View from the Tractor
Aiden, my 2.5-year-old son, has been learning an abundance of new words lately. It's remarkable to see him using words and phrases in context. My current favorite is "oh my goodness." It perfectly encapsulates how this farm season is unfolding. Every day, I wake up at 4 am, brew some tea, stretch, and plan for the day ahead. Yet, as the day progresses, the plan often undergoes significant changes. The weather has been relentless, with copious rain and challenging farming conditions. Additionally, in the past few weeks, several employees decided to move on to different pursuits, requiring us to continually adjust our plans to focus on growing and harvesting food.
Despite the challenges, our commitment to feeding the community and our CSA members drives us relentlessly on the farm. I am incredibly grateful for the kind words and the patience extended to us as we navigate through the strangest farming season of my lifetime.
This week, we're delighted to harvest the first of our cucumbers and eggplants. Our heirloom tomatoes are also in good supply. In the upcoming weeks, we expect more summer fruits to fill out the shares. However, please note that we've reached the end of our early salad mix, but rest assured, more will be available in mid-August.
Before the next week's shares are delivered, I kindly request that you take a moment to review your share and ensure you have enough food to meet your share value. While our production is increasing, we're still falling a bit short. Therefore, we'll continue monitoring share values and adding credits to the accounts of members with lower share values. These credits can be used for any item we offer in the CSA. If you have any questions, please don't hesitate to reach out to csamanager@kiltfarm.com.
Thank you so much for being a valued member of our farm. Your support is absolutely essential in helping us carry out our mission.
With heartfelt appreciation, The Farmers at Kilt Farm
Volunteer Opportunity
We are going to be harvesting our garlic on Wednesday of next week, July 26th. We use a tractor to lift up the bed so the garlic is easy to find. Then we take it to our curing barn to let the bulbs dry down. If you are excited to get your hands dirty, please come join us. Let me know you're coming by emailing an rsvp to Michael@kiltfarm.com . Come for the morning or just a few hours we will love your help.
Garlic Harvest - 7/26 - 8am-1pm - 8140 Oxford rd, Niwot
Fruit Share
I have so loved eating a Colorado peach this week. While these peaches were underripe when we received them, I left them on my counter in the paper bag for a few days and then pow, amazing juiciness. I heard a news story that Georgia has a dearth of peaches, but not here in Colorado where we are looking at amazing fruit all season long.
This week's fruit share will contain 2lbs of Perfection Apricots and 3lbs of Rising Star Peaches! The fruit share is not customizable, but you can still add on fruit as an extra to your share whether or not you are subscribed to the Fruit Share itself.
This is the last week for apricots, so if you're an apricot fan like we are, be sure to add these to your bag this week!
Here's what you need to know:
- If you signed up for a Fruit Share, we will be adding fruit directly into your share.
- Going on vacation or have plans to be out of town in the coming weeks? Please make sure you check your upcoming deliveries schedule to ensure your Fruit Shares are on the weeks you want fruit.
- If you do not have a fruit share, you can still add fruit to your order as an add-on.
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Add Ons - Pastificio
We are so blessed in Boulder County to have such amazing food producers from heritage beef to all of our local farms and craft producers like Pastificio.
Pastificio Boulder is a Boulder-based, organic, heritage and ancient grain pasta company. They create "just crafted" pastas from whole grain flour which is milled fresh, in-house daily from organic, heritage and ancient grains. There are no obscure ingredients or food preservatives in any of the pastas, just real food (organic wheat and water). The dry pastas are slow-dried for 48hrs to best keep the integrity of their shape and to make them shelf stable. Pastificio is real food, grown and crafted by local businesses who care about a more sustainable and fair food system.
Now for a delicious recipe!
Heirloom wheat garganelli with zucchini trifolate
Ingredients:
1lb dry heirloom wheat garganelli
2lbs of zucchini and/or summer squash
½ cup extra virgin olive oil
6 cloves of garlic (diced)
Your favorite fresh herbs (oregano, basil, thyme, sage, parsley, all of them) – about a good bunch
Salt
Black pepper
Calabrian red pepper flakes (or any red pepper flake)
How to:
Turn oven on (375F)
Wash zucchini and summer squash and cut them in 1” cubes
Toss them with ¼ cup of extra virgin olive oil, salt and pepper
Line baking sheet with parchment paper, spread zucchini and squash cubes on it
Bake for about 45’ or till when cubes are golden brown
Bring 4 quarts of water and plenty of salt to a boil
Dice garlic, sautee it with the rest of the olive oil till golden
Cook pasta as per pasta box instructions
Once pasta is al dente (a bit less cooked as you would like), transfer it with a spider to the saucepan with garlic and add a ¼ cup of pasta water. Toss it vigorously (just moving the saucepan, don’t use any utensils). Add roasted zucchini and squash. Sprinkle with all the herbs and parmigiano reggiano cheese (and red pepper flakes if desired). Serve it warm or at room temperature.
Thank you so much for being a member of the farm. We can't do it with out you.
