Community-Supported Agriculture for the Upper Valley of New Hampshire and Vermont

2015 Week Thirteen

Garlic! Poke your head into the greenhouse to see tables and tables of garlic, curing in the warm, dry air. We planted 25% more garlic this year than in the past, and the quality looks just as good as the quantity. Once the stems have become brittle, we'll trim them off, leaving cured bulbs that will store for 6 to 9 months. Oh yeah, baby!

Garlic! Poke your head into the greenhouse to see tables and tables of garlic, curing in the warm, dry air. We planted 25% more garlic this year than in the past, and the quality looks just as good as the quantity. Once the stems have become brittle, we'll trim them off, leaving cured bulbs that will store for 6 to 9 months. Oh yeah, baby!

Garlic! Poke your head into the greenhouse to see tables and tables of garlic, curing in the warm, dry air. We planted 25% more garlic this year than in the past, and the quality looks just as good as the quantity. Once the stems have become brittle, we'll trim them off, leaving cured bulbs that will store for 6 to 9 months. Oh yeah, baby!

August 10, 2015


Hello CSA members:

We're hosting the Vital Communities farm tour at Sunrise this evening, a semi-monthly event that brings employees of various Upper Valley farms together to talk shop and share ideas and techniques. We've been a founding member of this collaborative over the years, and it's really started to take off. The tour starts at 5:30, so we'll be sure to fully stock the barn in advance. 

For veggies today, choose from among:

Head lettuce
Mesclun, sweet
Spinach
Zucchini and summer squash (these are on the very large side... perfect for shredding and freezing!)
Rainbow chard
Kale
Carrots
Radiccio
Beets, golden and red
Cucumbers
Peppers, green and purple
Tomatoes, slicing and cherry
Sweet onions (not cured for storage - use soon)
Garlic (also not cured - use fresh)

Melons... there's an outside chance of our first cantaloupes coming in today... fingers crossed.

In pick-your-own: blueberries continue for a fourth week, basil is in full swing, and there are green and purple beans as well. Also tomatillos for you salsa fans.

In the barn: we had a freezer incident over the weekend, and some of the ice cream and frozen yoghurt partially thawed. I believe I've culled out all the affected pints, but if you end up taking one home, feel free to replace it next time you come for pickup. Just note on the yellow pad that you took a free pint to replace the offender. Sorry about that! It still tastes fantastic.

Enjoy,

--Chuck
 

2015 Week Twelve

The bounty continues this week! We've been running the irrigation to compensate for the drier weather, but overall, these have been ideal growing conditions. Virtually every veggie is in high gear right now, so we'll try not to overwhelm you. Meanwhile, the garlic is curing in the greenhouse and the onions won't be far behind - both of these crops are looking great so far.

August 3, 2015

Hello CSA members:

Weed control and fall transplanting are on the crew agenda for today, so we'll be close to the barn this afternoon. We're part of Vermont Open Farm Week this week, though I don't know what that will actually mean for us. If you see us walking around backwards leading tours of people, that's what it's about!

For veggies today, choose from among:

Head lettuce
Mesclun, sweet
Mesclun, spicy
Spinach
Arugula
Zucchini and summer squash
Rainbow chard
Kale
Carrots
Radiccio
Beets, golden and red
Cucumbers
Peppers, green and purple
Beans, green and purple
Tatsoi
Tomatoes, slicing and cherry
Sweet onions (not cured for storage - use soon)
Garlic (also not cured - use fresh)

In pick-your-own: blueberries continue and basil is in full swing, with enough available for you to fill a veggie bag for pesto making. (Or make Mel's lovely recipe, below, if you grab some mint as well.)

In the barn: we're a little short on frozen yoghurt and are out of cheese - we'll be re-stocking this week. We have a limited supply of bacon from Winter Moon Farm in Corinth plus lots of chicken, ground beef, and various sausage flavors.

Enjoy,

--Chuck