The finish line for our Spring/Summer 2024 farm share season is within sight! Thank you so much for being part of our biggest season so far! Our farm has changed so much because of your support this season!
-After this week, there will be a few changes for the remainder of the season. After working the numbers, we need to begin our "off-season" with more cash on hand than we have right now. I have to purchase seeds, soil amendments, and more compost for the fall season. So, we will not be able to aggregate as many products from other farms as we have been. This week will be the last week to load up on 3 Board Farm meat, plus peas, beans, and pecans. Availability will be limited for the rest of the season.
-The last two weeks of the season will be your time to stock up on a lot of delicious value added items from our farm! We will be offering lots of our dill, bread and butter, and spicy bread and butter pickles. There will be a great deal on shiro plum and peach jam by the pint, plus a full offering of our small-batch jam with new flavors like apricot jam, nectarine jam, sweet treat jam, mayhaw jelly, pepper jams, and more!
What's Fresh This Week?
-NEW! Comb Honey from White Oak Apiaries
-Salad & Shoots (Lettuce is back!)
-Baby Arugula
-Ruston Peaches
-Salad Cucumbers
-IN STOCK! Chicken leg quarters from 3 Board Farm
-NEW! Lady Peas from Jones Produce
Farm Update!
We moved to the second phase of the RFSI Equipment grant! I had to provide 3 current quotes for Ford Transit Cargo Vans. This is starting to feel real! We passed the state grant approval, so now our proposal is in the hands of the USDA independent review office. With my English degree, I did a lot of research papers, but never one that was worth $60,000! It's just absolutely wild that a few words and my time might result in this incredible opportunity for our farm! I hope that next season some of you will see us rolling around in a brand new delivery vehicle!
We have our last succession of squash that might be one or two weeks away from production. We are breaking out the compost tea, doing everything we can to push the plants a little harder to produce before the season ends. This is the same story with our cantaloupe! I really hope the harvest windows line up.
Franny is on the road to recovery! She is up and moving around more. Today, she asked me to set her up to process peaches. She just can't sit still! Thank you again for all of your thoughts and prayers.
On Comb Honey From White Oak Apiaries
Comb honey is still contained within its original, hexagonal-shaped, beeswax cells. It receives
minimal processing, filtering, or manipulation—the beekeeper cuts it into a slab with a sharp
knife, puts it into a container, and that’s it. It’s left in the state in which honey bees produce it.
This is the way people first consumed honey, back before the start of recorded time. It’s become
uncommon in the modern United States, because it’s easier and cheaper for beekeepers to extract
and bottle honey. It’s so uncommon that this may be your first-ever opportunity to try it.
A few tips:
• Comb honey is non-perishable if kept clean, in a cool, dry place where pests cannot get to
it. An air-tight plastic container is ideal.
• Sometimes honey granulates, forming crystals as it ages. This is natural. The honey remains
tasty and safe to eat.
• Every part is edible, including the wax, which has a chewy texture. Some people like to
chew the wax like gum.
• Served on a piece of toast, bread, fruit, etc., the wax is virtually unnoticeable. This can be a
better plan for first-time consumers who aren’t used to the texture of beeswax.
• Unusual serving suggestions:
◦ On a piece of grilled fish
◦ As a topping for fried chicken
◦ With cheese, especially goat cheese or Gorgonzola
