Thursday, February 23, 2012
Sunday, January 22, 2012
Accepting sign-ups for 2012 CSA Season
We have been doing lots of planting over the past month and have almost all the available rows filled with various crops. We have 7 rows of a variety of potatoes for this spring and lots of lettuces and brassicas for the cooler early months of the CSA.
The below freezing nights the past few weeks have done some damage to many of the crops we planted over the past month. But Jim says that they are not dead just set back in their time until harvest, so the plants will take a little longer to ripen for harvest
Here is some info about our 2012 CSA
- Receive a weekly or every other week share of what our farm and neighboring organic farmers produce. About 7-10 iems.
- Cost $20 a share. Only $100- 5 week commitment to start, after that stay as long as you choose. A full year costs $800 for every week and $400 for every other week.
- Dates for receiving shares are from Febuary 23rd until Thanksgiving. Deliveries are on Thursday afternoons.
- Customize your share weekly with our online farmstand store. Including fresh eggs, fish, and bread.
- Pick up produce in Paso, Templeton, SLO, Cambria, Morro Bay, Los Osos, and the Farm. Home Delivery $5 extra.
- Volunteer Workshare or trade opportunities also available to cover the cost of a share.
We are all looking forward to another great year. Thank you all for your support of our farm, and our effort to provide real local, organic, food that is grown with care, love, and the health of mother earth and all the life she supports.
Friday, December 9, 2011
Preparations for next years CSA
We are gearing up for next year during December and January. The greenhouse is filled to the max with seed trays planted with various vegetables that we will harvest next February. The fields are all turned over and ready to be planted when the seeds sprout. We have many new volunteers on the farm who are helping us get ready for next year during the winter.
LOTS of changes planned for 2012! We have been keeping the CSA small the past 2 years to figure out what was working and what wasn't. We now have studied other successful CSA's and found what things will work for us and we are going to try them in 2012.
We have also been working on expanding the CSA and we now are going to offer shares to Cambria, Cayucos, Templeton, and Paso Robles for 2012.
Clark Valley Organic Farm
LOTS of changes planned for 2012! We have been keeping the CSA small the past 2 years to figure out what was working and what wasn't. We now have studied other successful CSA's and found what things will work for us and we are going to try them in 2012.
We have also been working on expanding the CSA and we now are going to offer shares to Cambria, Cayucos, Templeton, and Paso Robles for 2012.
- We now have a blog that is updated weekly with harvest and planting info and farm news. The blog also has easy link buttons to all the new features listed below.
- Only 1 size share! Add more produce by going to our online farmstand store.
- There is an online farmstand store on our blog where anyone can purchase produce and we will pack it for pick-up at the farm or one of our pick-up sites.
- Volunteers can sign-up to work on the farm in exchange for produce by going to our blog and selecting the volunteer button and they will be emailed an online calender where they can select the times they would like to work.
- We now offer the option to sign-up and pay online for the CSA with e-check, or mail in check.
- Sign up for the CSA before Feb. 15th and get 10% Off your CSA share. The Cost is $20 per share. For the full season 2/23/12 - 11/21/12 it costs $800 for every week share or $400 for every other week share. Enter the coupon codes earlybird80 or earlybird40 when signing up to get the discount. That is a month of free produce!
Clark Valley Organic Farm
Thursday, December 1, 2011
Week 41 CSA Newsletter
Happy Thanksgiving!
This week you can expect to receive:
Butternut squash, corn, spinach, romaine lettuce, red lettuce, broccoli, pok choior cauliflower, arugula, endive, kale medley, kohlrabi, celery, and napa cabbage.
Large shares get extra quantities of the above items.
This is the last week of the 2011 CSA! We will deliver as we usually do, just a day early because of the holiday. We will start back up with the CSA on Feb. 23rd, 2012. We will send out an email to you when we have the applications ready.
Sign-ups will be online for the 2012 season. We will have one size share for $20 and an every other week option for next year! We are also offering the option to buy produce from our online store that you can pick-up on thursday afternoons at the farm during Dec-Feb. You choose the vegatables you want from the list of what is available and we will pack it for you. We plan to have that up and running by the December 1st. We will send out emails when it is ready to go.
This has been a great year for us and we have learned alot about what works growing the vegatables. We finally conquered the aphids and the critters ate the corn, but left us lots of other yummy vegies. We have moved to taking sign-ups online and running the CSA through the computer, but we are still only a phone call away if you need to talk to a real person! Thank you all for your support this year and hope you join us for next years harvest.
Thanks for supporting local, fresh organic produce.
Clark Valley Organic Farm
www.cvorganicfarm.com
dawn@cvorganicfarm.com
805-242-6789
This week you can expect to receive:
Butternut squash, corn, spinach, romaine lettuce, red lettuce, broccoli, pok choior cauliflower, arugula, endive, kale medley, kohlrabi, celery, and napa cabbage.
Large shares get extra quantities of the above items.
This is the last week of the 2011 CSA! We will deliver as we usually do, just a day early because of the holiday. We will start back up with the CSA on Feb. 23rd, 2012. We will send out an email to you when we have the applications ready.
Sign-ups will be online for the 2012 season. We will have one size share for $20 and an every other week option for next year! We are also offering the option to buy produce from our online store that you can pick-up on thursday afternoons at the farm during Dec-Feb. You choose the vegatables you want from the list of what is available and we will pack it for you. We plan to have that up and running by the December 1st. We will send out emails when it is ready to go.
This has been a great year for us and we have learned alot about what works growing the vegatables. We finally conquered the aphids and the critters ate the corn, but left us lots of other yummy vegies. We have moved to taking sign-ups online and running the CSA through the computer, but we are still only a phone call away if you need to talk to a real person! Thank you all for your support this year and hope you join us for next years harvest.
Thanks for supporting local, fresh organic produce.
Clark Valley Organic Farm
www.cvorganicfarm.com
dawn@cvorganicfarm.com
805-242-6789
Thursday, November 3, 2011
Week 38 CSA Newsletter
This week you can expect to receive:
Summer squash, cauliflower, green boston lettuce, red leaf lettuce, pok choi, broccoli, radish, beet medley and strawberries.
Large shares get extra quantities of the above items and tomatoes.
We have started a blog for our farm over the summer and have been posting the newsletters. If you missed some, or want to read up on the farm go check it out. We also have a planting and harvest calendar on the blog, so you can see what will be coming in your produce bags. We will update the calender weekly. The month of October is available to view by clicking the back arrow on the calendar. It can take anywhere from 60 to 90 days from planting to harvest time. Here is the link for the blog. http://clarkvalleyorganicfarm.blogspot.com/
Summer squash, cauliflower, green boston lettuce, red leaf lettuce, pok choi, broccoli, radish, beet medley and strawberries.
Large shares get extra quantities of the above items and tomatoes.
We have started a blog for our farm over the summer and have been posting the newsletters. If you missed some, or want to read up on the farm go check it out. We also have a planting and harvest calendar on the blog, so you can see what will be coming in your produce bags. We will update the calender weekly. The month of October is available to view by clicking the back arrow on the calendar. It can take anywhere from 60 to 90 days from planting to harvest time. Here is the link for the blog. http://clarkvalleyorganicfarm.blogspot.com/
Thursday, October 27, 2011
Week 37 CSA Newsletter
This week you can expect to receive:
Summer squash, cauliflower, arugula, green boston lettuce, red boston lettuce, light red leaf lettuce, pok choi, broccoli, endive, and strawberries.
Large shares get extra quantities of the above items.
We planned to offer pumpkins this week, but the squirrals have been feasting on them and there are only about a dozen intact pumpkins left! We grew sugar pie pie pumpkins, which are great for eating. Next year we plan plant the pumpkin fields away from the eucalyptus trees where the squirrals live.
Courtney is a Los Osos local who offers cooking classes for vegetarians. She has lots of yummy ways to cook up some of the more unusual vegatables that we can grow on the farm. She offers classes at New Frontiers and will also teach private classes to a group of friends or an individual.
Here is her newsletter for this month.
Hey beautiful people! Don & I hope things are well & wonderful with you, and that you’re looking forward to the holidays. Just living here on the Central Coast feels like a huge blessing to me, especially with such a friendly, conscious community which includes people like you. Thanks for being a part of it with us!
In this newsletter, I’ve given you the symptoms lists for gluten intolerance, lactose intolerance and casein allergy, so you can decide whether you or a loved one needs to steer clear of these foods. I’ve listed our Nov/Dec CookWell class schedule (note the new time for session #1 at New Frontiers Sat, Nov 5th AND our new whole foods grilling class at Sage EcoGardens Sat, Dec 3rd). And, of course, I’ve included two of our favorite recipes: chipotle beans with sea veggies, and sugar & gluten free, sweet cultured coriander cornbread - participants in our CookWell series at Cal Poly LOVED these recipes!
Whether you want to have both Don & I, or just me (Courtney), come to your kitchen for a private or small group CookWell session, OR if you just want to show up to one of our group classes listed below, we look forward to meeting you and helping you incorporate the whole foods diet & lifestyle that works best for you. We’re now offering out entire series with hands-on practice in the teaching kitchen at Cal Poly each spring and fall - stay tuned to these newsletters for registration info if you’d like to join us. An outline of exactly what you’ll learn and what we can cook together in each session is posted on The Course page of my website www.cookwell.org.
Nov/Dec CookWell Class Schedule
classes in the demonstration kitchen at New Frontiers, SLO
please RSVP with Dusty: 785-0106 x125 or marketing@newfrontiersslo.com
CookWell Session #1: Whole Foods Cooking for Health & Happiness at New Frontiers SLO
Sat, Nov 5th, 2-4PM cost: $30 per person (includes meal!)
We’ll discuss: 1) whole foods diet, cooking and lifestyle as preventative medicine, 2) the basics of macrobiotic theory and individualizing your diet, 3) sprouting & simmering the nutrient-dense whole grains, 4) better digestibility of beans, 5) the CookWell list of wholefoods preparation staples for your kitchen including the best cooking oils for various temperatures, 6) the importance of drinking enough re-mineralized water daily, and 6) blood type basics
We’ll demonstrate cooking then eat together:
beautiful pot of black beans with cumin, coriander & ginger
sprouted then simmered whole grain millet & amaranth
ghee to use as a stable cooking oil
dark leafy greens & seasonal veggie stir-steam
You’ll get 4 handouts for reference:
list of whole foods preparation staples
recommended reading list
blood type basics
fantastic recipes #1
Whole Foods Cooking For The Holidays at New Frontiers SLO
Sat, Nov12, 10AM - 12noon cost: $30 per person (includes meal!)
We’ll discuss food combining principals for better holiday meal digestion. We’ll explain why a whole foods diet & lifestyle acts as preventative medicine, and how to discover your unique needs to maintain personal balance. We’ll talk about emotions as they relate to food and how to become more mindful of why we make the choices we do, as well as how to be gentle with ourselves in incorporating whole foods diet and lifestyle practices.
We’ll demonstrate cooking then eat together:
yam & portabella mushrooms with ginger, coriander & nutmeg (better than candied yams!)
ginger-orange-cranberry relish (with maple syrup & stevia instead of sugar)
delicious dark leafy greens to alkalize and balance heavy holiday meals
You’ll get 3 handouts for reference:
whole foods recipes for the holidays
whole foods staples for your kitchen
recommended reading list
Whole Foods Grilling For Health and Happiness
at the beautiful Sage EcoGardens,1188 L.O.V.R., Los Osos
Sat 12/3, 11:30 - 1PM $35per person
We're excited about teaching a new technique in a great new location, and we hope you'll join us to learn how to make healthy marinades for grilling grass-fed meats and seasonal veggies. We'll review the fundamentals of whole foods diet & lifestyle, eat an amazing lunch together in the gardens, and you'll return home with several fantastic recipes!
PLEASE RSVP with me by 11/29: courtney@cookwell.org or 528-8837 Thanks!
November Recipes:
Chipotle Black Beans with Kombu or Hijiki Sea Veggies: Soak 2 -3 cups dry black beans overnight under 3-4 inches filtered water (they'll swell to twice their size). The next day, in a bowl on the side, combine 2 cups of hot water with 1/4 cup dried hijiki and/or 1/4 cup dried and chopped (into 1/8" pieces) kombu sea veggies - let soak for 30 minutes. OR, to incorporate sea veggies which don't require soaking, just throw in a handful of dried arame sea veggies with the ground spices near the end of cooking. Any of these 3 kinds of sea vegetable are 1) full of trace minerals, 2) help tenderize beans when cooked into them for 20 minutes which makes the beans more easily digestible, and 3) bind and remove both heavy metals and radioactive substances from the body. Amazing, right? Okay. Rinse off the old soak water from the beans and replace with fresh filtered water (enough so the beans are covered by at least 2 inches of water) in a large saucepan. Bring to a boil, skimming excess foam off the top for the first few minutes. Reduce to simmer, then after 40 minutes of simmering, drain the sea veggies if soaked, and add them to the beans. Stir, put the lid on at an angle, and simmer another 20 minutes. When beans have simmered for 1 hour total and are soft, add 1 tsp each ground spices: chipolte, ground ginger, cumin, coriander, granulated garlic and 1/2 tsp cayenne. Stir and simmer another 7 minutes. Turn off heat and stir in 1 bunch bite size chopped collard greens or kale, 1 tsp ground sage, ½ tsp marjoram, and 2 tsp dill or chives. Stir and simmer 2 more minutes then turn off heat. Add 3 Tbsp ghee, butter or olive oil, 3 - 4 Tbsp shoyu or tamari soy sauce to taste, and 2 Tbsp balsamic vinegar. Garnish with lemon or lime juice & Enjoy!
Sugar & Gluten Free Sweet Cultured Coriander Corn Bread: Combine 2 cups fresh ground amaranth OR millet flour AND 2 cups organic corn meal with 1 cup plain, cultured yogurt and 1 cup water (OR, for a dairy free alternative to yogurt, mix 1.5 cups water with content of 2 capsules any live probiotic). Mix flours, water and cultures until just blended and let sit covered at room temperature for 24 hrs. You see, the probiotic bacteria neutralize the phytic acid in the whole grain flour so it can't bind with minerals in your intestines & inhibit their absorption. Another benefit is that the bacteria break down the complex carbohydrates, making the grain's nutrients more assimilatable and much easier to digest. Okay, the next day, in a separate bowl combine 1 cup melted butter, ghee or coconut oil, 2 eggs, and 2 tsp Nu Naturals brand liquid vanilla stevia OR 2 tsp Nu Naturals brand non-bitter stevia powder OR 1 tsp of each kind (best!). Then mix in 2 tsp baking powder, 1 tsp baking soda, 1 tsp vanilla extract, 2 tsp ground coriander, 1tsp nutmeg, and 1tsp whole sea salt. Mix well and stir into cultured flour mixture. When the two are mixed until smooth, add 1 cup fresh, canned or frozen organic corn kernels and stir. Pour into 2 buttered loaf size baking pans or a buttered casserole dish and bake at 350 degrees for 20 -40 minutes (the deeper the dish/pan, the more time needed to bake - when a wooden skewer stick comes out dry, it’s done). This cornbread goes great alongside beans, and it’s so sweet & moist I almost called it "Corn Cake".
As always,
Don and I welcome any questions you may have via phone or email. For more information on the ancient whole foods philosophies we teach about, see the “about the food” page of my website www.cookwell.org.
We hope to see you sometime soon to share lots of learning, laughter and incredible food!
Namaste ~
Courtney & Don
Thank you all for your support this year.
Thanks for supporting local, fresh organic produce.
Clark Valley Organic Farm.
clarkvalleyfarm@gmail.com
Summer squash, cauliflower, arugula, green boston lettuce, red boston lettuce, light red leaf lettuce, pok choi, broccoli, endive, and strawberries.
Large shares get extra quantities of the above items.
We planned to offer pumpkins this week, but the squirrals have been feasting on them and there are only about a dozen intact pumpkins left! We grew sugar pie pie pumpkins, which are great for eating. Next year we plan plant the pumpkin fields away from the eucalyptus trees where the squirrals live.
Courtney is a Los Osos local who offers cooking classes for vegetarians. She has lots of yummy ways to cook up some of the more unusual vegatables that we can grow on the farm. She offers classes at New Frontiers and will also teach private classes to a group of friends or an individual.
Here is her newsletter for this month.
Hey beautiful people! Don & I hope things are well & wonderful with you, and that you’re looking forward to the holidays. Just living here on the Central Coast feels like a huge blessing to me, especially with such a friendly, conscious community which includes people like you. Thanks for being a part of it with us!
In this newsletter, I’ve given you the symptoms lists for gluten intolerance, lactose intolerance and casein allergy, so you can decide whether you or a loved one needs to steer clear of these foods. I’ve listed our Nov/Dec CookWell class schedule (note the new time for session #1 at New Frontiers Sat, Nov 5th AND our new whole foods grilling class at Sage EcoGardens Sat, Dec 3rd). And, of course, I’ve included two of our favorite recipes: chipotle beans with sea veggies, and sugar & gluten free, sweet cultured coriander cornbread - participants in our CookWell series at Cal Poly LOVED these recipes!
Whether you want to have both Don & I, or just me (Courtney), come to your kitchen for a private or small group CookWell session, OR if you just want to show up to one of our group classes listed below, we look forward to meeting you and helping you incorporate the whole foods diet & lifestyle that works best for you. We’re now offering out entire series with hands-on practice in the teaching kitchen at Cal Poly each spring and fall - stay tuned to these newsletters for registration info if you’d like to join us. An outline of exactly what you’ll learn and what we can cook together in each session is posted on The Course page of my website www.cookwell.org.
Nov/Dec CookWell Class Schedule
classes in the demonstration kitchen at New Frontiers, SLO
please RSVP with Dusty: 785-0106 x125 or marketing@newfrontiersslo.com
CookWell Session #1: Whole Foods Cooking for Health & Happiness at New Frontiers SLO
Sat, Nov 5th, 2-4PM cost: $30 per person (includes meal!)
We’ll discuss: 1) whole foods diet, cooking and lifestyle as preventative medicine, 2) the basics of macrobiotic theory and individualizing your diet, 3) sprouting & simmering the nutrient-dense whole grains, 4) better digestibility of beans, 5) the CookWell list of wholefoods preparation staples for your kitchen including the best cooking oils for various temperatures, 6) the importance of drinking enough re-mineralized water daily, and 6) blood type basics
We’ll demonstrate cooking then eat together:
beautiful pot of black beans with cumin, coriander & ginger
sprouted then simmered whole grain millet & amaranth
ghee to use as a stable cooking oil
dark leafy greens & seasonal veggie stir-steam
You’ll get 4 handouts for reference:
list of whole foods preparation staples
recommended reading list
blood type basics
fantastic recipes #1
Whole Foods Cooking For The Holidays at New Frontiers SLO
Sat, Nov12, 10AM - 12noon cost: $30 per person (includes meal!)
We’ll discuss food combining principals for better holiday meal digestion. We’ll explain why a whole foods diet & lifestyle acts as preventative medicine, and how to discover your unique needs to maintain personal balance. We’ll talk about emotions as they relate to food and how to become more mindful of why we make the choices we do, as well as how to be gentle with ourselves in incorporating whole foods diet and lifestyle practices.
We’ll demonstrate cooking then eat together:
yam & portabella mushrooms with ginger, coriander & nutmeg (better than candied yams!)
ginger-orange-cranberry relish (with maple syrup & stevia instead of sugar)
delicious dark leafy greens to alkalize and balance heavy holiday meals
You’ll get 3 handouts for reference:
whole foods recipes for the holidays
whole foods staples for your kitchen
recommended reading list
Whole Foods Grilling For Health and Happiness
at the beautiful Sage EcoGardens,1188 L.O.V.R., Los Osos
Sat 12/3, 11:30 - 1PM $35per person
We're excited about teaching a new technique in a great new location, and we hope you'll join us to learn how to make healthy marinades for grilling grass-fed meats and seasonal veggies. We'll review the fundamentals of whole foods diet & lifestyle, eat an amazing lunch together in the gardens, and you'll return home with several fantastic recipes!
PLEASE RSVP with me by 11/29: courtney@cookwell.org or 528-8837 Thanks!
November Recipes:
Chipotle Black Beans with Kombu or Hijiki Sea Veggies: Soak 2 -3 cups dry black beans overnight under 3-4 inches filtered water (they'll swell to twice their size). The next day, in a bowl on the side, combine 2 cups of hot water with 1/4 cup dried hijiki and/or 1/4 cup dried and chopped (into 1/8" pieces) kombu sea veggies - let soak for 30 minutes. OR, to incorporate sea veggies which don't require soaking, just throw in a handful of dried arame sea veggies with the ground spices near the end of cooking. Any of these 3 kinds of sea vegetable are 1) full of trace minerals, 2) help tenderize beans when cooked into them for 20 minutes which makes the beans more easily digestible, and 3) bind and remove both heavy metals and radioactive substances from the body. Amazing, right? Okay. Rinse off the old soak water from the beans and replace with fresh filtered water (enough so the beans are covered by at least 2 inches of water) in a large saucepan. Bring to a boil, skimming excess foam off the top for the first few minutes. Reduce to simmer, then after 40 minutes of simmering, drain the sea veggies if soaked, and add them to the beans. Stir, put the lid on at an angle, and simmer another 20 minutes. When beans have simmered for 1 hour total and are soft, add 1 tsp each ground spices: chipolte, ground ginger, cumin, coriander, granulated garlic and 1/2 tsp cayenne. Stir and simmer another 7 minutes. Turn off heat and stir in 1 bunch bite size chopped collard greens or kale, 1 tsp ground sage, ½ tsp marjoram, and 2 tsp dill or chives. Stir and simmer 2 more minutes then turn off heat. Add 3 Tbsp ghee, butter or olive oil, 3 - 4 Tbsp shoyu or tamari soy sauce to taste, and 2 Tbsp balsamic vinegar. Garnish with lemon or lime juice & Enjoy!
Sugar & Gluten Free Sweet Cultured Coriander Corn Bread: Combine 2 cups fresh ground amaranth OR millet flour AND 2 cups organic corn meal with 1 cup plain, cultured yogurt and 1 cup water (OR, for a dairy free alternative to yogurt, mix 1.5 cups water with content of 2 capsules any live probiotic). Mix flours, water and cultures until just blended and let sit covered at room temperature for 24 hrs. You see, the probiotic bacteria neutralize the phytic acid in the whole grain flour so it can't bind with minerals in your intestines & inhibit their absorption. Another benefit is that the bacteria break down the complex carbohydrates, making the grain's nutrients more assimilatable and much easier to digest. Okay, the next day, in a separate bowl combine 1 cup melted butter, ghee or coconut oil, 2 eggs, and 2 tsp Nu Naturals brand liquid vanilla stevia OR 2 tsp Nu Naturals brand non-bitter stevia powder OR 1 tsp of each kind (best!). Then mix in 2 tsp baking powder, 1 tsp baking soda, 1 tsp vanilla extract, 2 tsp ground coriander, 1tsp nutmeg, and 1tsp whole sea salt. Mix well and stir into cultured flour mixture. When the two are mixed until smooth, add 1 cup fresh, canned or frozen organic corn kernels and stir. Pour into 2 buttered loaf size baking pans or a buttered casserole dish and bake at 350 degrees for 20 -40 minutes (the deeper the dish/pan, the more time needed to bake - when a wooden skewer stick comes out dry, it’s done). This cornbread goes great alongside beans, and it’s so sweet & moist I almost called it "Corn Cake".
As always,
Don and I welcome any questions you may have via phone or email. For more information on the ancient whole foods philosophies we teach about, see the “about the food” page of my website www.cookwell.org.
We hope to see you sometime soon to share lots of learning, laughter and incredible food!
Namaste ~
Courtney & Don
Thank you all for your support this year.
Thanks for supporting local, fresh organic produce.
Clark Valley Organic Farm.
clarkvalleyfarm@gmail.com
Thursday, October 20, 2011
Week 36 CSA Newsletter
This week you can expect to receive:
Summer squash, cauliflower, lemon basil, cherry tomatoes, boston lettuce, red lettuce, baby pok choi, curly leaf and dino kale, swiss chard and strawberries.
Large shares get extra quantities of the above items and brocolli.
We are having a special promotion for the rest of the CSA season where people can give the CSA a try for just one week! They can decide if it will work for them and if they want to sign up for next year. Let your friends know they can try the CSA for just one week by going to the website and signing up. cvorganicfarm.com.
Thank you all for your support this year.
Thanks for supporting local, fresh organic produce.
Clark Valley Organic Farm.
clarkvalleyfarm@gmail.com
Summer squash, cauliflower, lemon basil, cherry tomatoes, boston lettuce, red lettuce, baby pok choi, curly leaf and dino kale, swiss chard and strawberries.
Large shares get extra quantities of the above items and brocolli.
We are having a special promotion for the rest of the CSA season where people can give the CSA a try for just one week! They can decide if it will work for them and if they want to sign up for next year. Let your friends know they can try the CSA for just one week by going to the website and signing up. cvorganicfarm.com.
Thank you all for your support this year.
Thanks for supporting local, fresh organic produce.
Clark Valley Organic Farm.
clarkvalleyfarm@gmail.com
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