Full Shares: Caraflex cabbage (pointy green), sugar snap peas, chard, head lettuce, curly green kale, basil, yellow summer squash, and cucumbers
Half Shares: Everything but chard (although things could change tomorrow during harvest)
Hello CSA members!
Life on the farm is a bit more normal when the temps are in the 70’s than when they are in the 90’s We’re still playing catch up on all the weeds that grew so fast during the heat, and I think we’re going to have to settle for semi-trellised tomatoes this year. Overall, things are looking good. The next wave of crops are starting to trickle in. We picked our first cauliflower, eggplant, and tomato this week, so they should be appearing in your shares soon. And the yellow summer squash is over-running the farm. I’m thinking I might mosey on over to the potatoes tomorrow as well to see how things are shaping up there. The basil is really bulking up and looks great, so if anyone is interested in making pesto or otherwise preserving basil, we’re going to start taking orders this week. A pound of basil is $12 (that’s a bargain, given our price hasn’t changed in 8 years).
In case anyone still has some turnips left over from last week, here is an intriguing recipe for turnip burgers.
Or, if you have any extra yellow squash, maybe you’re in the mood for some pickles?
Or, maybe your in the mood for coleslaw. Growing up, we always ate oil and vinegar in our slaw. It wasn’t until I left home that I realized the rest of the world seemed to use mayo. And that rotary phones were outdated. And that there was a thing called cable TV. And that wearing hand-me-down plaid pants in the 80’s was not cool. But I digress. Personally, I think the combination of mayo and oil and vinegar is the best. My personal tip is to go light on the mayo (vegenaise is my personal favorite) and use a healthy splash of balsamic vinegar, which adds some unique tang to the flavor. And a healthy pinch of sea salt.
Looking forward to seeing you at CSA distribution. And enjoy the cooler weather!
Two Bear Farm Crew
