EverGreen Farm

CSA Newsletter, Week #3, July 1

This week your share will include:

Radishes
Spinach
Salad Mix

The two things that stick out in my mind about this past week of farm work are weeds and bugs.  We think both are a result of those heavy rains we had a few weeks ago followed by the sudden increase in temperature.  While the veggies take their time to grow, the bugs and weeds are abundant.

On this farm weeds are handled the old fashioned way:  manual labor.  However, we've got some new gadgets to help us control the bugs. 

This is a picture taken out in field #3, looking down a long row of salad greens (although some of our "greens" aren't actually "green").  Now, never mind the weeds, what I'm showing you here are the new bug traps that have been set out this past week.  The first are your basic (organic) slug and earwig traps, of few of which are marked on the photo with white arrows.   They are basically a fancy version of the old-time trick of baiting slugs with a pie plate filled with beer.   

The traps with black arrows (above) are for moths, which love making a home in our salad beds.  The interesting thing about these traps are that they glow in the dark!

Can you see those little green dots in this picture?  (This is really hard to take a good picture of.  I've pointed them out with the white arrows.)   Shain says it looks like an airport runway down our field at night.  The moths are attracted to the soft glowing light, enter into the trap, and die. (I'm sorry, but you must say this last phrase "and die" with a wicked cackle.  It is much more satisfying that way.  At least for me it is.)

We'll be selling produce (what little we have) at the Farmers Market in Jackson Hole on the 5th.  If you happen to go, please stop by and introduce yourself.

Have a great fourth of July.  Enjoy!  :)  Tara

CSA Newsletter, Week #2, June 24

This week your share will include:

• Chinese Cabbage
• Salad Mix
• Pac Choi

We've already had a heck of a time with bugs this year.  This batch of salad was a real challenge to get for your shares this week.  Darn bugs!  Shain is on the ATTACK, Organic Attack that is.  He is spraying kale, Swiss chard, Nappa Cabbage and Japanese Turnips with something called Insecticidal Soap.  It is a soap-like liquid composed of fatty acid salts and is safe for birds, bees, animals and people.  Not safe for bugs.  Darn bugs! 

As a reminder, we wash all our greens twice before bagging them up for your shares or for sale.  I've never noticed any soap residue on the greens after they go through our washing process.  Shain would never spray anything on any of our crops if he had any concerns about it being safe for animal or human consumption.  You can read more about our commitment to safe farming practices by clicking on the Farmer's Pledge Logo on the left side of this website.

Last week we transplanted two more rows of basil out into greenhouse #2.  Basil likes the heat but it doesn't necessarily like the sun.  In fact, the basil we grow tends to get "sunburned".  In full sun the leaves get spotted, brown and thick.  My thought is this must be due to our higher elevation.  In an effort to prevent this problem, we hoop and cover the rows of basil with shade cloth.  This blocks out just enough of the damaging sun rays and and still lets the basil leaves grown big and beautiful.

Here's the garlic.  It is growing very well and is nearly at full height.  My garlic supply from last year has finally shriveled up, so I'm really looking forward to the garlic.

This picture was taken from down the middle of greenhouse #4, the tomato greenhouse.  The plants on the right were transplanted around the first of April.  They are now almost 2 feet high and are already blossoming (see the yellow specks?).  It was a lot of work pulling these plants through the freezing temperatures.  We lost about 20% of the plants by pushing the limits this way.  But just look at those plants now.  (How quickly I forget what a pain it was babying them in April.  I really like tomatoes.)

The tomato plants on the left were transplanted around May 5th.  They are a different variety, indeterminates, which will grow very tall.  They get the new taller tomato cages.  These new cages we got this year are awesome.  I'm excited to see how they help us get a higher crop yield.  (We'll have to sell a lot of tomatoes to pay for them, but that's the nature of farming.)

Why not start all the tomatoes in April?  (I just know someone is asking that question.)  Shain staggers the plantings of the tomatoes so they don't all come on at once, and so our tomato season is spread out more.  You will thank him later.  I will too.

Here are the peas.  They are about 6 inches tall now.   Not sure which type these are, we'll have snow peas, shell peas and snap peas.  They are planted in wide rows this year, not with the barley or oat trellis method we used in years past).

Have a great week and Enjoy!  Tara  :)

CSA Newsletter - Week #21

Thank you for a wonderful 2007 farm season!

As the end of this farming season falls upon us (along with the snow), I have spent much time reflecting and considering a question I am always asked "Are you glad it's over?"  No, I'm not "glad".  But I am looking forward to spending some time on new projects, cleaning the house, fixing that leaking sink, baking bread again, volunteering in my son's classroom, and maybe even sleeping in a few times.

I've had a song on my mind the past few days which sums up the way I feel about farming.  (Let me first confess to you that I like a wide variety of music which I often sing out loud to annoy my husband and embarrass my children.)  The song is from the 1970's, "Thank you for the Music" by ABBA.  Now you are either 1) laughing, 2) have no clue what I'm talking about, or 3) recalling the lyrics to yourself and wondering how in the world I can relate this song to farming.

I'm going to take liberties here and replace a few of the words to the chorus:

So I say
Thank you for the farming, the work we're doing
Thanks for all the joy it's bringing
Who can live without it, I ask in all honesty
What would life be?
Without this way of life, what are we?
So I say thank you for the farming
For giving it to me

There it is folks.  That's how I feel these past few days.   Cheesy, but true!

THIS IS YOUR LAST CSA FOOD DELIVERY FOR THE YEAR!

Your share will include:

Red Onions
Carrots
Beets
Leeks
Scallions
Red Norland Potatoes
Garlic

The garlic you are getting this week is the leftovers from what we put aside to plant.  It is a little beat up, but it tastes just as good as the "pretty" garlic we sell. 

Please continue to check back to the website for more farm updates and information on joining the CSA next year.  I will also be sending out an email notice as we get more organized. 

Enjoy!  :)  Tara

CSA Newsletter - Week #20

This past weekend our family took a little "vacation" and drove to Montana to pick up a new addition to the farm.

This is Duke.  He is an English Shepherd.  He will have jobs to do here on the farm, but for now he is taking it easy. 

This week your share will include:

Salad Mix
Yellow and Red Onions
Carrots
Chioggia Beets
Tomatoes
Red Norland Potatoes
Scallions

We finally pulled up the last of the yellow onions.  I recommend you make something yummy, like French Onion Soup.

Next week will be our last week for the CSA.  I have bitter/sweet feelings about the end of the season.  I'm getting tired and the weather is turning cold, but I sure will miss seeing the good people associated with this farm each week.  Thank you for your support. 

CSA Newsletter - Week #19

Above is a photo of a bushel of separated garlic.  Over the past week, we planted approximately 6 of these big baskets out field #1.  Each clove of garlic, one at a time, for a total of twenty five 150' rows.  Whew!  I'm so happy that this job is done that I don't even feel like complaining about the few inches of snow we received on Saturday and Sunday.  But I do have to mention it only to give you a good reason why your vegetable share is a little less than I'd like this week.

It went a little like this:  Friday - planted most of the day, Saturday - planted until about noon when the snow really started coming down and the temperatures dropped, Sunday - snow and lots of mud, Monday - the snow was all melted but the ground was way too muddy to plant, Tuesday - we got the last 9 rows and MISSION ACCOMPLISHED!

Thank you so much to those who came to help.  This is a big job and we are so very appreciative of your effort and hard work.  And an extra big THANKS goes to Cal.  Here is the man of the week!  He came up with an idea and then built a tool to speed up our planting process. 

Here is the tool that he welded together, with thick metal "prongs" at the correct spacing and depth, to make the holes we plant the garlic cloves in.  Cal would go up and down the rows, making holes next to the previously laid out drip tape, and then we'd come along and put in the garlic.  I've got ideas already for next year when we go to transplant the onions and leeks. 

This week your share will include:  I'm not entirely sure just yet.  Like I mentioned above, we didn't get the garlic done until Tuesday, which took out a full day of harvesting for the CSA.  Sorry folks.

So far, we've got the carrots, potatoes and a nice variety of peppers ready.  I'm hoping tomorrow to get you another large bag of tomatoes, leeks, and either scallions or onions (two out of three ain't bad).  This all depends on how many workers are able to come help.

As for a farm update:  The tomatoes haven't died off just yet, but they are showing signs of stress from the cold temperatures we've been having at night.  The peppers still look good and are finally starting to change colors.  The salad?  The new rows Shain planted about a month ago are growing, but the greens are still very small.  Maybe next week.  Carrots, beets and other things growing underground are patiently waiting for us to dig them up for you next week.  Otherwise, it is starting to be clean up time on the farm.  Lots of work to get the fields cleaned up and composted for the cycle to start all over next spring.

Enjoy!  Tara

Almost forgot, I put another great soup recipe on the blog this week.  It is called Steak Soup.  It is fabulous!  A new favorite of mine.

CSA Newsletter - Week #18

It's that time of the year when the rate of the growth for the crops has really slowed down, due to shorter days, cooler temperatures, and lower light levels.  Each year Shain anticipates this reality and plants accordingly earlier in the season to ensure a continued harvest through October.  He is always thinking ahead. 

This is the East side of field #1, which was previously home to 150' rows of peas, salad, kale, zucchini and squash.  Most of it is cleared out now and spread over with a new layer of compost to make room for a fall planting of garlic. Each year we swear there must be an easier way of doing this, but I usually revert back to the basics of crawling down the rows on my knees, pushing each individual clove 2 inches down into the soil at 4 inch intervals, and then tucking the dirt back down around it.  By the time this coming weekend is over we will have planted about 10,000 garlic cloves for next year's harvest.

This week your share will include:

• Salad Mix
• Carrots
• Peppers - a variety of all the types we are growing.  We've been hoping the peppers would have change colors by now, but it hasn't happened yet so you are getting them a little less mature which usually just means less heat.
• Red Norland Potatoes
• Leeks
• Beets
• Onions

We have experienced some very cold nights over the past week, with temperatures dipping down into the 20's.  On nights like these, we do whatever we can to help pull the tomatoes and peppers through.  The peppers are now getting 3 or 4 layers of row covers each night and there is a heater out in the greenhouse with the tomatoes.  But with these cold nights, it is touch and go.  We can only do so much and then Mother Nature decides the rest.  My job is to not get to upset about it.

Hope you are enjoying the onions.  This has been an incredible year for onions, our best ever.   Sorry if you can't keep up with the quantity we are sending out each week.  Spread the "love" around a little with your neighbors.

Enjoy!  :)  Tara

CSA Newsletter - Week #17

I love watching the colors change across the mountain-side behind our farm, from shades of green to red, orange, and yellow.  It is a beautiful time of the year.  Closer to home, there aren't many colors left to enjoy through the rows of crops, from greens and reds to shades of brown.  I'm hoping that touch of WHITE I saw on the mountains Monday won't come back again for a few more weeks. 

...<*< POTATO LOVE >*>...

Found another interesting veggie shape on the farm this week that I couldn't resist taking a picture of.  This photo is dedicated to the romantics out there.  You know who you are.

Last Friday, Mr. Hathaway's class from Afton Elementary School came to visit the farm.  (That's my son Eli on the right in the green striped T-shirt.)   They had a good time learning about things like making compost, why we use row covers and greenhouses, feeding pigs, and milking goats.  We also dug up a short row of potatoes, picked tomatoes and washed up as many carrots as they wanted to eat.  FYI:  (In the photo above) No, the kids are not giving you the "thumbs-up" sign, they are showing you their yummy carrots. 

This week your share will include:

French Fillet Beans - last of the season
Red Onions
Sweet Yellow Onions
Bulgarian Chile Peppers
Pimento Peppers
Red Norland Potatoes
Parsley
Scallions
Salad
Assortment of Tomatoes

Have a good week.  Enjoy!  :)  Tara

CSA Newsletter - Week #16

I posted a new recipe this week for Ministrone.  You can find most of the ingredients from the veggies you are getting from the farm.  I think it will be a good way to use up any extra produce you have in the fridge.  I can personally verify that the results are wonderful.

This week your share will include:

• Red Onion
• Yellow Sweet Onion
• Cucumber and/or Squash and/or Zucchini - not enough for everyone to get one of each, but enough to give one or two to each member
• Leeks
• Tomatoes
• Chile Peppers - Peruvian and Black Czech
• Yukon Gold Potatoes
• Basil - the last, not in the best of shape (from the cold) but will still make good pesto. 
• Beets

Another idea for the basil is to wash it and then put as much as you can in a small jar with a tight lid (like a jelly jar, half-pint jar, or baby food jar).  Then pour extra virgin olive oil over the basil.  Tightly close the lid and put in your fridge for at least 3 weeks.  Then use the olive oil for cooking.  The flavor will be incredible.

Salad?  The rows we were cutting off got "ugly" before it's time, due to the frost we got last week and an infestation of bugs.  The new plantings aren't growing very quickly, but the leaves look good and I don't see many bugs.  I'm fairly confident it will be ready next week. 

This week I recommend cooking up a batch of Leek and Potato Soup.  It is one of our family favorites.

What to do with Beets?  ROAST THEM.  In my opinion, once you have them this way, you'll never go back to boiling them again.  This is my recommendation.  Wash beets and cut of stem and root "tail".  Cut into bite sized pieces.  Spread on a baking sheet and drizzle with olive oil.  Bake in the oven at 400', stirring around every 10 to 15 minutes, until tender enough to poke with a fork.  Removing the skins is not necessary.  Serve immediately or cool completely and serve cold (nice with a salad).   

CSA Newsletter - Week #15

In 1997, we moved to Star Valley, away from friends and family.  Being away from family has it's benefits, like not having to go to EVERY baby shower and wedding for EVERY cousin, second-cousin, or my mother's cousin's daughter's bridal shower, etc.  (Sorry Mom).  But having all our family at least 3 hours drive from here has some draw backs too.  Last week I wished for the support and extra help that comes from family when you get hurt and need some sympathy and time off. 

However, it was impossible to feel this way for long.  Almost immediately, the extra help and concern came pouring in.  I appreciate your kind words and thoughts on my behalf, and for Shain too.  (Lucky guy, he's already back to work, "full steam ahead".)  I am most appreciative of the extra hours so many of the Workshares have been putting in, several of them coming to work extra days as well.  They are incredible people and each week I'm impressed with how much food they help harvest from this farm.  I still miss my family, but it has occurred to me lately that there are many folks in this community who are ready and willing to step in when needed.  This farm has given me the opportunity to meet some wonderful people.  Thank you.

Brrrrrrr...  It got cold!

We experienced some below freezing temperatures this past Sunday and Monday nights.  The photo above shows the damage frost does to a row of zucchini and beans.  (That's a self portrait of me on the right side.)  Shain was out working hard on Sunday night covering crops to protect what he could from the expected cold.  But there comes a point each season when we just have to say "These plants have given us a good harvest and it's time to move on." 

These lovely peppers will be in your share this week.  Notice the white cover to the right.  They'll be covered every night from now on and uncovered each morning.  We've been holding off on harvesting them because they are supposed to mature to a nice orange color.   Their name is Bulgarian Carrot Chile Pepper, but right now they look more like bananas.  Yesterday Shain did a taste test and decided they have enough kick to start picking now anyways.

This week your share will include:

• Wax Beans
• Green Beans
• Yellow Onion
• Red Onion
• Cucumbers - may be the last?
• Zucchini & Squash - may be the last?  I can't believe they made it through the freeze.
• Basil
• Red Norland Potatoes - the first of many weeks to come.
• Tomatoes

The yellow tomatoes you are getting this week are called Taxi.  They have less acid so the taste is a bit tropical, even fruity.  The red tomatoes are called Bell Star.  They are a paste tomato with more flesh and less juice, good for salsa.  Due to the quantity of tomatoes we harvest each week, it is difficult to pick them all when fully ripened.  Leave firm unripened tomatoes on your counter top and they should be ready to eat in a few days.

Because you are getting more zucchini this week, I went ahead and added a few zucchini recipes to this website.  Go to the recipe link on the right side of this blog and you should find them.

If you've been looking for an excuse to come visit the farm, Shain will be digging potatoes all day Saturday.  Stop by for an old-fashioned farm experience.  Do your kids know where potatoes come from?

Enjoy!  :)  Tara

CSA Newsletter - Week #14

Hello again to you all.  Hope you had a nice holiday.

The good news:  Thankfully the temperatures have stayed warm enough this past week to give us a good crop of outside (meaning out of the greenhouse) green beans.

This week your share will include:

Green Beans
Red Onion
Salad Mix
Cucumbers
Tomatoes

Your share is a bit light this week as a result of some inconvenient circumstances (see "bad news" below).  This will give you a chance to get caught up on any produce still hanging around in your frige.

The bad news:  My back has rebelled (all on its own, I assure you, I had nothing to do with it) and I am not supposed to be working.  Well, not working that hard, or lifting heavy objects.  Is that really a possibility with all of this food to bring in?  This week's farm yield will be brought to you by our dedicated Workshares, of few of whom wouldn't let me pick a bean on Tuesday if I tried. 

Bad  news #2:  we had every intention of digging up some potatoes for your share this week.  Mother Nature did not cooperate with this plan and dumped some major rain out our way.  Digging potatoes out of the mud is NOT the way to go.  Next week...

Sorry, no pictures this week, and no recipes.  Shain and I are wiped out and becoming better acquainted with our local Chiropractor.  A few lighter days of work and some extra sleep should get us back into the groove. 

**Please recycle/return the mesh bags that will be coming to you over the next several weeks (with your tomatoes, garlic, potatoes and peppers).  We can use them over and over again if they aren't ripped open.