Friday, June 11, 2010
Weather Problems...
I also wanted to let our customers now that this warmer than usual weather we have been having is cutting some of our cool weather crops short. We had hoped to have more spinach and other cool weather greens, however many things are starting to bolt and get bitter a little sooner than normal. We will try to do the best we can with what we have for now, and hope that we can get more spinach, mescluns and lettuces planted for a Fall harvest. Gardening is full of unknowns based on weather, this is just one of them!
Picket Fence Farm Newsletter Season 2 Week 3
Picket Fence Farm Happenings
Season 2 Issue #3
What’s Happening on the Farm
The plants are growing, along with the weeds...it has been hard to get out there and weed with all the rain we have been getting lately. It sounds like there is more rain forecasted too. We have harvested a few raspberries and strawberries...this is the first year for them, so hopefully by next year we will have fruit in our CSA boxes. It usually takes a couple years for fruit to start producing. Things are starting to bloom and that is always exciting. We have blooms on green beans, tomatoes, peppers, and eggplant! I don’t know about you, but I am longing for that first ripe garden tomato. We are also reading books on extending the harvest, hoping to implement ideas on extending our growing season on into Fall, and getting an earlier start for next Spring. We are also learning about ways to reduce weeds, better amend the soil, and the use of floating row insect barrier to reduce bug damage on crops. Fresh, local, chemical-free food is important to us, and we hope it is to our customers as well. We have lots of ideas for 2011...We’ll keep you posted!
What’s in the Box?
Sugar Snap Peas
Swiss Chard--Green
Swiss Chard--Ruby (with some Bright Lights mixed in)
Garlic Chives (best stored in a glass of water in the fridge)
Recipe Ideas
*Cook Swiss Chard as you would spinach. It can be added to soups, casseroles, etc. It is also good sauteed in oil with garlic and a splash of balsamic vinegar . If the stalks are large, cut them up and sautee a few minutes before adding the leaves to wilt...they take a little longer to cook.
Swiss Chard is similar to spinach and beets with a flavor that is bitter, pungent and slightly salty. It is high in Vitamins K, A, C, Magnesium, Potassium, and Iron, along with many others. Check out www.whfoods.com for the nutritional analysis of many fruits and veggies.
*Garlic Chives can be added to soups, sauces, cream cheese, butter, sour cream, dips, or sprinkle on potatoes and omelets.
*I like to check out allrecipes.com for ideas for fresh veggies.
Season 2 Issue #3
What’s Happening on the Farm
The plants are growing, along with the weeds...it has been hard to get out there and weed with all the rain we have been getting lately. It sounds like there is more rain forecasted too. We have harvested a few raspberries and strawberries...this is the first year for them, so hopefully by next year we will have fruit in our CSA boxes. It usually takes a couple years for fruit to start producing. Things are starting to bloom and that is always exciting. We have blooms on green beans, tomatoes, peppers, and eggplant! I don’t know about you, but I am longing for that first ripe garden tomato. We are also reading books on extending the harvest, hoping to implement ideas on extending our growing season on into Fall, and getting an earlier start for next Spring. We are also learning about ways to reduce weeds, better amend the soil, and the use of floating row insect barrier to reduce bug damage on crops. Fresh, local, chemical-free food is important to us, and we hope it is to our customers as well. We have lots of ideas for 2011...We’ll keep you posted!
What’s in the Box?
Sugar Snap Peas
Swiss Chard--Green
Swiss Chard--Ruby (with some Bright Lights mixed in)
Garlic Chives (best stored in a glass of water in the fridge)
Recipe Ideas
*Cook Swiss Chard as you would spinach. It can be added to soups, casseroles, etc. It is also good sauteed in oil with garlic and a splash of balsamic vinegar . If the stalks are large, cut them up and sautee a few minutes before adding the leaves to wilt...they take a little longer to cook.
Swiss Chard is similar to spinach and beets with a flavor that is bitter, pungent and slightly salty. It is high in Vitamins K, A, C, Magnesium, Potassium, and Iron, along with many others. Check out www.whfoods.com for the nutritional analysis of many fruits and veggies.
*Garlic Chives can be added to soups, sauces, cream cheese, butter, sour cream, dips, or sprinkle on potatoes and omelets.
*I like to check out allrecipes.com for ideas for fresh veggies.
Friday, June 4, 2010
Picket Fence Farm Newsletter Season 2 Week 2
What’s Happening on the Farm
The garden is growing well...this rain we have gotten lately is really helping things along. This week has included weeding (of course) and some planting. We were finally able to get our cantaloupe and watermelon transplants in the garden. We also planted our hills of pumpkins (4 varieties) and winter squash (3 varieties). We also checked on our bees this week and so far they are doing well. They are starting to make honey, so that is great! We are hoping they do well and we have some honey for sale this fall.
What’s in the Box?
Lettuce--Green Ice
Lettuce Blend
Spinach Mix
Radishes--Cherry Belle
Broccoli--Packman
Please Take Note
Our produce is field washed. I would suggest washing once more before eating. We do not use any chemical sprays, so you may find a few holes in the greens.
Recipe Ideas
Garlic Broccoli
· 1 1/2 cups fresh broccoli florets
· 1 1/2 teaspoons sesame oil
· 1 teaspoon vegetable oil
· 1/8 teaspoon crushed red pepper flakes
· 1 tablespoon soy sauce
· 2 garlic cloves, minced
· 3/4 teaspoon sugar
· 3/4 teaspoon lemon juice
Place 1 in. of water in a saucepan; add broccoli. Bring to a boil. Reduce heat; cover and simmer for 5-8 minutes or until crisp-tender. Meanwhile, in a small saucepan, heat the sesame oil, vegetable oil and red pepper flakes over medium heat for 2 minutes or until hot. Stir in the soy sauce, garlic, sugar and lemon juice. Cook and stir for 1-2 minutes or until sugar is dissolved. Remove from the heat. Drain broccoli and transfer to a serving bowl. Pour garlic sauce over; toss to coat. Serve warm or chilled with a slotted spoon.
FYI: Regarding the CSA Boxes
We only have one box per customer this year, so please return to us each week. We will also be alternating with sacks as well. This will be a sort of experiment to see if we (and you as well) prefer the boxes or the sacks. If you could save and return the sacks, that would be great...as well as the rubber bands. We will not reuse the storage baggies however.
The garden is growing well...this rain we have gotten lately is really helping things along. This week has included weeding (of course) and some planting. We were finally able to get our cantaloupe and watermelon transplants in the garden. We also planted our hills of pumpkins (4 varieties) and winter squash (3 varieties). We also checked on our bees this week and so far they are doing well. They are starting to make honey, so that is great! We are hoping they do well and we have some honey for sale this fall.
What’s in the Box?
Lettuce--Green Ice
Lettuce Blend
Spinach Mix
Radishes--Cherry Belle
Broccoli--Packman
Please Take Note
Our produce is field washed. I would suggest washing once more before eating. We do not use any chemical sprays, so you may find a few holes in the greens.
Recipe Ideas
Garlic Broccoli
· 1 1/2 cups fresh broccoli florets
· 1 1/2 teaspoons sesame oil
· 1 teaspoon vegetable oil
· 1/8 teaspoon crushed red pepper flakes
· 1 tablespoon soy sauce
· 2 garlic cloves, minced
· 3/4 teaspoon sugar
· 3/4 teaspoon lemon juice
Place 1 in. of water in a saucepan; add broccoli. Bring to a boil. Reduce heat; cover and simmer for 5-8 minutes or until crisp-tender. Meanwhile, in a small saucepan, heat the sesame oil, vegetable oil and red pepper flakes over medium heat for 2 minutes or until hot. Stir in the soy sauce, garlic, sugar and lemon juice. Cook and stir for 1-2 minutes or until sugar is dissolved. Remove from the heat. Drain broccoli and transfer to a serving bowl. Pour garlic sauce over; toss to coat. Serve warm or chilled with a slotted spoon.
FYI: Regarding the CSA Boxes
We only have one box per customer this year, so please return to us each week. We will also be alternating with sacks as well. This will be a sort of experiment to see if we (and you as well) prefer the boxes or the sacks. If you could save and return the sacks, that would be great...as well as the rubber bands. We will not reuse the storage baggies however.
Friday, May 28, 2010
Newsletter Season 2 Week 1
Picket Fence Farm Happenings
Season 2 Issue #1
Welcome to Picket Fence Farm!
We are glad to have you as a customer this season. We have new members and returning members, and we hope to provide all of you with a great season of fresh, local produce. As always, we grow everything on our farm chemical-free, the way God designed. All of our fertilizers are “natural” as well...NO synthetics allowed. We are in the business of nourishing the soil, so it in turn nourishes us through the food that is grown in it. The garden is growing well, and we are excited to see how this season unfolds, as we hope you are as well. We want this to be a great experience for you, so if you have any questions or concerns feel free to ask...this is YOUR farm and we are YOUR farmers.
What’s in the Box?
Green Onions--white and purple
Radishes--Easter Egg Blend, French Breakfast, Cherry Belle
Turnip Greens--Seven Top
Please Take Note
Our produce is field washed. I would suggest washing once more before eating. We do not use any chemical sprays, so you may find a few holes in the greens. Also, some of the radishes were probably picked a week too late...if some are big they may be hollow...they all seem to taste fine however. We should have some more ready for next week that will be smaller.
Recipe Ideas
Turnip Greens (slightly bitter, should be used cooked-not raw)
*Saute in olive oil and garlic. Season with salt and pepper.
*Boil gently, drain and use as you would spinach in a recipe.
*Good on pizza, in pasta (a baked dish like lasagna would be good), or in an omelet.
Radishes
Radishes are good raw in salads of course, but you can also cook them. Slice and saute in oil or butter and season to taste...good alone but better in a stir -fry with other veggies.
FYI: Regarding the CSA Boxes
We only have one box per customer this year, so we will be alternating with sacks as well. This will be a sort of experiment to see if we (and you as well) prefer the boxes or the sacks.
Thursday, May 27, 2010
Our first harvest this season...
Tomorrow will be our first harvest of the season. We'll have green onions, radishes, turnip greens, and MAYBE lettuce...we'll have to check it out and see if it is big enough to cut. On farm pick-up will be Friday afternoon and Pella delivery will be Saturday morning at 9:00 am. I have sent out an email to our members, so hopefully everyone will know to make it! We are excited for this growing season and hope our members are too. :)
Wednesday, May 26, 2010
Washout...
Well, the rain yesterday at the farm was very heavy and some of our rows that were just sowed with seeds got washed out...bummer. It seems to be worst along one edge of the garden, so hopefully most of the rows will still be intact. It even washed out a pepper plant already established in the ground...I replanted it and hope it didn't disturb the roots too much. So is life on the farm. Unexpected things happen sometimes. We are just blessed it wasn't worse (like hail--which they said was possible). On a happier note, the melons and cucumbers in the greenhouse are doing great and they will be planted out very soon!
Tuesday, May 25, 2010
Flowers Planted...
Well, this morning we were able to get out in the garden to plant our flowers before it rained. We planted zinnias, cosmos, calendula, asters, alyssum, a variety of sunflowers, and a wildflower mix. The pictures above are of some of our flowers from last year (mostly cosmos and zinnias). Hopefully this rain watered them in nicely and we'll have beautiful flowers for our members this summer!
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