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Posted 5/26/2016 10:28am by David Zemelsky.

I guess you could say that this was the week of growing and eating.  Some plants really grew and some got really eaten.  For myself, I like the former story best.  Of particular note, were the tomatoes.  Now, on many plants, we have green tomatoes.  A very good sign indeed.  At Star Light, we will always do whatever it takes to come up with the very best tasting tomato.  To that end, we are pruning and salting. Salting?  We actually spray the plant with fish/seaweed to help enhance the flavor.  And it really works.  Pruning, is the act of training the plant to have just two main stems.  This involves cutting out the suckers.  Suckers grow in the crotch of the main stem and a leaf.  Suckers will have blossoms and eventually will produce fruit.  So what we're doing is concentrating all the life force that the plant has into less but more delicious and bigger fruit.  Poundwise, a plant won't be producting more fruit one way or the other, just better and better tasting fruit if you prune.

This plant has two very distinct main branches.  If I can keep up on it, it will remain like that.  Each branch has a piece of twine that it can climb upl  If you look real closely at the place directly below where the two main branches begin, you'll see a pale white clip.  We fix the twine to that and twirl the stem around it, offering great support.  Note the yellow blossoms.  Always a wonderful thing.

Eating? Well, it wasn't me.  Some bug (sow bug), end up eating many of our Katrina Cucumber plants.  Katrina, for me is the ultimate cucumber.  Taste, texture-its got it all.  So I am not that happy to share with the sow bug.  To date, I don't have a good cure for them either.

Some of you might know that I am referred to at the Farmer's Market as The Carrot Scientist.  Not a very well deserved name-there are many who know lots more than me about carrots.  Its just a name.  Never the less, I am enthusiastic about carrots.  Here is a picture of how big our Spring carrots already are.

OK.  Not that big.  But not that small either.  In less than a month-we'll be seeing the first of the carrots.  I've already sampled them.  Delicious-truly!  Incidently, planted on one of the first days of March.  Carrots take a long time. 

This week at the Store.  Write me by 10am(yes, that's a change) Friday and your order will be ready with your name on it in the shed in front of our house at 54 Fowler Ave.  Payment in the jar. Checks ok, but cash preferred.

Here's our rundown on store items:

I've got tomato sauce , still.  There's about two jars left of the $10 size(32oz.).  After that, we've got a 24oz. jar for $8.  We haven't bought any  Classico or Paul Newman for way over a year and that makes me a happy guy.

Arugula- very snappy and  full of serious vigor $6/bag

Salad Greens- with several kinds of lettuce, mizuna, tokyo bekana, red russian kale $6/bag

Pea Tendrils- still the most amazing thing to buy at this time of year.  We have pea tendril pesto at least once a week now. $6/bag

Spring Garlic- still tender.  I am guessing that this is the last week that we'll sell this(I know,I said that last week,too).  The next delicious item from our garlic will be the scapes.  More on them later.  $7/half pound

Risentraube and Amy's Gem-all great cherry tomatoes. $5/plant

Striped German - kind of the best tasting tomato around (except for all the other ones).  A ripple of red through a bold yellow/red flesh.  A heirloom favorite $5/plant

Juliet-a small tomato, but not a cherry.  The very best for both cooking and eating. Oh, and did I say drying?$5/plant

Cherokee Purple- great producer of tomatoes, great taste and amazing color $5/plant

Wapsipinicon- the totally curious tomato.  Curious because its color is so drab, BUT the taste!  And very productive too. $5/plant

Herbs: Compact Genevese Basil, Italian Flat-leaf Parsley and German Winter Thyme -all $5/pot

Pepper Plants and Eggplant Plants- $5/pot

Please tell your friends about our store.  We'd appreciate the good word.  Its been really fun filling your orders this season.

Have a great week,



Posted 5/19/2016 8:20am by David Zemelsky.


I've had a song rattling around inside my head for over a week-"Minstrel Boy", a ballad about a young Scottish (I think) lad who's off to war and shows uncommon bravery and valour.    Inspite, of what looks like a song that glorifies war, it actually is more a song about determination and resilience.  The reason that it got stuck there is a result of a google search about Danny Quinn.  Those of you deep in the Connecticut folk music scene probably already know who Danny was.  He died very unexpectedly about a year and a half ago.  I don't keep up on this kind of news, so it came to be as a big shock when his life partner (or maybe they were married) Marta informed me of Danny's death.  I met Danny a few years before at a home concert in Old Lyme. We started talking that night and really hit it off.  By the end of that evening, it felt like it was just meant to be that we should have met.  A few months later, he and Marta joined our CSA.  There were a few attempts to have them over, but his concert and traveling schedule was way too busy.  Besides covering the Northeast, singing his songs, Danny also lead  group trips to Ireland, singing his way from pub to pub and probably getting to know his travellers pretty well.  Ty and I really wanted to go on one his trips, but it never worked out.  They didn't join the CSA the following year, citing that his schedule made it impractical.  Then, we lost touch , getting busy with everything else that goes on at the farm.  Marta wrote last week, requesting tomato plants and I wrote back telling her they'd be at the shed with her name on them on Friday.  Well, I forgot her request and she came looking anyways cause she trusted that I wouldn't forget.  It was during a few emails and apologies on my part that I realized that in her earlier note, she had informed me about Danny's unexpected death a year and a half ago.  Although we were just beginning friends-I was really upset and sad to hear this news.  I spent the rest of the evening looking at YouTube clips of some of his concerts.  As I was looking at them, I remembered that Danny had given us several of his very fine CD's as an unexpected gift.  My favorite YouTube was "Minstrel Boy".  You can easily find it by putting "Danny Quinn/ Minstrel Boy" in the google search box.  Later, Ty and I talked about Danny's death and how it was a lost opportunity to have missed his trips to Ireland and also the missed opportunity  for us to have known each other better.  I run into these lost opportunities every day.  So with resolve, I hope to not let more of them slip away.  This has everything to do with farming in case you were wondering where this is going.  Growing food well is the gift that Star Light can give us every day.  It is my intention to help it along, follow the techniques that will lead to outstanding vegetables and give you the opportunity to have it land on your plate.  This is truly something to think about.

Which makes me remember about the tomato plants  that are growing in the hoop houses.  A few weeks ago, I spent a very pleasant day staking the grafted plants and actually cutting the main stem on the "scion".  Here's a quick review of the grafting concept.  We take two tomato plants and splice them together.  One of them is the flavor(scion) and the other one the rootstock which will drive the plant to produce better and more fruit and also eliminate soil born disease.  For weeks, the plants had two roots sticking in the ground.  They were joined about an inch above the soil's surface.  The scion,  has the root that we want to eliminate.  It's presence leaves the plant open to the soil born diseases that the rootstock tomato that it is joined to can repel.  Get it? Two plants that are now stuck together.  The scion's roots could make the plant sick, but the rootstock's roots won't.  Infact, they are so strong that they make one plant act like two.  What I didn't know for sure was whether the new plant was capable of living without the  scion's root, too.  I am happy to say that in all cases, the plant survived this operation.  I predict that we'll see ripe tomatoes before June is finished.

This picture should help.  The stem sticking out of the ground is the rootstock. Just above the soil's surface on the right is a bump.  That is what remains of the stem of the scion as it goes into the ground.  It was at that point that I cut that stem off leaving the rootstock to do all the work for the plant.  Its going to work just fine.

This is an overview of the hoop house.  As you can see, lots going on in tomato growth.  Most of these plants were started in our basement at the end of January.  By the time these guys are done, they'll be around 9 months old!

Consider buying from out store this Friday.  Anyone who writes back with an order can buy from us.

Here's our rundown on store items:

I've got tomato sauce , still.  There's about two jars left of the $10 size(32oz.).  After that, we've got a 24oz. jar for $8.  We haven't bought any  Classico or Paul Newman for way over a year and that makes me a happy guy.

Arugula- very snappy and  full of serious vigor $6/bag

Salad Greens- with several kinds of lettuce, mizuna, tokyo bekana, red russian kale $6/bag

Pea Tendrils- still the most amazing thing to buy at this time of year.  We have pea tendril pesto at least once a week now. $6/bag

Hanging Strawberry Plants- there's still about 10 left, so if you blinked for Mother's Day, you can get in on Father's Day!  $25

Spring Garlic- still tender.  I am guessing that this is the last week that we'll sell this.  The next delicious item from our garlic will be the scapes.  More on them later.  $7/half pound

Sun Gold, Black Cherry, Risentraube and Amy's Gem-all great cherry tomatoes. $5/plant

Striped German - kind of the best tasting tomato around (except for all the other ones).  A ripple of red through a bold yellow/red flesh.  A heirloom favorite $5/plant

Juliet-a small tomato, but not a cherry.  The very best for both cooking and eating. Oh, and did I say drying?$5/plant

Wapsipinicon- the totally curious tomato.  Curious because its color is so drab, BUT the taste!  And very productive too. $5/plant

Hakeuri Turnips- the best that there is for turnips.  Eat either raw or roasted $4/bunch

Herbs: Compact Genevese Basil, Italian Flat-leaf Parsley and German Winter Thyme -all $5/pot

Pepper Plants and Eggplant Plants- $5/pot

Orders to me by noon on Friday.  Orders ready by 2pm in the shed. Cash preferred. Checks ok

Please tell your friends about our store.  We'd appreciate the good word


Posted 5/17/2016 6:00am by David Zemelsky.


This is my "inbetween time".  It certainly isn't Winter but nor is it Summer, either. Tuesday morning, while biking I even saw frost. Frost! May 10th. Crazy and unheard of.  If you look up the last frost date for our area, it says  April 26th.  But like everyone else, I just have to go with what comes at us.  But, not really.  With the use of row covers, hoop houses and unusual vegetable breeds, farmers can work there way around pockets of unexpected cold weather.  The amount of light that a plant gets ever day is a big factor in how quickly it will grow.  We've already learned that less than 10 hours of daylight slows growth down to a deep, profound crawl.  Just important is the temperature.  If your plants are covered with remay (kind of a cheesecloth material), you can get an additional 2-4 degrees of warmth for your plants.  This can make a big difference in growth.  They're much more advanced than plants that are left unexposed.  To getting back to the "inbetween time" concept.  Because of all this slowdown in growth due to  warmth and daylight length, a person can find themselves short on the new crop, as the old crop goes out.  An example is arugula.  I planted a great stand of it in our hoop house named "Bella" (named after one of our grandchildren).  I've cut it two or three times and it has tasted and looked great.  Now its done-too bitter to eat and not particularly  pretty either.  Meanwhile, outside I've planted a nice stand of new arugula.  But its been too cold for it to grow at its Summer pace.  Result: no new arugula.  I always kick myself and say that I should have planted it sooner.  But really, I planted it as soon as the weather would let me.  Time to forgive and move on.  Arugula will arrive.

Consider buying from us directly.  Every Friday, we open our "store".  Please look through the list below.  If you see anything of interest that you'd like to get, email me back to order ( You should send your order to us before noon on that Friday. Then come to our shed to the left of our house at 54 Fowler Ave. in Durham AFTER 2pm on that Friday.  Your order will be waiting for you, marked with your name.  There's a jar for payment.  Cash preferred, but will take checks if needed.  This system has worked really well for us.  Hope you will join us!  Here's the list of available products

Hanging Strawberry Plants- there's still about 12 left, so if you blinked for Mother's Day, you can get in on Father's Day!  Very flexible $25

The next biggest star and the prettiest (and very tasty, too) are the pea tendrils.  They were pretty great last week,too.  Cool weather is what makes them happy and there's been plenty of that.  Put on a sandwich for an unusual twist on lettuce.  Better still is to make pesto with it.  Every bit as good as basil pesto. $14/lb

Tomato Sauce- you will surely like this sauce.  The source of the tomatoes is from us and two other outstanding farms that we cooperated with.  Locally canned.  $8/jar

Spring Salad-with kale, pea tendrils,  mizuna and firecracker lettuce $10/lb

Kale- for salad, smoothies and garnish $10/lb

Arugula- first cut.  $6/bag

Spring Garlic-  Tender stalk and leaves at zip to salads and cooked protein and vegetables. We're going to let the rest of them grow into garlic heads $7 for a half pound

Tomato Plants

Sun Gold, Black Cherry, Risentraube and Amy's Gem-all great cherry tomatoes. $5/plant

Striped German - kind of the best tasting tomato around (except for all the other ones).  A ripple of red through a bold yellow/red flesh.  A heirloom favorite $5/plant

Juliet-a small tomato, but not a cherry.  The very best for both cooking and eating. Oh, and did I say drying?$5/plant

Wapsipinicon- the totally curious tomato.  Curious because its color is so drab, BUT the taste!  And very productive too. $5/plant

Green Moldovan-medium small fruit with great taste (you'll just have to take my word for it.) Texture of avocado $5/plant

Hakeuri Turnips- the best that there is for turnips.  Eat either raw or roasted $4/bunch


Oh, one other piece of news, we planted our first line of ginger today.  Its been pre-sprouting in the basement on heating pads for over two months.  They look glorious going into the ground.

Posted 4/28/2016 5:40am by David Zemelsky.


This week I want to tell you about our spreader.  The spreader is the key tool for our soil feeding program.  After tilling the soil, we’ll  fill the spreader (ok, its proper name is manure spreader-we don’t use manure, though) right up to the top with compost.  Our compost comes from a company called New England Harvest.  Rather than manure, this compost is made 100% with leaves collected from municipalities.  As a USDA Certified Organic Farm, we are required to strictly adhere to regulations about manure.  If we use raw sources of manure, it needs a full 180 days of being incorporated in the soil before growing vegetables in it.  Obviously, tying about a field for a half a year is impossible for a farm of our size.  The downside of using compost composed of leaves is that it is lacking in nitrogen-an essential part of every plants diet.  We solve this problem in two ways. First, we’ll add alfalfa meal which is rich in available nitrogen.  Second, we also use organic fertilizer.  Besides nitrogen, there are many trace minerals that our plants will appreciate.  Think of it as a great vitamin supplement.  Anyway, back to the spreader.  Originally, this tool would spread the manure in its hopper in a wide path in back of it.  That isn’t what we want.  We want the compost to drop quietly in a confined line.  The manufacturer worked with us on this one.  They figured out that if they removed certain internal parts, we’d be able to have the compost drop quietly out in a 26 inch path.  Each bed is seperated by the width of the tractor’s tires.  After spreading compost, we’ll add the alfalfa and fertilizer.  Then, it all needs to be lightly raked in.  The other plus of this method- the compost acts like a weed barrier.

The first picture shows you what the spreader looks like.  Its towed by the tractor.  As the wheels turn, it drives a chain driven shovel that you can see in the second photo.  The compost just gets nudged out the rear.  The last photo shows you how the planting bed looks after driving the tractor with spreader in tow.  Alfalfa and fertilizer added after this and raked in.

OK. On to store business.  First off, if any of you who pre ordered Hanging Strawberry Plants would like them tomorrow instead of next week, please let me know.  Otherwise, everyone else who ordered should plan on picking them up at that time.  They look great, with tons of blossoms.  I will also provide you with a link for care of them.  Don't worry, it's easy!

As always, give me your order by noon tomorrow.You can email me back directly from the website.  Pick up will be at the shed on Fowler.  Your order will have your name on it.  Put payment in the jar.  Cash preferred.  Your order will be ready after 2pm.

Claytonia- I keep saying "last week" for them, but I think I really mean it this week.  As they reach maturity, there is a little flower that grows out of the middle (and a tasty one, too).  I believe that they are even more sweet and succulant as they get ready to produce seeds. $6/bag

Spring Garlic-a real treat that is only available in Spring.  Every part of the garlic plant is usuable, including roots.  The fresh garlic taste is all about Spring $8/half pound

Hakeuri Turnips- fresh, incomparable taste (I have no good words, anyway) and the leaves are the best of any root crop, too. $4/bunch

Pea Tendrils- last night, we made "pea tendril pesto". Its every bit as good as basil pesto.  Uncooked, you'll feel like you're eating fresh peas.  $6/ for 6oz bag

Arugula- $6/ for 6oz. bag

Baby Red Russian Kale- $6/6oz. bag

Salad Greens- with firecracker lettuce, kale,claytonia, mustard, mizuna and tokyo bekana $6/6oz bag

Tokyo Bekana- a Chinese Cabbage type with a sweet, subtle flavor $4/bunch

Hanging Strawberry Plants- I still might have a few more. If interested let me know and I'll get back to you about whether we're sold out or not. Available tomorrow and next week. $25

Heirloom Tomatoes- Wapsipinicon, Cherokee Purple, Striped German,Green Moldovan $5plant

Cherry Tomatoes- Black Cherry, Sun Gold,  Riesentraube, Amy's Sugar Gem $5/plant

Herb Plants- German Winter Thyme, Italian Flat leaf Parsley, Compact Genevese Basil (smaller than regular basil and perfect for a patio pot) All are $5/pot

Teddy Bear Sunflower-  a dwarf variety that stays in a pot.  You can plant out, but they do great in a small pot.  Fuzzy fuzzy flower, which probably explains the name. $5

Northfordy Tomato Sauce- two seasons ago, a few farm, including Star Light put together a big lot of canning tomatoes for the processing plant in New Haven.  We ended up with cases of amazing sauce.  I still have about a dozen jars left, which I AM KEEPING.  However, Northfordy Farm from Northford still has some available which I am selling. $10 /jar

That's the list.  Thank you all for being our friend.

Have a great week.

Posted 3/31/2016 10:16am by David Zemelsky.

Dear Friends of Star Light,

I'm going to share with you that my birthday was this week, if you promise not to send me cards.  I am telling you this fact because it figures into a short event that I am going to tell you about. Remember, no cards!

We've got two immediate projects going on right now.  Tomatoes planted in the ground in our one heated hoop house and getting started on getting the fields ready for planting.  Before the "birthday event", the tractor had presented its own obstacle to getting this work underway. A flat tire.  What was particularly annoying about the flat tire was that I should have remembered already that it was flat.  That happened over the weekend when I was doing the "Grampy" thing with our grandchildren and giving them all a ride.  After this first kid finished her ride, it was pointed out to me-flat tire.  Too bad for everyone else.  So that was the day before- I should have remembered that.  But I didn't-untill I was just about to get on the tractor.  Ok. Deep breath. Jack the tractor up, pull the flat tire off, bring it to the tractor place , let them tell me that it would take a day or two (more delays) and then have a spot of good fortune , as they fixed it right then and there.  Moving on- back to the tractor and put the patched tire back on.  So, that was all before I discovered that the PTO was frozen shut.  PTO is an axle that fits both on the tractor and your tiller.  A gear at the rear of the tractor moves this axle like on your car which subsequently makes the tiller do its work.

PTO has a shape that fits over the shaft in the middle of the picture.  The trouble is that the shaft was jammed up and couldn't extend to meet this gear at the back of the tractor.  Simple Tractor 101!

Well, I hammered on it and yelled at it, but nothing was going to happen.  Over to Danny's Unlimited.  There's nothing that Danny's isn't afraid to tackle.  When I got there, a customer took an interest in my problem and put the PTO in a vise, looked down at it, grabbed a hammer and a flashlight and whailed on it for a few seconds. Bingo, and it came unstuck.  Turns out that it was well greased, it just doesn't like being compressed all winter.  I thanked him and rushed back with my newly "fixed" PTO.  It was looking good for a start on tilling for today.  As soon as I got back and started working on getting everything in order, I made a fatal mistake.  I let the tiller down in such a way, that the PTO compressed itself again and got re-stuck (if there is such a word).  In spite of a lot of re-yankings(again, is their such a word?) , it was not going to budge.  More futile bangings on my part, made me slowly realize that I'd have to go back to Danny's.  Fortunately, I'm old enough that all my pride has left me long ago.  But(and this is where the Birthday part comes in ),I realized that it being my birthday, it would be ok.  This is, after all , a day to take stock of who one is and where one's going.  And in this case, I'm going (back to Danny's anyway).  So, as I write this note, Danny still has the PTO.  Which is ok, I found plenty of other equally important things to do.  He's going to fix it so, it can't compressed so far that it will get stuck.  Its worth the wait.

Because there's still valuable spinach in the house, we're just planting the two rows in front of you for starters.  The outside rows will have cucumbers that are guaranteed to make you jump high enough to dunk baskets even if you're under 5 feet.

I'm enjoying taking care of all of you at the store.  Pre ordering seems to work for me for now.  Hope you feel the same way.  For some of you this concept is new.  Let me explain.  Below are listed greens that are available right now.  You can, be emailing me back( pick up any of the listed items tomorrow at our shed at 54 Fowler Ave./Durham.  If you join our mailing list, then I can write to you personally each week and tell you what there is.  Nice stuff.

Hanging Strawberry Plants are growing rapidly.  When they arrived, they looked like dead roots.  Once they were planted, they virtually exploded with leaves.  By the time those Mother's Day recipients get theirs, there may be blossoms.  Let me know, if you'd like to reserve one.  $25/basket.

A few more weeks, and I'll be offering our tomato, basil,thyme, and parsley plants to take home.  We grow strong successful plants for you.  I hope you'll consider them.

This week. Spinach Special.  Again.  Buy one bag for $6 and get a second one for free. I'm going to pack both bags in one bag to save on packaging.

Arugula- $6/for a 6oz bag

Claytonia-only a few more weeks left. Succulant, sweet, and gorgeous. $6/bag

Salad- with kale, claytonia, spinach, mild mustard and mizuna $6/bag

Order by noon on Friday. Pick up after 2pm on Friday at the shed @ 54 Fowler Ave.  Your order will be marked with your name.  Payment in the jar.  Bring exact or hope that someone else's payment will help you make change.  Cash preferred, but checks ok, if you must.

Have a great week.


Posted 8/6/2015 5:18am by David Zemelsky.

Instead of going to the Farmer's Market this week, drop by our shed on Friday after 2pm.  We're going to have several things available for you.  Below is a list.

Salad Greens: already in bags $6

Squash: $3lb.  There are three different kinds, pattypans, zucchini, and bi-colored.  All of which are delicious(but of course!)

Sun Gold Tomatoes: sweet like candy cherry tomatoes.  They are all about the concept of sweet. They'll knock you off your feet. $6.50/pint. 

Heirloom Tomatoes:  Ever tried an heirloom.  Most people will say,"that's what my father use to grow when I was a kid!".  They're probably right.  Old fashion, musty sweet flavor, texture and presentation. $6.50lb

Greenhouse Tomatoes:  a deal at $4.50lb.  Tasty, red tomatoes that are very firm and great for sandwiches or salad

Juliet Tomatoes: $6.50/lb A story unto themselves.  They look at act like a cooking tomato, but are utterly fantastic to eat uncooked, too.  An unusual combination, as usually cooking tomatoes aren't much fun to eat raw.  I call them my "Desert Island Tomato" because if I had to choose one variety to take to a desert island-it would be the Juliet for its versitility.

Pickling Cukes-crunchy and sweet $.75/each

Carrots- both the Cosmic Purple and Yaya(orange) $6/lb

A scale will be there.  It's easy to use.  I'll leave instructions next to it.

I hope that you'll take the opportunity to come by and get some of this season's offerings.

If you have any comments, shared recipes or questions-please write back.

Bon Appetit,


Posted 5/17/2015 8:07am by David Zemelsky.

Thanks to a call from an enthusiastic  friend of Star Light, I am reminded that it was never stated the time of the Open House.  Ok. 12 noon to 3pm.  Come to 54Fowler Ave. in Durham.  Park on the road and walk 100 yards or so down to the farm.  Say hello to the sheep if you want, but DON'T TOUCH THE FENCE-ELECTRIC!  Hope to see you there.  We'll have plenty of salad greens, arugula, herbs, tomato plants, strawberry plants, pepper plants and malabar spinach.

Posted 4/28/2015 4:43am by David Zemelsky.


Let's count the weeks till the CSA begins, shall we?  I get 6 weeks till the first Share Day-June 3rd.  We're counting on being quite ready. If you are thinking about CSA, there are still some slots available.  Write me with any questions, I'll get back to you right away.  Our opening offering will be (subject to the whims of nature), salad greens, haukeri turnips, swiss chard, braising greens and an herb plant that you can use in a patio pot or put in the gardens.  We fret about being ready.  It is not unlike Opening Night at the theatre.  I need to emphasize to you that with farming- things can change on a dime.  But, we're optimistic.  Here is a picture of some of our growing space.  You can tell from looking at it, why we're so optimistic.  It is a beautiful sight.

These rows were hooked with our sub soiler. Then we put the rotary harrow on it.  Somewhat like a rototiller, but better.  It doesn't invert the soil, just stirs it up.  After that, we load compost in our manure spreader (no manure is used at slg).  we've made this spreader a hybrid.  Instead of flinging the material everywhere, we've managed to get the spreader to drop compost in a nice even row.  You have no idea how much better this is than what we did before!  I won't bore you with the details, but imagine digging a 4 foot hole with a grapefruit spoon.  Get the idea?

Things that happened this week.  More tomatoes planted in the heated greenhouse (we only have one house that we heat).  Planted arugula, spring raab, pak choi, haukeri turnips, lettuce, mizuna, red russian kale-to name but a few.

Onto our Friday's store.  Read the list below.  If you see something that interest you, write me back with an order. Deadline is noon on Friday.  Pick up your order at our shed at 54 Fowler Ave.  Its self service, so try to bring exact change. Cash preferred, but checks are ok.  Once in a while, I miss someone's email and that person shows up at the shed and is disappointed.  Let's make this simple-you write to me and I write back to acknowledge that I've seen your email.  If I don't write back-let me know. I don't mind.

Let's talk about Mother's Day Strawberries first.  Here's a picture of a few of them.

See all the blossoms?  These beauties will produce strawberries all season.  Bring them into a protective place and they're off and running next season.  Also, I guarantee that this will make the very best Mother's Day present that the recipient has ever ever received. Wow! Can't beat that.You can pick them up any Friday before Mother's Day, but the final Friday(May 8th) is your last chance to get them before that revered holiday.  $25/pot

Malabar Spinach-in 8" pots.  An unusual green with a great taste and appearance.  They will grow and grow and give great taste satisfaction.  $16/pot

Sweet Pepper Plants in a pot-specialized variety that produces numerous peppers but is easily grown in a small pot.  Pick peppers off your own plant. $18

Basil, Sage, Chives, Parsley Herbs-all certified organic and ready to go into patio pots or transplanted to the garden. $5/pot

Spinach- glorious first cut Tyee variety. $6/ 6oz. bag


Red Russian Kale- robust, satisfying and all around great for you.  Lightly cooked or raw, either way a true winner $6/for a 6oz. bag

Braising Greens-with spicy mustard, kale, pak choi, spinach.  Heavenly flavor. $6/half pound bag

Yu Choi-kind of a cross between chinese cabbage and pak choi.  Light green, long leaves that are great in salad, stir fries and just wilted $6/ for a 6 oz. bag

Spring Salad Mix-with claytonia, kale, mizuna, 8 different kinds of lettuce and yu choi $7/ 6oz. bag

Tomato Plants- yes, its too early to put them into the ground, but not to early to get your own and have them keep growing at your house. $5/plant.  Discount for multiple plants(10 or more)-inquire.  Our tomato plants consistently are the best.  I'm not bragging , just reporting.  So many customers tell me how happy they are with our tomato plants. Here's a partial list:

Juliet-the one that I'd take to a desert island.  Great to cook, dry or eat in a salad. Exceptionally sweet taste.  You'll want a lot of these.  And a great producer, too.

Paul Robeson-this is a Black Russian variety, and named after the incredibly talented singer/actor(and a favorite of mine-check him out on Youtube).  There is almost a cult following about this variety.  Its texture, flavor and finish (like a great wine) is memorable.  You'll be rolling your eyes.

SunGold- an orange cherry tomato that would be impossible to eat just one.  Saying that its "sweet" doesn't even come close to the taste of these guys.  People come up to me in the Winter, almost weeping over the Summer memory of sungolds.  For me, it isn't Summer without them.

Pruden's Purple- they aren't really purple, but they also aren't really red either.  An heirloom variety like this deserves to be looked at closely.  When we started growing heirlooms, Prudens was the first eating experience for me.  The difference between it and "normal" tomatoes will never be forgotten.  It's a great producer, with big fruit.

Cherokee Purple-heirloom, too.  Very popular and for good reason; taste, appearance and productive. 

I should mention that all of our choices are easy to grow and productive.  Some heirloom varieties are wonderful to eat, but only produce a few fruits for each plant.  Not these.  You'll be overun with tomatoes.

Let me know your wishes by noon on Friday.  Distribution at our shed (54 Fowler Ave.) after 3pm. Cash preferred, checks ok.  And , if I didn't write back to acknowledge your order, contact me-by phone if necessary. 860 463 0166.  Thank you.

Open House Reminder : May 17.  Exact time , not sure, but probably early afternoon

A new CSA member sent a little note with their check a while ago.  It said "We're hungry!"  I know the feeling.  So stay well, and buy your food from the outside of the supermarket aisle-that's where all the whole food is.  Learned that from Michael Poulin.



Posted 4/20/2015 11:43am by David Zemelsky.


Suddenly, our road down to the farm, which I thought would remain impassible for cars, has dried out.  I envisioned a late May target date, based on the depth and wetness of the mud.  Unless you're a kid, mud isn't that much fun.  Take off your shoes, every time you come inside etc etc.  Now what's left are big ruts-dry ones though.  I've been surveying these ruts today and contemplating how the compost truck ( a big affair with at least 10 wheels was going to negotiate them.  Hmm?  I'll let you know.

By the way, if ever there was a harbinger of the coming of Spring, it would be the compost truck.  Filled to the brim (33yards) with delicious food for the soil, we greet its arrival with the knowledge that  there's much to do.  Its always the same driver and we always say  the same things. "Hard winter"  "You bet" "We could use a little warmth" "OK"  " See you in a few months" "Right! Don't get stuck in the mud going out".  The stuff is dark, black and beautiful to touch.  As the season progresses the lines and fingerprints of my hand get darker and darker.  It takes one of those Stop n' Shop green scrubbies to get them even reasonably clean.  Its worth it though because this compost, to the plants, is a glorious supper.  Since its only made out of leaves (no animal manure used here), we also will put on organic compost and alfalfa meal.  The compost adds essential trace minerals and the alfalfa is a great source of nitrogen.  Plants aren't all that different from us.

There's clearly a lot to do.  Finally, we can get out into the field.  John, who has been with us for 3-4 years (we both lose count), spent the whole day on the tractor literally tearing into the soil and trying to make it breath again.  He puts a long hook that resembles a sea anchor on the back of the tractor and goes up and down the field, creating 2' troughs in each bed.  Water and air now has a highway to drive down to bring their goodness to the lower levels.

Meanwhile, Joel spent the day transplanting kale plants from the nursery outside to the long rows that are adjacent to some arugula and other asian greens that we planted the day before.  And they, in turn are planted next to a few rows of swiss chard that we also transplanted out of the nursery.

Which is all to say that we're doing everything that we know how to make sure that by the first day of the CSA (June 3 or 4th , depending on which day you picked or June 6th for Wooster Square), we should have a decent showing.  My prediction will be that there should be radishes, chard, salad and haukeri turnips in our first week or so.  Kale, should be following soon after that.  We have room still for you, if you are interested.  Write me with any CSA questions.

Following is a list of what we have for sale this week.  If you see something that you like, please email me back at:

Ok.  Offerings for this week.  Let me know by noon on Friday with pick up at the shed after 3pm. Cash preferred (exact might be better).  Check if you have to.

Spinach sale ! Buy a $6 bag and get another for free.  I'll put them both in one bag to save on plastic

Salad Greens- a wonderful Spring mix of kale, 8 kinds of lettuce, claytonia, spinach $7/ for a 6oz bag

Kale- baby red russian $6/ for a 6oz bag

Spicy Mustard Greens $6/bag

Claytonia- a wonderful winter green that will only be around for a short time more.  It goes to seed soon and then dies away.  $4/ for 4oz bag

Strawberry Plants-some still available for Mother's Day or sooner.  They are blossoming as we speak.  In a hanging basket $25.  Send no money for this one now.  Just let me know and I'll put you on the reservation list.

Basil, sage, parsley and chive plants in 4" pots- $5 each. 

Talk to you soon.

Posted 2/27/2015 3:49pm by David Zemelsky.

Sure, its been cold beyond your wildest expectations.  And for many of you, you're probably wishing that you could get on a plane for warmer climes and be done with it all.  On the other hand, you'd be missing a great day like today.  Cold, but not too cold. Sunny , but not too sunny. (wait, that's not possible!) And no wind.  That parts very critical.  I love snow but hate a cold wind.  You, too?  The best thing about today is that we went around the corner and planted out our first bunch of spring plants-namely spinach. 

We started flats of spinach a few weeks ago , under lights in the basement.  They did great and began to look like a great crop.  Then came the issue of hardening them off.  This is a process in which we patiently explain to the spinach that it isn't going to be so cozy and warm all the time from here on in.  You're going outside where the temperature can be in the single digits.  In order to get them use to this concept, we brought them outside to the heated nursery, where they enjoyed real ultraviolet rays during the day and lower temperatures at night.  After 4 nights, I felt that they were ready to meet the reality of real dirt.  The picture below is what a few of them looked like after we transplanted them into the ground.  After covering their roots up with dirt, we put metal hoops over the rows and draped rowcover over that.  Rowcover is a simple lightweight blanket that buffers the plants from extreme cold.  Let's hope they take off like a big bird and provide  us with lots of spinach in the near future.  Here's the picture

We're ordering unusual seeds from everywhere this week in our endeavor to provide our great and unusual food for the CSA , our restaurants, and Farmer's Markets.  Of most interest are some very promising Asian vegetables that we'll grow from a seed company in California that specializes in Japanese and Chinese Food.  To name but a few: Yu choy sum, Dwarf Pak Choi and Shoya Long Eggplants.  We are always on the look out for the next big thing in food trends.  I should mention our ginger/tumeric program, too.  We've found a huge fan base for our ginger and therefore decided to branch out into tumeric.  Last year, we planted 10 plants.  The excitement that the tumeric  generated was extremely gratifying.  As many of you know, tumeric can be used to help with aching limbs and joints.

We are hoping that you might consider joining our CSA , so that you could enjoy many of the crops that we're offering.  As a member of the CSA, you will be able to enjoy great food every week at a reasonable price.  The health benefits of organically/ locally grown are enormous and very satisfying.  If you have further questions about what it would be like to join this exciting enterprise, please write back.  You'll get a very prompt response.