We have been rocking it at the farm. If you turn your attention somewhere else for only a moment in June, the weeds will take over. Farming is all about staying focused on as many things at the same time as possible and not letting the weeds take over. Every season has it's challenges and they are always different. I guess this is how farmers develop resiliency as part of their core principals. We have to be able to react quickly in the face of changing circumstances. This season we have COVID to deal with and now we have our own artisan springs surfacing in one of our fields. Water is always helpful, but in the right spots at the right time. Oh well, we will adapt.
For the folks who are new to CSA and as a reminder, I want to touch on what to expect. As the season rolls on, what we have to offer will change depending on the conditions, successions in the field and the time constraints of the farm. Over the years I have seen that our springs shares tend to be smaller and can been seen as of less value. This is basically due to the crops we get to play with in the spring. As the spring rolls into summer you will see more variety and more value. When we have a bounty, you will have a bounty. And it is always my goal to make sure you have enough food so you feel like it is worth your time and money to partner with a single farm. Lastly, nature can change the landscape in a heartbeat, which is some of the risk of the CSA. But we strive to make sure that our food always beats your expectations.
This week we are in the bounty of our greens. We have salads, bunching greens, garlic scapes, herbs and cucumbers to put on those amazing salads you will make this week. Enjoy.
This week we are excited to start offering fresh flour from our friend Michelle at Freshly Milled. This week you will see 2.5# bags of fresh Rouge De Bordeaux Flour that you can add to your share. We will be rotating the different varieties of flour the Michelle will mill for us each week. It is time to make some amazing baked good.
We are also super excited about our pasta partner, Pastifico. Each we will rotate through her amazing craft pasta. These are freshly made and dried weekly from heirloom grains. We offer ½ pound and 1 pound bags of the variety of the week. In your share this week, you are going to get a free sample to boil up and add to a meal this week. Enjoy.
This weeks pasta is going to be Campanelle.
Thank you for being a member of the farm. We are so excited to be expanding the reach of local food in our community. Eat and be well.
