Update to This Week–July 19th, 2018

The day is coming to a close and the sun is settling on the horizon.  We split our work today, harvesting in the morning and returning at 6:00 to weed….BUT too hot still at 6:00, so the workers power-washed tubs for an hour and a half!  Evenings here on the farm are so peaceful with light zephyrs rippling the air enough to keep the mosquitoes at bay–

With the close of Wednesday we have a better idea of the Shares for Thursday and what might be stocked in The Store:

  • Last week more than half the folks skipped their Kale.  Today when I harvested I didn’t have enough for 54 Shares, so we will have the Kale in The Store.  As I said earlier, ours is fresher than most which gives it better flavor and texture.  Cost will be $1.75 per bundle.  We do a mix of Lacinato, Green Curly, and Red Scarlet.  Red Scarlet are the large leaves good for chips, Green Curly can be smaller and very tender.  Lacinato is just plain weird…looks like what might have been around when the dinosaurs stomped through the bog.
  • No Eggplant in the Shares, either, and none in The Store.  We should have some more Asian next week in The Store, and hopefully some of the Mini-Fingerlings for you to try, too.  The Nadia and Nubia (larger Italian black and smaller purple striped) are a little delayed–the Lygus decided to feast on the center of the blooms.  The Farmer dealt with them bugs, and the Eggplant are setting on blooms again.
  • The Broccoli in the Share was changed to bagged Green Magic Broccoli Florets.  I could not bring myself to order the tearing asunder of the beautiful Imperial heads weighing over a pound each!  We only had 40# Imperial which is not enough for all in Group C to have their own head.  So, Imperial Broccoli will be relegated to a different week when more of the heads are ready!  Wait and anticipate!!  You can buy a few in The Store if you can’t wait– LOL
  • Share will have Gonzales Cabbage for the Leap-Froggers (Weekly’s got theirs last week) and Alcosa Savoyed Cabbage for the Weekly’s.  Alcosa is a treat when steamed or cooked.  The full flavor develops and it is very tender.  We leave the outer leaves on for beauty and to protect the tender head, but they should be removed…might be a little tough to eat.  Again, remember Fresh is BEST–
  • Other veggies in the Share are a full head of Cauliflower,     2 Slicing Cucumbers (Super GOOD–new variety this year!), bag of Shishito Peppers with 2 Antohi Romanian Frying Peppers, head of Cabbage, the Broccoli, and plethora of Summer Squash.  Daughter Liz reminded me today that the Antohi are really good cooked and sorta bland raw…I’d suggest adding the Antohi to your pan cooked summer squash medley with some onion or garlic.  Try adding a little Thyme from The Store.
  • New Item in The Store, freshly harvested Red Radishes.  We plan to harvest Thursday morning and will stock them for Thursday, probably only a dozen as that is what seems to be ready.  I had wanted to put them in the Shares, but have found that folks either love or hate Radishes…kinda like Cilantro and Kale (not mixed together of course…).  We will also have more bags of the Harmonie Snack Cucumbers–I think Liz and Erica are bagging them in 12 oz size.  We’ll bag no more than a dozen.  Cleaning out the cooler and found some more Snap Peas…they are just as sweet as last week…will bag the last of them–I PROMISE!
  • Last item–we have Fort Causeway Natural Pork Bundles:  Pork Chops, Cottage Bacon and Pork Bacon, and Fresh Ground Pork.  Cost is $92 for 10#…we had the Cottage Bacon the other night and it was so good!  Natural Bacon is cured with sugar and celery, no nitrites…Check it out–This meat comes from Lovell and is grass-fed.

See you tomorrow–It doesn’t have to be your day for a SHARE if you are a member.  Come and shop The Store…Apples, Bananas, and Apricots…oh yeah, Red Plums, too…All Organic.  See you from 4:00-6:00!  The Farmer’s Wife

This Week on The Farm– July 17-20

This week is week number 2 harvest of the garden–Shares have been expanded to pick up more of the members, the summer squash is in full swing, and the cauliflower is coming to an end!

Here’s where we are:

  • First week of Deliveries to Thermopolis and Casper (Group B)
  • Second week for Weekly Shares this Thursday at The Farm, and First Week for Leap-Frogger’s Group C2 (Group C1 was last week)
  • First week the refrigerated truck went North for the Montana drop
  • First week we will make the trek over the mountain to Sheridan to drop Shares and make deliveries
  • Weeds are encroaching upon the fall Brassicas!
  • Fall root crops need to be planted (Farmer just finished haying so he can GET ON IT!) and if we are going to try for Fall Peas, they need to go in the ground now, too.
  • Radishes should be ready for next week, and the spinach is plugging along.  Lettuce is not quite big enough to transplant yet.  We are hoping for the Cherry tomatoes, too.

 

Here’s what’s in the Shares for this week:

  1. Broccoli heads or 1# bag of Florets, Cauliflower head, or a 12 oz bag of Cauliflower Mix– Flamestar and Bishop White
  2. Cortina Slicing Cucumbers or 1# bag of Harmonie European Pickling Cucumbers (AKA snack cucumbers)
  3. Summer Squash–Zucchini, Yellow, or Zephyr (yellow with a green tip)–either bag of small or mix of medium sized
  4. Eggplant–either Asian (long and skinny, eat the peel) or 12 oz bag of Mini Eggplant Mix (three varieties fingerling size)
  5. Kale–Red Scarlet this week (skipped for Casper Shares)
  6. Early Green Cabbage–small Gonzales or large Farao

 

Here’s some veggie info and storage tips:

  • Cucumbers will be the first to spoil–eat them first.  Store in the crisper in a loose bag.  Great sliced raw in vinegar/water and salt/pepper.  Grate cucumber into your Coleslaw for a mild surprise.  (Cucurbits family with melons and squashes.)  **Harmonie’s are so named because they make doubles–we have included some of the cute buggers in some of the bags for fun!
  • Eggplant is susceptible to refrigeration damage.  Store on the counter in a bag, but consume within the week.  Eggplant is mild and takes on the flavors around it, eaten cooked and not raw.  The Asian and Mini-Fingerlings do not need the skin removed–it is tender and cooks down.  (Nightshade family with tomatoes and potatoes.)
  • Some of the Cauliflower heads may be a little soft–not to worry…we had to harvest 160 at a time to get them out of the heat and prevent them from ‘reaching’ (you know, where they look like coral).  They cook up with full flavor and can easily be riced!  Store in the coldest part of your refrigerator in a tight bag.  They can sit in the fridge for a long time, but with each passing day they loose their sweet flavor and can become bitter.  FRESH IS BEST–
  • We have harvested all the Green Magic Broccoli heads and now will continue to harvest their side production (florets).  Yesterday we scored 55#’s!  Broccoli florets are tender and best eaten cooked or lightly steamed.  Broccoli contains a sugar that is hard for some folks to digest, so don’t eat it at night if you don’t want to burp it in your sleep.  Thursday’s group will get the first of the Imperial Broccoli which averages over a pound a head.  Because of its size and the size of the Thursday group (54 this week), we will most likely weigh, separate, and bag so everyone can get a good share. (Brassica family with the cabbage, kale, and cauliflower)
  • Kale is considered a nutrient dense food by the CDC.  Do not pass this bundle by–it is fresher than what you get in the store and better for you.  We try to combine older, more mature leaves with the smaller, more tender leaves.  Older can be cut into thin strips or pieces and added to salad, or cooked in just about any dish.  I like the older roasted in the oven as Kale Chips!  Incorporating kale into your meals provides natural vitamins and nutrition.
  • The Cabbage last week was small and loose leaved, but with each passing week the size increases as well as the firmness of the head.  The smaller heads this week are Gonzales, and the 4-1/2# heads are Farao.  Cabbage stores in the fridge in a plastic bag or closed container (not too tight)–with the larger head consider it the source of several meals!  Meal ideas–raw as coleslaw or thinly sliced into any tossed salad, cooked with Kielabasa or other sausages, Cabbage Burgers or Steamed Cabbage Rolls, or simply cut into a wedge and steamed.
  • Summer Squash–what can I say!  It is abundant and we will put it into the Shares for several weeks…then it will be relegated to the freebie table (if we can find a spot for the Extra’s table)!  We grow 5 varieties summer squash:  Zucchini, Yellow, Zephyr (Yellow with green tip), Costa Romanesco (Heirloom striped zucchini), and Patty Pan (not producing yet…hmmmm….weird).  We love summer squash chopped into slices or chunks and cooked with a little onion–bacon is a good addition, or grated carrot.  Smaller squash can be added to your tossed salads.
  • Shishito Peppers and/or Antohi Romanian Frying Peppers, but only for Group C on Thursday for this week–NEW ITEM!  These are both sweet peppers and good cooked.  The Shishito’s are great tossed in a little oil and seasonings and thrown on the grill (if you are a griller) or into the oven at a high temp (if you are a roaster).  They are paper thin and make a great snack!  Antohi’s are good raw or used in recipes that call for peppers.  They do not break-down like most bells and retain their shape and flavor.

 

That’s all for now!  Need to get out to the garden!  The Farmer’s Wife

More OPPORTUNITIES for Fresh & Locally Grown–10 Shares AVAILABLE

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Congratulations, Janet, on a great first year and a great anniversary!  Congratulations all you folks who stopped in at Bee Healthy to shop, chat, and chew!  It was a great day!  

We will continue to stock fresh veggies for Saturday Market–every Saturday from 8:00 am to 3:00 pm, at Bee Healthy, 635 Big Horn Ave., Worland–One Day only!

Want more veggies or a larger variety on a regular basis?  We have 10 more Shares available for the CSA–Don’t wait too long to make up your mind–jump on-board and enjoy the garden until October!

  • Weekly is $350 for 13 weeks and Leap-Frog is $200 for 7 weeks.
  • Go to http://www.lloydcraftfarms.com , complete the Sign-up for the CSA page under the CSA tab.  Fill in and submit.
  • I’ll email you a confirmation with your group number and date and time of Pick UP!
  • Pay by PayPal and include the Fee, or save the fee and bring your payment when you pick up your first Share.

Membership includes the CSA Veggie Share for that week, as well as an opportunity to shop **The Store** for fruits, specialty veggies, herbs, mushrooms, ginger root or turmeric, and natural pork products from **Fort Causeway** out of Lovell.  You can shop ANY THURSDAY, even if it is not the week for your veggie Share!  Also at Pick Up day at The Farm is **Diamond S Delights** from Hyattville with raw milk products, as well as farm fresh eggs from **Blue Heron Ranch**.  Come and JOIN us!–

Consider the value of good food!  COME and join us–The Farmer’s Wife

Going on RIGHT NOW! Bee Healthy Anniversary and Saturday MARKET–

cheddar-cauliflower

Yep, ONE Year for The Bee, and the First SATURDAY Market this year–all at 635 Big Horn Avenue, in Worland…Heart of the Big Horn Basin!

We have a fresh selection of what is available fresh from the garden this week:

Early Green Cabbage perfect for your first serving of fresh Cole Slaw this summer, freshly harvested White and Orange Cauliflower heads and the first harvest of the Imperial Broccoli (108# Friday Morning).

From the High Tunnel, the last (I promise this is really the last) SNAP PEAS!

New this week Asian Eggplant and Antohi Romanian Frying Peppers–and more of our fresh Kale and Broccolini Galion X.  (Galion X will be out of production this week as we clean up the leaves and prune the plants back–they’ve been producing since early June!)

Check out Janet’s Anniversary Specials and unique gift items…partake in the good eats!  

Store closes at 3:00 today–See you there!  The Farmer’s Wife

July 12th Pick Up at The Farm

Yes, it is tomorrow!  The First PICK UP for the 2018 season:  Groups C12 and C1, and one B12 member.  Any MEMBER is welcome to come and shop The Store, buy Diamond S Delight raw milk products from Hyattville, and check the Bee Healthy Clearance rack.

Some of the standouts from The Store:  Swiss Chard, Herbs, Snap Peas, and Romaine Lettuce from Lloyd Craft Farms; Washington Apricots, Bananas, Large Avocados, Pink Lady Apples, Ginger Root and Turmeric, Crimini Mushrooms, Pineapples, Grapefruit, Lemons and Limes, and Organic Girl Spinach and 50/50 Salad Blend from Spokane Produce–most organic; Romaine Lettuce, Cilantro, and Parsley from Shoshone River Farm in Cody; Natural Pork Products from  Fort Causeway in Lovell; and Farm Fresh Eggs from Blue Heron Ranch.

Something special this week:  Janet at Bee Healthy has some great items on CLEARANCE and is setting up a shelf at Pick Up.  Check it out–she is stocking a lot of neat products!  Give them a try without investing a lot of money up front.  If you have an item you like she may be able to special order it in for you!

 

See you at 1049 Washakie Ten, Worland, between 4:00 and 6:00! 

The Farmer’s Wife

First WEEK! Wa-hooooo–This is your TEST…confirm receipt :)

The Garden is AWESOME!  You work and tend and watch and wait, and then the time finally comes where things start to pop!  Today we harvested our first haul of zucchini…can’t believe I’m excited about that!  

So, here’s what we are looking at for the Shares this Week:

Green, early Cabbage–great for coleslaw, and easy to make, too.  Recipe #36 is a good start–www.lloydcraftfarms.com , Recipes page.

Broccolini– 5 oz bag–this is GREAT cooked in the cast iron skillet…I steam it in the skillet to make it tender, and then add oil and salt and pepper, and cook until slightly caramelized.  Also can be steamed.  Galion X broccoli is sweeter than regular broccoli.  Leave all the leaves on!–Galion X is more than just broccoli and better than the European Broccolini we are used to!

Broccoli/Cauliflower Mixed Bag–this is our early broccoli, smaller heads that mature quicker, and early Cauliflower that likes to spread…so we bag them together as Broccoli and Cauliflower florets.  Cauliflower likes it a little cooler than our early summers and they often ‘stretch and reach’ a bit, so we break them apart from the core and couple them with the broccoli for an easy to handle mix.  At least 1# for this week!  (Group A has 2 small heads of broccoli and a head of Cauliflower)

Asian Eggplant–long and skinny, no need to peel, cook with the peel on!  I’m not very creative with eggplant…steam it for lasagna, fry it with summer squash.  It is mild and takes on the flavors around it.  (Eggplant is sensitive to refrigeration damage, best stored on the counter in a slightly open bag, and eaten soon.  If your counter is too warm, try the fridge but wrap in paper towel and place in a plastic bag.) 

Summer Squash mix of Zucchini, Yellow Squashes, and Costa Romanesco.  Costa Romanesco is an heirloom striped zucchini that is absolutely great fried or cooked.  Costa’s meat is firmer with less liquid.  The Farmer’s mom used to make a great casserole….we list it as Recipe #3.

Kale from the garden–a nice bundle of Green Curley (goes by other names, too) that is perfect for Kale Chips.  Heat oven to 375 degrees, lightly toss leaves with a little olive oil and herbs, and spread on a cookie sheet to roast in the oven.  Done when slightly browned and crunchy.  (The smaller kale leaves are good in a green salad, or use the larger leaves cut into thin strips, or ribbons.)

 

This week’s Share is heavy on Brassica’s…broccoli, cauliflower, kale, and cabbage.  These were plants that were started in the greenhouse in April and transplanted May 15th.  The Brassica vegetables are also known as Cruciferous vegetables.  I just learned this winter that they are all in the Mustard family, along with radishes, turnips, rutabagas…and Brussels sprouts!  Who would have known?  We should have suspected when we saw the flower on each…looks like mustard!  Bees love them, and so does our body–high in anti-oxidants and considered a dense nutrient food by the CDC.

Let me hear from you with a simple “Can’t Wait!”–The Farmer’s Wife

 

 

 

:( no CSA info today…Sunday…

I promised specific information to each member on Sunday for the CSA that starts up the week after the 4th of July week…but The Farmer and The Farmer’s Wife have had a houseful of grandkids and daughter’s family!  We were able to keep up with the garden harvests, and the dinner with family…hanging out with Ollie (age 3)…and watching the interactions of his older brother and sister (Brody 7 & Ayla 11), but not the office work… Please forgive our neglect… 😦

So, I promise some information SOON…we have harvest tomorrow morning…and then in the afternoon I can start going over the accounts and get the pick up’s and drop’s set up.  Will send each of you a personal email with specific information.  Last year I posted a member’s letter here on the blog:  http://www.lloydcraftfarms.com and that was easier and faster than snail mail.  It will outline the process, the email will let you know what your group is and confirm the Share size and frequency.  It is my hope that everyone is signed up ‘to follow’ as was outlined in the CSA Agreement…if not, this information will be delayed!

Thanks for your PATIENCE!  And thank the Lord for the great weather and the growth we are seeing in the garden.  I thank God everyday for each and every person that we come in contact with, that cares for us and our garden, and that we can care for, too!  The Farmer’s Wife