Another growing season, shared with like-minded people!

I am always grateful for the chance to commune with others. Truly commune. It does not happen often... and usually, when an authentic connection occurs, it centers around the cooking and serving of food. Most often (ie, all throughout the year) it centers on the people I'm able, willing and wealthy enough to OFFER food to (friends, family, guests, etc.)...however for a brief time, in the spring and summer, I get to much more rarely-so-commune around the most basic act of growing and delivering PRE-FOOD. Thank you for joining me on an adventure, during this special time!

(six rows of edible plants, each about 150 ft. long!)

"The salads are looking LOVELY this year..."

We're hoping to let these radishes know their days are numbered!!! ;)

The many tools at the organic, thinks-its-just-insane-to-not-just-do-it-himself dude's disposal

The first week of shares are anticipated for delivery at the W1 on July 3, from 4 to 6 PM. Forgive me for sounding crazy to many, but I'm totally hyped to be guaranteeing simple and basic sustenance to y1'll. Every time my family hands you a basket full of home-raised goodies in exchange for your financial investment in the whole enterprise, it means we are creating the simplest and arguably most beautiful and meaningful of commercial enterprises with neighbors!

So thank you for being part of CCC's season 2, this year of our lord 2019. If you haven't paid already (for the tools, sweat and tears that make large-scale self-sufficiency happen) either $160 for eggs n' veggies, or $200 for that plus a bit of Candler-pastured beef (as per earlier emails)... please do!

Last share... and, back-to-school / end-of-share potluck this Sunday!

First, an announcement about the planned potluck: based on votes, it looks like we will do the potluck this Sunday, Aug. 13th, starting at 11 AM. I know that a couple of you have already told me you will be out of town... its all good, we'll take whomever we can pull together, and will keep trying to connect with the rest of you as the school year starts! I will send out an e-Vite shortly. Basically bring your kids, bring a dish, bring swimming clothes, and be prepared to have fun at the 'farm' at 20 OMalley Dr.!!! =)

Now, a picture of yesterday's share contents (beautiful shade from the trees outside the Wedge, btw):

...and some comments / tips:

1. Some people got squash/eggplant, and some got mini-cabbages. I wish the cabbages were bigger right now, but they are what they are... these are our biggest ones right now :) Make a slaw... or put some on a sandwich!

2. Tomatoes are from First Step Farm right down the road from us in Candler. But, they are delicious and socially awesome!

3. Sunflower sprouts need to get eaten ASAP, unfortunately I tried rinsing them and was apparently rough with them, so... they might have looked wilted, but I promise I had only harvested them hours ago

4. Jam is from the excess of strawberries we had in June... Dorothea made it, and her jams are a hit here at our house... we both sincerely hope you enjoy it.

5. Basil was looking rough but I got what I could from the plants, please leave stems out of cooking (they were almost uniformly woody) and tear off any brown corners... otherwise its still pretty useful stuff!!!

Share #7 -- including a special tea!

Well shucks, I spread out a share's contents and thought I had taken a photo (to annotate) -- but right now I can't find such a photo on my phone at all. Anyhow, I do have a few fun photos from our day today -- the roughly four hours that lead up to us driving off to the Wedge and looking for your lovely faces =)

Josie, after these two super-helpful kids dutifully spent two hours down at the garden with me!

Josie's main job is to keep all of our chickens used to being handled by people :) Here's Blacky and Baseball, who aren't laying yet (but damn well better be in the next month or so!!!)

Here's a funny outdoor, 'alternate' coop I made for the birds, for if/when they are feeling that their hen-house is a bit too stuffy. I first thought the ducks actually climbed in those boxes -- until Josie admitted this evening that she placed them in there :(

Everybody's share, and some optional bread, all packed up and ready to go!

Also, here are a few things worth noting about Week #7's box:

OKRA -- Gosh darn it, I thought I gave all the ones Josie picked a good 'wiggle' test, and ended up keeping out eight otherwise gorgeous pieces total for being too stiff... however, I found one in the surplus box (that we did not re-home today) to be too tough. Please be wary!

SLICING TOMATOES -- I tried to give everyone a mix of ready-to-slice and needs-to-sit-on-the-counter, smalls and larges. It did seem to be heavier on the side of unripe ones, unfortunately; that is just me trying to save them from the sunburning, slugs, cracking (due to heavy rains) and ultimately spot-rotting that has been claiming a lot of the fruit. SPECIAL TRICK: Put unripes in a brown paper bag with some overripe bananas or apples for a couple of days, and the naturally occurring ethylene gas that you are intentionally concentrating will quickly ripen the tomatoes

'GREENS BAG" -- There were three things in here: 1) lots lettuce-leaf basil (at the bottom); 2) some lettuce greens, many of which had started to bolt (=an extra bitterness that some find offensive; feel free to toss if no bueno for you); and 3) some tender lamb's quarters tops

SUMAC TEA -- A refreshing beverage that many Native American tribes traditionally made, from the sour 'berries' of the staghorn sumac bush. While the beverage can be made VERY sour, I aimed only to make a subtle version here... kind of like a half-sweetened tea, it comes out. Nice over some ice, or in the morning warmed up in the microwave / on the stove to a near-boil (ie, as a hot tea)

Share #6... sorry no picture of the contents this time!

Howdy,

Well I didn't get a picture before the shares were brought to distro, and this week everyone picked up their share. SO... I don't have a pretty picture to annotate for you al! Luckily, there were mostly things you should recognize; for example, everyone got at least two (depending on size) heirloom pinks and two heirloom red slicing tomatoes -- one ripe now, the other needing a couple of days. One or two of you got some fun yellow slicing tomatoes (the 'Kellog's Breakfast' variety). There also was a return of the lamb's quarters fresh greens (recall that the leaves are a perfect spinach substitute... we tried it on two pizzas one evening, and roasted it was FABULOUS).

Also, there was a mixture of white 'Kennebec' potatoes and red 'Pontiac' potatoes bagged up.

The only think unusual was the zip-lock with dried nettle leaves/stems; this is a HIGHLY nutritious plant that we foraged in the spring, that can substitute for spinach in many recipes. I dried it in a hotbox vs. directly exposed to the sun, so it should have retained most of its nutritious vitamins and minerals. My wife makes a special soup from it, and also a quiche. The only tip you need to know is to reconstitute the leaves in hot (ie, just boiled) water for at least two minutes, prior to incorporating. This ensures that the tiny spines that give 'stinging' nettle its name are totally inactivated. You can also make a pretty damn tasty tea from it!

Here are a couple of pictures from harvest today, as always, email me if any questions come up.

best,
Matt

Didn't have to leave out of the share as many tomatoes this time! (only about half, left in the blue bins, had bad spots in them)

About a 20-ft stretch of potatoes (white), plus what I dug up in reds the other day, for our potatoes!

PS -- Special thanks again to Golden Acres Farms, for helping us out with the cucumber count this week :) Sad about the vegetables that didn't do well, but glad that we've found you (and a couple other farms) to help out with maintaining some variety!

Box #5 + greens cooking tips (if helpful!) + latest pics

Your box #5, unveiled!

1) Howdy! So, in your 1/2 share basket (which was kinda plump this week, I'm pleased to say) you should have:

Eggs
Heirloom tomatoes (one person got a yellow-ripening one, some got one just-barely-unripe that need to table-ripen)
Potatoes (I think the variety is Pontiac; tried to be generous here, while also leaving some in the ground for later in the season)
Cucumbers
Carrots (unbelievably sweet, IMO)
Breakfast radishes (are these guys officially the 'usual suspects' yet?)
One random root veggie (one person got a salsify; others got turnips)
Japanese eggplant... the one pictured here is fat (Eurpoean) instead of skinny (Japanese) lol
Banana peppers
Matt-pickles (cucumbers courtesy of -- as is the aforementioned eggplant -- our partner Golden Acres Farm... if you don't end up liking them, please bring them back to me, as these are a family favorite!)

2) Here is my personal, generic-but-golden 'greens' recipe that you might use, if you haven't already, to start making something of those turnip, radish, and other root greens (instead of throwing them away):
http://veggies37g.wikispaces.com/Matt%27s+world-famous+greens+recipe

3) Here are some pictures from harvest today / yesterday, in case you are curious:

Monarchs on our milkweeds!

Josie helping me harvest a section of our potato plot

Cleaning up the turnips

Situating the few heirloom tomatoes we have that didn't have any soft spots (damn it, where do they come from?)

Same-day-harvested potatoes

Radishes, needing a light cleaning and partitioning

All of the lovely tomatoes that we COULDN'T given, due to having spots. WTF

Dividing up the carrots that Josie so dutifully separated from the ground yesterday evening

All eight shares, raring to go on our dinner table! :)

Special Delivery today -- share #4

Hey there! Just a special note that today your shares will be delivered by two of our really good friends, Laura and Danny! So don't be surprised if you see two not-yet-familiar faces sitting in my usual 'spot' at the Wedge today... they'll be there from 2 to 4, as usual. I have a tentative list of what should end up in the basket, but these two lovely people should be able to tell you if any last-minute changes were necessary:

sunflower sprouts
arugula flowers?
manila lettuce
mountain mint
cucumbers
tomatoes
radishes
spring onion
dried porcini mushrooms (locally harvested and prepared last fall)
eggs

Don't forget to bring baskets, plastic bags, jars, and egg cartons from previous shares (as they become available) by today, I'll be picking it all up from Danny and Laura later today or tomorrow. And, here are some fun pictures from the past few days:

Peppers looking good, should be reliably in the share in a few weeks' time

Cucumber plants about to break through, too!

Grrr... even after hand-removing probably close to three thousand of these 'fleures des heures,' I found a few gone to seed already late last week =(

Okra will also be on the menu, probably in early August =) One of my favorites

Success with foraging down by new my folks place in northern Georgia, on the fourth of July. I'm hopeful we'll find several staple delicacies near Asheville soon, too... the repeated rain is a very key ingredient!

I wish I had photos of the harmful critters we've caught in the past week, too: there was another woodchuck (which hopefully means we saved some of our fall squash plants, as well as some of our fall cabbages) and also there was a raccoon (not good for chickens). Both got exported down the road a good bit, and hopefully won't be back anytime soon!

Will be great to see you all again next week...

Your latest share contents!

Matt's handy-dandy Notes:
1) Special thanks to Golden Acres Farm for sharing some of their lovely beans and peppers!
2) Special thanks to Doro, for helping pick, clean and pack most of the baskets this morning!!
3) Special thanks to you all, for sharing in the produce we manage to coax out of these plants this year!!!
4) Radish greens can be diced and added to dishes with other greens (healthy, but bitter -- can often manage if you are not a 'greens' person with vinegar or sugar)
5) Don't forget to pull away any lingering shells in sunflower sprouts
6) Sprouts and arugula flowers go together NICELY in a sandwich (at least, in my personal experience)... one contributes nuttiness, while the other sharpness, and both have that 'salady' crisp
7) Applesauce has no added sugar and was made with some peel intact-- our kids love it but you may prefer to spice / sweeten it up -- or perhaps you can find a use instead as an ingredient (ex -- a fun, different pizza sauce)

Hope you all enjoy, and as usual... please bring your empty baskets, ziplocks, jars (both from the share and from your other consumptives), and egg cartons back next week. We are doing a great job so far, having a low footprint (and a high re-use rate)

=)

Thanks y'all!