Good Morning! We are having beautiful weather though warm and humid. Great for tomatoes, okra, peppers, melons, and all the heat loving crops. Our gardens are bountiful again after the drought though much smaller in choice. We consider ourselves blessed to have any thing left at all.

Mr. Aselage has again trusted us with his peaches this week. The variety is Red Haven. Because he is being so generous in helping with our CSA fruit, I really want to help sell some of his beautiful peaches.

This week I will be at the depot from 4:00-6:00 each afternoon, Monday through Friday. Please come by any day and tell as many others as you can about us. On Wednesday we will be there our usual times from 3:00-6:00.

I have had extras on some vegetables above the CSA on Wednesday if you need to round out a dinner, particularly cucumbers, squash, zucchini, eggplant, and odds-n-ends.

Hope you can come by,
candye

This is the 10th delivery week of the season. Full and half shareholders with Heart of the Season or Spring, Summer, Fall option should come for their share. That means everyone!

Just a reminder to bring a bag to put your share into. Also, we try to reuse any pulp cartons that the fruits come in; so you can return those to us for recycling. We will be at the old depot on S. School St in Fayetteville from 3:00-6:00 p.m. on Wednesday. Come there to get your share.

I just wanted to let you know that this Wednesday, July 14th, we will have PEACHES! I have already sampled them and they are delicious. John and Beth Aselage, our beloved apple farmers, as it turns out are pretty darn good peach growers! These peaches are the size of baseballs. John is highly selective in packing his pecks so that you get what you pay for and more. I am very proud to be offered the opportunity to sell for them and I hope all of you will come out and support the Aselages.

I can take orders. This would help me know how many to plan for. I also expect lots of walk-ups though because we are going to use signage this week. I know his prices are similar to apples, $5.00 per 1/4 peck but I am waiting for pricing in larger quantities.

Hope to see you then, candye

This is the 9th delivery week of the season. Full shareholders with the Heart of the Season or Spring, Summer, Fall option should come for their share.

Just a reminder to bring a bag to put your share into. Also, we try to reuse any pulp cartons that the fruits come in; so you can return those to us for recycling. We will be at the old depot on S. School St in Fayetteville from 3:00-6:00 p.m. on Wednesday. Come there to get your share.

This is just a reminder that this week is our 5th Wednesday week and there are no CSA deliveries.

The first Wednesday of July will be full shareholders only and the second Wednesday will be for everyone again.

I hope your 4th holiday is safe. I hope further that when you watch those fireworks in the night sky that you reflect on America’s history and remember the words of our national anthem. Happy Birthday, United States!

I also saw this interesting one that I’m going to try tomorrow that I thought was great since it used the squash AND basil.

• 1 tablesoon olive oil
• 2 yellow squash, cut into 1/8 in. thick slices
• 2 garlic cloves
• 1/2 cup water
• salt and pepper
• 1/4 cup chopped basil

Saute the squash on high heat until browned, add garlic and saute for a minute, then add water and seasonings. Simmer covered until most of the liquid has evaporated. Add basil!

I ran across this recipe tonight while looking for interesting recipes with fennel. I thought it was an interesting way to use fennel!

The original recipe is this:

• 1 1/2 oz G’Vine Floraison Gin
• 1/2 oz Martini & Rossi Bianco
• 3/4 oz fresh lime juice
• 1/2 oz The Liquid Chef Aloe-Lemongrass Syrup
• 2 Tablespoons chopped fennel

Muddle the fennel and syrup in a mixing glass. Add the rest of the ingredients and ice. Shake and double stain into rocks glass filled with ice.
Garnish with a sprig of fennel greens.

I don’t particularly like gin, but I think I’m going to make a version of it for a friend who does and change the recipe to this:

• 1 1/2 ounce gin
• 3/4 ounce lime juice
• 1/2 ounce lemongrass simple syrup (1/2 water, 1/2 sugar boiled with lemongrass – available at the market!)
• 2 tablespoons chopped fennel

It is a real pleasure to visit with you all and we hope your 4th of July is safe and fun.

This is the 8th delivery week of the season. Full and half shareholders with Heart of the Season or Spring, Summer, Fall option should come for their share. That means everyone!

We would covet your prayers for rain. As of today it has been weeks since we have received rain in any of the 3 locations that we are farming. At our farm near Hindsville, we don’t have the capability to water because of well issues; so for now dry farming just keeps plants alive but doesn’t encourage production.

Just a reminder to bring a bag to put your share into. Also, we try to reuse any pulp cartons that the fruits come in; so you can return those to us for recycling. We will be at the old depot on S. School St. in Fayetteville from 3:00-6:00 p.m. on Wednesday. Come there to get your share.

The heat is unbearable but remember last winter? We are keeping things alive but that’s about all. Right now we are farming 3 locations and haven’t had rain at any of them in at least a week and more than that at our new farm near Hindsville. To compound the problem we have no watering capabilities there as of yet because of well issues. We would welcome your prayers for rain.

We will have market this Wednesday, June 23rd at the depot. I think it will just be me but I look forward to seeing all of those who can support us. This is what we will have:

BLUEBERRIES: from the Wallaces …I will go late Monday so the sooner you let me know the more likely that I can get enough to cover orders. They are priced this year: $4.00/pint, $7.50/quart, $22/gallon

Dwight & Candye Wynn, Little Farm in the Big Wood, Hindsville: :O)
Squash & Zucchini, raspberries, blackberries, green beans, and other odds and ends

Madolyn has also had a beautiful array of flowers and her bouquets are as pretty as ever.

FRESH PORK: All of our cuts have been lowered by $.25 – $.50 per pound to clear our inventory.
Our animals are given a stimulated, healthy, free life. They are never given antibiotics (they don’t need it our way) or hormones (we let nature work on its time table.) They are never caged. We give them cover and fodder for their nests (which is like a giant bird’s nest) and our children love them and care for them. They are processed in a USDA-inspected facility and come to you fresh. They will appear more like beef, but it’s all pork. You may have to add fat with some cuts! We received no cured products this year again to avoid adding back chemicals. If you want to make sausage, our ground pork is perfect; and we will offer a sausage recipe if you are interested. I have been given several interesting sausage recipes (including breakfast sausage, sweet/spicy sausage, & Italian sausage); if someone would like to try, let me know!

• bone-in ham roast: $5.00/lb roughly 3.0 lbs per pkg Succulent slow roasted or allowed to stew in a skillet
• pork roast: $5.00/lb roughly 3.0 lbs per pkg
• ham hocks: $3.00/lb roughly 1.5 lb per pkg
• freshside: $5.00/lb 20 pkgs roughly 1 lb per pkg
• neckbones: $ .99/lb 5 pkg roughly 2 lbs per pkg try for STOCK with this!
• hog jowl: $3.00/lb. chunks of great stew meat…perfect for beans and soup