Sunday afternoon view.

Sunday afternoon view from the upper field.

Week 19 CSA Newsletter

Greetings farm Dancing Hen Farm and Welcome to CSA Week 19.  This is an egg week. After this week there are 3 more weeks remaining in the 2015 season.

Yes, I have to start with the weather!  Crazy!  Here on farm we were in the low twenty’s over the weekend and now we have been in the 70’s the past few days.  I am not complaining.  I actually love the diversity of Pennsylvania’s weather.  And who can complain about beautiful warms days in October!   However, the bad news is that over the weekend we did have a hard freeze on farm.  This means, almost all of our summer crops were killed.  Sadly (and un-expectantly) we lost some cherry tomato plants in our unheated greenhouse.  We have not yet totally winterized our greenhouses and the temperatures just dipped too low for the tomatoes.  But, in reality, it is the middle of October, time for the summer growing season to come to an end.  Time to transition to greens and storage crops.

One of my favorite crops this time of year are sweet potatoes.  I cannot resist a baked sweet potato!  I also find that sweets pair really well with any cooking greens.  And if you have not tried sweet potato fries, you will not be disappointed.  One recipe I have talked about in the past is Sweet Potatoes, Apples and Braising greens.  This recipe does create a number of dirty dishes, but the flavor combinations makes the extra cleanup well worth it.  I usually slice my apples a bit smaller, tend to cube the sweets and don’t think I have ever added the parsley.  You can literally use any cooking green you have available.  http://www.epicurious.com/recipes/food/views/Sweet-Potatoes-Apples-and-Braising-Greens-240487

Our kitchen has been a bit busier lately.  Over the weekend we made a really nice pork roast with fennel.  With the roast we made baked sweet potatoes (of course!) and greens braised with garlic and red pepper flakes.  Farmer Don also made one of his favorite summer time treats, fresh pico de gallo.  This may be the last batch of the season, so we are savoring it!  

This coming weekend I am hoping to actually do some canning.  Our pepper harvest has been really bountiful this season, so I will be canning some.  Peppers, being a low acid vegetable, can only be canned using a pressure canner.  I have a pressure canner, but I am not certain plain canned peppers is a product we would use.  Therefore I will be marinating and pickling them to create an acidic product which can be water bath canned.  In the past I have always frozen peppers, so this will be my first attempt at preserving peppers this way.  Wish me luck.  I will keep you posted on how they turn out.  I most likely will also freeze peppers for use in chili, soups and stews.

I want to take a bit of space in this newsletter to thank our site hosts.  These site hosts are volunteers who allow us to use their businesses and homes to distribute our weekly share boxes.   They store our share boxes each week and assist CSA members with the occasional delivery related problem.  Many of these people and sites have been involved with our farm since the very first year and we are grateful for their support.  Our thanks go out to the staff at Bloom Naturally at both the Bloomsburg and Danville stores.  Thanks to Meredith and Chris Coopola our site hosts in Riverside.  Thank you to Dr. Maria and the entire staff at the Whole Life Center for Life in Drums.  Thank you to the Good Shepherd Lutheran Church in Wilkes Barre and Guy and Adrieena for helping us with a downtown Wilkes Barre drop site.  Thanks to Corrine and the entire staff of Balance Yoga for hosting our Forty Fort drop site.  And last, but not least.  Thank you Judy and Misericordia University for hosting our Dallas drop site.  If you see any of these individuals, please take a minute to thank them for the great job they do for us. 

Our winter buying club has started.  This buying club is separate from our CSA.  Right now we are offering pickups Friday evenings in Bloomsburg, Saturday mornings in Dallas and Forty Fort and on farm pick up Friday evenings or anytime on Saturday.  Once the Mountain Top Farmers Market ends, we will be adding a pick up site in Mountain Top.  We are hoping to continue this buying club for the next few months. If you have questions about this buying club, please contact us at the farm.

We currently have a nice supply of pastured chicken available.  Chicken is available for purchase through our CSA buying club and our winter buying club.  You can also purchase chicken (and eggs) on farm.  Please call or email us first if you wish to purchase on farm, so we can be sure we have items available in our cooler for you.  This year’s chickens have been some of the best we have ever raised.  Very consistent in size (4 to 6 pounds) and very moist and tasty!  We offer whole and half chickens for sale.  As I have said before, if you have not tried pasture raised chicken, I would encourage you to do so.  You may never buy organic chicken from the grocery store again! 

Speaking of meat.  Our pigs are still eating, sleeping and foraging in our old apple orchard.  We were worried, with the cooler temperatures that we would need to move them off the hill and into the barn, in order to keep them watered and provide them more sheltered.  However, these warmer days, and the warmer days forecast, have allowed to keep them on pasture.  They do have a “house” and brush area for shelter and thanks to the warm up, non-frozen water.  This year’s pork should be available in late November or early December.  If you are interested in purchasing bulk (freezer) pork from us, and have not already done so, please email us so we can add you to our list and reserve pork for you.  If you are interested in buying individual cuts of pork, these will be available through the winter buying club in late November or early December.  Watch your email for details!

On Sunday, Farmer Don will be at the Mountain Top Market.  In addition to vegetables, he will have a supply of eggs, a good supply of chicken and a limited supply of pork.  I think the weather is to be a bit chilly, but not as frigid as last week.  If you come to market, stop by and say hello to Farmer Don.  Also be sure to ask him about our buying club and future pick up site in Mountain Top.

Another gentle reminder to please return your share boxes, so we can reuse them.  These boxes, at 1.75 to over 2.00 each, represent a substantial expense for the farm and we trying to get by without purchasing more this season. 

Thanks again to each of you, our members and friends of the farm.  Without your support we would not be able to do what we do. We would not be able to sustainably farm this hilly bit of land we call Dancing Hen Farm, our home.

So long for this week.  “be safe, be well and enjoy those veggies”.

Week 18 CSA Newsletter

Greetings from Dancing Hen Farm!  Welcome to CSA Week 18.  Week 18 is not an egg week.  After this week, there are 4 more weeks of CSA.  The countdown has begun!

So, is everyone ready for the cool down this weekend?  We are scrambling to get tender crops harvested and covered.  We are expecting lows in the 20’s here on farm. That indicates we could get a freeze and not just a frost.  A freeze means many of our summer crops will be done.  Any tomatoes or peppers left on the vine will freeze.  Greens, however, should be fine.  In fact many of the greens, such as kale, improve in flavor with freezing temperatures.

What does all this mean for the next four weeks of CSA?  You will see a sharp decline in the availability of some crops, such as tomatoes.  I am thinking basil, even with row cover, will be done for the season.  We should be fairly good with peppers for a few weeks, as some are under protection in our greenhouse.  Boxes will be filled more and more with greens and storage crops, such as winter squash and potatoes.  In the next week or so, we should see some new greens making an appearance.  We have a nice seeding of arugula, as well as plantings of turnip greens and Asian greens.  Watch for the cooking greens to become available as a nice fall stir fry mix.

The other day one of my sisters and I were reminiscing about fall and our childhood and the subject of monkey apples came up.  Monkey apples or hedge apples are the brain looking fruit of the Osage orange tree.    Legend tells us these fruits are good for insect repellant in the home.  We never tried this growing up, as we were too busy squashing them.  On our drive to church each week, there was a large hedge apple tree and our family played a driving game of trying to hit the monkey apples with the car tires.   My Mother was a master at squashing these brain looking fruits.  My sister and I were never as good at lining up the tires just right to make a monkey apple pancake on the road.  We grew up in southern Pennsylvania and it was not uncommon to come across fallen hedge apples along the roads in the fall.  Here in the northern part of the state, we don’t see these fruits, perhaps they are not hardy enough for our agricultural zone?   For us this means our driving game now involves black walnuts, rather than monkey apples.  Walnuts, being smaller, are even harder to hit, but there seem to more of them on the road under the trees, so the odds are better.  Walnuts, of course, don’t squash as nicely as monkey apples!  If you decide to take up this fruit squashing game, please stay on your own side of the road!

In the kitchen, last night, Farmer Don made our traditional chicken bag and tag feast.  On chicken day, CSA member Jason volunteers to help us bag and weigh each chicken and traditionally we feast that day, as well.  Yesterday was chicken day, so last night Farmer Don roasted several chickens and made a nice side dish of greens and winter vegetables.  The chickens were rubbed with salt, pepper and poultry seasoning (a nice herb mix from our neighbor’s at the Farm at Stonybrook) and then roasted low and slow in the oven.  I love how roasting a chicken makes the house smell!  For the side dish, he first cooked the winter vegetables (red potatoes, sweet potatoes and winter squash) in a bit of butter and water.  When these veggies were soft he added the greens and allowed them to cook.  He finished the dish with a bit of salt, pepper, garlic and red pepper flakes.  Don likes to add red pepper and garlic to food late in the cooking process.  He says red pepper added too soon will become bitter and he likes the added kick of garlic which has not been mellowed by longer cooking times. 

Speaking of cooking.  We have an ample supply of peppers right now.  Stuffed peppers might be just the item for a dinner next week.  For the most part, I stuff peppers with a very traditional rice, ground beef and tomato sauce mixture.  Here is a recipe from a CSA farm in New Jersey which is very close to my version.  I usually do not add cheese.  http://stonyhillcsa.blogspot.com/2014/07/stuffed-peppers.html  My life, before Farmer Don, included being a vegetarian.  I still crave simple meatless meals made with garden fresh vegetables and whole grains.  Vegetarian stuffed peppers are easy enough.  I generally use brown rice, some type of bean and some type of green as the base.  The combinations of beans, grains, greens and spices are endless.  Here is a meatless recipe utilizing black beans and quinoa.  http://www.vegetariantimes.com/recipe/quinoa-stuffed-peppers-2/  Remember you can use chard in place of spinach in any recipe. 

Last Saturday was the last Back Mountain market for this season.  Thanks to everyone who supports us in the Back Mountain.  This market has become one of our favorites!  We are hoping to continue to attend the Mountain Top market for the next two weeks, possibly longer, depending on the weather.  The Mountain Top market is a newer market and is on Sundays in the Crestwood High School parking lot.  We will also be starting up our winter buying club in the next couple of weeks.  Watch your emails for details on when buying club deliveries will begin.

Thanks again for each of you support of our farm.  And in the words of Farmer Don: “be safe, be well and enjoy those veggies”.

CSA Week 17 Newsletter

Greetings from Dancing Hen Farm and Welcome to CSA Week 17.  Week 17 is an egg week.  And yes, finally a newsletter!

First let me apologize for not sending out a newsletter for week 16.   Last weekend’s rain wreaked havoc on both our phone and our internet service.  You don’t realize how much you depend on this connectivity until you need to go several days without.  We are now back up and running, at least until the next rain storm!  (also, please accept my apology for this week’s newsletter being so late……)

Don’t you just love fall?  These recent cooler nights and warm days are perfect to me.  We have also had some rain, which the farm greatly appreciates.  But, I have to admit, it is the fall sun I enjoy.  The trees are starting to change and they just sparkle in the sunshine.  This fall, so far, has actually been relatively mild.  We have not had a frost yet and certainly not a freeze.  In our area, we generally experience a light frost sometime in September, with a hard freeze occurring towards the middle or end of October.  I know the colder temperatures are coming.  For us, the winter months are a time for rest, reflect and rejuvenation, for both us and our fields.  And for planning.

We have already started planning for next year.  Farmer Don and I spend much of our time together discussing the farm and plans for the future.  In the next few months we will be taking a hard look at this growing season and begin planning for next year.  This season has been, to quote Farmer Don, filled with many opportunities.  I fear it will be difficult for us to look at things objectively.   But, we will persevere and we will do our best to look at things objectively.  We will make our lists and plot our plan for 2016, our 9 CSA season.    Watch your email for details coming soon.

However, our 2015 CSA is not over yet.  This is Week 17, so after this week, we have 5 more weeks of delivery.  As I am sure you have already observed, we have started our transition away from summer crops.  We are filling boxes with winter squash, potatoes, and greens.  This trend will continue for the next 5 weeks.  We are still harvesting tomatoes, but our plants are starting to decline and we anticipate tomato season is quickly coming to an end.  Our peppers are looking good right now.  Some are still a bit small, but others have sized up nicely and are starting to show some color.  We are planning on digging our own sweet potatoes this week.  Our sweet potatoes are not cured.  Lack of curing does not affect their taste or nutrition, it simply means they will not store for long periods of time.  We will also be offering sweet potato vines as an item.  Unlike regular potatoes, sweet potatoes are not members of the nightshade family and therefore their greens are edible.  Cook the vines as you would any cooking green.

Along with tomato season, market season is also starting to wind down.  We will be at both the Back Mountain and the Mountain Top markets this week.  This is the last Back Mountain market.  At both markets we will be running a special on our pasture raised chickens.  For this week only we will be discounting our chickens by 50 cents per pound.  This sale price is only valid this week and only available for pick up at market.  If you need directions to market, please contact us at the farm.

With markets coming to an end, our winter buying club will be starting up soon.  This winter buying club is separate from our CSA (and CSA buying club).  Membership in the Winter Buying Club is free and does not require a deposit.  Members order through our website and then meet us at a designated time and place to pay for and pick up their orders.  If you wish to participate in this buying club, you will need to visit our website (www.dancinghefarm.com), create an account and “purchase” a free winter buying club membership.  We are in the process of adding a pick up site in Mountain Top.  Again we will be sending out an email when this new pick up site becomes active on our website.

A quick reminder, to please return your share boxes.   We re-use these waxed produce boxes, as well as any green “berry boxes” and egg cartons.  Speaking of egg cartons, the farm can always use egg cartons.  Any of these items can be given to us at market, returned to your site host or left on your porch, if you are home delivery member. 

Our kitchen is still very quiet.  We have been trying to take advantage of the last of the tomatoes.  This means lots of tomato salads, fresh pasta sauce, chili made with fresh tomatoes and of course Bacon, tomato and lettuce sandwiches.  This is the first season in a very long time that I have not done any canning, preserving or freezing.  It will be strange this winter not to be able to go to the pantry and pull out a jar of our own tomatoes, or salsa or applesauce.   But, there is always next year and hopefully it will not only be bountiful and but also filled with good health!!! 

Well it is getting late, the dogs are begging for a last walk before bed and I still have dinner dishes to wash.  So, have a great week.  “be safe, be well and enjoy those veggies”….  And don’t forget to visit market this weekend for some pastured chicken!

Week 15 CSA Newletter

Greetings from Dancing Hen Farm!  Welcome to Fall!  I hope everyone is enjoying their Week 15 boxes. Week 15 is an egg week.

Sorry this newsletter is a bit late getting out.  I had a minor setback this week, but am once again back home and hopefully continuing to move forward.  Thanks again to everyone for their support!   So many times it is our family combined with our community which keeps Don and I both keep moving forward.

I had plans to welcome Autumn with this newsletter, but Wednesday came and went and no newsletter.  But, we can still say welcome to the new season.  I hope some of you were able to celebrate and welcome this solstice.   I really love the change of the seasons.  Don and I spent several years living in Florida and I think I missed Fall the most.  I can remember looking out the window of our air conditioned apartment and noticing how long the shadows were and thinking “oh it looks like a beautiful fall day”.  Only to open the door and be slapped in the face by heat and humidity!  One of Don’s goals when we were in Florida was to wear shorts every day.  I think he accomplished that goal, although our second winter there, brought some of the coldest temperatures ever recorded, with a fairly hard freeze as far south as West Palm Beach and snow showers in Orlando.  That year, we visited Disney World with some family members and all of those beautiful tall palm trees were frosted.  The tops of the palms were dead and hanging over.  I am fairly certain they recovered, but that year they provided a visual reminder not only of the chilly temperatures, but also that these majestic trees are not native to the Orlando area. 

Our weather here in Stillwater has been warm and dry recently.  We could really use a couple of days of steady rain.  The forecast is calling for some possible showers this week, but nothing really measurable.  Of course the clouds are to move in tomorrow, Sunday night, just in time for the lunar eclipse.  This is a total lunar eclipse and it seems the peak eclipse will begin a little after 10 pm, although I have seen some reports saying it will not be total until 11 pm.  This full moon is also a supermoon, so it will be large and reportedly should turn redish during the eclipse.  Even with the threat of clouds, I will definitely be outside tomorrow night with my eyes to the sky!

Let’s see.  On farm.  Once again, I am a bit out of touch, as I don’t have my “farm legs” under me quite yet.  I do know we are still harvesting tomatoes!  In the lower field, which the dogs and I tour daily, I do see some nice greens, chard, collards, radish, and kale.  I have toured our large high tunnel, greenhouse, and can say our tomatoes are about done in this location.  In the next week or so, these tomatoes will be pulled out and replaced with greens, lettuces and cooking greens.  We also have some large plantings of winter greens for field production this year.  These plantings in the field will be tucked under plastic and will hopefully be ready for fall and early spring harvest.  We have yet to dig our sweet potatoes, but we did bring in some sweets from Landisdale Farm for next week’s pack. 

Time to once again start talking a bit about our buying clubs, as they often create a bit of confusion.  We actually have two buying clubs.  One is a buying club only open to our CSA members and is currently open for CSA members, with a buying club deposit, to order from.  Your order will be delivered with your CSA share.  The second buying club is our “winter buying club”.  This buying club does not require a deposit and is open to everyone.  With the winter buying club, you will still need to visit our website, register, and “purchase” a free winter buying club share.  Winter buying club members meet us at a designated time and location to pay for and pick up their purchases.  We anticipate the winter buying club to start once our farm markets end.  Please watch your email for buying club news.  We are planning a new pick up site in Mountain Top this year; again watch your email for details. As always, if you have questions or need assistance with the website, please do not hesitate to contact us at the farm.

In the kitchen, things have been fairly quiet this summer.  Unfortunately, Farmer Don and I both spent a lot of time off farm and therefore ate way too many meals filled with non-farm foods.  It is sad to say, but, we are just now getting back into the swing of eating what we produce.  Recently we have been really focusing on chicken.  I cannot say enough about pasture raised chicken.  If you have never eaten chicken raised on pasture, I would encourage you to give it a try.  You will find moist flavorful chicken and may never eat a store bought organically raised chicken again.  We have half and whole chickens available, but there are other farms in the area who do sell different cuts of pastured chicken, including boneless breasts.  Our chickens are large this year and we find that one chicken easily gives Don and I, two, if not three, meals.   In fact I am planning chicken salad sandwiches for dinner tonight with some leftover chicken!   I like to make a curried chicken salad, adding some dried cranberries, finely chopped apples, and a bit of curry powder. 

Farmer Don and Farmer Phil are at the farm market in Dallas today.  Hopefully, if you were at market, you stopped in and said hello.  We will also be at the Mountain Top market tomorrow, Sunday.  Stop by and sample some of our tomatoes.  Farmer Don likes to have several varieties ready for sampling.  If you sample tomatoes, be sure to let him know which ones you like best, so we can be sure to plant those next year.

You all know the routine by now.  Market talk means the newsletter is coming to an end.  Thanks you again to each of you for your support of our small farm.  As I have said before, it is you, our community, which allow to farm our rocky, hilly land sustainably.  And, of course, as farmer Don would say, “be safe, be well and enjoy those veggies”.

Week 14 CSA Newsletter

Greetings from Dancing Hen Farm.  Welcome to Week 14.  Week 14 is NOT an egg week.  Happy Constitution Day!

Fall, one of my favorite seasons.  Cool nights and warm days.  I do believe the leaves are slowly starting to change color.  The days are definitely starting to get shorter.  Last night I took the dogs for a walk around 7:30 and by the time we got back to the house the sun was down and darkness was almost upon us.  The shorter days are the downside to fall.  As the sun falls in the sky and the day length shortens, our crops grow and ripen slower and slower.

Speaking of ripening.  We have our fingers crossed that our last planting of eggplant will ripen.  They are growing and maturing oh so slowly – frost may get to them before we have harvestable fruit!  Our tomatoes are still going strong, although we are starting to see some disease, as is expected this late in the season.  Greens are still growing and being picked.  We have peppers in the field and are trying to hold off a bit on harvest to allow them to gain some size and color. 

We are busy still doing some late season planting.  These plants will go in our unheated greenhouse and as well as in our fields.  Those in the fields will be covered with plastic for late fall and early spring harvest.  In the past we have had greens to harvest until almost Christmas and then in early March everything starts growing again and we can do more harvest of the overwintered plants.  It always amazes me that plants can withstand the cold winter and start growing again early spring!

A note on last week’s pack.  We do occasionally have to make substitutions of items on your pick list. This was evident last week for those of you who chose spaghetti squash.  Our harvested spaghetti squash is stored in our barn.  When Farmer Don went to collect what he needed for pack on Monday he found that these squash had not stored well.  Many were already rotten and others were starting to exhibit some suspicious spots.  Rather than try and sort through them, he made the decision to not give any out.  Therefore anyone who ordered spaghetti squash received butternut squash in its place.  We apologize if you had a menu for the week based on spaghetti squash and we hope you can use and enjoy the butternut. 

New on this week’s availability, look for additional winter squash, including pie pumpkins and butternut squash.  In the near future look for sweet potatoes.  We will dig our sweet potatoes first and will later purchase some from our friends at Landisdale Farm.  Just a side note, we do not cure our sweet potatoes, so they will not store and will need to be used quickly.   Landisdale, on the other hand, have the correct facilities to cure their sweets and theirs will store for months.  We will also be offering bulk cases of Landisdale Farm sweet potatoes.  Watch your email for information on purchasing a case of sweets to enjoy all winter long!

I have some good farm news!  The past few days I have been seeing monarch butterflies!  This is exciting as their populations have been falling in recent years.  In fact last year, I don’t think I saw any, no adults or larvae.  Last year I walked to one of our upper fields daily to observe a patch of milkweed.  Milkweed is the food source for Monarch caterpillars, but did not see even on caterpillar.  I have not been checking our milkweed this year, but am encouraged to be seeing adults as they start their yearly migration south. 

Farmer Don reports it was great to be back at market!  He came back both Saturday and Sunday excited to have been able to once again be behind the table meeting customers and talking sustainable food production.  He even got to pass out heirloom tomato samples, one of his favorite market activities!  He will again be at the Back Mountain Market in Dallas on Saturday and the Mountain Top Market on Sunday.  If you happen to be at either market, be sure to stop by and say hello! 

You know what market talk means.  The end to another newsletter!  Until next week, in the words of Farmer Don, be safe, be well and enjoy those veggies!

Week 13 CSA Newsletter

Greetings from Dancing Hen Farm and Welcome to CSA Week 13.  Week 13 is an egg week.

Yes, you guessed correctly.  I am home!  After a lengthy hospital stay, I am finally home and in healing and recovery mode.  Thanks to everyone for their healing thoughts, prayers and energies and thanks for all the kind emails, cards and notes. It is nice to know our farm community is so caring.  Thanks also to Farmer Matt and Farmer Joyce for not only supporting Don and I, but for also working hard to keep the farm together while Farmer Don and I were dealing with doctors and hospitals.  So, if you see Farmer Matt at market or on deliveries, please give him an extra thank you for watching over the farm while Farmer Don was frantically driving back and forth from Philly trying to balance supporting me and running a farm. 

Wasn’t today’s rain beautiful?  And wow, did we need the rain!  I forgot how relaxing and welcoming a rainy day can be.  We do have an irrigation system, but irrigation just does not compare to a nice soaking rain.   I think the entire farm was doing a happy dance today in the rain!  I even saw the chickens out enjoying the showers.  

Since I haven’t been on farm for so many weeks, I am a bit out of touch with what is happening in the fields.  I do see lots and lots of beautiful tomatoes being harvested.  Our sungolds are starting to wind down, but we are still harvesting some beautiful slicing, heirloom, paste and mixed cherries.  The large purplish cherry tomatoes are black cherries and are one of my favorite.  We have started harvesting winter squash and they have already started going out in boxes.  New for week 14 are shelling beans.  Shelling beans are basically dry beans which have not been dried.  They have a rich creamy texture, do not need to be soaked before cooking and will cook in a less time than dry beans.  You will however need to shell them to remove the bean from the pod.  Cooked shelling beans pair well with tomatoes in a salad dressed with a simple herb vinaigrette.  Shelling beans also turn a basic greens and bean recipe into a fresh treat. 

We will again be offering bulk apple orchard pork for sale this fall.  We anticipate this year’s pork to be available in late October or early November.   Bulk pork will be sold by the half or whole pig.  Your meat will be processed, cut and wrapped at a USDA certified butcher.  This year we will be offering nitrate free ham and bacon products.  As with last year, we will also be offering individual cuts of pork at markets and through our winter buying club.  Please watch our newsletters for more information on our pork.

Speaking of protein, we do still have chickens available.  Our chickens are raised on our organically managed pastures, with their feed supplemented with certified organic grains.  Chickens are available as halves or wholes and can be purchased through our buying club or picked up at one of the farmers markets we attend.

Speaking of farmers markets, Farmer Don will be back at market this weekend and he is excited to see everyone.  He and Farmer Phil will be at the Back Mountain Market on Saturday from 9 to 2.  Farmer Don will also be back at the Mountain Market this week on Sunday from 9 to 1.  We will have salad mix, tomatoes, pastured chicken, a limited number eggs and limited cuts of apple orchard pork.  If you go to either market, please be sure to stop by and say hello to Farmer Don.

Please have a great week and enjoy your veggies!