• Great Week of Produce

Family’s Feeder

Every family has a feeder, the person who is always offering food.  In my family, it’s me.  When people walk in the door, I’m asking if they’re hungry?  What do you want to eat?  When my Aunt treks back north, her van has three separate boxes, from small to large.  The largest goes to my cousin’s family of seven, the middle sized box goes to the other cousin’s family living in the town... [Read more of this post]

  • Heritage Turkeys and Fall CSA Shares Available

    Order forms for pasture raised American Bronze Heritage turkeys and the Fall CSA share are available.

    1. American Bronze Pasture Raised Turkeys
    Now is the time to reserve your 2010 holiday turkey. These succulent turkeys provide an incredible flavor to your holiday meals. The meat is a little darker than the white "Butterball" turkey, with more juices and flavor. This was the favored turkey breed of the early 1900's when turkeys tasted like turkeys. Raised on our farm's Sun Prairie pasture, the flavor is amplified because the turkeys actually walk around their pasture, talking to each other as they strut their stuff.

    >> 2010 Heritage Turkey Reservation Form <<

    2. Fall CSA Share
    There's still an opportunity to participate in the 2010 CSA season with the Fall Share. This one time pick up (Saturday, November 20th) include more than 50 pounds of storage produce (beets, cabbage, turnips, carrots, potatoes, etc.) along with fresh greens from the hoophouse (lettuce, spinach, arugula, chard, kale, etc.). A great share of produce for the holidays and early winter months.

    >> 2010 Sign Up Form <<

  • Heat and Broccoli

    The rain was torrential and the heat created waves across the fields. The tomatoes and eggplant sighed finally heat and grew six inches in about three days.

    The broccoli gasped as the smoldering heat combined with wet feet led to a march of rot from it's roots, up it's stem and into the beautiful little broccoli heads it had formed.

    In the course of three days, more than half an acre of broccoli went from beautiful with promising yields for the next 14 days, to a field of collapsing mush.

    The collective inhale and breath holding of the crew as they heard and saw the news was followed by explanations of "this is how nature works, nothing is guaranteed when you're a farmer." And then we all moved on to the next thing - calling our wholesale accounts with the news of no broccoli for the next two weeks, changing the CSA list, reworking the weekly work and harvest list and hoping for a dry day soon so that the broccoli can be chopped and turned under.

    A sad tale but true. And with the worst of times, comes the best of times - tomatoes loving the heat and offering up their red beauty for the taking.

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  • At the Market this week

    Salad: Sorrel, Lettuce (red & green),
    Sauteeing Greens Radish Greens, Beet Greens, Sorrel, Red Kale, Lacinato Kale, Kohlrabi Greens
    Staples: Tomatoes, Summer Squash/Zucchini, Green Beans, Carrots (mixed bunches), Broccoli, Mixed Beet Bunches, Bulk Beets (red, chioggia and golden) Cucumbers, Red & French Breakfast Radishes, Tomato Puree
    Herbs: Fresh Garlic Bulbs
    Chicken: Whole Roasting Chickens, Leg/Thigh Packs

  • Trellising Cucumbers with Steve

    (yes, I know it's sideways, can't figure how to rotate video - sorry)