Jennifer and I are delighted to announce we are offering shares in our first Sunshine House CSA! Our son James has been spearheading the transformation with the help of many of our friends, and a few WWOOFERS (stay tuned for more on WWOOF), to expand our modest permaculture homestead to a small market farm (small being the operative word).
Over the next couple of months we expect to harvest cucumbers, broccoli, cauliflower, eggplant, green beans, peas, carrots, beets, radishes, lettuce, chard, cocozella squash, peppers, okra, rhubarb and several varieties of tomatoes. Additionally our herb garden is full of parsley, sage, rosemary and thyme ( I could not resist) and second lesser known verse; marjoram, tarragon, mint, and chives. We will also share at least once: honey, seasonal fruit, and farm fresh eggs.
We anticipate our harvest to begin Monday July 9th and continue weekly through September 24th. We are offering our twelve week share for a modest investment of $300.00. Pickup will be available Monday afternoon and Tuesday morning at the Sunshine House in Cromwell. James is willing to offer delivery. Please call to discuss.
Over the past five years we have enjoyed sharing our abundance with family, friends, and neighbors. Recently we have realized how important it is for us to do what we love as a lifestyle! We invite you to join us in making an investment in this healthy lifestyle and grow the Sunshine House Farm infrastructure, capabilities and offerings. We will use the rest of the the proceeds of this share and continue to give fresh fruit, produce and eggs to our local Food Pantries.
Posted in Events, Food, Garden
Tagged abundance, bees, buy local, cooking, eggs, family, food, gardening, health eating, honey, kale, organic, permaculture, sustainability, whole foods
After last years wildly successful maple syrup venture we scoured the yard this past summer for more maples and found 4 more! So we ordered more tapping sets and will have ten maples tapped this season. Now fingers crossed for the right temps!!!
James and Michael tapping our first maple.
This ain’t your mama’s mac and cheese!
Mariah is making her own farewell feast this morning as she heads back to college. It has been a wonderful visit and has been such a joy to have her here with us. Our Christmas was lovely! I cannot wait to see her again in February when Michael and I fly down for his Residential Institute at NOVA.
Cooking is such a HUGE part of our family tradition at the holiday times. I am grateful she was able to enjoy all of her favorites, and try out a few new ones! This Mac and cheese is a combination of recipes – so actually she is making up her own recipe I guess. Some kind of Italian/Cowgirl theme going on here. Or maybe its just cheese and pork…yeah, that’s it.
She is using a rotelle pasta – cooked and cooled, shredded cheddar, mozz and pepperjack cheeses, cooked crispy crumbled bacon (yes, I said the b word!) diced fresh tomatoes and chunks of freshly roasted chicken breast (leftovers from last night’s roaster – we only eat the dark meat anyway.)
A bechamel sauce to bring together the pasta. cheeses, chicken and tomato, throw it in a casserole dish with some tasty parmesan on top and bake for about thirty minutes at 350. There was a long conversation about folding in the bacon crumbles or sprinkling on top. I opted for the sprinkle on top version as Michael and I are watching our waistlines for bathing suit weather in 4 weeks…ahem…like a sprinkling of bacon will stem the tide of all that cheese. Yeah…no.
And the sweetness of sharing it with big brother Mikey and cousin Hannah!
Oh wowza…So delicious!!! Thanks Mariah!