New Herbs On The Block

With the rain falling on the fields, we were busy weeding the crops, planting an assortment of herbs in our raised beds, and generally getting soaked.

Saturation aside, we planted several new varieties of herbs in our raised beds. With two established plantings of sage and thyme already residing in the beds, we added roasting rosemary, licorice vine French tarragon, spearmint, chocolate ganache mint, English lavender, pizza night oregano, regular oregano, Greek oregano, chives, fairest of all sage, twist of lemon thyme, and fine curled parsley.

Once these new herbs are established in the beds, we will let our shareholders know when they can take a few fresh sprigs to compliment their weekly vegetables shares.

For those still interested in joining our CSA, there is still time to register! Click here to visit the Moose Hill Community Farm CSA registration page.

Matt adding compost to a raised bed.

Recently sprouted beans.

Roasting rosemary.

Licorice vine French tarragon.

 

 

 

 

 

 

 

 

Pizza night oregano.

English lavender.

 

 

 

 

 

 

 

 

Greek oregano.

Regular oregano.

 

 

 

 

 

 

 

 

Fine-curled parsley.

Chives.

 

 

 

 

 

 

 

 

Twist of lemon thyme.

Fairest of all sage.

 

 

 

 

 

 

 

The Fields In May

The first CSA pickup is nearly upon us and the crops are looking great for our shareholders! There are still a few spaces in our CSA for Monday, Friday and Saturday distributions; 18 weeks of fresh, local, organic vegetables! Learn more and register today.

Here are is a sample of whats growing in our fields so far.

Strawberries getting ready for June.

Carrots growing in our lower fields.

Cucumbers basking in the sun.

 

Rows of radish.

 

 

 

 

 

 

 

 

 

 

 

 

 

Another row of radish.

A predated robin egg found in the field.

 

 

 

 

 

 

 

 

Garlic ready for the CSA – new this year!

Farm apprentice and weeding dynamo Matt Eiland working in the carrots.

Lettuce beneath the row cover.