Farm Happenings at Collective Harvest
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Here comes week 6 of 8!

Posted on February 12th, 2020 by Lisa Merva

Welcome to Week 6!

We are getting close to the end of our 2020 Winter CSA. We hope that the steady flow of fresh, local veggies has added health and happiness to your lives! Winter months are definitely more difficult on the farms, and your support makes a world of difference. From January through March, there aren't nearly as many outlets for farmers to sell their produce and you have helped dozens of farmers pay their bills! You know what? You are powerful. 

Our 4-week Mini-March CSA is coming up-- March 16-April 10. For your convenience, we will be offering an auto-renew option for our Winter CSA members-- that means that if you want to keep receiving a share, we'll take care of the signup for you. If not, no worries!

I'll let you know the auto-renew date soon. In the meantime, please take a look at your account to see if your "auto-renew" box is checked. Just select "MY PROFILE" from the menu and then "AUTO-RENEW SETTINGS"... And as always, please feel free to reach out if you have any questions.


Produce Highlight - Dried Cannellini Beans from Front Field Farm

This is our last official offering from Front Field Farm, since owner/operator Jacqui Coburn retired at the end of 2019. Growing organic beans on a small scale is certainly a labor of love, as a lot of work goes into the process. These little babies are hand-harvested, meticulously dried, shelled with a little table top shelling machine and then sorted by hand.

Cannellinis are a kind of kidney bean and are sometimes referred to as "Italian kidney beans"... They have a creamier texture than the red kidney beans, and have a mild, slightly nutty flavor. To cook the beans, soak them in cool water for at least 3 hours. Drain and rinse them, then fill up a pot with water until the beans are covered by about an inch of water. Bring the pot to a gentle boil and simmer for an hour and a half or until the beans are tender. If you don't have a lot of experience cooking with dried beans, take a look at this great article from Bon Appetit for some inspiration.

Artisan Spotlight - Dried Bouquets from R&R Secret Farm


R&R Secret Farm is a small urban farm located right here in Athens owner by Rita and Roger . The property is only 0.7 acres with currently about 1/3 acre in cultivation. While they are a "tiny" farm, they use high intensity sustainable growing practices to maximize their bounty.
Rita creates one of a kind dried floral design pieces, all with items that she grows. The flowers for these dried bouquets are selected for their lasting value, and are meticulously dried and cared for. If you are gentle with them, they should last you a good long while and only require gentle dusting now and then. Rita does suggest keeping them out of direct sunlight, which will cause the flowers to fade. 

Independent Baking Co Bread Share - Classic Baguette

The quintessential French table bread, made simply with flour, water, salt and yeast.

Farmer Favorite-- Fry Farm's Rainbow Carrots

I like to ask the farmers what they are particularly excited about at the moment. The farmers at Fry Farm are just smitten with this season's "Rainbow Mix." (see picture up top) It's actually their own custom blend of six different varieties: Kyoto Red, Imperator 58, Mellow Yellow, Dragon, White Satin, and Deep purple.

Can you guess which ones are which?

Let's gather 'round the table and eat!