great eSCAPE (and garden day!)

Hello hello:

Looking forward to seeing a bunch of you today.


SCAPES: Try 'em out!  It's a one-time harvest deal, and they have a lovely mild garlic flavor.  Cassie enjoys making a pesto with them.  NCPRs 'garden plot,' blog has an entry on June 16th and ideas for cooking.
http://blogs.northcountrypublicradio.org/gardenplot/
There are recipes plastered all over the internet, also.  

GARDEN DAY:  This Saturday July 2nd, starting at 9a. We'll make a rice salad. Will you be around?  Meet up at the barn.  We know it's a holiday weekend, e-mail if you'll be away.

PEAS:  It was no record year for our peas, but everyone will get a share of shelling peas. I enjoy adding them to salads, and the year round shares may like to freeze their extras.

big props to sarah and cassie

You might have seen these gals around, and we wanted to give an official shout out.  Sarah Harris is a new hire at NCPR and you can hear her on the airwaves this summer.
Here's a link to her first story this summer:
http://www.northcountrypublicradio.org/news/story/17811/20110610/north-creek-brew-fest-on-hudson-draws-a-crowd
Cassie DiMarino has been avid to learn everything agricultural, helping with many projects over the past several semesters of her time at SLU.  They're living at the Lincoln house and learning/lending a hand regularly in the gardens.

sarah reigning in the weedy onions

cassie building squash hills

Tu 21st+Fri 24th - Come on DOWN

General info for littleGrasse distribution days:
barn phone: 379-9176


*3p-dusk
*at barn on Miner Street, driveway directly before the Taylor Park entrance on left.
*bring bags, boxes, containers, etc... to put your produce into.  We strive to minimize unnecessary NEW plastic purchases (bags and such), thus we'll NOT be individually packing greens.   Bring whatever you'd like your veggies to be packed in.
*The blackboard will list all produce for the week, and the amounts allotted to each individual share. Households with multiple shares will multiply accordingly.
*lettuce and perishables will be in individually marked coolers
*heartier produce will be out on display (with a scale to weigh it out).
*eggs, tofu/tempeh will be in the fridge
*when you cannot make a pickup, just tell us and send a friend in your place.  If needed you can switch your pickup day during a particular week.
*there's an informal lending area for books on food preservation/herbs/foraging/ seed saving etc...
*you're welcome to walk around the gardens and watch the progression of the season.


Sneak peak: kale, head lettuce, basil, garlic scapes, radishes and more.
*The season has been sluggish to start.  The earlier distributions will generally be heavier in greens. This will balance out as the carrots, beans, and such come on.  


We'll be around the first couple pickups to familiarize people with the system and answer questions.  It'll be nice to see everyone.   It's a new transition to the open produce display.  If you have suggestions to make it clearer, without adding alot of bagging on our end, speak up.

U-Pick lettuce

Evening:

We've got a bunch of lettuce ready for eating.  They won't hold out until next week's distribution.  Come out and get some.

You can either:
E-mail to set up a time.
Come by Wed 4:30-6p and we'll be on hand barnside.
Chance it. We're often around in the upper or lower gardens.)

Get it before the pigs!

-Flip

they're PINK and they're HOT

beatin' the heat

Afternoon folks:


Time to welcome in this season's piglets.  There are 6, and they're lazing in the shade a stone's throw away (internet in the barn, imagine that).  We got 'em from a farmer out on rt.68, who also grows grains/soy/corn for regional farmers.  SO we're be able to source what grain the hogs do eat, from nearby.  Our pre-order for the Tamworths (breed we had last season), fell through.  The farmer had many less piglets for sale than he'd anticipated.  These guys are a cross between Chesire Whites and Hampshires.  Their permanent paddock will be in the woods, and they'll be rotated through the pasture by the potatoes.  You can watch their progress, and feel free to bring any and all veg/ fruit scraps.   Their diet will be a mix of grain, grass, green garden waste/ organic matter, the byproduct apple pressing (mark) and tofu making (okara). 
We'll be e-mailing you within the week about details of the first distribution (starting Tu June 21st).


It's sticky and I'm heading to the river.
-flip-

cousin michael building shade shed for pigs

adapting to new home