tag:blogger.com,1999:blog-78773167407230403142024-03-12T19:08:20.222-07:00Marvin's Garden ProduceMarvin's Garden Producehttp://www.blogger.com/profile/12899086353998993933noreply@blogger.comBlogger53125tag:blogger.com,1999:blog-7877316740723040314.post-42441413904040221732015-07-29T08:07:00.001-07:002015-07-29T08:07:04.835-07:00Week 10 - The half-way mark<span style="font-size: large;">This week marks the halfway point for this year's CSA. I have created a <a href="https://www.surveymonkey.com/r/D8SQ338" target="_blank">short survey</a> to get some feedback on how your experience has been so far. </span><br />
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<span style="font-size: large;">There will be more summer stuff, squash, green beans, tomatoes, peppers, eggplant, garlic and okra throughout the rest of the season, but there will also be sweet potatoes, carrots, beets, turnips, radishes, peas, kale, swiss chard and salad mix. I hope that some winter squash will make it into the shares in October as well as another round of cabbage and broccoli around the same time. </span><br />
<a name='more'></a><span style="font-size: large;">This weeks share includes:</span><br />
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<span style="font-size: large;">2 lbs tomatoes</span><br />
<span style="font-size: large;">baby potatoes</span><br />
<span style="font-size: large;">swiss chard</span><br />
<span style="font-size: large;">flower bouquet</span><br />
<span style="font-size: large;">and oregano and thyme for drying</span><br />
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<span style="font-size: large;">Here is a <a href="http://www.hgtvgardens.com/herbs/out-to-dry-how-to-preserve-your-garden-herbs" target="_blank">link</a> on how to dry out herbs like oregano and thyme. I will give the herbs to you in paper bags you can use to dry them in to make the process a little easier.</span><br />
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<span style="font-size: large;">I hope you enjoy the flowers. I will have smaller sunflowers for the rest of the season, along with a couple of other varieties. If you want more bouquets, let me know and I will try to make them available when you come to pick up.</span>Marvin's Garden Producehttp://www.blogger.com/profile/12899086353998993933noreply@blogger.com0tag:blogger.com,1999:blog-7877316740723040314.post-55545638615839515242015-07-23T18:37:00.001-07:002015-07-23T18:37:32.571-07:00Week 9 - SPAGHETTI PARTY!!!<div class="separator" style="clear: both; text-align: center;">
<a href="http://3.bp.blogspot.com/-FcjdkGAY-vM/VbGRr61b60I/AAAAAAAACDw/joeOVR1G0uQ/s1600/11742647_983638385008126_2120657990475108541_n.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://3.bp.blogspot.com/-FcjdkGAY-vM/VbGRr61b60I/AAAAAAAACDw/joeOVR1G0uQ/s320/11742647_983638385008126_2120657990475108541_n.jpg" width="240" /></a></div>
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<span style="font-size: large;">That last wave of water (and cooler weather) were the last gasp for the summer crops. Now, we will have a lot of summer garden madness for the next 5 or 6 weeks. Speaking of that water, we have received over one foot of rain in the garden so far this month. That's a lot. There have been some losses, and a lot of weeds, but the crops look pretty strong throughout the garden.</span><br />
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<span style="font-size: large;">This week's share includes:</span><br />
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<span style="font-size: large;">Spaghetti squash</span><br />
<span style="font-size: large;">Onions</span><br />
<span style="font-size: large;">Garlic</span><br />
<span style="font-size: large;">Cucumbers</span><br />
<span style="font-size: large;">Cilantro</span><br />
<span style="font-size: large;">Banana peppers</span><br />
<span style="font-size: large;">Cayenne peppers</span><br />
<span style="font-size: large;">Tomatoes</span><br />
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<span style="font-size: large;">I wish I had jalapeños, but you can make a pretty mean salsa out of this weeks share, and have some onion and garlic left to cook up inside of the spaghetti squash.</span><br />
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<span style="font-size: large;">I like a chunky salsa, so I just chop everything up and let it sit in the refrigerator for a couple of hours. You could just put the same ingredients in the food processor if you like fine salsa.</span><br />
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<span style="font-size: large;">Salsa recipe</span><br />
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<span style="font-size: large;">2.5 lbs mixed tomatoes</span><br />
<span style="font-size: large;">1 large onion</span><br />
<span style="font-size: large;">2 banana peppers</span><br />
<span style="font-size: large;">3 cloves garlic</span><br />
<span style="font-size: large;">bag of cilantro</span><br />
<span style="font-size: large;">1 tsp lemon juice</span><br />
<span style="font-size: large;">1 tsp cider vinegar</span><br />
<span style="font-size: large;">cayenne pepper to taste</span><br />
<span style="font-size: large;">salt to taste</span><br />
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<span style="font-size: large;">Chop up the tomatoes, onion, banana peppers, cilantro and garlic then combine in a bowl. Include the juice from the tomatoes if you like a kind of watery salsa. Add 1 teaspoon of lemon juice and apple cider vinegar and as much of the cayenne pepper as you want. Salt to taste and cover with plastic wrap and put it in the refrigerator for two hours. Remove, stir and eat!</span><br />
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<span style="font-size: large;">Grilled spaghetti squash recipe</span><br />
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<span style="font-size: large;">Cut squash in half length wise and scrape out the seeds. In the hole you just made, put two tablespoons of pesto and 1 teaspoon of olive oil in each half. Cook on the grill on the upper rack or away from direct flame for 45 minutes. Alternately, bake in the oven for 45 minutes at 375.</span><br />
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<span style="font-size: large;">Remove and let them cool for a few minutes, then take a fork and scrape away the meat from the rind. Put in another bowl, or, if you are feeling fancy, serve in the rind.</span><br />
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<span style="font-size: large;"><br /></span>Marvin's Garden Producehttp://www.blogger.com/profile/12899086353998993933noreply@blogger.com0tag:blogger.com,1999:blog-7877316740723040314.post-57660911453172126542015-07-16T16:00:00.004-07:002015-07-16T16:00:49.277-07:00Week 8 - Summertime Suppertime<span style="font-size: large;">Hello, and welcome to Louisville, KY, a newly minted tropical rainforest. So far this month, according to my neighbor, we've got more than 10 inches of rain. That's more than usual, in case you wondered.</span><br />
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<span style="font-size: large;">All of this rain has made playing in the garden slightly less joyful, but there is still plenty of produce to enjoy...</span><br />
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<a name='more'></a><span style="font-size: large;">This weeks share includes:</span><br />
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<span style="font-size: large;">Cherry Tomatoes</span><br />
<span style="font-size: large;">Salad Tomatoes</span><br />
<span style="font-size: large;">Green Beans</span><br />
<span style="font-size: large;">Potatoes</span><br />
<span style="font-size: large;"><a href="http://www.cooksmarts.com/cs-blog/2014/11/roasted-okra-recipe/" target="_blank">Okra</a></span><br />
<span style="font-size: large;"><a href="http://cooking.nytimes.com/recipes/1012484-daikon-and-carrot-pickle" target="_blank">Daikon Radish</a></span><br />
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<span style="font-size: large;">Click the link for an easy recipe for the daikon radish and okra. The daikon pickles are good on sandwiches or as a snack. If you eat a lot of Asian cuisine, you will realize you've already had daikon pickles before. You didn't get a huge portion of okra this week, so it will be an awfully small side dish of okra, but the recipe is really good. You could actually cook the potatoes up with the okra if you wanted.</span><br />
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<span style="font-size: large;">Enjoy everything, ya'll. </span><br />
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<span style="font-size: large;"><br /></span>Marvin's Garden Producehttp://www.blogger.com/profile/12899086353998993933noreply@blogger.com0tag:blogger.com,1999:blog-7877316740723040314.post-75588603429770964682015-06-30T23:37:00.000-07:002015-07-02T13:07:00.676-07:002015 Week 6 - Tomatoes...<span style="font-size: large;">...are here. I am glad to pass them along to you. The heat that could have ruined the broccoli and cauliflower is likely responsible for getting these to maturity. This is a little early for me to have these, but I decided to grow some tomatoes in my greenhouse this year as an experiment. </span><br>
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<span style="font-size: large;">Here's this week's inventory:</span><br>
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<span style="font-size: large;">Squash Pickles (paid shares only)</span><br>
<span style="font-size: large;">Broccoli</span><br>
<span style="font-size: large;">Cauliflower</span><br>
<span style="font-size: large;">Kale</span><br>
<span style="font-size: large;">Beets</span><br>
<span style="font-size: large;">Early Tomatoes</span><br>
<span style="font-size: large;">Mint</span><br>
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<span style="font-size: large;">These are among the first tomatoes from my greenhouse, the orange/red ones are early girls, which are a dependable early hybrid tomato. The flavor isn't amazing, but they aren't bad. Since most of the other tomatoes I will be giving you are a little funky, I thought a tomato that you might more easily recognize would be nice to see in your share once in a while. The other tomato is a tie dye heirloom. It tastes great. Not as good as some other heirlooms you will get later in the year, but pretty good.</span><br>
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<span style="font-size: large;">Broccoli rears it's ugly head again (its a pun!!!!!), this time it is a true broccoli variety instead of the stir fry broccoli I have been giving you. I got really lucky that it cooled down last week and rained a lot. If those high temps would have stuck around, this broccoli would have suffered.</span><br>
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<span style="font-size: large;">The cauliflower this week looks weird, I know. It is green cauliflower (unfortunately not a perfect green because I didn't blanch the plants). It is supposed to be green, don't worry. It tastes like cauliflower, though. I checked.</span><br>
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<span style="font-size: large;">I made some bread and butter pickles out of the squash that got too big to do much else with. I hope you all like them! Also, if you aren't going to reuse them, I would like to get the jars back, because I will definitely use them again.</span><br>
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<span style="font-size: large;">This is the last week I plan to give you all beets for a while. If you still have beets left from last week, you can use these together with them.</span><br>
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<span style="font-size: large;">There is also mint, which I chew on fairly often. When I traveled around the middle east a bunch of years ago, many Arabs would welcome you to their home by asking if you wanted coffee or tea. Arab coffee is basically espresso, which isn't always wonderful in the middle of the summer. But their tea was usually mint tea, which I loved. The great thing is, mint tea is just mint steeped for a few minutes in boiling water. Unfortunately, you need a tool, a reusable tea bag or french press to do it right, because the tea will be better if you chop up the mint first. If you don't have either of those, you can just put some mint sprigs in a mug and pour boiling water over it and stir it around. Also, <a href="http://www.meghantelpner.com/blog/5-amazing-things-you-can-do-with-mint/" target="_blank">here are some other ideas</a>.</span><br>
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<br><div class="separator" style="clear: both; text-align: center;"> <a href="http://lh3.googleusercontent.com/-t3xnuaLEkcI/VZWZN4V8emI/AAAAAAAACDI/xoCgd5QJo8s/s1600/IMG_20150702_131831.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"> <img border="0" src="http://lh3.googleusercontent.com/-t3xnuaLEkcI/VZWZN4V8emI/AAAAAAAACDI/xoCgd5QJo8s/s640/IMG_20150702_131831.jpg"> </a> </div><div class="separator" style="clear: both; text-align: center;"> <a href="http://lh3.googleusercontent.com/-y_5icGOlI7Q/VZWZjhqOxjI/AAAAAAAACDQ/iwnr_WJb6dA/s1600/IMG_20150702_131831.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"> <img border="0" src="http://lh3.googleusercontent.com/-y_5icGOlI7Q/VZWZjhqOxjI/AAAAAAAACDQ/iwnr_WJb6dA/s640/IMG_20150702_131831.jpg"> </a> </div>Marvin's Garden Producehttp://www.blogger.com/profile/12899086353998993933noreply@blogger.com0tag:blogger.com,1999:blog-7877316740723040314.post-27596986540820080262015-06-26T12:11:00.003-07:002015-06-26T12:32:22.948-07:002015 Week 5 - A Spring/Summer Medley<div class="separator" style="clear: both; text-align: center;">
<a href="http://1.bp.blogspot.com/-h7HgCtza-O4/VY2iDwSsvnI/AAAAAAAACCU/c1OUSeGiJzk/s1600/IMG_20150625_140218.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://1.bp.blogspot.com/-h7HgCtza-O4/VY2iDwSsvnI/AAAAAAAACCU/c1OUSeGiJzk/s320/IMG_20150625_140218.jpg" width="240" /></a></div>
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<a name='more'></a><span style="font-size: large;">Here is your share this week:</span><br />
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<span style="font-size: large;">Salad Mix</span><br />
<span style="font-size: large;">Cherry Tomatoes (paid shares only this week, sorry, work/shares)</span><br />
<span style="font-size: large;">Fennel Bulbs and fronds</span><br />
<span style="font-size: large;">Garlic Scapes</span><br />
<span style="font-size: large;">Zephyr Squash</span><br />
<span style="font-size: large;">White Beets</span><br />
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<span style="font-size: large;">Here are recipes for <a href="http://backtoorganic.com/fennel-frond-pesto-a-surprisingly-delicious-pesto-without-basil/" target="_blank">fennel pesto</a> (you can use the scapes again in place of the garlic) and <a href="http://www.simplyrecipes.com/recipes/fennel_gratin/" target="_blank">fennel gratin</a>. I hope you enjoy the fennel. It is a different flavor (black licorice), but it is really mellow when you cook it. </span><br />
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<span style="font-size: large;">This will be the last week for salad mix for a few weeks, unfortunately. The existing beds are getting a little too strong tasting and the new plantings were over-run by weeds. As quickly as possible, I will have a baby greens and shoots mix that we will try for a few weeks while the next round of greens mature.</span><br />
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<span style="font-size: large;">Paid shares got a mix of striped oblong tomatoes, red grape tomatoes and orange cherry tomatoes. I have a few different varieties of cherry and salad tomatoes growing (red, orange, brown, pear shape, striped and green) and you will get to try them all over the rest of the season. The plants are looking really good, so expect a lot of these little guys in your shares during the summer.</span><br />
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<span style="font-size: large;">The white beets are pretty regular beets. I was hoping for more sweetness in these, but that may have been asking too much from a beet. You will get beets once more next week and then probably not again until September/October when I hope to have a lot for pickling and canning for the winter. Hopefully, carrots will be back in the shares as the root vegetable for a couple of weeks after the spring beets run out. </span><br />
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<span style="font-size: large;">This week's share is not what I was hoping it would be, and chances are there will be a few more weeks that are less than ideal over the next month or so. I am trying to still give you all a good value, and I appreciate your patience with me as I wait for some of the summer crops to mature. You all have been great sharing pictures of dishes you make with me on Facebook, please keep that up!</span><br />
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<br />Marvin's Garden Producehttp://www.blogger.com/profile/12899086353998993933noreply@blogger.com0tag:blogger.com,1999:blog-7877316740723040314.post-64315759217027415622015-06-17T20:13:00.000-07:002015-06-26T12:13:44.531-07:002015 Week 4 - Whole-a-whole-lot-a-Love(age)<div class="separator" style="clear: both; text-align: center;">
<a href="http://3.bp.blogspot.com/-gItjMvtSAfs/VY2kGkoLLXI/AAAAAAAACCg/zriz9LCe_Og/s1600/IMG_20150618_140827.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://3.bp.blogspot.com/-gItjMvtSAfs/VY2kGkoLLXI/AAAAAAAACCg/zriz9LCe_Og/s320/IMG_20150618_140827.jpg" width="320" /></a></div>
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<span style="font-size: large;">This week is the first week (of several) that you will receive potatoes. This week you get to try out Irish Cobbler potatoes which is a popular variety with gardeners. It is earlier than many other varieties, and it has an Irish accent and makes shoes in its spare time. </span><br />
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<a name='more'></a><span style="font-size: large;">In all seriousness, there was a pretty big potato-related disaster here in the garden which means there will be no purple potatoes until the fall and there will be no red potatoes at all this year in your shares. Long story short, I planted 100 lbs of potatoes, it rained 7 inches and the potatoes turned to mush. So, 100 + 7 = mush. But, there will be plenty of yukon golds and a couple of varieties of fingerling potatoes to try over the coming weeks.</span><br />
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<span style="font-size: large;">Here's this weeks share:</span><br />
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<span style="font-size: large;">Salad Mix</span><br />
<span style="font-size: large;">Lovage and Chives</span><br />
<span style="font-size: large;">Potatoes</span><br />
<span style="font-size: large;">Cabbage</span><br />
<span style="font-size: large;">Onions</span><br />
<span style="font-size: large;">Kale</span><br />
<span style="font-size: large;"><br /></span><span style="font-size: large;">I found this recipe for <a href="http://www.food.com/recipe/old-fashioned-lovage-and-potato-soup-253324">Lovage and Potato Soup</a>. I haven't tried that one out, but when it comes to soups, I find that if I like the ingredients, I will like the end product. </span><br />
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<span style="font-size: large;">Or, you could try this <a href="http://www.foodnetwork.com/recipes/emeril-lagasse/cabbage-and-potato-bake-recipe.html" target="_blank">cabbage and potato bake</a>.</span><br />
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<span style="font-size: large;">This week I got a little (a lot, actually) help from our friends, Christine and Carrie, two of our work/shares. Christine and I picked suckers (probably not as tasty as they sound) and got poured on. Carrie will be here to help me on Saturday, I don't know what we did, yet.</span><br />
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<span style="font-size: large;"><br /></span>Marvin's Garden Producehttp://www.blogger.com/profile/12899086353998993933noreply@blogger.com0tag:blogger.com,1999:blog-7877316740723040314.post-31535097115956706422015-06-10T11:04:00.001-07:002015-06-26T12:14:51.374-07:002015 Week 3 - Stir Fry me once, shame on you, stir fry me twice, shame on me?<div class="separator" style="clear: both; text-align: center;">
<a href="http://2.bp.blogspot.com/-NW0LSSXLok8/VY2kgqnjzxI/AAAAAAAACCw/fD7R0npDQsY/s1600/IMG_20150611_142839.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://2.bp.blogspot.com/-NW0LSSXLok8/VY2kgqnjzxI/AAAAAAAACCw/fD7R0npDQsY/s320/IMG_20150611_142839.jpg" width="240" /></a></div>
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<span style="font-size: large;">That's what's up! I have been munching on this stuff all week and it is about time to share. The garden is moving right along as we start the transition into summer crops. I think every week I look out in the garden and see something new that is almost ready to pick I think/say "this is the best time of year." I should just say that all of the times of the year that I get to be out in the garden playing in the dirt are the best times of year. </span><br />
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<a name='more'></a><span style="font-size: large;">Anyway, down to business. This week, a couple of familiar spring crops make a return to the mix and they are joined by some different greens for you to try.</span><br />
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<span style="font-size: large;">Salad Mix</span><br />
<span style="font-size: large;">Stir Fry Mix (bok choi, lacinato kale, snow peas and baby broccoli)</span><br />
<span style="font-size: large;">Green Onions</span><br />
<span style="font-size: large;">Radishes</span><br />
<span style="font-size: large;">Turnips</span><br />
<span style="font-size: large;">Zephyr Squash</span><br />
<span style="font-size: large;">Ramps - a wild member of the onion family that tastes a bit like onion and a bit like garlic. The whole plant is edible, but I usually just eat the bulb the same way that I eat garlic.</span><br />
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<span style="font-size: large;">This week you get some more Happy Rich baby broccoli, </span><span style="font-size: large;">bok choi, dinosaur kale, snow peas, green onions, ramps and turnips that can all be included in a pretty awesome stir fry. Here's a basic <a href="http://steamykitchen.com/2112-bok-choy-stir-fry-recipe.html" target="_blank">recipe</a> for bok choy you can use to get started.</span><br />
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<span style="font-size: large;">This is the first of many weeks that you will get Zephyr squash from me, and that is because they are the best squash. I try to pick them when they are little because that is when the taste/texture is best to me. Whatever you decide to make with this weeks share, please send me pics in the comments or on Facebook. Let's be real, on Facebook, since it is the only part of the internet anybody uses anymore that doesn't end in etflix. </span><br />
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<span style="font-size: large;">This week, Jane and Lynn, a couple of our work/share members helped to make all of this delicious happen for you. Jane also brought me chicken poop, which is a wonderful gift to give to a gardener. </span><br />
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<br />Marvin's Garden Producehttp://www.blogger.com/profile/12899086353998993933noreply@blogger.com0tag:blogger.com,1999:blog-7877316740723040314.post-33082729919499350012015-06-04T17:40:00.002-07:002015-06-04T17:40:47.040-07:002015 Week 2 - More Spring Goodness<div class="separator" style="clear: both; text-align: center;">
<a href="http://3.bp.blogspot.com/-XSyadZgFYKY/VXDu7gy3h8I/AAAAAAAACBU/ESExG1t4UfI/s1600/IMG_20150604_194537.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="306" src="http://3.bp.blogspot.com/-XSyadZgFYKY/VXDu7gy3h8I/AAAAAAAACBU/ESExG1t4UfI/s320/IMG_20150604_194537.jpg" width="320" /></a></div>
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<span style="font-size: large;">I hope that looks as good to you as it does to me! I am really happy with the overall progress of the garden. This week is still very spring-centric, but summer veggies are starting to peak around the corner. In the garden this week I planted winter squash, yard-long beans, soybeans, black beans, more cucumbers, summer squash, tomatoes and corn. </span><br />
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<a name='more'></a><span style="font-size: large;">Let's get down to business. This week in the share we have:</span><br />
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<span style="font-size: large;">Salad Mix</span><br />
<span style="font-size: large;">Herb Mix (<a href="http://www.culinate.com/books/collections/all_books/roots/carrot_top_pesto" target="_blank">carrot top pesto</a></span><span style="font-size: large;">)</span><br />
<span style="font-size: large;">Carrots</span><br />
<span style="font-size: large;">Swiss Chard</span><br />
<span style="font-size: large;"><a href="http://marvinsgp.blogspot.com/2012/01/kohlrabi-recipes.html">Kohlrabi</a></span><br />
<span style="font-size: large;">Peas</span><br />
<span style="font-size: large;"><a href="http://marvinsgp.blogspot.com/2012/01/beet-recipes.html">Beets</a></span><br />
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<span style="font-size: large;">The good news is you get carrots a bit earlier than I had planned. The bad news is they are pretty funky looking. The other good news is they taste pretty awesome. So, mostly good news.</span><br />
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<span style="font-size: large;">If I were to get this share, I would make a stir fry with the kohlrabi tops (they taste like kale), swiss chard and snow peas. Here's a </span><a href="http://www.food.com/recipe/basic-stir-fry-sauce-37310"><span style="font-size: large;">basic stir fry recipe</span></a><span style="font-size: large;"> you can use to get you started.</span><br />
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<span style="font-size: large;">Then, I would make the carrot top pesto recipe.</span><br />
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<span style="font-size: large;">And finally, I would make a root roast (throw in the turnips from last week if you still have them). The root roast is the first recipe under the beet recipe page linked above.</span><br />
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<span style="font-size: large;">When you get your share home, remove the greens from the beets and kohlrabi as the roots will keep their texture better separated from the greens. This rule goes for all roots, the roots will try to keep the greens growing which will make the greens and roots go all rubbery. Putting them in water helps if you leave the tops on for too long, but separating them asap is the best plan. When all is separated, both should keep for over a week in the fridge.</span><br />
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<span style="font-size: large;">The salad mix should be enough for a couple of salads again. You will notice throughout the season the the makeup of the mix will change. Along with lettuce, the mix will include, spinach, mizuna, beet greens, arugula, baby kale, kohlrabi greens, pea leaves, carrot tops, lamb's quarter, tatsoi, bitter green and whatever else I think tastes great and adds some variety to the mix. Salad should taste good, not just be a salad dressing delivery system. </span><br />
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<span style="font-size: large;">This week Gina, one of the work shares, joined me in the garden again. Not only is she incredibly helpful in the garden, she is also a chef. If you are into cooking, you should check out her <a href="http://classwithchef.blogspot.com/" target="_blank">blog</a>.</span>Marvin's Garden Producehttp://www.blogger.com/profile/12899086353998993933noreply@blogger.com1tag:blogger.com,1999:blog-7877316740723040314.post-88125736707777496632015-05-25T07:48:00.001-07:002015-06-02T13:43:33.553-07:002015 Week 1 - Spring is Springing<div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-vjYMyllYjtM/VW4UhnxQGPI/AAAAAAAACAs/ftJFoUcjn3o/s1600/10984610_955253207846644_5338961765752797663_n.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://4.bp.blogspot.com/-vjYMyllYjtM/VW4UhnxQGPI/AAAAAAAACAs/ftJFoUcjn3o/s320/10984610_955253207846644_5338961765752797663_n.jpg" width="320" /></a></div>
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<span style="font-size: large;">I know that most gardeners are all about the glory of a mid-summer garden; Tomato plants strung full of ripe fruit, mammoth sunflowers stretching toward the sky, corn so tall you could get lost in it, you get the imagery.</span><br />
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<span style="font-size: large;">Not me. I like right now. To me on mornings like today the world is full of possibility and everything is just coming into its own. I don't think I would trade all of the things I love about Kentucky to be somewhere else, but I think this is what a garden in San Diego must look like all year long.</span><br />
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<span style="font-size: large;">Sorry to wax on about spring, but it really is the best, and so is this share:</span><br />
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<span style="font-size: large;">Salad Mix</span><br />
<span style="font-size: large;">Red Russian Kale</span><br />
<span style="font-size: large;">Japanese Turnips</span><br />
<span style="font-size: large;">Mixed Radishes</span><br />
<span style="font-size: large;">Spring Herb Mix</span><br />
<span style="font-size: large;">Green Onions</span><br />
<span style="font-size: large;">Broccoli</span><br />
<span style="font-size: large;">Jalapeño Jelly</span><br />
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<span style="font-size: large;">Hungry yet? I hope so. I would say you have enough for a few salads with the salad mix, herb mix, green onions, turnips (yes, you can eat these turnips raw on salads) and radishes. </span><br />
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<span style="font-size: large;">You can also take the turnip greens, radish greens, herb mix and kale and make a delicious hot salad. If you have never done this before, its pretty easy. Just put all of the greens (kale stems removed) in the biggest pot you have with some oil and a little stock (bacon grease and homemade stock are the best!!!) in it over medium heat and stir the greens around until they have reduced down to a uniform consistency. I dress my greens with a little salt and pepper and some vinegar (try different types, I like greens with garlic white wine vinegar). If the texture of this is a little too chewy, you can put the greens in a food processor before or after to get rid of some of the stringiness. </span><br />
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<span style="font-size: large;">The turnips are also delicious roasted. That recipe is on my recipe page.</span><br />
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<span style="font-size: large;">This broccoli is called Happy Rich and it is sweeter and smaller than normal broccoli (it is actually a cross of two different brassica family crops and not true broccoli). I like it in stir fries, but truly you can use it in any broccoli recipe. You will receive this variety again either next week or the following week before the regular broccoli crop comes in.</span><br />
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<span style="font-size: large;">This week, for herbs you will get some sorrel (large leaves), some sprigs of salad burnet (tiny leaves) and some lovage (stalk with parsley shaped leaves). If you make smoothies, try substituting in the sorrel in place of whatever greens you normally use. It has a cool, tart flavor. Salad burnet tastes a little like cucumber and is good in a salad, hence the name. And lovage has a flavor similar to celery and goes well in soups or salads.</span><br />
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<span style="font-size: large;">The jalapeño jelly is made from jalapeños and sweet peppers from my garden last fall. It is really good on bagels with cream cheese but also makes a kind of cool flavor for a PB&J sandwich. </span><br />
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<span style="font-size: large;">I would love pics of whatever you all decide to make either in the comments or email/facebook them to me.</span><br />
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<span style="font-size: large;">This week was made possible by help from work/share members Ann, Tabitha and Gina. These ladies were a huge help this week!</span><br />
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<span style="font-size: large;"><br /></span>Marvin's Garden Producehttp://www.blogger.com/profile/12899086353998993933noreply@blogger.com0tag:blogger.com,1999:blog-7877316740723040314.post-13114112457311336002015-05-12T06:26:00.005-07:002015-05-12T06:26:50.746-07:00CSA Season begins on 5/28!!!<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/-qjp9B9SQ6Kc/VVH_V43sG8I/AAAAAAAAB-o/xneOR9Vl44o/s1600/IMG_20150512_091246.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="http://4.bp.blogspot.com/-qjp9B9SQ6Kc/VVH_V43sG8I/AAAAAAAAB-o/xneOR9Vl44o/s320/IMG_20150512_091246.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">A bunch of plants, hanging out in the shade on a cool morning</td></tr>
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<span style="font-size: large;">I have consulted with the forces of nature, the gardening gods - both the old and the new, and my roommate Jewel and we have come to the decision to begin CSA shares on the last week of May. The first shares will go out on 5/28 or 5/30 depending on if you pick up at my house or at U of L. The season will run for 20 weeks and will end on 10/10.</span><br />
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<span style="font-size: large;">It seems like things were a little slow to get going in the garden, but the spring crops are starting to establish themselves. The season will begin with lots of greens, radishes, beets, turnips, broccoli, kohlrabi, peas, onions and herbs. The early summer veggies like carrots, garlic, cabbage, cauliflower, cucumbers, squash, potatoes and green beans aren't far behind. Tomato plants are getting planted this week! Expect lots of shapes, sizes, colors and flavors from the tomato crop this season. </span><br />
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<span style="font-size: large;">There are still shares left, so if you were waiting until the last minute to buy your share, now is the time!</span><br />
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<span style="font-size: large;">Go <a href="http://marvinsgp.blogspot.com/2015/02/2015-csa-share-commercial-and-faq.html">here</a> for more info or <a href="http://marvinsgp.blogspot.com/p/csa-signups.html">here to sign up</a>.</span></div>
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Marvin's Garden Producehttp://www.blogger.com/profile/12899086353998993933noreply@blogger.com0tag:blogger.com,1999:blog-7877316740723040314.post-7724218190728713612015-02-27T11:00:00.000-08:002015-04-24T08:09:33.946-07:002015 CSA Share Commercial and FAQ<span style="font-size: large;">First, for the important stuff, I'm a film maker, ya'll. Well, if using iMovie on my girlfriend's laptop makes me a filmmaker anyway. So I made this commercial:</span><br />
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<iframe allowfullscreen="" class="YOUTUBE-iframe-video" data-thumbnail-src="https://ytimg.googleusercontent.com/vi/WLJ-PX6E-KY/0.jpg" frameborder="0" height="266" src="http://www.youtube.com/embed/WLJ-PX6E-KY?feature=player_embedded" width="320"></iframe></div>
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<span style="font-size: large;">Check it out and marvel at all of the vegetableness. Then, give me a call and set up an order and find out how you can get an extra two weeks free!!!! I will do a CSA FAQ after the break...</span><br />
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<span style="font-size: large;">Call Mike at 502 354 8438 or email marvinsgp@gmail.com to order or with any questions that aren't answered below. You can also pay online using the paypal button on <a href="http://marvinsgp.blogspot.com/p/csa-signups.html">this page</a>.</span><br />
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<a name='more'></a><span style="font-size: large;"><u><b>CSA FAQ</b></u></span><br />
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<span style="font-size: large;"><b>When/Where are pick ups?</b></span><br />
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<span style="font-size: large;">As of right now, you can pick up on Saturdays between 9am and 2pm at my house, 4152 Dover Rd. This is the best option because if there are extras (flowers, herbs, peas, beans, other stuff that I don't want to pick more of), you can pick them yourself for free if you want. </span><br />
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<span style="font-size: large;">You can also pick up at the Belknap Farmer's Market on the U of L campus (on Brandeis between 3rd and 4th St) on Thursday between 3 and 6. Last year there were vendors selling fruit, bread, canned items, pastured lamb and chicken and kettle corn. I am sure most of them will return, so if you want to do some additional shopping, that might be the place.</span><br />
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<span style="font-size: large;"><span style="color: #222222; font-family: 'Times New Roman', Times, FreeSerif, serif;">If 5 or more people agree to an alternate pick up that is closer to home/work for a group of you, I am open to adding another pick up location.</span><br style="color: #222222; font-family: 'Times New Roman', Times, FreeSerif, serif; line-height: 18px;" /><span style="color: #222222; font-family: 'Times New Roman', Times, FreeSerif, serif;"><br /></span><span style="background-color: white; color: #222222; font-family: 'Times New Roman', Times, FreeSerif, serif; line-height: 18px;"></span><span style="color: #222222; font-family: 'Times New Roman', Times, FreeSerif, serif;"><b>What is a CSA Share?</b></span><br style="color: #222222; font-family: 'Times New Roman', Times, FreeSerif, serif; line-height: 18px;" /><span style="color: #222222; font-family: 'Times New Roman', Times, FreeSerif, serif;"><b><br /></b></span><span style="background-color: white; color: #222222; font-family: 'Times New Roman', Times, FreeSerif, serif; line-height: 18px;"></span><span style="color: #222222; font-family: 'Times New Roman', Times, FreeSerif, serif;">CSA stands for community supported agriculture, and it is kind of like a subscription service to my garden. Each week, you receive a share of the produce from the garden for a determined period of time. My CSA is 20 weeks, from the first week I have Broccoli in the spring (late May) until the end of the summer season. So each week you will get stuff that is in season in the garden.</span><br style="color: #222222; font-family: 'Times New Roman', Times, FreeSerif, serif; line-height: 18px;" /><span style="color: #222222; font-family: 'Times New Roman', Times, FreeSerif, serif;"><br /></span><span style="background-color: white; color: #222222; font-family: 'Times New Roman', Times, FreeSerif, serif; line-height: 18px;"></span><span style="color: #222222; font-family: 'Times New Roman', Times, FreeSerif, serif;"><b>Why is your share so much smaller than other farms?</b></span><br style="color: #222222; font-family: 'Times New Roman', Times, FreeSerif, serif; line-height: 18px;" /><span style="color: #222222; font-family: 'Times New Roman', Times, FreeSerif, serif;"><b><br /></b></span><span style="background-color: white; color: #222222; font-family: 'Times New Roman', Times, FreeSerif, serif; line-height: 18px;"></span><span style="color: #222222; font-family: 'Times New Roman', Times, FreeSerif, serif;">Because it is $15/week instead of $22 or $25 or $30 like some other farms around here. I eat lots of vegetables, but I know that not everybody else does. I don't see the benefit in selling you food that is going to go bad in your refrigerator. If you don't think my share size is large enough (if you are vegetarian family of four, or something) then buy two shares. I like a smallish sized share because it seems more approachable. Keep in mind that sometimes, you will end up with something more comparable to a share from another farm when I get a big harvest of something (particularly keeper items like garlic, potatoes, winter squash and sweet potatoes).</span><br style="color: #222222; font-family: 'Times New Roman', Times, FreeSerif, serif; line-height: 18px;" /><span style="color: #222222; font-family: 'Times New Roman', Times, FreeSerif, serif;"><br /></span><span style="background-color: white; color: #222222; font-family: 'Times New Roman', Times, FreeSerif, serif; line-height: 18px;"></span><span style="color: #222222; font-family: 'Times New Roman', Times, FreeSerif, serif;"><b>Is your produce organic?</b></span><br style="color: #222222; font-family: 'Times New Roman', Times, FreeSerif, serif; line-height: 18px;" /><span style="color: #222222; font-family: 'Times New Roman', Times, FreeSerif, serif;"><b><br /></b></span><span style="background-color: white; color: #222222; font-family: 'Times New Roman', Times, FreeSerif, serif; line-height: 18px;"></span><span style="color: #222222; font-family: 'Times New Roman', Times, FreeSerif, serif;">Yes, I grow using organic methods. That basically means I don't use any artificial herbicide/pesticide/fungicide. In my case, I also do not use the organic approved treatments. Instead, I try to grow things in their season and try to keep nutrients available during the growing life of my plants so that they can naturally combat any potential problems that pop up. </span><br style="color: #222222; font-family: 'Times New Roman', Times, FreeSerif, serif; line-height: 18px;" /><span style="color: #222222; font-family: 'Times New Roman', Times, FreeSerif, serif;"><br /></span><span style="background-color: white; color: #222222; font-family: 'Times New Roman', Times, FreeSerif, serif; line-height: 18px;"></span><span style="color: #222222; font-family: 'Times New Roman', Times, FreeSerif, serif;">I am not certified, and I will not pursue certification because I suck at paperwork and I am never going to grow an acre of radishes for Whole Foods, which would make certification more of a necessity. In Louisville, certification by local farms doesn't seem to be a big priority for local consumers. I have actually only been asked once after two years worth of farmer's markets why I am not certified. It isn't important, and it is costly, and it would prevent me from buying Sun Gold tomato seeds (because the breeder of the best tomato on the planet isn't certified either, and if you are certified you have to buy an organic option). So yes to organic and no to certification.</span><br style="color: #222222; font-family: 'Times New Roman', Times, FreeSerif, serif; line-height: 18px;" /><span style="color: #222222; font-family: 'Times New Roman', Times, FreeSerif, serif;"><br /></span><span style="background-color: white; color: #222222; font-family: 'Times New Roman', Times, FreeSerif, serif; line-height: 18px;"></span><span style="color: #222222; font-family: 'Times New Roman', Times, FreeSerif, serif;"><b>Is the full share price due at the beginning of the season?</b></span><br style="color: #222222; font-family: 'Times New Roman', Times, FreeSerif, serif; line-height: 18px;" /><span style="color: #222222; font-family: 'Times New Roman', Times, FreeSerif, serif;"><b><br /></b></span><span style="background-color: white; color: #222222; font-family: 'Times New Roman', Times, FreeSerif, serif; line-height: 18px;"></span><span style="color: #222222; font-family: 'Times New Roman', Times, FreeSerif, serif;">Yes. The share payments help me to finance the work I do during the season, so it is important that I get that money up front. I realize $300 all at once might be a lot for some people (it would be for me), so I would be willing to work out a payment structure that would work for both of us if you are interested. We could break it up into three payments due throughout the season, for example. I try to avoid accepting weekly payments, when possible.</span><br style="color: #222222; font-family: 'Times New Roman', Times, FreeSerif, serif; line-height: 18px;" /><span style="color: #222222; font-family: 'Times New Roman', Times, FreeSerif, serif;"><br /></span><span style="background-color: white; color: #222222; font-family: 'Times New Roman', Times, FreeSerif, serif; line-height: 18px;"></span><span style="color: #222222; font-family: 'Times New Roman', Times, FreeSerif, serif;"><b>Can I pick what comes in the share?</b></span><br style="color: #222222; font-family: 'Times New Roman', Times, FreeSerif, serif; line-height: 18px;" /><span style="color: #222222; font-family: 'Times New Roman', Times, FreeSerif, serif;"><b><br /></b></span><span style="background-color: white; color: #222222; font-family: 'Times New Roman', Times, FreeSerif, serif; line-height: 18px;"></span><span style="color: #222222; font-family: 'Times New Roman', Times, FreeSerif, serif;">Yes and no. If you pick up from my house, you will have a little wiggle room (if you don't want squash but you want extra cucumbers and there are extras available, that's fine). I would like to have a "leave and take" basket for people to trade from if there are enough people picking up to make it worth doing. I try to put lots of variety in the shares from week to week, so you won't get oodles of the same thing week in and week out, other than salad mix, which you will receive most weeks. If you flat out don't want something, I won't include it in your share, but I may not have enough of something else to compensate for the lost value.</span><br style="color: #222222; font-family: 'Times New Roman', Times, FreeSerif, serif; line-height: 18px;" /><span style="color: #222222; font-family: 'Times New Roman', Times, FreeSerif, serif;"><br /></span><span style="background-color: white; color: #222222; font-family: 'Times New Roman', Times, FreeSerif, serif; line-height: 18px;"></span><span style="color: #222222; font-family: 'Times New Roman', Times, FreeSerif, serif;"><b>Can I visit the garden?</b></span><br style="color: #222222; font-family: 'Times New Roman', Times, FreeSerif, serif; line-height: 18px;" /><span style="color: #222222; font-family: 'Times New Roman', Times, FreeSerif, serif;"><b><br /></b></span><span style="background-color: white; color: #222222; font-family: 'Times New Roman', Times, FreeSerif, serif; line-height: 18px;"></span><span style="color: #222222; font-family: 'Times New Roman', Times, FreeSerif, serif;">Absolutely. Every Saturday from 9am to 2pm you can come and look around. If you bring children, make sure they are always under your supervision. I may have a hoe-down at some point when all CSA members are welcome to come over and crack a beer under the river birch tree in our back yard and hang out. </span><br style="color: #222222; font-family: 'Times New Roman', Times, FreeSerif, serif; line-height: 18px;" /><span style="color: #222222; font-family: 'Times New Roman', Times, FreeSerif, serif;"><br /></span><span style="background-color: white; color: #222222; font-family: 'Times New Roman', Times, FreeSerif, serif; line-height: 18px;"></span><span style="color: #222222; font-family: 'Times New Roman', Times, FreeSerif, serif;"><b>Do you take volunteers/interns?</b></span><br style="color: #222222; font-family: 'Times New Roman', Times, FreeSerif, serif; line-height: 18px;" /><span style="color: #222222; font-family: 'Times New Roman', Times, FreeSerif, serif;"><b><br /></b></span><span style="background-color: white; color: #222222; font-family: 'Times New Roman', Times, FreeSerif, serif; line-height: 18px;"></span><span style="color: #222222; font-family: 'Times New Roman', Times, FreeSerif, serif;">No. Regarding volunteers, I value my time, and I am opposed to having someone else come and work for me when their time is not valued similarly. I also have a pretty small operation (around 1 acre), so I don't need a lot of the hands that larger operations might take on during volunteer days. </span><br style="color: #222222; font-family: 'Times New Roman', Times, FreeSerif, serif; line-height: 18px;" /><span style="color: #222222; font-family: 'Times New Roman', Times, FreeSerif, serif;"><br /></span><span style="background-color: white; color: #222222; font-family: 'Times New Roman', Times, FreeSerif, serif; line-height: 18px;"></span><span style="color: #222222; font-family: 'Times New Roman', Times, FreeSerif, serif;">Regarding interns, I am not as opposed as volunteers, but instead of interning, I would rather include you in my work/share program. I have done this for a while and kind of know what I am doing, but I don't really feel like I am ready to teach the next generation of farmers by having an internship program.</span><br style="color: #222222; font-family: 'Times New Roman', Times, FreeSerif, serif; line-height: 18px;" /><span style="color: #222222; font-family: 'Times New Roman', Times, FreeSerif, serif;"><br /></span><span style="background-color: white; color: #222222; font-family: 'Times New Roman', Times, FreeSerif, serif; line-height: 18px;"></span><span style="color: #222222; font-family: 'Times New Roman', Times, FreeSerif, serif;"><b>What is a work/share?</b></span><br style="color: #222222; font-family: 'Times New Roman', Times, FreeSerif, serif; line-height: 18px;" /><span style="color: #222222; font-family: 'Times New Roman', Times, FreeSerif, serif;"><b><br /></b></span><span style="background-color: white; color: #222222; font-family: 'Times New Roman', Times, FreeSerif, serif; line-height: 18px;"></span><span style="color: #222222; font-family: 'Times New Roman', Times, FreeSerif, serif;">Instead of paying the $300 every season to be a member, you instead exchange your labor for a share. I love this aspect of CSA farming. This way, people that can't otherwise afford to participate, can. In my case, the member works one half day (4 hours) every fourth week (a total of 5 shifts throughout the season) in exchange for veggies. Work/shares pick up at my house only, they will not be delivered to pick up locations. I picked this because $15/hour seems like a fair wage for unskilled labor, so I will compensate you in trade for that value.</span><br style="color: #222222; font-family: 'Times New Roman', Times, FreeSerif, serif; line-height: 18px;" /><span style="color: #222222; font-family: 'Times New Roman', Times, FreeSerif, serif;"><br /></span><span style="background-color: white; color: #222222; font-family: 'Times New Roman', Times, FreeSerif, serif; line-height: 18px;"></span><span style="color: #222222; font-family: 'Times New Roman', Times, FreeSerif, serif;">This is also a good way for someone that is interested in gardening but isn't sure about the time commitment. You will pick, plant, transplant, run the tiller, tie up tomato plants, spread compost tea, pack shares and help me get ready for my weekly market and wholesale orders. Plus you'll get to hang out with me, and I'm pretty cool.</span></span>Marvin's Garden Producehttp://www.blogger.com/profile/12899086353998993933noreply@blogger.com1tag:blogger.com,1999:blog-7877316740723040314.post-5999365191918192222015-02-25T07:52:00.002-08:002015-02-25T08:13:34.937-08:00Farmer Looking for Long-Term Relationships<div>
<span style="font-size: large;">Press Release: 3/1/15</span></div>
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<tr><td class="tr-caption" style="text-align: center;">A share from the 2014 CSA season at Marvin's Garden Produce</td></tr>
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<span style="font-size: large;">Mike Mayberry, gardener at Marvin's Garden Produce in Louisville, KY is on a mission. He is looking to become the main source of organic vegetables for some local families during the growing season.</span></div>
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<span style="font-size: large;">"Last year, I started a 20 week CSA that is different from other CSA's in the area. The aim of this program is to be an affordable source of ultra-fresh produce. I want to form relationships with consumers that are interested in knowing how and where their food is grown. I have 20 paying memberships and 10 working memberships. I am really focused on quality, value and fostering a sense of community with my members" Mike said.</span></div>
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<span style="font-size: large;">The CSA or Community Supported Agriculture model is a subscription service that lasts throughout the growing season. Members or shareholders pay a seasonal membership fee in the spring or agree to work in exchange for their share. It is a beneficial model for the grower because it funds the operations of the farm at the beginning of the season when investments have to be made, but farm income is low or nothing. The work/shares also provide valuable extra hands during busy times of the growing season.</span></div>
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<span style="font-size: large;">"I feel like it is a mutually beneficial relationship that allows lots of local growers to survive." Mike explained. "I also think the work/share component of my (CSA) program is important because it gives access to local produce to people who otherwise wouldn't be able to afford it or would rely on food assistance to meet the membership price" he added.</span></div>
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<span style="font-size: large;">Work/share memberships agree to work five half-day shifts during the growing season in exchange for their weekly shares.</span></div>
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<span style="font-size: large;">"I have received a great response this year for work/share members which indicates to me that not enough local growers are offering/advertising this component of CSA culture" he stated.</span></div>
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<span style="font-size: large;">Like most CSA growers, Mike is focused on providing a wide variety of produce during the growing season, but is also dedicated to making sure people get products they are familiar with and will know how to prepare.</span></div>
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<span style="font-size: large;">What can members expect to receive in their weekly share? Mike answered that "shares will include lots of salad, carrots, potatoes, beans, tomatoes, squash and peppers which people are familiar with already. But, I also like to give people products like kohlrabi, japanese turnips, tomatillos, Okinawan sweet potatoes, heirloom tomatoes and celeriac to give members something different to expand their horizons a bit."</span></div>
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<span style="font-size: large;">Along with the garden staples and the oddities, Mike provides recipes through his website and a weekly email. "I like to give people fresh cooking tips, but I'll explain what in the share can be easily preserved for later use as well." </span><br />
<span style="font-size: large;"><br />Mike thinks of himself as a gardener first that is dedicated to organic practices. His one acre garden located in the Shively area of southwest Louisville uses both organic and permaculture practices. "I grow everything on raised beds and don't spray any products on my plants, not even the organic [treatments] commonly used like BT or copper." </span><br />
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<span style="font-size: large;">Instead, he focuses on growing in-season and providing the nutrients to plants when they need them. "I am a big believer in adding lots of organic material (compost, leaves, wood chips) as well as spreading compost tea on plants regularly. The combination makes for stronger, healthier - and I think - better tasting plants and fruits that are naturally more resistant to pests and disease. I try to think of the plant's health in the same way people think of their own health, if you are proactive and provide your body with what it needs, you will be able to fight off a lot of common problems that arise."</span><br />
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<span style="color: #222222; font-family: arial, sans-serif; font-size: large;">20 week memberships are available for $300 and will start in late May. Work/share applications are also still being accepted. Space is limited for both programs. A video and frequently asked questions post is available on the garden blog at marvinsgp.blogspot.com. Contact Mike at marvinsgp@gmail.com or 502 354 8438 with any questions.</span></div>
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Marvin's Garden Producehttp://www.blogger.com/profile/12899086353998993933noreply@blogger.com0tag:blogger.com,1999:blog-7877316740723040314.post-15857074625017195182015-02-22T22:27:00.000-08:002015-02-22T22:27:04.255-08:00The Four Figure Farmer - The 2014 Growing Season<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-GbH-xMtve18/U1-RC03IUNI/AAAAAAAABy0/vnGwB3KrlSM/s1600/20140428_111847.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="http://3.bp.blogspot.com/-GbH-xMtve18/U1-RC03IUNI/AAAAAAAABy0/vnGwB3KrlSM/s1600/20140428_111847.jpg" height="240" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Early Spring, 2014</td></tr>
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<span style="font-size: large;">*WARNING* This post is mostly about my experience as a grower and may be downright boring to almost everybody. I still really want people to read this, I just thought I should get that out there.</span><br />
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<span style="font-size: large;">What a year! It was the first full season on this land, which I will call home for as long as I am able. It was the first year I had a BCS tractor and rotary plow, so I was well-equipped for the first time in my gardening career. What did $4k worth of equipment buy me? Well, I think it bought me the ability to effectively grow on raised beds. That might seem like a lot of money for something that isn't thought of as necessary by most gardeners, but I am a firm believer. Raised beds, or mounds of soil make it easier to manage water issues and gives the plants a deeper bed to dig their roots into. The rotary plow is also great because it doesn't make a hard pan like a regular tiller, and to whatever extent it does make one, it is doing so in-between the garden beds, in the path ways.</span><br />
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<span style="font-size: large;"><b>Show Me The Money</b></span><br />
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<span style="font-size: large;">I named this post the Four Figure Farmer partially to poke fun at JM, <a href="http://www.themarketgardener.com/">The Market Gardener</a>. He is a nice dude and a really good gardener that I agree with about tons of stuff, but for whatever reason, he decided to call himself "The Six-Figure Farmer" which I think is really gross. </span><br />
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<span style="font-size: large;">Local agriculture already has a price stigma - people have it in their heads that everything at the Farmer's Market is overpriced. I have even joked about it, saying that I sell overpriced vegetables to overprivileged white women. The thing is, I don't want that to be the case. I want my prices to be lower. I really do. I want to sell food for the price that people can afford to buy it at, and I want to be part of a local food economy (to whatever degree that can be a real thing) that also wants the same thing. Calling yourself a six-figure anything stinks like a midnight infomercial about some get rich quick scheme. </span><br />
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<span style="font-size: large;">Local ag isn't a get rich quick scheme. It usually isn't even a <a href="http://www.salon.com/2015/02/10/what_nobody_told_me_about_small_farming_i_cant_make_a_living/">make-a-decent-living scheme</a>. But, I didn't start growing vegetables because I wanted a good job or get rich. I started growing vegetables because I was disgusted with the way a good job alienated me from the rest of the world. I started growing vegetables because it is a simple activity that requires a direct relationship between the earth, the grower and the consumer. I started growing vegetables because, as another local grower once said, "it is the last profession available to everyone that fucks over no one."</span><br />
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<span style="font-size: large;">That is a very long way of getting to the point that in 2014 I had about $7,600 in sales. That is four figures of pure success! So, how did I make so much money???</span><br />
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<span style="font-size: large;"><b>Restaurants and Grocery Stores</b></span><br />
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<span style="font-size: large;">During the course of the season I sold about $1800 to restaurants and grocery stores mostly through a partnership with a local food cooperative that helped with marketing and delivery. It was a convenient relationship because I had one drop off point for multiple customers and didn't have to spend time chasing down invoices from different customers. Thanks to the ladies at Louisville Grows for making that possible.</span><br />
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<span style="font-size: large;"><b>Farmer's Markets</b></span><br />
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<span style="font-size: large;">I had a stand at two short-season markets (one was 15 weeks, one was 17 weeks). Both markets resulted in total sales of around $4400. I really hate Saturday morning markets, and I won't participate in one again in the future. Sure, it is when everybody thinks about going to a market, but I don't like getting up super early in the morning and standing around for 5 hours. </span><br />
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<span style="font-size: large;"><b>Community Supported Agriculture</b></span><br />
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<span style="font-size: large;">I want to be primarily a community supported grower. Meaning, I want to provide produce to the same people all season. It is the backbone of most of the successful farms I have visited, and I think I have an interesting take on it that people will really enjoy once they find out about it. But, I am a pretty terrible salesman. I am trying to get better at it this year, it is so far from who I am that I really struggle with it. I am buttering the following number up as much as possible because it is the number I am proudest of, $1400. I started the season with two CSA share members and one of them moved away before she even got a tomato from me. Almost as soon as I lost her, I picked up three new members who stayed with me through the summer along with three more members that joined later in the summer for the last third of the season.</span><br />
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<span style="font-size: large;">This wasn't how it was supposed to go, but I learned a lot about picking up share members from the process (I think) that I will take into the future. I want to increase my CSA membership to 20 paying members during the 2015 season, and I am off to a pretty good start.</span><br />
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<span style="font-size: large;"><b>Hitting a Wall of Heat and Weeds</b></span><br />
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<span style="font-size: large;">It was early August and the garden was going great. Fall crops had been transplanted or direct seeded, summer crops were going strong and a pretty successful spring season was behind me. I ran into a fellow market grower and he looked exhausted. He told me he put his CSA on a one-week hiatus so that he could have a little bit of break and try to catch up on weeding his crops. As he talked, I could not relate at all. </span><br />
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<span style="font-size: large;">And then, I got it. A week of good rain and the weeds came on with a vengeance. I had a quarter acre of melons that turned into a quarter acre of 6 foot tall Johnson grass seemingly overnight. Summer plantings of carrots and beets that looked good the week before had been choked out by weeds before I had even planned to weed the bed again. Vine borers devoured a planting of summer squash, rabbits and ground hogs started taking a much larger share of tomatoes, peppers, carrots, turnips and beets than they had earlier in the season. And it got really hot. Like, I would rather work naked if it weren't for the bugs, hot. </span><br />
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<span style="font-size: large;">I was able to keep enough of everything going to keep going to market and keep pulling together nice CSA shares, but my sales through the cooperative basically dropped to zero. I didn't give up on some beds as quickly as I should have. I kept saying to myself, those weak-looking plants just need some more compost tea and they will be able to out-grow the weeds. I was fooling myself into thinking the weeds weren't also thriving from the nutrient bath that is compost tea. </span><br />
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<span style="font-size: large;"><b>Falling Into a Good Harvest</b></span><br />
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<span style="font-size: large;">The heat and weeds didn't get the best of me or lots of my crops, either. As the weather cooled, greens flourished again, eggplants and peppers kept producing and a late planting of paste tomatoes proved more than I could sell. Broccoli, turnips, peas, beans, summer and winter squashes, radishes and even a fall planting of potatoes turned out pretty well. I had hoped for a large harvest of sweep potatoes as well, but they seemed to really struggle below the ground in a no-till bed experiment that I tried. So much for that experiment...</span><br />
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<span style="font-size: large;"><b>The Frost Harvest</b></span><br />
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<span style="font-size: large;">I don't remember the date of the first frost, at some point in November, but I spent that day and night picking everything in site. I picked green beans, snow peas, summer and winter squash, mustard greens, daikon and watermelon radishes, carrots, turnips and okra. I picked green tomatoes, tiny eggplants, and every pepper I could find. Red peppers, yellow peppers, purple peppers, chocolate peppers, jalapeño peppers and cayenne peppers. I picked until it was dark and I could see the frost forming on the leaves. It was great. There was only one problem, I didn't have a market left. The CSA season had been over for a few weeks, my markets had been over for a couple weeks more than that and I had not talked to the ladies at the coop in forever. So, I bagged and froze lots of stuff, I strung up peppers to dry, I ate SO MUCH roasted eggplant and I threw a couple hundred pounds of winter squash in the basement and hoped for the best.</span><br />
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<span style="font-size: large;">I was happy to have all of the food, don't get me wrong, but the whole experience made me realize I really missed an opportunity for sales. So, this year, now that I have learned my lesson, I will be marketing a frost harvest basket to all of my CSA share members along with everyone else I can bother with the concept. It will probably be around $25 and geared toward local sides for a holiday dinner or stuff to fill up your freezers. It is an idea I have not really heard much about from other growers, but I think it is a good idea.</span><br />
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<span style="font-size: large;"><b>Bullet Lessons</b></span><br />
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<span style="font-size: large;">The following is a list of lessons learned that I will be trying going forward:</span><br />
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<span style="font-size: large;">- start fall beets in the greenhouse (head start on weeds)</span><br />
<span style="font-size: large;">- seed baby greens so thick and harvest them so fast that weeds don't have a chance to flourish</span><br />
<span style="font-size: large;">- grow more curly leaf kale - it is the kind of kale everybody prefers even though red russian is superior in flavor and grows better </span><br />
<span style="font-size: large;">- grow more herbs - parsley, basil, sage, rosemary, thyme (all the thymes) and cilantro as well as sorrel, salad burnet, fennel, dill, chervil, lemon balm, mint, oregano and savory (these will keep the CSA spicy, but will also offer an add on purchase at markets</span><br />
<span style="font-size: large;">- start fall cabbage and cauliflower earlier and feed the hell out of it once its set out</span><br />
<span style="font-size: large;">- no more sweet corn (it takes so much space to get so little harvestable product and the worms beat me to maybe half of the ears</span><br />
<span style="font-size: large;">- more salad mix for more weeks (I am going to try to put a salad mix in every week of the CSA, maybe skipping a few weeks in the middle of the summer)</span><br />
<span style="font-size: large;">- weed carrot beds weekly until tops form a canopy (I completely lost a fall harvest to weeds)</span><br />
<span style="font-size: large;">- grow more garlic (and eat more, too)</span><br />
<span style="font-size: large;">- grow more flowers (call it workplace beautification, but I want more flowers next year, with more variety)</span><br />
<span style="font-size: large;">- be a better evangelist for my own business on social media and old fashioned media as well</span><br />
<span style="font-size: large;">- take more pictures, make more videos</span><br />
<span style="font-size: large;">- take naps, lots and lots of naps</span><br />
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<br />Marvin's Garden Producehttp://www.blogger.com/profile/12899086353998993933noreply@blogger.com0tag:blogger.com,1999:blog-7877316740723040314.post-32973524487242234532015-02-17T12:26:00.000-08:002015-02-17T12:26:09.787-08:00Looking for a few strong backs/hungry stomachs<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
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<tr><td class="tr-caption" style="text-align: center;">Will you work for this food???</td></tr>
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<br /><span style="font-size: large;">I work by myself most of the time. It works out, because I talk and or sing to myself a lot, which might be weird in polite company. But I do like help, on occasion. That is why my CSA includes work/shares. </span><div>
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<span style="font-size: large;">A work/share is a CSA member that gets a weekly share, but instead of paying the membership fee, the work/share member works 5 one-half day shifts a season instead.</span></div>
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<span style="font-size: large;">That's 20 hours of work in the garden for 20 weeks of delicious produce. Not a bad deal. In fact, it is the perfect deal for someone who is low-income (like me) or is looking for a little more gardening experience but doesn't have space or time to take on a garden of their own (the opposite of me).</span></div>
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<span style="font-size: large;">I have a couple of people that are interested, and I would like 5 or more work/shares.</span></div>
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<span style="font-size: large;">Please contact me, Mike, at marvinsgp@gmail.com or 502 354 8438 for more information.</span></div>
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Marvin's Garden Producehttp://www.blogger.com/profile/12899086353998993933noreply@blogger.com0tag:blogger.com,1999:blog-7877316740723040314.post-57511892531984349232015-01-29T12:13:00.000-08:002015-01-29T12:13:52.198-08:00Week 16 - Share content list and a recipe<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/-TQMNQrnZTBs/VCioO3xk7aI/AAAAAAAAB5E/UCzWGgw6iCs/s1600/20140928_161236.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="http://4.bp.blogspot.com/-TQMNQrnZTBs/VCioO3xk7aI/AAAAAAAAB5E/UCzWGgw6iCs/s1600/20140928_161236.jpg" height="240" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">In the skillet - Sun Golds, Garlic, Purple Beans, Baby Zephyr and Patipan Squash<br />
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<span style="font-size: large;">This week, I didn't take a good picture of the shares, but all of the items in the photo went out to you, along with some other good stuff. </span><br />
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<span style="font-size: large;">Share Contents -</span></div>
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<span style="font-size: large;">Garlic </span></div>
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<span style="font-size: large;">Carrots</span></div>
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<span style="font-size: large;">Sun Gold Tomatoes</span></div>
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<span style="font-size: large;">Baby Squash (with blossoms)</span></div>
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<span style="font-size: large;">Purple Beans (Green when cooked)</span></div>
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<span style="font-size: large;">Salad Mix</span></div>
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<span style="font-size: large;">Red Radishes</span></div>
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<span style="font-size: large;">This may be the last of the garlic, ditto the carrots. I planted both white and yellow carrots for fall, but both rows were overwhelmed and choked out by weeds. I will have more paste tomatoes for next week that are still pretty good as a fresh tomato, but are great for canning, stewing or salsaing. </span></div>
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<span style="font-size: large;">I included baby squash that are almost small enough to be bite-sized, tender and taste pretty good. This will be your first week of radishes from the fall crop, one last round of purple beans and a slightly less spicy now that the arugula is out of the mix salad mix.</span></div>
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<span style="font-size: large;">Here's a recipe (the photo at the top) that I made up from part of this week's share:</span></div>
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<span style="font-size: large;">Garden Summer Skillet</span></div>
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<span style="font-size: large;">1 pint Green Beans</span></div>
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<span style="font-size: large;">1 pint Sun Gold Cherry Tomatoes</span></div>
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<span style="font-size: large;">1 pint Baby Squash (minus blossoms)</span></div>
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<span style="font-size: large;">2 cloves Garlic</span></div>
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<span style="font-size: large;">1/8 cup Olive oil</span></div>
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<span style="font-size: large;">1/8 cup Stock</span></div>
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<span style="font-size: large;">Splash of White Wine Vinegar</span></div>
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<span style="font-size: large;">Italian Seasonings to taste</span></div>
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<span style="font-size: large;">I like my squash cooked to the point the are almost mushy, so they went into the oil first alone for 1-2 minutes. Then I added the cherry tomatoes (any variety will work, but by now, I am sure you'll agree Sun Golds are superior) and green beans. I let that cook with the lid on the skillet for a few minutes on medium heat. Then I added the stock, vinegar seasoning and garlic. With lid on, it cooked for 5 more minutes on medium heat, then 20 minutes more on low. If you wanted to get really fancy, you could bread the blossoms and pan fry them in the oil as an edible garnish. I would use med-high heat to pan fry.</span></div>
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<span style="font-size: large;">We had this with meatballs and risotto. </span></div>
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Marvin's Garden Producehttp://www.blogger.com/profile/12899086353998993933noreply@blogger.com0tag:blogger.com,1999:blog-7877316740723040314.post-4876130555426971252015-01-29T12:11:00.001-08:002015-01-29T12:11:51.078-08:00Week 15<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/-PshCiPaQFzU/VAPr9I-uLgI/AAAAAAAAB4o/YKzZM1iHq9U/s1600/IMG_20140828_130149.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="http://4.bp.blogspot.com/-PshCiPaQFzU/VAPr9I-uLgI/AAAAAAAAB4o/YKzZM1iHq9U/s1600/IMG_20140828_130149.jpg" height="240" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">Week 15 - Spicy Salad Mix (Mizuna, Arugula, Beet Greens, Lamb's Quarter, Red and Green Lettuce), Roma and Sun Gold Tomatoes, Sugar Baby watermelon, Cucumbers, Sweet Peppers, Red Onions and Roma Beans.</span><br />
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<span style="font-size: large;">For the next couple of weeks, all members can come to my house and pick up extra roma tomatoes for only $8 per 10 lb basket. I would be happy to discount them even more if you are interested in buying a lot for canning (I have lots of great paste varieties!).</span></div>
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<span style="font-size: large;">This week is also the first week that some of my fall crops are coming in. For the rest of the season, expect a nice salad mix along with a nice mix of summer and fall veggies. I can't believe there are only 5 weeks left. This summer has really went by fast.</span></div>
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<br />Marvin's Garden Producehttp://www.blogger.com/profile/12899086353998993933noreply@blogger.com0tag:blogger.com,1999:blog-7877316740723040314.post-26848064995788933712015-01-29T12:11:00.000-08:002015-01-29T12:11:22.603-08:00Week 17 - End of Summer Madness Blowout Basket!!!!<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/-lqKgB0oJe24/VCiucvlZmsI/AAAAAAAAB5U/fIEdPP585ZU/s1600/0105101002-00.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="http://2.bp.blogspot.com/-lqKgB0oJe24/VCiucvlZmsI/AAAAAAAAB5U/fIEdPP585ZU/s1600/0105101002-00.jpg" height="240" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Salad Mix, Paste and Saladette Tomatoes, Yellow Filet Beans, Zephyr Squash, Cayenne Peppers, Okra, Eggplant, Sweet Peppers, Garlic</td></tr>
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<span style="font-size: large;">Well, a couple of slow-growers decided to make a showing this week. First, my Okra plants have really struggled this year, and this is the first week I have had enough to give to all of the shares. I don't expect I will be able to get another harvest out the plants as the weather is really beginning to cool. Also, red cayenne peppers are finally here. I swear there have been green peppers on these plants for over a month and they were not ripening. Well, something finally happened right. If you want more, let me know as I won't put them in the shares again, but you can definitely get some more as there are lots of them right now.</span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">Also, this week we are likely saying goodbye to tomatoes. Once the weather cools, I don't think the taste is as good, and you have received tomatoes from me every week for the past 8, so you are probably about tomatoe-d out. Zephyr squash is back again, and these are the last couple of heads of garlic I've got for you. Remember, garlic will last for months in a dark cabinet, so I am just getting you ready for the winter (or part of it, at least).</span>Marvin's Garden Producehttp://www.blogger.com/profile/12899086353998993933noreply@blogger.com0tag:blogger.com,1999:blog-7877316740723040314.post-3904313063567072512015-01-29T12:10:00.000-08:002015-01-29T12:10:01.811-08:00CSA week 7 through 14<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><span style="font-size: large;">Once again, I am way behind</span><br />
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<a href="http://1.bp.blogspot.com/-v4qm2HDi-cM/U-wpSKqxgpI/AAAAAAAAB3o/fR1HqJhKV_o/s1600/20140713_103120.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="http://1.bp.blogspot.com/-v4qm2HDi-cM/U-wpSKqxgpI/AAAAAAAAB3o/fR1HqJhKV_o/s1600/20140713_103120.jpg" height="240" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Week 7 - Zucchini, Collards, Carrots, Cucumbers, Onions, Beans, White Bell Peppers, Red Fingerling Potatoes</td></tr>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-aXlhdtA-MmM/U-wpSeMP7HI/AAAAAAAAB3g/EHYisfq2msA/s1600/20140719_140943.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="http://3.bp.blogspot.com/-aXlhdtA-MmM/U-wpSeMP7HI/AAAAAAAAB3g/EHYisfq2msA/s1600/20140719_140943.jpg" height="240" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Week 8 - Corn, Celery, Tomatoes (Cream Sausage, Amana Orange and Taxi Yellow), Purple Potatoes, Yellow Squash, Beets, Carrots, Garlic</td></tr>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/-KT4qGMTRQwk/U-wpRgB76wI/AAAAAAAAB3c/l6zPHOaJocg/s1600/20140727_085246.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="http://4.bp.blogspot.com/-KT4qGMTRQwk/U-wpRgB76wI/AAAAAAAAB3c/l6zPHOaJocg/s1600/20140727_085246.jpg" height="320" width="288" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Week 9 - Zephyr Squash, Candy Onions, Cucumbers, Cabbage, Tomatoes (Cream Sausage, Brandywine and Amana Orange), Yukon Gold Potatoes (5 lbs)</td></tr>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/-gVm0Bm93344/U-wpgLvjNXI/AAAAAAAAB30/AQjfhBybXbc/s1600/IMG_20140805_150539.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="http://2.bp.blogspot.com/-gVm0Bm93344/U-wpgLvjNXI/AAAAAAAAB30/AQjfhBybXbc/s1600/IMG_20140805_150539.jpg" height="320" width="288" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Week 10 - Carrots, Purple Jalapenos, Yellow Squash, Tomatoes (Roma, Taxi Yellow, Chocolate Cherry), Green Peppers, Onions, Cucumbers</td></tr>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/-kaKhWDoWBQU/U-wpkRcEgAI/AAAAAAAAB38/DuX7Su61r3s/s1600/IMG_20140810_094250.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="http://2.bp.blogspot.com/-kaKhWDoWBQU/U-wpkRcEgAI/AAAAAAAAB38/DuX7Su61r3s/s1600/IMG_20140810_094250.jpg" height="320" width="288" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Week 11 - Carrots, Beans, Tomatoes (Roma, Brandywine, Pink Oxheart and Sun Gold), Garlic, Corn, Cucumbers, Kale, Basil</td></tr>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-A5UbMWlefCQ/U-wpk3hFtsI/AAAAAAAAB4E/bcHffWnS4YA/s1600/IMG_20140813_142406.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="http://3.bp.blogspot.com/-A5UbMWlefCQ/U-wpk3hFtsI/AAAAAAAAB4E/bcHffWnS4YA/s1600/IMG_20140813_142406.jpg" height="320" width="288" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Week 12 - White Watermelon, Sweet Peppers, Beets, Eggplant, Squash and Zucchini, Tomatoes (Pink Oxheart and Indigo Rose), Cucumbers</td></tr>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/-xQ8AAVZ35Xo/U-wps2JpL9I/AAAAAAAAB4M/d03IWzrf4u4/s1600/IMG_20140813_143659.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="http://4.bp.blogspot.com/-xQ8AAVZ35Xo/U-wps2JpL9I/AAAAAAAAB4M/d03IWzrf4u4/s1600/IMG_20140813_143659.jpg" height="320" width="288" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Week 13 - Tomatoes (Lobe fruit, Red and Striped Roma, Brandywine - Red or Yellow may vary by box), Peppers (Sweet and Tequila Sunrise Salad Pepper), Baking Apples, Garlic, Onions, Eggplant, Cucumbers</td></tr>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/-jZfP35BR1B4/U-wpu8LepyI/AAAAAAAAB4U/6g92t4Zn3BM/s1600/IMG_20140813_153031.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="http://2.bp.blogspot.com/-jZfP35BR1B4/U-wpu8LepyI/AAAAAAAAB4U/6g92t4Zn3BM/s1600/IMG_20140813_153031.jpg" height="320" width="288" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Week 14 - Tomatoes (Amana Orange, Red Stripe Globe, Green Stripe Roma, Cream Sausage and Sun Gold), Sugar Baby Watermelon, Beets, Carrots, Yellow Squash, Butternut Squash and Green Peppers</td></tr>
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<br />Marvin's Garden Producehttp://www.blogger.com/profile/12899086353998993933noreply@blogger.com0tag:blogger.com,1999:blog-7877316740723040314.post-68150624378098765472015-01-01T14:36:00.000-08:002015-02-19T14:36:53.105-08:00Week 18 - Getting Back To Our Roots<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/-xZOnW13oazM/VMqU4SFxPoI/AAAAAAAAB6s/7fcD4coELjc/s1600/week18.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="http://2.bp.blogspot.com/-xZOnW13oazM/VMqU4SFxPoI/AAAAAAAAB6s/7fcD4coELjc/s1600/week18.jpg" height="320" width="240" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Eggplant, braising mix, daikon radish, carrots, beets, green tomatoes, purple potatoes, sweet peppers, gold turnips, patina squash.</td></tr>
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<span style="font-size: large;"><br /></span>
<span style="font-size: large;">I began the season, at least partially, by singing the praises of root vegetables and I told you that even though they tasted good now, they would taste even better from fall planting. Well. Here we are, turnips and beets are back and you get your first taste of daikon radishes. Carrots stuck around for another week as well.</span><br />
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<span style="font-size: large;">This was the week I had hoped for fall cabbage, but heat, bugs and not enough watering seemed to undermine that plan. In lieu of a cabbage head, you get a some fall purple potatoes for some antioxidant goodness and some green tomatoes for your slicing and frying pleasure.</span>Marvin's Garden Producehttp://www.blogger.com/profile/12899086353998993933noreply@blogger.com0tag:blogger.com,1999:blog-7877316740723040314.post-77039402187164973422014-07-02T10:15:00.000-07:002014-07-02T10:15:05.469-07:00CSA Weeks 3 through 6<span style="font-size: large;">It is summer, and I am pretty busy both in the garden and doing other activities away from home. I have missed a few weeks of CSA posts, so I am putting a bunch of them together this week.</span><br />
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<span style="font-size: large;">This week is the first week zephyr squash makes an appearance. I love this variety of squash, it is delicious when it is small and the blossoms are also great in a tempura mix or stuffed with your preference of decadence. Also included this week are lovage, peas, radishes, garlic scapes, broccoli, carrots and</span><span style="font-size: large;"> collards.</span><br />
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<span style="font-size: large;">CSA Week 4</span><br />
<span style="font-size: large;">This week is a nice mix of early summer and spring. Dino kale, cabbage, summer squash, celery, cucumbers, onions, broccoli and radishes give a nice mix of options for the week.</span><br />
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<span style="font-size: large;">CSA Week 5</span><br />
<span style="font-size: large;">This week was one of the larger shares this season so far with broccoli, cauliflower, peas, purple potatoes, rainbow chard, onions and parsley. This is the first year I have tried to grow "cheddar" cauliflower and while I enjoyed it, I don't think it will be a regular offering. Yellow cauliflower is neat, but the heads seemed smaller and slower to develop compared to other hybrid varieties.</span><br />
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<span style="font-size: large;">CSA Week 6</span></div>
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<span style="font-size: large;">This week includes a big zucchini for stuffing, irish cobbler potatoes, banana fingerling potatoes, fennel, rainbow chard, onions, turnips, squash and green cauliflower. This was another experiment to grow green cauliflower and the heads ended up being tiny. I am going to try something different in the fall to see if I can grow larger heads, but one thing that didn't suffer is the taste and texture, they are crisp and have a nice spicy zest to them.</span></div>
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Marvin's Garden Producehttp://www.blogger.com/profile/12899086353998993933noreply@blogger.com0tag:blogger.com,1999:blog-7877316740723040314.post-24192291405649707712014-05-31T07:52:00.000-07:002014-05-31T07:52:09.970-07:00CSA Week 2 - June 1stThis week is the second week of delicious spring vegetables. Everything is growing great in the garden, and it looks like more recognizable garden fare is right around the corner (stuff like potatoes, squash, beans and the like). But, before we get ahead of ourselves, let's enjoy this week's spring bounty:<br />
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<tr><td class="tr-caption" style="text-align: center;">Ooooooohhhhh Aaaaaahhhhh</td></tr>
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From Left to Right we have:<br />
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Curly Leaf Kale<br />
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Kohlrabi<br />
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Purple Radishes<br />
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Beets (Red and White types)<br />
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Baby Carrots<br />
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White Turnip<br />
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Snow Peas<br />
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Broccoli Shoots<br />
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Sage (Not Pictured, it is camera-shy Sage)<br />
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If this looks good, it isn't too late to get on board. It is getting cheaper every week to join the CSA. Start on week 3 for only $270 or $15/week for the rest of the season. Email marvinsgp@gmail.com for more info.<br />
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-mikeMarvin's Garden Producehttp://www.blogger.com/profile/12899086353998993933noreply@blogger.com0tag:blogger.com,1999:blog-7877316740723040314.post-2197067161054562452014-05-25T09:52:00.000-07:002014-05-25T09:53:11.222-07:00CSA Week 1 - May 25th<span style="font-size: large;">Spring was slow going in my garden in March and Early April, but the plants are really growing now. </span><br />
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<span style="font-size: large;">What that means is, the first round of spring goodness went out today, Sunday May 25th! Here is what's in the share:</span><br />
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<tr><td class="tr-caption" style="text-align: center;">Week 1 - 5/25/14</td></tr>
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<span style="font-size: large;">Lettuce Mix - It got buried in the picture, but it is a nice mix of red and green leaf lettuces.</span><br />
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<span style="font-size: large;">Purple Radishes - I like to let these particular radishes size up because they don't usually split and the larger amount of white flesh makes it possible for people who aren't crazy about radishes to enjoy them in salads by peeling the purple skin.</span><br />
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<span style="font-size: large;">White Turnips - Hakurei Japanese Turnips have a mild turnip flavor and are great shredded in salads.</span><br />
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<span style="font-size: large;">Broccoli - This particular Broccoli is described by the seed company as bunching broccoli, which means it's earlier, but it doesn't produce a large floret like traditional broccoli.</span><br />
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<span style="font-size: large;">Red Russian Kale - This is my favorite kind of kale for everything but making chips. I even like to dice up the stems of the leaves and put them in stir fry.</span><br />
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<span style="font-size: large;">Turnip Greens - A southern staple, these greens have a strong turnip flavor.</span><br />
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<span style="font-size: large;">Green Onions - Nice mild onion flavor from the spring garden.</span><br />
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<span style="font-size: large;">Wild Green Garlic - Local farmers call this onion grass, but it has a flavor similar to garlic. I only eat the white part, but I use the stems in making stock and soups.</span><br />
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<span style="font-size: large;">Salad Burnet - This weeks herb is the cucumber-flavored Salad Burnet. As the name implies, it can be added to salad mix, eggs or to flavor vegetable dip.</span><br />
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<span style="font-size: large;">If all of that sounds good, then pick up a share today. Email marvinsgp@gmail.com for info and payment options.</span><br />
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<br />Marvin's Garden Producehttp://www.blogger.com/profile/12899086353998993933noreply@blogger.com0tag:blogger.com,1999:blog-7877316740723040314.post-60745456994191902742014-05-12T07:40:00.001-07:002014-05-12T07:43:18.179-07:00I Dream of Gardening<span style="font-size: large;">It occurs to me that I don't have a lot to say every week, but I want to have a weekly glimpse of the garden so that I can look back on these posts in the coming years and know where I was on a given day this season. Last night I had two dreams that I remember about gardening, I don't usually remember any of my dreams. They both involved carrying or pulling vegetables up a hill, and in both dreams I had so much produce I couldn't get up the hill. If any psychologists read this, I am sure they'll have a field day. Anyway, here's my snapshot of the garden this week:</span><br />
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<tr><td class="tr-caption" style="text-align: center;">A few weeks ago, I told you those rows would be green soon...</td></tr>
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<a name='more'></a><span style="font-size: large;">I will be starting at the U of L's new farmer's market in a couple of weeks. Early offerings will include salad and braising mixes, kale, collard and swish chard bunches, green onions, turnips, radishes, kohlrabi, broccoli, carrots, peas and new potatoes. Squash, cucumbers, garlic scapes, cauliflower and cabbage shouldn't be too far behind if all goes well. I will also have herbs like parsley, basil, cilantro, sage, oregano, mint, salad burnet, lovage, sorrel, chives, fennel and lots more.</span><br />
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<b><span style="font-size: large;">Plant Sale 5/16 and 5/17</span></b><br />
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This weekend I will be selling plants, mostly tomatoes and peppers along with a few herbs, and having a little garage sale. Stop by if you like weird tomato and pepper varieties. They will be for sale.</span><br />
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<span style="font-size: large;">The sun is out and I am tired of sitting inside, enjoy your spring day!</span><br />
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<span style="font-size: large;">-mike</span>Marvin's Garden Producehttp://www.blogger.com/profile/12899086353998993933noreply@blogger.com0tag:blogger.com,1999:blog-7877316740723040314.post-46700433134896057242014-05-06T21:44:00.001-07:002014-05-12T07:43:42.056-07:00April Showers bring May Oh-My-God-I'm-So-Behinds<span style="font-size: large;">That title probably doesn't make sense. Sometimes I don't, no big deal, it's late.</span><br />
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<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">The mower's not for sale, quit being jealous of my retro lawn gear.</span></td></tr>
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<span style="font-size: large;">The garden looks beautiful, of course, I just wish it was bigger and already full of produce. I was trying to sell greens to a chef today and he asked me if I had any tomatoes. I told him yes, and that he could get them at Kroger's too. It was funny. You should have been there.</span></div>
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<span style="font-size: large;"><br />I transplanted onions tonight for the second night in a row, transplanting in the dark always guarantees straight lines and optimal plant spacing.</span></div>
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<span style="font-size: large;">I have lots of greens that are of the delicious and available for purchase size. Holla.</span></div>
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<span style="font-size: large;">Plant Sale 5/16 and 5/17.</span></div>
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<span style="font-size: large;">1st Farmer's Market 5/29.</span></div>
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<span style="font-size: large;">I am tired and going to bed, I hope this all makes sense...</span></div>
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<span style="font-size: large;">-mike</span></div>
Marvin's Garden Producehttp://www.blogger.com/profile/12899086353998993933noreply@blogger.com0tag:blogger.com,1999:blog-7877316740723040314.post-40066088192631802932014-04-29T05:51:00.001-07:002014-05-06T21:51:24.507-07:00Rain!!!<span style="font-size: large;">I woke up this morning to a nice rain storm moving through, and I went back to sleep. And for the next 90 minutes, I dreamt about flooded fields and unharvestable produce, ruined by a case of the soggies. When I woke up again, the worst had passed and although the walkways between my rows were filling up with water, all of the beds were safely above water level.</span><br />
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<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: x-small;">water in between the rows, I'm alright with that</span></td></tr>
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<span style="font-size: large;">Enough about weather, I am glad to have the rain. Spring greens are looking great and I will start harvesting some of the baby greens this week. I will probably be going around to a few local restaurants to see if I can find any takers.</span><br />
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<b><span style="font-size: large;">Plant Sale on 5/16 and 5/17</span></b><br />
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<span style="font-size: large;">I will have lots of heirloom tomatoes, peppers, squash, cucumber, watermelon, artichoke, zinnias, sunflowers, basil and parsley available for purchase. Plants will be priced between $1 and $3.</span><br />
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<b><span style="font-size: large;">Farmer's Markets coming soon!</span></b><br />
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I will be participating in two farmer's markets this season, one on the U of L campus on Thursdays from 3 to 6 PM starting on 5/29.</span><br />
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<span style="font-size: large;">I will also be at the Beechmont market on Saturdays starting on 6/14.</span><br />
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<b><span style="font-size: large;">CSA Shares are Available</span></b><br />
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Shares will start 5/25 and you will receive $15 of produce on a weekly basis. You can pay weekly, or $300 for the season.</span><br />
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Marvin's Garden Producehttp://www.blogger.com/profile/12899086353998993933noreply@blogger.com0