Summer Solstice is next week. For many, that means the end of the school year and the beginning of “summertime.” For us, it means a count-down until the hottest day of the year (on average = one month after the summer solstice) as well as celebrating the start of significant tomato harvests. We often share that we find vegetable farming here in Central Virginia to be challenging in July and August, so this year we are being sure to use June to set ourselves up for the best-possible-hottest-part-of-summer. We’ve decided this year that keys to that success are, in no particular order: 1) Making (and consuming) more ice cream. 2) Getting together as often as possible with friends. 3) Planning special trips/events to attend.
Read on for CSA share lists, recipe suggestions, summer fun recommendations, and photos from the past week.
This weekend’s Farm Share will most likely include:
Salad Mix (two bags), Head of Lettuce, Broccoli, Carrots, Cucumbers, Parsley, Turnips, Tatsoi (an Asian Green that has been in our Hearty Greens Mix…bunched alone this week)
(See recipe suggestions toward the end of this newsletter.)
This is for our Farm Share CSA members who pick up:
~ on Saturday @ the Farmers Market @ St. Stephen’s
~ on Monday @ Summer Lake
Note: The next three photos are not from our piece of the earth.
Take aways from our strategies for having a great time in July and August…::Our favorite ice cream recipe is available upon request. ::Our friends may get sick of seeing us this summer. ::We want to share with you all information about a darling education centre that we had the fortune to visit last week and their camp options for the summer.
The two photos above and the one photo below are from Heartmoor Farm & Education Centre, which is located about 40 minutes west of downtown Richmond and offers six summer camp options, primarily for ages 9-12, as well as a lovely community potluck last weekend that we were able to attend. Waldorf and Montessori inspired, their space is beautiful and their offerings look irresistible. Cooking Camp, Ceramic Arts, Montessori Math, Family Camp…Knife Making, Woodworking…Elizabeth and Robert, the owners and educators at the centre, are clearly talented, inspired, and caring. We encourage anyone interested in these sort of experiences to reach out. Information is on their website and you can contact Elizabeth Hale, 434 589 2961, email@example.com
Back in Broadfork land…We celebrated one birthday and two half-birthdays this past week and also managed to get a photo of almost everyone. We’re pretty proud of ourselves.
With summer we also welcome flowers, which is another strategy to lift our spirits when the heat feels oppressive. Pictured below is part of our self-serve farmstand area. If you haven’t visited yet, here’s a peak. Vegetables in a refrigerated display are available. We post farmstand updates on Facebook / Instagram a few times during the week to let you know what the options are for on-farm purchasing.
Tomatoes will be available soon!
Summer crops are ripening in the field…some things are thriving while other crops are average. (Honesty, folks. We can’t have the best of everything every single year.)
We have one hurrah of broccoli in the “spring” before the heat makes it impossible for the florets to grow. CSA members: Enjoy it now, and look forward to true broccoli season in the fall.
This week’s harvest includes:
Asian Greens, Basil, Beets, Cabbage (savoy style), Chard, Collards, Cucumbers, Dill, Head Lettuce, Kale, Kohlrabi, Lavender, Parsley, Salad Mix, Scallions, Squash, Turnips…and our Organic Bread (three varieties).
2016 Market Share CSA Members: Reserve your selection online to pick up Saturday, June 18th at our farm, at the Brandermill Green Market, or at the Farmers Market @ St. Stephens. (Everything remaining after pre-orders will be available for purchase at the Brandermill Green Market and at the Farmers Market @ St. Stephens.)
Broccoli – If you aren’t going to simply enjoy it raw (in salad or as a snack dipped in hummus or other dip), try Roasted Broccoli. (Try adding garlic, or parmesan, or crushed red pepper, or drizzle with aioli, etc.)
Tatsoi – This is one of the greens in our Hearty Greens mix. It was also bunched and alone in the Farm Share earlier in the season. Treat it like Kale or Spinach. We love it raw as a salad: Slice thinly, dress with a Honey-Balsamic Dressing, cheese (feta, goat cheese, Parmesan…your choice), pecans, and dried fruit (cranberries, cherries, raisins, etc.). OR Saute it with butter, salt, pepper, garlic, etc. and serve as a side dish or on top of warm, open-faced sandwiches.
Parsley – This herb adds a wonderful freshness to salads. Simply chop and top any green salad for a crisp tasting treat. OR Combine with Cucumbers, onion, and lemon in thisCucumber-Parsley Salad.
Turnips – Try them with Roasted Garlic Goat Cheese & Sesame, or Slow Cooked Salmon with Turnips & Swiss Chard, or Chicken in a Pot with Carrots, Turnip, and Barley or see a plethora of turnip inspiration here. This week is the end of turnips until the fall.
Lettuce – See a host of Lettuce Wrap Recipes here. Fill these tasty boats with just a few things from this list of delicious options to keep it light and tasty.