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 

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

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

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
Vegetable	Cal	Carb. g	Fiber g	Prot- ein g	Pota- ssium mg	Vita- min A	Vita- min C	Cal- cium	Iron
						% Daily Value
Artichokes, 1 medium	60	13	7	4	470	4	25	6	10
Asparagus, 5 spears	25	4	2	2	230	10	15	2	2
Beets, 1 medium	35	8	2	1	270	< 2	6	< 2	4
Green Capcicum, Green Bell Pepper 1 medium	30	8	2	1	210	15	180	< 2	4
Red capsicum, Red Bell Pepper 1 med	30	8	2	1	210	140	380	< 2	4
Radish, 50 g	10	2	< 1	< 1	-	< 2	20	< 2	< 2
Bok Choy, 1/2 head	50	9	4	6	1060	250	320	45	20
Broccoli, 3 medium spears	25	5	3	3	300	30	140	4	4
Brussels Sprouts, 5 medium	40	9	4	3	370	15	130	4	8
Red Cabbage, 200 g	50	12	4	3	410	< 2	190	10	6
Carrot, 1 medium	35	8	2	1	280	270	10	2	0
Cauliflower, 1/4 medium head	35	7	3	3	400	< 2	150	2	2
Celery, 1 medium stalk	10	3	1	< 1	180	< 2	8	2	< 2
Coriander, Cilantro, 50 g	10	2	1	1	260	60	30	4	4
Collard Greens, 100 g	30	6	4	2	170	80	60	15	< 2
Corn, Sweet, 1 large	120	27	4	5	390	8	15	< 2	4
Cucumber, 1 medium	45	9	3	3	520	10	30	6	6
Eggplant, 1 medium	140	33	14	6	1190	10	15	4	8
Endive	10	2	2	< 1	110	< 2	2	< 2	< 2
Fennel, 1 medium bulb	70	17	7	3	970	6	45	10	10
Garlic, 2 cloves	10	2	< 1	< 1	2	< 2	4	< 2	< 2
Ginger, 25 g	15	4	< 1	< 1	105	< 2	2	< 2	< 2
Green Beans, 100 g	30	6	4	1	240	4	10	4	2
Horseradish Root, 1 Tablespoon	10	2	< 1	< 1	85	< 2	30	< 2	< 2
Jerusalem Artichoke, 100 g	80	17	2	2	430	< 2	6	< 2	20
Kale, 100 g	50	10	2	3	450	180	200	15	10
Kohlrabi, 100 g	25	6	4	2	350	< 2	100	2	2
Leeks, 1 medium	50	13	2	1	160	< 2	20	6	10
Lettuce (Boston), 1/2 head	10	2	1	1	210	15	10	3	1
Lettuce (Iceberg) 1/2 head	45	9	3	3	350	10	20	6	6
Mushrooms (Enoki), 10 medium	10	2	< 1	< 1	115	< 2	6	< 2	< 2
Mustard Greens, 100 g	25	5	3	3	350	110	120	10	8
Okra, 100 g	35	8	3	2	300	15	35	8	4
Onion, 1 medium	40	9	2	1	160	< 2	10	2	< 2
Onion (Brown), 1 medium	40	9	2	1	170	< 2	10	2	< 2
Onion (Red), 1 medium	40	9	2	1	170	< 2	10	2	< 2
Parsley, 1 cup	20	4	2	2	330	60	130	8	20
Parsnip, 100 g	80	18	5	1	380	< 2	30	4	4
Potato, 1 medium	100	26	3	4	720	< 2	45	2	6
Pumpkin, 1 cup boiled	50	12	3	2	560	50	20	4	8
Rhubarb, 1 cup	25	6	2	1	350	2	15	10	< 2
Savoy Cabbage, 1 cup	20	4	2	1	160	15	35	2	< 2
Scallion (Green onion), 100 g	30	7	3	2	280	8	30	8	8
Snow Peas, 100 g	40	8	3	3	200	2	100	4	10
Spinach, 100 g	20	4	3	3	560	130	45	10	15
Squash (Butternut), 1 cup cubed, raw	60	16	5	1	490	220	50	6	6
Sweet Potato, 1 medium	130	33	4	2	350	440	30	2	2
Swiss Chard, 100 g	20	4	2	2	380	70	50	6	10
Taro (Arbi)	20	4	2	2	380	70	50	6	10
Tomato, medium	35	7	1	1	360	20	40	2	2
Tomato (Roma), 3 medium	40	9	2	2	410	25	60	< 2	4
Turnip, 1 medium	35	8	2	1	230	< 2	45	4	2
Turnip Greens, 100 g	25	6	3	2	300	150	100	20	6
Watercress, 1 cup	5	< 1	< 1	< 1	110	30	25	4	< 2
Zucchini, 1 large	45	9	4	4	800	20	50	4	8

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 50␣F), 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

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