Archive for August 14th, 2013


A MONSTER SHARE–bring an extra bag!

  • Cauliflower–two varieties, both good—LARGE HEADS, MILD FLAVOR
  • Last of the Early Cabbage–coleslaw, cabbage burgers (freeze them up, too), sauerkraut or fermented greens in a PikLit Jar.
  • Broccoli–First picking, best cooked–triple washed, 1# bags
  • Mixed Peppers–3 Hot & 1 Not:  Jalapeno, Anaheim, Hungarian Hot Wax, & Antohi Peppers
  • Sweet Corn–How sweet it is?  Trinity, a bi-color, first of 3 varieties this season
  • European Pickling Cucumbers–to EAT, not pickle–6 small cukes in a bag & Large one’s, too.
  • Romaine Lettuce–Full Head!!  3 Heads in the Full Share, and 2 in the Half.
  • Snap Peas–continuation from last week–

LAST WEEK in the SHARE–Eggplant, Zucchini, and Yellow Squash, Plants still producing and will be on the table as extras for those that want them–

Canning Classes this Weekend


FIRST—9:00 a.m.   “I Relish this Class & Pickles, too!” Learn how to make relishes using fresh garden goodies, and the how-to’s for pickles, too.  The pickling cukes are ready and eager to be washed and packed into those quart size jars with dill and other condiments–  Learn secrets from the Master Canner, Brenda Green.   Cost is $20

SECOND—1:00 a.m.  “Jams and Jellies—Beyond the Usual” Repeat of the wonderful class put on August 10th for those that missed it the first time around—or come again!  Cost is $20—Free to those that attended last week if they bring a friend.  (Cost to the friend is $20.) 

Register ASAP so we can pick our venue, and pick the pickling cucumbers…and relish items…

The Farm has additional Pickling Cucumbers available:  ½ Bushel cost $15 and makes 8 quarts.  Dill: $3 a bunch—