Facing tests on farm together to sustain health and wholeness
Every year, a farm is different. The changes are good if the farmers are (as Dela and I are) striving to serve and protect the fertile soil. Fresh challenges, improved fertility, rotations, new supporters, improved buildings, overhauled machinery. Changes in weather, especially in an era of climate change, have posed our greatest concern about this new season, ever since we returned from volunteer work in Africa in February. Inordinately warm weather in March, April, May and June, coupled with a very mild winter have plagued us with insects, earlier than your farmers have ever in their nearly 60 years of life seen. Bugs and worms are testing every bit of Dela’s considerable experience and applied learning. Our crew this year has pitched in and been supportive. We’re all doing the best we can. Yet the conditions should remind you that we are using only organic-approved botanicals and only when necessary – no chemical poisons to control insects. Organic food is not cosmetically perfect in appearance. It is also not food that will contribute to many types of cancers. Quality is not uniformity in size and shape. It is safety, health, nutrition, freshness, integrity. Something new at Scotch Hill—for the first time, with the help of our great son in-law Aaron Deschenes, we are offering a limited number of meat shares, from pastured livestock and poultry fed certified organic feed. We grow much of what we feed them ourselves. Forms are available at our website, www.scotchhillfarm.com Email email@example.com for details if you are interested.
Brown Paper Grocery Bags – Great help with the recycled bags! Thank you so much. Keep those bags coming our way. We need at least 250 every week. It helps us all avoid extra expense.
On the farm – One of our nephews (Davis Jones) from North Carolina has joined us for a farm internship / summer break from Warren Wilson College in North Carolina. You can meet all of our farm interns, goats, sheep, chickens, vegetables, crops (Dela and me, too, of course) at the first delivery season volunteer work day, potluck, and all round good time on the farm this Saturday, 9:30 a.m. until 4 p.m. Drop in anytime, bring a dish to pass, eat Amish bakery donuts and coffee with the early crew, fill light and/or heavy tasks and get to know your organic farm! Planting, weeding, haying and remembering – Last Saturday evening, after a long day of hard work for all of us, I got our youngest son Micah to climb up onto the draw bar of a 1949 tractor for a ride down Scotch Hill Road. Friends and neighbors helped me finish restoring this FarmAll M, finally, in recent weeks. It was our first haying tractor. It’s been out of commission a very long time. Our eyes were wide with amazement. It never had that much power when I used it before. It comes to us right as we meet the challenges of managing and caring for more than 50 acres of crops. When we started out here 18 years ago, we fed just 5 households from less than half an acre. You’ve all helped us grow into what we are today. Thank you.
This Week’s Vegetables are:
- Snow peas OR sugar snap peas
- Lettuce Mix
- Assorted greens
- Cream cheese from goat milk (a special gift from Dela – spread on your favorite warm bread or bake it with asparagus)
- Bibb Lettuce
- Garlic Scapes (an early cutting from the plant that helps the bulbs get bigger; use as you do cloves)
- Bok Choi
- Red Wave Lettuce
Photos of this share to help you identify each variety can be found by the website or Facebook.
Cooking Tips for the Week
From 2012 Farm Intern Katie: Easy Spring Pasta – Melt some butter. Add 2 chopped garlic scapes, asparagus, peas. Add ¼ c milk or yogurt. Stir. Mix in 2 c cheese. Add chopped ¼ c basil. Salt and pepper to your taste. Mix with 1 package (16 oz) cooked pasta. Serve. Eat. Yum! You can also add sautéed greens if you like. We commend to you the Madison Area CSA Coalition “Asparagus to Zucchini” Cookbook, which our family helped write and has sold as a benefit for our coalition for more than 15 years. We carry it with our delivery vehicles weekly and offer it to you at a 25 percent discount ($15) off its retail price. Farm fresh eggs are available weekly too. Email firstname.lastname@example.org