Newsletter – September 5th, 2016

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Dear Members,

This week you are getting potatoes, white onions, purple carrots, daikon radish, white turnips, eggplant, jalapeno peppers, bell or specialty sweet peppers, cabbage, tomatoes and corn. Fruit share will be getting getting pluots and peaches and anyone who ordered a box of peaches will be getting that, too.

Winter Share and Animals: Thank you for taking the short survey. Here are the results: out of 90 people surveyed; 60% wanted organic squash and 40% said not to purchase anything. 60% said not to purchase any dried beans and 40% said to purchase them. So….Jerry will purchase local, organic squash for November and December and not for January and February. He will not purchase any dried beans at all.

We are looking for a new distribution center (DC) in Boulder. I need someone there to help us unload the truck and be present for distribution. Time window of two hours is required, (preferably late afternoon/evening), but longer hours or hours that suit your CSA customers are fine. We need a garage at least the size of a single car because of cold weather. You get $100 discount for helping out. This is not difficult work, the members are so excited to see you & get their bags of produce and you get to choose your hours. Please call me if you need more info! If we cannot find a DC, you can go to Westminster or Longmont.

Here is the Winter Storage Share Form 2016. I will need this back by the end of September. Please mail to me with your check to pay the deposits. I will be offering shares outside the CSA at this time because pre-ordering occurred this past January/February. Call me if you have any questions, I am still not checking email but once every week or two.

Festival RSVP: This is our 80th Anniversary! Let’s celebrate in style by getting together on a beautiful day in September! Nothing speaks of a party without food. Hamburgers, hotdogs, drinks and your utensils will be provided. Why not boast a little and bring your best side dish.

Please continue to call or email Peg Lehr with your RSVP (wrdwrrior@comcast.net or 303-877-2554). We cannot figure out how much food, plates, forks etc. without these numbers. The festival is Sunday, September 18th from 11 to 4. The deadline is September 9th.

We will have U-pick hot peppers and raspberries (plus a few surprises in the barn). You will not be able to get a full bushel. Peppers will be roasted as full bushels and then divided equally into thirds or (quarters if necessary)! We will have hayrides to the pumpkin patch (Jerry will purchase organic pumpkins for the occasion). We plan on making a display from a 1990 festival with a picture of our family from that time period. You are welcome to have your picture taken with this display and a few murals will have been painted for picture taking as well. Other activities include face painting, corn shucking contest, stick horse races (Please bring your best steed. Prizes will be awarded for races and a grand prize for the best in class!) plus games on the front lawn. We hope to have a new game available where families compete by loading up dad with pumpkins and he tries to carry them to a finish line. The winner gets to keep all the pumpkins he can carry! Canning contest for jams/jellies, savory/sweet relishes and pickles. Let Peg know if you are bringing something to be judged. T-shirts and hats will be available (I hope) to purchase by the festival.

Several members have been so gracious to help with food expenses this year. One member of the farm is having a large sheet cake made to commemorate our 80th anniversary. If you decide to bring a dessert, I would say we only need gluten free. A second member has graciously offered to bring all the hotdogs and buns for the festival. Thank you in advance for your donations.

Mark your calendars to keep this day open. We plan on having a ton of fun!!!

Volunteers needed: The festival cannot run without all the extra hands that day. If you have not volunteered in the past, this is an excellent opportunity to invest some of your time into the farm! We still need Volunteers for the following: the Check-in Station, 4 Master Grillers, people to cut up produce, set up tents, tables and chairs, sevearl to rinse cookware & set under the serving table and resupply cut veggies & to refill drink containers, 4 to check on bathrooms and empty trashcans around the area, 5-6 people to run the canning booth and/or t-shirt booths.

Storm Follow-up: Please visit our Facebook page to stay on top of what is happening on the farm. Sam and Kyle have taken over the page, made it public and are going to post information & pictures as often as possible so you can see firsthand what is happening on the farm.

The farm is looking better these days (and doesn’t smell anymore!). We were impressed with how quickly the Patty Pan squash repaired and started producing again. The zucchini and straight neck squash have also repaired slightly and continued to produce a little. The third and fourth planting of squash wasn’t hurt as badly because the plants were smaller in size and the huge hailstones were far enough apart to not affect them as much. Eggplant is an extremely sturdy plant. Of everything, it didn’t get torn up as much. The hail did knock off most of the flowers though. But soon there were pretty violet flowers all over the plants again. You are getting all that the plant had produced before the storm. Time will tell if we get more later in the season. You are getting tomatoes from the 2nd and third planting. We stager the planting so you get a fresh supply of tomatoes all season. Plus, when there are too many ripening at a time, this gives us a chance to offer u-pick opportunities. We do not know at this time if there will be enough tomatoes to pick by the box this year. We will keep you informed! At lease we have a few for distribution and that is what really counts!! Your bell peppers and specialty sweet peppers were hurt badly and have not really come back at all. The plants look fine, but the peppers were crushed by hail. We are gleaning the fields for every possible pepper we can find. And as I have said before; all our root crops have survived and are looking well for both the summer and winter shares.

Our Insurance Policy: Did you know that we use the farmers markets as insurance for our CSA? We normally go to 9 farmers markets a week. After the storm, we quit all but one. (We estimate we lost 65% of our crop.) I still attend the farmers market in Boulder on Saturdays. We do this for two reasons: 1. Customers are more accepting of the damaged produce and 2. I get more money for my produce at this market.

We discovered a few years ago that we could not cut out all the farmers markets. The reason? We have so much production from Thursday through Sunday (when we don’t pick for members) it has to be picked and used somewhere. You see, we pick every day or the produce would be huge & uneatable. Over time, we discovered when we have a bad year and produce is in short supply, we can cut the farmers markets out and all the produce is saved and given out for distribution. We have had small hailstorms before, but our members very seldom felt the affect. We would lose a crop or two, but most fields could still produce something and be harvested for members.

What can you do to help us? Purchase a Winter Share! We would not survive this storm if we had to depend on farmers markets. But unlike other CSA’s, we put our members first and you always get the best the farm can offer (and all the leftovers from Thursday go to market). Most people walk away from my farmer’s market booth because of the dings, scars and bruises. If it was not for our CSA, we would be lost. Your insurance is the farmer’s markets, but our insurance is the CSA! This is what CSA is about: Support your farmer in the good years and the bad. And when you have an opportunity, support your community too. You can do that by donating your share when you go on vacation or business trips. Unfortunately, you are seeing the results of a very bad storm, but on those good years, (which happen more than not) you will get the bounty and all its glory!

Spicy Roasted Veggies
Serves 8

In a plastic re-sealable bag add:
¼ cup EVOO
1 tsp sugar
1 tbsp chili powder
1 tsp paprika
1 tsp garlic salt
½ tsp cayenne pepper
1 tsp onion salt
4# root veggies, any kind
Cut all the veggies the same size and place in bag with oil & herbs. Bake on cookie sheet at 400 degrees for 35 minutes. Wonderful cold or hot!

Thank you very much for being so good to us!
Jacquie, Jerry, Kyle and Sam

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