*snow mostly melted from the tunnel field, photo by Adam Ford*

Click here to order your veggies for a delivered bag

This Week’s Availability

This week we will have red beets, purple daikon radishes, watermelon radishes, orange carrots (Juniper Hill), rainbow carrots (Juniper Hill), shallots, red and yellow onions (Juniper Hill), garlic, green cabbage, red and yellow potatoes (Atlas Farm), fingerling potatoes (Clearfield Farm), spinach, mesclun mix, green curly kale, baby kale, pea shoots, claytonia, and frozen heirloom/beefsteak tomatoes.

The frozen heirloom/beefsteak tomato bags are “2 items worth” and are delicious for stewing.

Click here to order your veggies for a delivered bag

Ordering closes at noon on Tuesdays for Wednesday bags, and at midnight on Wednesday for Friday bags.

You do not need to fill out the form if you plan to come to the barn on Wednesdays or Thursdays to pick out your items yourself.

*new greens growing nicely in the venter row, photo by Adam Ford*

CSA Software Clarifications

Folks who pick up at the barn can skip this section.

For folks who order their veggies online to be delivered, the way the system handles skipped weeks and make up items is slightly different than we have done in the past: If you are skipping a week, either you or we can “put a hold” on your account on your dashboard, including picking a week to make up those items. If you forget, it’s easy for us to do that for you, just let us know the week those missed items should be saved for. (We can always change that makeup week if your needs change, just reach out.) The system sends out an automatic email after the ordering period closes with options to get your items this week. Take the steps for one of those options, otherwise missed items disappear from the system. We can fix just about anything from our end on the dashboard, so always feel free to reach out if you can’t figure out how to place a hold, schedule your makeup items, or order those makeup items.

Farm News

This week we started all our sweet peppers, many herbs, hot peppers, more tomatoes, and many early greens. The grow room is full, and the cold hardy seeded plants are filling up the “warm” table in the propagation house. Cindy kept working on the many propagation house improvements that we are hoping to finish this spring, including a better set up for roll down sides on the warmer tables in the propagation house. We start our seeds with minimal added heat: most greenhouse setups burn some type of fossil fuel to keep the air space warm in the spring for plants. We are always trying to minimize our energy consumption to do this work, so we use hot water (from the solar panels) to heat coils on an insulated table to provide heat directly to the soil of the early plants, and then we cover the whole table with greenhouse plastic, and extra row cover on the coldest nights. Once we kick the frost sensitive plants out of the grow room in the roots cellar, we often have to provide some back up air heat under that covered table with a little space heater. But this set up uses significantly less energy than most greenhouse set ups. So Cindy’s many improvements will make our work in there that much easier.

Busy week, as usual these days, so enjoy Adam’s pictures to fill out the “farm news” this week, and have a great week!

-ESF Team: Kara, Ryan, Cindy, Taylor, Molly, and Katie

This Week's Recipe: Ginger Lentils with Spinach