broccoli or cauliflower - medium shares
spicy salad mix - small and large shares
tomatoes
zucchini/ summer squash
cilantro
cucumbers
cantaloupe or watermelon
sweet corn
onions
garlic
Notes on the box.
We don’t grow hot peppers, but you have everything else for a fresh salsa.
Store cantaloupe and tomatoes out of the fridge for best flavor and texture. If you plan on cooking tomatoes, you can keep them in the fridge. If you like your melon cold, the fridge is fine!
Onions and garlic should be stored in a cool dark place out of the fridge.
Everything is can be stored in the fridge.
Cosmic Wheel Creamery Cheese Shares.
Garlic Leek Quark and Antares. Antares is our cows milk manchego. It’s great cubed up in a salad or grated on top of roasted veggies or a quiche. Try the quark in a veggie sandwich or wrap with cucumber, peppers, and tomato. YUM!
Recipes.
Salsa Fresca
Squash and Corn Soup from Milpa! from Seed to Salsa cookbook
recipe by Rosa Hernández Garcia
ingredients:
2 lbs tomatoes, quartered
3 Tbsp. sunflower or olive oil
3 large ears of corn, kernels removed (reserve cobs for corn stock)
1 small onion, halved and finely sliced
3 cups zucchini, cubed
3 cloves garlic, finely chopped
3 cups of corn stock made from the corn cobs
salt to taste
1 cup cilantro
limes for serving
Method
in the blender add the tomatoes and blend until smooth.
remove kernels from the corn and place corn cobs in 4 cups of water and bring to a boil to make the stock. lower heat to medium flame and continue to simmer uncovered for about 20 minutes.
meanwhile, in a 7 quart heavy soup pot or cazuela, heat the oil and add the onion, and fry until transparent. add the squash and the garlic and continue frying for 10 minutes more. stir constantly while adding corn kernels and continue cooking for 10 min more or until the squash is soft. Add the tomato puree and 3 cups of corn stock. simmer for 15 minutes. add salt to taste.
add cilantro on top and serve with sliced limes. Serves 12.
On the Farm.
We have to send out huge thanks to our amazing farm crew. They have been incredible all season long and Hannah, Mattie, Marcus, and Erika took care of everything from milking to market over the weekend so that we could take a family trip to Madeline Island. We have prioritized a weekend each summer to go to Farmers Union Family Camp. That was cancelled this Summer, but we decided to take a (safely masked and distanced) trip to enjoy the Summer season in the Upper Midwest off of the farm. The farm will take every bit of time that we give it. Especially this time of year, it seems that each time we walk out the door our to-do list gains five more tasks. But we learned a long time ago that our farm isn’t sustainable if we burn out. So we’re working always to balance family time and work. I think our continued love of the farm and the work that goes into it is a testament to this effort. Having resentment toward the farm or the work is something that we’ve witnessed and it’s the main reason we know that we have to have balance. But without our dedicated crew, that balance is impossible. Everyone on the crew has taken up so much care for and connection to the farm and the land and it shows in the focus of and commitment to the work involved. So many thanks to Hannah, Mattie, Marcus, and Erika!
