Fall CSA Week 4

  1. Onions, Alisa Craig
  2. Garlic Cloves
  3. Celeriac: Celeriac Apple Slaw
  4. Red Cabbage: Balsamic Roasted Red Cabbage
  5. Carrots 2#: Curried Coconut Carrot Soup
  6. Mixed Potatoes 3#
  7. Kale: Kale and Eggs
  8. Spaghetti Squash: Southwestern Stuffed Spaghetti Squash
  9. Carnival (acorn) Squash
  10. Salad/Spinach Mix
  11. Watermelon Radish
  12. Rutabaga
  13. Brussel Sprouts 1#: Brussel Sprouts with Walnuts
  14. Broccoli (last for the season!): Broccoli Potato Frittata
  15. Eggs

With the approaching cold front pounding down our door this past week, there has been a feverish scurry on many farms to complete harvests and prepare for freeze up. At times, we felt like squirrels in the field collecting and storing all of our goods for safe keeping in order to feed us through the winter. We are so lucky to have weather reports that give us a general heads up of what is coming in order to allot extra time for these preparations.

In this week’s share, you are receiving the last of the broccoli for the year as I don’t foresee the crop surviving the temperatures in the field this week. You might want to use the broccoli cooked versus raw as the chilling temperatures last week did diminish some of the crisp texture, but it is still quite good cooked. Then, say goodbye to fresh broccoli until next summer!

A new item this week is the celeriac. This is the really rough, tan colored root that smells like celery. You have to trim off the tough outer layer and then dice/grate up the inner cream colored root to use as you would in recipes calling for celery. This was an experimental crop for us this season and we had a reasonable harvest for our fall/winter shares.

Another newcomer to the share this week is the watermelon radish. This radish has a white outer part and a neon pink center. It is a beautiful addition to a salad to brighten up our plates during the cold season. If your prefer less heat, peel it and then eat it.

All of the animals have been transitioned to their winter quarters, meaning that we now have 5 heated waterers plugged in to help keep water available during freezing temperatures.

Laying Hens: The lovely layers on the hill have moved to our tomato hoop house. They are enjoying the mulch, little weeds, and old tomatoes leftover from that harvest. As the layers have full run of this house, they are quite lucky to be able to scratch in the dirt, run and fly the length of the tunnel, and even catch a few sun rays this winter.

Calf & Goats: The baby calf and 2 pygmy goats (“Salt” and “Pepper”) are penned together and share a small hut for added warmth in the pole shed. The boys named the calf “Spot” as she has a white circular spot on her forehead. The calf is young and requires a feeding of milk twice a day.

Sheep, Steer, & Mama Llama: The sheep, steer, and llama enjoy digging through the snow to find some nibbles as they can but also share a hay feeder in our pole shed. We had to plan out how to manage the sheep as lambing season will come about for the first time in March this year. Even though this seems a long time away, the ground will be frozen and posts need to be put in now to accommodate lambing jugs later.

Guinneas & Runner Ducks: The fowl make new friends and find themselves in an insulated coop with an outside run. Neither have decided that they particular care for the other species, but I think they are agreeing to mutually ignore each other.

Rabbits: The 2 rabbits were moved to the brooder room in the barn where they also have some shelter, a heated water, and room to hop around instead of being caged in for the winter. It’s always nice to take a little time to snuggle in the straw and pet one of the fuzzy bunnies as the snow flies. Currently, we have two bunnies, Brownie and Bunzy, who are great friends.

Hogs: The 5 pigs all made their trip to town on Monday to Ledeburs Meat Processing. The timing was perfect for their departure as snow, ice, and freezing water makes pig chores much more difficult. We always say goodbye to the hogs and thank them for their contributions to the farm. They provide us with great company and entertainment in the back section of the garden. We also are thankful for the most flavorful meat they will provide our family and our customers in the upcoming season. In addition to helping us use the excess produce during the growing season, the fertilizer left by the hogs will grow a fantastic corn crop next season.

So the animals keep us busy here, but they provide a nice rhythm to our daily schedule. The change in daylight savings time forces us to finish our day a little earlier and begin cooking with all the abundant farm food. Sometimes I get so excited by the ideas of different dishes that I forget we can truly only eat so much in one setting. It’s a good thing I like leftovers as there is always something quick to grab in our fridge here from our hefty dinners we cook.

I hope you are warm and enjoying the abundance in your boxes.

Eat Well. Smile Often.

Your Farmer,

Heather

 

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Fall CSA Week 3

  1. Onions, Alisa Craig
  2. Garlic Cloves
  3. Leeks (use like onion): Leek Mashed Potatoes
  4. Red Cabbage: Braised Red Cabbage with Maple and Ginger
  5. Carrots 2#
  6. Carolla (yukon gold type) potatoes 3#
  7. Kale: Vegetarian Tuscan Kale and Bean Soup
  8. Butternut Squash: Butternut Squash & Kale Quesadillas
  9. Pie Pumpkin: Pie Pumpkin Preparation, Pumpkin Smoothie
  10. Salad Mix
  11. Daikon Radish
  12. Rutabaga: French Onion Rutabaga Baguette
  13. Brussel Sprouts: Spicy Asian Chicken with Brussels
  14. Broccoli
  15. Eggs

It’s been a busy week trying to bring in the rest of the harvest for storage, including celeriac, watermelon radishes, rutabaga, cabbage, and carrots. The temperatures look like they are going to take a dip the end of the week here so we are also thinking of providing additional outside protection to some of the greens in the field. We’ve been lucky enough to not have to do that extra step thus far.

The new item in your box this week is Brussel Sprouts! We like to give them to you on the stalk as they are such a unique vegetable. Simply pluck off the mini cabbages and bag them, and then trim off their ends prior to roasting or cooking them.

The Dinner on the Farm last weekend was a wonderful event. The weather was beautiful, native american flute music flowed through the barn compliments of the local talents of Ed Legace, and the food was enjoyed by all. We had a few CSA members in attendance and they requested that the Chocolate Flourless Torte be added to the CSA shares. Hmm, we’ll let you know if we can find a way to do that sometime!

2014 Fall CSA: Delivery Schedule…

  • Nov 12
  • Nov 26 (I’ll email the contents of this delivery ahead of time to assist in meal planning)
  • Dec 10…LAST FALL DELIVERY

THANKSGIVING & CHRISTMAS PRODUCE BOXES—PREORDER NOW!

The harvest from the fields this season has been really wonderful. We will be offering Thanksgiving and Christmas Holiday produce boxes this year as a one-time box for the holidays. This is a special order box filled with roughly 20# of naturally raised produce such as onions, winter squash, potatoes, cabbage, carrots, additional root crops, cooking greens or spinach, herbs such as rosemary and sage, and eggs. The cost is $50 and should be reserved ahead of time as there is a limited supply. Great gift idea! If you want to reserve a Thanksgiving or Christmas Produce Box, please email Heather to place your order. These boxes are available to anyone and would be available for pick up at the farm on a Saturday or Tuesday prior to the holiday. Please plan to bring a box/bag/crate along to transfer your items from the packed box to your home.

Your Farmer,

Heather

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Fall CSA week 2

  1. Onions, Alisa Craig: French Onion Soup
  2. Garlic
  3. Leeks (use like onion): Mushroom and Leek Savory Bread Pudding
  4. Savoy Cabbage: Savoy Cabbage Ribbons
  5. Carrots 2#
  6. Carolla (yukon gold type) potatoes 3#
  7. Tomatoes
  8. Kale
  9. Spaghetti Squash:Stuffed Spaghetti Squash with Kale
  10. Carnival Squash: 8 ways to cook carnival squash
  11. Salad Mix
  12. Daikon Radish
  13. Fennel (last delivery): Stir-Fry Fennel and Carrots
  14. Rutabaga: Rutabaga Fries
  15. Beets 1#: Beet Chips
  16. Eggs

The variety of bounty of the boxes this week I hope is pleasing to you all. We still have a small, steady stream of tomatoes coming in from our high tunnel. Everyone will receive a black icicle tomato and another slicer.

The last of the fennel is given this week. Enjoy it in a stir-fry as it adds a nice flavor to this style dish.

Newbies this week include our Japanese daikon radish and rutabaga. The daikon would be the big, long white radish. My son Ashlan nearly ate the whole thing in one setting. I peeled it and sliced it thin. The crunch is sweet with a slight kick. This is our first time growing these daikons and they are a nice addition to your salad or eaten as an afternoon snack.

The rutabaga is the large root crop, yellowish tan with a purple color on the top. We enjoy eating roasted rutabaga fries as a side dish to our meals. Some boil them and eat them mashed or added to potatoes and mashed. Peel the tougher outer skin. Some will see a few surface blemishes but these peel right off. Cook well until tender for a sweet, nutty, earthy tasting side dish.

2014 Fall CSA: Delivery Schedule…

  • Oct 15
  • Oct 29
  • Nov 12
  • Nov 26 (I’ll email the contents of this delivery ahead of time to assist in meal planning)
  • Dec 10…LAST FALL DELIVERY

THANKSGIVING & CHRISTMAS PRODUCE BOXES—PREORDER NOW!

The harvest from the fields this season has been really wonderful. We will be offering Thanksgiving and Christmas Holiday produce boxes this year as a one-time box for the holidays. This is a special order box filled with roughly 20# of naturally raised produce such as onions, winter squash, potatoes, cabbage, carrots, additional root crops, cooking greens or spinach, herbs such as rosemary and sage, and eggs. The cost is $50 and should be reserved ahead of time as there is a limited supply. Great gift idea! If you want to reserve a Thanksgiving or Christmas Produce Box, please email Heather to place your order. These boxes are available to anyone and would be available for pick up at the farm on a Saturday or Tuesday prior to the holiday. Please plan to bring a box/bag/crate along to transfer your items from the packed box to your home.

Dinner on the Farm… Saturday, October 25th 5 pm SOLD OUT…  We will have a largest event yet and are sold out! If you would like your name on a list to be notified of the next dinner on the farm, please email Heather

Your Farmer,

Heather

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Fall CSA Week 1

  1. Onions, Alisa Craig
  2. Garlic
  3. Leeks (use like onion): Purple Potato and Leek Soup
  4. Savoy Cabbage: Easy Coleslaw Dressing
  5. Carrots: Roasted Carrot Soup
  6. All Blue Potatoes
  7. Tomatoes: Mixed Bean Masala (use fresh tomatoes instead of canned)
  8. Peppers, Sweet
  9. Spaghetti Squash: How to Cook a Spaghetti Squash
  10. Acorn Squash: Baked Acorn Squash
  11. Salad Mix
  12. Fennel: Roasted Fennel with Parmesean
  13. Parsley
  14. Eggs: Best Homemade Mayo

Fall is here in its beautiful colors. I know many of you enjoy this time of year as it is the best time for cooking, baking, and making the house toasty warm simply by using our ovens. Here is the delivery schedule for the fall CSA. We do have a delivery the day before Thanksgiving. If this day does not work for you, let me know and we can arrange something. 2014 Fall CSA: Delivery Schedule…mark your calendars!

  • Oct 1
  • Oct 15
  • Oct 29
  • Nov 12
  • Nov 26 (I’ll email the contents of this delivery ahead of time to assist in meal planning)
  • Dec 10…LAST FALL DELIVERY

Our wood-fired pizza season has come to an end for the year. Wow, time flies by! However, I look forward to our family fall vacation we have taken for the last several years in the beginning of October. Usually we go camping, but this year we are taking a long weekend trip to North Carolina to see the ocean and visit family. Just mama and her boys…what memories we make each trip. This will be the first flying experience Ethan remembers as he flew when just a year old. Wish me luck! THANKSGIVING & CHRISTMAS PRODUCE BOXES—PREORDER NOW! The harvest from the fields this season has been really wonderful. We will be offering Thanksgiving and Christmas Holiday produce boxes this year as a one-time box for the holidays. This is a special order box filled with roughly 20# of naturally raised produce such as onions, winter squash, potatoes, cabbage, beets, carrots, cooking greens or spinach, dried herbs such as rosemary and sage, and eggs. The cost is $50 and should be reserved ahead of time as there is a limited supply. Great gift idea! If you want to reserve a Thanksgiving or Christmas Produce Box, please email Heather to place your order. These boxes are available to anyone, not just our CSA members, and would be available for pick up at the farm on a Saturday or Tuesday prior to the holiday. Please plan to bring a box/bag/crate along to transfer your items from the packed box to your home. Dinner on the Farm… Saturday, October 25th 5:30pm Fall is nearly here and we will celebrate the season with another “Dinner on the Farm” where we take time to sit down and enjoy friends and food. Reservations required. $40 + tax per person. Click here for more info. We are sold out! If you would like your name on a list to be notified of the next dinner on the farm, please email Heather Your Farmer,

Heather

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Summer CSA Week 14

  1. Onions, Walla Walla
  2. Garlic
  3. Leeks (use like onion): Leek, Tomato, and Mushroom Quiche
  4. Kale: Spicy Garlic Kale with Peppers
  5. Carrots: Maple Glazed Carrots
  6. All Blue Potatoes: Nutrition for Purple Taters,  General Potato Nutrition Info
  7. Tomato: Tomato-Basil Salsa
  8. Peppers, Sweet
  9. Delicata or Carnival Winter Squash: How to Cook Delicata
  10. Watermelon &/Cantaloupe
  11. Raspberries…EAT TODAY OR TOMORROW, OR FREEZE THEM TO PRESERVE!

Herb Shares: Basil, Sage, Parsley, Oregano, Thyme

This is our LAST SUMMER CSA delivery for all of our summer members. Our FALL CSA will begin with a delivery on Wednesday, October 1st. The fall schedule is always on our website here.

Enjoy another share of our fresh raspberries. We are busy picking these delicious Heritage Raspberries as they are nearing peak season. When the weather is beautiful such as yesterday, picking these berries is a wonderful task and the berries keep well in their pint containers for handing out to our members. However when things are wet like they’ve been the last two weeks+, it is a struggle to get these berries to dry out enough to sell fresh. Luckily, we have a plan for those wetter berries! We freeze them to make jam and to hand out in our winter CSA boxes. We’re always trying to find ways to eliminate waste and use things to their fullest potential.

The garlic bulbs you have been receiving are small this year. They are a different variety than we’ve grown before; however, the taste is quite pungent. If you are used to using several garlic cloves when cooking (like with the bigger cloves we used to grow), you may find you need less of these little cloves per recipe. Due to the tiny size of each clove, I like using my garlic press and squeezing out their goodness without even taking off the papers. It works just fine. Another way to not deal with removing the little papers is to smash each clove and then through it into your sauce or whatever you are making.

When planning for next season’s garlic crop, I was concerned about using this small size of clove as seed for next year, so I’ve decided to grow the german white garlic like previous years. I was able to secure seed garlic early and in enough quantity to have a good supply for next year and for saving our own seed (being the growing season goes as planned). We will plant the seed garlic in October and mulch it with straw to overwinter. In April, the garlic shoots up through the straw being one of the earliest things to awaken from its winters nap. Let me know how you’ve liked this season’s garlic versus the larger cloves from previous seasons.

As we dig the potatoes, we sort out the smaller potatoes as they do not keep as long as the medium-large size taters. This week we have the ALL BLUE potatoes in your share. Please do not bother peeling these potatoes as it would be tedious, and you would be missing all the fiber and about 20% of the nutrients in the skin. Eating organic potatoes lets you rest assured that the potatoes have not drawn in toxic chemicals from the soils to harbor in their skin or in their flesh.

THANKSGIVING & CHRISTMAS PRODUCE BOXES—SPECIAL ORDER 

The harvest from the fields this season has been really wonderful. We will be offering Thanksgiving and Christmas Holiday produce boxes this year as a one-time box available the weekend or a few days before these holidays. This is a special order box filled with roughly 20# of naturally raised produce such as onions, winter squash, potatoes, cabbage, beets, carrots, cooking greens or spinach, dried herbs such as rosemary and sage, and eggs. The cost is $50 and should be reserved ahead of time as there is a limited supply.

If you want to reserve a Thanksgiving or Christmas Produce Box, please email Heather to place your order. These boxes are available to anyone, not just our CSA members, and would be available for pick up at the farm on a Saturday or Tuesday prior to the holiday. Please plan to bring a box/bag/crate along to transfer your items from the packed box to your home.

Dinner on the Farm… Saturday, October 25th 5:30pm

Fall is nearly here and we will celebrate the season with another “Dinner on the Farm” where we take time to sit down and enjoy friends and food. Reservations required. $40 + tax per person. Click here for more info. There are currently only 4 seats left, so reserve yours now!

Wood-Fired Pizza

Back to school schedule for pizzas on the farm…

We are only open Friday evenings through the end of September, 4:30-9pm. 

Your Farmer,

Heather

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Summer CSA Week 13

  1. Onions, Walla Walla
  2. Garlic
  3. Petite Green Beans
  4. Leeks (use like onion)
  5. Zucchini or Patty Pan
  6. Carrots
  7. New Adironak Red Potatoes: Roasted New Potatoes
  8. Tomatoe: Garden Fresh Tomato Soup
  9. Peppers, Sweet: Sweet Pepper Recipes
  10. Red Cabbage: Raw Red Cabbage Salad
  11. Delicata Winter Squash: Better than Butternut Roasted Delicata Squash
  12. Yellow/Peach Watermelon
  13. Cantaloupe/Honey Dew
  14. Raspberries…EAT TODAY OR TOMORROW, OR FREEZE THEM TO PRESERVE!

Herb Shares: Rosemary, Sage, Parsley, Dill, Oregano, Mint

NOTE: This is our last every other week delivery for our ODD CSA members. Next week will be our last delivery for all of our Summer CSA members. Thank you all for your commitment to a great season of eating!

The weather is shifting to our fall like conditions quickly. A little dry weather and some more sunshine would surely be appreciated, but we will manage as we always do. Our high tunnels have proven to be a wonderful place to grow tomatoes in this season. The tomatoes are beautiful and the yields of saleable tomatoes is very high compared to field grown.

We did have to cut down 3/4 of a high tunnel full of tomatoes down this week as we needed the space for our fall/winter crops. Destroying good tomato plants was a little hard to do as we all cherish fresh tomatoes, but we have to look forward to the next season and can adjust our plantings for next year. Our late fall spinach, kale, and hardy winter salad will be planted today in this high tunnel. One of the three tunnels still has tomatoes growing until the freeze takes them out.

Another fun endeavor for us is our new relationship with the Alma school as they develop their Farm to School program incorporating local foods into their menu featuring Harvest of the Month. The children have been thoroughly enjoying the watermelons from the farm as they are a special surprise and new experience in the yellow/orange fleshed tones. I look forward to meeting the Alma K-6 graders later this month to help cultivate a relationship between the children, their food, and their local farmers.

THANKSGIVING & CHRISTMAS PRODUCE BOXES—SPECIAL ORDER 

The harvest from the fields this season have been really wonderful. So we will be offering Thanksgiving and Christmas Holiday produce boxes this year as a one-time box available the weekend or a few days before these holidays. This is a special order box filled with roughly 20# of naturally raised produce such as onions, winter squash, potatoes, cabbage, beets, carrots, cooking greens or spinach, dried herbs such as rosemary and sage, and eggs. The cost is $50 and should be reserved ahead of time as there is a limited supply.

If you want to reserve a Thanksgiving or Christmas Produce Box, please email Heather to place your order. These boxes are available to anyone, not just our CSA members, and would be available for pick up at the farm on a Saturday or Tuesday prior to the holiday. Please plan to bring a box/bag/crate along to transfer your items from the packed box to your home.

Dinner on the Farm… Saturday, October 25th 5:30pm

Fall is nearly here and we will celebrate the season with another “Dinner on the Farm” where we take time to sit down and enjoy friends and food. Reservations required. $40 + tax per person. Click here for more info. There are currently only a few seats left, so reserve yours now!

Wood-Fired Pizza

Back to school schedule for pizzas on the farm…

We are only open Friday evenings through the end of September, 4:30-9pm. 

Your Farmer,

Heather

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Summer CSA Week 12

  1. Onions, Walla Walla
  2. Garlic
  3. Petite Green Beans: Garlic Sauteed Beans with Lemon
  4. Eggplant (add to the gratin recipe below)
  5. Zucchini or Patty Pan: Summer Squash Gratin
  6. Carrots
  7. Tomatoes: Tomato Goat Cheese Salad
  8. Peppers, Sweet
  9. Red Cabbage: Over the Rainbow Cabbage Salad
  10. Yellow/Peach Watermelon
  11. Cantaloupe

Herb Shares: Basil, Parsley, Thyme, Oregano, Mint

Oh do I ever enjoy cooking this time of year! The colors of the food are amazing and the bounty is just so darn fun that it inspires all kinds of meals. Our family has been indulging in a case of peaches the last couple of weeks to try to satiate our fresh peach cravings. I’ve been drooling over the idea of grilled peaches for some time and we finally made some for dessert last night for the first time ever. What an easy, delicious treat! Add a little whipped cream to the top of them and wowser, I was in heaven. We also had fish tacos made from Ashlan’s catch of the week (rainbow trout from our uncle’s spring fed pond) and the peaches were a great substitute for mangoes to add to our lime bean salsa.

Next week, we will have raspberries in the boxes. The rains over the weekend wrecked havoc on our berries and this week’s picking needs to be frozen for jam/sauce, but the weather seems to be clearing up for the rest of the week. We certainly could use a little sunshine and warmth to try to dry things out here.

THANKSGIVING & CHRISTMAS PRODUCE BOXES—SPECIAL ORDER NOW!

The harvest from the fields this season have been really wonderful. So we will be offering Thanksgiving and Christmas Holiday produce boxes this year as a one-time box available the weekend or a few days before these holidays. This is a special order box filled with roughly 20# of naturally raised produce such as onions, winter squash, potatoes, cabbage, beets, carrots, cooking greens or spinach, dried herbs such as rosemary and sage, and eggs. The cost is $50 and should be reserved ahead of time as there is a limited supply.

If you want to reserve a Thanksgiving or Christmas Produce Box, please email Heather to place your order. These boxes are available to anyone, not just our CSA members, and would be available for pick up at the farm on a Saturday or Tuesday prior to the holiday. Please plan to bring a box/bag/crate along to transfer your items from the packed box to your home.

Dinner on the Farm… Saturday, October 25th 5:30pm

Fall is nearly here and we will celebrate the season with another “Dinner on the Farm” where we take time to sit down and enjoy friends and food. Reservations required. $40 + tax per person. Click here for more info.

Wood-Fired Pizza

Back to school schedule for pizzas on the farm…

We are only open Friday evenings through the end of September, 4:30-9pm. 

Your Farmer,

Heather

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Summer CSA Week 11

  1. Onions, Walla Walla
  2. Celery: Orange Surprise: Apple, Carrot, Celery, and Lime Juice
  3. Garlic
  4. Broccoli, half and odd shares only
  5. Green Pole Beans: Green Bean and Heirloom Tomato Salad
  6. Eggplant: Thai Eggplant and Basil
  7. Carrots
  8. Kale
  9. Tomatoes
  10. Peppers, Sweet
  11. Yellow Watermelon &/or Cantaloupe

Herb Shares: Dill, Parsley, Thyme, Tarragon, Mint

Another exciting week of eats on the farm! Our melons are ready and delicious. We typically choose to grow smaller sized yellow and peach flesh melons as they are unique, honey sweet, and a special treat from the farm that just stands out from the typical grocery store red watermelon.

Preservation efforts continue as we try to pack the freezer full of all of the magical flavors of summer. We hope you are getting your full as we begin September next week and are left with just a few summer deliveries. Wow, where has the time gone?

Wood-Fired Pizza on the farm…

This is the last Thursdays we are open for the season! We’re open Friday as well this week, and then only Fridays through the end of September, 4:30-9pm.No music is scheduled for this week. 

Your Farmer,

Heather

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Summer CSA Week 10

  1. Onions
  2. Celery: Ants on a Log Variations
  3. Garlic
  4. Broccoli: Apple, Dried Cherry & Walnut Salad (only use it over Broccoli)
  5. Green Cabbage: Asian Flavored Roasted Cabbage
  6. Dragon Tongue Beans: Dragon Tongue Beans with Garlic
  7. Mixed Summer Squash/Zucchini
  8. Eggplant: Alice Water’s Ratatouille
  9. Carrots: Moroccan Carrot Salad
  10. Beets: Beet Tartare with Dijon and and Capers
  11. Tomatoes: Summer Corn and Tomato Salad
  12. Sweet Corn, Luscious Bi-Color: Grilled Corn with Herb Butter

Herb Shares: Cilantro, Dill, Parsley, Oregano, Rosemary, Mint

Today began with an early delivery of our meat birds to a family owned processing facility in Utica, MN. This is the nearest facility to us and I really appreciate the service I get from KB Poultry as it allows me to continue to raise 100 bird batches of meat chickens so that my family, our pizza customers, and our CSA members can have access to the kind of chicken we want to eat. Getting the birds shrink wrapped and flash frozen is an added bonus as it makes the birds preserve well in the freezer.

I have received several orders for our chickens and grassfed hamburger from the email order request I sent out earlier in the week. So thank you for those orders! If you are wanting to order chickens or hamburger yet, please do soon so we can hold your order as we only raise a limited quantity. For info meat prices, click here and email Heather with your orders.

The recent rains were very welcome as they gave the plants a needed drink and helped get our little fall plantings watered in and growing for the fall season. The items we have recently seeded include spinach, salad mix, kale and winter radishes.

Wood-Fired Pizza on the farm…

We’re only open Thursdays and Fridays through the end of August, 4:30-9pm. In September, we’ll only be open on Fridays.

Our live music guests this week be on Friday evening with The Larry Past Trio with Jerry O’Brien on bass and vocals and John Lebrun on drums. Music 6-9pm

Your Farmer,

Heather

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Summer CSA Week 9

  1. Spring Onions
  2. Celery: Best 50 Celery Recipes: Roasted Celery Soup (winner!)
  3. Garlic
  4. Broccoli
  5. Cheddar Cauliflower
  6. Green Cabbage: Greek Cabbage Salad
  7. Dragon Tongue Beans: Dragon Tongue Beans with Garlic
  8. Cucumber (Full Shares Only)
  9. Mixed Summer Squash: Garlic Lover’s Summer Stir-Fry, Double Chocolate Zucchini Muffins
  10. Eggplant
  11. Carrots
  12. Beets: Jamie Oliver’s Smoked Beets
  13. Tomatoes: No Cook Pasta Sauce
  14. Jalapeno Pepper
  15. Sweet Corn, Luscious Bi-Color

Herb Shares: Basil, Cilantro, Dill, Thyme, Mint

What a box this week! It’s peak summer with the garden bursting with all sorts of diversity. I have linked several recipes to help inspire your meals for the week.

On Monday, we were able to share our farm story and details of how our CSA works with a film crew from Whitehall who will edit the film into a 30 minute show. How fun is that?

Besides trying to keep up with harvest and weeding of our fall plots, preservation is keeping us quite busy. We’ve been creating lacto-fermented dilly beans, zucchini cilantro lime soup, refrigerator dill pickles, blanched broccoli, roasted cauliflower soup, and soon will launch into tomato preservation.

In addition to all the fun with farm food, we are hosting another wedding here this Saturday. I just love farm weddings. They are so relaxed, personalized, and highlight the special seasonal food we can produce on the farm.

Wood-Fired Pizza on the farm

We’re only open Thursdays and Fridays through the end of August, 4:30-9pm. In September, we’ll only be open on Fridays.

Our special live music this week is Roamin’ California! This young man played last weekend at Ashley for the Arts in Arcadia and is sharing his talents with us at the farm Thursday evening from 6-9pm.

Your Farmer,

Heather

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