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From the Fields of Freedom Valley Farm 5.6.15

Posted 5/6/2015 5:33pm by Jim Baughman.

From The Fields of Freedom Valley Farm   5.6.2015 

Hi Folks,

Welcome to all new and returning members. The 2015 season of fresh produce has begun. With the wet weather we had throughout March and most of April it has been a tough spring so far on the farm. We were not able to work the soil until the most recent past week or so and even early crops we planted in our greenhouses seemed to suffer with poor germination and cool night time temperatures. All in all it has left us struggling to get anything to market and even worse at one point we thought we might have to delay the start of our CSA season. But we have taken inventory and feel like we have enough fresh goodies to roll out the start of the 2015 season.

Although I can say we may be struggling a bit to pull things together these first few weeks. The dry spell we have had the past 2 weeks has allowed us to get things planted and we have plenty of crops germinating and growing well now although I can’t speed up Mother Nature or the days it takes most crops to reach maturity.

On the farm I have been a little short handed. Grant Pershing has moved on to start his own farm and we wish him well. That has left Chip and I trying to get caught up from the wet weather. We have some help on the way but replacing a seasoned farm hand takes time. We have planted so much the past two weeks I really can’t list it all. Chip has been on the tractor and I have been working the growing beds planting as much as we can. April through June is indeed the busiest times on the farm.

Please take a look at this week’s recipe for ‘honey glazed carrots’. I might also mention that the fresh green carrot tops are edible. They can be chopped and sautéed in olive oil or butter and added to a pasta dish. There are even recipes on line for carrot top pesto. If you are not going to eat your carrots right away, the tops should be removed as they will start to take away from the freshness of the carrots.

Enjoy, Jim

From the Fields of Freedom Valley Farm 9.27.2017September 27th, 2017

Greetings,This week is always the most difficult newsletter blog for me to write. As you know it is the last week of our 20 week CSA season. I could write about the weather or tell you how busy we are

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Winter Squash can be very versatile. Savory or sweet or a combination of both. Below is an easy bake recipe that can be used for any of the many types of winter squashes. Winter Squash, halved, quarte

From the Fields of Freedom Valley Farm 9.20.2017September 20th, 2017

Greetings,As I write this I can hardly believe that we are on week 19 of our 20 week CSA season. Next week will be the last share of the 2017 season with the exception of members that took advant

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Freedom Valley Farm - Season Extension from Local Growers Guild on Vimeo.