Our apologies for the late hour of this email! There were so many farm chores that needing doing before email could get attention...
As we start June, the Cabbage are starting to head up. The Summer Squash is absolutely thrilled with the weather conditions and is pumping out beautiful fruits! The Broccoli got super unhappy about the 95 degree heat last week and is making its displeasure known, but that is typical for spring Broccoli. (There's not as much Broccoli for us to harvest as we would like. Fall Broccoli is much better than Spring!) Salad Mix, Kale and Chard are still growing beautifully, but they'll eventually fade away and let the summer crops shine. Carrots and Beets are starting to make an appearance in our harvest list. The first of our Basil is ready to pick!
We keep planting, tending, and harvesting every week. The composition of plants changes, and the weather conditions change, but our farm years and actions are cyclical. We introduce new techniques (this year we're vacuuming up Cucumber Beetles! How's that for organic bug control?), teach new people, and encounter new plant conditions. Around the wheel we go. Some things steady, some things changing. For those of you that pick up somewhere other than the farm, we hope you get to stop by the farm soon to see things in person!
If you've received this email, you have a share scheduled to pick up in two days. (Sudden need to be out of town? No problem -- log in and click on "Reschedule or Hold this Share" BEFORE 6am the day before pick up.)
For Pick Up:
- Please remember to bring your own bags each week.
- At Self Serve locations: Our vegetables are in green plastic boxes at the pick up location, labelled with members' names. Find the box with your name on it. - Empty the vegetables into your bag and leave the empty, green box for us to collect.
- Loaves of bread, for those who have ordered one, will be near the green boxes, labeled with your name. Pick up your loaf if you are due one. (Some people have purchased a Bread Share for a loaf each week of the season. Some people order a loaf when they please.)
- Same for cooler(s) at pick up locations with any cold items that aren't vegetables (eggs, fermented vegetables, etc...See below for more info.)
- At Staffed locations: One of us will be there to quickly gather your items for you to bag up and bring home.
- Preparation ideas and recipe suggestions are in your email. Also check out our
Pinterest Page for lots of recipe ideas, organized by vegetable.
Vacations:If you will be gone and can't pick up a particular week's share you can reschedule that week's share for a different week
in the Harvie software, or you can have a friend or family member pick up for you. Just forward this email to them so they know the details.
Vegetable Storage Tips: Storing them properly allows them to last longer in your fridge (or on your counter!), stay more crisp, and serve you best. Here’s what the pros do…
-> All GREENS and ROOTS need to be refrigerated in an AIR TIGHT bag or container to prevent going limp/wilty. Keep bagged greens in the bag in which we pack them.
-> ROOTS store best if you remove the tops and refrigerate them in a separate container or bag.
-> If you’re short on fridge space, you can also keep Peppers, Onions, Potatoes, Garlic, and Cucumbers (for a brief time) out of the fridge. (Though, our standard is to store Peppers & Cucumbers in the fridge. Just keep an eye on them. They’ll go bad after a time.)
-> Keep Tomatoes and Eggplants OUT of the fridge. (Eggplants have the shortest shelf life of anything we grow. Eat them soon after getting them from us.)
Thank you again for being part of our Farm Share! Our farm wouldn't exist without you, and we're so happy to grow vegetables to nourish you.
Blessings on your meals ~
With blessings on your meals ~
Janet, Dan, and the whole Broadfork crew (Julie, Mia, Natalie, Sophie, Magda, S., Zach, and the farm kids)
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