While in many Cajun kitchens okra is sought after summer treat many cannot stand the sliminess. Here is a quick tip in cutting the okra before cooking the reduces the sliminess drastically.   Keep the pod intack.                …

This week we got things done.  The potatoes are mostly dug.  I got tired of all that quality time with the pitch fork (the soles of my feet are sore from stomping on it) so we took a leap of faith and hooked the plow…

The vegetables are invading.  Our refrigerator is full, as you might expect, but it doesn’t stop there.  They have long since taken over our waking thoughts and sometimes sneak into our dreams [last week I dreamed of harvesting bananas].  Now they are slowly filling the…

This week the sweet potatoes went in and the Irish potatoes came out!  Calling them Irish is a bit misleading.  Like all of our squash and beans, potatoes come from the Americas.  Specifically, potatoes come from the Andes where they were domesticated between 7,000 and…

Now that I have thinned a third of a mile of carrots, I feel entitled to subject you to my musings on the topic.  For those who don’t know, thinning refers to pulling out all the plants that are too close together.  Many of the…

It is time to say goodbye to the green leafiness of spring.  This week may be the last for lettuce.  The kale has given up the ghost.  A few lonely turnips and kohlrabi remain.  The chard has slowed down considerably.  The spinach and arugula have…

This week we are practicing an important farmer skill: knowing when to abort the mission, give up, change the plan.  About a month ago, we had three acres of new field plowed for next year’s vegetables.  The wet weather and our busy schedule has kept…

This is the LAST WEEK of the Spring Share.   A big thank you to all our Spring members!  We love being a CSA farm.  Sure, there are downsides – it is stressful to have vegetables sold before they are even in the ground, what with…