News and Events

  • October 30th, 2011

This week has been bitter-sweet as we’ve concluded the CSA for the season, we are in the process of preparing the fields for next year, which consists of removing all plant debris from this year to sow cover crops.  We have cleaned out the vegetable barn out and have begun stripping tobacco.  This week we’ve had a beautiful rainbow over the farm one morning and the very next morning, everything was white from a freeze.  We are making slow progress with harvesting the grain because of the rains, but it’s enjoyable when equipment is working right, regardless. I’m trying to figure how I need to go about “tackling” my mounds of paper-work that I’m behind on.  The kids are enjoying taking lunch over to Daddy and Joe and running around in the soybean stubble and taste testing the beans—-I think they think that if they keep tasting they will taste better eventually.  I had the pleasure of attending the KY Women in Agriculture Conference this week and was ignited by the contagious attitudes of farm women across the state.  KY’s agriculture is so unique—from farm to farm, folks are doing different things….and like our farm, folks are feeding locally and globally.  It was pretty special to be in a place celebrating how if we support one-another as an industry we can do so much….and how if we get to know our customers, engage them in conversations about food and farming we can learn so much.  The conference was a good ending to our second CSA season as it will fuel me for massive planning over the next few months…and hopefully help me focus on the dreaded bookwork so that I can begin the “fun stuff” again soon!

As our thank you card said, from our crew to your families, we can’t thank you enough for all your participation.  For those of you who are reading and were not a part of our extended family this year, we hope you will consider it for 2012!  This year has been amazing in so many ways and it’s a large part because of folks like you—-interested in what’s going on on a working farm…working to feed families like yours and ours.  That’s something to celebrate….on to another season!

Happy Fall,

Mary and Crew


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  • October 30th, 2011
It’s really hard to believe that this concludes my weekly entry of recipes for the harvest!  I hope you enjoy a great bowl of soup made with the poblanos and cilantro, some wonderful pumpkin muffins to celebrate the season, the lush salads of spinach and mixed lettuces, young kale, winter squashes, and dressed with a sampling of honey from the farm!  Enjoy cooking as we have enjoyed planting, tilling, and harvesting all season long!  Cheers to great times in the fields and kitchen!

Lean Green Chicken Chili

as found on and in a Pampered Chef recipe book.

This was pretty good—I added some sour cream as a garnish and it helped “tame the heat” for the kids (and me!).   It’s a great way to use the fresh poblanos and cilantro.

  • 8 (6 inch) corn tortillas, divided
  • 2 teaspoons vegetable oil, divided
  • 1 lb boneless skinless chicken breasts, cut into 3/4 inch pieces
  • 1 teaspoon ground cumin
  • 1 cup chopped poblano peppers ( 1-2 medium)
  • 1/2 cup chopped onions
  • 1 garlic cloves, finely minced
  • 2 (14 ounce) cans reduced-fat chicken broth
  • 2 (15 ounce) cans pinto beans, drained and rinsed
  • 1 1/4 cups salsa verde (green salsa) or 1 (10 ounce) cans green enchilada sauce
  • 2 tablespoons minced cilantro


  1. Preheat oven to 400°F.
  2. Cut 4 tortillas in half and stack them one on top of the other. Cut into 1/2-inch strips & toss with 1 teaspoon oil.
  3. Spread tortilla strips in a single layer in a baking pan. Bake 10-12 minutes or until crisp, stirring once. Remove from oven and set aside.
  4. Fold each of the remaining 4 tortillas into quarters & and coarsely grate using a box grater or your favorite method. Set aside. (Cook’s note – I opted to just finely chop the tortillas rather than grating).
  5. Toss chicken pieces with cumin.
  6. Heat remaining 1 teaspoon of oil in a large soup pan, add chicken and cook 5 minutes. Remove chicken.
  7. Add poblano peppers, onion and garlic to pan. Cook and stir 3 minutes.
  8. Stir in chicken, broth, beans, salsa and grated tortillas.
  9. Bring to a boil then reduce heat to simmer, uncovered, 15 minutes.
  10. Stir in cilantro, ladle into soup bowls and top with baked tortilla strips.


Spinach Salad

(1992 Southern Living Annual Recipes)

1 pound fresh spinach

1 apple, unpeeled, cored, and cut into thin wedges

2 tablespoons lemon juice

3 green onions, sliced

1 (2 ounce) package sliced almonds, toasted

2 slices bacon, cooked and crumbled (optional)

1/3 cup vegetable oil

1/3 cup red wine vinegar

2 to 3 teaspoons sugar

3/4 teaspoon dry mustard

1/4 teaspoon salt

1/4 teaspoon pepper

Remove stems from spinach; wash leaves thoroughly, and pat dry.  Tear into bite-sized pieces.  Toss apple wedges in lemon juice; drain.  Combine spinach, apple wedges, green onions, and almonds; toss with bacon, if desired.  Combine oil and remaining ingredients in a jar.  Cover tightly and shake vigorously.  Before serving, pour dressing over spinach mixture; toss.  Yield: 6 servings.


Perfectly Perfect Pumpkin Cheesecake (from Tasty Kitchen).

Melissa Ballard, farmer and friend, made this cheesecake —-it was heavenly!  The meal she fixed was great….but this dessert was unbelievable!  Sounds timely, but it was worth it!!!


  • 1-¾ cup Gingersnap Cookie Crumbs (from About 40 Gingersnap Wafers)
  • 3 Tablespoons Brown Sugar
  • ½ teaspoons Ground Cinnamon
  • ½ teaspoons Salt
  • 4 Tablespoons Unsalted Butter, Melted And Slightly Cooled Down


  • 24 ounces, weight Regular Cream Cheese (not Low Fat Or Nonfat), At Room Temperature
  • 15 ounces, weight Pureed Pumpkin (not Pumpkin Pie Filling)
  • 3 whole Large Eggs
  • 1 whole Egg Yolk
  • ¼ cups Sour Cream
  • 1-½ cup Sugar
  • 1 teaspoon Ground Cinnamon
  • ½ teaspoons Ground Ginger
  • ⅛ teaspoons Ground Nutmeg
  • ⅛ teaspoons Ground Cloves
  • ¼ teaspoons Salt
  • 2 Tablespoons All-purpose Flour
  • 1 teaspoon Vanilla

Preparation Instructions

Preheat oven to 350°. Prepare a 9″ springform pan by lightly spraying with cooking spray.

For the crust, pulse the cookies in a food processor until the crumbs are uniform. Add the brown sugar, cinnamon, and salt and pulse to combine. Transfer to a medium bowl and add the melted butter. Combine thoroughly with a fork. When the mixture is evenly moist, crumbly, and holds together when you squeeze a handful, it’s ready. Press the mixture evenly over the bottom, and very slightly up the sides, of your springform pan. Chill for 5 minutes, then bake for 10 minutes. Let cool completely.

Prepare a water bath while the crust cools. Heat a kettle or pan of water to a soft boil. Have a larger baking dish or roasting pan ready to set the springform pan inside it. Once the crust is cooled, set the springform pan on a double layer of heavy duty aluminum foil and wrap the foil up around the outside of the pan.

For the filling, beat the cream cheese until smooth. Add the pumpkin puree and combine. Add the eggs and egg yolk, one at a time, incorporating each egg thoroughly before adding the next, and scraping down the sides of the bowl after each one. Beat in the sour cream. Then add the sugar, cinnamon, ginger, nutmeg, cloves, salt, and flour. Beat just until combined, then beat in the vanilla.

Scrape the filling into the cooled crust and spread evenly. Set the springform pan in the larger roasting pan and add enough hot water from the kettle to come about halfway up the sides of the springform pan.

Bake until the top of the cheesecake is a deep golden color and the center is set, about 1 hour 30 minutes to 1 hour 40 minutes. It’s ok if there is a slight jiggle to the filling. Remove the cheesecake from the oven and run a thin-bladed knife between the crust and the pan sides, to prevent the cake from cracking as it cools. Let the cheesecake cool to room temperature in the pan on a wire rack. Cover and chill for at least four hours or overnight before serving. Top individual slices with fresh whipped cream.


Roasted butternut and/or acorn squash, Rachel Ray

3 medium butternut or acorn squash, cut in half, seeds removed

6 tablespoons butter, cut into pieces and softened

1/2 cup maple syrup

Freshly grated nutmeg

Freshly ground black pepper


Pre-heat the oven to 400°F.  Place butternut squash halves on a large baking sheet with the cut-side up. Divide the butter pieces among all six halves, smearing it all over the cut side of the squash.

Drizzle each half with maple syrup and season with freshly grated nutmeg and ground black pepper. Roast the squash for 40-60 minutes, or until the flesh is tender when poked with a fork. You can serve each person a whole half each or you can scoop out the flesh into a serving bowl – whatever makes you and yours happy.  Serves 6.


Thanksgiving Pumpkin Muffins (Paula Deen’s My First Cookbook)


(There’s no need to hurry up to use your pumpkins—they will keep nicely for a while as decoration, then when you are in the mood to celebrate the season, just cook one up for puree).

These would be great for a lunchbox snack!

What you’ll need:

2 cups all-purpose flour

1 teaspoon baking soda

1/2 teaspoon salt

1 teaspoon cinnamon

1/4 teaspoon allspice

3/4 cup light brown sugar

3 tablespoons molasses

1/4 cup canola oil

2 large eggs

15 ounces of pureed pumpkin

1 teaspoon vanilla extract

3/4 cup buttermilk


Pre-heat oven to 400 degrees.  Spray 15 muffin cups with baking spray or place cupcake liners in muffin pans.  In a medium bowl, whisk together the flour, baking soda, salt, cinnamon, and allspice.  In another bowl, whisk together the brown sugar, molasses, oil, eggs, pumpkin, vanilla, and buttermilk.  Add the liquid ingredients to the dry ingredients and stir together just until combined.  Don’t overmix!  Muffin batter should be lumpy.   Lade the batter evenly into the muffin cups, filling them about three-fourths full.  Tap the pans on the counter to make sure you get all the air bubbles out.  Bake for 20 minutes.   Have an adult help you take the pans out of the oven using oven mitts or hot pads.  Put the pans on a wire rack to cool for 5 minutes.  Run a butter knife around the muffins so that you can loosen them from the pans.  Let them cool completely on the wire rack.  Makes 15 muffins.


This week’s honey–it was gathered from the blooms of our vegetable plants!! It has been so neat to watch and learn about the wonders of honeybees this year!  Evidently in the first year of a hive, you are not supposed to expect to be able to gather any honey.  Due to the timing of the rains, the chances for lots of honey were slim, according to our beekeeper.  However, much to his and our surprise, we were able to get a little bit off of the hives while leaving plenty honey to feed the bees over the winter.  All of our CSA families and us got enough to sample—so if you are like me, you will use a little here and a little there to savor the flavors!  We are hoping we’ll get to harvest lots more from these amazing insects next year.


As this concludes the season of recipes for now, let me know if you come across a good one this winter—for posting when the ingredients are fresh or even for recipes using something you’ve put up.  We love sharing good tastes!


From our farm kitchen to yours, happy eating!


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  • October 19th, 2011

With one week remaining of the CSA, we chose to combine a few items from summer along with items that are true to fall.  Everyone will get to enjoy a meal or two of freshly-picked greens—as we are planning for collards and turnip greens for everyone this week.  You will continue a beautiful assortment of winter squashes–and know that we encourage you to use as decoration until you are ready to prepare.  These are the last of the green (and yellow wax) beans, beautiful eggplants, an assortment of summer squashes, we even have had a second harvest of small cantaloupes (granted they aren’t quite as nice and sweet as during the peak of summer, but none the less you know where they are from!).  A lot was harvested today by “drowned rats” as the showers came in—it sounds like they will be here for a few days.  Please know that a lot of efforts have gone into this week’s share…trying to give you an ending of the seaso with a few weeks to remember.

Brain-boosting Grilled Eggplant and Red Onion Bruschetta

This brain-boosting bruschetta is an easy and delicious way to keep your memory sharp. Quarcetin from the red onions helps your brain perform at its best; nasunin, found in eggplant, protects the fats around brain cells. Lastly, rosemary’s wonderful aroma has been shown to improve memory.

1 1/2 cups roughly chopped grilled eggplant

1 cup roughly chopped grilled red onion

2 tbsp rosemary, chopped

1 clove garlic, finely chopped

1 tbsp olive oil

Toasted bread slices

In a medium to large bowl, combine all ingredients and mix well. Let the mixture rest for 30 minutes, so flavors can develop.

Serve on toasted bread slices.


Super Eggplant Subs

Rachel Ray, Cooking ‘Round the Clock, 30-Minute Meals and on

1 cup extra-virgin olive oil, eyeball it

2 large cloves cracked garlic, 2 cloves chopped garlic

2 medium eggplant, firm

Coarse salt and black pepper

1/2 red onion, chopped

1 (28-ounce) can chopped fire roasted tomatoes (recommended: Muir Glen)

1 small (8-ounce) can tomato sauce

4 sub rolls, split

1 cup fresh basil leaves, thinly sliced or torn

1/2 cup grated Parmigiano-Reggiano

1 pound smoked mozzarella, thinly sliced

Preheat oven to 450 degrees F.

Heat a small pan with extra-virgin olive oil and cracked garlic in it over medium low flame. Trim ends of eggplants and remove a sliver of the skin off of 1 side, so the eggplant sits flat for you to slice it. Cut the eggplant into 1/2-inch thick slices. Arrange the eggplant on cookie sheets. When garlic sizzles in oil, using a pastry brush, brush both sides of sliced eggplant. Season eggplant with salt and pepper and roast in hot oven 15 minutes or until tender. Turn eggplant once.

Take a couple of tablespoons of remaining extra-virgin olive oil and place in a second pan, a medium skillet, over medium high heat. To hot garlic oil, add remaining chopped garlic and red onions. Saute the red onions and garlic 2 to 3 minutes then add chopped fire roasted tomatoes and tomato sauce then season with salt and pepper. Lower heat and allow sauce to thicken.

Remove eggplant from the oven. Get split sub rolls ready to fill, arranging the split rolls on a broiler pan. Preheat broiler to melt cheese on subs. Pile layers of cooked eggplant, roasted tomato sauce and torn basil into sub rolls, equally dividing ingredients. Top subs with grated cheese and smoked mozzarella cheese. Melt cheeses under the broiler. Serve subs hot.

Ratatouille   This is a great recipe to use many vegetables this week—and you can subsitute where needed or pull some out of the freezer!

  • 2 tablespoons olive oil
  • 3 cloves garlic, minced
  • 2 teaspoons dried parsley
  • 1 eggplant, cut into 1/2 inch cubes
  • salt to taste
  • 1 cup grated Parmesan cheese
  • 2 zucchini, sliced
  • 1 large onion, sliced into rings
  • 2 cups sliced fresh mushrooms
  • 1 green bell pepper, sliced
  • 2 large tomatoes, chopped
  1. Preheat oven to 350 degrees F (175 degrees C). Coat bottom and sides of a 1 1/2 quart casserole dish with 1 tablespoon olive oil.
  2. Heat remaining 1 tablespoon olive oil in a medium skillet over medium heat. Saute garlic until lightly browned. Mix in parsley and eggplant. Saute until eggplant is soft, about 10 minutes. Season with salt to taste.
  3. Spread eggplant mixture evenly across bottom of prepared casserole dish. Sprinkle with a few tablespoons of Parmesan cheese. Spread zucchini in an even layer over top. Lightly salt and sprinkle with a little more cheese. Continue layering in this fashion, with onion, mushrooms, bell pepper, and tomatoes, covering each layer with a sprinkling of salt and cheese.
  4. Bake in preheated oven for 45 minutes.

(I like to saute the onions and peppers a little first—and if I have any pizza sauce on hand, I’ll add a little of that also.)


These are a very healthy vegetable!  You can often mix and match greens, or prepare them separately.  To store—put in zip-lock bag, unwashed and let as much air escape prior to closing.  Store in refrigerator for up to 5 days.

Collard Greens (These are the flat greens this week)

5-Minute Collard Greens

Collard greens are a highly nutritious green rich in calcium that are a great addition to your Healthiest Way of Eating. Long popular in the southern states, you will find out why they are becoming increasingly popular throughout the rest of the U.S.

1 pound collard greens, chopped

Mediterranean Dressing

1 tsp lemon juice

1 medium clove garlic, pressed or chopped

1 TBS extra virgin olive oil

sea salt and black pepper to taste

1-1/2 TBS sunflower seeds

1/2 red onion, sliced (add to steamers with collard greens)

6 kalamata olives, sliced

3 TBS pumpkin seeds

5 drops tamari soy sauce

dash of cayenne pepper

  1. Fill bottom of steamer with 2 inches of water.
  2. While steam is building up, slice collard greens leaves into 1/2-inch slices and cut again crosswise. Cut stems into 1/4-inch slices. Let both leaves and stems sit for at least 5 minutes to enhance their health-promoting properties.
  3. Press or chop garlic and let sit for at least 5 minutes to bring out more of its health-promoting properties.
  4. Steam collard greens for no more than 5 minutes.
  5. Transfer to a bowl. For more flavor, toss collard greens with the remaining ingredients and any of the optional ingredients you desire while they are still hot. (Mediterranean Dressing does not need to be made separately).  Serves 2


Christmas Collards,

from Southern Farmers Market Cookbook, Holly Herrick

Collards are the South’s most celebrated green.  Here’s a recipe that is lip-smacking “good enough” for Christmas dinner, but simple enough for a weeknight side dish.

2 large bunches of collards

2 tablespoons olive oil

1 (1-inch-thick) slab salt pork

1 small onion, halved and thinly sliced

generous pinch of allspice

salt and freshly ground pepper

1 cup chicken stock

1 1/2 tablespoons red wine vinegar

Rinse the collards thoroughly and then de-stem (just hold the stem and wrap your thumb and forefinger around the stem with your other hand and strip the leaves away from stem). Stack the leaves in small piles and slice the collards into 1 inch squares.  Meanwhile, heat the oil and salt pork in a large sturdy pot over medium-high heat.  Add the onions and saute until tender, about 3 minutes.  Add the greens, allspice, salt, pepper, and stock.  Cover and cook over medium-low heat, stirring occasionally, until the greens are very tender, about 45 minutes.

Just before serving, add the vinegar and heat through.Taste and adjust seasonings if necessary.  Remove ham and salt pork and discard, or, if desired, slice the pork and stir it into the dish.  Serve immediately.  Serves 4-6.


Turnip Greens (these are the ones whose leaves look like radish leaves…quite textured).

Wash the greens well.  If you have any large stems in your bunch, de-stem them.  Put 1 quart of water for every 2 pounds of greens into a pot.  Use 1/4 to 1/2 pound of salted pork for this amount.  Cut the pork into 1/4” strips and drop into the cold water.  Bring to a boil and simmer the meat by itself for 30 minutes, then add the greens.  Cover the pot and heat to boiling again and let the turnip tops wither down.  Turn the mess over in the pot once to complete the withering process.  When this has been done, press the leaves down under the surface of the water and continue cooking uncovered for another 30 to 45 minutes or until the greens are tender.  The actual time depends on the age and tenderness of the greens (the ones you are getting this week are young).  If you need to add more water to keep the greens covered, add boiling water.  This is from Crissy Gregg’s Cook Book, from Kentucky Keepsakes.


Saute of Green Beans and Roasted Peppers in a Catalina Sauce with fresh goat cheese and almonds (GREAT for kids)

1 red bell pepper

1 green bell pepper

3 cups fresh green beans, snapped and rinsed

3 cloves garlic, minced

1 tablespoon olive oil

1/3 cup coarsely chopped almonds

1/4 cup top-quality Catalina or French dressing (home-made is best)

Salt and freshly ground pepper

4 ounces fresh goat cheese

Roast the whole peppers under a hot broiler, turning  at quarter points, until they are charred all over.  Run the peppers under cold water and remove skins, seeds, and cores.  Pat the peppers dry and cut into julienne strips. Bring a large pot of generously salted water toa boil over high heat.  Blanche the beans until just tender, plunging all at once into rapidly boiling water and cooking for about 3 minutes.   Drain, then rinse beans in very cold water until they’re cool.  Drain and set aside or store overnight in the refrigerator for later use. When close to serving, saute the garlic in the oil in a large saute pan over medium-low heat until softened, about 3 minutes.  Increase the heat to medium-high.  Add the almonds, blanched green beans, dressing, salt, and pepper.  Toss and heat through for about 2 minutes.  Season and drizzle each serving with crumbled fresh goat cheese.  Serve immediately.  Note:  This could also be chilled and served later over fresh greens tossed in a big more dressing.

(courtesy of Southern Farmers Market Cookbook, Holly Herrick)


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  • October 14th, 2011

The sound of welcomed rain is nice, except for the kids are going a little stir-crazy in the house.  I simply can’t imagine what the long days of winter will be like when they are used to being outside or in their second home “the packing barn” all summer long.  “Touch the Dirt Day” was wonderful in so many ways.  For the CSA members and families who were unable to attend, you were greatly missed.  For those of you whom were here, it was a true pleasure!  Of course, just like everything that’s new—we now have a list of some changes for next year (convenient port-a-potty, earlier/second hay-ride, and more food).  For those of you who unfortunately weren’t able to take a hay ride, I really do apologize!  Guess I should stick to farming and not event planning, huh?!  It was an honor to watch children’s excitement (and adults) over things that are part of our typical day.  It was an honor to share the beauties of nature with our extended farm-families.

Fun times learning!

I guess it’s obvious from the last few shares as far as what we’ve been harvesting on the farm—-late-season summer squashes, winter squashes, beginning to harvest radishes and fall lettuce.  We had a beautiful first picking of late-season green beans; it’s amazing to see how the decrease in insect pressure has made.  We haven’t had to do a single thing other than give these plants water and they are producing beautifully!

Last week was a lot of farm clean-up.  Guess that’s a special perk to having CSA members to the farm—it makes us stop to clean-up the farm before winter sets in.  Something else it does is helps us to slow down and enjoy what we have here.  Folks travel miles and miles to see beauty; it was so nice to enjoy the beauty of nature’s changing colors that are right here!  As our migrant workers were tickled to death to finish housing all the tobacco last week, they jumped at the opportunity to chip in a help a friend of ours for a few hours since his  workers abandoned the farm with a few acres left to harvest.  We know they have needed to recouperate, but they have been chomping-at-the-bit for some work lately.  These men come to America simply to work—they don’t want to be bored.  We went ahead and removed the tomato stakes, irrigation in areas of the field we are finished with, and odd-and-ends.

We were able to begin combining corn this week.  That is such an amazing thing to watch.  If any of your families have never seen that and are interested, let me know and we can figure out a time for a “field trip”.  According to our workers, in Mexico all field corn is harvested by hand; here because of the economics and needed food production, it is all harvested with large combines, then moved to a grain cart that will go to meet the combine in the field and then dump into the trailer that the semi will pull to the grainary.  {Side note: the other day, one of our CSA members made a comment that the combine was larger than her first apartment—they are massive machines, but truly feed the world}.  It really is a large production and the fulfilling or dishearting time as you learn how your yields are (which means final production, which also equals how many people you will feed off of that acre/farm).  For those of you who were on the hayride learned that in 1960 each American farmer produced enough food to feed 45 people. Today’s American farmers must produce enough to feed 155 people just to keep up with the world demand. America’s farmers have increased this production using less land, water and energy, at the same time cutting wind and water erosion—we must take care of the land or it won’t take care of us!  There is a lot to think about when watching how the planting, tilling and harvesting of grain crops differs from our vegetable production and it is all directed by the types of food, advancements in equipment, and development of markets and local infrastructure.

Our "field trip" as Daddy unloads!

It really is an amazing place to be to have the opportunity to feed so many people locally, but then within our operation have the opportunity to feed globally.  Just like the multitude of crops we grow in the vegetables, the diversity of production and crop characteristics gives farm families security; security of our profession is something that our farms that are family owned and operated need.

So many of our crops we have been proud of this year; however, I guess we should expect some crop failures here and there.  The butternut squash and spaghetti squash plants we raised didn’t get bigger than a basketball for whatever reason, so our butternut squash were tiny and the spaghetti squash were non-existant.  We weren’t able to locate any spaghetti squash, but obviously lucked out on the butternut.  Small world—some men from an Amish community who were working on one of our tobacco barns a few weeks ago told me about their friends who had an unexpected bumper crop of butternut squash, so we decided to “help them out” and purchase some from them for our CSA.  Lucas and Elly really enjoyed going to help us pick them up because they had a little pony that was wondering around the barnlot that amused them for quite a while.  Speaking of winter squashes, I think we are going to have plenty acorn-style squashes to offer if anyone would like “extras” we can deliver with your CSA share either this week or next.  They will keep for quite sometime!

A little trick I learned this week—-if you are trying to peel a butternut or pumpkin to dice up for a recipe, stick it in the microwave for a minute or so and it will loosen the skin to where it will peel off easier.  You may need to zap it for another 30 seconds or so after that.  A trick taught to me by my mom’s cousin whose been around raising vegetables longer than I’ve been alive probably.

Well hopefully everyone in the area enjoyed a rainy fall day—we know all the crops needed it—-and I know many of the farmers who have been harvesting around the clock needed a rain day, too!  Get excited….Saturday we get to extract honey from our hives—so pictures to follow….and hopefully little samplings from your vegetables’ blooms!!

What a great week,


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  • October 13th, 2011

This week the CSA shares are beautiful!  The freshness of colorful yellow and green beans, tender lettuce, young swiss chards, winter squashes, and end of the season tomatoes, sprinkled with radishes or specialty squashes.  Next week we are expecting a beautiful selection again of fall items!  There is a lot of diversity here with comfort foods along with the freshness of crisp salads and raw green beans that will make you stop and say “thank you for fresh food”!

Pumpkin Dip (for breads or cookies)

For those of you whom enjoyed the spread that accompanied the pumpkin bread on Sunday, here’s the recipe:

1 – 8 ounce package of cream cheese, softened

1- 18 ounce can of pumpkin pie mix (or the equivalent of fresh pumpkin + 1 tsp. ground cinnamon, 1/2 tsp. of ground ginger, 1/4 tsp. ground cloves)

2 cups of confectioner’s sugar

1/2 to 1 teaspoon ground cinnamon

1/4 teaspoon ground ginger

Beat cream cheese in a mixing bowl until smooth.  Add pumpkin pie mix; beat well.  Add sugar, cinnamon, and ginger; beat until smooth.  Serve with cookies or bread.  Store leftover dip in the refrigerator.  (Makes 3 cups)


Butternut Squash-White Bean Stew

Prep Time – 5 Cook Time – 45

tablespoons olive oil

cup slivered onion

3/4  cup thinly sliced celery

cups mushrooms, halved

cups cubed, peeled butternut squash

(14-ounce) can diced fire-roasted tomatoes

clove garlic, pressed

cups water

tablespoons tomato paste

3/4  teaspoon dried rosemary, crumbled

1/2  teaspoon coarse salt

1/8  teaspoon freshly ground black pepper

(15-ounce) cans Great Northern beans, rinsed and drained

Chopped fresh flat-leaf parsley (optional)


Heat oil in a Dutch oven over medium-high heat. Add onion, celery and mushrooms. Cook until vegetables start to brown, about 8 minutes.  Stir in squash, tomatoes, garlic, water, tomato paste, rosemary, salt and pepper. Mix well. Cover and bring to a simmer. Reduce heat and simmer until squash is tender, about 25 minutes. Uncover, stir in beans and simmer until stew consistency, about 10 minutes. Sprinkle with parsley, if desired.

Butternut /Acorn Squash Spice Loaf

I discovered this recipe last year and it was a huge hit every time I made it.  I really think you could use any type of winter squash or pie pumpkins for this.

1 butternut squash, or 2 acorn squash (or combination of the two)

1/2 cup butter or margarine, softened

2 large eggs

2 cups self-rising flour

1 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

1/2 teaspoon ground allspice

1/4 teaspoon ground ginger

1/2 cup chopped pecans (I used almonds)

Cut squash in half lengthwise; remove seeds.  Place cut side down in a shallow pan; add water to the depth of 1/2 inch.  Cover with foil, and bake at 400 degrees for 1 hour or until tender.  Scoop out pulp; mash.  Discard shell.  Measure 1 -3/4 cups pulp; reserve any remaining pulp for other uses.  Beat butter at medium speed with an electric mixer until creamy; gradually add sugar, beating mixture well.  Add eggs, one at a time, beating after each addition.  Combine flour and spices; add to butter mixture alternately with squash, beginning and ending with flour mixture.  Stir in pecans.  Spoon into a greased and floured 9-x 5-x 3-inch loafpan; bake at 350 for 1 hour to 1 hour and 10 minutes or until a wooden pick inserted in center comes out clean.  Cool in pan on wire rack 10 minutes.  Remove from pan, and let cool on wire rack.

Butternut Squash Gratin

We should begin harvesting spinach next week, so if you want to use the butternut for decor for a week, hold out for this recipe!

(Better Homes and Garden, clipped recipe in 2003, by Becki Hagerman)

1-3/4 to 2 pounds butternut squash

1 tablespoon olive oil

Salt and ground black pepper

16 cups fresh spinach

1 cup half-and-half or light cream

1 tablespoon cornstarch

1 cup finely shredded Parmesan cheese

1/2 cup creme fraiche*

Preheat oven to 425 degree F. Lightly grease a 2-quart baking dish; set aside. Peel the squash. Slice to 1/4-inch thickness. Remove seeds from slices and halve large slices. Arrange slices in a 15x10x1-inch baking pan. Brush both sides lightly with olive oil. Season with salt and pepper. Bake, uncovered, 20 minutes. Remove. Increase oven temperature to 475 degree F.

Meanwhile in a 4- to 6-quart Dutch oven cook the spinach in lightly salted boiling water, half at a time, for 1 minute or until wilted. Drain and cool slightly; squeeze out excess liquid. Coarsely chop the spinach; set aside. In a medium saucepan combine half-and-half and cornstarch; cook and stir until thickened and bubbly. Stir in spinach; spread mixture in bottom of prepared dish. Arrange squash over spinach mixture.  In a small bowl stir together Parmesan cheese and creme fraiche. Spread mixture over squash in dish. Bake, uncovered, 10 to 15 minutes or until squash is tender and topping is lightly browned. Season to taste with salt and pepper, if desired. Makes 8 servings. Note: To make your own creme fraiche, in small bowl stir together 1/4 cup whipping cream (not ultrapasteurized) and 1/4 cup dairy sour cream. Cover with plastic wrap. Let stand at room temperature for 2 to 5 hours or until mixture thickens. When thickened, cover and chill in the refrigerator until serving time or up to 48 hours. Stir before serving.


Stuffed Acorn Squash


1 cup shredded zucchini

1/2 cup crushed saltines

1/3 cup ketchup

1 egg

1 1/2 teaspoons dried minced onion

1/2 teaspoon garlic salt

1/2 teaspoon dried oregano

1/2 teaspoon salt

1/4 teaspoon pepper

3/4 pound ground beef

2 large acorn squash

In a medium bowl, combine the first nine ingredients. Add beef; mix well. Cut squash in half; remove and discard the seeds. Fill with meat mixture. Place in a greased 13-in. x 9-in. x 2-in. baking dish. Cover and bake at 400 degrees F for 1 hour or until squash is tender. Uncover and bake for 10 minutes.  (You may want to go light on ketchup if you aren’t a big ketchup fan and a little cheese on top is a nice addition, too).


Here’s a great way to utilize “end of the season tomatoes”!

Tomato Gravy,

Flavors of Kentucky, Sharon Thompson, pg. 85

4 slices of bacon

2 tablespoons all-purpose flour

1 medium onion, chopped

14 and 1/2 ounce can diced tomatoes (during the season, dice the equivalent fresh)


Cooked rice

Fry the bacon in a skillet until crisp (cast iron if you have one).  Remove the bacon and save for another use. Pour off all but about 2 tablespoons of the grease.  Add the flour.  Cook for several minutes over low heat, stirring constantly with a wooden spoon, until the mixture, known as a roux, is medium brown.  Add the onion, tomatoes and a can of water to the roux and stir.  Simmer until thick.  Serve over the cooked rice.  Makes 4 servings.



The tomatoes that are still nice and firm, you’ve got to let them accompany the salad.  If there are others that aren’t so pretty, enjoy them as a side dish….warm, comfort food of fall, right?!


Escalloped Tomatoes

4 large fresh tomatoes

2 cups of soft bread crumbs, toasted

2 T. butter

1 medium onion, chopped

3/4 t. salt

1  T. sugar

Peel your tomatoes with the toasted bread crumbs and stir in butter, onion, salt and sugar.  Turn into casserole.  Bake in a moderate oven at 375 degrees for 15 to 20 minutes.  Makes 5 servings. (Kentucky Keepsakes, Elizabeth Ross)


I think the Black-Seeded Simpson goes great with French Dressing.

Here is a quick home-made dressing recipe that you are bound to enjoy—-light and delicious!  Again, compliments of Sharon Thompson, Flavors of Kentucky.  I made this the other day and quite frankly, can’t wait till lunch-time again to have it!

1/3 cup of sugar

1/3 cup of ketchup

1/3 cup of vinegar

1 teaspoon salt

1 cup canola oil

1 clove garlic

Combine the sugar, ketchup, vinegar and salt in a blender.  Slowly add the oil with the blender on medium speed.  Pour the dressing into a pint jar.  Split the clove of garlic and drop it into the dressing.  Place the lid on the jar and refrigerate.  Shake the jar before serving.  Be careful when pouring dressing so the garlic clove remains in the jar.  Makes 1 pint.


Sweet and Sour Green Beans

Now I will say, that these green beans are beautiful and I could eat a whole bag of them raw.  But if you’d like to cook them…here’s a recipe with a twist…

4 cups (or 1 quart) of green beans

4 slices of bacon

2 medium onions, sliced

1 tablespoon dry mustard

1 teaspoon salt

2 tablespoons brown sugar

2 tablespoons sugar

1/4 cup vinegar

Cook the green beans in water to cover in a saucepan until tender. Drain, reserving one cup of the liquid.  Fry the bacon in a skillet until crisp.  Remove the bacon to paper towels to drain.  Drain the skillet.  Add the onions to the skillet.  Saute until brown and transparent.  Stir in the dry mustard, salt, brown sugar and sugar.  Add the reserved liquid and vinegar.  Bring to a boil.  Add the green beans and bacon.  Simmer, covered, for 15 minutes.  Serve with a slotted spoon.   (from: Pride of Kentucky)


Honey-Glazed Wax Beans


for the beautiful golden wax beans this week, you may want to enjoy them really fresh in this light recipe!

1 1/4 pounds wax (yellow) or green beans, trimmed

1 tablespoon mild honey

3/4 teaspoon finely grated fresh lemon zest

1/4 teaspoon salt

Cook beans in a 4-quart pot of boiling salted water until just tender, 6 to 8 minutes. Drain in a colander, then immediately toss with honey, zest, and salt in a large bowl.  6 servings.


Bacon and Swiss Chard Pasta

by The Bon Appétit Test Kitchen, May 2008

1 pound linguine

12 ounces bacon, cut crosswise into 1/2-inch slices

1 very large red onion, halved, sliced (about 6 cups)

2 large bunches Swiss chard, stemmed, chopped (about 12 cups)

1 tablespoon balsamic vinegar

3 tablespoons extra-virgin olive oil

2/3 cup grated Parmesan cheese

Cook linguine in large pot of boiling salted water until tender but still firm to bite, stirring occasionally. Drain, reserving 1 cup pasta cooking liquid.

Meanwhile, cook bacon in heavy large pot over medium heat until beginning to crisp, about 10 minutes. Transfer to paper towels to drain. Drain all but 2 tablespoons bacon drippings from skillet. Add onion and saute over medium-high heat until softened, about 7 minutes. Add Swiss chard and sprinkle with salt and pepper. Add pasta cooking liquid to skillet. Toss until chard is wilted and tender, about 4 minutes. Sprinkle vinegar over; cook 1 minute.

Add linguine and oil to sauce in pot and toss to coat. Transfer to large bowl. Sprinkle with bacon and cheese. Season to taste with salt and pepper.

From our Fields to your Dinner Table, Enjoy!!

Mary and Crew


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  • October 05th, 2011

As I flipped the calendar over this weekend, it’s hard to believe this is the last month of our CSA this season.  I guess time flies when you (we) are having fun!   We were hoping the lettuce would be ready to cut for this week, but it’s not.  So, postponing our fresh salads, we get to enjoy other tastes of fall this week with pumpkins and apples, greens, along with a few other tail-end harvests of summer.  I’m sure your kitchen will be smelling like fall so no need for the scented candles with a bag of goodies like this.  The apples alone bring sugar into the air!  We know you will enjoy. 

Speaking of apples—-you have a beautiful selection from Mulberry Orchard, our friends Matt and Amanda.  If you are in the area this fall (Friday through Sunday) you really need to treat yourself to some of their apple cider!  You can take a hay ride out to the pumpkin patch, enjoy a cider smoothie or even apple cider donuts.  

I had a good time collecting recipes for this week because of the variety and changing season.

We were at my parents’ house on Sunday and Mama was so excited to share this recipe she had clipped.  How appropriate for the season!  I can’t give credit where credit is due ‘cause I’m not sure which farming magazine it came from….but sounds wonderful and think it would fill the house with a sweet aroma as it cooks!

Cider-Braised Spicy Pork Stew

2 tablespoons all-purpose flour

1 teaspoon salt

2 pounds boneless pork shoulder or pork butt, cut into 1 inch pieces

2 tablespoons vegetable oil

1 large onion, coarsely chopped

1 cup apple cider

1 cup chicken broth

1 tablespoon dried or fresh chopped parsley

2 ½ teaspoons original Tabasco brand pepper sauce

3 cups butternut squash chunks (or any type of winter squash)

2 cups brussels sprouts, each cut in half if needed

1 large apple, peeled, cored, and coarsely chopped  (Apples from Mulberry Orchard are a must!!!)

 Combine flour and salt in a bowl; add pork pieces.  Toss to coat well.  Heat oil in 12-inch skillet over medium-high heat.  Cook pork pieces in batches until well browned on all sides. Repeat with remaining pork.  Remove pork to slow cooker.  Add onion, apple cider, chicken broth, parsley and Tabasco sauce.  Cover and cook on high for two hours or on low for four hours.  Stir in squash, brussels sprouts and apple.   Cover and cook two hours longer, stirring occasionally.  Serve with crusty bread.  Makes six servings.


How to Cook Pumpkin

I have to say that last fall I fell in love with cooking pumpkin.  Don’t really know what it was, but found it very rewarding.  Maybe it’s because of the taste of pumpkin is a taste of comfort to me—-remembering Thanksgiving with my family—-one of my favorite days of the year for sure!  I’d bake it and puree and pop in yogurt containers to have when we were ready for pie.

Baking is the most reliable and easiest method for cooking pumpkin.  Simply take the pumpkin or squash, cut it in half, remove the seeds and pulp, and place both sections face down on a cookie sheet. Bake for 30 minutes (or more for larger pumpkins) at about 350 degrees. A fork should easily pierce the skin and flesh.  After cooling, spoon out the now soft flesh and use as you would canned pumpkin (you may wish to puree it at this point, or add some water to adjust the consistency).   With the pumpkin in this solid form, it can be used immediately, refrigerated (for about a week), or frozen (for up to a year).

Pumpkin Spice with Nutmeg, makes 8 tsp.

Mix together: 4 tsp. cinnamon, 2 tsp. ground ginger, 1 tsp. allspice, and 1 tsp. nutmeg.

Pumpkin Spice with Cloves, makes 6 tsp.

Mix together: 4 tsp. cinnamon, 1 tsp. ground ginger, 1/2 tsp. ground cloves, 1/2 tsp. allspice.

Brother Boniface’s Pumpkin Bread (from Southern Living),

compliments of CSA member and farmer, Melissa Ballard

 4 C all purpose flour

3 C sugar

2 tsp baking soda

1 1/2 tsp salt

1 tsp baking powder

1 tsp ground cinnamon

1 tsp ground nutmeg

1/2 tsp ground allspice

1/2 tsp ground cloves

1/4 tsp ground ginger

4 large eggs

1 C vegetable oil

1 (15-ounce) can pumpkin (or farm fresh, of course)

2/3 cup water

1 C chopped pecans – I use these sometimes and leave them out sometimes

 Beat first 14 ingredients at medium speed with an electric mixer just until dry ingredients are moistened.  Fold in pecans (if you are using).  Spoon evenly into 2 greased and floured 9 x 5 inch loafpans.  Bake at 350 degrees for 1 hour or until a wooden pick inserted in center comes out clean.  Cool in pans on wire racks 10 minutes; remove from pans and cool completely on wire racks.


Pumpkin Pie-cicles

2 1/2 lbs. butternut squash or a pie pumpkin

1/2 cup pure maple syru

2/3 cup light cream

1/2 to 3/4 teaspoon pumpkin pie spice

 To make a batch, cut a butternut squash or pumpkin into quarters and scoop out the seeds.  Boil, bake, or microwave the squash until it’s soft. Let the squash cool a bit before scooping its flesh into a medium-size bowl.  Add pure maple syrup, light cream, and pumpkin pie spice to the bowl. Use a potato masher to mush the squash and blend all of the ingredients.  Spoon the mixture into ice pop molds (we were able to fill 10), add sticks, and freeze for at least 6 hours before serving.


A quick note on the kale….remember the kale we had before?  You won’t believe this comes from the same plants.  As it has cooled, the insect pressure has lessened, so the new, young leaves of the kale plants are ready for harvest and aren’t bug-bitten to shreds!   Kale, like our Swiss Chards is something that can be harvested repetitively since they re-grow their leaves.  Makes for a great item in the garden!

Sautéed Greens

1/2 cup diced onion

4 cups chopped kale

1 TBS + 1/4 cup chicken or vegetable broth

3 medium cloves garlic, pressed

1 tsp fresh lemon juice

1 TBS extra virgin olive oil

salt and black pepper to taste


Heat 1 TBS broth in a 10-12 inch stainless steel skillet. Sauté diced onions in broth over medium- low heat for about 5 minutes, stirring frequently. Add kale and 1/4 cup broth.  Cover and simmer on low heat for about 7-8 minutes, stirring occasionally.  Toss with pressed garlic, lemon juice, soy sauce, olive oil, salt, and pepper. Serves 2


What to do with the long, slender, Japanese eggplant??

The skins aren’t as thick and tough and the flesh is sweeter…enjoy!

 “Do a simple fresh herb, balsamic, olive oil marinade. slice them in half lengthwise and marinate and throw on the grill”


Wash the eggplant, trim off the caps, halve lengthwise, and place them in a greased baking dish.  Spray canola oil, and give the cut surfaces of the eggplant another spray to keep them moist in baking. Chop a big pile of garlic and sprinkle over the eggplant to your preferred density, then drizzle the eggplant with a bit of olive oil.  Grind fresh pepper over the top, and sprinkle with Cajun spice and/or a bit of salt.

 Optional additions:

scallions, parsley, etc can be chopped in with the garlic, chili powder, cumin, oregano, rosemary, or the spice/herb of your choice to sprinkle on top.

 Put the pan in a 350F oven for about 30-45 minutes. The eggplant will thin and curl on itself a bit, and the garlic will become a crisp and nutty brown on top. At this point you can remove the eggplant and eat them directly, but I prefer to shut off the oven and let them slowly cool. This extra hour sitting at low temperature dries the eggplant out a bit more, concentrating and mellowing the flavors.



Grilled Peppers and Veggies

(Everyday Grilling by Southern Living)

¾ cup olive oil

¼ cup red wine vinegar

1 tablespoon minced garlic

1 tablespoon finely chopped fresh rosemary

1 tablespoon finely chopped fresh basil

1 teaspoon fresh thyme leaves

1 teaspoon salt

½ teaspoon freshly ground black pepper

1 medium yellow bell pepper

1 medium red bell pepper

1 medium green bell pepper

3 medium zucchini

2 large yellow onions

1 medium eggplant

 Combine first 8 ingredients in large bowl.  Cut bell peppers into large pieces, discarding seeds and membranes.  Cut zucchini in half crosswise, then each piece in half lengthwise.  Cut onions crosswise into 1/3-inch slices.  Slice eggplant crosswise into ½-inch slices.  Add vegetables to marinate; too to coat.  Marinate at room temperature for 2 hours.  Remove vegetables from marinade, reserving marinade.  Grill over Direct Medium heat until tender and charred, about 10 to 12 minutes, basting occasionally with reserved marinade.  Serve vegetables warm, at room temperature, or cover and chill up to 24 hours.  Yield: 6 to 8 servings.



Poblano Peppers

Want an authentic Mexican meal?  Try this with your toppings of choice and side of rice and beans.

 Chiles Rellenos (Stuffed Peppers),

compliments of

4 fresh poblano chile peppers

1/2 pound lean ground beef

1 onion, chopped

1 clove garlic, chopped

salt and pepper to taste

3 eggs, separated

1 cup shredded mozzarella cheese

2 roma (plum) tomatoes, chopped

1/2 cup all-purpose flour

1 cup corn oil

 Place whole peppers over an open flame (gas burner) or under the broiler. Roast, turning frequently until evenly black and blistered. Remove from heat, place in a plastic bag, and let them sweat for a while. This will allow the skins to peel of easily.While the peppers are sweating, place the ground beef in a skillet over medium-high heat. Cook, stirring to crumble, until evenly browned. When beef is fully cooked, add the onion, garlic and tomato, and cook for a few more minutes. Season to taste with salt and pepper.  Remove the peppers from the bag, and peel off the burnt skin. You may wish to wear protective gloves. Run peppers under cool running water to rinse away any burnt pieces. Make a small vertical slit in the side of the peppers, and remove the seeds and veins. Stuff each pepper halfway with the ground beef mixture, then fill the rest of the way with shredded cheese. Close the slits, and secure with toothpicks.  Whip egg whites in a large glass or metal bowl until thick and fluffy. Add the egg yolks, and whip for a minute to blend in.  Meanwhile, heat 1/4 inch of oil in a large heavy skillet over medium-high heat. Coat the stuffed peppers with a light dusting of flour, then dip them in the egg so they are fully covered. Carefully place in the hot oil, and fry on both sides until golden. Drain on paper towels, then serve on a large platter. (or you may want to add a little enchilada sauce and/or cheese then warm for 10 minutes in the oven at 275F.)

Enjoy the good, hearty meals of real food from a real farm!  Thanks for the honor.

Lovin’ growin’ for you, 

Mary and extended family of workers


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  • October 01st, 2011

We hope all our CSA members can come to the farm next Sunday, October 9th for an afternoon of “farmlife”!  We are planning to eat around 5:00, but will have activities before and after dinner.  We hope it will be a relaxing, enjoyable afternoon/evening of fishing, hiking, picking, and lots of learning!  Feel free to come anytime after 2:00 and stay as long as your heart desires.  We are going to have a hay ride around the farm, escorted by Jim (our famous delivery driver!) with lots of farm lessons along the way.  In the “spirit” of Community Supported Agriculture, one of our own CSA members, Chef Lee Ashbrook is smoking a hog that was raised by the neice of another CSA member through their 4-H project!  We will have a great spread of other local farmers’ items for you to enjoy and a chance for you to put faces to us farmers.  Please prepare by dressing according to the weather and bring a lawn chair if you’d like that over a bale of hay.  For meal preparation, please email me your intentions by Thursday so I can let our cooks know.  Feel free to invite any of your friends that may find our farm interesting.  Also, I must stress that you need to come with understanding….the vegetables are now weedy and many are puttering out, but hey, that’s part of it!

As I write this, I’m wondering if I should gather all the sheets up that are in the homes of Bagdad to protect the crops tonight….gonna get cold!!  Realistically, tonights temperatures could potentially do some damage, so keep your fingers crossed!

Creating ownership at a young age!

I had a great experience this afternoon.  A gal called me yesterday and shared with me that they are thinking about getting into raising a large garden for others to enjoy also.  She seemed super nice and we have a great mutual friend who I think dearly of, so it seemed fitting to invite them out to take a walk through our fields so she and her husband could learn a bit for what we’ve done right and what we’ve done wrong.  I wished I had had that opportunity…may have saved me lots of frustration and mess-ups.  They were super nice and had a beautiful son that Lucas and Elly enjoyed until nap time started creeping up on the kids and a long walk stood between point A and B.   Some may say I’m crazy for sharing “tools of the trade” with someone else whose interested in beginning a business like this.  But in the end….isn’t that part of Community Supported Agriculture?  I really think that each family and each farm has our own personalities and characteristics to find matches.  We wouldn’t be where we are if it weren’t for people who chose to mentor us along the way….so hopefully we can “pass the baton”, so to speak.  It will be exciting to see what they decide to do (or if I scared the living day-lights out of them).

Another fun little note of the week—-we contributed to a philanthropy event on the campus of U of L.  The fraternity Lamba Chi Alpha came to the farm to pick old, sunburn, or rotten left-over watermelons to have a Watermelon Bust….Oh how I remember the fun ways of raising money in college!!  It was really neat to witness their excitement of coming to a farm….one car and small truck after another to load up melons to throw at other people!

preparing for a Watermelon Bust!

I guess this week was full of rare occurances—-on Thursday we had a video crew out to the farm.  Commonground, a volunteer organization of farm women, is helping provide footage for a video series of different segments of agriculture to help educate third through sixth graders.  We got to be a part of it!  My eyes were really opened to what all goes into making a video—-for ten minutes of air time, the crew was here for about 6 hours—wow—to learn the behind the scenes of things we take for granted is an education all its own!

So when someone asks me what goes on on the farm….everyday of every week is different.  It never gets boring around here.  I have to admit that boring sounds pretty good right now.  Things are starting to slow, and maybe more if we get a frost tonight.  We have high hopes for the last few weeks of the CSA, so hope you can take time out and enjoy life on the farm with us this Sunday afternoon!!

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