CSA Box 8 (Click Continue Reading to read whole newsletter)

Hello Members (click continue reading to read whole newsletter)-

This past week we have seen over 7 inches of rain. We have standing water where we have never seen it. To one end, it is nice since we do not have to take the time to irrigate and the crops are growing. But to the other end, the weeds are growing larger everyday and we can't get into the fields to weed! Usually our sandy soils can take a lot of rain but this is too much!

On another note, we butchered our chickens and we have 300 delicious chickens to sell to you! Here's the deal: for simplicity sake with this system, we are going to sell our about 4 lbs birds first. They are $5/lb. We also have HALF chickens, which are about 2 lbs each. They are $6/lb because we pay the butcher an extra 3 dollars to have that done. This literally means the whole chicken is cut in half, bones and all. They were fed a ration of organic barley and peas with minerals in addition to being rotated daily on fresh organic pasture. If you are going to buy 1-2 chickens, we will put them in your box. If you buy more than that, we will put them in a separate box or container and deliver with your box. We ask that if you are going to be ordering chicken to make sure you pick up your box in a timely fashion! They are frozen at about 2 degrees- so they ship out to you very frozen!

Chickens!!! with long necks for extra good stock making (once you have eaten the meat!)

What's in the box this week:

Potatoes Red- These are a thin skinned potato, yummy for potato salad. They are a bit on the softer side, not the best friers but so good! You can refrigerate or keep in a cool place, but they are NOT cured so they will not keep long. Use up this week! Dilly Potato Salad

Sweet Corn!- This sweet corn needs to be eaten right now! Honestly with the heat and rain it should have been harvested over the weekend but then it wouldn't be fresh for you, so it is very ripe and it will not keep for long. Refrigerate immediately. We like it raw, but steaming and rolling in butter is always great. Sweet corn and pepper salsa

Sweet corn and tomato salsa

peppers- 2 peppers, green and/or red- chicken and bell pepper skillet/fajitas

Tomatoes (either cherry or large)-DO NOT REFRIGERATE your tomatoes! It will make them mushy. Eat soon! A light wash might be good, as we do not wash our toatoes.

Dill, with heads and fronds- We experimented with transplanting our dill this year instead of directly seeding it into the ground, and the result is that is keep bolting too soon. it is great for a pickles and can definitely be used instead of the fronds. dill pickles

Cucumbers- pickles? I made a great peanut noodle salad last night with basically all of these veggies but cukes were the best in it. Thai Peanut Noodle Salad

Summer Squash- pickles? Garlic Dill Zucchini Pickles

Broccoli and/or cauliflower- The heat has been hard on our brassicas, but everyone will get either broccoli or cauliflower. Keep refrigerated in a plastic bag.

Carrots Green Top- Top these carrots and store them in a container or plastic bag and they will keep forever, btu why? Eat fresh, in a noodle salad.

Onion Bunch- Fresh onions. Keep refrigerated. They are not cured, like the potatoes.

Snap Beans- 1 lb this week! we had to pick off both successions and they are tasty! Also great in the noodle salad. Or to make a quart of pickles? Dilly Beans

Garlic! not cured yet, so it will need to be more or less cut open to use- no dried outer skins yet. You can keep on counter will last for ever.