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From our field to your table. Growing Season Share 2019- Week #28
Weekly Field Notes 

Farm Talk Notes from your farmer

  In preparing for the farm's upcoming 10th Birthday I've been going through old photos!  This one is the view from the street ten years ago after some initial clean up and tilling.  No packshed, no greenhouse, and no vegetables.  There were a patch of grapes that unfortunately did not transplant well and quite a bit of Bermuda grass.  The other photos that go along with this one show a large group of volunteers raking out as much of it as possible.  It's pretty incredible to think of all the hours of labor and love that have gone into this acre in the middle of West Central.  I truly believe that many of the problems we face as a society can be solved through deeper connections and investments in our local communities.  Some days the changes that need to take place in order for our world to continue being a hospitable place seem so massive, but seeing what can develop around and through one blighted acre in the middle of one of Springfield's poorest neighborhoods helps me believe that change for the better isn't out of reach.  Thank you for your part!
Urban Roots Farm Honey now available for sale in the Farmstand!  We have small squeeze bottles for $10, Pint Jars for $14, Quart Jars for $24 and Pint Jars with honeycomb for $16. 


Any blue pint or quart size boxes!  Thanks!

Full Share:

Leaf Lettuce
Bell Peppers (4)
Garlic (2)
Chives or Lemon Grass
Kohlrabi (2)
Shishito or Lunchbox Peppers
Eggplant-Take what you'll use

Small Share:

Leaf Lettuce or Kale or Chard
Lemon Grass or Chives
Lunchbox or Shishito Peppers
Cabbage or Choi
Tomato, Cucumber, or Beets
Eggplant- Take what you'll use
Here is a photo from the same time frame of the back field.  This pile of rocks and bricks were the initial pile that came out of the field though there ended up being a lot more added to it over the years.  We finally trucked off the rock pile a few years back and the Tritan (shipping container-shed) now sits were this pile was.

Last of Summer Flavors

Well last weeks frost finished off the basil, okra and heirlooms.  This week is the last tomatoes and shishito peppers that will be available for the CSA season but we have more fall/winter crops coming on happily!  We harvested sweet potatoes from Willard yesterday.  They need a week or two to cure but expect to see them in shares soon. 

What to Do with Lemongrass

To cook with lemongrass you want to use the lighter bulbous part of the bottom of the plant. Crush and mince to add flavoring to curry paste, soup, stir-fry, salad dressings, marinades, and spice rubs.  You can also use the green tops of the plant in teas. 

Here's a recipe for a lemongrass marinade that can be used on chicken, tofu, or veggies!
  • 1/4 cup lime juice, plus extra lime wedges for serving
  • 3 tablespoons fish sauce
  • 2 tablespoons maple syrup (or brown sugar)
  • 2 tablespoons avocado oil or olive oil
  • 1 tablespoon low-sodium soy sauce
  • 4 small garlic cloves
  • 2 stalks lemongrass, roughly chopped
  • half of a small red onion, peeled and quartered
Puree ingredients in a blender before pouring over protein or veggies.  Let marinate for 30 minutes before roasting or grilling.
Add Ons:
Eggs - $5 - WE HAVE EXTRA
Mushrooms $4
Goat Cheese $6
Coffee $14
Flowers - No extra today
You should follow us on Instagram and Periscope for daily insight to the farm happenings! 
Don't forget about our Birthday Party, Friday October 25th from 6-10 p.m.

Order or Events!
6 pm Grab a Beer
6:15 Sack Race begins
6:30- 7:30 Jack-o-lantern making, press your own cider,
"bobbing" for apples, yard bowling, corn hole,
Carmel-apple making, bonfires.
7:15 Costume Contest Judging
7:30 Cake cutting and Birthday Wishes!
8 p.m. Dance Party!!!

Mother's and FireLight Pizza available throughout the evening.

Copyright © 2019 Urban Roots Farm, All rights reserved.

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