July 3, 2008
Hello and Happy 4th of July weekend.
A bit of Housekeeping….
CSA members, please remember to contact me if you are not going to be picking up your share for the week. Also, call my cell phone if you know you will be late and we’ll put a bag together for you and leave it on the porch of the Andrews Farm or on the table in our barn. I hate to see a whole share go to waste. Id rather it stay in the field until next week. Beths # 233-3862 Don’t forget to bring your bags and some of you are reusing the produce bags, thanks!
Let us know if you would like some meat brought to the pickups for your weekend meals.
News of the Farm
On Monday, we had a HUGE day. We had an awesome crew of 12 that processed our first round of chickens…300 of them! Its not too late to pickup a fresh chicken, just come to the Andrews Farm from 3-6 Thurs or call us and we can bring one for you to a market on Saturday before they go in the freezer! All are between 3.5-5 pounds and look marvelous! On Tuesday, Jodi, Lucy and Beth weaned our lamb flock from their mothers. The lambs seemed to be fine, enjoying frolicking in their new pasture by themselves. The ewes spent the first two days making a bunch of noise calling for their little ones. We do this so the mothers can dry up their milk production and the lambs can be more independent grass eaters for the summer. The crew making hay took 57 gorgeous bales of hay off of the southside pasture on the Teal Farm on Wednesday. When we get our next good weather window, we’ll cut the north side.
News in the Garden
We are happy with the growth of the garden. New varieties are soon to come ready for harvest. With all the rain we are trying to stay on top of weeds which is always a challenge. The plastic mulch is great under the plants, it the weeds in between the rows we have to stay on top of. Many of the potatoes are flowering which means they are creating tubers. We should have some fingerlings soon!
This weeks harvest
Enjoy some early season cabbage, chard, head lettuce, leaf lettuce, and some summer squash. In Richmond, you will be invited to pick your own peas and boy o boy are they delicious…bursting with flavor!
(Huntington, we’ll be picking for you) There will be herbs as always.
The arugula (that I hoped you enjoyed last week) has bolted (gone to flowering stage) so we are going to pick the flowers. Jodi suggested that they are tasty on salads so give it a try!
As always, we welcome your feedback and comments. Please call or email.
Beth
In the kitchen
Did you know dill heads go well in potato salad and look nice too with great flavor. We hope you are enjoying all the great herbs.
Try this slaw recipe for your 4th of July picnic. Great with Maple Wind Farm ribs, pork chops or hamburgers.
SUPER SLAW
6 tablespoons rice vinegar
6 tablespoons vegetable oil
5 tablespoons creamy peanut butter
3 tablespoons soy sauce
3 tablespoons (packed) golden brown sugar
2 tablespoons minced peeled fresh ginger
1 1/2 tablespoons minced garlic
5 cups thinly sliced green cabbage
2 cups thinly sliced red cabbage
2 large red or yellow bell peppers, cut into matchstick-size strips
2 medium carrots, peeled, cut into matchstick-size strips
8 large green onions, cut into matchstick-size strips
/2 cup chopped fresh cilantro
Whisk first 7 ingredients in small bowl to blend. (Dressing can be made 1 day ahead.
Cover and chill. Let stand at room temperature 30 minutes before
continuing.)
Combine remaining ingredients in large bowl. Add dressing and toss to coat. Season
with salt and pepper and serve.
Bon Appetit
July 1998
