Hello to all CSA Members, and welcome to the summer session!
This season, we will have lots of exciting produce to offer, as well as some exciting information that you will be able to access through the weekly newsletter, available here on the Student Farm Blog.
This information will include what you will find in your box each week as well as recipes and farm updates provided by myself, other summer farm staff, and also current students of the CCCC Culinary Program.
So far this season, we have made a great deal of progress in our transition to summer production. We have already planted tomato, pepper, eggplant, and basil transplants, and have sown cucumber seed as well. Still, we have a long way to go, and will be preparing for much planting next week and the week after. For some time, we will still be offering primarily spring planted produce until tapering into more summer offerings.
At this time, I am very excited to be welcoming back Jasen Morin and Danielle DuClos, who have been immensely helpful throughout the past semester. I would also like to welcome Jason Gibson and Kevin Walsh who will intern at the farm this summer. I already know Jason and Kevin, and look forward to all they will bring to the farm table. In addition, we will have several individuals supporting us through CSA work shares, and I look forward to meeting and working with each one of you interested in this opportunity. I know this will be an amazing team, and anticipate a truly positive, productive, and memorable Summer Session!
In the box this week you will find a wide variety of late spring produce including:
Carver Sweet Potatoes, Fresh Garlic, Cabbage, New York White Garlic, Baby Purplette and Gladstone Onions, Dill, Cilantro, Parsley, and Mint, Beets, Broccoli, Sugar Snaps, Mixed Variety Kale, and Salad Mix.
Finally, enjoy and feel free to email me if you ever have questions or comments about the offerings.
Thank you all for your support!