June 11, 2013
Andrew and Eric just finished their sophomore year at Davis High School. They had an idea that they were going to sleep in. I woke them up at 5.30am on Tuesday morning to go pick lavender. We had 15 shipping orders to pick and pack. These go out five bunches in a priority mail box. They are handled by the Fedex for the post office and arrive in two days almost anywhere in the country. The cost is $29 including shipping. You can order some to be sent to your friends and family… eatwell.com
For shipping on Monday June 17th please order by 6pm on Sunday June 16th.
June 13, 2013
It has been a dream of mine to offer a weekend cooking class/camp for our younger members (9 to 12 year olds). I am hoping to organize at least one of these this year to give it a try, see how it goes and maybe ramp up for next year, or possibly offer a few weekends during the school year.
It would go something like this: drop off late Saturday morning and come back to the farm Sunday evening to enjoy a meal with your child/children, prepared and served by them. The weekend would start with a quick lunch and chance to meet everyone. In the afternoon they would walk out to the fields with Nigel to learn about what is growing and see what we will be using the next day for the dinner. Visit the animals, enjoy a simple supper and make it an early night. In the morning have breakfast then go out into the field to harvest what we need for the big dinner, come back in and get started. Dinner will be family style and early. I am planning on parents arriving back on the farm around 4 and eating before 5.
I would love to do a trial run, so if any of you are interested in having your kids participate please get in touch, drinkwellsofters@gmail.com. Again I am looking at an age group of 9 to 12 year olds and maybe 6 to 8 kids. If there are a lot of older kids who are interested in doing something like this I am open to trying it on a different weekend.
Cost $50.00 per child Thanks, Lorraine
June 13, 2013
what’s in the box this week?
(Listed from shortest shelf life to longest shelf life)
Strawberries: The strawberries are in a lull due to the windy conditions three and four weeks ago. The flowers did not set enough fruit when it was windy. The plants are recovering from the wind and producing more flowers now.
Basil: This needs no introduction. Delicious made into a quick pesto over fresh pasta. Now that is fast food. We will have extra boxes of Basil for those who want to make a great deal of pesto for freezing or parties. Store in a plastic bag in the fridge.
Summer Squash: We have four types of squash planted so you may get the light green Mexican, dark green regular squash, yellow squash or the round ones. Store in the fridge.
Arugula: I have to say that it is getting easier to grow arugula in hot weather. Yes we are getting better at sowing and irrigating it but there is also the soil. We believe the whey we use and the chicken manure is enlivening the soil life and feeding the plants. Store in a crisper. Makes a great salad with the spinach/ lettuce and carrots.
Radish: This crops grows so fast it is hard to get the timing right to pick for your box. They are perfect for about four days so we hope the window fits right into the harvest this week. Store in the crisper with the tops removed.
Apricots: Not the most beautiful of fruit but that is because they are not sprayed. These dry farmed delicious fruit are grown by Bill Crepps in Winters. Bill is no longer certified organic because of all the paperwork and expense. He has not changed how he farms.
Mustard Greens: Directly sown into beds these together will the arugula are the fruits of out new permanent irrigation system. We installed this on 7 acres last year at a cost of materials in excess of $15,000. We are able to irrigate multiple times per day to keep the plants cool. Store in a plastic bag in the crisper..
Collard Greens: Tear the leaves into 1” squares as you remove them from the stem. Plunge in boiling water for a few minutes add a little lemon juice to them on the plate. Fast, delicious and very good for you. Store in a plastic bag in the fridge.
Dino Kale: I grew this for the first time in 1987 for the River Cafe in London. This is the restaurant where both Jamie Oliver and Hugh Fearnly-Whittingstall learned their trade. Rosie and Ruthie, the owners, called it by its Italian name Cavolo Nero. Store in the crisper.
Italian Parsley: A staple in Lorraine’s kitchen, something we should probably have in the box every week. Store in a plastic bag in the crisper
Onions: The last of our October planted crop. we will be moving onto the spring planted one’s to finish this week and definitely for next week.
New Potatoes: These are small and we are only putting about a pound in every one’s box. These may be small but they are very special. This is one crop that you can taste that it has been organically grown. Store in a cool dark place.
Please take care unfolding the boxes as the flaps can be damaged easily and return them each week . Nigel
June 13, 2013
This unusual tree is a real treat to have on the farm. Member Amy was our bookkeeper for a long time and she suggested we grow Mulberries. I bought ten trees about ten years ago. They have had a few fruit on then for some years but the birds have always had their fill before we got a chance. This year I believe we may have a fighting chance to enjoy a few. They are far too fragile to put in your boxes, they often squish as you pick them. They are definitely an eat in the field fruit. The leaves of these trees are fed to silk worms to make silk. I have been to a silk mill in England but never seen one here. It is an amazing process.
June 8, 2013
IMG_3453.JPG
Strawberries
Basil
Apricots peaches
Radish
Arugula
Summer squash
Potatoes
Mustard greens
Dino kale
Parsley
Collards
Onions
June 4, 2013
what’s in the box this week?
(Listed from shortest shelf life to longest shelf life)
Strawberries: The strawberries are in a lull due to the windy conditions three and four weeks ago. The flowers did not set enough fruit when it was windy. The plants are recovering from the wind and producing more flowers now.
Spinach Lettuce: Young lettuce cut from a bed with twelve rows in it. We cut and pack this in the field. Keep it cold in the fridge and only take out and wash what you need. I have been told it stays good for over a week. Store in a plastic bag in the fridge.
Onions or Summer Squash: We have four types of squash planted so you may get the light green Mexican, dark green regular squash, yellow squash or the round ones. Store in the fridge.
Arugula: I have to say that it is getting easier to grow arugula in hot weather. Yes we are getting better at sowing and irrigating it but there is also the soil. We believe the whey we use and the chicken manure is enlivening the soil life and feeding the plants. Store in a crisper. Makes a great salad with the spinach/ lettuce and carrots.
Radish: This crops grows so fast it is hard to get the timing right to pick for your box. They are perfect for about four days so we hope the window fits right into the harvest this week. Store in the crisper with the tops removed.
Apricots: Not the most beautiful of fruit but that is because they are not sprayed. These dry farmed delicious fruit are grown by Bill Crepps in Winters. Bill is no longer certified organic because of all the paperwork and expense. He has not changed how he farms.
Chard: These plants are new this spring, grown in a greenhouse and transplanted just like the collards Store in a plastic bag in the crisper..
New Potatoes: These are small and we are only putting about a pound in every one’s box. The plants are yielding about 12 oz each so as the yield goes up you will see more in your box. These may be small but they are very special. This is one crop that you can taste that it has been organically grown. Store in a cool dark place.
Tokyo Turnips: I like to eat these salad turnips raw just like radishes. Store in a plastic bag in the fridge.
Wakefield Cabbage: I was very excited to be able to find the seed of these delicious cabbages here. I have grown them in England. The shape is very unusual. Store in the crisper.
Lemon Verbena: This crop can go any where on this list as it is wonderful fresh or dried. Do not worry if it dries, once it crumbles in your hand store it in a jar and use for tea or in baking. The best is a fresh pot of Lemon Verbena tea with a tad of Honey.
Carrots: A beautiful bunch of carrots from our fields. Normally carrots are grown in very sandy soil to aid germination and shape. Our soil is a loam so it imparts more flavor to the carrot. Please remove the leaves and store the roots in your crisper.
Please return your boxes and strawberry baskets every week. We reuse these and it saves us a great deal of money. Take care unfolding the boxes as the flaps can be damaged easily. All the produce in your box every week is certified organically grown unless otherwise stated… Nigel
June 1, 2013
Strawberries
Apricots
Lettuce or spinach
Wakefield cabbage
Onions
Potatoes
Radish
Chard
Arugula
Salad turnips
Lemon verbena
Carrots
May 30, 2013
Strawberries or Valencia Oranges: The oranges are at their peak now. Valencia’s stay on the tree for more than a year. The spring sunshine ripens the fruit while next years crop flowers and forms. The strawberries are in a lull due to the windy conditions three and four weeks ago. The flowers did not set enough fruit when it was windy.
Lettuce: Young lettuce cut from a bed with twelve rows in it. We cut and pack this in the field. Keep it cold in the fridge and only take out and wash what you need. I have been told it stays good for over a week. Store in a plastic bag in the fridge.
Broccoli or Romanesco: The cool weather over the last ten days has done wonders for the broccoli and romanesco, they love it. On Saturday they will be toast when temperatures are forecast to reach 99F. Store in the fridge.
Italian Parsley: A wonderful culinary herb. A very long time ago I supplied Safeway’s in England with this herb. We had to barcode the packages and delivery them to their three distribution depots. I am happy not to be doing that now!
Apricots: Not the most beautiful of fruit but that is because they are not sprayed. These dry farmed delicious fruit are grown by Bill Crepps in Winters. Bill is no longer certified organic because of all the paperwork and expense. He has not changed how he farms.
Chard: These plants are new this spring, grown in a greenhouse and transplanted just like the collards Store in a plastic bag in the crisper..
New Potatoes: These are small and we are only putting about a pound in every one’s box. The plants are yielding about 12 oz each so as the yield goes up you will see more in your box. These may be small but they are very special. This is one crop that you can taste that it has been organically grown. Store in a cool dark place.
Tokyo Turnips: I like to eat these salad turnips raw just like radishes. Store in a plastic bag in the fridge.
Wakefield Cabbage: I was very excited to be able to find the seed of these delicious cabbages here. I have grown them in England. The shape is very unusual. Store in the crisper.
Onions: These were sown in late August last year and are now ready to harvest dry. Store in a cool dry place.
Beets: The germination of beets is improving each year. I believe we suffer from the fact that these soils have traditionally grown many crops of beets before. Store in the crisper.
Carrots: A beautiful bunch of carrots from our fields. Normally carrots are grown in very sandy soil to aid germination and shape. Our soil is a loam so it imparts more flavor to the carrot. Please remove the leaves and store the roots in your crisper.
Please return your boxes and strawberry baskets every week. We reuse these and it saves us a great deal of money. Take care unfolding the boxes as the flaps can be damaged easily. All the produce in your box every week is certified organically grown unless otherwise stated… Nigel
May 28, 2013
What a bounty! I just took a random box as we were packing for Wednesdays delivery.
May 22, 2013
5 TB Butter
1/2 Carrot, chopped
1/2 Onion, chopped
8 cups herbs: Cilantro, Chives, Spinach, Sorrel, Lettuce leaves
2 small Potatoes, peeled and cut into chunks
1 TB salt plus to taste
4 cups water or more to cover, OR Eatwell Farm Chicken Stock
Lemon Juice
Optional: croutons, chives, herby oil, sour cream, yogurt to garnish
Melt the butter in a big soup pot. Add the carrot and onion and cook until tender . Add the potatoes, water and salt. Bring to a boil, reduce the heat, and cook at a simmer until the potatoes are completely tender and beginning to fall apart. Add the herbs. Taste the soup and salt until the broth tastes good. Blend in batches until it is as smooth as possible. If the soup seems fibrous, pour it through a fine-mesh sieve. This can be served hot or cold.
Squeeze with lemon juice just before serving and top with little croutons and any other herbs or garnishes.
