Thursday, May 24, 2018

Photo Update May 24

In this post...News from the Farm...&...What's in Season...

Fresh from the Farm

The trees have moved past full bloom into petal fall, we can see successful pollination and little pear, plum and apricot fruitlets in the trees. 

We are busy seeding and transplanting crops into the veggie field, for August/Fall/Winter markets, Fall/Winter CSA. We have delivered loads of organic transplants to Shellee's Greenhouse in Madelia - it's so fun to work with other local women business owners!

Brooke and Shellee, of Shellee's Greenhouse with organic
basil and cucumber transplants.
The strawberries have hit full bloom and will ripen to be enjoyed by our Spring CSA members - just a few weeks away!

There's always plenty to do, but learning is important. I was happy to spend a field day out learning from another farm's systems and experience. Below you can see a moveable tunnel system used for extending the season - a fascinating system.

T-shirt order is still underway - see more details, or head over to the order form - until June 22!

What's in Season

Rhubarb, asparagus, nettles, chives, wild edibles like ramps and mushrooms.

I have been busy harvesting rhubarb for customers and the New Ulm Community Market (Thursday markets 2:00-7:00pm), as well as for freezing to make into strawberry-rhubarb jam later on. Try these Strawberry-Rhubarb Crisp Bars.

Rhubarb chopped and headed to the freezer.
I have also been harvesting stinging nettle to dry for tea/infusions, make into tinctures and infused oil for herbal salves. If you are interested in nettle tincture, to use for your seasonal allergies, contact me and I'll make sure you get some out of this year's batches!

Stinging nettle in the dehydrator. Once dried I use it for teas and infusions.
On our woodsy forays we have harvested wild ramps, gray morel mushrooms, pheasant back mushrooms and oyster mushrooms. Not near enough morels yet though!!

Asparagus is ready for harvest every other day. While we eat a lot fresh, the seasonal abundance is getting put up in the pantry too. This year I am canning all of the fresh asparagus. In the past I have always frozen it, it keeps well that way, but I like canning, as it is energy independent in storage and freezer space is always at a premium.

Like I said, we are always working hard... ;)

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