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HomeOrganic FarmingE-newsletter – July 11, 2022

E-newsletter – July 11, 2022

NOTE: This weblog is posted by a volunteer. Nobody from the farm checks or responds to messages right here. You should contact the farm straight with any questions, feedback, and so forth

Expensive Buddies of the farm,

This week you’re getting garlic, white onions, cucumbers (each the common slicing cucumber and pickling selection ~ each equally scrumptious to eat uncooked, however solely the pickling selection can stand up to the canning course of for making pickles.), summer time squash (might be any form), broccoli, and lettuce.

Fruit Share: This week you can be getting Bing cherries.

Further Cherries: You might have till Thursday at 5pm to order the additional Rainier cherries. That is open to all members, not simply the Fruit Share holders. The fee is $8 a pound and will probably be delivered in one-pound baggage. You might be welcome to order what you want. We’d like a complete minimal order of 350 kilos as a way to have the cherries delivered to us. We’re presently sitting at 288 kilos. Please don’t pay us till we all know we now have met their necessities and we invoice you.

Mushrooms: Kyle has talked to the growers about our mushroom numbers and so they suppose this is able to be doable. They wish to develop Lion’s Mane and you’ll order as many kilos as you prefer to. The fee will probably be $15 a pound. We are going to take orders by e mail and invoice you. You won’t be able to order on-line and can’t pay with a bank card. As quickly as we learn how many kilos must be grown, will probably be planted. The harvest will happen in September. Please e mail you order no later than July twenty seventh at 5pm. No late orders will probably be accepted.

thirtieth Anniversary: Sure that’s proper, our CSA is 30 years outdated! Jerry and I began out with 38 members and a 3rd of them have been working members. Again then, they began working in April and helped us do all the pieces from planting, hoeing and harvesting. Our CSA was sufficiently small that we picked the produce within the morning and delivered within the afternoon. At this time we now have 750 members and produce is picked the day earlier than. Working members assist us fill baggage, load vans, clear up the barn then do farm chores. At present our oldest member is Carolyn & Paul Beiser who joined in 1995. We nonetheless have two members from 1996; David & Kris Berton and Linda Hellow & Paul Schwarzweller. Now, Bob & Jill Andrews, Rob & Michelle Cuthbertson, Chris & Scott Fowle, John & Kim Haines, Tom Radigan & Katherine Henry, Julia Hoilien & Jeff Mason, Tasha Weaver, Jennifer & Mark Berghoefer, David & Jacqueline Schafer, Kathy Banning & Micheal St. John, Karen DeClerk & Kevin O’Neill, Kate Inskeep & Derek Davis, Bonnie & Jason Sutherland, Dory & Mark Parson, Kay Krewson & Sue Schauffler all date again to 1999. Thanks all for supporting us all through the years! What is really wonderful to us is we now have anyplace from 15 to twenty second technology members who have been youngsters of previous members. All of our Members are essentially the most fantastic folks on earth! We thanks from the underside of our hearts.

Grandma Edith’s Pickled Beets

I’ve by no means been a giant fan of beets. I’m additionally very allergic to one thing in candy pickle spice. My Grandmother found I might eat beets in the event that they have been made this fashion. She would serve them heat for dinner, then put them again within the liquid, refrigerate them then serve them chilly for lunch the following day! What I like concerning the simplicity of this recipe is that you simply get to style the beets and never all of the spices. Nice to serve on salads.

Equal quantities (1/4 cup or 1/3 cup or 1/2 cup measurements relying on quantity of beets being served) of the next: vinegar, water and sugar. Peel and slice or dice beets. Prepare dinner till tender.

With gratitude,

Kyle, Jerry and Jacquie


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