CSA Update.

This weeks selections included:

Cucumbers, sweet corn, tomatoes,  green pepper, eggplant, potatoes, sunburst tomatoes,  peaches, and asian pears. 

This last week we have enjoyed peach cobbler for breakfast and dessert at nearly every meal.  It was a real blessing to realize that my children are at a point where I can tell them that the peaches need to be harvested today and come back with the job done.  I then had the joy of listening to my girls excitedly prepare peaches to be put away for the season.  Like tomatoes, peaches can be blanched to quickly remove the skin.  Just dip them in boiling water in a spaghetti strainer for roughly 1 minute.  You then can slip off the skin and be left with the beauty of a white peach with just a hint of blush.  Just perfect to go in a pan for cobbler.  Make sure they are ripe or the skin will cling.  You can ripen in a paper bag for a few days.  Plese keep in mind that organic fruit is very difficult to grow without blemishes.  The feeling of knowing our bodies are not being overloaded with chemical residue is worth the need to cut out a bad spot to me.    

Next week during class we will talk about pasture raised poultry from meat to eggs.

When:  Sat, August 28, 2:00pm – 3:30pm
Where: This Old Farm   7206 N 950 E Darlington, IN  47940
Description:  This Old Farm first started selling pastured poultry 9 years ago. We will discuss the many phases of our growth over the last several years. Trial and error does not have to be repeated. We will share what systems of pastured poultry we have tried and what we have found to work best for us and what has not worked. Because we had to reschedule the “Perfect Egg” class they are being combined. We will cover both meat and eggs in one class! This week we will also be looking at how we manage our layers. We will discuss how they are brooded, what they are fed, molting, why they aren’t laying, and how to take care of the eggs Cost $15 with a $5 discount for any good farm implement (ie shovel, pitch fork, hose etc.) Please RSVP to jessica@thisoldfarminc.com and I will send you directions.

Please RSVP if you will be joining us.  Some classes warrant a minimum class size to carry on.  It is important that I know who to contact if a problem arises.