Hello! (Click on Continue Reading to see whole newsletter)-
On the farm this week, the hint of fall is in the air, even though summer is in full swing. The nights are cooler, the dew is heavy, all the weeds have gone to seed (boo), summer squash is slowing down and all the melons are ripe. We have been enjoying the cooler days on the farm as the harvests get heavier.
The animals also seem to be enjoying the cooler weather, although I think we would all like some rain. We have missed the last few showers and are now running irrigation again. The fall carrots and beets are looking good. I have planted the first fall radishes, turnips, arugula and spinach and hope they come up well with the irrigation-but rain would be better!
We hope you are enjoying the chickens! We will continue to have them available as a weekly add-on option for the CSA boxes. We also have added a couple other meat share options HERE
About FALL SHARE BOXES: We had a couple hiccups in the sign up form, but everything should be working well now. The Full Fall Share is $150 for 4 weeks and the Half Fall Share is $80 for 2 weeks. The boxes will be a continuation of the main share CSA boxes and will include: carrots, beets, cabbage, kale, collards, broccoli, brussels sprouts, cauliflower, radishes, turnips, salad greens, spinach, popcorn, herbs, winter squash, onions and garlic. If you are interested sign up HERE
In the box this week:
Broccoli- Great to toss in oil and s&P and grill! Broccoli Salad with peanuts and Tahini Lime Dressing
Cucumbers- Starting to slow down a bit but I figure you will see cucumbers for the next couple weeks. Still great on sandwiches, in salads or in a fresh salsa! Marinated Cucumber, Tomato and Onion Salad
Basil- Keep basil in a container or bag on the counter, but in the fridge. Caprese Salad! Caprese salad
Tomatoes- A nice amount of heirlooms and reds for you this week. We have hit the high tomato season! If you cant eat all of them, you can always freeze them for later... How to freeze tomatoes
Peppers- green and or red peppers for you this week. the kids love them just sliced with hummus, but we also have really enjoyed them on loaded BLTS! There is no recipe or this, so I will just tell you: good thick bread grilled, pesto mayo ( I just mix in our homemade pesto- super easy and quick!) into some mayo, heirloom tomatoes, thinly sliced onions, peppers, cucumbers, avocado, cheese, several pieces of bacon, cabbage or lettuce.
Hot Peppers- Pico di gallo
Eggplant- I love to roast eggplant with plenty of olive oil, garlic, salt and pepper at a high heat (425) until it is soft and browned. This is a great side to dinner Eggplant and Tomato Sauce
Sweet Corn- store in the fridge. Grill, lightly boil, use fresh in salsa or cut off cob and freeze (no need to scald)
Watermelon and? Cantaloupe? (at least 1)- Cantaloupes should be kept on the counter if they are NOT ripe (smells ripe, looks orangish/yellow instead of green). watermelon should be refrigerated.
Ground Cherries- Not everyone is a fan of these (me) but lots of people love them as a quick snack (my kids). Somewhere between a cherry and a cherry tomato. They store on counter for a long time, but you can also refrigerate if you want. husk them and eat them!
Carrots- 2 lbs per member. Keep in the plastic bag in the fridge. Very sweet.
Red New Potatoes- The skins are starting to dry down a bit but they still should be refrigerated. Great for roasting in foil packets on the frill with onions and peppers! They are also great diced and fried in a skillet with your other favorite vegetables.
Onions- a few onions. I would keep them in the fridge as they are not cured yet. Take outer skin off.
Curly Kale- Keep in the fridge in a plastic bag. Kale Salad with Lemon Olive Oil dressing
Salad Mix- .4 lbs this week.
box 9 from last week
The grafted tomatoes in the hightunnel are SO productive and have no fungal diseases yet!
harvesting sweet corn!
Have a great week! This farming family is taking our first ever camping trip off the farm this weekend up to the Boundary Waters!
