Week 2: 6/29/14




Hey New Beat Friends, We’re excited to start posting our newsletters here online and hope this platform works well for all our shareholders and farm friends alike!  Hope you all are enjoying your first CSA share of the season and that the cooling salad greens are helping you feel refreshed amidst this stretch of heat we’ve been having. This weeks share has a lot of early summer greens as well. The Chinese Cabbage in this weeks share makes a great cold Asian Noodle Salad, search for this recipe on the new recipe search box at the bottom of the left tool bar on this page. We will use this search to post recipes for this season, which we will add to weekly. If you have recipes you’d like us to add feel free to email them to me! We’ve been taking advantage of the warmth, “making hay while the sun shines!”, and have put up 650 bales of first cut hay last week, and have a similar amount to bring in Monday afternoon.  This year marks the first year that we will truly be able to make all our “fuel” for our work horses ourselves, bringing us yet closer to our farm’s self sufficiency goals. We are doing this through the addition of a nearby lease on 40 acres of  hay and pasture land for our horses and sheep.  Each one of these 1500 lb. beasts of burden need about 450 bales a year, so we need 1350 bales for the three of them! Our 30 Ewe’s will also then require about 1500 bales of second cut hay to get them through the winter. That’s a lot of hay to make! Their is a certain satisfaction of a day of throwing hay bales,  your long sleeve haying shirt stuck to you with sweat, hay in just about every crevice of your body you can imagine, and having your hard work quantified in the now stacked bales floor to ceiling in the barn, that is something I look forward to every summer. THE BARN by Wendell Berry While we unloaded the hay from the truck, building the great somnolence of the ricked bales, the weather kept up its movements over us, the rain dashed and drove against the roof, and in the close heat we sweated to the end of the load. The fresh warm sweet smell of new timothy in it, the barn is a nut ripened in forethought of cold. Weighted now, it turns toward the future generously, spacious in its intent, the fledged young of the barn swallows fluttering on the rim of the nest, the brown bats hanging asleep, folded, beneath the rafters. And we rest, having done what men are best at.   IMG_0867 IMG_0872 IMG_0886 IMG_0887