Sunday, April 29, 2012

Farm Update: C.S.A. Members

It is Rainy & Cold, but don't worry this is great for the veggies we have in the ground. They love the cold and rainy weather and grow like crazy in this NORMAL (believe it!) weather. So this is great. When I drove into the farm today to open the store, The veggies were all reaching for the sky! It was a great sight to see. Also in this type of weather it seems like the lettuce doubles in size overnight. So a few of the members have bought some of the beef in the store. So far everyone has been quite pleased. This is good news. Also the farm has sold two C.S.A. memberships over the weekend. Also great news! We have a new staff member that will be working in the store this year. Her name is Lisa, so be sure to say hi if you happen to see her on Sundays. She will be here the whole vegetable growing season. 

All For Now

Thz Chris 

Thursday, April 26, 2012

Farm Update: C.S.A. Members

Home a little early tonight so I thought I could do a little blogging. So the spring crops are 100% in the ground. We got totally done today. What a weight has been lifted. Everything as said before was going in good. Now all those little plants are in the ground and they are growing. Our purple cabbage is peeking out of the plastic. We planted more lettuce and spinach and pak choi & onions then I have ever planted in my life. We also planted a colorful surprise for all of our members that is planted in bulb form. Trust me you will know when they are up! Today we also totally finished up the herb bed expansion and remulching the herbs. We also planted lots of herbs today as well. The herb bed is just getting better every  year. The weather recently has been perfect and we are enjoying being ahead of schedule. Today we also reseeded all of our waterways and grass. Farming is crazy for about a month in spring! I can confidently say that this is the best garden I have put in to date thus far. Everything is going great! We will have so much food it is going to be great. ALSO I can't stress enough that we need more members so I need your help in finding them. If you are a member then you believe in what we are doing. So tell your friends, eating healthy is good. We can't do this without member support. It is a great deal!

Thz 4 Reading Chris

Tuesday, April 24, 2012

Still On The Fence About a C.S.A?


two hands holding vegetables.

Introduction
Community Supported Agriculture consists of a community of individuals who pledge support to a farm operation so that the farmland becomes, either legally or spiritually, the community's farm, with the growers and consumers providing mutual support and sharing the risks and benefits of food production. Typically, members or "share-holders" of the farm or garden pledge in advance to cover the anticipated costs of the farm operation and farmer's salary. In return, they receive shares in the farm's bounty throughout the growing season, as well as satisfaction gained from reconnecting to the land and participating directly in food production. Members also share in the risks of farming, including poor harvests due to unfavorable weather or pests. By direct sales to community members, who have provided the farmer with working capital in advance, growers receive better prices for their crops, gain some financial security, and are relieved of much of the burden of marketing.

I found this on a USDA site and I think It is a great explanation of what a C.S.A is and how it benefits the community and the farmer.

I am trying to create a sustainable farming system that we have been refining for the past four years. Our goal is to provide the community with an alternative option to better quality food @ an affordable price. This is a great way to reconnect with your food & eat a superior product!
We only are taking 150 members, so please don't wait until the last week of May to sign up. 

Thanks Chris 

Nutrition Info On Veggies!


Nutrition Information On Vegetables!

I found this chart and I think that It will help all of the C.S.A. members prepare their meals. This is a good chart to use if you are interested in knowing how many calories you are consuming. 
Chris
The nutrition values are for raw vegetables.
Nutrients
VegetableCalCarb.
g
Fiber
g
Prot-
ein
g
Pota-
ssium

mg
Vita-
min

A
Vita-
min
C
Cal-
cium
Iron
% Daily Value
Artichokes, 1 medium601374470425610
Asparagus, 5 spears25422230101522
Beets, 1 medium35821270< 26< 24
Green Capcicum, Green Bell Pepper 1 medium3082121015180< 24
Red capsicum, Red Bell Pepper 1 med30821210140380< 24
Radish, 50 g102< 1< 1-< 220< 2< 2
Bok Choy, 1/2 head5094610602503204520
Broccoli, 3 medium spears255333003014044
Brussels Sprouts, 5 medium409433701513048
Red Cabbage, 200 g501243410< 2190106
Carrot, 1 medium358212802701020
Cauliflower, 1/4 medium head35733400< 215022
Celery, 1 medium stalk1031< 1180< 282< 2
Coriander, Cilantro, 50 g10211260603044
Collard Greens, 100 g30642170806015< 2
Corn, Sweet, 1 large1202745390815< 24
Cucumber, 1 medium45933520103066
Eggplant, 1 medium140331461190101548
Endive1022< 1110< 22< 2< 2
Fennel, 1 medium bulb7017739706451010
Garlic, 2 cloves102< 1< 12< 24< 2< 2
Ginger, 25 g154< 1< 1105< 22< 2< 2
Green Beans, 100 g3064124041042
Horseradish Root, 1 Tablespoon102< 1< 185< 230< 2< 2
Jerusalem Artichoke, 100 g801722430< 26< 220
Kale, 100 g5010234501802001510
Kohlrabi, 100 g25642350< 210022
Leeks, 1 medium501321160< 220610
Lettuce (Boston), 1/2 head10211210151031
Lettuce (Iceberg) 1/2 head45933350102066
Mushrooms (Enoki), 10 medium102< 1< 1115< 26< 2< 2
Mustard Greens, 100 g25533350110120108
Okra, 100 g35832300153584
Onion, 1 medium40921160< 2102< 2
Onion (Brown), 1 medium40921170< 2102< 2
Onion (Red), 1 medium40921170< 2102< 2
Parsley, 1 cup2042233060130820
Parsnip, 100 g801851380< 23044
Potato, 1 medium1002634720< 24526
Pumpkin, 1 cup boiled501232560502048
Rhubarb, 1 cup2562135021510< 2
Savoy Cabbage, 1 cup2042116015352< 2
Scallion (Green onion), 100 g3073228083088
Snow Peas, 100 g408332002100410
Spinach, 100 g20433560130451015
Squash (Butternut), 1 cup cubed, raw6016514902205066
Sweet Potato, 1 medium13033423504403022
Swiss Chard, 100 g204223807050610
Taro (Arbi)204223807050610
Tomato, medium35711360204022
Tomato (Roma), 3 medium409224102560< 24
Turnip, 1 medium35821230< 24542
Turnip Greens, 100 g25632300150100206
Watercress, 1 cup5< 1< 1< 111030254< 2
Zucchini, 1 large45944800205048
Sources:
USDA Nutrient Data Base for Standard Reference, Release 12, 1998.
Pennington J. Bowe's and Church's Food Values of Portions Commonly Used. 16th ed. Lippincott-Raven; 1994.
US Dept of Agriculture: 1988: Publication No. HNIS/PT-103.
US Dept of Agriculture; 1986. Agriculture Handbook No. 8-16.
Various Resources on Internet.
 

C.S.A. Members: Storage Tips! Please Read!


REPOST, VERY INFORMATIVE!! STORAGE TIPS

All stored produce should be checked regularly for signs of spoilage such as mold and slime. If spoiled, toss it out. All cut, peeled or cooked vegetables or fruits should be stored in clean, covered containers in the refrigerator at 40␣ F or less.
Fruit/Vegetable
Storage method/Tips/time

Apples
Room temperature: 1-2 days; refrigerator crisper: up to 1 month
Ripen apples at room temperature. Once ripe, store in plastic bags in the crisper. Wash before eating.

Asparagus
Refrigerator crisper: up to 3 days.
Once picked, asparagus loses quality quickly. Wrap the base of a bunch of asparagus with a moist paper towel, place in a plastic bag and store in the refrigerator. Wash before using.

Beans, green or yellow
Refrigerator crisper: up to 3 days
Store in plastic bags. Do not wash before storing. Wet beans will develop black spots and decay quickly. Wash before preparation.

Broccoli
Refrigerator crisper: 3 to 5 days
Store in loose, perforated plastic bags. Wash before using.

Beets, Carrots, Parsnips, Radish, Turnips
Refrigerator crisper: 1 to 2 weeks
Remove green tops and store vegetables in plastic bags. Trim the taproots from radishes before storing. Wash before using.

Berries (Blackberries, Raspberries, Strawberries, Blueberries)
Refrigerator crisper: 2-3 days
Before storing berries, remove any spoiled or crushed fruits. Store unwashed in plastic bags or containers. Do not remove green tops from strawberries before storing. Wash gently under cool running water before using.

Brussels sprouts
Refrigerator crisper: 1-2 days
The fresher the sprouts, the better the flavor. Remove outer leaves and store fresh sprouts in plastic bags. Wash before eating.

Cabbage
Refrigerator for up to 2 weeks.
Store, after removing outer leaves, in perforated plastic bags.

Chard
Refrigerator crisper: 2-3 days.
Store leaves in plastic bags. The stalks can be stored longer if separated from the leaves. Wash before using.

Collards
Refrigerator crisper: 4-5 days
Collards store better than most greens. Wrap leaves in moist paper towels and place in sealed plastic bag. When ready to use wash thoroughly. Greens tend to have dirt and grit clinging to the leaves.

Corn
Refrigerator crisper: 1 to 2 days
For best flavor, use corn immediately. Corn in husks can be stored in plastic bags for 1 to 2 days.

Cucumbers
Refrigerator crisper: up to 1 week
Wipe clean and store in plastic bags. Do not store with apples or tomatoes. Wash before using.Eggplant
Refrigerator: 1-2 days

Eggplants do not like cool temperatures so they do not store well. Harvest and use them immediately for best flavor. If you must store them, store in a plastic bag in the refrigerator. Be careful as it will soon develop soft brown spots and become bitter. Use while the stem and cap are still greenish and fresh-looking.

Herbs
Refrigerator crisper: 2 to 3 days
Herbs may be stored in plastic bags or place upright in a glass of water (stems down). Cover loosely with plastic bag.

Lettuce, spinach and other delicate greens
Refrigerator crisper: 5 to 7 days for lettuce; 1 to 2 days for greens
Discard outer or wilted leaves. Store in plastic bags in the refrigerator crisper. Wash before using.

Melons: Watermelon, Honeydew, Cantaloupe
At room temperature until ripe Refrigerator: 3 to 4 days for cut melon
For best flavor, store melons at room temperature until ripe. Store ripe, cut melon covered in the refrigerator. Wash rind before cutting.

Nectarines, Peaches, Pears
Refrigerator crisper: 5 days
Ripen the fruit at room temperature, and then refrigerate it in plastic bags. Wash before eating.

Onions ( Red, White, Yellow, Green)
Dry onions: Room temperature 2 to 4 weeks; green onions: Refrigerator crisper: 3 to 5 days
Store dry onions loosely in a mesh bag in a cool, dry well-ventilated place away from sunlight. Wash green onions carefully before eating.

Peas
Refrigerator: 2-3 days
The sugar in peas quickly begins to turn to starch even while under refrigeration, so eat quickly after harvesting. Store peas in perforated plastic bags. Wash before shelling.

Peppers
Refrigerator crisper: up to 2 weeks
Wipe clean and store in plastic bags. Wash before using.

Potatoes
Room temperature: 1 to 2 weeks
Store potatoes in a cool, dry, well-ventilated area away from light, which causes greening. Scrub well before cooking.
Summer squash, zucchini, patty pan
Refrigerator: 2-3 days
Wipe clean and store in plastic bags. Wash before eating.

Tomatoes
Room temperature; once cut, refrigerator crisper: 2 to 3 days
Fresh ripe tomatoes should not be stored in the refrigerator. Refrigeration makes them tasteless and mealy. Wipe clean and store tomatoes at room temperature away from sunlight. Wash before eating. (Refrigerate only extra-ripe tomatoes you want to keep from ripening any further.) Store cut tomatoes in the refrigerator.

Winter squashes, pumpkins
Room temperature for curing; then cool, dry storage area for 3 to 6 months.
Most winter squash benefits from a curing stage; the exceptions are acorn, sweet dumpling and delicata. Wipe clean before curing. Curing is simply holding the squash at room temperature (about 70 degrees) for 10 to 20 days.
After curing, transfer to a cool (45 to 50F), dry place such as the basement or garage for long term storage. Do not allow them to freeze. The large hard rind winter squash can be stored up to six months under these conditions. Warmer temperatures result in a shorter storage time. Refrigeration is too humid for whole squash, and they will deteriorate quickly.
The smaller acorn and butternut do not store as well, only up to 3 months. Store cut pieces of winter squash in the refrigerator.

References:
http://www.urbanext.uiuc.edu/veggies/index.html Watch Your Garden Grow: A guide to growing, storing and preparing vegetables, University of Illinois Extension
http://www.extension.umn.edu/distribution/horticulture/DG1424.html Tong, Cindy, Harvesting and Storing Home Garden Vegetables, University of Minnesota Extension Service
http://fruitandvegetablesafety.tamu.edu/Consumers/Safe_Food_Storage.pdf Van Laanen, Peggy and Amanda Scott, Safe Storage of Fresh Fruits and Vegetables, Texas Cooperative Extension System, Texas A&M University System.

This is also a great reference.

Thanks Chris 

Farm Update: C.S.A. Members

Hello All,

This time of year is hectic and I am extremely busy So I apologize in advance for not blogging regularly. It slows down during this time every year because I am wiped out when I get home usually. The farm looks amazingly beautiful. Check it out if you drive by. We have had a very successful planting thus far. We have not had any mechanical failures and the ground has been perfect to work with. One of our smoothest plantings to date. We also strive to get better every year and plan all winter for this time. The northern side of the veggie farm is totally planted. We have tilled, pulled the plastic and planted. The plants are taking very nicely to their new homes. Also the lettuce/Garlic/Onion patch is done. Better known as the ten pack a.k.a. ten rows.

Plants Planted In Ground To Date:

Sweet Corn
Garlic
Onions
Lettuce
Pak Choi
Cauliflower
Broccoli
All Herbs
Cabbage
Sprouts
Potatoes
Ginger
Kohlrabi
etc...

This would include all sub-varieties within the strain.  I am sure you are all wondering how the bee's are doing and trust me they are doing great. I got stung twice yesterday. I think I got the tractor to close. They got very angry! I have sent the C.S.A cards out and a few of you have contacted me and did not receive, we will resend to those. Other then that it seems like most of you received the cards. If you have any questions about the cards email me or ask me at the orientation. This Again is set for May 12th, 10:30-12:00. I finally found free range eggs. This is good news for the farm. We will be receiving these eggs on Thursday mornings. They will be available in the store for your convenience!

Nothing but good news thus far, everything still in the greenhouse is growing like clockwork.

Thz Chris

Tuesday, April 17, 2012

Farm Update: CSA Members

Hello,

This week at the farm is going to be a busy week. We are going to be putting loads of springs crops in the ground such as cabbage, lettuces, Kale , Kohlrabi, etc...This is also a very exciting time @ the farm. It is the calm before the storm. Planting time is extremely intense on the farm, the weather plays a crucial role as we are waiting for the ground to dry out enough to run the rototiller. All our preplanning is crucial to a successful planting of the farm. We have to maintain our equipment to the highest standards to reduce down time. Every piece of equipment was customized for our farm. The plugs are HUGE, they are almost busting out of there trays at this time of the Year. It is amazing to watch a plant grow from seed to maturity. They grow ever so slowly in the greenhouse for a few weeks then all of the sudden it seems like they just double in size overnight! The Bak Choi I keep mentioning might be the most beautiful plant I have ever started. So it is happening this week. During Production which is now the store is only open from Thursday-Sunday. I personally work these days so come and say Hello and you can get your discount early because we are officially open for the season! Herbs are growing so for those members that drive by farm everyday feel free to stop by and grab some out of the bed. We really need to increase our membership base, I have many sleepless nights during this time of year. So if you know any friends that are interested let them know about us. We are family owned and ran. On a lighter note all of our members this year will receive a candle made from 100% soy wax that me and Martin hand poured they are awesome. They are scent free. I know that sounds kind of weird but I have chronic sinus problems and I love burning candles because of the ambiance they create in home. So If you have sinus problems and like candles they are great. Soy wax produces almost zero smoke. The C.S.A. orientation date is set for May 12th. Put it on your schedule. It is from 10:30 a.m. to 12:00. If you want to stay after bring a sack lunch. We are also planting the trees this week since they have arrived and if you want to take part shoot me an email or call cell 319-558-8199. Also if you purchase anything @ Green Endeavors you must show them your C.S.A. card to receive the discount which are getting mailed out tomorrow. I pulled a garlic head over the weekend to check on bulb development and they are really developing quite nicely. They also smelled great. I love the smell of fresh garlic.

C-ya Soon Chris

Monday, April 9, 2012

TO COMMUNICATE WITH THE FARMER!!!!

If anyone wants to contact me directly you can, I am your farmer!!! You can text, email, call!!!
Please don't call or text too late please! PLEASE FEEL FREE TO GET A HOLD OF ME FOR ANYTHING!! I am here to grow your food and answer your questions along the way!

Work Phone: 1-319-895-6480
Cell Phone: 1-319-558-8199
Email: Chris@bassfarms.org

If I don't answer please leave a message, I am most likely in the field tending the crops for you! Or call or text cell.

Thz Chris

Spring Salad Recipe!
























Spring Salad Recipe:

Ingredients

  • 12 slices bacon
  • 2 heads fresh broccoli, florets only
  • 1 cup chopped celery
  • 1/2 cup chopped green onions
  • 1 cup seedless green grapes
  • 1 cup seedless red grapes
  • 1/2 cup raisins
  • 1/2 cup blanched slivered almonds
  • 1 cup mayonnaise
  • 1 tablespoon white wine vinegar
  • 1/4 cup white sugar

Directions

  1. Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.
  2. In a large salad bowl, toss together the bacon, broccoli, celery, green onions, green grapes, red grapes, raisins and almonds.
  3. Whisk together the mayonnaise, vinegar and sugar. Pour dressing over salad and toss to coat. Refrigerate until ready to serve.

C.S.A. MEMBER: Farm Update!

Hello Everyone,

Well I just don't know where to start we have been so busy at the farm This is the busiest time of the year for us. Life is bursting at the seems of our greenhouse!! The plugs are massive. The cabbage, Kohlrabi, Bok Choi, etc...Looks Amazing and is Huge! We had them outside today to harden them off for them to go into the ground. They have to be introduced to the outside slowly. This process is called hardening them off. This weather has everything pushed up a few weeks. We should be starting the C.S.A. The first week of June!!!Yippeee!!! Today we finished up with the potatoes, they are all in the ground. The potatoes went in the ground flawlessly! We have a very special planter from Italy that plants them for us. You can see pictures of it on facebook! We cut the potato's a while ago. We put in around three acres in just a few hours time. Their are many steps to prepping field, but the planting itself does not take too long. The weather has been great. The farm has been totally disced and field is ready to go. We just have to rototill but we don't do that until we pull the plastic. Our tiller makes the ground feel like a down pillow. So far we have had an exceptional spring for the farm. As said before we are way ahead of schedule with our chores because we have had so many opportunities to work outside. The garlic still looks amazing and I can't wait to harvest it to see how it turned out. All of the pepper & tomato flats and all of the veggie plugs for that matter look great. We have actually had trouble keeping the greenhouses cool enough if you can believe that. If anyone is confused about the farm perks for members I posted a blog on it tonight. Also I have not sent out the orientation letter yet because the printers put the wrong address on the membership card, but they will be coming soon. So no worries! The store is ready to go and we are now open during the day so if you want to stop out and meet us or see the progress of the farm please do. Actually the store is packed to the brim with locally made goods. If you eat Beef I have heard our is exceptionally good:) At this point of the year we are approaching 500 flats in the greenhouse. They start to go out like wildfire though. We are so close to putting plants in the ground! Our transplanter which is my hands is ready to go. We have 40k or more plants that we plant for our members. Hopefully this membership base grows to 150 so my sweat, blood, and tears are all worth it. We are trending upwards with last year having roughly 100 members. Also the onions starts for this year are in and they will be planted in the plastic. We have found with experience that onions typically grow better in plastic which is a more controlled environment then bare dirt. The onions that are in the bare dirt we will only use for their greens which are excellent in stir-fry. This afternoon I set up the wash station. This consists of a 16ft vegetable washing line, + two custom made tables we made for cabbage and brussels. So that ends is up and operational. We have checked all the refrigeration units and have performed a soft-opening. The cooler is ready to be filled to the brim with chemical free veggies. The bee's have also been enjoying  this weather they are everywhere around the farm. Especially in the greenhouses pollinating our hanging baskets. They are truly miracle workers in nature's ecosystem. Also If you have any questions feel free to stop by the farm and ask! I can't stress enough how much we encourage our members to get to know where their food is coming from. I almost forgot that we ordered out 500 tree's for the shelter-belt on the farm.  They should be here sometime soon. If anyone want's to help drop me an email they are only 16-24 inches tall so It is a quick flick of the spade.

I am sure I am forgetting A bunch! Although I am still rattling from the tractor So,

Until Next Time
Chris

How To Optimize C.S.A. Experience @ Bass Farms!

The C.S.A @ our farm is awesome. You must come out and see the farm to truly appreciate the work that is being done on a daily basis to build a better foods system for our local community. Since we have a C.S.A and they are all different I will give in my opinion on how to get the most out of ours.

When you get your membership card this allows thirty percent anything off in Nature's Harvest. This is good for the length of the season. So if you purchase jams, jellies, honey, meat & many other great tasting local treats purchase them @ our store because you will save money.

Member's also receive 10% anything off G. Endeavors for the season. Use this to your advantage.

Members Also Receive:

15lbs of additional produce for those occasions you might have family coming in.
20lbs of Canning Tomatoes (Upon Request)
3 Decorative Pumpkins (per member family)

Members will get the freshest herbs if they pick up their box @ the farm. The herb beds are available so you can have your pick.

Many people ask me about sharing. If works for some, and it doesn't for other's. Pick your partner carefully and always remember we do offer a half share.

Free Hay-Rides the entire month of OCTOBER!!!

Access to our Beautiful Farm for a Pic-nic with the kids
Access to our Beautiful Fire-Pit (Must Purchase Wood)

FOLLOW US ON FACEBOOK & TWITTER & BLOG

This is how I communicate. Please follow the blogs for corresponding recipe's each week and farm news.

Thanks Chris

P.S. MOST IMPORTANTLY GET TO KNOW US!!! We love Growing Food For YOU!!!!
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