APRIL NEWSLETTER
Organic Certification Approved
We are proud to report that our application for organic certification has been approved by Baystate Organic Certifiers. This certification gives you the assurance that we are protecting the earth and your families health through our farming practices. The Inspector will visit us one more time during this growing season to follow up on his last visit. Annually before March 15, we will submit a renewal for our certification with an update to our Organic Farm Plan.
APRIL PLANTING
Our production plan had us starting to plant in the greenhouse February 1 and in the field on April 1. Low and behold, our fields still had snow and ice on them April 1 and the ground temperature prevented us from working in the field until the following week. It is amazing to think that since February 1 we have planted over 20,000 seedlings in the greenhouse and since April 1st we have planted about 10,000 row feet of plants and seeds in the ground outside. In the field we have planted scallions, shallots, red and yellow onions, beets, carrots, chard, parsley, kale, collards, cabbage, kohlrabi, kale, snap peas, bok choy, pak choy, radishes, turnips, asian greens, head and leaf lettuce. We also have done our share of weeding this season, but only a small fraction of the weeding that will occur over the season. To the right in the photo you can see our "caterpillars", white fabric that is draped over metal hoops to protect the small plants from wind, cold and worst of all bugs. 
I took this picture yesterday when we took off the row cove r, weeded and fed the rainbow lacinato kale. The row cover also helps retain moisture in the beds which is greatly needed since we have been without rain for the last two weeks.
Our snap peas will be climbing up the Hortonovo trellis this year. Everyone loves snap peas, mostly kids. These are the ones that you eat the whole pod. Most snap peas don't make it home for a recipe.
Beet Kvass (Juice)
I believe this recipe originated in Russia, it is one of my new favorites. In a quart jar, 1 medium beet chopped, 1/4 cup whey (drain 1 quart of plain yogurt and you will create enough whey. I have also used whey that is contained in the Valbressa feta that is made by Whole Foods), 2 quarter size pieces of ginger, fill the jar to the neck with water. (If your water is municipal and chlorinated , the recipe will probably not work, use filtered water.) Put a lid on the jar and let sit on the counter for 3-5 days. This fermentation process brings the essence out of the beets, the longer you leave it on the counter, the darker and richer the taste. Refrigerate after the strength is to your liking and drink cold. Save 1/4 cup of kvass in the bottom and refill with filtered water and repeat. After the second batch, toss your beets in your blender for a smoothie or compost. Keep 1/4 cup kvass for your next batch and use instead of the whey. Drink twice a day to keep your gut healthy.
Farm Tours
We would like to give you an opportunity to see where your food is grown. This tour will be a progressive tour starting at 205 Winter St where we have the seedling and greenhouse operation, then proceeding to the corner of Pond and School St to see our smaller lot where we will have crops where some of you may want to pick your own, and finally proceeding to 11 East Street where the biggest lot is located. Parking is limited at all three locations. Shareholders will receive an e-vite invitation for either Sunday, May 19, or Saturday, June 8. Please RSVP for the one that works for you.
Laura Davis
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