Welcome back to the third week of our summer CSA!
“Green thumbs” become more literal when trellising tomatoes!
We came back after the weekend to find that our garden was bursting with new growth following all of the rain. We’re looking forward to harvesting onions, potatoes, more cucumbers, and lots and lots of tomatoes in the coming weeks, and having garlic cured and ready to distribute for next week!
Here’s a quick look at what all was included in this week’s CSA share:
A lot of exciting changes are happening at Morven this summer, most notably our move toward GAP (Good Agricultural Practices) Certification. This requires changes to our farm to facilitate efficient, clean and safe harvesting techniques, and good record-keeping. This week, we have been working to install our new harvest station, and a more permanent hand-washing station! We have also been working to get our electric fence up and running again to deal with the pesky groundhog problem. Look out for more updates in the future on our continued path to GAP certification!
Harvest requires taking weight measurements and dunking the fresh produce before distribution
Bundling rainbow chard is an art form
We also enjoyed hosting Executive Chef Dale Ford from Boar’s Head to tour our garden. We look forward to partnering with him in the future! (Look out for MKG squash being served in the restaurant at the Boar’s Head Inn in the next few days!)
Thank you very *mulch*, Chef!
Looking forward to sunnier skies next week!
Stay dry and stay ~fresh~,
Holly Brooks, MKG Summer Intern