Greetings Friends and Members of CSA:
Welcome to the beginnings of the spring garden season. We hope you enjoy the fresh produce in the weeks ahead and that it nourishes you, bringing health and well being. We skip a week next week, then begin again weekly on Thursday March 30.
We kick off our season of greens, in the week of the green: Saint Patrick. We’ll hope for the luck of the Irish, but as usual, Mother Earth ebbs and flows, giving each season it’s ups and downs.
This winter definitely has been a heavy snow year for our area. This last storm dumped about a foot on us here, breaking a few frames and keeping us shoveling. Not too much damage to beds with greens, but field items are buried under a lot of snow. Hard to believe we were transplanting strawberries into the field just two weeks ago.
These changing weather conditions are reflected in weekly production amounts, which may vary as we proceed. This week’s shares are small, but amounts will increase with the season!
Many of the items which will come your way in the immediate weeks ahead, are ones which were seeded in November, December or early January. Some are from perennial plants and some are heirloom volunteers from last fall ‘s crops. Being the experimenters that we are, we always try new things during certain times of the year, so a few of these items may be the “success“ of those trials.
Please be aware that since we are harvesting crops from different garden areas, in variable weather conditions, you may find different levels of dirt , grass, or other visitors. We do try to monitor garden areas regularly for pests and other problems, but occasionally you might encounter ladybugs, slugs, other small surprises, but most are harmless and easily solved through rinsing. Many crops from the beds are very clean and will only need quick rinse before using. Some of this week’s items were rinsed quickly, but should be rinsed again.
Sprouts will go as long as the temperatures remain cool and spring like (3-4 weeks). Amounts and varieties will vary weekly, but we’ll try to label everything. All sprouts are raised in the nursery in clean trays, exposed to filtered sunlight, protected with light covers, and rinsed three times daily. We try to remove most of the husk before they are trayed, but some may still be present. No harm, just a bit more roughage.
Alfalfa sprouts are mild and nice fresh or lightly wilted. Broccoli is stronger and perhaps a bit spicy. Both are nice added to soups, omelets, or sandwiches. Sprouts will vary in amount and variety on a weekly basis. We’ll try to have alfalfa and broccoli every other week, then add others in as we have them. Note: this first week’s sprouts seemed to have been challenged by the past two weeks of summer and winter combined. We were not pleased with the results, so decided to skip those for this week and have a fresh batch for next time.
Early mixed greens bags will be a combination of arugula (spicey, nutty), mizuna (jagged leaf, cole family), hon tsai tai (purple, smooth leaf, crunchy, sweet), choi’s, vitamin green (rounded leaves, cabbage, mustard family), edible top turnips(small white, round roots, tall smooth tops, little round roots), radish(varies, rougher top edible but stronger), red and green kale(finer, jagged leaf, sweet, crunchy), chards(green, red, colored, mild), lettuce (green leaf, romaine, red crisp), spinach(two varieties), and peashoots(chop well to avoid getting tongue tied). Early bags are made up of many thinned plants from the beds.
Field grown green onions will be added in the coming weeks along with garlic scallions and asparagus as they size, and as the snow clears.
Herbs will begin with parsley, but add in mint, marjoram, winter savory, garlic chives, and cutting celery.
As might seem sensible for this time of year, life here gets hectic but productive. Many transplants are enjoying a bit more room to grow and flourish and appreciate the lengthening days of the spring season. As usual, there is plenty more greenhouse and garden transplanting and seeding to go. Perennials continue to push up and will soon be divided when weather and time permit. As older strawberries begin to push up the covers and set flowers, we are also digging and transplanting lots of young plants that crawled everywhere last summer. These will make up new beds for the next years.
Fruit buds will soon begin to swell if warmer temperatures decide to stick around. We’re hoping they don’t get fooled into opening too soon, though, and lose the crop. Those blooms will likely begin by the middle of April. We are pruning for the next weeks, irregardless, hoping that the effort will be rewarded in fruit or at the least in healthier trees. Time will tell.
Deliveries and farm pickups in the weeks ahead will occur every Thursday, except for next week. We skip next week. A bit of time may be needed to get a schedule down, but most drop points are the same as in previous years, and we’ll watch for road construction and weather to try to maintain consistency. You can always call us if you are concerned.
This year the driver will carry a cell phone so we can perhaps respond a bit quicker to mix ups. Please make sure to let us know if you’ll be out of town on a given week and/or who will be picking up your share. Most drop points are asked to hold bags for 24 hours only, so try to be courteous and remember those pickups!
Summer garden and orchard shares are still available, as are some bouquet and egg shares.
Our spring garden shares are Sold Out, but we do have more egg shares available.
We are including a complimentary dozen eggs this week for everyone. If friends or family are interested in any of these items, let them know to get in touch soon.
Keep occasional eyes on our website: peachvalleycsa.com, for current newsletters, photos of soils, plants, gardens, orchards, animals, and farm folks—possibly a recipe list as well. Email distribution of updates and announcements is also in consideration.
Our current season apprentice, Caitlin Finigan, has been with us now for several weeks! She grew up on the East Coast, but has recently spent a couple of years on the West Coast. We are enjoying her wit, humor and positive energy. We’re certain she’ll add a few thoughts to these newsletters in the months ahead. She also has computer skills, so we’ll have her help in Web page, email, and organizational areas. She seems to be getting acclimatized to the area, but is looking foreword to life after snow.
Several cookbooks are also available through the farm that have wonderful ideas for using seasonal vegetables, herbs, and fruits. Let us know if you are interested.
Please take a moment to post the enclosed delivery calendar. Skip next week!
Thanks again for your support as we forge into the coming season. We are excited about weather and water and look foreword to a successful harvest.
Contact us any time at (970) 876-2850 with questions, concerns and well-wishing!
For peace and great greens!
Kenny, Gail and Caitlin
Peach Valley CSA
3465 Peach Valley
Road (214)
Silt, Colorado 81652
Phone: (970) 876-2850
Fax: (970) 876-2857
E-mail: pvcsawco@rof.net