We continue to be surprised and grateful for the crops that are able to grow steadily with the crazy weather we're having. We loved getting some rain this week and it helped us to work on a farm project we've talked about for years, an experiment of sorts. We are trying to propagate our own strawberries! The system we have adapted to cultivate delicious organic strawberries is one that has relied on buying in plants each fall(instead of spring, when they are usually planted)and planting each year. The only business I know that sells these special strawberry plants is in New Jersey and last year the trucking alone was over $300! That was my tipping point. We did some thinking and reading this winter and devised a propagation system that we hope will allow us to grow our own plants and not only save lots of money, but will help to close a bit of a loop in production. What we did was take tip cuttings from established plants and then plant them in moist potting soil in plug trays. Then they went under a shade cloth tent with a homemade misting system, hoping that we've helped to create the perfect environment for them to grow, grow, grow. The rainy day was perfect for such a job and it took 4 of us a full day to finish. They look good so far, we are hopeful and besides, it was a fun diversion from hand weeding....

Boxes this week include: ailsa craig sweet onion, garlic, fennel, rainbow carrots and beets without greens in a bag together, cauliflower, zucchini and summer squash of various hues, sugar snap peas, lacinato or dino kale bunch, salad mix and basil. Premium shares receive the first little potatoes, okra, arugula and shelling peas instead of sugar snaps. Take them out of pods first! Fruit shares receive the very first meadowlark raspberries.

Also a reminder that the amish community of manton will be bringing fresh chicken to the farm next Friday, July 31^st. They coordinate their delivery with our box pickup here at the farm, ask them when you call for specific details about time. If you'd like to try some of the tastiest, fresh free range chicken around, consider placing an order. These chickens are raised on grass and are out of this world good. They are $2.50/# and so the price varies as the size of each chicken varies between 3-5#. Contact Duane Keim to get your chicken for next week and arrange to come to the farm to get yours and meet the farmers! Their phone number is 231-824-9574. The best time to reach them is early in the morning and if you don't get a hold of them right away, please try again. These folks don't have cell phones, and their phone is in the barn so keep trying, it's worth it. If you do place an order for chicken and usually pick up your box at a drop off site other than the farm, we would be happy to hold your box here so you can get your veggies along with your chicken. We can't bring the chicken to you, but we are happy to coordinate your veggie box if you give us a day's notice. We love the chickens roasted in the oven, they are delicious and feed us well for a meal with a bit left over for lunch, then we make stock from the rest and freeze it in ready for winter time soups. It feels so good to have chicken stock and chickens ready for winter and we encourage you to forward think in this way; it's very nurturing.

Instead of a recipe this week, try our favorite way to eat cauliflower that is so easy, tasty and you can also try it with broccoli, Brussels sprouts or fennel(after parboiling for 15 minutes) too. Preheat oven to 415 degrees. Cut the head of cauliflower into florets of edible size. Don't waste the stem because it is so fresh and delicious. Place florets in bowl and lightly toss with olive oil, kosher salt and pepper. Just barely coat the cauliflower and toss with your hands to spread it around. Lay parchment paper on a cookie sheet and place cauliflower in a single layer on sheet. Don't let any pieces overlap, or use another sheet if need be. Roast until browning lightly in places(this is the best part) it takes about 20 minutes. You can turn the florets with tongs if you like, but don't rush or you won't have the luscious caramel that forms in roasting at high heat. These florets are delicious in pasta dishes, as a simple side or in cold salads with other fresh veggies or dried beans. So simple and it works to highlight the beauty within...... we hope that you enjoy it! Have a great week and thanks for returning your boxes, love the meadowlarks

This page last updated on 7/24/2009.

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