tag:blogger.com,1999:blog-50334716352351720142024-03-12T20:55:39.705-04:00Green Peak FarmGarden-fresh produce for southern Vermont's delicious, sustainable future.Megohttp://www.blogger.com/profile/09521886362695782598noreply@blogger.comBlogger120125tag:blogger.com,1999:blog-5033471635235172014.post-70516727806832009162014-02-10T15:24:00.002-05:002014-02-10T15:24:19.750-05:00A favorite New Haven discovery-- New Haven Farms<div class="separator" style="clear: both; text-align: center;">
An organized campus-wide volunteer day this past fall brought me into the loop about an organization that works to address food deserts and public health via CSA, gardening and cooking classes, and an awesome network. Check out what <a href="http://www.newhavenfarms.org/" target="_blank">New Haven Farms</a> is up to-- and if you're in New Haven, come learn more about the organization and getting involved!</div>
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<br />Megohttp://www.blogger.com/profile/09521886362695782598noreply@blogger.com0tag:blogger.com,1999:blog-5033471635235172014.post-70122139745843215432014-01-31T14:25:00.005-05:002014-01-31T14:25:59.482-05:00Food Links & Wendell Berry at YaleEver more scholarly research is happening about Food Systems, Food Security, and Sustainable Agriculture-- here are some resources tracking that work:<br />
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New Entry's Farmer's Resource Library is striving to serve as a clearinghouse for publications that are useful to Farmers:<br />
http://nesfp.org/farmer-training/library<br />
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Wholesome Wave's Research of Interest page<br />
http://wholesomewave.org/research-of-interest/<br />
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Mr. Berry with Professor Mary Evelyn Tucker</div>
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And finally, one of the highlights from last semester was a visit with Wendell Berry, who filled to capacity the Schubert Theater in New Haven. If you find yourself with an extra hour and twenty minutes and a need to re-center thinking on food systems, this one's for you:<br />
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http://chubbfellowship.org/speakers/current/wendell_berry<br />
Click on "Event Video" in the upper right corner.<br />
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<br />Megohttp://www.blogger.com/profile/09521886362695782598noreply@blogger.com0tag:blogger.com,1999:blog-5033471635235172014.post-50884475087060045992014-01-24T12:25:00.001-05:002014-01-24T12:27:59.010-05:00Bringing back the blogOkay, small but loyal Green Peak Farm readership-- the blog updates are back!<br />
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As most folks know, Green Peak Farm is on indefinite hiatus as a farm operation, as many wonderful life changes have happened (marriage, relocating to Middlebury, and heading back to school-- as a student!) But, the small-scale growing continues at an even smaller scale in Middlebury, and the mental garden also continues to expand and be cultivated in New Haven.<br />
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Flower growing is on hold, but I hope to keep arranging and using local flowers this summer. Here are a few more work shots from August with flowers from GPF, 3 generations of Brakeleys, and <a href="http://elmerfarm.com/" target="_blank">Elmer Farm</a>. I'm compelled to post these equally because I just love the flowers, I adore and can't help but share the photography of two awesome Vermont pros, <a href="http://www.jesseschloffphotography.com/" target="_blank">Jesse Schloff</a> and <a href="http://www.delightfulphoto.com/weddings.html" target="_blank">Heather Dahle</a>, and because Liz and Wil are one heck of a handsome couple. <br />
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(photo credit Heather Dahle)</div>
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(photo credit Heather Dahle)</div>
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(photo credit Heather Dahle)</div>
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(photo credit Heather Dahle)</div>
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From Liz and Wil's big day</div>
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(photo credit Jesse Schloff)</div>
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(photo credit Jesse Schloff)</div>
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(photo credit Jesse Schloff)</div>
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My favorite model!</div>
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(photo credit Jesse Schloff)</div>
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(photo credit Jesse Schloff)</div>
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(photo credit Jesse Schloff)</div>
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(photo credit Jesse Schloff)</div>
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(photo credit Jesse Schloff)</div>
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The gorgeous couple-- Congratulations, Wil and Liz!<br />
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While I would not recommend to most folks that they grow, harvest, and then arrange their own wedding flowers, it was a pretty amazing to walk down the aisle this summer to meet the man I love with a special bouquet in hand. Mine was made entirely of flowers that I started as seedlings in March or harvested from friends' farms or three generations of family gardens, and was wrapped in part of my mom's veil and a hanky embroidered by my great, great grandmother. So many factors go into making a wedding special, textured, and nuanced. What fun!Megohttp://www.blogger.com/profile/09521886362695782598noreply@blogger.com1tag:blogger.com,1999:blog-5033471635235172014.post-43385843825582007222012-12-18T22:09:00.002-05:002012-12-18T22:09:39.027-05:00A winter meditationIt's hard to pull just one of Maurice Manning's <i>Bucolics</i> from the collection, but here's one for the season.<br />
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XLVIII<br />
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when I chop wood you warm me twice<br />
you send a wind then send the cool<br />
behind it Boss we work together<br />
side by side when I drop the share<br />
in the dirt you make it sing you give<br />
a song to turning dirt we keep<br />
some big irons in the fire don't we<br />
Boss we keep it stoked there's wood<br />
in the wood box there's a kettle on<br />
the stove there's a whisper coming from<br />
the kettle whenever something's doing<br />
there's always something else that's just<br />
the way it is side by side Boss<br />
just like I said O one plus one<br />
is too as in also Boss always<br />
also O one thing also then<br />
another that's the way you are<br />
the way you always are I think<br />
your favorite number Boss is two<br />
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Here's to the darkest days of the year!Megohttp://www.blogger.com/profile/09521886362695782598noreply@blogger.com0tag:blogger.com,1999:blog-5033471635235172014.post-74658456803971341272012-09-10T22:32:00.003-04:002013-01-25T09:13:48.646-05:00Week 12 CSA - Thanks for a great season!<div class="separator" style="clear: both; text-align: center;">
Week 12 - Final CSA share-- In your share this week:</div>
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quart cherry tomatoes</div>
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tomatillos</div>
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winter squash: butternut, delicata, and pie pumpkin</div>
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quart yellow storage onions</div>
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quart red storage onions</div>
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1 head garlic</div>
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2-3 green pimento peppers (sweet)</div>
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2-3 serrano peppers (smaller, cylindrical -- hot, classics for Thai cooking)</div>
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1.5 lbs green/purple/mix beans</div>
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loose carrots</div>
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bunch kale</div>
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herbs: lemon basil, genovese basil, bronze fennel, oregano, thyme, sage, parsley</div>
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flowers: TONS of statice (white and "sunset mix"), white and lime zinnias, white ageratum (flossflower), craspedia (drumstick flower - yellow balls)</div>
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Bronze fennel and tomatillos<br />
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Toms. Heads up on these - I have found some burrowing bugs inside, that are immediately apparent when you husk and then halve the tomatillos. Worth doing before roasting for salsa or stir-fry. <br />
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(These are actually photos from last week's share... No summer squash or cukes this week.)<br />
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Again, from last week.</div>
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Pumpkins and butternut squash this week, hooray! With tonight's frost, it really feels like fall.<br />
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And after a few unsuccessful plantings of carrots, the final fall planting has finally made it through. Yum!<br />
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Your special blend of cherry tomatoes. Good old Sungolds, a delicious red grape hybrid, and black cherries (the darker purple color.)<br />
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One monster-- the first of the season. BLTN...<br />
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Better late than never! Heirloom tomatoes the size of your head-- wahoo!<br />
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My deepest thanks to you all for your participation in this year's Community Supported Agriculture. It was a pleasure for me to supply you with bountiful local produce, and always a joy to get to visit with you for weekly pickups. Here's to a great summer, and a beautiful fall! Thanks!<br />
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mMegohttp://www.blogger.com/profile/09521886362695782598noreply@blogger.com0tag:blogger.com,1999:blog-5033471635235172014.post-13476094704755327812012-08-26T21:40:00.002-04:002012-08-26T21:42:08.041-04:00A few more flower photos<div class="separator" style="clear: both; text-align: center;">
Here are a couple more shots of flowers I created for Katie and Rob's wedding</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLjfEYe8afbdzOWrBQ0ctXmTzGZSD96Q969eqs5C19xog5bBo4ZXMtql4oaqb4M4xYzsKuuSx2LGPuYlVE6qIFTXlhIpMHBgjxRz1Yh4H6POQd5WIhVVx6l0VTNAl1zLHMX0FhvqXcBOw/s1600/katie+and+rob+-+couples+shots.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="434" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLjfEYe8afbdzOWrBQ0ctXmTzGZSD96Q969eqs5C19xog5bBo4ZXMtql4oaqb4M4xYzsKuuSx2LGPuYlVE6qIFTXlhIpMHBgjxRz1Yh4H6POQd5WIhVVx6l0VTNAl1zLHMX0FhvqXcBOw/s640/katie+and+rob+-+couples+shots.jpg" width="640" /></a></div>
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Photo credit goes to the talented<a href="http://www.facebook.com/#!/staceyhedmanphoto" target="_blank"> Stacey Hedman</a> at the West Mountain Inn in Arlington. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9RJPHv177WOygfCXhuHg4fM9LyXjgIqj5lsOU2YR0nSt1dLXjCIQZV66D08qKLNd4ZUE_I-0Z0c6kEsYAsGw2c7FrwngQ2e0QoVCN-L1jOAA46up8wHneaoOJWwIeSiB69eBfmwRiDCM/s1600/flower+peek+-+Katie+and+Rob.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="434" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9RJPHv177WOygfCXhuHg4fM9LyXjgIqj5lsOU2YR0nSt1dLXjCIQZV66D08qKLNd4ZUE_I-0Z0c6kEsYAsGw2c7FrwngQ2e0QoVCN-L1jOAA46up8wHneaoOJWwIeSiB69eBfmwRiDCM/s640/flower+peek+-+Katie+and+Rob.jpg" width="640" /></a>Thanks again to Katie and Rob for providing me with this opportunity!</div>
Megohttp://www.blogger.com/profile/09521886362695782598noreply@blogger.com0tag:blogger.com,1999:blog-5033471635235172014.post-39445599569394241182012-08-24T19:18:00.002-04:002012-08-24T21:36:21.013-04:00CSA Week 10<div class="separator" style="clear: both; text-align: center;">
In your share this week:</div>
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tomatillos!</div>
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1 hot pepper (serrano)</div>
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head cabbage</div>
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1.5 lbs potatoes</div>
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bunch beets</div>
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bunch kale</div>
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cukes (slicing and picklers)</div>
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summer squash, zukes, and patty pan</div>
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onion (red and yellow) and shallots (pink on the outside)</div>
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head garlic</div>
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green and purple mixed beans</div>
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1 bag lettuce mix</div>
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Herbs: fennel (bronze, foliage), parsley, thyme, dill, basil, lemon basil</div>
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your lettuce is loving these cooler nights</div>
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flowers: statice (mixed colors and white), white ageratum/flossflower, white and green zinnias, bunch of 3 large sunflowers</div>
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Some other notes this week:</div>
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No chard!</div>
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It took a little bit of figuring (and mostly just keeping myself aware), but I've found the chard-eating culprit! (I am sad to say that they won-- and that, over the course of the weekend, the culprit tag-teamed up with the local deer population, who is getting more brazen as fall comes on.)</div>
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The mystery was this: normally, when you have a severe pest infection that is decimating a crop, you can quickly identify the pest due to its plentiful quantities-- aphids, green stink bugs, tomato hornworms, japanese beetles-- these are our region's types of bugs capable of such destruction, and that thrive in large numbers. Alternately, you can do some simple tracking to eliminate deer from the lineup-- our clayey soil does a good job holding their prints. However, in this case of mystery chard infestation, I could see no evidence of insects.</div>
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Another unusual characteristic was that on any given plant, the larger, more sturdy leaves were the ones being decimated entirely, while the smaller, more fragile and young inner leaves appeared to display no evidence whatsoever of the pest.</div>
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Hmm.</div>
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Well, I had also been revelling that this seemed to be a particularly good year for birds-- we had great populations of bobolinks early in the summer, as well as redwing-blackbirds and lots of sparrows. And, notably, the late summer migration of goldfinches, who are easy to spot for their shock of yellow, their cheerful song, and... their swarms. Aha! Seems that the goldfinches were landing on the ribs of the larger, more structurally sound chard leaves, and chowing down. The smaller leaves were too pliable, and not able to support their weight-- thus the size discrepancy for the "pest". And, I had certainly noticed that when I went down to the field, they'd cheerfully clear out of the scene-- leaving no evidence of bug infestations!</div>
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For all the good that they do in mitigating real pest/insect populations, some sacrificed chard plants seem to me like a square deal. In the meantime, the deer moved in and munched the remaining inflorescences down to mere nubs-- and so, we'll have to settle for beet greens in the meantime. That is, until the deer discover the similarity of the chenopods' leaves...</div>
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In more broad-scope news, to follow up on a recent post about The Gleanery: they have reached their Kickstarter crowd-funding goal! Hooray! Can't wait for this operation to continue moving along, and looking forward to opening day!</div>
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Also, here's a link to an excellent clearinghouse of information for folks interested in small farms and sustainable farm systems-- the Farm to Plate initiative by the Vermont Sustainable Jobs Fund:</div>
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<a href="http://www.vsjf.org/resources/e-news/Farm-to-Plate-Update">http://www.vsjf.org/resources/e-news/Farm-to-Plate-Update</a>
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This is an impressively comprehensive listing of whatall's going on in Vermont Sustainability.</div>
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Finally, it's back to school for this farmer. Students arrive tomorrow, and then Sunday we start off and running with a hike up Stratton, swimming and getting to know this year's student body. Monday: Classes begin! Our remaining two CSA shares will continue as normal, and occasionally, you may need to retrieve part(s) of your share from the mini-fridge in the workshop. I'll keep you posted with notes on the table. Our final share will be either Thursday, September 6, or Tuesday, September 11. Thanks for reading and see you soon!</div>
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Megohttp://www.blogger.com/profile/09521886362695782598noreply@blogger.com0tag:blogger.com,1999:blog-5033471635235172014.post-50972672772208395872012-08-17T11:13:00.002-04:002012-08-17T11:13:37.297-04:00Good ideas...Gleaning (i.e. mindfulness, waste minimization, being resourceful, treasuring ephemeral abundance, thinking ahead while putting the time in now, etc. etc.) is a good idea. Check out this new project idea, a gleaning restaurant/reprocessing kitchen in Putney, VT, which you can support if you like:<br />
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<a href="http://www.kickstarter.com/projects/1183568052/the-gleanery?ref=category">http://www.kickstarter.com/projects/1183568052/the-gleanery?ref=category</a>
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Talk about commitment to valuing local foods, all year long! Putting food by is not for everybody, sure-- but making that work available to a broader range of folks and more eyes in the community-- Brilliant! Good luck, <a href="http://www.facebook.com/TheGleanery" target="_blank">The Gleanery</a>!<br />
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Megohttp://www.blogger.com/profile/09521886362695782598noreply@blogger.com0tag:blogger.com,1999:blog-5033471635235172014.post-27360751011387913752012-08-16T19:29:00.003-04:002012-08-16T19:30:59.778-04:00CSA Week 9<div class="separator" style="clear: both; text-align: center;">
Well, I missed a week in there... So today is week 9 for Thursday shares. In your share this week:</div>
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1.5 lbs potatoes<br />
slicing and pickling cukes - lots, and plenty more if you're up for pickling adventures!<br />
pattypan, yellow crookneck, and costata romanesca summer squash<br />
bunch scallions<br />
bunch shallots<br />
1 red onion<br />
bunch kale<br />
bunch chard<br />
bunch beets<br />
bunch B-grade radishes, hit or miss on these.<br />
bag lettuce mix<br />
1 head romaine lettuce<br />
1 head garlic<br />
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Herbs this week include: genovese basil, lemon basil, sage, thyme, parsley, oregano, and bronze fennel leaves.<br />
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Your share this week<br />
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Flowers include lots of statice, white and mixed sunset colors, sunflowers, copperhead amaranth, and green and white zinnias<br />
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Some notes on your share this week: B-grade radishes are debateably worth it. Check through them, and use if you're feeling it-- they have some serious punch-- and savor the moment of "ah, these are thoroughly out of season with the heat, drought, etc." It burns a little.<br />
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Lettuce is very happy right now, though passing quickly. Beets are mostly for greens, and while not as sweet as I'd like, the roots are moderately sized.<br />
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Cukes and zukes are abundant now, but are on the edge of dropping off. This summer has been hot and heavy-- and then past. It has been strange, and harvest windows seem narrower to me than previous years. With the heat stress, the plants are also more susceptible to insect pressure. Notable this year: slugs, snails, and green stink bugs. Green stink bugs are new for me this year, and man. Unlike most garden pests who feed (i.e. damage) within a specific crop family, green stink bugs are generalists. So, beans, peas, corn, cukes, tomatoes, cherries, peaches... it's all fair game with these nasty guys. They are voracious.<br />
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Next week, you can anticipate tomatillos and some of the first hot peppers (!!!!) and cabbage. Also, more basil for pesto, and lots of flowers that are coming on. Thanks for checking in!Megohttp://www.blogger.com/profile/09521886362695782598noreply@blogger.com0tag:blogger.com,1999:blog-5033471635235172014.post-73455956111496437632012-08-13T12:15:00.002-04:002012-08-13T12:15:22.136-04:00Rob and Katie's Wedding FlowersI had the great pleasure of growing, procuring, and preparing flowers for Katie and Rob's beautiful wedding this past Saturday. Here are some early shots from the process-- more to come later!<br />
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Friday-- lots of prepping, stripping, sorting, figuring and arranging... Gus hard at work cleaning echinops.<br />
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Big props to Anna Johansen of Anna Blooms in East Dorset and Tom Wheeler of Wheeler Farm in S. Wallingford for their gorgeous flowers and greens. Their flowers, combined with homegrown GPF flowers and others I procured from three generations of Brakeley gardens in Middlebury, and Jane's gardens in Rupert, rounded out the mix. Huge thanks to you all!<br />
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Burt nesting in the middle of the chaos, strategically placing his ball under our feet when were weren't paying attention-- bigtime OSHA no-no.<br />
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Brakeley buds<br />
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L-O-V-E mugs for the guest book table, and the bridal bouquet (center) with her bridesmaids' bouquets in back.<br />
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Outdoor "altar" arrangements mocked up<br />
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Meet Gus, Floral Extraordinaire. Football? Lacrosse? Floral arranging? Check, check, and check. What a guy. Saturday snack break.<br />
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Bridal party bouquets in my lap on the drive down to the West Mountain Inn in Arlington...<br />
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And one FULLY loaded car headed carefully down the road!<br />
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Altar arrangements: two big, two small.<br />
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L-O-V-E mugs in place!<br />
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Katie's collection of milk glass in an arrangement around the seating "chart."<br />
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Table shot-- Katie's dad's maple syrup and Echinops stole the show here...<br />
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Looking down the barn. What a gorgeous event, and big congratulations to the bride and groom! More photos to come...Megohttp://www.blogger.com/profile/09521886362695782598noreply@blogger.com3tag:blogger.com,1999:blog-5033471635235172014.post-46832576841935994292012-08-13T11:49:00.000-04:002012-08-13T11:49:06.526-04:00NOFA and RAFFL Hand Tools Workshop/Demo<div class="separator" style="clear: both; text-align: center;">
Some photos from a recent gathering at <a href="http://www.alchemygardensvt.com/" target="_blank">Alchemy Gardens</a> in West Rutland last week. <a href="http://www.nofavt.org/" target="_blank">NOFA Vermont </a>and <a href="http://www.rutlandfarmandfood.org/" target="_blank">RAFFL</a> (Rutland Area Farm and Food Link) hosted <a href="http://www.johnnyseeds.com/" target="_blank">Johnny's Seeds</a> representatives to demonstrate techniques and to let farmers get their hands on some useful small tools. Row seeders, hoes, rakes, bed forks...</div>
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Later, they gave a demo on setting up an affordable high tunnel, including tips on small efficiencies to help with setup, like...<br />
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Using 6' T-posts to help with spacing<br />
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Using two 6' T-posts, with teeth-nobbins pointed at each other for gripping the plastic at either end of the house. T-posts are simultaneously hammered in at a forty-five degree angle, then stretched apart to accept the plastic that has been pulled taut over the steel skeleton. Once all is tight with the plastic, everything is tied securely with P-cord up the length of the T-posts.<br />
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How to blindly chuck the 500' spool of P-cord at your partner on the other side of the house without ended friendships, nasty knots, and concussions? Before you tie off the beginning of your P-cord, run the loose end through a spool of duct tape. Then place the spool of P-cord on a long-nosed screwdriver, using the screwdriver as an axle. Pull off some slack off the P-cord spool, and toss the duct-tape roll as a (less concussive) counterweight over the ridge to your partner. Ta-da!<br />
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Clever idea-- let your plastic roll easily off the spool on an axle created by two garden forks and an extra piece of steel.<br />
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Don't forget to cover the bolt-ends with duct tape to prevent tears in the plastic.<br />
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With several dozen farmers and friends in attendance, the event was a great success in what is increasingly a steady stream of workshops down in Southern Vermont. Thanks so much to the generous hosts and presenters, and be sure to check out NOFA's, RAFFL's and Johnny's websites for more upcoming events.Megohttp://www.blogger.com/profile/09521886362695782598noreply@blogger.com0tag:blogger.com,1999:blog-5033471635235172014.post-70552107684602733682012-08-13T11:23:00.000-04:002012-08-13T11:23:08.016-04:00CSA Week 7This is a bit overdue, but here's a quick update from last week.<br />
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CSA shares look similar this week to last, and we'll add to that a nice succession of lettuce mix, parsley, and kale.<br />
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Some of you have been wondering, as this time of year begs: just what DO you do with big zucchini and pattypan?<br />
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Zucchini for breakfast? New school/traditional remix.</div>
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How about the old breakfast classic, Toad in the Hole, with zucchini instead of bread? This could also work well with smaller zukes if you slice them on the bias/diagonally. Simply slice your zukes (or pattypan, for a fun flower shape), cut a hole out of the middle, and toss in a hot frying pan with oil/butter. When the zuke is about half-cooked, crack an egg into the middle, let cook, flip, and presto! I added chopped scallion and lots of salsa Lizano for kicks.<br />
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Other ideas for big zukes: grate and freeze for wintertime zucchini breads, cube and cook into seasoned lentils (thanks, Koala!), eat fresh with dip (think Turkish yogurt dip-- plain greek yogurt mixed with finely chopped garlic and fresh dill. YUM.) Zuke latkes, shoestring zukes marinated in balsamic vinagrette... Have at!Megohttp://www.blogger.com/profile/09521886362695782598noreply@blogger.com0tag:blogger.com,1999:blog-5033471635235172014.post-76509655149223019692012-07-31T18:29:00.001-04:002012-07-31T18:29:10.866-04:00CSA Week 6<div class="separator" style="clear: both; text-align: center;">
In your share this week:</div>
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1 lb green and purple beans</div>
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assortment of pattypan, zucchini, yellow crookneck summer squash</div>
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lots of pickling cukes</div>
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lots of slicing cukes</div>
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bunch swiss chard</div>
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bunch beets</div>
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bunch radish</div>
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1.5 lbs yukon gold potatoes</div>
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1 head garlic</div>
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3 shallots</div>
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1 bunch scallion</div>
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1 bunch each: thyme, cilantro, parsley, dill umbels (flowers)</div>
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Some notes on your produce this week: No greens again this week, though they will be back for week 7 (lettuce, mustard greens, and bok choy.)<br />
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Purple beans will turn green when cooking, unfortunately the color doesn't hold when heated!<br />
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Parsley is here and will replace cilantro until the cooler weather brings more hospitable conditions for cilantro.<br />
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Potatoes are Yukon Golds and unfortunately, due to the early, dry spell, yields are lower than I'd have liked. I'll keep digging away, and we'll see how long they last.<br />
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Sadly, my first broccoli crop failed. The plants, along with cabbage and cauliflower, had been under reemay since getting transplanted out. From a few tears in the reemay, all seemed to be going as planned with the cauliflower and cabbage. However, today when I went to harvest the broccoli, usually first from that set, the plants looked unhealthy, unhappy, and stricken with some type of disease. The next succession is on its way, but it won't be ready for a few weeks, at least.<br />
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In other news, our vacation to the Adirondacks was incredible-- two days of beautiful weather, and morning of DUMPING rain to keep us honest and happy to be warm and dry in Old Forge!<br />
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We paddled in Gus's grandpa's old wooden canoe from Blue Mountain Lake through Eagle Lake and Utonawa Lake to the Marion River, about a thirty-five mile trip.<br />
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Burt was, for the most part, an excellent boatmate, though he definitely did not do his fair share of paddling... After the portage from Utonawa to the head of the Marion.<br />
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Raquette Lake is huge! Looking north.<br />
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Gus with the boat, what a beaut!<br />
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We also got in a visit to the <a href="http://www.adkmuseum.org/" target="_blank">Adirondack Museum</a> in Blue Mountain Lake, where there is a resident boatbuilder whose studio is open to public view. She wasn't there when we visited, but the museum volunteer told us it took somewhere around 600 hours to complete a hand-built guide boat. Amazing! The museum also had incredible collections of antique horse-drawn farming and driving implements-- snow rollers, snowplows, cutters, surries-- and even a train!<br />
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The museum's collection of antique guide boats built in the Adirondacks. We ended up the trip with an incredible performance by the <a href="http://www.brubeckbrothers.com/" target="_blank">Brubeck Brothers Quartet</a> at <a href="http://www.viewarts.org/index.cfm" target="_blank">View Arts Center</a> in Old Forge, NY. It was such a joy to get to check out the resources-- natural, human, and community- that are available in the Adirondacks.<br />
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Thanks for reading, and hope you enjoy your produce!Megohttp://www.blogger.com/profile/09521886362695782598noreply@blogger.com0tag:blogger.com,1999:blog-5033471635235172014.post-8579079990872368482012-07-23T11:39:00.002-04:002012-07-23T11:39:28.867-04:00CSA Week 5 and some notesNew in your share this week: green and purple beans, slicing and pickling cukes, pattypan, zukes, and yellow crookneck summer squash. Tis the season of the cucurbitae (squash/cucumber family)!<div>
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Slicing cukes have smooth skins, and are generally longer and straighter. Despite what they say about picking favorites (teachers, farmers, parents??) these are probably my favorite crop of the season. I grow a variety that is distinct for their crispness, sweetness, and non-bitter, spineless skins. </div>
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Pickling cukes are heavier duty guys that, when allowed to get large, have meatier flesh that can stand up to cooking. At the younger stage at which they're harvested from GPF, you can treat them like any other regular cucumber. You can tell these two apart mainly by the nature of the skins, and pickling cukes will tend to be shorter and with more girth, while the slicers are longer, sleeker, skinnier.</div>
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<a href="http://www.theveggietable.com/recipes/cucumbersoup.html" target="_blank">Here's</a> a recipe for a cold cucumber soup adapted from the Moosewood Cookbook, my recommendation would be to put the food processor to work chopping (and don't bother skinning the slicing cucumbers as the skins are sweet and will add nice color and a vitamin boost.)</div>
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One more note: I am taking a brief vacation to the Adirondacks, and my friends Liz and Wil will be harvesting in my stead. Thank you, Liz and Wil!</div>Megohttp://www.blogger.com/profile/09521886362695782598noreply@blogger.com0tag:blogger.com,1999:blog-5033471635235172014.post-54708802402839078952012-07-18T10:55:00.003-04:002012-07-18T10:55:31.454-04:00CSA Week 4<div class="separator" style="clear: both; text-align: center;">
In your share this week:</div>
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Zuchinni and Pattypan summer squash</div>
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Slicing cucumbers</div>
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Swiss chard</div>
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Bunch baby shallots (red)</div>
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Bunch scallions</div>
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Garlic head</div>
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1 lb sugar snap peas</div>
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1 lb snow peas</div>
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1 bag mixed lettuce, arugula, mustard greens</div>
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1 Bunch each: dill, cilantro, thyme</div>
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Pattypan are just like any other yellow summer squash, and are versatile-- raw, sauteed, fried, grated and baked, etc. This variety of zucchini is my favorite, Costata Romanesca. I find it stays extra firm and silky in texture even when it gets a little bigger.<br />
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Snow peas and sugar snap peas are tapering off as the weather stays hot and the powdery mildew moves in on the wind. You may find they are stringier and slightly less sweet-- I'm hoping they'll make it into next week, though if they do it will be in limited quantities.<br />
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On storing summer squash-- these really store best if they are unwashed and in an open bag in the fridge.<br />
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Sunflowers, fractals...</div>
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Buen provecho!</div>
<br />Megohttp://www.blogger.com/profile/09521886362695782598noreply@blogger.com0tag:blogger.com,1999:blog-5033471635235172014.post-78877147834862900862012-07-09T19:31:00.001-04:002012-07-09T19:31:42.489-04:00They just don't get better<br />
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(the days, that is) than today. Gorgeous blue skies laced with crayon-worthy cumulus, 78 degrees and low humidity, and sun. Wowza.</div>
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It was a great afternoon for the first big flower deadheading session, the great sacrifice/gamble for more, better, longer, later. I hope the hummingbirds and bees will forgive me for the evening! Monarda, rudbeckia, white sage, hydrangea, carrot flower, and lysimachia make up this bouquet. What a nose on this grouping, and such a surprisingly austere and somewhat awkward (but beautiful) color scheme-- like something from a coat of arms or a high school mascot.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDWNgCm6FsNOCFRYVodOzXrfIdd-OAvjWeBnTqEGE_xCDdhNRdHDCYtKd-38OnhV8W-3X7vqLd3lLmNo24qzz115B4AKTAZrBek9ALKVd2h2rYmMniDjwLOc2CpkwrEYVdGbfHbXIBXHI/s1600/040.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDWNgCm6FsNOCFRYVodOzXrfIdd-OAvjWeBnTqEGE_xCDdhNRdHDCYtKd-38OnhV8W-3X7vqLd3lLmNo24qzz115B4AKTAZrBek9ALKVd2h2rYmMniDjwLOc2CpkwrEYVdGbfHbXIBXHI/s320/040.JPG" width="240" /></a></div>
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I just adore these tightly wound rudbeckias, streaked with burgundy and potential. They've got so much more to offer texture-wise than their less nubile selves in another day...</div>
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<span style="background-color: white;">Burt was remarkably game for the photo shoot today... Austerity and sophistication, indeed.</span></div>
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Another, this time with lavender to brighten it up. The bouquet just made itself 25 years younger.</div>
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And, on this day of savoring sunshine, who better to turn to than Maurice Manning? So fun to read aloud. From <u>Bucolics.</u></div>
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<u><br /></u></div>
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<span style="background-color: white;">LXIII</span></div>
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<span style="background-color: white;">my hay day Boss is every day</span></div>
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the wonder of it never ends</div>
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never goes away I never fail</div>
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to breathe the sun the summer season</div>
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even in the winter even</div>
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if the horse's breath is blowing blue</div>
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as smoke each time I turn the fork</div>
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each time I hear the ring of tines</div>
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each time they turn more silver Boss</div>
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I taste a long day on my tongue</div>
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it's always sweet it's always more</div>
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than just a chore I've learned a thing</div>
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or two from pitching hay one thing</div>
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about the hay it's more than kindling</div>
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in the belly of the horse's stove</div>
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the second thing beyond the hay</div>
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this time about the fork I've made</div>
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its handle shiny from my hands</div>
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around its throat so shiny now</div>
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it's like a mirror Boss it's like </div>
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a glass in which I see your face</div>
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your burning eye about to wink</div>
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---</div>
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the Prince of Ham!</div>
</div>Megohttp://www.blogger.com/profile/09521886362695782598noreply@blogger.com0tag:blogger.com,1999:blog-5033471635235172014.post-1370732451258157202012-07-06T16:10:00.000-04:002012-07-06T16:10:03.997-04:00CSA Week 3<div class="separator" style="clear: both; text-align: center;">
And the heat wave rolls on... The summer crops (summer squash, cukes, beans) are just on the brink of harvest, but for now we've got more spring-type CSA offerings.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEglrL_Tgarsf3bAu3EOcULBX6NFJ_p2gN74VE4rBKuhE7RVxjcoTGHZzatdAIsq_LFdz2StzdUYg6tFLYN9Zoj0ynsQFfcoOLBlC1EDCb8HQ1dxDGEXGNbS7QrlZx6XPb0KMon4pVBOMcw/s1600/006.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEglrL_Tgarsf3bAu3EOcULBX6NFJ_p2gN74VE4rBKuhE7RVxjcoTGHZzatdAIsq_LFdz2StzdUYg6tFLYN9Zoj0ynsQFfcoOLBlC1EDCb8HQ1dxDGEXGNbS7QrlZx6XPb0KMon4pVBOMcw/s320/006.JPG" width="240" /></a></div>
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Lettuce mix with mustard greens</div>
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LOTS of peas, please!</div>
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From top to bottom: Arugula, mizuna, mustard greens</div>
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Lettuces love the moisture and shade of dense plantings</div>
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<span style="background-color: white;">In your share this week:</span></div>
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head of fresh garlic</div>
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bunch arugula</div>
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bag lettuce mix with mustard greens</div>
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2 lbs sugar snap peas</div>
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1+ lbs snow peas</div>
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herbs: large bunch cilantro, sage, chamomile, dill</div>
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flowers: bee balm, rudebeckia, hydrangea, onion flowers<br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPdr_4lfjhz760rBDgcuwK0NFoeEF2geGLZqhl9jl-umwtCQvyzb7QGmrCL3P_7lAre7hvuM0-9LqF0sjrJr4EwQZOIFCbvWaUGSIQINoR7HbydtQzXMAauo152368O0W9Uzz765DQciU/s1600/029.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPdr_4lfjhz760rBDgcuwK0NFoeEF2geGLZqhl9jl-umwtCQvyzb7QGmrCL3P_7lAre7hvuM0-9LqF0sjrJr4EwQZOIFCbvWaUGSIQINoR7HbydtQzXMAauo152368O0W9Uzz765DQciU/s320/029.JPG" width="320" /></a></div>
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A hoophouse shot, with sides up for ventilation.</div>
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Next on my list: cuke trellising, transplanting out more summer flowers, hilling potatoes, lots of weeding and succession planting along the way. The neighbors came and cut the hayfield over the weekend, and our lush little microclimate of head high orchardgrass, timothy, alfalfa and clover is no longer. Hope everyone had a happy Fourth!</div>Megohttp://www.blogger.com/profile/09521886362695782598noreply@blogger.com0tag:blogger.com,1999:blog-5033471635235172014.post-47039879483967810052012-07-06T15:37:00.002-04:002012-07-06T15:37:42.378-04:00CSA Week 2<div class="separator" style="clear: both; text-align: center;">
<span style="background-color: white;">Belatedly, here's a list of your produce for the week:</span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTGmfi8jKxmyiaL0Ab99wU4LljQLEuhG1XrsksX5ExG1iruYCLDd9hqy-sfds7jE9Rd_QlbmAnMNjsGOQNlaECk8RMcRAsQqIiwC8-9H6coq6LE8a0G-KoY-VVV1lMG3w2Be7qmWcGdBw/s1600/007.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTGmfi8jKxmyiaL0Ab99wU4LljQLEuhG1XrsksX5ExG1iruYCLDd9hqy-sfds7jE9Rd_QlbmAnMNjsGOQNlaECk8RMcRAsQqIiwC8-9H6coq6LE8a0G-KoY-VVV1lMG3w2Be7qmWcGdBw/s320/007.JPG" width="320" /></a></div>
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Radish bunch (end of the radishes for a few weeks)</div>
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Turnips (end of the turnips for a bit)</div>
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Beet greens</div>
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Sugar snap peas</div>
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Snow peas</div>
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Bunch arugula</div>
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Bag of mixed salad greens (lettuce and 2 kinds mustard greens)</div>
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Herbs: thyme, sage, cilantro</div>
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Flowers: Bee Balm, Rudbeckia (Black-eyed Susans), Hydrangea, onion flowers</div>
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<br /></div>Megohttp://www.blogger.com/profile/09521886362695782598noreply@blogger.com0tag:blogger.com,1999:blog-5033471635235172014.post-1476316189567227772012-06-26T11:06:00.000-04:002012-06-26T11:06:04.968-04:00DTF Gives Back ProgramIn looking ahead to a summer filled with big adventures (wilderness, the company of loved ones, the newness of unfamiliar trails, the miraculous production of food or music from what was just bare soil and hands, the electricity of catching fish) in small packages (backpacking overnights, dinners at home, gardens,wildflowers, creeks I've rubbernecked past daily in my commutes) I am always amazed at the rich feast of opportunity southern Vermont has to offer.<br />
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Here's one more offering: <a href="http://dorsettheatrefestival.org/giving-back-promotions.php" target="_blank">Dorset Theater Festival Giving Back Promotion</a>. In this program, community members (firefighters, EMS workers, farmers, teachers, etc.) receive discounted tickets to the DTF's summer series-- give a click to the above link for more information. They've got a great lineup of shows, and it's a joy to have the chance to experience something like <a href="http://writersalmanac.publicradio.org/index.php?date=2012/06/25" target="_blank">this poem by Lisel Mueller</a> describes.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCfdj_KDiGrS5v0lZsYbq2BNAmGmy83UnIdsTFnuplB-5OiNGR-U5UK2tm9NDXw3_ts1D-DH8axTSTHk-wiSVHrDzOE51jOEaI5ugk1iSnAc5XOFv7mMrKSD_SmaEfDnjY1hzib6N5M3E/s1600/Brendan+-+Gus's+house+IMG_1557.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCfdj_KDiGrS5v0lZsYbq2BNAmGmy83UnIdsTFnuplB-5OiNGR-U5UK2tm9NDXw3_ts1D-DH8axTSTHk-wiSVHrDzOE51jOEaI5ugk1iSnAc5XOFv7mMrKSD_SmaEfDnjY1hzib6N5M3E/s400/Brendan+-+Gus's+house+IMG_1557.jpg" width="400" /></a></div>
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<span style="background-color: white;">photo courtesy Brendan Condit</span></div>
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Here's to the arts, great and small, light with play or heavy with solemnity, public or private in the quietest moments of our days. Cheers!Megohttp://www.blogger.com/profile/09521886362695782598noreply@blogger.com0tag:blogger.com,1999:blog-5033471635235172014.post-13461319594201780332012-06-21T23:09:00.002-04:002012-06-21T23:09:50.635-04:00First CSA notes...I'll add a link <a href="http://greenpeakfarm.blogspot.com/2011/06/okay-so.html" target="_blank">here</a> to some recycled, hopefully helpful notes about what to expect if this is your first CSA share with Green Peak Farm. <br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwxfmiW9ryG1Vs9ifu4oQ7t9jEPbjL-LYJLiIno9iACzA1khoUCqEQitrcJtY3iNbRQJ_3LQi2OUUcUmrL2P6x9hipR82iArilkIoHjYElVYbaavGmZnf_hwMqV6Ji4BwKjUrslEzS8X0/s1600/029.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwxfmiW9ryG1Vs9ifu4oQ7t9jEPbjL-LYJLiIno9iACzA1khoUCqEQitrcJtY3iNbRQJ_3LQi2OUUcUmrL2P6x9hipR82iArilkIoHjYElVYbaavGmZnf_hwMqV6Ji4BwKjUrslEzS8X0/s320/029.JPG" width="320" /></a></div>
Please don't hesitate to reach out with questions. I'm pleased and honored to grow with you this summer, and your feedback is always welcome and appreciated. That's what Community Supported Agriculture is all about-- a two-way exchange, and lots of questions! Thanks for checking in.Megohttp://www.blogger.com/profile/09521886362695782598noreply@blogger.com0tag:blogger.com,1999:blog-5033471635235172014.post-54919165246195235022012-06-21T22:58:00.001-04:002012-06-22T09:21:27.644-04:00First CSA 2012<div class="" style="clear: both; text-align: center;">
Welcome to your first share of the year!</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNvuiICONWua3CtsIh9erW0CK6YeVE7vk2y3ZbAKNOg4mGMI21jumQJNHrgHy9315B8miCuAh6nBsSo2qCSESudrQ2u4ALaQ70r4o7AkAVta51RdkgxAAhL_qSPxarZzF11Qg0vtJhKYI/s1600/027.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNvuiICONWua3CtsIh9erW0CK6YeVE7vk2y3ZbAKNOg4mGMI21jumQJNHrgHy9315B8miCuAh6nBsSo2qCSESudrQ2u4ALaQ70r4o7AkAVta51RdkgxAAhL_qSPxarZzF11Qg0vtJhKYI/s320/027.JPG" width="240" /></a></div>
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In your share this week:</div>
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1 lb baby turnips</div>
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1 bunch radish</div>
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1 pint sugar snap peas</div>
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1 pint snow peas</div>
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green garlic</div>
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1 bag mixed leaf lettuce </div>
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1 bunch each cilantro, thyme, mint</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpaThksQ7DfNQkUlqePyXVyYeqf7uRFR1i_kmiY3AbSF-1SwiXxWGdE665Pw6OvNg5RfGVErHoLze78VAVqzUEArQv8PNGoRrecyfawWokU-IwiwKJeRAHsAveY-9ct8X3UTPKAZ0CWP4/s1600/025.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpaThksQ7DfNQkUlqePyXVyYeqf7uRFR1i_kmiY3AbSF-1SwiXxWGdE665Pw6OvNg5RfGVErHoLze78VAVqzUEArQv8PNGoRrecyfawWokU-IwiwKJeRAHsAveY-9ct8X3UTPKAZ0CWP4/s320/025.JPG" width="320" /></a></div>
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This week we have four types of lettuce: the deepest and most curly red is a Lollo Rosso, the lightest green is Black Seeded Simpson, and a Romaine type and a red/green hybrid. </div>
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A few notes on your lettuce, and produce in general: everything from the farm has been field-washed, and despite my best efforts, you may find an occasional insect or bits of sediment in your produce. Please be sure to give everything a good wash/rinse before you plate it up! </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQKsFyf-4sWlFlMg4549vXsSdzq-q1MXgFL_l0M-0AoGMLOw5SFJ2XZWFrLMVOQ5L2MFYL9sQf8gLmw22oOh4Xq-NIivmZdOQomZI5J_EWYaitdKFjht__m8McGStNZjlb7x9RHBLZN_c/s1600/053.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQKsFyf-4sWlFlMg4549vXsSdzq-q1MXgFL_l0M-0AoGMLOw5SFJ2XZWFrLMVOQ5L2MFYL9sQf8gLmw22oOh4Xq-NIivmZdOQomZI5J_EWYaitdKFjht__m8McGStNZjlb7x9RHBLZN_c/s320/053.JPG" width="320" /></a></div>
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<span style="background-color: white;">Down in the field, the garden is moving right along. Leave it to two days of ninety-degree heat, plus ample irrigation to get things pumping along. Above, we've got winter rye acting as a windbreak and as habitat for beneficial insects. Hay cutting is imminent, and as has happened the past several years, we go from Edenic, lush green microclimate to green garden in the middle of a parched, sere field. This year, I hope the rye will help mitigate that situation, and we'll see if I can save the ordering in Winter Rye seed for the fall. I've also noticed the ladybugs seem to love it, and I've yet to see anyone bad lurking on the stalks.</span></div>
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<span style="background-color: white;"> Letting the cover crop grow and mature also provides grain/seed for eating (rye berries, anyone?) and a nice stalks for mulching. The root systems are impressively compact and shallow growing, which makes for easy removal when the time comes, and good winter weed smothering.</span></div>
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Interestingly, rye can act as host to the ergot fungus, which causes "ergotism" in humans and animals. Some symptoms include hallucinatory visions (comparable to the effects of the drug LSD) and manias-- and it has been suspected that ergotism may have been a factor in the Salem witch trials. Hmm. Don't worry, the infection is easily detectable, and we'll keep it calm in the cereal grains department this summer.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJ9JseAvOwkvVwogorjzO6y0ZJ1cRvAxhdYY-yRN7C-_fqmfpGzKU1xw_OFYKQygndYv_BLKeff2H33_ucT3IeWGiISYkn9TRtffH3ndclQsqld7V3o521RtulNjnEN40cskcUgdnum-E/s1600/065.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJ9JseAvOwkvVwogorjzO6y0ZJ1cRvAxhdYY-yRN7C-_fqmfpGzKU1xw_OFYKQygndYv_BLKeff2H33_ucT3IeWGiISYkn9TRtffH3ndclQsqld7V3o521RtulNjnEN40cskcUgdnum-E/s320/065.JPG" width="320" /></a></div>
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Plus, Burt's on ergot patrol, tough guy that he is.</div>
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We've got shallots, a new type of Italian red onion, and good old Copras coming in strong. Winter rye in the background</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvfmFvRx9VzrUS4pMYZ96QlmY7vHzjSEnNDYj11YCl5vZhBUQWJwaeZ25utd_15Q1QQM4RR1epSiIOv8GyPRGbePOuf8D6KxmcSyPF1cvEbcfeg9fJQlFF5J351Vn9Kc8TNRIT9sdjttc/s1600/090.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvfmFvRx9VzrUS4pMYZ96QlmY7vHzjSEnNDYj11YCl5vZhBUQWJwaeZ25utd_15Q1QQM4RR1epSiIOv8GyPRGbePOuf8D6KxmcSyPF1cvEbcfeg9fJQlFF5J351Vn9Kc8TNRIT9sdjttc/s320/090.JPG" width="320" /></a></div>
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Summertime = joy. And, the sugar snaps are taller than I am = double joy!</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6fT_pRDDZ6St8UKzAysURl-m2kHCa-Y8mGCPuEiCDvtEAOUHnJvUjL6MVD5X8LzfezDoTKQljfBzVD9NO8dqsDfrhlJPcFlQ_navKDznXrCgx3iFeX0kaBwH-5SPt9pRCBqp5gjgIU3E/s1600/111.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6fT_pRDDZ6St8UKzAysURl-m2kHCa-Y8mGCPuEiCDvtEAOUHnJvUjL6MVD5X8LzfezDoTKQljfBzVD9NO8dqsDfrhlJPcFlQ_navKDznXrCgx3iFeX0kaBwH-5SPt9pRCBqp5gjgIU3E/s320/111.JPG" width="240" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRSXemSP6UGhtPaFp8Z5jal4zDNPiWglH5yT-rgBrOF8qUZidEhSXNdqqqghwMVuae6gOO74DLIWxObzE_TLzY2MSBNyl38L5NKplf_las_r8bW8pN50Gvf6frHG6QwTEOokLRl_waWiQ/s1600/110.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRSXemSP6UGhtPaFp8Z5jal4zDNPiWglH5yT-rgBrOF8qUZidEhSXNdqqqghwMVuae6gOO74DLIWxObzE_TLzY2MSBNyl38L5NKplf_las_r8bW8pN50Gvf6frHG6QwTEOokLRl_waWiQ/s320/110.JPG" width="320" /></a></div>
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<span style="background-color: white;">There's just something about pea flowers and their tendrils twining away that gets me and my shutterfinger every time. Add the golden, backlit rye swaying on impossibly slender stalks in the background, layered on top of the Taconic ridge (that's Equinox and the saddle to Mother Myrick in the deepest background) and I'm sunk.</span></div>
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2 types of mustard greens and arugula are in the wings</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjys5yldX-sjo0d0BPQzSVM8QE_VkMbi3w0YpdzgBbbyVsOuUDXYGnCQTgWJctKDFLjYTX92pCfBnVTrTQcOi2WdpBkKb_sdAVdWjXE4uUtgoM2q043-6EkgCEv2DpoKQE9WcQ0dVA6lvg/s1600/127.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjys5yldX-sjo0d0BPQzSVM8QE_VkMbi3w0YpdzgBbbyVsOuUDXYGnCQTgWJctKDFLjYTX92pCfBnVTrTQcOi2WdpBkKb_sdAVdWjXE4uUtgoM2q043-6EkgCEv2DpoKQE9WcQ0dVA6lvg/s320/127.JPG" width="240" /></a></div>
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Thyme flowering away. I've been following Koala's lead and making lots of hummus-- simple, quick, inexpensive, filling, great for breakfast, lunch and dinner-- and dumping in the fresh herbs, which changes the character completely. Thyme has become my "desert island" herb. It can blend and augment other flavors, or carry its own tune with a kick, plus you've got the compound thymol to keep your respiratory system happy! Fresh beans, olive oil, thyme = done. Canned beans, olive oil, salt, pepper, lemon juice, a tiny touch of maple syrup and sage, and as much mint/thyme as possible + cuisinart = hummus among us! </div>
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A cuke's eye view from under the reemay floating row cover</div>
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view south, Equinox on the right. Notice the the visible row of peas, sugar snap and snow-- the snows come in a week earlier than the sugar snaps, despite their compact plant size. They are less than half the height of the sugar snaps, as you can see above.</div>
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Gotta love the soft, dry, silty-clay soil in Vermont's valley. Today saw direct seeding of pac choi, mustard greens, yarrow, nasturtiums, cilantro, chives, scallions, gypsophilia, and more...</div>
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Hoophouse! This year's hoophouse is up as of Tuesday afternoon, much sturdier, straighter, and with better clearance than before. Purlands, ridgeline, better support, check, check, and check. Thank you, Gus, for your masterful, cheerful help!</div>
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A happy dinner concoction of turnips, snap peas, green garlic, the last of the garlic scapes, thyme, and some shredded sundried tomatoes in white wine/butter sauce over tortellini. Yum!</div>
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I'm pleased as ever to help you enjoy a summer full of fresh, locally grown produce. Thanks for providing me with this opportunity!</div>Megohttp://www.blogger.com/profile/09521886362695782598noreply@blogger.com0tag:blogger.com,1999:blog-5033471635235172014.post-69284165733929790422012-06-11T19:38:00.000-04:002012-06-11T19:42:11.399-04:00The end of school/The start of summer<div class="separator" style="clear: both; text-align: center;">
Whew! With the ups and downs of our recent temperature swings, </div>
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the garden is shaping up. As we wind down the end of the schoolyear, the rainy days have been perfect for transplanting and cooking, too...</div>
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Students from Environmental Science at SMS came down to the farm to help transplant cucumbers and three types of summer squash. Mollie and Ezra powered through the job, setting out 150 starts, laying drip tape irrigation, and covering them with Reemay in an hour. Great work, team!</div>
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Mollie driving the big rig back up the field.</div>
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Getting cleaned up to head back up the mountain to school, smiles all around. Thanks, guys!</div>
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Waist-high peas, turnips/beets/cilantro, and the freshly transplanted cucurbits to the left under cover.</div>
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In Spanish class, we made sweet and savory tamales, platanos fritos, and guacamole to wind down class.</div>
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At school, classes ended Friday, and this week students are busy with exams. We teachers are wrapping up with our final meetings, grades and comments-- the end is in sight!</div>
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And... in the few free moments of spare time, we've gotten in some good tastes of summer. The fishing up the mountain has been off the hook (sorry, can't help myself) and I have easily fallen for the charms, sneaky holes, and runs of the West River...</div>
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Don't know who's more excited about this big 'bow, Burt or me!</div>
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Gus casting into the reservoir above the falls in Weston-- gorgeous!</div>
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Beautiful, big brookie from the West.</div>
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Sunday I transplanted 300 brassicas out (broccoli, romanesco cauliflower, red, green and savoy/cone cabbage) plus some early flower starts, chard, cilantro and dill, and set up the drip irrigation. The garden is in great shape and coming right along for this erratic, strange early summer. I pulled about 120 garlic scapes already, much earlier than last year (they were in your first and second CSA shares last year.) Mint and thyme are welcome additions to homemade hummus, and add a nice, fresh zing. </div>
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Farm shares start a week from this Thursday on June 21st. It looks like the scapes will have passed you by already, but expect the likes of green garlic, turnips, radish, lettuce, mint, thyme, sage, chamomile and cilantro. Can't wait to start the farm shares up again, stay tuned for more details.</div>
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Hello, Summer!</div>Megohttp://www.blogger.com/profile/09521886362695782598noreply@blogger.com0tag:blogger.com,1999:blog-5033471635235172014.post-27854255374960681962012-05-29T19:43:00.001-04:002012-05-29T19:43:58.934-04:00Feels like summer<div class="separator" style="clear: both; text-align: center;">
The latest update from the farm: Summer is here! The hayfield is head high, bobolinks and redwing blackbirds keep me company in the fields with summer trills, winter rye is heading up, the potatoes have sprouted, and the garden's on the go...</div>
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Jim helped mow and I tilled in the winter's cover crop last week-- almost all the field is prepped and ready for upcoming cucurbit transplants later this week.<br />
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Under the reemay: red and yellow onions and shallots; green, purple and pole beans; successions of lettuce (head and leaf), mustard greens, arugula, radish, carrot, fennel, dill, and some direct-seeded flowers<br />
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Sugar snap and snow peas happily climbing the trellises, in the foreground: turnips, beets and cilantro<br />
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Looking down the trellises... 120 bed feet of peas-- already knee high. Flowers should be coming in the next week or so.<br />
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Garlic (below the pea trellises, south side of the field) mulched with this year's winter rye stalks-- five varieties. I look forward to some taste testing!<br />
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Elephant garlic... I cannot WAIT for these to come on. Prepare yourself for mild garlic cloves (toes) the size of figs. Hooray!!<br />
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Other garden news-- the few garlic plants up around the little house already have scapes-- almost a month early. I harvested the first garden flowers, too-- lupine, lady's mantle, mint, and a few spare astrantia. With the erratic spring weather, we are strangely ahead and behind in different ways. Inside (up the hill in S. Londonderry,) I've got 3500+ seedlings, many of which are new-to-me flower varieties for Katie and Rob (lisianthus, craspedia, balloon flower, and more.)<br />
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In other news, we got in a quick but great visit to brother Brad and sister-in-law Jen's new house (lots of mud, caulk, and primer) in Boston. Most importantly, we got to meet the newest Osterhout, Miss Emma Bryn. At two months she's a tiny peanut, but sweet as ever. And, you can already tell she's got the workings of a discerning, prize-winning palate a la Osterhout!<br />
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CSA is on and I'm looking forward to growing food for you as always. We're looking to an estimated start date of Thursday, June 21st (with a slim chance we may have to wait one more week), and I'll finalize that with you CSA members this week. Can't wait! Thanks for visiting.Megohttp://www.blogger.com/profile/09521886362695782598noreply@blogger.com0tag:blogger.com,1999:blog-5033471635235172014.post-14005781239002788162012-05-08T19:17:00.003-04:002012-05-08T19:17:56.976-04:002012 CSA is fullThe farm is no longer accepting share registration for the 2012 season as CSA membership is full. Please contact Mego for more details. Thank you!Megohttp://www.blogger.com/profile/09521886362695782598noreply@blogger.com0tag:blogger.com,1999:blog-5033471635235172014.post-17624324131538889182012-05-07T20:36:00.003-04:002012-05-07T20:43:31.598-04:00You say Potato, I say Potato, too!<div class="separator" style="clear: both; text-align: center;">
Here's sending a big thanks to my brave, brilliant, and hilarious group of advisory girls who came down the hill on Sunday to help with potato planting at the farm. Thank you, thank you, thank you!</div>
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Transplanting onions and shallots-- some new varieties this year: Rossa di Lunga as an Italian red storage type, and Prince in place of the old standard, Copra. </div>
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After a quick tutorial on proper shovel usage/technique, the girls were unstoppable with the trenches.<br />
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We planted over 250' of Yukon Golds (I was a bit late on my ordering this spring, so we'll have to wait for next year for the Kennebecs and Adirondack Reds)... with an eventual yield of around 500# of potatoes, hoping all goes well.</div>
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The intrepid farm crew. What am I going to do without you seniors (and Canadians!) next year? </div>
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Elle, we missed you!</div>
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The freshly-transplanted onions and shallots all covered up in anticipation of heavy rain moving in Tuesday. Surrounding the reemay row covers, the winter rye is happily cover-cropping away, providing "green manure" when it gets tilled and worked back into the soil. I'm going to try leaving some of the winter rye in the aisles between beds this year and mowing it at intervals-- which really just translates to spending a lot of time sharpening rusty push mower blades. The upshots are better moisture-holding capacity, and creating super-mini microclimates that may also serve as mini-windblocks. Plus, I'll take any headstart for growth that I can get on switchgrass!</div>
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To the left, you can just make out two rows of sugar snap and snow peas.</div>
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Parting shot: Jim Hand-- Angle of Repose. That's one happy guy.</div>Megohttp://www.blogger.com/profile/09521886362695782598noreply@blogger.com0