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Welcome to a new year with Dry Dock Farm. We are excepting sign-ups for 2013 CSA season. If you have any questions please feel free to call the farm at 573-384-5859 or email and we will be happy to answer them. We have full and half shares available. We also, have payment plans.
We are busy adding new hoop houses and garden space for our growing season this year. We are also in the process of putting up our building for our Farm Stand on the farm. Last year we started the farm stand and wanted to see how it would go over, and it went really well, so this year we are building an indoor produce stand that will open in May 2013, and will be open until the end of the season. We will also be growing and selling vegetable and herb plants throughout the season. We will also have a great selection of Amish honeys, jams, jellies, and canned products.
Last season we were chosen by the Jewish Community Center as their in house CSA. It was a great hit and we are back again this season. So if you want to save $10.00 a week and don't mind picking up your coolers rather than having the home delivery every week, please contact us at the farm and we can give you the information for the Jewish Community Center. (You do not have to be a member to join the CSA).
Will be keeping up dates with the farm.
Dry Dock Farm Family
"We grow with nature, not against it."
Hello Everyone! We hope everyone survived the Holidays and are looking forward to Spring. Although this has been a very strange winter I have to say. I am back in Florida, my Aunt had to have her other catarac removed. But I will be back next week. Because it is so warm we are geting a jump on Spring planting. Before I left we started hundreds of seeds. My daughter has been tending them and says they are doing great because of the warm weather and sunshine. This is a different winter than last year, but that is why I love farming it changes with the seasons and from year to year. You never know what the Spring will bring us and we are always learning. I think I like that part best of all.
We have been having baby ducks hatching out. They are just so cute, especially when they get in their water bowl and take a bath. They are like two year olds splashing around in a bathtub. We have three types of ducks Kakie Cambells, Welsh Harlequins and Anacondas. We have all kinda of poultry on the farm but I love my ducks and geese best of all.
I have a favor to ask of all of you. We have applied for a grant at Raising Organic Family Farms. It is seed money to help us complete our walk in cooler and a wide bed seeder. Who ever gets the most votes gets the grant money plus an additional $500.00. All you have to do is go to this website.
A picture of my grandson Tyler will come up along with the story I wrote. Up at the top of the story there is three boxes the one that is red with a thumbs up you click on that box and that cast your vote. I hope you can all have time to do this it would really help our farm if you could tell all you family and friends to also vote.
We are adding a new dimension to our farm this year. We will be offering vegetable plants, herb plants and flowers off our farm. We are also, adding a produce stand, in it we will offer our vegetables, fresh herbs, eggs and all our farmer added products, Hiltys jams, jellies, raw honeys, flavored honeys, pickled items, Organic wheat flour, wheat berries, goat milk soap.
We have had a lot of interest in our local community for our produe. So rather than go to a farmers market and set up, this lets us stay at the farm. So if you are out in the Silex area please stop by we would love to see all of you. The stand will be open on Thursday, Friday and Saturday. Times will be from 10am to 6:30pm. Look for our new farm sign. (We will be putting it up in the next few weeks). I will let all of you know when we plan to open it but I think it will be sometime in April.
Well, that is it for now. Hope you all will cast a vote for our farm and we hope to see you all this summer at the produce stand.
Happy Thanksgiving Everyone!!!
I hope everyone enjoyed their Thanksgiving. I am writing this from Florida. Some of you may know that my Uncle died and I came down to help my 92 year old Aunt with things. I have extended my stay till the 21st of December. I have been keeping up with the happenings on the farm, while I have been here. Leah and Frankie are putting up the winter protection for the garden beds that will grow thru the winter on Friday. That involves putting up hoops over the beds and covering it first with the row cover material and then with plastic. We will be able to harvest through the winter and most of the greens will survive the winter and be the first things to harvest in the spring.
They will be planting some onion sets for green onions and transplanting some Swiss Chard and Kale into the hoophouse to grow thru the winter. The carrots that are growing in there now are getting bigger and we hope to have some for your last winter delivery.
For those of you that have been receiving your winter shares I hope you have been enjoying them. It looks like you have really been getting the greens. I am glad we are able to provide them since this summer they were in such short supply.
There is a great local produce market here that has a great selection of organic vegetables. So I am enjoying some great local veggies. Then right next door is a fish/meat market that has a great variety of fish and seafood.
I guess that's it for now. Take Care and Happy Holidays.
Here's what was in the cooler for week #20.
Sweet Potatoes, Butternut squash, Pepper Mix, Zucchini, Yellow squash, Red potatoes, Eggplant; Daikon radishes, Cucumbers, Or Green Beans; Spinach, Cabbage Leafs, or Asian Greens; Garlic Chives, Apples, and Dozen Eggs.
WK #19 Produce: Pepper Medley, Zucchini, Asian Greens or Mustard Greens, Cucumbers, Red Potatoes, Dikon Radishes or Purple top Turnips, Carrots or Sweet Potatoes, Sweet Corn or Spagetti Squash, Eggplant, Apples, Eggs, and Garlic.
Asian Greens, Eggplant, Swwet Onion, Pepper Medley, Acorn Squash, German Giant Radishes, Carrots, Red Potatoes, Yellow Squash, Garlic Chives, Apples, and Eggs.
Fri., Sept. 9, 2011
Some members have been emailing us wondering when the last week of delivery is. After this week we have 7 deliveries left for the full share members and if you are a half share and was delivered to this week you have 3 weeks of delivery left. If you are a half share and was not delivered to this week you have 4 more deliveries.
Our winter shares will be delivered the week of Nov.7th and 21st, Dec. 6th and 20th. The day of delivery will be announced at a later date. We sometimes have to schedule it according to the weather. There are still a few winter shares available for those still interested. Don't forget the early sign up discount is over at the end of September. So you might want to take advantage of the savings on a full share it is $110.00 on a half share it is $55.00.
You received a new items in your coolers this week it is spaghetti squash or acorn squash. Some of you may have never used them before. I have a two recipe below to help you prepare it. They are winter squashs, so if you don't have time to use it this week, no problem, winter squash will keep for weeks in some cases months if it is kept in a cool dry spot.
For those of you who have an abundance of peppers and don't know what to do with them. Peppers are the easiest vegetable to freeze for later use. I seed them cut and dice them into the size I need, throw them in a ziplock bag and place them in the freezer. Then through the winter when I make spaghetti sauce or chili I just have to take out what I need and add it to the recipe.
We should have one more week of grapes maybe two and apples will be in. I am hoping to be able to get some pears for us also a little later. But we should finish out the season with apples. I will let you know when extra apples are available for anyone who wants to put some up for applesauce or pie filling.
We will have beef and pork bundles available again in a few weeks, so let us know if you are interested. All the other products including the chickens are still available except the wheat berries we are out at the preset time. We still have extra potatoes and onions if you are interested.
What's in the Cooler: This week we have Pepper Medley, Yellow Squash, Onions, Potatoes, Spaghetti Squash or Acorn Squash, Cucumber, Zucchini, Eggplant, Grapes and a dozen eggs.
"Precious gems are profoundly buried in the earth and can only be extracted at the expense of great labor."
-----------Sir Anandamayi Ma
Recipe of the Week: Spicy Spaghetti Squash
1 small spaghetti squash cut in half and seeded
1 T. olive oil
1/2 cup minced onion
3 cloves of garlic, minced
2 green onions, minced
12 ounces ground white turkey meat
2 cups crushed tomatoes
2 T. red wine
2 tsp. capers
2 tsp. minced oregano
2 tsp. crushed red pepper flakes
2 T. chopped fresh parsley
Preheat oven to 350 degrees
Place each squash half cut side down on a cookie sheet and bake uncovered for about 45 to 60 minutes or until a fork goes easily into the shell. Allow to cool and scoop out the strands of squash with a large spoon and set aside.
Heat the oil in a skillet over medium high heat. Add the onion garlic and scallions and saute for 2 minutes. Add the turkey and cook for 4 minutes. Add the tomatoes and wine and bright to a boil, lower the heat and simmer for 20 minutes.
Add the capers, oregano, red pepper flakes and parsley. simmer for 5 minutes. If the squash has cooled too much, reheat it in the microwave covered for 2 to 3 minutes. Top the squash with the sauce and serve. (you can grate some parmesan cheese over top.)
This recipe is from the American Diabetes Association. You can use spaghetti squash with any of your favorite pasta recipe. My favorite way of using it is after you roast it. Pull the strands out with a fork and place it in a skillet with some olive oil, garlic, chopped onions and saute it. If it is a little dry you can add some chicken broth. Then when I serve it I top it with some grated parmesan cheese.
Glazed Acorn Squash Rings
1 acorn squash cut in 1/2 inch slices and seeded
1 Tablespoon butter, melted
2 garlic cloves minced
1 tsp. minced fresh ginger'
1/2 tsp. cinnamon
dash of nutmeg
4 T. Maple Syrup
Preheat oven to 350 degrees
Slice off ends of squash, slice into 1/2 inch slices. Take out seeds.
Stir together other ingredients and brush both sides of squash with mixture. Place on a greased baking sheet. Bake in oven for about 15 minutes turning half way thru the baking time. If you have remaining syrup mixture brush on again during baking.
Parting Thoughts: Well the summer garden is winding down and the fall garden is starting to kick in. So for the next few weeks we will have both summer and fall vegetables in the cooler. So when we have this change over in some of the weeks you will either get one or the other vegetable in your cooler. So some members won't get the same as some of our other members. We call it our grab bag veggies.
I hope everyone received the email about our October Farm Festival. We are working on some great fun things to do with the kids, it should be a fun day in the country. We have already been hearing from some members. We hope the weather cooperates and we have a nice day.
Please remember to leave your coolers out. We only have so many extra coolers. Also, don't forget the ice packs. That's it for now. See you all next week and thanks for supporting our farm.
Dry Dock Farm Family,
Michelle, Leah, Frankie, Sierra and Tyler
We are now accepting sign-up's for the 2012 CSA Program. We deliver your share in a cooler with an icepack directly to your home for 22 weeks, May-October. The weekly share will consist of 6-8 vegetable varieties, a dozen Farm Fresh eggs, Herbs, and seasonal fruit.
The cost of the 2012 CSA program is $55.00 a week with a $50.00 one time membership fee (this price includes delivery to your home). We offer full shares and half shares. Full shares are delivered every week, half shares are delivered everyother week.
We are now offering early sign-up discount. If you sign up before October 1st, 2011 you will recieve a $5.00 a week discount for a total savings of $110.00 for the season.
We also still have a few Winter Shares available for the 2011 Winter CSA. If interested please email.
Thank you for your interest in our farm.
Michelle, Leah, Frankie, Sierra, and Tyler
"We grow with nature, not against it"
Well it's that time of year again and we are starting to take Winter CSA sign ups for 2011.
It will consist of 4 deliveries, 2 in November and 2 in December.
(Time and Date to be determined)
The cost of the share is $55.00 a week. For a total of $220.00.
It will include:
Storage Crops Hoophouse Crops
Sweet Potatoes Asian Greens
Kennebec Potatoes Chinese Napa Cabbage
Cooking Onions Kale
Butternut Squash Swiss Chard
Acorn Squash Spinach
Turnips Brussel Sprouts
Cabbage Lettuce(head and Leaf)
Diakon Radishes Green Onions
To sign up please contact us by email or phone 1-573-384-5859, and forms will be emailed to fill out and return. We have a limited number of spaces available, so sign up early. We appreciate you all for supporting our farm. Thank you.
Michelle, Leah, Frankie, Sierra, and Tyler
"We grow with nature, not against it"