Here come the hot crops

It is tomato time down on the farm this week as your farmers take cover from the downpour and do some work up here under the barn.
  

I slow cooked some of last week's lesser tomatoes into sauce. Homemade sauce is well worth the effort.

The tomatoes are kicking into a higher gear this week and that's pretty exciting. We are picking the very first green peppers today and the cantaloupe harvest is imminent.  Despite the heat and humidity there is ample soil moisture and field conditions are pretty good.  We finished harvesting the storage onions and garlic this week and they are being cured in the greenhouse and barn respectively. The curing process makes them store better, enhances the flavor, and in the case of onions, dries the neck down to reduce the likelihood of rot.  

 

Christina boxes up the beans with care.  She is the only female trainee out of the dozen or so that work at the farm this season. Reliable, upbeat and strong are words that fit her well. Thanks for the great job that you do Christina! 

Abendessen Bread: This week Stephanie is baking Sun-dried Tomato and Roasted Garlic Sourdough this week for $5 per loaf.

Did you Know?  A green sweet pepper is simply a pepper picked before it is fully mature.  A mature sweet pepper changes color to red, yellow, orange or even chocolate or purple.  Why do colored peppers cost more?  They are much more prone to diseases while ripening, which means that the farmer has to compost a lot of colored peppers.    

we never tire of seeing the beautiful beans (well...after they've been picked that is) ;-)

Serving Suggestions for the harvest this week:

Tomatoes: tomatoes seem to stand for themselves without words of introduction, but here are some words anyway: delicious, great in sandwiches, BLTs, tomato & cucumber salad, cooked down for sauce, chopped in salad, fresh or canned salsa and more. 

 

A parade of tomatoes all queued up.

Green/Purple/Yellow Beans: these beans are so amazingly good it almost puts frozen beans to shame.  The purple variety is beautiful--if heated they turn green, if used in salad their purple looks great.  To cook, bring to a boil in an inch of water or so, then turn down to three lines or so until tender. Yum yum! 

Garlic: woohoo for our farm's garlic, so fresh and tasty. It goes really well in the tomato cucumber salad I talked about last week. 

Sweet Onions: these are mild and sweet and so good in salads or caramelized in the frying pan with butter. 

 Storage Onions:  the red and white storage onions should keep for a month or two in cool dark storage.  

Eggplant: The Italian and Asian types differ only in shape and color, they are used in the same manner.  I like them sliced and grillled or pan fried with soy sauce, oil, miso etc until browned and crispy.  

Cucumbers:  these are nearing the end of their life cycle, enjoy them while they fade away. 

Scallions: These mild-mannered onion family folks give an easy onion flavor to salads, sandwiches, stir fries and more.  Or you could do the old classic buttered bread and sliced scallion treat: my grandparents talked a lot about enjoying them in spring.  "A good spring tonic" says my 101 year old grandma. 

Beets:  We grow red, orange and striped beets, beautiful.  mmm, I used to love to eat these after my mother had blanched them and slipped the skins off and they were cooling on the counter.  Super nutritious, they can be roasted, grated for salad, boiled or steamed, then eaten hot or cold, and of course, made into pickled beets or used for pickled beet eggs.  Makes me hungry writing about them.  

Chard: this cousin to the beet is appreciated for its leaves instead of its roots.  Use for salads, or as a spinach or kale substitute in cooking.  

 Goodbyes: 

Kale/Collards/Senposai:  these are surrendering to the hot summer weather as usual.  We like to fry these in a skillet with butter or coconut oil until crisp, add some onions and saute them as well--a superb topping for rice, fried eggs or stand alone too.
Cabbage: great for a cabbage and chopped peanut with vinegar salad. Simple and surprisingly good in spite of its simplicity. 
Garlic scapes:  these are the would-be flowering stems of garlic--soft, tender, easy to use for stir fries, diced for salad, really anywhere a mild garlic flavor is desired. We like to use it for pesto here at the farm. 
Napa cabbage: this Asian cabbage is main ingredient in Kimchee, a spicy kraut or relish of sort. The quality is great diminished so we are not harvesting it any more until the new fall crop. 
Bok Choi: the joy of choi, this is great for stir fries and goes well with peanuts, cashews, ginger, soy sauce, garlic, peanut butter, chicken.   This will return in fall. 
Lettuce heads: the lettuce did really well, we hope you enjoyed it.

Green garlic: this is garlic harvested before the base swells and becomes a bulb. It has a milder flavor than bulb garlic and can be used anywhere garlic is called for. Keep refrigerated as you would green onions/scallions. 

Rhubarb: rhubarb is harvested only in Spring and is then given a year's rest 

Parsnip: may have a late fall crop of these. 

 The Pick Your Own Field: 

Each year we plant the pick your own field with lots of favorites like sunflowers, zinnias, Sungold cherry tomatoes, and basil, while also adding in some experimental and novelty things like rice, amaranth, quinoa, insanely hot peppers (and milder ones). 

General rules of thumb:

If plentiful, take a little more, if scarce, go easy on the crop

For herbs--pinch only the tops of stems so that they can regrow. 

 Enjoy! Scott  

curing onions and garlic

Hello from the farm, 

This week we were afield wondering to ourselves "why build a sauna when we can just be working outside in Lancaster County?"

We welcomed the cooler drier air with smiles and renewed energy. Since last week's harvest we have been pulling and curing storage onions, digging and curing garlic, tweaking the root crop digger with a few modifications to handle weeds better, drinking lots of water, and starting to look towards fall with getting fields ready for fall crops and cover crops.

Cover crops like rye, buckwheat, clover and oats are used to suppress weed growth, add organic matter, and even add atmospheric nitrogen to the soil via the vascular system of plants that store it up on root nodules. To put it simply "free fertilizer." :-)

The heat is encouraging the tomatoes and peppers, and the cantaloupes should be ready in about two weeks, and then maybe 3-4 until the watermelon are ripe.

 It's bean a really good harvest :-)  These fresh beans are amazing! 

Abendessen Bread: 

 Law Reh and Brian (trying to not be in the picture) :-) head out for another load of onions to cure in the greenhouse. 

Serving Suggestions for the harvest this week:

Green/Purple/Yellow Beans: these beans are so amazingly good it almost puts frozen beans to shame.  The purple variety is beautiful--if heated they turn green, if used in salad their purple looks great.  To cook, bring to a boil in an inch of water or so, then turn down to three lines or so until tender. Yum yum! 

Garlic: woohoo for our farm's garlic, so fresh and tasty. It goes really well in the tomato cucumber salad I talked about last week. 

Sweet Onions: these are mild and sweet and so good in salads or caramelized in the frying pan with butter. 

Eggplant: The Italian and Asian types differ only in shape and color, they are used in the same manner.  I like them sliced and grillled or pan fried with soy sauce, oil, miso etc until browned and crispy.  

Cucumbers: We are probably biased, but our cucumbers are delicious!

Some Russian friends served me this type of cucumber salad years back, and it's been my favorite salad since:

Chop cucumbers, tomatoes, onions and mince garlic cloves or scapes, mix and douse with olive oil, add salt and pepper to taste.  The flavors blend and it tastes even better if it sits for half and hour or so before eating it, but you can eat it immediately too.



Zucchini: use for zucchini bread, puree for soup stock, or slice and fry with oil and seasonings, or dice for salads.

Scallions: These mild-mannered onion family folks give an easy onion flavor to salads, sandwiches, stir fries and more.  Or you could do the old classic buttered bread and sliced scallion treat: my grandparents talked a lot about enjoying them in spring.  "A good spring tonic" says my 101 year old grandma. 

Beets:  We have some golden and striped beets coming in this week., beautiful.  mmm, I used to love to eat these after my mother had blanched them and slipped the skins off and they were cooling on the counter.  Super nutritious, they can be roasted, grated for salad, boiled or steamed, then eaten hot or cold, and of course, made into pickled beets or used for pickled beet eggs.  Makes me hungry writing about them.  

Kale/Collards/Senposai: we like to fry these in a skillet with butter or coconut oil until crisp, add some onions and saute them as well--a superb topping for rice, fried eggs or stand alone too.

Chard: this cousin to the beet is appreciated for its leaves instead of its roots.  Use for salads, or as a spinach or kale substitute in cooking.  

Goodbyes: 

Cabbage: great for a cabbage and chopped peanut with vinegar salad. Simple and surprisingly good in spite of its simplicity. 
Garlic scapes:  these are the would-be flowering stems of garlic--soft, tender, easy to use for stir fries, diced for salad, really anywhere a mild garlic flavor is desired. We like to use it for pesto here at the farm. 
Napa cabbage: this Asian cabbage is main ingredient in Kimchee, a spicy kraut or relish of sort. The quality is great diminished so we are not harvesting it any more until the new fall crop. 
Bok Choi: the joy of choi, this is great for stir fries and goes well with peanuts, cashews, ginger, soy sauce, garlic, peanut butter, chicken.   This will return in fall. 
Lettuce heads: the lettuce did really well, we hope you enjoyed it.

 Green garlic: this is garlic harvested before the base swells and becomes a bulb. It has a milder flavor than bulb garlic and can be used anywhere garlic is called for. Keep refrigerated as you would green onions/scallions. 

Rhubarb: rhubarb is harvested only in Spring and is then given a year's rest 

Parsnip: may have a late fall crop of these. 

 The Pick Your Own Field: 

Each year we plant the pick your own field with lots of favorites like sunflowers, zinnias, Sungold cherry tomatoes, and basil, while also adding in some experimental and novelty things like rice, amaranth, quinoa, insanely hot peppers (and milder ones). 

General rules of thumb:

If plentiful, take a little more, if scarce, go easy on the crop
For herbs--pinch only the tops of stems so that they can regrow. 

This week at the Farm, 7/25: Loosen up with a yoga sampler before you gather this week's harvest ! Certified instructor Karen Simpson will lead three sessions, 20 minutes each, starting at 9:15 am, with a break between sessions. BYO mat or beach towel & water. Sessions will include Restorative & Family yoga, as suits our audience. No registration needed; suggested donation $5.

We hope you are enjoying the summer harvest!  

Your farmers

Garlic harvest, the deluge continues

Hello from the farm, 

Well, soggy acres continue here the farm, with two torrential downpours landing squarely on 150 Letort Rd in the last week. The first was Thursday evening and the next one was Tuesday evening with reports of 2 1/2 inches falling quickly in Millersville. 

The hot crops, tomatoes, peppers and eggplants are picking up speed, albeit slowly.  The many cloudy and relatively cool days have a way of hindering photosynthesis and growth, so our tomatoes and peppers are progressing much more slowly than in a typical season.  We're not worried, once they are up to speed, they'll produce their usual bounty.  

This week we were pleased to get the rest of the butternut squash planted on Monday before the rains came again and we also dove into the garlic harvest and starting harvesting sweet onions as well.  We had a close call with Gumby having too much to drink one night (when it stormed) but fortunately his electric motor was not ruined and he is back up and running. 

The garlic is curing nicely in the barn and the first batch is ready for this week! 

Abendessen Bread: This week Stephanie is baking French Bread for $5 a loaf

Serving Suggestions for the harvest this week:

Garlic: woohoo for our farm's garlic, so fresh and tasty. It goes really well in the tomato cucumber salad I talked about last week. 

Sweet Onions: these are mild and sweet and so good in salads or caramelized in the frying pan with butter. 

Eggplant: The Italian and Asian types differ only in shape and color, they are used in the same manner.  I like them sliced and grillled or pan fried with soy sauce, oil, miso etc until browned and crispy.  

New Potatoes: postponed another week due to muddy fields. wow, new potatoes are delicious boiled or steamed until tender and then topped with a little bit of salt and butter

Cucumbers: We are probably biased, but our cucumbers are delicious!

Some Russian friends served me this type of cucumber salad years back, and it's been my favorite salad since:

Chop cucumbers, tomatoes, onions and mince garlic cloves or scapes, mix and douse with olive oil, add salt and pepper to taste.  The flavors blend and it tastes even better if it sits for half and hour or so before eating it, but you can eat it immediately too.



Zucchini: use for zucchini bread, puree for soup stock, or slice and fry with oil and seasonings, or dice for salads.

Scallions: These mild-mannered onion family folks give an easy onion flavor to salads, sandwiches, stir fries and more.  Or you could do the old classic buttered bread and sliced scallion treat: my grandparents talked a lot about enjoying them in spring.  "A good spring tonic" says my 101 year old grandma. 

Beets: mmm, I used to love to eat these after my mother had blanched them and slipped the skins off and they were cooling on the counter.  Super nutritious, they can be roasted, grated for salad, boiled or steamed, then eaten hot or cold, and of course, made into pickled beets or used for pickled beet eggs.  Makes me hungry writing about them.  

Kale/Collards/Senposai: we like to fry these in a skillet with butter or coconut oil until crisp, add some onions and saute them as well--a superb topping for rice, fried eggs or stand alone too.

Chard: this cousin to the beet is appreciated for its leaves instead of its roots.  Use for salads, or as a spinach or kale substitute in cooking.  

Cabbage: great for a cabbage and chopped peanut with vinegar salad. Simple and surprisingly good in spite of its simplicity. 

Goodbyes: 

Garlic scapes:  these are the would-be flowering stems of garlic--soft, tender, easy to use for stir fries, diced for salad, really anywhere a mild garlic flavor is desired. We like to use it for pesto here at the farm. 
Napa cabbage: this Asian cabbage is main ingredient in Kimchee, a spicy kraut or relish of sort. The quality is great diminished so we are not harvesting it any more until the new fall crop. 
Bok Choi: the joy of choi, this is great for stir fries and goes well with peanuts, cashews, ginger, soy sauce, garlic, peanut butter, chicken.   This will return in fall. 
Lettuce heads: the lettuce did really well, we hope you enjoyed it.

 Green garlic: this is garlic harvested before the base swells and becomes a bulb. It has a milder flavor than bulb garlic and can be used anywhere garlic is called for. Keep refrigerated as you would green onions/scallions. 

Rhubarb: rhubarb is harvested only in Spring and is then given a year's rest 

Parsnip: may have a late fall crop of these. 

 The Pick Your Own Field is Coming Alive: 

Each year we plant the pick your own field with lots of favorites like sunflowers, zinnias, Sungold cherry tomatoes, and basil, while also adding in some experimental and novelty things like rice, amaranth, quinoa, insanely hot peppers (and milder ones). 

General rules of thumb:

If plentiful, take a little more, if scarce, go easy on the crop
For herbs--pinch only the tops of stems so that they can regrow. 

This Saturday--Join cookbook author and food blogger Marisa McClellan for a canning class at Homefields. Saturday, July 18, 10:30-12:30. We'll make a batch of Nectarine Lime Jam, dig into the mechanics of boiling water bath canning, & talk about how to make the safest & most delicious home preserves possible. Marisa will demystify canning for the beginners & will offer useful tips & short cuts for seasoned preserves. All participants will go home with a small jar of the jam made in class, as well as the knowledge to go home & make more! Class size is limited, so register with a friend for a great morning; to register, please send your name & phone number to Heather@Homefields.org; the fee is $22 per person, check payable to Homefields or with a credit card here: https://www.homefields.org/

next week at the Farm, 7/25: Loosen up with a yoga sampler before you gather this week's harvest ! Certified instructor Karen Simpson will lead three sessions, 20 minutes each, starting at 9:15 am, with a break between sessions. BYO mat or beach towel & water. Sessions will include Restorative & Family yoga, as suits our audience. No registration needed; suggested donation $5.

Enjoy the harvest, 

Your farmers

Window of Opportunity, garlic harvest

Hello from the farm, 

The great news this week is that despite the continuing rains, it dried out just enough to get some much overdue transplanting done.  There is about a two week gap between the first strawberry plants we put in and the remaining half that we got in on Tuesday.  Yesterday we pushed determinedly to get a field disked, rototilled and planted with pumpkins and winter squash all by the end of the day. We didn't get them all transplanted in spite of intense and valiant efforts, but we planted about three-fourths of them and were happy with that. We had to conclude that good enough is perfect and call it a day. 

 
transplanting always evokes smiles from your farmers! 

The garlic harvest is starting, and it looks to be a splendid crop! (despite the dark picture, sorry) After it is harvested and cleaned, it is cured for a few weeks in the barn to dry it down.  You'll see it possibly next week or the following. 

Abendessen Bread this week:  Sun-dried Tomato Bagels at $4 for a half dozen.  

Serving Suggestions for the harvest this week:

Eggplant: The Italian and Asian types differ only in shape and color, they are used in the same manner.  I like them sliced and grillled or pan fried with soy sauce, oil, miso etc until browned and crispy.  

New Potatoes: postponed until next week due to mud. wow, new potatoes are delicious boiled or steamed until tender and then topped with a little bit of salt and butter

Cucumbers: We are probably biased, but our cucumbers are delicious!

Some Russian friends served me this type of cucumber salad years back, and it's been my favorite salad since:

Chop cucumbers, tomatoes, onions and mince garlic cloves or scapes, mix and douse with olive oil, add salt and pepper to taste.  The flavors blend and it tastes even better if it sits for half and hour or so before eating it, but you can eat it immediately too.



Zucchini: use for zucchini bread, puree for soup stock, or slice and fry with oil and seasonings, or dice for salads.

Scallions: These mild-mannered onion family folks give an easy onion flavor to salads, sandwiches, stir fries and more.  Or you could do the old classic buttered bread and sliced scallion treat: my grandparents talked a lot about enjoying them in spring.  "A good spring tonic" says my 101 year old grandma. 

Beets: (taking a week or two off to size up) mmm, I used to love to eat these after my mother had blanched them and slipped the skins off and they were cooling on the counter.  Super nutritious, they can be roasted, grated for salad, boiled or steamed, then eaten hot or cold, and of course, made into pickled beets or used for pickled beet eggs.  Makes me hungry writing about them.  

Kale/Collards/Senposai: we like to fry these in a skillet with butter or coconut oil until crisp, add some onions and saute them as well--a superb topping for rice, fried eggs or stand alone too.

Garlic scapes:  these are the would-be flowering stems of garlic--soft, tender, easy to use for stir fries, diced for salad, really anywhere a mild garlic flavor is desired. We like to use it for pesto here at the farm.

Chard: this cousin to the beet is appreciated for its leaves instead of its roots.  Use for salads, or as a spinach or kale substitute in cooking.  

Cabbage: great for a cabbage and chopped peanut with vinegar salad. Simple and surprisingly good in spite of its simplicity. 

Goodbyes: 

Napa cabbage: this Asian cabbage is main ingredient in Kimchee, a spicy kraut or relish of sort. The quality is great diminished so we are not harvesting it any more until the new fall crop. 
Bok Choi: the joy of choi, this is great for stir fries and goes well with peanuts, cashews, ginger, soy sauce, garlic, peanut butter, chicken.   This will return in fall. 
Lettuce heads: the lettuce did really well, we hope you enjoyed it.

 Green garlic: this is garlic harvested before the base swells and becomes a bulb. It has a milder flavor than bulb garlic and can be used anywhere garlic is called for. Keep refrigerated as you would green onions/scallions. 

Rhubarb: rhubarb is harvested only in Spring and is then given a year's rest 

Parsnip: may have a late fall crop of these. 

 The Pick Your Own Field is Coming Alive: 

Each year we plant the pick your own field with lots of favorites like sunflowers, zinnias, Sungold cherry tomatoes, and basil, while also adding in some experimental and novelty things like rice, amaranth, quinoa, insanely hot peppers (and milder ones). 

General rules of thumb:

If plentiful, take a little more, if scarce, go easy on the crop
For herbs--pinch only the tops of stems so that they can regrow. 

BIG NEWS from Homefields--Join cookbook author and food blogger Marisa McClellan for a canning class at Homefields. Saturday, July 18, 10:30-12:30. We'll make a batch of Nectarine Lime Jam, dig into the mechanics of boiling water bath canning, & talk about how to make the safest & most delicious home preserves possible. Marisa will demystify canning for the beginners & will offer useful tips & short cuts for seasoned preserves. All participants will go home with a small jar of the jam made in class, as well as the knowledge to go home & make more! Class size is limited, so register with a friend for a great morning; to register, please send your name & phone number to Heather@Homefields.org; the fee is $22 per person, check payable to Homefields or with a credit card here: https://www.homefields.org/

Enjoy the harvest, 

Your farmers

The Enduring Deluge, waiting for the fields to dry out

Hello from the farm, 

 The daily deluge continues to make farming and field work colorful, soggy and saturated. We have pumpkin and butternut transplants and fall crop seeds queued up to go into the fields, but we have to wait until the field is not pudding or we'll sink up to our axles--or knees.

 

the view from the field--this is the sunflower and okra planting

As July begins, the harvest will start to change substantially as the spring crops like broccoli, lettuce and some of the greens disappear. They will be replaced by the hot season crops like cucumbers, summer squash (zucchini), sweet peppers, eggplants, tomatoes, and last but not least, cantaloupes and watermelons in late July early August.  

 Sweet potato plants sitting in the drink

Abendessen Bread this week: Tomato Basil Sourdough this week for $5.00 a loaf.  

 Pick Your Own Options: (included at no extra charge with a farm share) 

Blueberries:  A big thanks to Farmer Gumby and the electronic squawker for keeping the birds out of the berry patch.  The season limit is 1 pint berry box for half shares, 2 pints for full shares. (we will increase the limit if the harvest permits) This means for 2015 half shares pick a total of 1 pint and Full shares pick a total of 2 pints.  

Please tell us when dark blue berries are no longer plentiful-and we will close the patch to allow more berries to ripen for the following week.  We want for everyone to be able to pick abundant and ripe berries--they are amazingly good!

Snow peas: these flat-podded peas are eaten "hull and all" except for the stem and string. They are wonderful lightly steamed, boiled or in stir fry, even good raw.

Snow peas are winding down, feel free to glean what remains. 

Serving Suggestions for the harvest this week:

New Potatoes: wow, new potatoes are delicious boiled or steamed until tender and then topped with a little bit of salt and butter

Cucumbers and Zucchini: these are starting to pick up steam, you may seem some of them this week. It is always a challenge for us to predict what amounts we are going to find in the field when things are just starting.

Scallions: These mild-mannered onion family folks give an easy onion flavor to salads, sandwiches, stir fries and more.  Or you could do the old classic buttered bread and sliced scallion treat: my grandparents talked a lot about enjoying them in spring.  "A good spring tonic" says my 101 year old grandma. 

Beets: (taking a week or two off to size up) mmm, I used to love to eat these after my mother had blanched them and slipped the skins off and they were cooling on the counter.  Super nutritious, they can be roasted, grated for salad, boiled or steamed, then eaten hot or cold, and of course, made into pickled beets or used for pickled beet eggs.  Makes me hungry writing about them.  

Kale/Collards: we like to fry these in a skillet with butter or coconut oil until crisp, add some onions and saute them as well--a superb topping for rice, fried eggs or stand alone too.

Garlic scapes:  these are the would-be flowering stems of garlic--soft, tender, easy to use for stir fries, diced for salad, really anywhere a mild garlic flavor is desired. We like to use it for pesto here at the farm.

Chard: this cousin to the beet is appreciated for its leaves instead of its roots.  Use for salads, or as a spinach or kale substitute in cooking.  

Napa cabbage: this Asian cabbage is main ingredient in Kimchee, a spicy kraut or relish of sort.  

Cabbage: great for a cabbage and chopped peanut with vinegar salad. Simple and surprisingly good in spite of its simplicity. 

Goodbyes: 

 Bok Choi: the joy of choi, this is great for stir fries and goes well with peanuts, cashews, ginger, soy sauce, garlic, peanut butter, chicken.   This will return in fall. 
Lettuce heads: the lettuce did really well, we hope you enjoyed it.

 

Green garlic: this is garlic harvested before the base swells and becomes a bulb. It has a milder flavor than bulb garlic and can be used anywhere garlic is called for. Keep refrigerated as you would green onions/scallions. 

Rhubarb: rhubarb is harvested only in Spring and is then given a year's rest 

Parsnip: may have a late fall crop of these. 

 The Pick Your Own Field is Coming Alive: 

Each year we plant the pick your own field with lots of favorites like sunflowers, zinnias, Sungold cherry tomatoes, and basil, while also adding in some experimental and novelty things like rice, amaranth, quinoa, insanely hot peppers (and milder ones). 

General rules of thumb:

If plentiful, take a little more, if scarce, go easy on the crop
For herbs--pinch only the tops of stems so that they can regrow. 

BIG NEWS from Homefields--Join cookbook author and food blogger Marisa McClellan for a canning class at Homefields. Saturday, July 18, 10:30-12:30. We'll make a batch of Nectarine Lime Jam, dig into the mechanics of boiling water bath canning, & talk about how to make the safest & most delicious home preserves possible. Marisa will demystify canning for the beginners & will offer useful tips & short cuts for seasoned preserves. All participants will go home with a small jar of the jam made in class, as well as the knowledge to go home & make more! Class size is limited, so register with a friend for a great morning; to register, please send your name & phone number to Heather@Homefields.org; the fee is $22 per person, check payable to Homefields or with a credit card here: https://www.homefields.org/

Have a Happy July 4th and here's hoping for good weather to with your cook outs and veggies!

Your farmers