We are heading into Week 2 of deliveries on the farm! It's fully June now, and we've forgotten the frosts of a few weeks ago and are moving toward the height of summer. The hot crops are starting to grow and vine and even get close to fruiting!
First off, we want to let you all know how grateful and warm and fuzzy we feel after racing through this insane first week. The logistics of all the changes we've made to offices, drop sites, delivery routes etc etc has made this week crazy, and so many of you have been so patient and supportive with your words, calls and emails. Having done the first run through of this whole new delivery system, we already know next week will go so much more smoothly, but hearing from you all has made this difficult week much more tolerable. We're really feeling the community in CSA right now. Thank you. Thank you.
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We got a great drenching of rain on Thursday which thoroughly soaked the soil through and should last us a week or two as the weather gets hotter.
Our crew this year is hitting their stride as they manage all the tasks of June. They have some real magic as they knock out tasks day to day. We're behind on somethings (are we ever not?) and are actually hoping to bring in another person or two to help us tackle weeding and harvesting (know anyone?).
We'll still have lots of greens for shares this week, but we're moving into other things too, including BROCCOLI. Some of our early plants were nipped by that frost two weeks ago which caused them to put up heads before they plants were totally ready, so ta-da, earlier broccoli than expected for all of us! We'll also have scallions, napa cabbage, some radishes, the first of the crispy and crunchy head lettuce, rainbow chard. We'll also have 4 packs of ready to plant, pinched basil, if you'd like to grow some of your own. We'll have bunches in a few weeks for those who don't want to garden...
Awesome Extras this week:
Local, Organic Duck Eggs from our neighbors Whatley Farm, Sized "Super Jumbo" Duck eggs are delicious and can be used as chicken eggs most of the time. Their whites are thicker and their yokes larger, so they are very fun to fry and eat. Here is a great run-down if you are unfamiliar: https://modernfarmer.com/2015/06/everything-you-need-to-know-about-duck-eggs/ 1/2 dozen $6.00
Local, organic, Tofu from Heiwa Tofu in Rockland - I love tofu, and it sometimes gets a bad rap, though I was amazed how much tofu people wanted during our pop-ups this spring. This tofu is made by a small, local, family run company right here in Maine, and I think you can taste the difference. Here is a great, easy, non-fried recipe for those just getting started with tofu: https://cookieandkate.com/how-to-make-crispy-baked-tofu/ $5.00/block
Chevre in Oil with Herbs from my favorite goat farmer, Jean of Kennebec Cheesery in Sydney. Eat all the chevre, then sop up the delicious herbed oil with your bread. It's delicious. $8.50/container (in cheese shares this week)
Local Unsalted Butter from Casco Bay Creamery. The basics, but local and delivered with your box of veggies. $5.00/8 oz
Turtle Rock Farm Dill Pickle Chips - Everyone's favorite! $6.50/jar
New coffee to try from Moses Dyer We have a dark and medium roast available, all is whole bean. Also, most coffee is packed to 3/4lb. but Moses Dyer gives you a full lb, so it lasts longer!
Storm King Dark Roast Bold | Uncommonly Smooth | Rich Finish $15.00
Daybreak Medium Roast Milk Chocolate | Citrus | Bright and Sweet $15.00
See you all soon!
Bethany, Eric, Iona, and crew
