July…plus CSA & mkt 7.9.2016

This weekend’s Farm Share will most likely include:
Salad Mix, Chard, Beets, Potatoes, Tomatoes (both cherry tomatoes and slicing tomatoes), Basil, Summer Squash, Garlic
                (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 Monday @ Summer Lake
Last week’s Farm Share pictured above. Summertime shares (as opposed to spring or fall) tend to have more “dense” vegetables (fewer leafy greens). Squash, tomatoes. Peppers soon. A little eggplant but not too much (because no one wants too much eggplant, we’re told). We had one last hurrah of a carrot harvest after the cool, rainy spring stunted their growth and/or rotted off the bottoms of the long carrots. Thus, we had short and sometimes stubby carrots last week. They aren’t our most pride-filled carrots but we have been happy with the taste and texture. We hope you all are, too.
eggplant flower
As summer rolls on, we start harvesting more and more “fruits” — those edible goods with seeds inside of them. Eggplant flower pictured above, and the fruit of the eggplant pictured below.
eggplant bucket
July and August are our hardest and leanest months of the growing season. Vegetable-fruits are wonderful, but we work hard to keep them healthy using only organic methods, and we miss the verdant green of all of our beloved leafy greens, and we miss the crunch of our root crops. And it’s hot. Lettuces like to do this in the heat:
flowering lettuce
Flowering and beautiful, but not tasty. 🙂
green field tomatoes
As we settle into the weeks of 95 degree heat and miss our greens and roots, we are pepped up by seeing the flattering photos that folks tag us in on Instagram:
photos of you
Thank you for eating what we grow! Visit us early at market on Saturday, as that will be so much more comfortable – for you and the vegetables. Then go home and make a cool, crisp lunch with lots of veggies. See you soon.

This week’s harvest includes:
Basil, Cucumbers, Eggplant, Lettuce Mix, Microgreens, Salad Mix, Scallions, Tomatoes…and our Organic Bread (three varieties – new this week: Tomato Basil!).

2016 Market Share CSA Members: Reserve your selection online to pick up Saturday, July 9th 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.).

Recipe Suggestions:
Chard (& Beets): 
This versatile and delicious green boasts the ability to grow in the summer season much better than kale. Treat it like kale or spinach and enjoy its presence as a summer time leafy vegetable, as they are rare. It pairs well with root vegetables and cheese. We suggest Swiss Chard with Beets, Goat Cheese, & Raisins. Or Beet & Barley Salad with Rainbow Chard. To enjoy it without beets, try Swiss Chard with Onions, orSauteed Swiss Chard with Parmesan.
Summer Squash: We love Squash Gratin, and you can add potatoes to it also if you’d like. And remember: Our favorite way to eat summer squash is Marinated & Grilled.  (Use the mustard called for in the recipe or omit.)
Potatoes: We really, really love making potato chips. If you’re willing to put in the time slicing or using the mandoline, it’s worth the effort. We always bake them rather than fry them. Try these Baked Potato Chips.
Salad Mix: If your summer salad routine needs a new zip, try topping your salads with this Buttermilk Dressing (you can ignore the cabbage base this recipe calls for and just make the dressing.)
Tomatoes: We love tomato-based salads in the summertime. Try Tomatoes with Buttermilk Dresing & Blue Cheese. (This also calls for Parsley, which you may still have some of. It keeps very well.)

Enjoy ~
Janet, Dan, & the whole Broadfork crew
Want to follow along during the week, including Farm Stand updates? Visit us on Facebook or Instagram

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