game for any length of time. 2nd is probably how expensive everything is getting. It keeps getting harder and harder to pay our crew what we can (not even what we wish we could) pay them. It feels like it is getting more challenging to make a living in this country and our buying power with each dollar dwindles every year. Down the road I do see water getting to be more and more of an issue. Jed says land security and water. We have been working towards land security. The land we are currently on has an easement to keep it farmland forever and we are blessed to have the most amazing landlord.
Q: Is it possible to get an earlier estimate (knowing it’s just an estimate) of the vegetables we’ll get that week, prior to the day of?  This would help for planning menus and knowing what we need to get or not get when doing our remaining shopping, often prior to the pickup.  
A: I hear you on this one!! On Mondays I try really hard to get a crop list from Jed, and he does his best to let me know the plan. But I have to double check it with him Tuesday morning before I hit send on the newsletter. Things change in the garden quickly. Something that was not ripe 4 days before harvest is suddenly ready, or the deer mow a crop we were planning on using. Here is a secret: If you pick up on Thursdays, Tuesday mornings you can look at the published newsletter on our website to see what you might be able to anticipate. Sorry Tuesday folks, you'll just have to live on the edge.
Q: Why is biodynamic farmed food so amazing and good for us?  (I know the answer could be book length, but maybe you have a short version)
A: Short answer is...Biodynamic farming seeks to incorporate life force energy into every morsel we produce. We do this with multiple avenues. Most important is caring for the soil. 2nd is adding the Biodynamic Preps. 3rd is treating the entire farm like a living organism.
A: What’s your favorite vegetable, and what is the favorite of each of your family members? And favorite recipes?
Jed: Sugar Snap Peas and Carrots. Veggies sautéed in a cast with butter or olive oil.
Dale: This is a really tough question. I get so incredibly excited every year, when the "first" of something comes out of the field, and that is instantly my favorite, until the next thing shows up. Completely fickle. I know. I gorge and move on. Favorite recipes: Any soup with a bone broth base, Fennel Potato Gratin, Nettle Pizza. 
Dagan: Carrots. Zucchini Cakes are his favorite recipe
Axel: Potatoes. Potato Leek Soup
Roxanne: Purple Cabbage. Pasta with Sorrel Cream Sauce.
Q: What was the catalyst for you and Jed to become farmers and developing Cosmic Apple Garden together?
A: Jed actually started the farm before I came along. His catalyst was a lack of good food in Teton Valley in 1996. He read about Biodynamic farming and wanted to see if it worked. For me...In college I was really tired of hearing about all the things that were wrong with the world and how no one knew how to fix them. I studied Resource Conservation and Political Science so I had classes in Hydrology, Soils, Range Management, Recreation and Fire Ecology. All the world's problems felt so big and unfixable unless I moved to DC and pursued Law. I was ready to quit school but had one semester left so I toughed it out. I needed a few credits to graduate and University of Montana offered a class in Organic Farming. I took it because it fit my schedule and didn't interfere with snowboarding! I was instantly hooked. It felt like a solution to so many daunting problems. I could be outside. I was already cooking for jobs in restaurants and wanted to learn to use better food. My roommates already had staged an intervention telling me I was NOT ALLOWED to bring home any more house plants, farming allowed me to play with plants! It really combined all my loves, except snowboarding. I moved to the Tetons to snowboard and in the summer would leave to go apprentice on farms. Jed needed help and someone we both know connected us. He hired me in 2002 (formal interview and all!) and the rest is history!
Q: And my question for your kiddos is, what are a few of your favorite things about growing up on a biodynamic organic farm?
Our daughter loves the cows. Our oldest son appreciates steaks from the cows and learning a good work ethic. Our middle son really likes all the food.
Q: How do you make sure your tomatoes get very sweet? (from a 7 year old customer!)
A: We are blessed to have The Tomato Queen working with us. We have an employee, The Tomato Queen, who only takes care of the greenhouse tomatoes. She ONLY harvests the tomatoes when they are nice and ripe. We never pick under ripe fruits like you find in stores. It makes them so much more tasty and delicate, but worth it. We also grow certain varieties that taste better. Farmers who grow for big stores and restaurants grow tomatoes that are tougher and better at riding in trucks then tasting good. It also comes back to taking care of the soil. Better soil grows better tasting veggies.
Q: How are the snap peas so sweet? (from a 7 year old customer!)
A: Most veggies really get the sweetest when the nights get cold. They kind of panic and put the sugars into the fruit in an effort to make seed. The nights in Teton Valley are colder then most places our veggies come from (California!). It makes a lot of our veggies sweeter! And of course, back to the soil. Nutrients are what makes veggies taste better and it has been proven that soils with more nutrients transfer that to the veggies! Veggies grown in nutrient rich soil taste better!
Q: What are the best ways to store your items? Occasionally I don't make it through everything as efficiently as possible, and I would like it to keep a bit longer. 
Every item is really a bit different. If you are looking to put food up for eating later, I would recommend the book "Stocking Up" as a great resource for how to make certain items last into winter.
Q: You guys do not till, correct? If not, how do you use your tractor? 
We do till as minimally as possible. We till to very shallow depths and only for the vegetable seed beds. We have 4 tractors...they do so much. Snow removal, grain grinding, weeding, Mulch laying, compost turning, pallet moving, cow yard cleaning, bed marking, mowing, seeding...
Q: Can you explain everything about the filling the horn and burying it ritual?
"Everything" would fit in a book! The one we recommend is Quantum Agriculture by Hugh Lovel. The basic premise is to collect fresh cow manure and place it in a cow horn. These are then buried. They absorb the energies from the earth all winter. In the spring they are dug and the compost in the horns is used to make a "preparation". This is then stirred to activate it and homeopathically spread on the garden. It enlivens the soil and promotes growth. Very abbreviated version.
Q: How do you make your compost?
Every spring we scrape up the cow yard from where the cows overwinter. This is a combination of cow manure and straw. We put it in a big long pile 10'X 100'. We add the Biodynamic Compost preps and let it sit and "cook". It gets really hot and you can see it steaming! Jed will then turn it with the tractor around 10 times during the summer. By fall it will be ready to use.
Q: How much compost do you use?
We generate 90-100 yards of finished compost per year. It gets spread on about 8-10 acres. Most home gardeners use more, it is a scale thing!
Q: Do you import any?
No. All of our fertility is generated on farm.
Q: What's your favorite tool or piece of kit?
Long handled Glaser Stirrup Hoe (Peaceful Valley Farm Supply)
Q: What have you always wanted to grow, but can't/haven't and why? What do you wish Cosmic could grow if the season allowed?
Sweet Corn. Jed and I both agree on this one. Cocoa and Coffee would be nice too!
Q: What are your dreams for your farm?
Our dreams have come true and we are living the dream! And realizing it is a lot of hard work. Currently, we are trying to figure out how to keep farming and work less.
Q: How can we best support you?
Keep buying our produce and any farm products you can get at the CSA and/or markets. Explain to your friends when they complain about the price of food that it is hard work, and no farmers are getting rich. Remind them that no one is paying the real price of our food because so much of the junk food is so heavily subsidized and no one really knows what food really costs.
Q: Are any of your children interested in becoming farmers?
Our daughter is, she loves taking care of the animals. Both boys currently say no.
Q: What is the name of the parent pigs and where are they kept?
Luther is the Dad, Mama is Waddles. They live East of the greenhouses. Feel free to walk over and say "hi"!
Q: How long do the pigs get to live before they are slaughtered?
6 months is industry standard. Ours take about 9 months because they are not on an aggressive weight gain diet and they are allowed to move around and go out to pasture.
Q: Do you keep all the baby cows or are some sold off ?  Which ones do you keep for meat and why?
A: We keep all of our baby cows. We have dairy and beef cows. We decide as they grow which females we will keep to reproduce. All of the males are butchered because we want to prevent inbreeding which creates a decline in herd health.
Q: Of all the things you grow, what is the hardest/takes the most attention?
Tomatoes. They have their own employee who only tends to them! They also require greenhouses and propane to grow. They are one of the first crops we start, at the very beginning of March. We also plant them in the greenhouse at the end of April, usually before anything is planted in the garden.
Q: How do you manage to keep your fields Organic when surrounding neighbors may not share the same practices?
Organic Standards require us to have a 30' buffer on our land surrounding our farm of land we don't use. This area allows for some drift from out neighbors fields. It does seem backwards, and it seems those who choose to spray should be responsible for keeping a buffer to protect their neighbors! We are really lucky because our neighbors all know and understand what we are doing. But we still have a buffer. 
Q: Will the Salmon guy (Captain Todd) be making an appearance this year?
I have not heard yet. I hope so!
Q: What was your "hardest" year to grow things?  Weather? bugs?  water?
Jed can't remember a specific year. He thinks they have all had their ups and downs. For me the year we finally got greenhouse 5 going and the propane company didn't fill our propane tank. It got down to 9 degrees around June 8th. We lost the whole crop. It also turned into a smoky summer. A lot of things in the garden were stunted that year.
Q: How do you start your day (spiritually, physically, emotionally)?
Jed mentally prepares for the day by visualizing what needs to be done and leaving lots of room for other people's interpretations. He does so while enjoying a cup of coffee.
I like to start the day by going for a short 10 minute shiver walk in a tank top and shorts no matter the time of year, then 3X's a week I come inside and exercise to warm up. Afterwards I meditate. When I am all done I have a hot cup of tea. This is my dream and what I strive for, I'm pretty dedicated most of the year. It all falls apart  August through mid-October except for my morning cup of tea...that is a non-negotiable for me! I look forward to getting back to my full routine every fall.
Q: Do you have a team meeting every morning before everyone goes out?
Yes, Jed and the crew meet every morning at 7am to talk about what the first tasks of the morning are everyday to decide who will be doing what. We also see how many volunteers are there and who to send them with. Then Jed heads off for animal care and the crew gets to harvesting.
Q: Are there special tasks that you like (and dislike)?  
 Jed likes to harvest and see crops come to fruition, he dislikes picking crops early (no baby vegetables!). He also likes seeding the fields. I love writing the newsletter when I have a good idea! I struggle with it when I am in a creative slump. I love harvesting flowers. I love cooking lunch for the crew. I love the logistics of managing a CSA with 210 members to get to the right place at the right time, with the right amount of veggies.  I refuse to butcher chickens. That is about the only job I won't do. I am so happy to pay any price another farmer tells me they need for a chicken.
Q: How do you overcome the tasks you dislike (attitude change)?
We try to avoid putting judgement on jobs. We really like when tasks get done and the seek the satisfaction of that. If I am struggling with a job, I find a way to be grateful. Simple example: If I am annoyed that I have to wash dishes, I pause and find what I am grateful for. That I was able to have a meal, that I am able to own dishes, that I am blessed enough to have food to eat, that I was able to feed people I love.
Q: Why is it so important to follow the lunar calendar?
Biodynamics assumes "as above, so below". The Biodynamic calendar is more in depth then a lunar calendar, although the moon does affect the Biodynamic Calendar. Studies have shown that working with plants during certain positioning of the stars, moon and sun benefit certain aspects of plants. We break the plants into 4 categories based on what we are trying to enhance Root (spuds, carrots), Fruit (tomatoes, peas), Flower (sunflower, broccoli) and Leaf (spinach, Cosmic Mix). We do our best to work with the plants during the correct phase. We manage to start all the seeds in the spring during the right phases...but once we are on our harvest schedule, our deadlines are what we follow. BUT there are certain days when a certain crop seems to be almost glowing. When I notice this it tends to be a day on the calendar that benefits that crop. Ex: The Cosmic Mix just looks unbelievably good...Later I look at the calendar and it turns out it is a "Leaf day"! 
Q: If I were blind- how would you describe working the soil?
I would say it is the key to our farm's success and a question that involves a really in-depth conversation.
Q: How do you deal with tragedy when coyotes or foxes eliminate your chickens?
One fox has been our only "problem". Our electric fence was weak in the spring and it figured out how to go under. Coyotes have never pestered us. Neighbor dogs are our main issue, so luckily there is a person we can to talk to when this happens. We figure out what we need to do to protect our animals better. If we don't do that, it will just be constant struggles because, thankfully wildlife will always be around us. Gratefully, for our animals and our safety we have not had big cats or grizzlies discover us.

Volunteer Special! Only 3 more weeks to volunteer! Have you wanted to try a day on the farm, but can't commit to one day a week? Let us know if you want to work for one morning. 7am-12:15. Monday-Thursday. We'll feed you lunch and give you a half share. You'll get to see where your veggies come from and what it takes to get them on the truck for share distribution. Please send me an email so we can plan for extra hands.
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!

Crop List: Cosmic Mix, Summer Squash, Cucumbers, Tomatoes, Basil, Swiss Chard, Maybe Sunflower and/or Radishes

​​We are now in the limbo season between summer and fall. We will keep harvesting the summer squash and cucumbers until we get a frost. Some years we have had a frost by now. I can remember one year we made it all the way to the end of September before we had a killing frost! There is nothing indicative in the forecast of colder weather so we will keep enjoying the summer goods while the fall crops have extra time to keep growing. The sunflowers are on the way out. We may get some smaller side shoots to enjoy as the season progresses. Cosmic Mix is back and looking good! The tomatoes and basil are in the greenhouses protected by the power of propane and plastic so even if we get a frost, they will keep producing. 
The farm is tucked up against the foothills of the Tetons on the East side of Teton Valley. The morning sun is hitting the farm later each day. We start work at 7 and now have about a half an hour before the sun begins to warm the fields in the mornings. This is probably the most noticeable shift we feel. Other then later morning sun, the days still feel like summer.
Newsletter idea for next week!! Send me your questions! I want to do a Q&A. Ask us about why we do things a certain way (pick up times?) or things we don't do (cook your dinner for you! ha!), what tidbit have you pondered about the farm. Do you want to know the name of the parent pigs or the truck? How many tractors we have or what variety of squash we grow? Anything! Ask your kids, they always have the BEST questions. I will keep your questions anonymous. Fire off the first question that comes to your mind, send me meticulously crafted list or anything in between. The more questions I get, the more interesting the newsletter will be. I would love to write about what you are wondering about.​ If it has crossed your mind, I bet someone else has wondered too!

Volunteer Special! Have you wanted to try a day on the farm, but can't commit to one day a week? Let us know if you want to work for one morning. 7am-12:15. Monday-Thursday. We'll feed you lunch and give you a half share. You'll get to see where your veggies come from and what it takes to get them on the truck for share distribution. Please send me an email so we can plan for extra hands.
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: Tomato Soup with Grilled cheese; Cosmic Curry
Recipe Ideas: Summer Squash Ribbons; Curried Zucchini & Swiss Chard; Scalloped Tomatoes with Basil; Swiss Chard with Pine Nuts, Parmesan and Basil 
​
The coolers at your site are stocked with a selection of the 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!
Hunters and Huntresses: We have pork fat for your wild game sausage making. Let me know if you want to order any and I can send it to your pick up location.
​Pork Available: Grandpa's Sausage, Breakfast Sausage, Pork Chops, Shoulder Roast, 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
The People's Market: Wednesdays 4-7
Farm To Fork Festival: October 7th, Center for the Arts​ 1-4 pm
Questions? Comments? Recipes to share? [email protected]

Crop List: Magenta Head Lettuce, Collards, Cilantro, Summer Squash, Bok Choy, Cucumbers, Tomatoes, Radish, Sunflowers and maybe Beans

Garlic update! We got the final load into the shed to dry on Monday afternoon (8/21). The crew has been pulling, shaking soil off, piling, moving piles to the trailer and moving garlic into the shed with every rare "spare" moment since last week. Garlic is a crop that involves more handling then most crops. But 2023's harvest is in the books! Thanks Crew!!
Way back in Share #3's newsletter I wrote a bit about nutrients in the soil and how most farmland is depleted in the minerals we need to thrive. I wrote about what we are doing to take care of our soil and boost the nutrient content through cover crops, rotational grazing and rest periods. These are all incredibly important but something else is happening too!
Our cows are also rebalancing the soil's mineral content. We built them a free choice mineral feeder. It is a long trough built from wood that has 12 small cubbies in it. We put a different mineral in each one. The cows lick the one they want whenever the feeling strikes them. Animals tend to naturally eat what they need to be healthy when healthy choices are in front of them. Whatever the grasses growing at the farm are not providing mineral wise, they are able to add to their diet as they choose from our mineral feeder. 
It is fascinating to watch the herd and the mineral cravings ebb and flow. They crave different minerals in the winter then in the summer. They won't touch one for a while, and then it is gone! We have had soil tests over the years and know we are deficient in Sulfur. The cows love the sulfur in the free choice feeder and it one of the ones we need to refill on a most regular basis.
As they digest these minerals they are deficient in, they are walking around and, um, pooping. Traces of the minerals our soils are depleted in are being added as needed by the cows. The cows leave deposits the plants can readily take up. This of course is all taking place in the pastures during the summer. Our pastures are rotated with our gardens every 5 years or so. In the winter the cows are in the area by the sheds. (They could leave for snow covered pasture,  but cows don't like post holing through the snow and stay hunkered down.) We scrape up the cow yard every spring and turn the manure into compost. This compost is then spread all over the garden. Re-mineralizing the soil with exactly what it needs as decided by the cows intuition.
Biodynamic Agriculture seeks to heal the Earth. This is one of the goals of that drew Jed and I to farming. It felt like a way to make things better. We are doing what we can to constantly improve the soil. Improved soil, means healthier plants. Healthier plants mean more nutrient dense produce. More nutrient dense produce means healthier you. Healthier you means you will have more stamina to also make the world a better place.
​Rudolf Steiner, the founder of Biodynamic Agriculture said “So long as one feeds on foods from unhealthy soil, the spirit will lack the stamina to free itself from the prison of the body.”
​
Volunteer Special! Have you wanted to try a day on the farm, but can't commit to one day a week? Let us know if you want to work for one morning. 7am-12:15. Monday-Thursday. We'll feed you lunch and give you a half share. You'll get to see where your veggies come from and what it takes to get them on the truck for share distribution. Please send me an email so we can plan for extra hands.
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!

Crop List: Cosmic Mix, Summer Squash, Cucumbers, Tomatoes, Dill, Kale, Fresh Garlic, Sunflowers, Maybe Beans and/or Shell Peas

Here we are! Smack dab in the middle of August. High summer on the farm. After a brief slowdown from all the cool rainy weather 2 weeks ago, the garden is back in action. The cucumbers are on! We use all the cucumbers (pickling and slicing) interchangeably. My kids prefer the picklers since the skin is more delicate and less bitter. We eat them like apples, and find they are the best adventure snack to take into the forest.  Cucumbers actually hydrate you!
The peas seem to be on the way out, and the beans are coming in. The garlic harvest started Monday afternoon. We have 10 rows to undercut with the tractor, pull by hand while removing most of the soil, stack on the trailer and finally move to the drying shed. The crop consists of 13,000 garlic plants to harvest by hand. It will take several dedicated afternoons to get it all in.
The garlic we are giving out this week is fresh garlic. It is not cured for long term storage. Keep it in your fridge and use it before you use any that is dried down. Notice how moist the paper surrounding it is, and how juicy it is compared to what you will receive later.
Jed and I are both relieved that the organic inspection is done for the year. Friday was crazy. Our dear sweet Annie cow calved about 20 minutes before the inspector arrived. A few hours into the inspection she started having some after birth complications and we had to pause the inspection to tend to her. She seemed fine, and at 1:30 am I went to check and found her relapsing. Jed had to come help and we finally got her back on her feet and healed up around 4:45 am...with just enough time for Jed to get ready and leave for the Saturday market. The required after-market nap was well earned this week!
Jed is a rock star farmer. He views the crop list like a set list. His heart and soul are in every piece of produce you receive. The farm is his vision and his first baby. The baby still demands sleepless nights and hours that somedays are just too long, but he keeps going because it is his calling. I have never met anyone in my life so dedicated to growing the best food possible for so many people. The farm has so many moving parts, literally and figuratively, and Jed keeps them all going in the right direction. If you see him at a veggie pick up or at the market, just start talking veggies and you are guaranteed a smile.
​
Volunteer Special! Have you wanted to try a day on the farm, but can't commit to one day a week? Let us know if you want to work for one morning. 7am-12:15. Monday-Thursday. We'll feed you lunch and give you a half share. You'll get to see where your veggies come from and what it takes to get them on the truck for share distribution. Please send me an email so we can plan for extra hands.
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!

Crop List: Cosmic Mix, Swiss Chard, Tomatoes, Summer Squash, Napa Cabbage, Fennel, Basil, Sugar Snaps and maybe Cucumbers, Shell Peas, Sunflowers

​The garden is ready to explode with growth after all this rain! Jed is getting a break from moving irrigation pipe, which is welcome. Our crew has been amazing working in downpours and mud. I am thrilled about how green our world is at a time we are usually surrounded by beige and pale green. The garden is well watered and with the returning heat, the plants will grow very rapidly.
We had another calf smoothly enter the world on Tuesday morning of last week as we were getting the CSA harvest in. Healthy mom, healthy calf.
It is time for us to get the garlic in, but the moisture is making it tricky. Dry conditions are needed for garlic so it can "dry down". The paper that wraps each clove is very moist right now and if harvested when it is too wet, it can mold before we are able to distribute it. We are watching and waiting for the proper window to harvest it. When the time is right, it will be all hands on deck until it is in our shed drying. I think garlic is one of the crops that other places can't grow as well as we can here. It needs cold winters and dryness at harvest time. Two offerings the Tetons usually provide!
We have our annual Organic/ Biodynamic Inspection on Friday this week. Jed and I need to gather all of our important scraps of paper the inspector might ask to see. Getting ourselves organized is always the biggest hurdle for this event. The quicker we are, the less of a bill for the inspector's time  we receive! It is important to us to have a 3rd party look at our farming system to ensure you are getting the organic/Biodynamic goods we are claiming to grow. The inspector will walk around the farm looking at the soil and noticing what it going on. Then we will head to the office and show receipts for all inputs, harvest and distribution records. The inspector will be looking for any holes in the farm story. For instance she will ask to see our livestock records and determine if the number of animals we reported as being born match the butcher receipts for what was processed as organic. She will follow a seed receipt the entire way from purchase, to planting, to transplanting to harvest to our CSA records. Making sure the original seed we purchased was organic (if that was an option), and that we kept it organic the entire time. We have been at this long enough that we are confident about our growing practices...but the paper trail is an important part...and not my strong suit! Thank goodness Jed is a great record keeper.
We have been having a tremendous year for peas! The shell and sugar snaps have been prolific and tasty. Besides being pretty they are sooooo sweet! The tomatoes are coming in at a steady pace now. The garden is also starting to yield some late summer treats like Napa cabbage and fennel. I was really tempted to go dig a potato plant on Monday to see what is happening in the underworld but I am going to hold out a bit longer! Good things are coming!

Volunteer Special! Have you wanted to try a day on the farm, but can't commit to one day a week? Let us know if you want to work for one morning. 7am-12:15. Monday-Thursday. We'll feed you lunch and give you a half share. You'll get to see where your veggies come from and what it takes to get them on the truck for share distribution. Please send me an email so we can plan for extra hands.
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: Curried Zucchini Soup (with sugar snaps, shelling peas and tomatoes too!)
Recipe Ideas: Roasted Tomato Basil Pesto, Mangiatutto al Pomodoro (Basil Page), Napa Cabbage Salad, Summer Squash Fennel Soup, Chard Fennel Sauté, 
​
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, 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
The People's Market: Wednesdays 4-7
​
Questions? Comments? Recipes to share? [email protected]