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Hi everyone,

Are two of you available to help today? Shifts open are early shift compost and closing distribution.

If you’re available to help, please sign up using this link:

Thank you!

Jessica Ramos



Hello again,

Please consider helping out tomorrow for our first distribution. We currently need two people to help with opening distribution, one to help with opening compost and two to help with closing distribution.

You can sign up here for your shifts:

Thank you,

Jessica Ramos


Hi everyone,

It’s that time again. Our season starts this coming Thursday, June 2.

Can you smell the fruits and veggies? Yum!

Farmspot is a 100% volunteer-run operation and we depend on each one of you to help make distribution and composting work every Thursday throughout the season– rain or shine.

Two shifts are required per share. (If you split with another family, that means one shift per family!)

Please sign up for your shifts here:

If you are unable to keep your shift, please cancel using the same link. That will open up the slot for others to take.

As always, email me with questions.

Jessica Ramos


Just a reminder that the first delivery of the season will be next Thursday, June 2nd.This is due to a slow start with some of the crops because of cold and rainy weather earlier this month – and the farm wants to ensure that our first box of the season is bountiful! 🙂

Happy Memorial Day Weekend!
See you next week.

The Core Group

Hey Farm Spot,

If you haven’t signed up for Summer 2016, today is your absolute last chance to sign up.

(Here’s the link! )

Hey Farm Spot!

We’re currently looking to fill a few different volunteer positions in our core group – Treasurer, Events Coordinator, and an Assistant Coordinator (some of the duties of these positions may overlap depending on the member’s skill set). If you are interested in any of these positions please email us at


The Farm Spot Core Group

We heard from Matt and Maggie that this year’s rainy, cold spring has slowed down the plants. Everything is on schedule with the seeding and transplanting, but it’s just been SLOW GROWING! So, they decided to postpone the first delivery by one week so they’ll have a much fuller share to harvest for us. The new starting week will be Thursday June 2nd! Please mark your calendars. We’ll still run for the full 26 weeks and will have one post-Thanksgiving distribution.

We’re really looking forward to our first distribution and a fabulous 11th year of Farm Spot!

This year we have Golden Earthworm Vegetable Shares and Briermere Fruit Shares.

As in previous years, our vegetable distributions will be from 5:30pm – 8:15pm every Thursday at St. Mark’s Church for 26 weeks starting on May 26th ending on November 17th

The fruit share will run for 15 deliveries, starting in July, depending on when the fruit is ripe.

Sign up up here!

This year we have Golden Earthworm Vegetable Shares, Briermere Fruit Shares and this year we are partnering with Said Atiq and Sali Artisans to offer olive oil, amandou (nut butter) and Morrocan spice options.

As in previous years, our vegetable distributions will be from 5:30pm – 8:15pm every Thursday at St. Mark’s Church for 26 weeks starting on May 28th ending on November 19th

The fruit share will run for 16-20 deliveries, starting at the end of June/beginning of July, depending on when the fruit is ripe.

Sign up up here!

Pick up your vegetable shares from 5:30pm to 8:15pm at St. Mark’s Church.

Spinach – 1 bunch
Garlic Scapes* – 1 bunch
Red Batavian Lettuce – 1 head
Red Boston Lettuce – 1 head
White Salad Turnips OR Toscano Kale OR Baby Bok Choi – 1 bunch
Strawberries – ?

*The scape is the top of the garlic plant — a delicacy you only get to savor for a few weeks each June, so enjoy! Remove the top head (the bulbous lighter part). The rest is edible. It has a distinct garlic flavor, but it is certainly milder than the cloves, which are the top of the garlic plant.


In a bag in the fridge…
Lettuce, Spinach, Scapes, Turnips, Kale & Bok Choi


• Garlic Scape Pesto
• Roasted Garlic Scapes
• Julia’s Baked Spinach via Smitten Kitchen (reduce proportions)