Availability

This week you can choose from yellow potatoes, fingerling potatoes, green cabbage, carrots, baby carrots, beets, rutabaga, Gilfeather turnip, spinach, mesclun mix, baby kale, scallions, and cilantro. (Scallions and cilantro are both half items.) We have sadly decided that the garlic that is left has become too hard to accurately grade for farmer quality or customer quality. We are happy to share our garlic with you, so if you want some, it's a bonus, not an item. It's like free garlic, just know that you may get bulbs that have bad cloves in them. (To be clear, we still use it with gusto, it's just not something we can stand behind selling anymore since people have gotten some bad cloves.)

Special note for barn pickup: If you are ever picking up your share and it looks like something you are interested in ran out, I can guarantee we have more of it in the bins in the cooler. We try our best to keep it stocked so it doesn't run out, but last week I was out of town on Friday, and I think the cooler got checked less often than usual. If you want something that is missing, these days if you poke your head in one of the tunnels to ask for help, it is likely someone will be around to help you. Sorry if you missed out on anything you were excited about last week!

 eggplant seedlings staying warm in teh propagation house, photo by Adam Ford

eggplant seedlings staying warm in teh propagation house, photo by Adam Ford

CSA Details

You can pick up your share at the farm on Fridays from 8 am to 7 pm. (Veggies will be displayed in the cooler to pick out, rather than having a pre-packed bag at the farm.) You can pick up your share from the Rutland Farmers' Market on Saturdays from 10 am to 2 pm. If you want your share delivered to Ludlow, use this form by 9 am on Friday to select the veggies you want for the week: https://docs.google.com/forms/d/e/1FAIpQLSewzn_VdO-qNORGtls6yuqaubDZ7mUtrc-UcSx1SSVvvKnWhQ/viewform?c=0&w=1. Then you can pick up your share from Four Season's Sotheby's International Realty between 2 pm and 5 pm. They are next to Java Baba's in the shopping plaza across from the main entrance to Okemo Mountain. 

 Bella's buckling.. such a cutie. He was the one who needed birthing assistance last week, but he's doing great now! photo by Adam Ford

Bella's buckling.. such a cutie. He was the one who needed birthing assistance last week, but he's doing great now! photo by Adam Ford

Payment

Don't forget to pay for the first half of the CSA season if you haven't yet. If you don't know your balance, let me know. If you need a different payment schedule, that's always ok, just let me know!

 Bella's doeling twins, photo by Adam Ford

Bella's doeling twins, photo by Adam Ford

Farm News

It has been a busy week! The early tomatoes are transplanted and thriving in the tunnel that has the pellet boiler hooked up. We are still bringing the soil up to temperature, but meanwhile, blowing enough hot air into the tunnel to keep the tomatoes happy. By the end of today the earliest cucumbers will be transplanted as well. We will wait another week or so on adding the basil to that tunnel, but then it will be all planted!

 tomatoes after transplant, photo by Adam Ford

tomatoes after transplant, photo by Adam Ford

Meanwhile, I am slowly catching up on my seeding and repotting work in the propagation house. We have never been this far behind with our spring work, and that is causing us plenty of stress. I have had to drop some seedings from the seed schedule that I simply cannot get to, and now we are talking about dropping shiitake log inoculation if we cannot catch up on work. That would be a serious bummer, especially since Ryan already harvested all 200 logs we need for this year, and the spawn is purchased and waiting in the cooler.

 tender spinach seedlings ready to get out in the field soon, photo by Adam Ford

tender spinach seedlings ready to get out in the field soon, photo by Adam Ford

We used to work inhuman amounts, staying out until it's dark and then dealing with all the "invisible" work of farming (computer work) after dark, but with a toddler, that's literally no longer feasible. Between actually taking care of him, and the fatigue from not sleeping well, we just can't put in the same hours that we used to. Nor am I really interested in having a 65+ hour work week anymore: because having a toddler is AWESOME, and I don't want to miss out on all the fun we can have with him. I am interested to see where this family adjustment will take us in the future. The only sane future I see is scaling back our operation, but time will tell! I suppose this is the wall that many young farmers hit at some point... when the boundless energy of our 20s has given way to the new joys and adventures of raising kids, something will shift.

 Last week's annoying snow falls provide a nice back drop to Ryan taking Sky to work, photo by Adam Ford

Last week's annoying snow falls provide a nice back drop to Ryan taking Sky to work, photo by Adam Ford

We loved the dry, warm, sunny weather at the beginning of this week and used that time to prep the dry areas of our fields for the earliest direct seedings and transplantings. If we are lucky, by the end of this week we will transplant the first round of scallions, spinach, mesclun mix, lettuce mix, and beets! Ryan already snuck in some of the direct seedings before the rain returned!

Have a great week!

-Kara and the ESF team

Spring Cabbage Salad

 photo from detoxinista.com

photo from detoxinista.com

I love this salad! It's crunchy, and fresh, and full of flavor. I eat it on it's own, and I throw it in sandwiches. Sometimes for breakfast I will cook a thin scrambled egg or two, and then roll it up with this salad and some spinach inside for a delicious, filling morning treat.

1 cabbage, shredded

3-4 carrots, shredded

1 bunch of scallions, finely chopped (use the green and white parts)

1 bunch of cilantro, finely chopped (optional)

3 TBSP cup lime juice

2 TBSP maple syrup

1 TBSP apple cider vinegar

1 TBSP toasted sesame oil

salt to taste

1 TBSP sesame seeds (optional)

Combine everything and toss well. Let sit for a half hour for the flavors to really soak into the cabbage. Stores well in the fridge for at least a week.