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A sustainable farm that provides for the land, the farmers, and a community committed to connecting to their source of food and eachother.

GUIDING PRINCIPLES

  • Share in the work to create a farm that is economically, environmentally, and socially sustainable
  • Share the risk and share the bounty
  • Make decisions together
  • Ensure that the size of the farm holds in balance considerations of land, community, and farm viability
  •  Work together to nurture a friendly and creative community

Week #5 Tuesday, July 10 – Saturday, July 14, 2018

The garlic harvest has officially begun!  We began by putting the shade cloth on the greenhouse in preparation for transforming the greenhouse from a house of growing plants to a home for curing garlic.   Mike hooked up the potato digger (or in this case the garlic digger) to the tractor and we all headed to the garlic patch to begin.  Garlic has remained one of our favorite crops to grow and each stage of its growth has become a marker of sorts.  Garlic tasks bookend the growing season for us.  In early spring we wait and watch (and worry), checking for the first green tips of the garlic plant to poke through the ground.  “Garlic’s up and looks good!” are often words that begin the spring growing season.  Planting garlic in the fall is the last big task of the year and marks the first planting for season to come.  And other things too.  Garlic scapes are often found in the first bags we send soon to be followed by fresh garlic and then cured garlic.  We may skip a week or two but most weeks, you’ll find Spring Hill garlic in your bag.  Garlic harvest inevitably occurs when it’s beastly hot outside and even hotter in the greenhouse where we lay it out for curing.  Getting to the other side of garlic harvest often feels like a turning point in the season.  There’s less planting to do and more harvesting.  Even cultivation, while important, becomes not quite so urgent at this time.  The early greens garden is typically about to be put to rest, beans are coming in and we can see that the summer crops (tomatoes and peppers and eggplant) are not too far off.  That feeling of running downhill begins to feel more like running on level ground; plenty to do but less frantic.

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Recipes

THIS WEEK…

Crunchy Cucumbers with Onion and Fresh Cheese
serves 4 (or more with melon) (The Heart of the Plate; 2013)
The author, Mollie Katzen, highly recommends the addition of diced cantaloupe or watermelon (the same amount and size of the cucumbers) added when you toss in the cheese along with thin strips of mint or basil.  I will back her up on this, the addition of watermelon and mint was excellent!  I’ve replaced the red onion in the original recipe with scallions and enjoyed it with crumbled feta.

¼ cup seasoned rice vinegar
Up to 2 tsp. sugar (optional)
about 6 scallions, white and green parts, sliced
3 – 4 smaller cucumbers, cut into ½ inch chunks
1 cup or more crumbled or diced fresh cheese (Mexican queso fresco, ricotta salata, manouri, or feta)
Black pepper
Salt (optional)

1. Pour the vinegar in a medium bowl.  Add the sugar, if using, and stir until it dissolves.  Add the onion and cucumber and stir to coat as you go.  Cover and refrigerate for at least an hour.
2. Shortly before serving, gently toss in the cheese and melon or herbs if using.  Season to taste with pepper and a little salt if needed.

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Harvest Day

Sign up for Your Harvest Day

Not only does your visit to the farm increase the sense of community we all enjoy, but the harvesting/packing/transport of veggies is an essential part of our success. We truly rely on your participation! Many members report appreciating connecting to the land where their food is grown as well. The sooner you sign up the better (more options and helps out our delivery coordinator).

  • Check the sign-up calendar. Find a date where there are openings.
  • Consider being a Harvest Day Host
  • Contact the delivery coordinator. Let them know your name and the date you prefer and if you’d like to Host. It’s also helpful to know the size of your vehicle and how many people will be coming with you.
  • Mark this date on your calendar!

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