May 19, 2011
Naturally grown food for those dear
Volume 1 Issue 2
I know I know, another newsletter and no food yet? So soon now! Spring crops are coming on and we are ready to begin distribution! What we need now is your desired pick-up day and location. As we are so small every day of growing counts and would prefer staggering you all on Mondays, Wednesdays and Fridays. Please email us back letting us know which day and location you prefer.
It’s been a maddening cold spell since I last wrote; wonderful for the sugar snaps, spinach, lettuce and arugula, but Josh, myself, the tomatoes, tomatillos, eggplants and peppers are all shivering a big no! Sugar Snap Peas began flowering about five days ago so we might throw in a few for a treat, like after dinner mints, but should have a real harvest by your second week. Do note that basket size will range depending on the time of year; spring begins slowly, but soon enough you’ll be looking to cookie recipes and neighbors for squash outlets. We pre-wash your salad greens as they are jolly grit carriers but do recommend you wash them again before eating.
Your first basket will include:
Bloomsdale and Space Spinach (F1)* which are so young and tender they hardly need a minute of cooking, or better yet, none!
Lettuces and Arugula, which are packaged together as a colorful and delicious salad mix.
Asian Greens, including turnip and mustard, spicy and wonderful stir-fried with onions over rice.
Fresh Onions, remember these are spring onions, just chop off the roots and eat the whole thing! The tops are even good raw in salads.
Fresh Garlic, treat them just like fresh onions-eat the whole thing!
French Breakfast, Easter Egg and Cherry Belle Radishes, all pretty and tasty in salads.
I would also like to share a video about a woman with Fukuoka inspired gardens in France. Quality isn’t excellent but the commentary and information are adorable and I’ve never seen or heard of a garden so similar to ours! Makes me feel just a tad less crazy, and good to be reminded that trusting my gut (which tells me tillage is not only unnecessary, but harmful) can lead to a food paradise.
Josh and I are off to the Kentucky Sheep and Fiber Festival in Lexington for the weekend to sell a ton of wool and spindles, come by if you can! Hopefully the weeds won’t get too far ahead of us and we’ll be harvesting a beautiful first basket for you all this coming week.
Thanks again,
Bri, Josh & Bu
*F1 is the acronym for hybrid plants. With buzzwords right now like “heirloom” I think it helpful to let you all know, in case you don’t, the difference between an heirloom and a hybrid variety. An heirloom is a variety developed by years of selection, creating local varieties fit to a places particular climate, soil, etc. F1 hybrid does not mean it’s been genetically modified, it’s simply a one generation cross, which means we cannot save seed from it-its babies will not come true. As of right now we grow only two F-1 hybrids (Space Spinach and Daikon Radish), all others are open pollinated heirlooms. Anytime an F-1 hybrid is included in your basket I will note it. There is nothing wrong with these vegetables except that we cannot save seed, which is why we plan to not grow them unless it’s the only choice we have at the moment, which was the case for Daikon Radishes.
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