Josh had a little surprise when he started prepping field 2 this week. He couldn’t figure out why this bird, called a Deer Kill, kept following him around on the tractor until he looked down and saw this nest in the ground. Josh said that the bird kept acting funny like it was hurt to try and distract him from the nest. Long story short, little Deer Kill really put on a show. Josh tried to get it on video, but he’s having some issues with the latest iPhone update. The reel he thought he recorded didn’t quite make the cut. Regardless, we had to do an emergency move of the eggs, so we’re hoping momma doesn’t have any issues with that.
- Pickup is from 3 pm to 7 pm on Monday, May 16th.
- If you don’t want a tour and are in a hurry, please call us, so we know when you’ll be here. Then we can be ready with your bag of goodies. The phone number is 316-227-7677.
- Don’t forget to bring your bags back, so we can wash and reuse them. We’re trying to be more environmentally conscious. The plastic bags we use for the greens are still a work in progress, but that is definitely on my list of things to change.
- The market place is updated on Sundays. It’s best to make orders on Sunday or Monday morning.
Products for the Week 5/16/2022
|Full Share||Half Share|
|Salad Mix||Salad Mix|
|Radish Microgreen||Radish Microgreen|
Next Week's Products 5/23/2022
|Full Share||Half Share|
|Green Garlic||Green Garlic|
|Red Mustard Greens|
News on the Farm
We’ve finally broken ground on field 2, and as you can see, Josh is pretty happy about it. This means that we’ll be head down in the dirt next week planting celery, peppers, okra, and potatoes. Unfortunately, we’re a little late for some things like broccoli, cauliflower, and snap peas. We simply just didn’t have enough time to make it all happen. 🙁 I keep telling myself that we knew we would have to rebuild, and rebuilding is a process. Please bare with us, because those are definitely things we’ll have in the future. The good news is that the first greenhouse is chock-full of tomatoes, and it won’t be long before we share in the abundance of those wonderful red fruits, which includes the homemade salsa that comes from them.
We’re also running a bit behind on the irrigation system which means we’re doing a lot of hand watering. And if you didn’t already know it, hand watering takes up A LOT of time. That being said, the wood chip and straw we’ve been using as mulch is definitely doing its job. The blueberry patch soil looks healthy even though we haven’t watered it for a few days. Josh says there’s even some fungus growing in there which we need to help us break down the nitrogen for the plants to use.
The chef from Reverie Roasters was the lucky one who received the first delivery of our carrots last week. They made these delicious-looking croissants from them. Aren’t they pretty? I’m also so impressed with how professional chefs make everything look so amazing. If you get the chance to support this local business, please stop by and order something. They are good peeps. Though my cooking skills are not quite as honed, we used the carrot tops from our Rosemary carrot fries last week and made carrot top pesto. This is great way to stretch your vegetables to make them last longer, and since we have carrots on the list again, I thought I might mention it…
Recipe of the Week
Mizuna Quinoa Salad with Lemon Scallion Vinaigrette
This week’s recipe includes both mizuna and kohlrabi. To entice my boys, I also added some flank steak and laid it on top. Though the quinoa salad was decent by itself, I felt that the recipe could have used some Italian Seasoning to flavor it up or perhaps just more kohlrabi. Kohlrabi is certainly one of my favorite vegetables to eat raw. Take off the tentacles, peel it like a potato, and slice it like an apple.
What's New in the Market Place
This might be the last week you’ll get a chance to get extra carrots, so please visit the market place and get some while you can. And we have beets available again, so if you’re interested in more of those, please order them before I make them into pickled sensations. 🙂