This week we're continuing to have a huge range of offerings, as I made my harvest list today I found it was overflowing off the page because we had so many different things to offer! We will have many of the same summer items available like beets, carrots, herbs and greens - and if you aren't sick of cucumber and zucchini yet then be sure to get some now while they're at their prime! Its a great time to make some pickles if thats your thing!
We also have eggplant and tomatoes and yellow and green beans starting to come on more heavily as well - man it's really feeling like late summer!
This week the exciting new offerings are beautiful Chioggia (candy stripped) beets and Poblano peppers. Poblano peppers are a mildly spicy pepper that is fantastic stuffed with cheese and baked or can be dried and turned into 'Ancho' peppers, which are a great way to bring rich flavor to soups, salsas, marinades, bean dishes and all sorts of latin inspired dishes. This week we're offering pursulane as well - it is a serious superfood - a green succulent veggie that can be eaten fresh or cooked. It is packed with the most vitamin A of any vegetable and tons of omega 3's, a great health food boost! We will continue to have single and mixed variety flower bouquets to offer and are so excited to share those with you as our tiny flower patch is bursting with color right now!
This week we have also just gotten in a shipment of some awesome bulk garlic, we are listing the hardneck Red Russian garlic as an add on extra on Harvie starting this week. Garlic goes with literally everything we've got, so it's a great add in :)
And spoiler alert - melons are coming soon!!! We are watching them like kids in a candy shop waiting to get them at their perfect ripeness and send them to you!
Also a quick note, you still have until Monday to order peaches and nectarines and keep your eyes out for an email about blueberries which will be coming soon!
And now I would love to introduce you to our Summer intern team: Audrey, Rachael, Lily and Britt!
**also featured in the farm happening image hiding in some of our lush buckwheat cover crop**
As some of you may know, a big part of the A Rocha CSA is its internship program. I actually first discovered A Rocha as an intern myself back in 2018!
Interns come for 3 months at a time and work on the farm as a component of their education from A Rocha in environmental conservation and creation care. We are so thankful to have interns as a part of our farm team and for all the energy, hard work, curiosity and fun they bring. We really couldn't grow all this food without them! We have really loved getting to work alongside and know our 4 summer interns and we are thankful to have them
A small part of the internship is a term project which can be done on anything the interns are interested in and ideally also helps grow/support the farm program. This term one of our interns, Britt So, is doing her project on learning how CSA members cook with their shares and seeking a way to share those recipes and tips with the CSA community. She has created a brief survey which I have linked below and would love your input if you have a moment to fill it out!
