Week #18 Tuesday, October 9 – Saturday, October 13, 2018

Spring Hill Members,

As this year’s season comes to a close, we’d like to say thank you.  The choice to join a community supported farm, to join this farm, makes a difference.  Your decision to share in the risk of farming, a core principle of community supported agriculture, is a radical and important one.  The collective commitment of Spring Hill members gives this farm economic stability, a rare thing in the farming world. Together we steward this piece of land, tending to the soil as we grow food for this community.  We feel privileged and grateful to be a part of such a wonderful and committed group of people.

This season, like all the others, is the work of many hands. Thank you all for joining in the work.  It’s a special and rich thing that all Spring Hill members participate in the work, helping to harvest, wash and pack the vegetables.  Thank you also to our Pick-up Site Hosts who so generously share their space with us.  Joe and Colleen Bartels, Jack McGrath and Erin Mohr, Susan Hoch and Jim Haefemeyer, Cindy and Max Harper, Anne Holzinger, Robin Schow and Greg Bernstein, Laura and Paul Morrill, Mary and Michael Vanderford, Beth Franzen, Heather and Brett Struwe, Karen Fassett-Carman, Wendy Fassett and Kevin Mahony – thank you so very much.  Your generosity makes it all happen.  Spring Hill’s Community Events Planners have been at work once again this season planning gatherings and cooking classes and even a season long Bingo game for Spring Hill members.  Thanks to Kate Abram, Sandra Haff, Cassandra Herold, Martin Perkins, Marian Wright, Karen Melander, Susan Poore, Robin Schow, Helen Torrens, Greg Tromiczak, Polly Vollmar-Heywood, and Barb Wright.  Thank you for a great season (with one final event – our harvest dinner – yet to come).  Spring Hill’s Core Group meets several times each year guiding the farm on its path of sustainability.  A big thanks to Brenda Beyer, Nancy Dilts, Dan Philippon, Katy Podolinsky, Larry Schmidt, Marilyn Johnson, Bill Karns, Joe Knaeble, Cathy Dolan, Wendy Fassett, Jess Fischer, Michelle Grabowski, Noah Holm, and Erica Perl. Our discussions are, without exception, inspiring.  Spring Hill’s Bee Team has been it once again this year, tending the honey bee hives at Spring Hill.  Led by Brenda Beyer and mentored by Bob Wright, the team of Cathy Dolan, Maria Merrigan, Cindy Hilmoe and Janet Peters, they have done important work for all of us. 

For eighteen weeks, Kristin Dyrhaug has thoughtfully and creatively provided the farm newsletter with an amazing assortment of recipes.  It’s quite a gift, thank you!  For those same eighteen weeks, Michele Gerisch has seen to it that our harvest/delivery calendar is filled and confirmed.  Wow!  Thank you. 

A big huge thank you to Erin Link and Micah Laz Davis for all their work on the farm this season.  They worked in all kinds of crazy conditions to produce some pretty tasty vegetables.  Their work is much appreciated.  A big thank you to our family as well for their love and support and inevitably a bit of field work when they come to visit.  

We are very much looking forward to another season.  We’re excited about continuing to collectively create and nurture a sustainable farm and a vibrant community.  We do know we will need to make some adjustments to our work in order for it to be sustainable. We will keep you posted.

Again, thanks to all.  We will look forward to celebrating with you at our Fall Harvest Dinner on November 3rd!

Patty & Mike

In Your Bag

Savoy Cabbage
Winter Squash  (Butternut, Sweet Dumpling, Carnival)
Celeriac
Yellow onions
Garlic
Carrots
Brussels sprouts
Collard Greens
Cutting celery New this season!  Great for soups and stews!

Week #17 Tuesday, October 2 – Saturday, October 6, 2018

Farm News

After nearly 30 years of running Spring Hill, there are a couple of things we know for sure.  First, despite our best efforts at planning, dreaming and scheming  in January, when it comes to harvest time we really have no clue what the gardens will yield.  For example, let’s talk about snap peas.  You have told us that snap peas are one of your favorite vegetables.  In fact, according to our annual surveys, snap peas rank #2—right behind garlic!  So we figured, hey let’s grow more snap peas this year.  Not only should we grow more, let’s get them even earlier in the season by growing the first planting in the hoop house!  Well, as you might recall, we had the goofiest spring.  April was cold and snowy, so much so in fact, that we were unable to put the plastic on the hoop houses for fear they might collapse under the weight of those heavy April snows. Consequently, we were unable to plant those early peas when wanted to.  Well, the April snows ended, May came and we thought we thought it would still be worthwhile, since it seemed everything would be delayed. Nope.  May turned out to be hot! Like really hot, like 90 degree hot.  Peas do not like hot.  The peas, failed miserably.  On the other hand let’s talk about winter squash.  Although not as popular as snap peas, they are a basic staple of Midwest fall cuisine, and as such hold a very important place in our garden planning. Well, nothing got in their way this year!  We have never seen such a yield.  So be forewarned:  you can expect an abundance of squash in the next couple of weeks.  If you find yourself overwhelmed by the amount, share the bounty with someone, cook it up and freeze it or eat squash several times a week!  Finally, and most importantly, the other thing we know with certainty is that there is no way we, as a small family farm could survive and thrive without you and your commitment to Spring Hill.  The CSA model at Spring Hill works because we recognize that we are not really in charge, and that our greatest resiliency comes from working together.

In Your Bag:

Satina Potatoes
Winter SquashButternut & Delicata
Fennel (every other week shares only) OR
Turnips & Turnip Greens (weekly shares – )
Yellow onions
Garlic
Leeks
Carrots
Brussels sprouts
Watermelon Radishes
Kale
Cutting celery New this season!  Try it in soups, stews and casseroles.  Can easily be chopped and frozen for later use.

Next Week’s Bag – Last of the Season

Look for more Brussels sprouts, butternut squash, carrots, shallots and something new from Spring Hill, black radishes!

Next Week’s Harvesters:

Tuesday, October 9  Jennie Baltutis , Kathleen Sullivan/Mark Ambroe, Jeanette Raymond, Claudine Arndt,  Kimberly Laudert
Saturday, October 13 – Peggy & Jon Abram/Kate Abram & Erik Sorensen, Naomi Jackson & Anita Doyle, May & Woldt households, Erica Perl & George Socha, Jan Clough & Mike McMahon
Saturday, October 13 – Peggy & Jon Abram/Kate Abram & Erik Sorensen, Naomi Jackson & Anita Doyle,  May & Woldt, Erica Perl & George Socha, Jen Clough & Mike McMahon

Week #16 Tuesday, September 25 – Saturday, September 29, 2018

Farm News 

What a week! Hot and humid, heavy rains, and then first frost followed by a weekend of some of the most beautiful weather of the year.  It’s been a bit of a scramble but we’ve managed to get the harvesting done between rains. Well, now that I think about it, harvesting hasn’t always been between rains, it’s sometimes been in the rain.  It’s been a warm rain though so not much complaining on our end, just some extra laundry of wet muddy work clothes.  The other scramble has been working to protect the frost sensitive vegetables (squash mostly) from some cool nights.  Tomatoes and beans have run their course, peppers can take a little bit of frost and our basil was done in with the downy mildew so really it’s been just the squash we’ve been concerned about.  A bunch of it has been harvested – some at the fall work day – and is up in the greenhouse curing and we’re working our way through the butternuts.  We covered the patch with the huge mats we’ve been using for occultation on Friday night and began the harvest with Saturday’s crew.  We’ll continue working to get it harvested and moved to the greenhouse throughout the week and by the time the next frost is predicted (Thursday) we should have it all tucked away.  The good thing about the frosts is that they should sweeten up the Brussels sprouts!  They need a good frost or two before they’re ready to harvest. Fall has arrived, no doubt about it!

In Your Bag

Satina Potatoes
Winter SquashSweet Dumpling & Acorn
Leeks
Fennel*
Yellow onions
Garlic
Broccoli
A mix of PeppersPoblanos, Reds & Yellow, Jalapeno**
Kale
Herbs

*Fennel has a strong flavor.  If that flavor is not your favorite, try Kristin’s recipe below or try roasting it with potatoes and onions.  Cooking really mellows the flavor. 
**
If you’ve got more peppers than you can use, they are really easy to freeze.  Wash, core and seed, cut however you want (I usually do ½” slices or halves), lay out on a cookie sheet covered with parchment or freezer paper to freeze.  Once frozen, put them in a freezer bag.  When you want to use them, take out whatever amount you need.  This works really well for peppers you want to saute – not the best for a fresh salad!

Coming Soon

Butternut and delicata squash next week, I think.

We’ll have some turnips for you and we hope to send Brussels sprouts too and one final round of leeks.

Next Week’s Harvesters

Tuesday, October 2  Gerri Barosso, Troy & Amy Sinykin, Patricia Jones & Allen Gibas, Mark Werley, Lampe Family

Saturday, October 6  Barb Wright & Paul Engstrom, Janelle & Mike & Ian Waldock, Michonne Bertrand, Pat McKee & Doug Meisner, Aurelia Wills/ Jessie & Eoghan O’Neill

Week #15 Tuesday, September 18 – Saturday, September 22, 2018

Farm News

What a fine day we had on Sunday! The event was a great combination of work and play and chit-chat and food. Thanks to all who ventured out to the farm to be part of the day and to all those who volunteered to take on a designated task – really helpful! A special thanks to Spring Hill’s Community Events committee for their planning and their good work in making the day a success. The day was indeed a community effort.

We dug a trailer full of potatoes, harvested a whole patch of sweet dumpling squash, cleaned up a big batch of garlic pressed some really delicious apple cider and gleaned bushels of tomatoes. Karen Melander had the young ones exploring the farm on a scavenger hunt that sent them off to “pick a milkweed pod, carefully hold the pod high above your head so the milkweed fairies can fly free” and “head for the big trees near the picnic tables, look for paper and crayons to do a bark rubbing” and finally landing at the weeping willow tree to make a wind wand. “When your wand is done; run as fast as you can to make it catch the wind.” Delightful! Aeron Ridgeway had the attention of the adults as he demonstrated how to make a fermented hot sauce with jalapenos, onion, garlic, tomato, and salt. We’re excited to sample the results after the fermentation has done its magic.

As is true of most everything on the farm, weather rules the roost. The heat of the day had us changing our menu for the day; changing many, many years of tradition really, from cooking up a pot of vegetable soup and a pot of potato leek soup to stirring up a gazpacho soup and kale salad. When I ran the plan by Kimberly Laudert, she had this to say, “Gazpacho and Kale salad, sounds good to me as an embracing of late summer and early autumn.”That about sums up the day.

Thank you all.

In Your Bag:

Satina Potatoes
Acorn squash
Leeks
Yellow onions
Garlic
Romano Beans
Cucumbers
A mix of Peppers
Roma Tomatoes/Tomatoes – last of the season
Amara *
Sage
*Amara is a new green for us, it can be eaten fresh,
and mixed into salads, or cooked in oil with garlic. Our
seed catalog tells us it’s technically a mustard and is
also known as Ethiopian kale.

Coming Soon

Fennel next week, some kind of winter squash, more
leeks and we’ll see what else the garden offers.

Next Week’s Harvesters:

Tuesday, September 25–   Troy & Amy Sinykin, Kristin & Tim Dyrhaug, Jane Mercier and Mark Taylor Julie Glanton, Hermann Weinlick
Saturday, September 29 – Cathy Fitch & Evan Roberts,
Cassandra Herold & Martin Perkins
Jigna Desai & Ruskin Hunt/Seema Desai & Thomas Sullivan,
Angie  Andrew Barker, Gina Rumore

Week #14 Tuesday, September 11 – Saturday, September 15, 2018

Farm News

Harvesting.  Our work these days is harvesting.  Garden clean-up too, but mostly harvesting with plenty of digging and picking and washing and even some bunching.  We did make some hay over the weekend, about a hundred and fifty bales or so, that we’ll use next spring.  We’d been waiting for a break in the rain for haymaking and finally we got it.  This time of year you need a good four day stretch between mowing and baling for the hay to dry. That’s been hard to come by – until the end of last week. It’s been quite a stretch of sunny and warm so we took advantage of it to slip in a little haymaking. We know we’ll be grateful in the spring to have it on hand.

Saturday, along with a great crew of pickers and packers, the bee team arrived to harvest honey. Brenda and Bob and Janet suited up and headed out to the hives about the same time we all began cleaning onions, bagging carrots and washing peppers. Spring Hill has two hives that sit at the far end of the valley and Spring Hill’s Bee Team of Brenda, Bob, Janet, Cathy, Cindy and Maria have tended them throughout the season. We often see the honeybees doing their work in the zucchini and cucumbers and raspberries. This fall they’ve been thick in the flowering fields of buckwheat. What a treat to watch them! Brenda’s been doing the coordinating of beekeepers and bee tending and Bob has lent his expertise to the crew. A huge thanks to the team for their work and enthusiasm.  I think we’ll have at least a couple of the team on hand at our fall work day to answer your questions about bees and beekeeping! 

On the home front, we’ve been working to get some food on the shelves and in the freezer for the winter.  We celebrated Claire and Wyatt’s (our twin grandbabies) first birthday and David’s (our son) twenty-seventh.  How did that happen??

In Your Bag

Russet Potatoes
Carrots
Yellow onions
Garlic
Cauliflower
Broccoli
Sweet Peppers  yellow & red – both long & tapered
Poblano Peppersdark green, tapered
Jalapeno Pepper
Roma Tomatoes/Tomatoes
Rainbow Chard
Cilantro

Coming Soon

Leeks and winter squash next week!  We’ll probably have carrots and pretty peppers too.

Next Week’s Harvesters

Tuesday,September 18  Janet Peters & Alan Torborg, Mary Yee, Candace & Dan Barras, Conrad Sowder, Mary & Brian Green

Saturday, September 22  Amy Votava & David Hemphill, Jess Nelson & Joe Slag, Shannon O’Brien, Kristin & Brendon Dennewill, Anne Holzinger & Sue Illg

Week #13 Tuesday, September 4 – Saturday, September 8, 2018

Farm News

People often ask us what’s done well this year and what’s been a challenge.  In the “done well” column this year, we could put broccoli – for sure the spring crop.  Peppers have done really well too as have tomatoes.  It looks to be a bumper of a winter squash crop.  Actually the vining crops generally thrived.  You may have noticed that with the cucumbers.   We are very happy to report that the garlic crop was a success which means we’ll have a nice batch for seed this fall.  

In the “bust” column, I’d put peas and spinach.  That hot dry spell in May/early June did not do them any favors.  We tried a new beet variety, Boro, that did not do well for us.  We’ll go back to our Early Wonder Tall Top.  Eggplant was another bust.  We tried a new variety there too and it just did not produce well.  

Another question we’re often asked is, “What are you growing that’s new?”  Sometimes it’s a new crop and sometimes it’s a new variety.  This year we tried and failed with Romanesco, a cauliflower-like crop that’s lime green with pointed, spiraled pinnacles.  Who could resist that in the seed catalog?  I can report that the deer LOVED it!  And that’s all I know about it.  We are also growing something known as cutting celery seed or leaf celery.  A farmer friend gave us some last fall and we chopped it up, froze it, and added it to soups all winter long.  Look for it later this fall.  Black Spanish radishes fall into that same category.  They’re in the ground and growing but not ready for tasting yet.  Look for them in one of the October bags.  Other new things were varietal choices.  We tried a new yellow bean and we were pleased with how it did both in terms of yield and flavor.  We’re just about to harvest the Romano beans so the jury is still out on that one.  It has a rather strange growing habit as though it can’t decide if it’s a bush bean or a pole bean.  As always some winners and some losers and always interesting.

In Your Bag

Cabbage
Melon  (sugar cube – small & sweet – last of the season) 
Carrots
Yellow onions
Garlic
Cucumbers
Cauliflower
Eggplant OR Broccoli OR 2ND Cauliflower
Sweet Peppers  yellow & red – both long & tapered
Bell Pepperred & green
Shishito Peppersgreen & red & wrinkly
Tomatoes
Roma Tomatoes

Coming Soon

Looks like the Romano beans and cilantro are going to wait a week before being ready.  I had been predicting this week but it looks like they’ll be coming along next week.  We should have more red and yellow peppers for you and some poblano peppers too.  Winter squash is coming along nicely so look for that soon.  We’ll probably have cauliflower and broccoli and maybe Rainbow chard. 

Next Week’s Harvesters

Tuesday,September 11  Kathy Steinberger & Jim Young, Cindy Hilmoe, Angela Gustafson, Divya Karan & Vinay Gidwani, Heather and Brett Struwe

Saturday, September 15  Karen Ansbaugh/Barb Ryan, Leah & Paul Robinson, Janice Kovala,  Heidi & Joseph Flores, Annalyse and Lucas Dazinger

Week #12 Tuesday, August 28 – Saturday, September 1, 2018

Farm News

We’ve gone from working in extremely dry soils to working in mud.  Friday brought us 2.7 inches of rain.  Sunday morning gave us an additional couple of tenths and then a storm on Sunday night/Monday morning dumped another ¾” of rain on the fields.  There was a little bit of hail with that one and we can see the result of that in the Rainbow Chard we were hoping to send this week.  We’ll now have to wait and see how much recovery time the chard needs.  We’re pushing four inches of rain in the last three days and it looks like there’s more coming tonight and tomorrow.  All this rain has made harvesting a challenge as we attempt to dodge thunderstorms and avoid being in the gardens when it’s extremely wet and muddy.  It’s just not that great for the soil, the plants or the humans.  We have now determined that the irrigation pipes and pump can officially be tucked away for the season.  Once it dries out, we’d like to get one more planting of greens in but otherwise just about everything has well established root systems and will do just fine with the soil moisture that’s there. 

We received some exciting news this past week that Spring Hill Community Farm has been approved to be part of the United States Department of Agriculture (USDA)’s Monarch Butterfly Habitat Development Program.  The program is about ensuring that monarchs (and other pollinators) have the habitat they need as they migrate from Mexico to Canada and back again.  Ten states have been targeted from Texas to Minnesota and Wisconsin.  Next spring we’ll be planting a little over an acre with milkweed and other nectar rich plants.  The USDA will provide us with financial and technical assistance.  Several of our neighbors are also participating in the program which means we can all learn from each other.  I know many of you are monarch experts and enthusiasts.  We’d love to hear from you.  We’ll keep you posted on the progress of this project!

In Your Bag

Satina Yellow Potatoes
Sugar cube melons – petite and flavorful
Red Tropea onions  & Yellow onions
Beets
Garlic
Wax beans
Cucumbers OR Eggplant
Peppers  Sweet Yellow & Sweet Red – both long & tapered
Shishito Peppers – green & red & wrinkly
Arugula OR Rainbow Chard
Tomatoes
Roma Tomatoes

Coming Soon

A cabbage and carrots will be coming your way next week.  We’ll have salsa fixins again – tomatoes, bell peppers, jalapeno peppers,  and cilantro (I’m hoping).
We’ve got another batch of broccoli that will be ready fairly soon and some cauliflower too.  We’re keeping an eye on the Romano beans, they won’t be long!

Next Week’s Harvesters

Tuesday,September 4  Leilani Hotaling, Stacie Warejoncas, Randi Roth & Mike Bander   NEED TWO!!

Saturday, September 8  Peg LaBore & Myrna Tautant/Rosemarie Merrigan, Christi & Tim Anderson, Sara & Blake Christianson, Courtney & Andrew Billing, Michelle Grabowski/Jose & Mateo Hernandez 

Week #11 Tuesday, August 21 – Saturday, August 25, 2018

Farm News

Golden rod in full bloom, sweet red and yellow peppers ready to pick, onions curing in the greenhouse, a touch of red in the sumac, cool nights, talk of the state fair and students returning to school; it would be hard to deny that fall is creeping its way down the road.  I have no idea where summer went.  It’s a blur that began with a late April snowstorm, a frantic game of garden catch-up, long days of hard work and good eating and now, all of a sudden it seems, summer is coming to an end.  There’s still plenty of work to do and good eating to be had, but there’s definitely a shift happening. 

We did get some rain last Thursday, a very localized storm that brought us ½ inch or so of rain and with it the buckwheat cover crop has jumped, the newly planted fall greens and turnips germinated and the carrots swelled.  We needed that one!  And now, some dry air would be appreciated.  The high humidity of the last week has plant disease written all over it.  We just lost a planting of basil to basil downy mildew which UW-Madison tells us, “thrives in humid, warm environments and can spread rapidly, decimating an entire basil crop.”  Yes indeedy it does.   UW Madison also tells us there’s no known cure and, in response to the question, how to avoid it, they suggest avoiding planting sweet basil.  Not an option!  We’ve got another planting just about ready for harvest which we hope will avoid the yucky stuff.   

This week, with the help of farm members and Erin and Micah, we began “boxing up” the garlic in the greenhouse to make room for the onions.  On Saturday and again on Monday we gathered up the yellow and red onions from the field and brought them into our shade covered greenhouse.  It feels good to have them safely tucked away and ready to be sorted and cleaned up each Tuesday and Saturday.   Love that!

In Your Bag

Purple Majesty Potatoesmaybe a few yellows too. Check these purple potatoes out – gorgeous!
Sugar cube melons – petite and flavorful
Fresh onions
Carrots
Garlic
Eggplant
Wax beans
Peppersthe dark green ones are poblanos and we’ve got a sweet yellow and red pepper for you too!
Collard greens (a few appearance issues, but very tasty!)
Tomatoes
Roma Tomatoes
Parsley

Coming Soon

Shishito peppers next week we think and likely beets as well.  We’ll have more roma tomatoes, and either arugula or rainbow chard.  A cabbage may make an appearance and we’ll see what else is ready!

Next Week’s Harvesters

Tuesday, August 28  Shelley Thron/Karen Melander, Anne Holzinger & Caron Moore, Harley Gee, Sara Nagler, NEED TWO MORE!!
Saturday, September 1  Koehler family, Carrie Pomeroy, Kate Kysar, DeGeorgeo family, Forrest family

Week #10 Tuesday, August 14 – Saturday, August 18, 2018

Farm News

So those onions all got pulled up on Saturday! They’re field curing at the moment, soon to make their way up to the greenhouse. But first we have to make room! That will be this week’s project. We plan to get set-up up for clipping and sorting and boxing up garlic on Tuesday and on Saturday working our way slowly but surely through the garlic. Once the benches are cleared of garlic, the onions can take over! 

It’s still dry out there so we’re continuing to irrigate the young stuff. We did get a bit of rain which was lovely for everything but particularly nice for the cover crop which had been waiting for just such an event. The birds were enjoying the seed, but we’re happy to see it now not only having germinated but growing nicely. 

We snuck away for day at the big lake –Superior that is – last week. What a treat to be on the lake. We have a few regular stops when we head north, the beach being the primary one but also Halvorson’s Fish Shop in Cornucopia for smoked white fish and often Ehler’s General Store for a treat of some kind. This trip it was ice cream. As we meandered our way north, we noticed a sign for the Spooner Agricultural Research Station and decided to drive by to take a peek. That led to getting out of the car and wandering around which led to chatting with the people that worked there which led to an informal tour. The station is run by the UW-Madison system and, along with other agricultural research, is currently part of trialing vegetable crops for the Seed to Kitchen Collaborative. This project is bringing together seed breeders, growers and chefs to “bring flavor back into fresh market vegetables,” a worthy goal, we think! They’re trialing some winter squash, melon, cucumber and tomato varieties at the Spooner Station. There’s also a research plot dedicated to organic potato production and some very lovely display gardens, a cooperative project between the station and the master gardener volunteers featuring flowers and vegetables that grow in zone 3. It was an unplanned, delightful stop!

 In Your Bag 

Potatoes
Melon
Fresh onions
Carrots
Garlic
Zucchini/Summer squash
Cucumbers
Peppers
White Russian Kale
Tomatoes – lots of them!
Herbs – Pesto size bunch!

Coming Soon

I think the wax beans will be ready next week. You’ll also see some carrots in your bag too, I bet. Shishito peppers will arrive soon. Collards too. We’ll give you a break on cucumbers beginning next week. We’ve got one final planting which should be ready in a couple of weeks. Zucchini and summer squash are slowing down. We may get another week out of them, but that may be it for the year. Roma tomatoes may start next 

 Next Week’s Harvesters

Tuesday, August 21 – Cichanowski & Beitz family, Mary & Michael Vanderford, NEED 3 MORE!!! 

Saturday, August 25 – Sally Silk & Tom Wolfe, Laurie Reed, Bryna & Chris Wiens, Nesbitt/Westbrook family, Tony & Ashley Barnes, Blue/Koszalka

Week #9 Tuesday, August 7 – Saturday, August 11, 2018

Farm News
About a half an inch of rain came down on the farm over the course of the last week.  Not as much as we’d hoped for but a nice drink for the newly transplanted and seeded crops.  We’ll take it!

On this week’s list, we’ve got the onion harvest.  First step is to knock the onions.  Once we notice that a significant portion of the onion tops are falling over on their own, we head to the field with rakes and knock down (sort of a folding over of the greens) the rest.  We let them die back like that for a week or so.  Next step is pulling them.  We like to see that we’ve got a dry stretch in the forecast (which we do) and then we (typically with a group of farm members) pull the onions out and lay them out in windrows to begin curing.  Once the tops have dried down, we (again typically with members) pull the tops and bag them, bringing them up to the greenhouse to hang out with the garlic.  The shallots have already been pulled and the storage onions have been knocked down.  We’re hoping to pull and layout a bunch of those storage onions with Tuesday’s crew and we’ll continue to whittle away at the rest over the next while.  The onions are a great many hands job!

Tomatoes are coming in strong.  We’ll continue to send a carton for each share and we’ll send a box in of extras as long we there are “extras” and we have room available.  This year we’ve got Estiva, Geronimo, Jetsetter, Damsel, Taxi, Pink Boar, Jaune Flamme and Green Zebra tomatoes.  It’s a colorful bunch!

In Your Bag

Cabbage
Beets
Melon
Fresh onions – red tropea and white
Garlic
Zucchini/Summer squash
Cucumbers
Green beans
Peppers
Salad Mix  with a little kick!
Tomatoes
Herbs  cilantro bunch & parsley, dill, basil bunch

From Spring Hill member, Milo 
(son of Alex Fowler & Jon Black)

ODE TO FARM DOGS

I go to the farm every year and when I go, I go to see the dogs.  When I first met Sunny (the first dog at the farm), I just would follow him all day.  I didn’t do my chores because I was only like five.  I would go home and say, “I’m tired.”  My mom would calmly say, “Let’s go to sleep.”  Now, I know she was probably thinking, “We were the ones actually doing the work.”

The first time I met Wally, he was going into a mini pipe stream and drinking the water.  I asked Patty and Mike about this stream, they said it was fine, so I just laid off. I usually was begging for the dogs.  I bet Patty and Mike were like, “Sigh.  Here comes Milo.”  That’s my story about the dogs on the farm.

Next Week’s Harvesters:
Tuesday, August 14 – Karen Abraham & Ray Wiedmeyer, Russ Heuckendorf, Divya Karan & Vinay Gidwani, Andrew Koebrick & Christine Douglas, Myrna Tautant & Peg Labore

Saturday, August 18  Cassandra Herold & Martin Perkins, Rachel Brown & Lew Anderson, Nancy Dilts & Dan Philippon, Karin & Reed McEwan, Brian & Kathleen Devore