The second Fall Share consists of kale, broccoli, bok choi, arugula, radish, carrots, rutabagas, onions, garlic, butternut and sweet dumpling winter squash, and some more beautiful lettuce. We grew everything at our farm in Hamilton.
Its been great to meet and work with folks who've come out this fall to harvest crops-- both for themselves and for donation to food pantries. The Donation Harvest day in late Oct was great, and that inspires us to continue this opportunity over the next several weeks, basically until the crops are gone. Come down to the farm; pick what you'll eat and share/donate the rest to anyone you think would enjoy them.
On another note, we appreciate the crew of lobstermen who came out and helped us chop up/move/rebuild our hoophouse.
This week's share consists of carrots, beets, onions, garlic, butternut winter squash, napa cabbage, kale, bok choi, sweet green cabbage, ugly looking celeriac, and beautiful heads of lettuce. Please share your recipes on the farm facebook page.
Last night was the coldest night of the season. This morning was our first Fall Share harvest. Even with the covers we put over the crops, everything was frozen solid. That means that we had to wait until late morning to begin the harvest. (you cant pick them when frozen, or they thaw out all slimy and beat up looking). Well anyways, it stayed cold enough that some crops never thawed all day.
HoopHouse Covered , late afternoon Nov4. We remove these covers in the morning, to allow more sun to reach the crops and the soil. Then we put the cover back on late afternoon, trapping in the heat which has been captured in the soil. We'll harvest the crops in the hoophouse in december when most of the field crops are dead.
If you are interested in what we do at the farm, we're interested in connecting with you and showing you the place. And we'd also love your assistance with our year end donation harvest. Please join us at the farm this weekend, oct26 or oct27, 9am-1pm. Its very flexible, you can come for a half hour, or 4 hours, on one or both days.
Our goal is to send a truckload of fresh healthy veggies to each of a few local food shelters. And we also hope you will take the opportunity to pick a few things for yourself. The "pick your own" crops are mostly roots and greens-- carrots, beets, rutabaga, fennel, kale, collards, chard, lettuce, arugula, asian greens. Obviously, these are the same crops that you've been getting in your shares recently. But maybe this weekend you could focus on harvesting a few things to can or freeze.
Bring your family, friends, dogs, ect. The more the merrier; everyone is welcome! And bring snacks/drinks/really good homemade breads and pies/a picnic lunch/etc. We will be providing a giant homemade caesar salad, plates, bowls, and water. Give me a heads up (email) if you plan on attending, so i know how much salad to make. email@example.com
FYI, We dont have a traditional bathroom at the farm (its only our 6th year on the property)... so go before you arrive.
This week's share consists of chard, head lettuce, mesclun lettuce, arugula, fennel, carrots, rutabagas, the last of our tomatoes, peppers and eggplant, and lots of garlic.
The garlic will last for several months if you keep it in fridge and don't let it dry out. Like most roots and greens, it will last the longest if kept cool and moist, but not wet. I put it in a doubled paper bag in the crisper draw, with a moist sponge or paper towels outside the bag. This isn't as hard as it sounds.
Thanks for participating this season. As always, we appreciate the opportunity you give us to grow and share food with our community. If you enjoyed your share in our harvest, tell your friends. Word of mouth is our local economy's competitive advantage over corporate control.
The cooler months are an exciting time of the year to grow food and eat locally. Our Fall Share will contain most, if not all of the following seasonal treats:
Roots - radish, salad turnips, beets, carrots, rutabagas, onions, garlic, and leeks
Greens - head lettuce, mesclun lettuce, kale, collards, spinach, arugula,
as well as - fennel, cilantro, dill, cabbage, kohlrabi, and of course, butternut winter squash
The Fall Share costs $125, and will have 4 pickups, 2 in November, and 2 in December. There are only about 20 shares still available. For more information and/or to sign up for the Fall Share : http://firstlightfarm.csasignup.com/members/types
This weeks share consists of carrots, beets, salad turnips, fennel, kohlrabi, head lettuce, mesclun lettuce, onions, garlic, kale, and tomatoes.
We have a lot of nice kale growing right now, so if you would like to come out to the farm to pick some, just email me. Kale balls are a real treat in the dead of winter. Just remove the mid-rib and blanch the leaves in boiling water for a few minutes. Then drop it in cold water to prevent it from overcooking (and prevent burnt hands). Then squeeze the leaves really hard to remove as much of the water as possible, shaping them into balls or logs or whatever. Then put in ziplocks in the freezer. These are a very convenient addition to any meal, especially soups. Chard balls are also good.
This week's share consists of kale, radish, carrots, tatsoi, leeks, tomatoes, eggplant, garlic, beautiful head lettuce, pie pumpkins, and maybe some bonus items. The flesh of these pie pumpkins is sweeter and more creamy than the larger jack o'lantern types. They are traditionally used to make pumpkin bread and pumpkin pie, but you can also eat them as you would any other type of winter squash.
This week's share consists of delicatta winter squash, tomatoes, mesclun lettuce, arugula, radish, mixed Asian greens, chard, onions, parsley, and a dill flower that's about halfway from becoming dill seeds. Some people eat them, others just enjoy looking at them. I like looking at them while eating them. The delicatta squash is thin walled so it cooks up much faster than most other types of winter squash. Their skin is edible.
We are into harvest season.....the summer crops wont quit, and the fall crops wont wait. This weeks share consists of beets, salad turnips, Asian greens, broccoli, red cabbage, cauliflower, tomatoes, peppers, eggplant, cilantro, scallions, garlic, and lots of lettuce----(so please share your homemade salad dressing recipes!)