Grasshoppers and Barley

I think the grasshoppers really like my barley trials. I have about a dozen different heritage barley varieties that I'm trialing and a couple of the varieties are either knocked over or the heads are completely missing. As I walk by them, a zillion grasshoppers take to the sky which is what gave me a clue. Grrrr.


Bent barley.


Eaten Barley.


The remains of a head of barley.

One variety was close enough to harvest, so I did so with scissors. The other variety getting annihilated is still really green so there is not much I can do.


Harvested heritage barley.

Mid-August

A mid-August truck farm.

Whitefish Farmers' Market

The Farm headed west for our first Whitefish Farmers' Market. We're experimenting this summer with setting up at farmers' market and peddling our organic heritage and ancient grains.

It was a good trip. We met a lot of curious people and a few even bought some of our grain. There is such a buzz around both local grains, and heritage and ancient varieties, I think it'll just take bit of time before people get to know us and get to know what we have to offer. We'll head back over the divide in two weeks - August 23rd.

Beauty

We can't forget about the beauty in what we do.

Summer Squash:


Cabbage:


Carrots:


And a happy child with her chard:


Check out more vegetable portraiture at our Facebook page: www.facebook.com/prairieheritagefarm.

Newsletter

An apology to our Great Falls shareholders. We were in such a mad rush last Thursday that we didn't get a chance to get you your weekly newsletter. So here it is:



Dear Shareholders,

Lookey here! The winter squash is flowering in a trumpet-like fashion, as if it say: Bum bum bum bum! We're here! You WILL have butternut after all!

And, just to warn you, the zucchini – the green, the 8-ball, the Magda and the yellow, they're coming. And they're coming in large quantities.

In time, dear garden watchers, in time.

For now though, our favorite way to get rid of a lot of that kale in your bag:

Kale Chips

1 head kale, washed and thoroughly dried
2 tablespoons olive oil
Sea salt, for sprinkling
Preheat the oven to 275 degrees F.
Remove the ribs from the kale and cut into 1 1/2-inch pieces. Lay on a baking sheet and toss with the olive oil and salt. Bake until crisp, turning the leaves halfway through, about 20 minutes. Serve as finger food.
Enjoy!
Your Farmers,
Jacob, Courtney and Willa Cowgill

P.S. Don't forget...
Saturday, August 13: Volunteer day

Saturday, September 10: 2nd Annual CSA Appreciation day

P.PS. Don't forget to follow along on our blog at www.prairieheritagefarm.com and follow us on Facebook by liking our page: www.facebook.com/prairieheritagefarm