Volume 23, Week 6
Full share & 🌛yellow🌛half shares
218 Gates Avenue between Classon and Franklin
(IMPACCT Brooklyn at the Gibbs Mansion)
5:00 to 7:30 pm
Week 6 News
Wild Blueberry shares start this week! Important note for members with blueberry shares: blueberries are arriving in bulk and individual shares will be weighed on site - PLEASE make sure to bring a container for your share!
Our Windflower hats are ready and are arriving this week! If you ordered one, please be sure to pick it up.
Fun instagram account to check out from a fellow Windflower site: @csa_still_life (and while you’re at it, follow @clintonhillcsa and @windflowerfarm)
This week’s share
Tomatoes
Broccoli or Happy Rich Broccolini
Summer squash or zucchini
Cucumbers
Romaine lettuce
Arugula
Mustard mix
Purple kale or a second lettuce
Fruit: sweet cherries from Yonder Farm
Extras: eggs, bread, coffee, mushrooms, and wild blueberries!!!
News from Windflower Farm
Distribution No. 6, Week of July 8, 2024
The farm staff planted and weeded and trellised and generally got caught up on farm projects last week when we made no produce deliveries. The place looks pretty good. We also harvested all the garlic, the early onions, and a bumper crop of cucumbers (most of which were donated to the local food pantry). Nate seeded beans (a third succession), carrots, dill, cilantro, and a variety of greens, including spinach and arugula.
And I worked on some cultivating equipment. The old I&J got a 21st Century addition: a set of trim cones. Nothing fancy, something like a new feather on a favorite old fedora. They are intended to make weeding the edges of mulched beds less destructive. And then I spent some time on my old boat installing sails for a new season and then cruising with a friend up to Valcour Island, the scene of the American Navy’s very first battle which took place under the leadership of Benedict Arnold. We watched fireworks on the return trip against the backdrop of the Green Mountains.
And now it’s back to the heat of our farm fields. I was asked recently about how we deal with these high summer temperatures. Most of the crew beats the heat by starting early. You can wrap up a 9-hour workday by 3:30 if you start at 6:00 am. Long sleeve shirts, broad brimmed hats, and ready access to water are also key to dealing with these hot days. We tackle any greenhouse work first. I’ve become a fan of the siesta. I’ll start early, rest during the hot part of the day, and then work for a while in the evening. The youngsters, for whom this might be a very first job, work a standard day in the shade of the packing shed, where temperatures are more moderate. When all else fails, ten minutes in the walk-in cooler can really help.
Hoping you had an enjoyable Fourth of July.
Cheers, Ted