What's in the box?
green top beets
zucchini / summer squash
green top carrots
Single Shares got same as full in lesser quantities, excluding beets and broccoli.
Notes on the box....
To preserve flavor and texture, store tomatoes and potatoes out of the fridge. Use the ripest tomatoes first and save less ripe ones for later in the week. Store tomatoes with the stem side facing down, sitting on their shoulders. This will help keep the tomato in better shape for longer, so that the bottom doesn't get a soft spot from sitting on the counter.
To keep beets and carrots from going soft and bendy, remove tops before putting them in the fridge. You can cut off the tops of the beets right below the rubber band so that the greens stay in a neat bunch for later use. Tops of both beets and carrots are edible. Beet tops can be used as you would chard or spinach. See last weeks blog for the recipe for carrot greens pesto.
Sweet onions are not cured (meaning dried for storage) and should be kept in the fridge.
Sweet corn should be stored in the fridge and tastes best eaten sooner than later. We love it husked, silked, and boiled for just a few short minutes and served with butter and salt.
[yumprint-recipe id='41'][yumprint-recipe id='42']and for those of you who might still have cauliflower or cabbage from previous weeks, a couple of recipes from our lovely member, Abby...
Curry roasted cauliflower:
Dress cauliflower florets and stems in coconut or olive oil, salt, pepper, and 3 ish tbsp of curry powder. Roast at 400 about 40 minutes, finish with lemon juice and fresh cilantro.
Kids Love It.
Cut a head of cabbage into quarters (or more if its big), keeping the core intact so wedges keep their shape. Drizzle with olive oil, salt, pepper, wrap in tin foil, grill until amazing.
Thanks for sharing, Abby! and anyone else who has recipes to share, please email us or comment.
We are in search of a good dilly bean recipe. I lost my favorite recipe that we sent out in a newsletter years ago, before the blog. We've had a request for the recipe, but I can't find it! Anyone out there have a tried and true dillybean recipe??
On the farm...
A big thank you to our friends at FoxTail Farm for growing the corn and potatoes this season. We decided to ask them to grow these crops for us this season so that we could do some soil building and not have our limited land base completely in use. It's opened up about 2 acres that we have been able to cover crop this Summer. Josh worked for Paul and Chris at Foxtail years ago and counts them as mentors and great friends. They are really pros at these crops and we and our soil greatly appreciates them growing these crops for us!
WOW! A very big THANK YOU for all the comments and emails we got after last weeks blog! We are feeling very grateful and we hope that we can convey how much we appreciate our members. Simply put, we honestly would not be here without you! CSA is our first love and will continue to be the heart of our farm, even as we try to diversify with some wholesale, cheese making, and livestock. We have really been enjoying eating meals where vegetables take up over half of our plates and we hope that you have been able to do the same. We hope that the veggies are extra delicious and that you are fortified by the love and intention that we grow them with! We have been reading and sharing the feedback with our farm crew this season and everyone says thanks for the kind words. Lots of gratitude and we look forward to seeing any and all of you on the farm!
We are working on fixing the hiccups with the garlic add-on and the fall share. Please check back or email us if you'd like us to sign you up for either option.
Reminder: August 16 is the cookout on the farm!
Sweet farmers making bunches of sweet onions for you. Taste tested by baby Sadie!
Summer time also means a little break for us to visit the county fair. Here's some shots of Otto being his favorite farm animals