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Farm Update

12/21/2018

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8/1/18
Well, we didn't quite get the weather we wanted for the garlic harvest.  Instead of dry and sunny, we received cloudy with 8.6 inches of rain in 5 days!  But the garlic was ready to go, and so the crew worked extra hard in the pouring rain and mud to pull in all into the barn.  It's now hung to dry, with some extra fans for air movement.  Incredibly it's looking okay, even good.  Whew!

We are so thankful the river was able to handle all this rain without flooding any of our fields.  It was oh so close.  8.6" in a week is definitely on par with a hurricane or tropical storm for us.  We do all we can to prepare and manage the risk from these in September and October, using the high ground for the late crops, protecting the soil with strong cover crops, limiting soil disturbance starting in August.  A flood in July would be devastating for many of our summer plantings: beans, corn, summer squash, winter squash, tomatoes, celeriac, lettuce, and the list goes on.  But there was no flood, this time.

On the positive side, the broccoli, cabbage, and brussels sprouts transplants are loving this weather.  They don't really appreciate our normal summer days with highs in the 90's.  Last year we had some similar weather in regard to temperature, and had beautiful broccoli in September.

At markets this week, look out for our own field grown tomatoes! They're quite late, but we are just getting in to our big harvests.  We'll have both heirlooms and standard red field tomatoes.  Do you have a favorite heirloom?
Be Well,  Jennifer ​
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Farm update

12/21/2018

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7/20/18
The summer is whirling along.  Each week we're working through the cycles of our big summer crops, planning, harvesting, packing, selling, and planning to harvest again.  Tomatoes are just beginning, along with raspberries.  Beans and summer squash have been chugging along for more than 6 weeks already, and require several days of labor each.  Corn rounds out the biggest crops we harvest fresh weekly.


Along with the weekly cycles, we're gearing up for our annual garlic harvest this coming week.  We're hoping for good weather to dig the approximately 27,500 garlic plants.  We tackle this one as a team, with a big group out in the field pulling and bunching, and a second group in the barn hanging bunches for curing.

We had a great cookout at the lake last week.  Pretty nearly the whole crew gathered foods, and we had a wonderful evening grilling and sharing great food, perfect weather, swimming, kayaking and canoeing.  It was good to have a moment to enjoy the summertime. We enjoy the summertime constantly, but usually we're trying to work really fast at the same time.

At markets this week: Sweet Corn!  If you've had our corn, you already know why we get so excited when it arrives.  Sungolds have really come on, and we've plenty at all markets.  The other tomatoes are not too far behind now.  Our own raspberries will be available early on Sundays along with some okra.  Hope to see you there, Jennifer
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Recipes

12/20/2018

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Cranberry Orange Bread/Muffins

Recipe By:   LaurasFaves
"This cranberry orange bread is great for breakfast or a snack. You can also make muffins; just spoon the batter into greased muffin cups and bake at 375 degrees F (190 C) for 15 to 20 minutes."
Ingredients
  • 2 cups flour
  • 3/4 cup sugar
  • 1 1/2 teaspoons baking powder
  • 3/4 teaspoon salt
  • 1/2 teaspoon baking soda
  • 1/4 cup butter, cut into small chunks
  • 3/4 cup orange juice
  • 1 tablespoon grated orange zest
  • 1 egg, beaten
  • 1 cup chopped cranberries
  • 1/2 cup chopped walnuts (optional)
Directions
  1. Preheat oven to 350 degrees F (175 degrees C). Grease a 8 1/2x4 1/2-inch loaf pan.
  2. Combine flour, sugar, baking powder, salt, and baking soda in a bowl. Stir butter into flour mixture until combined. Add orange juice, orange zest, and egg; mix well. Fold in cranberries and walnuts. Spoon batter into the prepared pan.
  3. Bake in the preheated oven until a toothpick inserted into the center comes out clean, 60 to 75 minutes. Cool in the pan for 10 minutes before removing to cool completely on a wire rack.
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Jim's Notes

12/20/2018

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Jim's Notes

12/6/2018

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Thursday, December 6, 2018
Sorry folks. No time for a note this week. But just for looking, here’s a secret word for your 5% discount!  Think of it as our Christmas present to you!  It’s “Santa’s Farm”.
 
Back next week! 
 
See you Saturday. 
Jim 
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