Well we have gotten a lot of comments and suggestions, and hopefully this will work for most of our subscribers; there's a consensus that we certainly can't deliver on Christmas Day or New Year's Day. So we're shifting gears for the two weeks and delivering on the Monday before--- on both weeks. So that's Christmas Eve and New Year's Eve for all boxes, both weeks. Normally Luey, our wonderfully calm driver, delivers half our boxes on Tuesday and half on Wednesday. For these two weeks only, Luey will do half the boxes, and one or two of us will do the other half. This is only a one day shift for Tuesday subscribers. But it's a two day shift for Wednesday's. Please let us know if anyone has a problem with picking up on these two Mondays, being Christmas Eve and New Year's Eve, then back to normal the following week.
This seems to be the least disruptive of our subscribers schedules and also allows Luey and crew here a couple days off to enjoy their families and celebrate the holidays.
Wednesday, December 19, 2012
Tuesday, December 18, 2012
Tuesday, December 11, 2012
|Instructor Virginia-- coaxes Gracie The Goat with Crunchie Granola Treats|
We’ve teamed up with veteran cheese maker Virginia Masters who has been exploring and teaching all things cheesy for 10 years. She’s enthusiastic about imparting her cheese making knowledge to anyone, young and old alike. Cheese making is somewhat of a lost art and Virginia insists it’s surprisingly easy to learn considering how expensive some cheeses can be. She provides all the materials for cheese making including recipes; and every student gets to take recipes and finished cheeses home with them at the end of the class.
The December class is designed around the theme of The Gift of Cheese. Participants will make Mozzarella balls in olive oil with herbs, garlic and sun dried tomatoes. Decorative
So come enjoy the crisp winter weather at beautiful Morning Song Farm and experience how gratifying it is to make your own cheeses. We will also have a mini farmer’s market with cheese making kits and farm related gifts available for purchase.
Class fee: $65
CSA members, just RSVP to us here: CSA@morningsongfarm.com and we'll charge your account.
Or you can go to our meetup page and make reservations here: http://www.meetup.com/Morning-Song-Farm-Cheese-Making/.
We're thinking the Hass avocado season is upon us shortly, probably starting in two weeks. Yeah! And this week is the first harvest of our easy to peel Satsuma Mandarins. They've developed a nice tang and are quite sweet.
Soon we'll have enough Navel oranges to put in boxes each week, right now there's really only enough for the few "add-on" CSA member orders that we fill each week.
Tuesday, December 4, 2012
Ok, were encouraged to find nuts of any amount in the grove to harvest this year as the squirrel population has gotten away from us. We cracked out our first harvest this morning, and have given little bags of our amazing raw macadamias to all large shares. If you've never tasted just harvested, raw macadamias, you'll find them quite different than the ones you might have picked up in Hawaii, which are almost always roasted in coconut oil and salted. We usually rack our mac harvests for a couple weeks before cracking out, so the nut meat has a chance to recede a bit from the shell in the drying process, which makes it easier to crack out. We did wait the two weeks, but the nuts are still quite "moist," you'll definately see why growers compare raw macadamias to coconut! I guess the high humidity from all the rains has made the drying process more difficult.
We'll wait a couple weeks to crack out more, as cracking out moist nuts is more time consuming, in an already very time consuming process. You'll want to refrigerate your macs if you don't just eat them the second you get your hands on them; they will not last long on the counter, any better than say, a fresh apricot would.