Here we are at Labor Day weekend already! As both a CSA member and a farmer it’s amazing to experience the change of the season over the last 15 weeks. We hope you put together some memorable meals with family and friends this summer and got to spend time out in the farm fields.
We could not do what we do at the farm without your support as a CSA member. For the last 11 seasons we have counted on our members for consistency and commitment, which has enabled to us to make the purchases we need in the spring and experiment with new crops and growing methods during the season. Our members play a large part in helping us decide what and how much to grow - we try to focus on your favorites and grow less of what’s not popular, all the while trying to introduce you to new, unusual, or unfamiliar foods that you didn’t know you loved! Despite the growth of our retail market and kitchen, the 195 families in our CSA remain the largest avenue for distribution of the food we produce on the farm. If you’ve been with us for a few seasons you know we have evolved our model slightly, offering a greater selection of optional items each week for you to choose from in addition to the box. As our membership has grown this has been our way to make sure members have access to extras of their favorites while not overwhelming everyone with “too much” of something (pleasing 195 families with a single box each week is a challenge!) It is a fine balance for us to provide you with great value without excess that leads to waste - it is something we think a lot about and we appreciate your patience, partnership, and feedback as we continue to work towards this goal.
If your membership ends this week, we hope you have enjoyed this season’s bounty and that you’ll visit us throughout the fall, and join us . If you’re continuing with us through the fall, we hope you’re excited for winter squash, sweet potatoes, broccoli, cauliflower, carrots, and luscious fall greens that are right around the corner - there is plenty of good food ahead!
This week’s box:
Mixed herbs (sage, rosemary, thyme)
Jimmy Nardello or Lunchbox Peppers (choose one!)
Hot peppers (cayennes, cherry bomb, jalapeno, habenero)
Open in U-Pick (all areas open for picking are marked with a blue and white stake)
Herbs (chives, mint, oregano, lavender)
Bread Share: Carissa’s Honey Oat loaf
Fruit Share: choice of nectarines, peaches, plums
Cheese Share: local selection
Recipes: One of our go-to recipes from our dear friend Eileen is Oven Roasted San Marzano Tomatoes. Our favorite way to prepare them is to cut them in half and lay them on a baking sheet, cut side up. Drizzle with salt, pepper, olive oil, chopped garlic, thyme, rosemary, and sage to taste, and slow cook them at 250 for about 2 hours. They’re great eaten like that or put them in blender or food processor and turn it into sauce! (no boiling necessary!)