There is ,of course, a CSA pickup tomorrow (Wednesday) from 4-7ish on our farm at 544 Greenville Ave, Johnston RI USA. Since we're all getting in the swing of this thing, I figure reminders are important until we all get into a routine. Reminders prevent Remainders.
We had a few rather minor issues come up last week, all of which should be easily resoluble:

• Parking. We didn't anticipate this one very well. Basically it didn't work out well to park the cars in a line in front of the barn. When you arrive, you can hook a right at the barn and just park down alongside the barn, OR you can park on the shoulder of Greenville Ave. in front of the farmhouse, OR my favorite: park on quiet and tree-lined Carpenter St. in front of the big white garage or on the shoulder; from there it's a 30 yard nature walk to the back of the barn where your food is.
  
• Ah, directions. I'm a map person, as in obsessively poring over them in my spare time, but I realize not everyone is. There are many ways to get to Mathewson Farm but the simplest is this: Route 6 West out to the 2nd exit for Rte 6A/Hartford Ave., the one just past Killingly. Bear right off this exit, which means West, toward Johnston. You will come to the intersection of Hartford and Atwood Ave. It's real built up and ugly. The Town Hall is on your right, BONO PLAZA is in front of you, Shell Station to left. GO RIGHT on Atwood and get the Hell out of there, going uphill through more strip stuff. Once you've passed all the architectural gems, you will pass a huge barn on left, HEYWOOD FARM. Go left just after this on Carpenter St., which will deliver you, at it's end, to Our Farm, and the good parking I referenced above.
  

• And finally, please communicate. If you can't get your share at the pickup venue for whatever reason, let us know. We hate to waste food, and the work it takes to pick it and wash it. There are many ways to reach us. Phone: 481-6115, Blog, or email marsfarmer@yahoo.com.

I hope I'm not missing any vital issues in this here post. I hope to write about more fun things in the coming weeks, like that some folks think we should have a garden party soon, and others have asked about recipes. These are two subjects that I like to discuss a lot more than parking.
I have to go, but I will close with a recipe for your mixed cooking greens, which are so tasty this time of year:
Olive Oil
Garlic
Salt
Pepper
A little liquid (water, stock, wine, beer...)
simmer garlic in oil for a few seconds, throw down a mess of those greens, add liquid, toss and cover for like 3 minutes. uncover, stir, add salt/pepper, cover again for 5-10 minutes, depending on how cooked down you like them.
These greens go great with shellfish, sausages, goat cheese, pasta, flatbread, on a pizza, in a quesadilla, over rice...