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Archive for the 'eggs' Category

winter shares and winter eggs

We’re coming up on the end of our weekly vegetable deliveries for the regular season.

John has loads of great vegetables still in the fields and is, once
again, offering a three-week WINTER SHARE.  The cost will be $80 and
the sign up form is posted in the files section of the Google group website.  The first 2
deliveries will be fairly typical to the regular season deliveries,
with lettuce, greens, broccoli, cabbage, cauliflower, Brussels
sprouts, root veggies such as parsnips, carrots, turnips, radishes,
and celery root, potatoes, onions, and winter squash. The second pre-
Thanksgiving delivery will include larger quantities of potatoes and
onions.  The final week’s “stock-up” delivery will include onions (~
5#’s), several types of potatoes (15-20#’s), winter squash (5-10 #’s),
an assortment of root vegetables (~ 5 #’s) and cabbage. The total
weight of the “stock-up” will be at least 35 #’s.

There will be less winter squash than last year, in part because it
did not keep well for some members last year and also because there
was not a great crop this season. John hopes to have some greens such
as kale or spinach, broccoli, and/ or Brussels sprouts in the final
week delivery.  He is growing lots of interesting Asian greens, such
as baby bok choy, tatsoi, hon tsai tai, as well as arugula, broccoli
raab, spinach and escarole, that will also be ready for the winter
extension.

T he new egg-poultry order form on the Google group website.  Over the winter,
Havenwood Farm switches to an every other Friday delivery schedule.
November will continue to be every other Tuesday (November 3rd and
17th) but will switch to Fridays beginning December 5th.  In addition,
now that it is getting cold, Ken has to get the chickens out of the
fields.  They can’t live through the winter outside.  He will process
the rest of the flock,cryovack shrink wrap and deep freeze them.  Next
week’s delivery will be fresh broilers.  After that, they will be
frozen broilers. Egg deliveries go year round.

Ken is also taking orders for Thanksgiving turkeys.  They are a broad
breasted white turkey.  Like the broilers, the turkeys are pastured
and fed non-certified organic feed.  They are delicious.  Turkey
delivery will be on Tuesday, November 24th. The order
form is posted on the google group website.

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Eggs & Broilers

This week is an egg and broiler delivery week and everyone should know that if eggs and broilers are not picked up, they will sit in the coolers for a week and spoil.  PLEASE BE EXTRA CAREFUL this week to pick up all orders.

Two weeks ago we had seven dozen eggs and a broiler that were forgotten at pick-up and we had to scramble to find their owners.  Ken sends down an inventory list each week with his delivery, but over the course of the pick up hours, the prior delivery’s list got mixed up with the current weekn and some of our members were signing off on one sheet and some on the other.  Additionally, members didn’t have that week’s note about broiler weights and last minute orders.

This week, we’ve asked Ken to date each sheet, and to only include the inventory for the current week on the list so that each delivery sheet will be more distinguishable and we can avoid this kind of mix up again.

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The first pickup of the season!

Hi everyone and welcome to the new season!  I’m Jen Bonnell, and I’ve been a member of the CSA for three years now. This is my first post on the blog, which we hope to become a more vital part of our communications this season. Over the coming weeks, we’ll be working on how best to use the site to serve everyone, share recipes, and all that fun stuff.  (And feel free to email me with suggestions, questions, etc!)

Today is the first pickup of the season! The share for this week will be English (shell) peas, red leaf lettuce, endive, garlic scapes, radishes, kale, red-stemmed spinach, and a choice of oregano or mint.

Don’t forget to check out Ken’s eggs and poultry from Havenwood Farms, if you haven’t already. Seriously, these eggs are like NOTHING you’ve ever tasted, and the yolks are so bright and vivid!  The chickens, too, are just amazing and well worth it.

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