December share box

Here are the share contents for December pickups (Arlington and Canton/South Shore/JP).  The hyperlinks on the vegetable names take you to a lot of recipes and information about those vegetables.

See also Jackie Starr’s Fabulous menu suggestions customized for our December share contents

Use these within a week or so (or blanch or make a dish for freezing) and store cold and moist in your refrigerator:
Kale—2 bunches, from Riverland—great in soups, grated and marinated for a salad, or kale chips

These will keep for a few weeks in your fridge crisper drawer:
Leeks—from Picadilly, keep whole or chop for soup and freeze (no need to blanch)

These will keep for many weeks in COLD, MOIST storage (keep moist in bag, with some ventilation

Beets, 3 lbs. from Picadilly

Carrots – 5 lbs., from Picadilly
Cabbage (red or green)from Riverland— sauerkraut or kimchi ideally is made asap

Celeriac, 2 pieces, from Picadilly (aka Celery root–nice mashed with potatoes and other roots; more recipes here)

Potatoes – 5 lbs., from Picadilly

Parsnips 3 lbs. from Picadilly (more recipes here)

Rutebagas

Winter radishes, 1.5 lbs., from Riverland

These will keep for many weeks in COOL, DRY conditions (40-55 degrees), like a shelf in your basement or unheated room as long as it doesn’t freeze; store in paper bags:
Garlic ½ lb. (can also be stored in a tightly closed jar in the refrigerator), from Riverland
Onions, yellow, 2 lbs., from Harlow Farm in VT

These will keep for a several weeks in your kitchen or in a cool dry cellar:                

Butternut Squash, 3 pieces, from Riverland

These will keep for months at 50-70 degrees—NOT COLD STORAGE:
Sweet potatoes 4 lbs., from Riverland

Dried Beans, (1 lb. light red kidney and 1 lb. black turtle), hand sorted from Baer’s Best Beans will keep for the next year in dry storage, cold or warm.  As they are fresher now, they typically take less time to cook and need minimal soaking.

 

 

 

Posted in farming | Leave a comment

From the Farms…Reflections and Giving Thanks

Photo: Saturday, November 1st, join us for an end-of season, sure-to-get-dirty harvest for the food bank. In gratitude for all the nourishment we receive from this land, we'll harvest carrots, potatoes and more for distribution to area hunger relief agencies - the Winchester NH food pantry, and the Community Kitchen in Keene, who already pick up weekly surplus here at the farm. All ages and abilities are welcome. We'll have a hay ride for all ages, potluck lunch in the barn, and extra veggies for everyone to take home. 10am-noon, then lunch. We'll probably cancel if the weather is lousy, rain date TBD.

Picadilly Farm Bounty!

From Bruce at Picadilly Farm:
The season’s end crept up on us. Jenny, the crew, and I have been busy harvesting roots and tucking them into every empty corner of the barn, with hardly a pause….Looking back, looking ahead, and pausing for a moment right here, we’re grateful once again.Thanks to each and every one of you who joined us this year… Thanks for paying in advance, and thanks for telling us to grow organic, to treat the soil and each other well, and to infuse the harvest with this vital interest.

Fortunately, the harvests this year have been magnificent. We did have a relatively late-in-coming spring, and a too wet July, with fine-bordering-on-excellent growing weather overall. And, a better farm crew, we simply cannot imagine. Allegra and Harold managed the farm when Jenny and I could not, and the rest of our group has been consistently energetic and good humored. Together, we pulled it off.

Winter’s coming will give your farmers another chance to reflect inward, to settle down as the dust settles, and then tune up for 2015. I’ll be tuning up my nearly-recovered spine, that’s for certain!

These days, whenever I stop to to think about our farm life, gratitude just bubbles right up to the surface. I realize that who we become by the farming is just as central to the work as what we produce. I’m becoming more humble, more appreciative, and more awake to the wonders in our midst. Chalk it up to enlightenment, the narcotic haze I weathered from a cracked back in July, or both. In any case, this small plot of organic land out here in the Connecticut River Valley means a lot to a pretty fine group of us.

So enjoy the off-season, stay in touch, keep your compass true, and enjoy the harvest!

Bruce (for Jenny, Allegra, Harold, Adelina, Iver, Antonio, Alex, Willie, Heather, Sarah, Carol, Joe, Doug, Beckley, and Jesse)

Here is a note from the farmers and chicken-whisperers at Wingate Farm:

Dear Egg Shareholders and Customers,

Olivia_Suzie_009.JPG

Suzie and the ladies at Win-gate Farm


What a wonderful growing season it has been here at Wingate Farm! As the leaves change color and scatter across the pastures, we and our lovely laying hens slowly start to wind down. We have learned and accomplished a whole lot this year at Wingate, our second year of producing on the farm where I grew up. We are so very grateful for your support this season as we provide delicious, nutritious,  pasture-raised eggs to more families than ever before! You are the reason we feel that our job is so important, and you are the reason we are able to raise healthy, happy animals. Thank you. We would love to hear your feedback from any of you, and we are looking forward to the 2015 season!

Olivia Pettengil (and Susie Parke-Sutherland)

From Rob and Meghan at Riverland Farm
This year as always we had our ups and downs.  We had crops that did wonderful and some that went down in flames.  We tried as best we could to stick to our best laid plans.  Most times we were successful in that and other times we were not.  We put another year in the memory bank along with all the lessons we learned and ideas that we generated.

crew at Riverland Farm

       Part of what keeps us doing this is the seemingly endless number of learning opportunities there are for us each year.  With the diversity of crops that we grow we are always learning a thing or two about one crop or several.  We rotate our crops to different fields each year and many of our fields have different soil types so we get to learn which crops grow well in which soil conditions in a given year. This bit of information alone always helps us as we plan for the future.  No two years are the same which can be nerve racking and frustrating but it also keeps things exciting and keeps us on our toes.
       In addition to the crops there are several other moving parts that we are dealing with on the farm whether it’s equipment, infrastructure, improvements, repairs, vehicles, etc.  We are always looking to improve the way that we do things here and looking for ways to make the operation run smoother.. the way I see it that’s our job.  In the end what we hope is that all this scheming, learning, failure, success, change leads to an improvement in your experience at the farm every year.  We strive to be the best that we can be and there are so many people that have a hand in making this farm what it is.
       Without further ado I’d like to thank several people from employees to community members and beyond for their contribution to this farm.  First and foremost I’d like to thank the farm crew for putting in the hours of grueling work that they have this year.  For cutting each leaf of salad that you’ve eaten this year, for planting each bed, for delivering in all weather conditions the makings of a meal for us all.  There were several employees we had over the course of the season… some are here still and some have moved on.  So here’s to Kelly, Sydney, Max, Mike, Pete, Juan, Rosalinda, Gildardo, Filimon, Rojelia, Ayda, Caity, Jena, Sara, and Gregg for keeping things on the ground rolling.  There are two wonderful people to thank for helping keep Meghan and me on the farm while our kids are well cared for.. thanks to Sophie and Ines for keeping Cayden and Charlie happy and healthy.
        There are many other people we’d like to thank individually.  Those that provided services, help, or land to the farm, these people helped enrich all of our farm experiences with work they did behind the scenes.  These people were and will continue to be a big part of what makes the farm successful.  Firstly we’d like to thank our parents for coming to help us out with Cayden and Charlie whenever they can.  Abbe Vredenburg our bookkeeper for keeping our numbers straight, Lynne Rudie who has kept our marketing materials looking sharp all these years, Tim Trelease and the awesome group of volunteers from Deerfield Academy… who have helped out in a big way with our garlic over the years.  Lydia Irons and Hannah Fuller-Boswell for keeping our muscles relaxed, Julie Pottier Brown and The Farm Direct Coop, Jenny and Bruce Wooster, Jane Hammer, and UMASS extension.  Those who helped us out with our delivered share on the South Shore.. Thank you Jamie Morey, David Bigley, the staff at The Derby Street Shoppes, and my parents.  Those who’s land we farm thank you for trusting us with our most precious resource Melanie Gaier and Tony Reiber, Kim Dacyczyn, David and Angela Graves, Carolyn and Jason Russell, Stanley and Norma Kozlakowski, and Chip Williams.

           Last but most to all of our shareholders.  You made the commitment to stick with us through thick and thin.  You put your trust in our ability to provide you with something that is worth your investment.  We thank you for all of your support each season.
We are on track for a great winter share this year.  Almost all of our storage crops have now been harvested though we still have some carrots left to get.  The high tunnel is full of spinach and we have lots of spinach in low tunnels out in the field.  We are happy that you are joining us to continue eating great Riverland Farm food all winter!
Enjoy the harvest!
On behalf of the farm crew…
Your Farmers,
Rob, Meghan, Cayden and baby Charlie!

Cayden and Charlie at Riverland

Posted in farming | Leave a comment

Share Box for November pickup

Here are the share contents for mid-November pickups (Arlington and Canton/South Shore/JP).  The hyperlinks on the vegetable names take you to a lot of recipes and information about those vegetables. 

See also Jackie Starr’s Fabulous menu suggestions customized to this Saturday’s share contents.

Use these within a week or so (or blanch or make a dish for freezing):

Brussels Sprouts, 2 stalks, from Riverland (pop off stalks and roast, steam, braise, or blanch for the freezer), from Riverland
Lettuce-1 head, from Picadilly
Bok Choy—1 bunch, from Riverland
Salad Mix– a 3/4 pound bag, from Riverland
Kale—2 bunches, from Riverland—great in soups, grated and marinated for a salad, or kale chips!

 

These will keep for a couple of weeks in your fridge crisper drawer:
Leeks—keep whole or chop for soup and freeze (no need to blanch) from Picadilly
Kohlrabi – a bunch (cut off the greens and use them first), from Riverland

 

These will keep for many weeks in cold storage (keep moist in bag, with some ventilation

Apples–storage variety, 5#, from Cider Hill.  Most sources recommend storing apples separately from other cold storage items as they have a ripening agent which may hasten other items past their prime.
Carrots – 5#, from Picadilly
Cabbage (red or green), from Riverland— sauerkraut or kimchi ideally is made asap

Potatoes – 5#, gold from Picadilly

Gilfeather Turnips, from Picadilly, delicious mashed like potatoes or french fried, these are milder and sweeter than turnips, are more like a rutebaga but with white flesh.  Listed as an heirloom by Slow Food.  Try them out–there are some champions–have fun playing “guess the weight” with the kids.  There is a whole festival celebrating Gilfeather Turnips in Vermont!

These will keep for many weeks in cool, dry conditions (40-55 degrees), like a shelf in your basement or unheated room as long as it doesn’t freeze; store in paper bags:
Garlic ½ #(can also be stored in a tightly closed jar in the refrigerator), from Riverland
Onions, yellow, 2#, from Harlow Farm in VT

 

These will keep for a several weeks in your kitchen or in a cool dry cellar:

Butternut Squash, 3 pieces, from Picadilly

 

These will keep for months at 50-70 degrees—NOT COLD STORAGE:
Sweet potatoes 4#’s, from Riverland

Popcorn Cellar, cool, damp, or room temperature if using within a couple of months
Once a week, shell a few kernels and try popping them. When the test kernels are popping well and tasting good, shell and store the rest of the kernels in sealed, airtight containers. If stored popcorn fails to pop, it may be too dry. Add 1 tablespoon of water to a quart of popcorn. Cover and shake at frequent intervals until the popcorn has absorbed the water. After 3 or 4 days, test pop a few kernels to see if it is ready. A number of winter shareholders have had good luck putting the cob of popcorn directly into a microwave.

 

 

Posted in farming | Leave a comment

First 2014 Winter Share Pickup Saturday in Arlington

Also check out shareholder Jackie Starr’s menu suggestions and recipe links, customized for this month’s share!

Romanesco Broccoli

Share contents for Saturday, October 25, 2014:

Use these within a week or so (or blanche or make a dish for freezing):
Lettuce-1 head, from Riverland
Bok Choy—1 head of large, from Riverland
2 broccoli or Romanesco, from Riverland
Mixed greens– a bunch or bag, from Riverland
Kale—1 bunch, from Riverland—great in soups, grated and marinated for a salad, or kale chips!
Escarole—great in soups,  from Riverland                                                                                    Rosemary bunch, from Riverland

These will keep for a couple of weeks in your fridge crisper drawer:
Leeks (2 bunches)—keep whole or chop for soup and freeze (no need to blanche) from Picadilly
Salad (Hakurei) turnips – a bunch (cut off the greens and use them first), from Picadilly

These will keep for many weeks in cold storage (keep moist in bag, with some ventilation):
Carrots – 5#, from Picadilly
Potatoes – 5#, gold from Picadilly
Beets – 2#, from Picadilly
Celeriac— from Picadilly, peel and slice or grate as an excellent salad or stirfry ingredient, steam and mash like potatoes,
Cabbage (red), from Riverland—if you are making sauerkraut or kimchi, do that asap
Fennel, from Riverlandnice grated into salads, or slice and roast with other veggies.

These will keep for many weeks in cool, dry conditions (40-55 degrees), like a shelf in your basement or unheated room as long as it doesn’t freeze; store in paper bags:
Garlic ½ #(can also be stored in a tightly closed jar in the refrigerator), from Riverland
Onions, yellow, 2#, from Alprilla Farm

These will keep for a few weeks in your kitchen or in a cool dry cellar:                                Acorn Squash, 3 pieces, from Picadilly

These will keep for months at 50-70 degrees—NOT COLD STORAGE:
Sweet potatoes 4#’s, from Riverland

Posted in How It Works, Picadilly Farm, recipes, Riverland Farm, What's in the share?, Winter CSA | Leave a comment

National Food Day

Every October 24 (this Friday), Food Day brings together eaters, chefs, farmers, families, local food advocates, food policymakers, and many more around the country in celebration of real food, food and farmworker justice, and healthy diets. All 50 states host events from cooking demonstrations and taste tests to panel discussions and child education. There is undoubtedly something going on in your area – find an event using this map on the Food Day website.

According to the Food Day team, some of the top 5 ways to “Eat Real” on a budget are to:

  • buy in bulk (we offer bulk buying of apples and veggies)
  • eat seasonally (our specialty…)
  • cook your own meals (what else can you do with 40 lbs of roots?) –> I must amend this :) Shared Harvest shares are a wonderful and balanced combination of fresh greens, squash, root vegetables, alliums, and other things….

What an appropriate way to kick off the Shared Harvest season. We like to share the real and whole foods being grown around us, as well as the fun of cooking fall and winter meals and storing produce in our homes, saving both of us trips back and forth.

Among all of the other resources, fact sheets and infographics created by the Food Day team for bloggers and others to share, I am most excited by their recommended readings. It’s time to put together your winter reading list…here are a few that have made mine:

Behind the Kitchen Door  by Jayaraman Sarumathi

The Good Food Revolution: Growing Healthy Food, People, and Communities by Will Allen and Charles Wilson

Bringing It To The Table: On Farming and Food by Wendell Berry

The full list is here. Lots of great children’s books listed!

Our first distribution is this Saturday….are you signed up?

 

 

Posted in Events, Fun, organic | Tagged , , | 1 Comment

Farmers race to get cover crops seeded, visit the farm and harvest for the pantry on Nov 1

winter squash varietyFarming is a lot about timing: working with the seasons, the weather, the climate, and all the different growth habits and needs of each plant variety.  Careful planning and the grace and experience to deal with come-what-may…

From Jenny at Picadilly Farm:

Picadillygreenfield

with a lot of quick work today by their trusty crew, Picadilly fields will look like this come late November, blanketed in cover crop for good soil health through the year.

A cloudy harvest day today, and we’re anticipating quite a bit of rain tonight and tomorrow. There is always so much we’d like to finish before the rain falls. Today, we’re sprinting for our last opportunity to seed a cover crop – winter rye – on our fallow fields. Any later, and the grass is unlikely to grow enough to stand through the winter. The rye will help prevent erosion and topsoil loss over the winter and early spring months. We’ll try to have all of our fallow land seeded by the end of today – wish us luck!
Our regular share season continues for another three weeks, through the first week of November. We have beautiful fall crops, with rutabagas, Gilfeather turnips, parsnips, cabbage, butternut squash and tender greens…Thanks for supporting us in all the ways you have this season. We hope you enjoy the harvest!

Jenny (for Bruce, Allegra, Harold, Adelina, Iver, Antonio, Alex, Willie, Heather, Sarah, Carol, Joe, Doug, Beckley, and Jesse)

COME ON OUT TO THE FARM!
Saturday, November 1st, join us for an end-of season sure-to-get-dirty harvest for the food bank. In gratitude for all the nourishment we receive from this land, we’ll harvest carrots, potatoes and more for distribution to area hunger relief agencies – the Winchester NH food pantry, and the Community Kitchen in Keene, who already pick up weekly surplus here at the farm. All ages and abilities are welcome. We’ll have a hay ride for all ages, potluck lunch in the barn, and extra veggies for everyone to take home. 10am-noon, then lunch. We’ll probably cancel if the weather is lousy, rain date TBD.

Posted in farming | Leave a comment

Connecting the fall color in the landscape to the color on your plate

Crystal Brook Farm in Sterling photo credit: Crystal Brook Farm

It is the time to drink in the New England growing season’s fantastic finale of color–wow!  Our appreciation of color is so intrinsic to our biology:  bright colors on our plate signal nutrients and flavor and the brilliance of fall foliage keeps us moving outside and getting those essential rays of sun even as the weather turns cold.  Brilliant, deep green grass means healthy land which supports the health of our food, our water resources, our oxygenated air.

If you get a chance to venture out of the city this weekend, here are some nifty opportunities to include farm tours, which can be a more intimate look at what colors our landscape and plates:

Only this weekend: 

last weekend to pick your own organic raspberries at Wright-Locke Farm in Winchester, MA.

Child looking at Cranberry crate at Fresh Meadows Farm in Carver, MA.watch fresh organic cranberries being harvested at  Fresh Meadows Farm in Carver.  …the fresh organic cranberries you can order in November with your shares are picked using dry harvest (which involves much less bruising) and then separated from the chaff and hand sorted on this amazing antique wood conveyor machine.  Touring their fresh harvest operation is weather-dependent, so if Sunday and Monday live up to the dry forcast, head to their stand.  If it is drizzly in the morning, tours will view the wet harvest (for their frozen and juice berries), which is also a unique adventure.  Tours are gathered at the farm stand, which will continue to be open beyond this weekend, and selling delicious cranberry items (like orange infused sugar coated organic cranberries–special gift!).

If Carver seems a ways away for some of you, consider piggy-backing the cranberry tour on a day trip to King Richards Faire, an outdoor medieval village set amid a beautiful grove of trees in Carver…I’ve taken my kids there and we all had a blast, from the Shakespearean humor, real blacksmithing, roving pickle vendors, costumes, and human powered festival rides, games, and challenges (which are amazingly well-constructed and fun!)

This weekend and next:  Cider Hill is among very few orchards in our area still open for picking.   It is a beautiful farm with nice views from the top of the hill, and an interesting variety of apples.  And you can piggy-back a beach trip on this one (near Salisbury and southern NH beaches).

Anytime this month,

IMG_5398-1024x682

Goats at Crystal Brook Farm in Sterling

Goats!  Crystal Brook farm, where we get our goat cheese for the Extras, is open for tours and farm stand sales Wed.-Sun…it’s a little off the beaten path, but the wide-open pastures are breathtaking (and a quiet getaway), and it’s only about an hour from Arlington.

Foliage in the hills and mountains!  Take a trip further west to see the foliage in the Berkshires, hill towns, southern VT.  Picadilly Farm is minutes from Northfield MA, out Route 2, and en route to Brattleboro–shareholders and friends are welcome to walk around the farm anytime, stop in and say hi and see their beautiful operation there, the view from the barn, and your fall carrots and kale thriving in the fields.  Picadilly has farming neighbors with animals on pasture with views. (Win-gate farm around the corner, and Manning Hill Farm in Winchester, NH–check their websites or call ahead for hours).  Then hike Mt. Pisgah right nearby, or…

Riverland Farm is in Sutherland, just outside of Amherst and Northhampton on the east side of the Connecticut River, along River Road/MA-47 in case you are the vicinity of those towns or visiting Mt. Tom.

Posted in Cider Hill Farm, Events, Fall Color, farming, Fun, Picadilly Farm, Riverland Farm, Winter CSA | Leave a comment

Apples, from Glenn’s home to yours

APPLES, part of your November share, come to you from the orchards of Cider Hill Farm in Amesbury. Open until Christmas this year, Cider Hill is worth a visit – fun for everyone, with hayrides, pumpkins big and small, endless cider doughnuts, and of course, several varieties of apples to taste and pick.

On Friday, when it was fairly cloudy and cool in Boston, some Shared Harvest team members took a trip up to Cider Hill, where the sun was shining and a morning spent under apple trees was really our only option.

61840020

The crew minus Jane, weighed down with apples (or not)

After a walk through the corn maze, ample apple picking, donut eating and checking out the animals and experimental hydroponic system, we were pretty spent. On our way out, we were lucky to snag a few moments with Glenn Cook, owner of Cider Hill (along with his wife Karen Cook). Like our other producers, Cider Hill is a small family operation and we love knowing that the orchards and fields have been managed by the same family for almost 40 years. Glenn, all smiles and high energy, is happy to send us apples for our core share, and additional/optional bulk and cider apples, just in time for Thanksgiving and the rest of the hectic holiday season.

Even though most of my apples are being unconsciously snacked on with peanut butter, I can’t wait to put my apples into slaws and sauce (Gala apples make fantastic applesauce). Hopefully, I have enough apples to tide me over until Shared Harvest begins. If not…I’ll have to go back. And while I’m there, I might as well get a few donuts.

61840021

A perfect fall day

 

 

Posted in Cider Hill Farm, farming, What's in the share?, Winter CSA | Tagged | Leave a comment

Boston Local Food Festival: Thanks for coming out!

blff1

A week after the fifth annual (but Shared Harvest’s first) Boston Local Food Festival, we have just about recovered from all of the madness: a chilly early set-up, doling out hundreds of samples of fresh Picadilly Farm sweet peppers and carrots with Crystal Brook Farm goat cheese, and having great conversations with all of the curious locavores  in the Boston area (and many from away!). If you have found our website since, or because of, the Festival…we look forward to feeding you this winter!

blff2

Above: Elsbeth and Jane hold down the CSA explanations, while two sweet potatoes discreetly hold down our banner in windy downtown Boston. It takes some thought to explain, efficiently, what Shared Harvest is and does. But once folks understand our winter share program, it is rewarding to keep a lively conversation going amidst thousands of people and free food samples.

Sign up for your two, three, four or five month share today, and rest easy knowing that you will be eating locally into the winter and connecting with a new community.

If you missed the festival, or want to be reminded of the bounty to come, find us next at the Fall + Winter Farm Share Fair, hosted by Belmont Food Collaborative. Thursday, October 16, 5:30-7:30pm at the Watertown Public Library (123 Main St in Watertown).

Posted in Events, Fun, How It Works, Winter CSA | Tagged , , , , , , | Leave a comment

Cool mornings and we’re headed for those sweet carrots and kale

Mornings asking for sweaters are here again, and time to keep an extra blanket lying around, maybe get the firewood stacked, and definitely make sure you will be stocked with healthy vegetables for the rest of fall and winter.  If you haven’t already, time to sign up for Shared Harvest!

I’ll be at Arlington Town Day Saturday and also the Fifth Annual Boston Local Food Festival this Sunday.  So, stop by if you are out and about…you can sign up right at the table, get your questions answered, share favorite ways of putting up and storing fresh for the winter, chat about great ways you enjoy your farm share, hear how the farms are doing, etc.

Here’s some early September news from Rob and Meghan at Riverland Farm.

Fall carrots looking great at Riverland, late August

Kale with morning dew at Riverland

Dear Friends,

The past couple of weeks it began to feel like fall was knocking at the door.  Then out of nowhere summer came roaring back in and it was downright hot and humid for a few days.  We are now experiencing the transition that happens every late summer as the “hot crops” begin to wane.  This year, however, it is happening a little earlier than normal and we are in a place where the fall crops have yet to really ramp up….

This is the time of year when we start to put some of our land to bed.  Many of the fields that had early season crops on them are now ready to seed down to a cover crop.  Cover crops prevent erosion from wind and rain, suppress weeds, build soil organic matter, and in some cases fix nitrogen from the atmosphere into the soil.  It’s a comforting feeling turning a field from crop debris to dirt and finally to a thick blanket of green.  The term “putting the fields to bed” is appropriate as it does feel like we are laying them down and tucking them in with a thick blanket. This year we’ll be planting some land with Austrian winter peas.  These peas are incredibly hearty.  They actually can survive the winter in a dormant state and will then put on additional growth in the spring.  We’ll seed them with a nurse crop of oats that will die in the winter.  The oats grow quickly and will add additional cover to the land while the peas have a chance to get established.  These peas will add valuable nitrogen from the atmosphere to the soil reducing the need for fertilizer for 2015 crops in those fields.

In the next couple of weeks we’ll plant our final transplants of the year.  Some late season head lettuce and bok choy will punctuate a transplanting season where hundreds of thousands of plants went in, grew out, and became food.  It’s a cycle that we are continuously repeating here on the farm.  As with anything that you do time and again you can take it for granted or it can become monotonous.  But when you stop and think about it for moment it doesn’t take long to remember how amazing the process actually is.

 

Enjoy the harvest!

On behalf of the farm crew Sydney, Mike, Max, Pete, Kelly, Juan,Caity, and Sara

 

Your Farmers,

Rob, Meghan, Cayden and baby Charlie!

Posted in farming | Leave a comment