Hello friends,

Photo of farmers cleaning fresh garlic
Cleaning the fresh garlic

Its been lucky weather this week… lots of good warm sunshine, and for the most part, enough rain to take the edge off.

We’ve been spending most of the week continuing to get transplants into the ground….sweet potatoes, cantaloupes, watermelon, peppers, brussels sprouts, the second succession of squash, zucchini, and cucumbers, and many others. We’ve also been seeding (greens, herbs, flowers, carrots, and beets), trying to stay on top of the weeds that are growing as vigorously as everything else, and getting in to our harvest routine.

Transplanting is always satisfying and also a little edgy, worrying about the tender young plants as they make the stressful transition into the field. As per usual, we had a few panicky moments during the week, particularly dealing with irrigation issues.

Photo of sweet potato root
hard to imagine this sweet potato plant is going to make it…

For example when we put in our sweet potatoes about a week ago on a hot, dry day and immediately ran into a hitch with the drip line irrigation set-up, leaving the plants looking particularly desperate. They always look bedraggled before we plant them, and for good reason. We order the plants from sweet potato country in North Carolina. They get pulled out of the ground, crammed into a cardboard box, shipped 700 miles North, and left to hang out for a couple of days in our barn before we have time to plant the scrappy looking pieces of stem into the ground. They usually look terrible for the first week and every season we wonder if they will actually make it. But meanwhile they are miraculously sprouting new roots and within a couple of weeks transform into their lush tropical selves.

Photo of sweet potato root
but do you see those tiny root hairs sprouting? amazing.

For them, and everything else, this weekends rain was a relief.

In news from the share room… you may have noticed that our cooler has been on the down and out. Ack! We hope it will be fixed early this week. But in the meantime, please please don’t hesitate to ask us for yogurt, cheese, and tortillas (or else we are going to have a whole lot of yogurt to eat on our own).

In general you can expect to find in our farmstore…

  • Free-roaming eggs from Lynn’s Laughing Layers
  • Mi Tierra tortillas
  • Goat Cheese from Westfield Farm
  • Cheddar and butter from Cabot
  • Honey from Warm Colors Apiary in Conway
  • Salad dressings and salsa from Appalachian Naturals
  • Next Barn Over popcorn and black beans
  • Local polenta and cornmeal
  • Kitchen garden Sriracha
  • Soap from Acadia Herbals in Northampton
  • Fruit from local orchards when it’s in season
  • and a variety of other good things…

In this week’s share:

  • mixed salad greens (arugula, baby kale, mustard, bok choi, leaf lettuce, mixed salad greens)
  • mixed cooking greens (curly kale, dinosaur kale, swiss chard, raab, collards)
  • beets with greens
  • green garlic
  • hakurei turnips *
  • kohlrabi*
  • radishes


  • Strawberries!

See you at the farm!,
– Ray, Mary Joelle, Rosendo, Edvin, Alfonso, Jorge, Annie, Szal, Liz, Sammi, and Tory.


A rainy day Sunday water poem for you from Alice Walker….

When You See Water
When you see water in a stream
you say: oh, this is stream
When you see water in the river
you say: oh, this is water
of the river;
When you see ocean
you say: This is the ocean’s
But actually water is always
only itself
and does not belong
to any of these containers
though it creates them.
And so it is with you.



Kohlrabi chips

  • Very thinly sliced, unpeeled kohlrabi
  • Olive oil
  • Coarse salt

Toss kohlrabi with olive oil. Season with salt. Arrange in a single layer on a baking sheet. Bake at 250 degrees, rotating sheet, until crisp and deep golden, 35 minutes to 1 hour; transfer chips as they’re done to a paper-towel-lined plate. Season with salt.


Quick pickled Kohlrabi

adapted from puttingupwitherin.com

  • 1 bulb kohlrabi, greens removed, bulb peeled
  • 1/2 cup white vinegar (or cider, or another vinegar of your choice)
  • 1/2 cup water
  • 1 teaspoon salt
  • 1 teaspoon sugar (or honey, or maple syrup)
  • 2 cloves garlic, peeled
  • 1/2 teaspoon peppercorns, lightly crushed

Slice your kohlrabi into 1/2-inch thick slices, then stack, and cut into 1/2-inch thick batons. Place them in a clean canning jar.  In a non-reactive saucepan, bring the water, vinegar, salt, and sugar to a boil, and simmer for one minute or until the sugar and salt are dissolved. Remove from heat and add the garlic and peppercorns. Pour the hot liquid including the garlic and peppercorns over the kohlrabi. Let cool to room temperature, then cover and refrigerate.


Kale Caesar Salad

Adapted from Tartine Bread

  • 2 lbs. dinosaur kale, center stems removed
  • 2/3 cup grated Parmigiano Reggiano
  • Caesar dressing (recipe below)
Cesar dressing:
  • 2 lemons or 1/4 cup white balsamic vinegar*
  • 3 cloves garlic
  • 6 olive oil-packed anchovy fillets
  • 1 large egg yolk
  • kosher salt
  • 1 cup olive oil
  1. To make the dressing, grate the zest from 1 lemon. Cut both lemons in half. Place the garlic, anchovies and lemon zest in a mortar and pound with a pestle to make a thick paste. (Alternatively, mince the garlic, anchovies and zest together on a cutting board. Add a pinch of salt, and mince further. Every so often, using the side of your knife, drag the mixture against the cutting board to create a paste. Transfer to a bowl.)
  2. Add the egg yolk, a pinch of salt, and a squeeze of lemon juice and stir thoroughly to combine. Continuing to stir, begin adding the oil drop by drop. (Note: If you’re not using a m&p, whisk in the oil drop by drop.) The mixture should look smooth and creamy, a sign that you are building a stable emulsion. Continuing to stir (or whisk), begin adding the oil in a slow steady stream. The dressing should thicken. Periodically, stop pouring in the oil and add a squeeze of lemon. Taste the dressing and add more salt and lemon juice to taste. Add water, a small spoonful at a time, stirring to thin dressing to the consistency of heavy cream.


Pan Roasted Hakurei turnips 

from nesfp.org

  • 1 bunch Hakurei turnips, halved lengthwise
  • 2 tsp. vegetable oil
  • Salt and pepper
  • 1/2 tablespoon honey
  • Pinch of cayenne
  • 1/2 tablespoon water

Toss turnips with 1 tsp. oil, salt and pepper in a medium bowl.  Combine honey, cayenne and water in a small bowl.  Heat a small skillet over medium-high heat. Add remaining tsp. oil.  Add turnips. Sauté for about 10 minutes, turning turnips frequently, until they are golden brown.  Add honey mixture to turnips and toss them for a few minutes until glazed and tender. Add additional salt and pepper to taste.