We are so excited to unveil our new logo! For anyone who has seen how much compost we cart around by wheelbarrow, you’ll understand the importance of this simple tool on our farm.
Designed by Ryan Hayes, designer extraordinaire and farmer at The Farm of Milk & Honey.
CSA Harvest June 20 & 23
Ahh, the sunshine! We are welcoming these warm sunny days wholeheartedly, and so are the cucumbers, zucchinis and summer squash! The zukes and squash hit a slow patch in the cool rainy spring, and are just starting to make a comeback. The cucumbers are happier, though, trellised in a hoop house that keeps them warmer, and it’s looking like the first harvest could be as early as Thursday!
This next week is looking like one of transition, and Monday and Thursday’s shares may be slightly different because of that. While we like to add variety to each share, we also want to highlight the seasonality of eating in Vermont. Each week is a celebration of the season we are in, and we appreciate both the steadiness of familiar harvests as well as the excitement of new crops.
Here’s the projected harvest list for next week:
- Mesclun mix
- Bunching onions
- Kohlrabi
- Beets (red and golden)
- Kale or Chard
- Herbs: mint, chives, oregano
- Flowering pac choi / cucumbers*
The last item will be based on availability, and may not show up in both days’ shares. Not to worry, though! If you don’t get cucumbers this week, they will be here the next!
We are excited to announce a cooking workshop at Good Heart, led by Lisa Masé of Harmonized Cookery! Join us to cook and savor the summer’s bounty. Gain cooking tips, recipes and learn about the health benefits of the vegetables in your CSA share. “Cooking Your Share” will be held on the farm on Tuesday, July 19th from 6:00-7:30, with dinner provided. $25/person, limited to 15 participants. More information and sign-ups are on our website here:https://goodheartfarmstead.com/special-events/ You can learn more about Lisa and her offerings on her website Harmonized Cookery.
The Good Heart Cookbook is in it’s final stages of editing! We are so excited about what Suzanne Podhaizer of Farm to Table Consulting has put together for us. Her experiences as a chef, home cook, and writer all come together to serve you a very pleasing read that will make you want to start cooking right away! Until the printing, we’ll continue to hand out recipe cards at the pick-ups.
The Farm Stand is open Friday and Saturday 9:00-5:00. In the stand this weekend:
- Baby beets
- Fennel
- Mini lettuce heads
- Mesclun mix
- Arugula bunches
We hope you all have a lovely weekend!
In Good Heart,
Katie and Edge