For THE CANNERS– Ready now: Green Beans and Pickling Cucumbers

Business Card

Green Beans- 10# snap beans…..$25   
Pickling Cucumbers- 13#…..$25  (Northern Picklers, or European Picklers which are thinner skinned and usually smaller in size)

Text 431-1219 to place your order!  We have some beans and picklers on hand today and ready for pick up Monday afternoon.


This Week’s Veggies–

Savoy cabbage

We have a lot of variety now as the garden continues to give us new surprises…so, a lot of the old and a little of the new!  Again, we rotate varieties around to give everyone a taste and not over-harvest in any one area–

Green Beans for most this week:  We harvested 140# the second picking!  We’ll have enough beans for Group A and Group D and Group E, and possibly Group B…  Dragon’s Tongue Butter Bean will be the bean in Group C.  MORE to come!

Peppers this week:  Shishito’s (those nice, not-hot, wrinkled peppers to marinade and grille or bake in the oven), Antohi Romanian European Frying Peppers (sweet with a firm texture that does not break down when fried), Islander Bell’s (purple right now, but will mature to orange to red like a tropical island sunset), and Green Bell Peppers (if they are firm and meaty enough).

Brassica’s this week:  Broccolini Galion X (European Broccoli and Asian Greens mix–small head, big leaves, lot of sweet–cook it all!), Tendersweet Cabbage (largish, flat head of sweet green), Savoy Cabbage (wrinkled and firm leaves, best steamed or lightly cooked with a little cream), Small Kaitlin Cabbage (perfect for sauerkraut with its nice white heart), Vitaverde Cauliflower (GREEN in color), and Green Kohlrabi (‘German Turnip’–though not a turnip at all!)  Lacinato Kale is also a Brassica and will be included in Group C.  We are looking at adding 12 oz Cauliflower Mix to some of the BOXES–

Summer Squash this week:  Different combinations and sizes of Zucchini and Striped Zucchini (Costa Romanesco), Yellow and Yellow with a green tip (Zephyr)… small are great raw, sliced for a salad.  Medium to large can be chopped up and fried with butter and onion, or olive oil and eggplant with some garlic scapes and fresh tomato chopped and added at the last.  Large squash can be grated for Zucchini bread, cake, or into your pancakes to add a little more nutritional value.

Cucumbers this week:  Suyo (prickly and sweet, suitable for bread and butter pickles), Tasty Jade (our English-like type), Olympian (our slicers…usually not with a bitter skin), and Harmonie’s (the European Picklers and Snack cukes).

Tomatoes this week:  A few, not sure how many or which varieties as they are just starting to yield…

Celery this week: Group A and Group E…Group C and D had Celery last week…Group B next week!  It’s been so good!

Red Beets with tops this week:  Group A and Group B this week, Group D last week.  Nutritional POWERHOUSE!  Bake in oven wrapped in foil, boil and peel…then use them pickled, Harvard style, or as a side sliced onto the plate.  You can add grated raw red beet to any tossed salad.

Nadia Eggplant this week:  Group B and Group E will have the Nadia to add to their summer squash for Ratatouille!  Use your garlic scapes from a few weeks past– Finish it off with your fresh tomato, sliced, and lightly cooked…

Maybe…just maybe…Red Potatoes (new, skin not set) and Candy Onion (only if enough of the large size)

So, here’s some ideas of what to expect!

Be safe, eat well, and be HEALTHY!  The Farmer’s Wife



CSA and Garden Information– to ALL Members…6th Week of Garden goodies!


This is a little update to all the CSA Members, no matter where you are…Worland and the Big Horn Basin including Ten Sleep, Sheridan and Buffalo and over the mountain, Thermopolis and the Wind River communities to the South of us:  Isn’t the summer AMAZING!  We now have 158 members and are sending out 108-124 Special Boxes and Shares a week–This is AMAZING as well!  When Lloyd and I were dating 4 decades ago, we talked about having our own farm and a milk cow and bee hive.  We did the 1000 acre farm for 13 years, raised five kids, and have now entered into our ‘retirement phase’ with a 5 acre garden…Kris has the milk cow (Diamond S Delights) and Bryant’s raise the bees and have some phenomenal honey!  So, all is well…our plan of healthy food for our local communities is becoming a reality, and we couldn’t be happier!  THANKS for being a part of our AMAZING DREAM!

On the daily level, we had rain last night which was a bummer for harvest but a reprieve for us…we slept in and got some of that much needed sleep!  (I slept more than The Farmer…)  But, we’re back at it again tonight–harvesting Dragon’s Tongue Butter beans, Striped Armenian cucumbers, and Broccolini Galion X.  I’ll do my drive through the garden and talk with The Farmer about what is new for this upcoming week….last week it was beautiful Red Beets, Purple and Green kohlrabi, and lots of Bishop (white) cauliflower.  He brought in some beautiful Graffiti (purple) cauliflower Tuesday that we’ll add to the Flame Star (yellow) and Vitaverde (green) for our Cauliflower Mixes that go to the commercial customers.  We’ll have some Graffiti in The Store this Thursday, and might be able to add it in the boxes for the smaller groups (A and E).  I’ll post information tomorrow on the anticipated contents for the Shares and Special Boxes for Week 6 of the Garden’s BOUNTY!

Before I sign off, I want to do a Special Shout Out to the awesome folks in Lander–Thanks for a smooth Pick Up Thursday in front of the Lander Bake Shop!  You got to meet Kaleb, and thanks for the return of the boxes…we appreciate that!  Send me a text and let me know if this will work for you in the future, maybe at a different location off the busy Main Street, but a one hour exchange just the same.  It is less stressful on the local business owners and easier for us to assure that the boxes are in the hands of their rightful owners.  (If it is difficult for you, give me some suggestions to consider.)

And not to forget Sheila at Graham’s Gluten Free...When you stop in to pick up your Riverton Boxes, give her a hug and don’t be timid about purchasing some of her healthful goodies…we’re going to pick up the Bob’s Red Mill rolled oats this next week.  Very fresh and full of flavor…a little fresher than most.

Heading out to share time with The Farmer and the aggressive mosquitoes who didn’t get the memo they don’t like the heat!  They must be hungry–  The Farmer’s Wife


Karen’s Fruit Truck–Order now for Boxed Fruit the first week in September


It’s that time of year again for the great fruit from the Utah orchard.  You can contact Karen Fettig direct at her Facebook page, Karen’s Fruit Truck.  If you can’t meet the truck, or would like the convenience of picking it up here at The Farm, you can order through us.  You do not have to be a member of the CSA to order the bulk boxes!

Peaches–33# box………………………$37.00

Ginger Gold Apples–38#…………..$37.00

Gala Apples–38#………………………..$37.00

Cali Pears--39#……………………………$36.00

Frozen Tart Pie Cherries–30#…………………….$46 (order Sugared or No-Sugar)


You can text me your order or sign up at the glass table at Thursday Pick UP!  Thanks, The Farmer’s Wife

CSA Pick Up today! Groups D12 & D1

We will be ready for EVERYONE at 4:00 today! 

Shares are nearly ready, with a couple of surprise items that the garden yielded up this week–tomatoes and Dragon’s Tongue butter beans…good raw or cooked!

The Store will be well stocked with veggies from the garden, and Flathead Cherries from our Bozeman Distributor, QFD.  Bananas came in this week, but I’m out of ORG apples…ordered in some Oranges for a look-see…our spinach has come to an end, so we are now stocking the Organic Girl Baby Spinach as well as three varieties of Greybull Valley living lettuces!  General information on what is stocked is under the CSA tab on a page entitled What to Expect at Pick Up and The Store.

We still have a few openings if you have a friend or relative that is interested!  Garden is doing well and so much more to come–  The Farmer’s Wife

Riverton & Lander–Today’s Drop


Good Morning EVERYONE!  Boxes this week are filled and ready to go…almost…We have a little red surprise that does not like to be refrigerated that we will add this morning.  We were also able to include some Green Beans!  All other items anticipated have been included–

Our delivery vehicle will be leaving Worland around 10:15 and headed to Riverton  to Drop at Graham’s Gluten Free on Main Street.  The hope is to be there before noon, barring any long delays for road construction.

Kaleb hopes to be to Lander before 1:00.  He will meet you all in front of Lander Bake Shop, curbside.  (Lord willing there is a spot right there…if not look around the corner…)  We have a white Subaru Outback, and the back will be open and waiting.  🙂  Be sure and sign the Roster that you have your Special Box.  If you are delayed or have any problems text  me at 307-431-1219.  He heads home at 2:00.

Garden is doing well and we can fit a few more folks in…if you have a neighbor, friend, co-worker, or relative interested they can give me a call for a pro-rated cost and sign up on-line under the Special Box Program.  Don’t let them delay…the time will pass much too quickly!

The Farmer tells me that corn will be ready in a week to 10 days…melons are coming along…and we dug some new potatoes yesterday and pulled some of our jumbo Candy onions…All good!    Thanks, The Farmer’s Wife

This week at THE FARM– Shares and Special Boxes!


This week at The Farm we will be putting out 102 Shares with new and old items from The Garden…Here’s what we have planned (Group #):

Peppers:  Sweet Islander Bells (A & C), purple for the time being and great raw in salads.  Thick and meaty Green Bell Peppers (The Store) suitable for baking or cooking.  Antohi Romanian Frying Peppers (D), unbelievable cooked and so-so raw…Cook them!  1/2# Shishito Peppers (B)–these are a staple in high end restaurants as an appetizer:  marinade and bake in the oven–

Cabbage:  Everyone except Group C has had a cabbage (or two), so this week Ruby Perfection cabbage (C) goes out on Thursday to Casper!  We will stock Tendersweet, a flat sweet cabbage, in The Store.  Remember to store your cabbage in the fridge with protection from refrigeration damage.  You can ‘carve’ on it for a month or two!  Very nutritious and versatile!  Multitude of recipes on-line and at Lloyd Craft Farms recipe page.

Summer Squash:  We have five varieties and are trying to mix it up!  Costa Romanesco is the striped zucchini (this is the one we gather squash blossoms from).  It is denser so fries with less water, has a great flavor and usually grows to a larger size.  Zephyr is yellow with a green tip, also usually larger, and good mixed with the others.  Yellow Slick Pik is tender and smaller, suitable for salad.  Zucchini is the most familiar of them all!  Summer Squash will remain in the Shares for a few more weeks as we add other items.  Plethora of recipes–try the Summer Squash Casserole at Lloyd Craft Farms recipes…make your own white sauce instead of the canned for better nutrition–I like it cold the next morning!!  (I know, a little odd….)

Broccoli is almost done for the season.  The Fall broccoli is Arcadia and it has been impacted negatively this year, maturing earlier than it should; Florets will go into some bags for The Store.  Broccolini is a long season broccoli, cross of European Broccoli and Asian Greens….we call it Galion X.  Small heads, large sweet leaves…eat the leaves.  Good steamed but we love it cooked in the cast iron skillet with olive oil!  If the flowers turn yellow you’ve had it in the fridge too long! Broccolini for Group B this week–

Cauliflower is the hit this week!  White cauliflower (Bishop or Denali) (A & B & C) and Flame Star (D), unless we run out of nice white and then we will substitute the Flame Star in its beautiful orange/yellow!  Store in fridge, eat sooner more than later, and steaming is my preference.  Cauliflower is a nutritional powerhouse, as are most Brassica’s, but over time they take on a bitter ‘hot’ flavor and lose their sweetness.  Fresh is best!  (The Brassica family, AKA Mustard or Cruciferious, are cabbages, broccoli, cauliflower, radishes and turnips, kohlrabi, and Kale.) 

BTW–We have a kale blooming in the high tunnel–first time ever!  The flower of the plant is a dead give-away of its family affiliation! Small bloom, long stem, yellow in color, makes a pod with tiny round seeds–picture wild mustard growing along side the highways……….

Cucumbers:  Tasty Jade (A & D) is a long English-type, and Suyo (B & maybe C), a Chinese cucumber with a prickly skin.  Suyo’s are said to make great bread and butter pickles, cut up into salads like flowers, and store well in the fridge.  Striped Armenian (C) is another long cucumber with a sweet flavor, closer to its cousin the melon.  Harmonies (D), our European Pickling cucumbers, make a great snack cucumber.  We sell these in The Store, too!

Celery (C & D) is new this week!  This is the earliest the celery has been plumped up and ready to go…keep it in the fridge protected from refrigeration damage or wilting.  Remember that it is in the same family as parsley so loaded with flavor.  Use the tops for your home-made Bone Broth (easy in the Instant Pot)!  Down side of our celery is that they are sooo big that they take up sooooo much room in the box!  (We leave the outer leaves on for stews, soups, gravies, broths…they can be tossed into the freezer for later use–as well as the bottom of the head…)  Boxes will be a little packed this week for Group C.  Parsley for Group B.

Kohlrabi, that other member in the same family as Kale and Broccoli…comes in Purple and Green.  Purple will go into Group A, Green and Purple into Group B.  These are a staple in Germany.  Kohlrabi can be fried, pickled, or eaten raw.  The bulb is best peeled.  Will store in the fridge for long term….flavor doesn’t diminish like the broccoli and cauliflower.  (We store these for late fall sales.)

Red Beets (D) and I will probably have a few folks that leave these out of their Share on Thursday Pick Up…That’s okay!  These are in the same family as spinach and chard.  We know how healthy spinach is with most doctors recommending 4-6 servings a week!  Red Beets are right there, too.  In fact in the book Minerals for the Genetic Code it talks about the ability of Red Beets to repair damaged DNA!  My favorite thing with beets is grated into a tossed salad–sweet, red color, and added value!  You can also wrap them in foil and bake them in the oven like a baked potato, then cool and store in the fridge to use at a later date for Harvard Beets, or sliced on the plate as a garnish.  (Recipe for Harvard Beets at Lloyd Craft Farms Recipes.)

Tomatoes are soooo close…if we get enough ripe they will be added to the Shares and Boxes as well as a surprise!  We have Granadero salad paste tomatoes and Polbig slicers that are early ripeners, as well as the Esterina Yellow Cherry tomatoes and Grape tomatoes, too.   Volume is the deterrent, but that will change!

Heads up! Green Beans were picked for the first time Saturday….soon to be added to the BOXES and Shares….


Hey!  How did the new liners in the Special Boxes work versus the individual bags?  Did they shuffle in shipping and expose some of the veggies, or did the contents with liner travel well…GIVE ME SOME FEED-BACK!  As always, good food for healthy bodies–The Farmer’s Wife