WEEK 10

FEATURED VEGGIES

Micro Mix (a mix of sunflower, buckwheat, radish, cabbage and kogane (pac choi)).

Salad Mix (I’m so glad to see this back in your shares! The greens have recovered and now you can get back to all that salad eating you’ve been missingJ.)

Green Bell Peppers (These beauties are doing great this year! If you can't enjoy them right away, think about slicing or chopping them, placing them in a Ziploc and storing them in your freezer for later.)

Mushrooms (You all know these oyster or shiitake mushrooms well by now and are hopefully enjoying them. Don’t forget that you can dry them for later use in soups, etc. by baking them on a cookie sheet at the lowest temperature and checking them until they are dry.)

Slicer Tomatoes (Ah, the round red tomato that we all know so well. Great for everything a tomato is great for, including canning. Unfortunately, these taste so good that they never last that long in my kitchen!)

Cherry Tomatoes (You all know our Sun Golds and Super Sweet 100s well by now.)

Green Beans (Crunchy wonderful green beans, what can I say about these? If you want to freeze these beauties, don’t forget to blanch them first and allow to cool before placing in a freezer bag—they don’t freeze too well if you don’t cook them just a little first.)

Beets (Sweet & tasty—I hope that you enjoy every bite. For easy peeling, just boil whole root, minus the leaves, for about 10 minutes, drain, rinse and rub the peel right off.)

ATHENS HILLS SUMMER CSA:

WEEK TEN

Hello Everyone!

Here we are at the mid-way point of this season. With a garden of my own exploding with summer’s bounty, as well as having access to the wonderful veggies at Green Edge, this means that it's time for me to get a move on, and start preserving these tasty treats for the future seasons. I’m sure many of you would like to do the same so I’ve focused this newsletter on veggie preservation. In the past I’ve included some recipes for canning various things, but this week I wanted to include some info. about other methods such as drying & freezing some of the goodies in your share. I hope these suggestions are helpful. If you have some of your own to share, please feel free to add your advice on our blog this week.

I just want to thank all of you for your efforts in getting our boxes back to us. Please keep up the good work; we really appreciate it! Also, please feel free to contact us with any of your comments, suggestions, critiques, recipes, etc., during this second half of the season. These are also greatly appreciated.

Have a great week and keep your eyes out for our Winter 2009 CSA brochure which will appear online in a couple of weeks. Sign-up is on a first come, first served basis and we will be taking memberships as soon as the brochure is available. Thanks for your support!

Best Wishes,

Claudia

Storing & Ripening Tomatoes

NEVER REFRIGERATE FRESH TOMATOES! Cold temperatures make the flesh of a tomato pulpy and destroy the flavor.

To ripen, place green or unripened tomatoes in a brown paper bag and place in a dark spot for three or four days, depending on the degree of greenness. Do not put tomatoes in the sun to ripen - this softens them.

Freezing Tomatoes

The simplest way to preserve tomatoes is to freeze them whole. Just rinse them, spread them out on a cookie sheet, and freeze overnight. When frozen, put them in a freezer bag and return to the freezer. To use, remove from bag and thaw. When thawed, slip the skins off, and use in your favorite recipes.

Peel the tomatoes, puree them in a blender, and then strain them through cheesecloth or a coffee filer to drain off the excess tomato water (this can be used in soups). Freeze the pulp in ice cube trays. When frozen, store the frozen cubes in a freezer bag.

(Advice and recipes courtesy of www.whatscookingamerica.net/tomatoes, August 2008.)

Recipe: Preserving Mushrooms

1.) Blanching and Freezing - This remains my most versatile method of preserving large quantities of mushrooms, especially those requiring rapid or delicate handling, such as Coprinus comatus (shaggy mane). Also, washing in water does not hurt the end product, so mushrooms noted for trapping sand and dirt can be thoroughly washed first.

Method - Washed Mushrooms are taken directly from a cold water wash basin or sink where they have been cleaned, washed and are still soaking in the tub of water with a colander or sieve, drained for a moment and plunged directly into a pot of boiling water for 1 to 2 minutes after water re-boils. They are then removed with a sieve or colander and are plunged into cold water to stop the cooking process. Once cool, the mushrooms are drained and placed in plastic freezer containers. A mass-production line can be set up; blanched product into cold water, while cooling, new raw product into hot blanch liquid, etc. The process becomes very efficient. At the end, I cool the blanching water and place into the containers of mushrooms, leaving enough headspace so freezing won't overfill or rupture the containers (usually 1 to 11/2 inches is fine for most freezer container shapes, I especially prefer small 8oz. yogurt containers; they are a perfect size to drop into a pot of soup (1/2 to 3/4 inch headspace is OK for these). .

Uses - I use these frozen mushrooms in soups and stews throughout the non-collecting months by simply dropping the entire frozen contents into soup 20 minutes to 1/2 hour prior to the soup completion time, letting it simmer the last 20 to 30 minutes and AH! Perfection! It makes especially good beef barley soup with Shaggy manes.

Advantages - Blanching stops enzymatic action and prevents mushrooms from turning into mush. Washing gets rid of sand and dirt with no adverse effect on the end product. Texture for soup remains good. It's very easy to do large amounts of mushrooms in a relatively short time. Very convenient to use, just plop frozen mass directly into soup cooking. Pre-thawing is not necessary or

desirable. Flavor preservation is exceptional.

Disadvantages - Not as high quality product for uses requiring frying, sautéing, or crisping of mushrooms, but actually can still be done.


2.) Drying - The age-old method of drying mushrooms is still one of the best methods of preserving mushrooms. Boletes edulis are seen all over Italy, dried and wrapped in often elaborate (and expensive) displays. Methods vary from good old sun/air drying to machine drying (dehydrators) or to oven drying. Different methods give somewhat different results, but is mostly a question of how elaborate and how much you willing to invest to accomplish this. Many good home-use dehydrators are on the market. Units with temperature control, such as top-of-the-line American Harvester, are particularly versatile, especially in humid areas or during spells of rain.

Method - Slice/prepare mushrooms, set on drying trays or racks and sun dry (protect from insects and flies) or pleasing dehydrator or oven (very low temperatures 100 degrees Fahrenheit to 150 degrees Fahrenheit). Dry to low moisture level, place in airtight bags or jars and store. To reconstitute, cover with warm or hot water 15 minutes to several hours (varies with species) until plumped up. Do not use only the water from the tap for your recipes; be sure to use the soak water from the mushrooms as it is richly flavored. Save it for other later uses if the recipe does not call for liquid. Freeze it if no
immediate use is at hand. It's worth it. David Aurora mentions that the pore-masses from Boletes can be dried separately from the mushrooms, soaked to reconstitute not for the pore masses as they are slimy, but for the soak liquid reserved after wringing out the masses for uses in gravies, soups, etc. It is truly a wonderful use of something otherwise usually discarded.

Advantages - Drying preserves mushrooms for very long periods of time with little or no deterioration in flavor or quality. Drying actually intensifies the mushrooms flavor of many species, especially the Boletes - convenient easy to store and use, requiring no special equipment or refrigeration.

Disadvantages - Drying often toughens or changes mushrooms texture; many will not fry or sauté after being dried. Sometimes flavor changes character after drying occurs. Volatile flavors and aromas are often lost. Reconstituting does not necessarily restore good texture in many cases. Equipment can be elaborate and expensive.

(Advice and recipes courtesy of www.nmmastergardeners.org/Fungi, August 2008.)

Have a wonderful week and don’t forget you can contact us at:

(740) 448-4021

greenedgegardens@verizon.net

Or visit us at our blog…

www.greenedgegardens.blogspot.com

ATHENS HILLS SUMMER CSA:

WEEK NINE

Hello Everyone!

I don’t know if you all have noticed, but the tomatoes are in full swing these days and in honor of this annual summer occurrence I’ve devoted this week’s recipes to the round, flavorful fruit of the vine we all love so much! Becky made the suggestion that I have a look at the Ohio Ecological Food and Farm Association Newsletter she just received since there were some tasty recipes included. She was right. They all sound wonderful! I hope you think so too.

We are nearing the mid-way point of this season and I just want to thank all of you for your efforts in getting us our boxes back to us. Please keep up the good work - we really appreciate it! Also, please feel free to contact us with any of your comments, suggestions, critiques, recipes, etc., over the next eleven weeks. These are also greatly appreciated.

Some of you may not know this, but our dear Margaret will be leaving us later this week. She has been our trusty CSA manager up in the office for several seasons now, and I know many of you have had the chance to speak with her over the last few months. I just want to take this opportunity to thank her for her hard work, and wish her the best of luck in her future endeavors. We love you Margaret and will miss you very much!

Best Wishes,
Claudia

FEATURED VEGGIES

Micro Mix (a mix of sunflower, buckwheat, radish, cabbage and kogane (pac choi)).

Salad Mix (I’m so glad to see this back in your shares! The greens have recovered and now you can get back to all that salad eating you’ve been missingJ.)

Green Bell Peppers (These beauties are doing great this year! If you can enjoy them right away, think about slicing or chopping them, placing them in a Ziploc and storing them in your freezer for later.)

Mushrooms or Swiss Chard (You all know these well by now and are hopefully enjoying both. There’s no rhyme or reason which one you will get so have fun with the surprise!)

Slicer Tomatoes (Ah, the round red tomato that we all know so well. Great for everything a tomato is great for, including canning. Unfortunately, these taste so good that they never last that long in my kitchen!)

Cherry Tomatoes (You all know our Sun Golds and Super Sweet 100s well by now. The recipes this week include using them as well, so have a look and enjoy!)

Green Beans (Crunchy wonderful green beans, what can I say about these? If you want to freeze these beauties, don’t forget to blanch them first and allow to cool before placing in a freezer bag—they don’t freeze too well if you don’t cook them just a little first.)

Beets (Sweet & tasty—I planted this patch myself J and I hope that you enjoy every bite. For easy peeling, just boil whole root, minus the leaves, for about 10 minutes, drain, rinse and rub the peel right off.)

Recipe: Great & Easy Tomato Tart (Serves 6-8)

1 8oz. package cream cheese
1 pie or tart shell
½ C. fresh basil, finely minced
½ C. fresh parsley, finely minced
1 clove minced garlic or 1 Tbs. garlic powder
1 to 2 medium sliced tomatoes
fresh thyme
salt & pepper

Preheat oven to 350F. Set package of cream cheese out to soften. Make your favorite pie or tart shell, or use a frozen one. Back pie shell until lightly browned & let cool.

Work the basil, parsley & garlic into the softened cream cheese. Spread this mixture into the shell. Top with the sliced tomatoes & sprinkle with fresh thyme, a little salt and pepper. Bake at 350F for 15 to 20 minutes and cool slightly before cutting and serving.

(Recipe courtesy of Trish Mumme and OEFFA News, Summer 2008.)

Recipe: Oven Roasted Tomatoes

Slice fresh, ripe tomatoes in ¼ inch slices (make them very even) and place on an oven rack sprayed with cooking spray. Bake at 450F until they start to turn brown, slightly crispy and bubbly. Watch them carefully. Remove and cool. Pack them in small freezer containers by layers: 4 to 5 oven roasted tomato sliced, dash of balsamic vinegar, ½ teaspoon of chopped garlic, 2 tablespoons chopped fresh basil, and a generous dash of Parmesan cheese. Repeat the layers. Pack loosely to top and shake once, then freeze. Defrost and add to pizza, pastas and pasta salads, sandwiches and salads.

(Recipe courtesy of Trish Mumme and OEFFA News, Summer 2008.)

Recipe: Pasta Pedro

2 Tbs. olive oil
4 cloves garlic
1 medium onion
1 medium zucchini, chopped
1 to 2 hot peppers, seeded & diced
1 tsp. ground cumin
6 C. chopped tomatoes, mixed colors, or cherry tomatoes, halved
1 can red beans or light kidney beans, rinsed and drained
corn cut from 1 to 2 ears (opt.)
1/3 C. chopped cilantro leaves
salt to taste
1 lb. package of thin spaghetti
4 oz. shredded cojack or Mexican blend cheese

Chop the garlic and onion and sauté in olive oil for 3 minutes. Add the zucchini and sauté for 2 more minutes. Add the hot peppers and cumin and cook for 2 more minutes. Add the tomatoes and cook and stir over medium heat for 5 to 10 minutes, till the tomatoes are cooked and sauce starts to thicken.

Meanwhile, cook pasta according to package directions. Add the kidney beans, corn, and cilantro to tomato sauce, and salt to taste. Heat through. Serve sauce on a bed pf spaghetti, topped generously with shredded cheese. You can make and freeze the sauce (minus the beans) in 1 quart containers for a quick meal in the winter. Defrost, add beans, heat and pour over cooked spaghetti with cheese for a taste of summer.

(Recipe courtesy of Trish Mumme and Ohio Ecological Food and Farm Association News, Summer 2008.)

Have a wonderful week and don’t forget you can contact us at:

(740) 448-4021 OR

greenedgegardens@verizon.net

What to expect in your share next week (Week 9: 8/18-8/24)

Salad Mix
Micro Mix
Mushrooms OR Swiss Chard
Slicer Tomatoes
Cherry Tomatoes
Green Peppers
Beets
Green Beans

ATHENS HILLS SUMMER CSA:

WEEK EIGHT

Hello Everyone!

Here at the farm, it is definitely August! This means 'harvest and preserve'. Tuesday, Margaret and Becky with some late day assistance from Amanda canned 70 quarts of heirloom tomatoes for the Winter CSA cycle. And that's just the beginning! There's nothing like opening a jar of summer in the dreary days of winter. You can almost smell the sunshine. If you are interested in helping with the next session, give us a call.

There is a saying amongst the old-timers, "A dry year will scare you plenty, but a wet one will make you go hungry." We have been very fortunate through all of the rain. But, even though the rains stopped many weeks ago, our damage occurred with some plantings of salad mix. Fortunately, the newer plantings are now large enough to start harvesting, and this means some salad mix is in this week's share box. We are thrilled to have its return.

Thanks to all who have been returning the waxed boxes. If you are having trouble remembering to return the box, you might try bringing your own bags or boxes to the pickup and transferring right there. As always, your thoughts, questions, and comments are always welcome.

For Claudia and all the crew,

Becky

P.S. We are also at the Creekside Market in Gahanna on Wednesdays, from 3-6 pm.

FEATURED VEGGIES

Salad mix ( a mix of lettuces freshly picked and packed just for you)

Micro Mix (a mix of sunflower, buckwheat, radish, cabbage and kogani (pac choi)).

Mushrooms (Pickers' choice of our farm-grown shiitake, oyster or trumpet mushrooms. Store these beauties in your refrigerator in a paper bag or in an unsealed plastic bag for a least a week.)

Slicer or Heirloom Tomatoes (Have a look at our blog for photos that will help you identify each of these glorious & tasty treats. Store at room temperature for best flavor—do NOT refrigerate until you use part of them.)

Cherry Tomatoes (Super Sweet 100’s & Sungolds will brighten any dish you include them in. Like our heirlooms & slicers, store at room temperature until you use them.)

Green Peppers (Bright, green, crisp and flavored to perfection. I don’t even like peppers, but I’ll eat one of these—that’s how good they really are!)

Green Beans were on the list but this week's harvest did not yield enough to give to all. We hope to have them for next week.

Red Potatoes (Oh, wow are these good potatoes! They are newly harvested, creamy potato wonders. Store them in a cool, dry, dark place if you don’t end up devouring them right away. They work wonderfully cubed, boiled, cooled and added to a salad of micro greens & your favorite dressing.)

Recipe: Marinated Salad
(Serves 6)

¼ C. vegetable oil
2 Tbs. cider vinegar
1 tsp. honey
1 tsp. soy sauce
1 tsp. dry oregano
¼ tsp. garlic salt
a few grinds of black pepper
1 small onion, sliced thinly
1 lb. carrots, sliced into ¼-inch rounds
1 lb. green beans, sliced into 1-inch lengths
12 oz. tofu

Pour the oil, vinegar, honey, soy sauce, and seasonings into a large mixing bowl. Add the vegetables and tofu, and toss lightly but thoroughly. Place in a refrigerator container with a tightly fitting lid, and chill several hours, shaking gently or turning upside down occasionally.

(Recipe courtesy of Country Wisdom & Know-How: Everything You Need to Know to Live Off the Land, 2004.)

Recipe: Tomato Tofu Salad
(Serves 4 to 6)

¼ C. vegetable oil (olive is best)
¼ C. lemon juice
1/8 tsp. salt
1/8 tsp. pepper
½ tsp. dried basil
4 scallions
1 C. sliced mushrooms
2 medium tomatoes, chopped
8 oz. tofu, cut into ½-inch cubes

Combine the oil, lemon juice, and seasonings. Add the vegetables and tofu. Toss gently. Chill for a half hour before serving.

Recipe: Sesame Kebabs
(Serves 4 to 6)

2 lbs. boneless lamb or pork, cut in 1-inch cubes
½ lb. mushrooms
1 lb. cherry tomatoes
2 medium summer squash, sliced in ¼-inch rounds
1 C. plain yogurt
2 to 4 Tbs. soy sauce
¼ C. tahini (sesame seed paste)
2 cloves garlic, crushed
2 tsp. fresh grated ginger root, or 1tsp. ground ginger

Thread the meat and vegetables on 8 skewers. Place the skewers in a long roasting dish.

In a bowl, combine the yogurt, soy sauce, tahini, garlic, and ginger, and blend until the mixture is creamy. Pour over the skewers. Cover and refrigerate 4 to 6 hours, turning the skewers occasionally so that all sides sit in the marinade.

To barbecue, allow the coals to burn 30 to 40 minutes before bringing the meat out. The coals should be grey, not red. Arrange the grill so that it is approximately 4 inches from the coals. Place the skewers on the grill. Give a quarter turn every 3 to 4 minutes, brushing with the yogurt mixture each time.

(Recipes on this page courtesy of Country Wisdom & Know-How: Everything You Need to Know to Live Off the Land, 2004.)

Ryan Sitler’s Blog...

I’m an Ohio University student with an interest in agriculture. Surprisingly, the University is lacking in classes related to farming, so I had to find an alternative source for my education in agriculture. I have been an intern at Green Edge since April, and I will be working out here until the end of the fall growing season. I’m grateful for my opportunity to learn in this environment outside of the classroom.

In my time away from work I enjoy playing both Disc Golf and Ultimate Frisbee. Traveling to and from Columbus on a weekly basis for practice is somewhat overwhelming but the time spent having fun outside with my friends is well worth it. My girlfriend and I also like taking my dog and going swimming at the park.

Week 8's Featured Vegetables (Aug 4-9):

Micro-Mix

Salad Mix (yeah!)

Mushrooms

Green Peppers

Summer Squash

Slicer Tomatoes

Cherry Tomatoes

Green Beans

ATHENS HILLS SUMMER CSA:
WEEK SEVEN

Hello Everyone!

Last night brought us wonderful thunderstorms that have watered our thirsty fields. Actually John, our irrigation coordinator this month, has been doing a great job keeping everything out in those fields happily watered. However, a little rain is always a welcome sight after a couple of dry weeks.

The tomatoes have officially begun their mass production! The last couple of harvests we picked close to 1000lbs each time! This means several things over the next two months—lots of delicious tomatoes for your culinary exploits, a couple of 6:30am start-times on harvest days for us, and lots of canning opportunities for those of us who enjoy preserving gorgeous veggies in glass jars—these jars are a featured item in our Winter CSA, so keep this in mind when the time comes to sign up for next season.

In case you didn’t know, our Kate has left us for the big city (Columbus) and we miss her dearly already. Kate, thanks so much for being such an asset to Green Edge, but more importantly such a great friend to all of us here. We love you!

I hope you all have a wonderful week and while I’m visiting upstate New York over the next few days, I will be thinking of you and keeping an eye out for delicious recipe ideas that we can all enjoy.

Best Wishes,
Claudia


FEATURED VEGGIES

Micro Mix (a mix of sunflower, buckwheat, radish, cabbage and kogani (pac choi)).

Mushrooms (pickers' choice of our farm-grown shiitake, oyster or trumpet mushrooms. Store these beauties in your refrigerator in a paper bag or in an unsealed plastic bag for a least a week.)


Slicer or Heirloom Tomatoes (Have a look at our blog for photos that will help you identify each of these glorious & tasty treats. Store at room temperature for best flavor—do NOT refrigerate until you use part of them.)

Cherry Tomatoes (Super Sweet 100’s & Sungolds will brighten any dish you include them in. Like our heirlooms & slicers, store at room temperature until you use them.)

Green Peppers (Bright, green, crisp and flavored to perfection. I don’t even like peppers, but I’ll eat one of these—that’s how good they really are!)

Eggplant (This is one of my favorite of the summer veggies here. Store whole in the crisper drawer of your fridge—they’ll keep for a while like this. Check out the recipes this week for ideas on how to use them.)

Red Potatoes (Oh, wow are these good potatoes! They are newly harvested, creamy potato wonders. Store them in a cool, dry, dark place if you don’t end up devouring them right away. They work wonderfully cubed, boiled, cooled and added to a salad of micro greens & your favorite dressing.)

Recipe: Canning Green Peppers

If you have a pressure cooker & no room in your freezer here’s an alternative to chopping & freezing your bounty of peppers. Store in your pantry & enjoy the taste of summer in the dead of winter.

NB: Refer to the manufacturer’s instructions regarding your canner’s capacity, water levels, etc. before beginning. Also, make sure you’ve sterilized your jars, lids and rings before starting to process the peppers—that way your jars, etc. are ready to load.

Remove stems, core and remove seeds & inner white membrane. Remove skins by first plunging them in boiling water for a few minutes, then running them under cold water, and finally taking off the now split skins with a sharp knife or potato peeler. Slice pepper or flatten whole haves and pack carefully in layers into pint or quart glass jars. Fill the jars with boiling water up to ½ inch of the top. You can add ½ tablespoon of lemon juice or 1 tablespoon of vinegar per pint if you wish. Wipe the lip of the jar, place lid on top & screw on the ring—do not tighten completely. In your canner process the jars at 5 pounds pressure only—higher pressure injures flavor and texture. For pint jars, process at 5 pounds pressure for 50 minutes. For quart jars, process at the same 5 pounds pressure, but for 60 minutes.


(Recipe courtesy of Stocking Up: How to Preserve the Foods You Grow Naturally, 1977.)

Recipe: Eggplant Moussaka
(Yields 2 casseroles—6 to 8 servings each)

2 large or 4 small eggplants
salt
2 lbs. lean lamb, ground (or ground
beef or vegetarian substitute)
½ C. chopped onion
2 garlic cloves, minced
6 peeled, chopped fresh tomatoes]
½ tsp. nutmeg
½ C. dry red wine
1 tsp. fresh, chopped basil or ¼ tsp.
dried
½ tsp. fresh, chopped thyme or ¼ tsp.
dried
2 Tbs. butter
2 Tbs. sifted, whole wheat flour
1 C. stock
½ C. grated Romano cheese (or more)

Cut off stems of eggplant and peel lengthwise, leaving ½-inch strips all around. Cut into ½-inch slices; sprinkle salt on each, and then leave them for 30 minutes or so to drain.

Brown meat, adding oil if necessary. Add onions and garlic, and sauté. Add tomatoes, seasoning, wine, and herbs. Simmer until meat is tender.

Pat eggplant slices dry. Sauté in oil until brown on both sides.

Melt butter; add the flour, and stir to a smooth paste; then add stock, cook, stirring constantly, and bring to a full boil. Lower heat; add grated cheese and simmer, stirring, until cheese melts.

To freeze: In each of 2 lined baking pans, place a layer of eggplant, then a layer of meat, a layer of eggplant, then meat, finishing with a layer of eggplant. Pour on cheese sauce, and sprinkle on a little extra grated cheese. Freeze. When solidly frozen, wrap in freezer paper. Label, seal, date and return to freezer immediately.

When ready to serve: Preheat the oven to 375F. Do not thaw casserole; unwrap and place in baking dish. Bake for about 1 ¼ hours of until casserole is heated through.

(Recipe courtesy of Stocking Up: How to Preserve the Foods You Grow Naturally, 1977.)

My first blogging experience...I'm very excited! Life at Green Edge recently has been very full, as it should be in August. Claudia and I picked close to a THOUSAND pounds of tomatoes on Saturday. We made it out of the greenhouses covered in the green/yellow dust that turns into a black slime when mixed with sweat. Only the sampling of the sweetest sungolds I sample along the way and the awe-inspiring shapes and colors of the heirloom varieties keep me going.

On Sunday my daughter Maggie (11 weeks old) was bee stung for the first time, right above her eye. A quick application of baking soda paste healed her right up, but not after a few moments of wailing. I'm sure I'll have to watch her endure all sorts of pain and suffering over the years, but man is that scary.

The support we receive from CSA and farmers market customers is truly inspiring. After a two year hiatus from working the market scene, I've been doing the Creekside Farmers market in Gahanna on Wednesdays. It's wonderful to see the folks who enjoy our produce.

Til next time,

Dan Kneier - Farm manager