I finished the last bed preparation and seeding in the field on Sunday evening at 7:44. I was waiting for the field to dry as much as possible before doing the work, since soil does not like to be worked when wet, but I knew it was going to rain Sunday night/Monday morning, wetting the soil again, and time was running out. I love doing bed prep by myself. In 3 hours I can fully prep and fertilize 3200 bed feet. The seeding was slower, that took another hour, but it's a trick getting the seeder set up just right, dropping just the right amount of seeds.
The pics are obviously after dark and I'm wearing a headlamp. But the one to the right is of the seeder, which is the tractor mounted version of the push seeder I used for 10 years previously. It's a cool tool.

I'm definitely wondering every second that I do this work if I could be doing it another way. I know that, if done well, hand-scale, no-till agriculture is actually able to sequester carbon, that in fact the minimal tillage I do to prepare beds is still reducing the overall fertility of our land, requiring more inputs over time and releasing carbon into the atmosphere, but it is incredibly efficient. But what are we (collectively) doing with all that saved time? Is it worth it? . . . big questions. It's 6:22 and I've got to get on with getting the shares ready to go out this morning.
So . . . What's in the Share?


1.5 pounds tomatoes

Choose 3 (no repeats unless stated on the signs, limited quantities all around): beets, kale, micros, yellow onion, eggplant, red onion, green peppers, zucchini, bok choy, leeks, cherry tomatoes, shishitos, hot peppers, napa cabbage

Sweet Peppers: 1/2 pound

Choose 1: lettuce mix or arugula

1 Head of lettuce

1 bunch carrots

Choose 1 herb: cilantro, dill or a mixed herb bunch (rosemary, sage, thyme, oregano - these are great to just let dry on your counter/hang in a pantry and use when needed - or use fresh!
More recipes from our recipe queen Jess:


GRILLED BACON WRAPPED LEEKS WITH HONEY LEMON GLAZE
Grilling leeks brings out the sweetness and the honey-lemon glaze gives it an extra kick.

BELL PEPPER EGG-IN-A-HOLE
Cross between egg-in-a-hole and stuffed peppers perfect for any time of day.

GREEK WATERMELON FETA SALAD WITH BASIL VINAIGRETTE
I adore this combination of sweet and salty and the basil vinaigrette is amazig on any salad.

EASY RATATOUILLE
Super easy and versatile - can be served hot, warm or cold.

STUFFED BABY BELL PEPPERS
Football season has started! These make a great game-time snack.

RECIPES WITH FRESH HERBS
Not sure what to do with your fresh herbs this week? I love to add them to salads and sandwiches or make an herb butter or pesto that I can freeze and pull out in the winter when I need a reminder of summer.
REMEMBER! IF YOU WANT TO SWITCH YOUR PICK UP DAY I PREFER 48 HOURS NOTICE WHENEVER POSSIBLE!

If you can't make it, please feel free to send someone else to pick up your share, or reach out to us and we can coordinate an alternate pick up plan.
CSA Pick Up Hours:

Holliston Community Farm
34 Rogers Rd, Holliston
Tuesday, 1pm-6pm

Weston Nurseries
93 East Main St (but don't use the main entrance. At the light in front of the Nursery, turn uphill on Legacy Farm road and make your first right. It's a back entrance and you'll see the box truck!)
Thursday, 12pm-5pm

On Farm
65 Brookline St, Pepperell (but really it's more like 60 Brookline st, just east of where the GPS will take you. There's a big sign and a parking lot.)
Thursday 4pm-7pm



FLOWER SHARES :
Remember to change the water for your flowers daily, if possible, trim the stems after 3-4 days. Keep the bouquet out of the sun and in a cooler part of the house for longer vase life.
Enjoy!
Brittany and the Upswing Farm Team