Dear <<First Name>>,
Hope everything is going well! We've had a lot of fun on the farm this week and we want to share some of the excitement. This week we've been really ramping up the transplanting, as we are finally confident that the heat loving summer crops can handle these overnight temperatures. We planted thousands of yellow and red onions, all sorts of greens and some different types of flowers as well. The garden in Hebron is packed with plants!
Most of our growing takes place behind Manchester Wood furniture factory in Granville. The field we lease there is a beautiful, silty-loam river bottom soil which produces some very fine crops. At the start of the year, though, we get things going in a small, 1/4 acre garden at our home base in Hebron. Before the ground is settled and ready to be prepared with the tractor, we start working on the garden beds by hand. We pull out old plants and any weeds, aerate with a broad pitchfork, and fertilize by hand before raking the surface for a level bed. Sure it's harder that using our Buckeye bed former on the back of the tractor (which we love) but this lets us get started a month sooner! The hoophouses which produced most of the winter will have some of this year's first harvests, with the rest of the garden not far behind. Season extension is just one of the ways we are able to offer fresh produce packed with flavor every week of the year.
Our friend Pattie, who toured last week, wrote a great blog post about her trip to Fresh Take Farm with some beautiful pictures too. Please, give it a look:
We have an abundance of micro greens and plenty more fiddleheads for customers still hoping to try this Northeast delicacy, or for those of you who are fans already. Ramps are just about done, though, so if you are crazy about 'em come early! Here's a few photos from the farm this week:
Top left- Jackson the pup, with Jazz peaking around behind him. Top right- Our spinach is looking great! Sizing up nicely under the row cover in the garden. Bottom left- Lady bugs are natural predators to aphids, which are natural pains-in-the-neck to organic farmers. We ordered 70,000 by mail to protect the garden. Bottom right- The market stand this past Saturday. Its a party under our tent, come by for a good time!
Saturday is forecast to be another gorgeous market day. We are stocking the stand with the freshest greens and beautiful root crops. We also have a nice heap of Hakurei turnips- these are a super tender and sweet salad turnips. Enjoy them raw for their juicy but firm texture and incredible flavor. I'm not kidding you have to try these!
This recipe is a simple and traditional one, and you may have a recipe for pickled beets you already like. This version is pretty simple and absolutely delicious, and I really like cold pickled beets this time of year.

Pickled Beets
  • Roasted Beets - 1 quart medium Fresh Take Farm beets with stems and tops removed, toss in olive oil and roast in a foil pouch about 40 minutes
  • 1 large red onion, frenched
  • 1 cup tarragon wine vinegar (cider vinegar can be used instead, or even white vineger)
  • 1 1/2 teaspoons Kosher salt
  • 1/2 cup sugar
  • 1 cup water
Remove the skin from the Roasted Beets and slice thinly. Arrange in 1-quart jars alternating layers with the onion. In a small pot boil the rest of the ingredients and pour over the beets. Tightly lid the jars and place in the refrigerator for 3 to 7 days before serving.

That's all for this week. Enjoy your weekend, and hope to see you soon!
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