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From our field to your table. Growing Season Share 2019- Week #23
Weekly Field Notes 

Farm Talk Notes from your farmer

I apologize that this is going out a day late!  Cammie is in the mountains this week and Lily has started school again so I was scrambling!  But thanks to a timely volunteer it all got accomplished!
    This is a photo of Lily hiding in our 8 foot tall Sudan grass out at the Willard plot.  The Sudan grass makes a great cover crop because it grows so quickly (this is only 9 weeks of growth), shading out the weeds and because after we mow it all that organic matter breaks down and adds to the soil life.  You may have noticed it was planted next to the packshed as well, where I am trying to push out Bermuda grass before planting some flowering perennials this fall. 
  The Willard plot is doing well!  We were able to harvest a lot of Butternut, Red Kuri and Spaghetti squash this past week and will have more plus Sweet Potatoes and pumpkins to harvest in another few weeks.  Last year we experienced heavy damage from voles and deer but so far this year they've been staying away!  Yay! 
Now the moment we've all been waiting for: Honey Harvest!  Jefferey Maddox of 417bees manages our hives and last weekend he finally felt good about harvesting a few frames.  The bees had a tough winter but the spring and summer have helped them bounce back in a major way.  This delicious gold from our hives is now available for purchase 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. 
Farm to Table Dinner Tickets are all SOLD OUT!  Hope to see you there!


Any blue pint or quart size boxes!  Thanks!

Full Share:

Tomatoes (2)
Leaf Lettuce or Arugula
Celeriac (2)
Bell Peppers (2)
Shishito, lunchbox, or hot peppers
Cucumbers (2)
Hakurei Turnips
Mint, Parsley, Cilantro or Sage
Onions (3 lg)
Garlic (2)

Small Share:

Leaf Lettuce or Arugula
Bell Peppers (2)
Shishito, lunchbox, or hot peppers
Hakurei Turnips, Okra or Fennel
Mint, Parsley, Cilantro or Sage

Celeriac remoulade

Yes, Celeriac is a weird, alien vegetable.  Cammie likes them because they remind her of Groot from Guardians of the Galaxy.  But really, don't let them intimidate you.  Use the leaves as you would normal celery leaves in soups or sauces for seasoning and the bulb you can simply peel and slice to be eaten fresh or follow this fun recipe.


  • lemon 1, ½ sliced, ½ juiced
  • celeriac 1 medium about 400g
  • mayonnaise 3 tbsp
  • crème fraîche 1 tbsp
  • Dijon mustard 1 tbsp
  • flat-leaf parsley 1 tbsp of finely chopped


  • sourdough sliced, drizzled with olive oil and griddled
  • serrano ham


  • Add the lemon slices to a bowl of cold water. Peel and julienne the celeriac finely. As you prepare the celeriac, drop the pieces into the lemon water, this will stop them turning brown. Drain well and pat dry on kitchen paper. Mix with the lemon juice and a good pinch of salt and leave for 10 minutes. Drain off and discard the juice then add the remaining ingredients to the celeriac, season and mix well. Serve with sourdough toast and ham.

    *taken from

Add Ons:
Eggs - $5 - WE HAVE EXTRA
Mushrooms $4
Goat Cheese $6
Coffee $14
Flowers - No extra today
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