Blosser Urban Garden

You Will Be Missed

2011-05-24T22:44:00.000-07:00

A Growing Trend

2011-05-21T15:47:00.000-07:00

Alejandra Mahoney is featured in an article that recently came out in Sun Magazine on the growing trend of women in local organic food!

Read about her and other farm women here:
http://www.santamariasun.com/cover/6612/a-growing-trend/

Alejandra talks about her involvement with organic farming and mentions her role with Blosser Urban Garden. She explains that women's involvement in agriculture is a growing trend and changing the face of small farms. Alejandra and her husband Jerry wish to share their experiences as small organic farmers and reach out to the local community.

Farm Camp Sign Up!

2010-07-13T10:58:00.000-07:00

Bagged June 28th 2010

2010-06-22T16:36:00.001-07:00

June 7th 2010

2010-06-06T14:30:00.000-07:00

Bagged May 17th 2010

2010-05-16T14:58:00.001-07:00

Farm Camp 2010

2010-05-16T14:36:00.000-07:00

Activities:

Farm, Plant, Harvest, Compost & Weed.

Chefs brought to teach how to cook fresh organic fruits & vegetables.

One week in June & One week in July.

Get a spot before it fills up!

Winter on the Farm

2009-12-28T20:44:00.000-08:00

I'm not really much of a writer, but I wanted to let you know what's going on at the farm.

First, we finished cleaning up all the fall crops which means removing every thing from the bed and putting it in the compost pile. This leaves a clean bed which is easier to work and the green waste breaks down faster in the compost pile. The strawberries and raspberries are cut back, weeded, and composted. We planted a lot of cover crops for the winter. This helps shade out weeds, controls soil erosion, and best of all, provides lots of nutrients for the spring and summer crops.

On rainy days we have been working on the planting schedule and ordering seeds. We've planted a few of the crops that take the longest to grow like bunching onions, carrots, beets and sugar peas. Soon we will sow lettuce, broccoli and kohlrabi in the greenhouse followed by cilantro and spinach a little later on.

Our new garden is keeping us busy. We have cleaned up the site, put in an irrigation system and have it bedded up-germinating weeds after each rain that we will till under before we plant in January.

This time of year is pretty exciting because the farm is like a blank canvas. I will continue to keep you updated.

Wishing all of you a happy and healthy new year,
Jerry

Tomatillo Stew

2009-11-23T11:29:00.000-08:00

Hi everyone,
I think you'll all enjoy this tomatillo stew. We're having it for lunch today.

Ingredients

2 skinless, boneless chicken breast halves - pounded thin
3 tablespoons olive oil
1 onion, chopped
3 cloves garlic, minced
1 pound chopped tomatillos
2 jalapeno peppers, seeded and minced
4 cups chicken stock
1/4 teaspoon cayenne pepper
1/2 teaspoon hot pepper sauce
2 tablespoons chopped fresh cilantro
1/4 cup sour cream (optional)
salt to taste
ground black pepper to taste

Directions

Heat oil over high heat in a large saucepan or Dutch oven. Saute chicken in oil until both sides are browned, approximately 2 minutes per side. Remove the chicken, and set aside.
Add onions and garlic to saucepan, and saute until golden. Stir in the tomatillos, jalapeno peppers, and broth. Bring to a boil. Reduce heat, cover the pot, and simmer for about 15 minutes.
Puree vegetables in batches in a blender or food processor. Return to pot, and reheat. At this point taste the soup; if not piquant enough, add cayenne pepper or pepper sauce.
Slice the chicken into thin slices, and then shred. Stir into soup. Season to taste with salt and pepper.
When ready to serve, stir in the minced cilantro and ladle into bowls. Put a dollop of sour cream on top of each portion, and let it melt a bit. Top each dollop with a single cilantro leaf, and serve immediately.

Nutritional Information

Amount Per Serving Calories: 171 | Total Fat: 10.5g | Cholesterol: 31mg

farm camp

2009-07-03T12:46:00.000-07:00

2009-07-03T12:45:00.000-07:00

2009-07-03T12:43:00.000-07:00

2009-07-03T12:42:00.000-07:00

2009-07-03T12:39:00.000-07:00

2009-07-03T12:36:00.000-07:00

2009-07-03T12:33:00.000-07:00

2009-07-03T12:30:00.000-07:00

2009-06-22T17:34:00.000-07:00

Just wanted to share some recipes from Sara at the Tucson CSA

Moroccan Slaw

Sara Jones, Tucson CSA

Consider using any combination of mixed grated root vegetables-

preferably beets, carrots and turnips or kohlrabi.

Mix:
1 cup beets, peeled and grated
1 cup carrots, scrubbed and grated
1 orange or grapefruit, peeled and cut crosswise in thin slices

Dress with:
1 pinch ground cumin
1 pinch ground coriander
¼ cup yogurt
cashews, chopped
fresh cilantro, chopped
salt and pepper

You can replace the yogurt with oil and apple cider vinegar.

Refrigerate before serving.

Roasted Winter Vegetables

Sara Jones, Tucson CSA

Baby carrots, beets and turnips are
delicious roasted together. Serve over
cooked grains as a side dish.

Cut off your beet and turnip greens and cook them
together to eat in the same meal, or save
them in a plastic bag in the refrigerator for
another time.

1 bunch baby carrots, scrubbed clean
1 bunch beets, scrubbed clean and quartered
1 bunch turnips, scrubbed clean and quartered
1 tablespoon oil
1 tablespoon balsamic vinegar
Salt and pepper to taste

Toss vegetables together with oil and vinegar and place in
a baking pan.

Sprinkle with salt and pepper.

Roast vegetables in a 375 degree oven for about 30 minutes until they are all tender. (Test one of each vegetable, as they have slightly different cooking times.)

Beet and Carrot Cake

Sara Jones, Tucson CSA

2 cups grated carrots and beets, mixed
1/3 cup granulated sugar
2/3 cup packed dark brown sugar
2/3 cup vegetable oil
2 large eggs
¼ cup yogurt
2 ½ cups all-purpose flour
2 teaspoons baking powder
1 teaspoon ground ginger
1 teaspoon ground cinnamon
½ teaspoon baking soda
¼ teaspoon salt

Streusel topping:

2/3 cup oats
2/3 cups walnuts
¼ cup butter
½ cup brown sugar

Preheat oven to 350 degrees. Make topping by mixing
streusel ingredients together in blender, pulsing, until
well mixed.

Combine the granulated sugar, brown sugar,
oil, eggs and yogurt in a large bowl; beat with a mixer
on medium speed until well blended.

Add beets and carrots; beat well. Combine flour and spices in a large bowl. Add to wet mixture and mix well.

Pour batter into a greased and floured 9×13″ cake pan.
Sprinkle evenly with streusel mixture. Bake at 350° for
30 minutes or until a wooden pick inserted in center
comes out clean. Cool in pan 10 minutes on wire rack;
remove from pan.

Cottage Pie

Sarah Martin, Tucson CSA

This recipe can be easily altered to accommodate a changing
variety of produce. Try adding or substituting green beans,
turnips or other seasonal vegetables.

1 1/2 pounds red skinned potatoes, cubed
2-3 ounces shredded farm house cheddar cheese
1/4 cup yogurt
1 tablespoon olive oil
1 pound ground beef*
1/2 cup carrots, diced
1/2 cup onion, diced
1/2 cup peas
2 cups vegetable stock
1 tablespoon bay leaf
worcestershire sauce
2 tablespoons all purpose flour
salt and pepper to taste

Preheat your oven to 350 degrees Fahrenheit. Combine the
potatoes and 1 cup of the vegetable stock in a saucepan. Bring
to a boil, reduce heat and cover. Simmer 10 minutes or until
the potatoes are tender. Set aside. Do not drain.

Heat olive oil in a skillet. Add ground beef. Break the beef into chucks as it
cooks. When you don’t see any more pink, poor off any extra
fat and add the carrots, onion and peas. Cook 5 minutes more.

Add the Worcestershire sauce, bay leaf and salt and pepper to
taste. Stir the flour into the beef mixture making sure to coat
all of the ingredients. Cook 2-3 minutes more.

Slowly poor the remaining vegetable stock into the beef and bring to a boil.
Pour mixture into an 8 or 9-inch casserole. Mash the potatoes
in their cooking liquid and stir in the shredded cheese and
yogurt. Spread the potatoes over the beef and vegetables. You
can sprinkle extra cheese on top of the potatoes if you like
things extra cheesy. Bake 30-45 minutes or until bubbly along
the edges.

*Substitute ground lamb and you have a shepherd’s pie, or
cooked lentils for a vegetarian option.

2009-06-15T12:02:00.001-07:00

Hi Everyone,
Just wanted to let you know what will be in your bag today.

Carrots
Onions-small red
Potatoes
Eight ball squash--my favorite for stuffing
Zucchini squash

Lettuce
Fennel
Beets
Strawberries or Artichokes--we don't have enough of both for everyone so if you get artichokes this time you'll get strawberries next time and vice versa.
Kholrabi
Kale

Welcome to all of our new members. You have all been so great about recommending us to your friends that we are growing, growing, growing!

Farm Camp for our members will be June 29th- July 3rd 10a.m.-1p.m.
It's free for all member's kids and any members that want to join us. We'll be learning all aspects of sustainable farming in a fun hands- on way. Get ready to get your hands dirty. Let us know if you'll be coming.

Our friend and local artist Tommy Hacker will also be having Art in the Garden @ Blosser Urban Garden this summer . Cost is $110/week and includes all materials and lunch. The first session starts June 22-26. 11a.m.-2p.m. to sign up and for more information send us an email.

Thanks again for all of your support. We are having a great time!

Caitlin and Silvino work in the Garden

2009-04-27T08:45:00.000-07:00

2009-04-19T19:21:00.000-07:00

Hi Everyone,

Well the plants survived the heat. Now for the heat on delivery day. It's supposed to be hotter tomorrow than today so if we're dropping off your bag on the doorstep, we'll look for a shady spot. Every bag will also have ice packs in it to keep all your delicious veggies fresh. If you want to leave a cooler out we can transfer the ice packs and produce to your ice chest.

We've heard lately from some of our friends that it's hard to "keep up" with the vegetables and we totally understand. I find that if I wash and prep everything at once and have it handy in the fridge, I will be way more likely to use it. I also like to have everything ready for a quick salad or lettuce leaves washed and ready to make a lettuce wrap. Our kids love tuna wraps and it's not like eating another "boring" sandwich. We also use a lot of our vegetables in one meal. Here's an example : this week we'll have broccoli, baby bok choy, carrots, and gr. cabbage so... what I do is make a stir fry with all these vegetables and add them to pad thai noodles--super inexpensive at trader joes-- if I have extra spinach I'll add some too towards the end so that it stays crisp. Then I sprinkle the spring onions on top. This is so fast and easy.

For salads this week I plan to pair arugula with strawberries and some type of citrusy dressing.

I know it's so hot that it's hard to imagine having soup but I've added a soup that I think will be easy and delicious. so Kath and Cath there are no more excuses--eat your veggies.

Adapted from The Basque Table by Teresa Barrenechea (Harvard Common Press, 1998).

This soothing soup is from the colorful Basque region of Spain. The recipe gets its rich, creamy texture from pureeing the ingredients, not from dairy or fat. Fresh young spinach and spring onions give it lots of mineral nutrition, and the preparation is simplicity itself.

INGREDIENTS

4 medium potatoes, cut into chunks
1 bunch of spring onions both white and green parts, cut into 4 or 5 pieces, crosswise
3 medium carrots, cut into chunks
1 bunch spinach
6 cups water
3 tablespoons olive oil
Salt
Croutons for garnish (optional)

1. In a large saucepan or stockpot, combine the potatoes, onions, carrots, and spinach with the water and bring the contents to a boil over high heat. Reduce the heat and simmer gently for about 30 minutes, until the root vegetables are fork-tender. Add the oil and season to taste with salt. Cook for about 5 minutes longer so the flavors blend.

Bread, Flowers, Eggs, and Plants

We have a great local baker that is willing to make organic whole wheat delicious bread for our CSA members. he has been working on the perfect formula and I have been cooperating by trying every batch. If your interested email us and we'll put a fresh, organic loaf of bread in your bag next week.

As some of you might know, we are collaborating with our friends at Growing Grounds this year. Growing Grounds is a great place where clients from Transitions Mental Health work on a 3 acre farm on Foster Rd. This year we have taken over the planting of the vegetables and Ariela and Chris from Growing Grounds are growing their amazing flowers. This gave us an opportunity to expand our CSA since we had more land to plant and it's a good way for Growing Grounds to cut down on their costs. So now if you need beautiful flowers just let us know and we can put those in your bag too.

We can also get free range eggs from a farmer in Nipomo if you are interested. Our chickens are keeping us very happy with their eggs but we don't have enough to offer to our members. I guess we need more chickens.

If there is anything else tht you would like to be able to purchase that is organic and local, let us know. We have a lot of friends that have wonderful products to share with our members.

Jerry has finally given the okay to sell the summer starts for your gardens. He didn't want them to go in too early. So if your interested come by on Monday when Jerry is here. He can show you what we have and give you some tips. Tim(our 12 year old) also wants me to tell you that if you don't want to water your garden very much, he has beautiful succulents for sale.

We are planning on having an Earth Day Our Way this month but are not quite sure of the date. (probably the last weekend in April) If you have anything you would like to share with other members please let us know.

On April 4th we had the children from Los Adobes de Maria plant the Children's Garden you can see more at

http://web.me.com/blosserurbangarden/El_Jardin_de_los_Ninos/Welcome.html

Have a great, healthy, happy week.

Here We Go Again

2009-03-23T22:26:00.001-07:00

Hello Everyone,
It is amazing to us that it's time to start again. We hope that you've missed the veggies as much as we have.
It has been a busy week getting ready for our first CSA day. Thank you to all of you that joined us for our second year. We really appreciate you telling your friends about us because our CSA has really grown this year. It's so exciting to have so many new members. Our community continues to grow just like the garden.
I thought I would go over the rules and regulations =) since we do have so many new members. First of all, please feel free to contact us at any time. If there is something not right with your order or you want to change your delivery or you have a question just email us or call us. My email is alejandramahoney@gmail.com and phone# si 878-1456. Jerry's is jerrymahoneyjm@yahoo.com and phone# 878-1744. if we are delivering to you and you won't be home, just leave your bag by the front door and we'll pick up the empty and give you a full one.
This week in your bag--oh by the way we chose the Trader Joes bags because they are durable and hold a lot of fruits and vegetables. We don't need to manufacture more bags just so they'll have our name on them. It's more sustainable this way. So.... in your bag..

Broccoli Raab- the big leafy stuff that has tiny broccoli buds on it. It is so nutritious and you can put it in anything. Blanch it in salted water first and then you can stir fry it add it to soup, or eat it like spinach

Carrots- I'm lucky if I can wrestle one of these away from the kids.

Green /Red Onions - these are great grilled- just sprinlkle a little olive oil and salt on them, grill and eat.

Parsley and Cilantro-it's fun to have the kids try and figure out which is which.

Kale-- the dark green kinda bumpy leaves- great in soups

Strawberries- from our very own garden-- we couldn't believe our first planting would do so well. They'll just get sweeter and sweeter.

Blueberries-- the blueberries are the only item that is not certified organic. Our friend Gary Teixeira is a local farmer and they are so good we couldn't pass them up.

Beets- you can boil the tops and bottoms. Our favorite way to eat them is to roast them with the carrots--A little olive oil drizzled over the top and put them in the oven until they're tender.

Cabbage- We make a coleslaw with a cilantro dressing. Just blend some cilantro, lemon juice and mayo in the blender and pour over thinly sliced cabbage. We also put this cabbage salad in out tacos.

Red Leaf Lettuce and Green Leaf Lettuce-- these two lettuces were picked right before we delivered. They are so tender and sweet. If they were wilted or crushed in your bag please let us know. It does happen sometimes. We mixed them together with coarsely chopped carrots and some roasted beets for dinner tonight- everyone loved it.

Broccoli- tiny florets and carrots are a great lunch time snack.

Again, Thank you so much for your support. We are so happy to be able to share our harvest with you.
Alejandra

The End Of the Season

2008-10-20T12:39:00.000-07:00

Hi Friends,
The end of the season has arrived. We have had such a great time this year getting to know all of our great CSA members and growing good food for such good people. We want to thank you for your support. We weren't really sure how this would go but it has been better than we imagined. We are really excited about next year too. We will be giving up our 25 acre farm and expanding our urban garden. We will also have a new farm site that will be bigger than our home site but small enough to be manageable. There are many exciting changes coming and we will keep you updated.
This Sunday Oct 26th from 1-5 we will be picking our final harvest. We invite you all to come out and help and take some veggies home. Please bring the kids out to the smallest pumpkin patch in Santa Maria. They may be small pumpkins but they make the best pumpkin pie!
Thanks again for a great season.
Jerry, Alejandra, Gerald, Kate, Tim and Lita

Hi Friends

2008-08-04T20:07:00.000-07:00

It's been a while and there's a lot going on on the farm.
First we'd like to welcome all of our new CSA members. Thank you to all of you who have recommended our CSA to your friends and family. We are now at maximum capacity for this season so if someone you know would like to join please let them know that we will start up again next year and we can take their information and put them on the list now to assure them a spot in March.

On the farm... We will continue to have spring mix, squash and green beans. Fingerling potatoes will be ready next week and the tomatoes are stubbornly appearing. I'm sure they will be worth the wait. The flowers are adding some great color to the garden and the herbs are finally growing. If you need basil or mint let us know and we'll put some in your bag. The cukes are going crazy so we'll have them for awhile. Fennel is coming and our good friend Kohlrabi.

Our friend's farm...
Our friends at A&A have been providing us with some great organic produce. The strawberries, blackberries, brocccoli, and cauliflower have come from their farm in Santa Maria. The corn this week also came from their farm. It was not organic. We will rarely put non organic fruits or vegetables in your bag and when we do we will always let you know.

Our community...
All of our members have become a very special community. We have shared times on the farm and in the garden. We have shared recipes, stories and food. We continue to be so grateful for this experience. If you have anything to share with other CSA members please email the info and I'll add it to our blog.
Have a great week.
Alejandra

Where potatoes come from

2008-07-21T11:34:00.001-07:00

Our first flowers

2008-07-10T09:19:00.001-07:00

Veggies are yummy

2008-07-09T13:39:00.001-07:00

CSA Farm Camp

2008-07-09T13:38:00.000-07:00

I have had so much fun this week with our farm campers. They helped us to harvest your produce on Monday. They have replanted cabbage, transplanted herbs and have done a lot of weeding and watering. They are also going to tell us what kind of soil we have in three different parts of our garden. They've tried out the tire swing and they all agree--IT'S FUN. We've eaten straight from the garden and I think they like it because the first question is always "when's snack?" If some of you weren't able to make it to farm camp this week, you can stop by any time and enjoy the garden. This is your garden.

I wanted to remind everyone that we will be gone this coming Monday July 14th so we won't have produce until the 21st. Thanks for understanding.

If you want to share your recipes on this blog email them to me alejandramahoney@aol.com and I can post them for you. If you'd like to post other information let me know and I can put you on as an author to this site. Currently we have 4 additional authors and I'm looking forward to their posts.

Have a great week and see you on the 21st.

Harvesting spring mix

2008-07-09T13:37:00.000-07:00

For Monday.....

2008-07-06T09:43:00.000-07:00

This week in our harvest share:
Cauliflower--yes it really is supposed to be green.
Spring Mix
Spinach
Baby Bok Choy-- there will be 4 not just one lonely one. Check back for recipes
Carrots
Onions
Broccoli--from our friends @ A&A
Summer Squash
Snap Peas
Green Beans
Cabbage
and maybe strawberries--we won't know until tomorrow morning

Next week we'll be on vacation so the next harvest share will be 7/21.
We're hoping to have our first heirloom tomatoes, flowers and potatoes by then.

Looking forward to seeing all the kids and parents tomorrow at Farm Camp.

More compost

2008-07-04T11:52:00.001-07:00

What's that?

2008-07-04T11:49:00.001-07:00

The Children's House Montesorri School comes by for a visit

2008-07-03T09:57:00.000-07:00

Twenty five students and four teachers from the Children's House joined us in the garden. The children helped us plant our first melons and took weeds to the compost pile. They were awesome. They also harvested carrots, spring mix and onions for our delicious lunch. I think they probably had a good nap when they went back to school. Thanks for all your help kids. Come by again.

Let's go dig

2008-07-02T13:17:00.001-07:00

Fun on the farm

2008-07-02T13:12:00.001-07:00

Recipes

2008-06-30T16:13:00.000-07:00

Tasty steamed beet recipe drizzled in a fresh basil and garlic oil - great hot .

Beet and Basil Recipe
Serves 4
INGREDIENTS:
4 tbsp. butter, melted
1 cup fresh opal basil leaves, shredded
1 tbsp. olive oil
1 clove garlic, crushed
1 tsp. salt
1 tsp. black pepper
1lb. steamed beet cubes
8 steamed beet leaves

In a pan add butter, shredded opal basil. Add olive oil, garlic, salt and black pepper. Simmer gently.
Arrange beet leaves on a serving platter. Spoon steamed beet cubes onto leaves. Drizzle beets with the basil butter oil. Serve hot as a side dish to beef or turkey, or chill for a side salad for a barbecue.

Beet Recipe #2
Try a milder domestic Gorgonzola (rather than the equally delicious but more pungent Italian version). Using an assortment of different colored beets makes the salad more vibrant.
Prep: 30 minutes; Total: 1 hour 45 minutes (includes cooling time)
Servings: Makes 6 servings.

Ingredients1/4 cup fresh lemon juice

1 tablespoon red wine vinegar

1/2 cup plus 1/3 cup extra-virgin olive oil

1/2 cup crumbled Gorgonzola cheese (about 4 ounces)

2 cups roughly torn bite-size pieces French bread

1/4 cup assorted chopped fresh herbs (such as parsley, basil, and rosemary)

1 garlic clove minced

24 baby beets, trimmed, scrubbed

8 ounces baby arugula (about 12 cups)

PREPARATION:
Place lemon juice and vinegar in small bowl. Gradually whisk in 1/2 cup oil. Stir in cheese. Season with salt and pepper. (Dressing can be made 1 day ahead. Cover and chill.)Preheat oven to 375°F. Heat remaining 1/3 cup oil in medium ovenproof skillet over medium heat. Add bread pieces; toss to coat. Add herbs and garlic; toss to coat. Sauté until bread is crisp, about 4 minutes. Using slotted spoon, transfer croutons to plate in single layer. Cool.Add beets to same skillet, tossing to coat with any remaining herbs and oil. Cover skillet with foil and transfer to oven. Roast until beets are tender, about 45 minutes. Cool beets. Peel, if desired; cut in half.Toss arugula with 1/2 cup dressing in large wide bowl. Season to taste with salt and pepper. Top with beets and croutons and serve.

Test-kitchen tip:After being roasted, baby beets peel easily, but the skins are perfectly edible if you choose to leave them on.

Beet Recipe #3
Fresh beets are delicious cooked with a mixture of brown sugar, butter, and balsamic vinegar.

INGREDIENTS:
7 to 9 beets, peeled, quartered
1 1/2 cups water
3/4 cup brown sugar, packed
1/3 cup balsamic vinegar
2 tablespoons butter

PREPARATION:
Combine beets with water, brown sugar , vinegar, and butter. Bring to a boil. Reduce heat to medium and continue simmering, uncovered, for about 1 hour, or until beets are tender and most of the liquid has boiled away.Serves 4 to 6.
More Recipes Using http://recipes.lovetoknow.com/wiki/Category:Beet_Recipes

Carrot patrol

2008-06-30T13:01:00.001-07:00

Having fun on the farm

2008-06-27T21:44:00.001-07:00

Mr. B and the little farmers

2008-06-27T21:09:00.001-07:00

Coming this week.....

2008-06-27T20:15:00.000-07:00

Another great day @ Farm Camp. The kids watered the pumpkin patch, pulled a ton of weeds, and continued to sift our homemade compost. If you're a CSA member remember to sign up for Farm Camp by the 3oth. Camp for our CSA members is July 7th-11th. There are 2 sessions 10am-12 and 12-2. Let us know which session you prefer.

In this weeks harvest share:

Carrots
Onions
Cilantro
Cabbage
Spring Mix
Spinach
Chioga Beets-- beautiful and delicious from our friends @ Growing Grounds
Basil--from Growing Grounds too
Green Beans--last week was our first harvest
Snap Peas--these are so sweet that I can't stop eating them. We'll give you plenty so there will be enough for everyone in the family.
Summer Squash--variety

Eating straight from the garden

2008-06-25T21:57:00.001-07:00

Farm Camp

2008-06-25T20:28:00.000-07:00

This has been a very exciting and fun day for us at Blosser Urban Garden. We had our first session of Farm Camp. 28 students and 4 parents from Los Adobes de Maria came to visit us and learned all about organic farming. What was amazing to us was how excited the children were about the day to day things we do on the farm. They helped pull carrots for our CSA, they planted a pumpkin patch and they took home some fresh produce for their families. And.. at the end of the 2 hours they were asking, "What are we going to do tomorrow?" Check out the pics The date on my camera keeps resetting but these really were taken yesterday.