2019 CSA Garden Season Closes! Fall SoupFest Deemed a Success–

The Transformation was AMAZING!  This looks like a rustic restaurant…sorta…but definitely a change from 24 hours earlier when we were bagging potatoes and carrots, brushing the dirt off the celeriac, and packing 58 boxes for delivery Thursday–  24 hours earlier Jans and Christa were making soups and baking bread!  But here it is…comfortable seating, sweet background music, colorful veggie tablecloths, wonderful soups and crunchy fresh bread, and good friends and new acquaintances enjoying wholesome, hearty soup made from the ingredients of The Garden! 

Thanks to all those that came to eat, and those that stopped by to pick up Soup To Go–And on that upbeat note, we end the 2019 Garden Season:  1,562 Special Boxes and Shares were served over the 15 week period!  Garden Fresh veggies, nutrient dense, went to Casper, Riverton, Lander, Thermopolis, and served folks from Ten Sleep, Basin, Manderson, Greybull, and of course, Worland–Thanks for taking your food serious and taking the time to ask, “What is this?, “Do you have beets for sale?”, “When will the delivery be made?”, “How can we get more corn?”…thanks for taking the time and making the time!  See you in 2020–

lemon cuke

The Farmer’s Wife!  Eat your Veggies!


Thermopolis, Lander, and Riverton–Last Drop tomorrow!

Business Card


Kaleb will be making the trek south…at this time the roads are Green (wet or dry) according to WY DOT Road and Travel.  The Drop is the last Special Box of the Season–for the Weekly’s, Group B2 Leap-Frogs, and those that purchased the Extension.  

Thermopolis Boxes will be delivered with your Pumpkin as Kaleb passes through–THANK YOU!

Riverton Boxes will be dropped at Graham’s Gluten Free, with a Special Pumpkin for the year’s end!  There is one for everyone!

Lander Boxes will be dropped at Amy Oakley’s at 145 Terrace Overlook–Don’t forget your pumpkin!  (There are only enough for one for each Special Box–)  Amy wanted me to let folks know that the roof project is still going on so you will have to park in the front and walk to the back where the front door is, OR use the back road which will take you right to the garage and front entrance where the Boxes are stacked on the porch and ready to go.  There are some Special Orders, too…Look for your Name on 2 BOXES–  Lander:  you can drop your boxes after Thursday and we will pick them up in a week on a business trip through Lander. 

THANKS for all the warm kudos and support!  We BE BACK–

About the Share in the Special Box:  5# of Huckleberry Gold Potatoes (purple outside, Yukon inside), 2# of Tri-color Carrots (Deep Purple, Purple Haze, and Mokum orange), Celeriac (celery root), Tiren Paste Tomatoes & Shishito Peppers (don’t let these linger–they are good NOW as they were harvested the end of September before the freeze), Deadon Savoy Cabbage (January King variety–cold enhances the flavor!), Red Beets, Leeks (3!–check out some great soup recipes on the webpage–), and Butterscotch Butternut Squash!  (These are small, be careful not to overcook!)  ENJOY! and Eat YOUR VEGGIES!  The Farmer’s Wife

OMG–Fall SoupFest & Last Pick Up for the CSA…OPEN to the PUBLIC…visit The Store!

group of vegetables near stainless steel cooking bowl

Photo by Pixabay on Pexels.com


Tomorrow, October 24th, join us for a sampling (generous sample) of four great Chef Jans-made soups from the bounty of the Garden!  Creamy Potato Bacon, Italian Vegetable, Borscht in its bright beet color, and Poblano/Butternut!  Reservations not needed, head count appreciated–  $8, 5:00-7:30, at The Shelter, 1049 Washakie Ten, Worland.  (We have bowls TO GO for those conflicted with other obligations!!)

Music by Liz–we set up the sound system today and have made an unbelievable amount of space for tables and chairs with good lighting, and what we hope is a comfortable ambience DESPITE the fact it is our work shelter!

CSA Pick Up is 4:00-6:00–last of the season!  In order to make space, the Shares are boxed and ready to go–Don’t forget your season’s end PUMPKIN!  Pumpkin for the Leap-Frog’s, and Knuckleheads for the Weekly’s!  Pick Up your Box and pick up a bowl of soup TO GO!

The Store will be open with more of the bounty from the Garden to buy!  As well as organic bananas, Kent Mangoes, organic yams, our own Brussels sprouts, onions, potatoes, and lots of carrots.  We also have the final 4 bags of Snack Peppers, Cabbage, and several heads of Romanesco (green cauliflower type Brassica).  We also have the last 11 bundles of Kale, and Jalapeno peppersso good as POPPERS made in the oven!

Come on out and let us feed you!  The Farmer’s Wife

Monday on The Farm–Update on Produce–Update on Fall SoupFest

Today was a productive day…the sun was still shining and we were able to wash 40# of Sunchokes that head north tomorrow morning.  Lorenzo and Brenton moved a ton (literally) of potatoes from bins in The Shelter to the pink cooler where we can control the temperature and keep them in the dark with higher humidity.  Usually the cooler is full of winter squash, but not this year… A large percentage were left in the garden not mature, and some we couldn’t get out before they succumbed to the cold.  We sorted Red Kuri today which were starting to spoil.  I brought in a few tonight that just didn’t have enough time to completely mature.  They still taste good, but harder to scoop out the seeds.  The Farmer harvested all the Deadon Savoy Cabbage from the garden…these will go into the Shares and Special Boxes, and the Leeks got topped and sorted.

Speaking of Shares/Special Boxes, some of the Deadon cabbages harvested today are the size of the box…that won’t work, especially with 5# potatoes, carrots, and storage onions.  So, we are making the following changes:  Deadon Cabbage OR Green Kaitlin (based on size), and 3 Leeks instead of storage onions and green onions.  Boxes will still contain the Celeriac, Red Beets, Carrots, smaller Butternut squash (maybe 2), and the Shishito or Snack Peppers, and Daikon Radish or Tiren TomatoesPick Up Thursday at The Farm will be in Boxes to make room inside The Shelter for the Fall SoupFest!

SoupFest starts at 5:00 p.m.  Thursday, October 24th.  PLEASE SEND AN EMAIL OR TEXT SO WE CAN GET A HEAD-COUNT! 431-1219 or craftterri@rtconnect.net . Jans is coming to The Farm tomorrow to pick up veggies for the Soups–we don’t want to make too much, but we definitely want to have enough!  I guarantee the soups will be amazing, The Shelter will be comfortable no matter what the weather outside, and Liz has been tuning her tubes to give us some comforting sweet tunes.  (Tomorrow we set up the ‘stage’ in the corner with our small sound system–)  Come and Share this last day of the CSA with us!  Public WELCOME–

October 24th– Fall Soupfest– Lloyd Craft Farms– 5:00 to 7:30 p.m. EVERYONE WELCOME–

group of vegetables near stainless steel cooking bowl

Photo by Pixabay on Pexels.com

As promised after the warm and filling garden meal last month, we are gearing up for the Fall SoupFest at The Farm (1049 Washakie Ten) on Thursday, October 24th, 5:00 p.m. to 7:30 p.m.  Liz will provide the crooning (music) inside The Shelter–She promises!! Cost is $8 per person, all you can eat!  OPEN TO THE PUBLIC–

As the weather is unknown and unpredictable, we are moving stuff around to make space for seating INSIDE The Shelter…we will still have The Store from 4-6 p.m. and encourage folks to shop this last time until next SPRING! (Members 4:00-5:00 p.m. Open to the PUBLIC 5:00-7:30 p.m.)

I was asked last week and had told several folks the SoupFest was postponed until mid-November, but after getting a good night’s sleep (never make a snap decision when you are pooped), this Thursday’s the DAY!

  • Last Pick Up for the CSA (4:00-6:00 p.m.) and the Shares will be boxed to afford more space in The Shelter for Tables and Chairs.
  • Jans of NaM Sweet & Savory is on board with 3-4 varieties of Fall Soups…exploring a Borscht with red beets…hearty Vegetable…why not a Creamy Potato…something Italian (one of this Austrian’s favorite ethnic food groups)…ALL fresh and recently harvested from The Garden!
  • Again asking for a head-count (TEXT 431-1219 or respond to this post or email craftterri@rtconnect.net)…help get the information out…invite your co-workers, friends, relatives, and those you would like to get to know better!


What a great way to end the SEASON!  Stay tuned for more veggies in January through our Buyer’s Group…if not signed to follow http://www.lloydcraftfarms.com do it now by going there and entering your email address in the box to the right on the home page.  AS ALWAYS–The Farmer’s Wife says, “EAT YOUR VEGGIES!”

What to Expect in this Last Share…


This final week is the last of Group B and Group D…last meaning those that have Extended or are a Leap-Frog in the second group.  Wow!  What a great year in spite of the challenges of the weather…late, wet and cold spring…crazy fall with more weather extremes!  So, What to Expect?

Both Groups will have 5# Potatoes (either Huckleberry Gold or Red Norland), Deadon Cabbage (that beautiful January King winter savoy), Celeriac (commonly called Celery Root), Red Beets, Mokum Carrots (early orange Nantes), Highlander storage onions, Green Onions, small Butternut Winter Squash, and a PUMPKIN!  This will be the second pumpkin for those that got one last week.  🙂  (There is only one pumpkin for each Box sent this week…if you missed taking one last week, please don’t take two this week…)

Group B will have Shishito peppers and Tiren tomatoesif they are still holding from their September 29th harvest in one of those fall weather extremes.  Tiren tomatoes are a special paste tomato favored by chef’s for Italian sauces.  BTW– A member shared she used the Shishito’s in Mongolian Beef!  I know there are lots of uses other than roasted as an appetizer–check out recipes on the Internet–

Group D will have Snack Peppers (hmmmm….love them dipped in Ranch Dressing…we have Organic Litehouse Ranch for sale in The Store), and Daikon RadishesDaikon’s, too, have a lot more uses than fermented and pickled–check out recipes on the Internet–

THANK YOU, THANK YOU, THANK YOU!  Trivial info–at the end of this last week we will have put together 1,562 Special Boxes/Shares!  That’s over a 16 week period– Pretty AMAZING–that’s a lot of fresh veggies into the warm homes of Wyomingites!  Eat your VEGGIES!!   The Farmer’s Wife

A Note About Hot Peppers–

Once a year I like to send you ALL hot peppers.  Why would I do this?  Well….some folks like them and some folks do not and some folks just haven’t had a chance to experience and explore the variety and diversity of the hot pepper world!  After all, we want you to know all that you can about the value of your food, and how it is directly related to your overall health–  So here is a little, short primer on Capsicum’s.

First, Bell Peppers have no capsaicin, the thing that makes hot peppers hot!  So we are only talking here about all the other peppers except that non-hot, sweet kind.  The highest concentration of the hot (capsaicin) is in the white pithy membrane inside the seed cavity.  The seeds have no capsaicin.  The Scoville scale lists the ‘score’ of the hotness of different hot peppers.  The hottest we grow is a small bushy plant called Aurora, with purple peppers the size of the tip of your finger–as the season progresses they turn yellow and then red-orange.  The next hottest in our garden is the Habanero.  Of course, we all have heard names like Ghost Pepper and Carolina Reaper.  One look at these and it is obvious they are in the same family as the Habanero!

For a good read on the benefits of capsaicin check out draxe.com/nutrition/capsaicin–

Each Share Group’s pepper selections are a little different.  We had an abundance of Poblano’s and Jalapeno’s, so they went into Group E and Group B with one or two Habanero’s.  Group C is completely different with the concentration on the drying and roasting peppers:  Guajillo, Krimzon Lee, and the Pueblo Roasting Pepper (from Colorado–no picture available).  Group D will be a surprise, but we will be there to share information with you Thursday at the Pick Up!

Below are pictures of the peppers you may have and some short notes for their use and enjoyment:

Baron Hot Peppers

POBLANO–these are often used in Chili Rellenos, a stuffed pepper filled with cream cheese, breaded, and deep fat fried.  I have a simple and tasty recipe for a Chili Rellenos Casserole in which you roast the pepper in the broiler to blister the skin, and then peel them after you have plunged them into cold water.  I slice the Poblano along the sides and lay them flat in the pan, then cover them with an egg mixture and cheeses.  Usually Poblanos are not all that hot…however…each one is its own boss! (You can make the casserole with fresh poblano’s or just place the peppers peeled and laid flat, in a freezer bag for a different time.) 

Habanero Hot Peppers

This is the Habanero…the hottie…we don’t eat these but sell them for those with an obsession for HOT.  Some peppers can be so hot that they can be detrimental to a small child or those sensitive to capsaicin–this is one!  But not the WORST!! Not life-threatening, but awful painful, especially in the eyes.   (I have a story posted on our website called “Chinese Lanterns” about our family experience with the Habanero…check it out!)


El Eden Hot Peppers

Guajillo peppers are dried and used to make mole.  These are new this year and I haven’t had a chance to give them a test run!  Hope to find more time next year.  We included these with the Krimzon Lee (below) for Group C because both are drying peppers.  The Krimzon is a type of Paprika pepper…one of my favorites as it is not real hot, but full of flavor.  Great in scrambled eggs or with fried potatoes.  Easy to dry by stringing them together and hanging them in a well ventilated, dry place–keep them aired so as not to form mold.

Krimzon Lee Hot Peppers

Krimzon Lee–Paprika type.

Red Flame Hot Peppers

Chili pepper, another candidate for drying.  We use dried chili’s in our Salsa and Dill Pickles–

Jedi Hot Peppers

Jalapenos are the most well known hot pepper and the pepper group with the most variety in color, size, and heat.  We used to raise a variety known as Concho–it had good flavor, held long on the plant, and was generally not real hot.  We can’t find that seed and this year we planted 4 varieties to try to find one like the Concho.  The Farmer liked the Centella, a LARGE Jalapeno…I think I liked El Jefe, a little smaller with deeper color and light checking as it matures.  (Checking is slightly visible in the pepper in the forefront. Severe checking will not store well after harvest.)  We stay away from Early Jalapenos as they are usually hotter than blazes! My favorite use is Jalapeno Poppers, not the fried ones, but those stuffed with cream cheese and wrapped in bacon, then roasted in the oven for about 20-30 minutes–YUMMMMM

Today for lunch I cut up the last three zucchini, some kohlrabi, white onion, and added ONE red Jalapeno, followed by a couple of small grated carrots added during the last few minutes for color and sweetness.  We had to open ALL the windows.  Jessica entered the kitchen and immediately became a coughing fool like myself! This pepper was worse in the air than in the dish, which we nearly finished off.  I noticed the ladies left the red skin on the side of their plates, and the guys ate it all! 

Here’s a hint for a good ‘fresh’ salsa in the dead of winter:  take 3 jalapenos and slice them, put them in snack bags, and throw them in the freezer. When you want Salsa in the middle of January, use your canned tomatoes, dried chili peppers, frozen jalapenos, a dried onion, some garlic, and a little salt. Chop and mix them up in the food processor.  I like to include some frozen bell pepper too for color and sweetness…orange is my favorite.  We store our Salsa in the fridge in a quart jar  (actually closer to an Adam’s Peanut Butter jar)–  Recipe is under our Recipe tab.  


As always, Enjoy your food!  Experimentation is the spice of life–  The Farmer’s Wife