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We practice sustainability at the farm. Crop rotation, use of drip irrigation and re-using the flower water each week are some of the ways we are being kind to the earth.
As of St. Patrick's day we have 3 harvest boxes available for this coming harvest season.
18 weeks of healthy fruits, herbs and vegetables along with a beautiful bouquet of flowers each week for $500.
We also have flower bouquet subscriptions available. A Full Share is 18 weeks of gorgeous bouquets for $230 or a Half Share, every other week for a total of 9 weeks of flowers for $115.
Please email Lorrie at if you are interested.

Pick up would be on Tuesdays between 4:00 - 6:00 pm at the Farm, 8005 Portland Rd. N.E. Salem, Oregon. Our season lasts from May 29 to September 25, 2018.

Tuesday, July 14, 2015

Week 8 Tuesday before a family wedding!

These coneflowers attract butterflies. We have several varieties blooming right now.
A Swallowtail butterfly has landed. Just right of center.
Part of this one's right side is missing, towards the bottom.

Captivating. I watched for quite a while.
So pretty. It is eating down deep in the flower.
This one is on the white scabosia or pincushion flower.
Emma is like a "butterfly whisperer". She almost touched it! This has both of its tail parts so is a different one than the one on the coneflowers.
 Some of today's carrots are orange and some are yellow. 
Red and orange beets.
Pearl onions.
The greenhouse tomatoes are earning their keep. They are producing quite a few ripe tomatoes.
Creamy smooth yellow zucchini.
Anna pickled some yellow crookneck squash overnight. Crunchy and tasty!
Anna put this together. Tomatoes, fresh basil, mozzarella with a drizzle of balsamic vinegar. Oh where to start for lunch today?
Possibly start with the veggie tempera? Onions, zucchini, and okra.
And dessert, oh my, a lemon golden zucchini pound loaf with lemon icing.
And if that wasn't enough, THE MOST delicious herb filled meatloaf you would ever want to eat. And moist, too.

I almost forgot the dipping sauce for the tempera. Are we spoiled? YES.
Jan on the left and Grams on the right enjoy lunch in the shade of the black walnut tree. Nice back drop, too.
Caught their attention between bites.
This is what golden zucchini lemon pound cake drizzled with lemon icing looks like on the inside. So yummy.
Lisa and Emma trim the potted herbs that we grew from seed this year. My daughter, Alex, is getting married this coming Saturday and we will be using flowers from the farm at the wedding in Imbler, Oregon. Lisa will pick on Thursday and put them into water filled buckets. She will then drive them to Imbler on Friday (about 300 miles) and organize 11 bridesmaid bouquets and 55 large and 55 small table bouquets on Saturday morning. (It all turned out beautiful! Thanks, Lisa so very much.)
My husband Bryan is installing some shelves for Lisa in her flower house. Yup, all level.
Another shelf goes up. These will free up table top space for Lisa's flower arranging.
Parts all over the place, while there is still room. Lisa is out picking and he is trying to finish before she needs the space.
Angie and Rosa head out to pick with the golf cart. All the kiddos love riding on it. They usually have to walk in as the cart fills up with produce. AND there are strict rules when riding.
A few blackberries today. Sylvans, Waldos, Siskiyou berries.

Large heads of solid cabbage.
A few pickling cucumbers in the pink bucket and a lot of slicing cucumbers behind them.
Nap time. Is it my turn? Such good kiddos.
Herb pots ready for pick up. Many zinnias that won't be used for the wedding this weekend (not quite the right colors) are available for bouquets today.
Bright colors are available today. Soft romantic colors, not so much.
Today's instructions.
Colorful zinnias available for bouquets today.

Today's list. Thanks for the note at the bottom Anna. :)

See you next time on the blog.