Hello all - I've been putting off posting until I have pictures but that might not happen soon so I thought I'd go ahead and provide an update:
1. We've sold most memberships for this year. If you're still thinking about joining, please do so quickly. I will close it at 45 members and may take more in mid-June, after things are clicking along.
2. Thanks to Keely Kaleski who came out a couple of weeks ago and helped plant for a bit. We formed nursery beds in the hoop house and got some chard planted. Thanks also to our neighbor, Tom, who has been working here part time for the past few weeks and took great care of our plants and animals while we went to South Carolina for a few days over Spring Break.
3. In the west garden we have: Stuttgart onions, red onions, sugar snap peas, 2 types of carrots, 3 types of beets, chard, another 2 types of peas, early cabbage, early broccoli and, everyone's favorite, collards. In the hoop we have tomatoes, peppers and cukes along with nursery beds of 3 types of chard, broccoli, cabbage, a few lettuces, onions, shallots, a little summer squash, shallots, and, more kale. I always try to kid about the kale and collards but, honestly, these plants are huge producers of nutrient-rich greens. They grow quickly, are tolerant to fungus and bugs, winter over, produce broccoli-like buds, etc., etc. etc. We hope you will develop a strong affinity for these plants but we know it can take a while. One member bought a veggie juicer last year (the one that pulvarizes the veggies and you end up with a drink) and found just the right mix between apples or other fruits and leafy veggies that she had to have a veggie shake a day. Other members easily took to sauteing the greens and eating as a side dish. Others used them in quiches and froze them or made kale potato pancakes. Still others didn't eat them at all. That's OK. If that happens, just take whatever item it is out of your box and leave it on the extras table and take something from that table. As the season goes on, more and more will be on that table - blemished tomatoes or peppers or huge zucchini or extra greens or strange pumpkins or extra herbs. It all evens out in the end and there's no need to take something that you don't want.
3. The last 2 days have been big work days here. We have been fortunate to have Matthew and Molly working and they'll work again tomorrow. Both have worked on farms in California - Molly growing basil and peppers and other specialty crops and Matthew working on a few veggie CSA/market farms. I met Matthew at the Local Food Summit. They will be moving to northern Michigan on Saturday to begin a care-taker/farmer position at a farm. So, one more day of information sharing and lots of work. The tomatoes are staked in the hoop house, more veggies are planted, tomatoes have been potted up, flowers are in flats, etc. Things are moving here.
4. A few suggestions re. kitchen equipment. If you don't have a salad spinner, you might want to buy one. I find that, for all of the salad greens along with the leafy veggies, a salad spinner is very helpful to prepare meals more quickly. Also, a cuisinart is very helpful. This will allow you to make quick pestos with the basil or mustard greens. I also use it in food preservation quite a bit - especially with relishes or green tomatoes. Also with salad dressings, etc. etc. etc.
I know there's more but I'll post more later along with pictures.
Don't forget - May 2 for potato planting from 12 - 4. We'll have a quick tour at 3:30 if you're interested in seeing the farm.