Back to school this week and the farm crew has been whittled down to the core group. Our summer crew is full of high school, college and grad school folks balancing out their studies with hard summer work. Two weeks ago we had ten folks in the fields and this week we are down to five. Our full season crew, Tom, Kristin, and Lauren are the professional farmers, starting the year as the last snow falls in April and finishing with the first in November. You have met them here at the farm on CSA pick up days as they take turns overseeing the CSA barn. Last week they enjoyed a few days without Seth on the farm. The goal of the apprenticeship is to give the farmers the tools they need to operate their own farm. By late August Seth is able to step out for a break and all the many parts keep moving without a hitch. We are always so grateful to our smart, hardworking, and dedicated crew. Labor, love, and learning.
We still have Pork available! Fed on grain from Maine Beer Company in Freeport and all the cull vegetables they could handle; all of them look great. Pigs are sold as whole or half and processed into cuts as you like them (all bacon is currently not possible). If you have freezer space and would like to enjoy high quality farm-raised pork this fall and winter talk to us about the details at pick-up.
We will have frozen berries for sale at pick-up for the next few weeks. They are $25.50 for a five pound box.
Edamame in Upic…
These soybean pods are a new addition to the Upic field. If you have ever been to a Japanese restaurant you may have had them as a starter. The furry pod surrounds tender soybeans inside. Here is the recipe for them steamed, simple and tasty. This is another link to a long-winded food article about this crop with an accompanying snarky cooking video (everyone love the videos). This crop is just getting started in upic so look for the really full pods and save the not full ones for another week.
What’s in the Share…
What’s in Upic…