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When trucks break, newsletters suffer;-)

Posted 4/30/2013 10:38am by Debra Brubaker .

Farm Notes…

It’s a hectic morning this morning. We just got word that our box truck won’t be repaired by this afternoon as scheduled so we are quickly putting the cover on the pickup and rigging up a trailer in addition to doing last minute harvesting, packing shares, arranging chickens in coolers, and trying to make sure all other details are in line. Days like this don’t allow for much creativity in the newsletter and for that I apologize. Instead of lots of words, I will once again direct you to a recently posted album of photos of the farm landscape. I am so grateful for a wonderful crew who is working diligently to stay in step with all there is to do this time of year. The greenhouses are looking in great shape, the onions and early tomatoes, peppers, and eggplant are already out and growing in the fields, and we have been busy mulching as many areas as possible to save ourselves for battling as many weeds later this summer. All this said- we are off to a good start and feeling optimistic about the season!
~Deb

IN THE BOX:
Red Russian Kale, Collards, Romaine Lettuce, Spinach, Potatoes*, Rhubarb, Red Beets, Spring Radishes, Herbs (Cilantro, Oregano, Thyme, Chives, and Basil!)
*not certified but no spray/synthetic fertilizers

Recipe: Rhubarb Chutney
Bon Appétit | April 2003

Yield: Makes about 4 cups

1 cup plus 2 tablespoons sugar
1/2 cup red wine vinegar
1 1/2 cinnamon sticks
1 1/2 tablespoons minced fresh ginger
1 1/2 teaspoons grated orange peel
1/2 teaspoon (scant) ground cardamom
4 1/2 cups coarsely chopped rhubarb (from 1 3/4 pounds rhubarb)
3/4 cup dried currants
4 green onions, chopped

Stir first 6 ingredients in heavy large saucepan over medium heat until sugar dissolves and mixture boils. Add rhubarb, currants, and green onions; bring to boil. Reduce heat and simmer until rhubarb is tender but not falling apart, about 4 minutes. Cool to room temperature. Discard cinnamon. Cover and refrigerate chutney until cold, at least 1 hour. (Can be made up to 2 days ahead. Keep refrigerated.) Bring to room temperature before serving.

1st Saturday Breakfast Resume May 4th (this Saturday)- 8-11AM: Come by the first Saturday of every month from May through November for Delicious Breakfast/Brunch featuring farm produced food. While you’re here spend some time walking around the farm too!

Winter Share Survey Coming Soon!- Today is the second to last winter distribution. We are in the process of putting together our end of season survey and will be emailing it out shortly. Your feedback is appreciated as we hope to continue to improve our CSA.