What’s New

Bite size news from the farm…

 

Smorgasbord
July 18, 2017

Murphy’s Law of Farming states that the more a farmer invests in irrigation, the more consistently it will rain.  And it’s worth every cent to not be running around trying to keep crops alive, though rain does bring it’s own slough of issues to our plans and production. The field irrigation has been off for the majority of the season as the rain and the cool continues to be the norm here. The greenhouses are keeping their resident fruiting plants in a nice state of ripening while outdoor fruits are tortoise-ing along more slowly than hotter years. Alas, what’s bad for one crop is good for another, and we continue to have head lettuce heading up consistently through a normally embittering time of year. Long remain Romaine!
Paul and Chris made the rounds among our farmer friends this week, and we’re bringing you a smorgasbord of delectables in the shares! This is a Full & Half Share week for Wednesday Pick-up, and there will be some options for box shares and debit accounts.  See you at the farm!

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Refreshed
July 10, 2017

Defying all odds, your farmers took itty bitty getaways last week!! And the sky did not  come crumbling down. We love our work, sometimes too much, and it’s important to 1. occasionally clock out and 2. spend time with the #1 reason we do all this anyways. So we each took some much needed QT with our nearest and dearest and much refreshed are we.

And while we weren’t looking, blueberry season started. Blueberries from Lagoner Farms are in the Full Share this week, and a limited quantity are available by pre-order for debit members. And what you don’t eat, I gladly will. My old Googler was prancing around the internet finding recipes for blueberry thyme cocktails and scones. Yes, we have thyme, too.

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Go Forth, Squarsh
July 4, 2017

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Is that an adorable squashling? So much involved getting this little punkin to market. Beds tilled and prepped with compost from Smugtown’s mushrooms,  the town’s leaves and wood chips, and local chicken manure, then mulched with hay from the neighbor’s farm. A reminder that it takes a lot of farms to make this farm farm.
 The squash will sit out in the fields now for the next 3 months soaking up every bit of sunshine and then essentially self-canning their sweet golden center, so we can crack open their cured peel in the dreary January days when we need some Vitamin C. Good idea, Nature.

 

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On a Roll…
June 24, 2017

We hope you all are enjoying the veggies and flavors this week as you munch on chard and crunch on cukes.

I planted some scallions in one of our fields over a year ago, but they didn’t size up very well for harvesting. I have since gone over that entire field with a mower and a tractor with heavy discs to chop up everything, I have let weeds grow back up, and very recently rototilled it to plant celery this spring. Between each of these steps, those scallions have come back, looking better every time. You may have had some of them early this spring! I’m endlessly awed and usually humored by plants’ resilience (weeds and crops alike) but these scallions take the the savory cake with their undead-ness, for which they’ve earned the title of “Zombie Scallions”. As farmers we’re often just facilitators and the best thing we can do is get out of the way, and cheer crops on into favorable conditions. All this to say: I’ll be bringing in the zombies to add some flav to your shares this week.
It was a pleasure meeting our novice CSA members this week and wonderful to reconnect with the varsity team of folks who’ve been supporting this farm for years now.

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Flying Colors
June 16, 2017

So good to be Friday! Our annual Organic Certification Inspection came on Wednesday and although we await official stamped signed sealed delivered notification, all proverbial ducks appear to have been in their figurative rows. The literal ducks quacked and waddled away, as usual.  A 3 hour tour and interview about our practices and plans and documentation gave us cause for pizza on Wednesday night, to say the least. There are many aspects to USDA certification that go far beyond the commonly known, like pesticide use restrictions; hens, for example, must be granted daily access to outdoors, and granted a specific square footage per bird. We, your farmers have always farmed with a commitment to the health of our soil, our bodies, and our community, and it’s nice to have that familiar national label as affirmation.

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Farmfetti
June 8, 2017

I hope you’ve found some time to get out and enjoy the sunshine and warm weather. Crops grow at amazing rates with so many daylight hours right now. The fields are filling up quickly with a diverse array of crops for the remainder of the season. A splash of this, a dash of that, no big deal. Cottonwood fluff is flying around at will, decking out the fields with delicate white farmfetti.

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BBQ Spinach, perhaps
May 24, 2017

Save the date! Wednesday, June 21 from 4-7pm will be not ONLY the first pick-up for box share CSA members, but also an Open House for the farm, complete with walking field tour at 6pm guided by your friendly and knowledgeable farmers. Engage your senses including that of wonder as we wander the fields and bump into bees, crops, flowers, and weeds. Find out what all that mess is about behind the barn! Yes, please do invite friends! Bring boots or other close-toed shoes, for sure.

In spite of trials and tribulations and inches upon inches of rain…. there are cucumbers to celebrate. These are very limited in quantity for the time being. They are Manny and Tasty Jade, which are referred to technically as parthenocarpic, or more amusingly as ‘burpless’ varieties due to their lack of seeds. –First come first serve.
Things are moving along nicely on the farm although nobody can believe it’s Memorial Day Weekend already! It’s time for planting and plenty of edible favorites for you garden are available at the Farm store, 602 Peck Rd.
The Farm Store is now open Wed 4-7, Thurs 4-7, and Sat 11 – 3. Stop by!!
This Memorial Day, be the friend that brings the one healthy dish to the BBQ.

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Unseasonably Seasoned
May 18, 2017

Yes, we’re drying out best we can. Doing a little bit here and there to get into the fields, till up a little dirt, and get to planting. So much food to grow! For awhile there things were just sprouting and sitting around with their little cotyledons popped out of the ground with no apparent intentions of going any further- no goals, no drive. But then the sun came back! Stems are moving upward, roots downward, weeds and crops alike and we’ll do our best to keep our team in the lead. Soon enough the fruits of summer will soon bring an end to the greens greens greens.
Plants plants plants. Our plant sale continues. Many of you have stopped in and stopped in again to pick up plants for gifts and home gardens. Several interesting varieties of tomatoes are available including one of my favorites: Sungold Cherry tomatoes. The bite size fruits are so bright and beautiful and the taste is fantastic. Prudens Purple makes a large gorgeous sweet brandywine tomato that would be perfect with basil, mozz, and a little balsamic drizzle. We have 3 types of basil, including the standard genovese, red basil, and a petite patio basil that forms a beautiful round bush, perfect for growing in a small pot.

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Tis the Season
May 12, 2017

It feels like Farmers’ Christmas. The first Outdoor Brighton Market of the year is on Sunday, We reach the “End” of frosty nights. Flowers blooming, plants ready for showtime. We’ve been getting ready for months; I feel like Santa, the elves, and the little kid who can’t sleep. Here’s the news:

The farm store will be open on Saturday, 5/13 from 10 – 5. We have mega-huge big-time plant sales including beautiful hanging flower baskets, just in time for Mother’s Day, how ’bout that? Veg will also be harvested and available by noon. Hope you stop by!
Brighton Market time and location changes this week! We move outside to the High School parking lot, it’s very easy to find on Winton Road. The time will now be from 9a-1p, which is a great time to eat at Le Petite Poutine Food truck, yum! Order by Saturday 10pm for Sunday pick-up.

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Muddy Boots
May 5, 2017

Should we talk about the rain? Should we talk about the forecast? It’s a little bit wet out there. We’re hiding in the greenhouses plant plant planting.
Sunday Market moves outdoors on Mother’s Day. Speaking of Mother’s Day…
Plant sales are available at both locations. There are 6 packs of marigolds, nasturtiums, and herbs. Lots of basil, cilantro, and parsley. Many many tomato and pepper varieties are available as well!
New this week:
Green garlic, french breakfast radishes, and honey is back!

 

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Oh My Chard
April 27, 2017

Sunshine! Springtime! The smell of mud the sound of lawnmowers revving up again. We’ve been planting like crazy around the farm, our dormant season has definitely ended and we are back in full swing, growing for you.
Pick up is available Sunday at Brighton Market from 1-4pm and on Farm (602 Peck Road) Wednesday  4-7pm. Please order for Sunday by Saturday 6pm, order for Wednesday by Monday 6pm.
Grow your own! We do an OK job growing you stuff if we do say so, but you can watch every miraculous moment of nature’s wonder if you plant your own garden. We’ve got lots upon lots of herb and veggie plants available for you. Parsley, dill, basil, cilantro, thyme, tomatoes, sweet peppers, hot peppers, eggplant, strawberries…. just to name a few… Flowers, too! All available in the coming weeks at either pick-up location.

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Something Different for a Change
April 19, 2017

“Those who contemplate the beauty of the earth find reserves of strength that will endure as long as life lasts. There is something infinitely healing in the repeated refrains of nature — the assurance that dawn comes after night, and spring after winter.”

 I was reminded of Rachel Carson’s words on Monday when I peeked into the nest I’ve been watching a robin build by the barn over the past weeks right at tippy-toe level to see. The little blue orbs are such a treat to find, and a reminder that spring is here and four seasons are great!
Some new things to be harvested this week! Some very aromatic and flavorful scallions have survived the winter in the field. We also have whole hearty parsley plants, big things that over-wintered in the greenhouse and now need to make room for summer treats. They’ll be great quantity for dehydrating, or making pesto and massive amounts of tabbouli.
Arugula is here! Herb and flower plants are here! Even tomato plants if you’re ready!
And more is on the way… Coming Soon: Green Garlic, Pea Shoots, and Ramps (foraged wild leeks)

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Long Weekend
April 14, 2017

Good Friday with great weather and our low-lying sandy fields are draining out, which means it’s bigtime planting time! Moving organic matter around with the tractor and tilling up fields to get ready to plant the earliest crops. The chickens and ducks are out on new fields getting at the weeds and seeds and bugs they find.

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Farm by the beach
April 6, 2017

It’s puddle splashing weather! Make like a duck, jump in, sing about it. Get yourself a stew hen to make chicken soup and slurp about it.

 

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Eggs!
March 15, 2017

Our new batch of hens have started laying eggs, which means that the hens have plenty of space to roam, access to sunlight and outdoors, and they are eating Lakeview Organic Grain from Penn Yan, NY. And their eggs are delicious! As you may know, when hens start laying at around 6 months old, their earliest eggs are small and they eventually size up to a standard egg size over a couple weeks. We have dozens available of mixed size eggs available at Brighton Market and our Farm Store.

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The Farm Store at 602 Peck Road in Parma is now open on Wednesdays and Thursdays from 4-7pm and on Saturdays starting at noon (through September).

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Bringing in the harvest
July 14, 2016
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Paul’s raising up the hardneck garlic to Chris in the barn. The garlic will cure there and be ready for sale soon!