Summer? Where have you gone?

(Hours: Th 8a-7p, Fri 9a-6p, Sat 9a-3p)

Sign Up for Next Spring

I know it's hard to believe that it is time to start thinking of next Spring. When I first got involved with the farm, it was a surprise to learn that I needed to sign up now in order to receive a share for the Spring. The deadline is November 15th. You can sign up late if there are memberships left, but it really helps the Taliaferro's plan for the Spring planting by knowing how many Community Supported Agriculture members they can expect. Plus, by signing up by November 15th you'll receive a Thanksgiving Share this year. And when the season starts in the spring of 2015 you'll be an Early Bird member eligible for extra produce items during the season.

Rain, snow, and cold do not stop the workings of the farm. Winter is the time when money and daylight both become short. Having deposits from committed members allow Pete and Robin to order supplies that they will need to begin seedlings, prepare the land, repair equipment, and continue to pay workers who perform hours of labor in all kinds of weather to prepare the soil and equipment for next season.

Rain doesn't stop the work

When the farm stand closes for the season Pete does not take off on vacation to Florida! It takes a lot of preparation and planning to get things ready to start growing again. There's work that must be done many months before anything is ever placed in the wonderful blue bins at the farm stand.

Your membership helps everything work smoothly. So, please renew your membership now for next season. If your friend has enjoyed the extra produce you've gifted them, or you know someone new to the area, let them know that now is the right time to sign up. I look forward to seeing you at next year's spring picnic!

New Items

Even though it's been rainy and cool there were several new items at the farm stand today! I was very excited to see Cranberry Beans!

I'm a huge bean fan so I can't wait to shell and cook these. As far as I know, you cannot eat the beans without shelling them. You'll need to remove the beans from the pod and then cook them. The shells should be discarded. You can also dry these beans for later. You can actually let them dry right in the shell. Many days (weeks?) from now, when they are completely dry, you can easily remove them from the shells and store them. I usually put my beans into the freezer for 72 hours before I store them just to be sure any strange living things (such as bacteria or bean viruses) are killed. However, I don't actually know if this is required! They'll probably be fine even if you skip this step.

Here is the full list of items I saw today:

• Peppers -- Poblano, Red Bell, Jalapeno, and Cayenne
• Salad/Greens -- Asian Salad Mix, Arugula
• Greens -- Tender Greens, Summer Spinach, Brocolli Raab, Lacinato Kale
• Squash -- Spaghetti, Butternut, Acorn
• Potatoes -- Butter Ball, Sweet Potatoes
• Leeks and Garlic
• Cranberry Beans
• Beets -- Red Beets & Golden Beets
• Celery Root

Beautiful Golden Beets

The lowly Celery Root. You may think it looks like a crazy piece of ... dirty ... indescribable ... food, ehrrr, something?? Well, don't let the outside deceive you. You firmly cut away the outside skin and you'll be left with a wonderful white flesh.

Celery Root

This flesh smells of celery and can be cut into chunks for soup. I believe it would probably taste very good mixed into mashed potatoes or mashed turnips. I think it would also be awesome cut into slices or bite sized pieces, sauteed until tender and served with butter.

I never tried it before I became a farm member --- nay, I don't think I had ever even seen such a root before, but now it's something I look forward to every year. I definitely recommend it.

Don't forget the Spaghetti Squash

People at the Farm

Laura is under the weather today but Stephanie is at your service this week.

That's all for now. See you next week. Don't forget to fill out the renewal paperwork this week. There are paper copies of the sign up sheet at the farm stand or you can sign up online.