CSA newsletter week #2

Urban Farming

Living in the city gives us the ability to make use of the resources that are available within a populated area. We have had Bexley dump the leaves that they collect in the fall, using them first as mulch and now letting them compost for later use. Once they got wet, we realized that the wood chips we have dumped on our property would be easier to use as mulch. These wood chips come from guys that provide tree services and they are untreated, making them not as appealing, but they fit into our organic way of farming here.
Having more people around us means that there is a larger pool of customers, but also means that there are more markets within our area. This spreads the customers out, making it so that you have to shop around for the market that is perfect for you. At least we have options though, because as we learned on our honeymoon, not everyone does.
While honeymooning in Floyd, Virginia we realized that living out in the middle of nowhere wasn’t as good of an idea as we had originally thought. We always romanticized being out in the mountains, but that not only meant that you were away from your neighbors, but away from other people and the market for your products.
Everyone out there has their own garden, making being a small scale farmer a difficult job. After the trip, we came home feeling more grateful that we lived in the location that we did. Although daily we deal with sirens going by thanks to the local fire station, it’s nice to be able to escape by being out in the field.


What’s included this week?

Your CSA package will include:
1. Thyme- great spice to add to everything
2. Radishes- pink and white
3. Scallions (or little baby onions)
4. Baby carrots- take the tops off for maximum storage
5. Spinach- good cooked or raw
6. Collards- before cooking these you need to take the stems out. The best way to do this is fold the leaf along the stem and then pull the stem out.

Recipe of the Week

Vegetable Cream Cheese

1 package cream cheese, softened
2 big carrots
2 radishes
2 scallions
1 teaspoon garlic powder
*you could also add thyme

To soften the cream cheese either let it sit out at room temperature or microwave it on low for a minute or two. Chop all vegetables just enough to fit it in your food processor. Process them until they are finely chopped. In a large bowl, place softened cream cheese and chopped vegetables. Add garlic powder, and thyme if you want, and mix well. Can be used softened as veggie dip, or you can put it in the fridge and harden it for later. This cream cheese is great with bagels or on egg sandwiches.


Thank you for your support,
Gretel and Steve