CSA Week 6- Think Sun!
Hello folks,
Summer certainly is flying by. The garden is filled with goodness and more on the way! I hope everyone enjoyed those New Potatoes last week! Yum!
Welcome to our newest CSA member…Charlotte Rissacher. Born just 15 days ago to Dan and Patty of Huntington. Congratulations!!!
Dont forget to pick your herbs! Cilantro is going by soon!
Reminder: Bring your canvas bags and reuse some produce bags if you have them- thank you. PLEASE check your name off on my list so I know you picked up each week. In case I don’t see you come in, I do want to know that everyone picked up. If its 5:55 and I see blank names, I get worried we have missing members not getting their share.
If you need me to put your share in the wagon on the front steps because you will be after 6pm, just call my cell! 233-3862. thanks!
THIS WEEKS HARVEST: Cucumber, Cabbage (a few might look swiss cheese like because of pests but I cut chopped one into slaw and it was delicious!) Head lettuce, small bag of mesculin, broccoli, zucchini, fennel, beets and SYRUP! (2nd of 4 pints)
Sorry, last week I had a handout on fennel, I will bring it this week.
BAKERY AND CHEESE Shares have a pickup this week. Dean will be at the pickup on Thursday if you have any questions about the next round of baked goods.
IN THE GARDEN: Im finally filling up all my garden space with a few rows to spare for varieties still in the greenhouse (fall broccoli, collards, more beets, pac choi and cauliflour). This year we are planting about 1300 feet of dry beans! 5 different kinds. With a date to maturity of 80-100 days, I hope they will be dry enough for you all to try some in October. Last year, we just planted black beans but never got around to shelling them until mid winter- they were hanging in in our barn loft.
ON THE FARM: We moved our cows and calves to the Teal Farm location on Tuesday! Stay tuned for information on our cattle drive back to the home farm! The recent hay we made got rained on so we are hoping for some drying weather on Wed and Thursday. As for the other herd of cows at the Vermont Youth Corps fields, that grass is up to my chest! I just moved them today and when they go into the pasture, you can just see their backs the grass is so high!
Thats all the news for now. See you soon! Feedback is appreciated. Come see us at a Farmers Market! Id love to post member recipes or links to some that you have found to be tasty. Please email me.
This Thursday Ill have pork chops, chickens and ground beef available to purchase. Anything else, please special order.
Eat Well, Beth and Bruce
LATIN SLAW
INGREDIENTS
- 1/3 cup finely chopped cilantro
- 1/3 red bell pepper
- 2 tablespoons and 2 teaspoons olive oil
- 1-1/3 lemons, juiced
- 1/3 dash salt
- 1/3 large head cabbage, shredded
- 1/3 cup chopped tomatoes
DIRECTIONS
- Place the cilantro, red pepper, olive oil, lemon juice, and salt in a food processor, and process until cilantro and pepper are finely chopped.
- In a large bowl, gently toss the cilantro mixture, cabbage, and tomatoes. Refrigerate at least 1 hour before serving.
