Wk 34 The Backside of Summer

The Backside of summer brings the onrush of shorter daylight hours as we approach the Autumn equinox on Sept. 22nd/wk 38. Mid Aug. deceives the salad grower in believing these endless dog days are only for frantically keeping up with the summer restaurant sales in Newport. Not so. Much planning and preparation must begin now if salad production is to continue through the next three seasons. Little if any seeding is possible after Mid Oct./ wk 42 when soil temperatures dip into the 50s and daylight hours begin to diminish to the 10 hr/day mark. All seeding done between mid Aug and early Oct. will provide continuous harvests through mid. Mar. and on to Mother's Day when all cold season salad is finished. Now is the time to seed cold tolerant greens such as spinach, mustard, cutting celery, chervil, beet greens, upland cress, claytonia, wild arugula, and endive. Most of the lettuces that dominate the warm season blend will fall away as the season of ice advances. By Thanksgiving/wk 48 all salad is growing slowly in unheated greenhouses under row covers to keep the soil from freezing. Phew, lets not thing too much of that now, we finally have our tomatoe avalanche.

Wk 31 High Summer

The sonorous whine of the cicada through droopy, sun drenched days and the steady chirp of crickets in the evening mark mid-summer's astronomical arrival on Aug 2nd, nearly two weeks ago since I dropped out for our annual vacation in Maine. Now back and well rested after much sleeping, eating and reading. It rained most of the time. By now, local vegetable harvest of corn, beans, and tomatoes are at full throttle through September except salad greens which almost always go void of course in the heat. An opportune time to take a break. All the rain brought cooler weather at my return, and fortunately the greens like this weather and are producing well for the time being. The fourth ten week delivery cycle began week of July 27th running through October 7th and some of you have been receiving our first delivery of local artisan bread, goat cheese, and mixed cherry/ grape tomatoes with the salad. Baby Greens Al fresco is a complete, light summer meal you can take anywhere. Please comment on how this new service is working for you so I can improve it. Nice to be at the farm again on the back side of summer.

Baby Greens
fast food that's good for you
week of 7/29 - week of 10/7

We are proud to add these great new items for home delivery:

fresh bread from Olga's Cup & Saucer

the best goat cheese from Westfield Farm

our own mixed grape & cherry tomatoes
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week 1: 2 pane francese pillows (6oz ea) & 1 garlic goat cheese (5oz)

week 2: 1 seeded wheat ficelle (12 oz) & 1 plain goat cheese (5oz)

week 3: 2 wheat rolls (6oz ea) & 1 herb goat cheese (5oz)

weeks 4 - 9: repeat the above cycle twice

week 10: 2 pane francese pillows & 1 garlic goat cheese

Prices per 10-week cycle:
full share of salad 75.00
full share salad & bread & cheese : 175.00*
full share of salad & bread : 105.00
full share of salad & cheese : 145.00*

half share of salad : 40.00
half share salad & bread & cheese : 140.00*
half share of salad & bread : 70.00
half share of salad & cheese : 110.00*

*if you'd rather get cheese every other week, subtract 35.00

add tomatoes to any of the above: +40.00

to add new items: simply go to www.babygreensri.com.
Send Jeffery an email and tell us which option you want,or call 401.440.9088.
We take checks, Visa & Mastercard