Thank you to so many of you for your words of concern and offers of help during this past week.  It has certainly  been an overwhelming week, but the storm caused no damage and Bill  is  on the mend (though he’ll be on light duty for weeks to come.  If you come to the farm and see him lifting or hauling something, feel free to give him a piece of your mind!).  Our crew has really stepped up and with additional volunteers and helping hands, we’ve made it through the week without too much going awry!

The one casualty of the week, in fact, may have been the meal you made with last week’s “turnip greens.”  Bill is in charge of all things seeded, and hence he had to give me directions from bed to where the turnips are in a remote field.  Now, turnips and rutabaga are very closely related, and their leaves look nearly identical and, lo and behold, it wasn’t until the Thursday harvest that I realized that we had in fact harvested the rutabaga greens instead of turnip greens for you.  Wikipedia says that they can be eaten as a cooked green, but I  admit that Rutabaga Greens and Pork doesn’t have quite the same ring as the traditional Turnip Greens and Pork.  So, to the Sun/Mon/Tues members, I’m sorry, and I hope you enjoyed your new specialty green!

Corn is (obviously) the exciting newcomer this week.  We harvest it within a couple hours of delivery to give the sugars in the corn as little time as possible to turn to starch.  But that means that, depending on when the varieties ripen, some of you may have received corn last week, some may receive it this week, and some may receive it next week, .  And I know, for all you beet haters out there, three weeks of beets in a row is unconscionable.  But I promise that there are an equivalent number of beet lovers out there, and I hope to be able to give both beets and arugula this week so I could include the below recipe.  It is just so good!

As for bulk and pick-your-own orders, basil is now available for free pick-your-own if you want to come by the farm and fill a bag to take home for winter pesto.  Also, green beans ($10/5 lbs), harvested-for-you basil ($8.50/lb), and kale/chard/collards ($15/10 bunches) are still available for special order.  Just shoot us an email and we’ll set you up.

Have a wonderful week, and check out the Save The Date below!

Reba and the HCF crew

Emily Arons picking tomatoes in the greenhouse (she is our newest volunteer who will be with us for the next month or two. Reba is also lucky enough to claim her as a cousin).

Save The Date for a
Share The Abundance Fundraiser!
A Pizza, Salad, and Ice Cream Social at Hatchet Cove Farm
Sunday, October 9th, noon to 5:00

A delicious afternoon to raise money for both the HCF CSA “scholarship fund” (providing grants to make the HCF CSAs accessible to all) and to raise funds for the UU church in Rockland, which so generously hosts and supports the CSAs.

Uproot Pie Co.  will be at the farm making pizzas in their portable pizza oven with ingredients from HCF and the add-on CSA farms.  Tours of the farm, live music, a chance to try your hand at milking the cow, and more!  If you’re interested in helping out or making a donation, please contact Reba at info@hatchetcovefarm.com or 273-3044.

Week 12 (of 18) veggies:  Green Beans, Cherry Tomatoes, Big Tomatoes, Garlic, Collard Greens, Potatoes, Beets, Sweet Corn, Ground Cherries, Zucchini and/or Zephyr Squash, Cucumbers, Arugula (this week or next)

This week’s recipes:  Beet, Barley and Arugula Salad, Fresh Corn Griddlecakes