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  • Maysies Farm Conservation Center - Community Supported Agriculture - "Fresh from the Field" Newsletter
    leaves collard greens stems and center ribs discarded and leaves chopped 1 4 teaspoon salt 2 cups water 1 lb dried linguine 1 lb grape or cherry tomatoes quartered 1 cup Parmigiano Reggiano Cook bacon in a 5 quart heavy pot over moderate heat stirring occasionally until crisp about 5 minutes then transfer with a slotted spoon to paper towels to drain Pour off all but 3 tablespoons bacon fat from pot Add pine nuts to pot and cook over moderate heat stirring until golden about 2 minutes Transfer nuts with slotted spoon to paper towels to drain and season with salt Add onion to pot and cook over moderate heat stirring until softened about 4 minutes Add garlic and red pepper flakes and cook stirring 1 minute Add oil and half of collard greens and cook stirring until slightly wilted about 1 minute Add remaining greens and salt and continue to cook stirring until greens are crisp tender about 2 minutes more Add water and cover pot then simmer greens stirring occasionally until just tender about 15 minutes While collard greens are simmering cook linguine in a 6 to 8 quart pot of boiling salted water until al dente Drain linguine in a colander Add drained linguine and tomatoes to pot with greens and cook over moderately high heat stirring constantly 1 minute Season pasta with salt and pepper and serve topped with bacon pine nuts and cheese shavings DIANA KUSHNER S RHODE ISLAND GARLIC COLLARD GREENS 15 large collard leaves 1 T butter 1 2 1 T olive oil or bacon drippings 1 medium clove garlic minced Salt 1 Warm a large cast iron skillet to medium temperature 2 Remove stems of collards so that only dark green foliage is left 3 Slice collards into ribbons 1 4 1 2 in width across the leaves 4 Melt 1 tablespoon butter in the skillet When the butter is melted add 1 2 1 tablespoon olive oil or bacon drippings 5 Add collards to pan and toss so that all surfaces are coated Season with salt as desired 6 Sauté at medium or medium low uncovered to desired softness Small amounts of water can be added and or the greens may be cooked half covered or covered at intervals The goal is to create tender greens that are buttery not watery The greens should never brown or burn nor should they boil or steam 7 When greens are near done push them to side of pan Add a small amount of oil and desired amount of minced garlic 8 Briefly sauté the garlic being careful that it doesn t brown 9 Toss greens and garlic in the skillet and remove from heat See you at the farm Colleen June 13 2007 Greetings Again we apologize for not having strawberries for you this week We will let you know when Willow Creek has more fruit for us In another cooperative marketing venture we are hoping to offer wild Alaskan sockeye salmon to our members beginning the third week of August Although this is certainly not a local food it is of high quality and the people who will fish it for us are from PA We ll have more information for you in the upcoming weeks Here are the details about the exciting events we have planned for the next week or so Thursday June 21 8 30am 2pm Down to Earth Gardening Workshop for Children ages 6 and up Kids will learn about compost seed trays transplant seedlings and harvest a big salad for lunch we supply organic peanut butter and jelly sandwiches too We also play some garden games and do a little garden art Cost is 25 child 30 for nonmembers We still have spots open in this workshop but call the farm today 610 458 8129 to reserve your spot This workshop will be repeated on Thursday August 2 Saturday June 23 11am 3pm Pleasant Pastures Organic Acres our raw milk and organic meat supplier Farm Tour in Honey Brook PA Come and meet Ben Stoltzfus family and tour his farm The day includes wagon rides homemade ice cream and free samples of his raw milk products plus his products will be available for purchase My kids and I love going to see this delightful Amish family Please call ahead if possible so they have an idea of how many people to expect 717 768 3437 Directions From Rt 322 West past Guthriesville make a left onto Cambridge Rd sign for Honey Brook Golf Club Stay on Cambridge crossing over Rt 10 until the road comes to a T Turn left to stay on Cambridge and at the fork stay to the right Ben s farm is 648 Cambridge Road Saturday June 23 starting at 6pm Maysie s Farm Summer Solstice Potluck Dinner Come out and celebrate the longest day of the year with friends at the farm Simply bring a dish to share with others Family and friends are welcome Sign up in the barn If you or anyone you know is a teacher looking for a fun way to get Act 48 credits Maysie s Farm is once again offering its Understanding Agriculture Workshop for teachers on Tuesday and Thursday June 26 and 28 The cost is 125 and includes a take home manual lunch both days and 13 hours of Act 48 credits Call the farm ASAP if you re interested I will be on vacation with my family next week so you probably won t be receiving a CSA Update until the week of 6 25 I m leaving you with a Swiss chard recipe courtesy of member Jennifer Tinsman Swiss Chard with Pasta 1 bunch Swiss chard wash drain and tear leaves in pieces 5 cloves of garlic sliced thin olive oil dry hot peppers 3 tsp chopped walnuts 4 Tbsp butter about 2 sprigs fresh rosemary tear parmesan cheese sea salt and black pepper 1 2 lb pasta In a large

    Original URL path: http://www.maysiesfarm.org/csa/archive/current/june2007.html (2016-05-02)
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  • Maysies Farm Conservation Center - Community Supported Agriculture - "Fresh from the Field" Newsletter
    2 00 Down To Earth Farming Workshop for Children ages 6 and up 25 for members 30 for nonmembers Saturday June 23 from 11am 3pm Open House at Ben Stoltzfus s farm in Honey Brook Ben is our supplier of pastured meats and raw milk products and this is a fabulous opportunity to visit an Amish family farm Plus you ll get to sample his organic products including his ice cream and meet his delightful family Saturday June 23 starting at 6pm Summer Solstice Potluck Dinner at the farm Tuesday and Thursday June 26 and 28 Understanding Agriculture Workshop for Teachers 125 includes lunch both days teacher s manual and 13 hours of Act 48 credit We are ALWAYS looking for volunteers especially to help in the barn on distribution days Please reply to this email if you are interested No experience necessary See you soon at the farm Colleen May 3 2007 Welcome at long last Spring like weather What a great time of year this is It s so wonderful to see everything greening up leaves appearing on the tree and flowers adding color to our world Since this will be my 8th year as a CSA member this time of year also reminds me that SOON I will be able to get fresh delicious nutritious vegetables from Maysie s Farm instead of relying on whatever the supermarket has to offer I can t wait But it looks like it won t be that soon and I will have to wait a little longer than normal this year Due to the extremely cold and wet spring we ve had Sam has been forced to postpone the opening of the CSA season one week He explains that the traditional first planting date around here is St Patrick s Day March 17th though he usually has first plantings or first transplantings of all the earliest crop in the ground well before that date but this year that date came and went without the slightest chance of even beginning to work the soil And then the cool wet weather persisted relentlessly for weeks remember that nasty snow on April 16th For folks who don t pay that much attention to the weather an article in last Saturday s Inquirer summed up this past month as the wettest April since 1874 and that s based on only 1 6 inches of rain last Thursday night at the Philadelphia Airport as opposed to the 4 inches measured at Kimberton CSA And the article also mentions that as of the 28th April had produced only three clear days But as of today we re looking at the nicest forecast we ve seen since the balmy days of early January and we re confident that the increasing hours of sunlight will warm and dry the soil and trigger rapid growth in the plants So our starting dates will be more in line with most of the other local CSAs who don t try to push

    Original URL path: http://www.maysiesfarm.org/csa/archive/current/may2007.html (2016-05-02)
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  • Maysies Farm Conservation Center - Community Supported Agriculture - "Fresh from the Field" Newsletter
    diverse crops coming to fruition This year we re especially concentrating on recruiting our workforce since as you ll recall last season was so adversely impacted by a labor shortage While we are enhancing the educational component of our internship program more importantly we are implementing a plan to decrease our dependency on interns by hiring some hourly farm laborers Hourly workers are significantly more expensive than interns and this necessary cost increase is reflected in our 2007 CSA share prices However an improved workforce will be able to provide you a more bountiful share of our produce than in recent years You will see on the attached 2007 membership form that we are showing our appreciation for your continued support by offering a discount to returning members who enroll by February 15th We have simplified the membership structure by offering only two share sizes a Family Share which will be somewhat larger than our Small Share from last year and a Large Family Share which will be twice as much food as the Family Share We are also simplifying our cooperative marketing arrangements even as we work to expand the options available to you If you re planning on participating in our CSA this year and we hope you are please print out the membership form and mail it in at your earliest convenience And please don t hesitate to share the form with anyone else you know who might be interested in joining our CSA You can find a copy of the form to print out here www maysiesfarm org csa join html Looking forward to a great season and hoping to hear from you soon Thanks for your support Sam CSA memberships for the 2007 season are going fast Spread the word about Maysie s Farm to

    Original URL path: http://www.maysiesfarm.org/csa/archive/current/jan2007.html (2016-05-02)
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  • Maysies Farm Conservation Center - Community Supported Agriculture - "Fresh from the Field" Newsletter
    a few years ago Blair and Maysie enjoyed sailing and it was Blair who encouraged Maysie to pursue her lifelong dream of flying Maysie got her pilot s license in the early 70s and began working the desk at Chester County Airport She is a past president of the Chester County Aero Club and is still a member of the Ninety Nines an international association of women pilots In 1974 she bought a Cessna 150 two seater In this plane she was able to visit her far flung children Sam in California Charlie in Montana and Sue in Michigan Maysie s flight log from her 1978 trip captures her spirit for adventure This journey included thrilling mountain passes landings at lonely airstrips and intermittent radio contact Besides piloting herself around America Maysie has also experienced some world travel She has been to Belgium Denmark Scotland and England including a trans Atlantic trip aboard a luxury ocean liner And in 1980 she went to Africa to visit Sam who was carrying out research in Kenya She enjoyed seeing the wild animals on safari and with Sam as a guide was also able to tour some of the sights that were off the beaten track For almost 50 years Maysie has lived in the farmhouse on St Andrew s Lane The house is filled with artifacts and mementos of her family s past as well as Blair s The Morris family traces its Philadelphia roots back to the 1600s and Blair s family was prominent in American history in the 19th century The house comes alive with history and memories as Maysie goes through photos documents furniture and knick knacks all of which hold special stories that illustrate a rich past Blair died in 1976 and for most of the following 20 years Maysie lived by herself It is a mark of her generous spirit that she strongly supports the CSA and Conservation Center with their corresponding influx of people Although she guards her privacy Maysie admits she likes having people around the farm I speak for all the members when I say we re very grateful to Maysie Henrotin for sharing her farm with us See you at the farm Colleen October 11 2006 Greetings CSA Members I have some good news for you and sure enough some bad news First the good news which is only good news for us it s certainly not good news for Covered Bridge Produce the Oley Valley CSA that Colleen mentioned in an earlier CSA Update Covered Bridge Produce is very similar to Maysie s Farm Conservation Center both in its efforts to advocate for local organic agriculture and in the obstacles it has faced in producing food This year Joseph Griffin had such difficulty procuring staff for his farming operation that he was not able to grow enough food for the 422 shares he had sold and he found himself forced to cease operations of his CSA less than half way through its 23 week season Although he does not have enough food for his large CSA commitment and now has no staff or marketing structure in place he does have some food in the ground and he has very generously offered to make some of that food available to Maysie s Farm in exchange for a small amount of work from our farm staff So Trey our Farm Manager who worked at Covered Bridge Produce the last two years and knows the operation well and Amanda our new and one and only full time Intern drive up to Oley put in some time in Joseph s fields and come home with bounteous quantities of high quality certified organic produce It s an absolute bargain for us We should all be extremely grateful to Joseph for his generosity and to Trey for his ability to create such a positive outcome from such an adverse situation The bad news however is that Joseph s produce will not last until Thanksgiving the scheduled end of our season Nor will ours at least not in reasonable quantities So rather than having you folks drive out here for the next six weeks for very meager amounts of food we will offer our produce as well as whatever we can glean from Covered Bridge as more bounteous distributions over the next three weeks For the first time ever we are ending our season early cutting back from a 26 week season to a 23 week season which actually makes our season comparable to most of the other CSAs in the area Thus the last Friday pick up will be October 27th and the last Monday pick up will be October 30th The essence of Community Supported Agriculture is that the community supports the farm by sharing the risks that are inherent in agriculture by accepting that there are forces beyond the Farmer s control that may adversely affect the harvest from our membership form The weather is an obvious force beyond the farmer s control but the labor pool is an even greater factor in the success of the harvest and in our situation it is definitely beyond the farmer s control We depend on Interns for our labor force and that is the primary cause of the farm s poor productivity this year Interns either fall from the sky or they don t and in recent years it s more often the latter especially in mid season when we re looking to replace those who have departed We are considering different scenarios for the future that will reduce our dependence on hard to find hard to keep Interns but we have no plans of eliminating our Internship Program altogether Maysie s Farm Conservation Center is committed to trying to alleviate the shortage of new farmers that I see as the biggest obstacle to re establishing a local sustainable food system here in Chester County where we still have little bits of open space a good climate great

    Original URL path: http://www.maysiesfarm.org/csa/archive/current/oct2006.html (2016-05-02)
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  • Maysies Farm Conservation Center - Community Supported Agriculture - "Fresh from the Field" Newsletter
    CSA member Kendra Anderson has proposed a volunteer workday especially for those of you who have young children Here is her message Have you ever wanted to volunteer at Maysie s but didn t know what to do with your children How about we plan to volunteer on the same day and let the children play while we work I know my daughter loves the time we spend at Maysie s when there are other children to run around with and I have been itching to help out around the farm and gain some gardening skills And if the children need close supervision we can share in the responsibility and still have opportunities to get our hands dirty Come out and play at the farm September 21st Thursday weather permitting 10 00 a m 12 00 p m Even if you can t make it on this day contact Kendra at mkc2004 dejazzd com if you re interested in participating in the future We need to use up the basil before the first frost when all the plants will die If you want a large quantity of basil you can pick your own There were several great pesto dishes at the party At this time of year I make several batches of pesto and freeze them without adding the cheese That way I can pull one out of the freezer during the winter add it to pasta and get a flashback of summer Here is a basic pesto recipe Pesto with Pine Nuts or Walnuts 2 cups fresh basil stems removed 1 2 cloves of garlic 3 Tablespoons pine nuts or walnuts 1 4 cup olive oil 1 2 cup Parmesan cheese Add basil garlic nuts and oil to a blender or food processor and blend on high speed Add cheese and stir into one pound of cooked pasta See you at the farm Colleen September 13 2006 Greetings The Big CSA Party draws near and the best news is that the weather report looks very favorable Just in case this somehow has escaped your attention we re having the Maysie s Farm CSA 10th Anniversary Party this Saturday Sept 16 Festivities begin at 3pm with children s activities live music hay rides cooking demonstrations beer courtesy of Victory Brewing Company and wine tastings courtesy of Stargazers Vineyard Our potluck dinner will begin at about 6pm and the square dance will begin at about 8pm We hope you can join us on Saturday bring your own chair and bring friends and family along It s going to be a great time We have been hard at work trying to get ready for Saturday Special thanks goes out to again member Steve Chytla and his landscaping crew who spent MANY hours this week mowing and trimming for us What a wonderful service they provided us Other members came forward in our time of need specifically Taylor Holdsworth Suzanne Reisser and Annmarie Butera THANK YOU Also a big thank you to the

    Original URL path: http://www.maysiesfarm.org/csa/archive/current/sep2006.html (2016-05-02)
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  • Maysies Farm Conservation Center - Community Supported Agriculture - "Fresh from the Field" Newsletter
    seconds table The vegetables that make it to that table are still very edible they just might be a little bruised or not as fresh as the others As most of you know every Friday after the CSA pick up a representative from the Chester County Gleaning Program comes and takes whatever is left and distributes the food to needy people in the county It s nice to know that the food isn t wasted and is enjoyed by less fortunate folks Please mark your calendars for Saturday September 16 raindate Sunday September 17 for the annual CSA picnic This year will be particularly festive as we celebrate the 10th Anniversary of Maysie s Farm CSA It all starts at about 3 00pm with swimming and games followed by the potluck dinner at around 6 00 and a square dance under the stars at around 8 30 Come for part or all of the party and bring family and friends I have two recipes for you this week The pickle recipe came from Family Fun magazine I think many years ago It s a winner The eggplant recipe is from the Philadelphia Inquirer either last year or the year before Enjoy The World s Easiest Pickle Recipe makes 32 to 48 pickles 4 medium cucumbers 1 teaspoon salt 2 cups or less sugar 1 cup onion diced 1 cup green bell pepper chopped 1 cup cider vinegar 1 teaspoon celery seed 1 teaspoon dill weed Wash the cucumbers and cut them into spears Mix the cucumbers and salt in a medium sized bowl and let them sit at room temperature for 1 hour Next stir in the sugar onion pepper vinegar celery seed and dill Cover the bowl refrigerate overnight and your pickles are done Grilled Eggplant with Tomato Salsa 6 servings 2 large eggplants thinly sliced 2 Tablespoons olive oil 2 Tablespoons balsamic vinegar 1 teaspoon salt divided 2 cups chopped fresh tomatoes 1 4 cup chopped fresh basil 2 Tablespoons chopped fresh cilantro 1 to 2 teaspoons lime juice 1 Place the eggplants oil vinegar and 1 2 teaspoon salt in a large self sealing plastic bag Seal bag and turn to coat the eggplant well Refrigerate for 1 hour turning occasionally 2 To make the salsa in a small bowl combine the tomatoes basil cilantro lime juice and remaining 1 2 teaspoon salt Stir well Let stand at room temperature for 20 minutes stirring occasionally 3 Place the eggplant slices on a hot grill saving the marinade Grill turning once and brushing often with marinade until golden brown and tender about 5 to 10 minutes 4 Serve warm with salsa See you at the farm Colleen August 5 2006 Greetings By now you have received our Summer Appeal letter in the mail and some people have already responded thank you We are most extremely grateful for your support as the money raised from this appeal helps fund the programs sponsored by our nonprofit conservation center The CSA

    Original URL path: http://www.maysiesfarm.org/csa/archive/current/aug2006.html (2016-05-02)
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  • Maysies Farm Conservation Center - Community Supported Agriculture - "Fresh from the Field" Newsletter
    versatile vegetable Most people know what to do with cucumbers but because we have so many right now I thought you d like a cucumber recipe I also highly recommend the Cucumber Almond Couscous Salad found in the CSA cookbook Cucumber with Yogurt enough for 1 large cucumber 4 Tablespoons plain yogurt 1 clove garlic grated Juice of 1 2 small lime or lemon 6 mint leaves Dash of pepper Mix ingredients Slice cucumber into a shallow dish Spoon sauce over top Cover and refrigerate Serve cold See you at the farm Colleen July 13 2006 Greetings We are sorry to tell you that there are no more berries available from Willow Creek Orchard not even for tomorrow s pick up We might be able to get some berries from their fall crop beginning next month and we may also have peaches from them soon But for now their berries are finished We appreciate your patience as we try to get this fruit partnership with Willow Creek underway We have been trying for several years to partner with an organic orchard there aren t very many around here so that we could provide our members with fruit Drew and Melissa Smith started Willow Creek Orchards about 5 years ago and opened a farm stand and pick your own operation in Collegeville Their plan has always been to expand their business by partnering with CSAs and we were thrilled when they agreed to sell us fruit this year But by orchard standards they are still very young and haven t had the surplus they were expecting this year Plus they re still trying to figure out what will work as far as ordering delivering etc So that explains why the fruit orders have been so sporadic and unreliable We apologize for any inconvenience this has caused you We still want to support them another local organic farm and believe that as they grow they ll be able to run a more efficient operation Maysie s Farm members will enjoy the fruits of their labors I couldn t resist I ll keep you posted again thanks for your patience Colleen July 11 2006 Greetings First of all a big apology to you Monday people who were expecting raspberries last week Although we phoned in the order the right person apparently never received the message and therefore no raspberries were delivered that day We re still expecting them for both Monday and Friday of this week and for some time beyond that Just to help Willow Creek out a bit orders for Friday pick up should be on the Friday order sheet or emailed to us no later that Wednesday noon and Monday orders need to be placed by Friday noon Thanks for your patience We re still assessing the damage done to the crops from the excessive rain Also due to a combination of factors rain heat poor germination diminishing staff we won t be offering lettuce for a little while We understand how important lettuce is to you folks and we do our best to offer it all season long but this is farming So again our apologies Meanwhile enjoy the abundant squash cucumbers and that beautiful garlic And look forward to tomatoes pretty soon starting with the ever popular Sun Gold cherry tomatoes which you will soon be able to pick for yourselves in the large hoophouse Due to events in their personal lives several of our interns have left us or have cut back to part time and we are finding ourselves once again a little shorthanded in the field At the same time the recent rain and heat have caused the weeds to absolutely explode If you have the interest and time to volunteer in the garden the interns would very much appreciate it See Sam or Trey or an intern if you can spare some time You may have read about this in the paper the week of July 15 is Buy Fresh Buy Local Week part of a national awareness raising campaign with which we are involved at the County level Simply by belonging to our CSA you members have already taken a major step towards helping to re establish a local sustainable food system but there are lots of other events going on that week to further promote the cause Kimberton Whole Foods will be offering local food tastings all week there will be a festival at the Eagleview Farmer s Market on Wednesday July 19 and Victory Brewing Company in Downingtown will have Green Drinks a social hour for the environmentally dedicated and Farm Pizzas with toppings from local farms including ours on Thursday evening July 20 If you re interested in other local happenings that week go to www pasafarming org or www buylocalpa org We re gearing up for the Tenth Season Celebration for the CSA at Maysie s Farm on Saturday September 16 David Kline has put together a questionnaire attached in an effort to collect some of your memories over these past 10 years Thanks to those of you who have already submitted comments This week s recipe will help you use all that zucchini or squash It comes from Vegetarian Cooking Zucchini Frittata 6 servings 2 Tablespoons salad oil 1 small onion finely chopped 1 clove garlic minced or pressed 2 large Swiss chard leaves including stems coarsely chopped 1 medium sized zucchini or summer squash coarsely chopped 6 eggs 1 8 teaspoon pepper 1 4 teaspoon each dry basil and oregano leaves 1 cup grated Parmesan cheese Heat oil in a wide frying pan over medium high heat Add onion garlic chard and zucchini cook stirring occasionally until vegetables are soft about 5 minutes Remove from heat and let cool slightly Beat eggs lightly with pepper basil and oregano Stir in cheese and vegetables Pour into a greased 9 inch pie pan Bake in a 350 oven for 25 30 minutes or until puffed and brown Serve hot

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  • Maysies Farm Conservation Center - Community Supported Agriculture - "Fresh from the Field" Newsletter
    red chili flakes or about 1 4 tsp Vietnamese chili paste Whisk together all ingredients Steam greens until just wilted about 30 seconds to 1 minute Drain and pour dressing over greens Enjoy I will be away on vacation next week so there won t be a CSA Update until the last week of June By the way all these CSA Updates are now available on our website If you want to bookmark the page it s www maysiesfarm org csa archive current newsletter html See you at the farm Colleen June 10 2006 Greetings Sam just got word that Willow Creek Orchards no longer has strawberries available to sell to us So even if you ordered strawberries for this coming week we aren t getting them Sorry I ll let you know if when other fruit from Willow Creek becomes available through our CSA Colleen June 7 2006 Greetings It seems that the peak of the strawberry season is past beginning next week June 12 strawberries from Willow Creek Orchards will be available only by the PINT at a cost of 4 pint You can still order in the barn or email me with your strawberry order up until noon the day before your pick up But as sad as it is to see the strawberries ending the peas are coming on full force The white board will list the beds for picking and the map next to the board shows where all the beds are There will also be white stakes at the end of the pick your own beds Please harvest GENTLY so that the plants can continue to produce Don t forget about the Open House at Ben Stoltzfus s farm this Saturday June 10 from 11am 3pm You ll tour his Amish farm on a wagon ride taste samples of his raw milk products and have an opportunity to buy his products while you re there Directions to Ben s farm are on a flyer in the barn Please call him at 717 768 3437 if you plan to attend Have you signed up yet for our Summer Solstice Potluck Dinner on Saturday June 17 The sign up sheet is in the barn How about the Down To Earth Farming Workshop for your kids ages 6 and over on Tuesday June 20 Email me for more details Did you know that the Inn at St Peter s Village is reopening soon under new management At this upscale restaurant chef Martin Gagne is committed to using fresh local ingredients when he can We are delighted to announce that Maysie s Farm will be providing some of the vegetables for the restaurant Keep it in mind if you re looking for a new restaurant for a special occasion Finally we re looking for some volunteers Distribution Managers on pick up days to help out in the barn If you can spend some extra time here when you come for your vegetables please let me know You ll

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