Welcome to our FARM! We’ve been gardening here since 1972, always using organic methods. Our soil is rebuilt every year with compost, organic matter, soil amendments like rock phosphate and wood ashes, and tilled-under green manures. If you nurture the soil, it will nurture you in return. We do pest control with biological predators and row covers, hand picking, crop rotation, some sprays allowed with organic production, etc.
Please take time to walk in the gardens or visit the animals. If we have time, we can show you around. Always, always ask questions!
This will be the only planned printed newsletter. Please check the website often for updates and a list of what is in your share box. www.earthscapefarm.blogspot.com. I will do email updates periodically. Make sure you add us to your email address book so any emails will not go to your spam folder. pbobier@voyager.net
If you haven’t paid for your share yet this season, please do!
In your share box this week:
- Spinach – a Spring plant. It doesn’t like this heat. It won’t last long in the garden.
- Leaf Lettuces – a mix with 6-8 kinds of lettuce, arugula, beet greens, kale, mustards.
- Head Lettuce – There’s a real wide variety of kinds today.
- Pak Choi – Pak Choi is excellent stir fried with garlic and onions, plus any other veggies you might have. Or make an oriental salad!
- Scallions – Use raw or cooked.
- Radishes - 3 different kinds. We grow these under row covers to keep the bugs out and off them. Same with the Pak Choi.
- Chives have flowered and can go in a vase or be eaten, all but the harder stems. I usually pull out the flowers and then only eat the softer stems. Double duty.
- A Parsley plant – Mostly Italian Flatleaf Parsley, the better-flavored kind. It likes sun, and should be transplanted into a fairly large and deep pot as it has a long taproot, or directly into the ground. You will be able to harvest the outside stems all summer and fall.
- The best veggie scrubbing brush ever! This brush is a tradition in our first share box.
Most produce is water-cooled immediately after picking, and then bagged because it stays fresher that way. We also try to keep things refrigerated as long as possible before packing your boxes.
The Department of Agriculture Food Safety people do not allow us to sell things ‘washed, ready to eat’ since we don’t have a certified kitchen. Lettuce and spinach leaves are triple washed and spun dry. Everything else is washed once or twice, and trimmed a bit if it’s appropriate. (Our trimmings go to the chickens!) None of it is officially ready to eat, but most needs just a little more washing. If you don’t have a salad spinner, I highly recommend one.
Please return boxes every week, and we will also reuse clean, dry bags.
Eggs are available for sale in the refrigerator - $2.50 per dozen. Put the $ in the container there.
We also sell beef by the package or quarter. Ask for pricing.
Please email or call with any questions. Happy Eating !
Patrice and Bill Bobier, Mike Jones and today’s crew: Caitlyn & Arielle Fritcher, Marty Wyels, & Tim Schirmer
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