FRIDAY AND SATURDAY– Veggies and Melons at Bee Healthy…

Photo by Public Domain Pictures on Pexels.com

Bee Healthy opens at 10:00 am on Friday and Saturday. We will have a good cross-section of garden veggies from Lloyd Craft Farms in the cooler, as well as WATERMELONS and CANTALOUPE…Bee Healthy closes Saturday at 3:00 pm. WATERMELONS remain in the store for sale during the week until they are gone! We also have Organic Blueberries for $4.75 a pint, and lots of the fresh locally raised lettuces from Greybull Valley Produce!

Out at The Farm we have some Riverton Raspberries in our cooler: $32.25 for a full flat, $17.00 for a half-flat. TEXT me 431-1219. (only 4 available!)

Also, in the cooler are 2 cases of Gala Apples ($39 each–33#), and 1 case of Peaches ($42 each–36#). I also have 3 8# containers of frozen Pie Cherries (no Sugar) for $22. TEXT me 431-1219.

Shop Bee Healthy for fresh veggies and wonderful vine-ripened melons, organically raised and reasonably priced, local lettuces, and all your other healthy needs! Shop our cooler at The Farm for wonderful Riverton Raspberries, and Utah Apples, Pie Cherries, and Peaches.

Keeping eating good complete foods, invest in your health through your food! Enjoy The Farmer’s Wife

Report From the Farm– Week 10

Yes, 10 weeks have passed since the start of the harvest of the garden in July. Hard to imagine! Basically we are down to the home stretch with 5 more weeks in October– The tension between the needs of the garden and the distribution of the garden goods will only intensify as we spend the waking hours picking or digging, storing, and distributing to members and commercial customers!

Still in the garden is the last planting of the corn (which did not succumb to the September 8th frost), an abundance of tomatoes (The Farmer will continue to harvest and I will keep filling orders), Broccoli and Broccolini (which will continue even past the frosts or light freezes), both Red and Green Cabbage (watching the size of the heads to harvest them before they are 8-10 pounds!), Brussels Sprouts (one of the last things removed from the garden), Peppers of all stripes and patterns (we will work on harvesting them out this week), potatoes and root crops (carrots, red beets, Daikon radishes), and our fabulous celery (half harvested), and celeriac (can be harvested and stored for the winter).

We will focus this weekend on harvesting the remaining winter squash, Sugar Pie Pumpkins, onions, and pumpkins.

CHECK OUT OUR PUMPKINS AT BLAIRS! (Each CSA Member, including Special Box program participants will get a pumpkin, too!)

If you are interested in a day in the sun harvesting and hauling pumpkins let us know! Saturday is the planned day! Text 431-1219–

The Farmer’s Wife

We are ALIVE and WELL!

Greetings! Yes, it has been a long time since I posted anything, and yes we are still alive and well….barely…No! Seriously, we are fine–tired and overworked and underpaid, but HEY! It’s farming…LOL

We weathered the weather last week, and continue to harvest and get the veggies out of the garden and into the hands of others! Eat well to be well–

What is the update on Veggies?

Celery! Our first celery went out today. We leave them full with all the outer leaves and tops, unless we need to put them in a box to get them somewhere…then we have to top them. Celery is aromatic when fresh, and full of flavor. The leaves can be dehydrated or dried to use in the winter (or later) for soups and sauces. Remember that celery and parsley are in the same family. They are one of those plants that release more flavor the longer they are cooked. Celery is a good source of fiber, fresh celery is loaded with flavor, soups and broths always benefit from celery stalks and leaves!

Green/Red Stuffing Peppers! We harvested 800# of bell peppers before the frost. They are sorted for the best uses: Large, stuffing peppers, averaging nearly a pound each, with a nice flat bottom and thick-meated walls. Small, stuffing peppers, for the light eaters. Odds and ends for the canners, or those wanting to chop and freeze!

Snack Peppers! Sweeter than a bell, but much smaller….yellow, orange, and red in color…colorful added to your salad…or cooked with your fried potatoes! 1# in each Share today….more next week in the other Shares–

Winter Squash! Two kinds of Spaghetti Squash, two kinds of Acorn Squash, Orange and Green Kabocha, Giant Blue Hubbard’s, and Butternut Squash. Fall is on the way!!

Onions! The sweet Candy and white Ringmaster are drying down in the greenhouse. The Walla Walla’s are almost gone…I think less than 15 left. The Sierra Blanca white, Redwing, and Highlanders are in the garden being used from there, and hope to bring them in to complete their drying this upcoming week! A surprise is in the greenhouse drying, too…medium sized, yellow Cipollini’s!

Cauliflower! I think we have seen the last of the white, most bloomed this summer in the heat. I think we are coming to a close on the Flamestar orange, most has been harvested and used. But, the big surprise is the Graffiti Purple: it is starting to fill out the small heads, now that the weather is cooling. We have harvested some beauties! They are amazing: while other cauliflower is racing to bloom in the heat, the purple goes dormant…and waits… Patience is a virtue! (Purple colored are less wormy, too…just like the purple cabbage! High in anthocyanin–)

Poblano’s and Centella’s…two hot peppers! Poblano’s are famous as the pepper to stuff for Chili Rellenos (I blister in the broiler and peel after plunging them into cold water, de-seed, and cut into flat pieces to make my Chili Rellenos Casserole…cheese, milk, and eggs…EASY!) Centella is our new favorite Jalapeno pepper: large and flavorful. We sell them in 2# bags for you Jalapeno Popper Fan’s–cream cheese, seasonings, and wrapped in bacon…or not. Don’t be afraid of hot peppers…just use them sparingly if you’re not a hot pepper person. They are good for us, and NO! we don’t have to make the meal so hot we drink a gallon of water! Within the hot pepper is an ingredient that opens up the blood vessels and can help with pressure and circulation. Food is your best medicine…

Tomatoes! They are not done! We harvested some Artisan Cherry Tomatoes today, as well as the Yellow Esterina’s. The Farmer and Son brought in two boxes of Heirloom Tomatoes for the Shares: German Johnson (pink), Striped German Johnson (yellow), Carbon (black), Cherokee Green (green…not unripe, but a green tomato), and a couple of Pink Tie-Dyed Berkeley’s (not a true Heirloom, but close!). The cool weather cracks the thin skin, and the strong stems puncture others if they are stacked. But, the flavor! I will start the second round of harvest on the canners…please be patient (like the graffiti cauliflower) as I pick, sort, box…orders will be filled in the order they were received.

Off to bed! Stay rested and full of health…Eat your veggies, get good rest, and don’t starve yourself of healthy OXYGEN! The Farmer’s Wife

Canning Tomatoes! Roma’s and Regulars…

We have harvested the tomato beds and boxed them up in 20# boxes! Ready to go now…some ready to can now, some will hold until the weekend…20# for $25. We also have onions, green bell peppers, orange bell peppers, jalapenos and red chilis, and garlic. Text 431-1219 ASAP- pretty sure this is the last opportunity for vine-ripened tomatoes this season with the potential freeze headed our way!

At Bee Healthy TODAY– Lloyd Craft Farms WATERMELONS…

…and Cantaloupe! Vine-ripened, fresh picked…Mini-Watermelons, French Charentais melons, Piel de Sapo melons, Sugar Cube Cantaloupe and Athena Cantaloupe…SWEET and need a home! As little as $1.50–

Also, Utah fresh Blackberries, also vine-ripened and full of flavor. READY to EAT or FREEZE…$3.75/pint. Today only! Gala Apples, Bananas, Oranges–All Organic! Avo-Terra Avocados…$1.50. Wide selection of Lloyd Craft Farms vegetables. Special for Today: 3-1/2 container of Washington Cherry Tomatoes for $3.75 (Usually $7.00)…7 available. Snack cucumbers and Lemon Cucumbers. Our own Broccolini BC1611….tender with long stems…great steams with a cream sauce! AND Much More!

Farmer’s Market Day @ Bee Healthy…Lloyd Craft Farms

It’s Friday again! Head on down to Bee Healthy for lots of good and healthy stuff AND organically raised Lloyd Craft Farms produce (with Kiwi, Ginger root, Turmeric, Avocados, Pineapple add-on’s from Spokane Produce). Holding over the Sunrise Medley baby potatoes. Lots of Greybull Valley lettuces! Also, ORG Blueberries and ORG Shiitake mushrooms…2 packs of Portabellas and an ORG Oyster mushrooms! All priced reasonably–

Some of the Lloyd Craft Farms items: Lemon cucumbers and Suyo and Slicing cucumbers, Roma tomatoes, Tendersweet cabbage, Shishito peppers in time for grilling, Snack cucumbers, Broccoli florets (fresh harvest this week) and Broccolini, Cauliflower Mix (White and Flamestar), and Fresh onions.

Can’t make it today? No problem…produce tomorrow (Saturday) too. 10-5:30 Friday and 10-3:00 Saturday…Bee Healthy, 635 Big Horn Ave–Worland (Produce removed Saturday after closing to assure freshness…)

Saturday Market at Bee Healthy!

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We brought in some great veggies Friday and will be restocking more Broccolini and Beans this morning!  Stop in and pick some up:  3 kinds cucumbers (check out the Striped Armenian and Suyo!), 3 kinds of Broccoli (Florets, Galion X, and BC1611), 3 kinds of Peppers (Antohi Fryers, Islander Bell, Shishito), and Zucchini (2# bag).  Check out the Red cabbage (last of the early) and Tendersweet Flat Green Cabbage (name tells it all!).  Cauliflower, too!  (Fresh is best, definitely on the cauliflower!)  2 kinds of beans (Yellow Wax and Dragon’s Tongue).  First batch of TOMATOES!— Box of Roma’s to pick from, and random sized Slicers.

We also had a few items left from Spokane:  Pineapples, Baby Potatoes, Lemons and Limes and Grapefruit, Valencia Oranges, and Kiwi.

Bee Healthy always stocks Organic Garlic (a few Elephant sized on hand, too), Turmeric root, and Ginger root.  Check out some of the new inventory…working on restocking the freezer.  New dairy-free ice creams and plant based burgers…

Come get your fresh food fix!  Bee Healthy closes at 3:00 on Saturday and the food is gone until next Friday–  The Farmer’s Wife

Sorry for the Delay…but, Veggies headed to Bee Healthy NOW!

white-cauliflower

Sorry for the Delay...someone broke the lock on our front door and walked off with our cashbox sometime last night!  Good news, we were only delayed for a short time while the Police did their amazing work, the locksmith fixed the front door, and Radical Bomb put the POS back together MINUS the cash box!

ANYWAY…we are open and I’m taking the fresh veggies down to Bee Healthy right now!  We have some Yellow Wax Beans, Butterhead Lettuce from Greybull Valley Produce, first week harvest of Lemon Cucumbers, too!  Lots of fresh cabbages (red and green and tendersweet flat), fresh Broccoli Florets harvested Wednesday, Kale from the garden for $1 a bundle (tender), and fresh herbs and Parsley, too!  Lots of cukes, ORG Yams, and the first week of Orange Cauliflower (and white too)–

Come and check it out!

 

Friday & Saturday Market Day at Bee Healthy!

Good morning!  Yesterday we had a great day of CSA sharing—lots of fresh vegetables for members, including our first group of Monthlies!  NOW time to share a bit with our community at large. Market Day at Bee Healthy Friday, 10:00 a.m. to 5:30 p.m.  Everyone welcome!

Sample veggies from our garden: White and Cheddar colored Cauliflower, green and red cabbages, broccoli florets and Broccolini (the best!), several kinds of cucumbers, and fresh Basil and an Herb packet for $1 of Savory, Rosemary, Thyme, and Oregano.  Fresh parsley from our garden, as well as fresh picked Kale.  From Spokane Produce:  ORG Yams, Avocados, Grapefruit, garlic, fresh ginger root and turmeric.  Reasonable prices, easy to shop…stop in and check it out!!

Week 4 for the CSA! A Long OVERDUE Message for all CSA Members from The Farmer’s Wife-

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We are into Week 4 of the CSA…that doesn’t mean that everyone has gotten four Shares…far from it!  But it does mean that the garden has blessed us for 4 weeks!  (The length of the CSA Season is technically 16 weeks for us, and on average 13 weeks  for the members…those that purchased the Extension tag on two more weeks!  We still have room, and could use some help filling spots in the outer reaches of the CSA.  Memberships are pro-rated from the time of start–)

Here are some of the blessings from the GARDEN:

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Summer Squash–Zucchini, Yellow Squash (Slick Pick), Zephyr (yellow with a green tip), and Costa Romanesco (striped heirloom zucchini).  We also have 20 feet of Patty Pans…but they are more like a surprise package that just shows up randomly!  Summer Squash is always the first to bloom and bear, especially the zucchini, but our yield this year has not been as strong as in the past.  It seems we have about 20 feet of the 400 foot bed that is ‘barren’.  The Farmer says that section is sandy and does not hold the moisture and MAN! it’s been hot!  Still…we have had enough to share among all the members.  We will continue with the summer squash in the shares until there is no more room because of all the other great stuff.  Note: For Worland area and The Store on The Farm, we will continue to stock Zucchini and the other mixes in 2# bags.  (Health wise, Dr. Bieler in his book, Food is Your Best Medicine, ‘prescribed’ zucchini soup for his ailing patients, claiming that it helped the body to heal because the concentration of salt in zucchini is the same as the natural sodium in our blood.)

sliced cucumber on white table

Cucumbers…MAN! do we have variety…Thunder, Olympian, and Mongoose are our slicers…we over-planted.  :/  (We have been looking for a new slicer since the Sultan seed was no longer available several years back.  Still searching…Thunder is too thick skinned and can be bitter, Olympian is inconsistent in size and smaller, and Mongoose is a slow producer.) Presently we are harvesting over 100# every other day!  This insanity will come to a close, and we’ll pick our favorite and abandon the other two as the garden continues to produce new things and we have less time to harvest everything!  Our other varieties are Harmonies, Suyo, Lemon, and Striped Armenians. 

The Harmonies, which we bag for the shares in 1# bags, are a European Pickling variety, but also what is sold in stores as Snack Cucumbers.  They are full of flavor, sweet, and thin-skinned.  Kids LOVE them, including my 39 year old daughter!

 

Suyo Cucumbers

Suyo and Striped Armenians are the longer, larger cucumbers we grow.  Suyo is dense and prickly skinned, and a good keeper.  Striped Armenians are striped (makes sense) and sweeter. (Pretty in salads; when sliced they look like little flowers with their fluted edges.) I always say Armenians resemble the melon side of the cucurbits family.  This is a large family, commonly called the Gourd family, including squash, pumpkins, zucchini, cucumbers, melons, and luffa…yes, the sponges! 

lemon cuke

The last variety of cucumber is the heirloom Lemon Cucumber.  That’s the one I get the most text pictures from remote members after delivery of their Boxes with a simple statement:  “What is this?”  As the name suggests they are yellow and round, but that’s where the similarities end.  A wonderful cucumber, IF you don’t let it get too big…otherwise they are like softballs and in fact our son got his bat and practiced with them!  Yes, they do splatter!

 

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Broccoli heads, broccoli crowns, broccoli florets, and Broccolini Galion X.  The aforementioned three are the same plant just harvested in steps.  The Broccoli head in the center is harvested first…Green Magic heads (our short day Spring broccoli) are smaller ‘crown’ sized, and Gypsy (our longer day Summer broccoli) are larger at 1# average.  (Gypsy hasn’t been that good this year as the heat has affected their looks and a little of their flavor.) After the heads are harvested, then the next production (usually two to four) are the ‘crowns’.  After the ‘crowns’ are harvested you have side production, or the florets.  You can harvest these until you decide they have gotten too small to justify the hunt and search, and you have to move on to other things.

 

broccolini plant

The fourth Broccoli is not what you buy in the store as Broccolini (Italian for little broccoli), but a variety developed by Johnnie’s Seed in Maine by crossing the European Broccoli and the Asian Galions….thus Broccolini Galion X!  The result is a broccoli that is sweeter, more tender, and you can eat the leaves!  (This is not genetic modification, but Johnnie’s uses natural breeding methods.)  Same harvesting process holds true with the Broccolini Galion X (aka Mini Broccoli):  you harvest the main head to get the long stemmed side production that we all love and eat!

This week some of you folks will get Broccolini Crowns from the new variety of mini-broccoli called BC1611 (who in their right mind would name something a number?!).  I like these small heads steamed, but you can also chop them up and fry them in a cast iron skillet with some onion.  Leave the leaves on, and let them brown to bring all the sweetness out!  Don’t forget to season with the pink salt and some cracked pepper corns!

cheddar-cauliflower

Last week the garden blessed us with some FRESH onionsWalla Walla and Candy! We had Washington Cherry Tomatoes for the smallest group.  AND we were able to add some nice sized (not too big and not too small) Daikon radishes, to half the Shares.  This week the other two groups will get their Daikon’s, and this week ALL the Shares are being blessed with Cauliflower!  (We had our first picking for Worland folks in Week 3, but now in Week 4 we have 140 heads to share!  Yellow Flamestar for the South route…Thermopolis, Riverton, and Lander, White Bishop for Worland and Ten Sleep.)  Other new items in varying degrees are fresh basil and maybe some other herbs, the first harvest of the sweet peppers (Romanian Antohi Frying Peppers), and some beans (either Yellow Wax or Jade Green).  More Tomatoes (Washington Cherry) as they increase in volume!

A note on the Antohi peppers….they are a true frying pepper.  They are rather bland UNTIL you cook them, fried in the cast iron is my preference, and then they are dynamite!  Cook them with your summer squash, but don’t add them to a salad, unless it is a wilted salad with spinach, mushrooms, and water chestnuts.

Enjoy your food!  Support your immune system through your food!  And live life to the fullest!!   The Best is YET to come!  The Farmer’s Wife