Sat, Aug 20, 2011 · Filed under Market & Stand, Summer, Veggies
Friday’s harvest to Saturday’s market is the way it is! We still go direct from field to stand, with no cooler in between, and that seems to work out. And the stand itself hasn’t changed much in the last few seasons: raw cedar bins on boards on sawhorses, baskets up front, under the 10′x10′ E-Z UP canopy. What’s new is our latest in DIY veggie sign technology: the usual cards printed in marker with description and price, but now mounted with tape on long, thin coffee stir sticks, stuck right in with the produce. Anyhow, good weather, a decent turnout, a fine morning all round!
Tags:
Asian greens,
basil,
beans,
beet,
carrot,
cucumber,
farmers' market,
green onion,
kale,
market stand,
mesclun,
mint,
radish,
stand,
Swiss chard,
tomato,
zucchini Possibly similar posts:
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Tue, Oct 07, 2008 · Filed under Autumn, Flowers, Veggies
Overnight, the first real killing frost finally hit. A couple of nights it had gotten close, touching some plants in the field, but this was the real deal. At 8am, the lower end of the garden was still in the shadow of the drive shed, and the frost still hadn’t burned off. Basil (above), the tenderest crop in the field, is the first thing I check in the morning for frost damage. Right beside, the zinnias are goners, but still holding color—as the day progresses, they’ll shrivel and turn brown…
All in all, nothing unexpected or terrible—sooner or later, frost always arrives, and this time, the eggplants and peppers under row cover did fine. Besides, frost in the early morning light is pretty…
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Tue, Aug 26, 2008 · Filed under Cooking & Eating, Local food, Summer, Veggies
Preparing and gazing at food can bring as much enjoyment as growing, sharing and eating it! I’m really not a cook, but with fresh, quality ingredients, whipping up something appetizing is…simple. For our field lunch today, an omelet made from stuff at hand: eggs, cooked chicken with a little store-bought prosciutto, a black tomato (from Raechelle’s home garden), garlic, onions, basil and 4-year-old cheddar cheese. Chopped garlic and onions were sauteed in extra virgin olive oil, then the chicken and prosciutto were added to warm up. Out with the filling, in with eggs, lightly beaten with salt, pepper and a little powdered cayenne pepper. As the omelet started to set, the meat was sprinkled on, and the whole thing topped with thin slices of tomato, grated cheese, and basil. Quick, easy…
…and pretty tasty. Everything except the ham, salt, pepper, cayenne and oil came from the farm, or nearby. We ate in the field… :)
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Wed, May 30, 2007 · Filed under Fieldwork, People, Seed starting, Spring, Veggies
At work transplanting really tiny basil in the still-to-be-shaped-up herb patch, Andrea is doing her very first day of tiny farm gardening. It all worked out very well! After nearly a month of working with Conall, the all-new organic grower, almost every day, and having several other people out for a few part-time hours, it’s a different season for me compared to the previous four. Not less work (we’re planting way more than ever before), but the energy is different. Before, largely working alone, it was more of an against the odds thing as I faced the fairly massive task of each season’s start-up. I liked that solo mission adrenaline and challenge. Now, it’s more of a people puzzle, as this season’s small crew assembles. By the time it comes to more substantial harvests in three or four weeks, I’ll be totally reliant on teamwork to get it all done. No going back: it’s like, Tiny Farm II: People in the Field. :)
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