Please join us next Saturday, July 16th at 10am for an Open House at the Farm. Anyone is welcome -- family, friends, children, neighbors...pretty much anyone except your four-legged friends. We have been anxiously awaiting the time when we had our own property to welcome our members and their friends to our land to take a look at what it is Farmer Mike does all day and to see where (and how) your food grows.
We will be giving a tour of the Farm, so make sure to wear appropriate clothing and footwear. Hats are also nice to have, as is an ample coating of bug spray and sunscreen.
Directly across the street from the Farm is a County Park, Black Hill Regional Park, which we encourage you to explore as well, since you'll be making the trip out. They rent canoes and kayaks for those of you who enjoy being on the water. If you are interested in learning more about Black Hill Regional Park, check it out here: http://www.montgomeryparks.org/facilities/regional_parks/blackhill/
If you plan on attending the Open House, please email michael@1acrefarm.com for directions. If we find that there is a lot of interest but most people will be unable to attend, we may have to reschedule...so, let us know whether you plan on attending, so we can be sure to keep you updated on the Open House!
Your share this week will probably include: Squash, Potatoes (yippee!), Onions, Fennel, Basil (Lemon and Regular varieties), Chard and some combination of Eggplant, Hot Peppers or Okra.
We hope everyone is enjoying their summer so far and we look forward to seeing you on the 16th!
Until next time...
Wednesday, July 6, 2011
Wednesday, June 29, 2011
Intern's Corner
This week, we have handed over the reigns to Laura, the Farm's intern. Here is a picture of her hard at work!
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For this week's post, Michael has asked me to share my perspective on farming and I've found that most of all, farming has been a great learning experience for me. Here are just a few of the lessons I have learned.
1.Weather is either your best friend or your worst enemy
-So far this season, we've been lucky enough to have some nice farming weather: upper 70s to low 80s, partially cloudy and a slight breeze. I've always found that its easiest to do your least favorite tasks (hand weeding, straw mulching and raking beds) when the weather is the nicest and do the easier things when the weather is not so great. Although sometimes this scheme is not possible to maintain, most notably would be the week that Michael and I spent planting tiny onion seedlings while on our hands and knees during the rain and cold of March. Now, if only we could do something about the incessant bugs!
2.Things usually don't go as planned:
-I'm sure Michael would agree with me that has been our number one issue so far. For instance, much of the early season crops such as the arugula, radishes and broccoli rabe that were direct seeded were overtaken by tons, and I mean TONS, of grass. However on a positive note, I've never seen onions do so well! At this point, there are four 200 foot triple row beds (that's about half a mile) of beautiful white and red onions.
3.You will feel peaceful and love your job one day and then want to cry the next:
-My farming friend Virginia likes to say that organic farm work is “back breaking but soul enriching” and that's the best description I have heard so far. Seeing all the hard work that goes into growing the wonderful veggies that we produce has given me a new found appreciation for what the earth provides for us. Its cliché but a visit to the farm will make this quite apparent. And, although I'm sure there is no scientific basis for this, I find that veggies that I helped grow always seem to taste better than store bought stuff.
4.There is a reason that chemical herbicides and insecticides are so popular:
-Organic weed control, usually in the form of physical removal, is hard work, takes a lot of time and requires constant vigilance. Enough said.
5.Farming requires courage
-Besides learning to be comfortable around ginormous spiders (seriously, I didn't know spiders this large existed in this part of the world) my main goal for this season has been learning how to drive the tractor. This endeavor has been somewhat nerve racking for me since I am used to driving an automatic car (“what's a clutch?”) and I get nervous that I will hurt the tractor/crops/myself. So far, no people, plants (except a few onions) or machines have been harmed while I've been driving the tractor and I've learned a lot of essential things such as how to hook up the implements to the back, using the broadcast seeder to plant cover crops and using the plow. I also owe a lot to Michael for being so patient and helping me learn!
6. Other miscellaneous and fun facts:
-the flowers of bok choi and tatsoi are edible and taste like broccoli
-new potatoes are just smaller regular potatoes that are harvested early, same with green onions
-tomato plants need to be pruned in order to encourage fruit production
-many species of “weeds” are edible: parslane, dandelion leaves, and lambs quarter (however I don't recommend picking and eating any of these if you find them, since they may have been sprayed with pesticide)
-beans and legume crops need to be inoculated with beneficial bacteria before planting
Thanks for reading and I hope you enjoy eating all the veggies as much as I enjoyed growing them!
Until next time...
For this week's post, Michael has asked me to share my perspective on farming and I've found that most of all, farming has been a great learning experience for me. Here are just a few of the lessons I have learned.
1.Weather is either your best friend or your worst enemy
-So far this season, we've been lucky enough to have some nice farming weather: upper 70s to low 80s, partially cloudy and a slight breeze. I've always found that its easiest to do your least favorite tasks (hand weeding, straw mulching and raking beds) when the weather is the nicest and do the easier things when the weather is not so great. Although sometimes this scheme is not possible to maintain, most notably would be the week that Michael and I spent planting tiny onion seedlings while on our hands and knees during the rain and cold of March. Now, if only we could do something about the incessant bugs!
2.Things usually don't go as planned:
-I'm sure Michael would agree with me that has been our number one issue so far. For instance, much of the early season crops such as the arugula, radishes and broccoli rabe that were direct seeded were overtaken by tons, and I mean TONS, of grass. However on a positive note, I've never seen onions do so well! At this point, there are four 200 foot triple row beds (that's about half a mile) of beautiful white and red onions.
3.You will feel peaceful and love your job one day and then want to cry the next:
-My farming friend Virginia likes to say that organic farm work is “back breaking but soul enriching” and that's the best description I have heard so far. Seeing all the hard work that goes into growing the wonderful veggies that we produce has given me a new found appreciation for what the earth provides for us. Its cliché but a visit to the farm will make this quite apparent. And, although I'm sure there is no scientific basis for this, I find that veggies that I helped grow always seem to taste better than store bought stuff.
4.There is a reason that chemical herbicides and insecticides are so popular:
-Organic weed control, usually in the form of physical removal, is hard work, takes a lot of time and requires constant vigilance. Enough said.
5.Farming requires courage
-Besides learning to be comfortable around ginormous spiders (seriously, I didn't know spiders this large existed in this part of the world) my main goal for this season has been learning how to drive the tractor. This endeavor has been somewhat nerve racking for me since I am used to driving an automatic car (“what's a clutch?”) and I get nervous that I will hurt the tractor/crops/myself. So far, no people, plants (except a few onions) or machines have been harmed while I've been driving the tractor and I've learned a lot of essential things such as how to hook up the implements to the back, using the broadcast seeder to plant cover crops and using the plow. I also owe a lot to Michael for being so patient and helping me learn!
6. Other miscellaneous and fun facts:
-the flowers of bok choi and tatsoi are edible and taste like broccoli
-new potatoes are just smaller regular potatoes that are harvested early, same with green onions
-tomato plants need to be pruned in order to encourage fruit production
-many species of “weeds” are edible: parslane, dandelion leaves, and lambs quarter (however I don't recommend picking and eating any of these if you find them, since they may have been sprayed with pesticide)
-beans and legume crops need to be inoculated with beneficial bacteria before planting
Thanks for reading and I hope you enjoy eating all the veggies as much as I enjoyed growing them!
Until next time...
Wednesday, June 22, 2011
What's Up With My Cauliflower??
Last week's share of cauliflower might have you scratching your head...it tastes like cauliflower, but it looks, well, sort of pathetic. Here's the scoop on the "not-so-pretty" cauliflower you've received:
Some varieties of cauliflower have leaves that grow up and around the "fruit"to protect it from the hot sun, which bleaches the cauliflower, turning it yellow. Think of these leaves as nature's sunscreen. You have probably seen the remnants of the protective leaves around the base of the cauliflower you purchase at the grocery store. The variety we chose to grow this year had leaves but these leaves were inadequate to protect the fruit from the the sun's harmful effects (if you ever wanted to grow such a variety, it is called self-blanching.) As a result, the ever-industrious Farmer Mike found a solution: individually tie the leaves of each cauliflower plant around the fruit to protect it.
Unfortunately, this solution had an unforeseen consequence. The little bugs that sometimes land on cauliflower (and nibble...and sometimes fly away without harming the plants) were now blissfully trapped in their very own buffet that would put Sizzler to shame! The result was evident: the cauliflower did not blossom into the typical heads that you normally find (and look more like broccoli side shoots). Ignoring these "birth-defects," the cauliflower can still be eaten and should still have great flavor.
This week, you can expect to see some combination of the following in your share: Sugar Snap Peas, Onions, Cauliflower, Lettuce, Cabbage, Collard Greens, Swiss Chard and Daikon Radish.
Next week, our intern, Laura, will be authoring a blog post, so make sure to check back and read her thoughts, insights and perspective on life at the Farm.
Until next time...
Some varieties of cauliflower have leaves that grow up and around the "fruit"to protect it from the hot sun, which bleaches the cauliflower, turning it yellow. Think of these leaves as nature's sunscreen. You have probably seen the remnants of the protective leaves around the base of the cauliflower you purchase at the grocery store. The variety we chose to grow this year had leaves but these leaves were inadequate to protect the fruit from the the sun's harmful effects (if you ever wanted to grow such a variety, it is called self-blanching.) As a result, the ever-industrious Farmer Mike found a solution: individually tie the leaves of each cauliflower plant around the fruit to protect it.
Unfortunately, this solution had an unforeseen consequence. The little bugs that sometimes land on cauliflower (and nibble...and sometimes fly away without harming the plants) were now blissfully trapped in their very own buffet that would put Sizzler to shame! The result was evident: the cauliflower did not blossom into the typical heads that you normally find (and look more like broccoli side shoots). Ignoring these "birth-defects," the cauliflower can still be eaten and should still have great flavor.
This week, you can expect to see some combination of the following in your share: Sugar Snap Peas, Onions, Cauliflower, Lettuce, Cabbage, Collard Greens, Swiss Chard and Daikon Radish.
Next week, our intern, Laura, will be authoring a blog post, so make sure to check back and read her thoughts, insights and perspective on life at the Farm.
Until next time...
Wednesday, June 15, 2011
Spring Greens!!
Since we are seeing lots of spring greens in these early weeks (napa cabbage, collards, bok choy, etc), I figured I'd blog this week about some easy ways to eat these good-for-you veggies.
What I do first is chop up the greens (usually in ribbons) and soak them in a salad spinner (with the bowl, so the water is retained) using cold water. After sitting for several minutes (more than several, if I have the time), I dump out the water and then proceed to use the salad spinner to dry off the greens. I have found that this helps clean the greens without having to scrub each individual leaf. If that is your desire, then keep on scrubbin'.
Once the greens are cleaned, they are ready to be cooked!
Here is a recipe from one of our members, Louise:
Simple Chinese Cabbage (the hairy one)
Like Louise, I have been experimenting with fast ways to cook the greens. My current go-to recipe is as follows:
The cookbooks all of our new members should have received also have fantastic recipes. Please let us know if you have any tried-and-true recipes for any of the veggies you get each week and we'll gladly post them here. Happy Cooking!!!
Tomorrow's distribution should include (some combination of the following): Lettuce, Cauliflower, Collards, Broccoli Rabe, Napa Cabbage, Daikon Radishes, Radishes.
Again, if there are any topics that you'd like to know more about (or see pictures of), please post a comment on the blog and we'll happily oblige...to the extent we can! We want to make sure that this experience is a true collaboration.
Until next time...
What I do first is chop up the greens (usually in ribbons) and soak them in a salad spinner (with the bowl, so the water is retained) using cold water. After sitting for several minutes (more than several, if I have the time), I dump out the water and then proceed to use the salad spinner to dry off the greens. I have found that this helps clean the greens without having to scrub each individual leaf. If that is your desire, then keep on scrubbin'.
Once the greens are cleaned, they are ready to be cooked!
Here is a recipe from one of our members, Louise:
Simple Chinese Cabbage (the hairy one)
- Slice the cleaned cabbage crosswise in 1/2 inch strips.
- Lightly steam for 5 minutes in a saute pan with 1 tablespoon olive oil and 1/2 cup water.
- Sprinkle with lemon juice and salt to taste. Toss and serve.
Like Louise, I have been experimenting with fast ways to cook the greens. My current go-to recipe is as follows:
- Heat olive oil in saute pan or wok (enough to cover the bottom);
- Add chopped onions and garlic and cook until tender. I have been throwing in mushrooms lately...not sure if they really "add" something or if I just like them as part of a weird food craving;
- Add cleaned greens (I use whatever kinds I have on hand...sometimes I mix and match, like last week, I threw some broccoli rabe in with the collards);
- Saute in pan or wok (with cover on, so the steam braises the greens), stirring occasionally;
- Add soy sauce (a few swirls around the pan, or to taste);
- Cook until greens are wilted or braised-looking;
- ENJOY!!
The cookbooks all of our new members should have received also have fantastic recipes. Please let us know if you have any tried-and-true recipes for any of the veggies you get each week and we'll gladly post them here. Happy Cooking!!!
Tomorrow's distribution should include (some combination of the following): Lettuce, Cauliflower, Collards, Broccoli Rabe, Napa Cabbage, Daikon Radishes, Radishes.
Again, if there are any topics that you'd like to know more about (or see pictures of), please post a comment on the blog and we'll happily oblige...to the extent we can! We want to make sure that this experience is a true collaboration.
Until next time...
Tuesday, June 7, 2011
Distribution Day!!!
For those of you who are living under a rock, yesterday was the anniversary of D-Day. Another momentous d-day is right around the corner...Distribution Day! Now, for all of you war veterans, history buffs and others who cannot appreciate some tongue-and-cheek humor, I beg of you to not be offended by my comparison of the Farm's first official distribution to the turning point of the Second World War. But, what can I say, we get awfully excited for Distribution Day around these parts!!
The season's first distribution will be this week, on Thursday, for both locations. We are expecting that this week's share (although not as robust as it will be in coming weeks) will consist of the following: broccoli, napa cabbage, radishes, and lettuce. For those of you who missed out on our "bonus" distribution last week, make sure you keep your eye out for our brand-spankin' new, special veggie delivery vehicle (aka our Reefer)!
Since it's been awhile since I've posted (apologies), there has been TONS of activity at the Farm since I last wrote. First, the well was dug as I last reported. The next step required a plumber, a water pump (of such capacity that the plumber insisted that should we go anywhere, we take it with us), a half mile of irrigation pipe, and a rented implement known in the biz as a "ditch witch." Essentially, Farmer Mike had to create an irrigation system, to bring water from the well to the planting fields (obviously the distance of a half-mile), which involved burying said pipe at least 2 feet underground. The still-wet conditions did not help. But alas and alack, after a weekend of extremely hard (and frustrating) work, Farmer Mike got 'er done!!
This is the "ditch witch" in action:
Now that the pipe is in place, we were all ready for the electrician and Allegheny Power to come out and get us electrified. The electrician was on top of his game and came out immediately. Allegheny Power, on the other hand, put us on their "to do" list and said, we'll see you in 2-3 weeks!!
Thank goodness we had a generator (her name is Genny) on the property that could provide a temporary power source so that we could get all that hard-dug water (and hard-buried pipe) to deliver the water to the fields! Also, thank goodness, Allegheny Power must have heard the desperate despondency in Michael's voice when faced with a 2-3 week waiting period because they came out within the week!! All's well that ends well...
Or is it?
Take a look at this picture and see if you can deduce the answer to the question above:
If you guessed "all's well that ends well....NOT," you would be correct!! Apparently, during the irrigation pipe installation, the sections of pipe needed to be connected with clamps. Ever being cautious, Farmer Mike did not want to secure the clamps too tightly, fearing that it could collapse the pipes. Despite such precautions, we have now suffered two leaks (and of course, the latter leak was MUCH more difficult to locate), which required uncovering the pipe and fixing the leaks. Apparently, in his cautious installation, the clamps were not installed with sufficient tightness to keep the water from leaking out of the connections. There are several other areas where the pipe is connected that have yet to leak, but it is only a matter of time. Thus, that muddy guy in the picture above (I promise, he does not normally come home looking that worse for the wear) will likely be uncovering and repairing leaky pipes for weeks to come. Perhaps this post should be entitled D is for Distribution...and Digging!
I acknowledge that this post has more words (and a lot less pictures) than normal. I felt that I owed a significant post to the recent happenings at the Farm, since I have completely neglected my blogging duties. I truly aspire to bring you a weekly post...and now that the season is (almost) officially under way, I suspect I won't have trouble keeping you informed! With that in mind, please feel free to email recipes (using the Farm's veggies, of course) to michael@1acrefarm.com. Also, if there is a particular subject you'd like to hear more about (or see pictures of), let us know that, too! We loving hearing from you.
Until next time...
The season's first distribution will be this week, on Thursday, for both locations. We are expecting that this week's share (although not as robust as it will be in coming weeks) will consist of the following: broccoli, napa cabbage, radishes, and lettuce. For those of you who missed out on our "bonus" distribution last week, make sure you keep your eye out for our brand-spankin' new, special veggie delivery vehicle (aka our Reefer)!
Since it's been awhile since I've posted (apologies), there has been TONS of activity at the Farm since I last wrote. First, the well was dug as I last reported. The next step required a plumber, a water pump (of such capacity that the plumber insisted that should we go anywhere, we take it with us), a half mile of irrigation pipe, and a rented implement known in the biz as a "ditch witch." Essentially, Farmer Mike had to create an irrigation system, to bring water from the well to the planting fields (obviously the distance of a half-mile), which involved burying said pipe at least 2 feet underground. The still-wet conditions did not help. But alas and alack, after a weekend of extremely hard (and frustrating) work, Farmer Mike got 'er done!!
This is the "ditch witch" in action:
Now that the pipe is in place, we were all ready for the electrician and Allegheny Power to come out and get us electrified. The electrician was on top of his game and came out immediately. Allegheny Power, on the other hand, put us on their "to do" list and said, we'll see you in 2-3 weeks!!
Thank goodness we had a generator (her name is Genny) on the property that could provide a temporary power source so that we could get all that hard-dug water (and hard-buried pipe) to deliver the water to the fields! Also, thank goodness, Allegheny Power must have heard the desperate despondency in Michael's voice when faced with a 2-3 week waiting period because they came out within the week!! All's well that ends well...
Or is it?
Take a look at this picture and see if you can deduce the answer to the question above:
If you guessed "all's well that ends well....NOT," you would be correct!! Apparently, during the irrigation pipe installation, the sections of pipe needed to be connected with clamps. Ever being cautious, Farmer Mike did not want to secure the clamps too tightly, fearing that it could collapse the pipes. Despite such precautions, we have now suffered two leaks (and of course, the latter leak was MUCH more difficult to locate), which required uncovering the pipe and fixing the leaks. Apparently, in his cautious installation, the clamps were not installed with sufficient tightness to keep the water from leaking out of the connections. There are several other areas where the pipe is connected that have yet to leak, but it is only a matter of time. Thus, that muddy guy in the picture above (I promise, he does not normally come home looking that worse for the wear) will likely be uncovering and repairing leaky pipes for weeks to come. Perhaps this post should be entitled D is for Distribution...and Digging!
I acknowledge that this post has more words (and a lot less pictures) than normal. I felt that I owed a significant post to the recent happenings at the Farm, since I have completely neglected my blogging duties. I truly aspire to bring you a weekly post...and now that the season is (almost) officially under way, I suspect I won't have trouble keeping you informed! With that in mind, please feel free to email recipes (using the Farm's veggies, of course) to michael@1acrefarm.com. Also, if there is a particular subject you'd like to hear more about (or see pictures of), let us know that, too! We loving hearing from you.
Until next time...
Tuesday, May 3, 2011
Drill Baby Drill!!
This recent smattering of hot days helped us achieve something we've been waiting for since we signed the dotted line for the lease -- finally dry enough to get the well drillers out to the property to, well, drill the well (sorry, cheesy pun intended). After going to a depth of 175 feet, our well has been drilled!! Here is a picture of the massive well-drilling apparatus:
Several weeks ago, Michael and I planted late Spring/early Summer brassica plants (broccoli, cauliflower, cabbages and bok choy):
Getting the driller in place:
Drill Baby Drill!!!
Now that the well is in place, all we need to do is get the pump installed that will let all the previously-untapped water to our fields!!
In addition to the well developments, the Farm has been bustling with activity. Michael and our intern, Laura, were busy planting (by hand) this season's onions. Michael has likened this activity to the painstaking process of "planting the equivalent of a blade of grass." Somehow, I escaped the wrath of this daunting task!! Here is a picture of those "blades of grass" in the field:
Several weeks ago, Michael and I planted late Spring/early Summer brassica plants (broccoli, cauliflower, cabbages and bok choy):
In addition to these plants, Michael was also busy planting potatoes (aka my grandfather's favorite question to ask him: "Michael did you get those potatoes planted yet?!?") Unfortunately, we had a CATASTROPHIC potato failure -- a bug got into the potato seedlings and caused major rot. Luckily, we were able to obtain more potato seedlings (you cannot underestimate the difficulty of obtaining potatoes at this "late" stage in the planting season). Michael changed up his planting technique to help prevent the bug devastation and we are hoping that our potato harvest will be bountiful this year!
Keep checking in for updates on what is going on at the Farm. As the season gets underway, we hope to keep the blog updated with pictures and information for your reading pleasure.
Until next time...
Tuesday, April 5, 2011
Things Are Shaping Up!!
Over the past several weeks, Michael has been busy, busy, busy getting the land (and himself) ready for the season. Given the fact that we are now on raw land, with not one structure as far as the eye can see, we quickly realized we need storage spaces for small equipment, fertilizer, seeds, implements and the like. We played around with the idea of attempting to build our own shed; we priced out those ready-built sheds that you see on the side of every country road; and, we started hunting around for storage containers that are used to transport products on the seas. Ultimately, Michael being the bargain shopper that he is (who knew) found a used storage container for sale on craigslist. It may not be the prettiest container out there, but I am pretty sure that Michael was more concerned with the weather-tightness of said trailer than he was about how she'd look as his prom date! Here it is:
If you look closely at the first photo (or, look at all), you might notice an outhouse. This is to accommodate any visitors and/or workers on the Farm. I'll let you know how it goes!!
We also recently purchased a chisel plow, that was specially welded by an Amish man in Pennsylvania. There was a particular type of plow that Michael saw used on the big farm scale but couldn't find a substantially similar plow for smaller operations. Basically, we use straw to keep the weeds out of our plant beds instead of the more popular (and less environmentally friendly) plastic weed barrier used by so many farmers. Because the straw does not quickly decompose, Michael needed the plow to be designed so that it is capable of cutting through the straw when the field is ready to be plowed for the next planting. So, what does he do? What any entrepreneur does and described it to someone who is capable of making it -- and got 'er done!
Once we finally got the plow from Amish country, Michael set out to begin the plowing of the fields!!
This past weekend, in the newly-plowed fields, Michael and a volunteer began the daunting task of planting onions! This week, Michael picked up transplants for the early summer vegetables, like broccoli, cabbage, cauliflower, napa cabbage and more! We'll begin planting those this weekend.
Certainly other things are going on at the Farm, too. We received deliveries of compost materials, Michael put up the deer fence to (hopefully) protect the fields from this veggie-predators, and he built a "lean-to" next to the storage shed to protect Big Red (our older, more delicate tractor used for cultivating) as much as possible from the elements.
Please remember that volunteer help at the Farm is encouraged and appreciated! If you want to come and check out what is going on at the Farm, to see where your veggies are growing, or to help contribute to this season's bounty, send us an email and we'll find a time for you to come out. No excuses -- our most recent visitor was our youngest friend...a three week old Max L.!!
Until next time...
We also recently purchased a chisel plow, that was specially welded by an Amish man in Pennsylvania. There was a particular type of plow that Michael saw used on the big farm scale but couldn't find a substantially similar plow for smaller operations. Basically, we use straw to keep the weeds out of our plant beds instead of the more popular (and less environmentally friendly) plastic weed barrier used by so many farmers. Because the straw does not quickly decompose, Michael needed the plow to be designed so that it is capable of cutting through the straw when the field is ready to be plowed for the next planting. So, what does he do? What any entrepreneur does and described it to someone who is capable of making it -- and got 'er done!
Once we finally got the plow from Amish country, Michael set out to begin the plowing of the fields!!
This past weekend, in the newly-plowed fields, Michael and a volunteer began the daunting task of planting onions! This week, Michael picked up transplants for the early summer vegetables, like broccoli, cabbage, cauliflower, napa cabbage and more! We'll begin planting those this weekend.
Certainly other things are going on at the Farm, too. We received deliveries of compost materials, Michael put up the deer fence to (hopefully) protect the fields from this veggie-predators, and he built a "lean-to" next to the storage shed to protect Big Red (our older, more delicate tractor used for cultivating) as much as possible from the elements.
Please remember that volunteer help at the Farm is encouraged and appreciated! If you want to come and check out what is going on at the Farm, to see where your veggies are growing, or to help contribute to this season's bounty, send us an email and we'll find a time for you to come out. No excuses -- our most recent visitor was our youngest friend...a three week old Max L.!!
Until next time...
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