During my workshare hours this week it was clear just how hard it is to keep food fresh and cool in our small-scale operation. The broccoli itself seemed to yellow between the farmer's truck and the cooler trailer. And we were instructed to bring out crates of it in bunches of only 6. Needless to say that made for constant trips from the cooler to the farmstand and back. Hot out! A good lesson to everyone who thinks the main cost of food is the land it grows on... Even cutting out the middleman by getting our produce either on-site or local farmers the costs incurred from getting it to the city, keeping it cool, so much of the produce goes bad before it even gets in your fridge. And I'm not sure about you, but I get some green monsters growing in the back of that bottom drawer even after bringing it home.
So this week the lady in charge of our newsletters left the farm. So here's a list of what we got, although your guess is as good as mine when it comes to exact varieties and farm location. We'll miss you Beth.
bunch radishes
head broccoli
yams
2 acorn squash
2 onions, red/yellow
6 apples
bunch spinach
green leaf lettuce
farm fresh eggs
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