Brussels sprouts, growing for week one of spring shares.

What’s happening in our neck of the woods?  Spring is what’s popping, that’s what.  Peaches are in bloom before the apricots and plums.  That’s a twist.  Not even the end of February and almost every fruit tree on this little farm is in bloom.  Our, ever so carefully planned broccoli and cauliflower plants have headed and some even bolted before our eyes with these upper 70’s temps all month, long before they were suppose to. Bees are buzzing, even the hummingbirds are arriving early.    This all gives me a reminder that no matter what I do, I am not in charge!  So, we just keep popping plants in the ground.  In goes more broccoli, cauliflower, cabbages and onions galore.  Peas are up, and I already can’t wait for that first sweet taste (we will have to be on the look out for that tall, long hair, blonde garden pea pest that eats every pea) You have to admit, the weather has been mighty nice.

While sometimes this crazy “small” farm life can take it toll on us, we always seem to say, that wasn’t so bad…once we are done.  This week we are wrapping up the chore of fruit tree pruning.  All fruit trees will have all had their limbs shortened and treated with horticultural oil.  ahhhh… Thought it would never end.   Old garden vegetable plants are being pulled, feed to the chickens and goats and new little starts are set in their place.  Yes, it feels like spring again.  How can you not get excited about new sprouts emerging from your soil? How can you not enjoy hearing the bees buzzing around the fruit trees?

Next month, CSA shares will be in full swing.  Planting really gets under way.  We even start to sneak early tomatoes in the ground with frost protection added each night, just in case.  Our goats will be kidding and milking chores, feeding babies and the noise begins once again.  We are very excited to have two new does this year. Oh, hang on, I used that term very loosely..”We”.  Maybe “I” am the only one that is truly excited.  I love March!

Keep an eye out for our weekly news of what’s in your basket each week!  Come visit our kids (baby goat) in March too!

P.S. I hate to admit it, but that tall garden pea pest is my very own daughter….But I still love her!

Things are moving along and looks like we will be right on schedule for week of March 5th for our spring shares.  Lettuce, spinach, kale…., Brussels sprouts, cilantro, dill, green onions, chard and other greens are in the hopes for our week one.  As long as our wonderful warm weather holds, we’ll be set!  If things are slow we will postpone till the following week, because we want to make sure you get plenty!

What’s been going on?  Planting of course!  This is what we have in mind for spring crops in YOUR BASKET!  Broccoli, purple cauliflower, fava beans, peas (snow, snap and shelling), green onions, early Chinese pink garlic, greens galore, broccoli raab, leeks, cabbage, radishes, turnips, pak choy, strawberries, pineberry (white strawberries, new for us this year), Cherries will depend on ripening time and as long as we don’t freeze with the early warm weather.

Making pumpkin puree is a snap…If you want to know how, here is a link to my blog.  Check it out: Out Standing In The Garden

CSA Share Basket

November 20th, 2014

We would like to thank all our share holders. You made our CSA run smoothly by picking up on time, being considerate of others, sharing your recipes and just being so kind.
Can you believe our fall share has come to an end this week? This weeks share will include Thanksgiving produce. Two pie pumpkins for pies! We don’t think one is enough. One of our garlic braids will be included. Keep these hung in your kitchen and cut off garlic as needed from the bottom up. Garlic will remain firm for several months, lasting you through winter unless your like me and add garlic to everything. Fresh tender leeks! Saute, grill or make delicious leek soup. Leeks are great in stuffing as well. A mix of red and gold Irish potatoes. A mix of hardy herbs that will be good in stuffing, potatoes or whatever you wish. More Pecans this week. Sounds like pecan pie!! This week we picking many greens for your share. Lettuce, kale, chard and other mixes if our weather holds. Want to try something new? We are including a few Quince fruit. Be creative! While it is not eatable raw, it’s great in chutneys, relishes and preserves. It isn’t a popular fruit, but it an old time Thanksgiving tradition.  Pecans and persimmons as well.

Follow up for our Summer CSA Shares which are now open to reserve….

Our family wishes you and yours a very Happy Thanksgiving and a Merry Christmas!

November 13th, 2014

The weeks are whizzing by fast! We are already looking to week nine. Our shares for the ninth week will include our over abundant chard (but lovely), tender carrots, broccoli, pecans, persimmons, one new variety of winter squash and one old, tart deep red Wonderful Pomegranates, turnips, a mix of mild and hot peppers (last peppers of the season), a few tomatoes, lemon grass and ginger root. As the week continues we may add more to the list. Looking to roast peppers for the freezer? We will have an extra bag of ancho and Anaheim peppers available for share holders who would like to put them to use.

November 6th, 2014

Here we are at week seven all ready. November is a month of feast or famine. Generally we freeze near the beginning of the month wiping out all our summer crops, but we just squeaked by with a little covering of frost blanket Monday and Tuesday mornings to prolong our harvest just a little longer into the month.
November is Persimmon month! Who doesn’t love persimmons? Probably those who haven’t tried them….OR, those who have eaten them under or over ripe. Fuyu Persimmons (flat shape) are my favorite. I love them chopped in a salad, as we did last night…Well most of them didn’t make it to the plate as we had a family dinner and my mother and I proceeded to keep stealing them out of the bowl. I hope nobody else wanted them. They are great eaten like an apple or sliced and drizzled with a little sweet balsamic vinegar. Hachiya Persimmons (conical shape) are best when they are soft and made into puddings or breads. Some like to “suck” the pulp right out of the skin, but make sure they are very soft for best flavor! Both varieties are great sliced thinly while they are still firm and then dried. They are like a sweet treat chip! Both can keep a long time, even up to Christmas if kept in a cool place, but not refrigerated. Strangely, cats and dogs seem to enjoy them as well! Haha, how would I know that? From experience, KEEP OUT OF REACH FROM PETS! They will slurp the persimmon pulp right out of the skins and leave you nothing for your Thanksgiving dinner! dirty little stinkers!
Also this week we have sweet potatoes, small Granny Smith apples, cherry tomatoes (may be the last week for these), arugula, the last of our sweet bell peppers, mixed greens, cilantro, and a few other miscellaneous items.

What to look forward to the last two weeks of your shares? Pie pumpkins, just in time for Thanksgiving dinner, leeks, turnips, broccoli, abundant greens, more persimmons and winter squash. We are hoping for ginger root and lemongrass in one of these weeks. Great for Thai foods or just making a tea to sip in the evening after dinner. We have also reserved one of our garlic braids for your last basket! Happy Fall, Ya’ll!

October 30th

Burr…Those cooler mornings we have had this past week reminds us that our first freeze is near. Forecast for this weekend shows 31 degrees, so we will be bringing out the frost covers to extend out season just a little longer.
This week we planning on peas, but found a pest has devoured them…..Oh dear, that pest is related to me…my daughter. But, our shares will be full of red potatoes, rome beauty apples (great for applesauce), pak choy, broccoli or greens, garlic, eggplant, cherry tomatoes, roma and slicing tomatoes, sweet peppers.

October 23rd

Some “for sure” produce this week.

Nothing says fall like apples!  This week we are loading you up with apples.  Make some juice, bake a pie or just have a snack!  Most apples will be winesap.  These are great keepers and excellent for cooking.

More pomegranates!  I love to add these to salads as well as eat raw.  This share is almost a fruit share…..

Greens!  Several mixed greens as well as a bag of salad green.  Are you sick of cherry tomatoes yet?  Well don’t be, because before you know it they will be gone with the colder days of fall and frosts…Whenever he shows his face!  So, yes more cherry tomatoes this week.

Herbs this week will be basil and fennel leaves.  Add fennel to anything you roast for a great interesting flavor.  You can also dry it, make tea (which is good for belly aches) or toss with salads.

Of course more items will be added when we put the baskets together.

October 16th, 2014

A loaded share this week!  Robust and packed with a wide variety of some new and fun produce I’m sure you will enjoy for fall cooking!

We have Sweet Potatoes for your shares this week!  Plan on using these sweet beauties up soon.  Our sweet potatoes are fresh and they do not last long, so plan on using them up within the first few weeks for best flavor and of course, they are healthier right after coming out of the ground.  Have you checked out the price of produce in the grocery store?  I rarely buy much produce, but occasionally will check out the prices.  Right now sweet potatoes are $4 a pound!  eek!  And that’s not even organic! Some of our Sweet potatoes weigh over 4 pounds…..A $16 sweet potato???  Oh my…

Turnips are looking so beautiful this week and will be ready for this weeks share.  If you don’t like turnips, you haven’t had sweet fall white turnips.  The greens are also great for sauteing, so don’t waste them.  And so good for you too!  Roast them with other vegetables like winter squash, carrots, roma tomatoes or parsnips.  Drizzle them with a little olive oil, sprinkle with fresh thyme leaves…ummmm

Butternut winter squash is harvested and will be added to your basket as well this week along with mixed salad greens, peanuts, tomatoes, bell peppers and some other miscellaneous produce and herbs (thyme, cilantro & tarragon).

October 9th, 2014

Wow the weeks are zipping past us!  I hope everyone is enjoying the fall harvests so far!  This week we are planning for tomatillos, cherry tomatoes, slicing tomatoes, summer squash, onions (this will be the last of the onions) Santa Fe peppers (hot), garlic,  green beans, basil and chard.

We are busy this week putting in more greens, brassica and garlic.  Over 50 tasty varieties of garlic go into the ground on and as close to the full moon as possible.  Harvest for most garlic varieties begins early June. Look for Extra Early Chinese Pink!  It’s my favorite and is truly early, being harvested in May!

Winter squash is being harvested for later weeks, along with more potatoes.  Sweet potatoes may be in next weeks shares along with apples!  Don’t you just love fall foods?  Greens will start to become a part of your weekly shares as the cooler weather is favored for these crops.