Greetings good members,
Well, here we are at Week 9, the official halfway-through-the-season mark! On the farm things are shifting from doing a lot of seeding and weeding to doing a lot of harvesting and some weeding and very little seeding. There are only a few more crops to put in the ground for the fall, most of them quick growing crops like cut greens and radishes.
The light is changing, dusk is noticeably earlier, and the cool breezes in the morning and at night are all reminding us that up north, the seasons seem to come and go before you know it! We think our expert mouser, Anu, has had kittens, and we look forward to a new generation of barn cats to help their mother keep the pests under control. Other than a few bear tracks, we aren’t having much problems with animals or bugs, and we’re happy about that. All is well on the farm!
sometimes there is a little piece of heaven when you look up from your work
In the Box this Week:
Peppers-1 each for all share sizes, (some boxes may have 2 smaller peppers)
Basil-1 bunch each for all share sizes
Carrots-1 1/2# for small and medium shares, 2# for full shares
Kale-1 bunch each for all share sizes
Hot Peppers-1 for medium and full shares
Sweet Corn-2 ears medium shares, 4 ears full shares
Summer Squash-2 portions for medium and full shares
Eggplant-1 portion for small shares
Cucumbers-1 portion for small shares
Tomatoes-1# for full shares
Onions-1 bunch for full shares
Broccoli-1 head for full shares
Head Lettuce- 1 for full shares
Sweet Corn: I read about this version of flavored butter for sweet corn in a magazine and thought it looked awesome. It could make a great, quick, weeknight side dish.
Sweet Corn/Zucchini/Pepper and maybe Potatoes-a member sent us this recipe for a summer chowder that uses up so much of the CSA box, it’s like it was meant to be! Even better is if you have a few potatoes rolling around from last week. It sounds delicious, and we think we’ll make this later in the week. Thanks, Rebecca!
Zucchini/Sweet Corn/Basil-The nice thing about the veggies that ripen in the summertime is that they all taste great together. Here is a recipe from Martha Stewart that uses up several items in your box, and you wouldn’t go wrong adding everything else, too!
Tomatoes-If you got heirloom tomatoes this week, do nothing but eat them sliced with some salt, pepper, and a drizzle of extra virgin olive oil! It’s been about 10 months since you’ve had a local, organically grown heirloom tomato! Savor the moment! But, if you really do want to do something with them, take advantage of the tomato/basil moment, grab some high-quality fresh mozz or burrata from Surdyk’s, and make yourself a nice caprese. While you’re at it, pick up some chocolate, coffee, salumi, and some Rustica bread and mail it to: Sleepy Root Farm, 803 60th St, Amery, Wi. 54001. Much appreciated.
Sneak Peek for Next Week:
All the best from all of us,
Heather, Brandon and Maybelle