June 26, 2022
Workshifts for Week of 6/27/22
by Farmer Derek

This week's workshift schedule:

Bring gloves, water, a hat, sturdy shoes, and a pad for kneeling (if necessary for you)! We meet under the large red maple at the end of the barn by the pick up room.

Workshift Guidelines - Workshift Sign Up Instructions

June 26, 2022
Continued Change
by Farmer Dana

Harvest #6 (Week B) should include cucumbers, zucchini, kohlrabi, cabbage, celery, kale, swiss chard, lettuce, herbs, scallions, and garlic scapes. Some items will be a choice. U-pick should include a handful of herbs, green/string/snap beans, and flowers.

June 26, 2022
Departing June
by Farmer Derek

Last week was another good one. June has been pretty kind to us. The only blemish on her record are the wet harvest mornings, with another one forecast for Monday. On non-harvest days we'll schedule indoor tasks when it is actively raining, but on Monday and Thursday mornings we're out there at 7am almost no matter what (lightning forces us inside). Besides aforementioned harvesting, a big portion of the week was spent staking and twining peppers to help support them when they begin bearing fruit (they flop over fairly easily). We also cultivated the 3000' of sweet potatoes, partially by hand with hoes and also with the tractor, and laid fabric for the final planting of zucchini and cucumbers. We planted the final round of watermelon in the Hoop Tunnel after a failed cucumber experiment made that space available (the watermelon were a make-up for a less than stellar early outdoor planting that succumbed to the cold, wet May).

Upcoming this week will be planting 7,000 bare root strawberry tips for a 2023 harvest. This is a big job and will hopefully coincide with a well-attended workshift. At this point we don't know when they'll arrive (they're coming from our berry plant source in Massachusetts) but we'll probably send out a 'we need help' e-mail.

Soon we'll schedule the Great Garlic Harvest, most likely for Sunday July 10, weather permitting. This is a great community event, with 40-50 CSA members working together to harvest, tie, and hang the 10,000 or so garlic plants over a 4-hour period. It goes surprisingly smoothly and we normally actually finish on time. And we all end up smelling great (it's best if both members of a couple come...jk).

Also soon to be added to the workshift schedule is the harvesting of carrots. This is a kid-friendly task. We basically just pull carrots out of loosened soil, twist off their tops, and add the roots to a harvest bin. We'll probably embark on this task over the first couple weeks of July.

June 26, 2022
Anchor Run Farmer Rides For Anchor House Foundation
by Farmer Craig

Greetings Friends. In less than one month’s time, I’ll be slipping out of my farmer clothing, gently folding and setting them aside, and will be donning my bicycle helmet for what is sure to be an awesome adventure.

This summer I have pledged to partake in a cycling endurance adventure to support the mission of the Anchor House Foundation. It’ll be 500 miles of satisfyingly strenuous biking bliss through the gently rolling verdant hills of Virginia, as I make my way from Charlottesville, VA back to Trenton, NJ.

Every dollar I raise goes directly to the Anchor House Foundation based in Trenton. This wonderful organization provides emergency housing and other supportive services to homeless and at-risk youths and young adults, as well as a host of supportive life-skill enriching programs for individuals who are aging out of the foster care system.

Please consider supporting me by making a tax-deductible donation toward my goal of $750.00 so that Anchor House can continue their mission to help children, teens, young adults and families.

Thank you in advance for your support. I truly appreciate your generosity. Together we can make a difference.

Best – Craig

June 26, 2022
Thanks to Everyone Who Attended the Now What!? Workshop
By Gia Yaccarino

The Now What!? Workshop was a hit! There was a great turn out both days and everyone had outstanding questions. We all learned something – myself included. If I had to decide on a theme for this year’s workshops, it would be “Rethinking what you think about vegetables.” We talked about substituting greens – if you don’t have spinach, try Bok choy instead in your quiche. Yes – I said Bok choy! And lettuce isn’t only for salads – Try Grilled Romaine (or radicchio or whatever head of lettuce you have). I grill mine on the stove in a cast iron skillet. Just cut that head of romaine in half, rinse & dry it. Then brush each side with a mixture of 1/3 cup each EVOO and balsamic vinegar and a couple minced cloves of garlic. I start grilling with the cut side down. Once both sides are done, turn off the heat, sprinkle with some parmesan and let it melt – then enjoy or freeze for later.

We shared our methods of finishing our share before the next pick up. One member shared how she makes a very flavorful Roasted Veggie Soup. She first roasts whatever vegetable are leftover at about 350 until they are soft and tender. Allow to cool and then puree them - that’s it! There is enough liquid from the watery vegetables like tomatoes or cucumbers that she doesn’t add any water - what a fabulous process! I can’t wait to give it a try.

Participants got to taste my Kohlrabi in Peanut Sauce recipe and Kale Stem Pesto. I think I might have prevented some kale stems from ending up in the compost pile. I promise I will get the recipes onto the website.

We also talked about some “tools of the trade”. A salad spinner changed my life. No longer was I “waiting” for the greens to “dry” in a large colander or on the counter spread out on towels (and using another towel to “pat” them dry) or cooking wet Swiss Chard leaves and ending up with a soggy mess. There were enough nods from other members that I know the experience was not unique to me.

I spoke a little about dehydrating -especially after members got to taste my various veggie chips. I have dehydrated cucumber, zucchini, beets, carrots, tomatoes, cantaloupe and apples – all of which were well received.

The best cookbook I would recommend to new or seasoned CSA members is From Asparagus to Zucchini: A Guide to Cooking Farm-Fresh Seasonal Produce by Madison Area Community Supported Agriculture Coalition. It is arranged alphabetically by produce and includes storage tips as well as recipes.

I want to thank everyone who attended. I had such a fantastic time and really enjoyed the great exchange of ideas!

June 19, 2022
Workshifts for Week of 6/20/22
by Farmer Derek

It's time to move on from the onion patch. They're mostly weeded - a big 'thank you' to everyone who helped! Now that the solstice is here they'll begin to switch their focus from top growth to bulb growth. This coming week we'll probably pull weeds from the 2nd planting of beets as well as peppers and eggplant.

This week's workshift schedule:

Bring gloves, water, a hat, sturdy shoes, and a pad for kneeling (if necessary for you)! We meet under the large red maple at the end of the barn by the pick up room.

Workshift Guidelines - Workshift Sign Up Instructions

June 19, 2022
Some Tasty Additions
by Farmer Dana

Harvest #5 (Week A) should include cucumbers, zucchini, kohlrabi, radishes, turnips, kale, swiss chard, lettuce, cilantro, dill, basil, scallions, and garlic scapes. Romaine, lettuce mix, escarole, and radicchio are almost finished for the spring but will return in the fall. Some items will be a choice. U-pick should include a small handful of herbs (please bring scissors), peas, and flowers. Peas may run out this week but will transition right to green/snap/string beans.

June 19, 2022
Progressing
by Farmer Derek

We enjoyed a productive, busy week on the farm. We hilled potatoes for the 2nd and final time; added another layer of trellising to tunnel and field tomatoes; cultivated a few rounds or beans, edamame, lettuce, and herbs; transplanted additional rounds of cantaloupe, beans, edamame, lettuces, and herbs; repaired the flail mower and mowed the entire farm; chisel plowed ground for fall broccoli, cauliflower, cabbage; continued bed preparations for the 7,000 strawberry plants that will arrive next week; removed floating row cover from the winter squash patch; weed-whacked 2 linear miles of pepper, eggplant, okra, and basil aisles; deposited about 10,000 seeds into trays; and harvested a couple thousand pounds of produce. It was a good week even though we endured the first severe thunderstorm and flash flooding event of June, on a harvest morning, and had to wait it out in the barn. By then we did need some rain and can at least avoid thinking about irrigating for another week.

Now that the Summer Solstice is here, harvests will begin to slowly transition away from some spring staples. Greens will lessen just a bit as early summer crops trickle then flood in. Scallions arrive and will continue for a couple of months. Strawberries and peas wind down but beans and flowers rise up. Cherry tomatoes, tomatillos, and husk cherries aren't too far away. Cabbage, fennel, beets, and carrots will be here soon as spring roots like radishes, turnips, and kohlrabi give way. Cucumbers and zucchini arrive and will hopefully stick around all summer.

Long, warm days with ample sunshine and regular precipitation means weeds will be germinating and growing quickly. We strive to cultivate with wheel and oscillating hoes at the right time when weeds are still small and easily killed. This is done weekly and normally most crops only need one pass. Occasionally this time of year two passes are needed. Adequate dry weather between rain events allows for this schedule. Sometimes it doesn't work out and hand weeding is necessary. Either way it's very rare that we lose a crop to weed pressure. Timing is everything!

June 19, 2022
"Now What?!" Workshop
By Gia Yaccarino

Hosted by longtime member Gia Yaccarino on Saturday, June 25 at 12pm, and Sunday, June 26 at 12pm.

Maybe you are a new member, maybe you’ve been a member for a while. Either way – this workshop is for you!

In the barn, everything made sense while you were putting your share into your bags to bring home. At home, it suddenly became very overwhelming once you began unpacking! We have all been there; it is part of the CSA learning curve.

Let us help you make the most of your farm share!

Being a member of a CSA opens the door to so many topics!At this workshop we will talk about:

- Resources: books, websites, Anchor Run CSA website (Recipes and Veggies 202 – it has pictures).

- How to keep your veggies as fresh as possible once they are in your refrigerator.

- The pros and cons of different preservation techniques (freezing, fermenting, canning, dehydrating).

- “Tools of the trade” which I find invaluable.- Before you compost: radish greens are edible!

- Composting, composting at the farm, what and what not to include in a compost pile, vermicomposting.

- Solar Cooking

We will share recipes based on farm produce that our families love. And by share – I mean taste and provide copies of the recipes. Pestos - don’t limit yourself to Basil. What to do with all those greens? Veggie Hash! The list goes on! This is a casual, enlightening event that will enhance your experience of the CSA. Hope to see you there!

June 12, 2022
June Abundance
by Farmer Dana

Harvest #4 (Week B) should include salad radishes, salad turnips (hakurei), kale, swiss chard, mini head lettuce, romaine, lettuce mix, escarole, radicchio, cilantro, dill, basil, zucchini, and garlic scapes. Some items will be a choice. U-pick should include a small handful of herbs (please bring scissors), peas, and strawberries.

June 12, 2022
Workshifts for Week of 6/13/22
by Farmer Derek

A big thanks to everyone that heard our plea last week and joined us for a workshift to help clean up the onion patch! We're almost done but not quite. A couple well attended workshifts this week should be enough to put the wraps on that project.

This week's workshift schedule:

Bring gloves, water, a hat, sturdy shoes, and a pad for kneeling (if necessary for you)!

We meet under the large red maple at the end of the barn by the pick up room.

June 12, 2022
"Now What?!" Workshop
By Gia Yaccarino

Hosted by longtime member Gia Yaccarino on Saturday, June 25 at 12pm, and Sunday, June 26 at 12pm.

Maybe you are a new member, maybe you’ve been a member for a while. Either way – this workshop is for you!

In the barn, everything made sense while you were putting your share into your bags to bring home. At home, it suddenly became very overwhelming once you began unpacking! We have all been there; it is part of the CSA learning curve.

Let us help you make the most of your farm share!Being a member of a CSA opens the door to so many topics!

At this workshop we will talk about:

- Resources: books, websites, Anchor Run CSA website (Recipes and Veggies 202 – it has pictures)

- How to keep your veggies as fresh as possible once they are in your refrigerator.

- The pros and cons of different preservation techniques (freezing, fermenting, canning, dehydrating).

- “Tools of the trade” which I find invaluable.

- Before you compost: radish greens are edible!

- Composting, composting at the farm, what and what not to include in a compost pile, vermicomposting.

- Solar Cooking

We will share recipes based on farm produce that our families love. And by share – I mean taste and provide copies of the recipes. Pestos - don’t limit yourself to Basil. What to do with all those greens? Veggie Hash! The list goes on! This is a casual, enlightening event that will enhance your experience of the CSA. Hope to see you there!

June 12, 2022
Sky to Ground
by Farmer Derek

Last week was a catch up clean up maintenance kind of week, with a smattering of transplanting and harvesting thrown in. With the help of CSA members we weeded about 80% of the onion patch. After trimming the plants in the 'living mulch' aisles with our very effective at this weed-whacker and pulling/cutting the weeds right around the onion plants, the patch is starting to look almost 'good as new'. The onions are very appreciative to have some unobstructed views and consumption of the sun without rubbing shoulders with more aggressive plant family members.

We also fortunately found time to give tomato plants in the caterpillar tunnels some much much needed attention. Tomatoes are a sprawling, vining crop that we train to a one leader system, which requires consistent weekly removal of 'suckers' (smaller side growth shoots). Due to some good weather the past couple of weeks we spent all of our time doing outside work, reserving tunnel work for wet weather. It stayed dry, and we got behind, and each tomato plant had about 10 suckers to remove and 4' of vine to clip to suspended string. It was slow going work, but a nice change, and we're all caught up there now. Until this week when we need to go back in there and prune and clip additional new growth because they grow like mad this time of year.

I almost forgot about transplanting leeks, another huge project that is now off this year's to-do list. Getting those and the 2nd round of tomatoes in the ground more-or-less marks the transition from springtime with summer harvest in mind to summertime planting with fall harvest in mind (demarcation is not clear-cut). I was just surprised to learn (or be reminded) that we actually seed fall broccoli, cauliflower, and cabbage this week. Seeding these crops and having them grow happily in trays in the greenhouse during the hot summer is a bit challenging. We start by putting the 48 trays with 6000 seeds in them under the shade cloth in the hoop house to keep the hot sun from heating the potting soil and tray too much (which can cause erratic germination). Once they begin germinating we'll move them back into the greenhouse which better protects them from pests but unfortunately can be excessively hot even when constantly venting. We've left them in the hoop house after germinating in the past but almost lost them after flea beetles discovered them and eagerly devoured their leaves. With the help of a household vacuum cleaner we managed to save the baby plants, but we'd like to avoid having to do that again. Thus, they'll grow in the greenhouse for 4 weeks until they're ready to be transplanted outside. Which also means I need to begin ground preparations this coming week. Wow, time flies.

June 5, 2022
Organic Treats
by Farmer Dana

Main Season Harvest #3 (Week A) should include salad radishes, salad turnips (hakurei), kale, swiss chard, mini head lettuce, romaine, lettuce mix, escarole, radicchio, cilantro, dill, and garlic scapes. Some items will be a choice. U-pick should include a small handful of herbs (please bring scissors), snow peas, and strawberries.

June 5, 2022
June Transition
by Farmer Derek

This is surely some perfect weather. Low humidity, cool nights, plenty of sunshine, warm but not hot days, sandwiched between decent rain events. This is ideal weather for ripening strawberries. It also helps us farmers grind through the last week or so of peak crop planting. It feels endless, this time of infinite sowing, but we're soon rounding a corner into maintenance of long season crops and eventual harvest of those crops. We'll still plant some crops weekly, like lettuce, cilantro, dill, and beans, and have a lot of crops to plant for late summer and fall harvest, but soon the bulk of transplanting will be behind us.

Last week 3,000+ feet of sweet potatoes were planted, as well as zucchini, cucumbers, lettuce, basil, cilantro, dill, beans, edamame, chard, and cantaloupe. This coming week the 2nd round of tomatoes goes in, as well as 1000 feet of leeks, which more or less marks the end of the big spring planting time. At the end of June or early July we'll transplant the 2023 strawberry patch plants, begin sowing seeds for fall crops, and begin thinking about establishing season-ending cover crops, starting another phase of the growing season.

Last week we began installing trellising on the u-pick cherry tomatoes. One hundred 7-foot metal posts were pounded, wire was strung, and tomato plants were pruned and clipped to the wire. As the plants grow for the next couple of months additional levels of wire will be added and plants will be secured and kept elevated off the ground (for ease of harvest and disease suppression). Next in line are the tunnel tomatoes which desperately need to be pruned. Twine will be suspended from the tunnel rafters for the vines to be anchored to. Soon the 3000 feet of sweet and hot peppers will need to be staked and held up with twine. Eight thousand feet of potatoes were hilled and cultivated last week. We'll try to do this one more time before the plants get too big for us to safely drive the tractor over. We'll begin harvesting these potatoes in August.

June 5, 2022
Workshift Schedule for week of 6/6/22
by Farmer Derek

We desperately need your help to weed the onions this week!

This week's workshift schedule:

Bring gloves, water, a hat, sturdy shoes, and a pad for kneeling (if necessary for you)!

We meet under the large red maple at the end of the barn by the pick up room.

June 5, 2022
"Now What?!" Workshop
By Gia Yaccarino

Hosted by longtime member Gia Yaccarino on Saturday, June 25 at 12pm, and Sunday, June 26 at 12pm.

Maybe you are a new member, maybe you’ve been a member for a while. Either way – this workshop is for you!

In the barn, everything made sense while you were putting your share into your bags to bring home. At home, it suddenly became very overwhelming once you began unpacking! We have all been there; it is part of the CSA learning curve.

Let us help you make the most of your farm share!

Being a member of a CSA opens the door to so many topics! At this workshop we will talk about:

- Resources: books, websites, Anchor Run CSA website (Recipes and Veggies 202 – it has pictures)

- How to keep your veggies as fresh as possible once they are in your refrigerator.

- The pros and cons of different preservation techniques (freezing, fermenting, canning, dehydrating).

- “Tools of the trade” which I find invaluable.

- Before you compost: radish greens are edible!

- Composting, composting at the farm, what and what not to include in a compost pile, vermicomposting.

- Solar Cooking

We will share recipes based on farm produce that our families love. And by share – I mean taste and provide copies of the recipes. Pestos - don’t limit yourself to Basil. What to do with all those greens? Veggie Hash! The list goes on! This is a casual, enlightening event that will enhance your experience of the CSA. Hope to see you there!