Hello Folks,
We are excited about all the new stuff coming out of the fields as we build up our spring crop inventory. All summer crops and lots of our winter storage crops go into the field over the next two weeks. And the first crop of Native Hill carrots look beautiful. It's a very busy time of year on the farm as we battle weeds, work around spring rain storms to get tens of thousands of plants in the ground and start in on our first harvests for you.

New this week we will be adding arugula and spicy mix greens (initially in limited quantities) as they come online for the next few weeks. Hakurei Salad Turnips are here in full force for your spring salad extravaganza. There really is nothing better than a spring salad of fresh greens of your choice.

Another one of my favorite spring items will be available this week: radishes. It is one of the first items that is not a green to come out of the fields. These versatile little buggers can top your Tuesday taco night, go into a quick pickle, top a salad, or like the French do, thinly sliced on a baguette smeared with butter. You will find the red cherry belle, dark purple plum round radish, and some mix bunches for those of you that cannot decide.

See you soon!
Nic + The Native Hill Farm Staff

This Week's Harvest:

Curly Kale
Tuscan Kale (late week)
Rainbow Swiss Chard (late week)
Collard Greens (late week)
Salad Mix
Spinach
Arugula (limited)
Spicy Mix (limited)
Hakurei Salad Turnips
Cherry Belle Radish
Plum Round Radish
Maybe one last harvest of pea shoots

When and where can you buy our veggies?

Native Hill Farm Stand - 7 days a week, 10am-6pm, at Native Hill Farm

Larimer County Farmers’ Market - Every Saturday, 9am-1pm, through Oct. 31, 2020

What to expect at the Farm Stand?

During this time, your safety is our number one priority. As we open up our new Farm Stand, we ask that you will follow these guidelines:

While at the Farm Stand (inside or outside):

Stay home if you feel sick
Please wear a mask or face covering over your nose and mouth
Maintain social distancing (6 feet apart - one cow length)
Only two shoppers in the Farm Stand at a time
No pets please
Read signs and ask friendly attendant any questions you may have

Upon entering the Farm Stand:

Please use hand sanitizer when you enter the Farm Stand
Use the basket provided for shopping
Shop with your eyes, not your hands - and only pick out the veggies you will be taking home with you. Place them on the check out table, the attendant will ring them up for you, and you can bag them.

Farm Stand open daily, 10am-6pm, from May-October. Learn more at www.nativehillfarm.com/farm-stand.

What to expect at the Farmer's Market?

We will be in a new location on the more eastern side of the market where all the farms will be located.

Shop healthy - wear a mask or face covering and gloves when shopping
Go solo - and please no pets
Come prepared - have a plan/shopping list prepared
Mind the signs
Reduce money handling - no Market Bucks this year
Take it to go - please do not eat at the Market
Let us serve you - allow vendors to hand products to you
Be courteous and patient!

For more information about the Larimer County Farmer's Market please visit their website: https://lcfm.extension.colostate.edu/

Larimer County Farmer's Market is open every Saturday, 9am-1pm, from May 23 - October 31, 2020.

Hi-Ya Folks,

Week 11 has proved to be an extra busy week on the farm and its doesn't look like we are stopping the party any time soon. In addition to getting food out of the field we have been planting the heck out of our fall crops and starting to figure out the great cooler shuffle as we transition into mid summer on the farm. We are tuning up the carrot harvester for our big mid season carrot push and trying to make some curing space for the onions that will need to be pulled right about the same time. Flowers are bursting, hundreds of little sunflowers with their heads turned to face the sun, make the farm a joyous place to be in late July and we are still playing twister in the cucumber and zucchini patches as we work around the monster plants that have over grown their fields.

With food literally spilling out everywhere, this time of year feels like a race...a race with mother nature to see how much perishable food I can fit in my stomach before it gets too ripe. Recalling the order of operations from seed to food, we have moved from leaf, to root, to fruit. Fruit, for all of its glory, is by design a short lived being. It holds the seeds for the next generation and when the plant drops its fruit, it will degrade and replant the seed. Lucky for us, the fruits of many plants are delicious, but we have to gobble them up before they start trying to replant themselves.

One way to do this is to cook them. When I can't keep up with all the beautiful fruits of the season, I know its time for ratatouille. One of my favorite summer dishes, this can use up a lot of produce and fast. I make an extra big batch and resign myself to thinking about winter, putting half of it in the freezer for the colder months. One of my favorite ways to make it, is to chop up all the veggies, and add lots of oil and balsamic vinegar. I cook it down in the oven until it is good and gooey and then slather it on some thick cut sourdough toast with ricotta or goat cheese. It tastes just as great this way coming out of the freezer and can be served in a similar way as a quick appetizer for hungry winter guests.

Freezer pesto is a must do in our family. We make a huge batch to get us through the long winter and now is the time to get it going. With tons of fresh basil on hand, the kitchen literally turns green as we stay up late processing all the freshness. Look for bulk bags at the market this weekend!

Looking forward to seeing many of you very soon!

Katie

This Week's Harvest

Kale
Chard
Head Lettuce
Carrots
Beets
Basil
Zucchini
Cucumbers
Heirloom Tomatoes
Cherry Tomatoes
Beans
Sweet Onions
Flowers and Herbs
Peppers (small amount)
Eggplant

Farmer's Journal

The Weekly Harvest + Farm Stand Now Open!