Popcorn Instructions

Hi Folks,

Hope everyone had a wonderful Thanksgiving.

We have tested the popcorn and it is ready for popping.
If you haven't already, you could strip the ears free of the kernels either
all at once or in single batch amounts.
If you are new to popping corn on the stove you will need a sauce pan and oil or
butter, we use canola or palm oil. Cover the bottom of the pot with oil/butter and sprinkle in the kernels, not too much, just enough to cover the bottom of the pan and a little more.
The stove should be on high heat and once you hear the popping start you should continually move the pan until most of the popping has stopped. Add salt, nutritional yeast or any of your favorite seasonings. Let us know if you have any questions or comments.

Enjoy!

Garden Update

As the garden continues to wind down, we will distribute roots in bulk as we dig them.
The temperature has dropped enough that storage should not be an issue.
As long as you continue to cull out on a regular basis you should be able to keep on top of any natural spoilage.
Once the roots are out and distributed, fresh greens will be on a "you pick" basis and formal distribution will end. We will give you a heads up when the time comes.

The last of the chickens will be distributed next Wednesday. We will be in touch to organize delivery.
The beef will be processed in late November and will be distributed shortly there after.
All of the turkeys will be butchered on the Monday before Thanksgiving and distributed on Tuesday the 25th. Those wanting a bird for Thanksgiving will be all set and those that do not can either piece or freeze their turkeys whole.
If you have any questions give a shout.

Popcorn and...

Hey Folks,

The popcorn we passed out today could still use some additional curing.
We'd suggest hanging it in your pantry or another dry area awhile longer.
As time goes on, we will pop a few test batches and keep you posted on it's readiness.
Saturday folks will see it in their baskets this weekend.

We also started to distribute brussel sprouts today. Although we've had better success in the past they should still prove to be quite tasty. Plus, there are still quite a few plants in the field.

Can you please let us know if you are up for winter storage cabbage?
As much as we like it, we have heard from a few of you that it's not at the top of your wish list.
Regardless of any previous conversation, please let us know if you are interested or not.

The hogs and lamb are off for processing. We should have most of it back sometime next week.
Please prepare your freezers etc.. Everything will already be wrapped for freezing. We'll be giving you a heads up as soon as we here something further.

Any questions, please don't hesitate to give a holler.

Garden Day Ruminations

We can't think of a better way to spend an October morning then in the garden with friends. Thank you all so much for making days like yesterday possible.
Our collective effort and attitude is a rarity within most food production systems.
While most producers look forward to the completion of the season, I can honestly say that I am
having trouble letting go. Athough there is still plenty of food to be brought in, it's hard to deny that in due time this years garden will be but a memory. However, our relationships will continue to live on and grow.
Fortunately for us the line between one season and the next is blurred even further by the shared security of our winter stores.
So, as we continue to tuck the garden in for its well deserved rest, we are in the position to not only reminisce about this past season, but we can also keep a hopeful eye on spring.
This idea is best illustrated through the fall planting of garlic and shallots. At a time when most vegetation is on the wane, the first of next years crops goes in the ground. The passing of one season and the start of another happens in such elegant fashion that you start to understand that there is no beginning and there is no end. All there is... is us and our connection to this most amazing cycle.

Garden Day October 4th

Apologies for the late reminder. We will be meeting in the garden at 9am for the October "First Saturday Garden Day".
The tasks at hand will be garden clean up, prepping for garlic planting, and harvest.
We will provide a hardy soup. Please bring a side dish, bread or dessert.
A note about upcoming harvests- in light of the recent frosts there will be a lull in garden offerings.
We will continue to offer copious amounts of greens for fresh eating and freezing until we start to harvest the storage crops. We will begin digging once the weather cools off a bit more consistently.
This will hopefully allow root cellars to cool off enough for optimal storage conditions.

If you have any questions, don't hesitate to contact us.

Pie Pumpkins

Your pie pumpkins should store well for a while if kept in a dry, airy place around 50-60 degrees. Store apart from apples, which give off gas and will speed the ripening (and then spoilage) of anything else that's sitting close.
If you don't have the ideal spot to store your pumpkins, I'd suggest freezing the cooked pulp. I freeze pumpkin in the quantity called for in recipes I commonly use- pie, muffins, bread, soup. Do it all at once for efficiency. To cook, cut the pumpkins open, scoop seeds, and quarter. Set in a large pot with a steamer basket in the bottom and water just about touching the basket. Steam until soft and allow to cool a bit. Scrape pulp from skin. Measure and place in a freezer conainer or freezer bag with the quantity written on it. When you need some, pull it at least a day in advance to defrost.

Food - A Perishable and Preservable Product

A couple of things regarding some of your food going by. Part of the experience known as FFT is to better appreciate the challenges of being not only a consumer of local, seasonal produce but to also experience some of the challenges associated with being a producer.
One of the responsibilities that may be new to some of you is the post harvest handling of produce.
Within most of agriculture, all post harvest handling is done by the grower and retailer. The consumer sees and buys only the best, already graded and cured product. The items that do not make it through this process and to market are either fed out, sold at discount, diverted to the canning industry, left to rot in the field, or composted.
Our project offers the opportunity to let very little go to waste, thus maximizing effort and resources.
So don't be surprised when things start to go by. A percentage always does and always will.
The trick is to manage these percentages the best we can. Starting with recommended varieties for our region with storage quality, and following that with proper curing techniques and optimal storage conditions will help us manage this process effectively.
Now, this is not to say that there aren't factors out of everyones control. Consider our wet summer. Frequent showers and the lack of sun during crucial periods, such as when alliums are finishing in the field, can make curing and storage difficult and in some cases impossible.
The real safety net in this system is continual quality control and the willingness to eat and or process those things that need to be used first.
In most realms of agriculture, the inherent risk of handling a perishable product is left to the producers and sellers. Operating on speculation, they have little option when faced with spoilage.
At least in our case, we can still eat the unmarketable.
There is usually a way to deal with any item that is starting to go by, either individually or in mass. If you are having trouble in dealing with anything in particular, don't hesitate to ask for some assistance in coming up with a solution for preservation.
Thanks for doing your part.

Remember when....?

Garden Update

We'd like to thank everyone for a job well done yesterday in addition to the great potluck fare and good company!
So many hands, such varied tasks and so much good food.

It is hard to believe that our next "garden day" on October 4th will have us kicking off the next growing season with the planting of the garlic and shallots. How time flies.

A couple of items worth mentioning, it looks as if the fall broccoli and cauliflower are not doing any better than the spring planted crop. The cause is not exactly known. If the other brassicas weren't faring well we would have more of an idea. But the cabbage and related family members are all doing well so it may just not be our year for broccoli and cauliflower. Reports from around the area have also shown mixed results. If you are dead set on freezing broccoli and cauliflower, we suggest you source some from another producer.

The swine and lamb will be headed for processing in early October. If you haven't made your necessary freezer arrangements, we suggest you do so soon.

We will still have edamame soybeans this week. Please let us know if you would like more for either fresh eating and or processing. They will be done for this season by next Saturday.

You may want to check your garlic. We have noticed some soft bulbs. The wet summer may have compromised the storage quality. So processing in oil may be necessary sooner rather than later.
Periodic checking of your storage crops is an on-going task. This is the best way to stay in tune with what you need to use first, etc..

If you need any further instruction or have any questions or concerns please get in touch with us.

Salsa Roja y Salsa Verde

This site contains two of my favorite salsa recipes that are specifically for canning.
http://www.cahe.nmsu.edu/pubs/_e/e-323.html


I sometimes add some corn to the Tomato Salsa (with paste tomatoes) recipe and substitute green tomatoes for some of the tomatillos in the Tomatillo Green Salsa if there aren't enough ripe tomatillos ready when it's time to can. Let us know if you plan to make the green salsa and we can throw in a few green tomatoes when you get your tomatillos, which will come to you like the paste tomatoes- you will get yours as they come on, so not everyone will get them at the same time.
Concerning cilantro, the planting that was timed to be ready along with the tomatoes for salsa is producing beautifully. However, the rainy late summer delayed the tomatoes from ripening when expected. So...they are out of synch! So if you plan to make salsa, we'd suggest freezing some in the quantity needed for your recipe of choice. Here’s how to save Cilantro: Freeze chopped leaves in a flat layer in a plastic zip-lock bag. Do not wash prior to freezing. Remove air, seal, and freeze. Do not thaw before use. To use fresh, wrap cilantro in a damp towel or stand upright in a container with an inch of water, and refrigerate.

First Saturday Workday

Hey Folks - Just a reminder about our next garden day on September 6th at 9am. We will continue the trend of sharing in a potluck lunch afterwards. We are planning on roasting a small turkey and will also provide a bean dish.
The tasks at hand will be the regular Saturday harvest(starting at 8am for the regulars), stripping the dry beans from the plants, weeding, planting another round of fall greens, digging potatoes and whatever else might need attention. Looking forward to seeing you then.

A Soup'er Idea

If it seems you still have some odds and ends of veggies left when it's time to pick up again, OR, if you just want to be able to savor some of summer's glory in the wintertime, you may want to make a pot of soup and freeze it (or pressure can, not waterbath can) in portions that can be thawed for a meal. We often just make a simple vegetable, bean, or chicken soup and then when we pull it from the freezer or pantry, add a cooked grain, noodles or potatoes to make it a meal.

Odd tomatoes, greens like kale or chard, carrots, celery, zucchini, or peppers are great additions to a soup pot.

Edamame Soybeans - Freezing Instructions

The attached site gives helpful instructions (with pictures) for blanching and freezing edamame soybeans. We use recycled yogurt containers instead of plastic bags.
Beans can be removed from their pods after freezing if a particular recipe calls for just the beans. We usually eat them lightly salted right from the pod.

http://agsyst.wsu.edu/blanching_edamame.html

Freezing Cabbage and Celery

http://www.ag.ndsu.edu/pubs/yf/foods/he187w.htm

Check out this link freezing vegetables.

Garden Update

Seems just like yesterday that we were rolling out the mulch in preparation for the vines.
Now the vines are taking over the place. The winter squash and pumpkins are coming along nicely. It's about this time of the year when folks start to say "enough with the zucchini",
so unless we hear otherwise we will add zukes and pickling cukes to the "as you like" category.
We will still be harvesting them but we will not be putting any in your baskets. They will be available in an overflow basket on distribution days for those who haven't had their fill. If you are still interested in making pickles let us know so we can set enough aside. The summer squash and slicing cucumbers will still be distributed as they become available.
The paste tomatoes are starting to trickle in. We will distribute them on a rotational basis and will give you heads up in advance. Keep your fingers crossed for some warm and sunny days.
The early broccoli plants were and continue to be a disappointment, we're hoping for better luck with the fall planting. The dry beans would also do well with some high and dry weather.
The earliest planting of edamame beans aren't far off. We will keep you posted on the timing of their harvest. We still have quart yogurt containers bagged and ready to go if you can use some for freezing.

Onions

The onions that you received this week, and any onions you receive from here on out are all storage varieties.
Once getting them home, they should be spread out in a dry and well ventilated area such as a garage, barn etc.. to cure. Cured and stored properly, these onions will last for months. Let us know if you would like the stems left on for braiding and hanging. You will be receiving four different varieties, Alisa Craig (best for processing), Bennies Red, Clear Dawn and Stuttgart (stores longest). You will receive the onions in this same order and the yellow types should be eaten in this same order. Let us know if you have any questions.

Eat Your Vegetables!

Chocolate Zucchini Cake

1/2 c oil
1 1/2 c sugar
2 eggs
1/2 c sour milk or buttermilk
1 teaspoon vanilla
2 1/2 c flour
1/4 c cocoa
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon cinnamon
1/4 teaspoon ground cloves
2 c shredded zucchini
1/2 c chopped nuts
1/2 c semi sweet chocolate chips

Mix oil and sugar. Add eggs, milk and vanilla. Mix well.
Combine flour, cocoa, baking soda, baking powder, salt, cinnamon and cloves. Gradually add to oil and sugar mixture. Stir in zucchini. Spread into oiled 12x9x2 pan. Sprinkle with nuts and choc chips. Bake at 350 for 35-40 min. Makes 12-18 servings. When totally cool, dust with powdered sugar. I've mixed nuts and chips into batter rather than on top and it's been great, as well.

People of the Corn

Hello Folks,

A heads up to the Wednesday folks. The corn has been slow to recover after Saturday's picking so you won't be finding any
in today's basket. However, you will be receiving some as soon as it is ready to harvest.
Specialty items such as sweet corn, grown using organic methods mature and produce on their own schedule, if they produce at all.
With conventional corn readily available at market it is easy to forget the challenges of growing such a heavy feeder without
the use of synthetic fertilizers. Let us know if you have any questions.

take care, bob

Recipe From Louise

As many requested (after a taste on Saturday), below is the vegan zucchini bread recipe

1 1/2 cups flour
2 tsp baking powder
1/2 teaspoon salt
1 1/2 tsp cinnamon
3 tbsp ground flax seed
1/2 cup maple syrup
1/3 cup oil (if you are doubling the recipe you can do half apple sauce and half oil)
1 tsp vinegar
1 tsp vanilla extract
1 1/2 cups grated zucchini
1/2 cup chopped walnuts
1/2 cup chocolate chips (or raisins etc.)
1/4 cup water (if batter is not moist enough)

Preheat oven to 350. Mix flour, baking powder, salt, cinnamon and flax seed. Add maple syrup, oil, vinegar and vanilla. Mix in zucchini, walnuts and chocolate chips. If batter is too thick add water. Pour into oiled bread pan, add walnuts to top for aesthetic purposes. Bake for at least an hour (often 1.5 depending on oven). Difficult to know when it's done as it will often be too wet in the center if not cooked long enough.

P.S.-I normally double the recipe to make one large and one small loaf.

Enjoy!
Louise

Recipe From Lew

This is the best recipe that I HAVE FOUND FOR CORN PANCAKES. You can make a big batch and freeze them when you have too much fresh sweet corn to eat.

CORN PANCAKES

6 ears of corn to yield 2to 2and 1/2 cups
2 cups whole wheat flour
2Tbs sugar
2tsp baking powder
1and1/2 tsp salt
Freshly ground black pepper
3 large eggs
3/4 cup milk
2 Tbs butter(melt to add to wet stuff)

To prepare the corn, cut each row of corn through the kernels and scrape with the back of the knife.


Sift dry ingredients together. Combine wet stuff and add to dry. Add corn and corn milk. Cook on hot griddle or in an oiled fry pan. Yield 10 t0 12 pancakes.

"First Saturday" Garden Day and Sauerkraut Processing

Saturday August 2nd is our next "First Saturday" garden day. We will be multi- tasking more than usual this day. Our plans for the day include the usual garden tasks to be led by Bob, as well as a morning of processing sauerkraut led by Valerie and Matt. The sauerkraut processing will be held at the First Presbyterian Church on the Park in Canton. Folks interested in being involved in the kraut project should go directly to the church no later than 9am. Those folks interested in spending the morning in the garden should be here by 9am. We recommend that folks have only one person per family represented at the kraut workshop. We are also advising that the kraut workshop be a child-free activity. Our permission to use the church is contingent on us being efficient and contained within the kitchen. We have harvested somewhere around 300 lbs of early cabbage and are storing it in Birdsfoot's walk-in cooler. Folks attending the kraut workshop should be prepared to bring a clean, food grade 5 gallon pail (available at Cindy's Cake Shop in Canton for a dollar) and $3 for use of the kitchen. If you own a mandolin slicer please bring it along as well.
Because we will be splitting the day between two venues, we won't plan on having a lunch together this day.
Harvest and distribution will go on as usual. If you are attending the kraut workshop in town and your pick-up day is Saturday, you will need to make the necessary arrangements to get your basket.
Please let us know if you plan on attending the kraut workshop
or if you have any questions.

Shepard Family Pickle Recipe

This recipe comes from Lew, it can be adapted for small batches.


"This is a pickle recipe that my mother used to make. She usually forgot to put all of the sugar in them and they turned out quite sour and very HOT. I loved them and they made me perspire on the top of my head. she never put them in jars. The crock was on the dirt floor in the cellar and we ate them over a period of time, taking them directly from the crock."

300 small cucumbers, about 1 and 1/2 inches long
1 Cup salt
Boiling water
1/2 gallon cider vinegar
4 T sugar
4 T salt
4 T dried mustard
1/2 cup whole mixed pickling spice
3 lbs sugar

Scrub cucumbers, rinse well and place in crock, add the cup of salt and enough boiling water to cover. Let stand over night and in the morning drain and wipe each cucumber. Mix sugar, salt & mustard together. Add vinegar and spices( spices may go in loose or tied in cheese cloth). Stir well. add cucumbers. Cover well. For the next 16 days , add 1/2 cup sugar, stirring until dissolved. When all sugar has been added, place pickles in jars, cover with the cold liquid and seal.

Still Life With Shallots

If you haven't already, you will soon be receiving shallots.
These bulbs will need to cure in order to store well.
Tie a handful of shallots around their necks and hang them somewhere dry, OUT of the sun, and well ventillated.
Once cured, the bulbs will keep until next spring.

We will be hanging some here if you need an example.

The garlic will need similar care once we harvest it in early August.
However, garlic does not keep as well as shallots
More on that later.

Ain't no bugs on me

As sometimes happens with brassicas (broccoli, cabbage, cauliflower, brussel sprouts, kohlrabi, etc) that are grown without pesticides, you may on occasion find a little green caterpillar hiding among florets or under leaves. They spin a little, sticky, weblike thing which makes it hard to simply rinse them out with water. Before cooking to serve, or blanching to freeze, we soak the vegetable in a bowl or sinkful of cold water with salt added. The cabbage worms crawl out and can be easily removed.

First Saturday Garden Day July 5th

Our next "garden day" is this Saturday the 5th. We will be harvesting, staking the tomatoes, weeding, mulching and doing some misc. planting. All of the great food at the last garden day has inspired us to make this lunch a potluck as well.
We will provide the fresh greens and some form of protein. Feel free to use your imagination to fill out the menu.
We know some of you will be out of town for the weekend. Enjoy your travels and we'll see you upon your return.

Abundance

As more and more things start to come in, the vegetable options can spoil us.
In our house we regularly try to use those veggies that are in surplus first, especially if they cannot be put up (preserved). When the garden offers items that can be put up, say like cauliflower, broccoli and green beans, we tend to eat them in moderation because we know how much we'll appreciate them come winter. Kind of like saving the best for last.
Putting a few things in the freezer every week will not only save you from marathon processing sessions, but it will also start to add up in your freezer and most importantly, help efficiently use all that the garden has to offer. Fine tuning your seasonal eating habits takes time and experimentation. The homestead garden planned for year-round eating is less about instant gratification and more about balanced eating throughout the year.

What are these curly green things??

If you picked up today, you've no doubt found 'em. If you are a Saturday pick-up, you're gonna get 'em. What are they and what to do with them?

Garlic scapes are the flower/seed stalk that shoots up from the garlic bulb. They are clipped to allow the plant to put its energy into developing a big bulb.

Here's a few recipe ideas...

Garlic Scape Pesto (from maryjanesfarm.com/SimplyMJ)

1 cup grated Parmesan cheese
3 Tbsp. fresh lime or lemon juice
1/4 lb. scapes
1/2 cup olive oil
Salt to taste

Puree scapes and olive oil in a food processor until smooth. Stir in Parmesan and lime or lemon juice and season to taste. Serve on bread, crackers or pasta.

Fried Scapes (from dakotagarlic.com)
Cut scapes to green bean size and saute them in butter and salt for six to eight minutes. During the last minute of cooking add about 1 tsp. of balsamic vinegar.

Spinach and Scape Frittata (adapted from dakotagarlic.com)

3 Tbsp. olive oil
10 eggs
1 cup (1/2 lb.) chopped raw spinach
1/2 c. grated Parmesan cheese
1 Tbsp. chopped parsley or basil
1/2 c. finely chopped garlic scapes
salt and pepper to taste

Preheat oven to 350°. In a large bowl mix all ingredients except oil and scapes. Heat oil in a 10-inch ovenproof skillet on the stove. Add the scapes and saute until tender on medium heat for about five minutes. Pour egg mixture in skillet with garlic and cook over low for three minutes. Place in oven and bake uncovered for 10 minutes or until top is set. Cut into wedges and serve.

Garlic Scape Soup
(This soup enhances the delicate garlic-asparagus flavor of the scapes. You may use the flower as well.)
3 cups garlic spears, cut into 2-inch pieces
1 medium onion, chopped
1 tbsp olive oil
1 tsp thyme leaves or 1/2 tsp dried thyme
3 cups chicken broth
1 cup cream
Salt and pepper to taste

Sauté the garlic spears and the onion in the olive oil over medium heat until vegetables are soft. Add the thyme at the end. In food processor, pureé the vegetables and add chicken stock as needed to make a smooth paste. In saucepan, heat the vegetable mixture and add the remaining chicken broth. Bring to a simmer and add the cream. Adjust the seasoning. Serves 4.

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Garden Update #8 June 18

Hello All,

Time passes so quickly these days. It seems the longer the days, the quicker time flies.
It is raining very hard at the moment. Garden updates and weather reports go hand in hand and this week is no different. In the past 10 days we've had over 7" of rain, 80 degrees plus with high humidity, strong winds and now daily highs in the 50's with rain. Thankfully the garden and environs were spared the brunt of this past week's instability (aka hail).

We started to harvest snap peas today and the shellers are not far off. The early potatoes have been hilled twice and are looking good. The popcorn is up and the second planting of sweet corn is in the ground, as is the last round of edamame soybeans. Also recently planted were some fall storage cabbage, more green beans, wax beans and another round of cilantro. As soon as we get a break from the rain, we will plant the storage potatoes along with next year's seedstock.

All of the animals are doing well. The first round of chickens should start their migration to your freezers in another 3 weeks or so. The turkeys have yet to start setting but we (Marilyn) are incubating eggs to hedge our bets. We still haven't resolved our steer issue. The local feller that we purchased them from has been in and out of the hospital and has been unable to make delivery. We are trying to get this worked out and will keep you updated as it unfolds.

We are starting our formal harvest days from here on out. We will be emailing you all ASAP to confirm your day and to go over how things will work. If you have any questions/comments about this or any other issue, please do not hesitate to bring it up.

Enjoy your solstice.

No Knead, Dutch Oven Bread

1/4 tsp active dry yeast

1 1/2 to 1 5/8 cups warm water
3 cups all-purpose flour, plus more for dusting.*

1 1/2 tsp salt
Cornmeal or wheat bran for dusting

1. In a large bowl, dissolve yeast in water. Add the flour and salt, stirring until blended. The dough will be shaggy and sticky. Cover bowl with plastic wrap. Let the dough rest at least 8 hours, preferably 12 to 18, at warm room temperature, about 70 degrees.

2. The dough is ready when its surface is dotted with bubbles. Lightly flour a work surface and place dough on it. Sprinkle it with a little more flour and fold it over on itself once or twice. Cover loosely with plastic wrap and let it rest for about 15 minutes.

3. Using just enough flour to keep the dough from sticking to the work surface or to your fingers, gently shape it into a ball. Generously coat a clean dish towel with flour, wheat bran or cornmeal. Put the seam side of the dough down on the towel and dust with more flour, bran or cornmeal. Cover with another towel and let rise for about 1 to 2 hours. When it’s ready, the dough will have doubled in size and will not readily spring back when poked with a finger.

4. At least 20 minutes before the dough is ready, heat oven to 475 degrees. Put a 6- to 8-quart heavy covered pot (cast iron, enamel, Pyrex or ceramic) in the oven as it heats. When the dough is ready, carefully remove the pot from the oven and lift off the lid. Slide your hand under the towel and turn the dough over into the pot, seam side up. The dough will lose its shape a bit in the process, but that’s OK. Give the pan a firm shake or two to help distribute the dough evenly, but don’t worry if it’s not perfect; it will straighten out as it bakes.

5. Cover and bake for 30 minutes. Remove the lid and bake another 15 to 20 minutes, until the loaf is beautifully browned. Remove the bread from the Dutch oven and let it cool on a rack for at least 1 hour before slicing.

* You may use white, whole wheat or a combination of the two. I have also made it with part semolina flour and Jean has made it with rye flour too, I believe. I have also added a ¼ to a ½ cup of bran to this mix. You can try mixing in herbs too.

Garden Day Update and Wrapup

Greetings from a very happy garden. It's nearly impossible to walk around the garden without
smiling. Having the beds so well weeded and mulched makes for an impressive sight.
The peas are starting to flower and pods are not far off. The removal of the row cover from the well established cabbage and brussells brought out the flea beetles. These little buggers are a real pain but the plants should be large enough to withstand the attacks. The potato beetles are on the eggplant and getting closer to the early potatoes. Tri daily walks among the plants picking bugs helps keep things in check. Searching for eggs under the leaves is also critical. The potatoes are growing well in the newly plowed area and will need to get their first hilling this week. All of the above mentioned observations tell me one thing, the garden is starting to gain momentum and is entering yet another phase.

We really enjoyed all the yummy food that was brought for the potluck lunch that followed our garden time! We are lucky to be surrounded by great cooks!!! If there are any questions about the pressure cooking demo, don't hesitate to ask.

Garden Update #7 June 1

After another dry stretch of weather that included a hard frost on Monday night, we welcomed 2" of rain on Saturday. It came just at the right time. Friday was spent transplanting the hot crops, including tomatoes (paste and slicers), peppers (bell, hot and anaheim), winter squash, cucumbers (picklers and slicers), melons and pumpkins. We also seeded the sunflower garden and some other cutting flowers such as cosmos, zinnias and african daisy.
Many local gardeners were hit pretty hard with the frost. Reports of lost tomatoes, peppers, basil, flowers and potatoes dying back were all the buzz on Tuesday. Our only loss was a few annual flowers and a frost nipped leaf or two in the perennial flower/herb garden.
In the past week we also increased our livestock numbers with the settling in of 5 heritage breed piglets (Tamworth and Gloucester Old Spot crosses) and 3 Ramboulet lambs.
Today we will put the the first round of meat chickens out on grass. This is always a welcome relief and a bit nervewracking at the same time. The indoor brooding is over, but the weather and predators are now the challenge. It's always something, but that's what makes farming so interesting and challenging.
Our early potatoes and legumes are starting to show themselves. Internal frustrations over things being slow have turned out to be a blessing in disguise, considering the frost earlier in the week. All things happen for a reason. Sometimes you're the bug and sometimes you're the windshield.

Just a reminder about our next "Garden Day" on June 7th. It is going to be a potluck lunch. We will provide the chicken, bean dish and salad. Hope to see you then.

Turkey Incubation Project

I (Marilyn) have been caring for (in 2 incubators) eggs the turkeys laid earlier this month (to try to push our total production). So far we have had 6 hatch and one is hatching as I write this message. You can hear them peeping when there is only a minute hole in the egg. One of them woke me up this morning peeping so loud that I could hear it from the room next door (through a closed door).

the attached image files are big. let me know if I need to send them to you one at a time or to reduce the size.

More eggs should hatch next week in addition to some duck eggs I am caring for for a friend (Isis).

That is all for now from the turkey gang, peep, peep!

Spring Greens and Share Distribution

After nearly nine months in the ground, the overwintered spinach has been turned under.
We are happy to report that the first of the spring spinach plantings is ready for harvest.
As nice as it was to have such early greens from the overwintered crop, the fresh planting tastes
that much better. We also have some lettuce available at this time.
We are going to put the asparagus to rest for the year and let the rootstock recover.
We picked from the patch for three weeks. Next year we should expect an even healthier and abundant crop and longer harvest period.
For the time being (until some other crops become available) we will continue to distribute greens on an "as you like" basis.

When garden offerings warrant it, we will start to harvest on Wednesday and Saturday. Twice a week harvests are best for the garden and gardeners. Pick-up times will be on Wednesdays from 5pm until dark and on Saturdays from 11am until dark.

Please note that the sooner you come after harvest, the fresher the offerings will be.

Each family should pick either Wednesday or Saturday as their pick up day and let us know ASAP.
This will be your day to receive your share of that weeks harvest.
We hope to have an even split of families between the two days.
If you are flexible regarding which day you would like to pick up your share, let us know so we can organize the schedule accordingly.

If you have any questions do not hesitate to call or email.

"First Saturday" Garden Day June 7

We are planning a few different things for the next "First Saturday" garden day on June 7th.
There will be the usual assortment of garden chores (weeding, potato hilling, planting, tending the livestock, etc..)
We are also planning on doing a pressure cooking demonstration. Pressure cooking is a great way to cut down on energy consumption and makes for a convenient and quick way to cook many things (beans, grains, meat, etc..). You will learn the finer points of using a pressure cooker safely and confidently.
Valerie is planning on demonstrating how to cook an 8 minute chicken in our pressure cooker. The chicken will then be served as part of lunch.
We are requesting that folks bring something simple to add to the lunchtime meal (bread, dessert etc..) We will also provide the greens for lunch.
Our plan is to have everyone start out in the garden and then around 11am have one person (of your choosing) from each family represented in the kitchen for the workshop. This way we won't overcrowd the house and we will continue to make progress in the garden.
You do not need to own a pressure cooker to learn how to use one, but you may be in the market once you see and taste the benefits.

Garden Update #6 May 18

Saturday was spent planting beans, lots of beans. Accompanied by birdsong and good conversation, we methodically hand planted over 1,200 row feet of dry and soy beans. This was the first of 3 plantings of Edamame soy beans. The dry beans we chose for this year are Vermont Cranberry. These have been a New England tradition since before 1800 and are easy to shell.
Also planted was the first round of dill, cilantro, chives and scallions. Earlier in the week we put in the first round of sweet corn, a variety known as "Spring Treat".
We also planted swiss chard, another round of spinach and a nursery bed of lettuce.
Despite the dry weather, all of the crops under row cover are doing well.
The garden shed that will house our "distribution room" is taking shape.
The roof is on and it is wrapped. Next up is siding and windows.
This week we received 125 chicks. They are being brooded in the shop shed and will be ready for pasture in a couple of weeks.
Note that the overwintered spinach is about to go by, so if you are interested in picking it down, please do so asap.
Once this is picked down we will have lettuce. The newly planted spinach crops should follow shortly thereafter.
Come on rain!!

Garden Update #5 May 11

Where to begin?
Let's start with today and go backwards.
Upon returning home from the must see Ottawa Tulip Festival we found a very dry garden.
The forecast earlier in the week called for some rain but it looks like it is staying south.
So after another round of planting (spinach, golden and chioggia beets, swiss chard, carrots and arugala) we watered in the seed beds as well as the beds planted earlier this spring. During seed germination, soil moisture is especially critical. Seeds are not the only things requiring water at the moment. The perennial fruits also require plenty of water, especially the newly planted. Transplanted crops well watered at the time of planting require less, but still need to be monitored.
Saturday was an exciting day with many shareholders showing up to pitch in and lead on projects like trellising the peas, weeding and harvesting spinach and helping with the current building project. We are in the process of building a "multi-purpose" structure intended to be used for garden tools, curing alliums, housing hens, and who knows what else.
This week we also planted the early potatoes. Besides being the catch crop for the Colorado potato beetle, this planting will supply us with five different varieties of yummy taters.
Also planted was a cover crop of buckwheat and another round of snap peas and snow peas.
On Wednesday we are expecting delivery of day old chicks.
Thanks to everyone for all of the extra energy.

Garden Update #4 May 3rd

Saturday was another inspiring day in the garden. The weather slowly cleared and we had a very productive day of transplanting and mulching for the first of our "first Saturday" garden days. After an informal group introduction , we transplanted 72 broccoli, 60 cauliflower, 110 cabbage, 120 celeriac, 200 leeks, lettuce and yet more onions. After transplanting, the brassicas (cabbage family) were quickly covered with row cover to give them a head start against a perennial pest, the flea beetle.

The cauliflower and broccoli in this first of two plantings is destined for both fresh eating and for the freezer. With some luck, the bulk of this early round of cabbage will be for our annual
Sauerkraut Making Party (more on this as the crop matures).
We also rolled out 5 very large round bales of hay for mulching the area that will be home to the tomatoes, peppers, tomatillos, eggplant and sprawling crops like squash and pumpkins.

This day also brought out a class from St. Lawrence University. Arla Casselman, a first year student at SLU, has been working on a class project highlighting the benefits of an "immersion CSA" like FFT. On Saturday, she led a tour and gave a talk to her class as part of this project. Arla has been volunteering on a regular basis and has been a great addition to the farm. Her sense of ownership and confidence regarding the gardens is an inspiration for us all.

A farm soup by Valerie and shared treats brought by others made for a nourishing lunch time filled with conversation and community.

Inspired by Marilyn, FFT entered the 47th Annual Rushton Canoe Races on the Grasse River. Participating as a group highlighted an incredible weekend spent with a special group of friends. As for our results? Let's just say that the spirit of the garden also made it's way onto the water and into our boat!

The next scheduled 'first Saturday" garden day will be June 7th.

Thanks again and as always, stay in touch.

bob and val

"First Saturday" Garden Day details

Hi Folks!

Just a few things about "First Saturday" Garden Days...

...there will always be a variety of tasks that can be done. Please work only within your ability. If you cannot lift, bend, kneel, or work in a specific way, please feel comfortable to speak up about it and we'll be happy to find you a job that fits.

...if the weather is bad on a scheduled work day, you don't need to feel obligated to come out. (especially those of you with small children- we understand that it's hard to keep them happy and comfortable when it's wet and chilly!)

...things you may want to bring: gloves, sun hat, water bottle, a small snack. We'll provide a lunch around noon, so please plan to join us!

We're looking forward to a wonderful season of community, fun and
of course ...food (for thought).

Val and Bob

Garden Update #3 April 28th

More favorable dry weather this week allowed for more progress in the garden.
Most of last year's growing space has been plowed and is waiting for this year's succession of crops.
On Saturday, with the help of a dedicated group of nine fellow gardeners, we planted 3000 onions, give or take a few. In one bed we transplanted beautiful storage onion starts. These plants were started from seed by our friends at Bittersweet Farm in Huevelton. In the second bed we used another technique, planting onion sets (small bulbs) which we quickly mulched for moisture and weed control. The perennial flower bed is mulched and looking good. The peas are poking up as are the other seeds planted the week before last- radish, spinach, beets and arugula. On tap for this week is tree planting, prepping beds for the early brassicas (which are plants in the cabbage family ie. broccoli), more onions and leeks.
A timely rain today will make everyplant in the garden a bit more happy and offer everyone in the house a chance to get caught up on housework and errands!!

Garden Update #2 April 20th

Saturday was a full moon - the Planter's Moon. It was honored with the help of a few SLU students and shareholders who joined in on a wonderful day of planting.
We planted peas. Lots of peas! The first of two rounds of snap peas and a major planting of shellers are in the ground. The snaps are a tasty treat for fresh eating while the shell peas are a nice addition to the freezer for winter consumption. They are a bit laborious, but having yet another green food option in the winter is well worth the effort. The peas should start to come in around the end of June.
Also planted was another round of spinach, as well as carrots, golden beets (the last two in the cold frame), radishes, arugula and sorrel.
We also expanded the raspberry patch, which should start to yield fruit next season.
Last year's saved edamame soybean seeds were cleaned and the flower beds weeded.
The next crop to go in will be onions. We will start on this later in the week.

Todd Moe from NCPR came by for a visit and garden update. He is interested in doing a monthly
audio "postcard" from the garden. This year NCPR is celebrating their 40th year. As part of this celebration they are highlighting all things food. So from time to time, Todd will be stopping in and reporting on the evolving growing season and the wonderful local foods that come with the changing of each season.

Garden Update #1 April 12th

Wow! what a difference a week makes.

Since we cancelled the first work day, we've had lots of melting snow, a flood, mud, 70 degrees with sunshine and now more rain and mud. In between the episodes of mud we have been staying busy by transplanting fruit trees and blueberries, expanding the asparagus patch, direct seeding spinach and radishes, sneaking in some early onions and leeks, transplanting lettuce into the cold frames, mulching the shallots and garlic and working on fencing. We have expanded the turkey house and now have a sweet nesting room. It didn't take the hens long before they started to lay. We will collect the eggs until the weather turns milder. At that point we will let the eggs be and allow the hens to set. We hope to have a hatch somewhere around June 1st.
We are also happy to report that the overwintered spinach is doing well and should provide a crop towards the end of the month.

We are especially excited about the amount of interest and help we have been receiving. Barter shareholders and kind volunteers have made for an inspiring start to the spring.
If you are interested in joining in on the fun and excitement let us know. There are opportunities for everyone to learn and share in this wonderful time of the year.

The next scheduled "First Saturday Workday" is May 3rd.

Stay in touch,

bob and valerie

April 5th "First Saturday" Workday Cancelled

Hello Folks,

Due to the wet and soggy conditions, aka "mud season", we will be cancelling the first of
our "First Saturday Workdays". The late spring has delayed the snow melt etc..

Our next scheduled work day is May 3rd.
Hopefully by May we will have more family friendly weather.

For those of you interested in getting out to the garden before May 3rd we will be
available on most days from here on out. However, we have set aside Wednesdays and Saturday mornings as days
that we will regularly be available for volunteers and folks involved in the barter exchange.

Give a call or email if you are interested in coming by for a pre season tour or to lend a hand

take care,

bob and val

Harvest Schedule by Month

Harvest times depend on weather conditions
during spring, summer and fall

MAY	JUNE	JULY	AUG	SEPT-NOV
Asparagus Greens Green Garlic	Asparagus Beets Broccoli Carrots Cauliflower Cucumbers Kohlrabi Lettuce Peas Zucchini	Beans Beets Broccoli Cabbage Carrots Cauliflower Cucumbers Eggplant Kohlrabi Lettuce Onions Potatoes Peas Summer Squash Swiss Chard Tomatoes Zucchini	Beans Beets Broccoli Cabbage Carrots Cauliflower Celery Cucumbers Eggplant Garlic Herbs Kale Kohlrabi Leeks Lettuce Melons Onions Parsley Parsnips Potatoes Peas Peppers Rutabagas Summer Squash Sweet Corn Swiss Chard Tomatoes Winter Squash Zucchini	Beans Beets Broccoli Brussels Sprouts Cabbage Carrots Cauliflower Celery Cucumbers Eggplant Garlic Gourds Herbs Kale Kohlrabi Leeks Lettuce Onions Parsley Parsnips Peppers Potatoes Rutabagas Salad Greens Summer Squash Sweet Corn Swiss Chard Tomatoes Turnips Winter Squash Zucchini

Foods We Do Not Currently Produce

During the early years of our homesteading experiment we took on some very labor and space intensive projects. Since we were only producing for ourselves, crops like dry beans, corn for freezing and even small grains and crops for the livestock were manageable. Fast forward to today when we are attempting to have a significant impact on not only our diet but also that of 10 or so other families, we have had to go back to the basics and forego some of those earlier experiments.
Shelving these projects does not necessarily mean abandoning them all together. On the contrary, we would love to supply dry beans to all of you. On our part, this involves increased cultivated production. For your part it would mean being willing to commit to some extensive post-harvest handling and processing. Since in the marketplace these products can be secured for the time being at an unreasonably low price, many will find it to not be worth their while. On the other hand, from personal experience, and regardless of the low market place price, cleaning beans while watching a movie or visiting with friends is well worth it. You cannot place a price on the time honored practice of shared hand work.
We will be growing a variety of dry beans this year for the veggie shares. We will work closely with these individuals to share what we have learned about processing etc..
Perhaps next year these same individuals will be able to share their experience with the whole group.
As much as we are proud to list all of the things that we do grow, we think it equally important to list those items that we still secure from other local sources. We are blessed where we live to have folks that specialize in various agricultural products such as dairy, fruit, honey, maple products, bedding plants, and copious acres of corn.
Bulk items like grains, flour and other legumes can be sourced regionally by special order through buying clubs, the Co-op or Natures. When buying in bulk you can request that these items come from regional sources such as Champlain Valley Milling etc..

As always, we welcome your thoughts and comments.

bob and valerie

FFT Steering Committee Forming

Hello Everyone,

As our FFT project is evolving into its second year, we would like to form a "core group" of shareholders to help us better facilitate the planning, operation and direction of the FFT project. This group will meet informally to discuss how we can better
function as a community farm. Your involvement in this group is in no way mandatory, but if you are interested in participating on this level, we welcome you.
The first meeting of this group will take place on Monday, March 17th at 7pm at our house.
The agenda for this meeting will be to define the purpose and operational process for the core group, set up a schedule for future meetings
and hopefully prioritize future agenda items.
These meetings should be limited to no more than 1.5 - 2 hours.

Tea will be served.

Please let us know if you plan on attending.

thanks, bob and valerie

The "First Saturday" of the Month Workdays

Well...March is here, the days are lengthening and we'll reset the clocks this weekend. The seed orders have arrived and the earliest seeds of onions and celeriac have been planted, with many more to follow.
Late winter and early spring is an exciting time. All of the winter planning and head scratching is over and it is time to put all of that dreaming to practice.

The first of our "First Saturday" workdays will be April 5th. For those of you new to the FFT project, these days start at 9am and we work until noon or so and then share in a farm lunch provided by us. Folks interested in bringing a dish or dessert to share won't be discourged!

We work on many a varied task depending on the day and time of the year. April tends to be a month in which we concentrate on garden clean-up, fencing, bed preparation, etc. As the season develops, the tasks evolve as well. This firsthand experience of witnessing a garden go through all of its phases is quite a gift.

The other "First Saturday" work days are as follows: May 3rd, June 7th, July 5th, August 2nd, September 6th and October 4th
If you cannot make a particular work day, don't get stressed out. We are in the garden almost always and make up days can be accommodated.

Your garden experience need not be limited to these work days. You are more than welcome to spend time in the garden as your interest and time allows. We are always more than willing to answer questions as to how and why we do what we do. Beyond the food, this is one of the real benefits of our project. The hands-on connection with the production of your sustenance will not only give you practical gardening/farming lessons but it can give us all a deeper connection with one another. This time spent together is what puts the "C" in CSA.

If you cannot make a particular workday, please let us know so that we can plan accordingly.

Otherwise, see you in the garden on the 5th. Come on, spring!

bob and valerie

The Benefits of a Satellite Garden

Last year we experimented with satellite gardens in the backyards of a few of our shareholders. Initially the main reason for this was to conserve our growing space for the more complicated and labor intensive crops. However, the benefits of this experiment proved to offer much more than just extra cultivated ground. After a site survey and bed prep we planted the seeds of four different varieties of winter squash. Winter squash is a sprawling plant that grows best in a mulched environment. With the addition of some timely watering the plants were left to do their thing. The four varieties of w. squash that we offered last year were grown in four separate locations.
By isolating individual varieties of squash we were able to save "clean" seed for future planting. This isolation is necessary for retaining genetic purity. Most seed saving requires isolation and/or protection of some sort. With your help we hope to expand our seed saving in the future.

Besides the practical benefits of the satellite gardens, those folks that offered up the space and nurtured these crops became directly involved in producing food for themselves and others. Now, we all spent time together in the main garden here on the Little River and we all had a hand in on what was produced last year. But growing a crop in your own backyard really takes things up a few notches. For one, the possibility of a crop failure is ever looming, so the pressure of getting the crop to the table was shared by more of us than just one of us. The anxiety related with producing for others is the price paid for the feeling of accomplishment once the crop matures and is ready for distribution.
The one comment held in common by last years satellite gardeners was that the squash grown on their land was the best squash they've ever tasted.
Not surprising!
If you have some garden space and would like to be involved in this part of our project let us know.

FFT '2008 Subscriber Information

Hello Folks,

Although we haven't heard from everyone that participated in last year's garden, we need to get rolling on this year and sort out some of the details regarding finances, participation etc..

Call it what you will, but as I write this, the topic of this morning's "On Point" program is "The rising cost of food - will the price come back down this time?"
From someone who is more or less a wonk when it comes to food related issues, I'm not sure it will.

For one, China is eating twice as much meat as they did in the 80's. What this does to grain prices has yet to be fully realized. There is also bound to be great pressure on edible grain production from the biofuel sector.
The long term prospect for our modern carnivorous diet is highly tenuous. Producing and consuming animal protein is not a right but a luxury. As a group we need to think critically about this part of our diet. We should all prepare ourselves for the inevitability of it costing substantially more to produce and therefore consume meat. We are realizing that it is not at all realistic to expect that animals could be raised humanely and sustainably and at the same time "on the cheap." While we will continue to raise livestock for as long as it makes practical sense, we should not take it for granted.

Last year we set our price based on direct input expenses alone. We did not take into consideration the already acquired infrastructure or our labor, and could not anticipate the increase in grain costs. If we did not use the available pricing for quasi comparable items, no one would have been willing to become involved. The idea of a low impact farmer setting prices based on the true cost of production, including a living wage, continues to be taboo. We would like to start a migration toward abolishing the current system of comparison price setting. What we are undertaking with this project is going to be a long process. It is going to take cooperation from producer and consumer alike. As producers we have been, and will continue to be, willing to make the sacrifices necessary to help redefine the way we think about food production, distribution and consumption.

The cost of participation this year will better reflect the actual costs of operating a diverse, small scale, low-impact farmstead. And so, the cost of participation this year for a share including animal protein will be $1125.00 per adult per family. That's less than $25.00 a week. If you utilize all that becomes available to you, you will find this to be well worth it financially, environmentally, communally and even spiritually. We are requiring a $165.00 deposit per adult per family by April 1st to take care of the start up costs etc... 8 Monthly payments of $120.00 per adult per family will be fine for the balance unless we have agreed upon another arrangement.

We will also be offering vegetarian shares that will cost $500.00 per adult per family for the year. These shares will include extra legume-based protein as well as the regular assortment of vegetables (including processing and storage crops). For these shares we are requiring a $100.00 deposit per adult per family by April 1st and 8 monthly payments of $50.00 per adult there after.

Most single adult shares will provide enough food for 1 adult (plus). A family with two adults can expect enough food for 2-3 people. This should allow for small children and occasional guests. This is true for both the vegetarian and animal protein shares.

We offer a 10% price reduction per adult share for a 4 hour-per-month labor exchange above and beyond our "First Saturday" workdays. For a family with 2 adults that works out to 8 hours per month. This is a 6 month commitment, May through November.

Along with last years offerings we hope to add grass-based beef, a laying flock for eggs and stew birds, as well as more of those things that you asked for and some that you did not.

We would like to hear from you one way or another by email or phone as soon as possible. We look forward to hearing from you.

Thanks, bob

Local Food-The Inconvenient Truth

Hello Folks,

Welcome to our new FFT web blog. We will be using this venue to communicate information and chronicle and archive the activities related to our farm project. This format will also be a great way for you to communicate ideas and thoughts to us. This site will be interactive and all inclusive. We will continue to communicate via email when it is appropriate. We appreciate your responses to our year-end email and we will try to address the issues that arose in your responses. Before getting into the nuts and bolts of those issues, I would like to rewind a bit and restate the history and goals of our project and acknowledge the shortcomings and accomplishments of our inaugural season.

As most of you know we have been involved in food production for some time now. And every year about this time we take a look at the past season and evaluate what worked and what did not. Really, this process is no different if you are growing your own food or food for others. We just happen to be doing both.

As our farming skills have evolved, so has our understanding of the social and environmental issues related to eating. It was not too many years ago that we grew a summer garden and then went to the supermarket for our food during the remainder of the year. Relatively speaking we were doing more than most, but yet it felt incomplete. Upon moving to the North Country we noticed the difference between those that were homesteading, essentially trying to feed themselves for the whole year from our short growing season, and those that were farming in order to sell fresh produce during the same growing season. It became clear to us that we no longer wanted to participate in the commodified distribution of food. This system inspires competition amongst growers, leads to compromised production methods and uses a subsidized price structure as its baseline. The path we chose was one that required us to learn how to feed ourselves first. We spent 3 years adjusting our production to take the non growing months into account (i.e. grow enough of the storage and processing crops for future consumption). Once we did this we would be able to liberate ourselves for the most part from those imported food stuffs that we had come to rely on. Well, this was easier said than done. We did not take into account that we are not only producers, but also consumers. And by simply adjusting production to meet our goals without being prepared to adjust our diet (consumption) we would find ourselves back at the supermarket purchasing out-of-season and imported foods once again.

Here lies the inconvenient truth, the symbiotic relationship between adjusted production and adjusted consumption is what will make the local food movement or any other locally based movement work. This cannot be overstated. For too long producers have been led to believe that they need to alter natural production methods (ex: heated, plastic hoop houses to grow greens in the winter) in order to feed the desires of the consumer. Nothing substantive has ever been asked of the consumer, until now.
And so with this in mind, we have mindfully adjusted our diet to include as many of our home grown ingredients into every meal year round. This is not to say that we are purists by any measure. We do not feel bad about those things we still buy. On the contrary, we feel very good about those things we no longer buy. Our glass is more than half full and getting fuller.

What does all of this mean to you? Firstly, as you found out this year for better or worse, we asked a lot from you. Not only did you pay us, but you actively became involved in the production, processing and storage of your own food. This type of activism has the potential to inspire many an emotion. The experience was different for each of you, but you all shared in effecting change. I think we are onto something. National exposure for the simple act of chopping cabbage speaks volumes!

Regarding some of the practical issues that arose this season, such as what was seen as excess produce, one should look at the bigger picture. We are not operating like a standard farm. What we are doing is providing an opportunity for our group to take direct action regarding the thoughtful planning, production and consumption of their own food. As a group we can use our sustenance to make positive change.

Now we can understand how the quantities and varieties of produce you received this season was a bit overwhelming. Especially if you are not accustomed to eating seasonally and putting food up. Any garden big or small will provide either not enough or a surplus. It's just a matter of how you deal with it. After all of these years we still get caught up in the rush of processing. But if the goal is to grow and store, grow and store, only on the rarest occasion is the quantity truly over the top. (Zucchini, though, is a good example of enough already!) This is not to say that we have our production numbers dialed in exactly. The garden needs to be planned with the bare minimum in mind in case of a poor growing season. In so doing, when you have a good season there is a surplus or bounty. Extra food - not a bad problem. In those situations where you just have too much; perhaps you are going out of town, or you have put up all that you think you might need, you can and should pass on the extra to a neighbor etc.. just as you would if it were your own backyard garden. Every family's needs vary. All we can do is distribute the shares and expect that you will do what needs to be done to make sure the food is utilized in the best possible manner.

A couple of questions come to mind - How much of your diet this winter is coming from FFT? With better planning and more experience, could you have put up more food? Last but not least, are you still buying vegetables at the supermarket? The answers to these questions will tell us if it was too much food to process or too much food to eat. Some of you have requested an " a la carte" type of plan. We can certainly grow more of some items when there is general consensus. However, tailoring the distribution to meet the varying tastes within the group would be unreasonably complicated. As far as the root and storage crops go, it needs to be understood that if we are to eat in season and from within our local environs, these crops play a crucial role because they require no processing, have no unnatural storage requirements and provide us with much needed raw food during the winter months. These crops are a true carbon neutral part of our diet. We will not stop growing or distributing root and storage crops. We will however, continue to fine tune quantities. For this project to be fully realized, there needs to be a willingness on your part to process the food as it becomes available and more importantly, be willing to introduce new items into your diet and meal planning. The transition to a more sustainable relationship with our food need not be overnight. And it is not necessarily important where we are on this path individually, but it is crucial that we are all on the path together. It is the collective energy and flexibility of the group that will help prepare us for the uncertain times ahead.

We were not without our shortcomings and setbacks this year. For the first time, we had a garlic failure. A reminder from Mother Nature that nothing is certain, not even garlic. We did plant 1,500 or so cloves this fall, so we should be in better shape this summer. Another bee sting event and an overnight hospital stay reinforced the need for a back up plan to deal with chores in case of future emergencies. Thanks again to those of you that stepped up in this time of need. We will also need to take a better look at your ability to store veggies through the winter. Most new home construction and remodeling has turned a blind eye to this important asset. We are more than willing to advise you on what is possible and necessary for your particular location.

We plan on continuing to do livestock in one form or another. The prices for grain went up throughout all of last season, greatly narrowing the already thin margins, and so we are looking into more pasture based species to compliment our existing offerings. Ruminants require significantly less off-farm inputs.

The financial reality of our operation relative to other industries still falls in the category of "a labor of love". We look forward to creating a core group of shareholders to delve deeper into the economic , social and practical realities of food production and consumption.

Wow! You may be thinking, "All I want to do is eat good food and live my life. All of this other stuff is not a priority for me." If that is the case, then please think carefully about your participation. Because as we continue to challenge ourselves as producers and consumers, the same will be asked of you. With this in mind, please let us know if you would like to continue to be informed as we plan this coming season.

thanks,
bob and valerie