Hamlet Organic Garden

September 6th 2010 Share 15
Whats Happening At the Farm
Well we all feel a bit refreshed after the rain on Friday-today feels more like fall! Now that its September, work hours are over-I’ll be tallying up the hours and contacted people who have finished them this week. If you still have shifts to complete as pickup coordinator, don’t worry! Those shifts you’ve signed up for will count towards your work hour total.
We’ll be harvesting the first of our winter squash this week-the crop looks to be a great one, for the first time in a few seasons, hopefully they taste as good as they look! We’ll start with the dryer, less sweet acorn squashes and work our way towards the familiar butternuts, buttercups, and sweet dumpling!
The tomato plants are still healthy, with lots of green tomatoes, but they are slow to ripen with the cool nights so we’ll be giving out less and less thorugh September.

In Season Now
You’ll get some combination of these items in your share this week:
Kale and/or Chard
carrots
acorn squash
peppers
onions
potatoes
tomatoes
garlic
basil

On The Way
soybeans
leeks

Pick Your Own
Pick your own items are available for you to harvest at any time, as long as it’s not raining. Look for the signs marking the beds!
Cherry Tomatoes-lots of different varieties, staring with matt’s wild cherry in front, sungold, yellow pear, a purple cherry and ending with a regular red.
Beach Plums-this is a sour fruit, great for making jam
Hot Peppers
Basil
Mint
Parsley
Chives
Thyme
Rosemary
Oregano
Flowers

August 30th 2010 Share 14
Whats Happening At the Farm
We are almost ready to start planting some of those in anticipation of the winter. We farmers have to think ahead since in the shortening days of late summer and autumn seeds take longer to germinate and grow. We prepare for winter by applying manure and compost to maintain high levels of organic matter which improves nutrient availability, water retention, and encourages a healthy diversity of soil life. We also add lime which is a calcium based mineral that prevents our sandy soil from becoming too acidic to support plant growth. It’s like baking a giant cake! Stay tuned for more on cover crops in the near future….

In Season Now
You’ll get some combination of these items in your share this week:
Lettuce, Escarole, or Raddichio
Kale or Swiss Chard
Cherry Tomatoes or Tomatillos
Tomatoes
Cukes
Zukes and Summer Squash
Peppers
Onions
Potatoes
Melons

On The Way
winter squash
soybean

Pick Your Own
Pick your own items are available for you to harvest at any time, as long as it’s not raining. Look for the signs marking the beds!
Cherry Tomatoes-lots of different varieties, staring with matt’s wild cherry in front, sungold, yellow pear, a purple cherry and ending with a regular red.
Beach Plums-this is a sour fruit, great for making jam
Hot Peppers
Basil
Mint
Parsley
Chives
Thyme
Rosemary
Oregano
Flowers

August 23th 2010 Share 13

Whats Happening At the Farm
Being a member of a local organic CSA farm means that, together, we have begun to reclaim a certain degree of responsibility which is severely lacking in modern society. No longer passive consumers (at least for part of the year) of commodified, transported food, our bodies now have a direct, tangible connection to the land. We are encouraged, through an awareness of this connection, to actively take part in a sustainable, mindful stewardship of our environment, our community, and ourselves. We are even motivated to be imaginative with the creation of our meals. In every respect, it is a matter of regaining a bit of control and conscientiousness in our lives, of becoming a bit more connected to the processes we sometimes take for granted and, ultimately, a matter of being more creative, more interactive… and yes, having more fun (a garlic festival with your neighbors will always trump the standard supermarket shopping experience). That’s what a CSA should provide…through an insight into the interconnectedness of the health of the environment, the social well-being of the community, the living vibrancy of the food we ingest, and the physical health of individuals.
In short, we are working towards an environmentally sustainable lifestyle while simultaneously improving our own health. Food just picked and in its natural state is what our bodies evolved to ingest. Take for example the fact that the mineral Silica is severely lacking in the diets of most people today, simply because it is almost non-existent in processed foods. Essential for healthy skin and nails, Silica is mainly found on the skins of certain foods (beets, cucumbers, etc). Eating food in its natural state, and freshly enough that it hasn’t lost the compounds that make it so healthy, is in itself, a fundamental system of wellness.  This food, raised on the energy and mindfulness of the farmers, really does act as a sort of medicine. In the end, the responsibility belongs only to us to cultivate our own well-being.

In Season Now
You’ll get some combination of these items in your share this week:
Lettuce
eggplant
pepper
cherry tomatoes
tomatillos
cukes
zukes and summer squash
melons

On The Way
winter squash
kale
swiss chard
soybean

Pick Your Own
Pick your own items are available for you to harvest at any time, as long as it’s not raining. Look for the signs marking the beds!

Beach Plums-this is a sour fruit, great for making jam
Cherry Tomatoes-lots of different varieties, staring with matt’s wild cherry in front, sungold, yellow pear, a purple cherry and ending with a regular red.
Basil
Mint
Parsley
Chives
Thyme
Rosemary
Oregano
Flowers

August 16th 2010 Share 12

Whats Happening At the Farm
This season we’re growing over 50 varieties of tomatoes at the H.O.G. From round red standbys to multicolored cherries and funky-shaped heirlooms, we have tomatoes for every occasion. The vines are starting to peak, so eat as much as you can to hold you over until next August. Listed below is some of our favorite varieties of heirloom tomatoes. They may not look great, but the seeds were loving saved over generations because of their outstanding flavor.
Aunt Rubies German Green-this variety is a real standout this season, making large1-2 lb fruits that are reddish green when ripe. Seldom make “perfect” fruits, Aunt Ruby’s are often cracked and catfaced, but taste outstanding. Definitely my #1 favorite variety this season.
Prudens Purple-Fruits ripen very early, and have that quintessential heirloom look-huge 1 pounders, catfaced, cracked, and pink, the flavor is out of this world. Silky texture, minimal seeds, rich and sweet with a nice tartness to balance it out.
Green Zebra-Small, bright chartreusey-green with deep, lime-green stripes. Rich tomato taste with a bit of a bite.
Ruby Gold-Huge, red streaked yellow fruits with a marbled interior. Meaty fruits with a mild, sweet flavor. Seldom cosmetically perfect, great for fresh eating.
Speckled Roman-Cylindrical red paste tomato with yellowish orange striations. Rich tomatoey sweetness and great texture, suitable for fresh eating or sauce.
Green Moldovan-Yellow-green when ripe, this mid-sized, slightly flat tomato. Very citrusy yet sweet, our favorite new find for this year. Eat it fresh like an apple or make a green salsa with tomatillos and this beauty.
Purple Calabash-small, squat, truly purple and very ruffled looking, this tomato is the opposite of what you would buy in a supermarket. Flavor is unique-intense, sweet, yet tart also, worth the effort to cut up! Impossible to get a nice slice off of, but perfect for a chunky tomato salad.
Cherokee Purple-dark pinkish-purple fruits have greenish brown shoulders when ripe. Stunning sliced, interior colors range from red, pink and purple to green, brown and black. Great smoky flavor, derived from an old Cherokee Indian heirloom.

In Season Now
You’ll get some combination of these items in your share this week:
Kale
Radicchio/Escarole
Eggplant
Pepper
Zucchini and Summer Squash
Cherry Tomatoes
Tomatillos-great chopped up with tomatoes in a nice salsa
Tomatoes
Melon
Corn

On The Way
winter squash
kale
swiss chard

Pick Your Own
Pick your own items are available for you to harvest at any time, as long as it’s not raining. Look for the signs marking the beds!
Cherry Tomatoes-lots of different varieties, staring with matt’s wild cherry in front, sungold, yellow pear, a purple cherry and ending with a regular red.
Basil
Mint
Parsley
Chives
Thyme
Rosemary
Oregano
Flowers

August 9th 2010 Share 11

Whats Happening At the Farm
As a member of our CSA, you share in the bounty as well as in the lean…and this year has certainly be bountiful for our potatoes, onions, and eggplant! Expect to get a lot more of these items this season. Luckily, onions and potatoes will keep for several months. We’ve also had a great year for melons-both canteloupes and watermelons are fantastic this season! You may see melons with a small crack, but haave no fear, it means they are the ripest and sweetest, but they won’t keep more more than a few days. Cut them up and keep them in the fridge.

In Season Now
You’ll get some combination of these items in your share this week:
Lettuce
Eggplant
Peppers
Potatoes
Onions
Cherry Tomatoes
Tomatoes
Zucchini or Summer Squash
Canteloupes and Watermelons!
Thai Basil or Parsley

On The Way
tomatillos
winter squash
kale
swiss chard

Pick Your Own
Pick your own items are available for you to harvest at any time, as long as it’s not raining. Look for the signs marking the beds!
Basil
Mint
Parsley
Chives
Thyme
Rosemary
Oregano
Flowers

July 26th 2010 Share 9

Whats Happening At the Farm
This week we will be harvesting most of our onions-they are starting to dry in the field, and will continue drying in our shaded greenhouse. Our first bean crop is coming in this week. The parasitic wasps we released last year were so effective, I haven’t seen a single bean beetle this summer. Everything has been growing beautifully. The only crop we seem to be having a problem with is lettuce…the hot, dry weather combined with the groundhog circus has made it difficult for us to keep our successions growing. Hopefully in a few weeks we will catch back up with regular weekly lettuce! Tomatoes are also coming in beautifully! The cherries have just started, and the plants look lush and healthy-the regular slicing and sauce tomatoes are just starting to turn from green…to a little less green! Hopefully soon they will be red! We grow only heirloom varieties bred and saved for taste, so they take a little longer to ripen then regular red round hybrid tomatoes. But the patient growers are rewarded with tomatoes that have a superior flavor!

In Season Now
You’ll get some combination of these items in your share this week:
Cabbage or Kale-after a failed first planting, our second planting of kale is ready to harvest! Its been strange going so long without our signature green!
Green Beans
Potatoes-this has been a banner year for potatoes for us, expect to keep getting them for a while! In a brown paper bag in a pantry they’ll keep for a while.
Onions
Corn-our second planting is our favorite variety, Luscious, a bicolor type.
Beets
Cukes and Zukes
Eggplant
Cherry Tomatoes

On The Way
Tomatillos
Okra
Hot Peppers

Pick Your Own
Pick your own items are available for you to harvest at any time, as long as it’s not raining. Look for the signs marking the beds!
Basil-try the thai basil, with purple stems. Its got a great sweet/spicy flavor thats really good in a panang curry.
Mint
Parsley
Chives
Thyme
Rosemary
Oregano
Flowers

July 19th, 2010 Share 8
Whats Happening At the Farm
A huge thank you to everyone for making our Garlic Fest such a great success! I spent the whole day in awe-it was wonderful to see our whole community of members together, celebrating our farm and enjoying each other’s company. I especially loved watching all the kids run around together, playing in the pools and, and running through the sprinkler. In addition to the tables of potluck salads and desserts, we were busy grilling up eggplants, zucchini, marinated chicken, veggie burgers, and garlic. The beer, water, and mint tea was cold and refreshing on such a hot summer day, and thankfully the mosquitoes left us alone (must have been all the roasted garlic!)
An especially large thank you to everyone who helped set up and clean up, and kept the party running smoothly.
If you didn’t get a chance to see the amazing HOG quilt for raffle, catch it on display at every pickup for the season-raffle tickets are $5 each or 5 for $20. The drawing will happen at the end of the season, and you don’t have to be present to win! Thank you to Pauline Hazard for donating her time and talent on this gorgeous quilt!

In Season Now
Escarole or Lettuce-we’ve had a hard time with lettuce this season, with the heat, dryness, and woodchuck all conspiring against us! But the escarole is doing well, its an Italian green similar to lettuce, but a bit more bitter. Great in chicken soup, or I like it raw with a warm bacon dressing!
Swiss Chard-no trouble growing this green this year!
Purslane-super high in omega-3s this green has a nice lemony flavor and is best eaten raw, in a salad.
Cukes
Zucchini and Summer Squash
Scallions
Potatoes
Garlic

On The Way
Cherry Tomatoes-I picked the first few ripe ones on Friday, so hopefully in a week or two there will be enough to give out in the share!
Green beans
Eggplant
Tomatillos
Okra
Hot Peppers

Pick Your Own
Pick your own items are available for you to harvest at any time, as long as it’s not raining. Look for the signs marking the beds!
Basil-try the thai basil, with purple stems. Its got a great sweet/spicy flavor thats really good in a panang curry.
Mint
Parsley
Chives
Flowers-lots of different flowers blooming now, including cleome, painted tongue, and celosia. Some flowers are in the front by pickup, but there’s more down in the main HOG field-including zinnias, sunflowers, and cosmos.

July 12th, 2010 Share 7

Whats Happening At the Farm
Our annual Garlic festival will be here this weekend!
Saturday, July 17th around noon, the festivities will begin! For new members, the festival is the celebration of our garlic crop. Roasted garlic will be everywhere and so will other goodies. We’ll even give you the chance to taste each variety raw! We learned well from the Strawberry Festival, and we’ll have tons more food! Chicken, sausages, veggie burgers, frittatas and, of course, grilled veggies!!
Please bring a side dish or dessert to share (remember to label your bowls/serving utensils). Ingredient/recipe cards are always appreciated!
The cost is only $10 per adult, children 17 and under are free. Mint tea, water, and other refreshments provided! Children’s activities are planned as well.
There are a few changes from past festivals, so take note:
Bring utensils and cups for all members of your party. You don’t need to bring your own plates!**NEW** Your ticket price will purchase a compostable plate to eat at the event!! (Kids 17 and under are free with accompanying adults, they will also be provided with compostable plates)
Bring blankets/chairs: Provided tables and seating are limited…but space is not! More details to follow, but mark your calendars!

In Season Now
Cabbage-napa or regular green cabbage
Swiss Chard
Celery or Fennel
Eggplant or Peppers
Zucchini and Summer Squash
Cucumbers
Scallions
Corn
Carrots

On The Way
Lettuce
Cherry Tomatoes
eggplant
peppers
more garlic

Pick Your Own
Pick your own items are available for you to harvest at any time, as long as it’s not raining. Look for the signs marking the beds!
Raspberries-these are purple when ripe, and pull off the bramble easily-if they are pink, or hard pull off, they aren’t quite ripe! Limit ½ pint
Basil
Mint
Parsley
Chives
Flowers-lots of different flowers blooming now, including cleome, painted tongue, and celosia. Some flowers are in the front by pickup, but there’s more down in the main HOG field-including zinnias, sunflowers, and cosmos.

July 5th, 2010 Share 6
Working holidays since 1996.

Whats Happening At the Farm
Our annual Garlic festival will be here shortly! Saturday, July 17th around noon, the festivities will begin! For new members, the festival is the celebration of our garlic crop. Roasted garlic will be everywhere and so will other goodies. We’ll even give you the chance to taste each variety raw! We learned well from the Strawberry Festival, and we’ll have tons more food! Chicken, sausages, veggie burgers, frittatas and, of course, grilled veggies!!
Please bring a side dish or dessert to share (remember to label your bowls/serving utensils). Ingredient/recipe cards are always appreciated!
The cost is only $10 per adult, children 17 and under are free. Mint tea, water, and other refreshments provided! Children’s activities are planned as well.
There are a few changes from past festivals, so take note:
Bring utensils and cups for all members of your party. You don’t need to bring your own plates!**NEW** Your ticket price will purchase a compostable plate to eat at the event!! (Kids 17 and under are free with accompanying adults, they will also be provided with compostable plates)
Bring blankets/chairs: Provided tables and seating are limited…but space is not! More details to follow, but mark your calendars!

In Season Now
Bok Choy
Walla Walla Onions-incredibly sweet, large onions. Great sliced raw on a sandwich!
Zucchini and Summer Squash
Carrots
Beets-I slice and boil the beets, and then throw them in the fridge-then you can enjoy them all week. Also works to roast them all, and then take off the skins and refridgerate.
Fennel or Celery-fennel is a delicious, licorice-like veggies, great raw in a crudite platter or as a digestive. Celery is quite strong-its been so dry, tht celery flavor really comes through!
New Potatoes-Red Golds and Red Norland are what we’re picking this week-one has yellow, and one has white flesh. Also picking some Purple Viking, psychedlic red and purple tye-dye potatoes with a crisp white flesh.
Basil

On The Way
Cucumbers
Cabbage
Broccoli
more garlic

Pick Your Own
Pick your own items are available for you to harvest at any time, as long as it’s not raining. Look for the signs marking the beds!
Raspberries-these are purple when ripe, and pull off the bramble easily-if they are pink, or hard pull off, they aren’t quite ripe! Limit ½ pint
Peas-limit 2 quarts, snows, snaps, and shell peas abound! Pick some to freeze-just boil for 1 minute, dunk in cold water, and throw in the freezer.
Mint
Cilantro
Dill
Parsley
Chives
Flowers-lots of different flowers blooming now, including cleome, painted tongue, and celosia. Some flowers are in the front by pickup, but there’s more down in the main HOG field-including zinnias and cosmos.

June 28th, 2010 Share 5
Don’t forget to bring your own bags to pickup! Pickups are from 3:30-6:30. If you’d like us to pack a bag for you, let us know 24 hours in advance, and drop a bag off at the greenhouse. If you need to change your pickup day please email Jill at mail@hamletorganicgarden.org by Sunday.
Whats Happening At the Farm
2010 is the 14th season of the H.O.G., and my 6th since moving back to Brookhaven. Although I was anticipating a smooth sail, fate did not have that in store for us. Losing the Red Barn to the greedy flames on a January night set into motion a series of events that have kept me in high gear for longer than I thought possible.
First we pulled the mangled remains of a tractor from the charred timbers of the barn. The barn itself and all its priceless contents was uninsured and a total loss, but the tractor was covered and we were able to rebuild it. Without a building to house the pick-ups, we looked to our neighbour Michael Barry who sold us a greenhouse which we spent a week dismantling and moving to the farm and another week reconstructing on its new site which many of you are familiar with after four weeks of pickups, the member meeting, and the Strawberry Festival.
Last fall we fenced in and broke ground on the new field which we have dubbed the Horse Field in memory of the riding corral which had stood in the spot. The installation of an irrigation system for that field was funded by a grant from the Natural Resources Conservation Service. Although we were eager and ready to install it, red tape held us up until the end of May, when the farm season is at peak activity. The system is now fully installed and working well.
One of our apprentices for the season, Diego, arrived early and had proven to be an excellent worker and a very quick learner. Sadly, an illness in the family required him to leave the apprenticeship the last week of May.
Farm work is difficult enough without these distractions. I am extremely grateful to my four year veteran apprentice Adam Parks for performing at the peak of his game, day in and day out for the past three months. Adam is also leaving the farm early this year to travel the globe!
Elliot Peper has volunteered himself nearly full time to all of the aforementioned projects as well as helping out with all farm activities. Steve and Bryan have worked more hours than ever before, and Ben, apprentice number two has been picking up the slack in Diego’s absence. We have also hired Stephen, a farm member, because of his proficient volunteering. Next week, we will be bringing on two new apprentices, Jenny and Leigh who will be very welcome additions to the crew.
We all appreciate any volunteer help in the fields and the patience and understanding of all our members as we do our best to catch up. Several months of projects have delayed much of the routine farm work that allows the produce to grow and be harvested smoothly. The weather has mostly been cooperating and as far as I can tell, all of our veggies are abundant and tasty so far this year!

In Season Now
Head Lettuce
Bok Choy
Beets
salad onions-these are mini-onions, great for bridging the gap between scallions and regular onions
Zucchini
Peas—snow, sugar snaps or shelling peas
Garlic
New Potatoes

On The Way
Fennel
Celery
Cucumbers
Cabbage
Broccoli

Pick Your Own
Pick your own items are available for you to harvest at any time, as long as it’s not raining. Look for the signs marking the beds!

Mint
Cilantro
Flowers-lots of different flowers blooming now, including cleome, painted tongue, and celosia. Some flowers are in the front by pickup, but there’s more down in the main HOG field-including zinnias and cosmos.