During this rainy week our production crew started tearing out some of the early crops in the hoop-houses and began preparing the ground for summer crops of peppers and tomatoes. Squash and cucumbers have been planted, as well as the first of the basil. As we head into the second week of our CSA, the season has really begun in earnest and the pace of our crew’s days is set to a rhythm of planting, harvesting, processing, and packing.
[ 2013 May 24 ]
We are all looking forward to a beautiful weekend at the Farm. Our summer CSA begins this coming week, our greenhouses are overflowing with flower and veggie plants, and our early strawberries survived the frost. Little green berries are starting to form on the plants and before we know it we will be harvesting the first berries and celebrating at our annual Father’s Day Berry Brunch on June 16th. We have a great variety of bedding plants ready to put in the garden: annuals, perennials, herbs, and veggies. It’s time to get those gardens planted!
Over the past few days our crew has been taking off the row covers that covered many of our early plantings. Underneath were healthy veggie plants as well as a budding crop of weeds! With our summer staff returning from school, we have been able to tackle the weeding as well as some major plantings, including broccoli, asparagus, green beans, and a hoop house of tomatoes.
[ 2013 May 17 ]
Last Farmstand Saturday: December 15 We’ll be open on Saturday between 11 and 3. We’ll have a full array of beautiful winter veggies, new varieties of dry beans (kidney, pinto, black turtle, black coco, Jacobs’ cattle, king of the early, amish soup bean, soldier, cranberry, tiger eye, and calypso!), and pints of fresh sunflower oil! We still have some summer treasures like frozen soup, marinara sauce, and pesto, and delicious bottled jams and pickles. Plus, we’ll be offering 25% off on all of the bought-in frozen and grocery items that we stock, and all of our Mexican pottery will be on sale! We’ll be at the indoor farmers’ market in Norwich on Saturday as well. See you here or there!
[ 2012 December 12 ]
We’re Open Saturday, December 1 Now that the Thanksgiving leftovers have gone, its time to replenish. Come on down to the farmstand Saturday between 11 and 3, we’ll have a full array of beautiful winter veggies, and slices of summertime! Yes summertime! Thankfully, Alison found some time this summer to prepare and freeze delicious soups, ready to use squash, and bake at home cookies. We still have a little of Will’s amazing tomato marinara sauce. Plus, we’ll be offering 25% off on all of the bought-in frozen and grocery items that we stock. Oh yeah, while you’re out and about come warm up at the indoor farmers’ market in Norwich on Saturday, December 1 from 10-1. See you there!
[ 2012 November 28 ]
We Are Open On Saturday! Cedar Circle Farmstand will be OPEN on Saturday from 11-3 when you come to pick up your CSA share. We’ll have all the potatoes, carrots, spinach, kale, Brussels sprouts, cabbage, beets, parsnips, onions, garlic, shallots and so much more, that you’ll need for your Thanksgiving Feast! We’ll even have a selection of farm-made products like Will’s awesome tomato marinara sauce, frozen soups, ready to use squash, bake at home cookies, and awesome gift baskets too! If you’ll be out shopping on Saturday for your holiday gifts, be sure to stop by one of the two indoor farmers’ markets for locally made gift options: the Norwich Farmer’s Market in Tracey Hall from 10-1 or; the Lebanon Farmer’s Market in Lebanon’s United Methodist Church from 10-1. Visit our booth; we’ll be at both markets too!
[ 2012 November 15 ]
Thanks for An Amazing Year! 2012 has been a year of growth on the farm. Our increasingly skilled and passionate farm crew, from field to office, collectively transformed this year in to a successful and exciting one. We also had pretty excellent weather. The farmstand was super busy, we welcomed more visitors than ever at our farm events, and we hosted hundreds of students for spring and fall farm tours. We are all excited to continue growing healthy communities and a sustainable future together. The farm stand is now closed, but the core crew remains to finish the harvest, put the farm to bed, and to set plans in motion for next season. Still to come are mulching the berries and garlic, and processing the new crops of dry beans, Mexican tortilla corn, and oilseed sunflowers. So far, these long-season crops are looking great! We’ll keep you posted…
[ 2012 October 31 ]
Tidy Up Good farming and gardening means cleaning up and getting ready: weeding, composting, succession planting, getting the fields ready for winter and then preparing them for planting. Many fields are already planted with their cover crops, while others have been succession planted with cold weather crops. This week the crew planted garlic, harvested carrots and dried Will’s big crop of beans along with cleaning up beds and storing winter vegetables. The kale is still standing tall though, and the Brussels sprouts are made even tastier by the hard freeze we had this week.
[ 2012 October 17 ]
Until We Meet Again Here we are folks, Week 20! It’s been a good growing season and we are so happy that you spent it with us. We hope you had fun picking strawberries and blueberries, and will have a great time selecting your pumpkins this week. Throughout the season we tried our best to give you a diverse selection of fruits and veggies in your baskets, and to brighten up your day with lovely flowers. Megan and Luke are sending you off with a very full basket this week that will probably last you until the first Fall CSA pick up October 20. Stay warm with winter squash soups and pumpkin pies, enjoy those fresh leafy greens and Brussels sprouts!
[ 2012 October 5 ]
Labor of Love This week we all owe some big thanks to the fieldcrew who aren’t in the fields this week. Instead you will find them at the sorting bins and sink, sorting and washing what looks to be a million potatoes. On these cold gray days, they are wearing outfits that might seem more appropriate on deep sea fishing voyage than on a farm, as they diligently wash the soil from the food that will be feeding the rest of us all winter long. While the rest of us are chilly in the farmstand and farmhouse, it simply does not compare to how very very cold the crew is. Thanks gals and guys! We really appreciate it. Now come inside and have some hot chocolate.
[ 2012 September 28 ]
A Gourd of a Different Color Along with traditional orange pumpkins just waiting to be turned into jack-o-lanterns, there are now many different shapes and sizes of decorative gourds around the farmstand: little tiny ones, the crazy cranium, and the always popular multi-colored gourds. Shades of brown also seem to be all the rage, as the farmcrew has been sporting variations of the color from head to toe since they started to harvest the earthly treasures of potatoes and celeriac.
[ 2012 September 17 ]