The Weblog

…from Farm Where Life is Good

We’ll give you an insider’s view of life and growing on the farm. Share the excitement of a great harvest and experience the disappointment of a crop failure.
We have it all!

Subscribe to an RSS Feed

Online Market is OPEN for Business (Week 33)

Needs some time for quiet contemplation? Try picking 200ft of beans!

Farm Where Life is Good

Life on the Farm (Week 33)

Peaches are here and will be delivered this week on Wednesday, unless other arrangements were made.

What a great week it was! A little bit of warmth, a little bit of rain and lots of sunshine. I am sure the cooler nights are helping the cauliflower and rutabaga, but not so much the tomatoes! Take your pick and adjust the global thermostat.

Rog finished clearing, tilling and seeding the first high tunnel position into buckwheat— a nice covercrop for weed suppression, organic-matter building and if it hurries up, some pollinator feeding. A month or so of that and it will be time for a fall planting of oats and peas; these two winter-kill and will mulch the soil thru the winter. That will give us more nitrogen and organic-matter for next season’s heavy users in the new tunnel position (tomatoes, peppers, cucumbers).

HT1 summer rehabilitation

The Market is open for more summertime orders.

Ordering will be open from Sunday morning until Monday 8pm. Get your orders in now so harvesting can begin specific to your requests.

Deliveries will be made Wednesday per usual to your chosen Dropsite Location .

Recipes for your consideration

Tomato and Corn Salsa
1 cup tomatoes, chopped
¼ cup onion, chopped
¼ cup cilantro, chopped
1 jalapeno, minced
1 Tbsp lime juice
1 garlic clove, minced
¼ tsp salt
½ cup fresh sweet corn, blanched 3min and cut from cob

Combine all ingredients; chill and serve.
(From: Big Vegan by Robin Asbell)

Peach and Spinach Smoothie

2 peaches, pitted and rough chop
¼ banana, peeled
1 cup vanilla coconut milk
2 big handfuls spinach
2 sprigs parsley
½ tsp vanilla extract
Handful of ice

Place all ingredients in a blender and whiz on high until well blended and smooth.
(Adapted from: Wild About Greens by Nava Atlas)

Three-Potato Salad with Arugula

1 sweet potato
3-5 blue potatoes
2-4 yellow potatoes
2 celery stalks, thinly sliced on diagonal
½ colored bell pepper, fine dice
½ cup pitted kalamata olives, sliced
2 Tbsp extra-virgin olive oil
3 Tbsp apple cider vinegar
2 Tbsp fresh dill, minced
Salt and pepper to taste
3 big handfuls arugula leaves, stemmed and chopped
Toasted pumpkin seeds or sunflower seeds for topping

Boil, bake or microwave potatoes until done but still firm; plunge into cold water and let stand until cool enough to handle. Peel and cut into ½-3/4 in dice.

Combine potatoes in mixing bowl with celery, bell pepper, olives, olive oil, vinegar, dill, salt and pepper. Stir gently.

Stir half of the arugula in with the potatoes and line serving platter with the rest. Mound potato salad onto the platter and scatter seeds atop. Serve at once.
(From Wild About Greens by Nava Atlas)

Peach Almond Freezer Conserves

No special equipment for freezer conserves. Chunks of fruit and nuts in a thick, spreadable, sweet topping for baked goods, crepes/pancakes or accompanying a savory main dish.

1 ½ cup sugar
1 pouch freezer jam pectin
3 ½ cup finely chopped pitted and peeled peaches
1 Tbsp lemon juice
3 Tbsp slivered almonds, toasted
¼ tsp almond extract

Toast almonds in a 350F oven on baking sheet. Stir occasionally and toast approx 5min until golden. Remove and set aside.

Boil medium/large pot of water. Once at boil, drop peaches in one at a time for approximately 30 seconds; remove with slotted spoon and drop in bowl of cold water. Rub/peel off the peel. If not coming easily, drop back in boiling water for 30 seconds more.

In medium bowl, combine sugar and pectin, stirring until well blended. Add peaches, lemon juice, almonds and extract. Stir for 3 minutes.

Ladle jam into plastic or glass freezer jars, leaving ½ inch head space at top. Apply lids tightly. Let stand at room temperature for 30minutes until thickened. Serve immediately if desired, or refrigerate (up to 3wks) or freeze (up to 1 yr.)
(Adapted from: Complete Book of Home Preserves)

Did You Know…

Vegetables do not ripen after being harvested.

I didn’t know this. Well, I guess I knew it for individual produce, but never put it together as a statement.

Fruits on the other hand, well, they are quite varied in their behaviors.

Fruits that never ripen after picking:
Citrus fruits

Fruits that ripens in appearance but not sweetness after picking:

Fruit that only ripens after picking:

Fruits that ripen with sweetness after picking:

Fruit that ripens in every way after harvest:

To speed up the process of ripening of fruits that do ripen after picking, place them with ripe apples in a paper bag and loosely close it by scrunching the top of the bag. Apples emit ethylene gas that make fruit ripen quickly. Take note of this: ethylene gas speeds up the breakdown of all produce so ban those apples to their own segregated and sealed areas of your cold storage.

Produce Subscription Highlights

Anticipated this week for the CSA produce subscription boxes:

Loose leaf lettuce
Kale, Red Russian
Beans, wax or greeners
Cauliflower (maybe)
Sweet pepper (variety)
Jalapeno peppers
Summer squash and zucchini

Start your meal planning now!

We hope to feed you soon!

Roger and Lara

**If you’d like to stop receiving emails, just jump into your account on the website (, My Account) and scroll to bottom; check appropriate box.

CSA Produce Subscription Distribution-- Week 32

Your box for Week 32!

Farm Where Life is Good

Produce Subscription (Week 32)

We had visitors this week! The two-legged, weed-pickin’ variety and the no-legged, bug-eating variety.

Razz, Rach and the Garter Snake

The weed-pickin’ variety was most helpful in helping us locate our melons and herbs and potatoes and…and…and…. And the beans were picked on time too, as evidenced by the sunlight in this week’s box photo. We finished packing before midnight!!! Yeaaaa!!

Speaking of potatoes— they are all doing very well indeed. We were able to harvest a small amount of some purple spuds from the last corner of the spring high tunnel field (some of which went to the winner of the veggie mystery from last week— the conjoined squash—how does that happen?)

The winner!

The remainder are progressing well. We have 50-70 day, 70-90 day, and 90-110 day varieties, so hopefully the first round (well, second round after the new potatoes) will be coming soon. They are beyond their flower stage and leaves are dying back— soon!

A rainbow of color appears in your boxes this week:

Celery See what you think. They are stronger-tasting than the grocery store types; still perfecting the growing needs. Save the leaf trimmings for vegetable broth— save all of your trimmings actually.

Carrots Roots abound! They will also be strong-tasting given all of this hot weather. Carrots like the cold— can’t wait for the candy carrots in the high tunnel this winter.

Cucumber A variety of types this week and they are coming on strong. Well, the high tunnel cucs are fading, but the field ones are here!

Tomato, cherry variety Not sure why the toms are so slow to change color right now…

Tomato, slicer and paste variety Reminder— DO NOT refrigerate. Allow them to red-up at room temp.

Lettuce, green summer crisp (2) Saved them from the deer; a gentleman with little bitty antlers was chowing at 6am when Rog went out and did his version of the Razz-deer-dance (while I sawed logs!)

Zucchini Make some zucchini noodles; fabulous!

Zephyr squash Rog picked most of them tiny; maybe they are a delicacy, but not belly-filling!

Beans, wax fillet Pretty, petite wax beans. I am freezing up a bundle this week if they last.

Cabbage (Tendersweet) This more delicate cabbage version is great for fresh salads.

Sweet pepper variety They are all “sweet” this week (I promise…I think…) The colors are changing.

Leeks The first of the leeks are coming due. Slice lengthwise and then run under water to rinse sand/soil from innards. Soups, on the grill, in a sauté…good for everything that needs a mild onion flavor.

Thyme Good old standby; use fresh in tomato sauces and gravies. Dry over the stove for winter use.

Oregano Perfect addition to vinaigrette for those tomatoes and cucumbers.

Recipes for your consideration

Veggie salad sandwich

1# extra-firm tofu (Wildwood is best)
1-2 cucumbers, seeded and diced fine
1-2 sweet peppers, seeded and diced fine
2 ribs celery, diced fine
1-3 onions, sweet or green, diced fine
10 green olives, diced fine
½ tsp sea salt
1 cup Nayonaise or Veganaise
1/3 cup prepared yellow mustard
½ tsp garlic powder
½ cup chopped fresh cilantro

Mix all ingredients. Let sit in fridge 2-3hours before serving.

Load on fresh bread or rolls.

Makes 4-6 sandwiches

Leeks and Carrots
2 leeks, finely chopped
4 carrots, diced
1/3 vegetable broth
2 Tbsp margarine
1 Tbsp maple syrup or sugar
½ tsp thyme
½ tsp sea salt
1/8 tsp ground black pepper

Add all ingredients to large skillet; bring to boil. Reduce to simmer and cook until liquid evaporated. Sauté 1-2 additional minutes while stirring until veggies lightly browned.

Everyone feel free to add your favorite recipes to the website.

For Your Reading Pleasure

As we enter the summer season, produce varieties are changing. I wanted to re-introduce this document just in case ya’ll need a refresher on the new produce and how to keep it all fresh.
Fresh Vegetable Storage for the Homeowner

Farm News

Well, the fall brassicas are all seeded in the basement; some have popped up so fast they have been moved out to the shady side of the greenhouse to harden off (i.e. get used to this heat). Once we find a cloudy day, in they will go to hurry up and grow into the next generation of broccoli, cabbage, boc choi, kale, kohlrabi. (We’ll be doing some flea-beetle clean up before these tender, sweet young things go out into the big, dangerous world.)

Hundreds of feet of carrots have been seeded as well; working hard to get good germination with the dry weather. And the 3rd high tunnel is mowed and just about ready to be tilled under to start taking some of the winter crops— spinach and salad greens. Maybe another dose of spinach outside too, we’ll see. Still lots to do to keep it thriving and boxes filling.

*Farmers making the nightly rounds, caught on trailcam! *

Produce Bonus: Find the “Love Carrots” and then drop us a line with the photo and you win a prize next week.

Have a wonderful week, and enjoy the vegetables.

Roger and Lara

Online Market is OPEN for Business (Week 32)

Check out these babies! Huuuge…tracks of land. (Reference anyone?)

Farm Where Life is Good

Life on the Farm (Week 32)

The high tunnel tomatoes are just about to be “lowered and leaned”. As we harvest the lowest fruit, we strip all leaves up to the next fruit bundle and then lower the reels so the plants lean slightly to the side and their stems/trunks coil on the ground. Where they contact the ground, new roots will start providing more nutrition. The upper portion of the plant is then arm-reach height for pruning and trellising. The tricky part will be timing the completion of the season so we can “top” the plants and push all remaining fruit to completion. I am sure our novice high-tunnel status will have us too early or too late. If too late, fried green tomatoes for everyone!!

The fields are producing (weeds!) well; cover crops are just starting to germinate and green up. Deer are sprouting antlers— oh my, Fall is coming!

The Market is open for more summertime orders.

Ordering will be open from Sunday morning until Monday 8pm. Get your orders in now so harvesting can begin specific to your requests.

Deliveries will be made Wednesday per usual to your chosen Dropsite Location .

Recipes for your consideration

Italian Bean & Tomato Salad

Hearty, simple salad served with a nice crusty French bread.

Several leaves red or green leaf lettuce, shredded
4-5 cherry tomatoes, coarsely diced
2 ribs celery, diced
1 carrot, shredded
1 cup cooked/canned cannellini or other white beans
hearty pinch dried rosemary
4-5 leaves fresh basil, chopped
1 teaspoon sea salt
1/8 teaspoon cracked black pepper
4 tablespoons extra virgin olive oil
2 tablespoons balsamic vinegar

Gently combine shredded lettuce, tomatoes, celery, carrots and cooked beans. Whisk together vinegar, oil, herbs, salt and pepper. Mix into the salad until all ingredients are well-coated with the dressing. Serve at room temperature or chilled. Makes 2-3 servings.
(Adapted from

Scrambled Tofu Florentine
An elegant version of the tofu scramble— works well for breakfast, lunch or dinner.
Scrambled Tofu Florentine
1 Tbsp olive oil
½ yellow onion, finely diced
sea salt
1 carrot, finely diced
2 stalks celery, finely diced
1 tablespoon mirin (substitute 1/8 tsp sugar + 1 Tbsp dry sherry)
1 pound extra firm tofu, coarsely crumbled
¼ teaspoon ground turmeric
½ bunch arugula, cut into bite-sized pieces
½ cup shredded soy or rice mozzarella (vegan)
2-3 sprigs fresh parsley, finely minced

Place a small amount of oil and onion in a deep skillet and turn heat to medium. When the onions begin to sizzle, add a pinch of salt and sauté for 1-2 minutes.
Stir in carrot and celery and cook, stirring, until shiny with oil.
Add mirin, crumbled tofu and turmeric and stir well, incorporating turmeric throughout the dish. Cover, reduce heat to low and cook for 3-4 minutes.
Stir in arugula and soy cheese, cover and cook for 1 minute. Turn off heat and allow to stand until cheese melts, about 2-3 minutes.
Stir well to combine and serve garnished with fresh parsley. Makes 3-4 servings.
(Adapted from

Focaccia bread pizza

This is our favorite way to snack on leftover pizza; make sure to make enough to keep a Tupperware full of thin snack slices! I do the dough in the breadmaker to speed things up.

2 ¼ tsp active dry yeast
1 ½ tsp maple syrup, honey or sugar
1 cup lukewarm water
2 ½ cups unbleached, all purpose flour, divided
¼ cup nutritional yeast
1 Tbsp olive oil
¾ tsp sea salt
1 tsp each fresh oregano, basil and thyme (chopped)
1 sweet pepper, sliced paperthin
1 onion, sliced paperthin
1-3 tomatoes, sliced paperthin

Combine yeast, sweetener and water in the bowl of a stand mixer. Add ½ cup flour and mix well with spatula.

Cover and let stand 30min (“proofing” the yeast).

Add olive oil, salt and 1 cup flour and start mixing with dough hook until well incorporated. Gradually add remaining flour and nutritional yeast. Mix/knead until smooth and elastic but still sticky.

Remove from bowl, pat into a ball and place in oiled bowl. Cover and let stand in warm location for 1hr, or until doubled.

Turn out onto lightly floured surface and knead 4-5 times. Transfer to oiled baking sheet and stretch/press it into a large rectangle approximately 1/2" thick. Brush with oil and let rest 30min in warm location.

Press and stretch again to make approximately ¼" thick and poke indentations all over the surface. Brush with olive oil, sprinkle with fresh herbs (I put them under the veggies so they don’t burn), layer with sliced veggies, sprinkle with sea salt.

Bake 375F for 25min or until crust is browned and veggies are starting to caramelize. Remove and let rest 15min. Slice with pizza cutter into strips 2-3" wide.
(Adapted from Grit magazine)

Did You Know…

…Peppers freeze really well? No blanching, no treatment of any kind.

For small peppers, like jalapenos, just pop them in a ziplock baggie or air-lock them in bag or jar with a vacuum-sealer machine (great investment, by the way. Ask if you want some suggestions.) Label and freeze away!

For large peppers, like bells, slice or dice them depending on how you are likely to use them later. (I slice them and that leaves me with the option to dice later.) Bunch them according to, again, how you are likely to use them later— i.e. 1 pepper, ½ pepper, ¼ cup, etc. Bag or jar them in those amounts. Label and freeze away!

To use later— DO NOT thaw before cooking. To dice a bunch of slices or mince a whole jalapeno, just chop them while frozen (mind the oils/seeds for hot peppers— even frozen they keep their heat!) Toss in your stirfry, pasta sauce, tofu scramble, BBQ wheatmeat. Easier and fresher than “canned”, and closer to home than the Mexico/California imports.

Produce Subscription Highlights

Anticipated this week for the CSA produce subscription boxes:

Wax fillet beans
Sweet pepper (variety, more color and types on the way)
Summer squash and zucchini
Cabbage (green and Napa)

Start your meal planning now!

We hope to feed you soon!

Roger and Lara

**If you’d like to stop receiving emails, just jump into your account on the website (, My Account) and scroll to bottom; check appropriate box.

CSA Produce Subscription Distribution-- Week 31

Your box for Week 31!

Farm Where Life is Good

Produce Subscription (Week 31)

I am sitting here eating green beans out of a big bowl like pasta! I love that squeaky sound they make as you chew them down. TMI? Beans are truly missed during the odd seasons here at Farm WLIG.

This weather has been odd, hasn’t it? Not sure who to pamper and who to water and who to throw a coat on! At least we have the mosquitoes foiled a bit.

Deer, that is another story. You can set your watch on their accuracy in visiting with lettuce heads are just-about-ready and Razz-is-going-to-cry-if-they-eat-them-now. I should have take pictures today; at least you would have that for the memory!

The indoor lite-weight tomatoes are coming along, outdoor tough kids are catching up; actually the high tunnel paste tomatoes are swamping the vines! Great to see.

The first beautiful heirlooms of 2013

Perhaps some traditional Midwestern salads this week, along with all of the other colors and textures and heats in your boxes this week:

Cucumber The field and high tunnel cucs are working for us now. Trying to save all from squash and cucumber beetles…the year of!

Tomato, cherry variety Cherries are slower than last year? Hoping for a boost soon.

Tomato, slicer and paste variety All were harvested at early stages to give you some time to use them. DO NOT refrigerate (for best flavor)!!! Set out on counter (if you don’t have counter-surfing tomato-eaters) and watch them blush just for you.

Lettuce, summer crisp (2) Hard month of hot, hot for the lettuce plants; let’s see what the summer crisp did for you.

Baby lettuce mix It was picture perfect for harvesting lettuce mix today— no sun, light misty-rain, cool morning temps. Salad mixes going away for a few weeks to prep for fall offerings.

Zucchini Well, at least we can say that you won’t have too many to throw at the neighbors. Squash bugs…grrrr.

Zephyr squash Really hoping to get more of these beauties; second planting is coming along (along with the second squash bug bloom!)

Broccoli I think there were 2 State Fair heads in the batch. Need to work on volume for the broccoli-philes. Maybe in the fall.

Beans, green More beans, I just love more beans.

Cabbage (Caraflex) The cone-shaped ones are done for the season, wish them well.

Cabbage, red These “red express” were not express-like and thus did not impress. Next year Mammoth Red Rock— just you wait and see. They are gorgeous.

Sweet peppers The “islanders” continue to wow us with their productivity and color.

Pepper, hot (El Jefe Jalapeno) I can’t eat them, but I love growing and looking at them! Enjoy all you hot-heads.

Mini- onion The end of the early onions. We are looking at the next round of bulbs to see who is on the block.

Chives Can’t have enough chives; they go in everything. Just made a coleslaw with chives, homemade mustard, dillweed. Mmmm good.

Cilantro And can never have enough cilantro. Whip up a nice salsa with some kick to it.

Recipes for your consideration

Sloppy Joes

1 # tempeh or seitan, diced (or Gimme Lean ground burger-style, prepared in skillet)
3 Tbsp olive oil
3 onions, diced
2 cloves garlic, minced
2-3 sweet peppers, diced
1Tbsp chili powder
½ – 1 jalapeno (optional)
2 Tbsp olive oil
1 ¼ cup catsup
1 Tsp prepared yellow mustard
½ tsp liquid smoke (optional)
½ cup water (as needed)
Salt and pepper to taste

Toss tempeh or seitan in oil; bake at 350F for 15-20min, until golden but not crisp.
Saute onions, peppers, garlic and chili powder (and jalapeno) in oil.
Add remaining ingredients, using water as needed to achieve desired consistency. Simmer 10-15min.
Serve on nice big slab of fresh bread or a soft Kaiser roll.

Sweet and Sour Cabbage
2 cup onion, sliced
2 Tbsp toasted sesame oil
2 cups red cabbage, shredded
2 cups green cabbage, shredded
½ cup apple cider
3 Tbsp umeboshi vinegar (“ume plum vinegar”)
1 Tbsp caraway seeds (optional)

Saute onion in oil until translucent. Add cabbage and apple cidar, simmer until cabbage wilts (15-20min). Drain cabbage/onion mixture. Season with vinegar and caraway seeds. Serve warm.

Everyone feel free to add your favorite recipes to the website.

For Your Reading Pleasure

Little House in the Ozarks— The Rediscovered Writings (Laura Ingalls Wilder)
Edited by Stephen W. Hines

Really interesting look back into the times lived by our local heroine, Laura Ingalls Wilder. I read snipits now and again— they are all just one page/one paragraph little works. It is refreshing to hear her take on the world, men, women, politics, children, the land, the cities. Well worth having on your bedside table, coffee table or bookshelf.

Farm News

I spoke poorly of pigweed last week, and I have to apologize yet again. MP brought it to my attention that pigweed (i.e. common purslane) is THE leafy vegetable (barely up from weed!) that is highest in omega-3 fatty acids, specifically linolenic acid. Very good stuff, peoples. So, I shall not besmurch its reputation one moment more, and I promise to fill all of your boxes with the precious (weed) vegetable (weed) so common (weed) to every other (weed) country’s culinary (weed) habits. Go Omega-3s!!!

We are in transition now to cover crops and fall planting. Lots of juggling of space and crossing fingers for good growing weather thru Aug and Sept. Re-plantings of brassicas that were burned in the heatwave are just about to go out again, with personal umbrellas. Lettuces are gearing back up, for the deer. And we are trying to figure out how to put everything we want in the high tunnel (Fall position) in the high tunnel! An engineering degree and a veterinary surgery degree between us, and the dirt still has us stumped most of the time!

The best photo I could find of us two was my cute husband wearing my favorite vet shirt. (I need my sister to visit to take some group photos!)

Produce Bonus: Find the conjoined (BFFs) Zephyr squash, and then drop us a line with the photo and you win a prize next week.

Me-me-me-me The winning carrot warming up (ok, musical reference for those out of the tuning fork loop!)

Have a wonderful week, and enjoy the vegetables.

Roger and Lara

Online Market is OPEN for Business (Week 31)

The Coneflower and The Bee

Farm Where Life is Good

Life on the Farm (Week 31)

On this chilly day, the solitary bees, out foraging for their livelihood were slow, slow, slow. This beautiful, multicolored beastie was hiding amongst the coneflowers, and I was able to get close enough for a photo-op. These native pollinators do the lion’s share of work for all of us— and they are all around, often going unnoticed, mislabeled sometimes as “flies”. They live their lives individually, foraging for nectar and pollen to make “bee bread” that is packed in around individual eggs in small holes in dead trees and serves as early food for the next generation. Noble little beasties.

“Cold” was the word this weekend. Not sure what everyone else thought of it, but the peppers were voicing their complaints!

Peach People: All is on track for peaches to arrive the week of approximately Aug 10. We will keep you posted on delivery date to your dropsites.

The Market is open for all to see. **Sorry for the delay in opening the market; Razz awoke Sunday to a bizarre, profound headache that scared us both and went to spend some time in the CT machine. All’s fine.

Ordering will be open from Sunday morning until Monday 8pm. Get your orders in now so harvesting can begin specific to your requests.

Deliveries will be made Wednesday per usual to your chosen Dropsite Location .

Recipes for your consideration

Gnocchi with Zucchini Ribbons and Parsley

1 lb fresh or frozen gnocchi
2 Tbsp margarine
2 shallots, chopped
2-3 zucchini, sliced into lengthwise ribbons with vegetable peeler
15-20 cherry tomatoes, halved
½ tsp sea salt
Ground black pepper to taste
¼ tsp ground nutmeg
1/4 cup grated parmesan-flavor vegan topping (Galaxy Foods)
½ cup fresh parsley, chopped

Prepare gnocchi according to directions. (See add’l recipe to make it yourself! Pretty easy.)

Melt margarine in large skillet over medium heat. Add shallots and zucchini, cook 2-3min until softened. Add tomatoes, salt, nutmeg, ground black pepper and continue cooking until tomatoes start to breakdown, 1-2min.

Stir in parmesan-flavored topping and parsley.

Add to cooked/drained gnocchi and toss to coat. Serve immediately.

(Adapted from: Eating Well in Season by Jessie Price)

Nana’s Western Style Barbeque Wheatmeat
My favorite over rice or mashed potatoes, from my grandmother’s kitchen.

1 Tbsp olive oil
1 medium/large onion, thinly sliced
1 green pepper, thinly sliced
2 Tbsp cider vinegar
2 Tbsp veggie Worcestershire sauce
1/4 tsp red pepper
1 tsp black pepper
2 tsp chili powder
1 tsp paprika
3/4 cup catsup/ketchup
3/4 cup water
1 lb. seitan/ “wheat meat” chicken-style

Combine all ingredients and simmer 30-45 minutes. Serve over rice or mashed potatoes.

Did You Know…

…we are now famous? Well, in a miniscule way. ? The online crop planning software we are using, Ag Squared, did us the honor of a little blurb in their newsletter this week. Kinda fun.

Ag Squared July Newsletter featuring Farm WLIG.

Produce Subscription Highlights

Anticipated this week for the CSA produce subscription boxes:

Green beans and wax fillet beans
Sweet pepper
Jalapeno peppers
Summer squash and zucchini
Cabbage (red and green varieties)
Onions, purplette

Start your meal planning now!

We hope to feed you soon!

Roger and Lara

**If you’d like to stop receiving emails, just jump into your account on the website (, My Account) and scroll to bottom; check appropriate box.

CSA Produce Subscription Distribution-- Week 30

Your box for Week 30!

Farm Where Life is Good

Produce Subscription (Week 30)

An absolutely perfect harvest day! I actually went bug-shirtless. Shh, don’t tell them. Sun, breeze, perfect temperature. Couldn’t ask for more (well, 20 more bodies picking beans maybe).

Many new items in the boxes this week, and the boxes are tipping the scale at 16.5 lbs, so use caution when hauling. I don’t want to hear about filet beans and carrots and cherry tomatoes rolling down the hill (I do believe I would cry harder than you!)

Colors of the rainbow headline this week, with orange carrots and purple peppers and red cherry tomatoes, along with the rest of the gang in your boxes this week:

Snack pack, peas and cherry tomatoes The last of the peas and the first of the cherry tomatoes, packed up for a quick snack.
Cucumber We might be seeing stabilizing of the cucumber trouble in the high-tunnel; cross your fingers.

Zucchini They’re heeeeeerrrre.
Zephyr squash Rog’s favorite— sauté with sweet onion and Tofurky Italian sausage. Incredible.
Beans, wax filet-type You get gourmet, hoytee toytee mini-beans right in your very own box. Don’t overcook them now.
Beans, green The old standby, but better! Cuz they are lovingly picked for you (grumble grumble) by your farmers.
Cabbage, caraflex Love the new shape addition. Cut into quarters, brushed with olive oil and sprinkled with salt/pepper, these grill up nicely on the BBQ.

Carrot Love the new color addition.
New potatoes Rog just asked if he could lick the plate after eating his new potatoes!

Napa cabbage FYI— we purposefully leave the extra non-pretty leaves on these and other leafy heads so they can act as protection during packing and transport. Maximizes your produce volume and minimizes bagging.

Sweet peppers These purple “islanders” are amazing in their earliness and their fun color.

Mini- onion More little purplettes to season your fresh and cooked eats.
Garlic Note— this is “green” garlic, i.e. not cured, so eat it this week or set it in a warm spot out of the sun to cure 2wks. Then it will keep.
Basil DO NOT refrigerate your basils. They will get black spots of cold damage. Trim and place in a nice glass of water on your countertop and enjoy the aromas.

Basil, lemon You can tell this from the photo— use your nose. Incredible aroma.

Recipes for your consideration

Just have to share our fresh meal tonight. Having missed potatoes and beans and sweet peppers for awhile, we brought them all to the plate.

Sautéed sweet peppers and mini-onions in olive oil. Added crushed/minced garlic cloves after turning off the heat. Covered and let sit.

Boiled new potatoes and green beans.

Served the new potatoes topped with sautéed vegetables next to a huge pile of green beans with a light dusting of sea salt.

It wasn’t much, but oh my, was it something!

Zucchini and Summer Squash Noodles
A simple little treatment of the various squashes.
1 zucchini or squash per person
Sea salt and ground pepper
Olive oil
With a vegetable peeler, carefully “peel” long strips of squash. Work your way around the squash so you end up with a small round core, instead of ½ a squash too flimsy to hold. (Toss the chopped core into your next pasta sauce, fresh salad or smoothie.)
Mound the “noodles” on a cookie sheet and sprinkle w/ salt and pepper; drizzle olive oil over “noodles” and pan. Now comes the fun part! Massage and toss and swirl the “noodles” to coat them with oil and seasoning. Then distribute them relatively evenly over the pan, such that they are in somewhat of a 1-2 layer arrangement.
Bake @ 350F for 15min. Serve as a side or on the center of a dinner plate topped with pasta sauce.

Gingered Cabbage and Rice Noodles
Another Asian-style preparation of cabbage and noodles for the ginger-lovers in the audience.
3 Tbs olive oil
8 oz button mushrooms, quartered
Sauté mushrooms in oil in a large skillet until browned.

1.5-2# Chinese cabbage, 1/2-in slices
¼ cup maple syrup
Salt and freshly ground pepper to taste
Add the cabbage, maple syrup, salt, and pepper and sauté over very high heat until most of the juices have evaporated.

2 Tbs cornstarch
¼ cup dry sherry
1-1.5in ginger root, grated/zested
1 cup vegetable stock
Add the cornstarch + sherry + ginger mixture and vegetable stock and stir until the mixture boils and thickens.

1 lb wide rice noodles cooked (for easier serving, break into 3in pieces before cooking)
Stir in the noodles and heat through.

2 scallions green and white parts, chopped
½ cup roasted chopped cashews
½ cup chopped fresh cilantro
Garnish with chopped scallions, nuts, and cilantro.
(Adapted from Vegetables from Amaranth to Zucchini by E Schneider, Wm Morrow, 2001)

Everyone feel free to add your favorite recipes to the website.

For Your Reading Pleasure

Well, not exactly “reading” but rather listening. If you are not privy to TED talks yet, have a listen to this one with Michael Pollan. And then explore their 500+ offerings. Most are amazing.

TED talks (an acronym for “Technology, Entertainment and Design”)

Mission: We believe passionately in the power of ideas to change attitudes, lives and ultimately, the world. So we’re building here a clearinghouse that offers free knowledge and inspiration from the world’s most inspired thinkers, and also a community of curious souls to engage with ideas and each other.

TED Talk with Michael Pollan, A Plant’s-eye View

And check out the one on mushrooms saving the world!

Farm News

Weeds are on the rise, everyone take cover! Pigweed most notably this year. This succulent weed grows 12" overnight, I kid you not. It forms a dense circular mat of thick leaves, then they must talk to their friends and they all meet up patchwork-like. Amazing from one day to the next.

Oh, and speaking of pigweed, back where I met the HUGE caterpillar last week. (Rog found another one today, and I snapped a better photo while my big, burly man was standing guard nearby) Well, I need to print a retraction and an apology. It appears I spoke too soon in condemning this big fella as a Horned Tomato Worm. Turns out she/he is in that group, but this particular green spotted gargantuan is actually the hornworm caterpillar of the— well I can’t figure it out, but I do not think she/he is going to go after the tomatoes with any vigor.

Produce Bonus: Find the carrot shaped like a tuning fork, and then drop us a line with the photo and you win a prize next week.

The winning beet from 2wks ago

Have a wonderful week, and enjoy the vegetables.

Roger and Lara

Online Market is OPEN for Business (Week 30)

Peaceful fuzzy caterpillar

Dare-devil fuzzy caterpillar

Farm Where Life is Good

Life on the Farm (Week 30)

Toms are comin’ round the mountain!

Shh, don’t tell the horned tomato worm where they are!

I have to tell you a frass story. First, frass is poop, insect poop. (A little cocktail party tidbit.) Anyway, I was quietly weeding the parsnips when I noticed these huge black gobs stuck to the pigweed stems (think goose poop, I kid you not!); I poked them with the handhoe and they were gooey. (It gets better…) In the back of my mind something fell into place, and I scanned for the beast above. Huh, what do you know, there he was. Well, there they were. HUGE, Tiny E. (A little Saturday Night Live reference, FYI.) So, these fellas are huge. Photo doesn’t do justice; I was hyperventilating I think. They took a trip to the woods; they can pupate there! Not on our tomatoes.

The deer seem to have taken a hiatus from the fields, I think. A few tell-tale lettuce hearts missing, but those might be older. It’s a nice respite from all of the deer dancing, gotta tell ya.

We were out today making the outdoor hot peppers and the back-up sweet peppers comfortable for the summer with their very own beds of mulch. We collected the oats/pea hay from a field out-of-rotation, and tucked it all in around the maturing pepper plants. Looking good.

Rog bringin in the hay for pepper mulching

The Market has some things for ya. Have a look.

Special offering of Colorado Peaches brought to us and you by a friend of a friend with a family farm in Colorado. Ordered now and only now by the 20# box (you’ll need that many to actually get some home uneaten!) and delivered to your dropsite the week of approximately Aug 10. They are fabulous for fresh eating, pie-making, canning, freezing or drying. Chin-dripping, fabulous!
(We are happy to take phone/in-person orders on these too with checks-in-the-mail if you prefer; just make sure it is by Monday PM.)

Ordering will be open from Sunday morning until Monday 8pm. Get your orders in now so harvesting can begin specific to your requests.

Deliveries will be made Wednesday per usual to your chosen Dropsite Location .

Recipes for your consideration

Garlicky potatoes with greens and olives

6 medium new potatoes, scrubbed
1 bunch kale, chard, spinach or mustard greens, chopped (when chopped probably 3 big handfuls)
2 Tbsp olive oil
6 cloves garlic, crushed/minced
½ cup pitted kalamata olives, rough chopped
1 Tbsp lemon juice (or substitute seasoned rice wine vinegar)
1 Tbsp fresh basil, chopped fine
Salt and pepper to taste

Slice potatoes thickly. Boil in hot water until just tender with fork-test. (Don’t let them fall apart to mush.) Drain and set aside.

De-stem kale (if using); chop roughly. De-stem chard (if using); chop roughly and then thinly slice the stem. (If using) spinach, just chop roughly.

Heat oil in pan, sauté garlic for just 1 minute over low heat (don’t toast it!)

Add potatoes and kale or chard (if using spinach or mustard greens, wait to add for 2-3 minutes; they don’t take as long to cook). Add ¼ cup water, turn up heat to medium-high and cook 5-7min until greens are tender but bright green.

Remove from heat and stir in olives and lemon juice/rice vinegar, sprinkle with basil and salt and pepper.

Serve immediately.

Adapted from: Wild about Greens by Nava Atlas

Vietnamese-style noodles with spinach and Napa cabbage
4 oz thin rice noodles or bean-thread (cellophane) noodles
3 Tbsp toasted sesame oil, divided
1 onion, quartered/thinly sliced
2 cloves garlic, crushed/minced
4 heaping cups thinly shredded napa cabbage
1 cup fresh mung bean sprouts
8 oz spinach leaves
12-16 oz firm tofu, diced (Wildwood is the best)
3 Tbsp seasoned rice vinegar
1/8 cup soy sauce
Large handful of herbs (basil, mint, parsley), coarsely chopped or torn
1 small hot pepper, deseeded and finely chopped (optional)
1/4 – 1/2 cup chopped peanuts

Prepare noodles according to package directions (they aren’t cooked like regular pasta noodles, beware.) Set aside.

Fry tofu in 2 Tbsp sesame oil until just turning brown; use spatula to turn frequently.

Add onion and stir-fry until translucent; add cabbage and stir-fry until cabbage is tender-crisp and lightly browned.

Add sprouts and peppers; continue stir-fry until sprouts are tender-crisp.

Add spinach and herbs and cook until just wilts.

Whisk together vinegar, soy sauce, 1 Tbsp sesame oil and pour over vegetables; heating thru.

Toss with noodles and chopped peanuts. Serve hot.

Adapted from: Wild About Greens by Nava Atlas (Thanks, EM!)

Did You Know…

You can recruit buckwheat to do some weeding for you as a living mulch. Plant your tomato transplants, sow buckwheat fairly thickly, allow it to grow to the flowering stage to feed the bees a bit, then cut it down and let it lie as mulch for the now-vigorous tomato plants. This works well with squash and cucumbers too. Put it on the list to try next spring. We get our seed from the Stillwater Farm Store; you can get small and large amounts as you like.

And if you want to just plant some buckwheat for buckwheat’s sake, it is very easy to harvest and thresh by hand (ask us how!) You don’t need much ground to get a good harvest. Your very own buckwheat groats for hot cereal or ground in your high-powered blender for pancakes. The bees will absolutely love you, and it is entertaining to sit amongst the blooms and watch and listen to them forage.

Buckwheat and bees

Produce Subscription Highlights

Anticipated this week for the CSA produce subscription boxes:

Cherry tomatoes
Green beans
Green beans (maybe some yellow fillet beans too!)
Sweet pepper
New potatoes
Summer squash and zucchini (they are coming along slowly and squash beetles have taken over; emergency action underway)
Napa cabbage
Onions, purplette
Lemon basil

The summer stuff is here and more is on the way!

Start your meal planning now!

We hope to feed you soon!

Roger and Lara

**If you’d like to stop receiving emails, just jump into your account on the website (, My Account) and scroll to bottom; check appropriate box.

CSA Produce Subscription Distribution-- Week 29

Your box for Week 29!

Farm Where Life is Good

Produce Subscription (Week 29)

The box is getting heavier! And fuller. Packing genius, Rog, is starting to exclaim. Little does he remember from last year.

This week seems to have develop an “Allium” theme. Here’s to hoping you like the onion family.
—Make up some garlic chive-flavored cream cheeze dip (Tofutti brand is the best; add a pinch of sea salt).
Sauté the scapes in olive oil, sea salt and toss with freshly boiled new potatoes.
—Slice the Purplette onions paper thin and sprinkle atop a salad with cilantro vinaigrette dressing.
The fresh zing of the allium family is all around you this week. And along with them come the following in your boxes this week:

Cucumber Trouble on the horizon of the hightunnel cucumbers; here’s to hoping the field cucumbers start coming on fast!

Chard A rainbow of colors. Zap these beauties with a little heat and toss in some minced garlic and sea salt. Simple and fresh.

New potatoes Ah, potatoes! Nothing better than gently boiled, a little olive oil and sea salt/pepper. Delicate, edible skins; white flesh. Mmmmm good.

Napa cabbage More tender than regular cabbage and very versatile; it takes a light Asian vinaigrette beautifully.

Cabbage If you are up for a little kitchen work (easier w/ a bread machine); sautéed cabbage/onions/black pepper wrapped in bread dough and baked is an absolutely fabulous pocket-sandwich! (Thanks again, LK)

Salad mix Old standby…is it old by now? Seems to be less appealing than mature head lettuce to the deer, altho harder to harvest!
Sweet peppers Yes, the peppers beat the sugar snap peas; go figure.

Kale, lacinato Fresh kale chips for everyone; give them a try.

Peas, sugar snap The heat has challenged them, but they remain sweet. Hopefully more in the fall.
Cilantro This glorious herb and onions or chives make the walk-in cooler an aromatic mind game round about 8 or 9pm on harvest day (when dinner is still far away!)

Chives Chop and sprinkle on those beautiful new potatoes. Simple for the palate, but oh my…
Garlic chives These guys are shorter and flat-leaved. See what you think.

Garlic scapes The scapes surprised us this week; thought we had harvested everyone. But more popped, so I guess we have more garlic than I thought. Good.

Mini- onion Named “purplette”; how sweet!

Recipes for your consideration

I think this is a simple and fresh week. No complex recipes. Just the flavor of the produce seasoned with the various allium-family items and light sea salt/ground pepper. Make simple vinaigrettes with a good olive oil and light vinegars. Too hot for lots of cooking.

Everyone feel free to add your favorite recipes to the website.

For Your Reading Pleasure

“Considered by many as the father of wildlife management and of the United States’ wilderness system, Aldo Leopold was a conservationist, forester, philosopher, educator, writer, and outdoor enthusiast.” (From The Aldo Leopold Foundation)

The Sand County Almanac by Aldo Leopold

If you value the outdoors and wildness, you must read this book written so long ago by a visionary and observant man.

“Harmony with land is like harmony with a friend; you cannot cherish his right hand and chop off his left. That is to say, you cannot love game and hate predators… The land is one organism.” —Aldo Leopold

Farm News

We have lost approximately 25% of our early high tunnel cucumbers. Still trying to figure out to what they succumbed, and whether their neighbors are going to leave us too. Very depressing. The field cucumbers are coming along, but not quite there yet. We hope to keep you stocked.

Wondering what all of you thought about the “new” lettuce mix from last week. Larger, heavier, frillier leaved stuff. Send us your thoughts.

We are going to offer peaches again this year. We order them from a friend of a friend who has a family farm in Colorado. They take special orders and then truck them here over a long weekend. We will store them until delivery day and then distribute them to you. They come in 20# boxes, and they are something to behold! Juice runs down your chin. We order 4-5 boxes for ourselves and try to make them last until we can freeze and can for the year. Lots of fresh eating dwindles our storage pile! Keep your eyes open when we open the market this weekend; we will probably limit the volume for delivery-vehicle sake.

And bonus: There is an albino mini-onion out there somewhere. If you find it, truly a white purplette, with no subtle purple on it, drop us a line and you win a prize next week.

Have a wonderful week, and enjoy the vegetables.

Roger and Lara

Online Market is OPEN for Business (Week 29)

Potatoes are here; gotta love high tunnel planting in March!

Farm Where Life is Good

Life on the Farm (Week 29)

Mosquitoes are the new deer! All in favor of the publically-subsidized manufacture of nano-corks that fit snuggly over the spear-like mouthparts of mosquitoes, raise your hands.

The heat this past week decimated just about all of the Brussels sprouts transplants and 150 broccoli transplants. Guess we just didn’t couldn’t cool them enough. We’ll see how many survive, but emergency seed order is in and trying to get them growing for a late fall harvest. They like the frost anyway!

The heat was good for making hay mulch for the peppers, cucumbers and tomatoes. This is an oat/pea cover we put in in early spring; lush growth, great weed suppression, improved soil tilth with root mass and stubble tilled under, and mulch to boot!

Makin’ hay while the sun shines!

The Market is growing with more variety of offering. How about a refreshing Asian Coleslaw/Salad for dinner this week? (see below).

Ordering will be open from Sunday morning until Monday 8pm. Get your orders in now so harvesting can begin specific to your requests.

Deliveries will be made Wednesday per usual to your chosen Dropsite Location .

Recipes for your consideration

Caramelized Cabbage and Onion Pasta with Bread Crumbs
5 cloves garlic, minced
2 Tbsp margarine (Earth Balance is the best)
3 slices wheat bread, torn into pieces
2 Tbsp fresh sage
1/4 tsp black pepper, plus more to taste
1 lb whole wheat pasta, cooked al dente
1/4 cup reserved pasta water
1/3 cup extra virgin olive oil
1/2 to 1 tsp crushed red pepper flakes
1 medium head cabbage, roughly chopped (about 5 cups)
1-2 large or 5-6 small onions, sliced thinly
1/2 cup grated Parmasan-style cheeze (Galaxy brand)
1/2 cup walnuts, chopped
In a food processor, combine half the garlic, sage, and bread; pulse until you have fine bread crumbs.

Melt margarine in a skillet and add the bread crumbs. Stir and toast for about 2 to 3 minutes. Turn off the heat and set aside.

In a large skillet, turn on the heat to medium-high and add the olive oil, crushed red pepper flakes, and the remaining garlic. When the oil is hot, add the sliced onion and cabbage, along with a pinch of salt.

Stir the cabbage and onions until they begin to reduce and caramelize, about 15 minutes.

Add a 1/4 cup of the pasta cooking water to deglaze the pan. Scrape the bottom of the pan with the water.

Toss your cabbage/onion mixture in with the pasta and bread crumbs. Serve with grated Parmesan cheeze. Top with toasted walnuts.

Yield: 8 servings (1 1/2 cups each)
Adapted from The New York Times by A Little Bit Crunchy and re-adapted by Razz

Napa Cabbage Salad

Toast in 1 Tbsp sesame oil:
2 pkgs oriental ramen noodles (crunch up into bite-sized pieces)
3 oz unsalted sunflower seeds
4 oz sliced or slivered almonds.

Chop 3-4 green or mini-onions.
Slice thinly 1 head Napa cabbage.

Prepare dressing in blender:
1/2 cup seasoned rice vinegar
1/2 c. toasted sesame oil
1/2 c. sugar
2 tsp soy sauce
2 tsp dry mustard (or 1 Tbsp Dijon-type prepared mustard)
2 pkgs ramen seasoning

Let noodles and nuts cool as you prepared the cabbage. Toss all together in large bowl. Top with dressing just prior to serving.

Did You Know…

From Wikipedia: Growing degree days (GDD), also called growing degree units (GDUs), are a heuristic tool in phenology. GDD are a measure of heat accumulation used by horticulturists, gardeners, and farmers to predict plant and pest development rates such as the date that a flower will bloom or a crop reach maturity.

Degree days can also be used to predict when plant pests are just about to become a really big headache, so preventative measures can be started.

If you haven’t played with phenology, it is fun to explore and learn from your surroundings. We pay attention to: “Time to go ’shrooming when the lilacs are blooming.” Have a look at the Aldo Leopold Foundation website right here in Wisconsin for some great resources to play at home. (And speaking of Aldo Leopold, if you haven’t read his work, well, maybe that is next week’s book recommendation.)

Produce Subscription Highlights

Anticipated this week for the CSA produce subscription boxes:

Snap peas
Sweet pepper
Onion, mini
New potatoes
Salad mix
Summer squash (maybe a little one; they are coming along slowly)
Napa cabbage
and Garlic chives (strange breeding going on at FarmWLIG!)

Beans on the horizon (Thanks, JQ!)

Start your meal planning now!

We hope to feed you soon!

Roger and Lara

**If you’d like to stop receiving emails, just jump into your account on the website (, My Account) and scroll to bottom; check appropriate box.

CSA Produce Subscription Distribution-- Week 28

Your box for Week 28!

Farm Where Life is Good

Produce Subscription (Week 28)

Harvest day started in a down-pour with mud up to our ankles. Then the sky turned blue, and the sun shone strong all day. And the mosquitoes sucked strong all day too! (ok, a little bad grammar; but points for the play on words?)

Rog was being photogenic today during beet harvest. They really are striking in their contrasting reds and greens; beautiful!

Beets in the barrow

Beets whispering to the celery to hurry on up!

But on to the more popular items— the cucumbers have arrived! Along with their friends, the beets, you will find in your boxes this week:

Cucumber It is just the beginning, yeaaaaa! Please excuse the lack of uniform size and minor blemishes. Hoping as they climb, less pest irritation from down low.

Mini-Broccoli So far, so good. Caterpillar-free mini-broccoli! Count your blessings.

Baby lettuce mix We know it is a lot; hoping it is enjoyed. Wanted to get you the Salanova (below), but couldn’t trust it as a new crop. So, doubled up!

Salanova A trial crop for FarmWLIG; a type of salad mix but more mature/crispy leaves. Let us know what you think, please.

Kale, Red Russian

Parsley The parsley is looking and smelling good, if we do say so ourselves!

Dill Mmmm, craving for a nice dill-green onion dip!

Oregano Check out the salad dressing below and take your taste buds on a trip to the Mediterranean this week.

Green onion Well, actually purple. A new variety; we’ll see.

Beets Have fun with the candy-striped, sweet, young things.
Bonus: And whoever finds the large beet with a funny-looking wart on its nose, you win a prize next week. Snap a photo and email us your finding !

Recipes for your consideration

Satay Marinade for Grilled Mini-Broccoli
¼ cup soy sauce
½ cup water
1 teaspoon ground cumin
1 teaspoon ground coriander
1 tablespoon natural peanut butter or tahini (sesame paste)
1 teaspoon peeled and minced fresh ginger
1 tablespoon minced garlic
1 tablespoon sugar
1 tablespoon freshly squeezed lime or lemon juice or seasoned rice vinegar

Whisk it all together. Toss mini-broccoli in marinade and refrigerate 30-60min.

Pop florets on the grill until bright green; don’t overdo them!

Dill Sandwich Spread

Check the website for a quick fix to showcase the dill; spread on some fresh bread and slap on some lettuce. Mmmmm good!

Live Beet Salad
I wonder what this will look like with the candy-striped beets?!

½# beets, scrubbed, topped, shredded
2 Tbsp fresh parsley, fine chop
1 small purple onion, sliced paperthin ½ moons
1 Tbsp fresh dill or cilantro (fine chop) *optional

Whisk together:
1 Tbsp apple cider vinegar (Bragg’s active culture)
3 Tbsp olive oil
½ tsp sea salt

Add all vegetables; toss thoroughly with vinaigrette. Serve chilled as side or atop a lettuce salad or protein-main.

Greek Salad Dressing
A simple dressing to create a fresh Greek salad. A little Salanova salad mix, a pile of sliced or cubed cucumbers, a handful of kalmata olives and toss with some oregano and lemon dressing. Perfecto! (ok, maybe that’s Italian…)
4 tablespoons olive oil
2 tablespoons fresh lemon juice
2 tablespoons apple cider vinegar
1 tsp honey or maple syrup
1/4 teaspoon sea salt
Fresh ground pepper
Several sprigs fresh oregano, remove leaves and finely chop
Mix all ingredients in container for shaking or small bowl for whisking.

Everyone feel free to add your favorite recipes to the website.
AF, you get computer-genius points for very creative recipes and wonderful pictures!

For Your Reading Pleasure

It’s Time for a New Declaration of Independence by Robert Rodale in 1976

Some intellectual food-for-thought, from one of the pioneers in organic farming, on this 237th anniversary of our nation’s birth.

Farm News

This past week was a whirlwind of transplanting and seeding. We got half of the rutabaga seeded before today’s rain. (Don’t fret now, we will get the other half in in a day or two!) Last year’s rutabaga was plagued with the same pest that knocked out most of the salad turnips; it is a root “fly baby” (Razz doesn’t like the “M” word). We are hoping the floating row covers, 100ft at a stretch, will keep them at bay.

This organic growing stuff, whew! Experiencing what we have experienced, we can just imagine how much agrochemical use is needed, doing it the conventional way, to make pristine roots. But we are H-bent on getting you some healthy rutabaga this year! (I know, you just can’t wait.)

Have a wonderful week, and enjoy the vegetables.

Roger and Lara