With a subscription list of nearly 60, Paul and Nancy Krautmann's Bellews Creek Farm may not be able to supply its clientele with fresh flowers weekly, but it succeeds in bringing locally grown organics to city dwellers. Those of us who have put our weekly menus into his charge are deluged with fresh vegetables and herbs, leading us to hit the books in search of new recipes for Swiss chard, beets (which still
taste like dirt to us), Yukon Gold potatoes and heaps of basil. Especially impressive is the farm itself; rather than some adorable place featured in a tourism brochure, it's a real working farm, complete with well-used equipment, escaping pigs, voracious fowl and an under-construction barn built of scavenged materials. Modest monthly fees subsidize the farm and fill fridges around the area with delectable bounty from the earth.