This weeks share consists of melons, tomatoes, arugula, mixed asian greens, tatsoi, beets, collard greens, scallions, garlic, and cilantro. Also, depending on how much they grow, there may be some zucchini and/or eggplant. These are the little things that make eating locally and seasonally so exciting!
Collard greens are under-rated. If you have a good recipe, share it on facebook.
The fall/winter share signup will be available in a few weeks. I'm still trying to figure out how much food we'll have...
Collard greens are under-rated. If you have a good recipe, share it on facebook.
The fall/winter share signup will be available in a few weeks. I'm still trying to figure out how much food we'll have...
sustainable farms don't use chemicals to control weeds, we do it mechanically- by hand, hoe, or tractor. Tractor cultivation only works while the crops are small enough to avoid being damaged by the tractor tines. Today was out last chance to sneak in and cultivate this baby lettuce
Healthy, weed free, late season head lettuce. On the farm, we are sometimes lucky enough to see beauty in the seemingly insignificant...
With the average height of our farm crew around 5'4", we will soon need a ladder to harvest these tomatoes!
This ain't Kansas. We are farming in the woods. Our land is sloped, rocky, and periodically in the shade. Its costs more to grow vegetables here, but local food is worth it.
Beets with nice looking tops! There are virtues to having such variable conditions in our fields. Our farm has many microclimates. This provides us with several different growing conditions within our small plot of land. This moist shady spot is ideal for raising cool season crops through the heat of summer.
The sunshine really brought 'em out of the woodwork last Saturday at the Rockport farmers market.
It's under control