Chickens Currently, Goat Cheese Now, Tomatoes Later

Farm Store Hours: Thurs 8-7, Fri 9-6, Sat 9-3
This post contains pictures of meat at the bottom.

Here's a list of vegetables available during my visit today. As usual I point out that weather, staffing, and general availability may alter the offerings from day-to-day or hour-to-hour. Farmer Pete tries to offer as much as he can at any time.

Ronde de Nice

• Cabbage, Broccoli, Lacinato Kale
• Beets, Carrots
• Spring Onions, Garlic Scapes
• Zucchini, Yellow Squash, Ronde de Nice
• Lettuce Mix

Many people came by asking about tomatoes. It seems like it's 'time' for them to be ready, but everything seems a little behind this year because of the rain and late start to the growing season. Pete told me he estimates about 2 more weeks before the tomatoes are ready. In the meantime, here are some photos so you can see the progress for yourself:

Pregnant tomato plants

We've had quite a bit of water lately. It is pretty soggy at the farm.

Standing water in some rows

Pete also mentioned that the potatoes were maybe a week away from being ready. So, be on the look out for them!

Garlic

Pete showed me an awesome garlic drying rack. It's a huge structure that is on wheels and can be moved around if necessary.

All those garlic scapes we've been seeing belong to these plants! I am looking forward to some juicy garlic when these dry.

Chickens Currently, Goat Cheese (For Now), and Mushrooms

Mushrooms have arrived! Yum yum. They're great, even sautéed by themselves.

Goat Cheese: For all you fans, please know that I saw the vendor from Acorn Hill today and she reports that "the goats are still not cooperating, but we're having a talk with them." She did leave a few cheeses, so get them while you can.

Chickens! The big news is that the chickens being raised by Dakota and Mira have reached their optimum deliciousness. They are fresh in the fridge this week. Next week they'll be in the freezer, so if you'd like unfrozen, pasture-raised, non-GMO fed wings, legs, breasts (boneless and split), or a whole chicken come Friday or Saturday.

That's it for now

One of our trusty egg layers