Hello Farm-ily!
The sugar snap peas are coming in strong and we will picked for the first time this week. It's hard to say how many we'll have but we'll be harvesting them for the next several weeks and may even offer a pick your own day to few interested CSA members. Peas are a labor intensive crop to harvest and we just can't always pick enough to satiate the desire!
We love the rain but not flash floods! Picking wet, dirty strawberries is less than ideal but we have to roll with Mother Nature. We don't spray our strawberries with any pesticides or antifungals (I'm reconsidering this as a practice for next year, there are organic products we can use) and as a result they go bad quickly and sometimes, unfortunately, they get moldy before we can pick them. right now they are looking fine when we pick them but a brown spot shows up after 12 hours...they are safe to eat but look ugly. The spot will grow too so eat them quickly and/or cut the spot off if you find it. It's not harmful to you. The heat and rain are an unideal pair for this tender crop. The season is quick but oh so worth it.
It's time for yellow summer squash and garlic scapes are making their debut for the season. My weekly field walk is getting really interesting! We also have cabbage, mini broccoli, cherry tomatoes and greenhouse cucumbers. So much goodness on the horizon.
Remember to check in on the Facebook Farm-ily page for recipe ideas, storage tips, and watch out for our first challenge of the season. There is a prize!Lots of members, new and experienced are posting delicious recipes with photos of what they're doing with their shares. Thanks everyone- you're inspiring me! We all get in our ruts and I've been using a few veggies the same old way for way too long! Time to branch out.
I want to give a big shout out to everyone who donated to our Feed The Need Fund this year. We have subsidized 4 CSA shares with your generous donations and can subsidize up to 2 more. IF you know someone who could use a helping hand and would appreciate and utilize a share of fresh, organic veggies please tell them about our program. We do work with Our Neighbors Foundation as well here in the Hereford Zone. We are discreet and want to help those who want to eat well.
When you come see us at the Hereford Market remember to check out the rest of the market. It is a super fun spot to find & support other great local vendors, listen to live music, meet up with friends, pet a pup or get the kiddos some fresh air. Fill your sweet tooth at The Contented Rooster, find delicious gluten free items at Grandma's Gone Gluten Free, . Plants Are Good Co makes these super delicious shrubs, all natural, fragrant and vibrant in flavors like Tart Cherry, Blueberry & Lavender, and Carrot Ginger- they are the perfect summer cocktail mixers. Holly also makes the best hand salve around from all natural ingredients. It's my go to and you know I know about dry, chapped hands... Nancy Greene has delicious lamb, Lynne Ferguson of Ferguson Family Farms has 100% grass-fed beef, delicious pastured pork, chicken and turkey. Floriculture has a beautiful display of creatively designed indoor houseplants arrangements, terrariums, and of course fresh, designer bouquets. Rough Branch farm has fresh herbs, dried herbs, popcorn, candles and cat toys. Stafania Olive Oil is the most delicious olive oil I've ever tasted. We use it exclusively for our homemade dressings to top our home grown greens! There are so many more vendors!
Cheese share this week: Colby
Storage tip of the week:
Too much kale or chard? Give it a wash(or not) and pop it into a gallon ziplock bag, squeeze out the air, no fuss , no muss. In the freezer it goes for a smoothie, soup, stew, chili, or quiche. I love to have greens in the freezer for a smoothie.
Recipe of the week:
Speaking of chard...here is my favorite chard dip passed on by a CSA member.
Swiss chard-Tahini Dip
Ingredients:
2 bunches Swiss chard (about 1-1.5#)
2/3 c extra-virgin olive oil, divided
5 garlic cloves, finely chopped
1/2 c tahini
1/3 c fresh lemon juice
kosher salt
toasted flatbread and lemon wedges
Recipe preparation:
Remove ribs and stems from chard leaves and finely chop. Tear leaves into small pieces. Set both aside separately.
Heat 1/3 c oil in a large pot over medium-low. Cook reserved ribs and stems, stirring often and adding a splash of water if they start to brown, until tender, 5-7 minutes. Add garlic, cook stirring, until fragrant, about 1 minute. Add reserved chard leaves by the handful, letting them wilt before adding more; cook, tossing, until all the leaves are wilted and tender, 10-12 minutes total. Let cool. Squeeze excess liquid in a food processor and add tahini, lemon juice, and 1/3 c oil. Season with salt and process, adding more cooking liquid if needed, until dip is crazy and only speckles of chard remain. This could take up to 5 minutes. Season with more salt if needed.
Transfer dip to a serving bowl and drizzle with more oil. Cover and chill if not eating now.
Bon Appetit.
Have a great week!
