Strawberries Make Us Happy!

At the end of the day on Saturday, my crew and I picked up the last few pint containers left in the pick-yer-own shed, and headed out together to the berry patch.  We walked by harvested rows of broccoli where we had been twelve hours prior, chopping heads and pulling stems.  We saw tired, hot, kale plants, slightly wilted from the day's heat.  We saw cabbage leaves strewn about like sheets when you miss your alarm in the morning and are rushing out of bed.  And then, we saw the strawberries.  We swooped in low, knees to the ground, bodies resting after a long six-day week of farming in June, and paused long after every berry picked.  One to eat, one for the pint container.  The five of us, present in that moment, were flung across the sixteen-bed patch.  Each of us quiet, taking in the distinct sounds of the farm that rise to the surface after we shut the barn for the night and the last car crackles out of the farm road, leaving the fields to just the farmers for a moment. 

I held a berry in my left hand, examining it's green cap. I tugged at each tiny leaf with my right hand until there was nothing left but the bright red fruit.  One to eat, one for the pint container.  Repeat.  We stayed in the patch together for a while, letting the last day of the work week linger, as we enjoyed each other's company.  Silently, in that moment, we recognized the fleeting nature of a farm season.  As fast as the strawberries came in, they will be gone.  To savor them fully in this moment was our job.  To savor the beauty of this farm season for all it is, is our job.  Like the berries, our season comes and goes so quickly, one never quite like the one before or the one after.  So, I savored the taste of this moment, with the delicious berries that make us all happy and with this talented crew, knowing there would never be a patch of berries or a farm crew, quite like this one.

See you in the strawberry patch,

Meryl & The Powisset Farm Crew

2013 farm.  beauty.

After the picking.....

I rushed my berries inside and made my first clafoutis of the season!

(can be made gluten free too)! check it out:

clafoutis! wish my picture showed how tasty this was!

Ingredients:
1 1/4 cup milk
1/3 cup sugar
3 eggs
1 tablespoon vanilla
1/8 teaspoon salt
1/2 cup flour
3 cups strawberries
1/3 cup powdered sugar

• blend milk, sugar, eggs, vanilla, salt, flour
• pour 1/4 inch layer of batter in a lightly buttered dish
• cook for about 10 minutes at 350 degrees or til batter sets
• take dish out of oven-spread fruit and the rest of batter and some of the powdered sugar on top
• bake for 40 minutes at 350 degrees
• yay!
• ps...what's your clafoutis recipe? share!

More about Pies: Bushel+Crumb update!

Special Order Pies for the Week of July 4th!

On July 2nd, we will be offering the opportunity to buy individual pies even if you aren't in the pie share.  6" or 9" sweet and savory pies are available for special order.

Regular pie share members will receive a savory pie next week.

The sweet variety will most likely be: Strawberry rhubarb with ginger crumble

The savory variety will most likely be: Spinach, green garlic, and herb with goat cheese

Please note that pie flavors depend entirely on the availability of our locally sourced produce and may change unexpectedly due to weather or other unforeseen circumstances. We apologize for any inconvenience this may cause, but with farming, some things are just out of our control!

To order a pie (or more than one) for pick up on July 2nd at Powisset Farm, please complete the form on our website .  If you have any questions, feel free to email us directly at info@bushelandcrumb.com

What's in the Share:

In the Barn: lettuce, carrots, beets, cabbage or kohrabi, kale, scallions, fennel, broccoli 

Pick-yer-own: strawberries, sugar snap peas, shelling peas, swiss chard


Coming later this week....who is growing these vegetables? Crew profiles!