Hello All CSA Members,
If you are a new member please see the special new member information below.
1) the potatoes are planted.
2) the apples are in full bloom.
3) the tunnels are all planted with tomatoes, peppers, ground cherries, beet greens, and mixed spicy greens.
4) the garlic is being weeded but it needs some extra fertility so we will apply blood meal to give some nitrogen. We are having to find alternative sources of nitrogen so that we do not increase the levels of phosphorus in the soil that comes with using too much chicken manure. This is the first time that we have sourced blood meal as a input and it has come a long way, from Montreal actually. That feels a bit weird that our fertility is coming from such a long distance. AND it feels weird to be using fertility, albeit approved for organic production, that is derived from large scale agricultural production. It is not perfect. We do not have enough animal activity on our farm now to provide our vegetable fertility needs. Or we could be growing more alfalfa, baling it and then applying it to our fields. To have enough fertility we would need to reduce vegetable production and increase alfalfa production. Change the balance. Anyway, for now it is blood meal.
5) the strawberries are all weeded.
6) beets and carrots are up and they are also weeded.
THIS WEEKS SHARE:
I was talking with my friend the other day about meal planning. All of these years of offering a CSA and I am just getting my head wrapped around peoples needs for meal planning (kind of embarrassing). I don't meal plan. I get a CSA share box into our home and I use it all up, and more. At the end of the work day I open the fridge and go from there. But after chatting with my friend I thought I would offer up what comes to my mind with this weeks share.
Kale: I finely chop kale (stalk and all) and add it to everything. For salad with kale I add some olive oil to the kale and then with both hands I massage the oil into the kale until the kale softens. Then I add the other salad ingredients and eat.
Chives: I add to salads, eggs, and stir-fry's. BUT you can also chop them up and put them in water in the icecube tray so that you can have fresh tasting chives later on. So if there are too many for you, this ice cub trick will allow you to preserve them for later use.
Lovage: I will make a soup with the lovage. I will chop it all up, stalk and all. I am dreaming of a potato based soup with kale and lovage and chives.
Radish: rinish and eat either fresh in salad, with a dip OR you can roast them if you like. AND be sure to add the greens to your stir-fry pan until wilted and then eat them up.
Rhubarb: if you don't have time to deal with it now, chop it in 1 inch pieces and put into a freezer bag for recipes later....like strawberry rhubarb pie or jam or my easy favorite stewed rhubarb.
EVERYONE PLEASE TAKE NOTE:
Veggie & Fruit Share, Veggie Share, Fruit Share, Meat Shares and Egg Shares. This always has the potential to cause a few mix-ups because of the various offerings. The shares are labelled. PLEASE take what is on the CSA list only. Even if you think you should have something and it isn't listed, please take what is listed and then contact me via email so we can sort it out. email@example.com
For the next few weeks we will be welcoming new members each week as they join the CSA. WELCOME new CSA members. We are excited to share the season with you. Please be sure to review details on your location found on the website, http://taproot.harvesthand.com/ . This website is your CSA portal. You can log in here to order additional add on's or on Friday see what is planned to be in your share.
LOCATION DETAILS: At all of the Noggins locations you can call and request that they bring the share to the curb. If they are busy this may take a few minutes however we are trying to ensure there is enough staff scheduled to work to make this seamless. At Dinah's Sourdough I will be there with the van from 12 - 12:30 for pickup from the van. While the weather is good we will leave the shares near the staff entrance door to minimize you needing to enter the building. If there are not too many than I will leave your names on them - thanks Dan and staff at Dinah's for hosting. At The Loop it is an outside pickup - thanks Mimi for hosting. At the farm delivery....come to the warehouse at 451 Canard Street. It is the one with the wooden pillars holding up the roof, making a summer outdoor work space. Enter the building through the person door. There is hand sanitizer and a special cleaner for the door knobs. Inside, turn on the lights if you arrive after hours, walk towards the plastic hanging down, flick on the light switch on the right, slide open the big white door. Inside the door on the right is a shelf. There are your CSA boxes and a clip board with a list. Check off your name and take your share. Any frozen items will be in the freezer just outside by the main door. Any add on orders will be there on the shelf. If you have requested a home delivery, we will deliver to the address on your account. I usually arrive between 10 and 2:30 for city deliveries. If the day is flowing well I will be finished delivering by 2:30. I will drop at your front door or what looks like an obvious front entrance ring the door bell and depart. If you need me to know anything special ie. please leave inside the porch or leave in the cooler beside the large shrub or or or please call me 902 670 3277 or text me. If you text, which I am happy with, please tell me your name as it appears on the delivery list. (my preference is text so I can look back and make notes vs try to remember)
Many many thanks!
(your middle aged woman farmer)
PS. Bring a bag and leave the box for us to reuse. OR return the box the next week.