what’s in the box this week?(Listed from shortest shelf life to longest shelf life)


Strawberries: The strawberries are in a lull due to the windy conditions three and four weeks ago. The flowers did not set enough fruit when it was windy. The plants are recovering from the wind and producing more flowers now. Basil: This needs no introduction. Delicious made into a quick pesto over fresh pasta. Now that is fast food. We will have extra boxes of Basil for those who want to make a great deal of pesto for freezing or parties. Store in a plastic bag in the fridge. Summer Squash: We have four types of squash planted so you may get the light green Mexican, dark green regular squash, yellow squash or the round ones. Store in the fridge. Arugula: I have to say that it is getting easier to grow arugula in hot weather. Yes we are getting better at sowing and irrigating it but there is also the soil. We believe the whey we use and the chicken manure is enlivening the soil life and feeding the plants. Store in a crisper. Makes a great salad with the spinach/ lettuce and carrots. Radish: This crops grows so fast it is hard to get the timing right to pick for your box. They are perfect for about four days so we hope the window fits right into the harvest this week. Store in the crisper with the tops removed. Apricots: Not the most beautiful of fruit but that is because they are not sprayed. These dry farmed delicious fruit are grown by Bill Crepps in Winters. Bill is no longer certified organic because of all the paperwork and expense. He has not changed how he farms. Mustard Greens: Directly sown into beds these together will the arugula are the fruits of out new permanent irrigation system. We installed this on 7 acres last year at a cost of materials in excess of $15,000. We are able to irrigate multiple times per day to keep the plants cool. Store in a plastic bag in the crisper.. Collard Greens:  Tear the leaves into 1” squares as you remove them from the stem. Plunge in boiling water for a few minutes add a little lemon juice to them on the plate. Fast, delicious and very good for you. Store in a plastic bag in the fridge. Dino Kale: I grew this for the first time in 1987 for the River Cafe in London. This is the restaurant where both Jamie Oliver and Hugh Fearnly-Whittingstall learned their trade. Rosie and Ruthie, the owners, called it by its Italian name Cavolo Nero. Store in the crisper. Italian Parsley: A staple in Lorraine’s kitchen, something we should probably have in the box every week. Store in a plastic bag in the crisper Onions: The last of our October planted crop. we will be moving onto the spring planted one’s to finish this week and definitely for next week. New Potatoes: These are small and we are only putting about a pound in every one’s box.  These may be small but they are very special. This is one crop that you can taste that it has been organically grown. Store in a cool dark place. Please take care unfolding the boxes as the flaps can be damaged easily and return them each week . Nigel