2013 CSA Week One!

It felt like this week would never come!  The first CSA delivery is an anxiously anticipated event on the farm.  Bill and I fret about whether we’ll have enough for the first delivery, Eli makes signs for the members to follow, Cecilia enumerates her responsibilities in the pick-up shed (“One: show people the door to go in.  Two: show people the door to go out of”).  And the patient apprentices get to bear with us all.

Our apprentices this year are a wonderful crowd: Corinne Beaugard, Patrick Smith, Ben Roberts, and Reanna Howland.  A couple more will arrive over the next month, and I’ll be sure to introduce them to you as they arrive.  But this foursome has worked hard and learned a lot in the process of getting us ready to start up the season.  We couldn’t do it without them, so give them a big “thank you” when you see them!

Remember that if you miss a CSA pick-up (and you haven’t made alternate arrangements with me beforehand), there should always be surplus shares pre-packed in our walk-in fridge.  Come all the way down the driveway at the farm, and to your right near the house is a white tent.  Under the tent is the walk-in fridge – it has a blue door, and the shares will be on the bench inside.  Your cheese, mushroom, egg and FIORE shares will be there as well — unclaimed meat shares will be kept in our personal freezer inside, so track one of us down to get it for you.

You are always welcome at the farm if you want to see where your broccoli grows or to visit the animals or just to walk around.  There are also perennial herbs (tarragon, thyme, sage, lovage, oregano, chives) that we can direct you to if you would like to pick some.  Later in the season, there will be fields that we open up for free pick-your-own.  We’ll keep you posted!

If you have any questions, whether about payments or pick-ups or growing practices, please get in touch!  Remember that next week will be the delivery of the chicken, egg, pork and beef shares.  In general, email is  the best way to get in touch with us (info@hatchetcovefarm.com).

With the past month’s alternating cold rain and then dry high temperatures, some of the crops we planned to give on your first week were not to be.  But the bounty will come with time, and in the meantime, you’ll enjoy the freshest greens you’ll ever have.  Not sure what do do with pea shoots?  They’re great in a salad or just as a snack.  And this is just a sneak preview of the broccoli to come.  We’re looking forward to the coming weeks and hope you are, too!


Reba and the HCF crew

 Week 1 of 18 veggies:  Mesclun Mix, Arugula, Winterbor Kale, Broccoli, Pea Shoots

If you get a cheese share, click here for cheese descriptions

This week’s recipes:  Warm Chickpea Salad with Arugula, Our Favorite Balsamic Vinaigrette, Kale Chips


We put at least five different components into our meslucn mix — plus all the different lettuces — and so it takes a giant mixing bowl to toss them all together! Luckily, we have a kids’ swimming pool dedicated to the task. In this picture Corinne mixes thirty pounds of mesclun that has just been harvested, sorted, washed, and spun dry.


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