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Week 21 update

Hi all,

All three farmers are delivering today.  No more broilers from Ken
until spring.  Wish I put some in my freezer during the summer.  :-(

We are beginning our planning for the final delivery on November
22nd.  Sabina opens her home to all members for a potluck get-together
from 5-8 pm.  We are going to send out a special potluck planning
evite in the next few days so look for that.  Both John and Ginger
will be there.  Ken, unfortunately can’t make it.

Meanwhile, Park Street members please drop off two extra bags
(preferably not paper, in case it rains onh the 22nd).  We have the
set-up crew bag everyone’s share at Park Street on that last delivery
so that members can save time and instead come right inside.  The
Nassau Rd site will follow their regular set up and clean up routine,
but please stop by Sabina’s house afterward to say hello (189 Park
St.).

The fruit share will be Mutzu, Macoun and Bosc pears.  The vegetable
share will be Boston or green leaf lettuce, beets, daikon, choice of
spinach or Swiss chard, Japanese sweet potatoes, butternut squash,
cauliflower, shallots, and choice of arugula or tatsoi.

Best,
Enid

PS:  We are short set up help today at Park Street  and Sabina spent
the night at the hospital with her son.  He broke his wrist and needed
surgery.  Anyone available to pitch in, please come by.

**************************************************
Treelicious Orchards Update

Hello,

We will continue the theme of a mixed box again this week.    We are
sending beautiful Mutzu, Macoun and Bosc pears.

Similar to last week, I would like to encourage our members to visit
our market on Saturdays to pick up the make up shares due to
vacation.  In this way they can select the best choices among our
apple varieties.  I will reach out to Megan to drop off a special
delivery to her for the two weeks due to vacation.

Many thanks!  Please stop by on Saturday if you can –

Ginger

********************************************************
Starbrite Farm Update #23

Hello Everyone,

It’s been a very warm fall up to now, but now it would seem we are
quickly entering winter. We have had lows in the upper 20’s these
past few nights and now they are predicting lows in the lower 20’s for
Tuesday night. We are scrambling to harvest or cover anything that
might be damaged by these frigid nights. Most of what is left in the
fields is very hardy and can survive quite cold temperatures, but in
some cases the edible part of the plant can be damaged. This is the
case with cauliflower- the plant will survive, but if the head has
started to form, it can freeze and be ruined.  Similarly root crops
like radishes and turnips have leaves that can withstand the cold but
if the roots project too far above the surface they can freeze, and
after thawing become spongy.

Today, Monday we harvested about 800 lbs. of daikon which had pushed
itself several inches out of the ground. We also began raking soil
over the roots of turnips and radishes to protect them. Tomorrow we
will be continuing this task as well as covering some crops with a
white ag-fabric that affords several degrees of frost protection.
Hopefully once we get through the next couple of nights we will have a
couple of weeks of more moderate lows.

Last week we began cutting quite a bit of cauliflower, some of which
ended up in the shares for the Thursday groups. This week we will have
cauliflower for all other groups and broccoli for those who pick up on
Thursday. Next week we should have broccoli for everyone. We will be
sending the daikon with leaves attached as they are quite palatable-
good in soups or stir fries. We will have sweet potatoes again this
week, this time a variety known as Japanese, which have bright red
skin and a yellowish flesh. They are quite delicious but where not as
productive as the other varieties, so there will be a slightly smaller
quantity to disperse. We are out of herbs for the time being, having
overcut the parsley. We are waiting for a planting of cilantro,
chervil, and dill to be large enough to harvest.

The share for this week will be: Boston or green leaf lettuce, beets,
daikon, choice of spinach or Swiss chard, Japanese sweet potatoes,
butternut squash, cauliflower (broccoli for Thursday groups) shallots,
and choice of arugula or tatsoi.

Enjoy!
Farmer John

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