Week 4 2016

Week 4: So Today is not Monday but Tuesday. Which makes tomorrow Wednesday and yesterday Monday Sunday. July 4th landing on Monday happened 4 or 5 years ago.  It is the one summer holiday that we move CSA for. And it slightly messes with our rhythm here.  It was like having two Sundays this week.  I’m not complaining – we got to visit with friends this weekend, go to a bbq, have root beer floats, go to the beach and go swimming, took a nap interspersed with farm work and daily chores.  We took the girls to the 4th of july parade for the first time (for them) and went to watch the fireworks at knight point state park.  The girls had a blast and I think we managed to balance farm, family and holiday festivities pretty well. We hope you all had a wonderful weekend.  it was great to see many of you at the farmers market on Saturday in Grand Isle.  It was quite a busy market.  It was visit with Bernie and Jane Sanders who stopped by our booth and chatted with  and the girls.  We were so psyched to speak with them both.  It was a nice surprise. Our farm’s income comes from farmers market, CSA, and some wholesale – majority coming from direct sales to customers.  We are in the “making hay time” for a veggie farmer – making what we can in the summer months to help us get through the winter months.  We are also for real making hay right now for the winter feed for the sheep and cows – so if you’d like to help and throw some bales this week (I think it will be Wednesday) we’d love and appreciate your help.

This week we will have zucchini and summer squash for the first time this season along with broccoli and napa cabbage.  You might have to choose between the cabbage and broccoli because not all the broccoli is ready at the same time;) You will get either crop again next week.  Many thanks to the volunteers this week – thanks to them – our bean crop is looking amazingJ and so our carrots, cucumbers, onions, oh I could go on.  we are on our second crop of lettuce heads now. Lettuce mix will be back in a couple of weeks.

As we were transplanting the other day, I was thinking about  putting all these seeds, transplants, and tubers in the ground is like putting money in the bank.  Adding cover crops, crop residues, compost and micronutrients into the soil helps nurture and grow our investment – yours and mine. Then when the crop is ripe – lets say sugar snap peas – we get to make a withdrawal from the farm to feed you, us and our neighbors. Some say negative thinks about farming that there is not much return for the dollar.  But I’d have to say that we get more money back on our “dollar” than a bank gives us these days.  Money does help and makes things a little easier at times – like being able to  more irrigation equipment and our new to us 2004 F150.  But when carefully crafted and nurtured, what you put in the soil bank outweighs the dollar bank tenfold. It still amazes me how water, sun and earth – make food for us all – if it is respected and taking care of.

Have a great week.

We look forward to farming with you this season.

Peace, your farmers, Christine, Adam, Sadie, Delia, Ashlyn, and Mary Kelsey

What’s in the share this week:

This  list is what is in a  full share this week.  Things may change between Monday and Thursday and Individual and Salad share will get differing amounts and may not get everything on the list. Lettuce heads, brocolli, napa cabbage, Zuchinni, Summer Squash,

hakerei salad turnips, sugar snap peas, garlic scapes

Farm Fresh Raw milk for Sale

We are very lucky to have two milking cows – Annie and Maggie – both give us plenty of milk each and every day and we would like to share that with you and anyone else would like to have raw milk.  We sell it $5 a half gal.  We also can do a sliding scale if needed for the milk.  You can buy milk at CSA pickup or anytime out of our barn fridge next to our house at 34 quaker.

Eggs for sale We have the pretty girls’ eggs for sale – these are free-range, certified organic chicken eggs that are brown eggs– with the brightest yellow/orange yolks you ever seen.  The eggs are $5.75 a dozen.  $3.00 half dozen
***FRESH CERTIFIED ORGANIC whole CHICKEN AVAILABLE at the FARM TODAY $5.75 pound** 🙂
 

Recipes:

If you have a spiralizer, or you can get your hands on one, you shouldJ You can make zuke and summer squash spaghetti with it;)

Sesame Snap Peas
1/2 pound snap or snow peas, trimmed and strings discarded
1 teaspoon Asian sesame oil
1 scallion, sliced thinly on diagonal
2 teaspoons sesame seeds, toasted lightly
Salt as needed/wanted
Slice snap peas into 2 or 3 sections with a sharp knife. Saute in a pan with the oil on med high heat until bright green. (it’s ok if some of the peas come out). When serving, sprinkle with the scallions and sesame seeds. Add Salt if desired.

Roasted Sugar Snap Peas

1/2 lb sugar snap peas
1 Tbs olive oil
1 Tbs shallots, finely chopped
1 tsp fresh thyme, chopped
S & P to taste

1. Preheat oven to 450 degrees. Cut off rough edge of peas and a bit of the string along the side (your preference how much). Spread peas onto baking sheet so that they are in a single layer. Brush with olive oil and sprinkle with shallots, thyme and salt.  Bake in oven for 10 minutes. Servings: 4

SUGAR SNAP PEAS WITH HAZELNUT BUTTER AND SAGE

2 tablespoons chopped hazelnuts
2 tablespoons unsalted butter
Blanched Sugar Snap Peas
2 tablespoons chopped fresh sage leaves
1/2 teaspoon salt
Ground black pepper

1. Toast hazelnuts over medium heat in small skillet, shaking pan often to promote even cooking, until just fragrant, 3 to 4 minutes.

2. Heat butter over medium heat in medium sauté pan until it browns to color of brown sugar and smells nutty, about 5 minutes. Take care not to burn. Add peas, sage, and nuts; toss to combine. Cook until just heated through, 1 to 1 1/2 minutes. Season with salt and pepper to taste; serve immediately.

CABBAGE SESAME SALAD

2 cups
1 or 2
1 tbsp.
2 tbsp.1 cup
2 tbsp.
1 tbsp.
finely sliced green cabbage
sliced green onions
fresh parsley, finely chopped
sesame seeds
A few nice lettuce leaves
oil
honey
vinegar

Marinate the cabbage with the onions and parsley in the oil-honey-vinegar mixture for at least 10 minutes in the refrigerator. Serve it up with a slotted spoon, placing individual portions on a nice bed of green lettuce leaves. Sprinkle with sesame seeds.  Serves 3 Joy with Honey, Doris Mech

TURNIP SLAW

1/2 lb.3 cups
1 cup
1/2 cup
2 tbsp.
1/2 tsp.
2 tbsp.
2 tbsp.
 turnip, trimmed and grated coarse (about 2 cups)finely shredded cabbage
coarsely grated carrots
thinly sliced red onion
fresh lemon juice
sugar
olive oil
finely chopped fresh cilantromint, or parsley leaves

In a bowl toss together the turnips, the cabbage, the carrots, the onion, the lemon juice, the sugar, the oil, the coriander, and salt and pepper to taste.

Gourmet, April 1991

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