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Fresh, sustainable p=
roduce grown locally. |
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Cane Creek Farm |
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Newsl=
etter |
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Our hearts are breaking this week as we walk throug=
h the valley of the shadow of death with my sister and brother-in-law, Caro=
l and Kevin. Their 18 year ol=
d son, Taylor was killed in a car accident early Friday morning after graduating from high school Tuesday in Juneau, Alaska, where t=
hey live. I flew up with my Dad on Saturday and the rest of the family has =
been arriving daily. Taylor w=
as a smart, good, rowdy boy, dear to our hearts, and we will miss him sorel=
y. One thing we learn from an experience like this, is=
that life does go on, and we have to find a way to live with the pain. Chuck, Miguel, Matthew and all the volunteers and C=
SA workers have been carrying on at the farm. We had a group of kids on an internship program come help =
with the garlic harvest and weeding on Monday. The purpose of the internship is to expose kids to green =
jobs and give them a positive job experience. Their help was appreciated. We are in a transition period into the summer crops=
. The hoophouse tomatoes, cuc=
umbers, beans and broccoli are starting to bear, but not enough for full am=
ounts in the shares. They wil=
l be coming, though. Our rain=
last weekend was at a good time, just as we needed it. You may have notice=
d the plants coming up between the field and the parking lot. This is a summer cover crop, buckwheat, th=
at will return organic matter to the soil, control weeds and provide nectar=
for the bees. The bee hives =
on the farm belong to a local beekeeper, Bill Dunn. He does all the work with the bees and then provides=
us with the honey we will sell. The bees boost the pollination of our crop=
s, especially those like squash and cucumbers. |
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Farm News |
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Vol. 3 Number 15, June 9, 2009 , April 14, 2009 |
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Questions or comments? E-mail us at lynn@canecreekfarm.net or call (770) 889-3793 |
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Herb Corner C=
hocolate mint makes a delicious tea when you pour hot water over the leaves=
and let them seep a bit. You=
can also make a mint syrup by boiling water with sugar then adding the lea=
ves to flavor the syrup. You =
can use this on fruit salad or in tea or lemonade or with other drinks or d=
esserts. <=
![if !supportEmptyParas]> T=
he basil is getting big enough that you may be able to harvest a few leaves=
from the tips of the plants. This will make the plant grow from the nodes further down and make a bushi=
er plant. <=
![if !supportEmptyParas]> T=
here is a good bit of cilantro, so if you want to try that coleslaw recipe =
on the attachment, get some cilantro and some chives. |
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What’s in the bo=
x? Cabbage Hakurei turnips Strawberries (Surprise! I thought they were done.)<= o:p> Fresh garlic Summer Squash Spring onions Onion scape Egg pre-order form is next to the sign in. Sign up for the number of dozen you w=
ant each week for the next four weeks. PLEASE WASH YOUR PRODUCE BEFORE PREPARING—WE ONLY FIELD WASH. O n– Farm Market=
Herb transplants Co=
ffee Basil transplants |
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Produce and recipe ide=
as Fresh, sweet cabbage is in your share t=
his week. This may not be som=
ething you eat regularly, but it is a versatile, nutritious vegetable. I ha=
ve a page on cabbage that I have attached on the e-mail from a cookbook pro=
duced by Angel Organics CSA in Illinois.&n=
bsp; There are a couple of interesting recipes on it.
There are different types of squash, so=
try something different! You=
will be selecting and weighing out your share of squash. Sprinkle the scape buds on your salads =
or stir fries. |
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These poppies in my sister’s yard were one of=
Taylor’s favorites. Wh=
en he was young they would watch expectantly to see if they would pop open =
before the annual trip to Georgia for our family beach reunion. |