We're harvesting today for one last market this season. Tomorrow (Wed.) morning 8am to noon at 41st and Peoria is your last chance to stock up on Bootstrap's Beets, Rainbow Chard, Bell peppers, Jalepenos, Pie Pumpkins, and Butternut Squash. You can easily preserve all of these veggies for the winter: Pickle your beets, blanch and freeze the chard, chop and freeze the peppers, and keep the pumpkins and squash just how they are :) Tomorrow is also your last chance to pick up the 40 lb crates of sweet potatoes that many of you ordered. I also wanted to let everyone know that our 2010 CSA (Community Supported Agriculture) program is still open. We are so excited about those of you who have already signed up, and I can barely wait until next season. Planting, picking, and packing a box for each member will be a lot of fun. You can read about how our CSA is set up here and shoot us an email if you are interested in details (pricing, dates, etc) at bootstrapfarm@gmail.com.
As for the goings on of the farm, everything is still soaked in mud! We got 5 1/2 inches out there the week before last! We are rolling up drip irrigation tape, pulling up tomato stakes, and chopping down the okra. We're waiting until the mud dries up a bit (if it ever does!) to move all the equipment to the new farm. I got a cozy coffee shop job for the winter, and Don is working as well. We will stay in touch throughout the winter, and post pictures of our big greenhouse when we get it set up! Stay warm,
Chelsea
Shoot, if I had known you could freeze the chard, I would have bought more of it! That stuff is delicious. I suppose, once frozen, you use it mostly in soups and things where the texture is less important? I never realized you could freeze greens like that, but it makes sense. Oops.
ReplyDeleteYeah, but it is best if you blanch it first, so it takes a little more prep time. The good thing is that it doesn't really affect the texture that much. I'm glad you like the chard! We've enjoyed it too.
ReplyDeleteDon