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Member Newsletters
The newsletter includes recipes, food facts, and news of upcoming events, workshops and classes held at the farm. If you have any recipes or special announcements that you would like included in the newsletter, please let us know.
Click to download (PDF):
2010
- April 23, 2010
- April 18, 2010
- April 10, 2010
- April 3, 2010
- March 29, 2010
- March 20, 2010
- March 8, 2010
- February 26, 2010
- February 20, 2010
- February 12, 2010
- February 5, 2010
- January 30, 2010
- January 25, 2010
- January 15, 2010
- January 4, 2010
2009
- December 12, 2009
- December 7, 2009
- November 29, 2009
- November 21, 2009
- November 12, 2009
- November 2, 2009
- October 23, 2009
- October 19, 2009
- October 9, 2009
- October 2, 2009
- September 25, 2009
- September 18, 2009
- September 11, 2009
- September 4, 2009
- August 24, 2009
- August 17, 2009
- August 9, 2009
- August 3, 2009
- July 27, 2009
- July 13, 2009
- July 6, 2009
- June 29, 2009
- June 22, 2009
- June 15, 2009
2008
- September 14, 2008 - Gala Apple
- September 7, 2008 - Cantaloupe
- August 31, 2008 - Apple
- August 24, 2008 - Pear
- August 17, 2008 - Tomato
- August 10, 2008 - Eggplant
- August 3, 2008 - Green Beans
- July 27, 2008 - Potatoes
- July 20, 2008 - Cucumbers
- July 13, 2008 - Raspberries
- July 6, 2008 - Chocolate
- June 29, 2008 - Celery Root
- June 15, 2008 - Summer Squash
- June 8, 2008 - Garlic
- June 1, 2008 - Lemon
- May 25, 2008 - Peas
- May 18, 2008 - Fennel
- May 11, 2008 - Collard Greens
- May 4, 2008 - Spinach
- April 27, 2008 - Fava Beans and Forms
- April 20, 2008 - Salad Greens
- April 13, 2008 - Beets
- April 6, 2008 - Spinach
- March 30, 2008 - Spring Break News
- March 23, 2008 - Skipping Stone Bread
- March 9, 2008 - Oranges
- March 2, 2008 - Leeks
- February 24, 2008 - Carrots
- February 17, 2008 - Lemon Grass, Radishes
- February 10, 2008 - Cauliflower
- February 3, 2008 - Walnuts, Celery
- January 27, 2008 - Parsley
- January 20, 2007 - Leeks
- January 13, 2008 - Kohlrabi
- January 6, 2008 - Turnips
2007
- December 17, 2007 - Swiss Chard
- December 10, 2007 - Pistachio
- December 3, 2007 - Onion
- November 26 2007 - Cabbage
- November 18, 2007 - Brussels Sprouts
- November 11, 2007 - Green Beans
- November 4, 2007 - Braising Greens
- October 29, 2007 - Bok Choy
- October 22, 2007 - Winter Squash
- October 15, 2007 - Broccoli
- October 8, 2007 - Cucumbers
- October 1, 2007 - Jonagold Apples
- September 24, 2007 - Eggplant
- September 10, 2007 - Kohlrabi Concord Grape
- September 4, 2007 - Purslane Gooseberry
- August 27, 2007 - Eggplant Chioggia Beet
- August 20, 2007 - Spinach
- August 13, 2007 - Raspberries Beets
- August 6, 2007 - Cucumber
- July 30, 2007 - Romanesco
- July 23, 2007 - Cabbage
- July 16, 2007 - Sprouts
- July 9, 2007 - Cauliflower
- July 2, 2007 - Zucchini
- June 25, 2007 - Basil
- June 18, 2007 - Broccoli
- June 11, 2007 - Bok Choy
- June 4, 2007 - Carrot
- May 29, 2007 - Kale
- May 21, 2007 - Strawberry
- May 14, 2007 - Blue Potato
- May 7, 2007 - Beets
- April 30, 2007 - Fava Beans
- April 23, 2007 - Parsnips
- April 16, 2007 - Leeks
- April 9, 2007 - Cilantro
- April 2, 2007 - Turnips
- March 11, 2007 - Parsnip
- March 4, 2007 - Honey
- February 25, 2007 - Sprouts
- February 18, 2007 - Parsley
- February 11, 2007 - Tat Soi
- February 4, 2007 - Braising Greens
- January 28, 2007 - Butternut Squash
- 1/21/07 Almond
- 1/14/07 Garlic
2006
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Arugula
This delicate green gives a nice spiciness to salads, pastas or grilled sandwiches. Younger leaves are milder than larger leaves and, depending on taste, better to eat raw. Enjoy when fresh, as the easily bruised leaves tend to spoil quickly.
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