Harvest Update

So I just figured out that my posts haven’t been, well, posting.  A glitch in some coding which I have now fixed.  Sorry for the lack of communication!

Harvest is going strong this season.  Many items are coming ready much earlier than expected.  Lack of rainfall has been an issue, so we’ll keep shaking the rainstick and irrigate from the ponds for now.

CSA Boxes this week include:

Individuals – tomatoes, cucumbers, zucchini, onions, potatoes, green beans, peaches and bell peppers.

Partials – all of the above, in larger quantities.

Full – all of the above in larger quantities, plus yellow squash and beets.

At the market stands this week we have tomatoes, burpless cucumbers, slicing cucumbers, zucchini, yellow squash, sweet onions, bell peppers, jalapeno peppers, potatoes, green beans, peaches, fresh herbs and eggs.  I’m also putting together the last of the flower basket arrangements of the season for both the Peculiar and Lee’s Summit markets on Saturday.  For those of you asking for chicken, you’re in luck – we’ll be butchering next week and should have them available beginning Saturday, the 23rd.  We always bring some with us to each market.  Each whole bird is $10.  They are free-range chickens and the taste is soooo different from what you can buy in the store.

Upcoming harvests include eggplant, sweet corn, cantaloupe and winter squashes (acorn, butternut and spaghetti).

If you’ve been looking at our Harvest Notes page at all, you’ll see I’ve had no time to add any recipes.  Soooo, if any of you out there have recipes you want to share that use one or more items that we grow, sign up as a Harvest Notes user and you can add yours to the database.  Once it’s entered, I will edit it for formatting and link it to the pages of veggies that are included in the recipe.  Here’s your turn to help out your farmer and other customers! 😉

We’re still planning on holding an Open House at the new farm.  Our schedule is super crazy right now (um, duh) so I’m just trying to find a date to squeeze it in.  Stay tuned!

~Karin