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Thursday PICK UP at THE FARM–D12 & D2

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We survived Monday–90% of the Harvesting is DONE!  Truck headed north with produce for Greybull, Cody, and Bozeman, MT.  Taking a breather before I head back out to the Shelter to get the Wednesday orders ready for Sheridan and Ten Sleep.  Tomorrow we get The Store stocked and the Shares ready for Thursday, all of them:  Group B, Group C, and Group D…so here’s a little news:

Need more attendance at Thursday’s for Pick Up…remember…it is a time to stock your larder with good, wholesome food…fresh from the garden or fruit from the organic section of Spokane Produce.  Now that regional fruit is coming into season we are lucky to have it.  Last week was the last week of Flathead Cherries from Montana.  This week we are going with Washington Nectarines, the following week it will be the great peaches and apples from Utah!  Greybull Valley Lettuce every week. Come and take advantage of fresh and locally grown!

Group D will have corn this week!  It will be the first picking and so a little slim, but guaranteed to please, and to increase for all the Groups! Also, TOMATOES are bearing heavier and will be in the SHARES.  Also will have some for sale for canning!  TEXT 431-1219…

Set aside SEPTEMBER 5th for Dinner at The Farm!  We will start the CSA Pick Up at 4:00 as usual…Groups D12, D1, DM1…BUT we have a special guest that we want you all to come and meet, and eat dinner here!  Jans with NaM Sweet & Savory out of Greybull will be cooking in the fire pit and on the two grilles–$10 for adults, and $5 for children.  Pasture fed beef and Lloyd Craft Farms veggies, all locally sourced and locally served…all you can eat!  We’ll begin serving food at 5:00 and continue until 7:00 p.m. Need a head-count so we know how many folks to cook for!  Liz will also provide a little background music–So come and join us for a good wholesome meal, some soft tunes, and the BEST neighbors and friends!  OPEN to the PUBLIC as a community introduction to Jans and Christa and NaM Sweet & Savory–

 

The Farmer’s Wife!

Karen’s Fruit Truck–Utah Orchard’s finest!

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. 

peaches

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)

 

Deadline this Friday, August 30th…You can text me your order (431-1219) or sign up at the checkout table at Thursday Pick UP!  Thanks, The Farmer’s Wife

Week 6–What does The Garden HOLD?

Romanesco

We are starting Week 6, and what an ending to Week 5…Dark, ominous clouds that moved from the Big Horn mountains and raced with time, sweeping towards the Wind River’s…hard and sudden rain, with some hail, but lots of hard-driving rain!  Mud and mud and more mud, being carried away with the newly formed rivers following the natural slope of our homestead.  This happened Wednesday late afternoon.  Liz had returned from the delivery to Sheridan, I was in the shelter working on orders and Shares, and The Farmer was checking his new cut hay.  BAM! it was upon US–

We are day three past the rain and still can’t get into parts of the garden.  The corn had just been watered so with the wind, tilted into the electric fence, grounding it out.  The Farmer’s hay was soaked enough that at least the strong winds couldn’t blow it away!  BUT…Life goes on!

This week’s shares will be a combination of these prizes:

Romanesco is ready and it looks good, especially considering the challenges all the cool weather Brassica’s have faced this past HOT month!  These are best the very freshest (as with most cauliflower and broccoli)…great steamed or grilled.  Because they are denser, you can slice them without them falling apart as cauliflower often does.  A little olive oil helps with the roasting.  All the Boxes this week will get these geometric gems…The Farmer brought in over 100# Friday and there is the same or more he tells me–

Beans:  Groups A, B, and C will have Dragon’s Tongue beans this week. Hopefully Group D will have Green Beans!  Group D was supposed to have Green Beans last week but we ran out on Thursday…Friday we harvested 192# more of Dragon’s Tongue…thus Dragon’s Tongue for MOST…Super butter bean, try it raw in a salad.  Loses its trademark purple markings when cooked, but flavor is SUPER! Greens should be harvested Tuesday…If interested in canning or freezing some Green Beans let me know!  $25 for 10#…will send them with your Boxes and you can mail us a check, or you can text me and pick them up at The Farm.  

Onions are coming into season!  We are starting to introduce Candy Sweet Fresh onions this week…Group C had them last week and Group B gets them this week.  As fresh onions they have not been dried and should be stored in the fridge.  Group C may get the Green Onions, if they are large enough or we have the volume.  In the garden we raise many varieties of onions:  Sierra Blanca white and Candy Sweet yellow are our FRESH harvest stars, as well as several varieties of Red’s.  We also have Highlander as our long-term storage onion, and Cipollini’s and Leeks that come into their own a little later in the season!

Peppers again as in the past:  Either Green Bells, Islander Purple Bells, Antohi Romanian Frying Peppers (remember blah raw, super cooked…hold together well, too), or Shishito’s.  (I made dinner Friday, a rare treat this time of year, and had some blemished Shishito’s in the fridge.  I threw them into a bowl with some olive oil and seasonings, then Lloyd threw them on the grille!  The ‘handles’ are strong so you eat them like an appetizer, and throw away the stem when done–yummmm!)  Coming soon–Snack Peppers, multi colored, sweet, and in a zip bag–

Cabbage:  Cabbages in the Shares have been Farao Spring green, Tendersweet flathead green, Red Ruby Perfection early on, and last week we started with the Kaitlin green which is a late season cabbage that we harvest at 60 days instead of 85 days.  (That means it weighs 3-4 pounds instead of 8 pounds!)  We have rotated through the Savoy cabbage, that smaller head framed in wrinkly crinkled leaves that likes to be boiled with cream.  With the conclusion of this week, all the Share Groups have had it now and Formosa Savoy is almost gone!  (The winter Savoy is called Deadon and its leaves are not as extreme with the wrinkles but it has a beautiful magenta blush on the top.  We usually harvest Deadon in October…a little freeze makes them taste better!)   Only Group A has a cabbage this week.

Summer Squash:  As long as there is room in the Boxes we will include Zucchini or the other Summer Squashes.  They are so loaded with health and are versatile!  Ironically, they may be in short supply this week as the harvest Friday was weather damaged with pock marks…it went to Erica’s chickens! We harvest again Sunday…

Cucumbers:  Suyo is the featured cucumber this week in Group A and C…prickly looking skin, long shape with a curl.  Keeps well in the fridge, sweet, fun to slice into salads, or eat as a snack.  Said to make great Bread and Butter pickles.  The other varieties in the Shares are Striped Armenian’s (Group B if we have enough), Lemon Cucumbers and larger sized Harmonie’s used as slicers (Group D).  Tasty Jade (Asian take on the English type) and Olympian are our back up’s–

Eggplant for Group A only this week.  If you are one of those folks that lives for fresh eggplant, I’m sorry, we don’t put them in often…most people don’t know how wonderful they are!  But if you are one of those who do…let me know and we’ll send some your direction, free as a member of the CSA.  TEXT 431-1219.

Tomatoes!  Yes…they are coming on…or they were…or they still are and we can’t get to them because of the mud!  We will make every effort to get tomatoes into your Shares.  Group D gets the advantage of shallow boxes to chose from on Pick Up Day at The Farm…tomatoes that have gone from garden to home, we hope never experiencing the clip of cold.  (Anything you get in the store has been refrigerated…that’s the only way they know to ship them…) When you get your tomatoes, let them proudly sit on your counter where they belong.  They will continue to ripen and develop their flavor and will not get mealy or mushy as happens in the fridge. For the boxed Shares, we’ve tried leaving them out of the cooler, but the risk of being missed or damaged is greater than one night nestled in a box with other veggies to keep them warm.  (For THE Friday dinner we had two huge sliced Striped German Johnson’s…yellow tomato with interesting and unique pinkish swirls…super flavor! Hope we can get one of these prizes to each of you this season… somehow…they are so big and as an Heirloom are thin-skinned and tend to crack–)

 

Oh, about that FRIDAY dinner…we also had fresh green beans cooked in the cast iron skillet with olive oil and sliced almonds, chicken breasts butterflied and soaked in lime juice with a little sauteed garlic scapes in coconut oil added and a kiss of grated ginger root, cooked by The Farmer on the grille to perfection.  Liz brought home a loaf of sourdough that we sliced and spread with Kris Robertson’s Quark fresh cheese from Diamond S Delights.  I had to clean up the left-overs so had no room for my usual fresh strawberries over ice cream (only 3 ingredients!) with chocolate syrup (no HFC!) and grated walnuts (fresh from northern California last fall)…oh well, there is always tomorrow for my strawberries on ice cream…for BREAKFAST…wouldn’t do that when my kids were growing up!

That about does it for Week 6 intro of new, and the review of continuing… remember, we have some recipes posted at http://www.lloydcraftfarms.com under the Recipe tab.  Eat your veggies–The Farmer’s Wife! 

 

 

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

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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!

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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

peaches

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