- Beet Roots: Beet Mouse with Cardamom
- Carrots: Glazed Carrots with Pistachios and Thyme
- Garlic Bulb
- Green Cabbage: Asian Style Slaw
- Sweet Pepper
- Cucumber: Chilled Cucumber Yogurt Soup
- Zucchini
- Yellow Summer Squash: Summer Squash Pasta & Simple Tomato Sauce
- Tomatoes
- Basil: Basil Pesto (*Remember to store your basil in the door of your fridge, or simply in a jar on the counter to prevent browning of its delicate leaves)
Herb Share Subscribers:
- dill
- purple basil
- cilantro
- garlic chives
- thyme
What a lovely change in the weather this week. It’s been enjoyable for sure. We have the tomatoes coming in from the field in good numbers, but with more spots and damage on them than I’d like to see this time of year. It looks more like a late August harvest time of year than early August. You’ll find a variety of tomato ripeness in your bags this week. Please keep them on the counter to finish fully ripening and use them when the fruits squeeze a bit under pressure.
We’re trying to finish sorting and cleaning up the cured garlic harvest. I’ve not tallied a total count on bulbs this year, but it was our largest harvest to date. I have to decide how many pounds of seed to keep back for planting next year. Last year, we planted 75# of garlic seed. I’m sure I’ll increase that number some as there is a demand for locally grown garlic and there should be more than that amount of #1 quality seed saved from the harvest. It’s hard to believe that there’s 25# of garlic seed bulbs in a “half share” box and at $10/# for organic seed that would be $250 of garlic seed. That’s always amazing to me.
I hope you are dealing with your weekly beets. I’ve heard of several chocolate beet cake lovers out there. The mouse recipe included this week is inspiring, especially with the chocolate cupcake bowls. But I don’t have time to be this tedious this time of year, however this mouse served in a bowl is on the “to-make” list. I also love boiling the beets until the skins slip, slicing them up, and coating them in a simple marinade and keeping them in the fridge. One of our newest seasonal pizzas, the BEETZA takes inspiration from this prepartion and the marinaded sliced beets are served over a pesto sauce topped with mozzarella, roasted onions, and feta.
We are patiently waiting for our sweet corn to finish ripening. Maybe next week?
But in the meantime, the harvest continues to roll in during this peak month. Just in time, a new farm team member will arrive this afternoon from Canada to join in the farm chaos. She’ll learn what it takes to run a CSA farm and also incorporate the goods into wood-fired pizzas. We welcome Jen on her journey in learning about sustainable farming and discovering what type of farm she would like to operate some day.
LIVE MUSIC: This Friday night we’ll feature live music by Reimer Revolution from Ettrick, WI from 6-9pm. Of course, wood-fired pizzas will be served both Thurs and Fri from 4:30-9pm. In case of rain on Friday, the barn space is always available.
Until next time…
Eat Well. Smile Often.