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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 need to contact the farm straight with any questions, feedback, and so forth

Expensive Pals 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 face up to the canning course of for making pickles.), summer time squash (may very well be any form), broccoli, and lettuce.

Fruit Share: This week you’ll 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 price is $8 a pound and might be delivered in one-pound baggage. You’re welcome to order what you want. We’d like a complete minimal order of 350 kilos in an effort 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 they usually suppose this may be doable. They need to develop Lion’s Mane and you’ll order as many kilos as you want to. The price might be $15 a pound. We are going to take orders by e-mail and invoice you. You will be unable to order on-line and can’t pay with a bank card. As quickly as we learn the way many kilos must be grown, it is going to be planted. The harvest will happen in September. Please e-mail you order no later than July twenty seventh at 5pm. No late orders might be accepted.

thirtieth Anniversary: Sure that’s proper, our CSA is 30 years previous! 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 things from planting, hoeing and harvesting. Our CSA was sufficiently small that we picked the produce within the morning and delivered within the afternoon. In the present day 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 kids of previous members. All of our Members are probably the most great individuals on earth! We thanks from the underside of our hearts.

Grandma Edith’s Pickled Beets

I’ve by no means been an enormous 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 just 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. Cook dinner till tender.

With gratitude,

Kyle, Jerry and Jacquie



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