We have word on the winter shares! This is still up for debate / request, as it doesn’t go forward if you the members aren’t interested. Please weigh in with what you’d like to see, by email if you’re more comfortable with that (email@example.com). At the very least, let me know if you’re interested so we can plan the planting scale.
Right now, David is considering
- Meat — cold weather means he can deliver a couple of pounds a week without worrying. There will be a vegetarian version for those that don’t want meat.
- A single size of share, similar in volume and cost to our current Small shares (roughly 1/3-1/2 bushel a week, roughly $35/week). We’re still trying to determine costing of meat vs. non-meat.
- October through February (roughly 20 weeks) with a weekly drop (locations dependent on interest). There would also be a bonus holiday box (probably at Thanksgiving) with extras of all of your favorite feasty foods like potatoes, onions, salad, winter squash, and pie apples.
- It focuses heavily on vegetables that ripen in the fall and store well (winter squash, apples, potatoes), but includes fresh tasty greens and vegetables that can extend into the fall with the use of high tunnels (spinach, tomatoes, salad greens). All told, you’re looking at over 30 different vegetables and fruits that could show up each week — all local and in season! — without being as dependent on the weather as the spring / summer veggies were.
Here is the projected crop list:
October and November
Meat: Beef and Lamb
Storage crops: potatoes, onion, beets, acorn squash, butternut squash, spaghetti squash, buttercup squash, turnip, cabbage, garlic, shallots
Fresh veggies: kale, broccoli, Chinese kale, Swiss chard, mustard, tomatoes, broccoli raab, radishes, pears, apples, Asian pears, eggplant, kohlrabi, raspberries, mixed salad greens, spinach, (possibly) summer squash and cucumbers
December, January, and February
Meat: Beef and Lamb
Storage crops: Yukon gold potatoes, red potatoes, onion, beet, sunchoke, acorn squash, butternut squash, spaghetti squash, turnip, parsnip, rutabaga, carrot, frozen berries and peaches, fruit and berry preserves
Fresh veggies: pear, apple, kohlrabi, brussel sprouts, microgreens, microbasil, spinach