Posted on

Ready Set Order

What a week! Not too hot, not too cold, not too much rain. And we took advantage by planting almost an entire month’s worth of seedlings in a week! I no longer feel hopelessly behind – just your typical mid-June one week or so behind schedule. Not that I would know what that feels like…mid-June 2016 was even more eventful, as this adorable blessing came into our lives one year ago. Having your first child in your first year of running a farm…what was I thinking!?

 

The veggies took off thanks to the mild last week of spring. The harvest list is slowly expanding, including these lovely french breakfast radishes. I am fully opening up orders for Monday’s on-farm pickup, so….on your mark, get set, order away. A fortunate few will even get to sample a treat that we’ve accomplished for the first time – spring spinach!

Just a head’s up, the Douglas Farmer’s Market is taking a break around the holiday and will be back weekly starting 7/15. Also, if you can’t wait till Monday, we’re doing a pop-up market at Spring Ridge Farm in Boylston from 9:30-11:30 on Saturday morning. Spring Ridge will have all your BBQ meat needs covered.

Pickup Procedures:
Put your orders in online before 8am Monday. We’ll have your order available for you to pick-up from 4-7pm Monday right on the farm at 64 Potter Hill Rd in Grafton. Pickups are in the long white garage on the left across from the big red barn at the crest of the hill.

Posted on

Rednecks

What do 92, 95 and 94 add up to? A severely red neck in my case. Sunday through Tuesday was a pretty rough time to be a farmer, or a newly transplanted seedling out in our confused fields. I’ve been waiting for months for the fields to dry up enough to plant into…3 days later, it looks like the Sahara out there. Fortunately that rough exterior is just a facade – underneath is a nice soft, hospitable bed with plenty of moisture for our transplants. But still, these temperature swings are seriously not good for the plants, and that heat! About all it was good for was to perfect our annual farmer’s tan (burn?) look ahead of our first market this Saturday.

Yup, we’re bok! At the Douglas Farmers Market on Saturday mornings from 9am-noon. The stand won’t be bursting at the seams stand just yet, but give us a few weeks of this type of weather and magic will happen. Until then lots of greens like bok choi, lettuce, kale, chard, and tatsoi. Have you tried tatsoi yet by the way? It’s an asian spinach, used just like cooked spinach. We love it with our eggs in the morning, in any stir fry, soup, pasta, or casserole. Honestly I just saute it with olive oil and put it in anything  I’m making.

We’ll be setting up shop the first two Douglas markets, but will be transitioning to a drop-off similar to our on-farm pickups so keep an eye out for details on that if you’re a Douglasian. We will be selling eggs at the Douglas market, but I’m also making some available for another Monday pickup. It’s a soft-opening type of year as there isn’t a ton available just yet. Since the green goodies are limited, they won’t be available to order on the website, but there will be some for sale when you come up for your eggs. Looking forward to re-connect with y’all Saturday or Monday!

Heading Out to the Fields
Posted on

Greens and Flying Things

If you ever wondered if chickens can fly, the answer is yes. In fact, chickens flying over their fence was an all too common sight up here on the hill until we realized we were using the wrong  (shorter) fence. Apparently 6″ is all the difference in the world as the taller fence has fortunately stopped their escapes and we can go on to things more important than chasing chickens. Like collecting eggs!!

And harvesting greens! There isn’t enough for me to make available on the website but there’s some incredible looking lettuce, tatsoi, bok choi, and maybe even some baby kale out there just waiting to be harvested. There are plenty of eggs, so you can order them here, but the greens will be a special treat available for purchase on site for those coming up for cheese, chocolates, or meat. As always, the cheese, eggs and chocolates can be ordered directly through our website, but to order meat check out the meat link above and email Jeff at info@shortcreeknh.com with your orders.

Pickup Procedures:
Put your orders in online before 8am Monday. We’ll have your order available for you to pick-up from 4-7pm Monday right on the farm at 64 Potter Hill Rd in Grafton. Pickups are in the long white garage on the left across from the big red barn at the crest of the hill.

Posted on

A Farmer’s Dream

Hey y’all – it didn’t rain yesterday!! I’m so glad I spent all winter dreaming up an irrigation system – looks like we won’t have to use that this year. I’m pretty sure we could get by the rest of the season if not another drop fell from the sky. On the dream topic, every vegetable farmer’s dream is a weed-free garden. I’m happy to announce we have achieved this feat in only my second year of running the farm. I wish I could brag about my innovative new weed-control secrets…but I have Mother Nature to thank (curse?). It turns out that weeds do just as poorly in cold muck as my young transplants.

All seeds require a certain soil temperature to germinate, and can simply rot in the soil if it’s too wet. With the cold wet spring, I can only assume the soil hasn’t warmed up or dried out enough to germinate the weeds, not to mention the seeds I planted. I even found some bizarre data to back this up – according to the UMass Extension office, the average soil temperature in the fields they sampled on May 25th was around 55 degrees. For some perspective, the average soil temperature a month earlier on April 25th was 65 degrees. That ain’t normal folks!

Perhaps the craziest part about this spring is that yesterday was only the fifth day I, properly fair-skinned Irish red-head who is very careful not to get burned, have put on sunscreen. June 2nd! And two of those were false alarms where it rained all day. But it’s not all doom and gloom up here on the hill. Some veggies are thriving while others are languishing, but the good stuff will be here before you know it!

Due to a frantic run on Short Creek Farm sausage that will require them to spend Monday in the kitchen making more, Jeff will not be down this Monday. But don’t fret, he’s coming down Monday 6/12 with delicious meats in hand. No need to wait, you can get your orders in now. Check out what they have in stock and email them at info@shortcreeknh.com.