Archive for October 16th, 2013

FINAL VEGGIE SHARE

By now you all should have your final share–except for those that were on vacation in Tennesse and Arizona or too far away for us to deliver…We spent Monday making deliveries to assure that everyone had their final allotment.

We hope you all were pleased with the season and though we couldn’t squeeze 16 weeks out this year, we hope the abundance was sufficient–Thank you Lord and thank you GARDEN. It was a hard year with the problems in the spring–rain, rain, flea beetles, instant hot–and the carrots were later than usual and we missed the kohlrabi and bok choi. BUT, we had celery and sweet potatoes…snack peppers and grape tomatoes–what a treat! AND cantaloupe for 6 WEEKS!! Wahoo–! The fall hit us hard and fast and now we struggle to get the yellow beans harvested and the beets dug…but this is a farmer’s life. 🙂

A note on the final share–this was predominantly your onions, root crops, and squashes. Of course, we had fresh turnips, a bag of Mulligan Stew for each member, and the very last of the hot peppers–which were picked after the first rain and before the first freeze. (Use them quickly–)

There was little difference in this share between the MINI and the HALF except for the amount of potatoes. We were short on carrots for the year and so gave everyone a pound and the balance split among the ADD4Weekers. We had one more planting of carrots that are still in the ground, but unlikely to make it now…along with the beets. 🙁 We had hoped to include spinach and lettuce, but the rain yellowed the spinach and there was not enough lettuce to go around.

We felt that even though the year was shorter, we still fulfilled the produce promise–no one was short on veggies for the year! The classes Brenda taught gave you ways to deal with the veggies and use your excess, or plan ahead for the off-season. The Fruit Share rounded out the diet to fresh fruits and veggies for 30 people– The Meat Share gave you an alternative of fresh, organically raised pork, beef, lamb, and chicken…still have lamb and pork left–I think 8 packages…let me know if you are interested: Breakfast pork, Grill pork package, and Lamb…$68 for pork/$85 for lamb…And we rounded out the offerings with farm, fresh eggs–greater supply once I could purchase 36 dozen to supplement Heron’s Girls!

We are done AND we are pleased! Let me know if you are too! THANKS for a great year!–The Farmer’s Wife

PS–We will repeat the Kombucha class in November and have a special speaker coming to tell us about FERMENTATION on the 11th or 12th…watch for more information.

PSS–We have the broccoli for those that ordered it–I’ll be contacting you by email. Picked the last of it on Monday–

ADD4Weeks Veggie & HOW TO FREEZE POTATOES

Several of the ADD4Weeks members have contacted me with a question–Do we get another passle of potatoes and carrots next week? I went back and read the ADD4Weeks page and can see where the confusion may have come in–The answer is…no…this is it. We opted to distribute the 40# of potatoes, 15# of carrots, 21 onions, and SQUASHES/Pumpkins all at once. (Half that amount for the HALF ADD4Weekers.) The season is over, and winter is roaring in–So, enjoy them now!

Let’s talk about POTATOES–we sorted our potatoes today and are set to freeze half of them over the next week. Any of them that have skin lesions, or soft ends, can be washed up and trimmed. Cut them into either cubes, fries, or grate for hash browns. You can partially fry them, blanch them in boiling water, or steam them–I’m going to try that method this year. (You have to cook them until tender…if not, they will turn black and be a mess!) After fork tender, spread them on a cookie sheet, and cool them quickly in the fridge…if you blanch them in boiling water or plunge them into cold water to cool them, as we do with corn and broccoli, you have to squeeze out the excess water before you freeze them–that’s why cooking them or steaming them may be the best. Once cold, transfer them to a gallon freezer bag and put them in the freezer. They will keep about two months–

So there it IS! The Farmer’s Wife

FUYU Persimmons

The ADD4 Extension for the Fruit Share this week had Fuyu persimmons. http://www.specialtyproduce.com states : “They qualify as the leading non-astringent persimmon, allowing for them to be eaten fresh out of hand at various times during maturation vs. other persimmons, which will absolutely require being ripened prior to eating, meaning too fragile for shipping and lowering the commercial value of the fruit within a globally distributed food culture. The Fuyu persimmon is an improved variety that benefits from a trifecta of qualities. It lacks a core, seeds or tannins (it is one of few non-astringent persimmon varieties).”

Wanted to share this info–in the past I thought persimmons had to be almost mushy before you could eat them–but not the FUYU persimmons. It has no core or seeds–so chop it up in a salad or eat it as a snack!

Hope you enjoyed your dates, too!

Learning more about your FRUIT!–The Farmer’s Wife

FINAL FRUIT SHARE

FRUIT SHARE—One more FRUIT SHARE to go last week in October.

Apples are fresh off the trees–as well as some other fun and interesting items to end the season. I’ll order the fruit the 28th and you can pick it up the 31st. More info on time and exact place later–

**If anyone would like a 40lb. box of apples, below is the price list and what is available (first price is conventional and the second is Organic):

Jonagolds…………$40.50
Braeburns…………$50.50
Fuji………………….$31/ organic $69
Gala…………………$28/ organic $54
Golden Delicious…$31/ organic $55
Granny Smith……..$38/ organic $55
Red Delicious……..$28/ organic $50
Red Rome………….$43
Honeycrisp…………Organic $90 (non-organic are waxed $86)

Not sure which apple is best for you? Go to http://www.specialtyproduce.com to read on the different apples and what they can be used for—

Send me an email tcraft@rtconnect.net to order—Cut off is Sunday, October 27th. Payment due when you pick it up.

This opportunity is for EVERYONE and not just the Fruit Share people.
Thanks–Your Friendly Fruit Buyer from THE FARM 🙂