We have herbs, tomatoes and peppers available this week at our main greenhouse. We have lots of basil, as well as other herbs including thyme, oregano, cilantro, dill, bronze fennel, and rosemary. We have mostly cherry tomatoes left, and some large peppers. Stop by anytime now thru next Friday, 6/13–it’s self serve.

Our Friends of the Farm program is a great way to afford more farm food! We will not have a CSA, instead the Friends of the Farm program gives you a discount off our market prices while allowing you to purchase exactly what you want when you want it.  Our Friends of the Farm program gives you a preseason price break on our food for the purchase of a $100 voucher, you receive $115 worth of veggies from either of our markets, anytime during the farmers market season.  It’s a win-win situation: you can buy what you want, when you want it, at a 13% discount, and you are supporting our farm in the early season when our expenses are highest and income is lowest.

You can cash in your vouchers at Teton Valley Farmers Market on Fridays and the Jackson Market on the Square on Saturdays this year (but not the People’s Market). You can buy as many vouchers as you can use, but you must sign up no later than June 1!  Come by our booth at Locavores’ Night Out on May 16th for an easy way to sign up or check out our Friends of the Farm information/sign up sheet.

Georgie, Greg, and Sue were lucky enough to visit & ski in the Alps in late March. We stopped by the Chamonix, France Farmers Market on a rainy day–it was bustling with activity. Seasonal vegetables included Endive, Salsify roots, and leeks.

In addition to the beautiful vegetable and fruit displays, we were interested in the booths that offered varieties of olives & flavorful walnuts, sausage and meat stalls, and booths piled high with tommes (rounds) of cow, goat and sheep fromages (cheeses).

We sampled the regional cheeses throughout the trip: Beaufort and Comte were excellent hard cow cheeses, and Reblochon was a softer cheese, strong and delicious in a baked potato dish called Tartiflette.

Snowdrift Farms has a few openings for new work shares this year. We are looking for a couple of  intrepid souls to commit to a season long, weekly work stint in return for a weekly share of fresh vegetables. You will sweat, laugh, toil, meet interesting people, and see & eat lots of different vegetables and herbs, all culminating in immense satisfaction! Please read the attached Workshare Description for more details.

We need substitute work shares too, who can replace our regulars now and then for a morning of garden labor. Being a substitute is ideal for those with busy schedules but still want to experience digging in the dirt!

In addition, we’d like to find a few folks who can help out for the two month block of July and August, when things are really cranking and we could use a few extra hands.

Just send us an email via the “Contact Us” page. Please include the following information: availability,  a short note about your reasons for wanting to become a work share, and any prior experience gardening.

We will contact you after we hear back from all of last year’s crew. Thank you!

We’re excited to report that the farm bill has been passed in the House and Senate, and was signed into law by President Obama on Friday. The good news for small organic farms like ours, is that funding for organic certification cost share is reinstated in all 50 states. The action helps make organic certification more affordable for everyone, and will  help our budget considerably.

Snowdrift Farms has been organically certified by the Idaho State Department of Agriculture since 2009. Last year we had to suck up the full sticker price for organic certification–which was a real hit,, as it’s a major expense for a small farm.

We are getting a good amount of snow today at the farm. The hoop house on the right just avalanched.  The soil bank  is loading up moisture for summer.

Merry Christmas and Happy Holidays from Snowdrift Farms!