Share number ten...

 ...what a wonderful share season, this has been! Here's what is in your basket today:

I hope you all get to enjoy every bit, of this kit! =)

Out of your basket is an option basically for as much basil as you can use in a week -- by the time you read this, I should've told you to look in the middle seats for those!

Basil can be preserved in olive oil cubes (using ice cube trays), or... if you keep the headspace as small as possible, you can steep the leaves and stems en-masse in a jar at room temperature together with olive oil or if you want to use the aroma as part of soapmaking, a more neutral oil like sunflower.

Your bas-ket fea-tures... either cabbage or a couple of literally the LAST Swiss chard that hasnt been devastated by bugs; potatoes; either curly kale or collards, red Russian kale, and forky kale (I've come to call it). Two ears of sweet corn (eat ASAP for best flavor), one large yellow crookneck squash; one cucumber; a couple different peppers; two pint containers with tomatoes, one of them half-full of cherry-type fruits.

You know what I forgot to pick for yall... damn!

=/

There's some amazing staghorn sumac seed headspace right across from the garden plot, that I forgot to visit on my way out and over to the Wedge. I guess that's one more reason to come out to the end-of-share party. Date TBD, but one weekend day soon, we hope.

More solidly on the calendar, come out to Doc Brown's on Aug. 27th for your dinner, and enjoy music by my funk band Funkgettaboutit. Cake, talk, eat and sip starting at 5pm; music starts around 6 and ends no later than 8pm, with an intermission.

We'll be in touch, my friends... this is not goodbye, I'm just presently missing some good conversation at the rearmost picnic tables at this wonderful little brewery and arts spaces by the train tracks ;)

#6 thru #9... tried so hard...

  ...to have blog posts written about them. But they didn't make it. Here, we honor them, and their sacrifice.

... and five (plus some live jive ;)

Howdy folks! Here's what was good in the garden for the week of the 4th of July:

(Possibly the last of the) lettuces

Beets

Curly kale

Coupla squarshes

Cucumber (mostly pickling, but some are garden slicers)

Green beans

Onion

Basil

A mostly-sweet pepper

Thanks for coming out to Doc Brown's BBQ for the share, and for helping my funk/groove band Funkgettaboutit have a decidedly awesome audience!!! =) You all are the best, truly.

Farmer-assistant Matt

Basket number four...

(Sorry, I dont know how this escaped my posting it two weeks ago... oh wait, yes I do, that was when I was on the beach, while Doro was here keeping the garden tame and putting together the share, among other things)

Share basket number four:

In the words of Doro's text to me: "This is the basket: kale, beets, lettuces, green beans, cucumbers, squash, a pepper, onion and basil"

See yall next week for...

(Basket #5, w/ a lil rockin BBQ on the side ;)

Its basket number three... its soooo yum-my. Goooooooo threebie!

 

And a couple random herbs not pictured (basil, dill)

Some new participants in the season now! Cucumbers and yellow squash join two heads of lettuce, a tatsoi rosette, one (or if you opt for it, two) tufts of spinach, green beans, a green or red onion, and milkweed florets

Here's some great tips on cooking the milkweed florets via a chat thread the group just had:

And, in the comments below, you can see the recipe that Kimberly Mason (one of our lovely sharemembers, and an all-around awesome person) used to make this lovely spinach frittata with sauce and milkweed and fresh salad accompaniment. So rad of you to share this wonderful incorporation of some of the stuff we grow for all of us, Kimberly! =)

"Holy amazing silicone rubber easy-remove spinach frittata-cakes, batman!" 

The only thing missing... a wine refill and a smile a mile wide from a job well done! =)

All your weekly vitamins and minerals, tended and plucked with love!

I present... (overflowing, juicy) basket #2 of the 2025 season. Booo to a daily multivitamin... yay to nutrimenting thyself the old-fashioned way (and with all manner of natural fiber to boot) ! =)

Got yer work cut out for yer!

Today's stars are: two different types / colors of lettuce greens, two different varieties of kale greens, baby bok choi in a bag, green beans in a bag (omg, amazing!), milkweed florets in a bag (omg omg), dandelion greens, onions w/green shoots, radishes, garlic scapes, and a BABY....

...CUC ("doo doo, doo doo doo-doo doo-doo"), BABY... CUC ("doo doo, doo doo doo-doo doo-doo")... (repeat until you outlast your children or any other younger-gen human present)

No excuse not to get your daily allowance of locally-grown awesomeness, this week!!! =)

Coburn Cove basket #1...yum!

We have for your enjoyment: dandelion greens, lemon balm, spinach, two lettuces, one bok choi head, and some green beans!

The two main tips or extra info I had was...

#1 I threw a bunch of ice in the trunk as I unfortunately didn't have my usual cooling setup, and some of the ice ended up directly touching and cold-burning spots here and there on a couple lettuces. I would just rinse blast or finger away under trickling water that dark tissue, and be gone with it... I am sorry for that, and will be smarter about how I use frozen water to help keep things fresh moving forward

#2 -- you may have some thicker stems together with your leaves, in the arugula bag... best thing to do with that is just go through your arugula and give it the tear test so that you can remove the hard parts

Looking forward to next week!

It is time! Are you as excited (and nervous, LOL) as we are?

Wanted to give everyone an update on how the Coburn Cove veggie plot is going. So much... fence-building... mowing... inlet hose repair... outlet hose repair... weeding... digging... greenhouse temperature and moisture management... planting... watering... de-bugging (well, the potato beetles have been the only so far, knock on wood)... fertilizing... that it has been difficult to rationalize taking moments away, to both take pictures and then write about them. But, once we feel ALMOST done with the planting (now), IT IS TIME! =)

Trying out longleaf pine straw this year, as our mulch (as weed suppressant but moreso to reduce the sun and wind drying out of the very clay-like soil we have)

Beans! One of Doro's favorites... hopefully they won't mysteriously die off like they did last year =O

Growing a lot of food is exhausting!

A little preview, of what sort of low-food-miles sustenance you all will be getting =)

...and a more closer-up preview...

Tasty tatsois taking their time 

Our primary guardian goose, enjoying a nice bath in the mini-pond that they share with the ducks

A perfectly-affixed butt-feather! A sign of good luck in my book!

A nice sunset over the garden w/mini soccer / Goalti field beside it

In terms of the first share basket delivery date, it is looking quite like we will be able to meet our target of Wednesday, June 4th, after all (the first Wednesday in June is what we've been doing). Location will be at the old Wedge (one big plus will be, we can go back to doing 'shady' deals under the highway bridge if we want to... LOL). The beer there is fantastic and I can already imagine enjoying the great company and conversation with you all at one of their oversized, Oktoberfest-beer-hall-esque tables there =)

Timing will be the same as last year = we'll run the pickup + hangout from 4 to 6. Also similar to last year, I will aim to make a blog post for every basket, naming the goodies and sharing a few basic tips. You all should automatically get this first-one-in-a-while in your email inboxes, for example -- at least, as long as you 'Accepted' the invitation to get Blog post notifications from blogger, that it sent out. Check your spam folder for it, they sometimes go there. If no luck, you can always manually check the latest and greatest, simply by pulling up our blog in a web browser: coburncove.blogspot.com

Most members pre-paid for ten weeks of chicken-duck egg half-dozens, but for those that didn't but still want to possibly get in on the egg action here and there I'll be bringing some extras. And Laura's pastry share is back, for those who bought into that... yay!

Looking forward to sharing the bounty from our land and hard work with you all, in just one and a half weeks' time!!!

your local big-time gardeners Matt, Doro, Josie and Yanusz

10th and final sharebasket of the season... hooray, we did it!!!

Folks... it has been an absolute joy, growing food for you and your families this year. Got a special basket for you now:

Five of you lovely people are here right now and we're making great convo... so I'll be brief, and focus on special stuff:

-- apple cider vinegar (I made from hendersonville apples from last fall)

-- sumac tea (can warm on stove and drink hot, or add sugar and cool and pour over ice for an amazing lemonade-like beverage with a hint of tea flavor

-- mix of different peppers... these are all fun, and none super-hot (well, the small, elongated ones have a lil heat, and the jaleps are jaleps)

-- loads of basil. Literally loads. You can take a few handfuls more, when u grab your basket

And then the other friends you'll find in your basket, you should be familiar with by now. Kinda like us. So glad we did this awesome thing together; looking forward to seeing at least some if not all of you for potatoes and odds and ends next Wed. (21st)

Your eighth share basket... hope you are enjoying it!

( #7 was Calder and Kimberly's picking, packing and delivering, last week, that didn't get a post for it. Thanks, Wilson family, BTW, for destroying our sharebasket food-miles average, with those surprise avocados and mangoes! =P)

Sorry for the late post, folks... it has been a busy past couple of weeks, and there doesn't seem to be an end to garden and car issues *OR* having things scheduled practically every evening. It's still a good time to be alive, don't get me wrong! =)

Here's what was put in your basket for this week:

I'll save time and space below by only writing about the new/notables!

Loads of basil in this share, as I had to prune back all the plants... I'm no Nostradamus, but I can see pesto, caprese salads and thai noodles in every Coburn Cove Co-op-er's future =D Some people got a single larger broccoli, cauliflower or kohlrabi, while others got two smaller of each. Remember that all parts of these delicious veggies are edible. The first of the corn is coming in, and your assignment is to take a picture showing how many kernels developed on yours, and email it to us. We are getting better every year, at having a high fertilization rate! Haven't got enough BIG butternut squashes for everyone to get one yet, but getting there...

As you can see, tomatoes are finally starting to come in like gangbusters, and everyone got a mix of really ripe to about-to-be-ripe ones. Yanusz and I even weighed each bag, to make sure they all came in within ~3oz of one another... LOL. We do try to go the extra mile, with making sure you all know we're being fair with the distribution of our hard work as possible (did you know we eat mostly just the cracked toms ourselves, saving the best for you lovely ppl? =) BTW, here's my favorite recipe to enjoy these lovelies: lightly toast slices of sourdough or french, then add mayo (I like Duke's for the hint of lemon tang), sprinkle oregano, place slice of tomato and then finish off with a dusting of salt and black pepper. OMG, I'm drooling just thinking about it... trust me, you'll definitely want to toast / make TWO for each person!

As I mentioned at share pickup to most of you, I was a total dumb-dumb and forgot that we had picked both a bunch of peppers and a bunch of zucchini squash to go in the basket... if it were properly stocked, the basket this week would've overflowed, and the bag of tomatoes would have had to be its own separate thing. We promise to get these things in your share next week (and I believe I've found a good technique for keeping the peppers as crispy as possible in the meantime).

I also am *attempting* to make a big batch of staghorn sumac tea, from which I should be able to share a bit with every share. It will then be up to you, whether to 1) heat it up on the stove and drink it as a hot, sour tea; or 2) add sugar and enjoy it like a lemon-iced tea ;) Did you know that Native Americans first shared how to make this drink with the settlers, and that many people refer to it (due to its similar taste to a beloved summer treat) as sumac-ade?

Mushrooms are also starting to pop up... including one of our favorite families, the boletes (pores on the underside of the caps, instead of gills). If I can ever go find and pick some with the kids JUST BEFORE share delivery one week, I'll aim to include some as a side option in an upcoming baskets. Trust me, you don't want to miss what REAL mushroom umami goodness tastes like ;) If you see mushrooms in your walks about, please also take a picture and send it to the share's email group, together with the location. Esp. if the mushroom is red on top and yellow underneath. The more eyes we have out for where these annual yum-yums are springing up, the better!

OK that seems quite enough for now... it's homesteader Mikulski clan, signing out. Until next time, beautiful people!

Sorry for the delay... at long last, share basket #6

 So, I have been sworn to begin by telling you all: this was an ABNORMALLY full share basket. That's a good thing, right? Well, Doro told me I was supposed to hold onto the butternut squashes as insurance for any future 'thin' basket we might have... instead I crammed so much stuff into today's basket, that I had to give you the last of it in a separate bag!

Without further ado:

    - Cucumbers -- sorry, one of your two or three might have a bit of yellow... we're having a hard time knowing when to pick, vs. leave, the funky-shaped ones

    - Peaches -- some are about ripe, some need a couple of days (or, one day, in a paper bag with an old banana). We picked a bunch of our two little trees, as while we're gone for vacation next week we're pretty sure a bear will have his/her way with the rest of them

    - Tomatoes -- again, one might need a day in the bag with a ripe fruit, but they're mmm good and only going to come more and more as we go!

    - Beets (remember, greens are nice briefly pan-fried or steamed)

    - Butternut squash. These are the ones I wasn't supposed to squeeze into the basket! Che stupido!

    - Kale (siberian variety, I believe... again, only the hardest-of-core vegetarians, even thinks of eating the central stems!)

    - Zucchini (either yellow or green)

    - either broccoli or cauliflower head

    - Mixed peppers (three relatively tame varieties, and one jappy)

    - small onions

    - a nice mix of large and medium Kennebec potatoes

    - a little bag with a bit of sage and a flower head of dill (great for use when pickling)

    - staghorn sumac mature seedheads -- these are coated with a lovely sour substance, and can either be steeped in hot water (nice hot, sour beverage) --OR-- steeped in cold water for a few days (for a cool, lemonade-like beverage once sugar is added)

    - (OPTIONAL) There were some turnips that were grab-if-ya-want, as well

My general rule for the staghorn sumac is that however much you use is crammed into the vesicle (so, a coffee mug takes a palm-crushed handful; or you can stuff them all in a big enough container or jar and submerge in water for a few days for the cold variety). Seeds are not to be eaten, only steeped to have their sour and other fruit-like flavors come out into the water.

Its always a blessing, to bring tasty and healthy stuff to your table. Chime in with a picture of something sublime you ended up making -- or a few lines that give us an outline for a great recipe you realized!

- M and the gang

Il chestone numero cinque... per piacere!

It's a "cestone" because its loaded with yummy early potatoes of ours... :) Have you ever had potstoes this fresh? Literally umearthed two days ago! OK, maybe I should've just stuck with cestino. Here's your weekly yumminess, good people:

Homegrown Kennebec early potatoes (ok, not early in the traditional sense... but sooner than usual! =P), kohlrabi, yellow and green zucchini, basil (green and purple; both sporting the trad basil mix of aromatics), cucumbers, onion, mild and semi-hot peppers, a few tomatoes (about to really pop as a crop, trust me ;), and swiss chard.

Recipe tip w/ the potatoes: if you have a pressure cooker, cut into 0.75-1" diameter chunklets, then pressure cook at standard (10 psi, I believe) pressure cooker for eight minutes. Put an inch thick of high-smokepoint oil (ex - coconut) in a saucepan that can tolerate frying things, and on high heat. Now back to the pressure cooker... thats five coming to temp from a half-inch of hot water in the pot, and another three at full pressure and hissing... then take it off heat and let it simmer in water vapor for another five. Then, pull top to let last of water vapor exit, then pour off remaining water.

Place cooked potato chunks in a bowl or tray of powdered either potato or other starch and toss. Finally, dump potatoes into the hot oil in one, two or three rounds, toss with spatula for a few minutes, and when appropriately brown, remove from oil. Will take five minutes to cool, so be careful... and enjoy! I like to add olive oil at end, and either fresh dill or rosemary minced and mixed in. Chef's kiss! =)

And I'm sorry, I had hoped to share some of my homemade apple cider vinegar, but that will have to wait until next week... :) Please hug your Doros, everybody -- they are pulling double-duty this week!

- M and D and J and Y (and birds of three sorts)

Introducing your 4th basket

Greetings lovely people. Here is what is good and in your basket for the days ahead:

Onions, English and regular cucumbers, peppers, beet, zucchini, bagged lettuces, mixed bag o' herbs, kale, and (not pictured) half a small jar of basil-infused evoo. The olive oil was steeped in the surplus of leaves and flowers that we had last fall.

Some tips: beet greens are deliciously edible; most ppl dont enjoy the texture of kale ribs, and you should use up to but no more than half your basil-oil, together with salt, to enjoy some homemade popcorn this summer. No more than half, because then when I give you some of our homemade apple cider vinegar in a future share, you can combine half of that with your remaining basil oil and have an amazing vinaigrette at hand ;) ;)

Some sadness was felt earlier today, it should be noted... as Doro opened up the basement fridge today only to find that the lettuces she had recently picked, cleaned packaged and stored in there had all gone a bit bad / brown None of these could go in the share, and for that we were a bit upset. Other than that, we've been working hard to bounce back from the share-related issues we've run into so far. We hope you're having fun on this adventure, as we are!

Until next week!

Your third bundle of locally-grown joy

Folks, the days of lettuces are waning and the days of zucchini and cucumber are at hand. Also, we have an old foraged friend featured here...

Radishes (the last of them), onions, kohlrabi (slice into chips and eat raw or pickle... or shred into slaw ;), cucumbers, zucchini, hungarian peppers, a pint of milkweed florets, lambs quarters, lettuces, and then chinese mustard (bigger, greenish-yellow spoons)

The chinese mustard is new for us... here is the recipe our household will try, hopefully tonight:

https://thewoksoflife.com/chinese-mustard-greens/

The lambs quarters you should pick off the stem and eat as spinach (fresh in a sandwich; gently cooked in a pasta; mixed into a salad, etc). This favorite forage crop of ours just didnt thrive on our land this year, but at least we get a taste :)

OK, I wanna get back to talking with you all here at the Wedge... share post over and out!

Basket #2... the squash, cucumbers are in the rise!

Fear not, fellow human... they will not attempt to demolish us and our civilization, rather they are eager to power us with their nutrients while we continue to run the show! =) But seriously, with luck we'll be able to share in these lovelies more and more... the plants look great and are loaded with protofruits.

You're getting (or, for our more in a hurry members, just got):

- Another pint of delicious, superhealthy milkweed

- cucumbers (mixed varieties)

- onions (remember, be a maximizer and eat all the white and green parts ;)

- radishes (I'm sorry, through a miscommunication that was my fault, Doro might've put a few of the 'just stalking' ones I wanted to taste myself, into baskets. These will all be less sharp / likely to have fibrous flesh than the first round. I basically chucked 2/3 of what we had started this AM, as I inspected the bedbfor signs of a full stalk)

- Swiss chard

- some baskets have a handful of Hungarian mild hot peppers, others have a zucchini squash

- a head each of frilly and spoon lettuce

- (not pictured) a handful of stinging nettle flowered stalk -- super-nutritious. Should be slowly simmered in water or like a tear, steeped below boiling for a while. Use resulting tea or potential base for adding vegetable stock, discard stalks and leaves. IF YOU WANT TO TOUCH THEM, wear gloves (yes I know I should've capitalized the end of that, instead of the beginning). Unless you like the ant-bite-identical sensation of some formic acid setting off some neurons by getting below the epidermis!

Love you all; sorry about the elongated narrative about the radishes. And the nettle. You better have grabbed some of these orphaned tomato plants... remember, bury them all the way to their necks if you want... (2/3 to 3/4 the length of the center stalk).

Farmer Matt and the gang

Share basket #1

Folks, as I type this, a couple of you have already given me the pleasure of handing sustenance to you. You are what makes Coburn Cove Cooperative Farmstead happen, what bring it life! Anyways, before I get too mushy, let me list what we have for you:

radishes -- greens can also be eaten (for the braver of the vegetarians)

A sole, lonely cucumber. Early bird gets the... !?

A nice chonky bag of perennial arugula. Love this stuff

A lil head of lettuce

Two medium onions (all can be eaten!)

A few day lily flowers (ex - garnish on salads)

Kale

A 16oz berry container's-ful of milkweed florets. We like to pan fry on high heat in 50/50 olive oil and butter combo

A splash of both dandelion geen leaves (have irregularly jagged edges) and evening primrose leaves (look more like stretched-out footballs). The former some find a tad too bitter raw and can be relieved a bit by brief bath in hot salty water, and the latter is a terric fresh lettuce with a very faint potato-chip like firmness

Enjoy your food, lovely people. =)

Only a week (or worst-case, two) 'til the first share basket!

Lovely people, just wanted to tell you all how grateful we are, that you are trusting us with helping feed you and your family this summer!  =)  =)

Its shaping up. You should see our new irrigation system!

O tiny beetle, please protect our radishes

Hose mending... works best with a cinder block for a chair ;)

Seeing some great things out there, not only with what we've planted but with the forage crops that we hunt popping up nearby. Dandelion greens, evening primrose leaves and drum roll... milkweed florets are all coming around for a perfect 'first few baskets' confluence. Might have some daylily flowers popping up here soon, too, and I think we still have nettle tops for harvesting. I'm definitely keeping my eyes peeled!

Finally, we had an interesting development at the homestead. One of our female runner ducks (of a breed which is not known for motherly behaviors) has managed to hatch a clutch of eggs. Not only are there baby duckies, but she also managed to warm up (and pop out) two baby chicks... apparently a hen stuck down there when momma was off her duck eggs, and made a couple of deposits into the bank of future feathered friends =)

(Almost) the whole family

How'd I get here?!  Like, seriously!

Two chicken stowaways... *gasp*

Well, that's all the news that I can take the time to share with you all for now... please check your emails and phones for upcoming and IMPORTANT updates, on 1) getting everyone's allotment correct (in terms of share add-ons) + payment received from everyone; and 2) whether our first share pickup will be Wednesday, June 5th from 4:30-6:30 at the Wedge at Foundation. Some years we need an extra week to have enough produce coming in... but I think next week is looking likely!

Matt and the gang

Making all them-there prepearations!!!

Wow, it has been simultaneously a breath of fresh air and a gut punch, jumping back into the Coburn Cove vegetable cooperative these past few months. What is new? A greenhouse, and starting a lot of seedlings in there. Temperature and moisture management. Seeding schedules. Purging mold.

From dawn...

kidssistance...

hand-truckin' plants from the greenhouse, to the garden!

We've already spent more than the total income from the seven upfront share payments, just with replacing+revamping our previous irrigation system with a new one.

Water pump arrived late on its flight in from a boat rescue & servicing company out in Hickory

Yanusz and Josie helped me build the water distributor for the irrigation system!

This time, it should last ten years, even more... diesel-powered, 2" inlet and outlet... six-hose end distribution. Soaker hoses this time, instead of drip tape. It should allow us to water everything in 15 minutes, that it took us 45-60 minutes to before (BIG knock on wood, there... I'm gonna try to set it up and test it shortly =)

fresh butt nuggets (yeah that's right, I said it)... for all who need them

...to dusk... aka...

"What day is it, again? And how many more squeezed-dry weekday evenings, until we're done?"

Since we'd had many a night already where we find ourselves working in the garden until we can't see in front of us anymore, it seems pertinent to close with a late-in-the-day shot Doro recently took. We want to be able to accurately say we've been "Working night and day" to help make sure you have a great experience, with the ten weeks of fresh food we're promising to grow and then bring fresh to you!

Well, we will try to write you all every week starting now, and when the food starts coming in the posts will transition mostly to being a 'whos-who' of the basket contents (with a little bit of simple how-to sprinkled in). If you haven't paid us your $$$ for the year, please get that in to us ASAP. I've put the details in a separate email, but we take PayPal as well as check.

warmly,

Matt, Doro, Josie, Yanusz and all the feathered friends

Doro and I (but truly, mostly Doro... by like 10-25%)'s last bundle of joy, for you all!!!

 Folks,

As I wrote in a recent email, it has been a pleasure being able to bring you sustenance these three months, and also creating a space where we could all be in community a bit more deeply than maybe would typically happen around the acquisition of foodstuffs. Here's what mostly-Doro helped harvest, clean and pack up for you all... wonderful little basket #10:

Hooray for the plants! Let's hear it for their dutiful photosynthesis!!! And, for the unending, dutiful care of those that try to save them... from the bugs, the weeds, the diseases and the lack (or glut) of rain ;)

Exceptionally special things in the share today are pickled beets from our garden made by the lovely and loving lady and queen of the veggie plot herself, Dorothea Schulz... and then some blackberries that our friends Danny and Laura allowed me to pluck from their bushes, the day before the share. Also, a butternut squash... new, maybe not exceptional to some of you. And, little baby-corns... we tried out a new spot for our corn-square, and despite what I thought was nicer soil they didn't do so well this year (maybe the TINY bit of shade they started getting later in the day, later in summer, caused the smaller ears?)

Other familiar faces:

cabbage        eggplants        two different sorts of mildly-spicy peppers        okra

            potatoes        garlic        cherry toms        zucchini        slicer toms

       basil (with lots of flowers that you can strip off and use to make basil oil)

Wow, that was a bit more fun... listing them like that! Two things Doro told me are important to tell you about this roundup (I agreed, BTW):  #1 -- eat the zucchini as soon as you can; these have been being kept in our fridge for the past couple of weeks, since we did one last pick-all when we saw the plants biting the dust from the vine-boring worms. Yours will not last much longer before there is a soft spot here or there that you'll want to cut out. And #2 -- two of the corns we shucked for ourselves we found a sole corn earworm in, munching away happily. You might want to shuck yours sooner rather than later... so you're left with 95% of your corn, instead of half or less =P For more fun reading: https://www.thekitchn.com/an-unavoidable-surprise-in-org-150669  

RE: The recently advertised end-of-share grill-out, potluck and all-around party... those of you who have responded leaned towards next Friday (19th); however it should be noted that I separately asked a few of you what you thought, THEORETICALLY, about bumping it further, to Saturday the 29th for example -- and you really liked the idea. Something about absence of the share/meetup for a couple of weeks would really sweeten the treat, of a special one-last-time gathering =) We'll decide and email you all about it in the next couple of days, OK?

Thanks again for being awesome people that we got to routinely take care of, in some small way!!!

DORO, MATT and the rest of the fecundity-fostering Coburn Cove Coop gang!

I bring you... your second-to-last joy box!

 Mmmm...

Bunch of fun here, folks... hope you enjoy your hyperlocal fare. Homegrown early-season potatoes (came out of the ground less than 24 hours ago), cabbage, beets, cucumbers, okra, eggplant, basil, parsley, basket of tomatoes, basket of peppers, and then finally either broccoli or green beans (bag).

I'm sorry I forgot this tip, but... if you ever get basil flowers (which have a little bit stronger, more floral flavor and are sometimes hard to use in recipes), pour warm olive oil over a ramekin or small bowl of them and let it still for a couple of of days for a nice herbed olive oil (great with keeping pasta noodles from sticking together, for example). I know there's no basil in this chair but... there might be next week :)

all our best,

Matt and the gang