Greetings Farm Friends,
We hope this finds you well.
**Please make sure to check that you have everything in your box at pick-up. Squash often does not fit. We will post a sign and put it in a bin. It has come to our attention that people have not been noticing this at pick-up. Please keep an eye out.*
It's been a busy week on the farm- as always I guess.
We pulled the rest of the roots from the ground and bagged them for storage in the cooler...where they won't become hungry rodent snacks. I can't say we've ever accomplished this to the same extent in years passed. We do eventually learn the hard lessons, but they don't always stick from year to year. :)
This week we also hosted a group of NRCS staff doing a spot check on the conservation work we've done over the past four years. We gave a tour of some of the hedgerows and we're so pleased to see so many living native plants. It's impossible to imagine the landscape here in 10 years, much less 50. We're so excited about planting trees and have been pondering how we might make it a community endeavor. The hardest part about it is keeping them safe from sheep and deer. Second to that is keeping them watered. Our newest conservation contract includes more trees though so we'll have plenty of opportunity to keep making it work. Let us know if you'd like to get involved. The earth needs more trees!
Today marked Poz's last market with us. Last night we had a little gathering to mark the end of his internship here. It has been such a blessing to share the farm with him this season. It's really amazing to experience how unique of an impact an individual's every can make on a farm and the overall season. Poz has been such a positive force of joy and gratitude. We're so grateful.
Now onto the vegetables....
I've been on a soup and roasted veggie kick. We're also back to eating salads. It's weird. At some point in the season lettuce goes out of style and we move on to more exciting summer veggies. It's back now and as good as ever. Our go-to has been to top it with massaged kale, shredded carrots, cubed kohlrabi, sunflower seeds, and raisins.
We love roasted broccoli in this house and think you will too. Roasting is also my favorite way to get into winter squash- regardless of variety. I'll even roast the big ones whole and then scoop them out after they're soft. This week's kabocha though is a favorite for curry and braising. We weren't big fans when we first started farming and now it is hands-down our favorite squash.
Enjoy this week's harvest!
Conner and Sarah