This weekend’s Farm Share will most likely include:
Salad Mix, Lettuce Mix, Cucumbers, Beets, Tomatoes (both cherry tomatoes and slicers), Summer Squash & Parsley
(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 Saturday @ the Brandermill Green Market
~ on TUESDAY @ Summer Lake * – * – * – * TUESDAY b/c of the July 4 Holiday on Monday
Last week’s Farm Share is pictured above. We are so grateful for amazing food, amazing CSA members, and amazing photographers.
The title of today’s post is many things at once: 1) true, 2) a mantra that we repeat to help ourselves believe it, and 3) tongue-in-cheek for when it doesn’t feel true. We know that we spent years dreaming of that which we are now doing, and that many people wish to do what we are doing, so we know we are living the dream.
But it is often very hard. Thus the mantra.
And sometimes it’s too hard. Thus the tongue-in-cheek.
But at the end of the day, we are surrounded by fabulous food, which is the dream. We are doing what we love, we are feeding our community the best food possible, and if we want to eat a salad, we just walk to the vegetables. Our kids know how to prepare an astounding array of recipes and can eat a face-sized tomato without taking many breaks to breathe. We eat like farmers and we are rich. Thank you for making this farm possible, making us great, and enjoying what we grow.
This week’s harvest includes:
Basil, Beets, Chard, Cucumbers, Dill, Eggplant, Head Lettuce, Kale, Microgreens, Salad Mix, Scallions, Tomatoes…and our Organic Bread (three varieties).
2016 Market Share CSA Members: Reserve your selection online to pick up Saturday, July 2nd 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.).
Squash: Our 9 year old made a fabulous dish last week with diced carrots, diced squash, sausage, onions, garlic, and salt. It won over even her squash-averse siblings. Serve on rice or pasta or on its own. Our most favorite way to enjoy squash is grilled. We slice it lengthwise into 1/3 inch slices and marinate for a couple of hours in a container with olive oil, salt, garlic, and basil. Even the squash-averse younger kids of ours devour this.
Tomatoes & Parsley: “Tomato Relish” is a summer-time staple at our house. Dice tomatoes and combine with finely chopped parsley (or any herb) and garlic. Sprinkle sea salt on top to taste. Devour with organic corn chips or on top of any dish or on its own.
Cucumbers: We were reminded by friends of the Classic Cucumber Salad with onions, vinegar, and sugar. We wholly support trying honey in place of the sugar.
Lettuce & Tomatoes: These two wonderful crops are only in season at the same time during early summer and then fall. So, while the gettings good for these two, we have to suggest BLT (Bacon, Lettuce, Tomato) sandwiches. Hint: They are most fabulous on our bread. Choose a good bacon or vegetarian alternative, and soak in the deliciousness.
Beets: Trust the good folks at the NY Times (and us) who recommend that a salad with Beets, Goat Cheese and Walnuts is wonderfully delicious.