It’s time to Spring into Sycamore Spring Farm’s 2012 CSA Season Launch
Community Supported Agriculture continues it is tradition of being a blessing to the Community and to the Farmer. Knowing, personally, the farmer(s) who grow our food insures confidence in the Healthfulness & Safety of that food.
At Sycamore Spring Farm we have been busy planting and tending the Asparagus, Lettuces, Radishes, Spinach, Baby Lettuce & Green leafs, Rhubarb, Parsley, Cilantro, Spring Onions & Mint. As well as planning for the next crops of Tomatoes, Corn, Squashes, Melons, Beans & Greens & more.
We are committed to you that we will grow your vegetables in a sustainable manner using all natural, healthful, organic methods and environmentally sound farming practices. We are dedicated to growing our crops and pastures in soil which is as healthy and nutrient dense as possible so that whatever is produced there from is in like manner.
☺Rhubarb is NOT just for stewing or for Strawberry Rhubarb pie. Try these Rhubarb & oatmeal bars:
- ***Crust & Topping***1/2 cup chopped nuts ~ 1 1/2 cup rolled oats ~1 cup brown sugar ~1/4 teaspoon salt ~ 1 1/2 cup flour ~ 1 cup butter ~ 1/4 teaspoon vanilla ~ ***Filling*** ~ 3 cups chopped rhubarb ~1 1/2 cup sugar ~2 tablespoons cornstarch ~ 1/4 cup water ~1 teaspoon vanilla
- Crust: Combine all ingredients until well blended and crumbly. Pat half of mixture into 13x9" baking pan.
- Filling: In saucepan combine rhubarb, sugar, cornstarch and water. Cook until clear. Blend in vanilla. Pour over crust. Sprinkle with remaining crumb mixture. Bake at 350 degrees for 25-30 min-until golden brown. Do not allow to “over-bake” to dark Brown.
After polling many of our customers from last year, we have made a few changes that we hope will be pleasing to most everyone. Our first change is at the pick up Cooler. Waiting in line for produce when you are trying to make a “quick” visit to the farm can be frustrating so this year the bulk of your produce will be pre-packaged in reusable bags. The packaged bags will be in the large silver cooler and will simplify your pick-up. You will only have 1 thing to take from the cooler instead of 7 or 8 different items. Full shares should receive at least 7 different vegetables, 1 fruit and 1 herb. Sometimes there will be items that are NOT in your bag-intentionally. Delicate produce such as raspberries, or grapes or tomatoes, which should not be chilled or crushed, will be picked up as a separate item(s).
Our CSA customers will be the first to be offered any pick-your own produce at the farm. This year the sour cherries are looking like a bumper crop (last year this crop failed) so keep watching our calendar for more information.
Here is a list of the vegetables and fruits that we plan to grow during the season and generally what month of the year they should be harvested. Many things influence harvest time and success so use this list as a general guide which can help you to figure what you are likely to receive in your produce Bags.
April and May June and July
Sugar snap peas Squash (Yellow and Zucchini)
Cabbage Green beans
Broccoli Peppers (Mostly sweet, some hot)
Lettuce Sweet corn
Swiss chard Onions
Carrots Butter Beans
Radish Tomatoe Varieties
Herbs Strawberries, Blueberries, Peaches, Raspberries
August and September October and November
Green Beans Broccoli and cabbage
Field peas Carrot fall crop
Tomatoes continue Sweet potatoes
Peppers Variety Butternut, Acorn & Kombucha Winter squashes
Sweet potatoes Chard, Kale & Cress Mix
Cucumbers Bokchoy & Nappa Cabbage
Okra & Onions Okra & Onions
Butter beans Swiss Chard
Potato Variety Potato Variety
Butternut Squash Turnips w/Greens
Lettuce Collards & hardy winter greens
Grapes & Pears Persimmons
ALSO…… We finally got the Calendar working-after 3 YEARS!!!!!!! You will find a schedule of volunteer projects, workshops, and other Fun Farm Facts (FFF).
THANK YOU for supporting LOCAL, Sustainable, Small Family Farms!