We’re halfway through the Summer season, and that means that Mark and I basically no longer in charge of the farm. Not to worry. This doesn’t mean that you’ll find us catching up on our rest just yet. We’re actually everything but complacent, because this is the time of year that we give ourselves over to the will and wherewithal of our late-Summer overlords, the fruiting crops. For much of the year, I wake up, and make a list of exactly how much I want us to harvest in a given day (ie: 200 heads of lettuce, 12 bunches of Chard, etc). But many of the crops we enjoy most at this time of year—the Cucumbers, the Zucchini, and as of today, the various Tomatoes and such—they decide how much or how little is ready for harvest and insist that we pick them several times a week. They start out with a modest output (like this week’s first little Tomato harvest, which we will split up amongst the CSA and only have a limited amount of extra for sale) before gaining in output as the weeks go by (which is why we will get around to those bulk sales soon but not just yet). So this week is a literal taste of what is to come.
In other delightful news—the cut flower garden looks ready for members of the CSA to enjoy! There's an assortment of Poppies, Amaranth, Zinnias, Marigolds, African Daisies and whatever else Mark added while I wasn't looking, and we hope you enjoy taking a few of them home with you while they're in successive bloom over the course of the next several weeks. To be clear, there is no additional fee for the flowers nor is there a designated flower share. We invite all members of the CSA to cut flowers free of charge. It is the least we can do to thank you for your support and for making your way out to the farm each week. So, pack a pair of scissors (this is a MUST), a vase or cup, and cut a beautiful bouquet for yourself or someone you care about. (Pro Tip: One of our customers uses a travel mug as a transport vessel for her flowers, because she can pop it into the cup holder in her car and not have to worry about it tipping over on the way home. Such a smart idea!)
Thanks,
Katie
IN THIS WEEK’S FARMSHARES:
Zucchini and/or Summer Squash
Lettuce
Cucumbers
Tomatoes
A bit of Basil
Blueberries
SEASONAL RECIPES & HELPFUL HINTS
DUMPLING & SMASHED CUCUMBER SALAD WITH PEANUT SAUCE - Hetty Lui McKinnon, NYT Cooking
NOT YOUR TYPICAL POTATO SALAD - The Food Room (Thanks, Sandi!)
ZUCCHINI GEMELLI PASTA WITH CILANTRO PESTO - Sunset Magazine (Thanks, Kate!)
ZUCCHINI LASAGNA (NOT WATERY) - Downshiftology (Thanks, David!)
EASY BLUEBERRY GINGER COOKIE COBBLER - Half-Baked Harvest
HEALTHY BAKED ZUCCHINI TOTS - A Spicy Perspective
MORNING GLORY ZUCCHINI CARROT MUFFINS - Ambitious Kitchen
BASIL-BLUEBERRY LIMEADE - Southern Living
BLUEBERRY CAPRESE SALAD - Floating Kitchen
