MID – WINTER GREETINGS
FROM SECOND WIND Organic FARM:
NATIONAL CSA SIGN-UP DAY IS FEBRUARY 24TH
Once again, if you can distribute brochures (all new and quite snazzy)
to friends at work or to neighbors at home, email us right away!
There’s a FRESH ½ DOZEN EGGS IN IT FOR YOU!
(The hens are passing the winter in the toasty comfort of their solar-assisted green home
and are obligingly stepping up their efforts as days lengthen – right on cue.)
YOU ARE AUTOMATICALLY on our list from last year,
(just let us know if you’d like your name removed.) We need to update to
adequately plan, determine our capacity and wait list. Thanks!
[email protected]
NEW PRICES: BOX #1 is $20.00, BOX #2 is $25.00 and BOX #3 is $30.00
We are now right in the middle price-wise compared to other farms in the
area plus WE DELIVER TO YOUR OFFICE/HOME. Don’t want to
under cut our fellow farmers or over charge our customers – but hope
you agree the quality and quantity of delicious, local, organic food we
provided in the last 2 years was very substantial and worth the price –
for the health of our farming community and your family.
(This business model of Lizzy’s has proven so solid we now have imitators!)
GETTING READY TO START SUGARING: A Sweet Deal
See attached Inspiration Letter: DISTILLING GOOD – Perfecting the Micro-Boil
Produce small batches of Maple Syrup in a weekend without owning land or
Maple Trees – or just let us do it! Our gracious neighbor, Bill Holtkamp, has once
again invited us to tap his trees and even found us a few more on his property -
as we have here! We’re starting later than last year as the right daytime/nighttime
temperatures required to get the sap rising have not occurred until now – we’ll see.
We’re new to this, but hit it just right last year to great success.
WE’RE DECLARING 2017 THE “YEAR OF THE BEAN” & EDIBLE SEED!
So many beans . . . so little time . . . but they’re so darn good for you!
We’re challenging ourselves to become bean aficionados. We’ve got to figure this
out. The variety is so intriguing and when they’re fresh – the taste is out of this
world! Pole beans, Bush beans, Fresh Shell beans, Dry beans, Soy, Fava & Lima
beans (apparently each in a category all their own) – who knew! Jacob’s Cattle!
Tongue of Fire! Rocdor! Cosmos! Amethyst! Light Red Kidney! Black Eclipse!
& then there’s edible Sunflower Seeds! Hopi Black! Mammoth!
(I know – it’s crazy!)
Farmer Gail
FEBRUARY 2017 - INSPIRATION LETTER - DISTILLING MAPLE SYRUP IN SMALL BATCHES
Cultivate peace – DISTILL GOOD – Nourish Hope – Pray Perennially
For 2 excellent references with more specific information please
see below
DISTILLING GOOD: PERFECTING THE MICRO-BOIL
5 gallons of sap (20 quarts) =’s 1 quart Maple Syrup.
We tapped 6 trees and collected 5 gallons every 3-7 days.
In 2016, in 1 month, we distilled 60 X 4oz. jars of syrup or 7.5 quarts.
With a coffee filter in a small fine mesh strainer positioned on top of quart containers
you can quickly filter & freeze sap until you’ve collected 20 quarts & you’re ready to boil.
5 gallons of sap takes 3-4 hours to boil down outside over a propane burner +
1 hour to finish inside on the stove.
Small batches are beautiful, easy to control and doable in a weekend afternoon.
You can do this even if you don’t own land or maple trees – scout your neighborhood in the Fall,
ask permission (sweeten the deal by promising fresh and delicious hand-crafted syrup in return)
and go for it. Even a few trees is enough especially if they’re larger,
older trees that can hold 2 or more taps!
The average length of the syrup season each year is about 8 weeks.
GOAL: Our goal in 2016 was to have 1 X 4oz. jars to include in each CSA box
for the 1st and last weeks of the season. We produced MUCH MORE!
WHY THIS IS IMPORTANT:
On our Home Page our Aims & Ways Statement includes
the desire to “learn, teach & encourage everyone to participate in the process of
sustainable food production while obtaining skills & knowledge of natural systems.”
We’ve taught ourselves a new skill and shared what we’ve learned with you.
We’ve developed an “off-season” enterprise which spreads our farming activities throughout the year.
With this and the addition of the meat birds, we’ve achieved another goal –
becoming a FULL PLATE FARM (offering vegetables, fruits, herbs, meat & a sweet.)
We’re also making full use of a sustainable, “free” natural resource already
existing on the farm. (That’s free minus the cost of minimal equipment & our time.)
Almost as important – we completely enjoyed the R & D process – having a good reason
to be out in the cool crisp air, our time in the woods with friends who helped us identify trees,
listening to the quiet drip of sap into the buckets and the bubbling in the pots,
smelling the sweet steam rising & tasting and seeing the amber syrup distill,
as well as the anticipation of sharing it with you!
A WORD ABOUT SUGAR SAND – Sugar Sand accumulates as water boils away and
sap concentrates. It is a combination of sugar crystals, naturally occurring minerals and
nutrients and is completely edible. When you’ve enjoyed the syrup, add a little water
to the sand in the bottom of your jar, warm in the microwave and
spread it on your toast or pour it over your oatmeal – YUMM!!!
2017
MORE ON MAKING MAPLE SYRUP: 2 REFERENCES
FARMING THE WOODS
by Ken Mudge and Steve Gabriel
(of Wellspring Forest Farm Trumansburg, NY)
[email protected]
and
HOW TO MAKE MAPLE SYRUP:
from Gathering Sap to Marketing Your Own Syrup
by Alison and Steven Anderson
(available at Ithaca Agway)
SOME TIPS, TRICKS AND THINGS THAT SURPRISED US:
All supplies were purchased from Ithaca Agway,
Lowe's, Tractor Supply or Wegman's
Use NEW white (food grade) 5 gallon buckets and lids (Lowe's)
to collect sap. Old plastic may have absorbed food odors and bacteria.
It might be worth spending extra money on the lids that fit tight
if you are transporting sap in your truck or car, or buy new
plastic gallon jugs with screw on caps that contained water only,
not milk or anything else (see above) and transfer the sap from the
buckets to the jugs using a funnel for transport.
This could avoid a sticky mess in your vehicle!
When drilling holes in the buckets to hang on the tap/spiel you've
placed in the tree, drill about a 1" hole (we used a drill press) with a
notch (to fit over the ridge on the top of the spiel), but make the notch
(we used a knife) a little to the right or left of top center
and the buckets will sit more securely against the tree.
We also strapped the buckets to each tree with a bungie cord around
the trunk and the bucket for extra security as we live in a very high wind
area. Also, some taps leak and deer like to lick that sweet sap dripping
down the trunk and have pushed the buckets around!
If you want to do small jars we found 4oz. canning jars in 12 packs with lids, bands and labels at Wegman's to be the least expensive even after an
extensive internet search - no shipping costs and most internet sources
charge extra for lids!
Definitely spend the money for the cup/hydrometer equipment -
color, temperature, boiling time, thickness, taste are not enough to tell you
when you have syrup. Without a hydrometer - you're just guessing and if
you're wrong your syrup may not be shelf stable!
Every boil is different even if you start with exactly the same amount of sap.
It's practically impossible to burn sap because it's water content is so high. You can keep a very robust boil going for hours until you've added all 20 quarts. Just never let the level of sap in the pot get below 2" deep. When it's all in and boiled down to 2" - take it inside and finish it on the stove.
It all happens much faster than you'd think.
There is no problem if you have to delay boiling the filtered sap.
Just freeze it, then thaw and boil when you're ready.
You want to keep it fresh!
2016
HELLO OUT THERE: FROM SECOND WIND ORGANIC FARM
(607) 339-0021 (NEW #) [email protected]
Serious winter is finally upon us, but serious farm planning
provides the balance needed.
It excites our spirits and warms the imagination.
As a foretaste of what’s ahead, take a quick peek at the website:
SecondWindOrganicFarm.weebly.com
The 2016 brochure is complete with new pictures and products from the farm.
And, on it’s way to the printer for distribution in time for:
NATIONAL CSA SIGN-UP DAY - FEBRUARY 26th
IF YOU WOULD LIKE TO BE OUR CONTACT PERSON & DISTRIBUTE
BROCHURES FOR US TO FRIENDS AT WORK - THERE'S A FARM FRESH DOZEN
OF THOSE AMAZING & DELICIOUS EGGS IN IT FOR YOU - AS A THANK YOU!
*Only one person per business, so don't hesitate - be the 1st to call us.
(Yes, after a few misfires, the girls finally got it together and are making up for lost time
happily doing what they do best. And, they’re beautiful - green, brown,
speckled, blue, pink, white & every shade in between.)
What’s up with us?
January - Our largest seed order ever just went in!!!
February - Our first attempt at “sugaring” our own Maple and Walnut Trees,
which should = 4oz. jars of MARCH MORNING MAPLE SYRUP
March - Arrival of our new, state-of-the-art, mobile chicken tractor
and building our own brooder. And, working with a local hatchery
and butcher to set up dates throughout the season
to help us provide you with
DELICIOUS ORCHARD FINISHED ORGANIC CHICKEN
APRIL - Seed starting is well underway with a focus on an ever changing
array of salad mix ingredients with herbs and micro-greens
as well as transplants of a dizzying number of field lettuce varieties
MAY - MOVING OUT! Our extended Fall provided lots of extra time
to make new beds & prep existing ones with organic soil amendments,
then cover with plastic to occult weeds & warm the soil ASAP
& now = we’re ready to plant!
AND, THAT’S JUST THE BEGINNING!
Hope you’ll be sharing a very exciting season with us!
The plan is to offer CSA Boxes
& a weekly a la carte list LATE MAY > OCTOBER (20-22 weeks) >
With a carefully expanded number of varieties we think you’ll enjoy.
TO THE 2016 SEASON & TO YOUR HEALTH,
Farmers Dick & Gail Erali & Rickey & Liz Stafford
PLANS AND SCHEMES FOR THE REMAINDER OF THE 2015
SEASON AT SECOND WIND:
Can you believe this is Week #10 of the CSA? We hope youʼve
been pleased with the product youʼve received.
Weʼre hoping to have enough produce to complete 12-14
weeks, but then we have a large family event planned this year
and will be taking 2 weeks off - thatʼll be 9/27 through 10/10!
Thatʼs the last week in September
and the first week in October.
" When the “Box Options Weeks” conclude the plan is to offer
a good selection of a la Carte items each week until we run out.
Thereʼs lots of good stuff still coming up - the basils are making
a comeback, the second plantings of potatoes, carrots and
onions are looking great, the winter squashes are coloring up
and are ready for picking and curing, and by then - (TA DA) -
" “The Ladies” will be producing those amazing eggs!
" So for now weʼll just keep rocking along. Thank you for
ordering so consistently each week, for your pictures of the
delicious meals youʼre creating, the gift of the Black Currant jam
(WOW!), and all the encouragement. We had no way of knowing
what the response would be, hence, no way to really plan how
much to plant especially when you factor in other unknowables
like weather, critter attacks, germination rates - the list goes on.
But, we have an equally lengthy list of lessons learned to apply
to next yearʼs effort! The goal is to start the first week in June
and go 20 weeks. And, thanks to you, we now have a baseline
of experience from which to plan and scheme for 2016.
TOWARD ARTICULATING OUR STRATEGY FOR THE CHANGING
Box Option COMBINATIONS AND a la Carte List ITEMS OFFERED WEEKLY -
not that anyone has asked . . .
GOALS:
LIZZY AND I put a lot of thought and effort into what makes it into each Box. Since we're new farmers, forecasting "what will be ready a week from now" begins vexing us about 2 hours after delivery on Friday. Throughout the weekend we make repeated reconnaissance trips up to the field beds to see what's up - up there. We're constantly surprised and humbled by what we find - and excited to present it to you week after week! Gail
FARM FRESH NEWS - CSA WEEK #3:
WE'VE HELD OFF UNTIL THE LAST MINUTE SENDING OUT THIS WEEK'S BOX OPTIONS
BECAUSE SO MANY NEW THINGS ARE Sooooo CLOSE TO BEING HARVESTABLE SIZE -
Summer Squash, Eggplant, Carrots, Sweet Italian Frying Peppers, Yellow Beans -
SO MUCH ABUNDANCE!
WE'VE DONE ALL WE CAN - WE TRIED DANCING AROUND IN BETWEEN THE ROWS, SINGING TO THEM - BUT THEY'RE KEEPING THEIR OWN COUNCIL. A SCHEDULE DETERMINED BY THE SEASON'S CONDITIONS IN THEIR PARTICULAR SPOT IN THE BED AND HOLE IN THE GROUND.
BUT WE HOPE YOU'LL AGREE, MORE OF WHAT YOU'VE ALREADY ENJOYED, WOULDN'T BE A BAD THING. LEARNING TO EAT SEASONALLY MEANS FINDING NEW AND INTERESTING WAYS
TO ENJOY WHAT'S OUT THERE AND SO SUPER FRESH!
SO CONTINUE TO CHECK THE WEBSITE FOR MORE RECIPES AND CONTINUE TO CALL US
WITH QUESTIONS AND STORIES OF WHAT YOU'VE CREATED - IT REALLY GETS US GOING
TO THINK OF ALL OF YOU AS WE WORK OUR WAY DOWN A ROW.
HOW COULD WE NOT BE HAPPY TO DO WHAT WE'RE DOING FOR OUR FRIENDS AND NEIGHBORS!
AND A FEW OF YOU ARE NEW THIS WEEK, SO THE GOOD NEWS IS - IT'S ALL NEW TO YOU!
Thanks.
FARM FRESH NEWS - CSA OPENS AT SECOND WIND ORGANIC FARM - 2015
1ST WEEK - JUNE 22ND 607-387-3356 [email protected]
A STRAWBERRY TREAT - WEʼRE STARTING A WEEK LATER THAN
ESTABLISHED CSAʼS IN THE AREA, SO WE WERE AS SURPRISED AND
DELIGHTED AS YOU WERE WHEN THE STRAWBERRY PATCH STARTED
PRODUCING . . . and PRODUCING! Great way to introduce you to the farm.
THE WHOLE FARM IS PLANTED! -
! All by hand, “knees in the dirt,” by 2 & 1/2 women - WOO-HOO!
NOW WEʼRE SHIFTING GEARS AS WE LOOK TOWARD HARVESTING AND BEGIN
WHAT IS CALLED THE “SECOND SEASON” OR “FALL PLANTING” WHICH REALLY
STARTS IN JULY.
JUST SO YOU KNOW - THE FARM CONSISTS OF 72 - 5ʻ X 35ʻ INTENSIVELY
PLANTED RAISED FIELD BEDS (including 14 plus in cover crops), PLUS A 75ʻ X 65ʻ X
55ʻ FARM GARDEN (Strawberries), PLUS TABLES AND TABLES OF SALAD/MICROGREENS
UNDER LIGHTS, PLUS THREE SMALL ORCHARDS (Peach, Cherry and
Mixed - Apple, Nectarine, Asian Pear and Plum) AS WELL AS PLANTINGS OF BUSH/
BRAMBLE FRUIT - (Black Currant, Raspberry). Okay, the men folk did help with the
orchard planting, lots of tractor work and . . . acquisition of materials.
APPRECIATE YOUR WONDERFUL RESPONSE - WE ARE PROBABLY
MAXED OUT ON CSA MEMBERSHIP NOW!
THINK OF YOUR BOX AS A GIFT TO YOURSELF - SEE THE RECIPES ON
THE WEBSITE (or find your own) TO USE AND ENJOY EVERY BIT. CHANNEL YOUR
“INNER CHEF” WITH SIMPLE RECIPES - FEWER INGREDIENTS ARE NEEDED
WHEN THE FOOD IS SO FRESH! Put the herbs on everything - breakfast, lunch and
dinner. It will make you feel like a chef even if youʼre not . . . yet.
COME OUT TO THE FARM DURING FARM STAND HOURS - TAKE A WALK
AROUND, HANG OUT, ASK QUESTIONS, SEE WHERE YOUR FOOD COMES FROM
AND HOW IT GROWS. Feel free to weed something. Anything.
VISIT THE CHICKENS - TELL THEM HOW MUCH YOU APPRECIATE THEM
AND HOW YOUʼRE LOOKING FORWARD TO THEIR CONTRIBUTION COME
SEPTEMBER. GO TEAM OMELET!!!
February 2015
A Fresh Take:
This 2015 season at Second Wind seems to offer more possibilities for growth than ever. New enterprises we're exploring include a small flock of laying hens, high tunnels for season extension and an expanded permanent raised bed system which will allow a full 10-year rotation plan improving fertility and pest management overall.
Our daughter, Lizzy is now a full time participant and her unique incite's enrich and enliven every discussion. By harvest time Richard will be completely retired from his employment as well, and is relishing the opportunity to finesse his orcharding skills by expanding his peach tree plantings.
I love all the planning and enthusiasm each spring allows. Thinking, re-thinking and then doing, changing, responding to events and as always, surprise, when the miracle happens again.
FROM SECOND WIND Organic FARM:
NATIONAL CSA SIGN-UP DAY IS FEBRUARY 24TH
Once again, if you can distribute brochures (all new and quite snazzy)
to friends at work or to neighbors at home, email us right away!
There’s a FRESH ½ DOZEN EGGS IN IT FOR YOU!
(The hens are passing the winter in the toasty comfort of their solar-assisted green home
and are obligingly stepping up their efforts as days lengthen – right on cue.)
YOU ARE AUTOMATICALLY on our list from last year,
(just let us know if you’d like your name removed.) We need to update to
adequately plan, determine our capacity and wait list. Thanks!
[email protected]
NEW PRICES: BOX #1 is $20.00, BOX #2 is $25.00 and BOX #3 is $30.00
We are now right in the middle price-wise compared to other farms in the
area plus WE DELIVER TO YOUR OFFICE/HOME. Don’t want to
under cut our fellow farmers or over charge our customers – but hope
you agree the quality and quantity of delicious, local, organic food we
provided in the last 2 years was very substantial and worth the price –
for the health of our farming community and your family.
(This business model of Lizzy’s has proven so solid we now have imitators!)
GETTING READY TO START SUGARING: A Sweet Deal
See attached Inspiration Letter: DISTILLING GOOD – Perfecting the Micro-Boil
Produce small batches of Maple Syrup in a weekend without owning land or
Maple Trees – or just let us do it! Our gracious neighbor, Bill Holtkamp, has once
again invited us to tap his trees and even found us a few more on his property -
as we have here! We’re starting later than last year as the right daytime/nighttime
temperatures required to get the sap rising have not occurred until now – we’ll see.
We’re new to this, but hit it just right last year to great success.
WE’RE DECLARING 2017 THE “YEAR OF THE BEAN” & EDIBLE SEED!
So many beans . . . so little time . . . but they’re so darn good for you!
We’re challenging ourselves to become bean aficionados. We’ve got to figure this
out. The variety is so intriguing and when they’re fresh – the taste is out of this
world! Pole beans, Bush beans, Fresh Shell beans, Dry beans, Soy, Fava & Lima
beans (apparently each in a category all their own) – who knew! Jacob’s Cattle!
Tongue of Fire! Rocdor! Cosmos! Amethyst! Light Red Kidney! Black Eclipse!
& then there’s edible Sunflower Seeds! Hopi Black! Mammoth!
(I know – it’s crazy!)
Farmer Gail
FEBRUARY 2017 - INSPIRATION LETTER - DISTILLING MAPLE SYRUP IN SMALL BATCHES
Cultivate peace – DISTILL GOOD – Nourish Hope – Pray Perennially
For 2 excellent references with more specific information please
see below
DISTILLING GOOD: PERFECTING THE MICRO-BOIL
5 gallons of sap (20 quarts) =’s 1 quart Maple Syrup.
We tapped 6 trees and collected 5 gallons every 3-7 days.
In 2016, in 1 month, we distilled 60 X 4oz. jars of syrup or 7.5 quarts.
With a coffee filter in a small fine mesh strainer positioned on top of quart containers
you can quickly filter & freeze sap until you’ve collected 20 quarts & you’re ready to boil.
5 gallons of sap takes 3-4 hours to boil down outside over a propane burner +
1 hour to finish inside on the stove.
Small batches are beautiful, easy to control and doable in a weekend afternoon.
You can do this even if you don’t own land or maple trees – scout your neighborhood in the Fall,
ask permission (sweeten the deal by promising fresh and delicious hand-crafted syrup in return)
and go for it. Even a few trees is enough especially if they’re larger,
older trees that can hold 2 or more taps!
The average length of the syrup season each year is about 8 weeks.
GOAL: Our goal in 2016 was to have 1 X 4oz. jars to include in each CSA box
for the 1st and last weeks of the season. We produced MUCH MORE!
WHY THIS IS IMPORTANT:
On our Home Page our Aims & Ways Statement includes
the desire to “learn, teach & encourage everyone to participate in the process of
sustainable food production while obtaining skills & knowledge of natural systems.”
We’ve taught ourselves a new skill and shared what we’ve learned with you.
We’ve developed an “off-season” enterprise which spreads our farming activities throughout the year.
With this and the addition of the meat birds, we’ve achieved another goal –
becoming a FULL PLATE FARM (offering vegetables, fruits, herbs, meat & a sweet.)
We’re also making full use of a sustainable, “free” natural resource already
existing on the farm. (That’s free minus the cost of minimal equipment & our time.)
Almost as important – we completely enjoyed the R & D process – having a good reason
to be out in the cool crisp air, our time in the woods with friends who helped us identify trees,
listening to the quiet drip of sap into the buckets and the bubbling in the pots,
smelling the sweet steam rising & tasting and seeing the amber syrup distill,
as well as the anticipation of sharing it with you!
A WORD ABOUT SUGAR SAND – Sugar Sand accumulates as water boils away and
sap concentrates. It is a combination of sugar crystals, naturally occurring minerals and
nutrients and is completely edible. When you’ve enjoyed the syrup, add a little water
to the sand in the bottom of your jar, warm in the microwave and
spread it on your toast or pour it over your oatmeal – YUMM!!!
2017
MORE ON MAKING MAPLE SYRUP: 2 REFERENCES
FARMING THE WOODS
by Ken Mudge and Steve Gabriel
(of Wellspring Forest Farm Trumansburg, NY)
[email protected]
and
HOW TO MAKE MAPLE SYRUP:
from Gathering Sap to Marketing Your Own Syrup
by Alison and Steven Anderson
(available at Ithaca Agway)
SOME TIPS, TRICKS AND THINGS THAT SURPRISED US:
All supplies were purchased from Ithaca Agway,
Lowe's, Tractor Supply or Wegman's
Use NEW white (food grade) 5 gallon buckets and lids (Lowe's)
to collect sap. Old plastic may have absorbed food odors and bacteria.
It might be worth spending extra money on the lids that fit tight
if you are transporting sap in your truck or car, or buy new
plastic gallon jugs with screw on caps that contained water only,
not milk or anything else (see above) and transfer the sap from the
buckets to the jugs using a funnel for transport.
This could avoid a sticky mess in your vehicle!
When drilling holes in the buckets to hang on the tap/spiel you've
placed in the tree, drill about a 1" hole (we used a drill press) with a
notch (to fit over the ridge on the top of the spiel), but make the notch
(we used a knife) a little to the right or left of top center
and the buckets will sit more securely against the tree.
We also strapped the buckets to each tree with a bungie cord around
the trunk and the bucket for extra security as we live in a very high wind
area. Also, some taps leak and deer like to lick that sweet sap dripping
down the trunk and have pushed the buckets around!
If you want to do small jars we found 4oz. canning jars in 12 packs with lids, bands and labels at Wegman's to be the least expensive even after an
extensive internet search - no shipping costs and most internet sources
charge extra for lids!
Definitely spend the money for the cup/hydrometer equipment -
color, temperature, boiling time, thickness, taste are not enough to tell you
when you have syrup. Without a hydrometer - you're just guessing and if
you're wrong your syrup may not be shelf stable!
Every boil is different even if you start with exactly the same amount of sap.
It's practically impossible to burn sap because it's water content is so high. You can keep a very robust boil going for hours until you've added all 20 quarts. Just never let the level of sap in the pot get below 2" deep. When it's all in and boiled down to 2" - take it inside and finish it on the stove.
It all happens much faster than you'd think.
There is no problem if you have to delay boiling the filtered sap.
Just freeze it, then thaw and boil when you're ready.
You want to keep it fresh!
2016
HELLO OUT THERE: FROM SECOND WIND ORGANIC FARM
(607) 339-0021 (NEW #) [email protected]
Serious winter is finally upon us, but serious farm planning
provides the balance needed.
It excites our spirits and warms the imagination.
As a foretaste of what’s ahead, take a quick peek at the website:
SecondWindOrganicFarm.weebly.com
The 2016 brochure is complete with new pictures and products from the farm.
And, on it’s way to the printer for distribution in time for:
NATIONAL CSA SIGN-UP DAY - FEBRUARY 26th
IF YOU WOULD LIKE TO BE OUR CONTACT PERSON & DISTRIBUTE
BROCHURES FOR US TO FRIENDS AT WORK - THERE'S A FARM FRESH DOZEN
OF THOSE AMAZING & DELICIOUS EGGS IN IT FOR YOU - AS A THANK YOU!
*Only one person per business, so don't hesitate - be the 1st to call us.
(Yes, after a few misfires, the girls finally got it together and are making up for lost time
happily doing what they do best. And, they’re beautiful - green, brown,
speckled, blue, pink, white & every shade in between.)
What’s up with us?
January - Our largest seed order ever just went in!!!
February - Our first attempt at “sugaring” our own Maple and Walnut Trees,
which should = 4oz. jars of MARCH MORNING MAPLE SYRUP
March - Arrival of our new, state-of-the-art, mobile chicken tractor
and building our own brooder. And, working with a local hatchery
and butcher to set up dates throughout the season
to help us provide you with
DELICIOUS ORCHARD FINISHED ORGANIC CHICKEN
APRIL - Seed starting is well underway with a focus on an ever changing
array of salad mix ingredients with herbs and micro-greens
as well as transplants of a dizzying number of field lettuce varieties
MAY - MOVING OUT! Our extended Fall provided lots of extra time
to make new beds & prep existing ones with organic soil amendments,
then cover with plastic to occult weeds & warm the soil ASAP
& now = we’re ready to plant!
AND, THAT’S JUST THE BEGINNING!
Hope you’ll be sharing a very exciting season with us!
The plan is to offer CSA Boxes
& a weekly a la carte list LATE MAY > OCTOBER (20-22 weeks) >
With a carefully expanded number of varieties we think you’ll enjoy.
TO THE 2016 SEASON & TO YOUR HEALTH,
Farmers Dick & Gail Erali & Rickey & Liz Stafford
PLANS AND SCHEMES FOR THE REMAINDER OF THE 2015
SEASON AT SECOND WIND:
Can you believe this is Week #10 of the CSA? We hope youʼve
been pleased with the product youʼve received.
Weʼre hoping to have enough produce to complete 12-14
weeks, but then we have a large family event planned this year
and will be taking 2 weeks off - thatʼll be 9/27 through 10/10!
Thatʼs the last week in September
and the first week in October.
" When the “Box Options Weeks” conclude the plan is to offer
a good selection of a la Carte items each week until we run out.
Thereʼs lots of good stuff still coming up - the basils are making
a comeback, the second plantings of potatoes, carrots and
onions are looking great, the winter squashes are coloring up
and are ready for picking and curing, and by then - (TA DA) -
" “The Ladies” will be producing those amazing eggs!
" So for now weʼll just keep rocking along. Thank you for
ordering so consistently each week, for your pictures of the
delicious meals youʼre creating, the gift of the Black Currant jam
(WOW!), and all the encouragement. We had no way of knowing
what the response would be, hence, no way to really plan how
much to plant especially when you factor in other unknowables
like weather, critter attacks, germination rates - the list goes on.
But, we have an equally lengthy list of lessons learned to apply
to next yearʼs effort! The goal is to start the first week in June
and go 20 weeks. And, thanks to you, we now have a baseline
of experience from which to plan and scheme for 2016.
TOWARD ARTICULATING OUR STRATEGY FOR THE CHANGING
Box Option COMBINATIONS AND a la Carte List ITEMS OFFERED WEEKLY -
not that anyone has asked . . .
GOALS:
- Be generous with the abundant fruits and vegetables harvestable each week.
- Include as much variety as possible by "bunching" or "bundling" items in short supply so everyone can enjoy some of everything available.
- Offer 7 items in each box; 1 for each day of the week.
- Try to include a fruit - we're gonna cheat here - did you know tomatoes are fruits?
- Have 1 - 2 new things each week. This pushes us to serious study of as large a variety of plants as possible, as well as, good planning and timely planting.
- Make all boxes; 1, 2, & 3 equal in quality and variety - varying ONLY in size!
LIZZY AND I put a lot of thought and effort into what makes it into each Box. Since we're new farmers, forecasting "what will be ready a week from now" begins vexing us about 2 hours after delivery on Friday. Throughout the weekend we make repeated reconnaissance trips up to the field beds to see what's up - up there. We're constantly surprised and humbled by what we find - and excited to present it to you week after week! Gail
FARM FRESH NEWS - CSA WEEK #3:
WE'VE HELD OFF UNTIL THE LAST MINUTE SENDING OUT THIS WEEK'S BOX OPTIONS
BECAUSE SO MANY NEW THINGS ARE Sooooo CLOSE TO BEING HARVESTABLE SIZE -
Summer Squash, Eggplant, Carrots, Sweet Italian Frying Peppers, Yellow Beans -
SO MUCH ABUNDANCE!
WE'VE DONE ALL WE CAN - WE TRIED DANCING AROUND IN BETWEEN THE ROWS, SINGING TO THEM - BUT THEY'RE KEEPING THEIR OWN COUNCIL. A SCHEDULE DETERMINED BY THE SEASON'S CONDITIONS IN THEIR PARTICULAR SPOT IN THE BED AND HOLE IN THE GROUND.
BUT WE HOPE YOU'LL AGREE, MORE OF WHAT YOU'VE ALREADY ENJOYED, WOULDN'T BE A BAD THING. LEARNING TO EAT SEASONALLY MEANS FINDING NEW AND INTERESTING WAYS
TO ENJOY WHAT'S OUT THERE AND SO SUPER FRESH!
SO CONTINUE TO CHECK THE WEBSITE FOR MORE RECIPES AND CONTINUE TO CALL US
WITH QUESTIONS AND STORIES OF WHAT YOU'VE CREATED - IT REALLY GETS US GOING
TO THINK OF ALL OF YOU AS WE WORK OUR WAY DOWN A ROW.
HOW COULD WE NOT BE HAPPY TO DO WHAT WE'RE DOING FOR OUR FRIENDS AND NEIGHBORS!
AND A FEW OF YOU ARE NEW THIS WEEK, SO THE GOOD NEWS IS - IT'S ALL NEW TO YOU!
Thanks.
FARM FRESH NEWS - CSA OPENS AT SECOND WIND ORGANIC FARM - 2015
1ST WEEK - JUNE 22ND 607-387-3356 [email protected]
A STRAWBERRY TREAT - WEʼRE STARTING A WEEK LATER THAN
ESTABLISHED CSAʼS IN THE AREA, SO WE WERE AS SURPRISED AND
DELIGHTED AS YOU WERE WHEN THE STRAWBERRY PATCH STARTED
PRODUCING . . . and PRODUCING! Great way to introduce you to the farm.
THE WHOLE FARM IS PLANTED! -
! All by hand, “knees in the dirt,” by 2 & 1/2 women - WOO-HOO!
NOW WEʼRE SHIFTING GEARS AS WE LOOK TOWARD HARVESTING AND BEGIN
WHAT IS CALLED THE “SECOND SEASON” OR “FALL PLANTING” WHICH REALLY
STARTS IN JULY.
JUST SO YOU KNOW - THE FARM CONSISTS OF 72 - 5ʻ X 35ʻ INTENSIVELY
PLANTED RAISED FIELD BEDS (including 14 plus in cover crops), PLUS A 75ʻ X 65ʻ X
55ʻ FARM GARDEN (Strawberries), PLUS TABLES AND TABLES OF SALAD/MICROGREENS
UNDER LIGHTS, PLUS THREE SMALL ORCHARDS (Peach, Cherry and
Mixed - Apple, Nectarine, Asian Pear and Plum) AS WELL AS PLANTINGS OF BUSH/
BRAMBLE FRUIT - (Black Currant, Raspberry). Okay, the men folk did help with the
orchard planting, lots of tractor work and . . . acquisition of materials.
APPRECIATE YOUR WONDERFUL RESPONSE - WE ARE PROBABLY
MAXED OUT ON CSA MEMBERSHIP NOW!
THINK OF YOUR BOX AS A GIFT TO YOURSELF - SEE THE RECIPES ON
THE WEBSITE (or find your own) TO USE AND ENJOY EVERY BIT. CHANNEL YOUR
“INNER CHEF” WITH SIMPLE RECIPES - FEWER INGREDIENTS ARE NEEDED
WHEN THE FOOD IS SO FRESH! Put the herbs on everything - breakfast, lunch and
dinner. It will make you feel like a chef even if youʼre not . . . yet.
COME OUT TO THE FARM DURING FARM STAND HOURS - TAKE A WALK
AROUND, HANG OUT, ASK QUESTIONS, SEE WHERE YOUR FOOD COMES FROM
AND HOW IT GROWS. Feel free to weed something. Anything.
VISIT THE CHICKENS - TELL THEM HOW MUCH YOU APPRECIATE THEM
AND HOW YOUʼRE LOOKING FORWARD TO THEIR CONTRIBUTION COME
SEPTEMBER. GO TEAM OMELET!!!
February 2015
A Fresh Take:
This 2015 season at Second Wind seems to offer more possibilities for growth than ever. New enterprises we're exploring include a small flock of laying hens, high tunnels for season extension and an expanded permanent raised bed system which will allow a full 10-year rotation plan improving fertility and pest management overall.
Our daughter, Lizzy is now a full time participant and her unique incite's enrich and enliven every discussion. By harvest time Richard will be completely retired from his employment as well, and is relishing the opportunity to finesse his orcharding skills by expanding his peach tree plantings.
I love all the planning and enthusiasm each spring allows. Thinking, re-thinking and then doing, changing, responding to events and as always, surprise, when the miracle happens again.