Summer Share #19
My Fine Homestead Newsletter
10/5/2016
In This Issue:
  1. Announcements 
  2. In Your Box 
  3. Recipes -  Parmesan Baked Potatoes, Jennifer's Roasted Potato Snacks
  4. On The Farm . . .
Announcements
 
1 .  It's an "Odd week " as in Box #19. If you have an  EOW Share AND you pickup at any of these places:

APT, The Office Market, First Business - this is your last week!

2. If you have a MES share, I will send you an update of what you've received and what is left as well as suggestions for meeting.

3. An end of the season survey will be on its way to members soon. 

4. SGFM has 2 more Saturdays - October 8 & 15.

5. We have a couple Winter Shares & Yearly Memberships left. 


6.  Previous newsletters are on our website and our Facebook page .  

7.  ??? Questions ??? stacey@myfinehomestead.com  

In Your Box
Full Share

Alpine Radishes  
Cucumber - 1
Cherry Tomatoes - 1/2 pint
Tomato - 1 heirloom or slicer
Pepper - 1 red or yellow Italian Horn Pepper 
Pepper 1 green bell pepper
Potatoes - 1 lb Red Norland
Beets or Carrots - 1 bunch
Kale - 1 bunch
Broccoli - 1/2 lb
Chives - 1 bunch
Garlic - 1  bulb
 Half Share

Alpine Radish
Pepper - 1 green bell
Potatoes - 1 lb Russet
Beets or Carrots - 1 bunch
Kale - 1 bunch "Dinosaur"   
Chives - 1 bunch
Garlic - 1 bulb

Parmesan Baked Potatoes

  • potatoes, scrubbed and cut in half, enough to cover bottom of the pan
  • 1cup butter
  • grated parmesan
  • garlic powder

DIRECTIONS
  1. Preheat oven to 400 degrees.
  2. Melt butter and pour into a 9x13 inch pan and spread evenly across the bottom.
  3. Generously sprinkle parmesan cheese and lightly sprinkle garlic powder and any other desired seasonings all over the butter.
  4. Place potato halves face down on the butter and seasonings.
  5. Place in preheated oven and bake for 40 to 45 minutes. Cool for 5 minutes before removing from pan.
  6. Serve on a plate with a side of sour cream for dipping.

  7. http://www.favfamilyrecipes.com/parmesan-baked-potato-halves/


Jennifer's Little Roasted Potato Snacks 
small potatoes (can cut bigger potatoes in small bit-size pieces)

Clean potatoes and toss in a bowl with olive oil. Sprinkle with coarse sea salt.

Roast in oven at 375 F until soft when you poke with a fork. Let cool a few minutes and enjoy!

These are a great alternative to potato chips.

barn cat hunting on the rocks
On the Farm . . .

Here we are – week 19 out of 20 for the vegetable CSA. This box is the last one for Every Other Week members who pick up on the Odd Week. Next week is the last one for everyone else (except Yearly Members and those with a Winter Share).

It seemed the summer stretched out far in front of us and so quickly, here the last weeks are. It is bittersweet for us.  While it is hard to say goodbye to the season and the routine we’ve gotten into, in many ways we are ready.

This was our biggest year so far in terms of farm members, shares and crops grown. In hindsight, it was a little more than we and our land were ready for. Between older machinery that Bill is often coaxing to keep running, ground needing more conditioning, amount of work we can actually accomplish being overestimated, along with the challenges the abundant rain of the summer presented, it has been stressful.

Every season we learn more about vegetable farming and about ourselves - our strengths and weaknesses individually and as partners. This season was no different. For Bill and me, this will be the year we came face to face with our limitations. And as they say, it hasn’t always been fun. It has caused tension, but it has also offered us an opportunity to grow and become better: better farmers and better partners. I can’t say we have it all figured out yet, but we are working on how to best do both. Among the successes of the season we are refining our “lettuce game” and have been able to increase our offering there. Our herbs flourished. Peas, broccoli, and onions didn’t fare as well. We also didn’t have the overall yields in number or size of produce that we anticipated. 

Aerating the soil, continuing to nourish it, along with creating better row spacing to allow more weeding with tools versus almost all hand weeding will go a long way toward better results in the future. In fact, we saw improvement with the late-season bean, beet, and carrot crops.

So it is almost time for us to take a step back, move on to the less demanding winter shares, and put together all that we have learned before solidifying plans for next summer. Part of that process is recognizing what a big part our farm members play in our business. Obviously, we couldn’t do all of this without you. This year we got a big confidence boost when all of you joined us as farm members.  Feeling the responsibility of supplying you with your box of food on a regular basis gives our work a value that we not only appreciate but need. Knowing you share in the risks, the good, the bad, and everything in between inspires us to do our best, to learn more, to work harder, to remain humble, and to improve.

We farm because we love working outside together, because we love growing food that nourishes, and because we love the direct connection with the people who eat it. Together all of us are not only contributing to the growing of food but to the growing of a community that eats that food. That feels noble. Thank you for your part.

As this season ends – we wish you a safe, warm winter, and hope you will consider joining us again next summer.

Stacey