CSA Newsletter for the week of September 18th/22nd

Hi Everyone,
Please forgive us as we totally managed to accidently not send out a newsletter last week–we apologize for that!
For record’s sake last week’s share included:

6 lbs Beets
3 lbs Potatoes
1 Black Futzu Winter Squash
1 Pie Pumpkin
1 Bunch Choice Herbs
1 Bunch Swiss Chard
1 Bunch Purplette Onions
2 Lbs Silcing Tomatoes
1 Choice Summer Pint

This week’s share:
3 Lbs Potatoes
2.5 Lbs Carrots
1 Buttercup Squash
2 Sweet Dumpling Winter Squash (Winter squashes keep for a long time so don’t fret to use them up right away)
1 Choice Summer Pint
1 Bunch Kale, Collards, OR Swiss Chard (If you got Kale this week you can thank our good fried and seed grower Jay Bayles who planted out a trial of a different curly kale variety for us to see how it does!  We love how long the stems are as it makes bunching easy!)
2 lbs Slicing tomatoes
1 Head Garlic
1 Hot Pepper
1 Bunch Choice Herbs
Purplette Onions

We have had a good couple of weeks and are still keeping pretty busy.  Will has been spending a lot of his non-CSA harvest days preparing and planting areas with cover crop.  Cover cropping is a method very common with organic agriculture practices that uses a single or mix of legume, grass, and broadleaf plants to protect and improve the soil.  Some plants, such as rye and oats, are used to hold soil nutrients over the winter and add biomass (aka soil fluff).  Legumes (aka green manure) such as peas, clover, and vetch, are used to fix nitrogen.  Other plants, such as buckwheat, are really great at making phosphorous or other specific plant nutrients available.  We plant nearly all of our ground with cover crop in the fall which overwinters and then is worked in in the Spring at planting time.

Another big project we did this week was prepare and plan for our garlic planting which will happen sometime in October.  The garlic did so well this year and we didn’t have any disease issues so we have been able to save our own seed stock which originally came from High Mowing Seeds in Vermont.  Garlic is a very expensive crop to invest in.  We had to spend just under $1000.00 for the certified organic seed stock we put in last fall.  We have heard so much about how much you love our garlic so we will be planting about 50% more garlic this fall and hope to be be able to give even more in our CSA shares.  That also means more Scapes for those of you who enjoyed them this Spring.

The Great Garlic Harvest of 2014

Some recipes to inspire your cooking this week:

Carribean Pumpkin Soup (Recipe from Saveur magazine)

3 tbsp. unsalted butter
4 cloves garlic, minced

1 medium white onion, minced
1 Hot pepper, stemmed, seeded, and minced (optional)
3 lbs winter squash, peeled, seeded, and cut into ½” pieces
4 cups chicken stock
4 sprigs thyme
2 sprigs parsley
1 bay leaf
1 cup milk
¼ cup heavy cream
½ tbsp. mild curry powder
1 tsp. fresh lime juice
¼ tsp. freshly grated nutmeg
Kosher salt and freshly ground black pepper, to taste
Crème fraîche, plain yogurt, or sour cream for garnish

Melt butter in a 6-qt. saucepan over medium-high heat. Add garlic, onion, and, if using, hot pepper; cook until golden, about 8 minutes. Add squash, stock, thyme, parsley, and bay leaf; bring to a boil. Reduce heat to medium; cook until pumpkin is very tender, 30–35 minutes. Discard thyme, parsley, and bay leaf; working in batches, purée soup in a blender until smooth. Return soup to saucepan and add milk, cream, curry powder, lime juice, nutmeg, salt, and pepper; simmer until slightly thick, 4–6 minutes. Ladle soup into bowls; garnish with a swirl of crème fraîche.

Purplette Onion and Heirloom Potato Cakes (Recipe adapted from food 52)

1 Bunch Purplette Onions (Bulbs and Greens Minced)
2 eggs, lightly beaten
1/4 teaspoon freshly ground nutmeg
1/2 teaspoon salt
Freshly ground pepper
1/4 cup fresh bread crumbs
2 cups boiled and mashed potatoes
1 tablespoon olive oil
2 tablespoons vegetable oil

Wash and mince the onions. Cook in boiling water until tender, about 5 minutes. Drain. Place the onions in a medium-sized bowl. Add the eggs, nutmeg, salt, pepper to taste, bread crumbs, and mashed potatoes. Mix well. Heat the oils in a large skillet until hot but not smoking. (Searing the cakes quickly helps them stay together.) Shape the onion-potato mixture into patties, using 2 rounded tablespoons of the mixture for each patty. Sauté, about six at a time, until golden brown on both sides, 2 or 3 minutes per side. Keep warm while sautéing the remaining patties.

We hope you all have a good week!

Hannah and Will

CSA Newsletter for the week of September 4th and 8th

Germinated Spinach

Germinated Spinach

Germinated Fall Greens and radishes

Germinated Fall Greens and radishes

Hi Everyone!
Well, for all those who made us laugh and feel better about the tough couple of weeks we have had, thank you so much! I can’t tell you enough how grateful we are for your support and encouragement.  One question Will and I are asked all the time is why we would ever choose to pick a profession like ours.  I can tell you right now that the people we have gotten to know through our farm is definitely one of the motivators that keeps us going. 
We had a pretty good week this week.  Most of the field is pretty weed free, and we finally had a succession of planting that did not get compacted or washed out by heavy rainfall! One of the toughest things for us in a wet year like this one is success with direct seeding crops.  Most vegetable seed is quite tiny; combine that with a heavy clay based soil, and inches of rain, you can imagine that those tiny seeds would have a tough time coming up through the compaction.  Usually what will happen is the planting will be extremely spotty and we have to decide if what made it is worth the time it takes to weed and maintain for the amount harvested. Since this planting looks so wonderful, we will be seeing Spinach and salad mix back in our near future to finish out the season.  The tentative plan is to have about seven more weeks of CSA pick ups: ending the week of October the 22nd. We could end up finishing one week early, or going an extra week, weather depending. 



Tonight’s share:
Acorn Winter Squash (You will begin seeing more winter squash now that we are getting into fall.  These keep for a long time and flavor actually improves with storage so don’t be afraid to let them sit in your pantry for awhile)
Mxed Potatoes
Swiss Chard
Purplette Onions

Some recipes to inspire your cooking this week:
Tabouli Salad (from http://www.pinchandswirl.com)

1½ cups boiling water or brot
1 cup dry bulgur wheat (we also like to use quinoa)
1 t salt, (omit if you are using broth)
juice from 1 lemon, 2-3 T
¼ cup extra virgin olive oil
1 clove garlic, minced
3 scallions, finely chopped
½ cup minced fresh flat leaf parsley
a dozen or so fresh mint leaves, minced
1 large tomato, coarsely chopped
2 cucumbers, peeled if you like and cut in ½-inch cubes
2-3 ounces crumbled feta
1 Fennel bulb (we love to add fennel to our tabouli)

Bring water to boil, add dry bulgur to boiling water or broth, stir. Turn heat off, leaving the pan in place; cover and let stand 25 minutes.

Fluff bulgur with a fork and then allow to cool to room temperature.

Once the bulgur is cool, add salt, lemon juice, and garlic. Stir to combine; cover tightly and refrigerate for at least 30 minutes or overnight.

About ½ hour before you plan to serve this salad, remove the bulgur mixture from the fridge and toss with a fork to lighten and separate. Add remaining ingredients and stir gently to combine. Taste for seasoning – add salt and freshly ground black pepper to taste. Serve
We like to make this salad ahead of time and eat it for lunch.  If you make it ahead of time we’ve found that its best to add the tomato only when you’re ready to eat.

Curried Indian Vegetable Soup
2 teaspoons olive oil or butter
1 large onion, chopped
1-inch piece fresh ginger, grated or minced
small handful of jalapeno, minced
1 tablespoon ground coriander
1 teaspoon ground cumin
1/2 teaspoon cayenne
1 teaspoon turmeric
1 teaspoon garam masala
1/2 teaspoon chili powder
1 tablespoon curry powder

1 large carrot, diced

2 medium potatoes, diced

6 to 8 mushrooms, roughly chopped

4 to 6 cups vegetable stock or water

1 1/2 teaspoons sea salt, or to taste

2 large tomatoes, finely chopped

juice of 1 lemon (3 tablespoons)

1/2 cup coconut milk or yogurt

2/3 cup frozen peas

2 tablespoons fresh parsley or cilantro, chopped

Heat the olive oil or butter over medium heat in a large saucepan or soup pot. When hot, cook the on stirring, until the onion begins to brown.


Add the ginger, hot pepper, ground spices, and stir for a minute. Now add the potatoes, mushrooms, carrots, stock or water, salt and tomatoes. Bring to a boil, reduce the heat to medium-low, and simmer, uncovered, for about 15 minutes or until the vegetables are tender.


Add the lemon juice and coconut milk or yogurt and simmer for another 10 minutes. Add the peas and cook for a few minutes longer. Stir in the fresh coriander or parsley and serve hot.


Attention Monday!

Hi Everyone,
We have ALOT of unpicked up shares today and we are thinking it’s due to the holiday. In case you forgot about pick up, we are leaving the CSA pick up stall open until 8:00 PM. After that all remaining will be donated.
Happy Labor Day!
H +W

CSA newsletter for the week of August 28 and September 1

Hello Everyone,

Will here writing this week.

It has been a quite a week. A birthday week on top of it all. I turned twenty-seven on Saturday, and my first birthday present of the day was a bee kiss on my eyelid. Let me tell you getting stung hurts, I know I got stung twice today on each forearm. But getting a stinger on the eyelid is another thing entirely… the swelling made me look pretty goofy check the picture below.


I have some bad news to break to everyone. On Friday, the day before my birthday, two dogs killed twenty-three of our chickens and another died the next day leaving us with twenty chickens. Yet another one is still recuperating from injury and we don’t yet know if she will make it. We caught the dogs in the act and called the sheriff but at this point no accountability has been taken here and it was a huge loss for us.

Some were older chickens but most were either one year old or five months old. The five month old chickens were our replacements for the older chickens, which really hurts because more than likely we won’t have extra eggs to sell until we raise a new batch and they start laying which could be a whole year. Many of you have asked for eggs and we haven’t had them due to either the summer heat or the visiting family; however I hope you understand the circumstances and still buy eggs from us in the future.

On a positive note, Hannah’s hand is almost one hundred percent. She is slicing and dicing in the kitchen, not with the mandolin yet but any day know she should be back in the saddle. I feel very fortunate to have such a strong and determined partner in all this. I was very worried whether or not we would be able to harvest, wash, and pack all the produce for the shares. We almost extended our break for another week, but she did whatever she could and did it with out complaining. It meant doing everything left-headed which did not slow her down it just meant I had to tie the bunches for her. You can imagine how hard it would be to hold a bunch in one had and tie it with the other lame hand. Fortunately, it turned out to be a painful but minor accident and only an inconvenience for a couple weeks.

Everyday that it rains and our farm is not flooded is a great day. Everything has been so wet that we can’t work the ground or plant so I have been busy with honeybees. I often find myself wondering what they are up to. Beekeeping has given me such a profound respect for nature, it boggles my mind how everything is interconnected and you only really see it when you step off your lawn and venture out into the wild.

For us that is the uncut pasture, the creek, even our buckwheat cover crop. It is inspiring to see the diversity of insects that a nectar source like buckwheat brings in a wet year like this one. I am quite pleased with our buckwheat cover crop it is covered with foraging bees, wasps, hover flies, even a monarch butterfly.


We are still waiting for our replanted tomatoes to come in and for our peppers and eggplant to take off. The cooler nights slow down the eggplant blooming and the wet has caused a lot of blossom end rot on our peppers and they are also slow to ripen. We could be giving you more green peppers but in our opinion the peppers are so much better fully ripe and it is worth the wait. Tis not the season of summer crops! We are glad the cucumbers have come in now and our plantings of bush beans and new planting of summer squash should be coming in soon. We will also be harvesting winter squash, potatoes, and leeks soon.

Well that is the scoop on the farm. Here is the share this week:

Red Beets
Acorn Squash

Recipes for the week:
Swiss Chard and Chickpea Stew from Food and Wine magazine

6 cups drained and rinsed canned chickpeas (three 19-ounce cans)
3 cups canned low-sodium chicken broth or homemade stock, more if needed
3 tablespoons olive oil
1 carrot, chopped
1 onion, chopped
1 rib celery, chopped
4 cloves garlic, minced
1 teaspoon dried rosemary, or 1 tablespoon chopped fresh rosemary
1 bay leaf
Pinch dried red-pepper flakes
1 cup canned tomatoes in thick puree, chopped
1/2 cup tubetti or other small macaroni
1 teaspoon salt
1/2 pound Swiss chard, tough stems removed, leaves cut into 1-inch pieces
1/4 teaspoon fresh-ground black pepper

Puree half of the chickpeas with 1 1/2 cups of the broth in a blender or food processor. In a large pot, heat the oil over moderately low heat. Add the carrot, onion, celery, garlic, and rosemary and cook, stirring occasionally, until the vegetables start to soften, about 5 minutes.
Stir in the remaining 1 1/2 cups broth, the pureed chickpeas, whole chickpeas, bay leaf, red-pepper flakes, tomatoes, tubetti, and salt. Bring to a boil. Reduce the heat and simmer, partially covered, for 10 minutes.
Add the Swiss chard to the pot. Simmer until the chard is tender and the pasta is done, 5 to 10 minutes longer. Remove the bay leaf. Stir in the black pepper. If the soup thickens too much on standing, stir in more broth or water.

Easy Oven Roasted Roots

7 cups of assorted root vegetables, such as carrots, potatoes, and beets
2 cups of winter squash, such as acorn squash, butternut squash, or pumpkin
1 onion, sliced
1/3 cup extra virgin olive oil
4 sage leaves, chopped
4 thyme sprigs
salt and pepper, to taste
maple syrup, to taste

Preheat oven to 425 degrees.
Cut up all the root vegetables and squash into approximately equal size pieces. I cut them into roughly 1/2″ pieces (except the beets which I sliced thinner since they seem to take longer to get tender). Put root vegetables, squash and onion in a large bowl.
Add olive oil, sage, and thyme to the bowl. Season to taste with salt and pepper. Toss well to coat all the vegetables.
Spread vegetables on a parchment paper lined baking sheet in a single layer.
Bake 30-40 minutes until tender.
Drizzle with maple syrup, to taste.

Rhubarb Crisp

3/4 cup sugar
3 tablespoons cornstarch
3 cups sliced fresh rhubarb or frozen rhubarb, thawed
2 cups sliced peeled apples or sliced strawberries
1 cup quick-cooking or old-fashioned oats
1/2 cup packed brown sugar
1/2 cup butter, melted
1/3 cup all-purpose flour
1 teaspoon ground cinnamon
Vanilla ice cream, optional

In a large bowl, combine sugar and cornstarch. Add rhubarb and apples or strawberries; toss to coat. Spoon into an 8-in. square baking dish.
In a small bowl, combine the oats, brown sugar, butter, flour and cinnamon until the mixture resembles coarse crumbs. Sprinkle over fruit. Bake at 350° for 45 minutes or until bubbly and fruit is tender. Serve warm with ice cream if desired. Yield: 8 servings.
Editor’s Note: If using frozen rhubarb, measure rhubarb while still frozen, then thaw completely. Drain in a colander, but do not press liquid out.

See you tonight,

CSA Newsletter for the week of August 21st/25th

Hi Folks!

We are still trying to figure out how this year as has flown by so quickly.  Living off the farm in town we see families in the mornings trekking off to school bright and early when we start our day.  Will and I have been talking a lot the past couple of days about how yet this year has been another wild year.  The only really big let down we had this spring was the late flood that made us lose so much.  Other than that, we have enjoyed the cooler temperatures and the lack of a need to irrigate.  Back in 2012, our first year, we were fretting that our well could run dry and it just never seemed to rain.  It was incredibly warm; so warm we had planted our first seeds in late March.  Fast forward to Spring 2013, our second year, and I was working downtown at Back Alley Bakery, and  I remember watching outside the windows as freezing ice was falling in May.  In our first three years of farming in Nebraska we really have experienced three very different years and our challenge going ahead will be trying to figure out how we can approach our season to be successful no matter what kind of year we get next year.

We finally have a new summer crop in the share this week: Cucumbers! We have missed them!  They will stick around for awhile too.

This week’s share:
Sweet Peppers
Swiss Chard

Some recipes to inspire you cooking:

Grilled Eggplant Bahn mi (We love these and make them a lot!)

1/2 cup rice wine vinegar
1 1/2 tablespoons sugar
1/4 teaspoon salt
2 cups julienne-cut peeled carrot (about 4 medium)
1 1/4 pounds eggplant
1 1/2 tablespoons canola oil
1/3 cup creamy peanut butter
1/4 cup minced green onions
1 tablespoon minced peeled fresh ginger
2 teaspoons yellow miso (soybean paste) (We have only found Miso paste at Hyvee in Grand Island, but if we don’t have it we just use soy or Tamari sauce and it’s great)
1 1/2 teaspoons fresh lime juice
1 (16-ounce) French bread baguette, cut in half horizontally
1 cup thinly sliced cucumber
1 cup fresh cilantro leaves
Thinly sliced jalapeño pepper (optional)

Preheat oven to 375°. Combine vinegar, sugar, and salt in a bowl, stirring until sugar dissolves. Add carrot; let stand 15 minutes, stirring occasionally. Drain
Heat a grill pan over medium-high heat. Cut eggplant stem off. Cut eggplant lengthwise into 1/4-inch-thick slices; brush with oil. Grill 7 minutes or until tender, turning once.  Combine peanut butter, onions, ginger, miso, and juice in a bowl; stir well.
Hollow out top and bottom halves of bread, leaving a 1-inch-thick shell; reserve torn bread for another use. Place bread on a baking sheet, cut sides up. Bake at 375° for 5 minutes or until golden brown. Spread bottom half of bread with peanut butter mixture. Arrange eggplant evenly over peanut butter mixture. Arrange carrot mixture and cucumber evenly over eggplant; top with cilantro and jalapeño, if desired. Place top half of bread on sandwich. Cut into 5 equal pieces

Cucumber, Onion, and Parsley Salad

2 large cucumbers (peeled)
1/4 red onion, finely diced (or more to taste)
1/2 cup chopped parsley
1/4 cup crumbled Feta cheese
2 T best quality extra virgin olive oil
1 T fresh lemon juice
fresh ground black pepper to taste

Peel cucumber, leaving some strips of green peel if your cucumbers don’t have thick skins. Cut into fourths lengthwise and if the cucumber has large seeds, scrape out seeds with the tip of a spoon. Cut pieces into thinner strips and chop cucumbers into pieces less than 1/2 inch square.

Dice onion into small pieces. (If you prefer a milder onion flavor, soak the onions in cold water for about 10 minutes, then drain well and pat dry.) Pat Feta cheese dry with a paper towel, then crumble into pieces. Wash parsley and spin dry or dry with paper towels, then chop coarsely.

In large bowl, combine cucumbers, onions, and parsley. Whisk together olive oil and lemon juice and stir into vegetable mixture. Sprinkle feta cheese over and stir gently a few times. Season with fresh ground black pepper and serve immediately.

This recipe could be varied endless ways, with tomatoes, olives, capers, blue cheese, mint, and balsamic vinegar being a few things that come to mind as possible substitutions or additions.

Basil Pesto (Great on pasta or as a base for Pizza)

2 cups packed fresh basil leaves
2 cloves garlic
1/4 cup pine nuts (you can substitute other nuts such as walnuts)
2/3 cup extra-virgin olive oil, divided
Kosher salt and freshly ground black pepper, to taste
1/2 cup freshly grated Pecorino cheese

Combine the basil, garlic, and pine nuts in a food processor and pulse until coarsely chopped. Add 1/2 cup of the oil and process until fully incorporated and smooth. Season with salt and pepper.

If using immediately, add all the remaining oil and pulse until smooth. Transfer the pesto to a large serving bowl and mix in the cheese.

If freezing, transfer to an air-tight container and drizzle remaining oil over the top. Freeze for up to 3 months. Thaw and stir in cheese.

Bell Pepper and Swiss Chard Hash
2 Tbs. olive oil
1/2 yellow onion, thinly sliced
1/2 red bell pepper, seeded and sliced
3/4 lb. bulk breakfast sausage (optional)
1 lb. red or Yukon Gold potatoes, 1 to 2 inches in diameter,
parboiled and halved
1 bunch Swiss chard, stems removed, leaves cut crosswise
into 1-inch strips (about 3 cups packed)
4 to 6 fried eggs
8 to 12 fried bacon slices

In a large sauté pan over medium heat, warm 1 Tbs. of the olive oil. Add the onion and bell pepper and cook, stirring occasionally, until the onion is caramelized, about 15 minutes. Transfer to a bowl.

Increase the heat to medium-high, add the sausage to the pan and cook, crumbling the meat with a wooden spoon, until well browned, 8 to 10 minutes. Transfer the sausage to a paper towel-lined plate to drain, then add to the bowl with the onion mixture.

In the same pan over medium-high heat, warm the remaining 1 Tbs. olive oil. Add the potatoes and cook, tossing occasionally, until lightly browned, 4 to 6 minutes. Return the onion mixture to the pan and toss to combine. Add the chard and cook, stirring occasionally, until wilted, 3 to 4 minutes. Serve immediately with fried eggs and bacon. Serves 4 to 6.

See you from 5:00-7:00!



CSA for the week of August 14th/August 18th

Hi Everyone,

Welcome back! Thank you to those who made it out to our open house.  We got a lot of planting and weeding done over the break.  Will has been running things solo for the past couple of days since Hannah ended up in the ER with a bad hand injury.  While using a brand new vegetable slicing mandoline for her birthday, her hand slipped and she hurt herself pretty bad and has a hand full of stitches and a long road to full use of her hand.  She can pretty much only use her left hand and she is right handed so it has made things challenging for us for farm work and home life.

If you have a box buddy and are confused about the break, the person who’s week was skipped for the break should pick up tonight.

Tonight’s share (a little small this week-August’s shares tend to be the smallest but due to our summer fields flooding earlier this year it is exceptionally small):

Golden Beets
Bunch Russian Kale
Bunch Basil
2 Sweet Peppers
1 Eggplant
Bunch Parsley

Some recipes to inspire you this week:

Golden Beet and Herb Risotto

-5 c. vegetable stock

-3 T. olive oil

-1/2 c. finely diced onion

-1 1/2 c. Arborio rice

-1/2 c. dry white wine

-2 T. chopped fresh parsley

-2 T. chopped fresh basil

-2-3 medium gold beets, peeled & grated (about 2 cups)

-Beet greens washed & chopped

-2 -3 c. gold chard, finely chopped

-Salt & pepper

-1 lemon, grated zest & juice

-1 T. butter

-1/2 c. Parmesan

Bring stock to a simmer on stove. Heat the olive oil in a wide pot, add

the onion, and cook over medium heat 3 minutes, stirring frequently.

Add the rice, stir to coat it well, and cook for 1 minute. Add the wine

and simmer until it’s absorbed, then stir in the parsley, the basil, the

grated beets, and chard.

Add 2 cups of stock, cover, and cook at a fast simmer until the stock is

Begin adding the remaining stock in 1/2 cup increments, stirring

constantly until each addition is absorbed before adding the next.

When you have 1 cup of stock left, add the beet greens.

When all the liquid is absorbed and the rice is al dente, add the butter

and Parmesan.

Add salt and pepper, to taste.  Stir in the lemon zest and juice, to taste.

Top with chopped parsley & a chiffonade of fresh basil Enjoy!

From vegenista.com who adapted it from a CSA recipe of Suzie’s Farm

in San Diego County.


Kale and Olive Oil mashed Potatoes
sea salt
3 pounds potatoes

4 tablespoons extra virgin olive oil
4 cloves garlic, minced
1 bunch kale, large stems stripped and discarded, leaves chopped finely
1/2+ cup warm milk or cream
freshly ground black pepper
5 scallions, white and tender green parts, chopped
1/4 cup freshly grated Parmesan, for garnish (opt)
fried shallots, for garnish (optional)


Put the potatoes in a large pot and cover with water. Add a pinch of salt. Bring the water to a boil and continue boiling for 20 minutes, or until the potatoes are tender.


Heat two tablespoons of olive oil in a large pan or skillet over medium-high heat. Add the garlic, chopped kale, a big pinch of salt, and saute just until tender – about a minute. Set aside.


Mash the potatoes with a potato masher or fork. Slowly stir in the milk a few big splashes at a time. You are after a thick, creamy texture, so if your potatoes are on the dry side keep adding milk until the texture is right. Season with salt and pepper.


Dump the kale on top of the potatoes and give a quick stir. Transfer to a serving bowl, make a well in the center of the potatoes and pour the remaining olive oil. Sprinkle with the scallions, Parmesan cheese, and shallots.


Serves 6.


Sunday Open House 7:00-9:00 PM

Hi Everyone,

As stated previously, tomorrow from 7:00-9:00 in the evening we will have a casual open house (rain or shine) for CSA members at the farm for you to see where we produce the food for our CSA program.  There is a chance for rain and storms tomorrow, but hopefully we will be in the clear!  First order of business we feel is to forewarn you that we do have 9 honeybee hives at our property.  If you have anyone in your family who is allergic to bee stings we ask you to consider leaving them at home.  Although our open house is in the evening and most bees will have returned to the colony, there is a chance that there will still be bees returning to their colonies.  Our bees are not aggressive and we are rarely stung but again we feel the need to forewarn you. 

Next order of open house business is parking.  As you know, we do not have any parking physically at the farm.  Our growing area that we rent is situated behind a private residence and space is very limited. Your options are as follows: 1) park in the designated area at CSA pick up along the driveway.  There will be a guide car to show you how to park.  Please be forewarned that it is difficult to turn around and get out but it is possible.  Please exercise caution when pulling in and out of this space and be on the lookout for people walking the driveway.  2) Park along the roadside on North Elm Street and walk to the farm from there.  It is not that far of a trek and likely easier for you due to the difficult parking. Thankfully the truck traffic has significantly lowered due to the new bypass and getting to the farm from Elm Street is easier.

 After parking, you will walk down the long driveway and begin your tour at the orchard.  From the head of the driveway to the end of the vegetable production area is about 600 yards, so please wear comfortable shoes.  Will and I will be around to talk with you but will also have signs around the farm showing you which direction to walk and giving you a self guided tour.  We apologize for any inconvenience. If it is necessary and you or someone in your party is unable to trek this distance, we can arrange for you to park closer to our production area.  Please call us ASAP at 402-705-9340 for us to arrange this with you.     

We hope to see you tomorrow!

Hannah and Will