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Greetings!
Happy Father's Day to all you dads!
We were pretty happy with our first share last week, and from the feedback we've been receiving, you were too. This week's share will be much similar, with a nice lettuce mix, more arugula, scallions, and the addition of some beets. We hope to have spinach until the hot weather arrives, so enjoy it while you can. We'll try to get in a batch later on when things start cooling down toward fall.
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What's Happening on the Farm
If you came last week and didn't get greeted by anyone, we're sorry we missed you. It's a super busy time of year, and there's a new baby in the family to take care of. We're around, and we want to see you, so if you have any questions, or just want to meet us, please don't hesitate to call the number that's posted in the barn. We're probably just around the corner or in the house, and will come right away.
The peas are finally blooming and we look forward to having some to pick by next week. When it's time, those of you doing U-Pick will find small paper bags in the barn along with instructions where to pick when they're finally ready. The peas, string beans and cherry tomatoes for those of you not doing U-Pick will be in the barn along with the rest of the pick up items. Again, for your convenience, you may do your U-Pick when you come for your share, or any day or time during daylight hours.
We've continued to plant more succession crops of lettuce, chard, pole beans and bush beans. A little rain here and there has helped us with our irrigation, and everything in the field seems to be doubling in size daily.
Now that almost everything is in the ground, we're engaged in the neverending warfare with the weeds. We find that early and frequent weed control is much easier than trying to tackle a weed-choked garden, so everyone keeps plugging away, one row at a time. Once some of the crops are established, we're planning to experiment with planting clover in the foot paths. We've read that this will smother the weeds without interfering with crop growth, and actually helps retain moisture and adds nutrients to the soil, so we're anxious to see how that works. It will be comfortable to walk on, at least.
We're working with our neighbor, electrician Pete Woodbury, who is installing 200 amp electrical service in the barn. (The house and barn are still on 60 amp service with those old-fashioned glass fuses, which get blown all the time by our power hungry equipment.) What that means for you and us, is that very soon we will have adequate refrigeration in the barn! Once it's installed and hot weather comes, no more iced-filled coolers. Instead, we'll fill the Coke cooler you see with the fragile greens and lettuces. We'll also keep the eggs in there, and any surplus vegetables for sale. Prices will be posted. We will use the honor system, and will keep the cash box out so you can make change. Flower bouquets will be available soon for sale too!
Don't forget to bring your compost in exchange for a new bucket this week. You may not fill it up every week, but it might help to get in the habit of remembering to bring it. About half our customers took buckets last week. It's not too late to take one if you decide you want to try it. There are more 2.5 gallon buckets available, but if folks want the larger 5 gallon buckets instead, please tell us and we'll get more.
Just a reminder to check your name off on the clipboard in the barn, so we know that you have picked up your share, thank you!
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Recipe of the Week/Putting Food By Tips
In case you were still wondering what to do with those garlic scapes, they are wonderful in place of onions or garlic in any dish. Just chop it up like a scallion and enjoy the incredible taste and aroma.
Garlic Scape Pesto
1 cup garlic scapes (about 8
or 9 scapes), top flowery
part removed, cut into ¼-
inch slices
1/3 cup walnuts
¾ cup olive oil
¼-1/2 cup grated parmigiano
½ teaspoon salt
black pepper to taste
Place scapes and walnuts in the bowl of a food processor and whiz until well combined and somewhat smooth. Slowly drizzle in oil and process until integrated. With a rubber spatula, scoop pesto out of bowl and into a
mixing bowl. Add parmigiano to taste; add salt and pepper. Makes about 6 ounces of pesto. Keeps for up to one week in an airtight container in the refrigerator. Make some pasta, eat it with this. So delicious!
The spinach will only last until the hot weather arrives, so enjoy it in your salads, or omelettes, braised, or in stir fries. It also freezes very well, so if you can't use it up, simply blanche it quickly in boiling water about 30 seconds, lay out on a cookie sheet and freeze. Place in bags when done and store in the freezer.
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See you at the farm!
Maggie, Bill, Ross, Richie, Ryan, Mike and Desi (Suchi and Charger too!)
Mehaffey Farm
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179 Newbury Road Rowley, 01969
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