Summertime’s whizzing by- week #8
Hello folks!
Wow, the sun is out! The tomatoes are growing by the minute! We finally got some hay up to our farm (25 round bales) thank goodness. July is just rounding the corner into August and the farm is on a roll.
Upcoming: We will be processing our second batch of poultry next week. If you pre ordered some or are part of our CSA, expect to pick them up FRESH on Thursday at the Andrews Farm in Richmond.
Fresh Beef at this weeks Farmers Markets: Richmond, Middlebury and Shelburne. SAUSAGE IS BACK! On the grill and take home links- 4 flavors.
We’ll be selling our delicious grilled items at the Huntington Valley Stage Music Festival Saturday August 8th. See you there for some great music and food.
Mark your calendars: All are welcome to our 2nd Annual Hoedown and Barn Dance Potluck here in the big red arena barn. Sunday August 16th. More details to follow. Bring the family and friends, no dogs please.
In the GARDEN: I tilled up 6 more gorgeous rows to plant some fall crops – carrots, more beets, kolrabi, collards, kale and some greens. Look forward to more potoatoes next week, the horse drawn potato harvest is now fixed so we dont have to dig for them by hand anymore!
Woodchuck caught count: 6
THIS WEEKS HARVEST: Cucumbers (time to make pickles! Great dill heads in the herb garden) Summer squash of all kinds, Green Beans, Cabbage, Mesculin, Broccoli and Broccoli Raab (a mustard like green-slightly spicy) a few onions and some more fresh garlic!
Eat well,
Beth and Bruce
Recipes:
Refrigerator Pickles
7 cups pickling cukes, sliced into a large glass bowl (about 4 med-large ones)
2 garlic cloves, minced or pressed
1 tablespoon chopped dill
2 ½ cups water
¾ cup rice wine vinegar
2 teaspoons kosher salt
2 teaspoons sugar (increase to ¾ cup to make sweet pickles)
½ teaspoon freshly ground black pepper
10 whole peppercorns
½ teaspoon whole mustard seeds
Place cucumbers, garlic, and dill in a large bowl. Mix the rest of the ingredients together in a saucepan and heat to a boil. Boil one minute. Remove from heat and pour over cucumbers in the bowl. Stir well. Cover and let cool. Chill at least two days in the refrigerator before serving. Will keep up to one month in the refrigerator.
Submitted by CSA Member:
Wendy Gagliardi, Simply Gourmet Personal Chef Service www.simplygourmetvt.com
Broccoli Raab (Rapini) ideas taken from blogs on the internet…
Bring 2 quarts of water to a boil, put rapini in for a couple of minutes until soft. Dump out water, add in 2 tablespoons of olive oil, a couple of cloves of garlic, and a squirt or two of lemon juice. Cook for maybe a minute. Add pepper, and eat. This is hands-down my favorite veggie, maybe favorite food (and I’m definitely not a vegetarian).
