We have membership forms for the 2013 farm season ready today. We will hold space for current members until March 14th, please return your form with a deposit by that date to guarantee a spot. After March 14th we will open the share up to waiting list members on a first-come, first-served basis. It is really important that you take a few minutes to fill the entire form out, including signing the bottom.
We have held two very productive meetings with our advisory committee this winter. Discussing smaller details like how to include waiting list members in the farm experience to the very largest issues of how to make sure this farm can attain financial sustainability and avoid farmer burn-out. Somewhere in the middle of that list is the question of when to begin charging children for a vegetable share. The suggestions were quite all over the board—with reports of children eating great quantities of veggies at a very young age and others eating next to none as teenagers.
In an attempt to hit a sweet spot somewhere in the middle we have decided to charge a half share to children between 12 and 15, and move up to a full share for children 16 and older. Because we do not limit the amount of vegetables that you take home it is essential that all bodies over the age of 12 in the household purchase a separate membership. As usual if you have any questions or special circumstances that you need to discuss please don’t hesitate to reach out and ask either James or myself. We are always happy to work out any details necessary to have you as members.
Summer Plans for the Farm
In the coming year we have additional successions of sweet corn, more fingerling potatoes and sweet, juicy summer onions planned for the vegetable field. We are investing in a more extensive irrigation system which will contribute to fewer crop failures during the dry months. An even and consistent water supply will also grow higher quality vegetables, and will send healthier crops into the root cellars for longer winter storage. Lida Stransky is at work on a new online member forum for you to share your favorite recipes and tips for short and long-term storage of farm produce. You will be able to connect directly with other members to help each other make the most of your farm food.
We plan on having the new csa room ready to go this summer—a nice, clean space out of the elements, with pots of herbs out front and room for members to gather. The new space will have better lighting and signage to let you know what we are limited in and what is in abundance, and will have a cooler making late pick-ups easier in the event that you miss a Thursday.
Full and By Farm Shares
In the veggie share: shallots, kohlrabi, rutabaga, turnips, parsnips, winter squash, cabbage, celeriac, beets, carrots, potatoes, onions, garlic, green kraut, red, white and black beans, and blue corn meal.
In the meet share: beef, pork and stew birds (don’t forget they need long and moist cooking) in the freezer. Lard and leaf lard.
Sara Kurak
Full and By Farm
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