Farm Update

Down on the Farm First the bad news...our egg prices will be rising on May 1 to $4.50 for large/extra large and $5 for jumbo.  Now on to more pleasant conversation. We are interested to know how many of you might take advantage of produce delivery from the farm if it were available. We would deliver once a week to customers within a 10 mile radius of the farm.  Please let us know if you have an interest. This cool spring has raised havoc with the cole crops.  All the veggies are still alive, but are just sitting there.  It almost seemed like I could see plants growing today as it warmed up a bit.  Also as you come down the drive to the farm, you will see chickens "every where" as one customer commented today.  We have changed our strategy with the girls a bit.  Instead of fencing them in, we have fenced in our crops!  So the chickens have much more freedom that way.  We'll see how that works out. Getting back to the cole crops, which as you know I always thought was cold crops for most of my life, our friend Andy told us something quite interesting the other day.  Where do you think the name "cole slaw" came from.  It came from the cole crop it's made from, cabbage!  I just have always excepted the name without ever thinking why this concoction was called "cole" slaw.

Locally Yours, Vicky and Steve

Farm Update

Down on the Farm Still no asparagus popping through the earth, but a lot of veggies have been planted in the last week. With Vicky and I now in couples therapy after days of  "discussing" the planting map for the year, we have finally come to an agreement on where things should be planted.  When I suggested that, maybe, next year we should start working on the map in January, she suggested that, maybe, I should stick the map in a place that doesn't get a lot of sunshine. Broccoli, cauliflower, cabbage (green and red) spinach, various greens and lettuces, kale, chinese cabbage, pac choi, carrots, radishes, peas, onions, collards, kohlrabi, turnips and garlic are in. We have 230 pounds of seed potatoes to prepare to sow this weekend.  Reds, whites, yukons, blushes and purple potatoes! We roasted some of our Jerusalem Artichokes or "Sunchokes" for dinner tonight.  Cleaned them off.  Cut them into small pieces.  Tossed them in olive oil, salt, cumin,and pepper.  They tasted very much like home fries.  You could add a multitude of other ingredients that would work with them. Still open for self serve eggs, honey and artichokes 10-6 each day.  Honey in 1, 2, and 3 pound jars  Or bring your own container to save a buck.

Locally Yours, Vicky and Steve

Farm Update

Down on the Farm I can't tell you how excited I was when I hopped on Hank the tractor today and headed out of the barn to till up the lower field as we get ready to start planting for the season.  The first group of cold hardy veggies is called cole crops.  For years I thought this group was called cold crops, which makes much more sense.  Broccoli, cauliflower, cabbage, kale, Swiss chard, scallions, onions, bok choy, radishes, turnips, carrots, kohlrabi, spinach and some early greens will get us started for the 2015 season.  One thing that was so evident to me as I tilled the field was the color of the soil.  When we started the farm the ground here was a red heavy clay.  With adding literally tons of organic matter over the years, our soil is becoming a darker, healthier terra firmer. The number one question I've been getting the last couple of days from customers stopping in for eggs and honey is, "When will the asparagus be ready?"  Due to the harsh winter, I'm guessing it will be at least mid month before it shows. Speaking of this past winter, did you know that January, February and March, this year, was the coldest first quarter in history for our area.  The average temp for the three month period at BWI was 31.8 degrees. If you don't see the chickens out much, it's because we are having so many hawk attacks. Once they find the all you can eat buffet, they keep coming back until, it seems, we break the cycle by keeping the hens inside for a few days. We will be getting our first group of broiler chicks in two weeks and have our first chicken for the dinner plate in mid June.  From that point on we will have chicken through the rest of the year. Self serve eggs, honey and Jerusalem artichokes available in our market every day 10-6. Our produce CSA is filled for the year.  Still a couple of spots remain in the Chicken CSA.

Locally Yours, Vicky and Steve