We have an official website now! www.evenstarfarm.net
You can go there and sign up for our newsletters and of course, our CSA. We are in full swing of signing up folks and taking deposits...sign up now to save your spot!
Thank you!!
Thursday, January 12, 2012
Wednesday, November 30, 2011
Now Accepting Deposits and Welcoming New Members for 2012!
We are now taking deposits for the 2012 season. This is very useful for us since we start ordering seeds in January and starting plants in Feb! If you just want to get down to the nitty gritty of this post, scroll to the bottom, starting at "Pick-up Points."
I know many of you are growing your own local food…for you, this is an opportunity for you to pass this info on to others who may be interested. Thank you!!
Here is a general description of how things went last year. Each year is a bit different, depending on the weather and what new thing we decide to try growing. The season starts either last of May for first of June, with an abundance of greens such as arugula, lettuce, spinach, chard, parsley, mizuna, sorrel, and kale. Also at that time we usually have yummy Hakurei turnips, radishes, baby beets, pea shoots, and bok choy or related items. As the season progresses we move on to peas, scallions, broccoli, garlic scapes, beets, baby carrots, and cherries. Then it's on to basil, cauliflower, cabbage, baby potatoes, collard greens, carrots, and garlic. When summer gets into full swing in July, we add to these zucchini, yellow summer squash, cucumbers, dill, onions, plums, and apricots. Harvest season really gets going in August, and here we add more hot crops, such as tomatillos, cherry tomatoes, shallots, perhaps some melons, sweet corn, and peppers. Seasonal weather depending, we can add large tomatoes here too, and start digging out some larger potatoes. Toward the end we get the sweet peppers to ripen, as well as more melons (including watermelon!), peaches, and winter squash.
What is a CSA?
A CSA works best for *adventurous eaters* who are willing to plan their meals around whatever comes in their share that week (or perhaps put some things into the freezer for a bit), folks who are willing to try new things, or for experience vegetable eaters. A CSA consists of a community of individuals who pledge support to a farming operation where the growers and consumers share the risks and benefits of food production. In a CSA, full payment is given by the beginning of the season, so that the farmers can pay their expenses at the time they incur most of them. Members have the benefit of knowing exactly where their food comes from and how it is grown. Each week members receive an interesting variety of the freshest possible produce, and are often introduced to vegetables they may have never seen before. They will have the opportunity to visit the farm and even get their own hands dirty in the process.
What You Can Do
We are looking for 30 or so families who would like to join in this adventure. The CSA shares will start in late May/Early June and end in late Sept./Early October. We are offering both full and half shares. Full shares are meant to supply one family of 3-4, and half shares are for couples or folks who don’t want quite so much produce. We are selling a full share for $450, and a half share for $280. We aim to give you at least a 20-30% discount on the produce overall, compared to what you would pay in the store or farmer's market. This is more value than any other local CSA we are aware of! Each week or so, you will also receive an electronic newsletter about farm happenings, the produce of the week, and how to use it.
In the long-term, we will offer more fruits as they mature over the years…strawberries, raspberries, peaches, and plums.
What do we grow?
We will be growing at least one, and sometimes several different varieties of these items:
Arugula
Basil
Green Beans
Edemame soy beans
Beets
Bok Choy
Tat soi
Broccoli
Cabbage, red and green
Carrots
Swiss Chard
Sweet Corn
Cilantro
Cucumbers
Eggplant
Garlic
Peppers (hot, sweet, roasting)
Kale
Collards
Lettuce & Lettuce mixes
Melons & Watermelon
Onions: scallions, & yellow and red storage
Parsley
Peas
Potatoes
Pumpkins
Radishes
Various winter squashes
Summer squashes and zucchinis
Tomato (paste, slicing, cherry)
Tomatillos
Celeriac
Celery
Cauliflower
Gourds
Sorrel
Turnips, "summer"
Pickup-Points
We have two pick-up points. Each one is a unique experience with it's own special advantages.
1. Tues. afternoons/evenings, 4-6:30 p.m. at the North End Organic Nursery (2350 Hill Rd. in Boise). This coincides with their weekly farmer's market, where we sell a little extra produce, and you'll have the opportunity to pick up some extra things we don't have from other vendors, or some organic products to you use in your own yard at home.
2. Thurs. afternoons/evenings, 5-6 p.m. at our farm in Eagle (3439 Shadow Hills Dr., Eagle). The time on this one is a little more flexible, so please let us know what works for you here. This is usually a more casual, laid-back pick-up point since you get to see our farm, your kids can stay and play a while, and last year anyway, sometimes these folks sometimes got a little more, or interesting, produce for the week because it was a much a smaller group of folks.
To secure your membership, please send a check (made out to Evenstar Farm) for $100 (full) or $50 (half) to us at 3439 Shadow Hills Dr., Eagle, ID 83616. Our payment deadline is April 30th, and you can make payments as you like up until that time. We really appreciate receiving deposits int the winter because our expenses begin here. Memberships will be sold on a first come, first serve basis. As members, you are welcome to come spend time on the farm and see what we do first-hand, which we encourage.
Prices
Full share (3-4 people): $450
Half share (2 people): $280
If you would like more details and are wondering a bit more about what the heck a CSA is, please feel free to email us here: evenstarfarm@gmail.com or call us at 333-9637. We are also on facebook.
Many thanks and happy eating!
Kristin & Isaac Hasselblad
EvenStar Farm
I know many of you are growing your own local food…for you, this is an opportunity for you to pass this info on to others who may be interested. Thank you!!
Here is a general description of how things went last year. Each year is a bit different, depending on the weather and what new thing we decide to try growing. The season starts either last of May for first of June, with an abundance of greens such as arugula, lettuce, spinach, chard, parsley, mizuna, sorrel, and kale. Also at that time we usually have yummy Hakurei turnips, radishes, baby beets, pea shoots, and bok choy or related items. As the season progresses we move on to peas, scallions, broccoli, garlic scapes, beets, baby carrots, and cherries. Then it's on to basil, cauliflower, cabbage, baby potatoes, collard greens, carrots, and garlic. When summer gets into full swing in July, we add to these zucchini, yellow summer squash, cucumbers, dill, onions, plums, and apricots. Harvest season really gets going in August, and here we add more hot crops, such as tomatillos, cherry tomatoes, shallots, perhaps some melons, sweet corn, and peppers. Seasonal weather depending, we can add large tomatoes here too, and start digging out some larger potatoes. Toward the end we get the sweet peppers to ripen, as well as more melons (including watermelon!), peaches, and winter squash.
What is a CSA?
A CSA works best for *adventurous eaters* who are willing to plan their meals around whatever comes in their share that week (or perhaps put some things into the freezer for a bit), folks who are willing to try new things, or for experience vegetable eaters. A CSA consists of a community of individuals who pledge support to a farming operation where the growers and consumers share the risks and benefits of food production. In a CSA, full payment is given by the beginning of the season, so that the farmers can pay their expenses at the time they incur most of them. Members have the benefit of knowing exactly where their food comes from and how it is grown. Each week members receive an interesting variety of the freshest possible produce, and are often introduced to vegetables they may have never seen before. They will have the opportunity to visit the farm and even get their own hands dirty in the process.
What You Can Do
We are looking for 30 or so families who would like to join in this adventure. The CSA shares will start in late May/Early June and end in late Sept./Early October. We are offering both full and half shares. Full shares are meant to supply one family of 3-4, and half shares are for couples or folks who don’t want quite so much produce. We are selling a full share for $450, and a half share for $280. We aim to give you at least a 20-30% discount on the produce overall, compared to what you would pay in the store or farmer's market. This is more value than any other local CSA we are aware of! Each week or so, you will also receive an electronic newsletter about farm happenings, the produce of the week, and how to use it.
In the long-term, we will offer more fruits as they mature over the years…strawberries, raspberries, peaches, and plums.
What do we grow?
We will be growing at least one, and sometimes several different varieties of these items:
Arugula
Basil
Green Beans
Edemame soy beans
Beets
Bok Choy
Tat soi
Broccoli
Cabbage, red and green
Carrots
Swiss Chard
Sweet Corn
Cilantro
Cucumbers
Eggplant
Garlic
Peppers (hot, sweet, roasting)
Kale
Collards
Lettuce & Lettuce mixes
Melons & Watermelon
Onions: scallions, & yellow and red storage
Parsley
Peas
Potatoes
Pumpkins
Radishes
Various winter squashes
Summer squashes and zucchinis
Tomato (paste, slicing, cherry)
Tomatillos
Celeriac
Celery
Cauliflower
Gourds
Sorrel
Turnips, "summer"
Pickup-Points
We have two pick-up points. Each one is a unique experience with it's own special advantages.
1. Tues. afternoons/evenings, 4-6:30 p.m. at the North End Organic Nursery (2350 Hill Rd. in Boise). This coincides with their weekly farmer's market, where we sell a little extra produce, and you'll have the opportunity to pick up some extra things we don't have from other vendors, or some organic products to you use in your own yard at home.
2. Thurs. afternoons/evenings, 5-6 p.m. at our farm in Eagle (3439 Shadow Hills Dr., Eagle). The time on this one is a little more flexible, so please let us know what works for you here. This is usually a more casual, laid-back pick-up point since you get to see our farm, your kids can stay and play a while, and last year anyway, sometimes these folks sometimes got a little more, or interesting, produce for the week because it was a much a smaller group of folks.
To secure your membership, please send a check (made out to Evenstar Farm) for $100 (full) or $50 (half) to us at 3439 Shadow Hills Dr., Eagle, ID 83616. Our payment deadline is April 30th, and you can make payments as you like up until that time. We really appreciate receiving deposits int the winter because our expenses begin here. Memberships will be sold on a first come, first serve basis. As members, you are welcome to come spend time on the farm and see what we do first-hand, which we encourage.
Prices
Full share (3-4 people): $450
Half share (2 people): $280
If you would like more details and are wondering a bit more about what the heck a CSA is, please feel free to email us here: evenstarfarm@gmail.com or call us at 333-9637. We are also on facebook.
Many thanks and happy eating!
Kristin & Isaac Hasselblad
EvenStar Farm
Saturday, August 20, 2011
Cole Slaw
Here's a great cole slaw recipe I found. It's nice and light as is has no mayonnaise. You can use your cabbage and carrots in this. Honestly, those are the only veggies I use in this, and I use more carrots then it says to. I also halve the ingredients for the dressing, 3 cups of dressing is a bit much!
We're having a quiet weekend here of fertilizing, harvesting, and making good food! I hope you are enjoying good food as well!
We're having a quiet weekend here of fertilizing, harvesting, and making good food! I hope you are enjoying good food as well!
Monday, August 8, 2011
A nice yummy easy way to use up some of those summer veggies!
http://www.melskitchencafe.com/2011/07/skillet-summer-vegetable-lasagna.html
Wednesday, June 29, 2011
CSA Week 5 Update, Cherry Saga, Recipe, and Photos!
I can't believe we're in CSA week number 5 already! I am glad everyone seems to still be enjoying your greens! The 'summer' crops are just going to be later than normal this year with the weather we've had. Sigh. But, we'll keep things going the best we can. Some things to look forward to in the near future are cherries (cross fingers) and apricots! We'll have onions and garlic soon too. And more yummy beets! And carrots. And hopefully the peas will give us a few more before the poor things retire in the heat.
We had an eventful day Monday as we noticed it was do or die time to net one of the cherry trees. Last year the birds ate every single cherry the minute they ripened! We've been determined to not let that happen again this year. The tree itself is about 20 feet tall. Can you imagine trying to wrap a net around something like this? We had a 14x14 net for the top, and a roll of 7x100 netting for the rest of it. Isaac did a lot of climbing around in the tree while I stood on the ground or on the ladder helping. We got about two-thirds of it done and were already patting ourselves on the back for an amazing job done! It was really heating up outside and probably around 90 degrees...when we learned that cherry branches lose some strength when it gets hot (perhaps because they are more dehydrated?). :( Anyway, Isaac was standing on a branch somewhat precariously, thinking "this branch feels spongy," and then, Crack! There it went, the branch with Isaac on it. Somehow he ended up on his back underneath the branch. He jumped right back up though to continue on! I, on the other hand, was a bit too worked up to be very good help! By the next day he said he had "a few random aches and pains" but that was it. Phew, we are lucky! We have at least one more tree (much smaller!) to net, but there will be no more tree climbing around here, at least in the heat! We do really need to get an orchard ladder...saving up our money for that one! Anyway, so the cherries are looking really good, and as long as the birds don't find the gaps in the net, I'm thinking we'll all be munching away on them by next week!
I had an amazing cooking class last saturday at Peaceful Belly farm. I will share one of the appropriate recipes here with you.
One trick I have learned with kale and chard is to just rip the leaves away from the stems with your hands. Fold the leaf in half and pull apart...easy!
Creamed Chard
1 bunch chard, de-stemmed and ribbed, dice up the stems pretty small
1 med. onion
2 cloves garlic
1 pint cream
Extra Virgin Olive Oil
Salt & Pepper
In a large hot skillet, add enough oil to coat the bottom of the pan (so it 'runs' quickly around in there). Add the chard leaves and let them wilt. Remove the chard and place in colander in sink. In the same pan add more oil and the onions, garlic, and chard stems. Cook these until tender and dry (add a pinch or two of salt here to help this). Add the cream and reduce until it reduced by half. Ring out the rest of the liquid from the chard leaves with your hands, give them a quick rough chop, and add them to the cream mixture. Season to taste.
And here's another one we made the other night, sans the seeds and almonds...still good!
2 tablespoons sesame seeds
1 tablespoon poppy seeds
1/2 cup white sugar
1/2 cup olive oil
1/4 cup distilled white vinegar
1/4 teaspoon paprika
1/4 teaspoon Worcestershire sauce
1 tablespoon minced onion
10 ounces fresh spinach - rinsed, dried and torn into bite-size pieces
1 quart strawberries - cleaned, hulled and sliced
1/4 cup almonds, blanched and slivered
Picking up our new commercial cooler from Morning Owl Farm. Thank you Sean, Seth, DC, and Rob!
In a medium bowl, whisk together the sesame seeds, poppy seeds, sugar, olive oil, vinegar, paprika, Worcestershire sauce and onion. Cover, and chill for one hour.
In a large bowl, combine the spinach, strawberries and almonds. Pour dressing over salad, and toss. Refrigerate 10 to 15 minutes before serving.
Beautiful beautiful lettuce!
New Wash Station we built with materials from our dismantled greenhouse.
The Cherry Tree
Yum!
Yep, he's going to fall out.
So beautiful and tempting!
We had an eventful day Monday as we noticed it was do or die time to net one of the cherry trees. Last year the birds ate every single cherry the minute they ripened! We've been determined to not let that happen again this year. The tree itself is about 20 feet tall. Can you imagine trying to wrap a net around something like this? We had a 14x14 net for the top, and a roll of 7x100 netting for the rest of it. Isaac did a lot of climbing around in the tree while I stood on the ground or on the ladder helping. We got about two-thirds of it done and were already patting ourselves on the back for an amazing job done! It was really heating up outside and probably around 90 degrees...when we learned that cherry branches lose some strength when it gets hot (perhaps because they are more dehydrated?). :( Anyway, Isaac was standing on a branch somewhat precariously, thinking "this branch feels spongy," and then, Crack! There it went, the branch with Isaac on it. Somehow he ended up on his back underneath the branch. He jumped right back up though to continue on! I, on the other hand, was a bit too worked up to be very good help! By the next day he said he had "a few random aches and pains" but that was it. Phew, we are lucky! We have at least one more tree (much smaller!) to net, but there will be no more tree climbing around here, at least in the heat! We do really need to get an orchard ladder...saving up our money for that one! Anyway, so the cherries are looking really good, and as long as the birds don't find the gaps in the net, I'm thinking we'll all be munching away on them by next week!
I had an amazing cooking class last saturday at Peaceful Belly farm. I will share one of the appropriate recipes here with you.
One trick I have learned with kale and chard is to just rip the leaves away from the stems with your hands. Fold the leaf in half and pull apart...easy!
Creamed Chard
1 bunch chard, de-stemmed and ribbed, dice up the stems pretty small
1 med. onion
2 cloves garlic
1 pint cream
Extra Virgin Olive Oil
Salt & Pepper
In a large hot skillet, add enough oil to coat the bottom of the pan (so it 'runs' quickly around in there). Add the chard leaves and let them wilt. Remove the chard and place in colander in sink. In the same pan add more oil and the onions, garlic, and chard stems. Cook these until tender and dry (add a pinch or two of salt here to help this). Add the cream and reduce until it reduced by half. Ring out the rest of the liquid from the chard leaves with your hands, give them a quick rough chop, and add them to the cream mixture. Season to taste.
And here's another one we made the other night, sans the seeds and almonds...still good!
2 tablespoons sesame seeds
1 tablespoon poppy seeds
1/2 cup white sugar
1/2 cup olive oil
1/4 cup distilled white vinegar
1/4 teaspoon paprika
1/4 teaspoon Worcestershire sauce
1 tablespoon minced onion
10 ounces fresh spinach - rinsed, dried and torn into bite-size pieces
1 quart strawberries - cleaned, hulled and sliced
1/4 cup almonds, blanched and slivered
Picking up our new commercial cooler from Morning Owl Farm. Thank you Sean, Seth, DC, and Rob!
In a medium bowl, whisk together the sesame seeds, poppy seeds, sugar, olive oil, vinegar, paprika, Worcestershire sauce and onion. Cover, and chill for one hour.
In a large bowl, combine the spinach, strawberries and almonds. Pour dressing over salad, and toss. Refrigerate 10 to 15 minutes before serving.
Beautiful beautiful lettuce!
New Wash Station we built with materials from our dismantled greenhouse.
The Cherry Tree
Yum!
Yep, he's going to fall out.
So beautiful and tempting!
Thursday, June 23, 2011
Solstice
So, I can't believe the Solstice already came and went! And that I haven't posted since May 10. Well, I guess I've been busy! The wet spring has really helped out our greens. I have never so much enjoyed rain! There have been the days where it's been frustrating to not be able to get out and plant the summer crops, but the rainy days have been lovely in many ways. No worrying about the greens wilting when we pick them! A lovely temperature to work in. Just nice, and mellow. I am usually one of those folks longing for the 80 degree weather, but not anymore!
Summer appears to be here now. We had probably our first day above 80 yesterday and it was 94!! I tell you what, even when it's only 85, kneeling on that bare soil is HOT! Last night we had one of the most incredible lightning storms ever... we just sat outside and watched it like a fireworks show. I'm sure the crops enjoyed that extra nitrogen! Today the peas finally popped out to a picking size...and the weeds really popped out too.
As for Lea, she is enjoying picking the few strawberries we have (perhaps a rabbit is getting the rest?), and running around naked or half naked peeing in the grass, etc. Oh the life of a three year old!
Also, she 'misplaced' our camera and we have yet to find it, otherwise I'd post some pics. Here's to hoping we find it soon!
Happy Summer to All!!
Summer appears to be here now. We had probably our first day above 80 yesterday and it was 94!! I tell you what, even when it's only 85, kneeling on that bare soil is HOT! Last night we had one of the most incredible lightning storms ever... we just sat outside and watched it like a fireworks show. I'm sure the crops enjoyed that extra nitrogen! Today the peas finally popped out to a picking size...and the weeds really popped out too.
As for Lea, she is enjoying picking the few strawberries we have (perhaps a rabbit is getting the rest?), and running around naked or half naked peeing in the grass, etc. Oh the life of a three year old!
Also, she 'misplaced' our camera and we have yet to find it, otherwise I'd post some pics. Here's to hoping we find it soon!
Happy Summer to All!!
Tuesday, May 10, 2011
Working Open Farm this weekend: You're Invited!
Hello CSA Members!
I hope you are doing well and enjoying our (somewhat) lovely spring!
You may be wondering what is going on here with your food... The seedlings are coming up, and so are the weeds! Most things seem to be really exploding in growth right now.
It's a big-push sort of time, and of course the weather hasn't been super cooperative, so we are a bit backed up on work. Now is your opportunity to come out and help out *if you'd like*. (And if you'd like to do more later, let us know!) And you'll get to see how things are coming along so far! It looks good!
WHEN: Any time this weekend, just let us know about when you'd like to drop in. Sat. or Sun. any time between *10 a.m. and Sunset.*
WHERE: Our farm... 3439 Shadow Hills Dr., Eagle. From Boise, take State St. to Hwy 55 towards McCall. Take a Left at the Chevron Station / Beacon Light Rd. Take a Right at the next 4 way stop, Eagle Rd. Take the next Left on Valli-Hi (Lillypad farm on corner). Then the next Left on Shadow Hills. Second driveway on the Right.
WHAT: Working Open Farm Weekend. We'll be shoveling, making new rows/beds in light weight / sandy soil that's been tilled. Then raking it. Planting lots of stuff! Corn, beans, carrots, herbs, greenhouse starts, maybe even tomatoes. Also need to hoe out weeds in already-planted beds and do some thinning. You can take home / eat thinnings if there's anything good. You could probably run the weed eater or mower if you really want to...there is plenty to do!
BRING: shovels, rakes, and hoes!! (let me know what you can bring here)
Thanks and hope to see you there! RSVP to this email... To be clear, this is totally optional, for folks who'd like to be a little more involved with the production of their food. Children are welcome, we have a netted-in trampoline, sand box, and play structure. There are some hazards around, so some sort of supervision will be necessary...we can talk about this.
Thanks again!
I hope you are doing well and enjoying our (somewhat) lovely spring!
You may be wondering what is going on here with your food... The seedlings are coming up, and so are the weeds! Most things seem to be really exploding in growth right now.
It's a big-push sort of time, and of course the weather hasn't been super cooperative, so we are a bit backed up on work. Now is your opportunity to come out and help out *if you'd like*. (And if you'd like to do more later, let us know!) And you'll get to see how things are coming along so far! It looks good!
WHEN: Any time this weekend, just let us know about when you'd like to drop in. Sat. or Sun. any time between *10 a.m. and Sunset.*
WHERE: Our farm... 3439 Shadow Hills Dr., Eagle. From Boise, take State St. to Hwy 55 towards McCall. Take a Left at the Chevron Station / Beacon Light Rd. Take a Right at the next 4 way stop, Eagle Rd. Take the next Left on Valli-Hi (Lillypad farm on corner). Then the next Left on Shadow Hills. Second driveway on the Right.
WHAT: Working Open Farm Weekend. We'll be shoveling, making new rows/beds in light weight / sandy soil that's been tilled. Then raking it. Planting lots of stuff! Corn, beans, carrots, herbs, greenhouse starts, maybe even tomatoes. Also need to hoe out weeds in already-planted beds and do some thinning. You can take home / eat thinnings if there's anything good. You could probably run the weed eater or mower if you really want to...there is plenty to do!
BRING: shovels, rakes, and hoes!! (let me know what you can bring here)
Thanks and hope to see you there! RSVP to this email... To be clear, this is totally optional, for folks who'd like to be a little more involved with the production of their food. Children are welcome, we have a netted-in trampoline, sand box, and play structure. There are some hazards around, so some sort of supervision will be necessary...we can talk about this.
Thanks again!
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