Happy Fourth of July! We celebrated at the farm by taking a tiny bit of time off (Monday afternoon) to gear up for the hardest month of the year on the farm. July is tough because it’s hot and there is so much to do: the garlic harvest, the wheat harvest, the weeds grow fast, there is so much daily harvesting to do, and we are still planting and seeding in the fields – mostly for fall crops at this point. This is the month that truly tests the crew, since on top of working together on long, hot days with a to-do list a mile long, they also live together; there is nothing like working on a farm in July to show you what you’re made of!
In other farm updates: we are excited to announce that we are opening a small farmstand on Tuesday – Sunday from 9am - 6pm at the farm! We will have our own produce available for sale along with goodies from our favorite neighbors (bread, cheese, fruit, salt, honey, organic whole chickens, eggs). Our CSA has always been and will continue to be the backbone of our farm (so don’t worry about your weekly boxes, they’re our first priority!) and we are excited to share our space with more people who are eager to support local food production and get to know their farmers! Please come see us throughout the week, and tell your friends!
This week’s box:
- Zucchini (plus unlimited zucchini available in the pick-up area – make zucchini noodles!)
- Baby baby Fennel (don’t throw away the fronds! Recipe below)
- Fresh Garlic (such a special treat this time of year – so young and juicy!)
- Baby lettuce mix
- Scarlet kale
- Napa cabbage (back by popular demand)
- Kitchen herb (either Dill or Cilantro)
In the fields to pick (remember, everything that is opening for picking is marked with a blue and white striped stake. Beds that are not marked are not open for harvesting!):
- Herb Garden
This week's recipes:
- Do you own a spiralizer? You need one! This is one of the best ways to eat vegetables in new and inventive ways!
- Braised Baby Fennel
- Fennel Frond Pesto
- Fennel and Cabbage Kimchi
This week’s fruit share:
- Blueberries & gooseberries from Briermere Farms
This week’s rotating cheese share:
- Fresh Mozzarella from Villa Italian Specialities
This week’s rotating bread share:
- Honey Oat Loaf: Carissa's one-and-one-half pound honey oat loaf is baked with bread flour, freshly milled locally grown oats, rolled oats, local honey, oil, salt, water, and yeast. Each loaf is washed with a combination of egg, cream, salt, and honey, then topped with additional oats before baking.