Markets are Open!
If you have any questions about availability at market, give us a call at the farm.
We need empty cardboard egg cartons! If you have some, please bring them to our markets. Thank you!
Market Locations and Hours
Thursday, June 14, 2018
Last week, the ninth, was our second market of the new season and we know we are back in the groove now that we’ve seen so many of you regular devotees. It’s so nice to get back in touch after the break, and to express that mutual appreciation we share with so many of you.
The greens this spring are doing extremely well, especially lettuce. My crew has found a couple of new varieties to plant and they are gorgeous, such as the red romaine. Those big crunchy leaves are so good for lunch when you wrap or roll your sandwich ingredients in them with a touch of mayonnaise. No need for bread!
The sad thing is the strawberry crop, which is really suffering from the weather of the previous month. We’re going to be lucky to have half of our normal quantities, so we apologize to those who would like to buy full flats for the freezer.
On the bright side the cherries and blueberries and apricots are right around the corner and we can pretend we never missed the strawberries.
BTW, I’m so glad you’re reading this! As you’ve noticed, I’m conducting a campaign to try to get more of you to look at our website regularly. I think it’s just good for both you and us to keep in touch this way so we can let you know about any unexpected situations at market, and/or new produce items coming up week to week. And as you probably have noticed, I’m big on educating people about what we do and what we grow. There’s so much to talk about it comes to vegetables in the garden or the farm.
So to get your 5% discount this week ( and prove what an insider you are) just whisper the secret word to your cashier. It’s RED ROMAINE.
See you Saturday, Jim
Thursday, June 7, 2018
Well, our new season had a excellent kickoff this past weekend. Thanks to so many who came out Saturday for strawberries, asparagus, and those amazing June tomatoes from our neighbor Andrew Mack’s greenhouse. (We have them every year, but people forget how tasty they are, since they’re grown in soil and not hydroponic).
The weather turned out so much better than we feared. As late as Friday night they were calling for rain all morning, then not a drop came down and the sun even peeked out.
Another great seller was the mountain of baked goods from our daughter’s 350 Bakery. I had a rhubarb pie myself and it was really good. And what a relief to finally eat sticky buns again! Just in time for prepping that beach body. 😩.
Tuesday market at Sheridan also was very lively—an all-time sales record for a Tuesday in early June. And Wednesday market in Capitol Hill was back on track. So all in all we’re glad to be back and love seeing you all after our spring (work) break.
This coming weekend looks similar to last. Peas probably will be ready, olive oil and Cato cheese will be back, and we’ll have more of those amazing, super-early organic cucumbers from Daniel Beiler, a farmer in our co-op.
Which brings me to the secret word of the week. It’s CUCUMBER. Mention it to your cashier for a 5% discount.
See you Saturday!
Thursday, May 31, 2018
Welcome all to our 46th season! (Can you believe we're that old?)
Come see us this Saturday, June 2, at Sheridan school!
Everything looks good for a normal season. Plenty of quantity of all the June favorites: strawberries, asparagus, cherries, peaches and those delicious early tomatoes from Andrew’s greenhouse, to mention a few. I’m ready to devour them all, but I’ll leave a few for you.
And this year our baked goods will be better than ever, now that our daughter Janie’s 350 Bakery is ramping up production, thanks in part to many of you who are now investors! (If you are one, see me for a special gift.)
The farm is thriving, even with (or because of?) my partial retirement. Jenni (the big boss) has assembled a stellar crew, seven old-timers and six newbies, all high-energy and dedicated to our work. See this website elsewhere for bios of our new crew.
And speaking of our website, we now use it more than ever to communicate current news, especially if you are half as old as I am and swear off Facebook, as I do. I now put up new notes right here each week on Thursday morning, so you’ll know what to expect for the weekend markets. So check it out every Thursday or Friday.
So many years of New Morning Farm! Yet in many ways it’s the same farm and market that it was in those early June days of 1973 (our second season), when we pulled our little pickup onto your block and rang our bell, announcing the arrival of our organic spinach, strawberries, and lettuce. And we are so aware now of how many of you have been with us all those years. Such an honor and such a pleasure to have known you so long and to have enjoyed your patronage and your friendship. Thanks! See you Saturday!
June is always crazy. We're short handed this year(still hiring if anyone is interested!), and that has added to the intensity of June so far. We are beginning to seed fall crops, transplanting and seeding summer crops, weeding and irrigating everything, preparing new beds, managing cover crops, along with lots of harvesting, packing, and now 4 markets a week. This is why June is crazy; it has a unique place on the calendar as the month when we seem to be doing absolutely everything, and lots of each as well. Later the field preparation, seeding, weeding, and cover crops will slow down.
Even with daily challenges and struggles to complete tasks that "should" have been straight forward and easy, we are getting so much accomplished. The crew is two people short, and we're still getting all the transplants in the ground, crops harvested, and produce packed for market.
We've been excited to bring some beautiful Lettuce, fennel, and other early summer crops to market these last two weeks. The cooler weather this week should keep these crops in prime condition for the next several weeks. Summer squash, beans, and peas are just around the corner. Hope to see you at market!
We have strawberries! Even with all the cold and rain this spring, our plants are hanging in there and the berries are beginning to ripen!
Besides devoting hours to picking strawberries, we've kept up the transplanting with an epic winter squash transplant, basil, lettuce, and corn. Adam's been busy with the first direct plantings of corn, beans, and the summer planting of carrots, and beets. The greens harvests are really picking up, we spend most of the dewy mornings harvesting. With the heat and sun this week, the irrigation managers have spent hours making sure plants handled the transition from cloudy to sunny, and now back again with the correct water for the situation.
We've been working hard and can't wait to share some beautiful produce with you! All our markets are open this week, and we're mostly ready. The lettuce looks incredible, it enjoyed all the rain and clouds, and we've a gorgeous red and green selection of romaine, leaf, and butterhead. Say "Hi" to Caitlan and Jim at the first Saturday Market of the new season. If you frequent Tuesday Market, our new Tuesday Manager, Jen, will also be at Saturday, learning the ropes.
This week, we're working at catching up after all the rain. Unfortunately, just as things began to dry, we had another rainstorm that had delayed us again. Today though, the sun is out, and we're able to make real progress on things we'd have rather done last week. Transplants on the list include Sweet Corn, Summer Squashes, Zucchini, Cucumbers, and Basil. I think all of these are going to happen today!
Weeds are my second big concern. We've been practically shut out of all weed control for almost two weeks now. Weeds are easy to kill when tiny and take much more work as they get their roots established. The cultivators have been checking the lower fields obsessively hoping each time to find the field firm and just dry enough to cultivate. At this time, we're still waiting on the celeriac and leeks, but we've been able to at least take steps on the peas, carrots, beets and corn.
For our established crops, many are looking better and better! The cherry tomatoes have been staked and twined, and look good. The spring greens are really growing fast, and the field lettuce is starting to look fantastic. Currently the strawberries look great, if they continue to do well, we may be looking at the best strawberry year in 5 years or so. It's so hard to say, but we may be just starting to pick next week.
At Market: We are super excited to bring the first zucchini of the year! We'll also be adding full size romaine lettuce. This will be the last week for full supply of bunched radishes, but we'll have plenty of kohlrabi to add crunch to salads and sandwiches. Either Kohlrabi or Radishes can be used in the quick refrigerator pickle recipe below.
For more farm news, please see our blog.
Recipe of the Week
ROASTED GREEN BEANS WITH PARMESAN AND BASIL
Yield: 4 AS A SIDE DISH
Total time: 20 MINUTES
Prep time: 5 MINUTES
Cook time: 15 MINUTES
These roasted green beans with parmesan and basil are crispy, flavorful and probably don’t even require a trip to the store — just open your pantry and fridge!
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Everything Starts as a Seed
Jim and Moie Crawford started organic farming in 1972, on rented land, with a little experience, and practically no money. Over the course of 40 years, New Morning Farm grew from a small operation, selling vegetables out of the back of a pick-up truck, to a farm of over 95 acres with several thriving markets in Washington, D.C.