Our barn at the Apple Tree Lane Bed & Breakfast is also a drop-off/pick-up spot for others who purchased summer shares from this local farmer!
Tony & Laura Whitefeather use crop rotation and garden separation to control pests. Large farm-based compost, grazing and intense cover cropping is used for soil nutrition. Their crops are harvested fresh for every delivery. Sustainability for community is the goal of their farm, and they keep that in mind in every aspect--where they get their energy, how they build their buildings and farming.
We enjoy opening our boxes upon delivery and plan our menu items accordingly. New perennials are incorporated each year including asparagus, mushrooms, berries and new vegies. I recently used the wild strawberries in our baked french toast and asparagus in our vegie quiche for our guests at the Inn, http://www.appletreelanebb.com/ and both were a hit.
We continue to learn about sustainable farming and healthy food choices as a part of a growing social movement that encourages all of us to share responsibility for the land, and where and how food is grown and produced.